Breakfast at Sen Yai Noodles

By mlb, on May 19th, 2013%

Sen Yai Noodles
3384 SE Division Street
Portland, OR 97214

Noodles for breakfast? That’s crazy-talk! Of course, it isn’t really and technically, most of the breakfast menu items at Yen Sai are soups, porridges, eggs and breakfast-y what-nots. We went to a preview breakfast Tuesday and left plenty full and fairly ready to start the day.

This is, of course, the newest restaurant within the Pok Pok empire, and it just opened at the end of last week. They have hours for breakfast, lunch, and dinner and while the first meal of the day was delicious, I really want to go back later in the day and try a lot of other things — like the stewed duck leg over wide rice noodles, all of the stir fried noodles and of course, the phat thais.

That said, if you go in the morning, you should get the Salapai (steamed buns with sweet, shredded pork and fried shallots), the Kafae Boraan (Thai coffee with condensed milk and sugar), Jok with a poached egg, and the Khao Tom rice soup (also with a poached egg).

We just walked by the other evening and they were already . . . → Read More: Breakfast at Sen Yai Noodles

Raspberry Olive Oil Spelt Scones

By mlb, on May 6th, 2013%

These are oddly delicious little scones that are great as a quick breakfast or afternoon snack. Odd mainly because the dough is very wet and sticky so that you can’t really pat it down and either cut the scones into wedges or circles like normal. You sort of have to scoop the dough out like cookies. I’ve also really been digging the spelt flour lately. These are just the first in a long line of biscuits and breads I’ve been experimenting with lately. Hopefully more on that soon.

The original recipe for these scones used agave nectar, but I prefer using honey or maple syrup. Both substitutions seem to work very well. I’ve also successfully made these scones with different berries — blackberries and blueberries.

Raspberry Spelt Scones

Raspberry Olive Oil Spelt Scones
Adapted from a recipe in Food & Wine magazine
2 cups spelt flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup olive oil
1/3 cup honey (or maple syrup or agave nectar)
1 tbsp vanilla extract
1/3 cup hot water
1 cup fresh . . . → Read More: Raspberry Olive Oil Spelt Scones

FFwD: Creamy Mushrooms and Eggs

By mlb, on May 2nd, 2013%

Well, I think this French Fridays with Dorie is one of my favorites! But, I did change a lot of things. This was mainly due to what I had on hand and what I didn’t want to go buy specifically for this recipe (cream, brioche).

I used some roasted garlic ciabatta that I had in the freezer and instead of cream, I added a little marsala wine to the mushrooms. It just seemed that with butter and egg yolks, the cream really wasn’t necessary. What is it with the French and cream?

I would love to make this sometime for brunch, with two slices of toast and two eggs per person and potatoes on the side. And mimosas.

Oh and as an endorsement that will mean nothing to anyone that doesn’t live in the Portland area, these eggs from Champoeg Farm are the best eggs I have ever used. I can usually find them at the New Seasons on Division (but not other New Seasons for some reason). And I just found out they do farm tours on Sunday. I am so doing that this summer.

Oh and one more note. I was not . . . → Read More: FFwD: Creamy Mushrooms and Eggs

FFwD: Swiss Chard Pancakes (but really Arugula Pancakes)

By mlb, on April 26th, 2013%

I almost didn’t make this French Fridays with Dorie. In fact, I really wasn’t going to make it at all but at 9:00pm on Thursday night I looked to see what the assignment was…it was Swiss Chard Pancakes. I had really wanted to make those. And I didn’t have any chard. Because I was lazy and I absolutely did not want to go to the store, I used what I did have — arugula. Dorie even suggests these pancakes are very good with spinach instead of chard, and is arugula really that far away from spinach? No. Especially not at 9:00pm on a Thursday.

The nice thing is these came together so quickly! I was all done by 9:30-ish. And we had a nice breakfast all ready for the following morning (Friday). I just rewarmed them in a 350 degree F oven (in foil) for about 10 minutes. I served the pancakes with some Greek yogurt and finely diced red onion.

The few changes I made: made a half recipe, added about 1 tsp Dijon mustard to the batter, and sprinkled a tiny bit of Parmesan cheese on each pancake before . . . → Read More: FFwD: Swiss Chard Pancakes (but really Arugula Pancakes)

Breakfast at SubRosa

By mlb, on April 8th, 2013%

SubRosa
2601 SE Clinton St
Portland, OR 97202

Saturday and Sunday Breakfast
SubRosa is a place that we have gone to many times in our SE Portland neighborhood. It’s a restaurant that has really grown into it’s space and seems to fill up quickly most nights.

Over the years, we’ve gone for dinner every so often (the last time we were there for an evening meal, owner Mary Ann gifted us with a baguette to take on our road trip to California the next morning for car snacks). But lately, it seems we’ve been stopping by for a leisurely Saturday or Sunday breakfast. Every time we have a meal at SubRosa, I always leave thinking, “we should go more often!” It’s not just the food, but the whole experience — it’s always friendly, welcoming and comfortable — exactly what you want in one of your favorite neighborhood places.

The Sub Rosa Eggs Benedict is seriously one of my favorites in town. The sauce is light, tasty and not at all gloopy. The Canadian bacon is quite ham-like and salty and the eggs are always perfectly poached. And, if you want to make it even better, here’s what . . . → Read More: Breakfast at SubRosa

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