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By mlb, on December 16th, 2005%
When I was growing up, my mom and I would often go to this restaurant called Greek Islands and I would always get a bowl of the egg-lemon-chicken soup — avgolemeno. I started making a version of it last winter and I’m pretty happy with this recipe. Some of the recipes I found called for a whole chicken, while I decided to just use a few chicken breasts. I think it makes enough of a “stock” that way and I usually have chicken breasts on hand. A whole chicken? Not so much. I also like to shred the chicken meat, rather than dice it. Whichever way you choose to do it, this is a great, winter soup for a cold night!
Or a cold day, as I am bringing some leftovers from last night to work for lunch!
Avgolemeno
3 chicken breasts, trimmed of excess fat
10 cups cold water
1 tbsp kosher . . . → Read More: Avgolemeno: Greek Chicken & Rice Soup
By mlb, on December 15th, 2005%
Ah, recently, I made this for dinner (last Sunday night, to be exact). This one, like the pork loin, is an Emeril recipe. Again, not super-crazy about the show, but everything of his I’ve made has turned out pretty well! So, yay! for Emeril. I didn’t change much except I listened to Alton Brown and used mostly all butter but also a bit of vegetable shortening for the crust. Flaky!
As this is an Emeril recipe, the filling had extra butter in it. Seemed way too overkill to me (because, when you are eating 11+ ounces of goat cheese it’s important to be mindful of how much butter you are eating!) The recipe called for 6 tablespoons of butter in the filling, I changed that to 2 tablespoons. Oh! I also added a pinch of ground rosemary to the crust.
So, this meal has lots of steps. The first thing . . . → Read More: Garlic and Rosemary Goat Cheese Tart with Arugula Salad and Kalamata Olive Vinaigrette
By mlb, on December 14th, 2005%
I think I’ve mentioned before how I have been trying to cook different types of meat. This last Saturday was my first foray into pork loin. I found this amazingly tasty sounding recipe for pork loin marinated in ginger ale, soy sauce and garlic and I just knew I had to try it.
I changed a few things — mainly I just roasted the sweet potatoes in the pan with the roast, rather than roasting them separately with molasses and corn syrup and such. I’ve listed the original pork recipe below and added what I did differently. The recipe is by Emeril and can easily be found by searching Food Network’s recipes for pork loin, if you want the original sweet potato recipe.
Ginger Ale Marinated Pork Loin with Caramelized Sweet Potatoes
3 pounds center cut boned pork loin roast, patted dry
2 1/2 cups ginger ale
1/2 cup soy . . . → Read More: Adventures in Pork: Ginger Ale Marinated Pork Loin with Caramelized Sweet Potatoes
By mlb, on December 13th, 2005%
Pok Pok Thai
3226 SE Division
Portland, OR 97202
503-232-1387
The other day I read Food Dude’s enticing review of Pok Pok Thai (read it if you haven’t yet — you will want to stop there for dinner on the way home, trust me) and seriously could not wait to try this place. It all sounded so good! We live about five blocks away, how perfect! It seriously took all of my willpower not to blow off the pork loin roast I was going to make Saturday and not go to Pok Pok right then and there.
But, we managed to make it to last night (only because they are not open Sunday) and got take out. We both had the pok pok special — 1/2 a roast hen, dipping sauce, sticky rice and papaya salad — and for the first ten minutes all we did is eat and proclaim to each . . . → Read More: Pok Pok Thai: What He Said
By mlb, on December 12th, 2005%
I have mentioned my love of risotto before — mainly here and here — and I’m sure there will be more references in the future too. But, this is one of my favorite risotto recipes, once again from the book, The Best 125 Meatless Main Dishes. I add sliced avocado to the top and substitute cilantro for the parsley in the original recipe but it’s pretty much as written. Oh and I like to use stock (chicken or veggie) instead of water but other than that it’s exactly like in the book!
Yeah, I probably use a bit more cheese too…and sometimes, I throw a roasted and diced jalapeno in there too. Okay, so it’s closely-based on the recipe in the book, The Best 125 Meatless Main Dishes.
Black Bean & Corn Risotto with Pepper Jack Cheese:
1 can black beans, rinsed & drained
3 1/2 cups simmering stock (chicken, turkey or . . . → Read More: Black Bean & Corn Risotto with Pepper Jack Cheese
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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