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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (Oct. 16, 2003)
OPEN HOUSE through October 30! BY MARINA TAYLOR Drop in 10-3, Mon-Thurs for a complementary DVD and refreshments Palate T he T ravel C linic Pioneer Glimpse into the kitchens and souls of another time. medical advice for global travelers John D. Wilson, M.D. 1200 Hilyard St. Suite S-560 • 343-6028 www.TravelClinicOregon.com Walk-in, no waiting flu shots $20. 343-2843 for more info. W ! O N N PE O Remember Charley’s Legendary Comedy? Legends Brings Comedy Back to Eugene! Comedy This and every Saturday • 8pm • $6 Featuring comedians like: Vince Valenzula Mike Motto Daniel Packard Call for this week’s line up. Vince Valenzula 44 E 7th Ave • 541-683-5160 (Across from the Hilton) RED BARN N AT U R A L G R O C E RY E S T. 1 9 8 2 Whole foods, for whole people . . . Fresh from the farm to you! organically grown produce • organic beer & wine organic bulk foods • vitamins & supplements organic herbs & spices • special orders / case discounts natural body care products LOCALLY OWNED & OPERATED 4 TH & BLAIR • 342-7503 • M-Sa. 8 AM -10 PM • Su. 10 AM -9 PM Now open for COFFEE ✭ LUNCH NIGHT LIFE 13th & Oak (formerly Field’s) 26 OCTOBER 16, 2003 The Lewis & Clark Cookbook — Historic Recipes from the Corps of Discovery and Jefferson’s America, by Leslie Mansfield. Celestial Arts, 2002. $17.95. I n the intro to this book, Mansfield writes that Lewis and Clark’s crew, on their journey of discovery, killed and ate a total of 66 bears (black and grizzly for the most part). In this cookbook, Mansfield provides one recipe for Bear in Red Wine, Mushrooms, and Juniper Sauce. Buffalo and veni- son also figure strongly in the recipes. However, don’t think of this as a cookbook to take on your own journey of discovery, cooking your own kill over roar- ing flames. The recipes are labor intensive, and while some can be cooked over a campfire, most are best kept in a well-stocked modern kitchen. This book is more of a history lesson. It’s a glimpse into the kitchens, and so into the souls, of another time. It begins with a brief history of the expedition, which began two hundred years ago this past June, espe- cially focusing on Thomas Jefferson’s role. His love of gardening, entertaining and food give the book a sophisticated flare. One recipe I tried, the Almond Blancmange with Strawberries (recipe below), was found in Jefferson’s own hand- writing. It’s a unique, super-sweet, fun dessert. Mansfield has written 18 other cook- books, including The Oregon Trail Cookbook, but be warned that the recipes are not all foolproof, and also are not strictly for beginners. The Potatoes au Gratin’s cheese sauce took almost 30 minutes to thicken in my kitchen, which made for a late dinner. Perhaps my 2% milk was too thin for the roux. The book is also filled with wonderful il- lustrations from nature books of the late 1800s. The images of animals correspond to the recipes, including a turtle near the Turtle Soup recipe (it can also be made with chicken, thank goodness!) Most charming about this book are the recipes with foods that are specific to our re- gion — like mussels, wild mushrooms, and huckleberries. The majority of the remain- ing ingredients and inspirations are from the New World as well. As such, it makes a great book to browse if you’re looking for something creative for your Thanksgiving meal, or just warm comforting meals that work creatively with autumn harvest foods. Almond Blancmange with Strawberries 1 c. finely ground almonds 1 1/4 c. water 4 tsp. powdered gelatin 1/3 c. cold water 1 c. sugar 1 tsp. almond extract 1 c. milk 1 c. heavy cream 2 c. whole fresh strawberries Lightly oil a 6-cup ring mold and wipe out the excess oil. In a small bowl, stir to- gether the ground almonds and 1 1/4 c. water. Let stand one hour. Place a colander in a large bowl. Lay a damp tea towel in the colander. Pour the al- mond mixture into the center of the towel, allowing the liquid to strain through the bowl. Bring up the sides of the towel and twist around the al- monds, squeezing out as much liquid as possible. Discard the almonds. (I found them already ground at Trader Joe’s, and also saved the strained mixture for making muffins. — MT) In a small bowl, soften the gelatin in the 1/3 c. water. Set aside. In a saucepan, combine the al- mond liquid, sugar and almond extract. Bring the mixture to a boil, then remove the saucepan from the heat and whisk in the softened gelatin. Pour the mixture into a large bowl and place it in a larger bowl of ice. In the same saucepan, bring the milk to a boil over medium heat. Stir the scalded milk into the almond mixture. Continue to stir until completely cool. Whip the cream until stiff, then gently fold into the cooled almond mixture. Pour into the prepared mold, cover with plastic wrap, and chill overnight. To serve, dip the bottom of the mold in hot water for a mo- ment to loosen the blancmange from the mold. Invert onto a serving plate and care- fully remove the mold. Fill the center with the strawberries. Leftovers: The Hult Center has a great new pro- gram called “Dinner and a Show.” If you present your ticket to your server at any of the participating places (Adam’s Place, Luna, Ambrosia, Big River Grill, Ax Billy Grill, Mona Lizza, Café Paradiso, Perugino, Café Lucky Noodle or Wild Duck Brewery) you’ll be eligible for special discounts, in- cluding free desserts, coffees and dis- counted or special entrees or appetizers. It’s a little funny who’s not on the list: Zenon is my favorite pre-show dinner date, but it is undisputedly a great deal. You may have noticed a new facelift for the Sizzler Restaurant on W. 11th. Earlier this week, under the direction of manager John Weakland, Sizzler hosted a gala bene- fit dinner. With seven gourmet, locally grown courses, and an auction for FOOD for Lane County, it was a great way to bring that new face into the community. The remodel also coincides with an addi- tion: Taco Del Mar is the new neighbor, a chain based in Seattle. The fast food taco/burrito joint follows the lines of Burrito Boy, just down the street, but with more “inner Baja,” which seems to mean surf paraphernalia. ew
