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A Relaxing Black Friday Leftover Brunch

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A little inspiration for Thanksgiving Leftovers: Bounty of Beets? Purée them and add to your favorite waffle mix for fun fall color! Swamped with sweet potatoes? They're great in pancakes. Winter Squash and pumpkin make great additions to bread.

We decorated our butcher paper "tablecloth" with fall leaves and curly squash vines in colored pencil before plopping our breakfast right on the table--like a clam bake, but breakfast-style!

It's lookin' like a fabulous Black Friday Brunch. Besaw's is open on Friday, November 28th for breakfast, lunch and dinner. Hope to see you there!

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Brussels Sprouts = More Fun

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How to make your Thanksgiving Brussels more fun?! We gotchoo. 

Cheffy's recipe uses crispy fried turkey skin instead of fried onions on top of this classic, creamy brussels preparation. Trim large pieces of skin from the underside of your Thanksgiving turkey before roasting - you'll get more of the crispy skin you love, and no one will notice it's missing!

Creamed Brussels Casserole with Crispy Fried Turkey Skin

1 lb brussels sprouts, trimmed and cut in half

1 C white wine 2 C heavy cream 1 T rosemary, finely chopped 1/2 cup plus 2 t cotija salt & pepper 2 C arugula 2 radishes, thinly sliced juice of 1 lemon 2 T EVOO, plus more for frying skin from 1 turkey breast or underside of turkey 1/2 C Bob's Red Mill Gluten Free Pancake Mix

Layer casserole with brussels sprouts, pour in white wine & heavy cream. Sprinkle with salt, pepper and 1/2 cup cotija. Cover and bake at 350 for 30-45 minutes until brussels are fork-tender.

Cut turkey skin into roughly 2x3" pieces. Dredge in pancake mix, then pan fry to crispy, golden brown. The gluten-free pancake mix puffs up when fried for a fluffier texture.

In a bowl, toss arugula, sliced radish, lemon juice and 2 T EVOO. Arrange across top of casserole, sprinkle with remaining cotija, then top with fried turkey skin.

Happy Almost-Turkey Day!

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The Perfect Fall Cocktail

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Two things you may or may not relate to, from the creative people at Besaw's:

1. Fall is for Whiskey, and 2. We have a bit of a thrift shop addiction. 

Whiskey is right for every season, you say? Maybe. But its beautiful color sure goes great with our new fall tablecloth and vintage amber glass coupe.

Our perfect fall cocktail: The Bear 2.5 oz James Oliver Rye 1 oz Benedictine 1 dash bitters garnish with an orange twist

Happy Fall, y'all!

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Roasted fall veggies make a beautiful, colorful salad

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Fall's dark, roasted veggies make for a healthy & hearty salad, served here with Cheffy's Classic Pumpkin Soup. Prep these simple components ahead of time to make a beautiful starter or add protein for a colorful entrée.

Beets are super easy to prepare ahead of time & can be used warm or chilled later. At home, Cheffy throws whole beets wrapped in foil into the crockpot & leaves them to cook overnight on low. Once fork tender, peel, slice & set aside. Acorn Squash roasts quickly when cut into 1" wedges; just spread--cut-sides down--evenly on a cookie sheet, sprinkle with EVOO, salt & pepper, then roast for about 25-30 minutes. Braising Greens can get tougher as we get closer to winter. Cheffy uses fresh greens in this recipe, which hold up well to a bright, spicy Buttermilk Ginger Vinaigrette. To soften greens, toss with vinaigrette & "massage" lightly, then set aside while prepping other ingredients. Toss Radishes with lemon juice, EVOO, salt & pepper. To add a bit of crunch, Cheffy loves these crispy-fried Green Beans, but the recipe works just as well with fresh or blanched beans. For Cheffy's version, dredge blanched beans in egg wash, then gluten-free pancake mix. Pan-fry until crispy & golden brown, then sprinkle with salt & pepper. Allow to dry on a paper towel until plating.

To compose this salad, arrange sliced beets on the plate, alternating with wedges of roasted squash. Top with greens, crispy green beans and a sprinkling of marinated radish.

