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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (April 23, 2016)
Page 4C East Oregonian EAT, DRINK & EXPLORE Saturday, April 23, 2016 Guyana’s rain forest: Waterfalls, cliffs, golden frogs drop dozens of stories below as low passing clouds blended with the rising mist. Over the next couple of hours, GEORGETOWN, Guyana — we hiked trails around the waterfall From 6,000 feet above Guyana’s and scaled up to two more lookout rain forest, the jungle canopy below points for closer, even more stun- spread to the horizon in every ning views. Standing at the third, I direction, like wall-to-wall green realized this was the most isolated carpeting. Winding, mud-brown place I’d ever been. The falls are tributaries of the Demerara River at least a three-day trek from the shimmered in the sunlight. nearest road. My endless view of the jungle Rejuvenated, I returned to and the aggressive hum of the Georgetown for another few days plane’s propellers eventually with newfound appreciation for drowned out the grittiness I’d expe- Guyana. rienced in the capital, Georgetown. I soon learned there’s hope in Headed for Kaiteur Falls, I began to the capital since a new government UHOD[IRUWKH¿UVWWLPHLQWKUHHGD\V took power last year, with efforts I’d come to this South American to clean up both the corruption nation to see where my father- and litter that have deterred in-law grew up, and my husband tourists. Already, my in-laws said, prepared me for conditions I wasn’t the capital was cleaner than they exactly used to. The gargantuan remembered. bugs, he warned, were as ubiqui- Meanwhile, all those taxi rides tous as the abject poverty. I went were cheap, averaging about $2 US into the trip with an open mind but per trip, and we traversed the city in slathered myself with insect repel- search of hidden delights. I sopped lent so strong that it actually rubbed up probably a dozen versions of varnish off wooden furniture. AP Photo/Albert Stumm 7KRVH¿UVWGD\VLQ*HRUJHWRZQ This March 7 photo shows the 741-foot high Kaiteur Falls in Guyana’s verdant rain forest. According FXUU\ZLWKURWLWKH,QGLDQÀDWEUHDG though, I felt like a target. Crime to legend, the waterfall on the Potaro River was named after a Patamona chief named Kai, who pad- including one made from labba, an herbivorous jungle rodent the is rampant and unemployment is dled over it in self-sacrifice to protect his tribe from raiding rivals. size of a lamb. And cook-up rice high. I was hassled by vendors to appease Makonaima, the Great that was on nearly every menu working from ramshackle stalls, Spirit, and protect his tribe from — a varying one-pot dish with and I was told it wasn’t safe for me raiding rivals. black-eyed peas and coconut milk to go anywhere alone, even during As the guide led us through lush — reminded me this former British the day, or walk anywhere at night, vegetation, he helped us search for colony shares more in common even in groups. One bartender tiny golden frogs, small as yellow ZLWK WKH &DULEEHDQ WKDQ LWV /DWLQ insisted we take a taxi three blocks M&Ms, that live their entire lives in neighbors to the south. as the sun was setting, and he pools in the leaves of giant brome- By the end, I was weaving provided a password to make sure liads, a relative of the pineapple through crowds at the main we got the cab he called: “ambas- that grows 15 feet tall. He pointed 6WDEURHN 0DUNHW ZLWK WKH FRQ¿- sador.” to other highlights: a rubber tree dence of a local. More comfortable I couldn’t wait for our excursion with a fruit resembling a red onion; now, I chatted with vendors about to the country’s interior. a vine you can slice and drink water the cornucopia of exotic fruits, The plane took off from a small from; a sticky scarlet moss that settling on a fragrant bag of red DLU¿HOGQHDU*HRUJHWRZQKRRNHGD