Nostrana

Nostrana welcomes Faith Willinger

2007-07-18T11:44:00.000-07:00

Nostrana Hosts Book Signing For “Adventure of an Italian Food Lover”

Renowned Cookbook Author Faith Willinger and Cathy Whims

Join Forces for One Evening Only At Nostrana

On July 18th, Nostrana will cook up a special reception and book signing for acclaimed cookbook author Faith Willinger’s fifth and newest release, Adventures of an Italian Food Lover. For the evening Chefs Cathy Whims and Deb Accuardi will create a special dinner menu with a selection of dishes taken from the new book. All dinner items will be available for purchase from the normal dinner service menu or a la carte. The reception will last from 5:30 pm. until 6:30 p.m. during which Faith will be on hand to discuss and sign her book.

“It is an honor to help celebrate Faith’s newest project,” says Whims. “We have a mutual dedication to authentic Italian cooking from the freshest ingredients and love for the people and culture of Italy.” Adventures of an Italian Food Lover contains recipes for more than 110 authentic dishes and more than 100 original watercolor images of Italy and portraits of the many Italian chefs who contributed recipes. Selected watercolors will be available in a silent auction during the reception with proceeds benefiting the Oregon Food Bank.

About the Author…

Over 30 years ago, Faith Willinger moved to Florence, Italy where she spent the last three decades immersing herself in the region’s rich culinary landscape. Adventures of an Italian Food Lover is Willinger’s fifth book on Italian ingredients and cooking. Her previous tittles include Eating in Italy, Red, White and Greens and Ingredienti. She also writes frequently for Epicurious, the Condé Nast food website. When Faith is not writing or scoping out the best markets, kitchens and wineries of Italy, she teaches market-to-table sessions in her 18^th century home located in the center of Florence.

Reservations are not necessary for the reception. For more information, please call Nostrana at (503) 234-2427.

Summer artichokes

2007-07-03T15:44:00.000-07:00

Kelly Myers (chef di cuisine at Nostrana) has taken on an additional roll as columnist for Culinate.com. Her current article on artichokes exemplifies the Italian traditions that Nostrana wants to carry into the future.

Farmer's Market Demonstration with Kathryn Yeomans and Kelly Myers

2007-06-26T12:46:00.000-07:00

Thanks to all of you who braved the rain and made it to our demo at the Portland Farmer's market on Saturday, June 9! We had a lot of fun creating dishes from what you chose from our pantry. For those of you who couldn't join us, let us fill you in...
We thought it might be interesting to do something a little different than the usual market demo. Rather than demonstrating a set, planned ahead recipe, we decided to let the audience select what they wanted to see used from an assortment of produce. We brought with us staples from a typical Italian pantry, and assorted cooking tools and equipment. The morning of the demo, we shopped the market, selecting vegetables that caught our eye and that were at the peak of the season and readily available, as well as fresh eggs and cheese. Five items were chosen by the audience from our display. We discussed how to prepare and cook each vegetable, and combined them to create several dishes.
The items we presented to the audience included: English peas, fennel bulb, radishes, white asparagus, Monteillet cheese (a soft, ripened cow's milk cheese), artichokes, spring onions, eggs and basil.
English peas, fennel bulb, white asparagus, basil and eggs were chosen. This is what we came up with...

Fennel and Radish Salad with a Lemon Vinaigrette and Monteillet Cheese
serves 4
2 fennel bulbs
10-12 radishes
2 1/2 Tbsp lemon juice
1/2 cup extra virgin olive oil
scant 1/4 Tsp sea salt and freshly ground pepper to taste

Shave the fennel bulb crosswise on a mandoline or slice thinly with a sharp knife.
Thinly slice the radishes and toss them with the fennel.
In a bowl, combine lemon juice, salt and pepper. While whisking constantly, add the olive oil in a slow, steady stream. Adjust seasoning to taste, adding more lemon, oil or seasonings as needed (as we mentioned in our demo, recipes for vinaigrettes are guidelines - different vinegars or citrus have different levels of acidity, and various olive oils counteract these acidity levels in different ways. Tasting and adjusting are the keys to a well balanced vinaigrette. It is helpful to taste a vinaigrette with a piece of fennel or a lettuce leaf, rather than off a spoon).
Dress the fennel and radish with some of the vinaigrette, arrange on a serving platter, and top with slices or pieces of Monteillet cheese.
Note: if the vinaigrette recipe yields more than you desire for your salad, it makes a great dressing for a green salad or marinade for chicken.

