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Chana Dal Chowder with Turmeric, Ginger and Garlic

Chana Dal Chowder with turmeric, ginger, and garlic

Well, hello there! I accidentally ended up taking about a year off from my blog. I’m not sure why, I just needed a break maybe? But, now I am back and I’m hoping to start blogging regularly again. Starting with this recipe: Chana Dal Chowder.

This came about when my husband had a cold and I was starting to get it as well. So, I went straight to the idea of making a soup and then of course, my thoughts also turned to turmeric. And then ginger and garlic (of course, garlic). And also, I had a bag of chana dal beans in the cabinet.

This is a little bit spicy and definitely flavorful and will make you feel better (even if you aren’t under the weather). Add some naan on the side and it’s a great lunch or dinner. The recipe is also scalable, as I’ve made it as listed here and also a double batch very easily.

You can also make this vegetarian by using vegetable broth (low sodium) instead of lamb broth or use the easier to find chicken broth. And also, if you just have lentils on hand, . . . → Read More: Chana Dal Chowder with Turmeric, Ginger and Garlic

FFwD: Green-as-Spring Pork Stew

Green as Spring Pork Stew

Originally, this French Fridays with Dorie recipe called for veal. I haven’t really eaten veal since becoming an un-vegetarian (uh, 1994 1995?) and I didn’t really see the need to use it here. Not when there’s…PORK! So, yeah, I subbed the veal for pork shoulder. And I also made mine more broth-y by using a little bit less meat and adding some wine to de-glaze the pan.

There are a number of steps to this and it’s kind of a big production, so it’s probably best for a weekend project. It’s very light and spring-ish for a stew. And as another surprise, jwa really liked this, which was surprising, since he’s not really a fan of the stew.

So, the next somewhat chilly weekend day before summer really kicks in, you may want to consider this one!

Here’s a link to all the French Friday with Dorie posts so you can see how nice this also works with the veal!

Green as Spring Pork Stew

Green as Spring Pork Stew

Green as Spring Pork Stew

Green as Spring Pork Stew

. . . → Read More: FFwD: Green-as-Spring Pork Stew

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

Chicken with Red Curry and Saffron

Chicken with Red Curry and Saffron

One of my new favorite combinations is saffron and curry. I first came across it in the cookbook,
50 Great Curries of India by Camellia Panjabi (I believe it was a shrimp curry), but then, a couple of weeks ago I found this keeper online – Chicken with Red Curry and Saffron.

One of my favorite parts of this dish (in addition to the ease it comes together with), is the nut, rice, and curry leaf garnish. In Portland, sometimes you can find curry leaves at New Seasons, but I’ve had a lot luck lately with getting them at the market attached to the new Bollywood Theater on SE Division. If you can’t find curry leaves by you, this dish will still be great without them – but try to find some.

So, before it gets all spring-like, take advantage of the chill in the air and make a bowl of this comforting meal. Leftovers will, of course, make a great lunch.

Chicken with Red Curry and Saffron

Chicken with Red Curry and Saffron

Chicken with Red Curry and Saffron

. . . → Read More: Chicken with Red Curry and Saffron

FFwD: Boeuf à la Ficelle

FFwD: Boeuf à la Ficelle

I really tried to like this week’s French Fridays with Dorie recipe for Boeuf à la Ficelle. I did! But, no, and I wasn’t the only one that didn’t quite care for it. To begin with, neither of us are big meat-and-potatoes eaters. And my general feeling is that if I’m going to make steak, I want to make it count. Poaching a piece of beef tenderloin (I only used a half of a pound because there were only two if us and I had an inkling of how this was going to go), does not in any way, shape, or form count. This one was kind of doomed in our house from the start, I suppose.

That said, this is really only one of a handful of recipes from this cookbook that I haven’t enjoyed – so, that’s a pretty good track record for Around my French Table, actually.

Also, we have been in the middle of an out-of-the-ordinary SNOWPOCAPLYSE! here in Portland, so I couldn’t get all over town to find oxtail (although – marrow bones were no problem), so I made due with a packaged beef broth that I then added . . . → Read More: FFwD: Boeuf à la Ficelle