Love Every Bite

My Gluten-Free Bread Salad

2012-01-25T09:01:00.000-08:00

I don't know why it's been so long since I made bread salad – well, there's the gluten thing. That may have something to do with it. But even though I discovered a decent gluten-free baguette several months ago, it only occurred to me recently that I could use the bread to make panzanella.

The gluten-free baguette I use is made by Against the Grain Gourmet. They have a plain (original) baguette and a rosemary version. The rosemary flavor is very subtle and I prefer it to the plain. Against the Grain also makes a good frozen pizza. Yes, the crust is a little different, but it's still good. I like the pesto pizza, which happens to be nut-free (made with sunflower seeds, instead of pine nuts) – a bonus at my house since my son is allergic to nuts.

They have a variety of other products that I look forward to trying as well. Check out their web site at Against the Grain Gourmet. In the Portland area, you can find some of their products, including the baguette and pizza (both in the freezer section), at New Seasons Market and Whole Foods.

Now, back to the panzanella. I really don't have an exact recipe for you. Like most salads, I just add this and that until the proportions look and "feel" right. Then I whisk together some dressing (again, I rarely follow a recipe) and we're good to go. For my family, this is an entree, so we make a giant salad and that's it for our dinner.

Mine is not really a traditional panzanella as I include some baby greens, cucumbers, and Parmesan. But I've seen many different versions of this Italian salad in cookbooks and magazines, so I think mine qualifies. Here are the ingredients for the yummy bread salad I made a few nights ago:

Bread Salad
Baby lettuces (like the organic baby lettuce mix from Trader Joe's)
Sugar plum tomatoes – halved lengthwise (or if you're feeling lazy, leave them whole)
Red onion – cut into thin slivers (if you like big chunks of onion, that's fine, but I don't)
English cucumber – sliced
Gluten-free baguette (or day-old rustic wheat baguette if gluten is acceptable) – cut into cubes
Fresh basil – cut into ribbons or torn into small pieces
Parmesan cheese – shredded or shaved

Balsamic Vinaigrette
Note: Depending on the size of your salad, this may be more or less dressing than you need, but I wanted to give you some proportions to work with.
1/4 cup balsamic vinegar
1 tsp finely minced garlic
2 tsp finely minced red onion
1/2 cup extra virgin olive oil
Kosher salt
Freshly ground pepper

1. Combine the lettuce, tomatoes, onion, cucumber, and some of the basil in a large bowl. Top with the bread cubes and some of the Parmesan cheese.

2. In a separate bowl, whisk together the dressing ingredients, seasoning with salt and pepper to taste.

3. Drizzle a little olive oil over the top of the salad, specifically the bread cubes. Let the bread soak up some of the olive oil for a couple minutes before you add the dressing and toss well.

4. Top with a little more basil and Parmesan cheese, and serve.

Happy New Year!

2012-01-01T18:07:00.000-08:00

If you read my previous post, you know that our plans to make homemade pasta and fresh basil pesto for Christmas didn't work out. Well, I found some nice, fresh basil at New Seasons Market on New Year's Eve, and Dave's cold had finally passed, so we decided to do the pasta dinner that evening. As you may know, I'm not supposed to be eating gluten, so we decided to take a stab at pasta made with brown rice flour. We followed a recipe from a gluten-free cookbook I have. It sounded simple enough and the author made it seem like it would turn out as good as regular pasta and just as easily, if not more so. But for us, it did not.

At first the dough didn't come together at all and we weren't sure what to do. The cookbook said what to do if the dough was too sticky, but not the opposite. We opted to add olive oil since our regular wheat pasta recipe includes olive oil. That seemed to do the trick, though the texture was still a little different than what we were used to. Putting it through the pasta machine, we couldn't get it anywhere near thin enough and the edges were cracking terribly. We made one handful of thick noodles and frustrated, gave up. My husband got out the wheat flour and made the traditional pasta dough easily, as if he did it everyday rather than just once or twice per year. With the help of the pasta machine, he and the kids rolled out beautiful, thin sheets of pasta, then cut them into wide noodles.

Meanwhile, I decided to boil the thick rice pasta noodles and give them a try. And really, they weren't that far off – a little heavy and doughy, but I think with practice and some experimentation, we might be able to get it right eventually.

So anyway, the traditional wheat flour pasta turned out so great that yes, I indulged. It certainly wasn't my first time to cheat on the gluten-free diet. Just that week I'd eaten Chinese take-out, including dumplings. But that night I went all out– delicious fresh pasta, fantastic, crusty sourdough bread (I bought it at New Seasons, knowing I might very well be eating it myself that night) along with wonderful basil pesto. I thoroughly enjoyed every bite and don't regret it a bit. I also have a no-brainer resolution for the new year: strict gluten-free. We'll see if I can stick to it.

Happy 2012 to all! Eat well and love every bite of the year!

Better Than Boeuf

2011-12-28T09:18:00.000-08:00

Not all went as planned in the kitchen this holiday season. There were some definite highs and lows. Unfortunately, our Christmas Eve dinner of Boeuf Bourguignon was a low. I used Julia Child's recipe, of course, and all seemed fine as I prepared the dish. The end result, however, was just not to my liking. The braised onions and sauteed mushrooms were quite good, and the sauce was fine, but the boeuf was not tender and the overall beefy flavor was unpleasant.

The tenderness issue could have been because of the cut of beef I chose– lean stew meat, cut not specified; or the size of the beef cubes– a little on the small side; or the meat may have been overcooked beyond the point of tenderness, or maybe it wasn't cooked long enough and never reached the desired tenderness to begin with. There was still plenty of stewing liquid when I removed it from the oven, so I doubt it was overdone, but I'd never made Boeuf Bourguignon before and I'm not much of a beef person anyway, so I'm really not sure.

That was the other issue– the fact that I'm not much of a beef person. The dish sounded so good: rich beef stew, red wine sauce, carrots, onions, and mushrooms. But the kitchen smelled like, well, beef. The whole house smelled like beef. I smelled like beef. And the meaty beefy-ness of the dish was kind of a turn-off, not just to me, but to my husband and kids too. I had a few bites of beef then picked out onions, mushrooms, and pieces of carrot, which were good with the sauce even though a little less... let me think... beef flavor would have been nice.

That night, I couldn't wait to get my clothes into the laundry, wash my hair, and air out the house to get rid of the beef smell that seemed to be everywhere. And for days now, the boeuf leftovers have been sitting in the fridge, mocking me. "Where's the boeuf? Here's the boeuf!" I know it's going to end up in the trash. I really don't know why I haven't dumped it already. I guess I just feel bad. It's such a waste.

Next was Christmas Day. Our tradition is to make homemade pasta with red (marinara) and green (basil pesto) sauces. My husband is the pasta expert, so I usually leave that to him and the kids, who have a lot of fun running the dough through the pasta machine. I focus on the sauces and a side salad. Well, the first problem was that I had trouble finding fresh basil. Trader Joe's, my usual source, was out. I got the very last bunch from another store, but it looked a little iffy. Indeed, when I opened it up on Christmas day to make the pesto, it just didn't smell or look right. On top of that, my husband had a bad head cold and wasn't in the mood to exert any effort into making pasta. Plan B: dry pasta and marinara sauce. It was fine. Everyone likes spaghetti, right? Yes. And to change things up a bit, I had my pasta with a drizzle of olive oil, freshly grated Pecorino, and a few grinds of black pepper. It was yummy!

Moving on to the highs... I received a cookbook for Christmas: The Big Book of Soups & Stews. Yes, there's a recipe for "Oven Burgundy Beef Stew" (pictured on the cover, in fact), which I definitely will not be making, ever. Then there's a recipe for Coq Au Vin, which is probably what I should have made for Christmas Eve dinner (we'll do it next year). There's also a recipe for "Greek Chicken Stew with Rice." I made it the other night and we loved it! Many other recipes look delicious too, and I think I'll make a number of them over the next few months during our cold, rainy season. I'll be steering clear, however, of the boeuf section. At least for a good while.

Another high was lobster! About ten days before Christmas, I arrived home to find a box on the front porch marked "Legal Sea Foods." At first I thought, Oh how nice. Instead of a box of Omaha Steaks, the husband's company has sent us sea food for Christmas. That idea was quickly discarded from my brain (they would never do that). Next I checked the return label – Boston – and I started to think about the unlikely possibility of lobster. I opened the box and looked at the packing slip, which sat atop a slab of Styrofoam. It was an early Christmas gift from my in-laws. My heart was pounding as again, I dared to think lobster. I lifted up the Styrofoam and there, surrounded by a bunch of seaweed, were two live lobsters! Also in the box, I found jumbo shrimp cocktail, crab cakes, and clam chowder with all the necessary fixings, even claw crackers and plastic bibs. All we needed was butter!

Coincidentally, it was my husband's birthday. Birthday dinner plans obviously changed and I completely forgot what we were originally planning to have. We got out the big wort pot from our beer-making days, and put on the water. We munched on shrimp cocktail and drank white wine while we waited impatiently for the water to boil. With only a little squeamishness (I'm sure the wine helped), I plunged the poor guys into the boiling water, melted some butter with lemon juice and thyme, and 12 minutes later we were feasting on lobster! It was one of the best gifts ever, obviously perfect for me, and definitely the funnest gift I've received since Barbie's Dream House! Thank you so much to my in-laws!

Peppermint Bark

2011-12-10T13:27:00.001-08:00

My 7-year-old had a homework assignment to have Mom or Dad help him follow a recipe to make a holiday treat. I thought about it and informed him we would be making peppermint bark– didn't even give him a chance to make suggestions. One of my sisters makes the best peppermint bark, that she sometimes sends to me at Christmas-time.It's super pepper-minty– I love it! I thought it would make a nice, homemade gift for our neighbors too. After a little more thought, I decided not to try to replicate my sister's awesome recipe, but make chocolate peppermint bark instead.

To be honest, although my son usually loves to help me in the kitchen, he wasn't that into the whole peppermint bark thing. But he was a good little cook, followed directions, smiled sweetly for the camera, and even took a few snapshots himself.

The stuff turned out terriffic! If you like strong peppermint flavor, I'd recommend adding peppermint extract as we did, otherwise leave it out. And definitely use semi-sweet chocolate as opposed to milk chocolate. We used pretty red, green, and white candy canes, but obviously you can use whatever color you like. Just watch out for those crazy, fruit-flavored candy cane imposters.

This will make at least two tin-fulls, if you're thinking about making Christmas gifts.

Chocolate Peppermint Bark

24 oz. semi-sweet chocolate chips
24 oz. white chocolate chips
16 peppermint candy canes
1/2 tsp. peppermint extract (optional)

1. Unwrap the candy canes and place them in a food processor. Pulse a few times until the candy is crushed into small pieces. The largest pieces should be about 1/4" and some of it will basically be powder.

2. Cover a large baking sheet with aluminum foil.

3. Melt the semi-sweet chocolate in a double boiler. Pour the melted chocolate onto the prepared baking sheet and, using a spatula, spread to a little more than 1/8" thick, up to 1/4" thick at most (ours was on the thick side and it was fine). It doesn't have to be perfectly even or reach the edges of the pan. Place the baking sheet in the refrigerator until the chocolate is completely hardened.

4. Meanwhile, melt the white chocolate in your double boiler. As it's melting, stir in the peppermint extract and most of the crushed candy canes. Set aside 1/4 cup or so of the candy.

5. Remove the baking sheet from the refrigerator and spread the white chocolate over the semi-sweet chocolate.

6. Sprinkle the remaining crushed candy over the entire surface and press down ever-so-gently to ensure it sticks. Place the baking sheet back in the refrigerator for about 30 minutes until the white chocolate is hardened.

6. Remove the peppermint bark from the refrigerator and break, by hand, into small, uneven pieces. Store in an airtight container at room temperature. (Don't let it get too warm, for obvious reasons.)

Thanksgiving Food Photos

2011-12-05T10:00:00.001-08:00

My 7-Year-Old Helper, chopping green onions.

The "Cranberries"


The Turkey, Gravy, and Gluten-Free Stuffing (GF stuffing was disappointing, but OK with lots of gravy).


Mashed Sweet Potatoes with Crispy Shallots (that were not crispy). The "Cranberries" again. And the Salad - the Best!

Roasted Vegetables

2011-12-01T17:59:00.001-08:00

For years and years I ate boring steamed vegetables. I can't believe now that I ever even enjoyed them that way. These days, I grill them, stir-fry them, or – my favorite – roast them. It started with asparagus. It's been many years now, but the first time I roasted the asparagus, I knew I could never go back to boiled or steamed. Then it was broccoli. I don't think I've ever shared my roasted broccoli recipe here (I just want to keep that one for myself), but it's good stuff. People who think they don't like green vegetables love this broccoli. Someone once told me it tasted like steak (in a good way, of course)!

My new favorite recipe for roasted vegetables is super simple. I'm not even sure whyit's so goodas there's not much to it. Maybe because the vegetables can just roast and caramelize a bit with very little fuss, and that allows their wonderful flavors to come out all on their own. I found the original recipe from Gourmet magazine via Epicurious on my iPhone. It was for Brussels sprouts. Now, if you don't like Brussels sprouts, it's probably because you've never had them roasted. Am I right? Believe me, you've got to try them. Anyway, the Brussels sprouts were great, but I've used the same recipe for carrots, broccoli, cauliflower, and I bet it makes great beets and other vegetables too.

Roasted Vegetables with Caraway Seeds

About 1-1/2 lbs of firm vegetables (any one or any combination): Brussels sprouts - trimmed & halved, Carrots - peeled & sliced to 1/4" thick, Broccoli - small flowerettes, Cauliflower - small flowerettes, Beets - peeled & sliced to 1/4" thick
1/4 cup extra virgin olive oil
1 tsp caraway seeds
sea salt & freshly ground black pepper

1. Preheat oven to 450°

2. In a large bowl, toss vegetables with olive oil, about 1/2 teaspoon salt, and a few grinds of pepper. Transfer to a large rimmed baking sheet and arrange in a single layer.

3. Roast on center rack of oven for 10 minutes. Remove from oven, sprinkle with caraway seeds, and toss. Arrange again in a single layer and roast for about 10 minutes more, until vegetables are crisp-tender and browned in spots.

That's it. Simple, right? Enjoy!

By the way, I have to say thank you to Mike Caldwell – wherever you are these days – for helping me to learn to spell vegetable way back in 5th or 6th grade: VE - GE - TABLE. I still sound it out in my head that way every time I write (or type) the word. Thanks!

I Am Thankful For a Day to Cook

2011-11-23T15:50:00.001-08:00

Marinated Feta Made This Afternoon

I so look forward to the day of cooking, chopping, and whisking ahead! I don't look forward to the dishes, but I'll have some helpers, I hope.

We'll need a little something for snacking before the meal, so I started some marinated feta just now. I'll do everything else tomorrow. It'll be a small group for Thanksgiving dinner at my house, but there are certain required dishes, so there will be plenty to do:

Turkey, of course. I do the same thing every year - turkey stuffed with orange & lemon wedges, chunks of onion, and fresh herbs. Every year I think, I'll try something new and different next year, but I never do. It's a good turkey recipe, so I stick with it.

Gravy. I pretty much wing it with the gravy while the turkey is resting, and it always turns out great. Every year I feel lucky (and thankful) that somehow the gravy turned out.

Stuffing. Not in the bird because that's already stuffed with the aromatics mentioned above, but on the side. Stuffing is my favorite Thanksgiving dish. This will be the first time to make or eat gluten-free stuffing. Fingers crossed.

Mashed sweet potatoes with crispy shallots. Pretty basic, but very good.

Baby greens with pomegranate seeds, pear slices, and some sort of last-minute, made-up dressing.

Cranberries. I am not a fan. I've made cranberry sauce once or twice, but everyone at my house (except me) prefers the jellied, canned stuff, so this one will be easy. Can opener please!

Finally, pumpkin pie. The filling will be homemade with canned pumpkin puree, and I will use a frozen, gluten-free crust. The crust is my favorite part of any pie, so again, fingers crossed as I haven't tried one of these gluten-free crusts before. We'll make our own whipped cream - fun to do with the kids, and way better than the store-bought stuff.

That's it. No green beans, Brussels sprouts, or dinner rolls - not enough people for all that food this year.

The frozen turkey has been thawing in the fridge since early Monday afternoon. Will it be ready in time? Fingers crossed.

Happy Thanksgiving, everyone! Enjoy the day, the feast, your family & friends, the rain, the sunshine, or the snow - whatever you've got. And be thankful for it all.

My First Time

2011-11-17T11:07:00.001-08:00

I made risotto for the first time the other night. Of course, I've eaten it before.... Risotto with wild mushrooms seems to be a popular offering, and I do enjoy it that way. I've also liked it with asparagus and lemon zest. And of course, there's always a bit of grated Italian cheese like Parmigiano Reggiano.

The recipe I prepared included mushrooms, baby spinach, and bacon, with Asiago. The dish was supposedly light, but it was so rich, creamy, and bacon-y that it's just hard to believe it could be light. I guess that means it was risotto done right, as creamy is the goal and the reason one stands at the stove stirring, stirring, and stirring forever - well, for a long time anyway. I guess this constant stirring is necessary so that a) it doesn't burn, and b) it doesn't turn into one solid glob - not appetizing.

