Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Contact Methods

  • Website URL

Recent Profile Visitors

1,747 profile views
  1. @heidih The cranberry sauce was good, though hard to tell how much of the bitterness came from Campari and how much from the grapefruit. We really like the technique of cooking half the cranberries down and then barely cooking the rest so you had some whole. Here’s the recipe https://www.foodnetwork.com/recipes/bobby-flay/grapefruit-campari-cranberry-relish-recipe-2120647
  2. Doing Alton Browns’s dry brined spatchcocked turkey with roasted vegetable panzanella for the first time this year. You roast the turkey directly on the oven rack with a pan of vegetables and bread below. Should be interesting, Yesterday my husband and his mom made pies, as is their tradition. In addition to the pumpkin pie with pecan streusel topping that I adore, they made a lemon meringue for the first time. My job is to find the recipes and go to work so they can bake. I gave them the Chez Panisse lemon meringue pie recipe from the Essential NY Times cookbook as I’ve been reading that lately. The meringue wept and separated a bit so my husband doesn’t want to serve it and he and I whipped up a trusted recipe, the Mile High Chocolate pie from Bon Appetit after dinner last night. However we tried the lemon pie later last night and it was freaking delicious. The lemon layer is more like a custard than most versions and he’d used Meyer lemons. Yum. He’ll figure out the meringue issue for next time, I know. We’ll have 8 people altogether. I made gravy from roasted turkey wings last night, and I’ll make mashed potatoes later. Rolls are Kenji’s stuffing rolls. My SIL is bringing an appetizer and cranberry sauce (new recipe we found in O magazine that has Campari, so we were in), a friend is bringing green beans with shallots and bacon, and my winemaker friends are bringing bubbles and wine. Happy Thanksgiving to all!
  3. Somewhere I saw someone use a plastic pill container for this. The kind that have a compartment or two for each day of the week.
  4. When I lived in New Mexico in the early 90s, for 25 cents you could get a side of Bueno green chile for your hamburger. Green chile cheeseburgers are a thing in New Mexico, and Bueno is the standard store brand you could find in every freezer.
  5. A friend gave me this book this summer and I used it a lot. Last week I turned to it for some post-holiday winter vegetable inspiration and made this parsnips with citrus and olives salad. I liked it a lot and will make it again.
  6. At the Portland (Oregon) airport there's a quite decent restaurant past security called Country Cat. It's an outpost of a local restaurant. Good cocktails and food. It's my standard pre-flight breakfast or dinner if the timing is such that I need one or the other.
  7. Tear Drop is a wonderful cocktail place in the Pearl district, walkable from downtown. Imperial and Clyde Common both have good cocktail programs and good food. Q restaurant is a wonderful reboot of a Portland institution - good cocktails and amazing Osso Bucco and other tasty things. I've heard good things about Headwaters, but haven't been there yet and am looking forward to trying a new restaurant called Jackrabbit - it's run by Top Chef Masters winner Chris Cosentino.
  8. Did this ever get posted? I'm curious how it turned out! Plus, I might pick up some tips ....
  9. Happy to help. I just remembered that the peanut butter and spaghetti sauce, and maybe the tomatoes, have a regular and an organic variety. I buy the regular, but you might want to investigate both to see what works best for your article.
  10. Here are my standards from Whole Foods that are cheaper than the equivalents elsewhere. 365 natural peanut butter 365 basic marinara spaghetti sauce. This has just about the fewest grams of sugar of anything I've found and is inexpensive. 365 canned fire-roasted tomatoes. A staple in my pantry. All of those have good everyday prices and often go on sale. And, of course, there's the bulk food section, which is often a good deal, especially since you can buy just as much as you need and no more.
  11. I've had my GE combination microwave/convection oven for about 8 years now and really like it. It's my second oven for when I need to bake a side dish or dessert while the main oven is busy. And it has a feature that uses both microwave and convection that will cook baked potatoes in 30 minutes - I like them cooked this way better than microwaved only. I also like that it doesn't heat up the kitchen as much as big oven does, so I'll use it if I just have one small thing to bake, or just want a couple potatoes for dinner.
  12. My husband doesn't like turkey either, so we alternate turkey and non-turkey years. One of my favorite alternatives is crown roast of pork with some sort of stuffing in the middle.
  13. One of my new favorite restaurants Imperial - the chef is Vitaly Paley, of the well regarded Paley's Place. I also just went to Mucca Osteria and all four of us found it delicious. For bars in the SE, Slow bar is cozy and has a great burger. Bunk Bar and Dig a Pony are bigger, but appropriately dark and have good cocktails and beer lists. Have a great time!
  14. You'll be here during Portland Dining Month, which is when lots of restaurants, including some of the best, offer a prix fixe menu for $29. A couple of my favorites on my list are Imperial, East India Co. and Oven and Shaker. http://downtownportland.org/dining-month/ A combination of dinner and a food experience is Simpatica Supper Club. Friday and Saturday nights different chefs prepare a menu which is served at communal tables (though usually plated individually.) The kitchen is open, and the chef comes out and tells you about each course. I've been close to a dozen times and the food is always great. You can see the menus here http://simpaticapdx.com/ If one interests you, call to make a reservation. Finally the biggest fanciest area Farmers Market is Saturday morning in downtown Portland. There are vendors selling not just fruits and vegetables but meats, pickles, cheeses, kimchee, baked goods, chocolate, etc. and usually the maker is there selling to tell you all about it. They also have cooking demonstrations featuring local chefs. http://www.portlandfarmersmarket.org/index.php/markets/psu/ Have a wonderful trip! Feel free to PM if you have questions.
  15. Thanks for all the great ideas! The asparagus wontons have me drooling, but I think I have enough on my hands, since I'm a wonton rookie. I'm leaning towards some time of salad or slaw, probably based on what looks good at the market tomorrow. And I love the idea of just using olive oilntobdress it because it gives me an excuse to buy some higher grade olive oil than my usual all purpose! But I'll have some lemons in reserve in case they're called for.
  • Create New...