By Karen Brooks with Gideon Bosker and Teri Gelber
Karen Brooks’s new book about the exciting food scene in Portland, Oregon, should come with the warning that you’ll grow extremely hungry as you read about the food-cart dreamers, charcuterie zealots, renegade chefs, obsessive bakers, and meticulous coffee makers who sparked the culinary revolution that transformed the rugged city into a food paradise. Scattered among the book’s richly photographed pages are 50 of Portland’s most obsessed-over recipes, such as Navarre restaurant’s deceptively simple Roasted Beet Greens with Gruyère and the Grilled Corn with Salty Coconut Cream and Limes that comes from Thai street-food wiz Andy Ricker.
Parsnips with Orange Sage Gremolata (page 46) A fragrant twist on gremolata, the classic osso buco garnish, makes roasted parsnips taste amazing.
Tastebud’s Original Berry Cobbler (page 84) I imagine that the original version of this dessert- made with Oregon berries and baked in a wood-fired oven-is truly divine, but even with supermarket fruit, this was awesome.
|Miso-Butterscotch Twinkies||Pork Belly Cubano Sandwich||Espresso Ganache-Stuffed Chocolate Cookies|