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

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The Irish Table in Cannon Beach, OR

The Irish Table in Cannon Beach

The Irish Table
1235 S Hemlock
Cannon Beach, OR 97110

This place is quickly becoming one of our favorite restaurants on the Oregon Coast. We’ve been twice in the last six months and honestly, I would be okay sneaking another two dinners in before the end of the year. Definitely okay with that. They’re located in the back of Sleepy Monk Coffee Roasters and it’s actually pretty perfect — there for coffee drinks in the AM and back for dinner in the PM.

On this trip we were there right after they opened at 5:30 and pretty much all of the small tables were already taken. We were offered spaces at the communal table in back or one of the smaller tables up front. We chose to sit up front which was very nice with a breeze coming in through the front door and some space in which to spread out a bit.

Here are some photos from our meal. I usually make a habit of taking a picture of the menu when we eat out, so that if I post about it, I remember exactly what we ate. I forgot to do this at the . . . → Read More: The Irish Table in Cannon Beach, OR

FFwD: Navarin Printanier

lamb stew

This week’s French Fridays with Dorie is Navarin Printanier, a Spring Lamb Stew. Because of the long cooking time involved, it didn’t seem like a very practical weeknight meal, but I decided to make it most of the way Thursday night (tonight!) and we’d have it for dinner Friday. So far, this plan seems like a very good one! Of course, I can’t talk about how much I like it yet, but at least I made the deadline.

It smelled really, really good while cooking and I like how the vegetables are caramelized before going into the stew.

A few notes:
1. I made a half recipe.
2. I used leg of lamb (instead of shoulder).
3. I didn’t have any fresh thyme so I used about 1/2 tsp dried.
4. If I can’t find peas in the freezer tomorrow night, I’m going to use some chopped green beans when I re-heat it.
5. Oh yeah, duh. I used a sweet potato instead of a couple of yukon golds.

Okay, check out everyone’s links here and on with my photos below!

lamb stew
Lamb, salted and peppered.

lamb stew
Browning the lamb pieces, look at all the color . . . → Read More: FFwD: Navarin Printanier

Lemon Poppy Seed Oat Scones

Lemon Poppy Seed Scones

This was a true experiment as I tried a couple of different things that I had no idea if they would work out at all. Thing number one: I used a 1/3 cup of oat flour (to 2/3 cup AP flour). Thing number two: I subbed half the butter with olive oil. Did this make a healthier Lemon Poppy Seed Scone? Yes I think so. And were they still very good? Yes! They were actually pretty delicious! I think I’m going to make these again very soon.

If you don’t want to try my substitutions, use 1 cup AP flour and 4 tbsp butter. I will not judge…

Lemon Poppy Seed Oat Scones
Adapted from Country Living Magazine. Makes 4 large scones or 6 medium scones.
2/3 cup AP Flour
1/3 cup Oat Flour
1 1/2 tbsp granulated sugar
1 tbsp poppy seeds
1 large lemon, zested
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp cold butter, cut into small pieces
1 Tbsp + 1 1/2 tsp Olive Oil
1/4 cup milk
2 Tbsp fresh lemon juice
1 1/2 tsp fresh lemon juice, for glaze
1/4 cup confectioners’ sugar

Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, . . . → Read More: Lemon Poppy Seed Oat Scones

Spicy Chicken Thighs with Rhubarb-Cucumber Salsa

Spicy Chicken with Rhubarb Cucumber Salsa

Oh! This was tasty and very seasonal. And I always forget how much I love chicken thighs and then we have some and I’m like, “Wow! I love chicken thighs!” and then I kind of forget again. Well, not this time.

Now, the rhubarb salsa is a little bitter, so it’s not necessarily delicious on its own but it really works with the golden, spicy chicken.

Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
Adapted from a recipe in Bon Appétit magazine
1 jalapeno chile, with seeds, stemmed
2 garlic cloves
2 scallions, thinly sliced, white and green parts divided
1 tbsp soy sauce
1/4 cup olive oil
6 large skin-on, bone-in chicken thighs
Kosher salt
1 1/2 cups 1/4″ cubes rhubarb
1 cup 1/4″ cubes unpeeled seeded English hothouse cucumber
1/2 cup coarsely chopped fresh cilantro
1 tbsp honey
1 tbsp vegetable oil
1 tsp fresh lime juice
Freshly ground black pepper

Spicy Chicken with Rhubarb Cucumber Salsa

Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.

Spicy Chicken with Rhubarb Cucumber Salsa

Place chicken thighs, skin side up, . . . → Read More: Spicy Chicken Thighs with Rhubarb-Cucumber Salsa

Tea-Marbled Deviled Eggs with Soy Balsamic Mayonnaise

Tea Marbled Eggs

Hey! Look! It’s another egg post. This was an experiment from Easter that I think turned out quite well. I wanted to do something with eggs, but not necessarily dye them so I went with tea marbling, which I’ve always wanted to try. After peeling them and marveling at the marbled design, I decided to turn my Tea-Marbled Eggs into deviled eggs.

And even better, I had everything at home to make them (even the Lapsang souchong tea, as I used to work at a tea company and still have TONS of tea lying about). But, if you don’t have that specific black tea, I think you could use any black tea and get the same marbling results. (The taste will be a little different, of course, as Lapsang souchong is a smokey tasting tea).

Tea-Marbled Deviled Eggs with Soy Balsamic Mayonnaise
Adapted from a recipe in Gourmet Magazine.
6 large eggs *
1/4 cup + 2 Tbsp soy sauce
1 tbsp sugar
1 1/2 cups water
2 tsp Lapsang souchong tea
1 tsp balsamic vinegar, or to taste
1/4 cup mayonnaise
salt & pepper to taste
garnish: sesame seeds

Tea Marbled Eggs

Cover eggs with cold water by 1 inch in . . . → Read More: Tea-Marbled Deviled Eggs with Soy Balsamic Mayonnaise