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


Awesome Onion Goggles

Wheat Germ & Herb Biscuits and a Super Food Giveaway!

Wheat Germ and Herb Biscuits

Recently, I was offered a free jar of Kretschmer Wheat Germ to try and also a jar to giveaway on my blog, which is really great but honestly, I already knew about the awesomeness of wheat germ. I’ve been a fan for awhile and use it all the time for coating chicken, adding to granola and cereals and even baking. Did you know that you could do all of that with wheat germ? Well, you can.

And also, wheat germ is a super food. It’s an excellent source of nutrients including vitamin E, the B vitamins, and folic acid. Wheat germ can easily be a substitute for breadcrumbs for coatings and toppings and, like I’ve done in this recipe, it can be used to replace some of the flour in a recipe for an extra nutritional boost! And speaking of these biscuits, they turned out really well — flaky and herb-y, they’d be a great addition to a Thanksgiving meal. And if you need more inspiration, there’s a lot of recipe’s right here.

Wheat Germ and Herb Biscuits
All of this…can be yours (well, just the coupon).

So, want to try some Kretschmer . . . → Read More: Wheat Germ & Herb Biscuits and a Super Food Giveaway!

Pan-Roasted Coho Salmon with Basil Cream

Coho Salmon with Basil Cream

Wow, I can’t believe I am almost through all of my Copper River Salmon posts. I only have one left for next week. I’ll give you a hint. It involves fire and cedar.

Anyway, this week’s is a little less exciting, but just as delicious. I found a recipe online for poached salmon, which honestly, is something that is not that appealing to me, but it had a sauce that sounded awesome — basil cream. And since our garden is virtually exploding with basil right about now, it seemed like a good idea.

I’ve really liked the Coho salmon, it’s very mild and delicate in flavor, and yet you still know you’re eating salmon. Like I’ve said before, all of the Copper River salmon has been so wonderful, it only really needs some salt and pepper and a hot pan. But, a fun and interesting sauce is always good too.

Speaking of the sauce, you will probably have a little leftover here. Just get the crackers.

Pan-Roasted Coho Salmon with Basil Cream
Adapted from a recipe by Claire Robinson; serves 2
1/4 cup fresh basil leaves
Kosher salt and freshly cracked black pepper
1/4 cup sour cream (light sour . . . → Read More: Pan-Roasted Coho Salmon with Basil Cream

Rosemary Buttermilk Waffles with Crisp Prosciutto

Rosemary Buttermilk Waffles

I am somewhat obsessed with rosemary. I will put it in anything. Exhibit A: these waffles here. Add rosemary? Why not. It actually went really well with the maple syrup and crisp prosciutto (exactly what I was hoping for). And as an added bonus, it came together very quickly on a chilly Sunday morning.

As long as you have buttermilk (or can make a substitute with milk and lemon or vinegar), you should have everything to throw these waffles together. Especially if you have a 4-foot rosemary plant growing steps from your front door like we do. Okay, yes, you would also have to have a waffle iron, smarty.

Rosemary Buttermilk Waffles with Crisp Prosciutto
Adapted from a recipe in Gourmet magazine.
Vegetable-oil cooking spray
1 cup AP flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 Tbsp Melted butter + 2 Tbsp olive oil
1 cup well-shaken buttermilk
1 tsp (heaping) chopped rosemary leaves (plus a couple of small sprigs for garnish)
1 large egg
1 tsp olive oil
4 thin slices prosciutto
Maple Syrup for serving

Preheat oven to 250°F. Spray an unheated nonstick waffle iron with cooking spray and preheat iron.

Rosemary Buttermilk Waffles

In a large bowl sift . . . → Read More: Rosemary Buttermilk Waffles with Crisp Prosciutto

Pea, Herb and Parmesan Crackers

Pea Crackers

I am becoming quite the experimenter with the strange and wonderful flours I’ve come across lately. This time – green pea flour. Yes, it’s just ground peas. Yes, it’s green. I was so intrigued when I first saw it that I knew I just had to do something with it. Crackers were the first thing I thought of, although I’ve since found myself wondering about making a savory tart shell with a little of the pea flour. That’s probably next. But for now, it’s crackers!

And yeah, if you don’t have green pea flour you could totally just use 1 1/4 cups AP flour. They would just be Parmesan Herb Crackers then and sadly, not green.

Pea, Herb and Parmesan Crackers
Adapted from a recipe by Ina Garten
1 stick unsalted butter, slightly softened
1/3 cup grated Parmesan cheese
1 cup all-purpose flour
1/4 cup pea flour
1/4 tsp kosher salt
1 tsp chopped fresh thyme leaves
1/4 tsp dried mint
1/4 tsp dried basil
1/2 tsp freshly ground black pepper
2-3 tbsp fat free milk or water

Pea Crackers

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, pea and AP flours, salt, . . . → Read More: Pea, Herb and Parmesan Crackers

Adventures in Beginner Cheesemaking: Cultured Chevre

Cultured Chevre

So, I recently took a Cultured Chevre making class through Urban Cheesecraft & the Portland Bureau of Planning and Sustainability* and it was a lot of fun. And super inspiring! So inspiring that just one day later I was buying goat milk and hoping for the best.

The class that I took demonstrated making a culture chevre, which uses a culture + vegetarian rennet (and probably other stuff). You can also make a simpler, milder version that uses citric acid (or you can sub 1/8 cup cider vinegar for the 1 tsp. citric acid). Here’s a link to that recipe: Simple Creamy Goat Cheese.

Since I did take the class though, I purchased some culture, which you can find online at New England Cheesemaking Supply or also in Portland at the Urban Farm Store on Belmont, in SE Portland.

Before I start with the step-by-step, here are a few things:

1. If you are making the cultured version, you can’t use ULTRA-pasteurized Goat Milk. Some of the organisms you need for the cheese have been killed in the “ultra”-ization. Pasteurized Goat Milk is fine, though. I used Summerhill Dairy (carried by Trader Joe’s) and it seemed to work great. . . . → Read More: Adventures in Beginner Cheesemaking: Cultured Chevre