Tag: Cooking

Whip this up in less than 30 min. So buttery, so garlicky, and so easy! Loaded with thyme mushrooms and toasted breadcrumbs!

This is basically going to be my dinner every single night for the rest of my life.

I mean, let’s take a look at this lineup here.

Toasted golden brown breadcrumbs.

Perfectly sauteed garlicky-thyme mushrooms.

Lots and lots of pasta.

All sitting in a pool of brown butter.

It’s pretty epic. It’s also super simple, quick and fast to whip up. It doesn’t require too many ingredients, and it’s pretty much fool-proof because no one will be turning down this butter sauce. And I mean no-one.

So be sure to serve this with crusty bread, a glass of wine and one fork. Because maybe we don’t feel like sharing this one tonight. That’s just my two cents.

The post Brown Butter Mushroom Pasta appeared first on Damn Delicious.

Wine labels are legally required to identify where the grapes were grown. But can they name a viticultural area if the winery is located in a different state? That’s one of the issues being raised in a controversy facing California vintner Joe Wagner and Copper Cane Wines & Provisions. The dustup centers on two of Wagner’s Oregon brands, Elouan and Willametter Journal, which are made with Oregon grapes but vinified and bottled in California’s Napa Valley.

The wines have riled Oregon winemakers and lawmakers who feel that the labels and related advertising are misleading. The Oregon Winegrowers Association (OWA) and Oregon state representative David Gomberg allege that Copper Cane may have overstepped state and federal labeling laws by misusing Oregon’s appellations or American Viticultural Areas (AVA) on its labels and packaging.

Grown in Oregon, fermented in California?

Wagner, whose family owns Caymus Vineyards in Napa Valley, made a big splash with his California Pinot Noir brand Meiomi, a regional blend from coastal vineyards in Monterey, Sonoma and Santa Barbara counties. (He sold the brand to Constellation in 2015.) He takes a similar approach with his Elouan brand, blending grapes from 50 growers in Oregon’s Willamette, Umpqua and Rogue valleys.

At issue is whether Elouan can include references to those appellations since its grapes are trucked from Oregon to a Rutherford, Calif., facility for winemaking. Oregon law stipulates that if a winery produces wines out of the state it can only use the Oregon appellation, not one of its subappellations such as Willamette Valley.

While the Elouan Pinot Noir bottles are labeled with the Oregon appellation, the case boxes the wines are shipped in mention the Willamette, Umpqua and Rogue valleys. The OWA argues that this constitutes misleading advertising since the wine does not qualify to use any of those AVAs. The organization sent a complaint to the Oregon Liquor Control Commission (OLCC).

Oregon’s labeling rules are more stringent than the federal standards. Federal rules require 85 percent of the grapes to be from an AVA to qualify it to be listed on the label. But in order to qualify for one of Oregon’s viticultural areas, at least 95 percent of the grapes must come from the specific AVA, and the wine must be fully finished within the state.

Wagner contends that the company has done nothing wrong. “We have a difference of opinion, that’s all there is to it,” he told Wine Spectator. He says the company is aware of the regulations and is technically using the Oregon appellation for its wines. “The question is how firmly should those regulations be held to, from a marketing standpoint.” For Wagner the most important factor in a wine is where the grapes are grown, not how the wine is produced. He argues that if he is paying the same price for grapes as other producers in an AVA, he should be able to talk about where the grapes come from.

But critics don’t see it that way. On Sept. 24, Rep. Gomberg raised his concerns before the House Interim Committee on economic development and trade. Gomberg, who represents District 10 in Oregon, which includes part of Willamette Valley, also takes issue with the case markings for the Elouan Pinot Noir, which include “Oregon Coast” on the box. He argues that it implies that the “Oregon Coast” is an American Viticultural Area, when no such AVA exists.

Critics also say that the inclusion of the Willamette Valley, Umpqua Valley and Rogue Valley AVAs in the marketing also creates the impression that they are nested within a larger Oregon Coast AVA. “Oregon wineries have spent the last 50 years building a valuable brand and it troubles me that someone is trying to take advantage of that branding to promote a product that is made someplace else,” Gomberg said.

“Oregon lawmakers are as furious as Oregon winemakers are,” said Jim Bernau, founder and winegrower at Willamette Valley Vineyards. Bernau compares it to taking grapes from the Champagne region of France and vinifying them in California, but still calling the wine Champagne.

Wagner denies that the company was trying to mislead consumers. “It was never our intention to make [Oregon coast] sound like an appellation,” he said. Instead, he says, he was using what he calls “romance copy” to highlight the coastal influence on the winegrowing regions.

