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Food.Farmer.Earth

FFE—in the Kitchen

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  1. Thumbnail 9:50
    1

    Cauliflower Mac and Cheese

    by foodfarmerearth 3,236 views

    Culinary educator, and food activist Katherine Deumling demonstrates how to make cauliflower mac and cheese, a dish she describes as being a gateway food into the world of fresh vegetables for those not yet aficionados.


    Cauliflower Mac & Cheese
    --adapted from Food Matters by Mark Bittman
    Recipe courtesy of Katherine Deumling, of Cook With What You Have.
    http://cookwithwhatyouhave.com/

    Serves 6 people

    Veggies can make for great comfort food and this recipe proves it and if you love Mac & Cheese (or your children do) you'll love this too. If you don't want to bother with the blender or food processor you can just mash the cauliflower in the pot in which you cooked it. You won't get as smooth of a texture but it's just as delicious. Wonderful additions to this dish are: chopped fresh herbs such as parsley, thyme, and chives;

    2 tablespoons olive oil
    2 ½ cups veggie bouillon or chicken stock
    1 medium-large cauliflower, cored and separated into pieces
    1lb pasta (ziti, elbow, penne, rotini and corkscrew all work well)
    ¾ - 1 cup grated cheese (sharp cheddar, gruyere . . .)
    3 teaspoons Dijon mustard, to taste
    ¼ - ½ teaspoon chili flakes
    ¼ teaspoon nutmeg, freshly grated is best
    Black pepper
    ¼ cup grated Parmesan or other hard cheese
    ½ cup or more bread crumbs (optional)

    Heat the oven to 400 F. Bring a large pot of salted water to boil. Cook the cauliflower in the boiling water until very tender, about 20 minutes. Scoop the cauliflower out of the water with a slotted spoon and transfer to a food processor or blender. Add the pasta to the boiling water and cook until still somewhat chalky inside and not quite yet al dente, about 5-6 minutes. Drain the pasta and put it in a 9 x 13 baking dish or other similar casserole dish.

    Carefully process the cauliflower with 2 cups of the veggie bouillon or stock, 2 tablespoons olive oil, the cheddar, mustard, chili flakes, nutmeg and a sprinkling of salt and pepper. (You may have to work in batches.) If the sauce seems to thick add the remaining ½ cup of stock. Taste and adjust seasoning. Pour the sauce over the pasta, toss, and spread mixture evenly in dish. (You can make the dish to this point, cover, and refrigerate for up to a day) Sprinkle the top with the Parmesan and breadcrumbs, if using them. Bake until the pasta is bubbling and the crumbs turn brown, about 20 minutes. Pass under broiler if you need to.

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  2. Thumbnail 11:08
    2

    Braised Lamb with Hazelnut Brown Ale

    by foodfarmerearth 723 views

    Recipe Enclosed Below: Culinary instructor, Melinda Casady demonstrates how to cook a favorite lamb dish in her Portland Culinary Workshop studio in Portland, Oregon. Visit Cooking Up a Story for more recipes, how-to videos, and stories: http://cookingupastory.com

    Here is Melinda's recipe from this video:

    Braised Lamb with Hazelnut Brown Ale

    2# Lamb shoulder or shanks (whole or ossobucco style)
    1 ea Onions large dice
    4 cloves Garlic minced
    1 cup Mushrooms (whatever you like) whole, quartered or sliced
    1 cup Tomatoes chopped
    1 bottle Rogue's Hazelnut Brown Ale (there might be leftover be prepared to drink)
    1-2 cups Lamb or Beef stock
    tt Salt
    tt Pepper
    1-2 T High temperature cooking oil (safflower/grapeseed)


    Sprinkle lamb with salt and pepper. Put oil in a pan with high sides, turn on high heat, when pan is smoking hot add lamb and sear until brown on all sides.

    Remove from pan and turn down heat a little, add onions and mushrooms and saute until soft and turning brown.

    Add garlic and saute until lightly brown, add tomatoes, put the lamb back in and put in equal parts beer and stock until liquid is half way up the side of the product.

    Bring liquid to a boil, turn down heat to low and put on a lid. Cook until meat is fork tender and starting to fall off the bones.

    Season liquid to taste and serve by itself or over noodles, rice, potatoes, cous-cous, polenta or other desired starch.

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  3. Thumbnail 8:58
    3

    Cooking with Fresh Wasabi

    by foodfarmerearth 2,705 views

    David Padberg, Executive chef at Park Kitchen in Portland, Oregon, demonstrates how to make real Wasabi, and shows some of the excellent foods that it can be used on as a garnish.

