By mlb, on September 14th, 2009%
It was Fall here in Portland…for about a weekend. Really! It was cold and we had a high of only 60 degrees F and quite honestly I loved it. Now, we are back to the sunny and the 80′s nonsense but when it was nice and Fall-like, I made this soup. It was delicious!
Instead of kielbasa, I used that age-old tradition of going through the freezer, seeing what was in there, and using that. It was sweet Italian sausage (2) and some chorizo (1) the uncooked kind, so I thawed it all and browned that up first. You can also use cooked kielbasa (what the original recipe called for) or even Spanish chorizo. I am thinking about giving that a try next time.
Let’s see, I also added some . . . → Read More: Hello Fall: Green Lentil & Sausage Soup
By mlb, on September 13th, 2009%
A blog I love and have just recently discovered, Chez Loulou, hosts a wonderful event called “La Fête du Fromage” and I am super happy to participate in this one. This is the ninth one and although I didn’t post in the eight previous ones, I was certainly there in spirit. At least I hope I am participating in this one, as posts are due today and I have no idea how the Portland to France time difference thing is going to play out. *fingers crossed*
Anyway, the cheese I chose is Robusto, which is one of my most favorite cheeses ever. It was a happy accident — I was walking around the Whole Foods by work about a year ago and they had some Robusto pieces out to sample . . . → Read More: La Fête du Fromage: Robusto!
By mlb, on September 7th, 2009%
Okay, this is where I try to reverse-engineer a meal from out at a restaurant. How did I do? Pretty well! This is from wonderful meal that we had at the Aquarius restaurant in Santa Cruz last month, with jwa’s parents.
That amazingly tasty dish: California white bass with udon noodles, lychee glaze and miso-truffle broth. So, yeah, mine was similiar, but a little different. Swapped bass for halibut, guava for lychee, no truffles in broth and added veggies! I basically used the flavorings for the broth that I’ve used before making a miso soup (ginger, garlic, soy sauce, mirin). It worked well here.
Oh, I loved this. I want to make it again. I’d say the glaze is probably optional, and when I make it again, I might just . . . → Read More: Halibut with Carrot-Shiitake-Miso Broth & Udon Noodles
By mlb, on September 4th, 2009%
This is the time of year, before the HUGE fall cooking season, when I’m always in a bit of a posting slump. This means it’s a perfect time to post pictures of a meal out!
Nehalam River Inn
34910 Highway 53
Nehalem, OR 97131
We finally (finally!) went to the Nehalem River Inn for dinner. The occasion? To celebrate jwa’s 38th birthday! We had a very nice meal and, although we didn’t stay there (they had a 2-night minimum, even on a Sunday night), we found a very nice room at the Wheeler on the Bay Lodge & Marina which was about a mile away.
The Garden Room at the Lodge
But first, back to the food.
We got there a few minutes early for our reservation (we were hungry!) but got seated right away. . . . → Read More: Nehalem River Inn (and the River)
