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The Berry Bible
Sur La Table Cooking Class for July

Click here to register for the July 12, 2005 Class:
Berries: Succulent and Guilt-Free

Janie Hibler
6:30 PM $50

Tantalizing berry recipes for summer. Discover delicious ways to cook with berries beyond the dessert category. Independent food writer and expert culinary instructor Janie Hibler, author of The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries, will teach you mouthwatering, low-calorie ways to use berries in salads, sauces and a beverage. You will learn about pairing berry flavors with complementary foods and discuss berry seasonality.

MENU: Strawberry Lemonade - Strawberry, Fig and Spanish Blue Cheese Salad - Jalape?o-Stuffed Leg of Lamb with Blackberry-Chile-Mint Preserves - Shortbread with Warm Berry Port Sauce - -

Sur La Table
Address :
1102 NW Couch Street
Portland OR 97209-4114
Phone: 503-295-9679
Fax: 503-295-5968

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It seems anyone who's anyone in the food biz in this town knows Janie Hibler. After two successful cookbooks under her belt, "Dungeness Crabs and Blackberry Cobblers," and "Wild About Game," her latest addition to Oregon's heritage of bounty is "The Berry Bible." (William Morrow, 2004)

Janie tells Dish, "I have wanted to write a book on berries ever since I wrote 'Dungeness Crabs and Blackberry Cobblers.' Because of (Blackberry Cobblers) general nature, I couldn't adequately cover the region's berry industry. We are the caneberry capitol of the world and even people who live here don't realize that it goes back generations. Caneberries grow on canes and are similar to the bramble berry found on the East Coast."

Here's just one of her inspiring recipes that makes you want to put up or shut up.

Strawberry-Rhubarb Cardamom Jam

Cardamom is an ancient spice with an exotic flavor that binds the fruitiness of the strawberries and the tangy sweet and sour taste of the rhubarb in this jam recipe.

Makes three pints

1 1/2 pints (3 cups) fresh strawberries rinsed, drained, or 3 cups frozen strawberries, thawed with juice
8 ounces (2 cups chopped, not peeled) rhubarb
2 cups sugar
1 1/4 teaspoons ground cardamom
1 teaspoon unsalted butter


Have washed and hot three pint (Mason) jars. Prepare lids according to the manufacturer's directions. Combine the fruit, sugar and cardamom in heavy, non-reactive skillet. Use a potato masher to crush the fruit thoroughly. Let sit at room temperature for 1 to 2 hours, stirring occasionally to help the sugar dissolve. Add the butter and bring the mixture to a boil, stirring often to prevent burning. Reduce the heat to medium low and simmer for 30 to 40 minutes, until the jam thickens. Ladle the jam through a wide-mouth funnel into jars. Attach the lids and process in a boiling water canner for 10 minutes.

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