    Coming next: in the Field—Visit to a Rare Wasabi Farm

    Recipes courtesy of Chef David Padberg, Park Kitchen http://parkkitchen.com/

    Wasabi Butter:
    for one 4oz stick of salted butter, add one teaspoon grated wasabi. If you want a more heroic potency, add up to one tablespoon.


    Wasabi Puree:
    A puree of only wasabi leaves is a little too strong for most people. I recommend using equal parts wasabi leaves and spinach leaves. To stabilize the vibrant green pigment, plunge the leaves in boiling salted water for 15 seconds, then transfer into an ice water bath. Once they are cooled, drain the excess water. A good ratio to start with is 3 oz blanched spinach, 3 oz blanched wasabi leaves, and 12 oz vegetable broth or water. To make the work easier on the blender, rough chop the leaves, then add them to the blender with the broth and puree. Once the leaves are spinning in the blender, add 1/2 tsp salt and 1/2 tsp xanthan gum (a vegetable starch available in most grocery and health food stores). Allow the blender enough time to break up the leaves entirely, about three minutes. Pass the puree through a fine sieve and press on the solids to release all the juices. Discard the solid fibers.

    Wasabi Leaves:
    Make a mixture of two parts granulated sugar and one part salt. Take about one dozen wasabi leaves and/or stems and sprinkle them with the mixture, probably little more than a tablespoon will do. In a stainless steel bowl, crush the leaves with your hands, massaging the mixture into the bruised and ruptured cell walls. Cover with plastic wrap and allow the leaves to macerate with the mixture for about thirty minutes, then rinse in cold water and strain the liquid. Chop the leaves and/or stems and fold into the grain salad or mayonnaise or whatever you want to use with them.

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  4. Thumbnail 17:18
    4

    Mother's Chicken Soup and So Much More!

    by foodfarmerearth 11,385 views

    Mother's Bistro chef Lisa Schroeder shares her professional, culinary skills in the making the quintessential home-made chicken soup. Not only does Schroeder offer easy recipes to follow (see link below), she provides shortcuts to save time and effort along the way, and delivers additional dishes for making so much more from the chicken soup stock, and a great way to create your own healthy fast-food alternatives.

    Click here to get recipes shown in video (Belle's Chicken Noodle Soup, Chicken and Dumplings, Chicken and Biscuits, and Mother's Buttermilk Biscuits):
    http://cookingupastory.com/mothers-chicken-and-dumplings-and­-chicken-soup

    Thanks to Chef Lisa Schroeder of http://mothersbistro.com/

    Next, in the Field: A Mom teaches Her Children the Importance of Food

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  5. Thumbnail 14:43
    5

    How to Make Homemade Butter from Farm Fresh Milk

    by foodfarmerearth 29,178 views

    Harriet Fasenfest, author of A Householder's Guide to the Universe shares her intimate knowledge how to make fresh butter, and the different characteristics that come from milk in the Spring versus the Winter season.

    Please Note: Fasenfest uses raw milk in her demonstration, something she prefers, pasteurized whole milk and cream can be used as a substitute. For a wider perspective on the controversy with raw milk, check out this accompanying post on Cooking Up a Story: The Raw Milk Debate: Thorny Issues of Food Safety, Food Rights, and Public Health (http://cookingupastory.com/the-raw-milk-debate-issues-of-fo­od-safety-food-rights-and-public-health).

    For the recipe to make homemade butter, please visit:
    http://cookingupastory.com/how-to-make-homemade-butter-from-­farm-fresh-milk

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  6. Thumbnail 10:01
    6

    Savory Bread Pudding with Chard and Carrots

    by foodfarmerearth 2,348 views

    Culinary instructor, and food activist Katherine Deumling demonstrates how to make a savory bread pudding dish from leftover artisan bread, a great way to make use of some leftover ingredients.

    For complete written recipe, please visit:
    http://cookingupastory.com/how-to-make-savory-bread-pudding-­with-chard-and-carrots

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  7. Thumbnail 12:59
    7

    How to Make Whole Milk Ricotta Cheese

    by foodfarmerearth 42,812 views

    Sustainable food enthusiast Claudia Lucero, demonstrates an easy recipe for making whole milk ricotta cheese from main ingredients.

    Whole Milk Ricotta Recipe
    courtesy of Claudia Lucero of Urban Cheesecraft
    ( http://www.urbancheesecraft.com/ )

    Ricotta is an example of a fresh farmer's cheese born out of necessity and invention. Traditionally made from the whey left-over from making hard cheeses, this cheese made sure nothing went to waste at the farm. That makes sense if you make cheese in large quantities because you need A LOT of whey, but luckily, we have a way to make it using milk. To make creamy ricotta in under an hour, you will need:

    INGREDIENTS 1/2 gallon of milk- raw or pasteurized preferred (avoid ultra-pasteurized) 1/2 tsp citric acid OR 1/8 cup vinegar of choice OR lemon juice Flake or fine salt and herbs (to taste)

    SUPPLIES Stainless Steel, Glass or Enamel- Coated Pot (no aluminum or cast iron) Butter Muslin/Fine Cheesecloth or other tightly woven thin cloth Thermometer that reads accurately to 185°F Large Colander Large Spoon- not aluminum

    YIELD- about 1lb

    Step 1- Measure the ½ tsp of citric acid into a ½ cup of water and stir to dissolve.