Warm White Asparagus with a Poached Farm Egg
serves 4
1-2 bunches white asparagus (about 16-20 spears)
1 shallot, peeled and minced
2 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil
scant 1/4 Tsp sea salt and freshly ground pepper to taste
4 fresh farm eggs

Make the dressing: steep the shallot in the red wine vinegar with the salt and pepper for several minutes.
Whisk the olive oil in a slow, steady stream. Adjust seasoning and set dressing aside.
Snap off the tough fibrous ends of the asparagus. If the asparagus is very fresh, it should snap easily. Leave 2 inches from the tip end of the asparagus unpeeled, and peel the remainder of the stalk using a vegetable peeler. Cook the asparagus in boiling, salted water for several minutes until tender but not soft. Cooking time depends on the size and freshness of the asparagus. The best way to tell if it is done is to take a piece out of the water and slice off a piece of the bottom end to taste.
Drain the asparagus and toss with the vinaigrette. Let the asparagus marinate while you poach the eggs. Serve 4-5 asparagus per person with some of the dressing. Gently place a poached egg on top of the asparagus spears. Season the egg with a little sea salt and freshly ground black pepper.
If white asparagus is not available, green asparagus is an acceptable substitute.

Risi e Bisi - Rice and Peas
This Venetian dish celebrates early spring with fresh market peas. It's perfect for Portland's fickle spring weather - you long for green vegetables, which rush into the market with the coming of the season, but the cold rainy weather persists. More thick soup than risotto, it is best when just runny enough to eat with a spoon.

serves 4
3 pounds fresh young English peas, shelled
4 Tbsp butter
2 Tbsp chopped spring onion, white bulb only
salt
3 1/2 cups homemade meat broth (or chicken broth)
1 cup carnaroli rice
2 Tbsp sliced basil leaves
1/2 cup freshly grated parmigiano-reggiano cheese

Put the butter and onion into a shallow soup pot and cook over medium heat until the onion softens and becomes pale gold. Add the peas and a good pinch of salt. Cook for 3 minutes, stirring to coat the peas with the onion and butter.
Add 3 cups of the broth, cover the pot, and adjust the heat so the broth bubbles at a slow, gentle simmer for 10 minutes.
Add the rice and the remaining 1/2 cup broth, stir and cover. Simmer at a steady, moderate simmer until the rice is tender, but firm to the bite, about 20 minutes. Stir occasionally while the soup is cooking. Add more broth if the mixture seems dry.
When the rice is done, stir in the basil, then the grated parmesan. Adjust salt and serve immediately.

Ingredients

2007-06-15T10:15:00.000-07:00

Last weekend we had an interesting experience at Nostrana. Part one of the documentary "Ingredients" was filmed around and about us. The film will be about Oregon's sustainability and bounty. There are four parts planned for this project that will eventually air on OPB. Part one-Spring -features the daily routine at Nostrana including accepting produce from our main farmer, Sheldon. Your Kitchen Garden was also filmed harvesting of our produce. Throughout the weekend the crew filmed us prepping, cooking and serving the produce. On Sunday Cathy and Deb met the film crew out at YKG to tour with Sheldon and Carol. Besides being a great piece in the film the chefs had a great time getting an idea of the time line for this summer's produce. All kinds of ideas and recipes were flying around the garden beds! Look for the finished film next year (yet to be filmed are Summer, Fall and Winter episodes).

Farmer's market demonstration

2007-06-06T16:48:00.001-07:00

Kelly Myers and Kathryn Yeomans, Nostrana's chefs de cuisine will be at the Portland Farmer's Market (at PSU) this Saturday (June 9) at 10am.
They are planning on having a very interactive demonstration. Kelly and Kathryn will chose a variety of produce and meats from local vendors for the stage and then have the audience choose what they should work with to create a tasty pasta--just like opening the refrigerator.
Hope to see you there!

Some philosophy

2007-06-05T19:51:00.000-07:00

Boy, we really didn't realize how long it had been since we'd posted. It has been a busy Spring here at Nostrana. As the weather has warmed our produce deliveries have become numerous. We are now using cardoons, peas, pea shoots, fava beans and strawberries in the restaurant.

We also have hired a Dining Room manager. That is a big step for us that is sure to cure some of the problems we have heard about from our customers. We know our attention has been so focused on the food that we have made some slips on the floor. Alison Blythe comes to us with a long background in Portland restaurants. She has already made some positive changes that we are very happy about. We are bringing her up to speed on Nostrana's cuisine.
Last weekend we had an employee meeting. This was mainly to introduce Alison to the front of the house and talk about some new procedures. But we also wanted to refresh old staff and make sure some of the newer staff really knew how passionately we in the kitchen feel about our food.
Today I was thinking that this is also a good venue to post some of this as well.
Here is a page in the Nostrana handbook:

Pizza for me is one the perfect dishes in Italian cuisine. In its simplest form, e.g. the Margherita, there are a few great ingredients on a delicious crust, cooked at high heat in less than three minutes.