The Veggies: 2 chioggia beets 1 acorn squash, cored & seeded 3 radishes, chopped braising greens (kale, chard, mustard greens) 2-4 handfulls green beans, blanched 1 lemon EVOO Salt & Pepper 1/2 C Bob's RedMill Gluten-Free Pancake Mix (We like this mix because it puffs up like fried chicken!)

Buttermilk Ginger Vinaigrette: 1/3 C freshly chopped ginger 1/3 C apple cider vinegar 1 C EVOO 1/3 C buttermilk

Don't forget your fall-themed tablecloth & mini-pumpkins!

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It's Punkin Season! Cheffy's Classic Pumpkin Soup

Punkin1 At last! It's Fall! Summer seemed to last forever this year--not that we weren't grateful--but we're so ready to finally light a fire in the fireplace, wear long sleeves & get back to the wonderful, cozy comfort food that every autumn brings. At Besaw's, we know the season has for-reals changed because there's a new Seasonal Soup! Try this one at home: it uses one pumpkin, one pot (especially if you have an immersion blender) & is the most beautiful creamy orange color.  You could make a vegan version using EVOO instead of butter, or use chicken stock & garnish with yogurt or sour cream. Yum!

Cheffy's Classic Pumpkin Soup

1 2-3lb pumpkin 2 quarts vegetable stock 1/3 stick butter 3 C mire poix 1/3 t allspice 1.5 T salt 1/2 T pepper 2 2/3 T orange juice 1 swipe orange zest 3-4 sage leaves 1 bay leaf

Toasted Pumpkin Seeds

seeds from one pumpkin, rinsed & dried EVOO salt & pepper

Pre-heat oven to 375°F. Scatter seeds on a sheet pan in a single layer & drizzle with olive oil. Sprinkle with salt & pepper & toss to coat. Bake for about 7 minutes until brown & crispy.

Cut pumpkin in half, core & reserve seeds. Roast flesh-side up in a covered casserole at 400°F for about 1 hour, or until tender. Peel skin from pumpkin & reserve. Sauté mire poix in butter until soft. Combine mire poix, cooled pumpkin, stock, allspice, salt, pepper, orange juice & zest in a blender & purée until smooth. Add sage & bay leaf and simmer for 1 hour on low heat. Remove sage & bay leaf, serve with crostini & toasted pumpkin seeds.

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Cool as a Cucumber - Cucumber Melon Gazpacho

IMG_6095 Girl, this heat! Our garden is feeling it, and our cucumbers are going crazy! How's a lady to cool down before our 5 o'clock G&T? May we introduce Besaw's Cucumber Melon Gazpacho. Take the most cooling ingredients you can think of: sweet honeydew melon, refreshing cucumber & mint, fresh-squeezed lemon juice & bright greek yogurt, and you've got a delightfully chilling soup for a quick (& super easy) lunch or appetizer option.

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Makes 3.5 quarts

2 C honeydew melon 3 C cucumber 1 1/2 tsp chopped garlic 1/4 yellow onion 1 C celery 3 mint leaves 1/3 C apple cider vinegar 1/3 C fresh lemon juice 8 C vegetable stock 3 to 4 tsp salt 3/4 tsp white pepper

Peel cucumbers and place in blender with honeydew, garlic, chopped onion, celery, vegetable stock, apple cider vinegar, mint & lemon juice.

Purée all ingredients, garnish with a tablespoon of greek yogurt.

Happy August, Friends!

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Cheffy in the Market

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Did you miss Michael at Chef in the Market a couple weeks ago? No sweat, we've got his recipe for Pork Tenderloin with Herbed Chèvre & Cherry Rum Glaze right here. Try it at home and let us know what you think!

PSU DEMO

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Beth's Watermelon Sangria

Watermelon Sangria Dive If you're like us, you probably love love love sangria. It's so pretty and summery--not to mention a great way to use up all that super-ripe fruit from the farmer's market binge last weekend. Plus, it disguises a cheap bottle of wine!

