Discovering A Taste Of The Northwest
Kelly Prew
On a recent trip to Reno-Tahoe, I realized how well the community, its eating establishments and individuals reap the rewards of fresh fruits and vegetables, fish and herbs that grow in the area.
Menus are prepared with care, and chefs work on accentuating “a flavor” of the Sierra-Nevada area.
Larger casino-hotels, like the Peppermill resort, the Eldorado, the Silver Legacy and the Atlantis showcase each of their restaurants in modern, elegant d?cor and selection, but keep it local.
This summer seemed the best time to visit for culinary jackpots.
A breakfast or brunch at the Peppermill will mean plump, rich strawberries and other fresh fruits at Biscotti’s, one of eight eateries in the building. That’s only part of the experience, though.
La Strada, a quaint, upscale experience at the Eldorado, meant an evening meal of fresh mushroom ravioli, a specialty, not to be missed. But beyond that, the Ferrari-Carano wines served are amazing.
The Ferrari-Carano line is popular in the region, and most any wine steward there can fill you in on how to order and with what dish a certain wine should accompany. The Eldorado Noir and the Fume Blanc were the best I’ve ever had.
Outside the immediate Reno area, North Lake Tahoe shows off its culinary flare in a number of ways.
An experience I will never forget was dinner at the Lake Tahoe Shakespeare Festival. Served outdoors, a meal of venison medallions with a raspberry sauce and a salad of only the freshest ingredients was second only to the sunset behind the stage. I will talk more about the food and the entertainment here in future articles.
Unlike Texas, the Sierra-Nevada area is free of fire ants and other stinging insects, so eating outside as the cooler temperatures swing in is not uncommon. Having a true passion for all things theatrical, that night will not soon be beat.
There was also lunch on the shores of Lake Tahoe. Bring your own, as gathered at one of the regular farmer’s markets in the region, and experience the beauty of the place without the cost.
There are parks and excursion venus everywhere, to include a hike or bike on the Tahoe Rim Trail overlooking the lake from any vantage point, as the trail is accessible from any shore.
The fresh fish is something I greatly enjoyed. I rarely eat fish at home because Southerners tend to fry it until its dead, dead, dead.
I like the lighter side. The Fresh Ketch in South Lake Tahoe serves up a dill sauce with fresh, grilled sea bass that will melt in your mouth. At almost any restaurant in the region, a selection of fresh fish is on the menu, so if you’ve never been inclined to try it before, the place is in Reno-Tahoe.
There are so many opportunities to try something new in that part of the world. Typically, I have similar experiences anywhere in the Northwest, to include Seattle and Portland.
Surprisingly, the taste of the Southwest is prominent, too. But again, you’re tasting salsas made from only the freshest ingredients and lots of grilled and baked, as opposed to fried and barbecued, meats.
The folks at the Shakespeare’s Kitchen were kind enough to share a recipe for Salsa Verda Braised Pork I will pass on.
Salsa Verda Braised Pork
3 1/2 pounds bone in pork shoulder
Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin and oregano,
Bring to a boil over high heat; reduce heat, cover and simmer until meat is tender when pierced (about three hours).
Preheat oven to 365 degrees. With two wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned for 30 minutes.
Meanwhile, skim and discard fat from pan juices. Boil juices, stirring until reduced to 2 3/4 cups, about 8 to 10 minutes.
With two forks, tear meat into large shreds. Add to pan and stir in cilantro. Season with salt.
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Two weeks ago, a reader asked for a rice pudding recipe. These are two responses provided by other readers.
Two weeks ago, a reader asked for a rice pudding recipe. These are two responses provided by other readers.
Submitted By Del in SS:
Baked Rice Pudding 1
1 1/2 cups cooked rice
Baked Rice Pudding 1
Place rice in greased 8”x8”x2” baking dish. Beat eggs until light; add sugar and salt and blend.
Add milk and vanilla; blend well. Pour over rice; mix.
Sprinkle nutmeg in desired amount over top of mixture in baking dish. Bake in 325 degree oven for 1 1/2 hours.
Makes 6 servings.
Baked Rice Pudding 2
4 cups milk
Baked Rice Pudding 2
q 1 tablespoon butter or margarine
For a thicker pudding, rice may be increased 6-8 tablespoons.
Heat oven to 325 degrees. Combine first seven ingredients in greased 1 1/2 quart casserole. Bake, uncovered for 2 1/2 hours, or until rice is tender; stir often. Add raisins after 1 hour. Makes 4-6 servings.
“Both of these recipes date back to the 1950s. I notice that the amount of sugar varies. It could be that the amount of sugar in the second recipe is based on using raisins.
Also, if she has a slow cooker, there are good recipes for rice pudding using a slow cooker.”
Submitted by Shirley Meeks, Mineola
Baked Rice Pudding 3
Baked Rice Pudding 3
Put rice in a bowl and add sugar, eggs, milk, raisins, vanilla and cinnamon. Stir to mix. Pour mixture into greased baking dish. Bake for about 25 minutes at 350 degrees.
Baked Rice Pudding 4
1 cup precooked quick rice
Mix all ingredients except vanilla. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and cool slightly. Add vanilla. Spoon into individual dessert dishes and sprinkle cinnamon sugar on top. Chill and serve cold.
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