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

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FFwD: Paris-Brest

FfwD: Paris-Brest pastry

This week’s French Fridays with Dorie is Paris-Brest, which is a particular Parisan pastry that was created in the olden days (the 1890s) to commemorate the Paris–Brest bicycle race. It’s pâte à choux dough (like for cream puffs or gougères) piped out in circles, baked, sliced in half, and filled with an almond praline vanilla pastry cream. I opted to make a half recipe and instead of one big eight-inch pastry, I made four small ones.

Notes:
1. I think my pastry tip was on the small side, so I got more pastries than I was expecting.
2. I used English muffins rings to pipe my rings inside of, but I think I could have skipped this. Next time, I’ll try it without and see what happens.
3. I added coffee liqueur to my vanilla pastry cream.
4. Almost all of my sliced almonds fell off the tops of my pastries after baking.
5. I had enough pâte à choux leftover to make two cream puffs.
6. I decided to cover my puffs with melted chocolate and since my almonds mostly fell of the Paris-Brests, I covered two of those with chocolate too. The other two got the powdered sugar.

Check . . . → Read More: FFwD: Paris-Brest

FFwD: Moules Mariniere à la Pigalle (Mussels with White Wine, Bacon & Balsamic)

Moules Mariniere à la Pigalle (Mussels with White Wine, Bacon & Balsamic)

This . . . → Read More: FFwD: Moules Mariniere à la Pigalle (Mussels with White Wine, Bacon & Balsamic)

Salted Peanut Butter and Orange Marmalade Bars

Salted Peanut Butter and Orange Marmalade Bars

I don’t really remember eating an abundance of peanut butter and jelly sandwiches when I was a kid, but I must have because it is one of my most favorite long-standing food partnerships. Like ham and swiss. Garlic and (insert name of any food). Pizza and beer. You get the idea.

This recipe is like the best peanut butter and jelly sandwich ever. I really like orange marmalade and think it’s underrated as a peanut butter pal, but if you don’t care for it, you can really use any flavor jam or jelly. It may be a bit sweeter, but still delicious.

And if you don’t want to risk eating the entire pan of these all by yourself, they freeze well. Just wrap separately, then pop one or two out and let them defrost on the counter for 30-60 minutes. Of course they will also work well for a sweet Superbowl snack for a crowd!

Salted Peanut Butter and Orange Marmalade Bars

Salted Peanut Butter and Orange Marmalade Bars

Salted Peanut Butter and Orange Marmalade Bars

. . . → Read More: Salted Peanut Butter and Orange Marmalade Bars

Central Oregon Travel: Bend & Crater Lake National Park

Central Oregon Travel: Bend & Crater Lake National Park

As I sometimes do, I’m posting about a trip taken months ago. In this case, Bend, Oregon and Crater Lake National Park from last October September…okay, wow — it was late August. The trip was certainly memorable and I took a lot of nice photos, so I’m not quite sure why I forgot to post about it. Glad I’m getting it up now, though!

We’ve been to Bend and Oregon’s high desert a couple of times previously, but it has been a few years since our last visit (and we’d never been to Crater Lake before). For the trip planning, deciding where to stay was half of the fun – as always.

Bend Vacation Rental
We took a chance on the one bedroom cottage (right next door to the property at the link above) and ended up being very pleasantly surprised. The bathroom was amazingly spacious, with tons of shelves for toiletries and the whole place was designed with an artistic, world traveler-esque flair. All of this, plus a full kitchen and location right next door to Boneyard Brewery and within an easy walk to downtown Bend.

Crater Lake . . . → Read More: Central Oregon Travel: Bend & Crater Lake National Park

Blood Orange and Cardamom Sherbet

Blood Orange and Cardamom Sherbet

I tend to neglect my ice cream maker with a fair amount of frequency. It’s stored out in the garage freezer, so it’s not like I see it all the time to help remind me. Plus, it seems like some of my previous ice cream/sorbet experiments have not blown me away.

Enter this Blood Orange and Cardamom Sherbet…Blown away!

So creamy, pretty much ice crystal free, and a not too sweet, but with a totally dessert-like flavor. And such a pretty pink color. It reminds me slightly of my beloved, gone-but-not-forgotten Grapefruit Sorbetto at Cafe Pallino. I think I am going to try sherbets more often (mostly fruit juice, but also with cream), or at least make more custard-less style ice creams. I seem to have more luck with those types — in terms of texture. Luckily, all of my ice cream maker experiments have tasted delicious.

For this, I used Penzey’s cardamom seeds but Savory Spice Shop also carries them. You could just as easily use 4-5 cardamom pods, smashed, to steep with the cream. Or, if you have neither, skip it all together and go for more of a Blood Orange Creamsicle . . . → Read More: Blood Orange and Cardamom Sherbet