Beth's Watermelon Sangria uses a few key upscale ingredients to make this version extra fancy & popping with summer color. Makes about 16 servings, perfect for that impromptu weekend BBQ.

You'll Need: 12 C cubed watermelon, divided 1 750 mL bottle dry white wine 1 C vodka 1/2 C Benedictine 1 medium lime, quartered 1 orange, cut into wedges 1 C fresh berries--optional--we like blackberries, because the season collides nicely with our local watermelon.

Place 8 cups of watermelon cubes in a blender & blend on high until smooth. Strain juice through cheesecloth or a mesh strainer into a large pitcher. Pour the wine, vodka & Benedictine into the pitcher. If you think it needs more sweetness, you can add about half a cup of simple syrup to the mix as well. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange & berries into the sangria. Chill for 4 hours before serving.

Beth likes to garnish it with some watermelon balls and a bright sprig of mint.

Cheers!

Watermelon Sangria 2

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Besaw's 4th of July BBQ!

A quick update in case you missed it. Thanks to everyone who came out to help Besaw's celebrate the 4th of July! photo1 photo2 photo3 photo4 photo5 photo6 photo7

July4th

What are y'all planning for the July 4th holiday? It's on a Friday this year, so there's no excuse not to fire up that grill--or at least eat the bounty from someone else's, right?

In case you're taking on the grilling at home, here's a fun collaboration between Cheffy and our GM, Matt (also a fabulous cook in his own right):

Cheffy's BBQ Sauce Makes enough to marinade about 3 racks of ribs, with enough left over to slather on when they're done.

You'll Need: 1 quart apple cider vinegar 1/4 C black peppercorns 1 T whole cloves 1/4 C coriander 1/4 C mustard seeds 1 T garlic, chopped 1 C white wine or beer 3 quarts tomato purée 1 T fresh parsley, chopped 2 T Worcestershire 1 1/2 C molasses 1/4 C brown sugar

Bring apple cider vinegar, peppercorns, cloves, coriander & mustard seed to a boil. Strain & reserve liquid. Simmer liquid & balance of ingredients on low heat for 2-3 hours, until desired thickness is reached. You can use this tangy sauce to marinade any meat over night, and as a sauce to finish!

Matt's BBQ Baked Beans

1 Lb White beans, soaked for 24 hrs.

After soaking, salt the beans & boil--covering with fresh water by two inches--for approximately 1-1/2 hours.

3 slices bacon, diced and cooked 'til brown 1/2 cup diced onion, sautéed with bacon 1 clove minced garlic, sauéeed with bacon

Cook all above until bacon browns, strain (save bacon grease!) & add to beans.

8oz. Cider Vinegar 1 T Black Peppercorns 1tsp. Whole Cloves 1 T whole coriander 1 T Whole Mustard

Bring all above to a boil, then strain & add to below with beans:

1 T chopped garlic 4 oz. White wine 16 oz. Tomato Purée 1/2 oz. Chopped Fresh Parsley .5 oz Worcestershire Sauce 1/2 cup Molasses 2 oz. Brown Sugar

Bring above to a boil, then add everything together with reserved bacon grease.

Bake all the above at 350 degrees for approximately one hour, stirring regularly until bubbly.

Don't have 24 hours to prep? Don't want to cook at home? That's where Besaw's comes in: Our second annual 4th of July BBQ in the garden is happening from 4-7pm, allowing plenty of time to get down to the fireworks at the waterfront. Cheffy's serving up a menu of BBQ classics, along with every fabulous summertime side you can imagine. Send us an email: contact@besaws.com and we'll make you a reservation! Whether you choose a picnic blanket in the grass, or a table in the garden, this promises to be the easiest 4th of July BBQ you've ever attended.

Menu

One entrée, choice of two sides & dessert:

Laney Family Farms Ground Beef Cheeseburger Two All-Beef Hot Dogs Two Veggie Kebabs $16.00

Elk Cheeseburger Baby Back Ribs Grilled Wild Salmon $20.00

Dessert Lemon Pound Cake & Fresh Watermelon

Sides Corn on the Cobb Potato Salad Simple Green Salad House Veggie Chips Fresh Seasonal Fruit BBQ Baked Beans

 Happy Independence Day, Everyone!

