Tickling my Inner Caveman

By Deston Nokes

Rarely have I felt so conflicted on how to begin eating such a gorgeous mountain of lamb, pears and shallots. My inner Fred Flintstone wanted to grab the leg bone and gnaw with unrestrained relish, but the sophisticated ambiance of Portland’s Lauro Kitchen (www.laurokitchen.com), and my refined dinner companions kept my primitive urges in check.

We gathered to enjoy Braised Lamb Shank with Caramelized Pears and Shallots, which was created by Lauro Kitchen’s executive chef Jennifer Buehler. She recently received national acclaim for her artistry by the Pear Bureau Northwest. Chef Buehler is serving her winning recipe at Lauro Kitchen throughout March.

Our meal started with Cataplana, a tasty Portuguese seafood dish of roasted mussels, choriso, peppers, tomatoes and onions; finished in the Lauro Kitchen’s blue tile oven.

The lamb entrée came on a bed of couscous and was framed by carmelized red Anjou pears and shallots. Each bite of the tender meat brought a mouth-watering rush of spicy sweetness.

“It’s a Moroccan dish,” Buehler said. “I just strive to do the traditional dishes right – it’s not about fusion cuisine. The pears do provide a Pacific Northwest influence, and the tanginess is from the cranberries. The nutty flavor is from almonds and there are hints of saffron, ginger and cinnamon.

“I want the diners to wonder what they’re tasting. As you eat the dish, the different robust and sweet flavors are revealed.”

The lamb shank certainly was enough to capture the fancy of the Pear Bureau’s judges.

“It struck us as the quintesstial spring entree,” says Kevin Moffitt, president and CEO of Pear Bureau Northwest. “Her pairing of savory braised lamb shanks with sweet, carmelized pears is one of the best ways to enjoy a pear this spring.”

The recipe’s emphasis on pears is a natural for the region since Oregon and Washington pears account for 89 percent of the nation’s pears. The fruit’s primary plucking season is in August, but they are available year round. For more about the region’s pear industry, go to www.pearpanache.com.

Chef de Cuisine Jennifer Buehler has been cooking since she was a child in Independence, Missouri. After a quick stint in computer sales, Buehler returned to the kitchen, graduating from the Western Culinary Institute in Portland, Ore.

With Lauro Kitchen’s Mediterranean cuisine, Buehler can draw upon many different styles and ingredients to create elegant masterpieces. Started in 2003 by famed Portland chef and restaurant entrepreneur David Machado, the Lauro Kitchen was one of the first establishments to kick off Portland’s east side dining craze.

“David was always a downtown guy, operating Pazzo’s and Southpark, but he believed he could succeed by bringing the same high-end cuisine, with lower prices, to the east-side neighborhoods,” said Lindsey McBride, Portland food publicist.

“Years ago, we had very few dining options. One had to go downtown for a nice night out.”

(Lauro Kitchen is known for its hour of happiness menu Monday through Sunday from 5 – 6 p.m., which features select dishes at 2003 prices. The restaurant’s towering chalkboard also lists new specials each day: A special pizza, fresh fish, cocktails and dessert. Lauro Kitchen’s dedicated pastry chef, Nancy Forrest, absolutely blew us away with a chocolate caramel tart topped with sprinkles of sea salt. )

For more information:

Lauro Kitchen

3377 SE Division #106

Portland, OR 97202
Telephone: 503.239.7000

www.laurokitchen.com

About the author:

Deston Nokes wrote a new iPhone app: PORTLAND ESSENTIALS. It highlights the best things to see, do and eat in Portland. With 210 entries and more than 1,500 photos, it’s a delicious resource for those who live here, and for those coming to visit. Entries are listed by category and each links to a Web site and phone number. It includes cost and operating-hour information. Best of all, each has its own GPS to guide you right to the door. This new application is for sale on iTunes for only $2.99.

