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Chicken and Cashew Stir-Fry for Lunch

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Ah, if there’s one thing that’s bad about the holidays it’s going back to work after a 5-DAY weekend. Oh, that’s harsh. Okay, and so is doing all the dishes. That’s kind of bad too. But I made coffee press after dinner on Thanksgiving and jwa and I had no problem staying up that night and doing like 4 loads of dishes. I wonder why…

We had a very nice Thanksgiving and except for my super-dense, didn’t-seem-to-rise-too-much rolls, everything seemed to turn out pretty well. Kinda sucks I forgot to take any pictures of the food or the people.

::clever segue:: But anyway, this here is something that I like to make for lunches occasionally. It works really well to go right from the pan to a lunch container and then the next day, when you get hungry, you remember you have something good for lunch and it makes you all happy!

Chicken and Cashew Stir-Fry
Recipe adapted from Gourmet magazine
1 bunch scallions, white and green parts chopped
1 pound skinless boneless chicken thighs
1/2 tsp salt
1/4 tsp black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
1 bunch broccoli florets. chopped
3 garlic cloves, finely chopped
1 1/2 tbsp finely chopped peeled fresh ginger
1/4 tsp dried . . . → Read More: Chicken and Cashew Stir-Fry for Lunch

Cod with Olives, Blood Orange and Potatoes

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This is pretty quick, easy and healthy. Just what we all (in the US) need in the days leading up to Thanksgiving. Originally in Gourmet magazine but I changed some stuff — mainly added the Parmesan and swapped blood orange for lemon.

Okay, that is all. Reserving culinary strength for Wednesday and Thursday!

Cod with Olives, Blood Orange and Potatoes
Adapted from Gourmet Magazine
2 small fingerling potatoes, thinly sliced
2 tbsp extra-virgin olive oil, divided
1 tsp fresh chopped, oregano, divided
1 tbsp grated Parmesan cheese
Sea salt
Pepper
2 (6-8 ounce) pieces skinless black cod, rock cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
2-4 slices of blood orange
4 garlic cloves, thinly sliced
1/4 cup Kalamata-style black olives, pitted and chopped
2 tbsp flat-leaf parsley leaves
2 large pieces of parchment paper, folded in half and cut into valentine heart shapes

Preheat oven to 400 degrees F with a baking sheet on bottom rack. Open the parchment on a flat working surface.

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Toss the potatoes with 1 tablespoon oil, 1/2 teaspoon oregano, the parmesan cheese, and a sprinkle of sea salt and pepper.

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Divide potatoes among parchment hearts, arranging them to one side of the center, slightly overlapping, then . . . → Read More: Cod with Olives, Blood Orange and Potatoes

Thanksgiving 2008 — The Planning is Half the Fun!

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Now with recipe links!

Appetizers: (going light this year!)

* Orange (or Tangerine) Marinated Green Olives (From the book, The New Spanish Table by Anya von Bremzen)

* Rosemary Cashews — scroll down for recipe

* Pumpernickel Crostini with White Bean Puree & Smoked Salmon (Just a few!!)

White Bean Puree:
Adapted from a recipe by Tyler Florence
Extra-virgin olive oil
2 cloves garlic
1 tsp anchovy paste
1 (14-ounce) can white cannellini beans, drained
1/4 cup chicken stock, heated
1 tsp white wine vinegar
Kosher salt and freshly ground black pepper

In a saucepan add tablespoon of extra-virgin olive oil over medium heat. Add the garlic and anchovy paste and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary.

The Main Event:

* Cornish Game Hens (ATK recipe) with Apple, Hazelnut & Sausage Stuffing and Hen Drippings / Apple Cider Jus (Something like this)

* Caramelized Root Vegetables with Chestnuts, Garlic & Thyme

* Brussels Sprouts . . . → Read More: Thanksgiving 2008 — The Planning is Half the Fun!

WCC 34: Gingerbread Waffles!

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Foodie Chickie is hosting Weekend Cookbook Challenge this month and she chose Diner Food as the theme. Okay, so when I think of diner food, I think of breakfast!

Well, actually, I think of breakfast first, but then honestly, I then think of things like meatloaf and burgers and fries and then I get hungry and I need to get up and find a snack. But anyway, let’s just stick with breakfast, shall we? These are the first waffles of the Fall 2008 season. These are Gingerbread Waffles from the cookbook Prairie Home Cooking, by Judith Fertig. These are pretty damn good.

I skipped the pear sauce in the cookbook and opted instead to have maple syrup, with chopped fresh pear for the top of the waffles. I also had about a handful of chopped pecans. What the hell — I threw those in the batter too. This will make 4-6 waffles, depending on the size of your waffle making apparatus.

Gingerbread Waffles
From the book, Prairie Home Cooking, by Judith Fertig.
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground dried ginger
1 cup milk
1/3 cup molasses
1/4 cup canola oil or corn . . . → Read More: WCC 34: Gingerbread Waffles!

Bread & Cabbage Soup w/ Fried Sage Leaves

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Okay, here it is — the soup that will take over the world! I saw this last Spring on the teevee and have wanted to make it ever since. But, there was the pesky wedding and then Summer and now, finally COOL weather!

This Jamie Oliver recipe is really, really good. The cheese is kind of approximate below. I didn’t really measure, I just added a bunch of cheese to each layer and went from there. I also used smoked fontina in this which was delicious!

It’s kind of like a big, bubbly bread and cheese lasagna with broth. It’s best the day of, but leftovers the next day were still quite tasty! I fiddled with the original a bit. As written below, you’ll get 4-6 servings. I decided to halve the recipe, as there are only two of us and I wasn’t sure how many days leftovers would keep.

Bread & Cabbage Soup w/ Fried Sage Leaves
Adapted from a recipe by Jamie Oliver, in the awesome book, Jamie at Home
1 1/2 – 2 quarts good-quality chicken or vegetable stock
1/2 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
2 big handfuls of kale, stalks removed, leaves washed . . . → Read More: Bread & Cabbage Soup w/ Fried Sage Leaves