    Step 2- Pour your ½ gal of milk into the pot, pour the citric acid solution into the milk and mix thoroughly.

    Step 3- Heat the milk at medium heat to 185°F (do not allow to boil over). Check the bottom of the pot with your spoon every couple of minutes to check for any stuck milk or scorching, reduce heat if necessary. Avoid breaking up the fragile curds as they form.

    Step 4- You may see curds begin to form as soon as you pour the solution in and as the milk heats. We are looking for maximum coagulation, however, you will see this at 185°F. The curds and whey will clearly separate- curds are white and whey is yellowish. When you hit that temperature and see this result, turn off the heat. Allow the pot to sit off the heat and undisturbed for 10 minutes.

    Step 5- Line the colander with your fine cheesecloth (90# if you want to get technical). If you would like to reserve the whey to use in smoothies, soups or pancakes, place a large bowl or pot under the colander to catch it- otherwise, place the colander right in your sink. Step 6- Gently and carefully, pour the pot's contents into the cloth.

    Drain the curds in the colander for 15-30 minutes, or until the cheese has reached your desired consistency. You can expedite the draining by gathering the corners and hanging the "bag" to drain from a kitchen cupboard handle (with a bowl underneath of course).

    Step 7- When the cheese has drained to your desired texture (very creamy or firm and crumbly, it's up to you), you can mix in herbs and salt to taste or you can leave it plain and use it for pasta, pizza, crepes, cheesecake...you can even let it cool completely and chop in some dark chocolate, dry fruit or nut bits and lemon zest, drizzle it with good honey and you have a fancy dessert cheese. You can shape it in different containers and let it cool in the fridge to retain its shape, or you can just leave it as a spread. The cheese is ready to eat immediately! Store any leftovers in a covered container in the refrigerator for up to 1 week. Enjoy.

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  8. Thumbnail 12:39
    8

    Bone Marrow and Smoked Cherry Ice Cream with Bourbon

    by foodfarmerearth 2,276 views

    Tyler Malek of Salt and Straw, a Portland, Oregon hand-crafted ice cream shop has two reasons to celebrate. Not only did they open their first store a year-ago, outgrowing their city food cart where they began, their business has been so brisk, they have opened up a second store. In this episode, Malek demonstrates how to make one of his popular ice cream flavors.

    Malek uses a dairy in Eugene, Oregon for his milk products, and likewise tries to source his other ingredients as locally as possible. He strives for a high milk fat content, 17% , and seeks to churn a low amount of air into his ice cream for increased density, and richer mouth feel. The ice cream itself provides a neutral taste with "great texture and sweetness", he says.

    The traditional boundaries that we may associate with ice cream becomes entirely obliterated by Malek's unique quest to blend together different flavors from a variety of natural sources. For Malek, coming up with new flavor pairings is "a huge collaboration with the entire city of Portland,." He's constantly talking to new people, his vendors, chocolatiers, chefs, distilleries, to come up with fresh ideas.

    With that obsession and willingness to explore new terrains, it's easy to see how Tyler Malek could come up with an ice cream flavor of bone-marrow, smoked cherries, and bourbon.

    A toast to that vision.

    The recipe to make Make Bone Marrow and Smoked Cherry Ice Cream with Bourbon can be found here: http://cookingupastory.com/making-bone-marrow-and-smoked-che­rry-ice-cream-with-bourbon

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  9. Thumbnail 16:26
    9

    How to Butcher a Pig-The Midsection

    by foodfarmerearth 99,534 views

    In this three-part "in the Kitchen" special, Camas Davis, founder of the Portland Meat Collective and former food journalist, demonstrates how to butcher a pig. Divided into three primary sections of the pig— in this video, Davis shows how to butcher the midsection of the pig.

