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 and I tried one (two. okay, four.). Oh my god, I loved the cheese! It’s kind of sharp and mild all at the same time. Kind of like if Gouda and Parmesan had a tasty, delicious love child.
The texture is a little hard, with a little crystallization like you can get on Parmesan, but the interior yields nicely to a knife. . . . → Read More: La Fête du Fromage: Robusto!
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 skip it, but it was fun to try and come up with a replacement for the lychee glaze. Doesn’t even need it though, imho.
There are a lot of steps, but stuff is do-able ahead of time. You could easily make the glaze and the miso broth earlier in the day or even a day before.
Halibut with Carrot-Shiitake-Miso Broth & Udon Noodles
1/2 cup guava juice
1 tbsp jalapeno jello ha! . . . → Read More: Halibut with Carrot-Shiitake-Miso Broth & Udon Noodles
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. After perusing the menu for a few minutes, we had a plan. To start, I had the Arugula Salad with Israeli Couscous, Currants, Pepitas, Cherry Tomatoes and Tarragon Aioli. It was very good!
For his first course, jwa decided to have a tasting of both the White Corn Soup with Truffle Oil and the Heirloom Tomato Salad . . . → Read More: Nehalem River Inn (and the River)