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The Best Thing I Have Ever Made with My Ice Cream Maker

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Strawberry Frozen Yogurt! What’s that? You say it’s September? You say, “Isn’t Strawberry Frozen Yogurt kinda silly in, uh, September? You know, like 2 months after berry season?”

Yeah. So what’s your point? I managed to find some strawberries at Trader Joe’s a couple of days ago, was just walking by and I smelled them and man, did they smell good. So I bought them and then they sat for a couple of days. Then they got moved into the fridge for another day or two because they were getting pretty ripe and NO ONE was eating them. And then yesterday they turned into delicious and amazing strawberry frozen yogurt. I am just kicking myself for not making this earlier in the Summer.

If you can still find berries by you and you have an ice cream maker, you must do this!

Strawberry-Vanilla Frozen Yogurt
16 oz fresh strawberries, washed and halved
2/3 cup granulated sugar
1 tbsp Chambord or other fruit liqueur
1 tsp fresh lemon juice
2 cups low-fat vanilla yogurt
1/2 tsp vanilla extract
1 ice cream maker

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Take your berries and add them to a pot with the liqueur, sugar and lemon juice. Heat over medium heat until the sugar melts, . . . → Read More: The Best Thing I Have Ever Made with My Ice Cream Maker

Hooray for Bran Muffins (and Clams)!

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I know they’re healthy, but quite honestly, I really like bran muffins. Chewy and dark and dense. Especially with tasty things in them liked dried peaches, pecans and brown sugar.

But, they are still good for you because they have apple sauce instead of oil. Now, go make some.

Whole Wheat Peach & Pecan Bran Muffins
Adapted from a recipe in Bon App├ętit
Nonstick vegetable oil spray
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup diced dried peaches (they have these regularly at Trader Joes — you can also use dried mangoes, dried apples, dried figs, or other dried fruit of your choice)
1/2 cup chopped pecans
1/2 cup (packed) golden brown sugar
1/3 cup apple sauce
2 large eggs
1 1/4 cups reduced-fat (2%) buttermilk (or use 1 1/4 cup of regular milk soured by the juice of 1/2 a lemon)
1 tbsp vanilla extract
1 tsp grated lemon peel
Topping: 1 tbsp wheat bran + 1 tbsp brown sugar

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Preheat oven to 400 degrees F. This will make about 12 muffins. Spray muffin cups with nonstick spray.

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Whisk next 7 ingredients in bowl. Stir in figs and . . . → Read More: Hooray for Bran Muffins (and Clams)!

WCC 32: Shrimp De Jonghe (Garlic!!)

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Oh! Garlic! This is the Weekend Cookbook Challenge I was born to post about. I love the garlic. Thank you so much to Carla at Chocolate Moosey for hosting this month and choosing one of my most favorite things in the whole world!

This is a crazy, old school recipe from a time, to paraphrase Gourmet Magazine, when tons of butter was the norm and one clove of garlic was scandalous. Now? Uh, not so much. Bring on the garlic! As it is 2008, I reduced the butter slightly and upped the garlic. This will feed 2 people as a small (but not sensible) dinner or be split in one bigger dish for more as a shared first course.

I used medium sized shrimp. You can totally use jumbo shrimp, but you will want to boil it for a minute or two first to start it cooking and give it longer cooking time in the oven. For my 31/40 ct shrimp (mine were probably closer to the 40) the 10-ish minutes plus 2.5 minutes under the broiler was absolutely perfect.

And damn! The garlic…mmmm! I used 1 huge clove and 1 medium clove in each. If I had to guess, . . . → Read More: WCC 32: Shrimp De Jonghe (Garlic!!)

The Halibut Sandwich That Ate Portland (or At Least Tried To…)

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But we ate them instead. Damn, these were huge. But so very good. Instead of baguette, which I thought would be too hard for the fish, we used 2 sandwich rolls. They worked quite well. Basically, look for bread that is of like size and shape to your fish and you will be fine.

The herb-mayo that I made included a few hamburger pickles that we had in the fridge, giving it more of a tartar sauce appeal.

You will get this on your plate and think, man, there is no way that will fit in my mouth. Well, you will be right, but I found turning it on its side a bit and approaching it like a taco worked. Also, it looks like a lot of ingredients below, but it’s really not. You probably already have half of them, just go get the fish and rolls! You will not be sorry. Ah, and I bet this would also work just fine with cod, if that’s what’s available to you.

Awesome and Huuuuge Halibut Sandwich
Adapted from a recipe by Tyler Florence
Fish:
3/4 – 1 lb of wild halibut fillet, sliced into 2 pieces of the same size
1 cup all-purpose . . . → Read More: The Halibut Sandwich That Ate Portland (or At Least Tried To…)

Zucchini Carbonara for Two

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I recently watched an episode of the Jamie Oliver* show on Food Network and he made this. I was transfixed. And even though jwa is not crazy about zucchini, I knew we would be having this soon. Wow. This was good. I used some diced pancetta from Trader Joe’s and zucchini I got from the farmers market.

Sure there’s cream and egg yolk and pancetta in it. But hey! There’s also zucchini. Eat up.

Zucchini Carbonara for Two
Recipe from Jamie Oliver
Sea salt and freshly ground black pepper
4 small – medium green and yellow zucchini
1/2 pound penne (or other tube shaped pasta)
2 large free-range or organic egg yolks
1/4 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
6 thick slices pancetta or lean bacon, cut into chunky pieces
A small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
Optional: a few zucchini flowers

Jamie says: “Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.” I agree, a very large pan is awesome. Go get one. We’ll wait.

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Okay, boil . . . → Read More: Zucchini Carbonara for Two