Braised Lamb Shank with Caramelized Pears and Shallots
by Chef de Cuisine Jennifer Buehler

SERVES 4 to 6

Braise

4         lamb shanks, preferably raised in Oregon, 16 to 20-ounces each

2         tablespoons extra virgin olive oil

1         medium onion, roughly chopped

1         tablespoon finely chopped garlic

2         tablespoons finely chopped or grated fresh ginger

1-1/2   teaspoons saffron

1-1/2   teaspoons ground cinnamon

1-1/2   teaspoons ground ginger

1-1/2   teaspoons freshly ground black pepper

1/2      teaspoon cayenne pepper

4         bay leaves

1         cinnamon stick

1/2      cup whole almonds

2         quarts chicken stock

1/2      cup dried cranberries

Caramelized Pears and Shallots

1         ounces (2 tablespoons) unsalted butter

1         tablespoon extra virgin olive oil

8         small, whole shallots

2         Bosc pears, peeled, cored and sliced into 1/2″-thick wedges

1/4      cup granulated sugar

Couscous, as accompaniment

Parsley, to garnish

Plain yogurt, served on side

Preheat the oven to 350 degrees.

Prepare the lamb by seasoning liberally with salt and freshly ground black pepper. Heat the oil in a heavy, wide saute pan until it is very hot, but not smoking. Brown the lamb shanks 2 at a time, turning them so that each side is dark golden brown and crusty, about 12 minutes total. Remove the shanks from the pan.

Reduce the heat under the saute pan to medium high and add the onions, garlic and ginger. Cook stirring frequently until the onions begin to caramelize slightly and pick up the color and scrapings leftover from browning the meat, about 5 minutes. Put the shanks in a deep, wide casserole, or a roasting pan. They should fit closely, in a single layer, leaving enough room in the pan to be covered with stock. A lid that fits well is helpful.

Add the sauteed onion, garlic and ginger to the lamb shanks along with the saffron, ground cinnamon, ground ginger, black and cayenne peppers, bay leaves, cinnamon stick and almonds. Cover the shanks with the chicken stock adding a bit of water if necessary to cover them completely. Cover tightly and braise for about 3-1/2 hours, adding the dried cranberries during the last 30 minutes. The lamb should be very tender and falling off the bone.

To finish the sauce, melt the butter in a saute pan with the oil over medium heat. If the shallots are larger than a small walnut, peel and separate into as many cloves as possible, or trim the root end without removing it completely. Halve or quarter the larger shallots; the root will hold the layers together. Add shallots to the pan and saute gently until they begin to soften slightly, about 5 minutes. Add the pear slices and sugar and continue to saute until everything is golden brown, about 15 minutes. Add some chicken stock or water if the sugar begins to get dark.

Remove the lamb shanks from the braising liquid. Transfer the braising liquid to a separate saucepan (there should be about 6 cups), put the shanks back in the braising pan and keep them warm. Add the pears and shallots to the braising liquid and reduce slightly. It will already be fairly thick. Taste for seasoning and add salt and pepper as needed.

To serve, while the sauce is reducing, put the couscous on a larger platter and arrange the lamb shanks on top. Garnish with some pear slices and shallots and spoon the reduced sauce over the meat. Sprinkle with parsley and serve with plain yogurt on the side.

By Deston Nokes

Mt. Hood’s Timberline Lodge has long been known as Oregon’s second most-visited site after Multnomah Falls. Located on the face of Mt. Hood, just a stone’s throw from Portland, Timberline offers incredible year-round skiing, a rustic ambiance, and a top-notch culinary team.

Timberline Lodge is more than an iconic landmark. It’s a mountain cabin on a grand scale: decidedly rustic, warm and cozy beyond measure. Some may recall that its façade played a starring role as The Overlook Hotel in Stanley Kubrick’s motion picture, The Shining.

“When Timberline was built during the Great Depression, the concept was to create a place for all of the people,” said Jon Tullis, Timberline spokesman. “The idea was to create ‘Oregon’s Mountain Home,’ and that feeling hasn’t changed one bit.”

But when the economic termites began eating away at the state’s tourism industry in 2008, even Timberline was hard hit. By October, the business downturn was so profound; the lodge had to close its dining room for lunch.

