Elise Prudhomme, Three Feathers partner, lives overseas in France with her family of three young adult sons, to whom she transmitted her culinary passion at an early age. In a world where how and what to eat is an increasing concern, not to mention balancing a student budget and eating healthy, Elise is thrilled to share some of her sons’ … Read More
Seared Duck Breast with Cherry Pinot Noir Sauce and French-cut Green Beans
Duck breasts are a favorite poultry alternative to chicken in our family, so we are always on the lookout for them at the butcher. Farm-raised duck is more tender than wild duck and can be eaten medium rare like lamb. When our cherry tree is ripe with fruit, it is a good time to pull out this recipe which pairs … Read More
Carrot Cake, Parma-style
Parma-style Carrot Cake by Giada De Laurentiis This fabulously subtle and unique Carrot Cake, Parma-style recipe by Giada De Laurentiis, makes repeat performances in our family ever since we discovered it on the Food Network. Lightly sweet, not too spicy, well-balanced and zingy with a touch of fennel and lemon zest, this carrot cake can be eaten for breakfast, lunch … Read More
Hungarian Sausage Bake
Hungarian Sausage Bake with a low-carb version This is a lovely family recipe that you can easily make on-the-go, or create from leftovers (such as barbecued sausage links) for a new nourishing meal. Our lighter, low-carb version uses cauliflower instead of potatoes : cauliflower is such a versatile vegetable and marries well in flavor texture with smoky sausage and smooth … Read More
Family Heirloom Chicken Casserole with Mushrooms, Tomatoes and Sour Cream Sauce
Family Heirloom Chicken Casserole with Mushrooms, Tomatoes and Sour Cream Sauce This is a wonderful, simple and inexpensive casserole that is a good family meal but elegant enough to serve for company. This recipe is perfect with home-canned tomatoes, although the vineyards have prevented me from canning over the past few years! The leftover broth makes a lovely soup. Ingredients:6 … Read More
Celebrating the Circle of Vineyard Life | Holiday Baked Brie
Celebrating the Circle of Vineyard Life What an eventful year it has been! Starting with a few weeks of planning in January we pruned vines the first week of February. In March and April we prepped the soil and the aisles and started preventative spraying. The vines broke their dormancy the first week of May and after that it was … Read More
Giving Thanks
Let us remember that, as much has been given us, much will be expected from us, and that true homage comes from the heart as well as from the lips, and shows itself in deeds. – Theodore Roosevelt Excerpt from Proclamation 466 (November 2, 1901) when President Roosevelt established the fourth Thursday in November as Thanksgiving Day. Here at Three … Read More
Pan Bagnat, Two Versions
Pan Bagnat, literally Bathed Bread, is a sandwich originating from the French region of Provence which is very popular in Nice. The bagnat is a round crusty bread that absorbs juices without falling apart. The interior of the loaf is removed and filled with a variety of ingredients such as an anchovy-based vegetable salad with hard boiled eggs known as … Read More
Simple Salmon with Sour Cream Herb Dressing and Fresh Berries
Simple Salmon with Sour Cream Herb Dressing and Oregon Berries This recipe is inspired by the French salmon eaters in our family across the Atlantic, two of whom produce smoked salmon professionally and provide us with a steady source of delicious fish throughout the year. This on-the-go recipe is a perfect summertime standby designed to feed any quantity of people … Read More
One New Year, two Full Moons and a Liver Pâté Recipe
The moon on the breast of the new fallen snow Gave the luster of mid-day to objects below… – Twas the Night Before Christmas, by Clement Moore Celebrating the New Year and two Full Moons… We all know the poem. In this case it was not Christmas Eve and there was no snow in Oregon. It is midnight on … Read More