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ISSUE #35.05 • SPECIAL SECTION •

Kitchen


4. YOU DECANT GO WRONG: Wine carafe by Sagaform

BY JOHN MINERVINI AND BEN WATERHOUSE | 503-243-2122

[December 10th, 2008]

1 Taste the Place

Of Portland’s many nationally praised restaurants, few have attracted as much adoration as Paley’s Place, and for good reason. Chef Vitaly Paley’s obsession with the quality of his ingredients and the elegant simplicity of their preparation is unrivaled. Now you can sample his neurosis at home with The Paley’s Place Cookbook ($24.50. Powell’s Books for Home & Garden, 3747 SE Hawthorne Blvd., 228-4651), a beautifully designed book by Vitaly and his wife and business partner, Kimberly. The recipes are interspersed with gastronomic anecdotes and, best of all, lovely photos by John Valls of Vitaly cheerfully gutting fish, carving chicken and taking a hacksaw to a pig’s leg. (BW)

2 I Am Not a Preachy Bag

This may come as a shock to some of our readers, but it has to be said: Bringing your own bags to the grocery store does not afford you any special status among your fellow human beings. It’s just the right thing to do. When we see shoppers carrying around canvas totes emblazoned with preachy boasts about their material composition or ability to feed starving children, we just want to run these people down with a cartload of stewed tomatoes. Shop responsibly without bragging with this heavy-duty tote by nJoy Designs ($67. Njoydesigns.com). Stitched from water-resistant oilcloth in aggressively cheerful patterns, nJoy’s bags are flashy and eco-friendly without the smug self-satisfaction. (BW)

3 Best Thing Since Hot Water

You may be crazy about hot tea, but when it comes to brewing, you’re a mess. You can’t tell an oolong from a lapsang souchong, and you’re just as likely to scald or understeep as you are to get it right. Fortunately for you, there’s the FineT Gourmet Tea Machine ($299. Kitchen Kaboodle, 404 NW 23rd Ave., 241-4040). This sleek chrome-and-glass appliance takes the guesswork out of infusion, with settings for every kind of leaf. (JM)

4 You Decant Go Wrong

Elegant design doesn’t have to be expensive. This lovely wine carafe ($30. Life + Limb, 1716 E Burnside St., 233-4738) from Swedish manufacturer Sagaform costs less than The Best of Mr. Ed and combines utility—a wide base to aerate the wine and a round oak stopper to keep it fresh—with great looks. (BW)

5 Industrial Press

Here’s the problem with French presses: Yeah, they make great coffee, but your kids are certain to destroy the glass carafe before you get to make a single cup. We’d like to see them try to break the Frieling stainless-steel thermal French press ($59.95. Kobos Coffee, 2355 NW Vaughn St., 222-2302, and other locations), an elegant and, more importantly, very durable coffee press. The double-walled body keeps your coffee warm, and the stainless steel resists the lingering odors that plague plastic presses. (BW)

6 Garlic Is for Lovers

Ever wonder why garlic doesn’t taste, well, garlicky after it has been through a press? Turns out garlic presses extract all kinds of bitter oils that can seriously sabotage a hummus or an aioli. Get back to basics with the Chef’n Garlic Zoom ($9.95. Kitchen Kaboodle, 404 NW 23rd Ave., 241-4040, and other locations), a garlic chopper that fits in your palm. Just insert garlic, glide it along a flat surface, and you’re in business. Plus, it’s safe and easy to clean, so kids can help. (JM)

7 But What Do I Do With It?

We’re crazy about community-supported agriculture, we’re faced with the same question: What do we do with three pounds of kale, rutabaga or acorn squash? Just pick up The Farm to Table Cookbook: The Art of Eating Locally ($29.95. In Good Taste, 231 NW 11th Ave., 284-2034) by Portland food writer (and former WW contributor) Ivy Manning. The book, illustrated with luscious photos by Manning’s husband, Gregor Torrence, offers four seasons of great ways to put the Northwest’s agricultural bounty to good use, with recipes from around the world and handy guides to choosing the best produce. (BW)

8 It’ll Be Tasteful

Hey, little tomato. What’s your variety? Golden Jubilee? Well, isn’t that sweet. Listen, how’d you like to pose for some pictures? No, nothing like that, strictly artistic. Hey, hey, don’t be like that. I’m no mere food pornographer. It’s for a book—by Amy Goldman, with photos by me, Victor Schrager. Titled The Heirloom Tomato: From Garden to Table ($35. Powell’s City of Books, 1005 W Burnside St., 228-4651), it’s got recipes and histories and everything. Hundreds of big, luscious photos of all kinds of heirlooms. Beautiful. And hey, it pays OK. Yeah? All right. Let’s get you into something more comfortable, like a nice gazpacho. (BW)

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