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

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Awesome Onion Goggles

FFwD: Brown Sugar Squash and Brussels Sprouts en Papillote

FFwD: Brown Sugar Squash and Brussels Sprouts en Papillote

Okay, I’ll admit it — I was a little skeptical about this French Fridays with Dorie. Not because of the brussels sprouts or the squash, because I really like both of those vegetables, but because they were steamed. Why steam vegetables, when you can roast them? Needless to say, I am not a huge fan of the steamed vegetables. But, I set my vegetable preparation beliefs aside and I made the recipe pretty much as written and well, I really liked this one.

A couple of notes: Instead of a sage leaf in each packet, I used some dried sage tossed in with the salt, pepper and olive oil. For the butternut squash, I substituted a small delicata squash. And finally, I used the parchment paper heart method for the en papillote-ing.*

I believe I’ll even try making this one again, but add a piece of fish to the bottom of each packet — maybe halibut or salmon. I probably would have tried it this time but I was way too lazy to stop and get fish on my way home from work, which is how a lot of meals . . . → Read More: FFwD: Brown Sugar Squash and Brussels Sprouts en Papillote

Walking Around & Eating Things in Astoria, Oregon

Eating, Restaurants and Sights in Astoria Oregon

I’m a big fan of Astoria, Oregon.

I’m not sure why exactly. Well, I did get married there, so I’m sure that has something to do with it, but the reason we even picked Astoria in the first place is that it’s just a cool little town. It’s a bit rough around the edges (although, less so since cruise ships dock there now) but it’s still very quirky. Beautiful. Strange. And sometimes even sunny. Okay. I guess that’s why.

On this recent trip, we rediscovered a restaurant that we both thought we didn’t like very much and tried a new one that we liked right away.

Baked Alaska
#1 12th Street
Astoria, OR 97103

So yeah, Baked Alaska. We actually first tried it a number of years ago, when we were looking for catering options and had a very disappointing lunch there. We gave it another try this last time we were in town (after not setting foot in the place for about five years) and hey, it was solidly good meal.

We started with calamari, because I have a calamari clause built in to all my dining out activities, and it came with an awesome . . . → Read More: Walking Around & Eating Things in Astoria, Oregon

(Semi-Classic) Ragù Bolognese with Pasta

Classic Ragu Bolognese with Pasta

What is there to say about a giant pot of Ragù Bolognese? That it’s red, and hearty and that it’s full of meat. That it’s delicious…well, yes, of course that. Maybe also that it’s easy to misread the original recipe and get prosciutto instead of pancetta. And maybe that it wasn’t even noticed until days afterwards, when the recipe was going to be posted here. All of these things are true.

Since the pancetta-prusciutto mishap, I’ve actually looked at other Bolognese recipes and some of them do use prusciutto. So there. I feel a bit better about that now. But even without that validation, I still would have posted it exactly how I made it, because it was really, really good. Thick and meaty and everything you could want on a cold Saturday in January (unless you’re a vegetarian).

I think this also illustrates my approach to cooking, it should be fun and not too stressful. So I accidentally got prosciutto instead of pancetta…did the world end? No. I didn’t even notice my mistake until days later and besides, the meal was still delicious. Sometimes you will add a little too much/too little . . . → Read More: (Semi-Classic) Ragù Bolognese with Pasta

Roasted Cabbage with Udon Noodles, Mushrooms and Cilantro-Lime Dressing

Roasted Cabbage Wedges with Noodles, Mushrooms and Cilantro Lime Dressing

I came across this post on The Kitchn last year and pretty much went right home and made the cabbage right away that first evening (and many times since). I’ve always roasted it in the oven instead of grilling and I’ve found that it works very well ithat way. It’s funny, I’ve never really been a big fan of cabbage but this recipe just really works, you know? Kind of like how roasting brussels sprouts will turn those haters into huge fans — same thing here.

We’ve had this roasted cabbage before as a side for grilled tuna or even just as a snack. The other night I tried adding it to udon noodles and it was delicious — the dressing works as a great, spicy sauce for the noodles.

My head of cabbage was quite small (about 12 oz), so it was easily divided between two people. If you have a larger head (most likely) and are only making two servings, feel free to use either a half or even a quarter of the cabbage for this recipe. Or make it all with more noodles, and have . . . → Read More: Roasted Cabbage with Udon Noodles, Mushrooms and Cilantro-Lime Dressing

Butternut Squash Muffins with Oat Streusel Topping

Butternut Squash Muffins with Oat Streusel Topping

I received the Bouchon Bakery Cookbook for Christmas and besides being a beautiful cookbook, it also appears to have my most favorite muffin recipe ever in it. Originally, the recipe was for carrot muffins but I have been using squash (once butternut and most recently delicata) to make wonderful, somewhat healthy, winter muffins.

The cookbook gives all the measurements in gram weights as well as cups/teaspoons/etc…and while I can see how that’s useful, I really only weighed my flours and squash. You, of course, are free to weigh your eggs and baking soda, but you’ll need to buy the book for those amounts. Or not weigh anything at all, of course.

These are seriously the best muffins ever. Not too sweet (but with a nicely sweet topping) and enough healthy ingredients to not make you feel too guilty about the butter and sugar. And of course, feel free to substitute the original grated carrots for the squash.

The struesel topping recipe make more than you will need for one batch of muffins. Store the leftovers for the next batch in the fridge and you should have just enough to cover those as . . . → Read More: Butternut Squash Muffins with Oat Streusel Topping