traps insects, one of six carnivorous bananas. left for an aerial view of the low-rise plants in the park. On our last night in town, a capital, and veered south over the Closer to the falls, the distant cousin of my husband’s took us vast expanse of green. About 90 “shhhhhh” of crashing water rose to a bar, Seeta’s. It was the only minutes later, we bounced onto an to a low rumble. I clambered over place I saw that was packed after airstrip with the buzz from a brief, AP Photo/Albert Stumm disconcerting alarm and came to a This March 7 photo shows a man on a tour of Kaiteur Falls inching and under gigantic boulders and up dark. We knocked back a few WR DQ RYHUORRN WDNLQJ LQ P\ ¿UVW bottles of Banks beer, mixed in stop about 200 yards from the cliff close to the cliff edge for a picture. view of the cascade freefalling into with the crowd and met plenty of that produces one of the world’s a staggering 741 feet, about the name from Kai, a Patamona chief the verdant canyon. I ignored signs ZDUPLQYLWLQJSHRSOHDQG,¿QDOO\ largest waterfalls. A guide told our group of about height of the Time Warner Center who according to legend paddled to stay at least 8 feet from the edge, saw the other side of this evolving a dozen that the Potaro River drops in New York. The waterfall gets its KLV FDQRH RYHU LW LQ VHOIVDFUL¿FH getting low to peer into the straight destination. By ALBERT STUMM Associated Press Kohlrabi, miso and soy sauce OHQGDQ$VLDQÀDYRUWRVODZ By KATIE WORKMAN Associated Press AP Photo/J.M. Hirsch One-dish baked chicken dishes like this are a reliable and easy way to get dinner on the table fast during the workweek. Embracing the baked dinner as your weeknight meal solution By MELISSA D’ARABIAN Associated Press People often ask me what my most-used kitchen tool is (a high-speed blender). But if you were to ask my mom that same question 30 years ago, I am sure she would have answered her Pyrex baking dish. When I was growing up, probably 75 percent of my meals were made in that thing. %DNHG¿VK%DNHGFKLFNHQ%DNHGSDVWD Baked rice casserole. %DNHGGLQQHU¿JXUHGELJLQP\FKLOGKRRG As I got older and moved into my own apartment, I wondered why my mom didn’t explore other techniques a little more. She FRXOGKDYHEHHQVHDULQJWKDW¿VK$QGZK\ not saute that chicken for some delicious crusty browning that results in so much ÀDYRU" Now that I’m a mom, I understand the appeal of the litany of baked dishes my mom had on her (admittedly limited) menu. %DNHGVWXIILVHDV\$QGDVDPRPRIIRXU busy girls, I need something easy to make on a Tuesday night, because between dance class and lacrosse practice, I only have a short window during which to make dinner happen. And since the healthiest dinners are the ones we make ourselves, baked chicken is on frequent repeat in my family meal repertoire. But I’ve learned a few lessons during WKHSDVWIRUW\\HDUVLPSURYLQJVLJQL¿FDQWO\ upon Mom’s version. First, I use dark meat chicken with the ERQHLQ7KLVVLJQL¿FDQWO\ZLGHQVWKH window of cooking time forgiveness, so if someone is running late, dinner is still juicy. 3OXVGDUNPHDWFKLFNHQKDVPRUHÀDYRUDQG WKHOLWWOHH[WUDIDWPHDQVLW¶VPRUH¿OOLQJ Second, I go heavy with the aromatics — herbs, onion and garlic almost can’t be overused in baked chicken. Upgrading from white wine to vermouth DOVRLVDJUHDWÀDYRUERRVWHU/DVWO\,VWDUW the chicken with just enough of a saute to I love all kinds of coleslaw, or just “slaw” as many people call it. I even like the sometimes mediocre, very creamy slaw served in those little paper cups alongside a sandwich at the deli or diner. But I like to change up the notion of slaw, too, from the traditional all-American mayo-based types to this version, which is based on the salads we get when we go to Japanese restaurants. My older son, Jack, craves this gingery-miso dressing and I ¿JXUHGLWZRXOGEHJUHDWWRVVHGZLWKD jumble of crunchy