Strozzapreti (stroh-tzuh-PRAY-tee) is one of my all-time favorite pastas. Its 1-inch length and rolled S-shape captures and holds the sauce, while its chewy texture adds character and interest to any pasta dish. It’s always in my pantry.
Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts
May 4, 2013 by 5 Comments
Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw
April 13, 2013 by 5 Comments
Tender, chewy flatbread wrapped around crunchy cabbage slaw, succulent prawn and mushroom filling, and spicy peanut sauce. Add a squeeze of lime and it doesn’t’ get much better than this. The only words coming from MauiJim’s lips between bites were WOW, WOW, WOW. And then finally, after eating three without coming up for air, “Are there MORE?”
Asian Pancakes (Beijing Pancakes)
April 2, 2013 by 1 Comment
Also called Beijing Pancakes, Mandarin Pancakes, or Moo Shu Pancakes, these tasty wrappers are not actually pancakes at all. At least not what we think of as pancakes in the United States. They’re not made with a pancake batter, but with a simple, unyeasted flour and water dough that is cut into golf ball-size pieces and then rolled as thinly as possible to form transparent disks.
Vietnamese Crispy Crepes (Banh Xeo)
March 31, 2013 by Leave a Comment
You’re first bite of Vietnamese Crispy Crepes, served lettuce-wrap style with fresh mint, Thai basil, fresh or pickled vegetables, prawn and barbecued pork filling, and sweet-sour-spicy-hot Nuoc Cham sauce is going to push all your gustatory senses into overdrive. The aromas, the flavors, the textures. It is one amazing taste sensation, and you aren’t going to forget it anytime soon.
Thai Red Curry Soup
March 28, 2013 by 2 Comments
Chewy Peanut Butter, Roasted Peanut & Chocolate Chunk Cookies
March 10, 2013 by 3 Comments
Chocolate, Peanut Butter & Honey Crème Brulee
February 16, 2013 by 4 Comments
Who doesn’t love Creme Brulee? Or better yet, Chocolate Creme Brulee? And February is all about love and chocolate at LunaCafe. But, there are so many formulas for Chocolate Crème Brulee, I hardly knew where to begin. After some initial testing, I figured that the important thing was to first get the perfect proportion of egg yolks to cream, then the perfect types and amount of chocolate, and finally the perfect process. The romantic flavor pairing was added after I worked out the basic formula.
Cupid Crunch (Cracker Jacks for Lovers)
February 10, 2013 by Leave a Comment
Cupid Crunch (Cracker Jacks for Lovers)
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I’m in a Cracker Jack craze, and there is no end in sight. After developing Chinese Cracker Jacks in December and eating it daily for weeks, I can’t stop thinking about all the possible flavor permutations. This is such a versatile concept: popcorn, nuts, seasonings, caramel brittle. Hey, wait a minute, what about chocolate?
Home-Style Chinese Fried Rice
January 15, 2013 by 1 Comment
I have been in love with Chinese Fried Rice for as long as I can remember. Our family was Catholic, and we didn’t eat meat on Friday. Thus, Dad instituted what he called “Chinese Joint” night and every Friday evening, you could find our family of four at one of the many Chinese restaurants that dotted the Seattle cityscape. We even made it to Chinatown on a few special occasions. Chinese Joint night was special, because we each got to order the one dish we wanted most.
Korean Spicy Noodle Soup (Jjambbong)
January 4, 2013 by Leave a Comment
Korean soup (Jjambbong) is a spicy, red-hued, infinitely variable, magically comforting noodle soup. Jjambbong is one of the most popular Korean dishes. It’s great with prawns and other seafood, but also delicious with vegetables only. The soup broth is clean and bright and only moderately spicy as prepared here.
The Sticky Gingerbread of My Dreams
December 20, 2012 by 3 Comments
I began this exploration with a question. “What is the difference between sticky and regular gingerbread?” Put another way, “What makes sticky gingerbread, well, sticky?” A couple of rounds of baking later, I had identified the differences. Namely, sticky gingerbread starts with a fluid, molasses-heavy batter, which, if not over baked, creates a beautifully moist cake, which if wrapped and refrigerated for a day or two and then brought back to room temperature, has a dense, chewy, somewhat sticky texture.
Heavenly Hot Chocolate Mix–with Seven Variations
December 19, 2012 by 2 Comments
Dreamy, Creamy, No-Bake Pumpkin Butter Cheesecake
December 6, 2012 by Leave a Comment
I have developed dozens of cheesecakes over the years. At one point, I even launched a cheesecake company.
But a recent request from a reader made me realize that my focus has been almost exclusively on baked cheesecakes. A quick scan of my files shows only two no-bake cheesecakes. This post is one small and very tasty step toward correcting that omission.
Homemade Vanilla Marshmallows (Angel Kisses)
November 24, 2012 by 4 Comments
Spicy Ciabatta & Cornbread Stuffing with Italian Sausage, Wild Mushrooms & Fresh Herbs
November 20, 2012 by 7 Comments
f I could have only one dish this Thanksgiving, it would be a tossup between this stuffing and this tart. Wait, I also need these rolls, these mashed potatoes, and this gravy. Okay, it’s hopeless; may as well throw in this salad and this turkey. But even though each of these dishes is memorable, I bet this stuffing wins “Best of Show” at our Thanksgiving table this year. I can’t seem to get enough of it.