 

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The Big Pork Project Part II

output_ptAeUX Hey look, everybody! It's our first attempt at making a gif!--feel free to send snarky suggestions--or helpful hints--to kate@besaws.com.

Point is, we're on to Part II of The Big Pork Project: #MakinBacon.  Remember that infographic from a couple weeks ago? (See The Big Pork Project: Part I) Elk Burger black

In this post, we'll be discussing steps 3 & 4, or How to Make Your Own House Bacon (yields about 15 slices). Ours is a little sweeter than your average salt lick, so it cures a little longer than some recipes you might have seen.

You'll need: 1 pork belly 2 quarts brown sugar 1 quart kosher salt 3 T onion powder 3 T garlic powder 3 T fresh chopped rosemary

Mix brown sugar, salt, onion & garlic powder and rosemary in a large bowl; make sure there are no lumps! Pour half the mixture into a deep pan, place pork belly on top & cover with the rest. Pack the mix down, cover with plastic & leave to cure in the fridge for 3 days (see our gif above). At Besaw's--since we use it right away--Cheffy slices off the bacon to order, roasting it for about 10 minutes at 350˚F. Want it crispy? Give it a minute or two longer. Since it's nitrite/nitrate free, your house bacon will last about 5 days in the fridge. Perfect project to start on Wednesday night for a Sunday brunch with the fam!

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The Big Pork Project Part I

Elk Burger black This is a multi-part post--don't get dissuaded by the infographic above. We're starting at the end, 5-7, and working our way back through what we're calling The Big Pork Project.

It ends with our Oregon Elk Burger, so that's where we shall start.

Why Your Elk Burger Probably Sucks, or How to Get Game

It's Father's Day this Sunday, but in case you need another excuse...

You may have attempted a buffalo burger or an elk burger in the past; sometimes we get swayed by specials at the Co-op, sometimes we buy impulsively with our health in mind. At least, I do that. But then we get our healthy "exotic" meat home and... what gives? This is the driest, toughest burger ever!

Here's the secret: elk & buffalo are better for us because they're grass-fed, and much, much leaner than typical beef. So what to do? How does Cheffy make Besaw's Oregon Elk Burger so juicy? It's simple, really. You have to add the fat back in. 

Next time you're trimming a pork loin, save the fat cap in the freezer. If you don't have a grinder, cut the fat into tiny pieces with a sharp knife. It helps if the fat is well-chilled so it's easier to cut. For 1 lb of ground elk, we add 4 oz ground (or finely chopped) pork fat. A typical ratio is about 80/20 (80% meat, 20% fat). To the mix we add a pinch of salt & pepper, 2 tsp garlic powder, 1/4 tsp onion powder.

Form elk & pork fat into patties & grill! Note: game meat is super red, so your mid-rare burger may look rarer than you're used to. Don't worry! That's just its natural color.

For your reference: 5. Fat cap trimmed from center-cut pork loin 6. Ground elk meat 7. Ground elk with pork fat added - notice the lighter color!

Did you miss our post about Homemade American Cheese? Goes great on those burgers. Trust us.

Happy Father's Day!

Love, Besaw's

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Veggie Grillin'

Veggie Grilling Skewers are quintessentially BBQ. They scream summer. I mean, what better way to show off the bounty of the garden than with a rainbow of veggie colors (on a stick, no less)! Cheffy likes to marinate his vegetables first, which adds flavor and has the benefit of keeping things from sticking to the grill. We love some grilled citrus in the mix, too--it adds brightness & sweetness to the stuff next to it!

