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

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Kind of From a Cookbook: Porcini & Potato Dumpling Soup


The inspiration for this soup was the cookbook, Twelve Months of Monastery Soups and a container of leftover mashed potatoes. Actually, I’m not sure how this happened as leftover-any-kind-of potaoes are not something we generally have to deal with at this house.

But back to the recipe which is potato dumpling soup. But here’s the thing — I took the cookbook to work, planning on reading through it over lunch but then I left it at work. So, no cookbook that night at home. I totally had to wing it. I think this turned out pretty . . . → Read More: Kind of From a Cookbook: Porcini & Potato Dumpling Soup

Cheddar, Roasted Garlic and Zinfandel Fondue


This recipe is from Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers. I think I’ve had it for about five years but I haven’t used it before this batch of fondue. Why use it now? Well, jwa got me this awesome fondue pot for my birthday! It was on my Amazon wish list but I didn’t really expect to get it (because, dude, it’s a $135(!!) fondue pot), and he completely surprised me with it.

I thought he was going to get me the tea kettle on my list and I picked . . . → Read More: Cheddar, Roasted Garlic and Zinfandel Fondue

Waiter, There's Something in My…Pie#2


Edited to add: Round Up is up.

Waiter, There’s Something in my…#2, is hosted this month by Cook Sister. I had to think long and hard for this event. Pie. What kind of pie? It’s winter, so no peach pie. A savory pie? Maybe. Hmmm… This clearly was going to take some effort.

One of the requirements for the pie, is that it is covered with two crusts (as opposed to an open-face type of pie). In the end, I chose sweet and went with a ginger pear pie because it sounded interesting and also, . . . → Read More: Waiter, There's Something in My…Pie#2


Super Foods Friday overslept this morning and then took the day off. Lazy Super Foods Friday! SFF should be back next Friday. Sunday night the Pear Ginger Pie should be up. Really.

Next week: fondue, a creme brulee and who knows what else!

Everything is better en Croute


Pork Tenderloin en Croute with Creole Mustard Sauce This makes a really great Sunday night dinner or whenever you have some extra time. It’s pretty easy (although there are a number of steps) and it also looks very impressive, so it would be good for company. I saw this on Emeril Live and although I wanted to turn the channel, I just couldn’t because, hello!, he was was wrapping a pork tenderloin in puff pastry! How can I turn away from that? Exactly, I couldn’t.

Speaking of couldn’t — I could not find Creole mustard so . . . → Read More: Everything is better en Croute