A very Portland dinner
Oregonian dinner, anyway. The menu is Hazelnut-encrusted Halibut with Marionberry-Pinot Noir Sauce over Steamed Kale with Forbidden Black Rice. 
The rice has nothing to do with Oregon, I just like it. But the halibut, the herbs, nuts, eggs and cornmeal in the crust are local. As are the berries, wine and onion in the sauce, and the kale. The fish recipe is based on a recipe from the current Edible Portland by Chef Jeff Schon. This local free mag is all about local farmers and foodies and where to get the local stuff. It is well done, put out by the Ecotrust folks.
The fish recipe is baked, which is excellent from a health perspective. It also helps to keep us from burning the nut crust in the process of getting the middle of a thick piece of fish cooked all the way. Read the rest of this entry »
