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FFwD: Crab & Grapefruit Salad

Crab & Grapefruit Salad

Well, okay, in all honesty I wasn’t super-super-crazy about this French Fridays with Dorie recipe. Although, I think that has more to do with the fact that I maybe had some less-than-super-flavorful crab meat than anything having to do with the recipe. Oh well, it was still a pretty good & healthy weeknight meal (I did let my grapefruit wedges sit for only a minimal amount of time…because it was a weeknight).

Notes:
1. I halved the recipe.
2. I didn’t have any mint…I threw a little fresh chopped tarragon in there and also had some spinach leaves on the side.
3. I really love ruby grapefruit!
4. March was a really good posting month for me! Lots of recipes & posts. Yay me.

Here’s a link to everyone’s posts and my photos below.

Crab & Grapefruit Salad
Grapefruit! The other half was for breakfast the next morning…

Crab & Grapefruit Salad
Wedges drying out a bit, but not for multiple hours.

Crab & Grapefruit Salad
Crab meat spread out, getting ready.

Crab & Grapefruit Salad
Putting it all together!

Crab & Grapefruit Salad
Dinner time, with an extra . . . → Read More: FFwD: Crab & Grapefruit Salad

Vinegar-Braised Chicken with Leeks and Peas

Vinegar Braised Chicken

This…was so good. And it was really a last minute dinner idea. I had to go get chicken and white balsamic vinegar. Okay and leeks, but really after I got everything I needed it was so quick and delicious! And you could certainly use non-white balsamic vinegar if you don’t mind a pink sauce.

If I remember correctly, we had these with some mashed potatoes (which I hardly ever make) and a $9.99 bottle of a Côtes du Rhône wine (which was really good)! It was almost like a special occasion dinner or something.

Vinegar-Braised Chicken with Leeks and Peas
Adapted from a recipe in Food & Wine magazine
Feeds 2…and maybe a 1/2?
4 bone-in chicken thighs (about 1 – 1 1/4 pounds)
Kosher Salt & Freshly ground pepper
1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
2 medium leeks, halved lengthwise and cut into 1-inch pieces
1 cup low-sodium chicken broth
1/4 cup white balsamic vinegar
1 cup frozen baby peas, thawed
1 tbsp chopped tarragon
1 tbsp chopped parsley
1/4 cup crème fraîche or sour cream

Preheat the oven to 425°F. Season the chicken generously with salt and pepper.

Vinegar Braised Chicken

In a large, oven-proof skillet, heat the butter and olive oil. . . . → Read More: Vinegar-Braised Chicken with Leeks and Peas

Feta & Kamut Berry Salad

Kamut Berry Salad

This has become sort of a weekly staple over the last…okay, well, only two weeks but I plan to keep making it pretty often. In fact, I am on my second bag of Kamut Berries. Of course, you can also make this with plain old wheat or spelt berries (or even rye berries), but I find Kamut* kind of fun.

It’s very Greek Salad-esque and the kick of cumin goes just perfectly. I quadrupled the olives from the original recipe and added pine nuts.

Feta & Kamut Berry Salad
Adapted from Gourmet Magazine
1 cup kamut, wheat, spelt, or rye berries
5 tbsp olive oil
2 tbsp fresh lemon juice, or to taste
1 tbsp red-wine vinegar
1 tsp ground cumin
1 garlic clove, minced
dried hot red pepper flakes to taste
1 red or orange bell pepper, roasted, peeled and diced
1/2 cup crumbled Feta cheese
1/2 cup thinly sliced red onion
1/4 cup pitted brine-cured black olives
1/2 cup diced, seedless cucumber
1/4 cup toasted pine nuts
1/4 cup mixed minced fresh herbs such as parsley, mint, and dill

Cook the wheat berries in boiling salted water cook the wheat berries for 40-60 minutes, or until they are tender, and drain. I used Kamut Berries and pre-soaked mine overnight, so I . . . → Read More: Feta & Kamut Berry Salad

Restaurant Beck: Chef Driven Cuisine in Depoe Bay

Restaurant Beck

Restaurant Beck
2345 South Highway 101
Depoe Bay, Oregon 97341
541-765-3220

We recently (as in just last Saturday) made a field trip to Depoe Bay to check out Restaurant Beck, which is about 2 miles south of downtown Depoe Bay, right on Highway 101. It’s in a hotel called Whale Cove Inn, which we did not stay at, but it looked very nice if you are into fancy hotels and the like.

Anyway, wow, Restuarant Beck. First of all, right when we walked in for our reservation, the servers were huddled around Chef Justin Wills in the kitchen, getting all the details about the night’s menu, as we were shown to our table overlooking the ocean. A good start! And then the food and drinks started and it got even better.

This is what we ate on 3/18/12 3/17/12. The menu changes daily so you might not choose from the same things but you’ll want to hope, wish and pray that the pork belly is on the menu. They also do 5, 7 and 9 course chef’s tasting menus which we are most definitely doing next time. (No, not all of them, silly, probably just the 7 course one). In fact, I . . . → Read More: Restaurant Beck: Chef Driven Cuisine in Depoe Bay

FFwD: Cheese Soufflé

Cheese Souffle

Okay, okay, it’s Saturday. But I did actually make this last week and then just forgot to post about it Thursday night. Sometimes that happens…to me. Anyway, this week’s French Fridays with Dorie was cheese soufflé. Instead of making one big soufflé, I opted to make small, individual soufflés in one cup ramekins. I also halved he recipe which gave me three servings.

We had these for a Sunday brunch with pumpernickel bagels and roasted asparagus. The soufflé acting kind of like a spread for the toasted bagels. Delicious!

Notes:

1. In some recipes the sides of eh dish are covered with butter and Parmesan instead of butter and breadcrumbs. I kind of like the Parmesan coating better. I wonder why? Oh yes, more cheese.
2. Speaking of cheese, I used a mix of aged Swiss and Parmesan. I also added some snipped chives.
3. Because I used individual dishes, I reduced my cooking time to about 23 minutes.
4. Experiment: I held one of the soufflés, unbaked, in the refrigerator for about an hour and a half, then baked it, giving it about 2 extra minutes. It seemed to work fine.

Okay, on with the link to everyone’s posts and the photos!

. . . → Read More: FFwD: Cheese Soufflé