Full on Oregon, or a taste of the foods and outdoors around Portland

gluten free apple tart

foraging edible plants john kallas oregon

When I get up on Friday morning, I know the day will be busy. I am excited because that morning, we are meant to go foraging, have lunch at Timberline lodge near Mt Hood National Forest, after which a visit of a distillery with its fruit orchard is planned. I feel impatient about every piece because it means that well spend our time discovering the natural scenery and outdoors near Portland.

I always wanted to come to Oregon just for that.

I dont think for too long about what to wear, and eventually decide to go for a light summer dress layered over a t-shirt that goes with my pair of gray sneakers. But minutes later, when a dark-skinned man with a shovel and a spray bottle attached to his backpack walks in the room where we all sit for breakfast, suddenly a doubt about my choice for clothes fills my mind.

Wearing his outfit, he stands out amongst us. At first, I dont know neither his name nor who he is. But between the noise of the voices and giggles coming from the small groups gathered joyfully at each table, I hear someone exclaim: He must be one leading an activity this morning!

Oh ohthats looki! ng reall y serious! I hear myself utter louder than Id like.

We quickly understand that he is going to be our edible plant guide. And immediately, I know I am not alone to suddenly feel completely ill dressed for our outing.

John is wearing serious-looking hiking boots, a vest and a pair of jeans. His entire head is buried behind dark sunglasses and a large beige hat, the type explorers like to have, that makes it hard to discern the expression on his face.

But we can see that he is happy to be there. He is smiling.

When we walk outside of the hotel, a small bus is waiting for our small group. Everyone is in a happy mood. Its sunny. The air feels healthy. Its going to be a nice day.

Its like going to camp, someone exclaims once we are settled inside the bus. In a charming sort of ordered way.

Our first destination that morning is Trillium Lake.

With Mt Hood reflecting onto the lake in the distance, the place feels serene and magnificent, and I am sorry we dont have hours to spend exploring the area.

John is friendly and knowledgeable. As he walks ahead of our group, he shows and explains which plants are edible and which arent. And while we understand that this time of year is not the prime for foraging edibles (Spring is the best time), we still manage to taste leaves and berries that surprise by their unique flavor. Thats the first time I eat wild ginger.

You will have some of these in some of your dishes for lunch, one of the chefs from Timberline lodge tells us as he and another chef accompany us on our walk. Right away, my curiosity is piqued. And I wonder what they will do with what we f! ind alon g the way.

timberline lodge trillium lale

And rightly so, lunch at Timberline Lodge is outstandingly delicious.

Used as an Alpine ski lodge in winter, Timberline Lodge is an integral part of American heritage. Built at the bottom of Mt Hood, the building gives a feeling reminiscent of the past.

The road leading to the lodge was the one filmed in the opening of The Shining, our driver tells us a few minutes before we arrive. Who would have thought? I cannot help but think, looking at the winding road ahead outside my window.

Each dish we are served is so appetizing that, while our five-course menu looks like a lot of food, I keep eating, hungry for more. By looking at everyones face while eating, I guess I am not alone to really enjoy the food and wine that keeps being poured with each dish.

Robert Morus from Phelps Creek Vineyards is sitting at the table with us. He is also wearing a hat, I notice, amused. His upper cheeks are red and round and, with every smile, his eyes become minuscule in the middle of his friendly face. He, too, looks like he is pleased to spend time with us. I know why. He is telling us his passion for wine.

As we leave the table, I feel ready for a nap.

Look behind, I tell Sean sitting next to me on the bus. We are amused. Almost everyone is actually asleep, including John who is sitting next to our driver.

I am convinced that not a single piece of food or drink will be able to fit inside my body. But as our visit takes us to Clear Creek distillery where I catch sight of the orchard behind the small apple stand, I know that our drive through the countryside is worth every minute we spend in the bus. Its as if I am hungry again. For fruit.

Steve McCarthy started Clear Creek Distillery twenty-six years ago because he wanted to find the best way to use the fruit from his familys orchard. During his travels throughout Europe, he became exposed to a number of traditional European spirits among them, an eau de vie made from Williams Pear. An inspiration and an idea were born. Clear Creek Distillery followed naturally.

clear creek distillery

clear creek distillery

I am not typically someone known to drink spirits but I know I will go with the ! flow.

