About this Blog

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

Categories

Awesome Onion Goggles

Portland Dining Month Gift Certificate Giveaway!

Oven and Shaker Dining Month Giveaway

So, yay! It’s Portland Dining Month in June! What’s that you ask? Well…”Beginning June 1, Portland Dining Month returns to the Rose City for the fourth year, with restaurants offering three-course dinner menus – including an appetizer, entrée and dessert – for just $29.”

To celebrate, Portland’s Downtown Marketing Initiative has given me a gift certificate for a meal for two at Oven and Shaker, for the special dining month menu to giveaway! So exciting!

Here’s Oven and Shaker’s Dining Month awesome-sounding menu:

First Course: Focaccia panzanella – roasted summer vegetables, olives, red onion, champagne vinaigrette and Grana Padano.

Second Course: Squash pizza – ricotta salata, wild oregano, chili oil and cilantro.

Dessert: Fruit pie gelato – buttermilk, honey and pie crust pieces.

Want to win this meal for two? Just leave a comment on my blog by noon (Pacific time) on June 4th and I’ll randomly pick a winner, contact you, you’ll send me your address, and DMI will send you the gift certificate for Oven & Shaker to use during the month of June!

So, note: this really only works if you live in Portland, OR/will be visiting pdx in June 2013. WINNER HAS . . . → Read More: Portland Dining Month Gift Certificate Giveaway!

Moroccan Vegetables with Halloumi Cheese

Moroccan Vegetables with Halloumi Cheese

The trickiest part of this recipe is probably locating the halloumi cheese. I used Mt. Vikos brand, which I’ve found easily before at both New Seasons and Zupans. I’m sure places like Whole Foods have it as well (and also Barbur World Foods, no doubt). This cheese browns and crisps up nicely instead of just melting. And it is delicious.

In the summer, when asparagus is no longer plentiful, just substitute more zucchini, bell peppers, or some yellow squash. And for the next little stretch of time, when asparagus is still around — especially in the Northwest, where it’s still basically winter and we all have our flannel sheets on the bed until July — try to use the big, fat stalks, so you can just toss them in at the beginning with all the other vegetables. If they are skinnier, put them in after the other vegetables have roasted for 10 or so minutes.

We recently had this on the side with some halibut (sprinkled with a little cumin and smoked paprika and grilled) and whole wheat couscous. And before that it was a successful side dish for Chicken Tagine with Chickpeas and . . . → Read More: Moroccan Vegetables with Halloumi Cheese

FFwD: Asparagus Soup

FFwD: Asparagus Soup

Hey! I finally got it together to get my French Fridays with Dorie post up on time! This week it was a fairly simple and straightforward Asparagus Soup. I added a little dried dill to mine and also some extra garlic.

Not much to say about this, it was pretty tasty. And, in usual soup fashion, it seemed to be even more flavorful the next day. Want the recipe? Go buy Around my French Table by Dorie Greenspan, silly! On the top, I drizzled a little olive oil and added a few chopped arugula leaves for color.

Okay, my photos below and here’s a link to everyone’s posts.

FFwD: Asparagus Soup

FFwD: Asparagus Soup

FFwD: Asparagus Soup

FFwD: Asparagus Soup

FFwD: Asparagus Soup

FFwD: Asparagus Soup

Apropos of nothing — listening to music on shuffle while posting. Random lyric: “I’d say you were within your rights to bite the right one and say, what kept you . . . → Read More: FFwD: Asparagus Soup

Portland Food Adventures: Levant

Portland Food Adventures: Levant

Monday evening we went to the Portland Food Adventure’s dinner at Levant. Have you ever gone to one of these? If not, you really should. There’s at least five courses and the chef (in this case, Scott Snyder), will tell you about the food you’re eating, the restaurant, and their favorite places to eat in Portland. And at the end of the night, you get gift cards to those places! It’s a pretty sweet deal.

Here are my main thoughts on this event at Levant: there was a lot of sun, the food was amazing, there were multiple dessert courses. Win! Unlike the equally delicious Gruner meal, everything Monday night was plated separately and while it maybe took a bit longer that way, the plates were just stunning. The menu is listed below and then my photos follow.

I think if I had to pick a favorite course (and I really liked them all), I’d have to go with the cheese and bread course because, well, it’s cheese. And bread.

Passed Canapes and The Phoenician (cocktail).

First Course: Spot Prawn Crudo, Preserved Lemon & Arak Sorbet, Pickled Chili, Mint Oil.
Wine: Getariako Txakolina, Ameztoi, Hondaribbi Zuri 2012.

Second . . . → Read More: Portland Food Adventures: Levant

Breakfast at Sen Yai Noodles

Breakfast at Sen Yai Noodle House

Sen Yai Noodles
3384 SE Division Street
Portland, OR 97214

Noodles for breakfast? That’s crazy-talk! Of course, it isn’t really and technically, most of the breakfast menu items at Yen Sai are soups, porridges, eggs and breakfast-y what-nots. We went to a preview breakfast Tuesday and left plenty full and fairly ready to start the day.

This is, of course, the newest restaurant within the Pok Pok empire, and it just opened at the end of last week. They have hours for breakfast, lunch, and dinner and while the first meal of the day was delicious, I really want to go back later in the day and try a lot of other things — like the stewed duck leg over wide rice noodles, all of the stir fried noodles and of course, the phat thais.

That said, if you go in the morning, you should get the Salapai (steamed buns with sweet, shredded pork and fried shallots), the Kafae Boraan (Thai coffee with condensed milk and sugar), Jok with a poached egg, and the Khao Tom rice soup (also with a poached egg).

We just walked by the other evening and they were already . . . → Read More: Breakfast at Sen Yai Noodles