Archive for the ‘Cheese’ Category



  • 1 lb penne, rigatoni or your favorite shaped pasta
  • 6 qts water boiled with 2 T salt
  • 1.5 T Italian black truffle oil – or 3 T Oregon truffle oil
  • 2 T evoo – use the best finishing oil you can get your hands on
  • 2 cloves garlic – smash with the flat side of a chef’s knife on your cutting board, add a big pinch of salt, chop and smash until it’s become a paste
  • 1 T fresh chopped thyme
  • .5 t The Meadow’s truffle salt
  • .25 t cayenne pepper


1. Boil pasta in salted water to the al dente stage,1 to 2 mins less than mfg recommendation

2. Drain pasta fully and immerse immediately into a bowl of ice water to stop the cooking process, drain again

3. Toss cooled pasta with truffle oil, evoo, garlic, thyme, salt and pepper – adjust seasonings


  • 4 T salted butter
  • 5 T white flour
  • 3 c whole milk separated, 1 c, 2 c
  • 1.5  lbs grated Tillamook Vintage White cheddar cheese – or any extra sharp cheddar
  • .5 lb grated Parmesan Reggiano – separated into 2 equal amounts
  • 2 t Dijon mustard
  • .25 t grated nutmeg
  • .5 t cayenne or white pepper
  • salt to taste


1. Melt butter on med heat for 4 mins or until fully melted in a 1 qt pot

2. Whisk in flour

3. Cook butter/flour (roux) on med heat for 2 mins, stirring occasionally – if the roux gets a little color don’t worry, it won’t change the flavor of the cheese sauce unless it gets really dark

4. After 2 mins, vigorously whisk in 1 c whole milk until it’s become a smooth paste and you see no lumps, add more milk if it’s too thick to whisk easily

5. When it’s smooth whisk in the additional 2 c whole milk

6. Turn up heat to med/high and bring to a boil stirring constantly so that it doesn’t stick to the bottom of the pot – if it does DON’T scrape it off with your whisk, you don’t want to incorporate burnt milk into your smooth, velvety béchamel

7. Remove béchamel from the heat and whisk in handfuls of grated cheese – all of the cheddar and .5 of the parmesan – fully incorporate each handful of cheese before adding the next

8. If the sauce cools down while your adding the cheeses and they aren’t fully melting in, place the pot back on med heat for a minute or two, stirring constantly

9. When all cheese is incorporated add mustard, nutmeg, pepper and salt


1. Preheat oven to 400°

2. Toss cooled pasta with 1.5 to 2 c of warm cheese sauce – the actual amount of sauce you’ll need depends on the shape of the pasta and how saucy you like your mac

3. Pour sauced pasta into an oven proof casserole (or individual ramekins) and top with the remaining grated parmesan and a little crouton dust

4. Bake at 375º for about 20 mins or until nicely browned on top and hot in the center

5. Removed mac from the oven and finish with chopped parsley and crushed Zupan’s garlic croutons.



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This week, we talked with Susan, cheesemonger at our Burnside location, about what cheese she thinks is a must-have for this holiday season.   Her answer is simple: “Since everyone is (or should be) drinking sparkling wine this season, I vote for Cremeux de Bourgogne — a rich, triple creme from Burgundy with a hint of lemon.  It’s great on Fruit Nut Crostini too.”
We agree, Susan.  There really isn’t anything like this cheese.  It’s distinct flavor is the perfect way to wow your guests.  

Other must haves?  Pick up some herb encrusted brie (to die for!) or the always delicious Beecher’s Flagship Handmade cheese.

Whatever you pick, we wish you the most wonderful holiday season ever, filled with much laughter, many memories, and love. 

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The months of November and December are all about holiday entertaining. For the next several weeks, we will post some of our favorite recipes and share others’ festive ideas, all of which will suit this cheerful season—and your discerning appetite—perfectly.


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Katherine, our Executive Chef, features a complete gourmet meal consisting of Mac & Cheese, Caesar Salad, and Zucchini & Corn Fritters. Enjoy! (more…)

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We are proud to host our annual holiday event, The Taste of Zupan’s. Join us on Saturday, November 5th, at the Heathman Hotel from 10:30am-3pm.


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This week we talked with Prince, our cheese expert at our Macadam store.  He knows his cheese, people. 

Zupan’s:  Tell us about your experience at Zupan’s and what makes you a cheese expert.

Prince:  I started at Zupan’s 8 years ago, working my way up from the service deli.  They saw the potential I had in sales.  Zupan’s runs the show in Portland with our quality of products, which really sets us apart.  We have cheese and wine stewards in our stores 7 days a week and I love being able to give customers a little piece of heaven.    

Zupan’s:  What is one of your personal cheese favorites?

Prince:   My top pick is the River’s Edge Sunset Bay goat cheese!   It has a stripe that goes through the middle, made with smoked Spanish paprika and is a local cheese from Logsden, Oregon.  It’s a cool exclusive because it’s not mass produced – the farm only has 60 goats from which the cheeses are produced.  The flavors are aged, tangy, and fresh-tasting.   How would I serve it?  Well, I’m a purist when it comes to cheese – I’d eat it just by itself so it doesn’t take away from the flavor of the cheese.  It’d also be good with a mild cracker or crusty bread. 

Zupan’s:  What else do you want to share with our customers and blog readers?

Prince:   We like to accomodate our customers, so if they take the time to give us feedback on a cheese that they didn’t like, we’ll work with them to find a different cheese that they like better.  We want to give customers what they want!

If all this talk about cheese has you thinking about trying something new, stop in to any of our stores and ask a cheese steward for their recommendations.  Then on your way out, swing by our wine department and ask what pairs best with the cheese you chose.  We’re happy to spread our love of cheese & wine with you.

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When the cold and wet weather of December hits, nothing is more comforting than fuzzy socks, hot tea, and endless plates of comfort food.  This week, our executive chef extraordinaire , Katherine Haycox-Case shares a luxurious twist on Mac ‘n Cheese – an otherwise ordinary sounding dish, but nevertheless a comfort on gray days. 

Dungeness Crab & Porcini Mac ‘n Cheese1 lb Pacific Dungeness Crab legs & meat
4 fresh Porcini mushrooms
2 T Castillo Canena Extra Virgin Olive Oil (or your favorite EVOO)
1 lb A.G. Ferrari Rigatoni
1 qt. Zupan’s Alfredo Sauce
1/2 lb. Parmigiano-Reggiano
1 T Chardonnay Smoked Salt from Zupan’s salt bar
Fresh chives

1) Preheat oven to 350 degrees.
2) Boil pasta one minute less than mfgr. recommmendation.

3) Bake thinly sliced, olive-oiled Porcinis for five minutes, then heat alfredo in the microwave for 1.5 minutes.

4) On the stove, toss cooked pasta with 2 T extra virgin olive oil and a spalsh of hot pasta water, 1 t salt bar salt,  then measure out just enough pasta to fill 4 ramekins.  Toss this in a spearate bowl with enough alfredo to thoroughly coat.  Layer pasta in ramekins with mushrooms, crab, and parmigiano-reggiano. 

5) Top each ramekin with 2 crab legs, 2 mushrooms, remaining alfredo, and finish with another big pinch of parmigiano-reggiano. 

6) Bake for 10 minutes or until golden brown.  Finish with chopped chives and serve piping hot.

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