Monthly Archives: September 2011

go there


www.naturalselectionpdx.com

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blogging


blogging is a lot less lonely  when you find the thing to press to see your comments. this thing could catch on!


new place, good food Piazza Italia- NW Johnson and 12th PDX


very reasonable, adorable owner who is old and sings and flirts and makes everyone smile. Very good pasta, simple but good antipasto, constantly flowing good bread and dipping oil. Delightful place in the Pearl with a good vibe and even better food. Excellent prices.


Cream of Artichoke Soup, artichokes at Farmer’s Markets near you


1 tablespoon olive oil

2 tablespoons shallots, peeled and chopped

8 large artichoke hearts, steamed and trimmed

1 large peeled potato, chunks

1 bulb fennel, sliced

6 cups vegetable stock

1/2 cup heavy cream

salt and pepper and cayenne

Garnish with chopped scallions

Saute the shallots in the oil for about 5 minutes. Add the hearts, potato, fennel and saute for 10 minutes, stirring occasionally. Add stock and simmer till veg is soft, about 15-20 minutes. Add cream and spices and puree in blender. Pour in bowls and garnish with scallions

 

 

 


meatballs for Heather and others


1 pound ground beef

1 large egg, lightly beaten

1/2 cup minced yellow onion

1/4 cup fine dry bread crumbs

2 tablespoons grated Parmesan

2 tablespoons milk

2 teaspoons Dijon mustard

2 teaspoons minced garlic

1/2 teaspoon dried basil

½ teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

¼ teaspoon dried thyme

1/2 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco

2 tablespoons canola oil

Sauce:

1 cup ketchup

1/2 cup grated yellow onions

1 teaspoon minced garlic

1/4 cup packed light brown sugar

1/4 cup red wine vinegar

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Heat oven to 350 degrees

1. In a large bowl, combine all the ingredients for the meatballs, except the Canola oil. Mix well with your hands. Form into meatballs, 1-inch in diameter. In a large skillet, heat the oil over medium-high heat. Add the meatballs and cook, turning until brown on all sides. Transfer to a 2 1/2 quart baking dish. If the skillet is too small, do it in batches.

2. Make the sauce by mixing ingredients in a medium bowl. Dissolve the sugar and combine. Adjust the seasoning, to taste. Pour the sauce over the meatballs and bake until the meat is cooked through and the sauce is bubbling, 20 minutes. Remove from the oven and serve immediately.

 


sweet potato jam and new menu at Roost, can’t wait.


friends from Argentina are visiting and I am making them, or trying to make them, sweet potato jam, which should solidify and be sliced and eaten with cheese

5 cups sweet potato, cooked and pureed

2 cups water

1-2 cups sugar

agar agar

nutmeg

lemon

cloves

vanilla

In non-reactive saucepan combine the sweet potato and water, stirring frequently, and bring to a boil. Add the sugar and agar agar, nutmeg, squeeze of lemon and pinch of clove. reduce heat and cook for about an hour or more, till paste like. Remove from heat and stir in vanilla, place in pan, allow to cool and then chill in fridge. Serve with that delicious cheese Beemster, an incredible gouda


4 things to do with pears


salad of pears, honey, dates and Parmesan

bake split horizontally, skin down, top with brown sugar, pine nuts, creme fraiche,  orange zest

poach in a fruity wine with honey and cinnamon and when cool put over ice cream. Vanilla is easy but maybe butter pecan or a raspberry sorbet

butternut squash,  pear soup and a bit of onion- simmer in chicken stock, curry powder, splash of heavy cream. puree