    Series Playlist link: http://www.youtube.com/playlist?list=PL69C2B028F82492F4

    This 3 part Food.Farmer.Earth butchering a pig segment also includes:
    Part 2-Shoulder
    http://youtu.be/VJy7nGS11VY

    Part 3-Leg
    http://youtu.be/fEWFbdOCZMY

    Want to make some homemade bacon?
    Chef Ben Meyers shows you in ‪How to Make Homemade Cured and Smoked Bacon‬:
    http://youtu.be/hVW6X5z4yOY

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  10. Thumbnail 13:15
    10

    How To Butcher a Pig: Shoulder

    by foodfarmerearth 58,786 views

    In this three-part "in the Kitchen" special, Camas Davis, founder of the Portland Meat Collective and former food journalist, demonstrates how to butcher a pig. Divided into three primary sections of the pig— in this video, Davis shows how to butcher the shoulder of the pig.

    Series Playlist link: http://www.youtube.com/playlist?list=PL69C2B028F82492F4

    How to Butcher a Pig: Midsection- Part 1
    http://youtu.be/bsoK0gcG9as

    How to Butcher a Pig: Leg-Part 3
    http://youtu.be/fEWFbdOCZMY

    Food.Farmer.Earth- a journey of wide discovery about our food
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  11. Thumbnail 14:57
    11

    How to Butcher a Pig: Leg

    by foodfarmerearth 63,069 views

    In this three-part "in the Kitchen" special, Camas Davis, founder of the Portland Meat Collective and former food journalist, demonstrates how to butcher a pig. Divided into three primary sections of the pig— in this video, Davis shows how to butcher the leg of the pig.

    Series Playlist link: http://www.youtube.com/playlist?list=PL69C2B028F82492F4

    How to Butcher a Pig: Midsection-Part 1
    http://youtu.be/bsoK0gcG9as

    How to Butcher a Pig:: Shoulder- Part 2
    http://youtu.be/VJy7nGS11VY

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  12. Thumbnail 18:53
    12

    How to Make Dungeness Crab & Green Garlic Quiche

    by foodfarmerearth 849 views

    For the recipe, please visit: http://cookingupastory.com/how-make-dungeness-crab-green-gar­lic-quiche

    Tressa Yellig, executive chef, and owner of Salt, Fire, and Time, a prepared foods grocery, and culinary education center, demonstrates how to make a Dungeness Crab and Green Garlic Quiche. Yellig uses fresh ingredients, including duck eggs and local dungeness crab, as she provides thorough instructions for making this quiche.

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    How to Make Strawberry Shortcake with Kids

    by foodfarmerearth 2,910 views

    Lisa Schroeder, of Mother's Bistro helps her two grandchildren (ages 8 and 9) make strawberry shortcake using fresh, locally grown strawberries, heavy cream, and more than a dash of kitchen fun!

    For the Strawberry Shortcake recipe, please visit: http://cookingupastory.com/how-make-strawberry-shortcake-cak­e-kids

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    How to Make Homemade Cured and Smoked Bacon

    by foodfarmerearth 18,545 views

    Ben Meyer of Grain & Gristle demonstrates how to cure and smoke pork belly into bacon you can store, and cook up later for enjoyment. The homemade bacon you will make will likely be better tasting than anything you may find in your supermarket.

    Check out Cooking Up a Story for the complete recipe as shown in this video: http://cookingupastory.com/how-make-homemade-cured-smoked-ba­con

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  15. Thumbnail
    Simple ingredients become something special...
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    15

    Salmon Gravlax with Creme Fraiche

    by foodfarmerearth 1,079 views

    Portland Chef Annie Cuggino of Veritable Quandary, demonstrates how to turn simple ingredients, into well—what you see in this video!

    For the complete recipe, visit: http://cookingupastory.com/salmon-gravlax-creme-fraiche

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    How To Make Oysters Rockefeller

    by foodfarmerearth 12,277 views

    Chef Ethan A. Powell, of EaT: An Oyster Bar, and The Parish, his new Portland, Oregon restaurant, shows us how to make Oysters Rockefeller.

    For the Oysters Rockefeller written recipe, please visit: http://cookingupastory.com/how-to-make-oysters-rockefeller



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    17

    Parisian Herbed Gnocchi with Fresh Pea Pesto

    by foodfarmerearth 915 views

    Chef Aaron Woo of Natural Selection in Portland, Oregon, shows us how to make a Parisian herbed gnocchi served over a bed of English peas and basil pesto. The two recipes for this video can be found on Cooking Up a Story: http://cookingupastory.com/parisian-herbed-gnocchi-with-fres­h-pea-pesto

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    18

    How to Make Fresh Fruit Soda

    by foodfarmerearth 3,936 views

    David Yudkin, of Hot Lips Soda, demonstrates how to make seasonal fruit soda, using watermelon and fresh berries. For the recipe, please visit: http://cookingupastory.com/how-to-make-homemade-fresh-fruit-­soda

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    19

    How to Make Greek Yogurt and Plain

    by foodfarmerearth 2,763 views

    Tressa Yellig, executive chef and owner of Salt, Fire, & Time, a community supported kitchen service, demonstrates how to make plain yogurt, and from there, Greek yogurt.
    As Yellig explains, every culture has its own form of souring milk, and the practice of culturing dairy is one of the oldest forms of food preservation that exists. What's fascinating about yogurt is how many different textures and flavors develop from the regional differences within the strains of culturing bacteria that produces yogurt.

