Just in time for the holiday table, we are unlocking the secrets of Portland’s culinary scene as we step into the kitchens of local chefs, blending time-honored recipes with exciting new flavors. Treat yourself and your loved ones to a mouthwatering journey through the diverse and delicious creations that define the food landscape of the City of Roses. From cherished classics to cutting-edge culinary innovations, we hope you will enjoy this sampling of Portland’s unique and unparalleled culinary tapestry.
La Buca’s Pesto Mashed Potatoes
Nestled in the vibrant heart of Portland, La Buca Italian Restaurant has long been a culinary landmark known for its authentic Italian cuisine. With a focus on hearty and flavorful dishes, La Buca, under the guidance of owner Scott Mapes, has become a go-to destination for those seeking a taste of Italy in the Pacific Northwest. Emphasizing fresh ingredients and traditional recipes, the restaurant stands as a testament to the rich culinary heritage of Italy and Portland alike.
Pesto Mashed Potatoes
Ingredients
Yukon Gold potatoes, praised for their natural buttery flavor
Milk, butter, salt, and pepper for the mashed potatoes
For the Pesto:
4 cups well-packed basil leaves
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts or walnuts, or a combination
1 1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese, or a combination
1 1/2 cups extra-virgin olive oil
Salt and pepper to taste
Method
Preparing the Potatoes: Boil the potatoes until soft and mash them with milk, butter, salt, and pepper. For a smoother texture, use a mixer.
Making the Pesto: In a blender or food processor, combine the basil leaves and garlic until finely chopped. Add the nuts and continue to process. Blend in the cheese, and while the machine runs, slowly add the olive oil. Season with salt and pepper. If not using immediately, store the pesto with a thin layer of olive oil on top in an air-tight container.
Combining the Flavors: Mix the pesto with olive oil to achieve a thin, runny consistency. Drizzle this mixture over the mashed potatoes for a gourmet touch.
Recipe originally featured in Portland Mercury – 2004
Nostrana’s Psychedelic Minestrone with Arugula Pesto
Cathy Whims, the renowned OG chef of Nostrana brings a unique and colorful twist to the classic minestrone. Her Psychedelic Minestrone with Arugula Pesto is not only a feast for the eyes but also a delight for the palate, showcasing her skill in blending traditional Italian cooking with innovative ingredients.
Ingredients:
For the Minestrone:
- 1/2 cup olive oil
- 1 medium onion, peeled and thinly sliced
- 3/4 cup purple and yellow carrots, peeled and diced
- 3/4 cup celery, diced
- 1-1/2 cups butternut squash, peeled, seeded, and diced
- 1 cup yellow cauliflower, florets only, cut into 1/2-inch pieces
- 2 cups purple Savoy cabbage or red cabbage, thinly sliced
- 1 medium purple potato, peeled and diced
- 1 medium yellow finn potato, peeled and diced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup Roma tomatoes, peeled, seeded, and diced or canned San Marzano tomatoes, drained
- 4 cups unsalted chicken or vegetable broth or water
- Parmesan rind (optional)
- Salt and pepper to taste
For the Arugula Pesto:
- 2 cloves garlic, chopped
- 1/3 cup pine nuts or local hazelnuts or walnuts, lightly toasted
- 4 cups loosely packed arugula leaves, washed and dried
- 1⁄2 cup Parmigiano-Reggiano, finely grated
- 3⁄4 cup extra-virgin olive oil
- Salt and pepper
Method:
For the Minestrone:
- In a large soup pot, heat olive oil over medium-high heat. Add onion, carrot, and celery and sauté until the onion is soft and barely golden, about 10 minutes.
- Add the butternut squash and continue sautéing for another 3 to 5 minutes.
- Mix in the cauliflower and cook until wilted, about 3 minutes.
- Stir in the cabbage and potatoes, sautéing until they begin to wilt, approximately 3 minutes.
- Add the cannellini beans, tomatoes, broth, Parmesan rind, salt, and pepper. Bring to a simmer and cook until all vegetables are tender, about 35 minutes. Remove the Parmesan rind if it hasn’t dissolved.
For the Arugula Pesto:
- In a food processor, combine garlic, nuts, arugula, and Parmigiano-Reggiano. Pulse until finely chopped.
