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

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Awesome Onion Goggles

Corn Fritters with Aged Cheddar & Sage

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Went to the Hillsdale Farmer’s Market and picked up eight ears of corn for $4. Deal! The recipe here calls for six ears, but I always like to get a couple extra, just in case. Sometimes, you don’t know what you will find when you unwrap corn — all plump golden kernels or plump golden kernels with little patches of shrunken, underdeveloped kernels. With extra corn, you can have more on hand if your ears are less than perfect. Mine were pretty good, but I used 8 ears to come away with a little over three cups of corn kernels. Perfect ears, you could probably do it in six.

Organic, pesticide-free, local corn (it’s good!) — get eight.

The recipe here is from Local Flavors, by Deborah Madison, which is a great cookbook to find inspiration from. Especially when you come back from a Farmers Market with a big bag full of farmers stuff.

I had enough batter to make about 12 fritters, but then I was a little over on the corn (I had about three and a half cups). Assume the below recipe as written will make 10-12 corn fritters. Originally, the cookbook said six fritters, but I . . . → Read More: Corn Fritters with Aged Cheddar & Sage

Lauro Kitchen Gazpacho

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We first went to Lauro Kitchen on SE Division a little bit after it opened. It is afterall, a neighborhood place in our neighborhood. We both liked it a lot and then kind of forgot to go back. Anyway, one of the things I do remember is how much I loved the gazpacho. Imagine my delight when stumbling upon their website, they had the Gazpacho Recipe listed! Awesome!

I made it within a day or two of finding it. Probably the only time I will be happy for hot weather. Anyway, it was so good. But, I did think it was pretty vinegary — I love vinegar so it was fine for me and jwa. I would start using 1/2 the vinegar called for to begin with and then tasting and adding more to your liking. The original recipe calls for 1/4 cup but I say start with a couple of tablespoons.

You can also serve this in a glass with some grilled shrimp (like they do). Oh and drizzle some tasty olive oil on top for decoration.

Printable recipe from LK’s Website

Lauro Kitchen Gazpacho
10 large, ripe tomatoes, roughly chopped
4 slices dry bread, crust removed
1 yellow bell . . . → Read More: Lauro Kitchen Gazpacho

Friday Fun: VGT 100 List

I just saw this on Sara’s blog (I Like to Cook) and couldn’t resist. This list is the 100 things that Very Good Taste thinks everyone should eat at least once in their life.

And you can sing along.

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results.

My comments after the — dash

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile — Hopefully with a tasty sauce and appropriate grill marks
6. Black pudding — ewww
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi — Wikipedia says… Hey! I have had this at Indian restaurant buffets!
15. Hot dog from a street cart
16. Epoisses — Wikipedia says…
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese — uh, no. probably not.
26. Raw Scotch Bonnet pepper — again, probably not. I have a delicate lady-stomach.
27. Dulce de leche
28. Oysters — Do they have to be raw? Then no
29. . . . → Read More: Friday Fun: VGT 100 List

New Mosaic Project — Done!

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I just finished a mosaics workshop at Portland Community College and here it is — Octopus!

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Detail — the big glass things at the top and bottom are not plates — they were from the Dollar Store!

It will hang outside on the back fence as soon as I go to Home Depot and get some grout sealer. It’s on concrete backer board and it’s all broken plates (except for the blue and turquoise glass bits).

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Working on it Sunday night

I started it last Saturday (although, I actually starting breaking plates and nipping the pieces last week), and worked on it for about 5 hours that day, 4 hours on Sunday and 2 hours Monday night. I actually finished it in time to let the adhesive dry for 48 hours before grouting! We met as a class tonight to grout at the Portland French School. The instructor was Pauline Tait and it was a really fun workshop.

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I was getting a little concerned that I was not going to get it all done in time.

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Spencer was really not all that impressed…

I’ll take more pictures once it’s up on . . . → Read More: New Mosaic Project — Done!

Chicken and Green Beans with Fermented Black Beans — It’s a Beanapalooza!

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Well, hell. It’s hot out again. And here I thought we were going to escape the Summer with sweet, sweet 70′s and sunny weather through the end. Nope. 101 103 degrees Friday and Saturday. Ick. Now’s the time for the chilled pea soup. But Saturday I will try a new gazpacho recipe — that’ll be fun.

Weather aside*, here’s a really tasty dish we had last weekend, way back when it was reasonable out. Originally, it was shrimp and Chinese broccoli in the Gourmet Magazine version, but I sneakily changed that to chicken and green beans. Mahahahahahaha!, says Chef Evil.

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Anywhoooo, I found what I am 99% sure is fermented black beans at Uwajimaya. Please, no one tell me this is something else, because they were really good in this. Oh well, if they are some other kind of black bean product, this dish will just become Chicken and Green Beans with Mystery Jarred Black Beans from Uwajimaya. No biggie. But for now:

Printable Recipe pdf!

Chicken and Green Beans with Fermented Black Beans
3/4 cup reduced sodium chicken broth
3 tbsp Chinese rice wine (preferably Shaoxing) or medium-dry Sherry (I went the sherry route)
3 tsp light soy sauce
2 . . . → Read More: Chicken and Green Beans with Fermented Black Beans — It’s a Beanapalooza!