shredded vegetables. Kohlrabi was a great place to start. It is a member of the cruciferous vegetable family. They are about the size of an orange, with a bunch of stems sticking out and a thick skin that can range from pale green to purple-ish. The leaves, stems and root are all edible, and the smaller ones WHQGWREHPRUHWHQGHUDQGÀDYRUIXO,W reminds me in taste and texture of peeled broccoli stems. Peel it very thoroughly (you may need a sharp knife for this, as the skin is quite tough) and slice, julienne or grate it into your salad for a great crunch and a fresh EXWVOLJKWO\VSLF\ÀDYRU,WDOVRFDQEH cooked: steamed, sauteed, roasted or fried, but I more often than not use it raw for LWVDSSHDOLQJPLOGÀDYRUDQGSURQRXQFHG crispness. ,I\RXFDQ¶W¿QGNRKOUDELDQ\QXPEHU of other veggies can be substituted. Consider a blend of jicama and celeriac (both trimmed and grated or cut into matchsticks), or turnip also would be great. ——— Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie- workman/ BEST BAKED CHICKEN 6WDUWWR¿QLVK 1 hour 15 minutes 6HUYLQJV4 • 8 bone-in chicken thighs, skin removed • Kosher salt and ground black pepper • 2 tablespoons olive oil, divided • 2 teaspoons herbes de Provence (or dried thyme and oregano mixed) • 20 cloves garlic, peeled, lightly smashed • 3 shallots, thinly sliced • 1/4 cup lemon juice • 1/4 cup dry vermouth Heat the oven to 350 F. Season the chicken with salt and pepper. In a large, Dutch oven over medium-high, heat 1 tablespoon of the oil. Working in EDWFKHVEULHÀ\EURZQWKHFKLFNHQWKLJKV on both sides, 6 to 7 minutes, transferring them to a plate as you work. In a small bowl, toss together the herbes de Provence, garlic, shallots and remaining 1 tablespoon of olive oil. Add a little salt and pepper. Once all the chicken has browned, return it to the pot off the heat. Arrange the chicken in a single, but tight layer. Spoon the shallot and garlic mixture around the chicken. Pour the lemon juice and vermouth evenly around the chicken. Cover the pot and bake for 15 minutes. Uncover and bake for another 15 to 25 minutes, or until the chicken reaches 175 F. Nutrition information per serving: 290 calories; 110 calories from fat (38 percent of total calories); 13 g fat (2.5 g saturated; 0 g trans fats); 130 mg cholesterol; 380 mg VRGLXPJFDUERK\GUDWHJ¿EHUJ sugar; 29 g protein. get a tasty, golden crust. But if you really can’t make that happen, don’t be shy about just loading up that glass baking dish and popping it into the oven. AP Photo/J.M. Hirsch Carrot, cabbage and kohlrabi slaw with miso dressing. CARROT, CABBAGE AND KOHLRABI SLAW WITH MISO DRESSING For the best crunch, toss the salad with the dressing no longer than 6 hours before serving, and keep it refrigerated. The dressing is wonderfully potent, VR\RXPD\QRWQHHGDOORILW/HIWRYHU dressing is great drizzled over brown rice. 6WDUWWR¿QLVK 15 minutes 6HUYLQJV 6 • 1 tablespoon grated fresh ginger • 1 shallot, chopped • 2 tablespoons yellow or white miso • 2 tablespoons vegetable or canola oil • 2 tablespoons rice vinegar • 1 tablespoon soy sauce • 1 teaspoon toasted sesame oil FXSV¿QHO\VKUHGGHGJUHHQRUUHG cabbage • 6 large carrots, peeled and shredded or cut into very thin matchsticks • 1 kohlrabi, jicama or celeriac (or a combination) peeled and shredded or cut into very thin matchsticks • Toasted sesame seeds, to garnish (optional) In a small bowl, whisk together the ginger, shallot, miso, oil, vinegar, soy sauce and sesame oil. In a large serving bowl, combine the cabbage, carrots and kohlrabi. Drizzle about three-quarters of the dressing over the slaw, then toss well. Taste and adjust with additional dressing as desired. Nutrition information per serving: 120 calories; 60 calories from fat (50 percent of total calories); 7 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 430 mg sodium; 15 g FDUERK\GUDWHJ¿EHUJVXJDUJ protein.
