Gazpacho Oregon Style
This cold soup from Spain is the perfect use for ripe summer tomatoes. The variety of tomato is not so important, but they better be ripe [...]
Shaved Asparagus Salad
Adapted from a Bon Appétit recipe Tools: vegetable peeler, large bowl, small bowl, citrus juicer, microplane grater, whisk, pepper grinder Ingredients for 4 servings: 1 [...]
Cheri’s Chocolate Truffles
Recipe by Cheri Galvin Serves 20 Preparation and cook time: 3 hours Instructions 1. Place chipped chocolate in a heatproof bowl. 2. Heat heavy cream [...]
Dungeness Crab Cakes Recipe
Tabitha & Matt Compton grew up on the East Coast eating Atlantic blue crab. After setting roots in Oregon, Tabitha's East Coast crab cake recipe evolved [...]
Dungeness Crab Cakes
Tabitha & Matt Compton grew up on the East Coast eating Atlantic blue crab. After setting roots in Oregon, Tabitha's East Coast crab cake recipe evolved [...]
Angela’s Fennel & Sausage Pasta
This recipe is from Angela, Compton Staff Member Angela's own family favorite recipe - paired with Compton's 3 Pigs Pinot Noir [...]
Stuffed Mushrooms
This recipe is from Amanda, Compton Staff Member A basic stuffed mushroom recipe adapted from the SpuceEats website. INGREDIENTS [...]
Sourdough Pizza
This recipe is from Erez, Compton Staff Member Some tips: Use either a fresh rigorous starter or discard. Use AP flour and roll thin [...]
Sourdough Onion RIngs
This recipe is adapted from the Williams Sonoma recipe here: Sourdough onion rings are irresistible - crunchy, juicy and with a special sourdough tang, they disappear [...]
Sourdough Pancakes
Sourdough pancakes, with their fresh, zesty flavor, make a nice change from boring old regular pancakes. The sourdough flavor will not overwhelm your syrup or toppings, [...]
Sourdough Starter from Scratch
Serious bakers prize their sourdough starters, and our family has been working with a sourdough starter for over 20 years. We make bread, scones, cookies, pizza, [...]
Duck Prosciutto
Prosciutto is Pork, or in our case, Duck, that is thinly sliced and served uncooked; it is cured with salt in the refrigerator. This style is [...]