“We had to change our business model and find a way to ride the rising popularity of culinary tourism,” explained Leif Benson, CEC, AAC, Timberline’s executive chef of 30 years. “In Oregon we have incredible wines, meats, fish and produce; and at Timberline, we have the perfect background to showcase it all.”

After talking with different purveyors, Benson started the daily Farmer’s Market Brunch Buffet, which is a selection of distinctive Northwest cuisine every day in Timberline’s main lobby from 11:00 a.m. to 3:00 p.m. The region’s growers, producers and food industry advocates consult on the buffet offerings, and have found that the historic Timberline Lodge is a perfect setting to showcase their foods to a steady stream of culinary tourists.

Each day the brunch offers:

 A Chef’s Action Statio’ (carved or presented items)

• Fresh Farmer’s Market salads

• Chef’s daily soup

• Artisan bread

• Local produce

• Vegetable presentations

• Mesclun salad

• Desserts and pastries

• Made-to-order waffle station

This isn’t your run-of-the-mill, strip-mall buffet fare. So far, the brunch has showcased on strawberries, cherries, golden watermelons, sushi, lamb, hazelnuts, pink shrimp, Dungeness crab, albacore tuna, potatoes, pears and local coffee roasters.

“The menu changes all the time to emphasize the season’s bounty,” Benson said. “One week we’ll feature our mushroom foraging industry with chanterelle’s. Another week we’ll showcase artisan cheeses, wild game, Oregon wines or Northwest beef.”

The day I enjoyed brunch, the state’s potato growers were holding court, unveiling purple potato candy and other edible delights. My personal favorite was the lamb chops served by SuDan Lamb.

In one month, Timberline’s concept attracted 10,000 diners. Because of its success, the Farmer’s Market Brunch Buffet is now a daily, year-round event.

“It’s been a great way to get people to visit us ,” Benson said. “At Timberline, you enjoy the food and take away a memory.”

Celebrating what makes Oregon taste so good

Much of Timberline’s success is derived by its partnership with Oregon’s food and wine producers. Each August through November, the Oregon Tourism Commission, also known as Travel Oregon, launches Oregon Bounty, which is a comprehensive campaign to tantalize taste buds in all seven regions of the state.

The Oregon Bounty campaign, which continues until Nov. 30, offers special events and menus urging locals (and lucky visitors) to try new wines, enjoy local produce, order distinctive dinners in fine eateries and attend harvest festivals around the state.

The centerpiece of the campaign is a colorful, comprehensive Web site. At www.traveloregon.com, users can click on a region and surf specials in lodging, dining, festivals, wineries and breweries. It posts the fixed-price menus at participating restaurants. Also, there is an online recipe book using Oregon meats, fruits cheeses and nuts, all washed down with Oregon vintages.

Visit www.TravelOregon.com/Bounty for details.  Contact Deston at Deston@globalfoodie.com.

Portland’s Pine State Biscuits Gain National Following with North Carolina Cooking

By Deston Nokes

Clearly, the diet would have to wait.

Looking up at the chalkboard menu, my eyes scrolled down a list of preparations I had nearly-forgotten … the type my grandmother would make using an iron skillet in a kitchen singing along with the sizzle of frying chicken and the smell of rich gravy.

Pine State Biscuits, located in Portland, Ore., serves the kind of food where you toss away whatever calorie-cutting promises you made to yourself. Take The Reggie: A sandwich made with a breast of fried chicken, cheddar cheese and strips of bacon, sandwiched between a full-fat butter and cream biscuit, all smothered in sausage gravy.

Another trip, I nudged the caloric thermometer down a tad with The Regina: An over easy egg placed on collard greens, sandwiched between a biscuit, and splashed with Texas Pete Hot Sauce. I soothed its spicy zip with some homemade sweet tea. A side order of fried green tomatoes dipped in locally sourced corn grits with buttermilk ranch, is an absolute must.

“Our whole concept was to bring the true rendition of North Carolina breakfast biscuits to the Northwest,” said co-owner Kevin Atchley. “It’s the kind of food we miss almost as much as family.”

