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


Awesome Onion Goggles

Tasty, Tasty Side Dish: Parsnip-Hazlenut Gratin with Pancetta and a PSA


Here’s a holiday side dish that we had on Christmas. It has all the things that make a holiday meal great — fatty, delicious, forbidden pork products, heavy cream and cheese. But, you know, it’ll still work after the holidays. It’s just a bit harder to justify…maybe if you only have a small taste. Yeah.

Parsnip and Hazlenut Gratin with Pancetta
Adapted from a recipe in Bon Appétit
2 oz pancetta, chopped
2 pounds parsnips, peeled, trimmed, thinly sliced lengthwise
1/2 cup hazelnuts, chopped, toasted, divided
2 cups whipping cream
1 tsp dried, rubbed sage
1 cup low-salt chicken broth
1 1/2 tsp kosher salt
1 tsp ground black pepper
1/4 cup parmesan cheese + 2 more tbsp
2 tbsp minced fresh sage


Preheat oven to 400 degrees F. Sauté the pancetta in a heavy, medium skillet over medium-high heat until golden brown, about 6 minutes. Using slotted spoon, transfer to large bowl.


Stir in parsnips and 1/4 cup hazelnuts into the bowl with the pancetta. Then, arrange mixture in even layer in 2-quart baking dish. In a small pot, combine the cream, broth, salt, dried sage and pepper and bring to a simmer over medium heat. Stir in the 1/4 cup of parmesan . . . → Read More: Tasty, Tasty Side Dish: Parsnip-Hazlenut Gratin with Pancetta and a PSA

When the Shazam! Breaks…You Know the Party’s Over


My mom came to visit us and we had a very nice holiday. We ate a little fruitcake and a lot of pix and today, I knocked the leftover Shazam! over and broke it. That’s okay — it’s still tasty!


Here’s a picture of the holiday table featuring — Cornish Game Hens, Stuffing, Roasted Vegetables, Cranberry Relish and a Parsnip-Hazelnut-Sage Gratin. I’ll try to post the gratin recipe this weekend as it was so very good.


Let’s see — we also got a futon for my office/the guest room. I like it a lot so far and it looks a lot better than the hairballed, cat-stained, old, cheap couch that was there. Go figure…

Hope everyone had a great . . . → Read More: When the Shazam! Breaks…You Know the Party’s Over

RWT Chili Cook-Off: Working Person’s Green Chili Bowl


I recently came across Running with Tweezers call for chili recipes and I remembered that I had the most perfect cookbook for this — Chili Nation by Jane and Michael Stern. This is basically a collection of 50 chili recipes, one from every state. Now normally, when I make chili, it’s veggie chili and I just throw a bunch of stuff in a pot. But, since I had an actual chili cookbook, I decided to follow (well, kind of) an actual recipe.

So, I went with Montana and the “Working Person’s Green Chili Bowl”. Supposedly, it is from a tiny place called El Burrito in Billings, MT. I wussed out on all the peppers, though. The original recipe calls for 6 New Mexico chiles. Intead, I used 2 pasilla chile peppers and 1 poblano chile pepper. Wimpy! I know, but I didn’t want it to be too hot for my delicate lady mouth.

Let’s see, I also added beans. I just really prefer beans in my chili. I used white kidney beans and they worked really well. But, if you don’t like beans, the original recipe did not include them, so don’t feel bad about leaving them out. I . . . → Read More: RWT Chili Cook-Off: Working Person’s Green Chili Bowl

WCC 23: Celebratory Lamb Stew with Olives and Caramelized Onions


This month’s Weekend Cookbook Challenge is hosted by Mel’s Diner with the aptly chosen, Celebration Dishes as the theme. For this, I chose my newest cookbook, Nigella Express and made a lamb stew from it.

She calls it a tagine, but since I didn’t cook it in an actual tagine and I’m not familiar enough with Moroccan cooking to judge it’s accurateness, I’m certainly not going to call it a tagine. So, uh, no one get their knickers in a twist.

Anywho….I used a mix of olives here, mainly because that’s what I had — nicoise, kalamata and a handful of plain black, pitted olives. But, I’m thinking oil cured might be super tasty here. I also just made my own caramelized onions, rather than hunting down a jar of them (as the recipe calls for). I have never even seen jarred caramelized onions…maybe that’s a British thing? Another thing I changed is that I added carrots. I just felt the need for more vegetables with the big meatiness of the stew.

Let’s celebrate!

Lamb Stew with Olives and Caramelized Onions
Adapted from a recipe by Nigella Lawson
2 1/4 pounds diced leg of lamb
1 head garlic, separated into cloves
12 ounces . . . → Read More: WCC 23: Celebratory Lamb Stew with Olives and Caramelized Onions

The Tree is Up…and a Salad!


We got our tree up this weekend and celebrated in the usual way — lox, bagels, veggies, dip and champagne.


We decorated in between bites of bagels and assorted snacks. A very nice evening!


We also had a really tasty salad recently. It consisted of spinach, halved cherry tomatoes, mint, goat cheese and toasted pine nuts. Just all mixed up and dished out.


The dressing was a simple mix of olive oil and red wine vinegar. When it was tossed together, the goat cheese kind of worked itself into the dressing and it became this creamy mix of flavors and textures. I’m pretty sure we’ll be having this . . . → Read More: The Tree is Up…and a Salad!