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


Awesome Onion Goggles

Shrimp Cakes with Spicy Lemon and Paprika Aioli


Hot! Hot! It is hot in Portland. About 99 Saturday and 95 today (Sunday). Thankfully, we are, hopefully back to the 80′s and 70′s (yay!) this coming week. I am not a fan of hot weather, which is one of the reasons that I wanted to move North, but we do get a handful of 90+ days each Summer. This is a nice recipe for those kind of days or any kind of day, really.

I wasn’t quite sure how they would turn out but I am happy to say that both jwa and I really liked these shrimp cakes. They are also a great use for a bag of frozen shrimp (defrosted) that you may have hanging around the freezer. Also, you can use panko for all of your breadcrumbs here, but personally, I kind of like to save my panko for breading-type applications and use regular, plain breadcrumbs for filler type uses. So, I used both type of crumbs here.

When I made these, I did a half recipe and got four nicely sized cakes, which along with a Spinach & Strawberry Salad, was a good amount for two people. The recipe as written below, should yield eight . . . → Read More: Shrimp Cakes with Spicy Lemon and Paprika Aioli

Sweet Onion Marmalade For You


The other day I was searching around and came across a recipe for onion marmalade. I tried it, tweaking it quite a bit so let’s just call it mine. Okay then. Anyway, here’s what I ended up with. Delicious! Great on bread, chicken, uh, turkey* and anything else you could think to slather it on.

Sweet Onion Marmalade
1 tbsp unsalted butter
1 tbsp olive oil
3 cups chopped onions (about 1 huge onion — I used a sweet onion)
1.5 tbsp sugar
1/4 cup Balsamic vinegar
1/4 cup port wine
1 sprig rosemary
1/4 tsp chopped fresh rosemary
2 tbsp currants
Salt & pepper

Heat the butter and olive oil in medium heavy saucepan. Add onions and a light sprinkle of kosher salt. Cook for about 6 minutes.


Next, add the sugar and rosemary sprig and continue cooking until onions are very soft and browned, about 15 minutes. Adjust the heat as needed.


Add the vinegar and port and simmer for a while, about 5 minutes. A lot of the liquid will evaporate and you’ll be left with a loose, syrupy brown glob. It’s done! Remove the rosemary sprig and stir in the currants.


Taste and then salt and pepper as needed. . . . → Read More: Sweet Onion Marmalade For You

A Cooler, Gentler Time: Chevre & Herb Fondue


A couple of weeks ago, when the weather was nice and cool, a big pot of melted cheese sounded like a great idea. Lately, with the temperature in the high 80′s, not so much.

But, we can relive those memories right here. This is based on a recipe in Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers. This is the same cookbook that I used for my last fondue experiment, Cheddar, Roasted garlic annd Zinfandel fondue.

For this one, I changed a number of things from the original recipe — used half and half instead of cream, decreased the cream cheese, added the wine and added more seasonings.

For Fondue
1 cup half & half
1 tsp dry mustard
1/2 cup white wine (I used a pinot grigio)
1 garlic clove, minced
4 oz cream cheese, cut into small cubes, at room temperature
8 oz goat cheese (chevre), crumbled with a fork, at room temperature
1 tbsp + 1 tsp cornstarch
1 tbsp fresh lemon juice
1 tbsp minced fresh basil
1 tbsp minced fresh chives
1 tbsp minced fresh parsley
1 tsp minced fresh marjoram — (or any combination of fresh herbs that you want to use — just shoot for about 3 – 4 tablespoons . . . → Read More: A Cooler, Gentler Time: Chevre & Herb Fondue

They Are so Cute — Now What Do I Do with Them?


I was in New Seasons the other day buying some halibut and as I was walking through the produce sections I saw the cutest thing — garlic tops.


“Oh!” I thought to myself, “need to buy! Cuuute!”

Then I got home and realized I had no idea what to do with them. I did a little online searching and found this page — Mary Jane’s Farm about garlic scapes, which I think are slightly younger versions of my tops but I figured it was close enough.

I made the pesto, using half parm and half feta. I also added some pine nuts. Wow! The garlic! It burns! (But in a good way). I mixed about a tablespoon into a big bowl of hot pasta with some olive oil to start, as it did seem a little strong. But — by the middle of the meal, jwa and I were spreading the extra pesto on bread and mixing more of it into the pasta. So, so good. Just make sure you really like garlic.

Garlic Tops Pesto
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
3 tbsp lemon juice
1 tbsp toasted pine nuts
1/4 lb scapes (garlic tops)
1/2 cup . . . → Read More: They Are so Cute — Now What Do I Do with Them?

Cheddar, Roasted Garlic and Zinfandel Fondue


This recipe is from Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers. I think I’ve had it for about five years but I haven’t used it before this batch of fondue. Why use it now? Well, jwa got me this awesome fondue pot for my birthday! It was on my Amazon wish list but I didn’t really expect to get it (because, dude, it’s a $135(!!) fondue pot), and he completely surprised me with it.

I thought he was going to get me the tea kettle on my list and I picked up the box and thought, “Damn. This is very heavy for a tea pot.” Well, that’s because it was a cast iron fondue pot. Hooray!

For the first recipe, I thought and thought. Then I thought about it some more. What is worthy of the first fondue in this great new pot? Well, one that has red wine, a whole block of Tillamook extra sharp cheddar and two heads of roasted garlic, that’s what.


For the fuel, I went to the Williams-Sonoma by work and got a 3-pack of those gel tubs for fondue pots. It worked just fine in the burner. . . . → Read More: Cheddar, Roasted Garlic and Zinfandel Fondue