Three North Carolina natives, Atchley (from Raleigh) Brian Snyder (from Albemarl) and Walt Alexander (from Greensboro) launched the eatery. Before the restaurant opened a year and a half ago, Pine Street Biscuits had been a fixture at the Portland Farmer’s Market for three seasons, so it had a following the day it opened.

The daily line outside the door attests to Pine State’s popularity, and the quick service and tasty food makes up for the wait. Late last spring, Pine State Biscuits caught the attention of the Food Network, which stopped in and taped a segment for its nationally televised program.

“After it aired, we received calls from people wanting directions from the airport,” Atchley said. “This included flight attendants coming by on a layover to pick up food for the entire crew. Also, many out-of-state vacationers tell us that they chart their route based on a stop at our restaurant.”

The home-cooked quality keeps the crowds coming – even if the restaurant only has four tables. It has a smattering of chairs and a request for diners to bus their own tables. “The city only allows us 15 seats, because it’s based on our square footage,” he explained. “But there’s a pretty park down the road, and a few tables out front. In the mornings, the tavern next door lets our customers use its outside picnic benches.”

What about vegetarians? Atchley said that if asked, they prepare collard greens without a ham hock. “Our hash browns, covered in cheese and mushrooms, are suitable for vegetarians, and we can cover biscuits in our mushroom gravy instead of sausage gravy.”

For those who didn’t get quite enough, there’s a special chocolate candy bar, the Raleigh Bar, made especially for the restaurant, which tastes like a pecan Snickers bar.

Naturally, it comes in a bacon-infused version too.

For more information:

Pine State Biscuits

www.pinestatebiscuits.com

Deston can be reached at: Deston@globalfoodie.com.

Denise Dubé, globalfoodie’s creator and editor, is a food writer who travels – or a traveling foodie who writes. Foods preparation, its origin, smell and presentation are a passion (and obsession) and she enjoys tasting and writing about its cultural nuances. globalfoodie is her baby and food is her muse. It’s also the main reason she needs to lose a few extra pounds. Her work has appeared in Intermezzo, travelgirl, MSNBC.com, National Geographic Traveler and the Boston Globe.  Reach Denise at: Denise@globalfoodie.com.

Ami Hooper is globalfoodie’s creative designer and the cyber brains behind the site. She can be reached at: Ami@globalfoodie.com.

Maureen Costello is a Boston-based freelance journalist who loves writing about food and has  sampled appetizers, main courses, beverages and desserts from almost every ethnic group.  Maureen is passionate about food various flavors and forms,  its cultural meaning, tradition and preparation and is thrilled to share her finds with globalfoodie readers.  She can be reached at: Maureen@globalfoodie.com.

Sue Frause is an award winning freelance journalist and photographer. Her words are on images in print and online and include: the Examiner, True/Slant and she is also a About.com spa website contributor. She’s an avid fan of social networking and writes a blog about all things Canadian called,  Closet Canuck. She’s also an on-air contributor to Around the World Travel Radio. Sue and her husband live on an island in Puget Sound where they tend to their chickens, turkeys, garden and their very own field of dreams. She is a popular guest speaker on travel and other earthly delights and frequently appears as an emcee at community charity events. In addition to her frequent travels, Sue enjoys theater, movies, jazz, fine food, heavenly spas and tiptoeing through the tulips … when they are in bloom.  Sue’s website is www.suefrause.com and she is reachable at: sue@suefrause.com.

Richard Frisbie is a food, wine, and travel writer; a bookseller and publisher of New York centric books; and a professional baker who resides in New York’s Hudson Valley. Online, his articles appear here, on Gather.com, GoNomad.com, travellady.com and the many websites of EDGE Publications. He also writes for regional New York magazines such as Life in the Finger Lakes, and Kaatskill Life.  Richard can be reached at Richard@globalfoodie.com

“Have spoon will travel,” is Kori A. Gaff ’s motto. This 31-year-old Maine native is married to a Marine, and has two small children. She manages to make meals everyone will enjoy by using innovation and simplicity. It’s a gift we all need once in a while. Kori also enjoys cooking for the neighborhood, no matter where she’s stationed. Kori can be reached at: Kori@globalfoodie.com.