It is also a dish that brings people together in fun, social gatherings for the purpose of sharing food. I have always thought of it as the perfect date food and that is one of my fondest memories growing up.

The impetus behind Nostrana was to make great pizza in a wood fired oven in a space that would attract all kinds of people. When I traveled I Naples it was so enjoyable to see how democratic a dish it is with people of all ages and incomes gathered in simply decorated spaces sharing a common love for pizza. At Nostrana we try to replicate a return to old world cooking with flavors driven by the wood fire and ingredients that haven’t traveled far.--Cathy Whims

WHAT IS NOSTRANA?

Nostrana literally means ours. It is most commonly seen spelled “Nostrano”, but as both the chefs are female we spell it using the Italian feminine form of the word. Nostrana also means local. It is used in Italian markets to designate produce that is from that specific town or village. It is more prized and therefore more expensive.

At Nostrana we are striving to provide an Italian dining experience with Oregon’s local bounty. There are certain ingredients that aren’t naturally made here (olive oil, Parmigiano, prosciutto) that we do bring in from Italy or other areas of the US. But what really makes Italian food special is that it is fresh and local. In Italy and here at Nostrana food is prepared to show off the ingredients in their purest form. If you have excellent ingredients you have excellent food!

The majority of our entrees are Tuscan in origin (as is the “Road House” interior). You will find dishes that represent many other areas of Italy however. Piedmonte is a favorite area of all four owners and we have kitchen staff who are trained in cuisines of different regions.

Cooking for Charity

2007-04-12T17:33:00.000-07:00

Cathy and Deb will be competing in the up coming Iron Chef competition at the Chiles Center. Yes we are a bit nervous...competition is tough this year!

CHEFS COMPETE. KIDS WIN.

Portland’s Original Iron Chef Dinner and Auction

Saturday, May 12 at the Chiles Center on the University of Portland campus

5:30 PM: People’s Choice Competition, Cocktails & Silent Auction

7 PM: Gourmet Dinner, Iron Chef Competition & Live Auction

Presented by Pinnacle Bank & Northwestern Mutual Financial Network

Portland’s Original Iron Chef is a benefit for Children’s Relief Nursery (CRN), a non-profit organization serving our most vulnerable residents – children birth through three who are at risk of abuse or neglect. With a flamboyant culinary cook-off between some of Oregon’s finest chefs, fabulous auction and sumptuous gourmet meal, this is an evening you’ll long remember. You’ll even get to help choose one of next year’s Celebrity Chefs via the People’s Choice Competition! The live auction offers incredible experiences you won't find anywhere else and the silent auction is filled with children's items, dining adventures and travel opportunities. It's a charity gala packed with action and frequent comedy. For more information visit www.crn4kids.org/ironchef.html.

Portland’s Original Iron Chef has become the “signature event” for Children’s Relief Nursery, raising direct support for its child abuse prevention program. CRN works with children in the first, most important years of life. Through early intervention, therapy, parent education and family support, the Nursery provides a network of services that bring hope, healing and renewed opportunities. Education for parents and relief for families under stress promote healthier solutions. We are building a community where children are safe.

Field trip to Celtic Shepherd Creamery

2007-03-12T13:52:00.000-07:00

A few of us headed out to Molino this week to visit Brendan at Celtic Shepherd Creamery. We buy his Kinnety cream fresh sheep's milk cheese, aged wine soaked manchego, ricotta, feta and fromage blanc for Nostrana. It was great to see his set up and meet a few of the ladies. Here are a few of the French Frisson, Dorset, African and Icelandic sheep just turned out after milking. Brendan has found that by waiting to feed them in the milking line they rush right up the ramp and line up to be milked. Right now he is milking 38 of the approximately 100 sheep he has on premise. This is also lambing time here at the farm. We spent quite a bit of time out with these little cuties. Brendan does keep most of the little ones. We could see that he gets quite attached. Ones he decides not to keep his sons sell at fiber festivals or to other farmers.
You can find Celtic Shepherd Creamery at People's Farmer's market every Wednesday. In addition to the products we buy Brendan sells sheep's milk yogurt, goat's milk soap and hats he knits from the fiber of these little ladies.

“Is there a wine varietal that’s a perfect match for pizza?”