I served the risotto with roasted Brussels sprouts and carrots with a sprinkling of caraway seeds, sea salt, and freshly ground black pepper. The Brussels sprouts, especially, were really good with the risotto because, light or not, it's a rich dish and it was nice to have something green and slightly bitter to contrast with the creamy rice. Asparagus would have made a nice side too. And I kept thinking, bitter arugula instead spinach in the risotto itself might have been good. Maybe I'll try that sometime.

Below is a link to the recipe from Cooking Light magazine. I followed it to the letter, except that I did not use homemade chicken stock. (I hope you'll forgive me.)

Bacon & Wild Mushroom Risotto with Baby Spinach

Chicken Three Times

2011-10-15T18:28:00.000-07:00

Food & Wine Magazine recently published a series of Blank-Canvas Cooking recipes, including three recipes for chicken breasts. I cooked all three and found all, especially the first two, to be delicious!

Chicken Breasts with Artichoke-Olive sauce came first. It's not at all exotic, but was easy, fast and delicious, with easy-to-find ingredients. Yucatan-Spiced Chicken was next - a little more involved, but the chayote was surprisingly easy to find at my local Safeway, and the sauce was yum! The first bite threw me just a little, but then I couldn't stop - so good! Finally, I made the Indian Barbecue Chicken. It was last because I had a bit of a challenge locating a couple of the ingredients. It turned out good, but was not my favorite. It's the only one of the three I probably won't make again.

Sadly, I captured no photos, but you can find some on the Food & Wine site. Below is the link to the article and recipes. Try one or two or all three and let me know what you think.

Food & Wine Blank Canvas Chicken

Love in a Bowl

2011-09-21T20:25:00.000-07:00

I made this tortilla soup for dinner last night and wow, yum, delicious – I loved it! The broth is beautiful and rich, but really, it’s all about the condiments: crisp tortilla chips, mellow avocado, smoky dried peppers, sharp cheese, sour cream, lime juice, and cilantro. You must include tortilla chips in your soup to make it "tortilla" soup, I suppose, and I can’t imagine going without the avocado or the cheese. But the other toppings are optional and may be used in any combination you like. I like to add, lime juice and crushed pasilla chile in addition to the tortilla chips, avocado, and cheese.

I so enjoyed the process of making this soup. In the blender, the raw ingredients transform into a gorgeous, deep brown purée. And the aroma that fills the house while the soup is simmering and the flavors are concentrating is simply intoxicating – warm and smoky. Even the kids said it smelled "really good!" Of course, they didn't even try the soup as they were afraid of the chile pepper, which indeed, probably would have been too much for them. They had cheese quesadillas for dinner instead.

If you're up for it, you can make your own fried tortilla strips. Personally, I have an aversion to deep-frying things (though not to eating deep-fried things). I hate dealing with all that oil. It’s a mess, and I never know what to do with the used oil when I’m done. For this soup, I just bought some really good, crispy, salty, slightly greasy tortilla chips and broke them up into smallish pieces.

I like to use a medium to sharp cheddar cheese, but a Mexican cheese such as cotija would be more authentic. The dried chiles are easy to find in the Mexican/Hispanic section of most grocery stores, and all the other ingredients are every-day items. One note of caution: Be careful not to over-salt the broth. It’s tempting, but your toppings, especially the cheese and tortilla chips, will add a lot of saltiness and flavor, so you don’t need that extra salt in the broth.

Tortilla Soup

4 dried pasilla chiles - stemmed, and seeded
2 dried chiles de árbol - stemmed
1/2 Lb. tomatoes – cut into wedges
1 large white onion - coarsely chopped
2 large garlic cloves - chopped
5 cups low-sodium chicken broth
3 cups water
2 Tbsp vegetable oil
1 teaspoon dried, crushed oregano
kosher salt

Toppings:
2 cups crisp tortilla strips
1 large avocado - cut into 1/2-inch pieces
1 cup shredded cheddar cheese
1/4 cup sour cream
1 lime – cut into 6 wedges
1/4 cup cilantro leaves
1 pasilla chile – toasted & crumbled (see below)

1. Toast chiles in a dry heavy skillet (not nonstick) over medium to high heat, turning until slightly smoky. Coarsely crumble 1 pasilla chile and set aside to use as a topping.

2. Purée tomatoes, onion, garlic, chiles de árbol, and 3 pasilla chiles with 1/2 cup broth in a blender. You'll probably need to poke it a couple times with a wooden spoon to get it going, but don't leave the top off the blender or you could end up with a big mess.

3. Heat vegetable oil in a large heavy pot over medium-high heat. Add purée and bring just to boil. Turn heat to low and simmer, stirring frequently, for 20 minutes.

4. Stir in oregano, 1 tsp salt, remaining 4-1/2 cups broth, and 3 cups water. Bring just to boil, then turn heat to low and simmer uncovered for 45 minutes. While it simmers, you can prepare your toppings. After 45 minutes, add approximately 2 to 3 tsp salt to taste.

5. Place avocado pieces in six soup bowls and ladle in soup. Add additional toppings at the table as desired.

About the Roast Chicken

2011-08-03T16:27:00.000-07:00

Here it is. It looks beautiful, doesn't it? And although it was indeed good, it wasn't quite what I was going for. It kind of reminded me of one of those rotisserie chickens you can buy pre-cooked at all the markets these days. I mean, it was definitely better than that - more moist for sure and more flavorful too, but it wasn't good enough for publication. So, I'll be taking another stab at it with a few alterations before I share my recipe. Thanks for your patience.

Last Night's Salmon

2011-07-29T14:54:00.000-07:00

Another dinner of ordinary salmon (see Ordinary Salmon Part I and Part II). Last night it was grilled with tarragon and chives (both from the backyard), lemon juice, a little olive oil, and quite a bit of butter. A little over-done (as usual - this is my downfall when cooking fish), but still delicious.

Looking forward to the roast chicken tonight. It's in the fridge, marinating now.

Burnt Chicken (in a good way)

2011-07-28T06:12:00.000-07:00

I'm working on a roast chicken recipe to share, but I haven't made it myself yet. I need to make it to be sure I've got it right and to take a photograph - I'm planning on tomorrow night. First, however, I'll be making a beautiful side of wild salmon on the grill. I need to make that while the fish is still gorgeous and fresh - that's tonight.

In the mean time, here's an easy and flavorful chicken recipe. The original recipe was given to me by a woman I used to know who came from Tennessee. It really is burnt, at least on the outside. Don't be afraid to broil until the skin is charred black and your kitchen is getting smoky. (Be sure to turn on the exhaust fan or open a window.)

When it's done, you'll have some delicious pan juices, which are wonderful with potatoes as well as the chicken. Standard mashed potatoes, or boiled or roasted new potatoes - any kind will do. Lots of flavor here with minimal work - enjoy!

Tennessee Burnt Chicken

4 chicken breasts
4 garlic cloves - minced
juice of 1 lemon
2/3 cup dry white wine
1/3 cup soy sauce

1. Preheat broiler. Place chicken in a shallow roasting pan. Sprinkle with half the garlic and pour half the lemon juice over. Broil until black.

2. Remove chicken from the oven and turn the broiler off. Set heat to 375°. Sprinkle the rest of the garlic over the chicken and pour the rest of the lemon juice, wine, and soy sauce over. Return chicken to the oven and roast for 30 to 35 minutes, until done.

Grandma's Cucumbers

2011-07-21T14:41:00.001-07:00

We grilled up some chicken sausages the other night, heated some baked beans (out of the can), and put out some good mustard and sauerkraut. I was trying to think of something other than the usual side salad or coleslaw to serve with our meal, and my grandmother's cucumbers with sour cream dressing came to mind. I couldn't remember the last time I had these cucumbers - maybe not since my grandmother, who died many years ago, made them. The recipe was not to be found in my collection, so I went to epicurious on my iPhone and found a recipe from House & Garden, 1956!

I used fresh chives from my backyard and fresh dill from the grocery store. Lowfat sour cream worked fine, but I probably wouldn't try it with nonfat. The salad turned out pretty good - cool, crisp, and creamy all at once. Next time I think I'll add a little extra sugar and maybe a bit more vinegar too to give it some extra zing. For now, here's the original recipe from 1956:

Sour Cream Cucumbers

1/2 tsp salt
1 Tbsp sugar
2 Tbsp cider vinegar
1 cup sour cream
2 Tbsp chopped chives
2 Tbsp chopped fresh dill
1 tsp celery seed
2 firm fresh cucumbers

1. Dissolve the salt and sugar in the vinegar, add the sour cream and stir until smooth. You may like more or less vinegar, salt or sugar, but don't make the dressing too sweet. Add the chives, dill and celery seed.

2. Slice the unpared cucumbers paper-thin and combine with the dressing.

3. Chill for 1 hour or more. Sour cream cucumbers improve in taste as they stand. The flavor of the cucumbers seeps into the dressing.

Village Hut

2011-07-18T06:56:00.001-07:00

I lived near this little bento place in Multnomah Village for eight years and somehow never managed to stop in to try the food. Then, a few months ago, I moved away, never giving a thought to the little shack on the corner of SW Capitol Hwy & 31st Ave.

Yesterday afternoon, however, I was back in the old neighborhood for an appointment and my stomach was really grumbling. I needed something to eat and fast, so I could still get to my appointment on time. I figured Village Hut would be my best bet for a quick, gluten-free meal and so, for the first time ever, I stepped inside the tiny building and ordered a small chicken bento box with brown rice (there's a choice of brown or jasmine). It was quickly prepared and served, and from the assortment of condiments on the counter, I chose a little sriracha to put on the side.

I took an eager bite, not even caring if it was good, and was amazed by the tenderness of the chicken and the great flavor of the sauce - homemade (I assume) teriyaki sauce. In addition to the rice, which was done just right, it came with Asian coleslaw and a small slice of watermelon. I loved the crisp slaw, which was perfect with the teriyaki and grill flavors. And the watermelon was cool and sweet - also a nice accompaniment to the chicken dish.

Now, of course, I'm dying to go back to try their other offerings, including smoked pulled pork, salmon, beef, and even halibut! They have a veggie box and grilled tofu too. The ingredients are fresh, local, and handled with care. Very impressive!

Finally, a Chicken Recipe

2011-07-08T10:38:00.000-07:00

This grilled chicken is soooo good! I found the recipe last year in Food & Wine magazine and it's now my go-to recipe for summer grilling. The Food & Wine recipe calls for whole chicken legs (legs with thighs still attached as in this photo), but it works better for me with a whole cut-up chicken. Get started early as the chicken needs to marinate for at least four hours. Then watch the heat when grilling. My gas grill tends to be hot-hot-hot and I have to keep adjusting the heat, to keep it at 325°, and/or moving the chicken around (especially the smaller pieces), so it doesn't get over-charred (again, see photo - too much char). Serve this with corn on the cob, and watermelon or a fruit salad for a really wonderful backyard barbecue.

Fennel-Garlic Chicken

1-1/2 Tbsp chopped garlic
2 tsp fennel seeds
1 tsp dried oregano
3/4 tsp crushed red pepper
Kosher salt
1-1/2 Tbsp extra-virgin olive oil, plus more for brushing
1 whole cut-up chicken

1. In a mortar, pound the garlic, fennel seeds, oregano, and crushed red pepper with 1-1/2 teaspoons of salt until a coarse paste forms. Stir in the 1-1/2 tablespoons of oil.
2. Make two to four deep slashes on each chicken piece, cutting to the bone.
3. Rub the paste into the slashes; cover and refrigerate for 4 hours or overnight.
5. Start the grill and while it's heating brush the chicken with oil and sprinkle with salt.
6. Grill over moderate heat (325° to 350° max.), turning, until lightly charred and cooked through - about 25 minutes.

Father's Day

2011-06-19T16:40:00.000-07:00

I know I said I would share a couple chicken recipes, and I still will, but I'm currently marinating chunks of top round in garlic, rosemary, olive oil, sea salt, and freshly cracked black pepper. It smells wonderful. I mention the pepper because I have this amazing pepper grinder that my husband got me at Williams-Sonoma a few years ago. It makes for a really coarse grind - truly cracked peppercorns - a wonderful pepper experience. Then there's the rosemary. I love the smell of fresh rosemary and we have a huge clump - not sure if that's the right term, it's more like a bush - in our backyard. So, garlic, rosemary, black pepper, and well, I'm not the biggest beef fan, but it's Father's Day...

We're planning to grill simple beef kabobs with sweet onion and bell pepper (red and green) for our special dinner tonight. No recipe to share because I'm just winging it.

Later...

OK, so I don't have much experience cooking beef. The kabobs looked great, smelled great, seemed to be cooked perfectly, but they sure gave my jaws a workout and weren't very flavorful either. Apparently, top round (london broil) is not the right cut for kabobs. I'm now being told it should be cooked more slowly, so it has time to tenderize. Oh well - don't ask me for tips on cooking beef anytime soon. Hope your dinner was better than mine!

What to Eat

2011-06-08T09:31:00.000-07:00

So, here's the deal... I'm having a hard time lately figuring out what to eat. My mom found out last year that she has a genetic gluten intolerance and, it seems, I inherited that same intolerance. Now, I'm thinking I may have dairy sensitivity too. I haven't, however, made myself eliminate that from my diet yet, to see what difference (if any) it makes.

To add to my confusion, I read (OK, I just skimmed) Robb Wolf's book, The Paleo Solution. According to Wolf, not only should we eliminate gluten and dairy from our diets, but virtually all grains, legumes, and sugars. His argument makes sense to me, but I certainly have not subscribed to the diet at this point.

As you know, I haven't been much of a meat eater in the past as I'm less than thrilled with the practices of the meat industry and the impact on the environment. Finally, my son has a peanut/tree nut allergy, so I avoid nuts for the most part too.

I know I should focus on all the good foods I can eat, and not on the things I should not, but I love cheese (do you hear the whine?) and I don't want to eat gobs of meat. I'm overwhelmed. I am eating more meat. I'm avoiding gluten. But I'm not really feeling any better overall. I guess dairy is next on the hit list. Then, we'll see. Good thing I love salads and vegetables.

Watch for a couple delicious chicken recipes coming soon.

Above Average

2010-05-24T12:52:00.000-07:00

I’ve made this salad before and it’s always good. But something happened when I made it for our dinner last night. I’m really not sure what the difference was, but it was way better than usual. Both Dave and I thought so. As we ate, we kept repeating, “Wow! This is really good!”

I don’t have an exact recipe for you. But I’ll tell you about how I generally make this salad and what I did that might have made it go from good to excellent this time. I never measure. I just throw together mixed baby lettuces, mini tomatoes (usually mini pearls or grape tomatoes from Trader Joe’s), marinated mozzarella balls, fresh basil, and sometimes kalamata olives. I eyeball it and add a little more red (tomatoes), green (lettuce, basil), black (olives), or white (mozzarella) until the balance seems about right. I then add a basic combination of extra virgin olive oil and balsamic vinegar (nothing too fancy for either one), usually with a little garlic, salt, and pepper.

So, that’s the basic salad I’ve done quite a few times. What was different this time? Well, I found myself shopping at Safeway, which is unusual, and I used their baby lettuce mix. It’s pretty standard, but I do think it has more spinach than most of the bagged lettuce mixes. Dave commented that he really liked all the hearty spinach leaves. I also got tomatoes there – Nature Sweet Cherubs. They were definitely sweet and yummy. Next, instead of using my own olive oil for the dressing, I used the herby oil from the Trader Joe’s marinated mozzarella balls. I’ve done that before, so I don’t think that made all the difference. I do think it may have had something to do with the garlic: At my regular grocery store, Fred Meyer, they only had purple stripe garlic as opposed to the ordinary white skinned garlic they usually carry. And I did notice, as I selected a head, it was very aromatic. And when I minced it up for the dressing, it was juicier, and again, more aromatic than I’m used to. Finally, I added a little extra fresh basil to the dressing – something I don’t usually do since there’s already basil in the salad itself.

I still don’t really know what specifically made the salad so much better than usual, but Dave insisted I write down exactly what I did, so we could make it again. I didn’t actually measure or count anything however, so this is just to the best of my recollection:

Mozzarella Salad with Tomatoes, Basil, and Olives

SALAD
Safeway baby lettuce mix – about 3/4 of the bag
Nature Sweet Cherubs (tomatoes) – most of the container – halved lengthwise
Trader Joe’s marinated mozzarella balls – most of the container – halved
About a dozen or so large fresh basil leaves – cut into thin ribbons
About a dozen pitted kalamata olives – quartered

DRESSING
Approximately half the oil from the marinated mozzarella balls
1/4 cup or so balsamic vinegar
1 purple stripe garlic clove – finely minced
1 or 2 medium to large fresh basil leaves – finely minced
kosher salt & freshly ground black pepper – to taste

Combine salad ingredients in a large bowl. In a separate bowl, whisk dressing ingredients together. Pour dressing over salad and toss, or spoon dressing over individual salad servings – that’s what we did this time. (Note: we had leftover dressing).

Good luck! I hope yours turns out fantastic!

At least I remembered to take pictures...