    For the recipe, please visit: http://cookingupastory.com/how-to-make-greek-yogurt-and-plai­n

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    How to Make Jack's Beef Stroganoff with Wild Mushrooms

    by foodfarmerearth 1,715 views

    Chris Czarnecki, a 4th generation restaurateur and chef, demonstrates one of his signature dishes at The Joel Palmer House in Dayton, Oregon. He shares their secret on how to infuse beef tenderloin with the unique flavor of the fresh Oregon White Truffle. Since 2008 Chris has taken over the restaurant from his father Jack, and as he says in the video, this is their one dish that will always remain on the menu.

    Truffles are one of nature's mysterious foods, don't miss tomorrow's episode where expert truffle hunter, and truffle oil maker Jack Czarnecki, takes us on a wilderness trek in search of this exotic culinary treasure.

    For the recipe, please visit: http://cookingupastory.com/how-to-make-jacks-beef-stroganoff­-with-wild-mushrooms

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    How to Make a Galette

    by foodfarmerearth 2,329 views

    Veteran pastry chef Mary O'Rourke of The Waffle Window in Portland, Oregon shows us how to make a rustic tart, also known as a galette with fresh pears and figs.

    For the recipe, visit: http://cookingupastory.com/how-to-make-a-galette

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    22

    How to Can Sardines

    by foodfarmerearth 5,028 views

    Harriet Fasenfest and Marge Braker, two close friends, and food preservation experts, demonstrate how to safely can fresh sardines, including a basic primer on a pressure canner. In general, foods that are low in acidity require close attention to the temperature, pressure, and heating time instructions to avoid the potential of botulism poisoning.

    Check out the recipe: http://cookingupastory.com/how-to-can-sardines

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  23. Thumbnail 3:59
    23

    How to Fillet a Tuna

    by foodfarmerearth 9,704 views

    This bonus video that came out of the story we filmed about West Coast albacore at a micro-cannery along the Oregon Coast. This is behind the scenes impromptu shooting of a veteran fish filleter, part of the team that cuts up and cleans the fresh-caught fish that arrive from the fishing boats.

    Narrated by cannery owner Mark Kujala, of Skipanon Brand Seafood, he describes the step by step process that the albacore are cut up into fillets, as we watch Shirley Tischer fillet the fish in real-time action. Unbelievable, how fast and sure she carves up that fish!

    Check out the story which airs this Wednesday on Food.Farmer.Earth (youtube.com/ffe).

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    How to Make Homemade Sausage

    by foodfarmerearth 118,235 views

    Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. The recipes are on http://cookingupastory.com/how-to-make-homemade-sausage

    All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.

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  25. Thumbnail 11:34
    25

    Home Made School Lunch Ideas For Young Children

    by foodfarmerearth 17,642 views

    For the recipes used in this video, please visit: http://cookingupastory.com/home-made-school-lunch-ideas-for-­young-children

    It's almost Labor Day, and that means a new school year is about to begin for many school children. Perhaps as a parent of a young child you are wondering what new ideas to help encourage your kids to eat a nutritious lunch, and also expand their developing food palettes.

    Dr. Betty Izumi, a child nutritionist, sustainable food systems researcher at Portland State University, and herself a mother of young children, demonstrates three different homemade lunch ideas that may satisfy both parent and child alike. As Dr. Betty shows in the video, it's not only what is inside the sack lunch that counts, but also how it is put together. In the end, school lunches that are healthy, fresh, and fun are the keys to a satisfying lunch-time experience.

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  26. Thumbnail 11:26
    26

    How to Make Squash Soup and Lamb Stuffed Squash

    by foodfarmerearth 439 views

    Donald Kotler, of TOAST demonstrates how to make two tasty dishes from fresh garden squash: Chilled Squash Soup and Lamb Stuffed Squash.
    For the recipe, please visit: http://cookingupastory.com/how-to-make-squash-soup-and-lamb-­stuffed-squash

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  27. Thumbnail 10:58
    27

    Path to Food Preservation: Householding

    by foodfarmerearth 3,136 views

    Watch this related video: http://youtu.be/pEq0xko804Q

    "Householding seeks to restore the pride and practice of home economics with an emphasis on sustainability, equity, and health."  —Harriet Fasenfest, author of The Householder's Guide to the Universe

    In this video, Harriet Fasenfest shares practical tips for how to put up food for use throughout the year. If you are thinking about growing and preserving your own food, Fasenfest outlines an approach to bring you greater satisfaction meeting your own food production and food preservation needs while developing a closer connection with nature.

