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


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FFwD: Lemongrass Braised Pork

Lemongrass Braised Pork

Here it is, another French Fridays with Dorie (just fyi – site is down until Sunday) post. I’ve been looking forward to making this for awhile now and I after I’ve made it and had it for dinner, I have to admit, this has probably been my least favorite FFwD recipe. Now, the bar is pretty high of course, so it wasn’t a total failure or anything, just not my favorite. My husband liked it a lot though.

Since it’s also for lunch tomorrow, I’m thinking the flavors will come together even more overnight. Who knows, I may love it tomorrow!

1. I added 4 garlic cloves, about 1/2 tsp ground cumin, and sweet potatoes.
2. I poured all the fat out of my pan and then deglazed with white wine. I poured that liquid into my pan with the 1.5 cups of water.
3. I crushed up my cardamom seeds a bit.
4. I tossed my carrots and onion, after sauteing briefly, into the pork to braise in the oven. I did cook my sweet potatoes separately and add those at the end.
5. I also added a splash of fish sauce at the end, along with the honey.
6. . . . → Read More: FFwD: Lemongrass Braised Pork

Cherry Amaretto Popsicles

Cherry Amaretto Popsicles

The other week I picked up some sweet cherries from the Montavilla Farmers Market and I wasn’t quite sure what to do with them. Then, as luck would have it, I remembered I had just re-found my popsicle molds (they were in a cabinet, way in back, up-up-way-up above the refrigerator). Seeing that it is Summer, I put the two together and wound up with this delicious treat.

Cherry Amaretto Popsicles
A mountain of cherries at Montavilla Market.

You could also probably use honey instead of the granulated sugar here. I would have tried that but I really didn’t want the flavor to compete with the amaretto and the cherries.

Cherry Amaretto Yogurt Popsicles
2 cups low fat yogurt
1/3 cup granulated sugar (or to taste)
2 1/2 tbsp amaretto liqueur
1/4 tsp vanilla extract
pinch of salt
about 12 -15 sweet cherries, pitted and quartered (or to taste, you could certainly use a few more)

Cherry Amaretto Popsicles

Whisk the sugar, amaretto and vanilla into the yogurt. Add the pitted, quartered cherries and pinch of salt. Stir to combine. You could also puree the cherries into the yogurt mixture, but I liked the way the chunks of . . . → Read More: Cherry Amaretto Popsicles

Delivered Dish: Trebol

Delivered Dish: Trebol

The other night we (I) didn’t really feel like cooking so we did something we hadn’t for a while — we ordered in using Delivered Dish and got some food from Trebol in North Portland.

It seems when Delivered Dish first starting delivering in Portland, it seems like we called an order in at least every couple of months but then we sort of forgot about it. I’m not sure why, we always had good service and we thoroughly enjoyed our every-so-often Indian food fix brought directly to our house.

Anyway, we opted to order through them recently and it was nice to be able to order online now. Before, it was phone only. It was also nice that as I added things to the order area, I saw exactly what I was spending. It’s really easy to get carried away when ordering tasty food. Especially Mexican food, where I tend to want to order one of everything. Oh and also, it looks like Delivered Dish is in Denver and San Diego now. Funny, because I have actually mentioned that to friend in Denver before.

But back to Portland — It took about 45 minutes on . . . → Read More: Delivered Dish: Trebol

FFwD: Salmon en Papillote

Salmon en Papillote

I loved this week’s French Fridays with Dorie, but in truth fish en Papillote is something I’ve made many times before. It’s such an easy, healthy way to make salmon or halibut or almost any kind of fish. I think I first saw it in a cookbook a few years ago, using the paper parchment heart method for cooking. That’s what I used below just because I’m used to doing that.

Okay, here are my notes from this week’s FFwD:

1. I switched it up a bit and did a Mediterranean theme with some spinach leaves down first, then the fish, diced red onion, chopped garlic tops, kalamata olives, lemon slices, feta, dried dill and dried oregano (I would have used fresh herbs but I didn’t have any on hand). Plus a squirt of lemon juice, a lemon slice or two, and a drizzle of olive oil.
2. I had parchment paper so I used that. I folded a piece in half and cut out a heart shape. Then repeated. I placed all the ingredients for a packet to one side of the fold, closed it over and then folded around to seal.
3. My chinook salmon fillets were . . . → Read More: FFwD: Salmon en Papillote

Epic Marinated & Grilled Pork Tenderloin

pork tenderloin

I. This is some really good pork tenderloin. You definitely need to grill some this Summer. Just pick a day and do it, you won’t be sorry.

II. I started volunteering at the Montavilla Farmers Market taking photos and it’s so fun. I’m posting my pics on flickr, both in sets and also, adding the best ones to the Montavilla Farmers Market group.

III. You should enter the Bob’s Red Mill Spar for the Spurtle (oatmeal!) contest. The details are below.

But first, let’s get back to the pork. A pork tenderloin is the perfect thing to grill in my opinion, because it’s on there just long enough to make the 30+ minutes you waited on the coals seem worth it. After 15 or so minutes you are rewarded with delicious, juicy, tender pork. Hooray!

Epic Marinated & Grilled Pork Tenderloin
Will feed 2-3, more people? Get more tenderloins & double the sauce. Recipe adapted from Charlie Palmer on Sara’s Secrets
1 pork tenderloin
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup honey
2 tbsp rice wine vinegar
2 tbsp vegetable oil
1 tbsp fresh orange juice
1 tbsp minced fresh rosemary
1 tbsp minced shallots
1/2 tsp minced fresh ginger

Trim the tenderloin of all fat and silverskin. . . . → Read More: Epic Marinated & Grilled Pork Tenderloin