Storytelling or misleading?

The use of marketing language is also at the heart of the Willametter Journal label controversy. The front label states that the wine is from the “Willamette region of Oregon’s coastal range,” which the Oregon Winegrowers Association (OWA) believes is misleading because the wine doesn’t qualify for the Willamette Valley AVA, since it’s produced out of state. “It may be misleading to consumers and fail to protect Willamette Valley winemakers who truly do grow and finish their wines there,” OWA CEO Tom Danowski told Wine Spectator via email.

The OWA also takes umbrage with language on the back label that says the wine is sourced from the “territory of Oregon,” which is not an official AVA. But Wagner contends that the wording isn’t meant to imply it’s a different appellation, it’s part of the wine’s theme of an old telegraph—the label looks like a historic news story from when Oregon was still a territory. “We have to be winemakers and growers, but we also have to be storytellers,” he said.

The Oregon Liquor Control Commission is now weighing in on the debate. On Aug. 30, it sent a letter to Copper Cane requesting the production, transfer in bond and bottling records for seven of its wines by Sept. 28. It also contacted the federal Alcohol and Tobacco Tax and Trade Bureau (TTB) requesting that it evaluate the company’s certificates of label approval to ensure compliance with federal regulations and, “bring Copper Cane into compliance with those regulations if necessary.”

Jim Blumling, vice president of operations at Copper Cane, says the company is complying with the OLCC’s request. He also notes that company executives met with the OWA and other vintners in late August to try understand their points of view. “We were looking to work towards some solutions,” he said. (The company may have added to its troubles when it notified multiple Rogue Valley growers this week that it is cancelling 2018 grape contracts due to concerns over smoke taint from wildfires.)

The main concern for winemakers is protecting the reputation of their terroir—the combination of climate, geography and soils that make an appellation distinct. Pinot Noirs that carry the Willamette Valley AVA, or one of its subappellations, carry more prestige than wines with the broader Oregon appellation, and can command higher prices. “The geographic equity that has been created in the Willamette Valley AVA is essentially being taken and used when it has not been earned,” Bernau argued.

For now Copper Cane is working with the TTB for guidance on the matter. Blumling notes that the company is willing to make changes to protect the brands and satisfy the needs of consumers. “Once we get clear directions we would certainly make corrections that are agreed to,” he said.

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Chicken taco soup, beef taco soup, crockpot taco soup, vegetarian taco soup and a taco soup for cheese lovers. Learn how to make them all!

Summer days are ending and Fall has officially started. I love this time of the year when the air is crisp, the light is golden, the leaves are changing colors and autumn’s harvest brings an array of new produce to play with in the kitchen. We’ve got some new menu items to highlight those amazing harvest flavors and a few returning favorites for fall.

Kimchi Chicken Plate

Kimchi originated in Korea and is a traditional side dish made from salted and fermented vegetables like cabbage, carrots, radish and cucumber with spices like chili pepper, ginger, garlic and scallion. The process of fermenting develops the unique tangy flavor and healthy probiotics which aid in a healthy gut and digestion. Kimchi was originally made by burying the vegetables in a container underground and letting them ferment. When the cooler months arrived, the kimchi was ready to unearth. Of course, modern technology has allowed us to make kimchi year-round but we think it is a great ingredient to feature during the fall and winter months. Our chefs have taken a unique approach to utilizing the kimchi by incorporating it into an aioli. We blend the kimchi with our scratch made roasted garlic aioli, a splash of rice vinegar, chili paste and tamari. The tangy and spicy kimchi balances perfectly with the rich creaminess of the aioli and sweetness of the rice vinegar. This velvety sauce is drizzled over our grilled cage-free chicken and served with any two sides of your choice and grilled rustic bread. This sauce also pairs well with our other proteins. I personally love it with our oven baked salmon.

Miso Mushroom Sweet Potato Sauté

Autumn flavors abound in this seasonal hot side that has become a favorite over the years. We source locally grown sweet potatoes and mushrooms as the center of this dish. Miso is another fermented ingredient made from soy beans. It is high in protein, good for gut health and provides a great source of vitamins B, K and E. Our chefs have incorporated two cooking methods, which makes this side even more special. First, we roast the sweet potatoes and mushrooms with our scratch made light white miso sauce that incorporates ginger, garlic, tamari and chili. The miso sauce perfectly coats the vegetables during the roasting process and caramelizes to enhance the flavors of the miso. Then we finish them on our sauté line with a splash of rice wine vinegar and a pinch of parsley. The end result will satisfy your craving for an earthy umami side with a hint of spice and natural sweetness from the potatoes. This side pairs well with any of our proteins, but I am really enjoying it with the kimchi chicken.

