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


Awesome Onion Goggles

Marinated Salmon with Moroccan Chickpea Salad


Here’s a recipe that I remember making multiple times last Summer. Why didn’t I blog about it sooner? Who knows, but here it is now. I made this last week and instantly remembered why I made it so much last year. It’s really good. I love the salad. But, keep in mind, imho, the salad is best the day you make it because of the torn up, toasted pita. So try to eat it all the day you make it or at least eat all the pita pieces before you save it.

The original recipe called for sturgeon but I substituted salmon. Use what you have. I imagine the spices and flavors here would be good with most fish and probably even chicken.

I have no idea why I didn’t take any photos of the salmon cooking. I used my grill pan.

Marinated Salmon with Moroccan Chickpea Salad
From Bon App├ętit magazine
1/2 tbsp fennel seeds
1 tsp coarsely chopped fresh rosemary
1/2 tsp cumin seeds
1/4 tsp dried crushed red pepper
1/2 tsp whole peppercorns
1/2 cup coarsely chopped fresh parsley leaves
1/2 cup coarsely chopped fresh cilantro leaves
1 tbsp chopped fresh mint
3 tbsp fresh lemon juice
2 garlic cloves, chopped
1/2 cup olive oil

1 tbsp olive oil
2 (6- to . . . → Read More: Marinated Salmon with Moroccan Chickpea Salad

Italian Bread with Sesame Seeds

Italian Bread

Here’s another breadmaking experiment that turned out pretty well! I’ve heard that King Arthur AP Flour has a bit more of a Bread Flour quality to it than other brands of AP flour, so since I was using Trader Joe’s AP flour, I added about a 1/2 cup bread flour to the dough flour. That’s just swapped out for the AP flour, not in addition to. It seemed to work well.

Let’s see, the original recipe did not use weight measurements, but cup measurements. I know it’s easy enough to figure out the weight and do it that way, but I was too lazy and just followed the recipe. When I made the dough, though, I held back about a 1/2 cup of the AP flour and just added as needed (or kneaded! ha!. I think I used a bit of the reserved flour but not all. That will also probably depend on your weather (humidity) and whatnot.

The recipe below is the original, but my comments are in italics!

Italian Bread 101
Recipe from the King Arthur Flour Web site

Overnight Starter
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 cup lukewarm water
1/8 teaspoon instant yeast

2 teaspoons instant yeast
2/3 cup water
2 . . . → Read More: Italian Bread with Sesame Seeds

Comune Accanto for Brunch


2838 SE Belmont St.
Portland, OR 97214
(503) 235-4900

We finally tried Accanto for brunch Sunday and wow, we both really enjoyed it. It’s the place on the corner of 28th & Belmont, right next to the new Genoa. Actually, Accanto is to Genoa, like Cafe Castagna is to Castagna, I believe. Anyway, I love the curly fennel painting in their sign. That’s some points right there. I called before we left to walk there to see if there was a wait (there was not). I’ve learned my lesson from the not-calling-Slappy-Cakes-first-gate of a couple of months ago.


When we got there we got a table right in the front window and ordered drinks.


I got an Apricot Mimosa (Prosecco, Amaretto, apricot puree) and jwa ordered a Belmont Bloody Mary (Pepper infused Monopolowa, Spicy thymetomato juice). They were very good!


The view out on Belmont Street.


A latte, nice and strong. Plus, I just like taking pictures of coffee.


My meal: Poached eggs over creamy polenta with garlicky braised greens. So good! I loved the polenta (big surprise there) and the greens were also very . . . → Read More: Comune Accanto for Brunch

Side Dishes! Side Dishes! Cracked Potatoes & Asparagus with Horseradish Butter

potato & asparagus

These two dishes were the rest of that really good mahi mahi meal in the last post. I had seen the cracked potatoes a couple of years ago and always meant to try them but then promptly forgot about it. Glad it didn’t stay forgotten — so good! For four people the original recipe called for 12 yukon gold potatoes and double the oil/herbs listed below. I used about 16 tiny, tiny fingerling potatoes and it worked well for two people, but then we love potatoes with garlic and rosemary.

The asparagus was also delicious! I would never have thought to partner it with horseradish but wow, well played horseradish. Well played. (Is that too 2008?) Anyway, these were both very good. Make them! And then buy some earrings soon (see below)…

Cracked Potatoes with Rosemary & Garlic
Recipe adapted from one by Amy Finley — written below, serves 2
6 small-medium Yukon potatoes or (I used 16 tiny fingerling potatoes)
1/4 cup olive oil
1 sprig fresh thyme or rosemary, plus 1 tsp chopped fresh thyme or rosemary leaves
Coarse salt and freshly cracked black pepper
2 cloves garlic, sliced
Special Equipment: a rolling pin or heavy pan

Using the rolling pin or a . . . → Read More: Side Dishes! Side Dishes! Cracked Potatoes & Asparagus with Horseradish Butter

Mahi Mahi with Parmesan Almond Crust


This was a surprise. I was not expecting it to be anything other than a way to use up some frozen mahi mahi from Trader Joe’s (the kind that’s frozen, in the marinade). But, hey, this was delicious! The yogurt gave it a nice tanginess and the almonds and parmesan are a wonderful combination. Plus, anytime you can spend about $6 on fish and make a great dinner, it’s a win!

Since I did use the marinated mahi mahi, I just rinsed each piece of fish under cold water and removed any marinade. So, then I felt free to salt and pepper myself. Not a lot of salt just a sprinkle on the fish, then a pinch in the almond-parmesan coating.

I also just coated the top of the fish, as I wasn’t convinced the bottom would be un-soggy (even with the rack-on-top-of-the-baking-sheet method). Next time I may try to coat all of the fish and see what happens, but just coating the top worked well and was quite flavorful.

Mahi Mahi with Parmesan Almond Crust
Adapted from a recipe by Ellie Krieger
1/3 cup 2% plain yogurt (I used Greek style)
1 large egg white
1 tbsp Dijon mustard
1/4 cup panko breadcrumbs
2 tbsp parmesan . . . → Read More: Mahi Mahi with Parmesan Almond Crust