C4
EAT, DRINK & EXPLORE
East Oregonian
Saturday, February 16, 2019
Oregon Historical Society unveils ‘Experience Oregon’
Exhibit opening
coincides with
state’s birthday
By East Oregonian
A
new
permanent
exhibit that highlights all
things Oregon was recently
unveiled at the Oregon His-
torical Society.
The
7,000-square-
foot “Experience Ore-
gon” opened Thursday —
the 160th anniversary of
the state joining the union.
In celebration of the new
exhibit, free admission is
offered through Feb. 18.
“Experience
Oregon”
provides an opportunity
for visitors to learn about
the countless people, places
and events that have shaped
the state. Visitors enter
the exhibit through a pan-
oramic theater that intro-
duces major themes and sets
the stage. Land and water
are two of the most perva-
sive topics covered, display-
ing the diversity of Oregon’s
landscape, as well as peo-
ple’s historical and ongo-
ing relationships with its
resources. Visitors follow
a “river” along the floor to
reinforce the importance of
water to Oregon’s history,
and to the many people who
call this place home.
Interactive
stations
throughout the exhibi-
tion include a “Stories
from the Archives” tab-
let game, a walk-through
covered-wagon, role-play-
ing games that allow visi-
tors to take sides in histori-
cal debates, listening wands
that bring voices from the
past, and opportunities to
offer ideas and opinions on
relevant themes. As visitors
leave the exhibit, they can
create a memory blanket as
a digital “takeaway” using
photographs and artifacts,
as well as Pendleton blan-
ket designs, to help recall
Courtesy of Historical Society Research Library
George Fletcher at Pendleton Round-Up, circa 1910. Fea-
tured in “Experience Oregon,” a new permanent exhibit at
the Oregon Historical Society.
Photo contributed by Oregon Historical Society
The entrance to “Experience Oregon” at the Oregon Historical Society. The new 7,000-square-
foot permanent exhibition opened Feb. 14, Oregon’s 160th birthday.
favorite moments from the
exhibit.
More than three years
in the making, developing
“Experience Oregon” has
been a collaborative effort.
Oregon Historical Soci-
ety staff, trustees, and vol-
unteers, including Oregon
tribes, educators, content
specialists, historians, com-
munity members and mul-
tiple design firms from
across the country have
contributed their talents to
create the museum’s new
cornerstone.
All of the artifacts on
display in “Experience Ore-
gon” are from the Oregon
Historical Society museum
collection, and the research
library preserves the vast
majority of the archival
materials on view. “Expe-
rience Oregon” would be
impossible without the
countless Oregonians who,
for over a century, have
turned to OHS to preserve
their histories, said Rachel
Randles, director of market-
ing and communications.
The Oregon Historical
Society is located at 1200
S.W. Park Ave., Portland.
Courtesy of Historical Society Research Library/
A section of concrete road near Multnomah Falls, circa 1915.
Featured in “Experience Oregon,” a new permanent exhibit
at the Oregon Historical Society.
Regular museum hours are
Monday through Satur-
days from 10 a.m. to 5 p.m.
and Sundays from noon to
5 p.m. Regular admission
is $10; discounts are avail-
able for seniors, youths and
students.
For
more
informa-
tion, contact 503-222-1741,
orhist@ohs.org or visit
www.ohs.org.
AMERICA’S TEST KITCHEN
For more streamlined chicken Retool the classic pound cake
enchiladas, use a slow cooker to make it ultra-chocolatey
Chicken enchiladas offer
a rich and complex combi-
nation of flavors and tex-
tures, but traditional cook-
ing methods can be tedious.
We wanted a more
streamlined recipe for
chicken enchiladas — one
that utilized our slow cooker
to make the filling and that
enabled the enchiladas to be
quickly assembled and fin-
ished in the oven.
First we created a sim-
ple but flavorful red chile
sauce with onion, garlic,
spices, and tomato sauce,
then braised chicken thighs
directly in the sauce, which
both enhanced the flavor of
the sauce and ensured moist,
flavorful meat for our enchi-
lada filling.
Monterey Jack cheese
complemented the rich fill-
ing nicely, while canned
jalapenos and fresh cilantro
rounded out the flavors and
provided tang and bright-
ness. When it came time for
assembly, we brushed the
tortillas with oil and micro-
waved them to make them
pliable.
After
experimenting
with oven temperatures and
times, we found that baking
the assembled enchiladas
covered for 15 minutes in a
450 F oven resulted in per-
fectly melted cheese, and the
edges of the tortillas did not
dry out in the process.
Serve with sour cream,
diced avocado, sliced rad-
ishes, shredded romaine let-
tuce, and lime wedges.