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  28. Thumbnail 13:08
    28

    How to Make Bread and Butter Pickles

    by foodfarmerearth 2,637 views

    Check out the pickle recipe from this video: http://cookingupastory.com/how-to-make-bread-and-butter-pick­les

    In this episode, chef Kathryn Yeomans of The Farmer's Feast demonstrates how to can home-made bread and butter pickles. For those looking for their first canning adventure, or for those new to pickling cucumbers, Yeoman's shows you the complete process, and how easy it is to make your own fresh pickles.

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    Roasted Peppers and Corn Tamales

    by foodfarmerearth 2,816 views

    Tucked away in a nondescript section of downtown Beaverton— a stones throw from Portland, Oregon— there's a small, cozy restaurant that is known for their Central American cuisine. It's aptly named Gloria's Secret Cafe', where El Salvadorian native Gloria Vargas prepares her signature tamales. As Vargas explains in the video, it's not that hard to make authentic tamales, and true to her word, she shows us just how to do it. For the complete tamale recipe, visit: http://cookingupastory.com/roasted-peppers-and-corn-tamales

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    Decorating a Halloween Cake Using Fondant

    by foodfarmerearth 17,904 views

    Fondant is a popular way to decorate cakes for many occasions. It's almost like working with play dough, only it's sweet! Robin Hassett, of The Dessert Tray, decorates a spooky cake with tombstones, bats, and pumpkins - just in time for Halloween. In this video, you will learn how to prepare a cake for decorating with fondant, how to create fondant colors, and how to work with fondant. Hassett has been baking and working with fondant for years, and you can learn more about how she became a baker by watching this related video: Cake Decorating: Fun with Fondant.: http://youtu.be/IsrgS9eB1bE

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    Street-Style Enchiladas with Homemade Adobo Sauce

    by foodfarmerearth 2,916 views

    Chef and restaurateur Kelly Myers of Xico in Portland, Oregon shows us how to make a quick form of enchiladas she refers to as street style, they are cooked on a grill or stovetop without any baking. Myers also whips up a tasty adobo sauce from scratch using dried chilli peppers, and spices. Check out the two recipes from this video on CUPS: http://cookingupastory.com/street-style-enchiladas-with-home­made-adobo-sauce

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    How to Make Homemade Crackers and Spread

    by foodfarmerearth 2,190 views

    Cookbook author, and cooking instructor Ivy Manning demonstrates how easy it is to make tasty crackers, and spread from fresh, seasonal ingredients. According to Manning, "DIY crackers are a great way to save—the average box of "gourmet" crackers costs $6, a batch of homemade crackers or crisps costs pennies!" For those looking for more cracker and dip recipe ideas,  Ivy Manning's latest book Crackers & Dips: 60 Handmade Snacks is due out Spring, 2013.

    For the cracker and spread recipes, please visit: http://cookingupastory.com/how-to-make-homemade-crackers-and­-spread

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    Good Value Wines for the Holidays

    by foodfarmerearth 644 views

    Fortunately, when it comes to evaluating wines, price is not necessarily the key defining metric for determining a good wine to drink. In this video, Bruce Bauer, a wine aficianado and proprietor of VINO, a boutique wine shop in Portland, Oregon, shares some of his favorite moderate to low-priced wines from the Pacific Northwest region, and the world.

    Bauer provides solid wine buying tips in addition to specific recommendations, including suggestions for pairing certain styles of wine with different foods, flavor differences between oak barrel versus stainless steel barrel fermented wines, and a general guide to some of the defining characteristics of rieslings, malbecs, and other wine varietals.

    For those curious to try different wines, and for those looking for more general information on choosing a type of wine to buy, Bauer offers a good introductory lesson. There's even a short demonstration on a simple way to open a bottle of sparkling wine.

    Here's a list of the wines that appear in the video, and their retail price:

    Peterson Zinfandel 24
    Owen Roe Sharecropper's Cabernet Sauvignon 15
    J. Christopher Pinot Noir 27

    Love & Squalor Riesling 18
    Walter Scott Pinot Blanc 17
    Louis Perdrier Brut Rosé 10

    Pinot Grigio 12
    Ferraris Barbera 15
    Andezon Cotes du Rhone 15
    Altovinum Evodia Granache 11
    Crios Malbec 15

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    How to Make Rutabaga Carrot Ginger Soup

    by foodfarmerearth 1,095 views

    Winter is the season for eating fresh, root vegetables, and Kathryn Yeomans of The Farmer's Feast shows us how to make a hearty vegetable soup to warm the soul, and fill the belly. The key to making a good soup is allowing for adequate cooking times, and freshness (taste) of the ingredients that make up the soup.

