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Cob Butter
Easy Vacation Recipes Bend Oregon
This summer we rented a vacation home in Bend, Oregon high above the Deschutes River. This area of Central Oregon is famous for its outdoor recreation. We enjoyed hiking the river trails located just outside our front door. We also enjoyed the miles of trails at Smith Rock State Park located in Terrebonne about 26 miles from Bend.
However, if you are more of a Backcountry hiker and camper you may prefer the solitude of the Three Sisters Wilderness area. There are shorter trails for the day hiker.
A day of hiking always seems to sharpen the appetite and a visit to the Bend Farmers Market, located at the East end of Drake Park next to Mirror Pond, is a good place to start your grocery shopping for dinner.
Mirror Pond ( Deschutes River ) and Drake Park are the show places of downtown Bend. They are both adjacent to the business district where most of the boutiques, art galleries and restaurants are located.
At the Farmers Market we purchased peaches, blueberries, garlic and fresh picked corn on the cob.
We then drove a short distance to the West side of Bend to the Newport Avenue Market. It is Bend's gourmet grocery stop or as the owner Rudy Dory calls it, the local foodie haven.
Our fishmonger talked us into trying Rogue River Salmon.
On July 1st the Oregon Salmon fishing season starts. We were told by our enthusiastic fish seller, that the best place to catch the big ones, is to troll in the Rogue River estuary at Golden Beach Oregon.
That might be a fun trip in the future.
Our friends, who live in Sisters, a small charming western style town located about 20 miles west of Bend, insisted we try this yummy Blueberry Sauce with our Salmon.
This recipe is a good choice for travelers; whenever you rent a vacation home you always seem to be working with fewer kitchen utensils and limited cutlery.
Baked Salmon with Blueberry Sauce
5- 7 oz. Salmon fillets, ( your choice ) skin on
2 Tbsp butter
2 cloves garlic, grated or minced
Blueberry Sauce
1 Tbsp cornstarch
juice from half a lemon
5-7 oz. fresh blueberries (washed )
2 Tbsp Crema Di Balsamico
1/2 cup low sodium chicken broth
1 tsp fresh thyme
black pepper to taste
2 Tbsp butter
In small bowl, mix butter and garlic.
2. Pat salmon dry with cloth or paper towel, then rub with butter and garlic mixture. Season with salt and pepper.
3. In small glass or bowl, mix lemon juice and cornstarch until combined. Pour into small sauce pan along with remaining blueberry sauce ingredients (save for the butter, this will go in just before serving).
4. Bring sauce to a simmer and continue to cook on low for 20-30 minutes, which will reduce the sauce by approximately half the volume.
5. Preheat oven to 400°F. Meanwhile, in an oven proof sauté pan, heat a small amount of butter on med/high. When temperature is high enough, lay salmon, skin side down in pan. Fry for 1-2 minutes or until the flesh just begins to turn from pink (or red) to a whitish color. Remove pan from heat and place in oven. Continue to cook in oven for another 7-8 minutes or until just cooked. Salmon flesh should spring back just slightly when pushed on with one finger.
6. Stir butter into blueberry sauce to finish and pour over salmon fillets just before serving.
For our vegetable, we microwaved our freshly picked corn on the cob. Remove the husks from the corn and clean. Spread 1 teaspoon of butter on each ear. Sprinkle with salt and pepper. Wrap separately in wax paper twisting the ends to close. Microwave on High for 4 minutes or until tender.
For dessert, we sliced our peaches and garnished them with a few leftover blueberries and added a spoon or two of vanilla ice-cream.
For the wine, we choose the Oregon Chardonnay from Eola HIlls Wine Cellars. The winery is located in the Willamette Valley.
This Chardonnay has the flavors of apple, spice and butterscotch. It was an excellent choice to go along with our fish.
We did bring home another bottle of wine from the Newport Avenue Market; a Merlot from the Spring Valley Vineyard located in Walla Walla Washington.
I just could not resist the name, Mule Skinner Merlot.
It will be fun to see what kind of dish we can come up with to match that wine...
bon appétit
About the Author
David Sorlie is the owner/creator of Senior Moments Travel Online,
http://www.seniormomentstravelonline.com/index.html
A website for senior travelers that includes videos, articles and travel guide books of vacation destination around the world to help seniors in planning their next vacation. Our goal is to provide updated travel information for seniors. My interest are golf, traveling, cooking and web design. What makes this foursome unique is they all travel well together.
What would Christians think of this for their dinner?
Slow roasted pork with snap-happy crackling, tender snow peas, crisp crunchy skinny french fries, super-sweet juicy corn cob, butter nut pumpkin, fresh apple sauce (with spice) and pepper/mushroom/sour cream viscous gravy.
Washed down with a decent dry white wine.
Served on white linen, on the side of a green hillside overlooking a brook and shared with your loved one.
In Switzerland - like the sound of music.
With the apres of ...
Frenchy.
*Yum *yum *yum
Betty's Herbed Corn on the Cob Recipe