We taste grappa and pear brandy and cranberry liquorand probably more than I can remember. When I hear the word mirabelle, I am curious and ask the dark-haired girl working at the distillery where they grow them. In an another orchard nearby, she says. The thought of lines of mirabelliers and quetschiers trees brings a smile to my face as I think of my father and his parents on their farm making their own mirabelle and quetsche liqueurs.

While everyone is still gathered around the picnic table, busy drinking and chatting away, I decide to take a short walk through the orchard. As I wander through the apple and pear trees, and I notice the aroma of sugar and fruit that I am so familiar with, I think about my grandparents and brothers orchards. I know this taste so well. Ive always loved everything about it.

Later that night, a reception on top of the sixth floor of a building downtown welcomes us to a wide open view of Portland. Chefs from Metrovino and the Gilt Club have come to serve us tasty hamburgers prepared with unusual elk and lamb flavors. We drink beer. The evening feels like the kind sealing a perfect day outside.

Casual as we like it. Full of the good energy of being in the outdoors.

Back to my room, my mind wanders back to the thought of the apples though. Its what feels familiar and r! ight. I think about the orchard and the time weve just spent outdoors. In a lovely part of Oregon I want to visit more in depth. I think about fall and how much I am impatient to go apple picking once I am back home.

It just happens like that.

And I know that I will be baking an apple tart.

Une tarte rustique au bon got de pommes.

Because a fruit tart is always the first dessert I am inspired to bake after I visit an apple orchard.

Disclosure: My trip to Oregon was sponsored and fully paid by Travel Oregon. I was neither asked nor received any compensation to write about my experience. I am doing it because I want to share and I enjoyed what I did and saw.

gluten free apple tart recipe

Apple tart recipe (gluten free) with coconut milk and lime

For a 9.5 inch tart

For the crust:

  • 1/2 cup quinoa flour
  • 1/2 cup millet flour
  • 1/2 cup brown rice flour
  • 1 3/4 teaspoons xantham gum
  • Pinch of sea salt
  • 100 g unsalted butter, cold and diced
  • 1 large egg
  • 2 to 3 tablespoons cold water


Note: You will have leftovers of crust for 2 tartlets. If you prefer, make a large tart too.

For the topping:

  • 5 to 6 organic apples, peeled, cored and sliced
  • 2 large eggs, beaten with a fork
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup Turbinado sugar
  • 1 tablespoon honey
  • Zest of 1 lime finely grated
  • Steps:


    • To make the crust:
      Combine the flours, xantham and salt in the bowl of a food processor. Add the butter and pulse into crumbles.
    • Add the ! egg and continue to pulse.
    • Add the water, 1 tablespoon at a time and work the dough until it detaches from the bowl. Wrap in plastic wrap and refrigerate for 1 to 2 hours, or more.
    • When ready to use, take out of the fridge for 30 minutes and roll into the shape of a circle. Garnish the mold and make small holes at the bottom.
    • To make the rest of the tart: Preheat the oven to 375 F.
    • In a small bowl, beat the eggs with the sugar, lemon zest and coconut milk.
    • Arrange the slices of apple on top of the crust and add the egg batter.
    • Bake the tart for 30 minutes, or until the crust is light brown, and the flan is set. Leave to cool for 30 minutes before eating.
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    Almost Ispahan Jelly

    ispahan_4
    The jelly froze but looks rather pretty like that. Longans and rose are from my garden. The rose petals had a real nice scent; yum!

    I woke up this morning and found that Billy has posted an Ispahan jelly for the month-long Jellyriffic challenge by Royal Selangor Pewter. I was going to post one too and I usually post at midnight but I better post now before Billypoints a finger at me!

    I totally missed Pierre Hermes' most popular macaron, the Ispahan, when I was in Paris last year. Dang. I'm still kicking myself for that. The Ispahan is a pretty macaron which all ladies can't resisit: pink rose macarons sandwiched with fresh raspberries, lychees (litchi) and rose buttercream. That Pierre Hermes had nailed both looks and taste in one phenomenal macaron.

