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A Tour of Bob’s Red Mill, plus Freekeh with Roasted Brussels Sprouts, Almonds, and Miso-Aioli

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Oh my. My summer slump kind of turned into a huge hiatus – and I can’t promise that I’ll post super regularly from now on, but I am really going to try to get something up at least 3-4 times per month.

Recently (way, way back in September), I was invited to a wonderful food bloggers, behind-the-scenes tour of Bob’s Red Mill in Milwaukie. This was great for a couple of reasons:

1. Bob’s Red Mill makes high-quality products that are so inspiring to cook and bake with, and
2. I used to work there and I can attest to what a great company it truly is.

An invitation to come tour the factory, get samples of new products, and meet with Bob was a delightful experience just like I figured that it would be. But then, I went on a huge roadtrip to North Dakota (buffalo! the HoDo!) and got very lax with my not too rigid to begin with blogging schedule.

Hopefully, I am now getting on back on track. And what’s a better way to do that than with the photos I took at BRM in September and with a delicious recipe for Freekeh (one of their new products that we got a sample of in our full-to-the-rim gift bag at the end of the tour)?

If you’re interested in seeing the BRM World Headquarters in Milwaukie, OR for yourself, there are tours Monday-Friday at 10:00 AM (very informational, with a peek of the facilities through windows). If you haven’t been you should really check it out!

Bob’s Red Mill
(World Headquarters) 13521 SE Pheasant Ct. / (Retail Store/Restaurant) 5000 Southeast International Way
Milwaukie, Oregon

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

This freekeh recipe was influenced by an absolutely amazing dish we had just a few nights ago at The American Local on SE Division — Fried Brussels sprouts with pickled jalapeƱo, orange, miso aioli. So, so delicious. Like as soon as we finished eating it, I was contemplating how to recreate the brussel sprout and miso aioli idea at home.

The American Local
3003 SE Division Street
Portland, Oregon 97214

This freekeh dish kind of draws on those flavors, but with roasted brussels and (of course) freekeh, which is quickly becoming my most favorite grain! Would this make an amazing Thanksgiving side dish? Well, yes. Yes it would. Make the freekeh and dressing the day before, then roast the sprouts earlier in on Thanksgiving. Toss it all together before serving.

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Freekeh with Roasted Brussels Sprouts, Almonds, and Miso Aioli
(Serves 3-4 as a side, can easily be doubled, can be eaten warm, room temp, or chilled)
1 lb Brussels sprouts, halved (quartered if large), trimmed
Olive Oil, salt, pepper
1/2 cup Freekeh
1-1/4 cup water
1/4 cup toasted, slivered Almonds
1 Tbsp White Miso
1/4 cup good-quality Mayonnaise
1 tsp Orange Zest
1 Tbsp fresh Orange Juice

Preheat oven to 400 degrees F. Toss quartered and trimmed Brussels sprouts with a little olive oil, salt, and pepper. Spread sprouts out on a baking sheet and roast for 20 minutes.

Meanwhile, bring 1-1/4 cups water to a boil. Add a pinch of salt and the freekeh. Lower heat to achieve a slow simmer, cover, and cook for about 15 minutes. Remove from heat and let stand, covered for about 5 minutes.

Toss the cooked freekeh, brussel sprouts, toasted almonds, and orange zest together and make the dressing by whisking the miso and orange juice together, then add the mayonnaise*. It should be the consistency of thick cream (you can add more orange juice if needed).

Drizzle some aioli on top of the freekeh and sprouts, keeping about half reserved for serving on the side. If you have any aioli leftovers, it’s great as a sauce for fish or a dip for vegetables.

* You can, of course, make your own mayonnaise and have a completely home-made aioli. I will not stop you.

Hopworks Urban Brewery

Hopworks Urban Brewery, Portland, Oregon

The Oregon Hop House
22675 Butteville Road NE
Aurora, Oregon 97002

Hopworks Urban Brewery
2944 SE Powell Blvd
Portland, OR 97202



I have taken a loooooooong summer hiatus. I didn’t really mean to, I just…get lazy in the summer. And then we did a big road trip to North Dakota in September, and here it is, October already. I honestly meant to post this before we left but time just got away from me. It happens sometimes.

So. Way back in September I was invited to a tour of the Levy Farm at the Oregon Hop House, courtesy of Hopworks Urban Brewery (HUB). Patrick Levy showed us around including the picking machine and hop dryer. We got a tour of the facilities and farm, lunch catered by Chipotle, and then a tour of Hopworks back in Portland (unfortunately, I couldn’t stay for that part).

