2021 SE Clinton Street
Portland, Oregon 97202
Last week, I was invited to an event at Fifty Licks – an ice cream social. Myself and about seven other bloggers tried ice creams, sorbets, and cocktails. And for once, I wasn’t the only one taking photos of my food. (That’s not even true anymore — it seems a lot of times when we go out anywhere, the people next to us are photographing their food as well. Sigh).
Anyway. This awesome evening at SE Portland’s Fifty Licks started with owner Chad Draizin (pdx transplant all the way from south Florida) making Cafe Cubano (Cuban coffee) for everyone and then we dug into the many ice creams, sorbets, and cocktails!
We tried: Stumptown Coffee, Tahitian Vanilla, Oregon Raspberry, Toasted Milk, Jasmine Tea, Blood Orange Creamsicle, Passionfruit with Sichuan Peppercorns sorbet, Coconut Lemon Saffron sorbet, and Chocolate with Toasted Oat Milk sorbet. Oh and also the Furacão, Nordic Palmer, and Velvet Shiso cocktails. The ice cream and sorbet flavors were really clean and well defined. No tricky, fancy business going on here – just really great ingredients and full, full, amazing flavor!
In a . . . → Read More: An Ice Cream Social at Fifty Licks in SE Portland
This week’s French Fridays with Dorie is a very Fall recipe – Rice Pudding with Caramel Apples. Like so many of the French Fridays recipes, I made a half recipe here and that worked quite well for two fairly generous portions.
Here’s the thing though – while I loved the rice pudding (Oh! and I added 1/ tsp powdered ginger) and used my new IFBC vanilla, I was not super-super in love with the caramel apples. My caramel sauce actually seemed perfect until I added the apple cider. Then, it looked way too liquid-y. And yeah, I remembered to halve that part. So, I’m not quite sure what my problem was or what I did. It still tasted good, though.
I will probably make this pudding again (and jwa really liked it). Although, I think next time, I’ll just start cooking the arborio rice right in the milk — especially since I used 2%. It seems like it might have benefited from a little extra starchy creaminess if there’s a bit less fat.
Here’s a link to Dorie’s recipe at Epicurious. Give it a try and see what you think! . . . → Read More: FFwD: Rice Pudding with Caramel Apples
This week’s French Fridays with Dorie is a strange (at least strange to me) little dessert called Floating Islands. There are little meringue islands, “floating” in crème anglaise, then drizzled with caramel sauce. I added a couple of strawberries because I thought it needed a little color (and healthy fruit).
1. It is way too hot and humid to make meringue. Why is Portland humid? We are never this humid. This is horrible.
2. I did the bonne idée and poached my meringue in milk. Mainly because I wanted to make a half recipe and I didn’t have a small springform pan and it was too hot and humid to bake. Also, apparently, there is no way to make a photo of meringue poaching in milk look appealing.
3. I did not make caramel. For my birthday last year, I got some amazing Hot Cakes Salted Caramel Sauce (and Smoked Chocolate Chips) as a gift, and I have been using this caramel instead of making my own whenever I need caramel (more often than you would think). It is so delicious! I want to pick more up when I am in Seattle next . . . → Read More: FFwD: Floating Islands
A Yogurt Adventure: A few weeks ago I was invited to a yogurt tasting with Liberté Yogurt and Chef Vitaly Paley at his restaurant, Imperial. I jumped at the chance, as we had just had an amazing meal at Paley’s Place and this sounded like a very fun event. Also, if there’s one thing I’ve learned from having a food blog — if someone offers you a free tasting — you go! This is an even more obvious decision when:
1. it’s a food you enjoy, and
2. it’s at a restaurant/with a chef you are a fan of. So, done and done.
From the press release:
James Beard Award-winning Portland chef and restaurateur Vitaly Paley is partnering with Liberté yogurt to introduce the yogurt to the market and create a variety of unique food pairings, combining the yogurt with his taste for local fare. Chef Paley’s appreciation for regional Pacific Northwest flavors and ever-evolving interest in distinctive food pairs well with Liberté’s dedication to clean flavor and pure taste.
Liberté uses a blend of cultures = to create two smooth, creamy varieties and several delicious flavors. Méditerranée is Liberté’s signature, whole-milk . . . → Read More: Portland Yogurt Tasting with Liberté, Chef Vitaly Paley, and Bananas Foster Parfait