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

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Scandinavian Muesli

Muesli

This has become one of my new favorite, weekday breakfasts. jwa doesn’t really like it but that’s even better because it means one recipe’s worth will keep me in breakfasts for about one and a half weeks! See, I usually have a hard time finding something that I want to eat in the morning, coupled with the fact that I don’t have much time. Enter Muesli. Already made and I like it a lot. Perfect.

I also just got a new camera last weekend (Canon Rebel T3 with a Canon EF 50mm f/1.8 II Camera Lens), so expect there to be a tiny learning curve (too arty? slightly out of focus?) and then hopefully even better photos coming up!

Muesli
Just playing with the new camera. Vanilla is …pretty!

You can either treat the muesli as a granola and eat with milk or yogurt, cook in water like an oatmeal or (and this is what I do) soak in milk for about 30 minutes (or overnight) and eat it in the traditional way.

Scandinavian Muesli
Adapted from a recipe on Eating Well magazine. Makes about eight 1/2 cup servings.
2 cups old-fashioned or quick-cooking (not instant) rolled oats
2/3 cup . . . → Read More: Scandinavian Muesli

Tuesday Night Dinners Part II: Accanto & Lardo

Lardo pdx

So, we’ve been trying to get back into the habit of going out to eat every couple of weeks. So far this Summer, we’ve had really nice dinners at Bar Avignon (pictures here), Accanto and Lardo.

Accanto
2838 SE Belmont St,
Portland, OR 97214

*
Lardo
1212 SE Hawthorne Blvd,
Portland, OR 97214

Here are pictures from those last two meals. First up is Accanto.

Accanto pdx
Belmont Street through the window.

Accanto pdx
Artisanal salumi and cheese with house made condiments and bread.

Accanto pdx
Fried Almonds tossed with sea salt and spices.

Accanto pdx
Bruschetta with spring vegetables.

Accanto pdx
The special of the evening — grilled wild sockeye salmon over a salad of beans and squash, with a lemon aioli.

Accanto pdx
Burnt sugar gelatto.

Lardo used to be a food cart on SE Belmont, but they recently relocated and opened a restaurant on Hawthorne. I thought the food was great (but I really liked the cart too). My only issue was the drinks — I tried two and wasn’t super crazy about either. I guess I will have to go back and try again, huh? yes indeed-y.

. . . → Read More: Tuesday Night Dinners Part II: Accanto & Lardo

Sockeye Salmon with Quinoa and Grapefruit Salad

Pan-Roasted Salmon with Grapefruit Quinoa Salad

Recently, I was very lucky and received another shipment of Copper River Salmon! This time, it was Sockeye from Prince William Sound. Although there was a slight Fed ex mishap with its delivery (my salmon took a brief field-trip to Memphis, it seems…perhaps visiting Graceland?), I received it just fine a day late. It was packed so well it was still nice and cold.

This is a recipe that I came across and have been wanting to try for awhile now. It was a great light & healthy meal. I wanted the grapefruit & ginger oil to be a bit more flavorful, but the quinoa and grapefruit salad was so good! And with great salmon, all you really need is salt and pepper anyway, right?

Note: This would be really pretty with ruby grapefruit. Which is what I thought I had. The bag aid ruby grapefruit, but as I’ve opened them, they have all been regular, white grapefruit. Not cool, Trader Joe’s, not cool. (But still good!)

Sockeye Salmon with Quinoa and Grapefruit Salad
Adapted from a recipe by Elie Krieger, serves about 2
1 medium grapefruit (have another grapefruit available for juicing)
8 thin slices . . . → Read More: Sockeye Salmon with Quinoa and Grapefruit Salad

Staying and Eating in Santa Fe, New Mexico: Casita Madera and Restaurant Martin

Restaurant Martin

I have been meaning to do a post or two (or five) about our roadtrip in May to the Southwest but I keep being lazy about it. Well. No more. Here is at least one post about it. Santa Fe, in particular and our dinner at Restaurant Martin, which was one of (if not THE) best meal of the trip.

Restaurant Martin
526 Galisteo Street
Santa Fe, NM 87501

I spent a lot of time looking into Santa Fe restaurants before we left, as I figured one of our meals there would be the big splurge of the trip. After much deliberation, I settled on Restaurant Martin and we were not disappointed at all.

But first, a few general Santa Fe observations and pictures.

After much research (there was a spreadsheet involved) we decided on staying at the Casita Madera and it was both mine and jwa’s favorite place of the whole trip. It was a little rental cottage, a few blocks from the plaza and it was so nice. With it’s reclaimed wood beams, granite counter tops and fluffy, cloud-like bed, it was the perfect home base in Santa Fe.

Restaurant Martin

Exterior of our casita.

. . . → Read More: Staying and Eating in Santa Fe, New Mexico: Casita Madera and Restaurant Martin

FFwD: Salmon with Basil Tapenade

Salmon with Basil Tapanade

This week’s French Fridays with Dorie has probably been of of my favorites — salmon stuffed with a little olive tapanade and basil. As I was describing the dish to jwa last week, it went a little something like this:

me: the next French Fridays is salmon…

jwa: yes

me: and you take olive tapanade…

jwa: yes

me: and stuff it…

jwa: yes

me: inside and cook it.

jwa : yes.

So, in other words, this meal was not really a tough sell. It was really, really good! I only wish I had gotten my next shipment of Copper River Salmon before making this, but the timing was off by a couple of days, so *gasp* I actually had to go buy salmon. I ended up with some wild sockeye. Delicious!

Notes:
1. I added a splash of white balsamic vinegar to my tapanade, along with a minced garlic clove. Just because.
2. I did my salmon exclusively on the stovetop (about 4 minutes per side), because it was really hot and I really didn’t want to put the oven on 450.
3. I thought the baggie was a little difficult and eventually just used my fingers to get some tapanade in the salmon.
4. We had . . . → Read More: FFwD: Salmon with Basil Tapenade