Beautiful Oregon

For the longest time, Oregon was our home away from home. My favorite place to visit. The “vibes” were amazing. With camera in hand, my soul found peace on long, cold walks on foggy mornings.

I love Oregon in the same way I love San Francisco – through rose-colored glasses. There is no denying that America is experiencing major growing pains. Places like Portland are an expression of emotional eruptions unchecked just as San Francisco is the aftermath in a sea of neglect. I weep for the people. Yet there is a great beauty beyond the ugliness of the cities of our own creation. It is the beauty God has made for us. All we need do is to look.

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Oregon is an amazing place away from Portland. When we visit Oregon, Florence is one of those places we like to call home. And when in Florence, the Bridgewater is our favorite place to dine. If you ever find yourself along the Oregon Coast, be sure to spend a little time in Old Town Florence. And when you do, be sure to have lunch or dinner at Bridgewater.

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I promise, the onion rings are amazing and the cod is to die for.

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If I had to pick my favorite Oregon cuisine, it would have to be awesome bounty of the sea and the sweetness of its berries. Welcome to my Oregon inspired table.

My Favorite Flavors of Oregon
Oregon Coast Fish and Chips

Oregon’s Marionberry Supreme Pie

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Oregon Coast Fish and Chips
Fish
7 tablespoons Flour, divided
7 tablespoons Cornstarch
1 teaspoon Baking Powder
Sea Salt, to taste
1 pinch Black Pepper, to taste
1/3 cup Dark Beer, cold
1/3 cup Sparkling Water, cold
4 (7-oz) Cod Fillets

Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining 5 tablespoons flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.

Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until a thick, smooth batter is formed. Place the batter in the refrigerator to rest for at least 30 minutes, preferably an hour.

While the fish is resting, prepare the chips.

Chips
2 lbs Yukon Potatoes, peeled
Sea Salt to taste

Cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.

Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.

Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.

For Frying and Serving
1 quart Vegetable Oil
1 Lemon, cut into wedges
Tartar Sauce for dipping

When ready to begin fish, lay the fillets on a paper towel and pat dry. Season lightly with a little sea salt.

Heat the oil to 350 F in a deep-fat fryer or large, deep skillet. Cook the chips a few handfuls at a time in the hot oil for about 2 minutes. DO NOT brown chips at this point. Once the chips are slightly cooked, remove from the oil and drain on paper towels. Keep to one side.

Place the 2 tablespoons of flour reserved into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.

Dip into the batter, coating the entire fillet.

Check that the oil temperature is still at 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.

Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.

Increase the oil to 400-degrees, cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.

Serve immediately with the hot fish accompanied by tartar sauce and lemon wedges.

Oregon’s Marionberry Supreme Pie
Cold Water Crust
2 cups Flour
1 tablespoon Sugar
1 teaspoon Salt
1/2 cup cold Butter, cubed
5 tablespoons Shortening
4 tablespoons Ice Water
2 tablespoons Lemon Juice

In a large bowl, mix flour, sugar and salt, Cube butter, cut butter and shortening into the flour mixture until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 10 minutes.

While the dough chills, make the filling

Marionberry Supreme Filling
1 cup Sugar
2 tablespoons Quick-Cook Tapioca
2 teaspoons additional Quick-Cook Tapioca
1 tablespoon Lemon Juice
4 cups fresh Marionberries or Blackberries
8 oz Cream Cheese, softened
1/2 cup Powdered Sugar
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
1 tablespoon Heavy Cream
1 teaspoon Sugar

In a large bowl, mix 1 cup sugar, all the tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes.

Heat oven to 425-degrees. On a lightly floured surface, roll one of the dough disks to a 1/8-in.-thick circle; transfer to a 9-inch pie plate. Trim pastry to 1/2-inch beyond rim of pie plate. Set aside.

In a small bowl, beat cream cheese, powdered sugar and both extracts; spread mixture over prepared crust. Top with berry mixture, spread out evenly.

Roll out remaining dish to a 1/8-inch-thick circle; cut into 1/2-inch-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar.

Bake 15 minutes in the hot oven. Reduce oven setting to 350-degrees; bake 50 minutes longer or until crust is golden brown and filling is bubbly. If necessary, cover pie edges with foil or shields during the last 15 minutes to prevent overbrowning.

Cool on a wire rack.

For a real Oregonian treat, serve with Tillamook Ice Cream made with the best ingredients Oregon can provide.