toast is a treat. it is so simple and so good. it was part of my childhood, but over the years we haven’t had it much. Cinnamon toast, spread with ricotta coarse black pepper and salt, really good butter, really good jam, a slice of Cheddar or a slice of a perfectly ripe tomato and salt.
Monthly Archives: May 2012
now that peaches are here I thought I would suggest some things to do with them other than just grabbing a dishcloth to grab the juices and eat. I would have said napkins but they are environmentally incorrect.
split, pit, and bake with brown sugar
make an old fashioned peach melba- vanilla ice cream, peach, raspberry sauce
slice and place on a pie crust. top with butter, a driz of honey and some cinnamon. bake
toss with feta and arugula and a vinaigrette
place in a blender with yogurt and blueberries
quick peach jam- just simmer slices in orange juice with some sugar. thicken with a bit of cornstarch mixed with a little of the juice, add to pot to thicken. fridge
also, to peel peaches just score the skin and place in boiling water for a minute. peel. so easy
now available for pre-order on Amazon. Personally, I can’t think of a better xmas or holiday gift. I have an idea. Order 100, give them to friends, and see if I am right.
There are some fine burgers in town. Sunshine Tavern, Roost, Pause, Tasty, Victory and many many others. Tonight I made burgers for dinner. A la Roost, I marinated the burger in Worcestershire sauce. It is not overwhelming, just makes for great flavor and caramelization. I cooked the burgers in a hot skillet, and stuffed them with some aged Gouda cheese and sautéed shallots. The buns were Franz with sesame seeds, very fresh, and just perfect. I like the taste and texture of a crusty roll, but don’t like the burger falling apart and becoming a mess. Some other stuffings are: onions and mushrooms sautéed and mixed with cream cheese, goat cheese and scallion and Cheddar and bacon. Olivia likes hers with lettuce and tomato. Nothing for me but the burger.
I have two favorite desserts. Trifle and flan. Somewhat similar, both custards of a sort. The trifle is versatile and much easier than people think, and actually one can be prepared in fifteen minutes. For real. They are very nice to look at and you can buy a trifle bowl at Kohls for 15 bucks. A few years ago there was a trifle bowl sale and I bought about 12 of them. It was a perfect holiday gift, trifle bowl included. They were under 10 bucks each!
Flan is not hard, but you do need to master the caramelized sugar. It was daunting for me at first, but now I do it in ten minutes, sugar only, and I control the darkness of the caramel by adjusting the flame and cooking time. I tried something this weekend and it worked out quite well. I caramelized the sugar and poured it into 8 small ramekins. I immediately added sliced bananas to the not yet hardened caramel. After about 20 minutes I poured the custard over the bananas and baked them in a water bath. When I unmolded them it was a lovely upside down banana flan. The flavors were great together. I might try it next with grilled pineapple. Very good dessert.
when you want to make pasta and intend to add lots of vegetables and maybe some shrimp, try cooking it all in one pot. I love how the flavors blend and what could be easier. You have to think about the different cooking times, but so what. Only one pot to wash and then, when drained, toss with some olive oil and maybe a little grated aged Asiago cheese.
It is a meal you can make with out shopping. Everyone has some pasta and some frozen veg, if not fresh. Change the veg, the cheese, the herbs…it’s all good.
Ms. Henzel has changed her menu and I dare say it is pretty damn good. Giant deep fried Romano beans are the bomb, and the fried zucchini crunchy and addictive. The salads are both up there with her best, with bacon and blue cheese and all the good stuff that makes a salad a pleasure to eat.
You must go here RoostPDX.com and then go there.
There are some awesome entrees, and I still think it is the best burger in Portland.
Desserts were all yummy, and the ice tea’s flowing constantly.