Recipes /recipes Sat, 13 Mar 2010 10:57:02 +0000 http://wordpress.org/?v=2.9.1 en hourly 1 Hazelnut Oatmeal Pancakes /recipes/hazelnut-oatmeal-pancakes-2/ /recipes/hazelnut-oatmeal-pancakes-2/#comments Sat, 13 Mar 2010 10:57:02 +0000 admin http://bounty.traveloregon.com/blog/hazelnut-oatmeal-pancakes-2/ Mix buttermilk and oats in large bowl; let stand 5 minutes. Whisk in eggs. Mix in flour, sugar, baking soda, and salt. Stir in chopped hazelnuts. Heat large skillet over medium-high (350°) heat; brush with oil. Drop batter by 1/4 to 1/2 cupfuls. Cook about 2 minutes on each side.

]]> Mix buttermilk and oats in large bowl; let stand 5 minutes.

Whisk in eggs.

Mix in flour, sugar, baking soda, and salt. Stir in chopped hazelnuts.

Heat large skillet over medium-high (350°) heat; brush with oil. Drop batter by 1/4 to 1/2 cupfuls.

Cook about 2 minutes on each side.

]]> /recipes/hazelnut-oatmeal-pancakes-2/feed/ 0 Whole Wheat Hazelnut French Toast /recipes/whole-wheat-hazelnut-french-toast-2/ /recipes/whole-wheat-hazelnut-french-toast-2/#comments Sat, 13 Mar 2010 10:57:02 +0000 admin http://bounty.traveloregon.com/blog/whole-wheat-hazelnut-french-toast-2/ Combine eggs, half & half, water, flour, syrup, salt and cinnamon and whip until batter is fluffy. Dip French bread slices into batter and let soak for just a few seconds. Carefully place on low heat griddle such that batter drippings from bread are completely underneath each slice. Cook until batter has turned to a light brown. Flip over and let second side cook until center of bread ‘springs’ back. Thick slices take longer to ...

]]> Combine eggs, half & half, water, flour, syrup, salt and cinnamon and whip until batter is fluffy. Dip French bread slices into batter and let soak for just a few seconds. Carefully place on low heat griddle such that batter drippings from bread are completely underneath each slice. Cook until batter has turned to a light brown. Flip over and let second side cook until center of bread ‘springs’ back. Thick slices take longer to cook, so keep the heat low.

Place two slices of French toast on plate, dust with powdered sugar and sprinkle chopped hazelnuts over the top.

Serve with a medium boiled egg, sausage, and maple syrup.

]]> /recipes/whole-wheat-hazelnut-french-toast-2/feed/ 0 The Bunkhouse Omelette /recipes/the-bunkhouse-omelette-3/ /recipes/the-bunkhouse-omelette-3/#comments Sat, 13 Mar 2010 10:57:02 +0000 admin http://bounty.traveloregon.com/blog/the-bunkhouse-omelette-3/ Soften the cream cheese and mix all spread ingredients well. Divide eggs, milk and Tabasco equally into two small bowls. Beat both until just fluffy. Set aside. Heat olive oil over medium-low heat. When bubbly, add peppers and zucchini. Sauté 1 minute, stirring occasionally. Add spinach and mix well. Set aside and keep warm. In each of two omelet pans heat 1 Tbsp. butter over medium heat. When bubbly add eggs. Cover and turn down heat. When ...

]]> Soften the cream cheese and mix all spread ingredients well. Divide eggs, milk and Tabasco equally into two small bowls. Beat both until just fluffy. Set aside. Heat olive oil over medium-low heat. When bubbly, add peppers and zucchini. Sauté 1 minute, stirring occasionally. Add spinach and mix well. Set aside and keep warm.

In each of two omelet pans heat 1 Tbsp. butter over medium heat. When bubbly add eggs. Cover and turn down heat. When eggs are set, spoon vegetable mix onto half of each omelet. Divide salmon between omelets and place on vegetable mix. Dividing cheese spread evenly, drop by spoonfuls onto the salmon. Gently lift the other half of the omelet and fold over. Sprinkle with Parmesan. Slip omelets onto warm plates and serve with fried, seasoned Yukon Gold potatoes. Enjoy!