You'll Need: 1 large bell pepper 1 red onion 1 zucchini 1 yellow summer squash lime, lemon or orange wedges a few bay leaves

For the Marinade: 1 C apple cider vinegar 2 C olive oil (or a blend; whatever you have on hand will likely work) 2 T parsley, finely chopped 2 T rosemary, finely chopped (save the sticks to use for skewers!) 2 T thyme, finely chopped 1 T minced garlic

Chop your veggies into skewer-sized pieces - you'll want them roughly the same size so they cook evenly. Cut your citrus into wedges. Throw everything into a bowl, toss with marinade, cover & let sit for about 2 hours.

Thread veggies and citrus onto a rosemary stalk (it imparts great flavor!) and throw in a bay leaf for each skewer. Cook the skewers on the cooler part of your grill--around the edges or the top shelf if your grill is fancy--turning a few times, 15-20 minutes.

This is #WhatWeMeanWhen we say, "Taste the Rainbow!"

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Besaw's Perfect Chocolate Waffle

Mother's Day WaffleThe first Viridian Farms strawberries of the season make us soooo happy, and we're betting this recipe for our Perfect Chocolate Waffle will make your mom happy, too! If you've been searching for that amazing breakfast-in-bed, this is one's super easy (and you can make most of it a day or two ahead!). Here we go:

Macerated Strawberries (that means strawberries 'n' sugar)

1 pint first-of-the-season Oregon strawberries 2 T powdered sugar

This is the easy part (if you can keep from eating all the berries) - mash strawberries and powdered sugar together with a fork - can be made a day or two ahead and kept in the fridge.

Vanilla Whipped Cream

1 T vanilla extract 2 C heavy whipping cream 1 T powdered sugar

Whip above ingredients until soft peaks form - will keep in the fridge for several days.

Perfect Chocolate Waffle

1/4 C cocoa powder 2 C AP flour 1 t baking soda 1/4 t baking powder 1/4 t salt

4 eggs, separated 3/4 C canola coil 2 C buttermilk 1 T vanilla extract Combine dry ingredients and stir until well blended. Mix egg yolks with canola, buttermilk and vanilla, then add to dry ingredients (make sure you get all the lumps out!). Whip the egg whites until firm peaks form, then fold into your waffle mixture. Makes 4 waffles on a standard waffle iron. happymom'sday

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Besaw's Homemade American Cheese

VELVEETA smallIf you're like us, sometimes you crave the processed stuff. We know! It's terrible, especially coming from Besaw's. But admit it, sometimes all you want is that classic, oozy grilled cheese sammich made with Velveeta. Fear not, however, we've come up with a work-around. Now you can make the perfect grilled cheese you crave at home, without the processed cheese food. You'll Need:

1 1/2 lb grated cheddar, divided into 3 equal parts 1 1/2 C almost-boiling water, divided into 3 equal parts 1/2 plus 1 T instant dry milk, divided into 3 equal parts 1/2 envelope unflavored gelatin (about 1 1/2 t) divided into 3 equal parts Note: dividing up the above ingredients makes this recipe easy to make in a blender. You can skip that step if using a Cuisinart and make in one batch.

To Make:

Line a loaf pan with plastic wrap (we used an 8"x4"x2" pan). Add 1/2 C water, 3 T powdered milk and 1/2 t gelatin into blender and blend until gelatin is dissolved. Add 1/2 lb cheddar cheese and blend until smooth. Quickly pour into loaf pan--this stuff sets up fast! Repeat the above two more times, layering mixture into your loaf pan. Cover with plastic wrap and chill overnight before unmolding.

Melts fantastically on burgers and makes a great dip!

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Cheffy's Easy Beet Pickled Eggs

photo (71) Keep the Easter fun going after the hunt is over with these easy beet pickled eggs! When the kids have collected all the hard boiled eggs from the garden and eaten their fill, this is a great way to preserve the rest for snacks later in the week (bonus: they make a beautiful egg salad).

You'll need:

1 quart jar 6-8 hard boiled eggs 1 medium beet, boiled for about 45 minutes then peeled--the skin should slip right off when cool.

