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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.


Awesome Onion Goggles

What to do with Leftover Red Pepper Sauce


When I experimented with the Crab-Crusted Ling Cod last week, I had extra roasted red pepper sauce left over (bottom of that post). And really, extra roasted red pepper sauce literally screams, “pasta! Use me with pasta!” Really, it does — I heard it.

So, I answered the call. I used the leftover sauce to make yet another sauce with some canned plum tomatoes, an eggplant, a zucchini and some mushrooms.

Penne with Red Pepper, Eggplant & Zucchini
1/2 cup leftover roasted red pepper sauce (or 2 red peppers, roasted, peeled and pureed)
2 tbsp olive oil
1 medium eggplant, peeled and cubed
1 medium zucchini, diced
2 cloves of garlic, minced
salt & pepper to taste
8-10 button mushrooms, sliced
1 28-oz can whole plum tomatoes
1/4 cup red wine
1/4 cup fresh basil leaves, sliced into thin strips (chiffonadded, if you will)
1/4 cup pine nuts, toasted
1/4 cup goat cheese

Liberally salt eggplant cubes in a colander and let sit for 30 minutes. Rinse well and set aside.

Heat a pan over medium heat. Add olive oil and sauté the mushrooms, zucchini and garlic for about 5 minutes. Add eggplant and let everything cook down for about 30 minutes over medium-low heat. Let the eggplant really break down . . . → Read More: What to do with Leftover Red Pepper Sauce

IMBB23: Viva la France: Chicken with Walnuts (Poulet aux Noix)


The recipe I chose for this fabulous incarnation of IMBB is from the Rhone-Alps region of France (near Grenoble) and comes from the French Farmhouse Cookbook by Susan Hermann Loomis, which is a cookbook that I enthusiastically recommend. It was also very useful for this event as she says exactly where she got each recipe, so I knew the region of Poulet aux Noix without much sleuthing. Perhaps this is why I ended up making so much food.

Idle hands and all that, I guess…

Anyway, this area of France is walnut growing country, which is reflected in this meal. This leads me to the chicken. Oh my, the chicken. Chicken with walnuts. It was so amazingly good but really very simple to prepare. The walnuts soak up chicken juices and garlic and wine and lemon and almost caramelize with flavor. I suggest a baguette for sopping up all the garlicky-chickeny-lemony juices. I also suggest using more than 12 cloves of garlic — hell, use a whole bulb. You will not be sorry!

And, before I forget, thank you to Cucina Testa Rossa for hosting IMBB23 and for picking such a wonderful theme. I think that this is . . . → Read More: IMBB23: Viva la France: Chicken with Walnuts (Poulet aux Noix)

Art Bar + Drunk Puppets = Fun Night Out

Art Bar

Art Bar
SW Broadway and Main
Portland, OR 97205

Last weekend we went downtown to Portland Center Stage to see Drunk Puppet Night at the Winningstad Theatre. It was very entertaining and a nice evening out. There were big puppets, little puppets, a whole alien/ufo/puppet/mini-series and an odd yet very humorous performance art piece involving rubber chickens, a hula skirt, a George W. Bush mask, sex toys and a big inflatable globe (I bet you can guess kind of how that went…) Anyway, before all that wackiness ensued — there were the salad rolls.

First off, I love the image with the woman and the martini and the little animated bubbles here. So much fun. While at the Art Bar, I had a couple of cosmopolitans and although I had no little animated bubbles in mine, I enjoyed it.

The menu is small with just a few appetizers: Thai Salad Roll, Garlic Hummus with warm pita and Bruschetta. We split the salad rolls.

salad rolls

The image above is after we had eaten about two of them — is was quite a full plate, not bad for $7. And they were tasty. There are also some salads on the menu and . . . → Read More: Art Bar + Drunk Puppets = Fun Night Out

The Last Birthday Post: Crab-Crusted Ling Cod


So, this is the last birthday post I will be making (well, this year). Relief all around, I know. It’s a birthday post because it’s a recipe from a book that I received for my birthday, from jwa’s parents (thanks, Jim & Edie!). It’s Ocean Friendly Cuisine by James O. Fraioli and it’s a beautiful book. I almost hate to cook with it, as I inevitably will plaster crustacean pieces, fish juice and who knows what the hell else all over it. Oh well, I will just have to take that chance I guess.

The first recipe I tried out of it was for Crab Crusted White Sea Bass with Green Onion Mashed Potatoes, Asparagus and Sweet Red Pepper Sauce. There’s quite a nice picture in the book that won me over — well that and the cream cheese. It’s really like tasty crab dip slathered on top of a nice piece of fish. How can I person not be tempted to try that?

Oh, as you’ll notice in the title, I did have to substitute Ling Cod for Sea Bass. According to my handy Seafood Watch card enclosed in the book, I was able to ascertain that Ling Cod . . . → Read More: The Last Birthday Post: Crab-Crusted Ling Cod

Mangoey Maiden Voyage of the Birthday Ice Cream Maker

ice cream

In addition to the tasty dinner jwa made me last Friday, he also bought me a very nice present — an ice cream maker. It’s only been on my wish list for about three years, so I was quite ecstatic to finally get one. It’s a Cuisinart and it’s red and it’s oh so pretty!


In addition, I also received an ice cream recipe book from my witty wordsmith of a life partner. It was aptly titled, The Ultimate Ice Cream Book. I perused it over the weekend deciding what to try first — pine nut ice cream, lavender ice cream, coffee ice cream, corn ice cream… Okay, no, not the corn ice cream. That just seems kind of weird but the recipe is in the book, so I could make it if I wanted to. Finally I decided on mango ice cream. Why? Well, I had two sitting on the counter that were getting riper by the minute — mango it is then!

I played with the recipe a bit, adding a little vanilla, fresh orange juice and a dash of nutmeg.

Mango Ice Cream:
2 large, ripe mangoes
1 tbsp fresh . . . → Read More: Mangoey Maiden Voyage of the Birthday Ice Cream Maker