    Check out the complete recipe for making Rutabaga Carrot Ginger Soup on http://cookingupastory.com/how-to-make-rutabaga-carrot-ginge­r-soup

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    The Kitchen Knife: A Basic Primer

    by foodfarmerearth 5,373 views

    Chef Melinda Casady, co-founder of Portland's Culinary Workshop demonstrates an "a to z" host of knife techniques working with a 10" chef knife. If you are only going to own one good kitchen knife, Casady recommends using the 10" knife as the one all-purpose kitchen knife.

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    How to Make Holiday Soda Bread

    by foodfarmerearth 865 views

    In this episode of Food.Farmer.Earth, veteran pastry chef and owner of The Waffle Window, Mary O'Rourke, demonstrates a favorite holiday recipe. The printed version of this recipe can be found on Cooking Up a Story: http://cookingupastory.com/how-to-make-holiday-soda-bread-or­ourke

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    How to Make Brown Sugar Pecan Macaroon Cookies

    by foodfarmerearth 838 views

    Pastry chef Mary O'Rourke of The Waffle Window in Portland, Oregon shares one of her favorite holiday recipes, a cookie she used to have as a child that is made from three simple ingredients, and happens to be gluten free. The recipe fromthis video is on Cooking Up a Story: http://cookingupastory.com/how-to-make-brown-sugar-pecan-mac­aroon-cookies

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    How to Make Holiday Soda Bread

    by foodfarmerearth 865 views

    In this episode of Food.Farmer.Earth, veteran pastry chef and owner of The Waffle Window, Mary O'Rourke, demonstrates a favorite holiday recipe. The printed version of this recipe can be found on Cooking Up a Story: http://cookingupastory.com/how-to-make-holiday-soda-bread-or­ourke

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    How to Make an Irish Coffee

    by foodfarmerearth 5,275 views

    Veteran bartender David Shenaut from the soon to open Portland restaurant —Raven and Rose, demonstrates how to make the classic Irish Coffee drink. Watch the companion video: How to Make a Buck Drink: http://youtu.be/ZNmbHl7wUJs

    Check out the recipe on Cooking Up a Story: http://cookingupastory.com/how-to-make-a-buck-drink

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    How to Make a Buck Drink

    by foodfarmerearth 1,063 views

    David Shenaut, one of the leaders in the Portland bartender scene, shows us how to make the Souracher. The ingredients for the Souracher, as Shenaut explains in the video, is a variation of the standard "Buck" drink, a family of mixed drinks typically containing ginger ale or ginger beer in their ingredient list. Watch the companion video: How to Make an Irish Coffee: http://youtu.be/ML6RuO5No64

    For the list of ingredients used in the video, visit Cooking Up a Story: http://cookingupastory.com/how-to-make-a-buck-drink

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  41. Thumbnail 16:29
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    How to Make Black-Eyed Peas & Cornbread

    by foodfarmerearth 2,002 views

    Chef Robert Wiley demonstrates a holiday tradition, showing us his version of black-eyed peas and cornbread. Visit Cooking Up a Story for the complete black-eyed peas and cornbread recipe, including Wiley's special seasoning:
    http://cookingupastory.com/how-to-make-black-eyed-peas-cornb­read

  42. Thumbnail 16:29
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    How to Make Black-Eyed Peas & Cornbread

    by foodfarmerearth 2,002 views

    Chef Robert Wiley demonstrates a holiday tradition, showing us his version of black-eyed peas and cornbread. Visit Cooking Up a Story for the complete black-eyed peas and cornbread recipe, including Wiley's special seasoning:
    http://cookingupastory.com/how-to-make-black-eyed-peas-cornb­read

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    How to Make a Ham and Cheese Croute

    by foodfarmerearth 847 views

    Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese sandwich. Using fresh onions braised with beer ale, and handmade pickled pears this is a richer tasting ham and cheese than its more familiar cousin. The recipes for the croute and the pickled pears that are used in the video can be found on Cooking Up a Story site: http://cookingupastory.com/how-to-make-a-ham-and-cheese-crou­te

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    How to Make a Fresh Chocolate Cream Pie

    by foodfarmerearth 1,344 views

    Lauretta Jean's Kate McMillen demonstrates how to make a chocolate cream pie using fresh made dough, and filling from scratch. The complete recipe and written instructions are on Cooking Up a Story: http://cookingupastory.com/how-to-make-a-fresh-chocolate-cre­am-pie

