Our Favorite Recipes
GREEN BEAN CASSEROLE
In 1½ - qt. casserole dish, mix: soup, milk, soy sauce, and 2/3 cups onion
Bake: 350 degrees F. - 25 minutes
Stir: sprinkle with remaining onions
Bake: 5 minutes. Serve
GRILLED PORK CHOPS
BY: Joan Brunskill
No question – –rhubard, with its initial stalky, sharpness and its elusive but seductive personality, is often an acquired taste.
Rhubarb wasn’t familiar to Stephanie Pearl Kimmel, executive chef-owner of Marche restaurant, Eugene, Oregon, when she was growing up in Texas, she said in a telephone interview from Eugene recently. But, when she moved to Oregon she got to know it and to savor its distinctive taste. “I like it’s sweet and sour qualities,” she said. Now, she even grows it in her own garden, where a spring crop is sprouting, and she’s getting fresh supplies from the local farmers to help serve the demand at her restaurant.
The tart, angular “fruit” with its red, pink or green stems and green leafy tops, is technically a vegetable. Although it’s not one of Americas’ top-listed produce favorites, it has its passionate fans throughout the world. Field rhubarb is just entering peak season in the cool-weather areas, including the Northwest, where it grown best, although hot-house rhubarb is available in other regions much of the year.
Rhubarb has what she called a strong flavor profile, with both, sweet and savory uses. “It’s an especially good compliment with strawberries, of course,” she explained, but desserts are only one example of many delectable rhubarb combinations.. “Working with the wineries, I experimented a bit and realized rhubarb paired perfectly with pinot noir — it has the same earthy fruitiness — and therefore I gravitated more towards its use in main courses.” “So that lead me to try the duck and/or pork dishes. And because of its sweet-sour quality, rhubarb also seemed like the natural for chutney.
GRILLED PORK CHOPS with RHUBARB-GINGER CHUTNEY
Mix: mustard, olive oil, garlic & ground pepper together
Strip: herbs from thyme’s. stems
Prepare medium-hot fire in grill
Editor’s note: The balance of bright and earthy flavors in this chutney is also delightful with other grilled or roasted meats, and as a condiment when serving a cheese course. And, it will keep for several months if refrigerated, or processed and sealed in canning jars.
Chicken ‘n’ Biscuit Pot Pie
Makes 5 servings
(1) Mix vegetables, chicken and gravy in 3-quart shallow baking dish.
(2) Bake at 400F ----15 minutes or until hot.
(4) Top with biscuits.
(5) Bake for 15 minutes or until biscuits are golden brown.