Tag Archives: recipe
College students’ meals don’t usually include crème puffs and escargot, but a few Wildcats were granted a break from Dillin dining when they attended the event “Taste of: Recipe ‘A Neighborhood Kitchen’” March 1 in Newberg, Ore.
For just $4, the Linfield Activities Board (LAB) sent students to enjoy a classy dinner and dessert, normally priced at $30 from Recipe. They enjoyed dishes, such as flank steak with pureed potatoes, and heirloom lettuce salad with vanilla rice pudding for dessert.
“Recipe had a warm and inviting atmosphere and food that looked like art,” said senior Megan Bahrt, LAB cultural events chair. “The service was wonderful, and we all had a good time.”
Owners Dustin Wyant and Paul Bachand are passionate about cooking with only the highest quality foods from local farms and ranches. They embrace the “slow food” movement, which promotes local and sustainable foods, rather than fast food and the globalization of agriculture.
“A large portion of the food there was locally sourced, which was obvious by the freshness of everything I tasted,” said sophomore Chloe Shields, one of the participating students.
Wyant and Bachand abide by old-school cooking rules, using family recipes and timeless methods. They hand-make their own pasta and Buratta cheese every day, illustrating the care they take in creating their foods. Recipe’s menu changes with the seasons so that customers are indulged with the flavorful foods at the peak of their harvest.
Wyant and Bachand feature dishes that one would eat amongst friends and family in the comfort of their own home, which perhaps explains why the restaurant is established in a classic Victorian home. Recipe’s farmhouse design is intended to make customers feel welcomed and comfortable in their restaurant.
“Recipe was a little small, as it was tucked away in the structure of an old Victorian house.” Shields said. “The restaurant was beautiful and provided a warm and relaxing candlelit atmosphere.”
“Taste of” outings are created to give Wildcats dining experiences with foods from a variety of cultures and locations outside of McMinnville.
“I came to the U.S. as an exchange student with a view to experience new things and broaden my horizons. Sometimes I feel McMinnville is a bit too small, and there are not many places to go and not so many things to do. Although, I still love this town,” freshman Chihoon Cho said in an email. “These ‘Taste of’ trips (have) granted me the opportunity to understand the diversity in the U.S. food culture. I appreciate it from the bottom of my heart.”
If cereal, pizza or—heaven forbid—Thai Country gets old, students can make the trip to Recipe, where they can enjoy home-style dishes from the local wine country.
Carrie Skuzeski/Culture Editor
Carrie Skuzeski can be reached at email@example.com.
Revamped Macaroni and Cheese
1 box of macaroni and cheese
¼ cup of your favorite toppings (ham, pinapples, olives, tomatoes, onions, etc)
¾ cups milk
2 tablespoons butter
1 quart water
Boil the water in a microwave- safe bowl for about seven minutes. Next, place the pasta in the boiling water. Microwave the pasta uncovered on HIGH for nine to 10 minutes or until tender. Stir occasionally while cooking. Drain. Add milk, butter, cheese and toppings and mix together.
Vegetable Ramen Stir Fry
1 bag of your favorite ramen
2 cups of water
1 cup of mixed veggies
Follow the instructions on the package when cooking the noodles. When the noodles start softenin, add the cup of mixed vegetables. Allow it to cook until the noodles are completely tender, stirring occasionally. After it has finished, drain the vegetables and noodles and place into a bowl. Add the seasoning and stir until completely mixed.
Microwaveable Mexican Pizza
¼ cup of mozzarella
¼ cup of cheddar cheese
½ cup of salsa
2 tablespoons of sour cream
Spread the cheese over one of the tortillas. Cook it in the microwave for about 30 seconds. Place the other tortilla on top of it. Cook for another 10 seconds. Mix the salsa and sour cream. Spread this over the top of the tortilla and then cut it into sections.
3 slices of bread
Butter/Olive Oil/ Nonstick spray
Crack open the eggs and place in a bowl. Stir eggs until the yolk and white are completely blended. Dip the bread into the egg mix until the entire piece is saturated. Cover a skillet with the butter or olive oil or nonstick spray. Place the covered bread onto the skillet and cook on medium heat for four to five minutes. Flip the bread to the other side and repeat. If desired, serve with a sprinkling of cinnamon.
Peanut Butter Fudge
1 (16 ounce) can of vanilla frosting
1 (18 ounce) jar of peanut butter Empty the jar of peanut butter into a mixing bowl. eat the vanilla frosting for 60 seconds or until completely melted. Mix the frosting and peanut butter together and quickly pour the mix into a baking pan. Allow it to set before cutting it into small sections.
Ivanna Tucker/ Features editor
Ivanna Tucker can be reached at firstname.lastname@example.org.