The Pure Ingredients

Monday, October 8, 2007

Posted by Pure Ingredients at 8:03 PM

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What's Cooking Spring 2011

Pheasant Marsala
Chukar Kebabs with Chipotle BBQ Sauce
Roasted Fiddlehead Ferns and Asparagus

What's Cookin' Winter 2010

Pork Tenderloin Medallions w/ Apricot Sauce
Flank Steak Enchiladas w/ Super Simple Red Ench Sauce
Butternut Squash and Spinach Smoothie w/ Cinnamon
Brussels Sprouts w/ Shallots and Bacon

About Me

Pure Ingredients: Bend, Oregon, United States

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Greetings. This is my personal blog, which is linked to my Bend, Oregon Personal Chef service, Pure Ingredients. Check out my weekly, monthly, or semi-regular services if you need an extra hand in the kitchen, someone to handle your dinner party, or some advice on overhauling your pantry for a more healthy "food-style"!

Blog Archive

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▼ 2007 (1)
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Favorite Restaurants

Cochon (New Orleans)
Time Out (Chapel Hill, NC)
The Avenue Bar (Madison, WI)
Himal Chuli (Madison, WI)
Any Skyline Chili, but I wanna be in Toledo when I eat it
Deschutes Brewery (Bend, OR)
Waterfront Pizza (Port Townsend, WA)
Pho 95 (Arlington, Texas)

What's Cookin Spring/Summer 2009

Catherine's Flaxxy Breakfast Souffle
Raw Tabouli
Sprouted Wild Rice Pilaf
Carob Almond Balls w/ Raisins
Vegan Cholcolate Cake w/ Ganache and Raspberries
Guacamole w/ Diced Cucumber and Mango
Hickory -Smoked Pork Ribs
Sprouted Buckwheat Cereal w/ Fresh Berries
Raw Maque Choux w/ Jalapeno

What's Cookin' Winter 2008/2009

Roast Top Round w/ Dijon Caper Sauce
8-Hour Roasted Brisket w/ Canyon Ranch BBQ Sauce
Roast Brussels Sprouts, Sweet Potatoes, and Fennel w/ Olive Oil
Corn Bread, French Bread, Water Chestnut, Jalapeno and Pistachio Stuffing and if I woulda had dried fruit I woulda added that, too
Parsnip, Celeriac and Rutabaga Gratin
Roast Pheasant