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
Oh my. My summer slump kind of turned into a huge hiatus – and I can’t promise that I’ll post super regularly from now on, but I am really going to try to get something up at least 3-4 times per month.
Recently (way, way back in September), I was invited to a wonderful food bloggers, behind-the-scenes tour of Bob’s Red Mill in Milwaukie. This was great for a couple of reasons:
1. Bob’s Red Mill makes high-quality products that are so inspiring to cook and bake with, and
2. I used to work there and I can attest to what a great company it truly is.
An invitation to come tour the factory, get samples of new products, and meet with Bob was a delightful experience just like I figured that it would be. But then, I went on a huge roadtrip to North Dakota (buffalo! the HoDo!) and got very lax with my not too rigid to begin with blogging schedule.
Hopefully, I am now getting on back on track. And what’s a better way to do that than with the photos I took at BRM in September . . . → Read More: A Tour of Bob’s Red Mill, plus Freekeh with Roasted Brussels Sprouts, Almonds, and Miso-Aioli
Last Thursday evening, I was invited to a California Avocado Dinner hosted by the California Avocado Commission at Mother’s Bistro & Bar (212 SW Stark Street, Portland, Oregon 97204). Relatively-speaking, I am a bit of a new fan of avocados, having really just started liking them about 10 years ago.
Gateway avocado delivery system: guacamole, of course. But jwa is an avid lover of avocados from way back, so I brought him to the dinner with me!
After some avocado daiquiris, socializing, and delicious hors d’oeuvres, Chef Lisa Schroeder gave a demo for an Avocado, Pink Grapefruit, and Dungeness Crab Salad (See recipe below). We also got an amazing swag bag filled with all sorts of goodies to take home, including avocados and a signed copy of the Mother’s Best cookbook at the end of the evening! Such a great time.
Thank you again California Avocado Commission and Mother’s Bistro & Bar!
California Avocado Dinner, June 19, 2014
Lucy Brennan’s Avocado Daiquiri
Avocado, Pink Grapefruit, a Dungeness Crab Cocktail
Guacamole-filled Cherry Tomatoes
Butter Lettuce, Avocado, & Green Onion Salad with Lemon Vinaigrette
Grilled Chicken Breast with Sauteed Onions, and Peppers, Topped with Avocado, and Salsa, served with Macaroni . . . → Read More: June is California Avocado Month!
Getting out of my changing-of-the-seasons slump with a strawberry rhubarb pie! So, delicious. The brown sugar, orange zest, and cinnamon all get together here (with the fresh fruit) to work a kind of pie magic. Every year, this is one of my most favorite pies to make! And not just because I like the challenge of a lattice crust (just kidding, it’s really easy)!
So yeah, take advantage of the remaining rhubarb season and make this pie now. Or, you could even decrease the sugar** just a little bit and try this with strawberries and peaches. Or strawberries and apricots. Or strawberries and strawberries.
Strawberry Rhubarb Pie with a Lattice Crust
Adapted from a recipe in Bon Appétit magazine; 8 servings
1 recipe of your favorite pie dough (double crust), two discs chilled – mine is Dorie Greenspan’s Good for Almost Everything Pie Dough*
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, halved (about 3 1/2 cups)
1/2 cup (packed) brown . . . → Read More: Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust
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!
. . . → Read More: FFwD: Green-as-Spring Pork Stew