3111 SE Division Street
Portland Oregon 97202
Seeing that we live just a few blocks away, occasionally we will head out to Sunshine Tavern for pizza and burgers (and of course cocktails and maybe even some candied hazelnuts to start). This is just what happened last Tuesday when we ended up splitting the Garnet yam and quinoa cakes w fennel and almond as a snacky beginning to our meal. And wow – they were so good.
I’m always on the hunt for new quinoa/interesting whole grains recipes and this one definitely got my attention with the warm spices, creamy yam, and a fennel shallot salad on the side. I really wanted to try and reverse-engineer it at home but then I thought maybe I could try and get the actual recipe. It only took asking one contact and I got an email for Jenn Louis, Chef/Co-Owner of Sunshine Tavern. So I sent her a message, asked her for the recipe, and if I could post it here. She got back to me an hour or so later with the recipe. So cool!
This dish will work with either cooked, mashed garnet yam* . . . → Read More: Yam and Quinoa Cakes from Portland’s Sunshine Tavern
2021 SE Clinton Street
Portland, Oregon 97202
Last week, I was invited to an event at Fifty Licks – an ice cream social. Myself and about seven other bloggers tried ice creams, sorbets, and cocktails. And for once, I wasn’t the only one taking photos of my food. (That’s not even true anymore — it seems a lot of times when we go out anywhere, the people next to us are photographing their food as well. Sigh).
Anyway. This awesome evening at SE Portland’s Fifty Licks started with owner Chad Draizin (pdx transplant all the way from south Florida) making Cafe Cubano (Cuban coffee) for everyone and then we dug into the many ice creams, sorbets, and cocktails!
We tried: Stumptown Coffee, Tahitian Vanilla, Oregon Raspberry, Toasted Milk, Jasmine Tea, Blood Orange Creamsicle, Passionfruit with Sichuan Peppercorns sorbet, Coconut Lemon Saffron sorbet, and Chocolate with Toasted Oat Milk sorbet. Oh and also the Furacão, Nordic Palmer, and Velvet Shiso cocktails. The ice cream and sorbet flavors were really clean and well defined. No tricky, fancy business going on here – just really great ingredients and full, full, amazing flavor!
In a . . . → Read More: An Ice Cream Social at Fifty Licks in SE Portland
This week’s French Fridays with Dorie is Apple Compote Two Ways or as the French would say half of it, Compote de Pommes Two Ways. I made mine the second way — basically I kept cooking it until it was super think. Then added some butter. I was expecting something like dark apple butter, but it was really just more like thick applesauce. And unfortunately, I’m not a huge fan of applesauce. So, I decided to use it to make muffins, which is something I typically do when I have applesauce around.
Notes: I did make a half recipe, so I used three apples. Empire apples to be specific. And, also because I knocked this one and next week’s Chestnut and Pear Soup out at the same time, I had a little extra rosemary and put a small sprig in with the apples for the initial cooking time. The half recipe gave me a bit more than a half cup of apple compote.
Here’s a link to everyone’s apple compote posts and my photos (and the muffin recipe) below.
. . . → Read More: FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses
2323 Second Avenue
Seattle, WA 98121
Bon Appétit magazine says, “(Ethan) Stowell serves chic, unadorned Italian food in a narrow modern space whose centerpiece is a huge communal table.”
I say, “Mmmmmm. Pork belly.”
So, it’s actually kind of embarrassing how long it’s taken me to get this post up. I was in Seattle in mid-September. As I’m sure you know, it’s now November. I don’t even have a good excuse for that and besides, this meal was absolutely delicious.
Way back in September, while I was up north for the International Food Bloggers Conference, jwa came up Saturday night to hang out, go out to dinner, and drive home with me the next day. We (or rather I) decided on Tavolàta for our meal which was just a short walk from downtown and sounded like we would both enjoy its focus – pasta, pasta, pasta. And really, I can’t even remember the last time we specifically went out for pasta in Portland (this should corrected soon).
Our choices for the evening consisted of Castelvetrano Olives with Citrus, Mint, Chili; Pork Belly with Manila Clam, Tomato, Salsa Verde; Burrata with Arugula, Cucumber and Heirloom Tomato Salad; . . . → Read More: Dining Out in Seattle: Ethan Stowell’s Tavolàta
Savory Spice Shop
7857 SE 13th Avenue
Portland, Oregon 97202
Recently, I was invited to spend a bit of time hanging out at Savory Spice Shop in the Sellwood neighborhood of Portland. I can’t believe I had never been there before! It was so much fun – especially since you can smell as well as taste all of the spice blends. And although Anne unfortunately couldn’t make it, her husband Jim showed me around, gave me a tour, and encouraged me to taste some of his favorite blends. He even tricked me into trying (and liking) a blend that had truffle salt in it. Ha. Good one.
Savory Spice Shop is one of a number of franchises located through the US – they are in Oregon (pdx and Bend), California, Colorado, Illinois, Nebraska, New Mexico, Oklahoma, New Jersey, Tennessee, North Carolina, and Florida. At the Sellwood shop, one of the first blends I tried was the Vadouvan Curry blend which smells and tastes like roasted onions mixed with awesome. I liked it so much that it was one of the jars that I bought to take . . . → Read More: Savory Spice Shop in Sellwood + Ghostly Spiced and Roasted Pumpkin (or Squash) Seeds