But, a couple of days later I dragged jwa back to the Powell HUB location for lunch. And honestly, it was one of the best burgers I’d had in a while (the rocket burger). Also, the Organic Velvet ESB was my drink of choice–besides being delicious, it’s also healthy because it has Bob’s Red . . . → Read More: Hopworks Urban Brewery

Dinner at The American Local

The American Local, SE Division, Portland

The American Local
3003 SE Division Street
Portland, Oregon 97214

Oh my god, I know! Two posts in one week is absolutely crazy-times. But sometimes, I take photos that turn out amazing and/or the meal was incredibly good and I can’t wait to get a post up! That is what this is.

Last Saturday we had planned to go out to dinner and our criteria was this:
1. where can we walk to quickly?
2. where is there air conditioning?
Winner? The American Local!

This was our first visit (Palino had actually been a favorite of both jwa and I for breakfasts and gelato) so we were a little sad when it closed last fall. And although we were both curious when The American Local opened in Pallino’s place, we just had never gotten around to trying it until the weather was super hot and we were super hungry – neither was an issue here.

The meal began with a couple of cocktails and we tried a number of sharable plates (what they recommend). Everything was amazing and arrived at the table plated gorgeously (I am a sucker for a pretty plate). If anything, I’d say we could maybe have skipped . . . → Read More: Dinner at The American Local

A Weekend in Astoria Featuring Tasty Food, Oregon State Parks, and the Voodoo Room

Astoria, Oregon

Continuing my whole summer of laziness theme, here are some photos from our trip at the end of last month to Astoria, Oregon. We stayed at the Commodore Hotel, ate and drank at Buoy Beer and the Blue Scorcher Bakery, went to Fort Stevens State Park, and spent a couple of nights at the Voodoo Room.

An excellent weekend trip, even if the weather didn’t cooperate until the day we left.

Commodore Hotel
Rooms with private and shared bathrooms. We had a deluxe cabin (private bathroom). Pros: Great location, cozy lobby downstairs. Modern, Scandinavian aesthetic. Cons: lacking in amenities for the price — at least for the “deluxe” rooms (no in-room coffeemaker or refrigerator, no towel hooks in the bathroom).
258 14th Street
Astoria, OR 97103

Buoy Beer
No. 1 Eighth (8th) Street
Astoria, OR 97103
Awesome beer and food. Great waterfront location!

Blue Scorcher Bakery & Cafe
1493 Duane Street
Astoria, Oregon 97103
This is always a good breakfast or lunch choice.

Fort Stevens State Park
West of Astoria, off Highway 101. Both Pacific Ocean and Columbia River beaches.

The Voodoo Room
This is always a good drinking choice. Sometimes there is live music — we saw Daric Moore the first night and the Slow Poisoner the second night.

The . . . → Read More: A Weekend in Astoria Featuring Tasty Food, Oregon State Parks, and the Voodoo Room

June is California Avocado Month!

June is California Avocado Month!

Last Thursday evening, I was invited to a California Avocado Dinner hosted by the California Avocado Commission at Mother’s Bistro & Bar (212 SW Stark Street, Portland, Oregon 97204). Relatively-speaking, I am a bit of a new fan of avocados, having really just started liking them about 10 years ago.

Gateway avocado delivery system: guacamole, of course. But jwa is an avid lover of avocados from way back, so I brought him to the dinner with me!

After some avocado daiquiris, socializing, and delicious hors d’oeuvres, Chef Lisa Schroeder gave a demo for an Avocado, Pink Grapefruit, and Dungeness Crab Salad (See recipe below). We also got an amazing swag bag filled with all sorts of goodies to take home, including avocados and a signed copy of the Mother’s Best cookbook at the end of the evening! Such a great time.

Thank you again California Avocado Commission and Mother’s Bistro & Bar!

California Avocado Dinner, June 19, 2014

Lucy Brennan’s Avocado Daiquiri

Avocado, Pink Grapefruit, a Dungeness Crab Cocktail

Guacamole-filled Cherry Tomatoes

Butter Lettuce, Avocado, & Green Onion Salad with Lemon Vinaigrette

Grilled Chicken Breast with Sauteed Onions, and Peppers, Topped with Avocado, and Salsa, served with Macaroni . . . → Read More: June is California Avocado Month!