Posts Tagged food blog

Friday Favorites: January 2014

It’s been a long time since I’ve posted a Friday Favorites list.

Frankly, I’ve missed it.

There’s something strangely therapeutic about compiling a list of inspiring and lovely things. It reminds me how much I have to learn, and how much there is to explore and enjoy. Even in the midst of winter, there’s so much to see and do.

Here, in no particular order, is a list of a few of my favorite things. Happy Friday!

1. Turmeric Tea. I first saw this tea on 101 Cookbooks, and thought the tea looked incredible. My friend Kirsten recently posted her own Turmeric tea recipe on her blog, and I finally decided to give it a try. Let me tell you, it’s amazing. It’s unlike any tea I’ve ever had. It’s full of all sorts of wonderful things (for the mind and the belly!) and it also happens to taste great.

2. The introduction of Sriracha Kettle Chips and Juanita’s Chilepeno Tortilla Chips. Game changers in the form of chips.

3. My new freelance website! I quit my job in August, to pursue the freelance life. So far, I’m absolutely loving it. I recently launched a new website, which explains a bit more about what I do. I’m really proud of the site, and if you’re so inclined, take a look!

4. Happy Yolks. I can’t say enough good things about this blog. Not only are the photos and recipes stunning, but Kelsey is a really wonderful and thoughtful person. I’m constantly inspired by her writing, her outlook, and her food. My goal is to cook more of her recipes this year.

5. Rabbit Cafes. YOU GUYS THERE ARE REAL CAFES IN JAPAN THAT LET YOU HANG OUT AND DRINK COFFEE AND SNUGGLE REAL LIVE BUNNIES. That’s it. I’m moving to Japan.

6. MACARONI SALAD. I’ve had the strangest craving for macaroni salad lately. You know, the store-bought stuff that is strangely sweet and drowning in mayo and comes in a giant plastic tub. I love it. But, I generally don’t allow myself to buy the giant tubs of macaroni salad, because I know it’s unhealthy/processed/fattening/gross food. So, I’ve been searching for a homemade version that might suffice and I think this recipe looks mighty tasty. It might not be anything like the macaroni salad from church potlucks in my youth, but I think it’s time I let that macaroni salad go.

7. Kimchi. I can’t get enough of it. I love making it. I love eating it. I’ve been putting kimchi on tacos, burritos, stir fry, breakfast bowls, rice, soba noodles, salads, and more. I’ve been known to eat it straight out of the jar. (My favorite brand of kimchi is Choi’s, which is made in Portland. Usually, though, I just make my own or pick up a jar at the PDX Food Swap.)

8. Kefir. This week, I made my very first batch of kefir. I just poured some milk into a jar with kefir grains and let it sit on the counter for 36 hours. I then strained out the grains and was left with a wonderful and fermented milk drink, which is full of healthy bacteria (which makes for a happy gut).

9. The new Volcano Choir record. I can’t stop listening to it.

10. This recipe for Shaved Brussels Sprout and Carrot Salad with Cara Cara, Avocado, and Orange Tahini Dressing. (Recipe by the lovely folks at Brooklyn Supper.) I could eat this salad all winter long. It’s dreamy.

11. Bollywood Theater. This is the best Indian food in Portland. Period. (Granted, we don’t have a lot of good Indian food in Portland but that is beside the point.) The beets braised in coconut milk are to die for. Currently, they have one location in Portland on Alberta Street but they are opening up a second location on Division. I can’t wait.

12. Punk Domestics. This site is a fantastic resource for anyone interested in canning, preserving, curing, fermenting, and more. There’s just so much good stuff on this site. (After a quick browse today, I now want to make hard cider mustard, blue cheese paté, homemade yogurt, duck ham, and gravlax.)

African Peanut Stew with Collard Greens

This is the perfect meal for a dreary January day.

The peanut stew full of flavor and spice. It’s hearty, but it isn’t heavy. It is simple and comforting, full of protein and leafy greens. The dish is vegan, but it doesn’t lack in richness or flavor. It just works, on so many levels.

I honestly think I could eat this stew every day for the rest of my life, and I would die a happy woman.

It is truly that good.

Give it a try, I dare you.

African Peanut Stew with Collard Greens

Ingredients

4-5 cups vegetable stock
1 medium red onion, chopped
1 small knob of ginger, peeled and finely diced
4 cloves of garlic, peeled and minced
Salt, to taste
1 bunch hearty greens (such as collard greens, kale, or chard), chopped into thin strips.
3/4 cup creamy peanut butter (organic, no sugar added)
1/4 cup tomato paste
1 cup canned fire roasted tomatoes (diced)
Sriracha, to taste
Cilantro, for garnish
Roughly chopped peanuts, for garnish.

