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By mlb, on May 22nd, 2013%
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
By mlb, on May 13th, 2013%
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
By mlb, on October 17th, 2012%
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)
By mlb, on June 18th, 2012%
This was a wonderful meal and although not a predictable Summer-type dish, if you have a cooler, maybe even a rainy day this season, this could just be the perfect meal. In my case, since we are in the Pacific Northwest, there’s a good chance I’ll even be able to make this a couple more times this Summer.
I found my initial garlic cloves got a little dark, so I ended up fishing a lot of them out of the oil, as they got to the point where I thought they were getting close to burning. I’m assuming that’s why you keep the peel on those, to aid in protecting them from the pan’s heat.
Spanish Garlic Chicken (Pollo al Ajillo)
Adapted from a recipe in The New Spanish Table by Anya von Bremzen.
2 lbs boneless, skinless chicken thighs
Kosher or sea salt
olive oil
1/4 cup AP Flour, for dusting the chicken, plus 1 tsp for the sauce
12 whole unpeeled medium size garlic cloves, lightly smashed, and 10 large garlic cloves sliced
1/2 dried small red chile, such as arbol, crumbled
2/3 cup dry white wine
1/3 cup chicken stock or broth
2 tsp White Balsamic Vinegar
3 tbsp minced fresh flat leaf or . . . → Read More: Spanish Garlic Chicken (Pollo al Ajillo)
By mlb, on December 16th, 2011%
This week’s French Friday with Dorie is kind of neat — a Spanish Tortilla made with potato chips instead of slices of potato! You basically crush a bunch of chips and add to eggs, onion, spices and pop into a pan to cook! I’d go so far as to say that if you crushed your chips on the larger side and didn’t tell anyone that you’d used potato chips, they might not even be able to tell.
I used a mix of red onion and green onion in mine and I was very tempted to try this with the multicolored vegetable chips, but after reading the label, decided against it as they were higher in calories, fat and carbs than these olive oil potato chips. Go figure.
Anyway, here’s a link to everyone’s posts and here are my photos below!
Trader Joe’s chips with olive oil…a good choice!
Crushed chips, green onion, red onion and other stuff…
Now the eggs, paprika, salt and pepper are added to the mix.
In the pan, cooking up with some . . . → Read More: FFwD: Potato Chip Tortilla
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