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


Awesome Onion Goggles

FFwD: Endives, Apples, and Grapes (Oh My)

Apples, Endive and Grapes

This was a great French Fridays with Dorie recipe. The only thing that could have made it better is if it were about 10 degrees cooler out today (80 degrees? Really, Portland?) Anyway, this dish is very Fall-ish and delicious, even if the weather wasn’t exactly cooperating.

You basically take a non-stick pan, melt some salted butter and caramelize a bunch of Autumn stuff with endive leaves — apples, grapes, rosemary. Easy, if a little time consuming, but totally worth it.

1. I added two shallots, sliced in half. I wish I had added more.
2. I also added two halved figs.
3. Topped with a little goat cheese while eating. That was really good.
4. Also, the recipe is posted here, so you really should go make this even if you don’t have the cookbook.
5. I think this would be awesome with some roasted chicken or pork. As it was, it made a great Thursday night dinner.

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

Apples, Endive and Grapes
All of the raw materials, about to become even more delicious.

Apples, Endive and Grapes
I had unsalted butter so . . . → Read More: FFwD: Endives, Apples, and Grapes (Oh My)

Amaranth Cakes with Mushrooms, Spinach & Creamy Goat Cheese

Amaranth Cakes with Wild Mushrooms, Spinach & Creamy Goat Cheese

If there is one thing that I enjoy (besides eating cheese), it’s experimenting with new grains. Amaranth is a relatively new-to-me grain, although the Aztecs ate a lot of it way back in the pre-Columbian days. It’s a small, round grain that is very “earthy” (ie: has a dirt-taste, much like beets, imho). Now, if you like that sort of thing, that’s awesome, but even if you don’t you can still enjoy amaranth — cooked into these tasty cakes, for instance.

The creamy goat cheese and mushroom sauce go well with the earthy taste of the amaranth and the spinach gives it a fresh appeal.

I came across the recipe back in May and fiddled with it a bit (adding more garlic, adding thyme, spinach and goat cheese) and I think it came out quite well. It’s from a meal we had way back in June but I actually think the recipe works better in the fall. In fact, I’m going to make another batch very soon. I may even try adding a little pureed pumpkin into the amaranth cakes. Just because…Fall. Yay!

Amaranth Cakes with Mushrooms, Spinach & Creamy . . . → Read More: Amaranth Cakes with Mushrooms, Spinach & Creamy Goat Cheese

FFwD: Chicken Basquaise

Chicken Basquaise

French Fridays with Dorie this week was a peppery-oniony-delightful pot of tastiness, otherwise known as Chicken Basquaise. Lots of bell peppers, onions, a few tomatoes, garlic, chicken and some crusty bread to finish it off. Oh and some red wine.

I don’t have much else to say about this week’s recipe other than that we both really loved it. I don’t even think I changed too much — I didn’t have bay leaves, so I skipped that and added rosemary. No hot pepper on hand, so I used two GIANT green bell peppers and a small red and orange one. Oh and I’m sure I doubled the garlic, just because, why not?

Okay, everyone’s posts and my pictures below.

Chicken Basquaise
Four bell peppers and four tomatoes from the garden.

Chicken Basquaise
Peppers and onions the pot, cooking away.

Chicken Basquaise
Oh yeah, I threw a zucchini in there too.

Chicken Basquaise
Now everything is in there.

Chicken Basquaise
Chicken browned. Waiting…

Chicken Basquaise
Finishing the chicken in the peppery-tomato mixture.

Chicken Basquaise
Plated with a mix of wild and brown rice . . . → Read More: FFwD: Chicken Basquaise

Pan-Roasted Coho Salmon with Basil Cream

Coho Salmon with Basil Cream

Wow, I can’t believe I am almost through all of my Copper River Salmon posts. I only have one left for next week. I’ll give you a hint. It involves fire and cedar.

Anyway, this week’s is a little less exciting, but just as delicious. I found a recipe online for poached salmon, which honestly, is something that is not that appealing to me, but it had a sauce that sounded awesome — basil cream. And since our garden is virtually exploding with basil right about now, it seemed like a good idea.

I’ve really liked the Coho salmon, it’s very mild and delicate in flavor, and yet you still know you’re eating salmon. Like I’ve said before, all of the Copper River salmon has been so wonderful, it only really needs some salt and pepper and a hot pan. But, a fun and interesting sauce is always good too.

Speaking of the sauce, you will probably have a little leftover here. Just get the crackers.

Pan-Roasted Coho Salmon with Basil Cream
Adapted from a recipe by Claire Robinson; serves 2
1/4 cup fresh basil leaves
Kosher salt and freshly cracked black pepper
1/4 cup sour cream (light sour . . . → Read More: Pan-Roasted Coho Salmon with Basil Cream

Grilled Pork Chops with Anise Seed Rub and Peach Mojo

Grilled Pork Chops with Anise Seed Rub and Peach Mojo

The end of summer, huh…then how come we are still in the 80′s? Hopefully, this will be the last week of that and we’ll start to see more proper fall weather (cool and sunny). But in the meantime, I guess it’s still nice to be able to haul the grill out of the garage and whip up some succulent pork chops with a sweet and spicy peach sauce. Especially when the pepper in the sauce came from your own garden.

If you do want to make this dish in the late fall or winter, you could use some frozen peaches or a mango for the sauce. And I think you could also use an indoor grill pan and after searing, just finish the chops in the oven.

Also anise seed? Very underrated seed…it is a superstar.

Grilled Pork Chops with Anise Seed Rub and Peach Mojo
Adapted from Gourmet magazine. Serves 2. Note: If you have the time, brush the anise seed rub on the pork and refrigerate 3-4 hours before grilling.
1 small peach, peeled and coarsely chopped
2 Tbsp fresh lime juice
1 large garlic clove
1/2 jalapeƱo pepper, diced
1/2 salt, or to . . . → Read More: Grilled Pork Chops with Anise Seed Rub and Peach Mojo