    The real Ispahan is an old Iranian rose, 'old' as in roses that have not been hybrided (excuse my grammer). Old roses are highly scented and in India, the Middle East and the region around it, roses are commonly used to flavor desserts. Think Turkish delights and gulab jamun. Yum. I have a red rose bush which is highly scented and has small, open petals, just like the Ispahan and I consider it a joy to have the plant right at my gate. It blooms everyday and when I pass by, I stop to smell and thank the plant. One sniff and I always feel good. The power of scent. I like to use the petals for decorating my rose chiffon cake, a cake that nev! er fails to please even the guys.

    I've usedlongans (instead of litchis but I'm not sure if the real Ispahan has litchis or longans) because they are smaller and also because I dislike canned litchis. Fresh litchis are sweet and have a stronger flavor than longans and are very addictive to eat but canned ones are mushy soft and just not the same as the fresh ones. Longans although not as strongly flavored, have a good bite and are very sweet too. I am lucky to have some fresh longans left on my tree for the photos. I'm so thrilled to have used basil, tomatoes and longans from my garden (and guavas from my friend's garden). Now I have to think of a jelly using my kampung chickens!

    The first Almost Ispahan jelly I made was a hit with my family (I only post recipes that taste good or my readers'll kill me) but being the prefectionist that I am, I was bothered by the jelly which turned out pink instead of pink. I made another one but left it in the freezer too long and the jelly froze. I was going to do another, hopefully with real raspberries when my terrific friend Yo returns to KK from her travels. But never mind, I'll go with whatever I have since Billy has posted his Ispahan too, and move on.

    DSC_5264_1024x678
    The first Almost Ispahan Jelly I made didn't have the right shade of pink but it was yummy.

    Almost Ispahan Jelly


    Top layer:
    red rose petals (from your garden)
    1/4 tsp (1/2 if weather is hot) gelatine powder
    50 ml canned longan juice
    canned longans
    1) Using a tiny metal pot, dissolve the gelatine powder with the juice. Cool.
    2) Rinse and stand the Munro mould in a mug. Put 1 tsp of the longan jelly into the tip of the mould, wait a minute and add one canned longan. L! et it se t.
    3) Spoon in the longan jelly, adding longans and rose petals.

    Middle Layer:
    1 tsp gelatine powder
    100 ml water
    2 tsp caster sugar
    pink coloring
    1 drop of rose essence
    rose petals
    canned longans
    1) Dissolve the gelatine and sugar in the water, heating gently and stirring well. Add the coloring and rose essence.
    2) Spoon into the mould on top of the longan layer and add the rose petals. DO this several times, stopping in between to let the jelly almost set before adding the next bit of jelly so that the rose petals and longans don't float.

    Bottom Layer:
    1/4 tsp gelatine
    1 tsp sugar
    2 T water
    60 ml dairy whipping cream
    1 drop rose essence
    pink coloring
    1) Dissolve the gelatine and sugar in the 2 T water. Cool.
    2) Whip the cream until stiff, adding the rose essence and coloring.
    3) Using a small whisk, whip the gelatine and cram together.
    4) Pour onto the middle layer. Let the top set a little in the fridge, cover with wrap and leave in fridge for 6 hours.

    DSC_0787_1024x680
    p.s. I keep all my jelly ideas in a book. When I wait for my son (school and tuition classes), when I have dinner out and when I go to bed, I write my ideas (and those that readers have given me; thanks!) down in a book. It is also easier to make changes on when I am actually making the jellies.

    I just realized that I forgot to make the creme anglaise, in my hurry to post this recipe but no worries, the rose mousse makes up for it and Almost Ispahan is good to go.


    Autumn, a melody of pear, ginger and apricots

    Enough of macarons now. Im going to give that topic a break and come back to the original cakes and other desserts. Plated desserts are such a fun thing to play with. Its just like making entremets, different textures and pairing flavours. But with the plated desserts, you can play with even more textures. I will be making more plated desserts next when Im fully settled down in the new house. (read: beautiful sunlight, ample working space) I still have yet to utilize some of the new books Ive just bought (and old books as well).