For the pickling liquid:

1 1/3 C white wine (don't worry, you'll boil it until the alcohol is gone) 1 1/3 C white wine vinegar 2/3 C water 3 T sugar 1 T coriander 1 T mustard seed 1 bay leaf 1/3 T black pepper corns 1/3 T cloves

Peel hard boiled eggs and pack into quart jar with roughly chopped beet. In a saucepan, add remaining ingredients and bring to a boil. Allow to cool, then strain into quart jar until eggs are covered. Your beet pickled eggs will last for up to two weeks in the fridge!

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Winter Garden with Cheffy

We are keeping the garden growing all year and with cold weather come root vegetables. Cheffy is growing beets, turnips, onions, parsnips, leeks, chard and herbs that will be used in our winter menu items. We all want something warm to eat on a cold winter night to warm our homes and our bellies. He is sharing a recipe that is currently on our dinner menu and uses some of the items grown in our garden.

An oxtail stew is a brewing and here is how you make it at home:

10lb Oxtail

1 gallon stock or water

4 bay leaves

Put the above ingredients in a deep pan, cover and place in the oven at 400 degrees for 3-4 hours. Pull out of oven and let cool, drain liquid but keep to re-use later in recipe, continue to let cool until you can pick meat off the bone. This will yield about 5 lbs of usable meat.

2 lbs baby red potatoes

1/2 head of celery

1 large yellow onion chopped

2 large carrots chopped

2 cups chopped turnips

2 cups chopped leeks

2 cups chopped parsnips

1 bay leaf

1/2 lb butter

1 cup all purpose flour

2 cups chopped garlic

1 quart white wine

4 tablespoons fresh thyme

*Yields 12  6 ounce servings

Sautee all vegetables with butter, add garlic and continue until all vegetables are tender, add flour, liquid from oxtail broth, bay leaf, thyme, wine and more liquid(water or broth) until ingredients are submerged in liquid. Let simmer until vegetables are soft, add pulled oxtail meat and season to your liking. Stock should be thick and vegetables tender, making for a comforting winter stew.

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Name That Seasonal Ingredient - Puntarelle!

It sometimes happens that Cheffy makes us something for dinner that we might not have seen before. With the abundance of seasonal produce around here, we're not surprised at occasionally finding a new variety of lettuce in our spring salad, or a new type of braising green with our pork chop. Thank goodness for google!

For the last few weeks, Cheffy's been cooking up a lot of puntarelle, a member of the chicory family that has long, white shoots and spiky leaves like a dandelion. Puntarelle has a pleasantly bitter taste; we like it 'cause it's fresh and crispy, and great for you!

Here's a very traditional and simple recipe for using puntarelle at home. Slicing the shoots length-wise and soaking them in ice water for about an hour has the effect of making the puntarelle curl, leaving you with a crisp, compact side salad. It has a dressing very much like a ceasar, and makes a wonderful accompaniment to heartier dishes.

Puntarelle alla Romana

You will need: one head puntarelle (thinly sliced length-wise and soaked in ice water for one hour), 2 cloves garlic, 5 salted anchovy filets, 2 tbs red wine vinegar, 5 tbsp good olive oil, pinch of salt, freshly ground black pepper.

In a mortar and pestle, use the salt to grind the garlic to a fine paste.

In a separate bowl, combine the anchovies and vinegar until the anchovies have disintegrated.

Mix the garlic into the anchovy/vinegar mixture and stir in the olive oil until the dressing is emulsified. Allow to sit for 10 minutes.

Remove your puntarelle from the ice water bath, and dry carefully.

Stir the dressing again, then add to puntarelle curls and toss. Top with freshly ground black pepper.

Happy [Seasonal] Eating!

xoxo,

Besaw's

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Spring at the Races

The recent hit of sunny spring weather has us dreaming of fruity and floral cocktails, perfect for sipping on Besaw's patio or in your own back yard. One easy way to get a jump on the season—without having to wait for spring's bounty—is to use dried ingredients to infuse your spirit of choice. This way, you get to experience flavors from the peak season, and they won’t spoil nearly as quickly.