2010-05-19T16:08:00.000-07:00

Well, I made mussels again, and I remembered to take a picture – see! I also took pictures of the bruschetta I made, and even the kids’ frozen pizza.

For the mussels, I used a recipe from Bobby Flay for Steamed Mussels with White Wine, Tarragon, Shallots, and Butter. First, I must tell you that I love Bobby Flay. It’s kind of lame, I know, to be “in love” with a Food Network star, but what can I say... I want to marry him, cook with him, have babies with him, the whole bit. Now you know.

So of course, I expected these mussels to be great – tarragon, butter, wine, Bobby Flay – they just had to be good. But to be honest, I was pretty disappointed in Bobby’s recipe. The wine overwhelmed the other flavors. There was a slight essence of ocean, but I wasn’t getting the tarragon flavor at all, which is what I was looking forward to most. The broth wasn’t even good for dipping the bread. It was like dipping bread in wine. Not too good.

I also threw together some simple bruschetta that evening. I’m not sure exactly how it’s supposed to be made (to make it authentic). I just brushed some baguette slices with olive oil, then toasted them, rubbed with a garlic clove, topped with chopped tomatoes, fresh basil, olive oil, salt, pepper, and a sprinkling of Parmesan cheese. It turned out great, though it was a little soggy. I think it sat too long before we ate it.

I didn’t try the kids’ pizza, but they seemed to like it.

Nicholas Restaurant

2010-05-04T15:28:00.001-07:00

It’s not often I find myself mmm-ing through a meal, but today I did just that when a friend took me to lunch at Nicholas Restaurant, a Lebanese/Middle Eastern place on SE Grand. I ordered the Vegetarian Mezza platter with falafel, hummus, tahziki, tabouli, spinach pie, manakish, and pita bread – yes, it was a lot of food!

The one thing I wasn’t crazy about was the spinach pie, maybe just because everything else was so outstanding and this was… well, not bad, but certainly not outstanding.

Manakish was totally new to me. It’s a little round of pizza-like dough topped with thyme, oregano, sesame seeds, sumac, and olive oil. I wasn’t sure at first – the flavors are pretty mild – but the sesame seeds (I think it was the sesame seeds) gave it a nice texture that I can’t quite describe – slightly crunchy maybe? With each bite, I liked it more and more. I had to look up sumac, which, according to Wikipedia, is used as a spice in Middle Eastern cuisine to add a lemony taste.

Just about a week ago I had falafel at another place and I really wasn’t crazy about it. This time, however, I loved it! The texture, the density, and the seasoning were all just right. It had a nice, crisp exterior without being too greasy and it was delicious with the smooth, cool tahziki. The tabouli was loaded with parsley and really great with the creamy, rich hummus and the wonderful, fresh-baked pita bread, still warm from the oven.

Looking around the tiny restaurant, everything I saw on every table looked fabulous: stuffed grape leaves, fried eggplant and zucchini slices, kabobs, baked dough with toppings and stuffings, salads, rice, steaming discs of bread, and exotic-looking drinks. I’ll definitely be going back to try more of the beautiful food at Nicholas Restaurant!

A Pile of Mussels

2010-04-28T13:13:00.001-07:00

One of my favorite things to get when eating out is mussels. It’s also one of the few things I love that my husband really enjoys too. So, when we go out together, if mussels are offered, we almost always order them. The best I’ve ever had were from Wildwood here in Portland, many years back – mussels in a lemongrass broth. They were divine!

I’m not sure why I never made mussels myself. I think I had this idea they were too complicated. But, flipping through a magazine recently, I saw a recipe for mussels steamed in saffron broth, and as I read the recipe, I realized it was not at all complicated. In fact, it looked really simple. Why had I never realized this before??

There was one strange thing about this recipe. It called for four pounds of mussels to serve four people. Since this was my first attempt, I was only going to feed the two of us, so I bought the smallest bag of mussels I could get at Costco – just over two pounds. Later, when I was rinsing and sorting them, I realized what a ridiculous amount of mussels this was. We had way too many for just two people – way too many!

I went ahead and steamed them all anyway. (What else was I going to do with them?) At this point, I was still pretty nervous that something was going to go terribly wrong – that I’d screw it up and they’d taste awful or make us sick or something – so, I was thrilled when after eight minutes, most of the shells had popped open and the steam smelled delicious.

We sat down at the dinner table with a mountain of mussels. (I really wish I'd thought to take a picture! Will someone please nag me until I start remembering to take pictures of the food I make!) I can’t say we didn’t put a dent in the giant pile, but it was only a dent.

We gave them a rating of "good" – just good. I wouldn’t repeat this particular recipe, but for my first attempt at mussels, I was pretty pleased.

We made a second meal of them the following night. I removed the leftovers from their shells and gently reheated them in a broth of garlic, olive oil, crushed red pepper flakes, lemon juice, fresh parsley, and leftover saffron broth. I tossed it all together with some fettuccine and somehow, this meal was better than the first.

Again, we had leftovers, but I was worried about keeping the mussels for another day, so sadly, we tossed them in the trash this time.

I’ve already found a couple new recipes I want to try – one with lemongrass and chiles and another with shallots and tarragon. I can hardly wait to get going – one pound at a time, this time – and maybe when I find that perfect recipe, I’ll buy the two-plus pound bag again and throw a party. When that happens, I’ll be sure to take a picture and tell you all about it.

Pile on the Veggies

2010-04-26T09:39:00.000-07:00

Dave and I are really digging these grilled vegetable sandwiches lately. I’ve made them a couple times and they’re definitely going to be a regular item at our house this summer, especially since we finally have a new grill – a real one, not a tiny, travel-size grill like we’ve been using for the past few years.

I got the recipe from Cooking Light magazine. It’s so simple, you hardly need a recipe, but I guess the idea has to come from somewhere. I have to say, I don’t do a good job of sticking to the recommended portion size, plus I make my own vinaigrette instead of using bottled salad dressing. So, my version of the recipe may not be all that light compared to the original.

You can do the vegetables on a grill pan on the stovetop or on the outdoor grill with a perforated grill pan or basket (so you don’t lose all the vegetable slices). For variations, I’d try grilling bell pepper, eggplant, or portabellas.

Overstuffed Grilled Vegetable Sandwiches

1 cup sliced yellow squash
1 cup sliced zucchini
6 (1/4-inch-thick) slices red onion
cooking oil spray
1 cup grape or mini pearl tomatoes – halved
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp finely chopped red onion
2 Tbsp chopped fresh basil
kosher salt & fresh ground black pepper – to taste
1 loaf (16 oz) French bread – halved lengthwise
1 Tbsp extra virgin olive oil
1 cup (about 4 oz) crumbled feta cheese

1. Preheat the grill to about 350°.

2. Lightly spray squash and onion slices (both sides) with cooking oil. Place the vegetables on the grill pan and grill for 4 minutes on each side or until crisp-tender and beginning to brown.

3. Meanwhile, place the tomatoes in a large bowl. Add olive oil, vinegar, chopped onion, basil, salt & pepper, and toss to coat.

4. Add the grilled vegetables to tomatoes and toss well.

5. Brush cut sides of the bread with a little olive oil. Grill bread 1 minute on each side or until lightly toasted.

6. Spoon vegetable mixture over bottom half of bread. Sprinkle with the cheese. Top with the other bread half and press down lightly. Cut crosswise into 6 sandwiches.

The Crust

2010-03-26T14:59:00.000-07:00

I do not love pie. What I love, is pie crust. I love it. And I’ve been known to pop a frozen pie crust into the oven, bake it to a nice, flaky, golden brown and eat it up just as it is – no fillings, no toppings, no sugar sprinkles – just butter, flour, and a pinch of salt baked to deliciousness.

The crust is what makes the pie filling worth eating, be it tart apples, key lime custard, or sugary pecans.

Then there’s quiche and pot pie – oh, what a bit of crust can do for eggs and cheese or chicken stew!

And shortbread – a little sugar and lemon zest added to that ever-so-simple butter-flour combination – heaven!

Tarts – I think of fresh berries and cream on a crusty, crumbly shell – so good!

And bars – mmmm, lemon bars. I’ve eaten quite a few, from lots of different bakers and every one was delicious. But can you imagine that sweet, tart lemon filling without the crust? No way – it wouldn’t work. It’s the crust that makes it so yummy.

My bar specialty is butter pecan turtle bars with a thick crust of butter, flour, and brown sugar. I’ve made them for many a pot-luck and a few bake sales too. They’re always a hit and requests for the recipe are common. I’m happy to share, of course.

This is not an original recipe, but I don’t remember exactly where it came from – some cookbook I no longer have.

Butter Pecan Turtle Bars

2 cups flour
3/4 cup brown sugar
1/2 cup butter - softened
1-1/2 cups pecan halves
1/2 cup brown sugar
2/3 cup butter
1-1/2 cups milk chocolate chips

1.Combine flour, 3/4 cup brown sugar, and 1/2 cup butter. Blend until crumbly. Pat mixture firmly into bottom of an ungreased 9" x 13" baking pan. Sprinkle pecan halves evenly over the crust and set aside.

2. In small saucepan over medium heat, combine 1/2 cup brown sugar and 2/3 cup butter. Bring to boil, stirring constantly. Boil for one minute, still stirring constantly. Then pour the hot caramel mixture over the pecans and crust.

3. Bake at 350° for 18 to 20 minutes, until caramel layer is bubbly and crust is light brown.

4. Remove from oven and immediately sprinkle with chocolate chips. Use a spatula to spread the chocolate evenly as it melts. Cool completely before cutting into squares.

Veg Shep Pie

2010-03-18T12:05:00.000-07:00

This stuff is good. I mean it. I made it for the first time a couple months ago. It wasn’t the first time I’d made shepherd’s pie, but it was the first time I’d made it like this. I found two recipes that looked good. Each had different ideas that appealed to me, and I thought I’d put the parts I liked together and see how it all turned out. And wow, it was fantastic!

That first time I made it, I really just improvised, consulting the recipes, but also making it up as I went along. It turned out so good that I sat down with pen and paper and tried to remember everything I’d thrown in and approximately how much. Then when I made it again, just recently, I kept notes as I cooked. I tasted and added a little more of this or that, scribbled things out, and fixed the final quantities.

Amazingly, it turned out great again! I have a feeling, however, this will be an ever-evolving recipe. I already have ideas for next time like adding garlic and/or some fresh thyme or oregano. Also, the first time I made it, I used soy crumbles and the second time, I used seitan strips. Both Dave, and I preferred the crumbles initially, though the flavor of the seitan really improved by the time we got to the leftovers a couple days later.

The secrets, I think, that make this so good are the mushrooms, the pearl onions, the red wine, and the extra gravy. I like to pour the gravy over the mashed potatoes and stew on my plate. It really makes a big difference for me. Dave, however, passes on the gravy and tops his with ketchup – whatever!

Another cool tip is to make the stew part in a deep oven-proof sauté pan. Then top with the mashed potatoes and bake the whole thing right in the pan. It saves a step and it’s one less thing to wash.

I have a couple weird (possibly lame) short-cuts, which are the additions of canned mushroom gravy and ketchup. The canned gravy makes the stew and the extra gravy come together nicely for me, though I doctor it up plenty. And ketchup – well, I don’t know. I just tasted it and it needed ketchup. Again, all I can say is – whatever!

So anyway, here’s my recipe, though you’re on your own for the mashed potatoes. Just make your favorite mashed potatoes for the topping – potatoes, butter, milk, salt, pepper, and your favorite add-in’s (chives, garlic, cheese, horseradish, or whatever you like). And remember to taste the stew as you cook it. Add whatever you think it needs, leave out anything you know you won’t like, but please – just for me – try a meatless option for this recipe at least one time. I think you will enjoy!

Vegetarian Shepherd’s Pie

STEW
1 Tbsp olive oil 3 carrots – chopped
1 cup frozen pearl onions
1 cup roughly chopped crimini mushrooms
1 sprig rosemary – remove leaves (needles) and chop (discard stem)
1 Tbsp chopped flat leaf parsley
¼ cup red wine (I used cabernet sauvignon)
¾ cup vegetable broth
½ can vegetarian mushroom gravy
3 Tbsp tomato paste
¼ cup ketchup
1 cup frozen peas
¾ Lb. veggie (soy) crumbles or meatless (seitan) strips
1 Tbsp chopped flat leaf parsley
kosher salt & fresh ground black pepper – to taste

MASHED POTATOES – your favorite recipe (start with about 2 Lbs. of potatoes)

GRAVY
¼ cup chopped crimini mushrooms
¼ cup red wine
½ can vegetarian mushroom gravy
½ cup vegetable broth
kosher salt & fresh ground black pepper – to taste

1. Get your potatoes going and preheat the oven to 375°.

2. Heat oil over medium. Add carrots and onions and sauté, stirring occasionally, for 8 to 10 minutes.

3. Add 1 cup mushrooms, rosemary, 1 Tbsp parsley, and ¼ cup red wine. Saute for about 3 to 5 minutes.

4. Stir in ¾ cup broth, ½ can gravy, tomato paste, ketchup, peas, and the soy crumbles or seitan strips. Heat through.

5. Meanwhile, get your poatatoes mashed and ready.

6. Add another 1 Tbsp parsley to the stew and salt & pepper to taste. Stir together. Top with the mashed potatoes.

7. Bake, uncovered, for 35 minutes.

8. In a small sauce pan over medium, stir together ¼ cup mushrooms and ¼ cup red wine. Stir occasionally until the wine is almost completely reduced.

9. Add ½ can gray, ½ cup broth, and salt & pepper to taste. Heat through, stirring often. Keep warm until ready to serve.

Fast Weeknight Dinner

2010-03-17T09:42:00.000-07:00

Dave thought the Asiago-Crusted Pork Chops on the cover of the Cooking Light special issue, Fresh Food Fast Weeknight Meals looked good, so that was last night’s dinner. They were fast, easy, and pretty tasty too. Plus, my son had fun with his dad, pounding the chops with a heavy pan. The thyme – so earthy and woodsy – and fresh lemon juice really made the dish work for me. Go to myrecipes.com for the details if you’d like to try it. The one thing I changed was: instead of panko, I used Italian seasoned bread crumbs, but that was only because I happened to have some bread crumbs in the cupboard that I wanted to use up. I’m sure the panko would be just as good, if not better.

Along with the pork chops, we had some wild rice and green beans with onions. I know wild rice isn’t especially fast, but I just put it on the stove as soon as I got home from work and didn’t even start on anything else until it was almost done.

The green beans were inspired by another Cooking Light recipe. I knew the caramelized onions would be a hit (my five-year old son loves them), but I didn’t really want the sesame flavors the recipe called for. I just didn’t think it would go well with pork chops. So, this is what we ended up with:

Roasted Green Beans with Onions

1 Lb. fresh green beans – trimmed
1 to 1-1/2 cups slivered white onion
1 large garlic clove – minced
2 tsp extra virgin olive oil
½ tsp salt
lemon wedges for serving

1. Preheat oven to 500°.

2. Combine all the ingredients, except the lemon wedges, in a large bowl and toss to coat. Then arrange the mixture in a single layer on a rimmed baking sheet.

3. Bake for 10 minutes and toss. Bake for 3 more minutes or until the green beans are just tender.

4. Move the green bean-onion mixture to a serving dish and squeeze lemon juice (to taste) over the top.

Mexican Monday

2010-03-15T09:14:00.000-07:00

So much for Meatless Monday!

Every Monday a small group of us from work heads to a place called El Sombrero for lunch. They have a fantastic spicy salsa (it varies a little from week to week, but it's always spicy and good) and an extensive, but typical selection of Mexican-American dishes that are average to above average. I used to get a chile relleno or an enchilada or sometimes, a tostada or taco salad – all very good. The Burrito Colorado is a popular choice with my co-workers as are the tacos. I tried a few other dishes, but I pretty much stuck with these few standby choices until one day, I tried the tortilla soup. Since then, I’m obsessed. I look forward to it all week.

Just like the salsa, the soup is slightly different from week to week depending, I suppose, on the cook that day or maybe the available ingredients. But again, like the salsa, it’s always delicious: grilled chicken (pollo asado) in a rich broth with fresh avocado, tortilla strips, shredded cheese, and fresh lime to squeeze over the soup. I love the texture of the crispy tortilla strips along with the melting cheese and hot liquid. The broth is salty and so good with the tangy lime and chunks of fresh avocado. The excellent pollo asado is now on my list of non-meatless foods I must enjoy from time to time – every Monday, in fact.

El Sombrero Tapatio – 10820 NE Sandy Blvd.

The Best French Toast

2010-03-07T13:08:00.001-08:00

I went to The Cadillac Cafe for breakfast this morning and tried the special - French toast with pears. It was outstanding - the best French toast I've ever had - no question! They soak the bread in custard, then cook it to perfection on the griddle. Not soggy or mushy, browned just right, and the cardamom-spiced poached pears and vanilla whipped cream were excellent on top - no syrup needed. There was some other stuff on the plate too - eggs I think? I didn't really notice because the French toast was all that mattered. That, and a cup of coffee - not the best coffee in the city, but good with the sweet breakfast. I'm aware this is one of the best-known breakfast places in Portland, so my delicious experience is probably nothing new, but just in case you haven't heard, I want to mention it: French toast, Cadillac Cafe, 1801 NE Broadway. Yum!

