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FFwD: Bistrot Paul Bert Pepper Steak

bistrot paul bert pepper steak

Oh, what a luxurious French Fridays with Dorie! Red meat! Brandy! Cream! And all on a Thursday night too.

First things first, I was actually going to look for a cheaper cut of meat to use for this seeing that it was going to be a Thursday night meal and all that, but I happened to find filet mignon at Trader Joe’s (grass/vegetarian fed) for only $10. It was a small package of two 5 oz steaks and it was just perfect! So, filet mignon it was. Happy Thursday!

Here’s a link to everyone’s awesome and meaty posts!

Notes/Things I learned:
1. mmmmmm…red meat!
2. I only had tellicherry peppercorns, but they were excellent here. I put them in a plastic bag and bashed them with a meat tenderizer.
3. Three minutes on side one and four minutes on side two over high heat yielded lovely, slightly-on-the-rare-side, medium rare.
4. I chickened out with the flambe-ing. Just boiled the brandy. Maybe next time?
5. On the side we had sauteed broccolini and baked rosemary pommes frites (recipe below). Delicious meal!
6. The cream sauce, when it came into contact with some of the rosemary from my pommes frites, was AMAZING! Wow, . . . → Read More: FFwD: Bistrot Paul Bert Pepper Steak

Miso Glazed Cod and the Oregon Coast

Miso Glazed Cod

This is a recipe that is surprisingly good for how simple it is. Really. Make it and you will go, “Wow! I am so surprised. That was so simple.” It makes a great weeknight dinner and reheats well for lunch the next day. I’ll usually either halve the recipe below or if I know for sure I want leftovers for lunch, just go ahead and make a full recipe with all six fillets.

I’m also a big fan of this recipe because I have only recently (within the last couple of years) discovered how wonderful miso is. I have a refrigerator with 3 tubs of miso in it right now: blond miso (which I used for this), red miso and barley miso. Miso, miso, miso!

Miso Glazed Cod
Adapted from a recipe by Ellie Krieger
6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or white miso
1/4 cup dark brown sugar
1 tsp toasted sesame oil
2 tbsp mirin (Japanese cooking wine)
Cooked brown rice, assorted sauteed vegetables
Toasted sesame seeds and scallions, for garnish

Preheat the broiler, then rinse fish fillets and pat dry with paper towels. In a small bowl, combine the miso, brown sugar, sesame oil and . . . → Read More: Miso Glazed Cod and the Oregon Coast

FFwD: Mustard Batons

Mustard Batons

French Fridays with Dorie again. So, here’s what I made last week — yeah, I have to pay closer attention to the schedule! But regardless, these were delicious!

Things I learned/notes:

1. Super easy to make a half recipe here.
2. I used a mix of mustards — a stone ground one and a double dijon.
3. I also used a mix of poppy seeds on some and sesame seeds on the others. I liked both but I kind of loved the sesame seeds.
4. Next time I must try this with olive tapenade. And maybe some Parmesan cheese. Ohhh, or roasted garlic. Okay, lots of options here! I know what I’d doing with that other sheet of puff pastry in the freezer.
5. These are almost embarrassingly easy for how wonderful they are!

Here’s a link to all the Mustard Baton posts! And below, my pictures.

Mustard Batons
Mustards.

Mustard Batons
Puff pastry rolled out, mustard applied.

Mustard Batons
Sliced (I used a pizza cutter), egg washed, and seeds applied.

Mustard Batons
Fresh from . . . → Read More: FFwD: Mustard Batons

Weekend Browned Butter Brownies

Browned Butter Brownies

What’s better than fudgey, chocolately, crinkley-topped, walnut-filled brownies? Brownies made with browned butter so they are even nuttier and tastier.

These are good for a weekend because you have two whole days to eat a lot of them before you decide you really should take them into work Monday, so you don’t eat them all.

Or something like that…

Browned Butter Brownies with Walnuts
From Bon App├ętit Magazine
Nonstick vegetable oil spray
10 tbsp (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces

brownies

Position rack in bottom third of oven; preheat to 325 degrees F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

brownies

Melt butter in medium saucepan over medium heat.

brownies

Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.

brownies

Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to . . . → Read More: Weekend Browned Butter Brownies

Culinary Tea: Seared Tuna with Tea Spice Crust

Seared Tuna with Tea Spice Crust

This recipe is from my newest cookbook acquisition, Culinary Tea by Cynthia Gold and Lise Stern. It’s basically a whole cookbook full of recipes that use tea. Delightful! I really love the idea of using tea as a seasoning or ingredient in recipes and this book does not disappoint at all. This is the first recipe I’ve made out of the book and I loved it. I found some beautiful wild Pacific Albacore Tuna at the Zupans on Belmont that worked just perfectly here.

Seared Tuna with Tea Spice Crust

I have to say, I’m always surprised at how well tuna and cinnamon seem to got together. It’s a combination that seems so very, very wrong on paper but in reality it just really works. In fact, all of the tea spice crust just blends together so well with the tuna here. I also loved how the sliced tuna looked almost like sushi, with the dark, spicy crust that seemed to resemble nori. Very, very pretty.

Anyway, it may seem like there’s a lot of ingredients here (and there are) but it’s really worth it. For a lighter dinner just the . . . → Read More: Culinary Tea: Seared Tuna with Tea Spice Crust