On our way home from Grants Pass, Oregon we decided to gas up our truck in Central Point.  We spotted a sign advertising the  "Rogue Creamery".  We had a little free time and since we delight in off road excursions when we travel, we drove in the direction we thought the creamery must be.  After two miles and no creamery,  we stopped a bicyclist and ask directions.  She mentioned that it was a small stone building, not fancy, but assured us "the company wins all kinds of awards for their cheeses".  After turning around, driving back the way we came and making an important turn (we missed the first time).....

We spotted the sidewalk sign and pulled into the parking lot......

A cement trough filled with spring flowers graced the front entry.....

We were greeted warmly and introduced to the historic cheese shop.  Not only does this store carry artisan cheeses, but also local wines and craft beers.

We tasted cheeses; blue cheeses, cheddar cheeses and curds.  A representative from the Longsword Vineyard, pouring for the day, offered us a taste of Sparkling Chardonnay. This is a delicious light wine we sipped while perusing the gift shop.

We purchased several cheeses and a bottle of the Sparkling Chardonnay.  This was my first time to taste cheese curds and I wondered what you might do with them.  The helpful personnel made a number of suggestions.  I noticed they sold a batter mix to make fried curds.  I purchased a bag of curds vowing to find recipes for them.

After we were home, I researched cheese curds.  Cheddar cheese curds are small chunks of cheese solids which form in the cheese making process.  The remaining liquid is called the whey, a watery, thin liquid. I learned cheese curds have a two to three week shelf life, however, fresh curds can be frozen for up to four months. Cheddar cheese curds are similar to fresh Mozzarella in taste and texture. Fried Cheese Curds are a staple at the Minnesota Wisconsin  and several Mid-Western State Fairs.....now who would have guessed?  I found several recipes and decided to try a couple.

Cheese curds should be at room temperature before being battered and fried.....

Minnesota State Fair Recipe for Fried Cheese Curds....

1                   pound of fresh cheddar cheese curds

1                   egg, beaten

1/4 cup          milk

1/2 cup          flour

1 tsp              baking powder

1 tsp              salt

Enough oil to either deep fry or you can fry with a little olive oil and not deep fry.

Beat egg, add milk and stir.   Add baking powder, salt and flour.  Stir until thoroughly combined.  Drop the cheese curds in and mix gently until all are completely covered with batter.  Heat oil in skillet or deep fryer.  ( I use my wonderful trusty cast iron skillet).  Working in small batches, being careful the battered curds do not touch,  drop the curds into heated oil.  Flip only once.  Fry until a golden color. (Approximately one minute). Drain on paper towel if desired.  Eat while hot/warm.  These are tasty...reminded me a bit of Mozzarella sticks.

This next recipe is a bit unusual, but tasty and a little different.  I am especially fond of Hungarian Paprika, so that is what I used.

Beer Batter For Fried Cheese Curds

1            cup flour

2 tbls      garlic powder

2 tbls      paprika

2 tsp       salt

2 tsp       pepper

1            egg

1            12 ounce can/bottle beer

Enough oil to deep fry or you can fry with a little olive oil and not deep fry.

Combine flour, garlic powder, paprika, salt,and pepper. Stir egg into dry ingredients. Gradually mix in beer until a batter is formed.

Drop in cheese curds and thoroughly coat with batter.    Heat oil in skillet.  ( I use my trusty cast iron skillet).  Fry the coated curds approximately one minute, until golden brown.  Be sure to keep them separated so they are not touching.  Drain on a paper towel and serve hot/warm.  These are really good with beer!

If you drive on Highway 5 into Oregon, be sure to make a stop in Central Point.  Visit the wonderful Rogue Creamery.  On the same side of the street there is also the famous Lillie Belle Farms Chocolate Shop  ( I'll talk about this in another blog) and a great little Wine Tasting shop !

http://roguecreamery.com

Happy Excursions.....Happy Curds on the Way..... and Happy Infusions,

Kate

http://tea4kate.com

Portland, Oregon is a virtual epicurean wonderland !  And we are trying our best to take full advantage of all opportunites every time we have a chance to be there.

In our short visit, we were treated to  fantastic Korean food at the  Be Won on North 23rd Street in the heart of downtown Portland.

From their menu we were introduced to the different types of Korean food....

which can be divided into the following categories:

Juk:
a rice porridge often served as a restorative, can include chicken, vegetables, beans, ginseng and mushrooms

Jeon:

pan fried vegetables or seafood; there are also pancake-like Jeon that consist of meat and vegetables integrated into a batter

Guk and Tang
soup made from a variety of different vegetables, meats and seafood

Chi-ge and Jeongol

traditional Korean stews and casseroles

Jim and Jorim
dishes of meat or fish simmered in many ingredients and spices

Gui

broiled or barbecued dishes

Namul
lightly seasoned fresh vegetables or wild green dishes

Bokkum

stir fried dishes made with variety of vegetables, seafood or meat

Bap

boiled rice, often garnished with beans, barley, millet or other grains to enhance flavor or nutritional value

Kimchi

kimchi is a fermented vegetable dish made with Korean cabbage, cucumbers or radishes with a mixture of other vegetables and seasonings, there are more than 160 kimchi varieties differentiated by region and ingredients

Check out their fantastic menu items at this site:

http://www.bewonrestaurant.com/menu.asp

One evening, we had dinner at Hakatamon Restaurant next to the Beaverton Uwajimaya Asian Market.  Hakatamon serves fresh udon noodles, made by hand by Chef Kato each day for the delicious udon soups.  After we ate, we strolled through the incredible market with aisles full of speciality Asian groceries and gifts.  A fantastic treat !

