About this Blog

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

Categories

Awesome Onion Goggles

Lemon Curd Thumbprint Coconut Macaroons

Lemon Curd Thumbprint Coconut Macaroons

Sometimes, you find yourself with a bag of sweetened, shredded coconut burning a whole in your cabinet and you just need to do something with it — hello, coconut macaroons! This recipe was based on an idea that I saw in Food Network magazine, but I messed around with the original recipe a lot. I decreased the egg white (for a crunchier macaroon) and whisked that in a mixer, decreased the sugar, and added the lemon curd and poppy seeds.

The recipe below will make 8-10 macaroons. The problem I always have with these types of cookies is that they are best the first day, but then the recipe makes so many that you can never eat them all the first day. Solution – half batch! And if you’re making them for a crowd, just use the full 14. oz bag of coconut and double the rest of the ingredients for 16 -20 macaroons. Perfect for an Easter treat!

You could also swap out the vanilla for lemon extract, but I actually think the hint of vanilla with the tart lemon is very nice.

Lemon Curd Thumbprint Coconut <span style= . . . → Read More: Lemon Curd Thumbprint Coconut Macaroons

Project Grace Pop-up: Campania Dinner

Project Grace Pop-up: Campania Dinner, Portland

Project Grace
Friday nights at Trinket
2035 SE Cesar E Chavez Blvd.
Portland, OR 97214
503-805-1342 for reservations (or OpenTable)

Apparently, the last pop-up at Trinket is 4/18/2014 and the menu region is Sicily. Menu details are on Project Grace’s facebook page.

Late last month we went to Project Grace for dinner. This is a pop-up that happens every Friday night at Trinket — they also do an additional Italian-American-inspired meal Tuesday evenings at Hokusei (SE 42nd and Belmont). Obviously, one of the huge appeals for Trinket (or Project Grace) for us is that it is walkable and we are lazy diners. That said, I would totally drive across town for more of the Cacciatore-esque roasted game hen.

Every Friday is a five course meal (for about $40) that focuses on a different region of Italy. On our night, it was Campania. This meant seafood, chilies, rich tomato sauces, and saffron. The meal is served family style and if you are lucky, you will get to enjoy an 80′s soundtrack with your dinner.

We started with cocktails and freshly grilled bread with a honey-lavender butter. The plates came out well-paced and each time something got laid down on . . . → Read More: Project Grace Pop-up: Campania Dinner

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

This week’s French Fridays with Dorie is for Quiche Maraichère, which is basically a vegetable-filled quiche, but with the cheese on top. The recipe can be found online here, but of course, it’s also in Around My French Table.

My tart crust was my favorite whole wheat crust and although it shrank quite a bit during the par-baking, it turned out just fine.

I used carrot, onion, garlic, and some artichoke hearts for my vegetables (I did not use the celery or the leeks) – mainly because I did not have those things, but I did have the onion and artichoke hearts. Also, I threw a little goat cheese on top (along with the white cheddar). Delicious!

Here’s a link to everyone’s posts for this week.

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

FFwD: <span style= . . . → Read More: FFwD: Quiche Maraichère

Harissa-Stewed Butternut Squash

Harissa-Stewed Butternut Squash

For Christmas, I received the Toro Bravo cookbook and although there are many pages ear-marked, this is the first recipe I’ve made from it. And I have to say, although I deviated a bit from the recipe (and took some shortcuts), this was delicious!

I did add some yellow bell pepper and (full disclosure) I used a bag of cubed Trader Joe’s butternut squash (because I had some and I needed to use it). I can only imagine how awesome this would be with freshly cubed squash. If you use a big squash and you have more than 12 oz cubed, just use extra cream and harissa, or straight-up double the rest of the ingredients.

This is great on the side of some grilled fish or chicken. Or just add a huge salad and make it a vegetarian meal. Also, definitely get the book for the original recipe — it will be even better! (Spoiler: there’s butter involved).

* Ingredient note: The original recipe calls for Rose Petal Harissa, which you can find at PastaWorks if you live in Portland. I used the Harissa paste in the yellow tube. That worked great, although, it is a bit . . . → Read More: Harissa-Stewed Butternut Squash