By mlb, on June 18th, 2010%
This was an experiment because I had too many zucchini (not from the garden, unfortunately), as well as a big hunk of Habernero Jack cheese from Tillamook Cheese. Yes, we finally went to the visitor center in Tillamook!
It was very interesting and aside from the Jack cheese, we came home with some Garlic, Chili Cheddar (it’s all gone). Oh yeah, we each also ate a huge ice cream cone while there. What? We were on vacation!
I found a recipe for Cheddar and zucchini scones online and adapted to use the Habernero Jack cheese. These had a spicy kick to them, but it dissipated quickly, with a really good flavor. At first, when I took them out of the oven, I thought they weren’t done yet, but it was . . . → Read More: Savory Zucchini & Pepper Jack Scones
By mlb, on April 19th, 2010%
Fennel pollen is kind of expensive but also really amazing. There really isn’t a great substitute for it, so if you’ve got a little extra money, I’d invest in some. So fragrant. Kind of like if you mixed fennel with curry and some kind of mystery tasty ingredient. I’ve seen it online at Amazon. I was going to go that route but, in the words of jwa, I was able to score some through my “shadowy, underground, food blog connections.”
Actually, I made a comment on twitter about wanting to get some and a fellow pdxer offered to sell me some from a big, fancy food order they were putting together! But honestly, I think “shadowy, underground, food blog connections” sounds better. Much more mysterious…
Even without the fennel . . . → Read More: Pork Chop Heaven, aka: Pork Chops with Fennel Pollen
By mlb, on November 11th, 2009%
This is a great, quick meal. I found this recipe online, at Bigoven.com when I was looking for something to do with frozen halibut steaks.
Sometimes I make this at night (not even for dinner) and we take it for lunches the next day. It reheats well and is always tasty. Plus, best of all, it is a great use for the wild, frozen halibut steaks that they have at Trader Joe’s. Thus, it qualifies as a Cheap Fish Project.
If you do use steaks, just cut the skin off if you prefer (I do) and defrost if your fish is frozen. You could of course, use fillets here but it works just wonderfully with the steaks.
Mediterranean-Style Baked Halibut Steaks
Adapted from a recipe on Big Oven
1 tbsp olive oil + . . . → Read More: Mediterranean-Style Baked Halibut Steaks
By mlb, on September 13th, 2009%
A blog I love and have just recently discovered, Chez Loulou, hosts a wonderful event called “La Fête du Fromage” and I am super happy to participate in this one. This is the ninth one and although I didn’t post in the eight previous ones, I was certainly there in spirit. At least I hope I am participating in this one, as posts are due today and I have no idea how the Portland to France time difference thing is going to play out. *fingers crossed*
Anyway, the cheese I chose is Robusto, which is one of my most favorite cheeses ever. It was a happy accident — I was walking around the Whole Foods by work about a year ago and they had some Robusto pieces out to sample . . . → Read More: La Fête du Fromage: Robusto!
