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


Awesome Onion Goggles

Chicken with Warm Green Olive and Shallot Vinaigrette

Chicken with green olives

I am always looking for something quick and relatively tasty that I can whip up after work for either dinner that night, or to have for lunches the next day. This was a lunch-the-next-day dish and it worked really great for that.

This is a good amount for two people. Double it up if you want more than that. It’s great with whole wheat (or regular) couscous on the side.

Chicken with Warm Green Olive and Shallot Vinaigrette
Adapted from a recipe in Bon Appétit
2 tbsp extra-virgin olive oil, divided
1/2 to 3/4 lb chicken breast(s), sliced into strips (If you’re lucky, this will just be one huge chicken breast…this is how it worked out for me)
1 medium shallot, diced
2 garlic cloves, minced
1/4 cup halved pitted green olives, chopped
small handful golden raisins
1 tbsp balsamic vinegar
1/4 cup chopped fresh Italian parsley
1/2 tsp finely grated lemon peel (about 1/2 a lemon)

Chicken with green olives

Heat 1/2 tablespoon oil in extra-large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper.

Chicken with green olives

Add chicken; brown until cooked through, 3 to 4 minutes per side. Transfer to plate; tent . . . → Read More: Chicken with Warm Green Olive and Shallot Vinaigrette

Be My Valentine: Porcini-Crusted Filet Mignon with Fresh Herb Butter

porcini filet

This was an easy and delicious Valentine’s Day dinner. I made the herb butter the day before (as well as grinding up the dried porcinis then) and the rest jwa and I made together last night. Teamwork!

I was surprised at how much I loved the kale. I’ve always cooked kale but this was a great way to eat it raw. I plan on making this salad a lot more this Winter.

And the beef. What is there to say about filet mignon with a nice, herbed pat of butter on top? Besides, “mmmmmmmmmmmmmm…” And of course, “Thank you cow, you were delicious!”

Porcini-Crusted Filet Mignon with Fresh Herb Butter
Adapted from Bon Appétit Magazine
3 tbsp butter
1 tbsp chopped fresh chives
1/2 tbsp chopped fresh tarragon
1 small garlic clove, pressed
about half of a .5 oz package dried porcini mushrooms
2 1-inch-ish-thick filet mignon steaks
1 tbsp olive oil
Kosher salt & freshly ground pepper

porcini filet

Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper.

porcini filet

Roll up in plastic wrap and refrigerate for a couple of hours to a day.

porcini filet

Process dried . . . → Read More: Be My Valentine: Porcini-Crusted Filet Mignon with Fresh Herb Butter

FFwD: Orange Almond Tart

Almond Orange Tart

Well, it’s (almost) Friday again. Let’s go to France with French Fridays with Dorie!

This week was the Orange Almond Tart, which to my delight, I had practically everything I needed to make it already at home. A couple of months ago, I picked up a bag of Almond Meal at Trader Joe’s and hadn’t even opened it yet. Perfect! I also had a ball of Dorie’s ‘Good For Almost Anything’ Pie Dough in the freezer. Now, I know the original recipe called for the Sweet Tart Dough in Around My French Table, but I figured the pie dough would work just fine (it did). All I had to do was defrost it the day before.

Verdict: This was delicious! I was going to bring some into work Friday, but after tasting it I changed my mind. Plus, it is a little messy to slice, so it is all for jwa and I this weekend! Hooray!

Anyway, things I learned/did while making this recipe:

1. Almond Meal from Trader Joe’s. I just used that for the Almond Flour..was I supposed to do anything special with it? I assumed I could just substitute.
2. I was about 2 tablespoons shy of . . . → Read More: FFwD: Orange Almond Tart

Marinated Eggplant and Zucchini with Capers and Mint & Crisp Rosemary Flatbread

Marinated Eggplant and Zucchini w/ Capers and Rosemary Flatbread

Yes, I am still on a Mediterranean kick. This is a great side dish or appetizer-ish snack. Even a tapas, if you will. I added the zucchini to the original eggplant only dish and I liked it a lot. Personally, I do enjoy eggplant but I enjoy it even more when it has a co-star.

The flatbread was really fun to make. I used my pizza stone and it crisped up very nicely. I think I’ll be making the flatbread again. I am even thinking of rolling the dough out and then cutting it into little cracker shapes and just…well, making crackers.

Both of these recipes were in the now-defunct Gourmet Magazine. Thankfully, they were still on Epicurious.com! Hooray!

Marinated Eggplant and Zucchini with Capers and Mint
Adapted from a recipe in Gourmet Magazine
1 small eggplant, cut into 1/4-inch-thick rounds
1 medium zucchini, cut into 1/4-inch-thick rounds
5 tbsp extra-virgin olive oil, divided
2 tbsp red-wine vinegar
2 tbsp chopped mint
2 tbsp small capers, rinsed

Marinated Eggplant and Zucchini w/ Capers and Rosemary Flatbread
I peeled my eggplant, but you don’t have to…

Preheat broiler or heat up a grill pan. Arrange eggplant and . . . → Read More: Marinated Eggplant and Zucchini with Capers and Mint & Crisp Rosemary Flatbread

Greek Macaroni and Cheese

Greek Mac & Cheese

Okay, wow, so first off, this is the first recipe that I have ever made with LESS cheese than the original recipe called for. Well played, Saveur Magazine. I have never been out-cheesed on a recipe before! You, sirs and madams, are magnificent cheese bastards.

The recipe called for 12 oz. — 4 cups grated cheese (I ended up using about 9 oz, or 3.25 cups) and I decreased the feta from 1 3/4 cup to about 1/2 cup. And it was plenty cheesy and rich, believe you me. Aside from all that, I’d like to comment that the dill here is delicious! In fact, I think this is my favorite mac and cheese recipe ever…jwa agrees and called it his favorite too.

Now typically, when I make macaroni and cheese, I use low-fat milk for the béchamel sauce. My thought is that it’s already going to be super rich from the cheese and butter, I can save some fat and calories by using 2%, if not 1% milk. Yay me. That maneuver worked well here.

On the side, we had a giant Greek salad with tomatoes, cucumber, roasted red and orange bell peppers, red onion, . . . → Read More: Greek Macaroni and Cheese