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


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WCC 37: Lemon Tart Love


Okay, I guess all good things must come to an end. Weekend Cookbook Challenge being no exception. Thanks Sara for creating and managing such a fun food blogging event for the last 37 months! Wow, I guess it has been along time! Sara rocks big time.

This month’s theme for February is “love”. This recipe is something I made for dessert on Valentine’s Day, so I think it fits. Tarte au Citron. It’s from the cookbook, Bouchon, by Thomas Keller. I really want to add an ! on the end of that for some reason… Bouchon!

My tart pan is only 8 inches. So, I decided to make a half recipe of the crust and see what happened. It worked for me. I ended up dividing the crust dough in half (instead of thirds) and froze one. The full recipe of saybayon filled my tart shell fine. If you have a standard-sized tart pan, just do what it says below for a full recipe of the tart dough. Oh and if pine nuts are not in your budget, almonds will work. I used half almonds and half pine nuts in my crust.

And, yeah, I have tons of pictures here. . . . → Read More: WCC 37: Lemon Tart Love

WCC #35: Snake Eyes


This month, Weekend Cookbook Challenge is all about appetizers. MMMmmmmm…snacks. This one is interesting. I was intrigued. It’s an olive, in a cheesy dough ball. The recipe is in a little book of appetizers and cocktails called, “Shag Party.” It also has lots of illustrations by Shag. Duh.

Oh and I promise I’ll post more next week. Really. I’m even going to try for one more post on Friday!

Snake Eyes
From the Book Shag Party by Adam Rocke
2 cups shredded cheddar cheese
1/2 cup butter, softened (1 stick)
1 cup AP flour
1 dash Worcestershire sauce
1 (5 oz) jar of pimiento-stuffed olives


Mix cheese and butter in a mall bowl until blended. Mix in flour and W. sauce to make a dough. It’ll eventually come together. At least mine did. The liquid in the olives later will actually help a lot.


Roll dough on a board and pull off pieces to form around your olives.


I found the best way to do this was to put a piece of dough in my palm, put an olive on the dough and make a fist to press the dough around the olive.


Bake olives on parchment-pappered . . . → Read More: WCC #35: Snake Eyes

WCC 34: Gingerbread Waffles!


Foodie Chickie is hosting Weekend Cookbook Challenge this month and she chose Diner Food as the theme. Okay, so when I think of diner food, I think of breakfast!

Well, actually, I think of breakfast first, but then honestly, I then think of things like meatloaf and burgers and fries and then I get hungry and I need to get up and find a snack. But anyway, let’s just stick with breakfast, shall we? These are the first waffles of the Fall 2008 season. These are Gingerbread Waffles from the cookbook Prairie Home Cooking, by Judith Fertig. These are pretty damn good.

I skipped the pear sauce in the cookbook and opted instead to have maple syrup, with chopped fresh pear for the top of the waffles. I also had about a handful of chopped pecans. What the hell — I threw those in the batter too. This will make 4-6 waffles, depending on the size of your waffle making apparatus.

Gingerbread Waffles
From the book, Prairie Home Cooking, by Judith Fertig.
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground dried ginger
1 cup milk
1/3 cup molasses
1/4 cup canola oil or corn . . . → Read More: WCC 34: Gingerbread Waffles!

WCC 33: Coq au Vin with Autumn Vegetables


Whew! Right in under the 10/31 deadline! Confessions of an Apron Queen is hosting this month’s Weekend Cookbook Challenge and the theme is Fall Vegetables. This is a great theme as far as I am concerned as I do love the Fall vegetables. This recipe is from the Williams Sonoma cookbook, Autumn. I believe I’ve drawn inspiration from it before for WCC.

This Coq au Vin does indeed have Fall vegetables — carrots, rutabaga, purple potatoes, and parsnips. It was also supposed to have a turnip but I was trying to hurry and get dinner ready (hungry!) and I didn’t feel like prepping that one. So sad. However, I think Mr. Turnip will show up in a soup shortly.

This recipe has many parts, many bowls, lots of steps (a lot of ins and outs) but only 1 pot. It’s a good Sunday night meal. Probably not a realistic Tuesday night meal.

I followed the directions from the book mostly, except that I added a diced onion and about 10 chopped cremini mushrooms. Oh and some rosemary. And more thyme. I also roasted my veggies because I like roasted veggies. And I used less chicken stock. And…Well, hell, it’s kind . . . → Read More: WCC 33: Coq au Vin with Autumn Vegetables

WCC 32: Shrimp De Jonghe (Garlic!!)


Oh! Garlic! This is the Weekend Cookbook Challenge I was born to post about. I love the garlic. Thank you so much to Carla at Chocolate Moosey for hosting this month and choosing one of my most favorite things in the whole world!

This is a crazy, old school recipe from a time, to paraphrase Gourmet Magazine, when tons of butter was the norm and one clove of garlic was scandalous. Now? Uh, not so much. Bring on the garlic! As it is 2008, I reduced the butter slightly and upped the garlic. This will feed 2 people as a small (but not sensible) dinner or be split in one bigger dish for more as a shared first course.

I used medium sized shrimp. You can totally use jumbo shrimp, but you will want to boil it for a minute or two first to start it cooking and give it longer cooking time in the oven. For my 31/40 ct shrimp (mine were probably closer to the 40) the 10-ish minutes plus 2.5 minutes under the broiler was absolutely perfect.

And damn! The garlic…mmmm! I used 1 huge clove and 1 medium clove in each. If I had to guess, . . . → Read More: WCC 32: Shrimp De Jonghe (Garlic!!)