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

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Roasted Red Kuri Squash Soup with Coconut + Halloween

Roasted Red Kuri Squash Soup with Coconut
This summer, we had a mystery squash growing in a garden. It was a mystery in that neither jwa nor I remembered planting any Red Kuri Squash but here it was – a beautiful red kuri growing in our garden. It was in a bed close to the compost so the theory is we either had a seed or two in the compost that ended up in the garden bed or maybe a critter buried the seed in the garden and it sprouted – either this way this fall . . . → Read More: Roasted Red Kuri Squash Soup with Coconut + Halloween

Marinated and Grilled Green Curry Pork Tenderloin

Grilled and Marinated Green Curry Pork Tenderloin

This is the pork tenderloin recipe to beat all pork tenderloin recipes. At one time, I thought this honor went to Roasted Pork Tenderloin with Apple Cider Jus and while that is still a pretty tasty recipe, this one for Green Curry Pork Tenderloin has won. Won everything.

Oh my god. This is seriously the best pork I have ever made. And yes, it seems like there are a lot of steps (there are) and yes, you’ll have to do some planning, but you will be rewarded with tender, . . . → Read More: Marinated and Grilled Green Curry Pork Tenderloin

Cinnamon-Roasted Chicken Thighs with Harissa Sauce

Cinnamon-Roasted Chicken Thighs with Harissa Sauce

Does cinnamon and chicken sound weird? Well, maybe just a little at first (although, probably not as weird as tuna meatballs with cinnamon), but, honestly this chicken dish is so amazing. The chili flakes keep the cinnamon-sugar marinade from becoming too sweet and it all just really seems to work with the juicy, roasted chicken thighs. Plus, when you think about it, just because cinnamon seems to be typically used (at least in the U.S.) in sweeter recipes, the spice itself isn’t sweet at all. It’s paired with lamb all . . . → Read More: Cinnamon-Roasted Chicken Thighs with Harissa Sauce

FFwD: Fresh Orange Pork Tenderloin

Fresh Orange Pork Tenderloin

This week’s French Fridays with Dorie was fairly interesting — pork tenderloin, cut into pieces, browned and then cooked quickly in orange juice, zest and segments, cardamom and onion. So, um, I changed a few things.

Originally, the diced onions were to be added with the orange, but I caramelized those a bit first thing, then removed them and browned the pork. I added the onions back in when I added the rest of the ingredients. I just wasn’t really into the idea of boiled diced onions, when I could brown . . . → Read More: FFwD: Fresh Orange Pork Tenderloin

Twelve Spice Seared Tuna with Mustard Mint Sauce

Twelve Spice Seared Tuna with Mustard Mint Sauce

After a super filling meal of turkey, stuffing, roasted vegetables and pumpkin pie it always seems like a sensible idea to eat some fish, right? Especially when you think back on all the cheese, crackers and wine that was part of the holiday (week) too. Or maybe it’s just me? Or maybe it’s just that when you spend Thanksgiving in Fargo, North Dakota you need a lot of snacks to keep warm?

It doesn’t matter which really, because this tuna is awesome! A crusted, flavorful piece of fish . . . → Read More: Twelve Spice Seared Tuna with Mustard Mint Sauce