Emilie  C. Harting’s articles on culture and ecotourism have appeared in a number of major magazines and newspapers, most recently www.forbestraveler.com,  The Philadelphia Inquirer, and MSNBC. When she’s not walking around the streets of various cities or hiking in the countryside, she can often be found in her kitchen.

Kaye Hurst is a Louisiana southern woman who loves all things food-related — it nourishes her soul and her tastebuds. Cooking is her favorite part of life and she is compelled to share her passion for all things sauteed, braised, boiled or basted. In fact Kaye has more palpations over a recipe-laden cookbook than a steamy romance novel. Celebrations at home always involve good food marinated in comfort and seasoned with love. Kaye can be reached at: Kaye@globalfoodie.com.

Shannon Hurst Lane travels the world in search of inspiring destinations and adventurous moments. She enjoys family travel, romantic escapes, girlfriend getaways, and those all important soul-oh trips. She’s an unofficial ambassador for her home state, Louisiana, where the people don’t eat to live, they live to eat. Contact her at: Shannon@globalfoodie.com.

Keith Kellett, our UK correspondent, is an expert on England’s food history and origin. He can be reached at: Keith@globalfoodie.com.

Vivienne Mackie was born in Rhodesia (now Zimbabwe) and later became a clinical psychologist. She switched to counseling foreign students and their families and teaching ESL after moving to the United States. Toting a journal and a Brownie camera, her travels began at 8 when she and her grandmother boarded a ship and journed from Rhodesia to England.  Mackie still travels as often as possible — with a modern camera and better journals. Vivienne, fascinated by different languages and cultures, realized that music and food are a big part of any culture.  Tasting food from different countries, taking pictures of the dishes, and collecting recipes, have become an integral part of any trip. She’ll try (almost) anything at least once but found that willingness put severely to the test in China—-where she did draw the line at cat, dog and snake. Vivienne may be reached at:

Susan McKee is an independent scholar and freelance journalist specializing in history, culture and travel. She can be reached at: Susan@globalfoodie.com.

Rosemary Minati spent her early years working as a pre-school teacher in the New York suburbs. Her tools included a handful of plastic scissors, hundreds of kid-proof glue containers and dollops of creativity. After spending her days feeding her students minds she raced home to feed the family. This should-have-been-a-chef foodie can make a delicious and unforgettable meal-at a moment’s notice and knows no cultural bounds when creating a meal. Rosemary will find New York’s best restaurants, whether in the city or hidden in Westchester County. She’ll also be giving us a heads-up on some of the best cookbooks written. She can be reached at: Rosemary@globalfoodie.com.

Deston Nokes is our western correspondent, this Oregon native knows adventure and food. He can be reached at Deston@globalfoodie.com

Stephanie Oswald:

Wine and the good life are the focus of the Sip & Savor column by Denise Reynolds.  Awarded the grand prize by Wines of France for her writing on French wines, Denise holds an Advanced Sommelier certification. Recently, she garnered another award when she was recognized for her unsurpassed knowledge and contribution on food and wine by Indagare, the premier resource for the world’s most discerning travelers.  “Denise” means Goddess of Wine and so it’s fitting that she can be reached at: Goddessofwine@globalfoodie.com.

Ron Stern, the editor-in-chief of JustSayGo.com, an on-line travel-oriented e-zine, is also the travel columnis for the San Diego Community Newspaper Group, Fifty Plus Marketplace News and The Womens’ Newspaper Group. His articles have appeared in national and regional newspapers and magazines including Shape, Cruise, Frequent Flyer, AAA Motorist, Visit Los Cabos Guide, Destinations West, Key Biscayne and La Jolla Today. Gannett, The Bismarck Tribune, The Jamaican Observer and travel trade magazines have also published his work.  Ron’s other contributions have been noted by PBS, Mobil Travel Guides and his  photography has been used extensively by Jordan Tourism Board. He has traveled extensively and is the author of five books. Ron lives with his wife, Nancy in Fort Collins, Colorado. Email him at Ron@globalfoodie.com.

Peter Francis Battaglia: