A major force in Pacific Northwest cooking and a James Beard award winner, chef Vitaly Paley owns several restaurants in Portland, Oregon, including Paley's Place, which he opened in 1985. As a boy growing up in Soviet Belarus, he lived with a doting grandma who, he remembers, "cooked from her soul, from her heart." One of her specialties was wild-plum preserve--and when Paley moved to Portland, he found wild plums growing everywhere. The first time he made this wild-plum sauce (for his pop-up restaurant, DaNet, to go with spiced lamb skewers), he had a flashback to his boyhood. "All of a sudden I was standing next to my grandmother by that stove in the one-room house in Belarus, and she was feeding me."
This recipe goes with: Grilled Spiced Lamb Skewers (Shashlik)
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 2 (50%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 20.9mg||1 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.2g|
|Protein 0.2g||0 %|
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Calories per serving: 4
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