Waiter, There’s Something in My…is a new event hosted each month, alternatively by Spittoon Extra, Cook Sister! and Passionate Cook. The first theme is stew and is being rounded up here.
The timing for this food blogging event was perfect as jwa and I had been planing a Life Aquatic film festival. And what goes well with The Life Aquatic? Stew! Seafood Stew!
Steve Zissou: Now if you’ll excuse me, I’m going to go on an overnight drunk, and in 10 days I’m going to set out to find the shark that ate my friend and destroy it. Anyone who wants to tag along is more than welcome. But first — some fish stew.
Also, I’m really happy to see a new general cooking event now that IMBB seems to have died out and I’m even happier to be participating in this one. We started the festivities with an episode of Jacques Cousteau’s Odyssey, while munching on fried calamari (recipe tomorrow) and then, a Spanish fish stew while watching The Life Aquatic. It was a very nice way to spend a chilly Saturday afternoon.
This recipe is based on one that I found at the Whole Foods . . . → Read More: Waiter There’s Something In My… Stew#1
Today’s Super Foods recipe is a little like falafel — ‘cept it’s not. Instead of garbanzo beans it uses lentils. I was very surprised by the overall flavor difference, in that there was one. These have a nuttier taste and were very, very good. Even jwa expressed a surprised liking for these. That’s quite a recommendation as he typically does not get too excited about lentil recipes.
These were a little crumbly, so you probably don’t want to over stuff the pita. Two-three patties per each sandwich.
Next week, Sugar High Friday kicks Super Foods Friday to the curb.
Lentil Fritters with Yogurt Mint Sauce
From a recipe in Gourmet Magazine
1 1/4 cups lentils, picked over and rinsed
1/2 cup rolled oats
3 garlic cloves, minced
2 tsp ground cumin
dash of red pepper flakes
1 large egg, beaten lightly
Olive oil for frying
6 pita pockets, split (or flat bread)
1 tomato, chopped
1/4 cup olives, chopped (mine were feta-stuffed)
Yogurt Mint Sauce
1 cup plain yogurt
1 tbsp chopped fresh mint leaves
1/4 cup cucumber, chopped
1 clove garlic, minced
Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until tender, about 15 to 20 minutes.
. . . → Read More: Super Foods Friday #3: Lentil Fritters with Yogurt Mint Sauce
Downtown at SW 5th and Stark
Before I even tried Tábor, I thought it was the lunch cart with the most personality. The colorful Eastern European cottage facade, the music from the outdoor speakers … cute! After reading the little write up in Portland Magazine I finally managed to stop by for lunch and now I am in love with the schnitzelwich.
Breaded pork loin or chicken breast in a Ciabatta roll with lettuce, paprika spread, sautéed onion and horseradish $5.00.
It is, first of all, huge. H-U-G-E. I eat half for lunch, wait an hour or so, then eat the rest because I loved the first half so much. Crispy chicken, caramelized onions and horseradish, you say? Fabulous. Sign me up.
I need to try a few of the other items on the menu — the potato pancakes and chicken paprika are especially calling to me — but it’s hard to not order the sandwich. They have all sorts of authentic Czech food including goulash, soups, dumplings and sausages. They also cater and (their web site says) will offer cooking classes. Fun! I try to go there once every couple of weeks, . . . → Read More: The Schnitzelwich Put a Spell on Me
I had no idea that it was supposed to snow today, Neither, apparently, did Trimet. It started out as a nice walk in the snow at 7:20 AM, down to the bus stop at 34th & Hawthorne.
Once there, I only had to wait about 5 minutes before a bus came. It was packed but I got a spot right in the front, standing just a hair behind the yellow line. Good for me but bad for everyone at stops past 30th, as we had no room and he didn’t make any other stops.
Once we hit Madison though, it was all backup and no bus lane. So, I decided to get off at Grand and walk the rest of the way into work. So did a lot of other people. I even beat the bus across the bridge by walking it.
Got to work at 8:20 so it took me about 60 minutes. It usually takes 30 minutes so not too bad.
Another bridge picture.
View from my office window.
Around 11:10 I decide to go out and forage for lunch, walk around and take a . . . → Read More: S is for Snow — The N-O-W is for Now
Spinach Gratin on the holiday table
Looking for something to do with a gallon of whole milk? Well, today’s a two-fer. Sure, the holidays are over and so is the time for cream and non-non-fat milk, but if you do choose to splurge anytime soon, here are two really good recipes to make and enjoy. Add a roast chicken to the mix and you have a whole cold weather meal.
The Spinach Gratin is from Ina Garten and the rice pudding is from Giada Delaurentis aka: Little Big Head.
(works well halved)
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted
1 package button mushrooms, sliced (10-12 mushrooms)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and mushrooms, saute until soft, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible . . . → Read More: Forgotten Recipes from the Holidays or Things to do with Full-On-Fat Dairy Products: Vanilla-Orange Rice Pudding & Spinach Gratin