About this Blog

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


Awesome Onion Goggles

Chicken Piccata with Olives and Fried Capers


Oh! Oh! I totally forgot the “secret” ingredient! Based on the Fine Cooking recipe, I added about a tablespoon of honey in the sauce with the lemon, chicken stock & wine. I’ve amended the recipe below!

This was sort of one of those meals where I looked around at what we had and then figured out what to do with it. Chicken breasts? Yes. Capers? Right there. Lemons? Uh-huh. Wine? Well, duh. Feta stuffed green olives that I love-love-love? Oh yeah. So, here we go.

This recipe is also a combination of many different recipes I found online. The fried capers bit is from Fine Cooking magazine and the rest is a little bit Everyday Italian (Little Big Head) and a little bit I love my smoked paprika and I love my Parmesan cheese.

Chicken Piccata with Olives and Fried Capers
2 skinless and boneless chicken breasts, pounded flat*
Kosher salt and freshly ground black pepper
1/4 cup AP flour
1/4 cup Parmesan cheese
1 tsp smoked paprika
3 tbsp extra-virgin olive oil
2 tbsp brined capers, rinsed
1 clove garlic, minced
Juice of 1 big lemon (should be about 3 – 4 tbsp, you may need another lemon if yours isn’t super juicy and/or big)
1/2 cup chicken stock
1/4 . . . → Read More: Chicken Piccata with Olives and Fried Capers

The Last Risotto of Winter 2007-08? Cauliflower Risotto with Saffron, Pancetta and Manchego


I cannot believe I’ve only made risotto a handful of times this winter! That is crazy because I luuurve risotto. Maybe the weather is turning all crappy again to inspire me to make more risotto?

Anyway, this is the latest risotto experiment — sort of a Spanish-inspired theme. I’ve just started eating cauliflower and I am trying to throw it into as many dishes as possible. Cauliflower in 2007/2008 is like the spinach of 1995.

I think cauliflower is the last vegetable I have left to develop a liking for…er, okay, wait, still not crazy about beets. And I have tried…but that’s a different story.

So, cauliflower is very good roasted, which is how this recipe starts. Roasting is always a good place to start. After the roasting, there is sauteing, stirring, melting and then eating.

Cauliflower Risotto with Saffron, Pancetta and Manchego
1 head of cauliflower, cut into 2-inch-wide florets
2 tbsp + 1 tbsp olive oil
2 tbsp grated Parmesan cheese
salt and pepper
1/4 cup pancetta cubes
1 small onion, diced
2 cloves garlic, minced
1 large sprig of rosemary, leaves removed and chopped
1 pinch saffron threads
1 cup arborio rice
1/2 cup of white wine
4 cups chicken stock, simmering
1/2 cup manchego cheese, grated (you can . . . → Read More: The Last Risotto of Winter 2007-08? Cauliflower Risotto with Saffron, Pancetta and Manchego

Kind of Like a Turkey Ruben…


This was the best sandwich. Personally (and I know I am probably crazy) but I’m not a huge fan of corned beef or pastrami. I’m much happier with turkey or in this case, turkey pastrami.

So, this is kind of like a Ruben in that there is tasty bread (pumpernickel instead of rye), the earlier-mentioned turkey pastrami, swiss cheese and instead of sauerkraut, coleslaw. Oh and not just any coleslaw, fennel-herby coleslaw with orange zest.

It’s kind of like a Tyler Florence recipe I recently saw on Tyler’s Ultimate, except different (I went for cilantro and orange while he used lemon and tarragon). But, man, this was good. Throw in a grill pan for tasty grill marks and it’s like heaven on a plate. Oh and I just know I will be making this coleslaw all Summer long, with or without Turkey Rubens in mind.

Fennel-Herb Slaw:
1 large fennel bulb, fronds removed and halved
1/2 orange, juiced
1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 bag coleslaw mix
2 tbsp chopped fresh cilantro leaves
2 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped chives
zest of 1/2 and orange
1 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper

Finely slice fennel using a mandoline . . . → Read More: Kind of Like a Turkey Ruben…

Halibut + Oranges + Avocado = Awesome


This was so good. It satisfies the hungry-hungry-not-easily-appeased Mexican food craving but also it’s fish so it’s healthy for you. Not a lot more to say. I will let the images do the talking.

Oh, here’s a good thing to know — you will need at least two oranges for this recipe (based on halibut for two people). If your oranges are small or not very juicy you will need maybe three. So, uh, just buy three and be safe.

Chile-Glazed Halibut with Avocado-Tomatillo Sauce
Adapted from Bon App├ętit magazine
6 tbsp fresh orange juice (about 1 large orange)
6 tbsp honey
1 1/2 teaspoons minced canned chipotle chiles
1 garlic clove, coarsely chopped
1/4 tsp ground cinnamon
1 tbsp chopped cilantro

1 large avocado, halved, pitted, peeled
1 big handful cilantro
1/4 cup tomatillo salsa
1/4 cup fresh orange juice (about another large orange, maybe one and a half)
1/4 tsp (or more) hot pepper sauce

2 6-8 ounce halibut fillets (each about 1 inch thick)
1 tbsp olive oil
1/2 orange with skin, thinly sliced crosswise (if it works out for you well, you can use other half of the orange you used for juice for the avocado sauce)
Ground cumin
1 bell pepper, cut into strips
4 green onions, cut into . . . → Read More: Halibut + Oranges + Avocado = Awesome

A Veritable Crockpot Extravaganza! Chicken Paprikash!


I had so much fun with the other day’s WCC meal, that I made another crockpot dish a couple of nights later. Really, any excuse to use my smoked paprika.

Chicken Paprikash w/ Sour Cream
Adapted from a recipe on Epicurious.com
2 medium onions, thinly sliced
1 tsp kosher salt
1 tbsp sweet paprika
1/2 tbsp smoked paprika
2 garlic cloves, peeled and halved
2.75 – 3 lb pounds chicken pieces — legs, thighs, breasts (all bone in, skin on and ready for business)
1/2 tsp freshly ground black pepper
1 tsp + 2 tbsp olive oil
1 cup cup chicken stock or low-sodium chicken broth
1 can artichoke hearts in water, drained and quartered
1/3 cup sour cream (use full fat, low fat could curdle)
Fresh dill, chopped, for garnish


Add the 1 teaspoon oil to a heavy skillet and add the onions and paprikas and 1/2 teaspoon salt.


Cook until onions soften and paprika smells really good — about 4-5 minutes over medium heat. Spread mixture evenly over bottom of insert.


Rub garlic halves over chicken then throw the garlic in the crock pot. Sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In the same pan used for the onions, heat the . . . → Read More: A Veritable Crockpot Extravaganza! Chicken Paprikash!