Instructions

In a Dutch oven or large skillet, heat 1 tablespoon of olive oil over medium-high head. Cook the red onion and garlic for 3-4 minutes, until translucent. Add in ginger, and stir into the mixture. Cook for 1 minute more. Add in 4 cups of vegetable stock and bring to a boil. Reduce heat and allow to simmer for 15-20 minutes.
In a mixing bowl, combine the peanut butter and tomato paste. Pour in 1 cup of hot stock to the bowl, and whisk together. Add another half cup of hot stock and whisk until smooth. Then, pour the peanut mixture into the pot. Mix well. Stir in the canned tomatoes and collard greens. Allow to cook over medium-low heat, stirring occasionally, for 15-20 minutes or until mixture has reduced and is thick and creamy. (If the mixture is too thick, cut with a bit more vegetable stock.) Season with salt and Sriracha to taste.
Serve over brown rice and garnish with chopped cilantro and peanuts.

http://rosemarried.co/2014/01/14/african-peanut-stew-collard-greens/

Adapted from Cookie and Kate.

Harissa-Stewed Butternut Squash

When I first moved to Portland from Los Angeles, I was told that I must eat at Toro Bravo. I was warned that the restaurant doesn’t take reservations. I was told to expect a long (2+ hour!) wait. But, everyone declared that the wait was worth it.

The people of Portland have long adored Toro Bravo, but I just couldn’t find it in me to wait for two hours for dinner. I’m far too impatient (and I knew I would get far too hangry).

That said, it took me 4 years to finally visit Toro Bravo. I planned to arrive early on a weeknight, in hopes to evade the crowds. Much to my surprise and delight, I was seated right away. Over the course of the evening, I tried a number of different dishes and they were all ridiculously good. However, there was one dish that stood out above the rest: the Harissa-stewed butternut squash. It was incredible — smoky, spicy, rich, warm, and comforting. I devoured the squash and considered ordering another. (And, yes, I’ll admit that I should have tried Toro Bravo years ago. Why did I wait so long?!)

I’ll admit that I crave this dish often. It’s completely addicting. I’ve braved the lines at Toro Bravo a couple of times since that night, specifically for the squash. You can image my elation, then, when I discovered that the new Toro Bravo cookbook included a recipe for the dish!

Let me tell you, the ability to make this dish at home is a real game changer. I might never leave my house again, except to go to the store for more squash and harissa.

TORO BRAVO’S HARISSA-STEWED BUTTERNUT SQUASH
Adapted from “Toro Bravo: Stories. Recipes. No Bull.” and Portland Monthly Magazine.

Notes on the recipe: The original recipe calls for Rose Petal Harissa, but says that you can sub regular harissa. I used regular harissa, but the kind I have is particularly spicy, so I cut it with a bit of tomato paste (which also added color and flavor to the dish).

INGREDIENTS:
1 butternut squash (2–3 lb)
4 tbsp butter
Salt and pepper
1 tbsp olive oil
1 tsp smoked paprika
1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 tbsp harissa
2 tbsp tomato paste
1 1/2 cups heavy cream
Several dollops soft goat cheese

METHOD:

1. Using a sharp knife, halve the squash. Trim off the skin, scoop out the seeds, and dice into 1/2″ cubes.
2. Heat two large skillets over medium-high heat. Place two tablespoons of butter in each pan. Once the butter has melted and is beginning to brown, place half of the squash in one pan and half in the other. Season squash with salt and pepper.
3. Allow squash to cook untouched for the 3 minutes, or until brown on one side. Toss and allow the squash to cook a few more minutes, until nicely browned.
4. Pour squash into one pan, remove from heat, and set aside. Add a bit of olive oil to the empty skillet and cook onion and garlic over medium-high heat. Stir often and cook for 2-3 minutes.
5. Add the squash into the pan with the onions and garlic, and stir to combine. Add in the harissa, cream, tomato paste, and paprika. Allow to cook, uncovered, until squash is fork tender and beginning to fall apart (30+ minutes). Taste, and adjust seasonings if needed.
6. Pour the mixture into shallow baking dishes and sprinkle dollops of goat cheese over the top. Broil for 3-4 minutes, until nicely browned. Serve immediately.

Happy New Year: La Luna Rosa Cocktail

Here’s to a new year, to new adventures and new beginnings. My resolutions are simple this year: I want to read more. I want to spend more time outdoors. I resolve to make my bed, every single day. I want to be a better listener, a better wife, a better friend. I resolve to compliment more and criticize less.

