I stole this book from my husband's shelf today, because I was in the mood for a little baking. We are nearing the end of summer...and here in Portland, OR we finally have had a break from the heatwave that stalked us through late July into August.
Us Portlanders are pretty wimpy when it comes to the heat. To say the least, waking up to the grey skies the last few days has been lovely and nostalgic. It even got me listening to Christmas music and craving Thanksgiving cobbler!
Dishing Up Oregon, written by Ashley Gartland is a sumptuous look into Culinary Oregon. With recipe contributions from many of the top experts in cuisine...not to mention stunning photography by John Valls, you certainly find yourself hungry for a good ol' NW style meal!
Ms. Gartland takes you on a journey through Oregon Wine country, Hood River Fruit Loop and several of the most notorious country sides for lovely lunches and dinners. You'll find seasonal recipes for every "Farm to Table" treat you can imagine. After-all, there are 145 to choose from!
Kenny and I are obsessed with berries, and were delighted to see an array of fresh berry recipes available on the pages. Here's my best shot at the....
1 1/3 cups old fashioned oats
1 cup granulated sugar
3/4 cup pack dark brown sugar
1 1/2 cup all-purose flour *I used gluten-free rice flour*
1 Tbs ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) + 1 Tbs unsalted butter (chilled and cut into 1/4 inch cubes)
4 medium tart baking apples (peeled cored and diced into 1/2 inch pieces)
1/4 cup fresh or frozen huckleberries *see above*
1. Position a rack in the center of the over and pre-heat to 375 degrees
2. Mix the oats, 1/2 cup granulated sugar, brown sugar, flour, cinnamon, salt on low speed in the bowl of an electric mixer fitted with a paddle attachment until well combined. Mix in the butter on low speed until the mixture is crumbly and no butter chunks are visible.
3. Toss the apples in a medium bowl with the remaining half cup granulated sugar until well-combined. Add the huckleberries and toss lightly. Spoon the fruit evenly into a 9in square baking pan.
4. Pinch the toppings between your fingers to form a clumpy texture. Scatter the topping over the apples and huckleberries.
5. Bake the crisp until the topping is golden brown and the apple juices are bubbling around the edges of the baking pan, about 45 minutes. Serve the crisp warm in individual bowl and vanilla ice cream if desired.
Copyright Dishing Up Oregon
Dishing Up Oregon is a fantastic book and I hope you'll all add it to your shelves...and if you don't live here, that you will visit Oregon sometime as well!