]]> /recipes/the-bunkhouse-omelette-3/feed/ 0 Bartlett Pear Salad with Rogue Creamery and Blue Cheese, Toasted Hazelnuts, and Mesclun Greens /recipes/bartlett-pear-salad-with-rogue-creamery-and-blue-cheese-toasted-hazelnuts-and-mesclun-greens-2/ /recipes/bartlett-pear-salad-with-rogue-creamery-and-blue-cheese-toasted-hazelnuts-and-mesclun-greens-2/#comments Sat, 13 Mar 2010 10:52:03 +0000 admin http://bounty.traveloregon.com/blog/bartlett-pear-salad-with-rogue-creamery-and-blue-cheese-toasted-hazelnuts-and-mesclun-greens-2/ Make vinaigrette. Place the shallot, vinegar and salt in a small bowl and allow to marinate for up to an hour. Whisk in the walnut oil and olive oil until emulsified. Season with freshly ground black pepper. Wash greens and dry them well. Place the hazelnuts on a cookie sheet in a 325° oven for about 3 or 4 minutes. When hazelnuts are golden and aromatic, remove and allow to cool before chopping them coarsely. Core, peel ...

]]> Make vinaigrette. Place the shallot, vinegar and salt in a small bowl and allow to marinate for up to an hour. Whisk in the walnut oil and olive oil until emulsified. Season with freshly ground black pepper.
Wash greens and dry them well.

Place the hazelnuts on a cookie sheet in a 325° oven for about 3 or 4 minutes. When hazelnuts are golden and aromatic, remove and allow to cool before chopping them coarsely.

Core, peel and slice pear.

To assemble salad, toss the mesclun greens with the half of the vinaigrette. Divide the greens among four salad plates, piling them high in the center. Divide the pear slices among the four plates, arranging them around the mesclun. Sprinkle each salad with the blue cheese and then the chopped hazelnuts, then drizzle with the remaining vinaigrette as needed.

]]> /recipes/bartlett-pear-salad-with-rogue-creamery-and-blue-cheese-toasted-hazelnuts-and-mesclun-greens-2/feed/ 0 Salad of Organic Oregon Greens with Hazelnut Fried Brie Croutons and a Salmon Berry Abacela Verjus Vinaigrette /recipes/salad-of-organic-oregon-greens-with-hazelnut-fried-brie-croutons-and-a-salmon-berry-abacela-verjus-vinaigrette-2/ /recipes/salad-of-organic-oregon-greens-with-hazelnut-fried-brie-croutons-and-a-salmon-berry-abacela-verjus-vinaigrette-2/#comments Sat, 13 Mar 2010 10:52:03 +0000 admin http://bounty.traveloregon.com/blog/salad-of-organic-oregon-greens-with-hazelnut-fried-brie-croutons-and-a-salmon-berry-abacela-verjus-vinaigrette-2/ Cut brie into 3/4- inch cubes. Roll first into the flour, shaking off the excess. Next dip into the egg and finally roll around in the hazelnuts until well coated. Refrigerate the croutons until completely chilled. In a shallow frying pan heat up enough oil to cover the bottom of the pan by 1/2-inch. Place the brie croutons into the oil and cook until browned on each side. Remove from oil and place onto a plate lined ...

]]> Cut brie into 3/4- inch cubes. Roll first into the flour, shaking off the excess. Next dip into the egg and finally roll around in the hazelnuts until well coated. Refrigerate the croutons until completely chilled. In a shallow frying pan heat up enough oil to cover the bottom of the pan by 1/2-inch. Place the brie croutons into the oil and cook until browned on each side. Remove from oil and place onto a plate lined with paper towels. Meanwhile, place the vinegar, berries sugar, salt and pepper into a blender. Turn the blender onto high speed and slowly add the oil. Toss the salad greens with the vinaigrette and garnish with the croutons and a few fresh salmon berries.

]]> /recipes/salad-of-organic-oregon-greens-with-hazelnut-fried-brie-croutons-and-a-salmon-berry-abacela-verjus-vinaigrette-2/feed/ 0 Oregon Bounty Spinach Salad /recipes/oregon-bounty-spinach-salad-2/ /recipes/oregon-bounty-spinach-salad-2/#comments Sat, 13 Mar 2010 10:52:03 +0000 admin http://bounty.traveloregon.com/blog/oregon-bounty-spinach-salad-2/ Toss first 6 ingredients lightly. Place on chilled salad plate. Garnish with sliced pears fanned across the top and a few toasted hazelnuts.

