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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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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. . . . → 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 . . . → 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 . . . → 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 . . . → Read More: FFwD: Boeuf à la Ficelle

Winter Comfort Food: Roasted Chicken Thighs with Potatoes and Brussels Sprouts

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

Just the other day, we got teased with about 10 minutes worth of snow. It didn’t stick or anything, but during a winter that so far has been extremely mild*, it was a nice 10 minutes. The kind of 10 minutes that make you want to go roast a chicken. And if you don’t want to roast a whole chicken, then at least maybe some chicken thighs.

A very nice aspect to this recipe (no matter what season you choose to make it) is that it . . . → Read More: Winter Comfort Food: Roasted Chicken Thighs with Potatoes and Brussels Sprouts