Seafood Chowder

When the air is crisp and the nights are chilly I crave that comforting feeling that comes with enjoying a bowl of made-from-scratch soup. This fall we are introducing a new seafood chowder recipe. The Urban Plates version is inspired by the traditional New England style chowders of our chef’s home town. Of course, he has added his own unique twist to our recipe. We start by slowly cooking bacon to render the fat and enhance the smoky pork flavor. We then lightly cook organic carrots, sweet onions, celery and Yukon gold potatoes with fresh oregano, thyme and bay leaves until the vegetables are tender and the herbs have bloomed. We add milk, cream and clam juice and slowly simmer the soup with fresh fish and shrimp to gently cook everything. Our chef wanted to make this soup available to gluten sensitive guests and so we have omitted the use of flour as a thickener and replaced it with a tapioca starch! It doesn’t change the flavor at all and keeps the creamy smooth texture we love in a great chowder. The bacon adds a smoky background flavor to the balanced seafood profile, with a mild sweetness from the sweet cream and milk. We are offering this soup for the fall season and hope you can warm up with a bowl in your local Urban Plates.

Pomegranate Cranberry Apple Ginger Replenisher

Our pomegranate cranberry replenisher is my favorite fall replenisher. It is a blend of raw whole fruits and organic juices that have no sugar added. Pomegranates and cranberries are both excellent antioxidants and full of vitamin C and K. The addition of freshly juiced raw ginger gives this slightly tangy juice a spicy note that is sweetened by organic apple and orange juices. It’s a perfect showcase of fall fruits with the added benefit of providing you with a little immunity boost with the changing season.

Blueberry Ginger Limeade Replenisher

Our blueberry ginger limeade is light, refreshing and packed with antioxidants, vitamin C and anti-inflammatory properties. We use fresh organic lime juice blended with whole blueberries, kaffir lime leaves and raw ginger to make this a well-balanced thirst quenching replenisher. It’s slightly sweet with a little spice from the ginger and has a beautiful floral-citrus aroma from the kaffir lime leaves.

Fresh Apple Cake with Caramel Buttercream

Apple season is the epitome of fall for me. Every year I look forward to the opening of our local u-pick apple orchards. I love loading up on all the different varieties and making apple everything… pies, cider, tarts, fresh apple sauce and my favorite fresh apple cake with caramel buttercream! I mean how can you resist the perfect combination of apples and caramel. This cake consists of four luscious cake layers made with fresh organic apples, walnuts, vanilla, cinnamon and turmeric. The cake layers are filled with caramel buttercream made with our handmade caramel sauce, sweet cream butter and a hint of cream cheese whipped to a delicate fluffy consistency. The cake is topped with caramel apples and a drizzle of caramel sauce. The fresh tangy apples are tempered by the caramel flavor and warmed with the fall spices, making this the perfect fall dessert. We will offer this cake by the slice and whole…. in case you want to share.

Antioxidant Salad

With the changing season we are updating this salad with fall fruits. The strawberries and blueberries will be replaced by apples and oranges. This beautiful salad is a great way to load up on healthy whole fruits and vegetables.

Tomato Mozzarella Cold Side

Our tomato mozzarella salad has been a staple on the Urban Plates menu for many seasons. It was on the original menu of our first Urban Plates and has been a long time favorite. We’re always striving to improve and we think this new recipe will be a winner! We have changed the Roma tomatoes to a mix of heirloom cherry and grape tomatoes. The raw red onions are replaced with house pickled onions, which adds a sweet and sour flavor that matches the tomatoes perfectly. We’ve also added red bell pepper, pickled cherry peppers and slow roasted tomatoes, which add more depth to the base flavor of the salad. We hope you enjoy the new version and look forward to your feedback!

The post Urban Plates Fall Menu appeared first on Urban Plates.

Ahead of the fourth annual Food on the Edge symposium in Galway, Ireland we look ahead to some of the topics up for discussion this year.

Mexican chicken soup is ideal for lunch or dinner when you are craving a warming soup with a hint of spice. It is packed with protein and good-for-you veggies.

Everybody thinks that Port wine is for dessert. Discover in the words of a Port producer why and how it’s always a good moment for this typical Portuguese wine.

The World’s 50 Best Restaurants will be heading to Singapore in 2019, as part of its ongoing world tour.

A chip that is actually good for you? These low-carb avocado chips are all that and more. Learn how to make this surprisingly tasty snack.