lune 3.2005 • jUSt OUt j g Ubi ¡nuYi Sinews kitchen store, though they continue teaching classes at the bistro. The couple co-produced the most recent series, Caprial & John’s Kitchen: (uxiking for Friends and Family, with Oregon Public Broadcasting. Though most episodes are hosted by the Pences, with the show thriving on their dynamic, Dower made a cameo appear­ ance for the soup special. Most menu items at the restaurant are cen­ tered around meat and seafood; however, Dow­ ers is conscious and accommodating to vegetarians and most special dietary needs. Jamie’s Vegetarian, a flaky pie filled with root vegetables, wild mushrooms, Yukon Gold potatoes and Alsea Acres goat cheese, atop creamy and piquant leeks, is a must for those abstaining from the pri­ marily meaty menu. A perfect meal is pushed to the limit with a finely crafted creation from pastry chef Sandra Gilbert, including pomegranate sorbet, gin­ ger crème brûlée or the popular and decadent chocolate turtle torte, a sweet pastry crust filled with baked pecans and caramel, topped with chocolate Kahlua mousse. in For more information about C aprial ’ s B istro visit Head chef Mark Dowers mashes potatoes at Caprial's Bistro. wwtu.caprialandjtfhnskitchen . com. gaattefflii Recipes by Mark Dowers Wild Mushroom Soup with Com and Crab A group of our closest friends gathered these ingredients out in the wine country one fall afternoon. We made this soup when we returned home and were surprised how beauti­ fully the flavors came together. This is especial­ ly great with chanterelles, which are abundant locally. You could substitute the crab with other seafixxl or make this recipe vegetarian by using vegetable stock. Oregon Pinot Gris is a well- suited wine to drink with this lovely soup. 2 pounds seasonal wild mushrooms, cleaned and sliced 3 leeks, white parts only, rinsed well and sliced crosswise 1 large onion 6 cloves garlic, minced 1 cup dry white wine 2 quarts chicken or seafixxl stix:k 1/4 cup flour 1/4 cup unsalted butter kernels cut from 6 ears fresh com (about 5 cups) 1 pound cm Greg Look 3550 Liberty Rd.SgJ Salem, OR 97302 503.566.7266 ext.114 greg(o> wfgadvisors.ci >m This recipe was developed using ingredients that are available in the kx:al Asian markets. It’s a great dish for showcasing kx:al halibut or ling- cod that is now in season. My friends can’t wait until I serve this again. This is really delicious with basmati rice and extra chili sauce if you like extra spicy food, and don’t forget to drink a nice Alsatian Riesling with this. 4 each 6-ounce halibut or lingcod filets salt and pepper 1 1/2 cups sweet rice flour (mochiko) 1/2 cup canola oil 3 red bell peppers, large dice 3 jalapeno or serrano peppers, small dice 6 Thai chilies, chopped 2 stalks lemongrass, chopped small 1 onion, medium dice 4 cloves garlic, chopped fine 1/4 cup ginger root, chopped fine 2 tablespoons galangal (relative of ginger) 1/2 cup rice wine vinegar 1/2 cup aji mirin (rice wine) 1/4 cup palm or brown sugar 6 cups chicken stock, vegetable stixrk or water 2 limes juiced and 1 zested 8 kaffir lime leaves, middle stem removed and fine julienne 1 bunch Thai or regular basil, leaves pulled off stems 1/8 cup fish sauce (3 Crabs brand) For the sauce: In a medium saucepan, add peppers, chilies, onions, garlic, lemongrass, gin­ ger, galangal, rice vinegar, mirin and stock. Bring to a boil on medium high heat. Let reduce by 1/3 or until peppers are tender, about 30 min­ utes. In blender or food priKessor, purée it in batches, strain out the solids, reserving the broth set aside. For the halibut: Season filets with salt and pepper, coat well in rice flour, let rest while plac­ ing a large sauté pan on medium high heat. Add canola oil when it reaches a smoking point. Add the filets and sear on both sides to a golden brown. At this point, add all of the broth and remaining ingredients. Let this simmer until sauce is thickened from the rice flour. Turn the filets over to glaze them completely. Adjust fla­ vors and serve this with your favorite rice or noodles. Serves 4- www. wfgadxd sors. com Injured? ...Call me Free Consultation No Fee Unless You Recover Halibut Glazed in a Tangy Asian-Style Red Sauce Call one of us today for more information! 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On 15th in Goose Hollow, a special opportunity exists to capture everything you desire. A location In the heart of the city, within walking distance of every desirable destination. Look forward to returning home to a welcoming courtyard that provides a peaceful escape from the City's pace. 60 condominiums with 1 and 2 bedroom floor plans will soon be available at Clay Street Commons. From $173,700-6278,000, all units Include secure parking and storage units. Welcome home today Street Commons. 153F5SW Cl ay Street, Port land, Oregon Exclusively marketed by Josh Reiter, Re/Max Metro ( 503) 706-1411