Oregon

One of the gifts we received for our wedding was a cookbook from Oregon...from my husband's family....who is from Oregon. When I saw the book, I wasn't too excited because I didn't think too many interesting foods would come from Oregon. However, I still enjoyed getting the book, because the thought was really sweet and they wrote a note inside the book for us.

Well, one night we were trying to think of something to make and decided to go to the cookbooks. When I started to go through the Oregon cookbook, I was amazed! Everything inside of it looked delicious and I wanted to try all the recipes.

Below are the few that we have tried so far. I really recommend getting this book! (You can find it on Amazon)

From Raindrops to Roses: A collection of Oregon style celebrations

Blossom Festival Asparagus with Dijon Tarragon Vinaigrette

Asparagus

• Steam 2 pounds of fresh asparagus
• Remove from steamer and put in an ice bath

Dressing

3 TBS of boiling water
1/4 cup of Dijon mustard
1/3 cup of olive oil
2 TBS rice vinegar
2 TBS fresh, minced tarragon

• Slowly whisk the water into the mustard
• Slowly whisk in the olive oil until it forms a thick creamy sauce
• Slowly add vinegar until tart
• Season with S/P and tarragon
• Place chilled asparagus on platter and drizzle vinaigrette lightly over the top

Grilled Scallop Salad
This recipe also calls for asparagus, but I'm removing it from the recipe because I made the above asparagus recipe instead.

Scallops and Mushrooms

2 TBS olive oil
1 TSP soy sauce
24 sea scallops
2 cups fresh mushrooms sliced

• In a large zip bag, combine oil and soy sauce and then add scallops
• Seal bag and coat scallops - let stand for 10 min
• Arrange mushrooms on a 9" square piece of heavy duty foil coated with cooking spray
• Grill mushrooms on foil uncovered over medium heat for 10-15 min or until tender - We used the George Foreman
• Grill scallops, uncovered, over medium heat for 7-8 min on each side or until scallops are firm and opaque - We used the George Foreman

Salad

2 cups of Boston lettuce
1/4 cup cooked and crumbled bacon
1 cup toasted and chopped walnuts
2 TBS Romano cheese
Balsamic vinaigrette dressing

• Arrange lettuce on serving plates, top with scallops, mushrooms, bacon, walnuts and cheese
• Drizzle with dressing

Oregon Blackberry Vodka Lemonade
This is a very good drink. However, I don't feel it is good enough to justify the amount of work involved. A regular boxed lemonade punch and vodka is just as good for me!

6 lemons
3/4 cup chilled vodka
2 cups water
1 cup sugar
1/2 cup fresh blackberries
2 cups ice

• Remove zest from 4 lemons and squeeze enough juice from them and the remaining 2 lemons to measure 1 cup
• In a saucepan, boil 1 cup water with sugar - stir until dissolved
• Add zest, lemon juice, and another cup of water to sugar mixture - allow to cool
• In a food processor, puree blackberries and stir into lemonade.
• Pour mixture through a sieve into a pitcher.
• Add vodka and chill for 2 hours to 2 days