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

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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 . . . → Read More: Smokey Manchego Mushroom Biscuits

A Tour of Bob's Red Mill, plus Freekeh with Roasted Brussels Sprouts, Almonds, and Miso-Aioli

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Oh my. My summer slump kind of turned into a huge hiatus – and I can’t promise that I’ll post super regularly from now on, but I am really going to try to get something up at least 3-4 times per month.

Recently (way, way back in September), I was invited to a wonderful food bloggers, behind-the-scenes tour of Bob’s Red Mill in Milwaukie. This was great for a couple of reasons:

1. Bob’s Red Mill makes high-quality products that are so inspiring to cook . . . → Read More: A Tour of Bob's Red Mill, plus Freekeh with Roasted Brussels Sprouts, Almonds, and Miso-Aioli

FFwD: Green-as-Spring Pork Stew

Green as Spring Pork Stew

Originally, this French Fridays with Dorie recipe called for veal. I haven’t really eaten veal since becoming an un-vegetarian (uh, 1994 1995?) and I didn’t really see the need to use it here. Not when there’s…PORK! So, yeah, I subbed the veal for pork shoulder. And I also made mine more broth-y by using a little bit less meat and adding some wine to de-glaze the pan.

There are a number of steps to this and it’s kind of a big production, so it’s probably best for a weekend project. . . . → Read More: FFwD: Green-as-Spring Pork Stew

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

This week’s French Fridays with Dorie is for Quiche Maraichère, which is basically a vegetable-filled quiche, but with the cheese on top. The recipe can be found online here, but of course, it’s also in Around My French Table.

My tart crust was my favorite whole wheat crust and although it shrank quite a bit during the par-baking, it turned out just fine.

I used carrot, onion, garlic, and some artichoke hearts for my vegetables (I did not use the celery or the leeks) – mainly because I did not have . . . → Read More: FFwD: Quiche Maraichère

Harissa-Stewed Butternut Squash

Harissa-Stewed Butternut Squash
For Christmas, I received the Toro Bravo cookbook and although there are many pages ear-marked, this is the first recipe I’ve made from it. And I have to say, although I deviated a bit from the recipe (and took some shortcuts), this was delicious! I did add some yellow bell pepper and (full disclosure) I used a bag of cubed Trader Joe’s butternut squash (because I had some and I needed to use it). I can only imagine how awesome this would be with freshly cubed squash. If you use a big squash . . . → Read More: Harissa-Stewed Butternut Squash