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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 23, 2005)
(r,í'íJJortlanb © b seru er_____________________ November 23. 2005 Page A5 F ood The Quintessential Northwest Fruit W ith their beautiful, burnished accom panied with cider vinaigrette. For som ething m ore innovative fall colors and sw eet flavors, pears pair perfectly with holiday feasts, she says “a ripe B artlett pear puree w hether sharing the spotlight on with w asabi is great with raw tuna the presentation plat ter, o r sliced and d is creetly tucked into a leftover turkey or ham sandw ich for a savory and healthy treat. R egardless o f vari ety, pears pack in the nutrients. O ne medium pear provides 20 per cent o f the daily require m ent for dietary fiber (5.1 gram s) — more than any other fruit — and 10 percent o f the daily requirem ent for vitamin C. Kathy Casey, ow ner o f K athy C asey Food S tu d io s a n d D ish D ’Lish, Seattle, says To ensure pears are ripened properly check one o f the m ost fam ous the neck each day by applying gentle pres and classic food pair sure near the stem. When the neck yields in g s is red b lu sh e d slightly to pressure, pears are ready to be pears in a salad with enjoyed. Store ripe pears in the refrigerator toasted hazelnuts and to slow further ripening. O regon B lue cheese Ac ¿r C o r sesam e seared tuna.” A crunchy Bose pear slaw, or p ea rsau c e as an a lte rn a tiv e to applesauce are recipes that are es pecially kid-friendly, C asey adds So are pear pancakes, which Cory S c h re ib e r, e x e c u tiv e c h e f and founder o f Pears pair perfectly with holiday feasts says. Schreiber notes how pears can be used by those w ho are more daring in the kitchen. "T he sw eetness o f pears, the saltiness o f bacon and the acidity o f balsam ic vinegar make a most flavorful com bination," he says. W ildw ood R estaurant & Bar in Portland, says are a hit with all ages. Start w ith a butterm ilk pancake batter. Peel, then grate a softer va riety o f pear, such as C om ice or Anjou, into the batter. “ Add som e cinnam on and va nilla for a w onderful arom a," he M arinate Bose pears in balsam ic and olive oil chopped w ith fresh thyme leaves, then grill lightly. Bose pairs can take som e heat, Schreiber says. Next, w rap the pears with thinly sliced sm oked bacon and ro ast until the b acon b eco m es crispy. ¥ diversity P rin t & on Web Participate in Democracy Z oie Return you» bailot by mod or Jr.g f a f f at any JtngnaZd wXer dn<ptiU CaU 1-¿66-4? 5-3683 t-find a tocaOi* tear you. il! ^jlortlanb ODbserlrer :. . I > l» t l | MM www.portlandobserver.com Celebrating 35 years o f service to the diverse citizens o f Portland, The Portland Observer continues to expand and improve our coverage o f our vibrant metropolitan area and its surrounding communities. As it quickly becomes more and -.ore an electronic world. The Portland Observer endeavors to meet the needs o f our readers and advertisers by going online. With the capability o f the Internet, the Portland Observer now reaches a broader audi ence. Pears top a salad. Chicken and Pear Salad Red Bartlett pears steal the attention in this delicious chicken salad. T heir brilliant red color com bines visual appeal with flavor... double delicious! 2 firm red or yellow Bartlett pears, cored and sliced 2 cups chopped napa cabbage* 1 cup diced cooked chicken 1/2 cup sliced radishes 2 tablespoons chopped green onion 1 tablespoon sesam e seeds, toasted V inaigrette D ressing * Savoy o r green cabbage can be substituted. Directions C ut slices from 1-1/2 pears into chunks: toss all ingredients except rem aining pear slices in m ixing bowl. A rrange m ixture on serving plate; garnish with pear slices. V inaigrette D ressing C om bine 3 tablespoons each vinegar and vegetable oil, 1 tablespoon m inced fresh parsley, 1 teaspoon grated lem on peel and 1/2 teaspoon crushed thym e; mix well. M akes about 1/3 cup. Caribbean Chicken Drums 4 servings 7 A< - f >/<Y Í J t n t t r ’t Uru t nu. • 2 tablespoons oil • 8 chicken drum sticks • 1 can (14-1/2 ounces) w hole peeled tom atoes, cut into chunks • 1 can (4 ounces) diced green chilies • 1 tablespoon brown sugar • 1/4 teaspoon ground allspice • 1/4 cup m ango chutney, finely cho p p ed • 1 tablespoon fresh lem on juice • 1/4 cup dark seedless raisins • I large banana, sliced • I ripe m ango, sliced, for garnish In a large skillet, heat the oil to a medium temperature. Add the drum sticks and cook, turning often, for about lO m inutes, o r until brow ned on all sides. Add the tom atoes, chilies, brow n sugar, and allspice. B ri ng to a boi 1, co ver, reduce heat to low, and cook for 20 m inutes. Add the chutney, lemon juice, and rai sins. C over and cook on low for about 15 m inutes m ore, or until a fork can be inserted intothechicken with ease. R em ove the chicken to a serving platter. \ d \ c r u s e w ith d h e r s i t y in ( .ill SWJ-TRURS 5 -& pm • r a ( SAT s pm Come see over a half-million magical lights, ride the Zoolights Train,shop at the spectacular gift shop and enjoy live performances every night! Make the evening complete with a holiday buffet at the zoo's Cascade Grill restaurant. Skim the fat o ff the sauce. Add the banana and heat thoroughly. Spoon the fruit and a little sauce over the chicken. G arnish with m ango slices. Place the rem aining sauce in a separate dish and serve w arm w ith the chicken. Rosemarie Berge o f Jamestown, N. C. won the grand prize in the National Chicken Cooking Con test fo r her Caribbean Chicken Drums recipe reprinted courtesy o f The Old Farmer’s Almanac o f Blue Ribbon Recipes. (O h scv u rv 503 28.3 00 >3 adsC^portlandob s c ia c i cum