Heavenly Thai

2010-03-04T14:47:00.001-08:00

I discovered Thai food many years ago when I got a job waiting tables at a Thai restaurant in my early 20’s. I’d never waited tables before and I’d never tasted Thai food either. I have no idea why they hired me – they must have been desperate – but they did, and it was quite the experience for all involved.

I soon discovered I was not cut out to be a waitress. I was that waitress who forgot to bring your drinks, who mixed up your order, and who got it all wrong when you asked what’s in the soup. I spilled drinks all over myself (but, fortunately, never anyone else), and once, I even set my own arm on fire while serving a flaming pot of soup. I was appallingly bad.

The restaurant owners treated me kindly nonetheless, and occasionally, when my shift was over, I got to hang out in the kitchen and enjoy a meal with the Thai natives who cooked and ran the place. They were pretty impressed with the amount of heat I could take (I always liked spicy food), and I absolutely fell in love with the amazing flavors.

When I realized I was just never going to become a good waitress, I quit my job at the restaurant (I’m sure they were greatly relieved they didn’t have to fire me) and set out to find delicious Thai food elsewhere. I found that I liked different dishes at different places: panang curry at one place, green curry at another (far away in San Marcos, California – darn it!); pad Thai here, Thai string beans there. Today, I went to a place called Heavenly Thai for takeout. I got the spicy mango stir-fry with bell pepper, cabbage, onions, sweet basil, and fresh mango in a spicy sauce. It was fantastic – even better than usual.

I thought I’d learn to cook Thai food too. I mean, I love to cook and I love Thai food, so it seemed like I should be able to put the two together. But it didn’t really work out. Experimenting on my own got me nowhere. I just couldn’t begin to guess the ingredients or techniques used to achieve the authentic Thai flavors I was going for. Someone finally gave me a cookbook that was quite helpful and I’ve managed to make a few maybe-not-amazing, but decent dishes. Many of the recipes I’ve made over the years, however, have been total flops and, though I still take a stab at it now and then, I’ve had to admit that I’m much better off going out for Thai than trying to prepare it myself.

So, back to Heavenly Thai I go, and Thai Orchid, Lemongrass, Siam Society, Sweet Basil, Beau Thai, Typhoon, Thai Noon…

Quick Update

2009-09-10T11:34:00.000-07:00

Finally a chance for a little cooking, and more to come...

We've been extremely busy this summer and I've hardly cooked for at least a couple months. Last weekend, when we rented a house at the beach, I was itching to cook. So, we brought along a bunch of groceries and our pasta machine too, to make homemade fettuccine (my husband's specialty). We couldn't believe it when we found a pasta machine already there in one of the cupboards at the rental house! Of course, they didn't have a strainer of any kind, and we didn't bring one of those. Go figure!

I was so proud of us because we made practically everything from scratch for the first night's dinner. The Italian bread was already made – we just heated that. But we made the pasta, marinara sauce, pesto sauce, salad, dressing, and plum clafouti for dessert!

I'd never even heard of a clafouti before – a baked custard with fruit – but we had a bunch of plums from our tree and I happened upon the recipe, so we tried it. I'm pretty sure it turned out right. It looked beautiful, but the taste was kind of boring.

The next night we made crock-pot broccoli soup – perfect for a rainy day, plus it cooked while we played. We experienced rain, wind, sunshine too, and enjoyed it all!

After we got home, I made plum freezer jam. Haven't tried it yet, but I hope it's good as we have five jars.

I'm ready to settle in for the fall and winter. No more traveling for awhile. Time to get back to routine grocery shopping, cooking, and hopefully blogging too.

Portland

2009-07-31T07:10:00.000-07:00

I'm taking off early today to spend the afternoon and weekend with a good friend from out of town. She's never been to Portland before.

We're going to start off with lunch at Kennedy School, so she can see what McMenamin's is all about, and get a taste of good Portland beer. I also have plans for us to visit various parts of the city, eat some fresh Northwest salmon, try out a few different eateries and a coffee joint or two. See the Oregon coast, get some pampering at a day spa, drink some more beer, and of course do some cooking. (She's going to show me how to make souvlaki!)

There are just so many amazing things to do and see, and eat and drink around Portland – it's absolutely overwhelming! I wish I could take her everywhere, give her a taste and a sip of all Portland has to offer, all in one weekend. I want her to know what a great place this is and understand why I love it so much.

But, it's just one weekend, and it's impossible to do it all. It'll be a fun weekend for sure, and I know I shouldn't worry so much about making an impression. She'll like Portland – how could she not? Will she love it? I don't know, but I guess it doesn't really matter as long as she has a good time.

What does matter is that I realize how lucky I am to live here – near the ocean and the mountains, in a fantastic, somewhat funky little city, among creative, interesting people, where there's lots going on (way more than I can keep up with), and of course, great food.

I just love it here.

No-Cook Kid Treats

2009-07-30T09:18:00.001-07:00

When I was a kid, I had a funny little children’s cookbook my mom gave me. I remember only a few things I used to prepare, all of which happened to involve the use of bare hands. To make a cheese ball (think 70’s cocktail party) I kneaded grated cheddar with my warm little hands until it was soft and pliable. I then sprinkled the doughy cheese with chopped onions and shaped it into a ball. Sounds scrumptious, doesn’t it? It must have been torture for my poor parents to taste it and pretend to enjoy. Hopefully, at least, my hands were clean – well, we all lived anyway.

I also made pretzels. It was a basic yeast dough recipe with minimal rising time. I kneaded, then rolled (with hands, of course) the dough into snakes and shaped them into pretzel knots. I added a little egg wash, sprinkled with salt, and with Mom’s help, baked them in the oven. As I recall they weren’t particularly good, but I thoroughly enjoyed making them!

Finally, I remember making what my cookbook called, Joann’s No-Cook Candy. These hand-rolled bites of peanut butter, honey, and powdered milk were my favorite thing to make and eat. Sometimes I still crave the strange concoction and wish I had powdered milk on hand (I never do), so I could whip some up.

I no longer have the cookbook, and the few times I’ve made them since childhood, I’ve just added a bit of each of the ingredients until the right consistency and the right sweetness was achieved. Since I wanted to write about it however, and give you the correct proportions, I looked for the recipe online. I found nothing called Joann’s No-Cook Candy, but there were variations galore, of course, for Peanut Butter Honey Balls. The recipes have additions such as chopped nuts, sugar, graham crackers, wheat germ, raisins, and corn flakes.

Here is the very basic recipe. If you like, try rolling the balls in wheat germ, chopped nuts, mini chocolate chips, or whatever. I like to put the balls in the refrigerator to chill before eating, but there’s really no need to wait. You could even just eat the mixture straight out of the bowl with a spoon!

Peanut Butter Honey Balls

1 cup peanut butter (creamy or crunchy)
2 cups instant dry milk (do not add water)
up to 1 cup honey

1. In a large bowl, combine the peanut butter and dry milk. Add honey to taste and mix well. If the mixture seems too sticky, add a little more dry milk.

2. Roll into a log and cut into one-inch pieces, or use your hands to roll into one-inch balls. We used to wrap the individual pieces in squares of waxed paper (so they looked kind of like salt water taffy pieces), but this is optional. Store in the refrigerator.

Salad for a Hot Summer Day

2009-07-28T15:03:00.000-07:00

It's hot in Portland this week – over 100 degrees! That means I'm going to have to share another salad recipe. We've been eating salad at our house all week: an Asian noodle salad with crisp vegetables, the lentil orzo salad I shared recently (with some tomatoes added), and a hearty bread salad (panzanella).

Here's another salad that's good for a hot day. The original recipe called for chicken. I simply omitted it and added some celery instead for balance. It turned out fine, and the salad is faster and easier to make too!

Apple Salad with Basil & Mint

1/4 cup fresh lime juice
1 Tbsp white wine vinegar
2 Tbsp light brown sugar
4 scallions (white and light green parts only) - thinly sliced
2 Granny Smith apples - diced
1 cup chopped celery
1/2 cup thinly sliced fresh basil
2 Tbsp thinly sliced fresh mint
kosher salt & fresh ground black pepper to taste
1/3 cup roasted peanuts - roughly chopped

In a large bowl, combine the lime juice, vinegar, and brown sugar, and stir until the sugar dissolves. Add the scallions, apples, and celery, and toss. Add the basil and mint. Sprinkle with salt & pepper to taste and toss again. Top with peanuts and serve.

Ordinary Salmon Part II

2009-07-28T08:34:00.000-07:00

This is a particularly ordinary recipe, but it's so very good. It's easy too, although I do have a tendency to overcook it, which is the saddest thing to do to a beautiful piece of salmon. The suggested cook time from the original recipe was definitely too long, at least for the cuts of salmon I get, so I've been working on getting it just right.

The other thing I tend to screw up is the timing of the meal. The salmon is supposed to rest for 10 minutes after it's removed from the grill, before serving. I almost always forget this. Sometimes it doesn't matter because I've already overcooked it at this point. Other times I end up having everything else ready to serve 10 minutes before the fish is done.

You can do this on an outdoor grill, or on the stovetop on a cast iron grill pan, as I often do.

Grilled Salmon with Soy-Mustard Sauce

1-1/2 to 2 Lb salmon filet with skin
2 Tbsp Dijon mustard
3 Tbsp soy sauce (I use the reduced sodium kind)
6 Tbsp extra virgin olive oil
1 tsp minced garlic

1. Whisk together the mustard, soy sauce, olive oil, and garlic.

2. Lay the salmon, skin side down, on a cutting board. Cut into four equal pieces. Drizzle half the marinade onto the salmon and let it sit for 10 minutes.

3. Meanwhile, preheat the grill (or grill pan) to about 350°.

4. Place the salmon, skin side down, on the preheated grill. Grill for about three minutes. Use a spatula to carefully turn the fish over and grill for up to another 3 minutes.

5. Transfer the fish to a plate, skin side down, and drizzle the remaining marinade over the top. Allow to rest for 10 minutes. (Remember, the fish will continue to cook during this time.)

6. Remove the skin and serve.

Ordinary Salmon Part I

2009-07-27T18:05:00.000-07:00

Salmon has become so popular it’s considered “common,” as in nothing special, boring, or ordinary. But I think most people, at least in the Northwest, would agree: Salmon is popular for good reason. Grilled, poached, cured, smoked, in eggs, in pasta, on a salad, on a plank, on a bagel. Lemon butter, dill sauce, ginger-soy, mustard sauce, no sauce. We just love it every which way.

Back when I was planning my wedding, salmon on a plank was a pretty new thing. I read about it in a magazine – a Native American method, that I’d never heard of before, for preparing this succulent fish. I requested it for our wedding dinner, and the caterers (hesitantly, I think) agreed to prepare it for us. They ended up baking it on a plank in the oven, rather than over a fire or on a grill, and though it was good, I’ve had better since, especially when we’ve made it ourselves at home.

My husband is the expert when it comes to making fish. He’s less likely to overcook it than I. So, I do the prep work and let him do the actual cooking. I like to serve it right on the plank for a sort of rustic presentation, and also to savor the smoky cedar smell. It really adds to the enjoyment.

I got this recipe off the packaging for some cedar planks a number of years ago. I still have the original cutout from the label. It’s got a faint aroma – kind of a garlicky campfire smell. The brand name has been cut off, or I’d give them credit for this recipe, which I love so much.

Cedar Plank Grilled Salmon

1 untreated cedar plank – large enough for your salmon filet

1 to 1-1/2 Lb salmon filet
1/2 cup + 2 Tbsp extra virgin olive oil
juice of 3 fresh lemons
1/4 cup chopped parsley
3 cloves garlic – minced
1 tsp kosher salt
1 tsp fresh ground black pepper

1. Submerge the plank in water and soak for at least one hour. After soaking, brush about 1-1/2 Tbsp olive oil onto the plank.

2. Meanwhile, preheat the grill to about 350°.

3. Brush the salmon filet with about 2 tsp olive oil and set it on the plank. Sprinkle with salt and pepper.

4. In a small bowl, whisk together lemon juice, 1/2 cup olive oil, parsley, and garlic.

5. Set the planked salmon on the preheated grill, and baste it with some of the marinade being careful not to contaminate the bowl of marinade.

6. Close the lid and cook until the fish is very nearly cooked through – time will vary depending on how hot your grill is and how thick the fish is, but the goal is to cook it slowly. Also remember, the fish will continue to cook after you remove it from the grill, so don’t overdo it. We usually end up with about 20 minutes of grill time.

7. Remove the planked salmon from the grill. Serve it on the plank or move it to a platter. Drizzle the remaining marinade over the fish and serve.

Mexican Fiesta

2009-07-24T09:08:00.000-07:00

We don’t do leftover night at our place very often. Most of the time leftovers are used for lunches or maybe an early dinner for the kids. Every now and then, however, we do a leftover night, and it’s almost always what we call, “Mexican fiesta.”

Maybe it goes back to my philosophy about adding salsa to almost anything. We put salsa on the table with all the leftovers, buffet style, and there you go – Mexican fiesta. It works especially well if there’s leftover rice or tortillas or even lettuce. Add a little cheese, maybe some beans and you’ve got Mexican rice bowls, quesadillas, or taco salad.

My daughter likes a plain tortilla with a side of beans. My son likes tortilla chips with melted cheese. My husband, Dave, and I each make up our own plates with whatever sounds good. I’m likely to go for brown rice with black beans, grated cheese, and salsa, while Dave might make loaded nachos.

We like it so much we sometimes plan Mexican fiesta. We make more rice than we need for Tuesday’s fish dinner (and maybe an extra fish filet for fish tacos). We reserve some salad stuff from Wednesday night’s big salad. I make guacamole and salsa. Dave grates cheese. We buy black beans and tortilla chips, sour cream and jalapeño slices. I guess you could call it super-deluxe Mexican fiesta because it’s planned, therefore less random, and we’ve got everybody’s favorite fixings. Once again, we each make our own dish: maybe taco salad for me with lots of guacamole, quesadillas for Dave with onions and jalapeños. And the kids – well, they pretty much stick with the same boring stuff every time, but it makes them happy.

Maybe your family would rather have a celebrazione Italiano using leftover pasta, spaghetti sauce, or vegetables. Add a little fresh basil, a little Parmesan – you could make individual pasta concoctions, Italian-style salad, or pizza bread. Do you prefer Chinese? Make a vegetable stir-fry or fried rice (leftover rice is great for fried rice). Anyway, you get the idea.

For my family, Mexican fiesta is fantástico! There’s little effort involved, it’s a great way to use up leftovers, and we all get what we want. Now, if only I had a margarita – then it would be a true fiesta – rocks and salt please!

Stuffed Peppers

2009-07-22T11:12:00.000-07:00

I’ve never really been a fan of stuffed bell peppers, traditionally stuffed with rice, tomato sauce, onion, and sometimes ground beef. But I do like these Mexican-style stuffed peppers. My husband likes them too, and we enjoy them with a side of homemade chopped salsa (see recipe) and tortilla chips.

The original recipe calls for poblanos, but I sometimes use pasillas instead depending on what’s available. Both poblanos and pasillas are considered mild peppers, though there’s definitely some heat compared to a bell pepper. The smoke from broiling the peppers makes me cough, and I can feel a little burn from the pepper oil on my fingertips too. The rice and the cheese mellow the heat however, and the completed dish doesn’t actually taste very spicy to me.

Stuffed Chile Peppers
(4 servings)

3/4 cup uncooked brown rice
4 poblano or pasilla peppers (or to keep it extra mild, use small green bell peppers)
1-1/2 cups frozen corn – thawed
15 oz can kidney beans – rinsed & drained
3 Tbsp extra virgin olive oil
1-1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
4 oz goat cheese – crumbled

1. Prepare rice according to package directions.

2. Meanwhile, adjust oven rack to the highest position and heat the broiler.

3. Cut the peppers in half lengthwise. Scoop out and discard the seeds. Place cut-side down on a baking sheet. Broil until the skin is charred black, 3 to 5 minutes. Remove from oven and allow to cool.

4. In a large bowl, combine the cooked rice, corn, beans, oil, salt, and pepper.

5. Use your fingers to peel the cooled peppers and discard the skins.

6. Place 2 pepper halves on each individual plate. Spoon rice mixture into and over the peppers and sprinkle with the cheese.

Pasta with Cucumbers

2009-07-22T08:27:00.001-07:00

I found this recipe on the Food & Wine web site while looking for new pasta recipes. The idea of cucumbers and mint with pasta was really interesting to me, yet so very simple. I just had to try it.

Although I usually like more pungent flavors, I've really enjoyed this buttery combination. My only problem is that I can’t find Kirby cucumbers (like those in the picture). I’ve looked at all the different markets I frequent, including the farmer’s market, but no luck. Instead, I’ve used the small Asian cucumbers I find at Trader Joe’s.

I don’t think my husband is all that thrilled with this dish, mainly because it’s not very filling. You might want to try it as a side dish, rather than the main entrée.

Fettuccine with Cucumbers & Mint
(serves 2)

1/2 Lb dry fettuccine
kosher salt
1 Lb cucumbers (Kirby cucumbers are recommended)
3 Tbsp unsalted butter
1/2 cup finely chopped fresh mint

1. Bring a large pot of water to boil. Add 3-1/2 Tbsp salt and then the pasta. Cook until al dente. Drain, reserving 1/2 cup of the pasta water.

