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


Awesome Onion Goggles

The Ultimate Meat Wad: Meatballs al Forno, Fries & Shakes with ATHF


Meatballs, fries and shakes are not really a sensible dinner — I think that is the point. What else would you eat while watching the Aqua Teen Hunger Force movie? Exactly. When we netflixed this a couple of weeks ago this is what we dined on. I think I was still inspired by the Weekend Cookbook Challenge a couple of months back.

I made turkey meatballs instead of the sirloin/pork mix below and also substituted a few other things. I’ve listed my subs below in parenthesis. As far as the movie was concerned, we both enjoyed it…although, I was a bit disappointed there was no Happy Time Harry. Oh well.

Meatballs al Forno
Oh! Oh! This recipe if from Tyler Florence…
1/2 baguette, crust removed
1 1/4 cups milk
1 1/2 pounds ground beef sirloin (I used all ground turkey for slightly less meaty and slightly healthier meatballs)
1 1/2 pounds ground pork
1/2 bunch fresh parsley
1/2 bunch basil
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil, plus extra for drizzling
4 eggs
1/2 cup freshly grated Parmesan
1/3 cup ground pine nuts
Sea salt and freshly ground black pepper
1 cup dried bread crumbs
1/2 pound chanterelle (or other) mushrooms — I used cremini
2 pints vine-ripened small tomatoes (I . . . → Read More: The Ultimate Meat Wad: Meatballs al Forno, Fries & Shakes with ATHF

Product Review: Matisse & Jacks Bake at Home Energy Bars


Matisse & Jacks Bake at Home Energy bars

A cool thing about having a food blog is that every so often people offer to send me stuff to try and write about. This is what happened here — energy bars. Or, in my case, breakfast bars and healthy cookies.

Matisse and Jacks Bake at Home Energy Bars are mixes that you mix together with yogurt and apple sauce (there are other suggested add-ins and recipes on the box). After agreeing to try the Trailblaze Baking Mixes, I was very promptly sent two boxes — the Cranberry Walnut and Chocolate Chip. First up, the chocolate chip.

For these, rather than bake as bars, I chose to follow the recipe on the box for cookies. This entailed adding a couple of eggs, apple sauce, butter, brown sugar and vanilla. When first mixed up, I thought the batter seemed a bit loose, but I let it sit for a minute or two and it was fine. My guess is that there are a lot of grains and grain-like ingredients in there that need to absorb the wet items.


Baked ‘em up and they were all (about 16 cookies) gone within a day . . . → Read More: Product Review: Matisse & Jacks Bake at Home Energy Bars

Baked Tuna & White Beans: Another Good Fish Dish of Modest Means


First off, goodbye Summer theme…hello again Autumn theme! I’ve missed you!

Now, this recipe is from my friend Vanessa. We met at DePaul freshman year of college and then both transferred to other places. We managed to stay in touch for a few years after school, then kind of went on with our lives for a few years after that and just recently got back in touch. Hooray!

She even gave me this awesome recipe for tuna and white beans as a great week night, comforting, quick dinner. It really is…and it fits right in with my (and jwa’s reluctant) goal to eat more economical fish. Frozen tuna is about $6.99/pound at Trader Joe’s. That’s vs. about $20/pound fresh. So, while I will always love the fresh, seared, rare ahi more than anything, it’s good to have a few tricks with frozen tuna. Add this to the list because it’s great!

I didn’t change much from the original, but I did add orange and olives. That’s what so great about this recipe — you can really alter it to fit what you have on hand or flavors that you are in the mood to eat.

Baked Tuna & White Beans . . . → Read More: Baked Tuna & White Beans: Another Good Fish Dish of Modest Means

SHF35: Figs Ahoy!


Sugar High Friday, hosted by Cream Puffs in Venice is all about figs this month. Awesome. I really like figs. For this SHF I turned towards perhaps the perfect cookbook for this event — The Girl and the Fig cookbook, one that I really like. In fact, I’m trying to finagle my way into lunch or dinner there next time we’re near Sonoma. But, back to SHF, I’m going to guess I’m not the only one who makes something out of this book given the theme. We’ll see…

Anyway, this was wonderful! A lot of steps, but it makes a great Saturday afternoon project. I did halve the recipe (I used a square 8 inch X 8 inch baking pan) and still ended up freezing about half of it for later snacking — it’s very rich.


Warm Fig & Thyme Crisp with Fig Syrup
2 cups walnut halves
6 tbsp + 3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 1/2 tsp salt
1 1/2 tsp baking powder
4 1/2 cups AP flour
3/4 lb (3 sticks) unsalted butter, thinly sliced
3 tsp vanilla extract
3 egg yolks

2 1/2 pounds dried figs (I used about half dried figs and half fresh figs, which, . . . → Read More: SHF35: Figs Ahoy!

October’s Weekend Cookbook Challenge


I am very pleased to announce, thanks to Sara, that I am guest hosting October’s Weekend Cookbook Challenge! Hooray! And the theme is…Halloween.


Now, you might be thinking, hmmmm, Halloween…what can I make for that? Well, my answer is, pretty much anything — pumpkins, root vegetables, snacks for trick-or-treaters, dishes for Halloween parties, perhaps even a super-scary Sandra Lee recipe — ha! Really, anything that can be remotely tied into Halloween will work..I’m not picky.

Of course, since this is a cookbook challenge, you should try to get your recipe from a cookbook, but if you see an amazingly awesome Halloween recipe in a magazine that you really want to use for this, I’m not going to stand in your way. See? Not much pickiness.

To participate, please make a recipe and post about your dish and send your entry to mlbATjemangelavilleDOTcom by Sunday, October 21. I will plan on getting the recap up very soon after that. Thanks again to Sara for generously letting me host this month — I’m very excited. I hope everyone has fun with this challenge! Please feel free to email if you have . . . → Read More: October’s Weekend Cookbook Challenge