I created a cocktail for New Year’s Eve and thought I would share it with you all. New Year’s Eve has come and gone, but I’m an advocate of drinking bubbles year round. I call this drink La Luna Rosa (The Pink Moon). It’s refreshing, unique, and delicious. Simply mix together equal parts Tequila (Anejo or Reposado), sparkling wine, and fresh squeezed grapefruit juice. Top with a few dashes of Peychaud’s bitters. Serve up. It’s as simple as that.

Happy new year, friends. May this be the best year yet.

xoxo,
Lindsay

Sparkling Cranberry and Brie Tartines

I wish I could take credit for this recipe, but I just can’t. I did not come up with this idea (but I really wish that I had). No, my friend Beyth discovered these sparkling cranberry bites on Pinterest and then made them for a friend’s baby shower. I was immediately obsessed with these pretty little appetizers. They’re just so darn pretty, festive, and delicious. As if that’s not reason enough to make them, these cranberry bites are also really easy to assemble.

The original recipe is really simple, and I didn’t adapt it much. I followed her instructions to a T, and made two slight alterations during my assembly of the tartines. I used brioche toasts (from Trader Joe’s) instead of standard crackers and I used my Cranberry Sauce with Juniper and Orange as the chutney element. Other than that, I stuck to the recipe!

Rather than post my ever-so-slightly adapted version, I’ll just link you to the original recipe. If you’d like to make these sparkling cranberry bites, refer to the full recipe at Yummy Mummy. (Beware: this recipe makes a lot of sparkling cranberries. I still have some leftover!)

The Northwest’s Best Stuffing with Chanterelles, Hazelnuts, and Sage

Aside from the turkey, I’d argue that stuffing is the most important Thanksgiving dish. Stuffing is an absolute classic. Never mind the fact that we don’t actually stuff the turkey with stuffing anymore (it’s a health risk!), this classic still has it’s place on the Thanksgiving table.

I’ll admit, however, that I’m not crazy about the classic all-American Stouffer’s stuffing. I prefer a rustic, bread-pudding-esque stuffing. I like stuffing with flavor and texture and contrast. Stuffing should not be a lump of mushy bread, rather, a good stuffing is moist, rich, and perfectly crisp and brown along the edges.

This particular stuffing recipe highlights some of Oregon’s finest ingredients: chanterelles and hazelnuts. We are nearing the end of chanterelle season in Oregon, so I wanted to create a stuffing that highlighted these wonderful mushrooms. The chanterelles add a buttery richness to the stuffing, and the hazelnuts lend a delicious and nutty crunch. This stuffing is simple, elegant, and seasonal. If I may say so, I think it would make a wonderful addition to your Thanksgiving table.

Lastly, tune in this Sunday, November 24th, to KPAM 860 for Missy Maki’s Ultimate Oregon Thanksgiving Show! I’ll be on air – along with a group of fantastic food bloggers – and we’ll be talking about our Ultimate Oregon Thanksgiving recipes (including this recipe). It’s going to be a blast, so be sure to listen in!

The Northwest’s Best Stuffing with Chanterelles, Hazelnuts, and Sage

Serving Size: 8-10

Ingredients

1 stick (8 tablespoons) salted butter
3 shallots, peeled and diced
2 cloves garlic, peeled and minced
1 small yellow onion, peeled and diced
3 teaspoons fresh thyme leaves
3/4 pound chanterelle mushrooms, cleaned and roughly chopped
1⁄2 cup white wine
1 cup (or more) chicken stock
8 cups cubed brioche bread (can substitute high quality white or sourdough bread)
2 tablespoons sage leaves, minced
3⁄4 cup roasted hazelnuts, roughly chopped
2 large eggs
1.5 cups heavy cream
Salt & freshly ground black pepper

