Laurie Wolfe's Portland, Oregon Chef's Table features more than 70 recipes for the home cook from more than 60 local restaurants.
Read the Q&A with the author and try some recipes from the book.
Chef and Owner Megan Henzel of Roost
Ingredients (Serves 4)
For the Salad:
Preheat the oven to 450 degrees F. In a small pan, add one cup of olive oil and 12 cloves of garlic. Slowly caramelize the garlic until tender. In a skillet, pan sear the chicken pieces and place on a baking sheet until all pieces are seared. Place in the preheated oven to roast. Cut up chunks of day-old bread and drizzle with olive oil and salt (about four cubes of bread per person). Place in oven to toast.
Once chicken is cooked through, remove from the pan and keep warm. Discard oil from pan and add pitted olives, the garlic and chicken stock. Scrape the bottom of the pan to get all the crust. Taste, then add salt and pepper and chopped parsley. Remove toasted bread and place on plates. Spoon the sauce over the warm croutons. Top with an arugula salad dressed with sherry vinegar, olive oil and sugar and warm roasted chicken.
Chef Jose Ramirez of Fat City Café
Ingredients (Serves 1)
Heat the canola oil in a large non-stick skillet or on a griddle. Sauté the onions and pepper until soft, 7-9 minutes. Add the shredded potato, turn up heat and cook for 4-5 minutes until golden brown on top.
Flip the potato mixture over and cook for an additional 4-5 minutes.
In a small sauté pan cook the eggs on both sides until medium doneness.
Place the hash browns on a large plate. Sprinkle with the shredded cheese and top with the eggs. Season with salt and pepper.
Chef and Owners Adam and Jackie Sappington of Country Cat
Ingredients (Serves 8 - 10)
Special equipment: Bain-marie (water bath)
Preheat the oven to 350 degrees F. Cook the bacon in butter; when almost crisp add the sliced onions and sweat. Strain and reserve fat. Set bacon mixture aside. Mix together dry ingredients in a large bowl and set aside. Mix eggs, sugar, milk and vinegar in a separate bowl. Add the reserved bacon fat. Fat should equal about ¼ cup.
Pour the wet mixture into dry mixture and stir to incorporate. Stir in the bacon and onions. Pour batter into a greased 9 x 13-inch pan.
In a separate bowl whip cream to medium peaks and dollop over the top of the pudding. Cover and cook in bain-marie (or if you don't have a bain-marie then place a smaller pot in a larger pot that contains hot water) in the preheated oven until it's set, about 1 ½ hours. After 1 hour, top the pudding with chopped pecans. The pudding is done when center is just set, but not dry. Let it stand for about 20 minutes before cutting.
Chef and Owners Jenn Louis and David Welch
Ingredients (Serves 2)
For the chile mayonnaise:
For the red wine vinaigrette:
Mix the mayonnaise ingredients completely in a small bowl.
Mix the vinaigrette ingredients completely in a small bowl or tight-fitting jar.
Split baguette in half horizontally. Spread chile mayonnaise along the bottom piece of baguette, and top with cheese to cover the length of bread. Lay hot tesa (or bacon) on top of the cheese at a diagonal to cover as much of the baguette as possible.
In a small bowl toss arugula with red onion and enough red wine vinaigrette to gently coat. Season with salt and pepper. Top with salad and close baguette. Cut in four pieces and serve with potato chips.
Chef and Owner Caleb McBee of Skin & Bones Bistro
Ingredients (Serves 8)
Heat oven to 350 degrees F. In a large bowl beat the eggs and sugar together. Beat until the sugar is fully incorporated.
Add all the remaining ingredients, excluding the crust, and beat until well mixed.
Line a prepared pan with the crust. Pour mixture into the pie shell and bake until set, about 45-50 minutes. The filling will rise and then settle when cooling. The pie is light and luscious.
This story originally appeared on Oregon Public Broadcasting.