http://www.uwajimaya.com/

You can find out how the fascinating history of the Uwajimaya Market is connected to Northern California at this site.....

http://www.uwajimaya.com/history.html

At our next stop, (one of our favorite chain restaurants), we ordered classical Chinese food.  PF Changs is delightfully consistent in their presentation and quality.  The Gluten Free Menu is quite extensive and even includes dessert ! There are several locations listed on their website:

http://www.pfchangs.com/index.aspx

For a treat, we found the Saint Honore Boulangerie in Lake Oswego. This French bakery features handcrafted French breads and pastries.  Quiches, sandwiches, salads and soups are also on the menu.  Two of us ordered the Choquettes....puffy baked pastry with pate a choux and dusted with rock sugar.  Two of us decided on the Gateau....Gateau Orange and Gateau au Chocolate....both flourless cakes, rich and flavorful.

One of these beautiful spring days, we might try.....

An Epicurean Walking Tour

http://www.portlandwalkingtours.com/tours/epicurean_excursion.php

Bon Vivant and Happy Infusions,

Kate

http://tea4kate.com

My Sweet Husband and I were standing in the kitchen, discussing breakfast options.  The wind whipped the tree branches back and forth and the rain pounded on  the roof.  We rattled off several possible choices; an omelet with sausage, waffles with whipped cream, scrambled eggs and toast, Cream of Wheat.

Rainy mornings and Cream of Wheat...a comfort food..stirring happy memories of childhood and those fun-filled years of rushing to have a healthy, yummy breakfast for three lively kids before they bolted out the door to catch the school bus.

I settled on Cream of Wheat.  Warm mush !  I like my Cream of Wheat with butter and sorghum.  Sorghum is similar to molasses, but much better !

I've never been able to find sorghum in grocery stores in California, so I am forced to ship a case home from my favorite supplier, an Amish family in Dunnegan, Missouri.

(This is my sorghum stash !)

Whenever I dip into my sorghum cache,  I am instantly transported to Amish country.

It is another world.  Quiet country roads...rolling green hills...and signs that remind us to  share our space.

And then I begin to reminiscence about My Grandpa's Farm.  A lovely Amish family purchased his farm after he died.

He would be blessed to see how they have loved and cared for his farm.

They expanded the house...(they have 10 children)....and resurrected the outhouse.

(My Grandpa did not have an indoor toilet or shower until 1978.  He never did get around to tearing down the old outhouse and it stands today where it stood when we were kids.  Showering, before he built the indoor bathroom, meant you filled a 5 gallon bucket, which sat the roof of the cellar, with warm water.  You proceeded down the steps into the dark cellar, stripped down, turned on the water using a valve on a hose, soaped up, hurrying and hoping to have enough water to rinse !  We thought it was like camping out !)

They repaired the roof and are still using the beautiful rock barn My Grandpa built.......

Wow..with a bowl of Cream of Wheat and sorghum I had a stroll down memory lane !!

Now it's time for tea !

Happy Infusions,

Kate

http://tea4kate.com

http://oregonstreetteacompany.com

http://twitter.com/tea4kate

I used to call for directions to a shop or restaurant.

Then I began googling to get directions.

But now,  I have a new BFF (Best Friend Forever)....a GPS (Global Positioning System).  The sound of it, Global Positioning System, is incredibly Sci-Fi or maybe Techie.  I'm neither, so I like to say it and imagine that I am somewhere in the universe, and have no fear, because, this Global Positioning System knows the way to my home....wherever home is at the moment .

My Sweet Husband rented a car in Virginia with this  NEVERLOST GPS.   I didn't think we needed it, and I wasn't sure it would be reliable, since this was a  rented car.

But he likes the GPS we have in our van.  Truthfully,  the van GPS has saved our bacon several times in Portland, when we consistently miss the "slight left middle lane veer to the right" exit onto the next freeway!  The GPS knows how to get us through downtown Portland...no easy task....and back on the right freeway!

We entered the Williamsburg motel address in the NEVERLOST.  I continued to be mildly skeptical and kept the printed directions out of sight, folded neatly in my purse, just in case this GPS failed.

We had no trouble getting on the freeway from the airport,   but when we got off and started having to find streets and make turns....which we occasionally missed...I was  grateful to hear the words" recalculating route" emanating from the NEVERLOST !

On the day I went by myself for tea and shopping,  hearing   "recalculating route" and "when possible make a legal U turn"  made me feel all warm and fuzzy... cared for, safe and secure.  I knew I would get where I was going.  No matter what mistakes I made, the NEVERLOST gently and continually recalculated my route trying to help me find my way.  It never through up its hands and declared it was "so done" with me because I kept making wrong turns !

Wouldn't it be incredible if we had a LIFE GPS.  We enter our goal and begin our journey.  With the first bad decision, and the next and the next,  the device would  "recalculate our  route".  Modifying our mistakes, the  LIFE GPS would alter our route constantly guiding us toward the intended goal.

Sounds like my relationship with my Lord !  Navigating life is difficult!  I have made many wrong turns and gone down some crazy roads and always, gently and consistently,  I see Him adjust and "recalculate my route".  Not in anger and disgust, only with love and patience, redirecting my mind and heart, and I am NEVERLOST !  Sometimes I'm late to the party, but I get there feeling safe and secure and beloved !

Happy Travels.... and have some tea along the way !

Kate

http://tea4kate.com

http://oregonstreetteacompany.com

http://twitter.com/tea4kate