- With the motor running, gradually add olive oil until the pesto reaches a smooth consistency. Season with salt and pepper. Store any leftover pesto in a lidded container with plastic wrap pressed onto the pesto to prevent oxidation.
To Serve:
Serve the minestrone hot or at room temperature. Ladle into bowls and season with sea salt and freshly ground pepper. Garnish each serving with grated Parmigiano-Reggiano and a dollop of arugula pesto.
Butternut Squash & Apple Soup
Larry Grimes, the culinary wizard behind Portland’s famed Art of Catering, known for turning every meal into an artful experience. Larry’s not just a master chef but a patron of the arts and a true Portland original to our amazing food scene! His home is as inspiring as his catering, featured on the Food Channel for its ultimate kitchen and doubling as a gallery of fine arts!
One of Larry’s seasonal masterpieces, Butternut Squash & Apple Soup that is the perfect combination of fall flavors and sharing and entertaining. (Serves 20 in 2-ounce servings)
Ingredients:
1 stick of butter
2 cups of finely chopped yellow onions
1 cinnamon stick
1 tsp of whole cloves
2 medium butternut squash, peeled, seeded, and diced
2 Hood River apples, peeled, cored, and chopped
1 quart of chicken or vegetable stock
1 ¼ cups of organic apple cider
Salt and pepper, to taste
Directions:
Prepare the Spices: Create a spice bundle by wrapping the cinnamon stick and cloves in cheesecloth.
Sauté Onions: In a large pot, melt the butter. Add onions, cooking them on low heat until they turn translucent.
Simmer the Soup: Add butternut squash, apples, stock, and the spice bundle. Bring the mixture to a boil, then reduce heat and simmer, partially covered, until squash and apples are tender (about 30 mins).
Blend the Soup: Strain the soup, keeping the liquid, and remove the spice bundle. Blend the solids in a food processor, adding the strained liquid as necessary to achieve a smooth consistency.
Final Touches: Pour the puréed mix back into the pot. Stir in apple cider and any remaining liquid. Season with salt and pepper to your liking.
Serve with Style: Ladle the soup into small cups. Garnish each with a swirl of whipped cream and a dash of nutmeg. For an extra touch, add a mini grilled cheese wedge on the cup’s rim for a delightful pairing.
This recipe was originally featured in Portland Monthly Magazine, with photo credit to David Reamer.
Slow Bar’s “Slow” Braised Painted Hills Beef with Bittersweet Chocolate Espresso
This recipe is a true throw-back from Amy Germain former chef at Slow Bar which was so much more than just a meal; it was a culinary journey through time, blending the old with the new in each savory bite.
Braised Beef with a Chocolate Espresso Twist
Ingredients
- 2 lbs Painted Hills stew meat, a nod to local, quality sourcing
- 1 oz bittersweet chocolate, finely chopped
- 1 shot espresso or 1/2 cup strong coffee, reflecting modern culinary fusion
- 3 juniper berries, finely chopped, for a touch of earthy flavor
- 4 fresh bay leaves, a classic in slow cooking
- Fresh herbs: a sprig each of rosemary, thyme, and sage, symbolizing the blend of traditional and innovative
- 1/2 cup red wine, for depth and richness
- 4 cups beef stock, ensuring a juicy stew
- Diced vegetables: 1 parsnip, 1 carrot, 2 stalks of celery, and 1/2 yellow onion for a hearty base
- 2 cloves garlic, finely chopped, for a pungent kick
Method
- Browning the Meat: In a nod to classic techniques, brown the stew meat in a bit of olive oil until caramelized. This step is crucial for flavor development.
- Vegetable Sauté: After removing the meat, use the same pan to sauté the diced vegetables and garlic. Scrape up the browned bits of meat to infuse the vegetables with rich flavor.
- Deglazing and Infusing: Deglaze the pan with red wine and espresso, reducing the liquid by half. This process incorporates a modern twist to the dish.
- Slow Braising: Add the herbs, chocolate, and browned beef back into the braising pan. Season with salt and fresh ground pepper. Cover and slow-cook in a 325-degree oven for about three hours. The slow cooking method pays homage to the time-honored traditions of braising.
- Finishing the Stew: The dish is ready when the meat is tender and the liquid has thickened into a rich, aromatic stew.
Recipe originally featured in Portland Mercury – 2004
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