This post will be fairly short and sweet as I’m on location in Seattle for IFBC tonight. In fact, just now, coming back up to my hotel room, I walked right past Dorie in the lobby!
Anyway, I liked these peppers a lot. I ended up using a can of Trader Joe’s smoked trout for the tuna, but only because I had that and I didn’t have any tuna (and it seemed close enough). Plus, I think the smoked fish complimented the peppers quite well. The only other thing I did differently, is that I sprinkled my peppers with a little smoked paprika before putting them under the broiler.
Oh yeah, and I added garlic to the fish-olive-lemon-parsley mix. My photos are below and here’s a link to everyone’s posts.
And as always, recipe’s for French Fridays with Dorie can be found in the cookbook, Around my French Table by Dorie Greenspan.
. . . → Read More: FFwD: Tuna Packed Piquillo Peppers
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
Monday evening we went to the Portland Food Adventure’s dinner at Levant. Have you ever gone to one of these? If not, you really should. There’s at least five courses and the chef (in this case, Scott Snyder), will tell you about the food you’re eating, the restaurant, and their favorite places to eat in Portland. And at the end of the night, you get gift cards to those places! It’s a pretty sweet deal.
Here are my main thoughts on this event at Levant: there was a lot of sun, the food was amazing, there were multiple dessert courses. Win! Unlike the equally delicious Gruner meal, everything Monday night was plated separately and while it maybe took a bit longer that way, the plates were just stunning. The menu is listed below and then my photos follow.
I think if I had to pick a favorite course (and I really liked them all), I’d have to go with the cheese and bread course because, well, it’s cheese. And bread.
Passed Canapes and The Phoenician (cocktail).
First Course: Spot Prawn Crudo, Preserved Lemon & Arak Sorbet, Pickled Chili, Mint Oil.
Wine: Getariako Txakolina, Ameztoi, Hondaribbi Zuri 2012.
Second . . . → Read More: Portland Food Adventures: Levant
This is a great spring or summer meal. First of all, it has an easy one pot type set up (always a plus) and it’s Spanish in influence, which always makes me think of sunny weather. You could easily skip the chorizo if you can’t find any (this requires the real, cured Spanish variety) but if you can track some down it’s highly recommended.
In the oven, the broth, spices, and chorizo kind of work this magic and transform into a thick, flavorful broth. The potatoes are well, potatoey and get all infused with that awesome broth and the fish makes it healthy for you. If you added some bread and a hunk of manchego cheese on the side, you would be even happier. Trust me on that.
As a side note: I often wonder how I got along in the world before I discovered smoked paprika.
Baked Fish, Potatoes and Spanish Chorizo
Adapted from Real Simple magazine; serves two, easily doubled.
1 tbsp . . . → Read More: Baked Fish, Potatoes and Spanish Chorizo
Originally, this dish called for cod, which sounds just as delicious, but I happened to have some halibut. So that’s what I used. I made a few changes from the source material — I used half cilantro/half parsley (recommended!) and I added a little garlic to the herb mix as well. I also used about 1/4 tsp dried Aleppo Pepper flakes instead of using a dried chili.
I really can’t think of any fish that this wouldn’t be good with. And now I’m also thinking it would be fun to grill/char some octopus and have that in the broth, topped with the cilantro/parsley mixture.
Hmmm…I’ll be back in a bit.
Roast halibut in Red Bell Pepper Broth / Bacalao en Caldo de Pimientos Asados
Adapted from The New Spanish Table by Anya Von Bremzen
1 small, dried hot pepper, stemmed and seeded (or substitute 1/4 tsp dried chili flakes)
4 large red bell peppers, cored, seeded and cut in half lengthwise
3 tbsp olive oil, plus more for brushing vegetables and drizzling finished dish
4 green onions, trimmed
1 small onion, chopped
2 cups chicken stock (or fish stock)
1 tbsp sherry vinegar
1 large pinch of sugar
1/2 cup chopped . . . → Read More: Roast Halibut in Red Bell Pepper Broth (Bacalao en Caldo de Pimientos Asados)