New friends, foods and fun highlight the year

by: REVIEW, TIDINGS PHOTO: VERN UYETAKE - Making a cherpumple, a dessert made of cherry, pumpkin and apple pies baked into cake layers, was a challenge of 2012.As is our tradition at the Lake Oswego Review and West Linn Tidings, we take a look back on the year in either our last newspaper of the year (this one) or our first paper of the new year (Jan. 3).

We remember events and people who left their marks on our lives. I spent a little time this week leafing through back issues of the paper looking for especially delicious recipes, and was rewarded with a wonderful trip back in time; 2012 was indeed a good year.

I’ve added many new friends and discovered many delicious foods and I hope you, dear readers, have enjoyed the experiences too. 2012 was the year I first ate oysters thanks to our hosts of Oyster Fest. I sampled great wines at an Oregon Chardonnay 101 and Ardiri Vineyards. The Truffle Temptress taught me the rudiments of hunting mushrooms.

I explored Seattle’s Pike Street Market and met literally hundreds of new friends and new foods at Feast Oregon this fall. We offered high fives and atta boys/girls to the many innovators and entrepreneurs who brought their products to Feast Oregon.

I introduced you to Farmers Ending Hunger and people dedicated to ensure everyone has enough to eat. I took you along on Chef Surja’s tours of the Asian markets and then into his kitchen to catch a glimmer of his culinary mastery. We all enjoyed the Kelly’s Jelly throw down, where local chefs put their culinary talents on the line using her sweet spicy jelly as the secret ingredient. Some really amazing dishes came out of that fun event.

We cheered over bumper crops of zucchini and mourned the ending of the tomato season. You shared my sadness and the need for comfort food when our dear dog, Daisy, had to be put to sleep this fall. And we all got a good giggle over the challenge of the cherpumple.

Yes, it was a good year.

But looking back over the past year’s worth of writing left me with one pressing concern: the topic on which I wrote most often was obesity. I started the year encouraging all to get back to healthy eating after the holiday indulgences, and the theme was revisited throughout 2012.

I spent several weeks discussing the HBO documentary, “TheWeight of the Nation,” and even, with the help of Kaiser Permanente staff held a screening of a section of the film. This issue still looms heavily on Americans and we can’t expect change until we make drastic changes to our lifestyle. It’s not rocket science: to lose weight we have to eat less and exercise more.

Could this be the year you achieve a healthy weight? It could be — we can make the new year be whatever we want it to be.

This week I share with you a few of the recipes that were especially delicious and a few pictures of special memories from the year.

Here’s wishing you a happy and healthy 2013!

Bon Appetite! Eat something wonderful!

Red Cabbage Slaw

with Cranberries and Apples

Makes 8 servings

This is a very easy, attractive and delicious make-ahead salad for winter holiday meals. A blender makes the vinaigrette in a jiffy.

Cranberry Orange Vinaigrette

3/4 cup fat free oil substitute (1 cup cold water, 1 tablespoon low sodium vegetarian broth powder and 2 teaspoons cornstarch)

1/2 cup orange juice

1/3 cup chopped fresh or frozen cranberries

2 tablespoons red wine vinegar

1 1/2 tablespoons chopped chives or scallion

1 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 tablespoon agave

1 large clove garlic, crushed

1 teaspoon salt

Freshly ground black pepper to taste


1 1/2 pounds red cabbage, thinly sliced to make about 5 cups

3/4 cups fresh or frozen cranberries

2 crisp sweet apples

For the vinaigrette: Blend the oil substitute, orange juice, cranberries, wine vinegar, chives, balsamic vinegar, lemon juice, agave, garlic, salt and pepper in a blender. If making ahead, transfer to a covered container and refrigerate.

For the salad: combine the cabbage, cranberries and vinaigrette in a medium bowl and toss gently. Cover and refrigerate for at least 2 hours to allow flavors to blend. When read to serve, slice the apples (with peel), add to salad and toss well.

Recipe from Dr. Neal Barnard’s Program for Reversing Diabetes: the Scientifically Proven System for Reversing Diabetes without Drugs

Crab Linguine with Basil, Lemon and Chile

Serves 4

1/3 cup olive oil

Zest and juice from 1 1/2 lemons

4 red chilies, finely minced

3/4 pounds linguine

9 ounces crab meat

Large handful of fresh basil leaves, torn

Crushed sea salt and freshly ground black pepper.

Add the olive oil, lemon zest and chopped chilies to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.

Bring a large saucepan of salted water to a boil. Add the linguine and cook according to package instructions (about 7 minutes). Drain well, set aside.

Add the chili and lemon oil to the pan in which the linguine was cooked. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crab meat. Toss gently for 1 to 2 minutes to warm the crab through. Fold in the basil and season with sea salt and freshly ground black pepper. Spoon the pasta into warmed bowls.

Adapted from “Take 5 Ingredients: 95 Delicious Dishes Using Just 5 Ingredients” by James Tanner.

Panko Crusted Goat Cheese Medallions Stuffed with Kelly’s Habanero Jelly

11 ounces log of fresh goat cheese

1/3 cup flour

1 egg, beaten

3/4 cup panko crumbs

3 to 4 tablespoons olive oil

Kelly’s Habanero Pepper Jelly

Garlic crostini or crackers

In a small dish combine panko with a pinch of salt. Slice the goat cheese log into 8 rounds with unwaxed dental floss. Place the flour, egg and panko into three separate shallow dishes.

Coat the goat cheese slices in flour, dip in the beaten egg and then coat with panko. Press the cheese rounds lightly into the crumb mixture to make sure they adhere well and chill to set.

Slice crusted medallions in half with unwaxed dental floss and top one half with a small dollop of Kelly’s Habanero Pepper Jelly. Press both halves of medallions together.

In sauté pan, heat the olive oil over medium heat. Add the cheese rounds in a single layer and fry until golden brown on the first side, about 2 minutes. Being very careful not to break the crust, turn the rounds over and fry on the other side 2 minutes. Top with a dollop of Kelly’s Jelly and serve with garlic crostini or crackers.

Chef Ellen Hatzi of The Olive and the Grape

Randall welcomes your food questions and research suggestions. She can be reached at 503-636-1281, ext. 101 or by email at This email address is being protected from spambots. You need JavaScript enabled to view it..

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