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By mlb, on March 27th, 2012
This…was so good. And it was really a last minute dinner idea. I had to go get chicken and white balsamic vinegar. Okay and leeks, but really after I got everything I needed it was so quick and delicious! And you could certainly use non-white balsamic vinegar if you don’t mind a pink sauce.
If I remember correctly, we had these with some mashed potatoes (which I hardly ever make) and a $9.99 bottle of a Côtes du Rhône wine (which was really good)! It was almost like a special occasion dinner or something.
Vinegar-Braised Chicken with Leeks and Peas
Adapted from a recipe in Food & Wine magazine
Feeds 2…and maybe a 1/2?
4 bone-in chicken thighs (about 1 – 1 1/4 pounds)
Kosher Salt & Freshly ground pepper
1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
2 medium leeks, halved lengthwise and cut into 1-inch pieces
1 cup low-sodium chicken broth
1/4 cup . . . → Read More: Vinegar-Braised Chicken with Leeks and Peas
By mlb, on March 23rd, 2012
This has become sort of a weekly staple over the last…okay, well, only two weeks but I plan to keep making it pretty often. In fact, I am on my second bag of Kamut Berries. Of course, you can also make this with plain old wheat or spelt berries (or even rye berries), but I find Kamut* kind of fun.
It’s very Greek Salad-esque and the kick of cumin goes just perfectly. I quadrupled the olives from the original recipe and added pine nuts.
Feta & Kamut Berry Salad
Adapted from Gourmet Magazine
1 cup kamut, wheat, spelt, or rye berries
5 tbsp olive oil
2 tbsp fresh lemon juice, or to taste
1 tbsp red-wine vinegar
1 tsp ground cumin
1 garlic clove, minced
dried hot red pepper flakes to taste
1 red or orange bell pepper, roasted, peeled and diced
1/2 cup crumbled Feta cheese
1/2 cup thinly sliced red onion
1/4 cup pitted brine-cured black olives
1/2 . . . → Read More: Feta & Kamut Berry Salad
By mlb, on March 19th, 2012
Restaurant Beck
2345 South Highway 101
Depoe Bay, Oregon 97341
541-765-3220
We recently (as in just last Saturday) made a field trip to Depoe Bay to check out Restaurant Beck, which is about 2 miles south of downtown Depoe Bay, right on Highway 101. It’s in a hotel called Whale Cove Inn, which we did not stay at, but it looked very nice if you are into fancy hotels and the like.
Anyway, wow, Restuarant Beck. First of all, right when we walked in for our reservation, the servers were huddled around Chef Justin Wills in the kitchen, getting all the details about the night’s menu, as we were shown to our table overlooking the ocean. A good start! And then the food and drinks start and it got even better.
This is what we ate on 3/18/12 3/17/12. The menu changes daily so you might not choose form the same things . . . → Read More: Restaurant Beck: Chef Driven Cuisine in Depoe Bay
By mlb, on March 17th, 2012
Okay, okay, it’s Saturday. But I did actually make this last week and then just forgot to post about it Thursday night. Sometimes that happens…to me. Anyway, this week’s French Fridays with Dorie was cheese soufflé. Instead of making one big soufflé, I opted to make small, individual soufflés in one cup ramekins. I also halved he recipe which gave me three servings.
We had these for a Sunday brunch with pumpernickel bagels and roasted asparagus. The soufflé acting kind of like a spread for the toasted bagels. Delicious!
Notes:
1. In some recipes the sides of eh dish are covered with butter and Parmesan instead of butter and breadcrumbs. I kind of like the Parmesan coating better. I wonder why? Oh yes, more cheese.
2. Speaking of cheese, I used a mix of aged Swiss and Parmesan. I also added some snipped chives.
3. Because I used individual dishes, I . . . → Read More: FFwD: Cheese Soufflé
By mlb, on March 12th, 2012
I have made quite a few batches of lentil soup in my time. All of them have been pretty good but this is the first one that I have absolutely, completely loved. I am giving credit for that to two things.
Thing #1 – I used awesome, homemade lamb stock for my soup, made from lamb shanks that had been braised in yummy things likes tomatoes, red wine and cinnamon.
And Thing #2 – I blended the soup, something I haven’t normally done when making lentil soup.
Now, if you have some awesome, homemade lamb stock go ahead and use that (especially if it has a tomatoes/cinnamon/red wine quality to it). If not, feel free to use chicken or vegetable broth for the soup but add half a cinnamon stick while simmering. Or if you don’t have that, I’d add maybe a 1/4 tsp of . . . → Read More: Egyptian Red Lentil Soup
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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