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


Awesome Onion Goggles

Chana Dal Chowder with Turmeric, Ginger and Garlic

Chana Dal Chowder with turmeric, ginger, and garlic

Well, hello there! I accidentally ended up taking about a year off from my blog. I’m not sure why, I just needed a break maybe? But, now I am back and I’m hoping to start blogging regularly again. Starting with this recipe: Chana Dal Chowder.

This came about when my husband had a cold and I was starting to get it as well. So, I went straight to the idea of making a soup and then of course, my thoughts also turned to turmeric. And then ginger and garlic (of course, garlic). And also, I had a bag of chana dal beans in the cabinet.

This is a little bit spicy and definitely flavorful and will make you feel better (even if you aren’t under the weather). Add some naan on the side and it’s a great lunch or dinner. The recipe is also scalable, as I’ve made it as listed here and also a double batch very easily.

You can also make this vegetarian by using vegetable broth (low sodium) instead of lamb broth or use the easier to find chicken broth. And also, if you just have lentils on hand, . . . → 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!

Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust

Strawberry Rhubarb Pie

Getting out of my changing-of-the-seasons slump with a strawberry rhubarb pie! So, delicious. The brown sugar, orange zest, and cinnamon all get together here (with the fresh fruit) to work a kind of pie magic. Every year, this is one of my most favorite pies to make! And not just because I like the challenge of a lattice crust (just kidding, it’s really easy)!

So yeah, take advantage of the remaining rhubarb season and make this pie now. Or, you could even decrease the sugar** just a little bit and try this with strawberries and peaches. Or strawberries and apricots. Or strawberries and strawberries.

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie with a Lattice Crust
Adapted from a recipe in Bon App├ętit magazine; 8 servings
1 recipe of your favorite pie dough (double crust), two discs chilled – mine is Dorie Greenspan’s Good for Almost Everything Pie Dough*
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, halved (about 3 1/2 cups)
1/2 cup (packed) brown . . . → Read More: Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust

Restaurants for Raphael House: Roost

Restaurants for Raphael House: Roost pdx

1403 SE Belmont, Portland, OR 97214

I’m a little embarrassed that it took me this long to get this post up. Late spring/early summer is usually a weird time for me and cooking — it’s not a total onslaught of summer fruits and vegetables yet and it’s not chilly roasting weather. So, I usually take a mini hiatus. Which is what happened here.

But earlier in the month, we ate out on the designated Restaurant for Raphael House fundraising event night (May 7). There were a number of restaurants participating, including a few we had never tried before. Like Roost!

We’ve driven by this restaurant many times, but just never managed to remember about it when we were trying to think of a neighborhood place. That is going to change. I really enjoyed the meal here, plus I am a sucker for a grilled romaine salad.

I’m pretty sure they rotate their menu frequently, but the fried green tomatoes seem to be a constant. You should get some of those.

Fried green tomatoes, grilled romaine salad, hangar steak, duck legs, coconut-dusted ice cream — the best and most delicious way to raise money for a . . . → Read More: Restaurants for Raphael House: Roost