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
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!
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 with a Lattice Crust
Adapted from a recipe in Bon Appétit 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
Ratatouille is one of those recipes that I’ve been making for years. I used to make it all the time in grad school, fairly often when I lived in California, and still make a pot every so often now. And one of my favorite times of year to make ratatouille is fall. Sure, you’ll probably need to used canned (or tetra-pak) tomatoes, but who really wants to simmer vegetables on the stove top for an hour in summer anyway (not me!)? Plus, in fall, a big bowl of vegetable stew is exactly what a person wants – especially when you have discovered the best possible ratatouille recipe, which this is!
Another plus to making a big pot of this is everything you can do with the leftovers (if you have any) — I recently slathered ratatouille on a piece of what pita bread, topped it with some smoked mozzarella, and gave it a few minutes in the toaster oven for a delicious pizza-for-one kind of meal.
Another idea? Take your ratatouille and poach some eggs on top of the simmering stew – completely out of this world. That’s one you don’t . . . → Read More: A Recipe for Fall Happiness: Ratatouille
Wow, I can’t ever remember a summer in Portland being so humid. Because of that (and also just because I love — LOVE– fall), I seriously can’t wait for the weather to get colder. Until then, there’s gazpacho. Yes, it’s usually made with tomatoes, cucumber, and peppers, and while that version is completely delicious, there’s something to be aid about the version with bread, almonds, and garlic. And that something is, Mmmmm.
You can use plain old white bread, but if you live by a Trader Joe’s you may want to get a loaf of the round, small rosemary bread and use that. Or just add some rosemary leaves while blending. While not exactly traditional, the flavor of that herb is really good in this gazpacho.
Green grapes are the typical garnish, but I found diced mango or grilled fig halves to be just as tasty. Also, some crumbled, crisp prosciutto, using this recipe.
The gazpacho recipe is from one of my most favorite cookbooks of all time — The New Spanish Table by Anya von Bremzen. If you don’t have it, I highly recommend it. I have made so many amazing recipes from . . . → Read More: Almond Gazpacho (Ajo Blanco) with Mango & Crispy Prosciutto