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

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The Very Green Meal (Featuring Risotto & Pea Puree)

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What is this? Another post? Holy crap, yes, it’s another post. This was another meal we had over the Memorial Day Weekend. It was a very green meal with green herb risotto and some (leftover) pea puree bruschetta. We even had matcha creme brulee for desert. See? very green!

The risotto was good, but I will confess to adding a tad more cheese that the original recipe called for — mainly a few tablespoons of herbed goat cheese and about twice as much Parmesan. That’s just how I roll.

herb risotto

The bruschetta . . . → Read More: The Very Green Meal (Featuring Risotto & Pea Puree)

Middle Eastern Lamb Burgers

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Memorial Day Weekend. Portland. Sunny. 70+ degrees. No rain. Really, no rain. What to do? Make lamb burgers!

Wow, these were good. Juicy and flavorful. The recipe is very easy to halve and make just two burgers (what I did). I found some kalamata ciabatta rolls at New Seasons which worked perfectly with these burgers.

Middle Eastern Lamb Burgers Adapted from a recipe in Everyday with Rachael Ray 1 1/2 pounds ground lamb 1/4 cup chopped cilantro (you could sub flat-leaf parsley) 1 tbsp ground coriander 1 tbsp ground cumin 1 tsp turmeric 3/4 tsp . . . → Read More: Middle Eastern Lamb Burgers

Vegetable Upside-Down Cake for Vegetarian Saturday

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This was part of our new vegetarian Saturday night schedule! We’ve actually followed this for about 2 months — uh, except last Saturday when we went to Country Cat after a movie and I had duck legs. Oops. But other than that, it’s been vegetarian Saturdays! Woo!

This was good. It’s from one of my most beloved cookbook’s ever — The Enchanted Broccoli Forest. It’s pretty easy to make too. The only slightly intimidating part is the flip. And you really don’t have to do that if you don’t want to. But, you should live a . . . → Read More: Vegetable Upside-Down Cake for Vegetarian Saturday

I'm Never Buying Apple Sauce Again — Rosemary-Scented Apple Sauce

apple sauce

So, I was planing on making banana bread tonight but then I realized I didn’t have any apple sauce (yes, I’m one of those people that replaces the oil or butter with apple sauce). But then, I thought — hey! why don’t I just make apple sauce?

I hunted around online a bit and combined a couple of recipes together. And then added a rosemary sprig to the mix.

This is the easiest thing ever. Maybe 10-15 minutes prep time and 30 minutes cooking time. You can also skip the rosemary and add a little . . . → Read More: I'm Never Buying Apple Sauce Again — Rosemary-Scented Apple Sauce

Ashland: May 2009

title Beet salad at the Peerless restaurant — with goat cheese, poblano peppers, pumpkin seeds, orange segments, micro greens and stuff like that

Where we stayed: Peerless Hotel Where we ate: Peerless Restaurant, Dragonfly Cafe & Gardens What we saw: Macbeth, Dead Man’s Cell Phone

Lodging: This was a quick, fun trip. Alas, it was supposed to be part of a much larger trip to California too, but that got postponed due to work issues (not mine). I haz a sad. Anyway, we did still go to Ashland but then drove back to Portland Monday instead of . . . → Read More: Ashland: May 2009