2007-02-28T15:37:00.000-08:00

Yes. Sangiovese based wines would have to be my first choice. These wines have good fruit, acid, and structure making them great food wines. There is a great range of wines to fit every budget and taste. The best known Sangiovese based wines are Brunello, Vino Nobile di Montepulciano, and Chianti Classico. Brunello di Montalcino (1998 Catelli Martinozzi $60.00), come from the Brunello clone and are the biggest and most expansive wines of the three. These wines are tannic, full bodied, dark red wines that mellow with age. The little brother of the Brunello is called Rosso di Montalcino (2004 Casanova di Neri $19.00) and can be a great way to enjoy this varietal without the big price tag. They can be drunk much younger and have great spice and fruit. Vino Nobile di Montepulciano (2004 Dei $25.00) are the same clones as Chianti but are called Prugnolo by the locals and are a priced in the mid range. These wines are earthy and spicy with less tannin letting the fruit show its self on the finish. Chianti Classico (2004 Felsina $19.00) is the best known of the three. Chianti’s fame was earned years ago from being sold in a straw covered bottle and set on all the red checkered table cloths in every Italian pizza restaurant in America. The wine was undrinkable but the empty bottles made great candle holders. Today Chianti Classico is rich in texture and complexity. Ranging from the single vineyard riserva’s big robust tannic with massive fruit needing time to mature ($55-75), to the simple well made normali which is fruit driven with a touch of spice and is ready to drink ($15-20). There are other regions producing great Sangiovese based wines like Emilia-Romagna (2004 Zerbina, “Ceregio”$16.00), Chianti Rufina (Selvapiana $17.00), (2004 Chianti Colli Senesi, Castello di Farnetella $15.00).

There is no shortage of good wine to drink have fun and eat lots of pizza.

Marc Accuardi

Wine buyer for Nostrana and Gino’s Restaurant and Bar

Wine prices are retail and should be available in the market

Wine maker in Portland

2007-02-23T20:07:00.001-08:00

Aldo Vacca of the Produttori del Barbaresco is in town this week. He isn't going to do anything at Nostrana this time (although we did enjoy a dinner here with him Monday).
He is going to host a wine tasting at Pastaworks on Saturday afternoon. He has brought a friend from Barbaresco that owns a wonderful little wine bar-La Gibbigianna. Francesco will be helping out during the tasting with cheeses. I believe the tasting begins at 3p. Call Pastaworks to confirm that. I know we'll all be sneaking away from here to enjoy a bit of Peidmonte tomorrow.

Culinate

2007-02-15T18:16:00.000-08:00

Culinate is a new website created by a group of talented and knowledgeable Portlanders. Nostrana Chef di Cuisine Kelly Myers is among the contributers. Check out this article about our daily bread.
If you do read the article you will know we often have alot of our wood oven baked in house ciabatta to transform into a multitude of the leftover bread based dishes of the Italian cucina povera or homey and thrifty dishes.
Among the winter soups we are currently making this one really has been a hit. We are getting the black beans from Ayers Creek Farm (incredible flavor!). They are selling some of their Winter products at the Hillsdale farmer's market. We wanted to share the recipe with you so you can try it at home.

Zuppa Bastarda
"Bastard Soup"
Bastard soup is so named because it uses black beans, which are called
fascistini in honor of what Elda Cecchi calls "that black shirted
bastard who brought Italy to the brink of destruction during WWII." On
the positive side, it is very easy to prepare. "All you need," she
says, "are good fascistini beans, some stale bread, and-above all-some
exceptionally good extra virgin olive oil. Il gioco e fatto!" The game
is won.

1 ¼ cups dried black beans, soaked
7 cloves garlic, peeled
1 medium red onion, peeled
2 tsp dried crumbled sage
8 ¾ inch thick slices peasant bread, stale or toasted
Salt to taste
4 Tbs extra virgin olive oil
Freshly ground black pepper
4 Tbs basil pesto

1. Drain the beans and place in a soup pot along with 5 cloves of the
garlic, the garlic, the onion, sage and enough water to cover by 2
inches. Heat to boiling over medium heat. Reduce the heat to low,
cover and cook for 1 ½ hours. Add more water if necessary. Salt at the
halfway mark.
2. Cut the remaining garlic cloves in half. Using half a clove for
each 2 slices of bread, rub the bread with the cut sides of the garlic
until the bread is perfumed with the odor. Divided the slices among 4
bowels and top each with 1 Tbs of the basil pesto.
3. Pour the bean soup into the bowls over the bread. Serve hot.