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


Awesome Onion Goggles

Wondering What to Grill Today? How About Herbed Lamb Burgers!

Herbed Lamb Burger

These were truly epic lamb burgers. A few factors that made them so good — the lamb was very local. I got it a couple of weeks ago (frozen!) at the Flying Fish Company, which is conveniently located about five blocks from our house on the weekend. Yeah, I know it’s lamb and not fish but if you stop by there you’ll find they have all manner of delicious and local things in the freezer that you can buy.

The lamb was from Hawley Lamb Ranch in Cottage Grove, OR. They don’t seem to have a website, but wow, was this great lamb! I will definitely be getting more soon!

Another awesome thing about these burgers is the cheese I used. It is leftover roadtrip cheese from Beehive Cheese, just outside of Ogden, UT and was local while we got it. My burger had Barely Buzzed while jwa chose some Habanero for his burger. If you ever find yourself driving around Uintah, UT looking for Beehive Cheese, here’s a helpful tip — turn by the Best Western.

Finally, in a total overachiever move, I made the buns we used here. Hooray!

Herbed Lamb Burgers with Balsamic . . . → Read More: Wondering What to Grill Today? How About Herbed Lamb Burgers!

Cornflake-Crusted Halibut (or Salmon) with Chile-Cilantro Aioli

cornflake crusted fish

Hello! Yes, I am back from hiatus, otherwise known as Big-Spring-SW Roadtrip! So, come back blog traffic, come back… Um, hello?

Yes, well, anyway. The other day I was leafing through an old Cooking Light magazine (from 2007, I think) and I came across this recipe. I was intrigued. Cornflakes…on fish? Sure! Why not. I am a big believer in crusting stuff with stuff. And hey, this was really good! I’ll also quote the twitter here — @genoapdx — “looks like Halibut is not just for breakfast anymore!!” Indeed.

Using salmon here is also pretty tasty. I made that just three days later using the same preparation. Why not? That box of cornflakes is not going to eat itself. The only difference in making each fish variety, was that my salmon was not skinned, so I just coated the fleshy side and crisped up the skin in the hot pan. I think I liked the halibut a bit better, but both made a great, relatively quick meal.

I forgot to take many pictures of the halibut version, so the images are mostly with the salmon. Again, the only differences being that the halibut was skinless and coated . . . → Read More: Cornflake-Crusted Halibut (or Salmon) with Chile-Cilantro Aioli

Lemon Ricotta Pancakes with Blueberries & Toasted Walnuts

Lemon Ricotta Pancakes

Ah, Oregon! Where it’s pancake weather until at least mid-June! This was a very nice brunch after our return from vacation and it was honestly very awesome to cook in my own kitchen again. Sigh. I missed you kitchen!

These pancakes are very light and flavorful, with just a hint of nutmeg and a good, lemony flavor. This recipe will make 2-3 servings (okay, maybe one serving if you really like pancakes).

They also go really well with mimosas. I’m just saying.

Lemon Ricotta Pancakes with Blueberries & Toasted Walnuts
Adapted from a recipe by Bobby Flay
3/4 cup AP flour
1 tbsp baking powder
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp granulated sugar
1 cup ricotta cheese
2 eggs
2/3 cup fat free or low fat milk
1 lemon, zested and juiced
Butter, for pan or griddle
1/2 pint fresh blueberries, washed
1/4 cup toasted walnuts, broken up into pieces
Maple Syrup

Preheat a nonstick griddle or large skillet.

Lemon Ricotta Pancakes

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.

Lemon Ricotta Pancakes

Add the flour mixture into the wet ingredients and mix with a . . . → Read More: Lemon Ricotta Pancakes with Blueberries & Toasted Walnuts

Really Late FFwD: Bacon, Mushroom & Spinach Quiche


Oh, this French Fridays with Dorie is so late! I knew we would be on vacation when it was due but my plan was to post about it while on vacation. Yeah…didn’t do that. So here it is, 2 weeks later. I guess better late than never?

A link to everyone’s quiches. And here are my notes below:

1. I made the tart crust as written in the book, but I subbed 1 tbsp of the flour for 1 tbsp parmesan cheese.
2. I added sauteed mushrooms to my quiche, so good!
3. Oh yeah, this was funny. I didn’t have quite enough cream for the quiche so I used marscapone cheese for the missing amount of cream (I think it was about half). Hey…I was cleaning out my fridge before vacation ;-)
4. This was delicious! We had ot for brunch the day before we left for our road trip.
5. Roadtrip was from Portland, OR to Moab, UT (Arches National Park), Flagstaff, AZ (where I used to live), Bryce Canyon National Park and then home. There are some pictures posted below if interested.
6. The quiche is good with a mimosa (or two).


. . . → Read More: Really Late FFwD: Bacon, Mushroom & Spinach Quiche

FFwD: Tourteau de Chevre

tourteau de chevre

Short and sweet today, because I am tired. French Fridays with Dorie: Goat cheese cheesecake edition. Delicious! Go!

1. I was the lazy this week and used store bought crust. Oh, the shame!
2. But to make up for that, over half the chevre I used was homemade! In that mound, I layered in dried lavender and orange zest so my tart had those flavors too.
3. Berries on top were delicious!
4. I hope it freezes okay, because half of mine is now sitting in the freezer.
5. My springform pan is about 6 inches, so I kinda of 2/3rd-ed the recipe. Seemed to work fine!
6. I couldn’t decide between vanilla or brandy so I added a smidge of both.
7. I really liked this. Next time, I may try to make it just a bit sweeter or serve with more fruit.

Check out everyone’s posts here. Okay, on with the process pictures of this recipe.

tourteau de chevre
About 4 oz homemade chevre, and 2 oz store bought.

tourteau de chevre
Separated eggs are separated.

tourteau de chevre
Egg white mountain.

tourteau de chevre
Incorporating egg whites into chevre, yolks and sugar.

. . . → Read More: FFwD: Tourteau de Chevre