    Anyway, there are a few things quite impromptu in this dessert, hence I dont have a recipe for it. Its just work by instinct.

    Elements on this plate:

    Ginger beer cake

    Pear Sorbet

    Fresh sugar apricots

    crumbled pate sucree with toasted almonds

    caramel sauce

    They arent complicated things, just a simple gingerbeer cake, and a very easy pear sorbet. I envisioned the plate to be warm / autumish (although apricots arent really autumn fruits tsk tsk)

    And if youre wondering why on earth I suddenly make plated desserts, its due to too much MasterchefAU (made this a couple of months ago) and how these regular, amateur home cooks are able to churn out such beautiful plated desserts. I am going to do the Corn dessert in one of the Masterclass and the caramelized white chocolate dessert from Kate. Long story short, just wanna relive some LCB days ;)

    Oh looking at this picture, I did a gingerbeer jelly as well but I somehow got the ratio wrong and ended with soupy jelly, kinda eeeky if you ask me. So I had to take another plate and try a different plating. Same components, just different shape of cakes and different plating.

    For the gingerbeer cake baked it in different pan sizes as I had a couple of ideas of plating them. (Yes I did sketch out on a paper on how to plate it, and what elements should compliment it)

    Gingerbeer cake

    (cant remember where I adapted it from..)

    260g plain flour
    100g molasses
    140g caster sugar
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1 tsp freshly grated ginger
    1 egg
    125g buttermilk (used 60g yogurt and 65mk milk)
    125g butter
    175ml gingerbeer
    Method:

    1. Preheat oven to 160 C and line cake pans with parchment paper. I used 3 different types of small pans and some cupcake moulds. If you want to make into a whole cake, use a 7 cake pan.

    2. Melt butter in a small saucepan, and add in gingerbeer. Set aside.

    3. In a mixing bowl, mix in flour, molasses, sugar, baking powder, baking soda and salt.

    4. Add in freshly grated ginger, melted butter and gingerbeer into the flour and mix till combined.

    5. Lastly, pour in buttermilk and egg.

    6. Pour into pans and bake till done (about 30 mins, or more depending on the size of pan)

    Pear Sorbet (Sorbet aux poires)

    ada pted from here

    350g ripe pears, peeled and cored

    40g sugar

    15ml freshly squeezed lemon juice

    1. Pure the pears in a food processor until smooth. Add the sugar and lemon juice, process until combined. Pass through a sieve into a different container.

    2. Chill the mixture for at least 2 hours. Transfer to an ice cream maker and freeze according to the manufacturers instructions.

    As for the recipe for caramel sauce and crumbled pate sucre, It was more impromptu. Cooked caramel and added some cream to make it smooth. Then for the crumbles, I had leftover frozen pate sucre (sweet shortcrust pastry). I grated it while its still frozen, and put to bake. When its halfway done, i tossed in chopped almonds and let them bake together, till brown. They make a good soil for textural contrast.

    I adore grey plates now. Hahaha.. Before I forget, Im not really good in explaining how you should plate this. There really is not direction or method in plating it, just follow your heart and make it look pretty. Have a balance of each item, diferent colours, different textures and dont forget to add some micro greens at the end. If the soil is meant to scatter around, let it scatter and dont be so pedantic about it, it should look natural and free ;)

    Cheers and till then

    xoxo


    Char Siew Chap Fan @ Chuen How Restaurant, Batu Berendam

    There are two popular Char Siew rice in Melaka, one at Jalan Bunga Raya and another at Batu Berendam. Even though they are basically selling the same thing, their style and business hours are totally different.
    The one at Jalan Bunga Raya is famous for their fatty Char Siew and only opens during the day, while the one at Batu Berendam sold in Chuen How restaurant is the leaner type and previously they only open for dinner. Now they are also open for lunch from 10am onwards until 10pm.