2. Meanwhile, peel the cucumbers and halve lengthwise. Scoop out the seeds. (I’ve found that a grapefruit spoon works really well for this.) Then slice the cucumbers crosswise, 1/4" thick.

3. In a large skillet, combine butter, cucumber slices, and 1 tsp salt. Cook over medium-high heat, stirring frequently, until the cucumbers are tender, but still a little crisp – about 5 minutes.

4. Lower the heat to medium and add the pasta to the cucumbers. Toss to coat the pasta with butter. If needed, add a little pasta water – 1 Tbsp at a time – to moisten.

5. Remove from heat, add mint, and toss. Serve immediately.

Another Salad

2009-07-20T14:39:00.000-07:00

Cheese is one of my favorite things to eat, and bleu cheese – well, in my opinion, it’s one of the very best things on earth. This recipe calls for only one ounce of it, so please, splurge on the good stuff. It’s really worth it.

I also love asparagus. It’s my favorite vegetable. So, when I saw this recipe I just knew it had to be good. The original recipe calls for Gala apples, which are sweet, crisp, and slightly tart – a good choice, I'm sure, but I went for lots of tart with Granny Smith.

For some reason, I think this salad would be great with a steak, but it’s Meatless Monday, and anyway, it’s plenty good all on its own.

Asparagus Apple Salad with Bleu Cheese Vinaigrette

1/4 cup (1 oz) crumbled bleu cheese
2 Tbsp chopped fresh parsley
2 Tbsp white wine vinegar
1 Tbsp water
1 tsp sugar
2 tsp Dijon mustard
1 tsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper

2 cups of 2-inch asparagus pieces
4 cups torn butter lettuce
2 cups thinly sliced apples – granny smith, gala, or your choice

1. Whisk together the dressing ingredients and set aside.

2. Cook asparagus in boiling water for 1 minute. Drain and rinse under cold running water, and drain again.

3. Combine the asparagus, lettuce, and apple slices in a large salad bowl. Drizzle with vinaigrette and toss gently to coat.

One Good Salad

2009-07-17T08:25:00.000-07:00

There’s a deli near my workplace that, unfortunately, is not too good. The prices are high, the service is poor, and the food just isn’t that great. But, because it’s so convenient, I end up going there for lunch every now and then. Plus, they sometimes have this lentil salad that’s actually really good. So good, I hunted down the recipe.

It’s a tasty and filling summer salad. The mint and the dill work together really well with the olives and feta and garlic vinaigrette. It’s a bit oniony (is that a word?), so if you think it might be too much for you, go ahead and reduce the amount of onion (and garlic too, if you like).

Lentil Orzo Salad with Feta & Mint

1-1/4 cups dry orzo pasta
1 Tbsp extra virgin olive oil
3/4 cup dried brown lentils - rinsed & drained
5 Tbsp extra virgin olive oil
1/3 cup red wine vinegar
3 cloves garlic - minced
1/2 cup kalamata olives - pitted & chopped
1-1/2 cups crumbled feta cheese
1 small red onion - diced
1/2 cup finely chopped fresh mint leaves
1/2 cup chopped fresh dill
kosher salt & freshly ground black pepper - to taste

1. Bring a large pot of lightly salted water to boil. Add orzo and cook until al dente, about 8 to 10 minutes. Drain and transfer to a large bowl. Mix in 1 Tbsp olive oil. Cover and refrigerate until cool.

2. Place lentils in a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.

3. In a small bowl, whisk together 5 Tbsp olive oil, vinegar, and garlic to make the vinaigrette.

4. Remove pasta from refrigerator and add lentils, vinaigrette, olives, feta, onion, mint, and dill. Stir until well mixed. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving.

Meatless Monday

2009-07-16T09:27:00.000-07:00

It’s easy for me to commit to go meatless on Mondays since I seldom eat meat anyway. I don’t know why, but I’ve just never felt like I had to have a piece of meat on my plate every time I sit down to eat. I have a memory of an aunt though, who couldn’t fathom a meal without meat. I remember, ages ago, planning a dinner – I don’t recall what we were making, but apparently we hadn’t included a meat course – and she asked, “But what are we going to have for the meat?” As I remember, my mom and I scrambled to find a chicken breast or something to serve with the meal.

Another time, we took the same aunt to a Vietnamese place for dinner. The restaurant had the best spring rolls that just happened to be vegetarian, but without even giving them a try, she insisted that she and my uncle preferred to have meat in their spring rolls, and we ended up ordering the meaty version (they were guests after all).

So, although I can’t really say that I get it, I know for some of you, committing to even one meatless day a week, could be tough. As Michael Pollan suggests, however, if “we push meat a little bit to the side and move vegetables to the center of our diet” we’re going to be healthier and reduce our carbon footprint too. So, maybe it’s worth a try, and meatless Mondays is a great way to get started. Go to the Meatless Monday web site to learn more, and maybe even join the movement.

Love Every Bite

2009-07-14T10:13:00.001-07:00

When I eat, I like every bite to be perfect. I try to combine the exact right amount of each component of a dish to make each and every bite just right. The best example is probably nachos. In fact, I’ve been told that watching me eat nachos is quite amusing.

First, you must know, I love nachos. I love them with gooey nacho cheese or sharp cheddar. I love them with Pace Picante or pico de gallo. I love them with onions or cilantro or black beans or all of the above. When I eat them, I assemble each chip as I go. Each one must have some cheese, a jalapeño slice, a dollop of sour cream, some salsa, a smattering of beans. Of course it varies depending on the ingredients available, but each little triangle is carefully constructed.

I eat salad the same way. A piece of lettuce, tomato, a slice of cucumber, a little cheese, an olive, dressing – whatever the ingredients are – there must be a little bit of each, so every bite can be thoroughly enjoyed.

Call me high maintenance, anal retentive, whatever you like. But I love food and I want to enjoy every mouthful and every calorie I consume. If it isn’t delicious, I don’t really want to eat it at all. All I want is to Love Every Bite!

Meatballs

2009-07-10T08:34:00.000-07:00

The meatballs were the hit of the spaghetti dinner – there were many compliments. As you know, I’m not much of a meat eater, but I too went back for seconds. Unfortunately, I can’t take a whole lot of credit. I just went online, came across a recipe for spaghetti and meatballs that sounded good, and went for it. For the original, complete recipe go to Simply Recipes. The sauce was good, but I didn’t love it, so only the meatballs recipe is here.

Meatballs

1 Lb ground beef
1/2 Lb Italian style ground pork sausage
2 Tbsp finely chopped fresh basil
2 Tbsp finely chopped fresh Italian parsley
1/2 cup finely chopped crimini mushrooms
2 eggs
3/4 cup unseasoned bread crumbs
1/4 cup grated Parmesan-Romano cheese blend
2 tsp kosher salt
2 tsp fresh ground black pepper
1 Tbsp olive oil
Red wine (optional)

1. Mix by hand in a large bowl: beef, sausage, basil, parsley, mushrooms, eggs, bread crumbs, cheese, salt, and pepper until well mixed. Use a melon baller or spoon to form 1-inch round meatballs. Use your hands to roll and compress into tight balls.

2. Heat a large skillet over high heat. Add olive oil. Sear and brown meatballs on all sides, about 2-3 minutes. Cook in a single layer. (You'll probably need to do this in two or more batches.) Do not over-cook. The meatballs will have a chance to cook through as they’re simmering in the sauce (next step). As the meatballs are finishing, you can add a little red wine to de-glaze the pan and add that to your tomato sauce.

3. Add meatballs to simmering tomato/spaghetti sauce and gently stir. Simmer for 30-45 minutes, stirring occasionally.

Homemade Pesto

2009-07-09T08:51:00.000-07:00

I’m hesitant to share this recipe because it’s one of my specialties – one of the things I make that always really impresses people. Maybe they don’t realize how easy it is to make, or that they could go online and find all kinds of great pesto recipes in seconds. Anyway, I guess I’ll go ahead and share.

Pesto is easily found at the grocery store, but the homemade stuff is pretty hard to beat. And if you don’t make it yourself, you miss out on the wonderful aromas of fresh basil and garlic.

There are all kinds of pesto variations with ingredients like sun-dried tomatoes, olives, cilantro, parsley, walnuts, lemon zest, and so on. Mine is a traditional basil pesto. Try it, then feel free to experiment with whatever sounds good to you. You can use a food processor as I usually do; crush and mix the ingredients the old-fashioned way, with a mortar and pestle; or simply chop everything up and toss it all together with your pasta.

I often make this with pepitas (pumpkin seeds) instead of pine nuts because of my son’s nut allergy. If you were at our spaghetti dinner in Minnesota, that pesto was made with pepitas.

Basil Pesto

6 oz bunch of fresh basil - remove leaves and discard stems
2 tsp minced garlic
1 tsp kosher salt
1/4 cup raw pine nuts (pignolias) or pumpkin seeds (pepitas) – toast in a skillet until fragrant and just beginning to brown
3/4 cup extra virgin olive oil
1/2 cup shredded Parmesan cheese
2 Tbsp shredded Romano cheese

12 oz dry pasta – prepare according to package directions

Combine the pesto ingredients in a food processor and blend into a smooth paste. Toss with the pasta and sprinkle with a little extra grated cheese and maybe some coarsely chopped, toasted nuts or seeds.

Cooking for a Crowd

2009-07-08T14:03:00.000-07:00

Cooking a full meal for over 20 people is not an easy thing for me, especially in someone else’s kitchen. It was for my son’s 5th birthday, which we celebrated while visiting family in Minnesota. I decided a spaghetti dinner was they way to go. It’s a crowd-pleaser, the kids love it, and it’s not too complicated. Add salad, garlic bread, a couple simple appetizers – no problem!

Well, I don’t have much experience cooking for more than six or eight, so the first thing I had to do was put my multiplication skills to work, so my recipes would make enough for the large group. Then I realized I probably shouldn’t make sauce from a jar as I usually do. What would everyone think of a food blogger who didn’t make her sauce from scratch!? I went online and found a recipe for spaghetti and meatballs that sounded good. The reviews were all positive, so I decided to go for it – fingers crossed.

Next, I put together my master list of all the meal components: spaghetti, tomato sauce, meatballs, basil pesto, salad, garlic bread, plus cannellini bean dip, cheeses, and olives for pre-meal snacking. I kept thinking of more things: Spider-Man birthday cake, ice cream, drinks, ice. The grocery list was huge!

I made the salad dressing and basil pesto a day ahead. Then the day of the dinner, while everyone else went out for a day of fun on Lake Minnetonka, I stayed behind and cooked, hunting around the unfamiliar kitchen for the required cooking implements, improvising at times. I found two large pots for sauce and another not-quite-big-enough pot to boil spaghetti that evening. I made 64 meatballs and even though there was a nice large skillet, it took four or five rounds to brown them all. I made the cannellini bean dip that afternoon too.

After cleaning the kitchen, I sat down and made a list of what needed to be done starting at 4:30 to have appetizers out at 5:00 and dinner ready to serve at 6:00. The family then returned from the lake and we bathed and dressed the children. I showered and dressed myself, and before I knew it, it was time to start checking items off the to-do list. My sister and husband helped out as I heated the sauce and meatballs. The checklist worked pretty well, but I still found myself scrambling to wash the lettuce and throw the salad together at the last minute, and even worse, I forgot to start the water to boil the pasta! Thank goodness someone volunteered to take care of the pasta, and someone else poured me a glass of wine. I never would have made it without them.

In the end, everything came together, and dinner was served, buffet style, shortly after 6:00. Overall, it was a good meal, though there was way too much food. The sauce was fine, but I think sauce out of the jar would have been just as good. The meatballs received lots of compliments, as did the basil pesto, and everybody loved my husband’s out-of-this-world, fantastic garlic bread. I got a few requests for recipes, and I’ll publish them here over the next few days. One of those requests was for the cannellini bean dip, which I posted previously – see Quick Dips.

Here’s the salad dressing recipe that Mary Ann asked about (no onion). It’s a Caesar style dressing, but a little lighter – no egg yolks.

Lemon Garlic Salad Dressing with Parmesan

1/2 cup shredded Parmesan cheese
3 garlic cloves – chopped
1 Tbsp Dijon mustard
2 Tbsp red wine vinegar
1/4 cup lemon juice
1/2 tsp Worchestershire sauce
2 tsp finely chopped anchovies or anchovy paste
1/2 cup extra virgin olive oil
kosher salt & freshly ground black pepper to taste

Combine all ingredients in a food processor and blend until smooth. Pour dressing over torn or chopped Romaine lettuce and toss with additional Parmesan cheese and croutons. This recipe makes enough for two large salads (about 2 large heads of Romaine lettuce per salad).

Eating Out, Missing Out

2009-06-16T12:32:00.000-07:00

The Oregonian just published their annual restaurant guide. It makes me feel like such a loser. I went through the whole list and found I’ve been to exactly six of the 101 restaurants! Only six. Wait, before I go on, let me go back and count again. (Yes, I really am counting.) Aha! I found a couple more places under the Keep in Mind headings (in smaller print than the main, featured restaurants). So, my revised total is eight. Eight out of 101. Great.

And remember last week when I wrote about a few breakfast places around town? Well, my sister from Chicago read it, then wrote: “Have you been to Arleta's Library Bakery and Cafe? I saw it highlighted on Diners, Drive-Thrus, and Dives.” No, I haven’t been there!

I have good excuses: I work full-time. I’ve got two little kids. Babysitters are expensive. Eating out is expensive. And fattening. And don’t forget, I really do like to cook. Still, I wish I could get out more. I want to try the food at Navarre, “beautiful to behold: fresh, joyful, sublime in its simplicity” says The Oregonian. I yearn to experience Ping, “the most daring, challenging, intriguing restaurant to open in some time.” And what about Le Pigeon, “one of Portland’s defining dining experiences, and you simply must have a taste of it….” I must, I must!

But I know it’s not going to happen. I’m sure I’ll make it to a handful of new (to me) places over the next year. Then the 2010 list will come out, and those Oregonian food writers with their magniloquent reviews of even more restaurants I haven't tried will once again make me feel like I’m missing out.

Then again, the descriptions can be so compelling and grandiose that sometimes one is just bound to be disappointed. Last year I made a point of going to Toro Bravo after reading all the rave reviews, and found myself completely disheartened when I tried one overly salted dish after another.

And there are other places that weren't even mentioned in The Oregonian guide. What about American Dream Pizza? The burgers at Humdinger? The curries at Siam Society? The drinks at 820?

Of course, when we can't get a sitter, there's my cheesy baked spaghetti and my husband's fantastic garlic bread. The kids just love it! And so do I. But I still feel like I'm missing out. I mean, it's not exactly a defining dining experience.

Dads' Choice

2009-06-12T11:58:00.000-07:00

One of my readers suggested I write something for Father’s Day, which is coming up on June 21st. I started thinking about it and to be honest, I was at a loss. I really wasn’t sure what would make the dads happy. What do they really want? Steak, I supposed? I decided to do a little survey and get some answers. I sent out an email to the fathers I know asking what they’d like to eat on Father's Day.

My own husband’s answer didn’t surprise me: pizza. He was the only one, however, with that answer. The rest of the guys pretty much stuck with one theme: grilling and barbecue. None of them want to go out, and they don’t want anyone to cook for them either. They just want to head out to the backyard and grill their man food.

Steak, chicken, and brats were all mentioned, but the most popular choices by far were ribs and burgers. Baked beans were also mentioned repeatedly along with a few other typical barbecue sides like corn on the cob, chips, and potato salad. Only one guy mentioned dessert: vanilla ice cream.

I’m trying to think of something to make for our dads to go along with their grilled meat, but I have the feeling that neither my watermelon and arugula salad nor my potato salad with green beans, tomatoes, and tarragon are quite what they have in mind. I guess what we need is a great recipe for baked beans. Does anyone have one they’d like to share?

Otherwise, I guess we don’t get to cook for the dads in our lives – at least not on Father’s Day. Let’s just plan to do the grocery shopping, provide the sides (pick up some potato salad from the deli?), and take care of the clean-up. And, oh yes, supply the beer!

Wednesday Night Cocktail

2009-06-11T11:28:00.000-07:00

I just felt like a little something last night. My mood was not great, and my neck was hurting (again). While I was working on our Mexican dinner, I called my husband to pick up a few things from the store. I spotted the gin bottle on top of the cabinet, and told him to grab a bottle of club soda too.

After he got home, and dinner was mostly prepared, I started putting things back in the fridge. As I was stashing the cilantro in the produce drawer, I changed my mind and set it back on the counter. I left a lime out too.

I combined these things with a little sugar, added some gin, ice, soda water, and went to put everything away again. Then I noticed the blueberries in the fridge. I’m not a big blueberry fan, but for some reason, I thought the drink would be pretty with a few blueberries floating in it. (I know, I’m weird.) So, I rinsed off the blueberries and dropped five or six into the drink. I gave it a stir, and with the back of the spoon, mashed a couple of the blueberries – just enough to release a little blueberry essence.

