Oregon
4 dishes from Oregon, cooked the way the place cooks them.
-
Hazelnut Shortbread
Butter, sugar, flour and a quarter of the flour's weight in toasted Willamette Valley hazelnuts, pressed into a tin and baked slow and pale — a Scottish biscuit carrying the one nut Oregon grows almost all of, with the quantities worked out for this page.
- Total
- 2 hr 15 min
- Serves
- 16
- Calories
- 220 per serving
-
Razor Clam Fritters
Chopped razor clams in a thick batter of their own liquor, milk, egg and flour, dropped in small spoonfuls into hot fat — the formula an Astoria newspaper printed in 1884, with the quantities worked out for this page.
- Total
- 45 min
- Serves
- 4
- Calories
- 455 per serving
-
Marionberry Pie
A double-crust pie of the blackberry Oregon State released in 1956 and named for the county that grew it, thickened for a fruit that is 88 percent water and started hot to set the base — built on two Corvallis documents printed nine months apart.
- Total
- 7 hr
- Serves
- 8
- Calories
- 481 per serving
-
Dungeness Crab Melt
A pound of picked Dungeness crab pressed dry, bound with just enough mayonnaise to hold it, piled on toasted sourdough and run under the broiler under grated cheddar — an open-faced sandwich with no printed ancestor, built around the one animal Oregon has regulated since 1909.
- Total
- 25 min
- Serves
- 4
- Calories
- 530 per serving