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Fettuccine San Rosie

Photo: Jackie Varriano. Chef Clive Wanstall from Lane Community College shares his recipe for creamy, delicious fettucine with our readers. This recipe originally came to me from the Italian chef Giuliano...

Jackie Varriano 23 Nov 2011 Hits:238 Eugene Recipes

Photo by: Cheri Browne. Simple and comforting, this butternut squash soup packs a lot of flavor. Combine with some crusty bread for the perfect fall or winter meal. Ingredients2 large...

Cheri Browne 18 Nov 2011 Hits:382 Eugene Recipes

Photo by: Cheri Browne. Squash stuffed with cheese, pecans, and herbs can be the perfect weekend lunch - or light dinner - on chilly fall and winter days. Ingredients2 Delicata squash1...

Cheri Browne 18 Nov 2011 Hits:286 Eugene Recipes

Ricotta Cheese and Autumn Vegetable Bake
Sicilian Sformato Ricotta Cheese and Autumn Vegetable ‘Bake’Recipe courtesy of Keith Ellis, chef and cheesemaker for Cheese Louise "Inspired by my friend and culinary teacher, Judy Witts-Francini..." ~Keith Ellis Ingredients 2 zucchini 1/2 pound butternut squash 1 white onion 3 cups ricotta 1/2cup parmesan cheese 3 eggs 1/4 cup olive oil salt to taste …
Hazelnut Halibut with Marsala Mango Sauce
Hazelnut Halibut with Marsala Mango Sauce Recipe courtesy of the Oregon Hazelnut Marketing Board Ingredients ¾ cup Marsala wine ¼ cup mango (or other) chutney 1 tablespoon butter 1 teaspoon light soy sauce ¼ teaspoon ground ginger ¾ cup toasted hazelnuts, finely diced 1 tablespoon parsley, diced…
Chocolate Caramel Hazelnut Shortbread
Chocolate Caramel Hazelnut Shortbread Recipe courtesy of the Oregon Hazelnut Marketing Board Ingredients 1 cup unsalted butter, room temperature ½ cup sugar 2 cup all-purpose flour 1 14-ounce can sweetened condensed milk 1 cup packed brown sugar ½ cup butter 2 tablespoons dark corn syrup…
Provençal-inspired Tomato Jam
Ingredients2 pounds of tomatoes¼ cup brown sugar¼ teaspoon lavender1 teaspoon yellow mustard seeds1 ½ teaspoon herbes de provence2 teaspoons of saltjuice of one lemon DirectionsLightly crush lavender, mustard seeds and herbes de provence with a mortar and pestle. Combine all ingredients in a saucepan. Bring to boil over medium high heat.…
Uncle Todd's Greens
Photo by: Sophia McDonald Uncle Todd’s Greens (courtesy of The Cornbread Café) Ingredients 3 cups packed baby spinach 2 tablespoons water 1 tablespoons Earth Balance Natural Spread 1 teaspoon soy sauce 1 teaspoon agave nectar 1 teaspoon fresh lemon juice Directions In a large skillet, heat water and Earth…
Celery Vichyssoise
Recipe courtesy of Kelly O'Brien A variation on the classic chilled leek and potato soup, perfect for combating the last of the sultry summer heat. Ingredients2 tablespoons butter3-4 medium shallots, diced1/2 teaspoon salt2 teaspoons caraway seeds2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes3-4 cups celery stalks, chopped into 1-inch…
Pan-Roasted Brussels Sprouts
Recipe courtesy of Kelly O'Brien. These delectable green morsels are the cure for the common sprout. For added flavor, try swapping bacon grease in for the butter. Ingredients1 pound Brussels sprouts, trimmed and halved1 1/2 tablespoons butter1/2 cup chopped pecanslemon wedgessalt & pepper DirectionsPlace the sprouts in a steamer basket or bamboo steamer…
Eggplant & Za'atar Onion Bruschetta
Recipe courtesy of Kelly O'Brien The best part of this recipe is how easy it is...and also how much fun it is to say za'atar! Ingredients1/2 white onion, sliced1 tablespoon butter½ teaspoon kosher salt2 teaspoons za'atar (a Middle Eastern spice mixture comprised of sesame seeds, dried thyme, dried oregano, and ground…
Mediterranean Tuna Salad
Photo by: Christopher Bennet Ingredients1 7.5-ounce can tuna, drained 1 15-ounce can cannellini beans, drained and rinsed ½ cup kalamata olives, quartered ½ cup cherry tomatoes, quartered ¼ cup red onion, coarsely chopped 2 tablespoons fresh squeezed lemon juice 2 tablespoons water 2 teaspoons olive oil 1 teaspoon Dijon mustard 1…

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Sometimes You Feel Like a Nut: Eugene’s …

Doug Furlong, Owner of Doug's Nuts. Photo by: Jackie Varriano For 20 years, Eugene’s Doug Furlong was known as “The Ice Cream Man.” A food scientist by trade, Furlong helped to...