It really was pretty. I should have taken a picture, but I never think of that until it's too late. I took a cautious sip, and then another. It was refreshing, delicious, and soon my neck pain melted away. Even today, it’s hardly there.

Here’s my invention. I call it…

Blueberry Wednesday

juice of 1 lime
1-1/2 tsp finely chopped cilantro
1 tsp sugar
1-1/2 to 2 oz gin (try Aviation Gin - it’s my new favorite)
ice cubes
club soda
6 blueberries

In a 15 to 16 oz rocks glass (also known as a double old-fashioned), muddle the cilantro and sugar. Add the lime juice and stir until sugar is dissolved. Add the gin. Fill glass with ice cubes to just below the rim. Top with club soda and add blueberries. Stir, and gently mash a couple of the blueberries with the back of the spoon. Enjoy!

Real Strawberry Shortcake

2009-06-10T09:17:00.000-07:00

I grew up in Minnesota and knew strawberry shortcake as a slightly sweet biscuit topped with fresh strawberries and whipped cream. It was very popular in the summertime, and on the Fourth of July, blueberries were added along with the strawberries for a patriotic, red-white-and-blue dessert.

I don’t know if it’s a west coast thing or if old-fashioned strawberry shortcake is being forgotten nationwide, but at least out here, most people make strawberry shortcake with pound cake or sponge cake. The combination is good, but it just isn’t shortcake. I looked it up to make sure I wasn’t confused – maybe we Minnesotans had it wrong. I found that traditional shortcake is indeed, “a sweetened biscuit pastry, plenty of sliced strawberries, and a generous dollop of whipped cream.” (See About.com or Wikipedia for more.)

It’s a pretty straightforward concoction, but I set out to find just the right recipe. They’re all pretty similar, but I mixed and matched ideas from a couple and put it all together last night. It was so good, I almost cried – even better than I remembered. I wish I'd taken a picture because it was so pretty, and I can't find a decent picture of real strawberry shortcake anywhere.

The biscuits were perfect! The kids liked them so much, they were happy to eat them without berries or whipped cream. A couple of the extras mysteriously disappeared from the cooling rack. (I guess you can’t go wrong with over a cup of heavy cream!) I used two tablespoons of sugar for the biscuits, and I thought they were just right when combined with the sweetened strawberries. If you like though, you can add a third tablespoon of sugar to make them a little sweeter.

If your strawberries are really sweet and delicious, and you can’t bear to add sugar to them, you can certainly just slice up the strawberries and leave it at that. Adding the sugar, however, allows the strawberries to develop juice that the biscuits will absorb nicely.

My final tips: 1) Assemble while the biscuits are still slightly warm. You’ll be glad you did. 2) Make your own whipped cream. It’s easy, and it adds a nice, homemade touch. If you want to add a little extra pizazz, add 1/2 teaspoon of grated lemon zest along with the vanilla. Your friends will be so impressed!

Strawberry Shortcake
(makes 6 servings + extra biscuits)

STRAWBERRIES

1-1/2 Lbs fresh strawberries – stemmed & quartered (or sliced if the strawberries are large)
3 Tbsp sugar

Mix strawberries and sugar, and refrigerate while juices develop – about an hour.

CREAM BISCUITS

2 cups all-purpose unbleached flour
1 Tbsp baking powder
2 Tbsp sugar
1/2 tsp salt
1-1/4 cups heavy cream
milk (for brushing tops of biscuits)

1. Preheat oven to 425°.
2. In a large bowl, sift together flour, baking powder, sugar, and salt. Add cream and stir just until a dough forms. Gather into a ball and knead gently about 6 times on a lightly floured surface.
3. Roll out the dough to 1/2" thickness. Cut out rounds (or any basic shape – I made diamonds) using a 2-1/2" cutter dipped in flour. Place biscuits on parchment paper on a baking sheet. Re-roll the remaining dough and cut out more biscuits to make a total of 10.
4. Brush the tops of the biscuits with milk and bake at 425° for 15 minutes or until golden. Transfer to a rack and allow to cool for 5 minutes.

BASIC WHIPPED CREAM

1 cup chilled heavy cream
2 Tbsp confectioners' (powdered) sugar – or more to taste
1 tsp vanilla extract

Use a mixer to beat the cream and sugar until soft peaks form – about 1-1/2 to 2 minutes. Add the vanilla and mix just until blended.

ASSEMBLY

Use a fork to split the biscuits into top and bottom halves. Place the bottom halves on small plates. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the biscuit top. Enjoy!

Asian Noodle Salad

2009-06-09T15:14:00.000-07:00

It you want a break from potato salad, coleslaw, and standard pasta salad at your next barbecue or pot luck, you might like this. I love the toasty flavor of sesame oil (I can smell it just by thinking about it), with soy, lime, garlic, and cilantro. You can leave out the peanuts if there are allergy issues, but it really isn’t quite as good. Try substituting sunflower seeds if you need to.

12 to 15 oz chuka soba noodles
1-1/2 tsp sesame oil
1/3 cup rice vinegar
juice and grated zest of 1 lime
1/2 cup soy sauce (I prefer the “less sodium” type)
2 tsp Vietnamese chili garlic sauce (I use one from Huy Fong Foods)
2 Tbsp sugar
2 cloves garlic – minced
1 cup grated carrots (about 2 medium carrots)
3/4 cup coarsely chopped dry-roasted peanuts
1/2 cup chopped fresh cilantro

1. Bring a pot of water to boil. Add noodles and boil as package directs (usually about 2 minutes). Drain, rinse with cold water, and set aside.
2. Meanwhile, in a large bowl, combine oil, vinegar, lime juice and zest, soy sauce, chili garlic sauce, sugar, and garlic. Stir until sugar dissolves. Mix in peanuts, carrots, and cilantro.
3. Cut through the noodles to make the lengths more manageable. Add to bowl with soy vinaigrette and toss. Chill for at least an hour and toss again before serving. If the noodles seem a little dry, add a little more soy sauce and vinegar.

Breakfast

2009-06-08T13:09:00.000-07:00

I never used to be much of a breakfast person. If I ate it at all, it was something super simple – an English muffin with peanut butter, a bowl of cereal, maybe a pastry from the coffee shop on the weekend. If I was dragged out to breakfast, I ordered off the lunch menu whenever possible. I really didn’t have much interest in eggs or pancakes.

Something happened when I was pregnant. For the first time in my life I wanted to eat first thing in the morning. I craved a big breakfast and welcomed omelets, hash browns, French toast, waffles, all that hearty morning goodness!

These days, my non-pregnant self, again doesn’t like to eat much in the early morning hours, so most days I’m back to just coffee with something small and simple. But, I still love egg dishes, fried potatoes, and pancakes, and a little later in the morning, going out for breakfast is a great treat. A girlfriend and I try to get out for breakfast about once a month, but we’re both busy moms, so it’s really more like two (sometimes three) months between our outings. We have a few favorites...

Marco’s Café in Multnomah Village is one of our stand-bys. I like the Manhattan Scramble with lox, cream cheese, and red onion or the French toast made with homemade brioche topped with fresh fruit. Their specials too are reliably good. I once tried a smoked salmon Benedict that was absolutely delicious. (I noticed they now have Nova Scotia Benedict as a regular item on the menu – made with wild salmon lox.) I also watch for the Belgian waffles to appear on the specials board – they’re great with fresh berries.

Another favorite place is Helser’s on Alberta. My friend likes the mushroom hash, which is loaded with roasted garlic. I enjoy the russet potato pancake or the pear and havarti pie. We found Helser's by mistake when the wait at a place down the street was way too long. I’m so glad we tried it, and I look forward to tasting many more of their offerings.

This last weekend we went to Hash in Sellwood for the first time. It’s a small space, but bright and airy with a contemporary feel. Our coffee was served with tiny scones with sour cherries. They were yummy and much less sweet than a typical scone. The drip coffee was fair – I would have liked it a little stronger. Overall our food was lighter and less greasy than the usual breakfast fare. I ordered a two egg omelet (you can add an third egg for $1 if you want a heartier meal) with morels, arugula, and Taleggio cheese. It was truly delicious. My friend went for the seasonal mushroom hash. The bite I tried was very good.

I definitely hope to make it back to Hash to try one of their “Beni” dishes (eggs Benedict). And the apple caramel pancake balls at the table next to ours were awfully tempting too. If you get there before I, try them and let me know if they're as yummy as they sound.

Another Sandwich

2009-06-05T13:31:00.000-07:00

It’s been quite a week! In fact, I just got back from the chiropractor where I had some massage therapy and adjustments done to get rid of this horrible pain in my neck. Though there’s still something kind of nagging there, the pain is pretty much gone. Even so, I’m not really up for getting out the pots and pans or firing up the stove tonight. And I think I’ll have to get my husband to uncork the wine bottle. I wouldn’t want to tweak anything, you know, and start all over again with the neck pain. I guess I’m still in sandwich mode.

I love a nice basic tuna salad sandwich. Even better is a tuna melt with tomato. And even better than that is tuna with artichokes and olive puree. I can’t remember where this recipe came from. Maybe some Food Network show? (I love food TV by the way, but I’ll save that topic for another day.) Anyway, who knew canned tuna could be so great?

This isn’t quite as quick and easy as I’d like for the mood I’m in. I might end up with just the basic tuna sandwich tonight, or maybe just the wine, but here’s the recipe in case you’re a little more motivated than I this weekend.

Tuna & Artichokes on Ciabatta

3/4 cup pitted Kalamata olives
2 Tbsp extra virgin olive oil
2 garlic cloves
1 tsp lemon zest (mmm… lemon!)
1/4 cup mayonnaise
12 oz canned tuna (2 small cans) – drained
12 oz jar marinated artichokes – drained & chopped
1 tsp fresh lemon juice (mmm… lemon!)
1/2 tsp freshly ground black pepper
1 Ciabatta loaf (about 16 oz) or other Italian bread – cut into top & bottom halves
1 large tomato – diced

1. In a food processor, puree olives, oil, garlic, and lemon zest until smooth. Blend in mayonnaise. Set aside
2. In a bowl, toss together tuna, artichokes, lemon juice, and pepper.
3. Hollow out both the top and bottom halves of the bread. Spread olive puree over both cut sides.
4. Spoon tuna and artichoke mixture into the bottom half of the bread. Sprinkle with the tomatoes and top with the other half of the bread. Cut into 6 pieces and serve.

Lemony Lemons

2009-06-04T11:44:00.000-07:00

I love lemons - the juice and the zest. I make a nice pie crust with lemon zest, delicious roasted broccoli with lemon juice, yummy lemony salad dressing, and the Thanksgiving turkey is stuffed with lemons (and oranges and herbs too). I think I get a little carried away with it though. My husband often comments that he'd like this or that better with a little less lemon. So, I scale it back the next time, and sure enough - it's just as good, sometimes even better. So, I guess the lesson learned is: a little lemon goes a long way.

If you don't already have a good zester, I recommend you get a microplane grater. I love mine! You'll really appreciate it and find that it's good for zesting and finely grating many things including citrus, ginger, even chocolate. Unfortunately, my son thinks mine is a toy sword, and I have to keep it way up on the top shelf to keep it away from him. I'd get him his own, but those little grating blades are pretty sharp.

One of my favorite lemony recipes is lemon potatoes, and yes, I get the comment, "This would be better with a little less lemon." I happen to like this one with all the lemon juice and zest called for. Of course, you can make it with as much or as little as you like.

Lemon Potatoes

2 Lbs small, waxy red or white potatoes
3 Tbsp extra virgin olive oil
grated zest and juice of 1 lemon
garlic salt to taste

1. Place potatoes in a pot with salted water to cover. Bring to a boil. Reduce heat and gently boil until the potatoes are tender - about 20 minutes.

2. Drain potatoes and return to pot over the lowest heat setting. Add olive oil, lemon zest and juice, and garlic salt. Stir to coat potatoes and serve.

My Favorite Cookies

2009-06-03T07:53:00.000-07:00

On second thought, maybe they're not my favorite. It's just too hard for me to pick favorites (I don't even have a favorite color). There are simply too many good things out there to settle on just one. Today though, these cookies are what I want. I haven't made them in years because my poor little boy is allergic to peanuts and other nuts. So, you'll have to give them a try for me and let me know how they turn out. While you're at it, make a few without chocolate chips for my husband - he likes them better that way.

I know peanut butter and chocolate chips doesn't sound like anything special, and it's true - they're nothing fancy. But these cookies really are fantastic. I think maybe it's the oatmeal...

Peanut Butter Chocolate Chip Cookies
(makes about 2-1/2 dozen)

1/2 cup butter or margarine
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 cup flour
3/4 cup quick cooking oats
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
8 oz milk chocolate chips

1. Preheat oven to 375°.

2. Cream together butter, peanut butter, sugars, and egg.

3. In a separate bowl, combine flour, oats, baking soda, baking powder, and salt. Then add gradually to creamed mixture, stirring by hand, until well combined. Stir in chocolate chips.

4. Form into 1" balls and place on ungreased baking sheet. Flatten with fork (or other utensil) to about 1/2" thick.

5. Bake at 375° for about 12 minutes. Move cookies to cooling rack immediately.

Quick Dips

2009-06-02T07:30:00.000-07:00

It looks like a busy week. I'm not going to have much time to write, but I'll try to at least post a recipe each day. Two today since I missed yesterday...

Cheesy Artichoke Dip

2 canned artichoke hearts - finely chopped
1 green onion - finely chopped
1 small garlic clove - minced
1 Tbsp mayonnaise (low-fat or fat-free is acceptable)
1 tsp fresh lemon juice
4 oz jack cheese - cubed
1 tsp shredded Parmesan cheese

Combine everything except the cheese in a microwave-safe bowl and stir together. Add the cheese and cook on high in the microwave for 1-1/2 minutes. Stir. Cook for 1 minute more or until the cheese is completely melted and bubbly. Stir one more time and serve immediately with tortilla chips or crackers.

Cannellini Bean Dip
This one's great for parties because you can make it ahead or make it at the last minute, and it can sit out for quite awhile.

19 oz can cannellini beans - drained & rinsed
1 small garlic clove - minced
3 green onions (white & light green parts only) - chopped
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 oz prosciutto - chopped into 1/2" pieces

Stir everything together. Serve with baguette slices.

Just a Sandwich

2009-05-29T07:54:00.000-07:00

I haven’t been in my usual cooking mode this week. Maybe I’m a little off because of the long holiday weekend we just had. Plus, the bright summer-like days here in Portland are distracting. This is the time for easy salads and sandwiches. When it comes to sandwiches, I’d like to tell you that I don’t miss the meat at all, but that would not be true. I love pastrami on rye or a good Reuben, and I definitely haven’t found a meatless version that measures up (and yes, I’ve tried).

Fortunately, there are plenty of good non-meat sandwiches. There’s grilled cheese of course – some good cheese, quality bread and you’ve got a great sandwich. Plus, there are so many ways to change it up: olive tapenade, basil, tomato, apple, nuts, onion, pesto, pepperoncini, and of course, there are all kinds of cheese. With a little imagination, the possibilities are endless. I even thought of a few new ideas just now that I’m going to have to try – how about bleu cheese, hazelnuts, and red onion?

The BLT is another good one. Veggie ”bacon” works well for this sandwich and I truly don’t miss having the real stuff on my BLT. Again, you can play around with this sandwich by adding extras like those above or avocado (I know, that’s an obvious one), aioli, good mustard, or I like red wine vinaigrette with shallots.

I also really enjoy hummus and cucumber sandwiches. You can make your own hummus or pick up some pre-made stuff – I’m sure you’ve seen the extensive selection at the grocery store with roasted peppers, garlic, olives and other additions. Many of them are quite good.

Another one of my favorites is a parsley cheese sandwich. It’s just a little different than your everyday deli sandwich, and I thought you might like to try it. The cheese is very rich, but the parsley is fresh and bright. I still pile on the greens though, and serve it with a cucumber-tomato salad to counter the richness.

Parsley Cheese Sandwiches
(makes 6 sandwiches)

2 Tbsp. red wine vinegar
1 Tbsp Dijon mustard
1/4 cup extra virgin olive oil
2 Tbsp water
2 cups (8 oz) grated Gruyère or Emmenthaler cheese
1/2 cup chopped fresh parsley
2 shallots - finely chopped (about 1/4 cup)
12 slices crusty bread or 6 crusty rolls
baby greens or lettuce and/or tomato slices

1. Whisk together vinegar and mustard. Add oil and water, and whisk until well combined. Stir in cheese, parsley, and shallots.

2. Spoon 1/3 cup cheese mixture onto a slice of bread. Garnish with greens, lettuce, and tomato as desired, and top with another bread slice.

Enjoy, and I hope you have a happy, sunny weekend!

Watermelon Salad

2009-05-28T09:27:00.000-07:00

Fresh, crisp, juicy watermelon on a summer day – who doesn’t love it? Watermelon balls, chunks, wedges, or a half-melon with a spoon. Slurping up sweetness, spitting seeds, pink juice dripping down your chin. It’s simple and refreshing, and doesn’t need any dressing up. Or does it?

When I was a kid, I thought it was pretty strange that my South Dakota cousins salted their watermelon. Curiously, I tried it. The flavors danced around my mouth, and though, to this day, I prefer my watermelon wedges salt-free, the contrast between the fresh sweetness and the warm saltiness was stirring.

