About this Blog

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


Awesome Onion Goggles

Happy New Year’s Eve! Seafood Risotto with Prosecco


Ah, the last post of 2008. See you, 2008! There were a few really good things about this year, a few really annoying things, and a few things things that mostly stayed the same. What will 2009 bring? Well, hopefully more of really good things! Already, I am looking forward to Ashland/California in May and Montana in August. But most definitely, 2009 will bring more risotto!

This was influenced by a risotto recipe in the cookbook, Big Night In. But mainly, that’s just the prosecco part. My seafood here was about 1 pound of shrimp and 1/2 a pound of cubed, cooked halibut. But you could totally skip the halibut — I just added it because I had 2 small, frozen halibut steaks in the fridge that I wanted to use. I cubed and cooked it first, because I wanted a little crusty, cooked goodness on the fish surface.

Risotto recipe is first, quick seafood stock recipe follows.

Seafood Risotto with Prosecco
This will feed about 4-5 people
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 cups arborio rice
1/2 cup prosecco (or champagne)
6 – 7 cups seafood stock (see below)
1 lb raw shrimp (shells, used for stock and . . . → Read More: Happy New Year’s Eve! Seafood Risotto with Prosecco

Cauliflower Goat Cheese Gratin + Beef Wellington Pastry Bot!


Happy Holidays! I hope everyone had nice meals, presents and what-not. We did. On Christmas we had Beef Wellingtons — thank you cow, again, you were delicious!, this awesome cauliflower gratin and some braised brussels sprouts. Our snow is almost melted now, which is good as I really need to go to work Monday!

Okay, so the cauliflower recipe is based on one by Bobby Flay, but I changed some stuff. Also, our head of cauliflower was on the small side. Adjust amounts as needed for your amount of cauliflower.

Cauliflower Goat Cheese Gratin
Adapted from Bobby Flay
1 head cauliflower, cut into florets
1/2 cup heavy cream
1 clove garlic, peeled, cut in half
1/2 tsp lemon zest
1 cup Monterey Jack cheese, coarsely grated
1/2 cup grated Parmesan
2 green onion, chopped
3 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Preheat oven to 425 degrees F. Add the cream to a small pot with the garlic and bring to a simmer. Turn off heat and let the cream infuse and cool for about 15 minutes.


Toss the cauliflower, Monterey Jack, parmesan, green onion and lemon zest in a shallow casserole dish. Season with salt and pepper. Strain the cream over . . . → Read More: Cauliflower Goat Cheese Gratin + Beef Wellington Pastry Bot!

Winter! Snow! Portland! Pork Tenderloin!


We’re getting the promised snow. Winter-Arctic-Blasta-Pooloza! We ventured out to the closest fancy store (Zupans beat New Seasons by about 5 blocks each way) to get Pork Tenderloin and Brussels sprouts for dinner…

I think this is SE 32nd Ave a couple of blocks from our house

Snow blowing off a roof by SE Belmont

More snow

Me, snow, colorful, Belmont-y house

Off of SE Hawthorne

jwa walking…in snow

More snow, . . . → Read More: Winter! Snow! Portland! Pork Tenderloin!

Portland Farmer’s Market for 12/20 — Cancelled

No market this Saturday because of the STOOPID SNOW!!@!@

More info at . . . → Read More: Portland Farmer’s Market for 12/20 — Cancelled

Olive Oil Poached Halibut with Broccoli Rabe Pesto


This was such a great meal. Plus, it’s fish, olive oil and broccoli rabe so it’s even healthy!

Honestly, I was a little skeptical about: 1. poaching in olive oil and 2. the broccoli rabe not being bitter. But both issues were non-issues, actually. The fish was flaky and wonderful and the pesto was just delicious. I’ve made two batches of pesto so far — jwa likes to eat it on crackers.

Olive Oil Poached Halibut
Adapted from Gourmet Magazine — this is a halved version of the original recipe
2 (6-8 ounce) Halibut fillets
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp capers (preferably in salt), rinsed
1 lemon large lemons, thinly sliced crosswise
2 tbsp fresh flat-leaf parsley leaves or tarragon leaves (I used tarragon)
1 cup extra-virgin olive oil


Preheat oven to 250 degrees F. Pat the fish dry. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature.


Arrange half of lemon slices in 1 layer in a small baking dish and arrange fish fillets in a single layer over the lemon slices. Top with the capers, remaining lemon slices, and half the parsley or . . . → Read More: Olive Oil Poached Halibut with Broccoli Rabe Pesto