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

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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 . . . → 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 . . . → 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 . . . → 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 . . . → 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). . . . → Read More: Adventures in Beginner Cheesemaking: Cultured Chevre