Jackie Varriano 26 Jan 2012 Hits:193 Find It - Eugene

Olive oil gift boxes at Olive Grand. Photo by: Jackie Varriano If you are looking to buy the perfect gift for a food-minded friend, there’s no better place to peruse than Eugene’s Holiday...

Jackie Varriano 05 Dec 2011 Hits:476 Find It - Eugene

Appetite for Instruction: Chef Clive Wanstall

Photo by: Jackie Varriano For the past 13 years, one constant has remained at Lane Community College’s Culinary Arts Program and his name is Clive Wanstall. Named by the American Culinary...

Jackie Varriano 23 Nov 2011 Hits:601 Find It - Eugene

A Face of Small Farming: Living Earth Farm
Sharon Blick with her chickens! Photo by: Jackie Varriano The 2007 book Animal, Vegetable, Miracle by Barbara Kingsolver chronicles a year of living locally – where over the course of the year Kingsolver’s family made the decision to not eat anything that wasn’t produced where they live. That book changed a…
Chef Gil's Seasonal Menu at The Rabbit Bistro
The cozy bar inside The Rabbit Bistro. Photo by: Kelly O'Brien Under the culinary direction of Chef Gabriel Gil, The Rabbit Bistro and Bar has been bringing cleverly conceived, expertly executed cuisine to South Eugene for three years. Gil is a practitioner of bistronomy—the art of presenting haute cuisine…
Cheese Louise! A Local Chef’s Creamery
Keith Ellis, Owner of Cheese Louise Creamery. Photo by: Jackie Varriano Take a pot of milk and heat. At a very specific temperature, add in a bit of acid or a bit of rennent, stirring all the while. In a moment of magic, the curd will separate from the whey and…
Delacata's Southern Cart Takes Over Eugene
Delacata's gleaming food cart beckons with Southern goodies. Photo by: Jackie Varriano According to Stephen Sheehan, in the South the word delacata means “premium catfish.” However in Eugene, Delacata is the place to go for catfish; a gleaming black trailer adorned with its namesake, owned by Sheehan and his wife Colleen.…
Dorris Ranch: A Rich History of Hazelnuts
Photo by: Sophia McDonald Hazelnuts are synonymous with Oregon. According to the Hazelnut Marketing Board, 98% of the hazelnuts produced in the United States come from Oregon. The Willamette Valley, with its mild weather, abundance of rain, and well-draining soils, has the perfect conditions for growing them. In 1989, the hazelnut…
Grilling Garbanzos: Eugene's Best Veggie Burger
Jeannine and Jon Terry, Garbazno Grill co-owners. Photo by: Jackie Varriano For Jon Terry, owner of the Whiteaker’s Garbanzo Grill, one of the best things about owning a food cart is the chance to see “explosions” every day -- meaning the explosions of delight radiating from people after taking bites of…
2 Writers, 1 Café: Love for Vegan Cornbread
Photos by: Sophia McDonald (L) and Jackie Varriano (R) Once in awhile a restaurant comes along that is so good, The Local Dish has two writers vying to share it with our readers. The Cornbread Cafe in Eugene, Oregon is one of those special places. Both Jackie Varriano and Sophia McDonald…
Eugene’s Cornbread Café: From Cart to Diner
Kristy Hammond, left, and Sheree Walters. Photo by: Jackie Varriano Every day aspiring chefs and restaurateurs are thinking small, opening food carts and stands to dip their toes in the small business waters. For Kristy Hammond and Sheree Walters, owners of Eugene’s vegan Cornbread Café, a food cart was just the…
Food Truck or Café? Eugene’s Devour Has Both
John Patrick Downey-McCarthy stands proud next to his VW kitchen. Photos by: Jackie Varriano Halloween 2009 an idea was born to serve hot, delicious sandwiches from a decked-out VW bus. “When we first started, our plan was to set up in multiple places at different times of the day. We were…

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