CHICKEN
ENCHILADAS
Servings: 4-6
Cooking time: 4 to 5
hours on low
Slow cooker size: 4 to 7
quarts
1 onion, chopped fine
1/4 cup vegetable oil
3
tablespoons
chili
America’s Test Kitchen via AP/Daniel J. van Ackere/
Chicken Enchiladas as they appear in the cookbook “The
Complete Slow Cooker.”
powder
3 garlic cloves, minced
2 teaspoons ground
coriander
2 teaspoons ground
cumin
1 (15-ounce) can tomato
sauce
2 teaspoons sugar
1 pound boneless, skin-
less chicken thighs, trimmed
Salt and pepper
8 ounces Monterey Jack
cheese, shredded (2 cups)
1/2 cup minced fresh
cilantro
1/4 cup jarred jalapenos,
chopped
1 tablespoon lime juice
12 (6-inch) corn tortillas
Microwave onion, 2
tablespoons oil, chili pow-
der, garlic, coriander, and
cumin in bowl, stirring
occasionally, until onions
are softened, about 5 min-
utes; transfer to slow cooker.
Stir in tomato sauce and
sugar. Season chicken with
pepper and nestle into slow
cooker. Cover and cook
until chicken is tender, 4 to
5 hours on low.
Transfer chicken to cut-
ting board, let cool slightly,
then shred into bite-size
pieces using 2 forks. Com-
bine chicken, 3/4 cup sauce,
1 1/2 cups Monterey Jack,
cilantro, jalapenos, and lime
juice in bowl. Season with
salt and pepper to taste.
Adjust oven rack to mid-
dle position and heat oven to
450 F. Spread 3/4 cup sauce
over bottom of 13-by-9-
inch baking dish. Brush
both sides of tortillas with
remaining 2 tablespoons
oil. Stack tortillas, wrap in
damp dish towel, and place
on plate; microwave until
warm and pliable, about 1
minute.
Working with 1 warm
tortilla at a time, spread 1/3
cup chicken filling across
center of tortilla. Roll tor-
tilla tightly around filling
and place seam side down in
baking dish; arrange enchi-
ladas in 2 columns across
width of dish.
Pour remaining sauce
over enchiladas to cover
completely and sprinkle
with remaining 1/2 cup
Monterey Jack. Cover dish
tightly with greased alumi-
num foil. Bake until enchila-
das are heated through and
cheese is melted, 15 to 20
minutes. Let cool for 5 min-
utes before serving.
We love pound cake
and we love chocolate, but
the combination is often
a disappointment. That’s
because most recipes sim-
ply add chocolate to a stan-
dard pound cake recipe,
which mars its finely tuned
texture and usually pro-
duces lackluster chocolate
flavor.
We wanted to retool
classic pound cake to make
it ultra-chocolatey with-
out compromising its hall-
mark velvety-soft crumb.
For deep chocolate flavor
we used mostly Dutch-pro-
cessed cocoa powder,
which incorporated seam-
lessly into the batter; a cou-
ple ounces of milk choco-
late added richness without
interfering with the cake’s
texture.
We bloomed both the
cocoa and the bar choco-
America’s Test Kitchen via AP/Joe Keller/
late in hot water to maxi-
mize their impact. For an Chocolate Pound Cake as it appears in the cookbook “The
accurate measurement of Perfect Cake.”
boiling water, bring a full
1 cup (7 ounces) granu- minutes. Add eggs, one at
kettle of water to a boil
a time, and beat until com-
and then measure out the lated sugar
1/4 cup packed (1 3/4 bined. Reduce speed to low
desired amount. The test
and add flour mixture in 3
kitchen’s preferred loaf ounces) light brown sugar
2 teaspoons vanilla additions, scraping down
pan measures 8 1/2-by-4
bowl as needed, until just
1/2 inches; if you use a extract
5 large eggs, room combined (batter may look
9-by 5-inch loaf pan, start
slightly curdled). Give bat-
checking for doneness 5 temperature
Adjust oven rack to low- ter final stir by hand.
minutes early.
er-middle position and heat
Transfer batter to pre-
CHOCOLATE
oven to 325 F. Grease and pared pan and gently tap
POUND CAKE
flour 8 1/2-by-4 1/2-inch pan on counter to release
Servings: 8
loaf pan. Whisk flour and air bubbles. Bake until
Start to finish: 1 hour, salt together in bowl.
toothpick inserted in center
45 minutes
Place cocoa and choco- comes out clean, 1 hour to
1 cup (5 ounces) all-pur- late in bowl. Pour boiling 1 hour 10 minutes, rotating
pose flour
water over cocoa mixture pan halfway through bak-
1 teaspoon salt
and stir until chocolate is ing. Let cake cool in pan
3/4 cup (2 1/4 ounces) melted and no dry streaks on wire rack for 10 min-
Dutch-processed
cocoa of cocoa remain. Let mix- utes. Remove cake from
ture cool for 5 minutes.
pan and let cool completely
powder
Using stand mixer fitted on rack, about 2 hours.
2 ounces milk choco-
late, chopped fine
with paddle, beat butter, Serve. (Cake can be stored
1/3 cup boiling water
granulated sugar, brown at room temperature for up
16 tablespoons unsalted sugar, vanilla, and cocoa to 3 days or frozen for up
butter, cut into 16 pieces mixture on medium-high to 1 month; defrost cake at
and softened
speed until fluffy, 2 to 3 room temperature.)