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

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National Pumpkin Day: Let’s Celebrate with Pumpkin, Poblano, and Manchego Soup

Pumpkin, Poblano, Manchego Soup

October 26th is National Pumpkin Day so let’s live it up with this spicy and satisfying soup!

Aside from being just plain delicious, the aroma of roasting squash and then chiles will make your kitchen smell like Fall with a capital F. You can certainly use canned pumpkin here, but there’s something to be said for diy-ing it—the slightly caramelized edges, the satisfaction of scooping out the velvety goodness from the golden pumpkin shells–it’s all part of this soup’s charm. That said, we all have jobs and responsibilities and using canned pumpkin is certainly . . . → Read More: National Pumpkin Day: Let’s Celebrate with Pumpkin, Poblano, and Manchego Soup

The Perfect Fall Dessert: French Pear Cake

French Pear Cake

This cake is unlike any other I’ve made. Well, except for the apple cake that it’s based on.

But, here, in this rebooted version, pears replace the apples and pecans replace the walnuts. The pears are peeled and thinly sliced and then mixed into a very light batter. During a second trip into the oven, the brown sugar and pecan topping firms up and turns golden brown, with an almost custardy cake beneath. It’s really pretty amazing.

There may seem to be a number of steps, but don’t fear, it all comes together . . . → Read More: The Perfect Fall Dessert: French Pear Cake

Oven-Roasted Salmon with Green Romesco Sauce

Salmon with Green Romesco

Romesco, a Spanish pepper and nut-based sauce, is typically made with red bell peppers, producing a bright red and flavorful summery sauce. This version mixes it up a bit with mildly spiced poblano peppers and it’s easily one of my most favorite things to do with poblanos. It’s also suitably fall-ish, in my opinion.

Besides, no matter the season, what’s not to like about roasted peppers, vinegar, garlic, olive oil, and nuts? This romesco recipe is adapted from the cookbook, Grilling for Life by Bobby Flay. But really, I’ll let you in on a . . . → Read More: Oven-Roasted Salmon with Green Romesco Sauce

Three Days in Montana: Roadtripping, Eating, and Drinking in Big Sky Country

Three Days in Montana

I think if I had to live somewhere other than Oregon, I could maybe live in Montana. Maybe. And while I would miss the ocean and the desert of my adopted home state, I would cherish the big blue skies and the quirky mountain towns of the Treasure State.

During a roadtrip to our eventual destination of Fargo, North Dakota we spent a few days in Big Sky Country—it’s an incredibly long state to drive through. Missoula in the western region is almost 350 miles from Billings in the east and once you . . . → Read More: Three Days in Montana: Roadtripping, Eating, and Drinking in Big Sky Country

Fried (or not) Avocado Tacos with Creamy Poblano Ranch

Avocado Tacos with Poblano-Buttermilk Dressing

If you haven’t already tried coating avocado with breadcrumbs and then frying, what exactly have you spent your life doing?

It’s okay. You can start now. Using this preparation, the outside gets delightfully crunchy and inside, the avocado is all ripe and creamy. But, if you’d rather not fry, you can achieve pretty much the same results by baking the coated avocado wedges in the oven.

This recipe produces wonderful summer tacos–little avocado wedges on a tasty refried beans pillow. Garnished with shredded cabbage and cheese, as well as salsa, you . . . → Read More: Fried (or not) Avocado Tacos with Creamy Poblano Ranch