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


Awesome Onion Goggles

Twice-Fried Chicken with Sriracha Honey


So, this was a cooking fear that I faced recently — fried chicken. Seriously, I’ve always been a little intimidated by it and by imagining the bubbling oil overflowing the pot and burning my house down. That didn’t happen, hooray! Instead, the chicken was just awesome. I used 6 thighs here, but you can use any combination of chicken parts you like. If you are feeding more than 2-3 people, just double the ingredients below.

I think this recipe worked out really well by cooking the chicken almost all the way through, letting it rest while cooking the other batch, then finishing in hotter oil. It was crisp, juicy and nicely seasoned. Oh, and I gave mine a little sprinkle of sea salt after it came out of the oil for the second time.

You can also use a half and half ratio for the Sriracha honey, of course, that was just a little too much for me.

Twice-Fried Chicken with Sriracha Honey
Recipe adapted from Michael Symon
1 tbsp Old Bay seasoning
1 tsp ground coriander
1 tsp smoked paprika
Kosher salt
6-8 assorted bone-in chicken pieces, (I used all thighs), but you can use whatever pieces you like. If you use breasts, just . . . → Read More: Twice-Fried Chicken with Sriracha Honey

FFwD: Provencal Olive Fougasse

Provencal Olive Fougasse

Oh my, this was so good! I think this is my favorite French Fridays with Dorie so far…and that’s saying a lot, because I’ve really liked pretty much everything (except the sardines, which this totally makes up for).

This is also bread that I thought, looks much more complicated than it is — always a plus. I actually can’t wait to make this one again.

1. I used a mix of kalamata and mixed Mediterranean olives, as I didn’t have any oil-cured ones. But I really want to try it with the right kind of olives next time.
2. Halved the recipe as I usually do so I got one loaf.
3. I added a 1/2 tsp of herbes de Provence to the dough.
4. I could probably have eaten the whole loaf a few minutes it came out of the oven but I decided it would probably be nice to leave some for jwa.
5. Oh, I might have had a bit too much flour in mine as it never seemed as loose as Dorie said it would be. Mine felt like regular bread dough.
6. I baked my bread on a pizza stone and I got a nice, crunchy . . . → Read More: FFwD: Provencal Olive Fougasse

Farrotto with Sausage, Sun-Dried Tomatoes and Saffron


It’s Farro! Farro is a type of wheat (grown mostly in Italy), that is like a spelt, but should be soaked before cooking. After cooking, it retains a nice, chewy texture. You can do a lot of fun things with it like make salads, add it to soups and use it for risotto — farrotto! This is made pretty much exactly like a risotto, you just have to soak the farro first.

The original recipe stirred in some butter at the end, but I used goat cheese. Because, why use butter when you can use cheese? This could also totally be made without the sausage if you wanted to keep it vegetarian (and use vegetable broth, of course). Maybe add some chopped bell pepper or something. Go crazy.

Farrotto with Sausage, Sun-Dried Tomatoes and Saffron
Adapted from a recipe in the New York Times, serves 4
1 1/2 cups farro
5 cups vegetable or chicken stock
1/2 tsp saffron threads
1 tbsp extra virgin olive oil
2 Italian sausages, casings removed (pork or chicken)
1 medium leek, rinsed and cleaned, white and light green parts chopped
3 large cloves garlic, minced
1/2 teaspoon fennel seeds
8 soft sun-dried tomatoes, not in oil, slivered
1/2 cup dry red wine
Salt and ground . . . → Read More: Farrotto with Sausage, Sun-Dried Tomatoes and Saffron

Chicken Stir-Fry with Asparagus and Almonds

Chicken Stirfry with Asparagus & Almonds

This right here is a great dinner. Or a lunch even, in fact that’s what I made it for mainly, a lunch for both jwa and I to bring to work the next day. So awesome. It’s salty and spicy and basil-y. And a great vehicle for Spring asparagus.

I altered this a bit in that I decreased the chicken and asparagus a little but kept the sauce measurements the same. Because you need extra sauce to soak into the rice. You just do. Okay, on with the delicious stir-fry!

Chicken Stir-Fry with Asparagus and Almonds
Adapted from Food & Wine magazine — 2-3 servings
1/3 cup slivered almonds
3/4 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
2 tbsp Asian fish sauce
2 tbsp peanut oil
1/2 cup chicken stock or low-sodium broth
3/4 pound asparagus, sliced on the diagonal, 1 inch thick
1 tbsp oyster sauce
1 tbsp fresh lime juice
1/8 teaspoon cayenne pepper
1/4 cup chopped basil
2 tbsp chopped chives
Freshly ground black pepper

Preheat the oven to 350°F. Spread the almonds out on a small baking dish and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.

. . . → Read More: Chicken Stir-Fry with Asparagus and Almonds

FFwD: Almond Flounder (Cod) Meuniere

Almond Flounder Meuniere

Well, hello French Fridays with Dorie, how in the world is it time for you again? Wow, such a fast week. Thankfully, this was a super quick meal and very easy one to put together on a Thursday night (and I even had enough time to bake a cake for our anniversary dinner tomorrow night). It’s our fourth — flowers. A cake made with flour? Get it? Yeah, it’s kind of a stretch but that’s what I’ve got. Anywhoooo….

This week it was Almond Flounder Meuniere but with cod. Because I had a hell of a time finding flounder or even what my first choice was — ling cod. I didn’t feel like traipsing all over town so I finally settled for some true Cod I got at New Seasons. And now I just realized I should have gone to that fish place on Hawthorne, by the produce market. Damn. Oh well. I think I’m meandering here. Probably time to get on with it.

Here’s a link to everyone’s posts and here are my pics. I really liked this dish and loved the lemony/almond-y coating. Delicious!

Almond Flounder Meuniere
Ground almonds, flour and lemon zest.

. . . → Read More: FFwD: Almond Flounder (Cod) Meuniere