]]> Toss first 6 ingredients lightly. Place on chilled salad plate. Garnish with sliced pears fanned across the top and a few toasted hazelnuts.

]]> /recipes/oregon-bounty-spinach-salad-2/feed/ 0 Rafter’s Chophouse Salad /recipes/rafters-chophouse-salad-2/ /recipes/rafters-chophouse-salad-2/#comments Sat, 13 Mar 2010 10:52:03 +0000 admin http://bounty.traveloregon.com/blog/rafters-chophouse-salad-2/ Combine all ingredients except olive oil in a food processor or blender. While mixing slowly drizzle the olive oil into the mixture a little at a time. Process until all of the oil is incorporated and the dressing has a smooth and thickened consistency. Store in refrigerator for up to 7 days. Present the salad with all ingredients tossed together. Arrange thin slices of pear fanned over the top of the salad with a little extra crumbled blue ...

]]> Combine all ingredients except olive oil in a food processor or blender. While mixing slowly drizzle the olive oil into the mixture a little at a time. Process until all of the oil is incorporated and the dressing has a smooth and thickened consistency. Store in refrigerator for up to 7 days.
Present the salad with all ingredients tossed together. Arrange thin slices of pear fanned over the top of the salad with a little extra crumbled blue cheese and hazelnuts

]]> /recipes/rafters-chophouse-salad-2/feed/ 0 Citrus Vinaigrette /recipes/citrus-vinaigrette-2/ /recipes/citrus-vinaigrette-2/#comments Sat, 13 Mar 2010 10:52:03 +0000 admin http://bounty.traveloregon.com/blog/citrus-vinaigrette-2/ Reduce sugar and rice wine vinager by half and let cool. Combine reduced vinegar, citrus zest, and juice in a blender and slowly emulsify oil. Add water as needed to reach desired thickness.

]]> Reduce sugar and rice wine vinager by half and let cool. Combine reduced vinegar, citrus zest, and juice in a blender and slowly emulsify oil. Add water as needed to reach desired thickness.

]]> /recipes/citrus-vinaigrette-2/feed/ 0 Saison Vinaigrette /recipes/saison-vinaigrette-2/ /recipes/saison-vinaigrette-2/#comments Sat, 13 Mar 2010 10:52:03 +0000 admin http://bounty.traveloregon.com/blog/saison-vinaigrette-2/ In a bowl, place Beer, Shallots, Honey, Lemon Juice, and Dry Mustard Slowly add E.V.O.O. while whisking briskly Season with salt Goes well with Spring Mixed Greens, Onions, Cucumbers, Tomatoes, and Parmesan!

]]> In a bowl, place Beer, Shallots, Honey, Lemon Juice, and Dry Mustard

Slowly add E.V.O.O. while whisking briskly

Season with salt

Goes well with Spring Mixed Greens, Onions, Cucumbers, Tomatoes, and
Parmesan!

]]> /recipes/saison-vinaigrette-2/feed/ 0 Oregon Blue Cheese and Walnut Salad with Raspberry Vinaigrette /recipes/oregon-blue-cheese-and-walnut-salad-with-raspberry-vinaigrette-2/ /recipes/oregon-blue-cheese-and-walnut-salad-with-raspberry-vinaigrette-2/#comments Sat, 13 Mar 2010 10:52:02 +0000 admin http://bounty.traveloregon.com/blog/oregon-blue-cheese-and-walnut-salad-with-raspberry-vinaigrette-2/ Mix the crème fraiche, salt, vinaigrette and olive oil together. Toss the wild greens with the mixture and add in blue cheese. Top with walnuts and salt and pepper to taste.

]]> Mix the crème fraiche, salt, vinaigrette and olive oil together. Toss the wild greens with the mixture and add in blue cheese. Top with walnuts and salt and pepper to taste.

]]> /recipes/oregon-blue-cheese-and-walnut-salad-with-raspberry-vinaigrette-2/feed/ 0