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


Awesome Onion Goggles

FFwD: (Almost) Sardine Rillettes


Oh….I tried for this French Fridays with Dorie. I really, really did. I bought sardines. I brought them home. I opened the can. I was not freaked out by the little skin-still-on, headless bodies. No. I took one out and scraped the skin off and was going to take the bones out and then the smell hit me. Still, I was strong. “Tuna smells fishy too.”

I got one ready to go and mash up when I thought to myself, “Hmmm, I only have enough cream cheese to do this once. Maybe I’ll try a little piece just to make sure. I’m sure it just tastes like tuna or something, it’ll be fine. But better to make sure.”

Oh my god, I do not like sardines. But, wow, the cat sure does. OF course, I’ve seen some of the other things she’ll eat and well, I’m not sure her approval means all that much. *

I feel like a very bad French Fridays with Dorie citizen but no sardine rillettes for me. Instead….Canned Salmon Rillettes! Hooray!

I hope everyone else had better success with this one than I did. Check out all the blog posts here. My photos of this experiment . . . → Read More: FFwD: (Almost) Sardine Rillettes

Fennel-Crusted Tuna with Lemon Aïoli Over Couscous

Fennel-crusted tuna

I think this is one of my new favorite tuna meals. It can be served warm or cold, making it a perfect meal year-round. Since we are still a little cold out, I opted for warm, but you could just as easily making everything earlier in the day (up to actually slicing the tuna), refrigerate it and just plate it all before eating.

One other change that I made was to use Whole Wheat Pearl (Israeli) Couscous instead of regular couscous. If you do this, the cooking time will be a little longer, just follow the instructions on the package, but you’ll probably have to simmer it all for about 15-20 minutes.

Also tuna and fennel? Wow, such a wonderful combination. I even made this with some frozen, Trader Joes’s wild Ahi Tuna (I popped it in the fridge the night before to defrost). Really good and the price makes this an official “cheap fish project” meal. Hooray!

We had a little tuna leftover (I started with about a pound of tuna), so I tossed that with some whole wheat pasta, some sauteed broccolini and olive oil/lemon juice for lunch the next day.

Fennel Crusted Tuna with Lemon . . . → Read More: Fennel-Crusted Tuna with Lemon Aïoli Over Couscous

Miso-Ginger Clam Chowder with Cilantro Oil

Miso Ginger Clam Chowder

This…was really good. I feel like I had to futz with it a little bit to get it where I wanted it, but once I did, it was awesome. I added ginger and a little fish sauce. Also a drop or two of chili oil for garnish. When making this, use the basic recipe as a guide but then play around a bit with the ratios of miso to liquids and the amount of blending you do (with a stick blender, or even mashing the potatoes against the side of the pot), as you want.

The original recipe called for clams by the dozen, but my clams happened to be really small so I ended up with a lot less clam than I wanted. I’d suggest procuring the clams by weight. A pound works well for 3-4 servings (as listed below).

Miso-Ginger Clam Chowder with Cilantro Oil
Adapted from a recipe in Food & Wine Magazine
1/2 cup dry white wine
1 lb littleneck clams, scrubbed
1 tbsp unsalted butter
3 strips bacon, diced
1/2 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely diced
1 carrot, finely diced
1/4 tsp dried thyme
1 1/2 tablespoons white miso paste
1/2 cup heavy cream
1-inch piece of ginger, . . . → Read More: Miso-Ginger Clam Chowder with Cilantro Oil

FFwD: Mussels (and Shrimp) and Chorizo with Pasta

Mussels & Chorizo

This week’s French Fridays with Dorie involved mussels, which I am not always a huge fan of (although the mussels at Place Pigalle in Seattle are unbelievably delicious), but generally, aside from those, I can take or leave mussels. That being the case, I used about 1/2 pound mussels and a 1/2 pound shrimp for this dish. I also used real Spanish chorizo, which, much like bacon, makes everything awesome.

We had this with the pasta (multi-grain linguine) and it was a pretty good meal!

That’s about it. Here’s a link to everyone’s posts and below are my pictures.

Mussels & Chorizo

Mussels & Chorizo
I crisped up the chorizo briefly, before adding it into the tomatoes.

Mussels & Chorizo
The tomatoes here were form our garden last Summer. I had roasted and froze them. So good!

Mussels & Chorizo
All put together and ready to eat.


Oh, and you know when you have way too much time on your hands, and you see a dumb thing on teh internets and you get home and you’re all like, “Hey! I have bread. And a Cat!” Yeah, that.

. . . → Read More: FFwD: Mussels (and Shrimp) and Chorizo with Pasta

Mediterranean Tuna Melt

Mediterranean Tuna Melt

While growing up, a tuna melt was one of my go-to, out to eat meals. Through the years, I’ve been guilty of mixing up some tuna salad, slathering it on an English muffin and melting copious amounts of cheddar cheese on it and calling it dinner. Bonus: A pretty quick dinner at that! Now, while that version is still pretty tasty, it’s not the healthiest dinner (hence the guilty).

Lately, I’ve tried to stick to my tuna melt roots but I’ve also tried to lighten it up a bit. It started by adding greens and just a touch of mayo. Now, I’ve come across this recipe that actually convinced me to give up the melted cheddar. I know! Crazy talk!

But, this version was really very good. So maybe give it a try next time you have a hankerin’ for a tuna melt. You can always add more feta…I won’t tell anyone.

Also, just as a note: without the mayo and the cheese, there’s not a lot of “glue” here to hold all of the toppings on the bread. So, don’t be surprised if it gets a tad messy.

Mediterranean Tuna Melt
Adapted from a recipe . . . → Read More: Mediterranean Tuna Melt