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

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Savory Spice Shop in Sellwood + Ghostly Spiced and Roasted Pumpkin (or Squash) Seeds

Savory Spice Shop in Sellwood + Ghostly Spiced and Roasted Pumpkin (or Squash) Seeds

Savory Spice Shop
7857 SE 13th Avenue
Portland, Oregon 97202

Recently, I was invited to spend a bit of time hanging out at Savory Spice Shop in the Sellwood neighborhood of Portland. I can’t believe I had never been there before! It was so much fun – especially since you can smell as well as taste all of the spice blends. And although Anne unfortunately couldn’t make it, her husband Jim showed me around, gave me a tour, and encouraged me to taste some of his favorite blends. He even tricked me into trying (and liking) a blend that had truffle salt in it. Ha. Good one.

Savory Spice Shop is one of a number of franchises located through the US – they are in Oregon (pdx and Bend), California, Colorado, Illinois, Nebraska, New Mexico, Oklahoma, New Jersey, Tennessee, North Carolina, and Florida. At the Sellwood shop, one of the first blends I tried was the Vadouvan Curry blend which smells and tastes like roasted onions mixed with awesome. I liked it so much that it was one of the jars that I bought to take . . . → Read More: Savory Spice Shop in Sellwood + Ghostly Spiced and Roasted Pumpkin (or Squash) Seeds

Roasted Red Kuri Squash Soup with Coconut + Halloween

Roasted Red Kuri Squash Soup with Coconut

This summer, we had a mystery squash growing in a garden. It was a mystery in that neither jwa nor I remembered planting any Red Kuri Squash but here it was – a beautiful red kuri growing in our garden. It was in a bed close to the compost so the theory is we either had a seed or two in the compost that ended up in the garden bed or maybe a critter buried the seed in the garden and it sprouted – either this way this fall we had a nicely-sized (about four pounds!) mystery squash to eat.

Roasted Red Kuri Squash Soup with Coconut

After much contemplation, I decided on a soup. I love coconut, curry, and pumpkin flavors so I went with a kind of a Thai/Curry/Coconut theme here. If you don’t have coconut oil, you can certainly stick to olive oil, and for the roasted chili paste, you can get a small jar of it easily enough in the grocery store (Thai Kitchen is the easily available brand), although if you live by an Asian market you can probably get better roasted chili paste. . . . → Read More: Roasted Red Kuri Squash Soup with Coconut + Halloween

FFwD: Muenster Cheese Soufflés

FFwD: Muenster Cheese Soufflés

This French Fridays with Dorie post is late. I had meant to bake these soufflés Thursday night for dinner, but then when jwa came home, he was all, “Let’s go out. Oh, and I’ve already had about four eggs today.” So, yeah, more eggs didn’t sound like a great idea and I am always easily able to be talked into going out to eat. So, I covered the unbaked soufflés with plastic wrap, popped them in the fridge, and was prepared to hope for the best.

Notes:
1. A 2-3 hour rest in the fridge is not the end of the world. I baked two soufflés when we got home (just in case they were completely hosed in the am) and they seemed to rise fine. Of course, after baking and cooling to room temperature, they went back in the fridge. The two soufflés I baked Friday morning, while still tasty, did not rise as much. Science!

2. I love cumin, so I loved the cumin flavor in these souffles.

3. My muenster was not fancy, French muenster, but normal, everyday, run-of-the-mill muenster. This is one of the reasons I didn’t feel too bad about not baking . . . → Read More: FFwD: Muenster Cheese Soufflés

A Recipe for Fall Happiness: Ratatouille

A Recipe for Fall Happiness: Ratatouille

Ratatouille is one of those recipes that I’ve been making for years. I used to make it all the time in grad school, fairly often when I lived in California, and still make a pot every so often now. And one of my favorite times of year to make ratatouille is fall. Sure, you’ll probably need to used canned (or tetra-pak) tomatoes, but who really wants to simmer vegetables on the stove top for an hour in summer anyway (not me!)? Plus, in fall, a big bowl of vegetable stew is exactly what a person wants – especially when you have discovered the best possible ratatouille recipe, which this is!

Another plus to making a big pot of this is everything you can do with the leftovers (if you have any) — I recently slathered ratatouille on a piece of what pita bread, topped it with some smoked mozzarella, and gave it a few minutes in the toaster oven for a delicious pizza-for-one kind of meal.

Another idea? Take your ratatouille and poach some eggs on top of the simmering stew – completely out of this world. That’s one you don’t . . . → Read More: A Recipe for Fall Happiness: Ratatouille

$50 Safeway Gift Card Giveaway + Grilled Flank Steak & Quinoa Soup with Cilantro Chimichurri

Seared Flank Steak & Quinoa Soup with Cilantro Chimichurri

Recently, I was contacted by Safeway and asked if I wanted to try some products from the new Marcela Valladolid line and enter the Safeway Real Taste of Mexico Meal Solution Challenge.* Being a huge fan of Mexican food, I decided to take them up on their offer – and also because I could give a $50 Safeway gift card away on my blog! And if you don’t live by a Safeway, don’t worry, it’s also good at a number of other stores (see below).

In starting to develop a recipe for the contest, I kind of veered away from Mexico a bit and accidentally wandered down to Argentina and Peru (let’s call it pan-South American, maybe?). But hey, that’s a useful thing about these Marcela Valladolid products – you can experiment a bit and see where your imagination and other ingredients take you!

I chose to use the Flank Steak for Arrachera, which is seasoned with a tasty mix of citrus, rosemary and thyme. And while it would have no doubt made great tacos, it also worked very well in this soup. Versatility! We also used the corn tortillas . . . → Read More: $50 Safeway Gift Card Giveaway + Grilled Flank Steak & Quinoa Soup with Cilantro Chimichurri