I head to the Portland Farmers Market almost every Saturday morning that I am in Portland. And I never miss a little sampling round at Pesto Outside the Box, which produces the most unusual and delectable pestos I’ve ever eaten.
Cannellini Bean Soup with Italian Sausage, Fingerling Potatoes & Broccoli Raab
I know it is officially spring, but the weather is still stubbornly variable–bone-chilling rainy days alternating with spirit-lifting balmy days two to one. Thus, until the local field rhubarb and early strawberries arrive at the Portland Farmers Market, I will continue to rely on winter ingredients and hearty, comforting dishes.
April 20, 2012 By 9 Comments
Farro, Wild Mushroom, Fingerling Potato & Kale Risotto (Farrotto)
Farro has taken Portland, Oregon by storm. I see it on menus all over town. I’m a little late to the party, this being only my third farro post to date, but I plan to make up for it in the months ahead. We have fallen in love with the nutty flavor and chewy texture of this crazy-good-for-you grain, and like the rest of Portland at the moment, can’t seem to get enough of it.
March 25, 2012 By 8 Comments
Cabbage Slaw with Fresh Ginger, Garam Masala & Roasted Peanuts
Maybe it was a month of chocolate recipe testing in February that caused my almost maniacal focus on healthy salads in March. Whatever the reason, I just can’t seem to get enough crispy, crunchy salad.
March 14, 2012 By 12 Comments
My Tabouleh
On a recent lazy Sunday, fired up by a surprising desire to eat healthy, my thoughts wandered to Tabouleh, that Middle Eastern salad of whole grain bulgur wheat, cucumber, tomato, red onion, copious quantities of fresh parsley and mint, and a lemony vinaigrette.
March 8, 2012 By 4 Comments
Spiced Rhubarb Chutney
My Grandma Mary would have loved homemade chutney, but alas, I doubt she ever tasted true chutney, even though her cellar walls were lined yearly with row upon row of pickled and candied veggies and fruits.
She preserved everything she could get her hands on. Her large yard boasted mature peach, pear, plum, sweet cherry, pie cherry, and crab apple trees, which we loved to climb and pilfer.
June 27, 2011 By 8 Comments
Rhubarb Rose Petal Caramel Syrup + 4 Variations
One of the easiest and most effective ways to elevate a simple dessert to epicurean heights is to add a brightly colored, brightly flavored dessert syrup. You can serve a dessert syrup over ice cream or gelato, alongside panna cotta or baked custard, with tea cakes, or as the key flavoring of an Italian soda, lemonade, or limeade (recipe below).
June 25, 2011 By 4 Comments
Potato Gratin with Ricotta, Pancetta & Melted Leeks
There are few dishes in the world more deeply satisfying than a perfectly made Potato Gratin. And by perfectly made, I mean the potatoes are cooked just until tender (not falling apart), are enveloped in a creamy (not curdled) sauce, and are well-seasoned, (not bland). Of course, it goes without saying that you should use a copious quantity of cheese and it should be excellent quality and aged to boot. In a dish this simple, each ingredient counts.
May 30, 2011 By 2 Comments
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