Instructions

Can be done ahead of time: To make stuffing, you’ll need dry/stale bread cubes. If you’re working with fresh bread, you’ll need to manually dry out the bread cubes. To do this, arrange the cubes on baking sheets in a single layer. Bake in a 300 degree oven, tossing occasionally, until the bread is crunchy and golden brown (about 15 minutes).
To make the stuffing: Preheat oven to 350 F. Lightly grease a 9×13 baking dish.
Melt the butter in a large skillet over medium heat. Add shallots, onion, and garlic and cook for 3-5 minutes, or until translucent. Add the mushrooms and 1 tsp of thyme. Cook for 5 minutes, or until the mushrooms have released their liquid and the liquid has evaporated. Add in the white wine and continue to cook, until the liquid has mostly reduced. Add in 1/2 cup of stock and cook until there is very little liquid left in the pan. Season with salt and pepper, to taste. Set aside until use.
In a large bowl, toss together the bread cubes, hazelnuts, sage, thyme, and sauteed mushrooms. In a small bowl, whisk together the cream, eggs, and remaining chicken stock. Season with salt and pepper. Pour the cream mixture over the bread mixture and toss to coat. Spread the stuffing into the prepared pan. If the mixture seems dry (it should be moist), pour a bit of chicken stock over the top of the stuffing. Cover with foil and bake for 30 to 40 minutes. Remove foil and bake another 15 minutes, or until golden brown.

Notes

Recipe adapted from NY Magazine

http://rosemarried.co/2013/11/20/northwests-best-stuffing-with-chanterelles/

Cranberry Sauce with Juniper and Orange

When it comes to Thanksgiving, I’m a total traditionalist. I don’t stray far from the classics, and I stick with what I know and love. My Thanksgiving table usually includes the following items: a turkey, mashed potatoes, gravy, sweet potatoes, stuffing, Brussels sprouts and/or green beans, cranberry sauce, my Grandma’s rolls, and a green salad. I wasn’t lying when I said I’m a traditionalist. This is a very typical Thanksgiving spread.

Granted, that doesn’t mean that I do the things the same way every year. On the contrary, I’m always looking to improve and update the Thanksgiving classics. While I insist that there must be cranberry sauce on the table every Thanksgiving, I don’t want the same old cranberry sauce every single year. So, I try to switch things up a bit every year.

This year, I decided to can my own cranberry sauce. I adore cranberry sauce and am often frustrated by the fact that you can only find it in stores during the holidays. If given the option, I would probably eat a turkey cranberry sandwich for lunch every day of the year. I also love cranberry sauce when it’s baked with brie cheese and wrapped in puff pastry. I love cranberry hand pies. You get the idea…

So, I decided to make a big batch of cranberry sauce to last me through the winter. I tried out a few different cranberry sauces this year and I eventually settled on this recipe. It’s lovely. The Juniper berries give the sauce a really interesting hint of fresh, green pine. The orange juice adds balance and brightness. And, the honey and brown sugar combine to round out the sauce and give it just the right amount of sweetness. (Note: This cranberry sauce is quite tart, but you could easily up the sugar levels depending on your taste and preference.)

Whatever your holiday traditions may be, I’d encourage you to include this cranberry sauce on your Thanksgiving table this year. I think you’ll be pleasantly surprised.

Lastly, tune in this Sunday, November 24th, to KPAM 860 for Missy Maki’s Ultimate Oregon Thanksgiving Show! I’ll be on air – along with a group of fantastic food bloggers – and we’ll be talking about our Ultimate Oregon Thanksgiving recipes. It’s going to be a blast, so be sure to listen in!

Happy (almost) Thanksgiving!

Cranberry Sauce with Juniper and Orange

Serving Size: 6 pints

Ingredients

12 cups fresh organic cranberries
3 cups orange juice
1 cup red wine
2 tablespoons dried juniper berries
3 sprigs fresh rosemary
The zest of 1 orange
3/4 cup honey
1/2 cup brown sugar

Instructions

Wash and sterilize jars and lids and prepare a hot water bath for canning.
With a mortar and pestle, crush and grind the dried Juniper berries.
In a large pot, cook 10 cups of cranberries (reserve 2 cups for later), orange juice, wine, rosemary, and orange zest. Bring to a boil and then reduce heat to medium-low and simmer, uncovered, for 15 minutes.
Add in most of the honey and brown sugar, and stir. Taste the sauce and add the rest of the honey and sugar, if needed. (I found that even with the honey and brown sugar, the sauce is still quite tart.) Add additional juniper, rosemary, or orange juice if necessary.
Simmer until sauce thickens and reaches desired consistency, stirring occasionally. (15+ minutes)
Once the sauce has thickened to your liking, add the remaining 2 cups of cranberries. Raise the heat and bring the mixture to a boil. Stir occasionally and cook for 5 minutes.
Fill hot, sterilized jars with the cranberry sauce, leaving 1/4″ of head space. Remove air bubbles, wipe down the rims of the jars, and place lids and rings on each jar. Process in a boiling water bath for 15 minutes.

Notes

Adapted from Local Kitchen Blog

http://rosemarried.co/2013/11/18/cranberry-sauce-juniper-orange/