The Perfect Roast Turkey
November 19, 2012 by Leave a Comment
Roasting a perfect Thanksgiving Day turkey is a cinch—especially if you keep a few things in mind. The first and most important of these is to buy a premium, FRESH turkey. Below are some of the options available in Portland, Oregon. The biggest myth I hear from folks about roasting turkey is that it “takes all day.” I just roasted a 16-pound bird to perfection in 2¼ hours. It’s resting on the stovetop now for another 30 minutes. Then we will eat it with the best stuffing I’ve ever made: Spicy Ciabatta & Cornbread Stuffing with Italian Sausage, Wild Mushrooms & Fresh Herbs. (Posting next.) So minus the brining (48 hours) and warming to room temperature (1 hour), the bird is ready to eat in under 3 hours.
Spiced Apple Cider Brined Roast Cornish Game Hens with Apple Cider Mustard Glaze
November 18, 2012 by 6 Comments
A large roast turkey is considered mandatory for many families as part of the massive meal that typifies Thanksgiving. It’s big, bold, beautiful, and definitely celebratory. When you have a large crowd to feed, there is no grander way to go. But what if your family is small, dispersed across the country, or for whatever reason, you long for a more intimate but still festive dinner with only a few close friends?
Romanesco, Applewood-Smoked Bacon, Cranberry & Pecan Salad
November 15, 2012 by Leave a Comment
True confession. This is my first real encounter with romanesco. Tempted by it many times over the years at the Portland Farmers Market, this past weekend, I succumbed. I bought two heads without a clue what to do with them. A member of the brassica oleracea family, romanesco has an exotic, almost alien beauty and can be a little formidable to the uninitiated.
Savory Pumpkin Honey Dinner Rolls
October 21, 2012 by 10 Comments
I knew these rolls were going to be a hit, but I didn’t anticipate the mania that ensued as I took them from the oven, let them cool for a few minutes, pulled them apart, and piled them on a platter to serve. I mean, should you stop someone from eating six rolls, back-to-back, without coming up for air? Or just pass them more butter?
Tuscan Melon & Blackberry Salad with Prosciutto & Yogurt Chevre Dressing
September 22, 2012 by 6 Comments
Like most of the baby boom generation, I grew up on the ubiquitous American iceberg lettuce salad with the usual assortment of dreary bottled dressings. It was only in adulthood that I discovered that fruit could be used to good effect in a salad—beyond those ghastly sweet coconut and marshmallow concoctions that sat high and proud on every family buffet of my youth.
Blackberry Lime Syrup with Star Anise
September 12, 2012 by 1 Comment
Roasted Green Chile Soup with Mexican Crema, Frizzled Tortillas & Charred Sweet Corn
September 9, 2012 by 3 Comments
Every fall, I look forward to the arrival of a huge variety of chile peppers at Northwest farmers markets—Poblano, Anaheim, Hatch, Cubanelle, Mesilla, Padron, New Mex Joe, Jalapeno, Crimson Lee, Serrano, Sweet Banana, Hungarian Hot Wax, and Hot Mexican to name a few–along with the gas-fired drum roaster that makes quick work of roasting them.
Hood Canal Manila Clams with Spicy Orange Cilantro Butter
June 24, 2012 by 1 Comment
Cannellini Bean Soup with Italian Sausage, Fingerling Potatoes & Broccoli Raab
April 20, 2012 by 10 Comments
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.
Ultimate Salted Caramel Pudding (with Butterscotch Pudding Variation)
April 8, 2012 by 25 Comments
This post began as a response to repeated requests from a tenacious reader for The Best Ever Butterscotch Pudding (her words). She was impressed with Ultimate Vanilla Pudding (Perfect Stovetop Custard) and Ultimate Chocolate Pudding and wanted the same perfect results with a butterscotch flavor. She had tried a few recipes on the web but was disappointed in the results.
Farro, Wild Mushroom, Fingerling Potato & Kale Risotto (Farrotto)
March 25, 2012 by 9 Comments
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.
Cabbage Slaw with Fresh Ginger, Garam Masala & Roasted Peanuts
March 14, 2012 by 12 Comments
My Tabouleh
March 8, 2012 by 4 Comments
Chocolate Ginger Chipotle Stout Cake
February 13, 2012 by 3 Comments
Golden Raisin Mostarda with a Kick
January 30, 2012 by 2 Comments
Mostarda has been showing up with some frequency on restaurant menus of late and after tasting it for the first time with a succulent grilled pork chop at Nel Centro a couple of years ago, I was smitten. It was LOVE at first bite.
Imagine fresh or dried fruit glazed in a sweet, spicy syrup with a subtle or not so subtle mustard kick. As good as that pork chop was, I could have eaten an entire plate of the mostarda.