Then there’s the pickled watermelon my grandmother used to make. It was actually pieces of watermelon rind with vinegar, sugar, and spices. Good, but the breathtaking freshness of cool, crisp watermelon was completely gone. This was a different thing altogether.

A couple years ago, I came across a recipe for a watermelon salad. No, not a bunch of melon balls with a little citrus and mint. A real salad – with bitter greens, onions, nuts, cheese, and watermelon. How intriguing! I tried it and loved the crisp, tender, salty, crunchy, sweet, bitter salad. Contrasting flavors and textures abounded and somehow worked together beautifully.

To some of you, this will be nothing new or different. Since encountering this recipe, I’ve come across several similar ones. For the rest of you: try it. Keep an open mind, and I’m sure you’ll enjoy it.

I haven’t gotten creative with this recipe, except that I haven’t managed to find raspberry vinegar, so I’ve used balsamic instead. I also used feta cheese instead of ricotta salata one time, and it’s good with either one. Because I haven’t added a twist to make this recipe my own, I’ll simply send you to Food & Wine for the original recipe: Watermelon and Arugula Salad with Walnuts

Let me know what you think.

The Food We Choose

2009-05-27T11:42:00.000-07:00

One of my readers suggested I write something about issues related to how our food is produced – raising of crops and livestock, food processing, etc. I’ve decided not to do so. For now, I want this blog to be about enjoying food and cooking, not a commentary about what we should or should not eat or why. I will say these issues are very important to me. Food production methods and the impact on our environment are the reasons I stay on a mostly vegetarian diet. I will ask that you think about where your food comes from; consider using organic products; and consider buying from local farmers. I understand that buying local and organic can be costly and somewhat inconvenient, and it may not be an option for you/your family at this time. But at least be aware of what you’re actually getting for the food dollars you spend – the impact on the environment, the economy, and the nutritional value. If you want more information, I have provided a few links on the side bar under the heading, THE FOOD WE CHOOSE. It’s up to you. I’m done.

Now I want to talk about tofu. I happen to like it, but let’s not pretend it’s a meat substitute. It’s a decent protein source, and when prepared well, it can be really enjoyable, but you’re never gonna fool anyone into thinking it’s chicken or steak. It’s not meat; it’s soybean curd.

Tofu itself is bland, however it absorbs the flavors of seasonings and marinades very well. Asian restaurants, where I generally substitute tofu for meat in stir-fry and curry dishes, seem to do the best job preparing tofu. Marinated and stir-fried, it can be very flavorful. Fried tofu is also good, and the frying adds a little bit of a crusty, chewy, even meaty texture.

My favorite way to prepare tofu at home is marinated and grilled with green beans and onions. I think the key to success is to remove excess water from the tofu before you start. This allows the tofu to absorb all the flavor of the marinade. The original recipe, from Vegetarian Times, calls for arugula for the salad. I find that my family is happier with mixed greens with just some arugula. I’ve also found that frozen green beans work just as well, if not better, than fresh green beans, so that’s what I recommend. Finally, I’ve always prepared this on a rectangular, stovetop, cast iron grill pan. Feel free, however, to try it on an outdoor grill, using a perforated rack to cook the beans and onions.

Spicy Grilled Tofu and Green Bean Salad

15 oz extra-firm tofu
5 Tbsp low-sodium soy sauce
2 Tbsp toasted sesame oil
2 Tbsp mirin
1 tsp rice vinegar
1 tsp Vietnamese chili garlic sauce (I use one from Huy Fong Foods)
2 cloves garlic - minced
1 Lb frozen green beans
1 medium yellow onion - halved and cut into slivers
5 oz mixed greens

1. Wrap tofu in paper towels or a tea towel and squeeze gently to remove excess water. Re-wrap in a fresh, dry towel and allow to set for about 15 minutes.

2. Mix together soy sauce, sesame oil, mirin, vinegar, chili garlic sauce, and garlic in a 9" x 13" inch glass baking dish.

3. Unwrap tofu and pat dry. Slice into 3 pieces horizontally and then cut each of those pieces in half. Add tofu to marinade, turn over to coat, and let sit for 15 minutes.

4. Heat a cast iron grill pan over two burners on medium-high heat. Spray tofu with cooking spray on both sides, and grill until browned and crusty – 3 to 4 minutes per side.

5. Arrange greens on a large serving platter, and place grilled tofu on top.

6. While the tofu grills, add beans and onion to remaining marinade, and toss to coat.

7. Grill beans and onion, turning frequently with tongs, until beans are tender and browned – 8 to 10 minutes.

8. Arrange beans and onion on top of tofu. Pour any remaining marinade over salad and serve.

The Dragon Herb

2009-05-26T09:09:00.000-07:00

Tarragon, also known as "dragon herb" or "little dragon," is a lovely thing. I really only came to appreciate it last summer when I found and made a recipe for green bean and tomato salad with tarragon dressing from Food & Wine magazine. I enjoyed it so much that I’ve been experimenting with tarragon and on the lookout for recipes ever since. If you’re not cooking with fresh tarragon already, please give it a try. It’s simply wonderful! I wrote last week about a tarragon-butter sauce that's divine. Try that or try the salad (below). I’m sure you'll enjoy them both.

For some reason, back when I first made the green bean and tomato salad, I had an irresistible urge to add some potatoes to the recipe. I did, and it turned out fantastic. I like to use a combination of purple, red, and yellow potatoes and a mix of green and yellow string beans. It makes for a nice, colorful salad. If you prefer, however, you can use green beans only and whatever color potato you prefer – just stick with with smaller ones from the waxy family of potatoes.

Potato, Green Bean, and Tomato Salad with
Tarragon Dressing

1/3 Lb small to medium purple, red, and yellow potatoes
3/4 Lb green and yellow string beans
1/3 cup extra virgin olive oil
2 medium shallots – minced
2 Tbsp chopped tarragon
kosher salt and freshly ground black pepper
1/2 pint mini pearl or grape tomatoes – halved

1. Place potatoes in a pot. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are fork tender – about 10 to 15 minutes. Drain and set aside to cool.
2. Bring a pot of salted water to a boil. Add the beans and cook until just tender – about 4 minutes. Drain, rinse with cold water, and set aside to continue cooling.
3. In a small bowl, whisk olive oil with shallots and tarragon, and season with salt and pepper.
4. Cut the cooled potatoes into 1-inch cubes and place in a large bowl along with the beans and tomatoes.
5. Add the dressing and toss well. Refrigerate for a few hours to allow the flavors to blend before serving.

Cocktails on My Mind

2009-05-22T07:38:00.000-07:00

A little play at the Back Door Theatre brought us to the Hawthorne district last Friday night, and we stopped in at the Sapphire Hotel on SE 50th & Hawthorne for a drink. This was my second visit to the long-past hotel lobby, which is now a bar serving inventive cocktails and small plates. I love the intimate atmosphere with dark wood, candlelight, and throw pillows.

The plates I've tried are pretty good. We tried the cheese platter a number of months ago, and it was impressive with a basic, but very nice assortment of cheeses, fruits, and nuts. The guacamole on Friday night was fine, though nothing special (see The Guacamole Experiment). Unfortunately, the house drink concoctions, though intriguing, were disappointing. I so wanted to like the Concierge – cucumber infused gin with Pimms, lemonade, and ginger beer – but the combination just didn't work for me. Friday, I went for Going Up? – serrano pepper infused tequila, cilantro, lime juice, and sweet & sour with a salted rim. This drink was better. I loved the heat of the pepper infused tequila, and the cilantro was nice, but it was a lot of sweet, not much sour, and the salted rim just didn't work for me. I think the mixologist may be trying too hard. There's way too much going on with these drinks, at least for my palette.

For a muddled cilantro drink, I much prefer the Ad Lib – vodka, cilantro, and lemon lime juice, with a sugared rim – at Mint/820 on N Russell. Apparently you can order a spicy version of this drink for $1 extra! Mmmm, I'll have to try that next time. 820 also makes an unbelievably good Avocado Daiquiri, and their signature drink, Mint – rum, mint, grapefruit juice, soda, and a splash of bitter – is also excellent. You can find recipes for most of 820's drinks in owner and mixologist, Lucy Brennan's book, Hip Sips.

One more favorite drink can be found at Yakuza Lounge at NE 30th & Killingsworth. The Basil Honey with tequila, basil, honey, and lime is heavenly. The menu has changed quite a bit since I visited, but I tried several small dishes when I dined there last summer and had a truly enjoyable meal.

Have a happy and safe Memorial Day weekend, and please drink responsibly!

Things Go Right, Things Go Wrong

2009-05-21T09:32:00.000-07:00

The last couple evenings, dinner has not turned out so great. Two nights ago, I made swiss chard and caramelized onion lasagna. I found the recipe under “favorites” on the Vegetarian Times web site. It entailed a lot more effort than I normally put into a weeknight dinner, but the chard from the farmers' market had to be used, so I decided to go for it. My husband was late getting home from work, so children were parked in front of the television while I cooked. Soon, pots and pans, knives, bowls, measuring devices, and all sorts of ingredients were everywhere. Noodles were ready and waiting here; chard and ricotta were combined and on hand over there. At one point, I was sautéing onions with one hand and whisking milk with the other. Where was my sous chef when I needed him! Finally, when everything was assembled and going into the oven, he pulled into the driveway.

While the lasagna baked, I cleaned up and made a salad to go with the rich, creamy lasagna I was eagerly anticipating. The kids had finished snacking their way through dinner at least an hour before we sat down to our late supper. The lasagna looked perfect, but taste good? Not so much. How disappointing! It just had no pizzazz. It was bland and boring. Nothing seemed to be wrong with it – it just lacked… It lacked! The little salad however, with baby romaine, mini pearl tomatoes, basil, garlic, Parmesan, a few cubes of day-old bread, balsamic, and olive oil, was wonderful. We ate it all up and wished it had been the main course.

Last night, another new recipe – sole with tarragon-butter sauce. Luckily, this recipe was pretty simple and prepared all in one pan (I love that). Again, I made a salad (lettuce, tomatoes, chives – that's it) to go with it. Plus, we had some crusty bread. This time it may have been my fault. I do have a tendency to over-cook fish, but I think it was just poor quality, previously frozen and re-frozen fish. The tarragon-butter sauce though, was delightful. Thank goodness for the bread, which I used to sop up that heavenly liquid. I’ll definitely be making the sauce again.

So, things go wrong, but other things go right: I ended up with a great salad that was just thrown together, and a fantastic sauce that I know I’ll make again and again. Cooking is an adventure that's disappointing sometimes, but it's great when you discover something new and delicious.

Here’s the recipe for the sauce only. If you’re not already a tarragon fan, this will make you one. Try it with a nice, fresh piece of fish or maybe with steamed mussels.

Tarragon-Butter Sauce

3/4 cup dry white wine
3/4 cup fat-free chicken broth
1/3 cup finely chopped shallots
1 Tbsp minced garlic
5 tsp butter – cut into small pieces
1/4 tsp salt
1 Tbsp chopped fresh chives
1-1/2 tsp chopped fresh tarragon

1. Heat a large skillet over medium-high heat. Add wine, broth, shallots, and garlic. Bring to a boil. Reduce heat and simmer until reduced to about 3/4 cup – about 10 minutes.

2. Remove from heat and stir in butter, salt, chives, and tarragon. You're done!

Memories of the Corn Carnival

2009-05-20T07:29:00.000-07:00

Growing up in Minnesota, I used to go with a friend to her grandmother’s house each August for the Cokato Corn Carnival. It was a small-town carnival with rides and games, fried food and frozen treats, and of course, corn. I remember riding the tilt-a-whirl again and again, playing bingo (with dried corn kernels to mark our squares), and eating blue raspberry snow cones. At a certain time of day, a train whistle would blow signaling the corn on the cob was ready, and free for carnival attendees. We’d get in line for an ear of buttery sweet corn to eat right then, and more to bring back to the grandmother’s house for that night’s dinner. The Cokato web site tells me the carnival is still going strong. This August will bring the 60th Cokato Corn Carnival, complete with the coronation of Miss Cokato and a parade. And the corn is still free!

When I think of the Corn Carnival, I also remember the grandmother’s house, sleeping on the porch, picking zucchini in the garden, watching As the World Turns, and eating these fantastic chocolate cupcakes with cream cheese filling. After many years, I recently got a craving for them. The grandmother has died, but I emailed my old friend for the recipe. They somehow aren’t quite what I remembered, but they're still incredibly yummy, and my kids love them!

What made me think of all this? It was actually cornbread casserole – something I tried for the very first time last month. I don’t know how I managed to grow up in Minnesota, where corn is the king of vegetables and the “hot dish” rules the dinner table, and never get introduced to this casserole. No one else at the dinner last month seemed particularly excited about the corn dish, but I thought it was wonderful. Creamy and comforting like macaroni and cheese. Moist and crusty at the same time, like pie.

So today, I have two recipes for you. I’m sure there are dozens of versions of each of these midwest recipes. Here are the ones I’ve tried and enjoyed:

Chocolate Cream Cheese Cupcakes

8 oz cream cheese - softened
1/3 cup sugar
1 egg – slightly beaten
1/8 tsp salt
8 oz semi-sweet chocolate chips
1 cup water
1/3 cup vegetable oil
1 Tbsp vinegar
1 tsp vanilla
1-1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt

1. Preheat oven to 350°.

2. Blend cream cheese, 1/3 cup sugar, egg, and 1/8 tsp salt in a small bowl. Stir in chocolate chips and set aside.

3. In a large bowl, mix together water, oil, vinegar, and vanilla.

4. In yet another bowl, sift together flour, 1 cup sugar, cocoa, baking soda, and 1/2 tsp salt.

5. Add the flour mixture to the water and oil mixture, and mix well.

6. Fill paper cupcake cups 1/3 full with chocolate mixture. Then drop a large spoonful of cream cheese mixture on top of each.

7. Bake at 350° for 20 to 25 minutes.

Cornbread Casserole

15 oz can cream style corn
15 oz can whole kernel corn - drained
8 oz box cornbread/muffin mix (Jiffy is recommended)
2 eggs - beaten
1/2 cup butter - melted
1/2 cup plain yogurt

1. Preheat oven to 350°.

2. Combine everything in a bowl and mix well.

3. Pour into a greased 9" x 9" baking dish and bake at 350° for 1 hour.

Sometimes, A Piece of Meat...

2009-05-18T08:48:00.000-07:00

I’m not much of a meat eater for various reasons, and I very rarely cook it anymore. My husband, Dave, is fine with that, but he recently pointed out some meatful dishes that sounded good to him, and one of them appealed to me too, so last night we made Rosemary Roast Pork Sandwiches. Other than scalding my hand during the preparation, it was a great success. The kids did not partake, yet every last morsel of what was supposed to be six servings of pork, was consumed!

The original recipe can be found at Cooking Light or, with my very minor alterations, below. Dave added melted provolone to his. I added horseradish – fabulous! You can spoon some jus over the meat or dip the sandwich as you eat.

Note: Please be careful, after removing the skillet from the oven, not to grab the hot handle with your bare hand! This causes hours of throbbing pain; assistance is required to finish cooking; brushing teeth is difficult; it's a challenge to take care of a sick daughter and change her bedding; and even falling asleep is hard to do. Enjoying this sandwich however, is still totally doable.

Rosemary Roast Pork Sandwiches Au Jus

2 tsp freshly ground black pepper
1 tsp chopped fresh rosemary
3/4 tsp kosher salt
1 garlic clove - minced
1 tsp olive oil
1 Lb pork tenderloin, trimmed
2 tsp olive oil
14 oz canned beef broth
1/4 cup dry sherry
1 Tbsp tomato paste
6 small sourdough sandwich rolls

1. Preheat oven to 400°.

2. Combine pepper, rosemary, salt, garlic, and 1 tsp oil in a small bowl. Rub mixture all over pork and let stand 15 minutes.

3. Heat remaining 2 tsp of oil in a large oven-proof skillet over medium-high heat. Add pork and cook 4 minutes, browning on all sides.

4. Place skillet in pre-heated oven and bake 10 minutes or until a meat thermometer registers 160° (slightly pink). Let stand 5 minutes. (At this point, if you've burned your hand, your husband or partner can take over while you hold your hand under cold, running water.) Remove pork from pan and cut diagonally across the grain into 12 slices.

5. Return pan to medium-high heat, and add broth, scraping pan to loosen browned bits. Add sherry and tomato paste, and stir with a whisk. Bring to a boil. Reduce heat and simmer 5 minutes.

6. Assemble sandwiches – two slices of pork for each roll – and serve with jus.

Coffee Please!

2009-05-15T11:30:00.000-07:00

I’m already wishing I hadn’t told you about being on a diet. Now, when I write about some of the food I’m eating you’re going to be thinking: Isn’t she on a diet? Should she really be eating that? Don’t tell me you won’t. We all do it. We love to judge people. All I’m asking is that you please keep these thoughts to yourself. I don’t need your comments about how fattening this or that is. I know. My philosophy is to enjoy good food, and I don’t intend to get carried away, but sometimes I will eat some major crap, nutritionally speaking.

