Image provided by: University of Oregon Libraries; Eugene, OR
About Wallowa County chieftain. (Enterprise, Wallowa County, Or.) 1943-current | View Entire Issue (Feb. 19, 2020)
COUNTY LIFE Wallowa.com Wednesday, February 19, 2020 A15 FalL Harvest Winter Stew Fall Harvest Winter Stew The ingredients are based on what I have in a root cellar. Vegetables like potatoes, carrots, onions, garlic. I typically add elk meat, but you could use any kind of red meat. It is really warming and hearty and fi lling which I think is really important in the winter cold months. –Kelsey Juve, Enterprise 2 tablespoons olive oil, divided 1 pound stew meat, cut into 1-inch chunks 4 tablespoons ground cumin salt pepper 1 medium yellow onion, diced 1 green bell pepper, diced 4 medium potatoes, diced 2 cups beef, chicken or vegetable broth 1 head garlic, roughly chopped 6 carrots, chopped 1 cup frozen corn ¼ cup red wine 4 tablespoons butter ¼ cup milk ¼ cup fl our Chopped cilantro for garnish, optional This hearty winter stew relies on vegetables (onions, potatoes, garlic, carrots) that we would fi nd in our root cellar, along with red meat, which may be elk, bison, or beef. The County COOKERY By Slow Food Wallowas Do you have any special memories associated with this stew? My dad hunted a lot when I was grow- ing up, so we always had game meat in the freezer and my mom would make a lot of stews. It was something that could just simmer on the stove top while she was at work. I actually created this stew as a quick meal when I was in college. I just needed something really quick between classes or lectures and then, of course, it kept really well and so I could continue to eat on it. What is your favorite thing about preparing a home-cooked meal? I grew up with both of my parents cooking meals—I mean breakfast, lunch, and dinner every day was always home- cooked. I didn’t realize that wasn’t a nor- mal thing until I went to college. I just started cooking basic things and it came really naturally to me, and then I began cooking large meals for friends. I found I really loved preparing nourishing good food from the land that’s so good for you and sharing that with friends. I just loved bringing folks together around the table and sharing that experience. I love it. I love fl avor pairing. I love all of that. What are some of your favorite things to do with food? I cook pretty simply. I think that you can create really beautiful dishes with just simple salt and pepper seasoning, let- ting the ingredients that you use speak for themselves. I’m also a huge baker. I love baking but mostly I just like sharing it. I like sharing what I make with people. I like feeding people. I like making sure that they’re taken care of and it’s how express my love. Editor’s note: This interview has been edited and shortened. Slow Food Wallowas is one of 150 chapters in the US devoted to local food. If you have a special recipe fea- turing local food, contact Slow Food Wal- lowas, slowfoodwc@gmail.com. Your rec- ipe may appear in a future column! In a cast iron skillet, heat olive oil over medium-high heat. Once the oil is hot, add meat, season with the cumin, salt and pepper and cook until browned. While meat is browning, heat the re- maining olive oil in a Dutch oven over medium heat. Add the onions, pepper and potatoes, season with salt and pepper and sauté until the onions turn translucent. Add the browned meat, ½ cup of the broth, garlic, carrots and corn. Cover and simmer over low heat. Meanwhile, add the red wine to the cast iron skillet and cook over low heat, scrap- ing up the browned bits with a wooden spoon. Add the butter, milk and fl our and stir well to make a roux paste. Uncover the Dutch oven and stir in the roux and remaining broth. Bring the pot to a gentle boil for 10 minutes. Reduce heat to low and taste for seasoning before serving with cilantro, if desired. Video, pizza shop up for sale, owners waiting for ‘right people’ to buy BIZZ BUZZ By Bill Bradshaw Video Buffs Pizza & More is up for sale, but it’s not expected to go away, accord- ing to co-owner Wup Winn. “It’s been a really good business,” he said. Winn, who has owned the shop on North Street in Enterprise since 2015, said he listed it for sale about six months ago. “We’ve had quite a few nibbles, many from long- time area residents,” he said. “We’re just waiting for all the ducks to fall into line.” He also said he doesn’t want to see the business close, which has been oper- ating in Enterprise at various locations for around 30 years. Winn and co-owner/ fi ancé Amber Love are divesting themselves of the business because they have two others to focus on. They own Bird Dog Signs in Enterprise and Back Country Connection aviation broker- age, which operates out of the Joseph State Airport. The latter business provides bush planes that can land at small airstrips and are popular with outfi tters and guides, Winn said. He said the pressure of running all three — as well as maintaining the Joseph airport — is too much. “We wanted to slow down a bit,” he said. Winn said the video shop doesn’t seem adversely affected by online video competition from services like Netfl ix or Amazon Prime. He said the video rentals remain an important part of the business. “Video rentals are about 27% of the business,” he said. The pizza, too, remains popular. He said they have a wide variety, “everything Bill Bradshaw Wup Winn, co-owner of Video Buff s Pizza & More, makes a milkshake at the shop. He says his shop likely has more fl avors for coff ees, shakes and smoothies than anyone else in the Wallowa Valley. from a standard pepperoni pizza to Hawaiian to our spe- cialty pizzas.” He said they even cut back the variety a bit. The “& More” part of the business consists of 16 fl a- vors of ice cream, as well as shakes, smoothies and a variety of coffees — iced, hot and blended — along with more than 25 fl avors to add to them. “I’d say we’ve got the biggest selection in town,” Winn said. He said they also recently started delivery service to Enterprise and Joseph. Winn, a widower, has two sons with his late wife, Nicole, who died in 2015. He is now engaged to Love, who has a teenaged daugh- ter. They hope to have their children involved in the businesses. Elsewhere in Enter- prise, the Les Schwab tire store is unlikely to see any changes since the Schwab family announced it is hop- ing to sell the Oregon-based business. The Associated Press reported in Decem- ber the company has hired Goldman Sachs to fi nd a buyer for the family-owned fi rm. But Darren Holcomb, manager of the Enterprise Schwab outlet, doesn’t expect the company sale will affect the local store. “We’re not going any- where,” he said. “It’ll be business as usual.” February is Pet Dental Health Month Share in the warmth! r Book You ent tm in Appo ay! Tod Receive $20 off Your Companion Animal’s Dental Cleaning in the Month of February 706 Depot St. Enterprise, OR 97828 enterprisevet.com • 541-426-3331 The one stop shop for your HVAC parts & service, maintenance and installation Ed Staub & Sons Energy Community Service. 201 East Hwy 82 Enterprise, OR 97828 541-426-0320 Introducing Pediatric Occupational Therapist Adaline Boden, MS, OTR/L • Does your child struggle to complete daily self- care tasks such as feeding, dressing, or bathing? • Is your child not meeting developmental mile- stones (sitting up, crawling, walking, appropriate play, handwriting, etc.) or struggling to keep up with peers or classmates? • Does your child have a hard time staying organized at school, following directions, gets frustrated easily, or is having a hard time making friends? Ask your Primary Care Provider for a referral today! The Wallowa County Chieftain of ot P Gold R ainbow Your at the end of the To run an ad in the Wallowa County Chieftain Contact Jennifer Cooney jcooney@wallowa.com 541-805-9630 We treat you like family 601 Medical Parkway, Enterprise, OR 97828 • 541-426-3111 • www.wchcd.org Wallowa Memorial Hospital is an equal opportunity employer and provider. 209 NW First St. • Enterprise, OR 97828 • 541-426-4567 • www.wallowa.com