2930 NE Killingsworth St.
Portland, Oregon 97211
Meal One: Not too long ago, we went to the Live Wire! show at the Alberta Rose Theater and before, we went to Cocotte, which is where we always go to eat before Live Wire. I believe this is now a tradition. And, as luck would have it, this was March 1, the first day of Portland’s Dining Month (3 courses for $29)! The dining menu at Cocotte is really very nice and set up with two choices for each course – so everyone doesn’t have to get the same thing. Regardless, jwa picked from the dining month menu, while I kind of did my own thing. We were both really pleased with our picks.
And if you haven’t tried the amazing Poulet En Cocotte there, you really should. It’s even one of the choices on the special Dining Month Menu (listed below).
Chicken liver mousse with pickled onion, date jam and whole-grain mustard.
Pickled seasonal fruits and vegetables, pickled egg and whole-grain mustard.
Radicchio Treviso with Caeser dressing, pickled shiitake mushrooms, white bean and truffled croutons.
Salt cod brandade gratiné with Aleppo, olives, olive . . . → Read More: Cocotte: Portland Dining Month & the PFA/Food Blogger Dinner
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
A little late, but it’s still Friday here on the west coast, so I’m just getting this posted under the wire. This week’s French Fridays with Dorie was quite the experiment – Dilled Gravlax. I want to say that I’ve made gravlax once before, but now I can’t find a post on that so maybe I’m just imagining it. Maybe I dreamed it. Or maybe that was in a parallel universe (pardon me, but we’re working our way through Fringe on Netflix right now and it’s all red vines, parallel universes, and Walter-without-pants-on over here).
So, where was I? Oh yeah – gravalx. I made mine with some previously frozen Columbia River salmon. And here’s something I learned at IFBC this year: if you’re going to eat raw salmon (which gravlax basically is), it needs to have been frozen and defrosted. Or else there can be parasites (hey! Like on Fringe).
I made mine pretty much exactly as Dorie’s recipe dictated, which can also be found here: Dilled Gravlax with Mustard Sauce, Bon Appétit | March 2004.
After three days of curing, we ended up having this as a snack the day . . . → Read More: FFwD: Dilled Gravlax with Mustard Sauce