The new favorite on our menu is called Spring at the Races, and was adapted from a recipe by Jason Kosmas and Dushan Zaric in Speakeasy, Classic Cocktails Reimagined, From New York’s Employee’s Only Bar. We used a simple lavender-infused gin and sweet pink grapefruit juice for ours. The resulting cocktail has a lovely floral quality with a hue to match. If you like an experiment, try infusing your gin with herbes de provence, tea leaves or dried mint; whatever suits your fancy. More recipes for fun infused-spirits can be found here.

Lavender-Infused Gin

2 teaspoons organic dried lavender

1 (1-liter) bottle gin

Place the lavender in a small saucepan over low heat. Add 2 cups of the gin and bring to a boil. Immediately remove from the heat and allow to cool. Add the remaining gin. Strain the mixture through cheesecloth into a bottle and discard the lavender. Store at room temperature away from sunlight. Will keep indefinitely.

Spring at the Races

2.5 oz lavender-infused gin

5 oz ruby red grapefruit juice

Serve with a sprig of fresh lavender for garnish.

Enjoy the spring sun!

xoxo, Besaw’s

 

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The Crack Heard 'Round the World!

Last Saturday, Cheffy had a great time participating in Whole Foods' annual event, "The Crack Heard 'Round the World."

From the Whole Foods Fremont Blog:

Every year, all Whole Foods Market Stores around the world (we have stores in the UK and Canada y’know) crack a wheel of parm at the exact same time to keep our Guinness Record of most wheels of Parmesan simultaneously cracked. This is how cheese heads have fun.

Indeed, we picked out an array of fabulous ingredients, including organic vegetables and chicken bones for stock, and almost a pound of Parmigiano Reggiano to prepare for Cheffy's featured Stracciatella recipe. Lucky fans sampled his beautiful soup, and watched as Whole Foods Blog winner Lance Michael and Cheese Monger Josh crack open a 98lb wheel of cheese!

In case you missed it, Cheffy's recipe is below. Stracciatella makes an amazing soup base, to which you can easily add chicken, shrimp and other veggies.

Stracciatella

1 gal chicken stock* 8 large eggs 1 c fresh grated Parmesan cheese 1 c Italian parsley (chopped)

Bring chicken stock to a boil, turn down to simmer.

Crack eggs into a bowl and whisk together.

Pour eggs into stock, whisking thoroughly.Whisk the grated Parmesan into the soup.

Watch for any clumps and remove. Add the parsley last to preserve the bright color.

Bon Appétit!

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We're Featuring Zenger Farm this January!

At Besaw's, we strive to provide our diners with the best local, organic produce. We also love finding new ways to support local Portland farmers. When we read about Zenger Farm, we were really excited to be able to feature them as our non-profit for the month of January. This month, a portion of our dinner proceeds will go directly to Zenger Farm, helping them to grow their educational programming and provide access to quality food for under-served families through the SNAP program.

"Incorporated in 1999, Friends of Zenger Farm is a non-profit farm and wetland in outer southeast Portland dedicated to promoting sustainable food systems, environmental stewardship and local economic development through a working urban farm. Friends of Zenger Farm utilize the combination of a 10-acre wetland adjacent to the 6-acre organic farming operation to provide unique experiential learning opportunities for youth, farmers and families in subjects such as sustainable agriculture ecology, food security, healthy eating and local economic development."

This January, Chef Michael is proud to showcase Zenger Farm Greens in some of our favorite seasonal menu items. Here's Chef's recipe for a popular side; the kale adds a beautiful, bright-green color to the potatoes. It's a great way to introduce greens to kids, too!

Chef Michael's Kale Mashed Potatoes

1 bunch kale, stems removed

8 Russet potatoes

1/2 lb butter, cubed

1/2 - 1 C milk

salt & pepper

Boil Russets with skin on until soft, but not mushy. Mash potatoes and stir in butter. Blanch kale for 1 minute, strain well, roughly chop then purée in blender. Add puréed kale to mashed potatoes, incorporating well. Stir in 1/2 cup milk, adding more in order to reach a smooth, creamy consistency. Salt & pepper to taste.

We hope you enjoy making these at home!

Come enjoy an evening out at Besaw's, and help us support Zenger Farm this January.

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