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


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Pea, Herb and Parmesan Crackers

Pea Crackers

I am becoming quite the experimenter with the strange and wonderful flours I’ve come across lately. This time – green pea flour. Yes, it’s just ground peas. Yes, it’s green. I was so intrigued when I first saw it that I knew I just had to do something with it. Crackers were the first thing I thought of, although I’ve since found myself wondering about making a savory tart shell with a little of the pea flour. That’s probably next. But for now, it’s crackers!

And yeah, if you don’t have green pea flour you could totally just use 1 1/4 cups AP flour. They would just be Parmesan Herb Crackers then and sadly, not green.

Pea, Herb and Parmesan Crackers
Adapted from a recipe by Ina Garten
1 stick unsalted butter, slightly softened
1/3 cup grated Parmesan cheese
1 cup all-purpose flour
1/4 cup pea flour
1/4 tsp kosher salt
1 tsp chopped fresh thyme leaves
1/4 tsp dried mint
1/4 tsp dried basil
1/2 tsp freshly ground black pepper
2-3 tbsp fat free milk or water

Pea Crackers

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, pea and AP flours, salt, . . . → Read More: Pea, Herb and Parmesan Crackers

Mango, Mango, Mango! Grilled Chile-Lime Arctic Char with Mango Slaw


So this is kind of amusing — a couple of weeks ago I was contacted by the National Mango Board about being one of three four “celebrity” judges for Mango Taste-Off featuring Bo Kwon of Koi Fusion and Addy Bittner of Addy’s Sandwich Bar. It was June 17 at D-Street Noshery — conveniently located five blocks from my house. Well, alright then!

Here are some photos of the event.

Bowl of mangoes at the judges table — wow, the iphone4 takes great pictures!

Addy’s Sandwich — Shredded Beef Brisket, Fresh Mozzarella and Mango/Pickled Red Onions on a Little T’s Baguette. (Photo from the National Mango Board).

Bo’s Korean Halibut Tacos with Mango Pico de Gallo and Mango Salsa — the winner! But it was really close. They were both delicious!

The judges — I am on the end with my sunglasses atop my head. Eating tacos is serious bizness!!!#@!! (Photo from the National Mango Board)

At the end of the day, I walked home with a lovely green bag filled to the brim with mangoes and an orange paring knife. This is what we had . . . → Read More: Mango, Mango, Mango! Grilled Chile-Lime Arctic Char with Mango Slaw


Photo taken May, 2011.

When I started grad school I had one cat — Chelsea. One day I went to the pet store to buy cat food for her and they had some kittens in a room with a large glass window, so that the cuteness could be observed fully. There was one little gray and white kitty lying on his back in the middle of the floor. He turned to look at me and I saw his big green eyes and his nose. His nose! So cute — it looked like it was lined with black, almost drawn on.

That day I came home with not just cat food but also another cat. Chelsea was not amused.

Spencer T. Kitten
July 1993 – June 19, 2011

Distinguished gentleman cat. Lover of laying on a sunny windowsill and eating carpet fuzz. Chaser of flashlight beams. Champion shredder of toilet paper. He was loved very much by Michelle and James. We miss you, little boy kitty.

Sleeping on the couch by a sunny window.

Zucchini size model.

Big eyed kitteh seeking attention.

Pondering crepe snacks . . . → Read More: Spencer

FFwD: Roasted Rhubarb

Roasted Rhubarb

Oh, hello Friday! It’s time for another French Fridays with Dorie. This week it’s Roasted Rhubarb. Super simple, but very delicious. We had ours on the side of a lemon curd tart (previous blog post).


1. I used a California lemon for my lemon zest!
2. I added some thyme leaves to the rhubarb because…um, why not!?
3. It was very good. Maybe next time we’ll have it warm from the oven over ice cream.
4. I am really enjoying The Book of Mormon cast recording.

See everyone’s posts here. And okay, picture time!

Roasted Rhubarb
Chopped rhubarb and lemon zest.

Roasted Rhubarb
Tossed with sugar and thyme leaves.

Roasted Rhubarb
After initial baking, foiled removed.

Roasted Rhubarb
On the side of lemon curd . . . → Read More: FFwD: Roasted Rhubarb

French Lemon Curd and Olive Oil Tart

Lemon Curd and Olive Oil Tart

We recently ventured down to California for a birthday celebration and ended up coming home with a bag of lemons from jwa’s aunt (from a tree in her yard, not just from a grocery store or anything!) These are really beautiful, bright yellow lemons that I couldn’t wait to use.

So, here’s something that I did with three of them this past weekend. I have about five left that I am contemplating just using for lemon drops, but I should probably try to find more non-drink recipes to try. Expect at least another lemon recipe here soon.

This one incorporates olive oil into the lemon curd and almonds in the crust. If you make your own crust (which I normally do, but didn’t here), add ground almonds into the dough. The original recipe for the tart shell is at epicurious.com. Or you can just use your favorite tart/pie dough recipe. If you want to use a store bought crust, press slivered almonds into the crust before you bake it. I also incorporated thyme sprigs and flowers into a decoration here, mainly because we have a big pot of thyme growing on the front . . . → Read More: French Lemon Curd and Olive Oil Tart