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Awesome Onion Goggles

FFwD: Cheese-Topped Onion Soup

cheese-topped onion soup

French Fridays with Dorie this week, er, yesterday was for a French Onion type of soup. I have made a variation of this before, but I was very curious as to how it would work with chicken broth (I used beef broth before). And, in fact, this time I used “No-Chicken Broth”, so it was actually vegetarian.

Notes:

1. I halved the recipe (yes, even the cheese).
2. My onions could have probably used a bit more time but I made this for a Wednesday night dinner and, well, I was just too hungry. I let the onions brown for about 40 minutes and then let the soup simmer for about 15. Yes, I cut a few corners. And yet, I ended up with a soup that was very deep in flavor and quite delicious!
3. I added a couple of thyme sprigs to the soup, while the onions were cooking.
4. My croutons were made out of toasted, sprouted wheat bread. Because yes, when making cheesy soup, it’s important to use healthy bread.(!!)

Okay, here are my pictures and a link to all the yummy posts.

cheese-topped onion soup
Onions, after about 10 minutes of cooking.

. . . → Read More: FFwD: Cheese-Topped Onion Soup

FFwD: Mussels (and Shrimp) and Chorizo with Pasta

Mussels & Chorizo

This week’s French Fridays with Dorie involved mussels, which I am not always a huge fan of (although the mussels at Place Pigalle in Seattle are unbelievably delicious), but generally, aside from those, I can take or leave mussels. That being the case, I used about 1/2 pound mussels and a 1/2 pound shrimp for this dish. I also used real Spanish chorizo, which, much like bacon, makes everything awesome.

We had this with the pasta (multi-grain linguine) and it was a pretty good meal!

That’s about it. Here’s a link to everyone’s posts and below are my pictures.

Mussels & Chorizo
Mmmmmmm…chorizo!

Mussels & Chorizo
I crisped up the chorizo briefly, before adding it into the tomatoes.

Mussels & Chorizo
The tomatoes here were form our garden last Summer. I had roasted and froze them. So good!

Mussels & Chorizo
All put together and ready to eat.

***

Oh, and you know when you have way too much time on your hands, and you see a dumb thing on teh internets and you get home and you’re all like, “Hey! I have bread. And a Cat!” Yeah, that.

. . . → Read More: FFwD: Mussels (and Shrimp) and Chorizo with Pasta

Ike’s Vietnamese Fish Sauce Wings (a la pok pok)

Ike's Fish Sauce Wings

Now this was a true kitchen experiment. I really had no idea how it was going to turn out — spoiler alert: it was awesome! I came across the Pok Pok recipe for Ike’s Fish Sauce Wings in Food & Wine magazine a few months ago and thought, “oh, wow. I need to try making those.” And finally this was that day.

If you’re not familiar with Pok Pok (or the whole Pok Pok Empire including that, and Whiskey Soda Lounge, the take-out shack, Ping in pdx’s Chinatown and now a place in Brooklyn, NY!), it’s a Portland restaurant with amazingly tasty Thai street food. These wings are so good. And, even better, we live 5 blocks from Pok Pok/WSL, so even if these didn’t turn out, we could have just walked down and gotten some. Win either way!

Anyway, like I said, these were really great. A little time consuming as you need to marinate for a few hours and then fry in batches. The recipe below is a half recipe from what was in the magazine (there’s only two of us) and I changed a couple of things. First, I forgot to fry extra . . . → Read More: Ike’s Vietnamese Fish Sauce Wings (a la pok pok)

FFwD: Nutella Tartine

Nutella Tartine

This French Friday with Dorie pick, for me this week, was the perfect recipe. It was super quick and chocolatey and aside from the nutella, I actually had all the ingredients already. Perfect!

Instead of brioche, I used challah as the recipe suggested as an alternative. But not just any challah — I had some cranberry challah rolls in the freezer. This was the perfect excuse to defrost one, slice it up, and slather it with goodness. Plus, I thought the cranberries added to the overall flavor.

Notes:

1. I kind of wish the other side of the bread was toasted too. If I do this again, I’d probably toast the one side, flip it over and then spread the butter and toast up the second side.
2. I had no patience for a double boiler and just gave the nutella two 15-second cycles in the microwave.
3. I used chopped pecans for the top, as I didn’t have any hazelnuts.

That’s pretty much it. Here’s a link to everyone’s posts and my photos below.

Nutella Tartine
The makings of a delicious snack.

Nutella Tartine
Challah buttered and toasted, orange marmalade on.

Nutella Tartine
Here . . . → Read More: FFwD: Nutella Tartine

Grilled Moroccan Carrot and Goat Cheese Sandwiches

Grilled Moroccan Carrot Sandwich

This is going to be a very short intro for this recipe. Mainly, because I’m tired but also, because it’s a grilled sandwich and really, is there a lot to say about that? Not really. There’s cheese and it melts, so you know it’s delicious.

The original recipe called for making your own green olive tapanade, but hell, if you want to just buy some, I won’t tell anyone. That’s actually what I did. And the sandwich was still great!

I’m trying to post more but I’m busier for the next couple of months*, so it’s going to be a little difficult. I will (hopefully) get my French Fridays with Dorie post up on…Friday!

Anyway, here’s some spiced carrots, goat cheese, arugula, green olives and mozzarella. Mmmm!

Grilled Moroccan Carrot and Goat Cheese Sandwiches
adapted from Gourmet Magazine
1 tbsp sugar
1/2 tbsp fresh lemon juice
1 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp cinnamon
pinch cayenne pepper
1/2 tsp salt
2 tbsp olive oil
4 medium carrots
4 slices good-quality sandwich bread
2 tbsp store bought (or homemade) green olive tapanade
a handful of arugula or spinach leaves
2 oz soft mild goat cheese
2 slices mozzarella cheese
Olive Oil for grilling

Prepare carrots:
Whisk together sugar, lemon juice, spices, salt, . . . → Read More: Grilled Moroccan Carrot and Goat Cheese Sandwiches