Country Cat Dinnerhouse
7937 SE Stark
Portland, OR 97215
Finally, jwa and I made it to the Country Cat on Sunday night. I know it’s been open for quite a while, but this is actually ahead of schedule for us. Typically, we seem to not get to a new place until it has been open for a year or two. (Okay, no one burst my bubble and tell me CC has been open for like the past three years..)
Going in, I kind of knew I would be having the skillet fried chicken. Specifically, the Cast Iron Skillet Fried Chicken, with a sweet cream biscuit & bacon braised collard greens. jwa went back and forth and finally decided on the Heritage Burger on a French onion bun with cheddar cheese, garlic mayonnaise & onion rings.
Mmmm! Okay, but I’m getting ahead of myself. We got there right around 5:15 and got a nice big booth by the open kitchen. jwa saw the pretzels and mustard written by the bar and ordered that first thing while we were still looking at the menu — he has a fondness for soft pretzels and mustard. I thought they were . . . → Read More: Country Cat Dinnerhouse
This is an easy oven-stovetop-blender soup. It might sound complicated because of all the appliances involved but it is S-I-M-P-L-E. Roast your potatoes and garlic. Heat up your broth. throw it all in the broth pot. Puree *whir* *whir* in your blender. Done.
I think without the orange juice it might be a bit too heavy and rich, but the citrus really evens it out nicely. I dare say this might even make a tasty Thanksgiving side. But, please, test run it first and make sure you like it because that’s a lot of pressure, man.
Also, there is a lot of garlic in this soup, if you are a normal person, you might want to dial that down a bit.
Roasted Sweet Potato and Hazelnut Soup
This will feed 2 — double, triple or quadruple to meet your needs
1 large sweet potato, peeled and diced into about 8 chunks
3 large cloves garlic
salt and pepper
2 tbsp olive oil
1/4 cup toasted hazelnuts
1/4 cup fresh orange juice (about 1/2 an orange)
1/2 cup chicken or vegetable broth
1/4 cup marscapone cheese
1 – 2 sage leaves
1 sprig rosemary
Optional: I’m thinking that if you want to get all fancy and special occasion-y, you could also add some cream . . . → Read More: Mmmmmm…Fall: Roasted Sweet Potato and Hazelnut Soup
Ah, the wonders of the Trader Joe’s frozen fish section. I give you turbot — $3.90 worth of turbot. Woo! That’s two meal-sized fillets for under $4. Now that’s cheap…er economical. What’s turbot? Yeah, I didn’t know either. Thank you, wikipedia! And it even gets a good rating from the Monterey Bay Aquarium. Excellent.
Now, the frozen turbot from TJ’s comes with some paprika already sprinkled on it. So, I decided to work with that and have the fish with a tomato-olive-caper salsa. Brown rice (with diced roasted carrots and garlic) and braised Brussels sprouts round out the meal.
If you can’t find turbot, tilipia would probably work just fine!
Turbot with Tomato-Olive-Caper Salsa
2 turbot fillets
2 tbsp olive oil
1/2 cup flour
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
2 vine-ripened tomatos, diced
4-5 cherry tomatoes, quartered (You can also use fancy tomatoes — I found some green, purple and yellow cherry tomatoes and I used those, plain old red cherry tomatoes will work fine too)
1 tbsp finely diced red onion
1 tbsp capers
1 tbsp chopped kalamata olives
2 cloves garlic, minced
2 tbsp fresh orange juice
1 tbsp olive oil
a couple of basil leaves, torn
salt and pepper to taste
Mix up your salsa — that’s . . . → Read More: Another Cheap…er Economical Fish Meal
20 Basin Street
So, jwa and I headed out to Astoria this weekend (such a pretty drive along highway 30 with the leaves and the sun and all) to have dinner at Bridgewater Bistro. It’s the new restaurant by Ann and Tony Kischner of the Shoalwater Restaurant in Seaview, WA. Not to put any pressure on the meal or anything, but they are catering our wedding at the Hotel Elliott in May and we wanted to go there and eat as many things on our menu as we could. Oh and we did.
First off, the space at Bridgewater is Beautiful. It’s a big, red barn-like building right on the waterfront. There’s a downstairs seating room, an upstairs mezzanine, tons of windows and multiple fireplaces. So warm and inviting. And one thing that I really like is that the space is not over-crowded with too many tables crammed into the space. There’s a nice amount of space between each table.
To start the meal we had a little complimentary glass of crisp fries and ketchup. I would have taken a pictures of these but we ate them too quickly.
One of the appetizers . . . → Read More: This Makes Me So Happy: Bridgewater Bistro