About this Blog

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

Categories

Awesome Onion Goggles

FFwD: Scallop and Onion Tartes Fines

FFwD: Scallop and Onion Tartes Fines

Well, this French Fridays with Dorie was a little different — but in a really good way. I didn’t quite know what to expect but it seemed sort of like a scallop pizza to me. And what does pizza need? A little cheese. I know some people do not like to mix cheese with seafood but — I am not one of those people.

I also decided to add a little color to the top, by way of some chopped arugula leaves. The pop of green was exactly what was missing, I thought, plus the peppery greens added a nice contrast to the buttery scallops.

This recipe is also easily halved for two people – just cut the puff pastry dough in half, roll that out a bit, and save the remaining dough in the refrigerator for another use. And really, who can’t find something to do with a little puff pastry dough?

You can of course, find the original (and no doubt superior) recipe in the cookbook, Around my French Table by Dorie Greenspan. Check out how the whole FFwD group did this week – here’s a link to . . . → Read More: FFwD: Scallop and Onion Tartes Fines

Grilled Salmon with Chard, Bacon, & Udon Noodles

Grilled Salmon with Chard, Bacon, & Udon Noodles

One of my most favorite restaurants on the Oregon Coast is Local Ocean in Newport*. And whenever we go there, even though I know I should order something new, I get the Grilled Halibut with Swiss chard, edamame, bacon, udon noodles, ponzu sauce – because it’s so good that I just can’t bring myself to order anything else.

Recently, I recreated it at home, using salmon instead of halibut and I think it turned out great. The thing with salmon is that you can get a nice crispy skin that just adds to the deliciousness of this plate.

Timing can be a little tricky, but if you’re up for it, after you cook the bacon, just get three burners going on the stove at once and you can get it all done about the same time. Or just set the noodles, chard, ponzu, and edamame aside with some foil while you cook the salmon. That works fine too!

Grilled Salmon with Chard, Bacon, & Udon Noodles

Grilled Salmon with Chard, Bacon, & Udon Noodles

Grilled Salmon with <span style= . . . → Read More: Grilled Salmon with Chard, Bacon, & Udon Noodles

FFwD: Moules Mariniere à la Pigalle (Mussels with White Wine, Bacon & Balsamic)

Moules Mariniere à la Pigalle (Mussels with White Wine, Bacon & Balsamic)

This . . . → Read More: FFwD: Moules Mariniere à la Pigalle (Mussels with White Wine, Bacon & Balsamic)

FFwD: Dilled Gravlax with Mustard Sauce

FFwD: Dilled Gravlax with Mustard Sauce

A little late, but it’s still Friday here on the west coast, so I’m just getting this posted under the wire. This week’s French Fridays with Dorie was quite the experiment – Dilled Gravlax. I want to say that I’ve made gravlax once before, but now I can’t find a post on that so maybe I’m just imagining it. Maybe I dreamed it. Or maybe that was in a parallel universe (pardon me, but we’re working our way through Fringe on Netflix right now and it’s all red vines, parallel universes, and Walter-without-pants-on over here).

So, where was I? Oh yeah – gravalx. I made mine with some previously frozen Columbia River salmon. And here’s something I learned at IFBC this year: if you’re going to eat raw salmon (which gravlax basically is), it needs to have been frozen and defrosted. Or else there can be parasites (hey! Like on Fringe).

I made mine pretty much exactly as Dorie’s recipe dictated, which can also be found here: Dilled Gravlax with Mustard Sauce, Bon Appétit | March 2004.

After three days of curing, we ended up having this as a snack the day . . . → Read More: FFwD: Dilled Gravlax with Mustard Sauce

IFBC 2013 in Seattle, Chateau Ste. Michelle + Asian Honey Spiced Salmon

IFBC 2013 in Seattle, Chateau Ste. Michelle + Asian Honey Spiced Salmon

For my last International Food Bloggers Conference post, I’d like to talk about Chateau Ste. Michelle winery in Woodinville, WA.

There was an optional trip on Thursday, before the conference started, to visit the winery and taste some wines. It was a lot of fun and everyone was treated to a tour, wine samples, and accompanying food pairings. But one of the best surprises of the event, was that each attendee was presented with a complimentary copy of Chateau Ste. Michelle Culinary Director John Sarich’s cookbook, Chef in the Vineyard: Fresh & Simple Recipes from Great Wine Estates to take home. I’ve already made one recipe from it (my adaption posted below).

In addition, John Sarich of Chateau Ste. Michelle also presented a session at the conference: Food & Wine – practical advice for pairing wine and food, from classic pairings to unexpected surprises.

I attended that (part of a wine tasting double-header along with Wine & Writing: Live Blogging – An Exercise in Writing with Bordeaux Wines right before). During this Chateau Ste. Michelle presentation, I learned a couple of interesting things:

1. Old world grapes . . . → Read More: IFBC 2013 in Seattle, Chateau Ste. Michelle + Asian Honey Spiced Salmon