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

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Stick a fork in a cool summer salad

Edamame, Corn, and Green Bean Salad

Ah, summer! Full of hot weather and the desire to eat cool foods for dinner.

Here’s a dish that will definitely win you over with healthy edamame, crunchy bell pepper, avocado and even roasted nuts. Okay, yeah, and some cheese. The dressing is especially flavorful–a mix of fresh ginger, soy sauce, maple syrup, olive oil, and rosemary.

This can be kept vegetarian or you can add some shredded, cooked chicken breast. Also, raw corn is so delicious in salads. Try it, you’ll thank me.

Edamame, Corn, and Green Bean Salad

Removing corn kernels from an ear of corn

Edamame, Corn, and Green Bean Salad
Adapted by a recipe for BLD’s fresh vegetable salad in the LA Times; serves 3-4
2 cups frozen, shelled edamame
1 cup (about a big handful or so) green beans, trimmed and chopped into about 2-inch pieces
1 cup raw fresh yellow corn (about two ears), husked
1 red bell pepper, diced
1/2 cup crumbled feta
1 avocado, peeled and diced
1/2 cup toasted cashews or almonds *
Optional: 1 cooked chicken breast, shredded

Dressing:
1-inch piece of ginger, grated
1/4 of a small shallot (I usually peel the shallot, then slice a small piece off) – you can always add . . . → Read More: Stick a fork in a cool summer salad

Smokey Manchego Mushroom Biscuits

Smokey Manchego Mushroom Biscuits

Guess what? This blog has not been abandoned! Hooray!

So, let’s jump right into it. This post is a reverse-engineer sort of thing for the Mushroom Manchego Biscuits that I sometimes get at Albina Press (although, they are sourced from Crema). They are so addictive!

Here, I’ve also added smoked paprika to make them smokey–hence the Smokey Manchego Mushroom Biscuits. Yes, there is a lot of butter, yes, there is also cheese, and yes, they are super delicious. The recipe is also easily halved, so you could just make four instead of eight.

Let’s just get right to the recipe, shall we?

Smokey Manchego Mushroom Biscuits

Smokey Manchego Mushroom Biscuits

Smokey Manchego Mushroom Biscuits

Smokey Manchego Mushroom Biscuits

Smokey Manchego Mushroom Biscuits
Makes eight biscuits
1 tbsp olive oil
6 oz sliced shiitake mushrooms (button mushrooms will also work)
1-3/4 cups unbleached all-purpose flour
1 tsp granulated sugar
2-1/4 tsp baking powder
3/4 tsp kosher salt
1/4 tsp baking soda
1/2 tsp garlic powder
1 tsp smoked paprika (+ more for sprinkling on top)
8 tbsp very cold unsalted butter
3/4 cup very cold buttermilk
1-1/2 cups grated Manchego cheese, dived in half
optional: one chopped green onion

Heat the oven to 425 degrees F and position a rack in . . . → Read More: Smokey Manchego Mushroom Biscuits

Chana Dal Chowder with Turmeric, Ginger and Garlic

Chana Dal Chowder with turmeric, ginger, and garlic

Feeling a little meh? Forget the chicken noodle soup, this is what you want when you’re craving a big bowl of comfort!

This is a meal for chilly days or sleepy evenings when you’re not quite sure if you’re catching a cold or if you just need to recharge. It’s thick and hearty and satisfying in a way you’d expect a chowder to be but with only a small amount of cream.

Chana dal beans* are a type of split chickpea (a Dezi chickpea to be precise) that sort of resembles a yellow split pea in appearance. They are very high in fiber and typically used in traditional Indian cooking. And once you stock your kitchen with a bag or two of these small and sunny yellow legumes, you will find that you will want to use them in all kinds of things—soups, stews, even hummus.

That said, you can also use the same amount of plain ol’ brown lentils in this chowder instead. And if you want to swap the broth for diet or convenience, go ahead and use a vegetable or a chicken one.

. . . → Read More: Chana Dal Chowder with Turmeric, Ginger and Garlic

Dinner at The American Local

The American Local, SE Division, Portland

The American Local
3003 SE Division Street
Portland, Oregon 97214

Oh my god, I know! Two posts in one week is absolutely crazy-times. But sometimes, I take photos that turn out amazing and/or the meal was incredibly good and I can’t wait to get a post up! That is what this is.

Last Saturday we had planned to go out to dinner and our criteria was this:
1. where can we walk to quickly?
2. where is there air conditioning?
Winner? The American Local!

This was our first visit (Palino had actually been a favorite of both jwa and I for breakfasts and gelato) so we were a little sad when it closed last fall. And although we were both curious when The American Local opened in Pallino’s place, we just had never gotten around to trying it until the weather was super hot and we were super hungry – neither was an issue here.

The meal began with a couple of cocktails and we tried a number of sharable plates (what they recommend). Everything was amazing and arrived at the table plated gorgeously (I am a sucker for a pretty plate). If anything, I’d say we could maybe have skipped . . . → Read More: Dinner at The American Local

June is California Avocado Month!

June is California Avocado Month!

Last Thursday evening, I was invited to a California Avocado Dinner hosted by the California Avocado Commission at Mother’s Bistro & Bar (212 SW Stark Street, Portland, Oregon 97204). Relatively-speaking, I am a bit of a new fan of avocados, having really just started liking them about 10 years ago.

Gateway avocado delivery system: guacamole, of course. But jwa is an avid lover of avocados from way back, so I brought him to the dinner with me!

After some avocado daiquiris, socializing, and delicious hors d’oeuvres, Chef Lisa Schroeder gave a demo for an Avocado, Pink Grapefruit, and Dungeness Crab Salad (See recipe below). We also got an amazing swag bag filled with all sorts of goodies to take home, including avocados and a signed copy of the Mother’s Best cookbook at the end of the evening! Such a great time.

Thank you again California Avocado Commission and Mother’s Bistro & Bar!

California Avocado Dinner, June 19, 2014

Lucy Brennan’s Avocado Daiquiri

Avocado, Pink Grapefruit, a Dungeness Crab Cocktail

Guacamole-filled Cherry Tomatoes

Butter Lettuce, Avocado, & Green Onion Salad with Lemon Vinaigrette

Grilled Chicken Breast with Sauteed Onions, and Peppers, Topped with Avocado, and Salsa, served with Macaroni . . . → Read More: June is California Avocado Month!