    char-siew-rice

    Chuen Hows Char Siew is the one I am going to show you and it was surprisingly very very delicious, one of my most memorable eats in Melaka. Anyway, you wont find a lot of information about this Char Siew online so if it wasnt for my friends (a Malaccan) guidance I wouldnt know about it. And since this is at Batu Berendam it was quite a drive from the town center, but man was it worth it!

    stall

    Chuen How is basically a chap fan (economy rice) restaurant and most of the customers are locals comprising of the working people and families who take away packets of packed rice for dinner. Besides the Char Siew, the assam fish is equally popular. The sourness and spiciness are very strong but in a good way that it opens up your appetite nicely. Price wise it is as common as any other chap fan stalls you will encounter.


    char-siew-roast-pork-rice

    My main objective was to try the Char Siew hence I had a plate of rice with a mix of extra Char Siew and roast pork. Since I was there even before they started selling, I was one of the first in line to get served. The food tasted fresh and the best thing is the warmth the meat oozes, you can taste the difference compared to those that are already hanging cold for hours. It also sports quite a unique look for Char Siew, as it is thinly sliced like strips of dried BBQ pork (yuk gon) instead of being chunky.
    The Char Siew had been chopped up so you might not be able to see the original shape. Despite being lean with minimal fat, it is quite tender and there is a slight crisp on the outside. I tried a lot of Char Siew but nothing like this before, really special and tasty not too sticky nor too tough, almost perfect! The only complaint I have is the rice, which was overcooked and felt sticky.

    fresh-char-siew

    Heres how the Char Siew strips look like in their original form, fresh out of the kitchen and literally still smoking hot.

    chopping-roast-pork

    This was the reason I had to try the roast pork, it looked just too good to pass on.

    food-counter

    A healthy choice of food here. Some other ! notable dishes that I kept seeing people taking are the sweet and sour pork, fried brinjals and steamed tofu.

    restoran-chuen-how

    If you are looking for something off the beaten track in Melaka, Chuen Hows Char Siew rice will fit the bill nicely. A queue usually forms during dinner so better get here early if you want to savor the food frust-free while they are still warm and still at the peak of freshness.

    Chuen How Restaurant
    Jalan Merak, Taman Melaka Baru,
    Batu Berendam, Malacca 75350
    GPS Coordinate: N2 14.322 E102 15.454
    Business hours: 10a to 10pm. Closed every Thursday

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    Mek T

    A taste of Terengganu (with a touch of Kelantan) has come to Puchong, thanks to Mek T, a family-run cafe that serves East Coast specialties.

    Rojak betik. This tangy salad of pickled papaya, pineapples & cucumber, smothered in a thick, fishy puree, might prove an acquired taste.

    Nasi dagang _ addictively aromatic, with long-grain & glutinous rice cooked with coconut milk for a pleasurable stickiness. Paired with a rather oily tuna curry.

    Nasi ulam. Kampung cooking at its tastiest; even reading the menu's description for this is mouthwatering _ rice colored blue with "bunga telang" (clitoria flowers) & accompanied by grilled fish flakes, herbs, crackers, chicken, ulam, gulai & sambal.

    Something sinful: Nasi Sedapp Sokmo _ basmati rice with chicken! -&-e gg curry & pineapple sambal. Delicious, but carbs are the customer's worst enemy at Mek T.

    Pulut lepa. Fish-stuffed glutinous rice grilled in banana leaves, best eaten warm.

    Laksam. Always a pleasure _ handmade, thick-cut noodles, generously coated in a creamy gravy of fish puree, coconut milk & ulam.

    The local version of spaghetti marinara, this laksa comprises noodles in fish paste. Not as terrific as laksam, but tasty nevertheless.

    Keropok lekor. Made with more fish than flour (ikan parang & tenggiri).

    Kar pek hu sah. The healthy version of keropok lekor, steamed instead of fried.

    Mek Pau Goreng. Pan-fried paus, filled with coconut. Fairly fluffy & fragrant.

    Lompat tikam. Glutinous rice flour & coconut cream with Gula Melaka syrup. Possibly the quintessential Malay dessert, considering that list of ingredients.

    Mek T,
    127, Jalan Kenari 23A, Bandar Puchong Jaya.
    Tel: 03-8071-5707.
    Closed Mondays.