Monthly Archives: November 2011

meat balls


last year I heard an old chef friend talking on the radio about making meat balls.  this woman, Sally, was saying that she always makes meat balls with some ricotta. I do that now and I think it adds great flavor and texture.  just beef, garlic, salt, oregano, parsley, eggs, minced onion, ricotta, bread crumbs. I don’t cook them first and I just plop them in the sauce.


according to Gabe Rucker


5. Roost
1403 SE Belmont St, 971-544-7136; roostpdx.com

“Originally, we were looking at their space for Little Bird. It’s got a super-minimalist vibe. I think it’s the best brunch in town and you don’t have to wait for it. Dinner’s great, too. Definitely one of the most overlooked gems in Portland. There’s a dish at breakfast called Kentucky Hot Brown that’s brioche toast and eggs and bacon and mornay sauce. It’s badass.”

 

 

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New Years Eve


thinking of spending that night at Roost, my favorite PDX restaurant.  Why is it my favorite when there are so many great places to eat in town. I want to order everything on the menu.  And I want to make a giant croquembouche and bring it with me on New Years Eve. I have never eaten one, certainly never made one. Will start to practice.


winter sangria


would it be fair to make a hot wine drink with fruit and brandy and call it a winter sangria. some cloves and cinnamon stick and slices of pear and apples and pomegranate seeds. a mulled wine in essence. Continue reading


Sunshine Tavern


this casual and yummy dining spot now serves brunch all day on Saturday and Sunday. there’s shuffleboard and games and pizza and burgers and soft serve ice cream.  frozen margaritas and totally yummy friend chicken and great fries.  great for the whole family, although everything is more fun without little kids. Life being an example of that. Yes, I still think the whole kid thing is over rated.


Thanksgiving


Very good meal and was able to sleep on my stomach, that never happens. Made a red velvet cake, left out the vinegar but it was fine. Pumpkin flan very tasty. recipe follows

 

caramelize sugar and place in loaf pan of anything you want to make flan in, must cook in water bath

1 cup sugar

1 1/2 cups heavy cream

1 cup half and half

6 whole large eggs

1 (15-ounce) can solid-pack pumpkin

1 teaspoon vanilla

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

 

Combine all in blender and strain into prepared pan. Place in water bath and cook at 350 for about 45 to an hour, checking till just set in the middle. chill and unmold after dipping in hot water for a sec


Roost Apps.


Menu, Bites, Appetizers, Roost Restaurant PDX, SE Belmont, Portland Oregon, a great place to eat

Cauliflower Fritters with Mustard Cream
Salami Chips Stuffed with Bacon Fat Egg Salad, Dill and Capers
Spinach, Potato and Blue Cheese Croquettes with Black Pepper Butter
Plate of Braised Beef with Grilled Noodle
Confit Chicken with Warm Garlic, Black Olive and Anchovy Butter
Warm Bread and Caramelized Onion Butter
 

 

everyone is a winner