More love for Dave's Bread in Foodday (includes recipe!)

Clay-Cooked Chicken and Vegetables
Whiskwise
Chipotle powder is his secret ingredient, and chicken is the mainstay meat for this cook Ever wonder what inspires today's great cooks? This column takes a look at some of the best in our area, featuring a little about their backgrounds, culinary likes and dislikes and favorite quick recipes. Tuesday, January 30, 2007
Name: Roger L. Taylor

City: Beaverton

Age: 65

Occupation: Retired from Intel in June after 24 years in facilities maintenance.

Favorite cookbook: A 1969 copy of "Arizona Homemakers Cookbook" with buffalo, javelina (wild pig) and rattlesnake stew recipes; I found it in an old-time food market when I lived in Tempe, Ariz.

Fondest food memory: My mom's hand-pampered/hammered breaded veal cutlets, served with pearl onions in cream sauce, sauteed shallots, butter beans and creamed cauliflower bits with homemade buttermilk biscuits.

First meal you ever prepared: Apple crisp in my high school cooking class for a "Serve the Teachers Day." The entire dinner, including my apple crisp, turned out great. The edible results surprised even the teachers, and the event made the school yearbook.

Best meal you ever prepared: Turkey tortilla soup, a recipe from Sunset magazine, for my wife's family. I was a new member of the family, and they all loved it, even with the "spicy" tone it had.

One food you couldn't live without: Chicken, any way it's cooked.

Favorite recent food find: Dave's Killer Bread, a line of organic breads sold at the Beaverton Farmers Market and local stores. Dave Dahl, whose company's slogan is, "Just say no to bread on drugs," also has an interesting and sincere story about overcoming substance abuse.

Offbeat item you always have on hand: Chipotle chile powder. I use it in my spicy pecans, soups and on grilled chicken.

If you were an herb or spice, what would you be? Oregano. It's a delicate, ancient herb that's enjoyable to cook with. You hold it in your hands and crush it as you use it to prepare a meal with love.

Favorite guilty pleasure food: Jelly Belly malted milk balls.

Favorite Portland restaurant: Tabla, a quiet eastside corner restaurant that is owned and run by a dear friend of my wife; the menu is Mediterranean bistro and offers a variety of pasta and meat dishes. My favorites are a maitake mushroom flan; tajarin pasta with truffle butter; and bison short ribs with braised porcini mushrooms. Great wines, too.

Most memorable food fiasco: Pumpkin biscuits, from Sunset magazine. I misread the recipe and used baking soda instead of powder. It was saltier than New England dried cod.

If you could invite anyone to dinner, who would it be? Paula Deen, from the Food Network channel, because she overcame agoraphobia (fear of outdoors/open spaces) and has grown to make food preparation and meals from her heart. I'd also invite my three sisters-in-law, as they are superb "new recipe" users and never fail to amaze us at any meal.

Favorite quick/easy recipe:

Clay-Cooked Chicken and Vegetables
Tuesday, January 30, 2007
Makes 4 servings

This freezes well for great rainy-day leftovers. Be sure to allow time to pre-soak the clay cooker before starting recipe. Serve the chicken hot with chunks of Dave's Killer Bread, available (seasonally) at Beaverton Farmers Market and stores that carry natural foods.


1 whole chicken, about 31/2 pounds (or chicken parts)
Olive oil
1 large onion, quartered
3 8-inch stalks celery, cut into 1/2-inch pieces (divided)
1 large red onion, cut in 1/4-inch dice
1 12- to 16-ounce package baby carrots
16 whole fingerling potatoes
10 to 12 whole, small and peeled mushrooms, stems removed (see note)
2 cups canned chicken or vegetable broth
1 teaspoon chipotle chile powder or to taste
1 medium shallot, cut in 1/4-inch dice
Salt and pepper
1 rounded teaspoon dried leaf oregano (not ground oregano; add more if you're an oregano lover)