About this Blog

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

Categories

Awesome Onion Goggles

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. 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!

Green as Spring Pork Stew

Green as Spring Pork Stew

Green as Spring Pork Stew

Green as Spring Pork Stew

. . . → Read More: FFwD: Green-as-Spring Pork Stew

$50 Safeway Gift Card Giveaway + Grilled Flank Steak & Quinoa Soup with Cilantro Chimichurri

Seared Flank Steak & Quinoa Soup with Cilantro Chimichurri

Recently, I was contacted by Safeway and asked if I wanted to try some products from the new Marcela Valladolid line and enter the Safeway Real Taste of Mexico Meal Solution Challenge.* Being a huge fan of Mexican food, I decided to take them up on their offer – and also because I could give a $50 Safeway gift card away on my blog! And if you don’t live by a Safeway, don’t worry, it’s also good at a number of other stores (see below).

In starting to develop a recipe for the contest, I kind of veered away from Mexico a bit and accidentally wandered down to Argentina and Peru (let’s call it pan-South American, maybe?). But hey, that’s a useful thing about these Marcela Valladolid products – you can experiment a bit and see where your imagination and other ingredients take you!

I chose to use the Flank Steak for Arrachera, which is seasoned with a tasty mix of citrus, rosemary and thyme. And while it would have no doubt made great tacos, it also worked very well in this soup. Versatility! We also used the corn tortillas . . . → Read More: $50 Safeway Gift Card Giveaway + Grilled Flank Steak & Quinoa Soup with Cilantro Chimichurri

Rosemary Lemon Meringue Tart

Rosemary Lemon Meringue Tart

Well, it’s like a regular tart extravaganza around here. This one was a test of a pie crust recipe (it was very good) and really, an excuse to make a lemon meringue tart.

I have a memory of making one years ago and not liking it much. This one, however, I loved! We both did.

Some deviations from a regular lemon meringue tart –

1. I added finely chopped rosemary to both the lemon curd and a little to the tart crust;
2. I replaced a little granulated sugar in the curd with honey;
3. I added vanilla extract to the meringue.

You can either use your favorite pie/tart dough recipe or even buy pre-made dough if you like (the Trader Joe’s pie crust dough is not too bad). Whatever dough you use, if you make it, add a little chopped rosemary to it, roll it out, and fit it in your pan.

Bake it unfilled all the way (you’ll want to use pie beads, beans, or dock the crust) and then fill with the curd. Let chill, then top with the meringue, and bake briefly. Done! Ours kept easily in the fridge for about four days. Will . . . → Read More: Rosemary Lemon Meringue Tart

FFwD: (Not) Swordfish with Frilly Herb Salad

FFwD: Swordfish with Frilly Herb Salad

French Fridays this week was a light, summery, simple fish dish – Swordfish with Frilly Herb Salad. Except, I used halibut instead of swordfish. I probably could have found some swordfish if I had put more effort into it, but really, I am all about the medium-sized effort. That and there was some really beautiful Alaskan halibut that I could very easily get, so there’s that. Aside from the swordfish and halibut, I think this would also work very well with tuna.

For the herb salad, I picked fresh parsley from out in the garden, and also used some dill and cilantro. Oh and I could have sworn we had capers but when I looked through the fridge, I couldn’t find them anywhere! So, I used some mixed Mediterranean olives, along with the liquid from that jar in the marinade. Even with all my substitutions, I thought this recipe was a great, light dinner!

The full recipe is in Around my French Table, but you basically marinate the fish in lemon zest, olive oil, smoked paprika, capers (or chopped olives) and a little juice from the jar. Grill and then serve . . . → Read More: FFwD: (Not) Swordfish with Frilly Herb Salad

FFwD: Herb-speckled Spaetzle

French Fridays with Dorie: Herb-speckled Spaetzle

This week’s French Fridays with Dorie recipe is Herb-speckled Spaetzle and it is on epicurious, so even if you don’t have the cookbook, you can still make the recipe.

This was very good. I actually just tried making spaetzle a few weeks ago using a different recipe (buckwheat spaetzel) and while that was good, this was great. I used a colander for making the spaetzle both times, but I wish I had a flat grater, that idea sounds intriguing and a bit easier.

Notes:
1. I made 2/3′s of a recipe and it worked well (with three eggs, it was fairly easy to third — one egg, 3/4 cup flour, three tbsp milk, etc…).
2. I used fat-free milk. Seemed to work fine.
3. I added a handful of chopped spinach leaves when I added the broth and I also grated on a bit of asiago cheese.
4. I used a little whole wheat pastry flour for some of the white flour — 1/2 cup white and 1/4 cup wheat.

Okay, here’s a link to everyone’s awesome spaetzle posts and my photos below. I skipped photos of making the batter, those were kind of boring.

. . . → Read More: FFwD: Herb-speckled Spaetzle