Je Mange la Ville » Portland

The Wonders of…Millet!

mlb — Sun, 18 Sep 2011 00:02:45 +0000

Yes, millet. Funny, because I had never tasted millet before taking this cooking class at Bob’s Red Mill — in fact, I didn’t even know they had cooking classes. But they do! If you’re in pdx, you should check one (or four) out!

Millet is a grain that, in this country, is used most often for bird seed but you should eat some too. It’s really good. I thought it was kind of couscous/rice-like grain and it would work well in a salad or a side dish or something like that. My big experiment Sunday night is going to be a Millet and Butternut Squash Risotto, so check back for that. Hopefully it’ll be a great success but even if not, it’s hard to go too wrong with a grain, wine, broth, butternut squash and copious amounts of cheese. Something delightful will end up in the bowl. And I’ll take pictures of it.

Anyway, the class I took discussed how to prepare millet, either the pasta method (boiling in water, then draining) or the rice method (toasting in a pan with olive oil, then adding water and covering until all the liquid is absorbed). The chef teaching the class, Oregon Culinary Institute’s Dan Brophy, made four dishes during class, which were then sampled by everyone: Millet Tabbouleh, Millet and Black Bean Salad, Millet Flat Bread and Millet and Yellow Split Pea Stew. All were pretty delicious. We also got a handout containing recipes and a big package of Hulled Millet to take home.

Whisking olive oil into the dressing for the Tabbouleh.

Millet Tabbouleh — very good! Colorful and herb-y.

Mise en place for the Black Bean Salad. I think the Black bean Salad was my favorite dish of the class.

Smelling some good smells, no doubt.

A class participant brought in some heirloom tomatoes from her garden to use in one of the dishes. I think they ended up in the Black Bean Salad.

Making Millet Flatbread on a flat top griddle.

Millet and Black Bean Salad, Millet and Yellow Split Peas and Millet Flatbread.

Hmmm, I really liked the flatbread too. Great spices and a good texture!

Delivered Dish: Trebol

mlb — Sun, 10 Jul 2011 23:09:02 +0000

The other night we (I) didn’t really feel like cooking so we did something we hadn’t for a while — we ordered in using Delivered Dish and got some food from Trebol in North Portland.

It seems when Delivered Dish first starting delivering in Portland, it seems like we called an order in at least every couple of months but then we sort of forgot about it. I’m not sure why, we always had good service and we thoroughly enjoyed our every-so-often Indian food fix brought directly to our house.

Anyway, we opted to order through them recently and it was nice to be able to order online now. Before, it was phone only. It was also nice that as I added things to the order area, I saw exactly what I was spending. It’s really easy to get carried away when ordering tasty food. Especially Mexican food, where I tend to want to order one of everything. Oh and also, it looks like Delivered Dish is in Denver and San Diego now. Funny, because I have actually mentioned that to friend in Denver before.

But back to Portland — It took about 45 minutes on a Friday night (I ordered about 5:30) and the delivery person was super nice. I was actually considering asking if I could take his picture when he got here, but that seemed kind of lame. Plus, he had tons of food to start handing over to me! Food was more important.

We got a couple of starters (Guacamole, Masa Cakes), two entrees (Enchiladas and Flat Bread with Braised Chicken) and a dessert to split. The delivery charge is based on your zip code and where the restaurant is — to our house it was $6.49.

House Made Flat Bread topped with Braised Chicken, Black Beans & Guacamole, Traditional Enchiladas with Summer squash, grilled cactus, caramelized onions, fresh cheese & a fried egg and Masa cakes stuffed with wild boar, roasted yams, & aged cheese topped with creme fraiche.

Guacamole con Chiles y Ajo – Organic avocados with Serrano chiles & caramelized garlic and another view of the Masa Cake. Garlic was fabulous. But you are probably not surprised by that, are you?

Tequila Caramel Flan with Chantilly Cream. Yes.

Awesome guacamole on a little tortilla.

Did I mention the caramelized garlic?

More masa cakes stuffed with wild boar.

The perfect accompaniment.

Dessert time! I actually love cilantro so I was happy to see a sprig on top of the flan.

Epic Marinated & Grilled Pork Tenderloin

mlb — Mon, 04 Jul 2011 22:11:15 +0000

I. This is some really good pork tenderloin. You definitely need to grill some this Summer. Just pick a day and do it, you won’t be sorry.

II. I started volunteering at the Montavilla Farmers Market taking photos and it’s so fun. I’m posting my pics on flickr, both in sets and also, adding the best ones to the Montavilla Farmers Market group.

III. You should enter the Bob’s Red Mill Spar for the Spurtle (oatmeal!) contest. The details are below.

But first, let’s get back to the pork. A pork tenderloin is the perfect thing to grill in my opinion, because it’s on there just long enough to make the 30+ minutes you waited on the coals seem worth it. After 15 or so minutes you are rewarded with delicious, juicy, tender pork. Hooray!

Epic Marinated & Grilled Pork Tenderloin
Will feed 2-3, more people? Get more tenderloins & double the sauce. Recipe adapted from Charlie Palmer on Sara’s Secrets
1 pork tenderloin
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup honey
2 tbsp rice wine vinegar
2 tbsp vegetable oil
1 tbsp fresh orange juice
1 tbsp minced fresh rosemary
1 tbsp minced shallots
1/2 tsp minced fresh ginger

Trim the tenderloin of all fat and silverskin. Place it in a shallow baking dish or large zip lock bag.

Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloin. Marinate at room temperature for 2 hours.

Preheat an outdoor grill or indoor grill pan. Remove the pork from the marinade, shaking off any excess.

Place the tenderloin on the grill and cook, turning frequently, for about 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 145 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.

Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.

Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Oh my god, nom-nom.

***

And finally, thing III:

So, do you like oatmeal? Or Scotland? Then you totally need to enter this contest. Seriously!

Get more information here at Spar for the Spurtle!

Bring on the Meat: Laurelhurst Market

mlb — Fri, 24 Sep 2010 17:31:59 +0000

Thundering Hooves Grass-Fed Flat Iron — Madre Terra Extra Virgin Olive Oil, Fleur de Sel, Sauteed Chard.

Laurelhurst Market
3155 E. Burnside
Portland OR 97214

So, finally, FINALLY! We went to Laurelhurst Market a couple of weeks ago. Oh, it was so good! I loved everything I ate except for two things: the fries (not crisp enough for me) and the shortbread on the dessert was nothing special. But every other single thing was delicious. I am in love with the polenta. And my steak was wonderful and the olive oil ice cream was mmmm!!!

I can’t contain myself any longer…let’s go straight to the pictures!

Obligatory menu shot

The start to a great meal: the Gin & Tonic

House Charcuterie Plate — Daily Selection with Crostini, Mustard, Pickles. I remember mortadella, and venison pate but there were other things too.

Venison Pate, Crostini & Stone Ground Mustard

House-made mortadella.

Tuna Crudo — Cucumber, Avocado, Viridian Farms Ice Lettuce, Agrumato, Fennel Pollen.

om nom nom nom nom

The mountain of meat jwa ordered: Grilled Niman Prime Ribeye — Blue Cheese Butter, Fried Sweet Onion Rings.

omg – the best polenta ever! Fried Anson Mills Polenta with Creamed Corn & Bacon.

Pommes Frites: needs more crispy!

The awesome steak I ordered: the Flat Iron with the chard…

Dessert: Arbequina Olive Oil Ice Cream with berries and thyme shortbread. The olive oil was also drizzled over the ice cream and this was just delicious! One of the best desserts I’ve ever gotten. I did think the shortbread was a bit disappointing. My shortbread is pretty good…so when I go out, I expect better shortbread because I am seriously no shortbread expert.

But really, this was one of the best meals out we’ve had in a long time! I can’t wait to go back again.

Tuesday Night Dinners

mlb — Wed, 01 Sep 2010 04:35:46 +0000

Caesar Salad at Cafe Castagna.

We have started a tradition of going out to dinner on Tuesday nights. Originally, we were thinking maybe every other Tuesday, but this month went to three places — of course, I am certainly not complaining. We tried two new places: Bar Avignon and Nostrana and revisited an old-standby: Cafe Castagna. This post is mostly pictures, enjoy!

Bar Avignon
2138 SE Division Street
Portland, OR 97202

I liked the food a lot. Also, it was a very cozy space. But, jwa and I were both a little surprised with the vibe. Not really uninviting but not that inviting either. It was weird, the whole time we were there I don’t think I saw any of the staff smile at all. I’m perfectly willing to assume it was just a strange night or something and go back again, though. I really want to love this place. And it’s totally walkable from our house which is a huge score. C’mon, Bar Avignon, cheer up! I think you may be secretly awesome.

Arty menu shot.

Ambiance through a water carafe.

Paprika spiced hazelnuts.

One of my most favorite newly-discovered prosciutto applications: prosciutto wrapped lettuces with fromage blanc.

jwa’s meal: a artisan cheese & charcuterie selection with salmon rillettes and a blue cheese.

Roasted chicken with a nutty, currant-y rice and a cucumber, garlicky yogurt accompaniment. Oh, it was so good!

Vanilla bean crème brûlée.

Nostrana
1401 SE Morrison St # 100
Portland, OR 97214

Nostrana, Nostrana, Nostrana. I want to like you a whole lot. Really. I’ve heard so many good things and the space was really nice and all and I loved my cocktail. I just wanted more, I think, for the money we spent. I also thought our server was a little condescending, especially when we were just ordering pizzas and salads (put your fancy-pants away, okay?) Also especially when he asked how I liked the radicchio, which I was tentative about, since I normally am not a fan of the bitter lettuces, and then seemed bored by my response that I did actually like it in the salad. Dude! You asked.

I’d totally go again and try the 3-course farmhouse dinner. Just probably not until we go to a few more new places (Laurelhurst Market!) and hit a few more old favorites like Country Cat and Cafe Castagna. So, don’t hate me, but I didn’t love it. Bummer.

Green Smoke cocktail…it had gin, chartreuse and a few other things along with a smoked salt rim.

Nice ambiance with tall ceilings and a well-stocked, colorful bar.

Funghi verdi pizza: shiitake, house mozzarella, pecorino, garlic, lemon oil, arugula.

Alla fiamma pizza: tomato, red onion, Mama Lil’s peppers, wild oregano, spicy oil, black olives.

Cafe Castagna
1758 SE Hawthorne Blvd
Portland, OR 97214

Speaking of which, when we left Nostrana I really kind of wish we had gotten cocktails, pizzas and salads here instead. So, the next Tuesday we went and had dinner at Cafe Castagna and paid the same amount of money. We also really enjoyed the food, got a server that joked around with us and was very pleasant.

Regarding pizza, I guess it can depends on whether you are more of a crust person or a toppings person. Myself, I am more of a toppings person. Plus, their crust is not bad at all, very light and almost crackery with a nice poof to the edges. Nom-nom-nom.

Cocktails: Aviation gin martini with one olive and a raspberry lemon drop.

Arancini: fried risotto balls filled with fontina.

Gooey, tasty fontina.

Pizza: summer squash, fresh sheep’s milk cheese, sweet onion and oregano. Very fresh and delicious tasting. I loved it!