With that said, I need to tell you about the chocolate almond croissant I ate this morning at Stumptown Coffee on SE 33rd & Belmont. At first, I thought – not that good. It wasn’t the delicate, buttery layers of pastry I expected. Then I had another bite and mmmm – a flaky exterior with barely bittersweet chocolate and a rich almond paste that tasted almost like caramel. It was really quite delicious. As a croissant, it might not stand up to the best ones out there (I like Grand Central Bakery’s and Marsee Baking’s croissants), but there was a yummy factor with this one that made it thoroughly enjoyable!

Anyway, the reason I went to Stumptown to begin with was coffee. I’m utterly sick of office coffee and bored with Starbuck’s (damn them for being so convenient!). Stumptown is not on my beaten path, but I had an appointment in the area this morning, so I finally had the chance to give them a try. I had a hard time deciding between the French press or a soy latte. Their French press coffee is supposed to be excellent, but in the end I went for the latte. One sip and I knew it was a mistake. Maybe it just needed an extra hit of espresso, but the soy milk drowned out the espresso flavor. (At least it wasn’t that icky, sweet soy milk Starbuck’s uses. I’ll never forgive them for switching to that sweetened Silk brand.) I suppose it’s pretty typical to lose the espresso flavor with the addition of several ounces of milk or soy milk, but a good soy latte can be found at – of all places – Café Sip n’ Play on SE 164th in Vancouver, or Coffee People at the Portland airport.

My problem, I suppose, is that I’ve had the opportunity to enjoy that wonderfully rich, black, earthy stuff in a Paris café that only vaguely resembles American coffee. Every cup since has been a disappointment. If you can tell me where to find or how to make that perfect café au lait, I’m awaiting your comments. In the mean time, I’ll try to make it back to Stumptown soon to try the French press coffee and enjoy another chocolate almond croissant.

Salsa Diet

2009-05-14T07:38:00.000-07:00

I guess it’s time I told you: I’m on a diet. I know – great time to start a food blog! Have you ever noticed though, when you’re on a diet, you kind of get obsessed with food? Well, I’m on this team at work – we call ourselves “Slim Jeans” (no laughing!) – and we’re competing with others to lose the most weight in sixteen weeks. By the way, we’re not calling it a weight loss contest, but a Health Challenge Throwdown – whatever!

Anyway, it’s going really well for me: I’ve lost a few pounds; I’m exercising (a little) more; I’m eating my Lean Cuisines for lunch; and preparing Cooking Light recipes for dinner. It’s working, but I find myself thinking about food way more than I did before the diet. So, here I am, blogging about food. It makes sense really, doesn’t it?

Don’t worry. I know most of you have no interest in boring diet recipes. If I decide to share any “light” recipes, it’ll be because they’re really good, and I won’t even mention that they’re low-fat ‘cause that’s not what this blog is about.

Luckily for me, one of my favorite things is salsa. It goes well with lots of foods, adds mucho flavor, and even on a diet, I can pretty much eat all I want. As with many things, I’m a snob when it comes to salsa. There aren’t many commercial salsas I like, though I’d recommend Native Kjalii Foods Fire Roasted Green Salsa (with tomatillo and avocado). Several Mexican restaurants I’ve tried have good salsa too. One of my favorites is the spicy salsa at El Sombrero on NE Sandy. I won’t claim that my homemade salsa beats either of those two, but it's easy to make and there are all kinds of ways to mix it up, so it never gets boring.

Fresh, chopped salsa is super easy and one of my husband’s favorites. I like the buzz – that rush of heat – from the habañero in this recipe, but please, make it your own way – less pepper, more onion – whatever makes you happy. The quantities are just approximations. I never measure when I make salsa. It's all about what I'm in the mood for at the time. Diced avocado is a great addition to this salsa. Or, try mixing in some chopped tomatillo.

4 medium-size ripe tomatoes - diced
½ cup peeled, diced cucumber
¼ cup finely chopped red onion
2 Tbsp chopped cilantro
½ to 1 habañero pepper (or jalapeño or other) – seeded and very finely minced
1 small garlic clove – minced
1 Tbsp lime juice
½ tsp kosher salt

Mix everything together in a bowl. It’s best if you let it sit in the refrigerator, covered, for an hour or so, then taste it and adjust the ingredients as needed. Keep in mind, you can add, but you can’t take away, so go light on the salt and the hot pepper to start. Also, chile peppers vary greatly in heat intensity, and you can’t tell how hot they are until you taste them. So, be cautious. Use this fresh salsa within a day or two max.

Blended salsa using canned tomatoes is also good. I make this one more frequently in the fall and winter. A teaspoon or so of oregano is an interesting addition to this recipe. Another idea is to take a dried New Mexico (or Anaheim) chile and place it in a lightly oiled hot sauté pan. Turn it occasionally until it starts to blacken and smoke a little. Then add it to the food processor with everything else. I do this for my mom (another salsa lover) and leave out the onion as she prefers.

28 oz can whole, peeled tomatoes
4 green onions - chopped into quarters (or 1/2 cup chopped yellow onion or other)
¼ cup jarred jalapeño slices (I like Mezzetta brand)
1 small garlic clove
½ tsp kosher salt

Combine everything in a food processor and blend until mostly smooth or slightly chunky. Taste, adjust your ingredients as needed, and enjoy! Use this salsa within a week.

2009-05-13T10:08:00.000-07:00

Before checking out the shrimp recipe below, read today’s Frugal Traveler blog by Matt Gross from the New York Times. If I didn’t already live here, I’d sure want to after reading this... Frugal Portland.

Summer Shrimp

2009-05-13T09:32:00.000-07:00

I hope you’re not anxiously awaiting my report on the shrimp and butternut squash. It was disappointing. We ate it; it was fine, but I don’t think I’d make it again. There are too many new things to try to bother with that recipe one more time. Instead, I’ll share another shrimp recipe...

It’s supposed to be nice in Portland this weekend, so get your grill ready to go, invite some friends over, and try out these grilled shrimp skewers. One tip: If you use wooden skewers, be sure to soak them before use! I completely forgot to do this the first time I made these, and the skewers just burned away (still tasted good though, by the way).

2 Lbs peeled & deveined large shrimp (tails OK)
¼ cup olive oil
¼ cup chopped parsley
1 Tbsp grated lemon zest
2 to 3 garlic cloves – minced
1 tsp kosher salt
½ tsp freshly ground black pepper
lemon halves or wedges

1. Rinse and drain the shrimp and place in a large bowl. Add olive oil, parsley, lemon zest, garlic, salt, and pepper. Mix to coat and place in refrigerator for one hour to marinate.
2. Thread shrimp onto soaked wooden or metal skewers by piercing through the shrimp, first near the tail, and then near the head of each shrimp. (It’ll look like a C-shaped shrimp.) Thread as few or as many shrimp onto each skewer as you like. (I like to do just two shrimp at one end and leave a long length of skewer. It's a nice way to serve them as an appetizer.)
3. Set skewers on oiled grill over high heat and close the lid. Cook for 2 to 3 minutes, then turn. Continue to cook for 2 to 3 minutes more until they're pink and opaque. Be careful not to overcook.
4. Place skewers on a platter. Squeeze lemon juice over the shrimp and serve immediately.

The Master List

2009-05-12T10:47:00.000-07:00

I don’t know when I got so organized about planning meals and grocery shopping. Maybe when I had kids? I used to make a stop at the grocery store almost every day and just make whatever I felt like for dinner that night. These days, it’s different. Each week I create what I call, the master list. I get out my food magazines, recipe box, clippings, cook books, and make a list of what we’ll have for dinner each night of the week. Most weeks I try at least two new recipes along with some of our regular favorites. One night we have big salad (an entrée salad), and one night is something super easy because, even though I love to cook, I still have those nights when I’m just beat from the workday and not in the mood. That’s when we have spaghetti with sauce out of the jar. If we have plans to go out one night, that’s on the list too.

I don’t worry about lunches. During the workweek, they tend to be leftovers, Lean Cuisines, and canned soup. On weekends we make sandwiches, mac & cheese for the kids - really simple stuff. Breakfast is generally cereal and bagels, occasionally pancakes for a special treat. So, the focus of the master list is dinner.

Below the meal list, I make a grocery list of everything needed to prepare the meals and get us through the week. I go shopping, assign days of the week to the meals, and we’re on our way.

I hold onto my list and refer to it throughout the week. If I misplace it or it accidentally ends up in the recycle bin before the week is up, I get quite agitated. I know I must sound super high-maintenance (I am) and structured (I'm really not), but it’s not like I never deviate from what’s on the list. I change around the assigned days for meals or occasionally postpone something to the next week. Sometimes I have a bad week, and I’m just not as motivated to cook on Tuesday (and Wednesday, and Thursday) as I was when I made the list on Saturday. This leads to take-and-bake pizza and fresh vegetables in the trash. The kids are always thrilled to have pizza instead of shrimp and butternut squash in coconut milk broth or whatever un-kid-friendly meal I’d planned, but I feel miserable about the moldy bell pepper that ends up in the trash.

By the end of the week, the list is covered with cross-outs and notes, ideas for next week, pantry items that ran out and need to be added to next week’s grocery list. I love my list, and wait as long as I can, until the next week’s list is ready to go, to toss it into the bin. I guess it’s because food and cooking are my joy, and my master list keeps me from letting that pleasure get lost and forgotten with the busy workweek and craziness of parenting. I can pull it out of my purse at 2:00 in the afternoon, take a look, and see what I have to look forward to cooking that evening. Tonight it’s the shrimp and butternut squash recipe, which I haven’t actually made before. I’ll let you know how it turns out tomorrow, unless of course, we end up with take-and-bake pizza tonight. We’ll see.

The Guacamole Experiment

2009-05-11T13:29:00.000-07:00

I admit, it wasn’t much of an experiment. I mean, it was pretty much basic guacamole, which in my opinion, is the best kind - fresh avocado, with limited additional ingredients, chopped or mashed, and that’s all you really need for a wonderful guacamole. If you’re one of those people who buys pre-made guacamole dip at the grocery store, stop. I’ve yet to try one that’s anywhere near as good as the homemade stuff, and it’s so easy to make – I mean, why?

So anyway, this weekend my husband (I’ll call him Dave) and I were in the mood for guacamole burgers (or, in our case, garden burgers). We felt like something spicy, so I decided to make habañero guacamole. Now, as I’m sure you know, habañeros are pretty high on the Scoville scale. I love hot and spicy food, but nothing so extreme that I can no longer taste the food. I thought if I heated the pepper through and let it char just a little on the outside, it might mellow the heat a bit, so I lightly sprayed a small sauté pan with cooking oil and dropped the whole pepper into the hot pan, turned it a few times, then pulled it from the pan and set it aside to cool.

Just a little pepper juice or pepper oil had collected in the pan, and I didn’t want that distinct habañero flavor to go to waste. So, I thinly sliced some red onion, put that in the pan, and sautéed it until it was soft and just starting to turn brown.

Meanwhile, I combined an avocado with some red onion, cilantro, and lime juice. Then I seeded the habañero, finely chopped it, added it to the avocado, and mashed everything together with a fork.

We topped our burgers with the guacamole and caramelized onions, and wow! They were fantastic! I added some cheese to mine too ‘cause I love cheese with everything, but I have to say, this is one time when the cheese really wasn’t needed. I was too busy enjoying my delicious burger to notice what other toppings, if any, Dave added. We had lettuce, tomato, onion, ketchup, mustard – all the standard stuff on hand. With or without all that, these were damn good burgers. A little on the spicy side, but the avocado balanced the heat well. I have no idea if cooking the habañero made any difference at all, but when I do this again, I‘ll do the exact same thing. It was too good!

Habañero Guacamole

1 ripe avocado
2 Tbsp finely chopped red onion
2 Tbsps chopped cilantro
juice of 1 lime wedge (about 1/2 tsp)
1 lightly charred habanero – seeded and finely chopped

Cut the avocado in half, remove and discard the seed, scoop avocado out of the the peel, and discard the peel too. Combine avocado and other ingredients. Mash everything together with a fork. That’s it!

Serve with tortilla chips, burgers, or any Mexican dish.

Marinated Feta

2009-05-08T11:11:00.000-07:00

Just a little something different for your next wine and cheese gathering. It's easy and delicious! Once you've tried it, I'm sure you'll think of all sorts of possible variations (olives, rosemary, sun-dried tomatoes...)

8 oz block feta cheese
4 cloves garlic - roughly chopped
1/2 tsp dried Greek oregano
6 small dried red chiles
2 Tbsp black peppercorns
extra virgin olive oil

1. Rinse and drain the feta. If the block is more than about 1-1/2 inches thick, slice it in half to make two thinner pieces. Place the block(s) in a small shallow serving bowl.

2. Sprinkle garlic, oregano, whole chiles, and whole peppercorns over the feta. Then pour enough olive oil over the top to just about cover.

3. Cover the dish and refrigerate overnight or longer. Remove from the refrigerator and allow to return to room temperature before serving.

Serve with baguette slices or crackers.

Note: As the oil is absorbed by the cheese, pour a little more over the top.

The Mojito

2009-05-07T08:10:00.000-07:00

I found myself out in Beaverton last weekend at Hall Street Grill. The mojito was featured as one of their specialty cocktails. I love a good mojito, so I gave it a try. It was fresh and the amount of lime was about right; however, it could have used more fresh mint and some muddling to bring out the mint flavor. I tried to muddle the few mint leaves myself with the accompanying plastic straws, and it actually seemed to help. I ordered a second one, so I guess, overall, it was alright.

I had no idea when I discovered the drink - it must be at least six years ago now, at Salvador Molly's - that they were about to become so popular. They did. With that popularity, some horrible versions of the drink and some disgusting mixers have emerged. There are some good mojitos out there, but I've found homemade ones are best because the ingredients are fresh and you can adjust the amounts of lime, mint, and sugar to your liking.

They’re fun to make too. I mean, who wouldn’t enjoy mashing and bashing a few mint leaves with a stick? I even bought myself a muddler. I got a basic wooden one which I didn't really put much thought into. I just liked how it felt in my hand, and it looked like it would do the job adequately. Recently though, I’ve noticed there’s quite the selection of muddlers out there - walnut, beechwood, bamboo, plastic, stainless steel, silicone or plastic heads, a variety of shapes and colors, and prices ranging from about $6 to $20. I think I paid $10 for mine, and I don’t even know what kind of wood it is. I like it, and it works great. Did I get lucky or maybe (probably) it doesn’t really matter what kind of muddler one uses? The broad selection is just part the muddling mojito craze. Actually, an official muddler isn't necessary at all to make the drink. I’d pass on the plastic straw option, but a wooden spoon works just fine.

You'll see a lot of recipes that call for simple syrup or homemade mint syrup, but it's not really necessary for a great drink. When you make your own, just be sure to have lots of fresh mint on hand, and remember you can adjust the ingredients to your liking.

For one drink:

15 to 20 fresh mint leaves - rinsed
2 tsp superfine sugar
5 Tbsp light rum
2 Tbsp fresh lime juice
4 to 6 Tbsp chilled soda water
ice cubes

In an 8 to 10 oz glass, combine mint leaves and sugar. With a wooden spoon or muddler, pound mint leaves and sugar to coarsely crush. Add rum and lime juice, and mix well. Fill glass with ice cubes and top with soda water. Give it a gentle stir, and enjoy.

Broccoli Soup

2009-05-06T12:39:00.000-07:00

Since we're still experiencing some cool, rainy Portland weather, here's a favorite soup recipe for the slow cooker. It's delicious (even the kids like it), especially with Garlic Parmesan Toasts. You can serve it chunky, as I do, or you can blend it for a smoother soup.

2 Lbs broccoli florets
1/2 cup extra virgin olive oil
8 cloves garlic - minced
2 teaspoons chopped fresh thyme
6 cups vegetable broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
Kosher salt and freshly-ground black pepper, to taste

1. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 6 to 8 hours.

2. Use the back of a large wooden spoon to break up some of the broccoli or, if you prefer, puree the soup with a hand-held immersion blender. Season with salt (about 1 tsp) and pepper to taste.

Serve with shredded Parmesan cheese and/or Garlic Parmesan Toasts (below).

Garlic Parmesan Toasts are super simple, and are great with this soup. Use a nice baguette or sourdough loaf:

1. Cut bread into slices - no thicker than 1/2" - and lay out in a single layer on a baking sheet. Lightly brush each slice, on one side, with extra virgin olive oil.

2. Place under pre-heated broiler for just a couple minutes, until the bread turns golden.

3. Remove bread from oven and rub the toasted side of each slice with a cut garlic clove. Then sprinkle with shredded Parmesan cheese.

4. Return to the broiler just until the cheese melts. Remove from oven and serve.

Eat Well

2009-05-06T10:42:00.000-07:00

I live in Portland, Oregon. I love to cook, and I love to eat out too. I tend toward vegetarianism - or rather pescatarianism - but I make exceptions for dim sum, prosciutto, pepperoni pizza, and pretty much anything if there's reason to believe it's absolutely delicious. For the most part, however, I leave the meat out of my diet.

I'll be writing about local restaurants, food, drink, and recipes. It'll be mostly vegetarian stuff, but not always. And it won't necessarily be about healthy eating. That's important, but for me, it's secondary to taking pleasure in great food.

Eat well and enjoy!