Review of 'From Raindrops to Roses'

503-248-2015

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Review of

"From Raindrops to Roses"

The new Junior League Cookbook of Portland, Oregon

Reviewed by Judith Bishop

Junior League Cookbooks have come a long way from their large, plastic ribbed spiral binding and Times Roman font. Today, every Junior League wants to make a statement with a hard bound glossy cookbook. This months review features From Raindrops to Roses the Junior League of Portland’s 2005 cookbook. A beautiful concise book with recipes from throughout the state.

In reading the introduction, we find out that the Portland Junior League started shortly after 1910 by Gretchen Hoyt Corbett, and is the fourth oldest Junior League in the world. In the 1990’s the League officially targeted the basic needs for women and children as their platform. And with women members from all backgrounds, they have been able to contribute to: Race for the Cure, West Women’s Shelter, Habitat for Humanity, and many more projects. Members come from all backgrounds to join in making a positive impact in the community.

From Raindrops to Roses is divided by menus that represent seasonal celebrations. A mood is set with each menu heading. The first chapter is Crystal Nights with a menu called “Lover’s Lane”. The menu exemplifies our winter season with Curried Carrot and Parsnip Soup, Couch Street Scallops with Saffron Sauce, Reedsport Wild Rice, and Heavenly Ginger Crème Brulee. Other recipes such as Mt. Bachelor Sausage, Clams, and Potatoes, Crab and Artichoke Frittata, and Northwest’s Best Oatmeal Cookies, round out the winter recipe selection.

The sidebars are highlighted in each chapter’s color with descriptions of unique events and places to visit in Oregon. As the chapters progress we are reminded of Timberline Lodge, Dragon Boat Racing, The Waterfront Blues Festival, White Water Rafting, and The Pendleton Round-Up which are a few unique Oregonian seasonal locales and events. Sometimes even the locals forget the rich variety of places to explore in here. With this cookbook we are reminded of annual events throughout the whole state in which to participate.

This cookbook is about Oregon’s unique seasonal celebrations and supported with local recipes. Oregon products abound with Hazelnut Crusted Sautéed Chicken, Columbia River Grilled Salmon with Blueberry Salsa, and Crab and Chanterelle Chowder. Other recipes are named after areas that the ingredients hale from, such as, Umatilla Apple Cake, or Sauvie Island Tomato Soup with Basil Cream.

The layout of the recipes is easy to follow with prep time, cook time, and oven temperature (where applicable), nestled under the recipe name. Ingredients are in the chapter’s color and the cooking method is numbered for easy follow through. The portions are generous and the recipes are great for either easy entertaining or a tasty family meal. There is a nice variety of cooking styles and cultural combinations including; Spicy Asian Steamed Mussels and Sellwood Black Bean Lasagna.

As a gift for an out of state friend, I think this book is a perfect portal to our seasons, regions, and who we are in the kitchen. For the Oregonian, it is a proud reminder of our various cultures, events, and wonderful produce we have at our fingertips. It is a great book to gain inspiration from each season. I’m sure there are many recipes that will become family favorites because that is where the recipes were gleaned, from families in Oregon wanting to share their wealth and love of their state.

Read! Eat! Enjoy!

Judith Bishop