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Three Days in Montana: Roadtripping, Eating, and Drinking in Big Sky Country

Three Days in Montana

I think if I had to live somewhere other than Oregon, I could maybe live in Montana. Maybe. And while I would miss the ocean and the desert of my adopted home state, I would cherish the big blue skies and the quirky mountain towns of the Treasure State.

During a roadtrip to our eventual destination of Fargo, North Dakota we spent a few days in Big Sky Country—it’s an incredibly long state to drive through. Missoula in the western region is almost 350 miles from Billings in the east and once you hit Billings, you still have another 247 miles until you finally come to the North Dakota border.

Watch out for rattlesnakes

If you do find yourself roadtripping along interstates 90 and 94, there are a number of Montana communities that are definitely worth your time, here are a few of them.

Three Forks, Montana

This small town between Butte and Bozeman offers a few things—the historic Sacajawea Hotel, where you’ll be offered a glass of bubbly when you check in. There’s a summer farmers market in Three Forks and a quaint main street for strolling after a bison burger (complete with fire roasted . . . → Read More: Three Days in Montana: Roadtripping, Eating, and Drinking in Big Sky Country

Fried (or not) Avocado Tacos with Creamy Poblano Ranch

Avocado Tacos with Poblano-Buttermilk Dressing

If you haven’t already tried coating avocado with breadcrumbs and then frying, what exactly have you spent your life doing?

It’s okay. You can start now. Using this preparation, the outside gets delightfully crunchy and inside, the avocado is all ripe and creamy. But, if you’d rather not fry, you can achieve pretty much the same results by baking the coated avocado wedges in the oven.

This recipe produces wonderful summer tacos–little avocado wedges on a tasty refried beans pillow. Garnished with shredded cabbage and cheese, as well as salsa, you really can’t go wrong here. Plus, if you prepare the Poblano Ranch Dressing too, you’ll make it better!

I’ve made these tacos both ways; frying in peanut oil and baking in the oven. I found that the frying leads to a bit more of a uniform and golden crispiness, but rotating the avocado wedges in the oven did a fairly good job of even browning as well.

Since avocados can be bland, the key to maximum tastiness is to season the flour well and also to hit the finished avocado wedges with a sprinkle of kosher salt.

Avocado Tacos with Poblano-Buttermilk Dressing

. . . → Read More: Fried (or not) Avocado Tacos with Creamy Poblano Ranch

Kerrin’s Multigrain Chocolate Chip Cookies

Multigrain Chocolate Chip Cookies

Really, what is better than a fresh gooey chocolate chip cookie straight out of the oven? Air conditioning? Well, yes. But…it’s not the chocolate chip cookie’s fault that August 4th is National Chocolate Chip Cookie Day! Do not blame the cookie if the weather is too hot to even think about turning on the oven.

That said, and as I write this on the 3rd, we’re about to break records for the hottest day ever on Earth in the Pacific Northwest (108 degrees F in Portland), so let’s think back to a cooler time–gentler time when I opened up my copy of Dorie’s Cookies and found this amazing and alt chocolate chip cookie recipe.

Buckwheat flour! Whole wheat flour! A sprinkle of fleur de sel on top! They are healthy! Kind of…for cookies. In this version, I also added vanilla and I upped the nuts, as one tends to do if the occasion calls for it.

So, if you can safely turn on your oven, you might want to celebrate August 3rd by baking a batch of these wonderful and interesting chocolate chip cookies.

Spoiler: The cookie dough needs to chill in the refrigerator for at . . . → Read More: Kerrin’s Multigrain Chocolate Chip Cookies