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  45. Thumbnail 13:13
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    Kathryn Yeomans Makes a Risotto Rice Dish

    by foodfarmerearth 663 views

    Kathryn Yeomans of the Farmer's Feast demonstrates how to make a creamy risotto rice dish. Although it does take a little extra time, risotto is not difficult to make once you see how it's done. This written recipe is on Cooking Up a Story: http://cookingupastory.com/kathryn-yeomans-makes-a-risotto-r­ice-dish

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    The Beginner's Guide to Making Home Brew

    by foodfarmerearth 20,964 views

    In this episode, veteran beer-making instructor Jeremy Frey, from F. H. Steinbart Company, one of the oldest home beer supply houses in the country, shows us how to make a batch of home-made beer. The printed recipe from the video is on Cooking Up a Story: Amber Ale recipe: http://cookingupastory.com/the-beginners-guide-to-making-hom­e-brew

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    47

    How to Make a Turkey Chard Chili Meal

    by foodfarmerearth 566 views

    Chef Erin Andrews of KitchenCru demonstrates how to make a hearty chili using ground turkey meat, and fresh winter chard. Visit Cooking Up a Story for the written recipe from the video: http://cookingupastory.com/how-to-make-turkey-a-chard-chili-­meal

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  48. Thumbnail 14:08
    48

    How to Make a Red Flannel Hash with Corned Beef

    by foodfarmerearth 758 views

    Chef and food system activist Michele Knaus shows how to make a Red Flannel Hash with Corned Beef using a variety of leftover ingredients in the refrigerator. Not only does this dish help to cut down on food waste, the eclectic mix of fresh ingredients is both delicious and fun to cook. Visit Cooking Up a Story for the written recipe from the video: http://cookingupastory.com/how-to-make-a-red-flannel-hash-wi­th-corned-beef

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  49. Thumbnail 10:06
    49

    How to Make Microbrew-Braised Rutabagas

    by foodfarmerearth 484 views

    Venerable cookbook author, culinary instructor, and restaurant consultant, Diane Morgan demonstrates a recipe for making Microbrew-Braised Rutabagas from her new cookbook Roots: The Definitive Compendium with more than 225 Recipes. The recipe from the book is provided on Cooking Up a Story: http://cookingupastory.com/how-to-make-microbrew-braised-rut­abagas

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    50

    How to Make Sour Cream Mashed Rutabagas with Fresh Dill

    by foodfarmerearth 790 views

    Award-winning cookbook author Diane Morgan stirs up the world of mashers with this creamy rendition of mashed potatoes using a combination of russet potatoes and rutabagas. Check out this recipe from her new cookbook Roots: The Definitive Compendium with more than 225 Recipes on Cooking Up a Story: http://cookingupastory.com/how-to-make-sour-cream-mashed-rut­abagas-with-fresh-dill

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  51. Thumbnail 16:22
    51

    How to Cook Catfish and Hushpuppies Southern Style

    by foodfarmerearth 4,312 views

    Chef Robert Wiley shows us how to do a traditional southern style fish fry with fresh catfish and hushpuppies. In keeping with tradition, Wiley also prepares hushpuppies, a cornmeal fritter, as an accompaniment to the catfish. As he explains in the video, the hushpuppies are a cornmeal fritter often served with seafood. Both recipes from the video are posted on Cooking Up a Story: http://cookingupastory.com/how-to-cook-catfish-with-hush-pup­pies-southern-style

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  52. Thumbnail 16:20
    52

    Salmon En Papillote with Wild Mushrooms

    by foodfarmerearth 546 views

    Chef Kathryn Yeomans of The Farmer's Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures, including that of the olfactory senses. The complete recipe is on Cooking Up a Story: http://cookingupastory.com/how-to-make-salmon-en-papillote-w­ith-wild-mushrooms

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  53. Thumbnail 21:54
    53

    How to Make Soft Goat's Milk Cheese: Chèvre

    by foodfarmerearth 3,679 views

    Cheese-making enthusiast, and member of the Going Goaty Cooperative, Nori Gordon shows us how she makes soft goat's milk (chèvre) cheese. In this demonstration she is using raw goat's milk from her goat (the milking duties are split amongst the members of the cooperative), though as Nori says in the video, you can use pasteurized goat or cow's milk instead of raw milk if you prefer.

    Visit Cooking Up a Story for the complete written recipe, and links to more information concerning the raw milk food safety controversy: http://cookingupastory.com/how-to-make-soft-goat-milk-cheese

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    54

    How to Make a Saké Simmered Salmon Dish

    by foodfarmerearth 599 views

    Gabe Rosen of Biwa Restaurant in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon. Visit Cooking Up a Story for the complete written recipe: http://cookingupastory.com/how-to-make-a-sake-simmered-salmo­n-meal

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