what a fabulous meal served last night at a party on East Burnside. Biscuits were perfection, corn pudding extraordinary, desserts divine. Perfect pies and a moist and beautifully textured almond cake. At the suggestion of the host I had a flaky biscuit with pimento cheese spread and a slice of ham. sinfully good.
Category Archives: recipe
I would love to be more interactive with my many readers. Please feel free to ask for recipes or entertaining ideas.
I was addicted to Diet Coke for years. Very bad. It was often my first drink in the morning. I would say that I drank at least a dozen cans a day. I loved it. It was, for me, the most thirst quenching and satisfying drink. And from the can was how I wanted it. Over ice, cold and so bubbly it hurt going down.
It wasn’t easy but I kicked the habit when I moved to Portland. I had read too many awful things about how it was poison, and would corrode a penny, (not that I needed my pennies) and all that other stuff that finally gave me pause.
So, I switched to drinking iced tea. I either use sugar or stevia, and I love it as much as I loved my DC, except for when I have good Chinese food, then I miss it.
I love all kinds of iced tea and put different fruits and herbs in. Sliced lemon or lime, mint, even rosemary recently in a smoky blend.
These are two of my favorite things. Chicken Parmesan is easier to find than pork chops Parm, but I find that most renditions are somewhat disappointing. Recently our friend Neal made a dinner and served very very good chicken Parm, just the way I like it. The cutlet should be pounded thin, dipped in egg and then in bread crumbs. Fry in olive oil till crispy and golden brown. Make your own tomato sauce, or use your favorite jarred sauce on the market, my favorite being Rao’s Homemade Tomato Basil Marinara Sauce, though I don’t love it.
Place the cutlets in a baking pan, top with good mozzarella, and sauce. Bake till cheese is melted.
Do the same with pork chops. Again, thin and crisp is the way to go. Pork chops Parm is so good. I have only seen it on one menu in my whole life. It was at Stella Doro’s in the Bronx. Thealso had amazing lobster Fra Diavalo.
Baked for over an hour, very deep dish and filled with 6 cups of both rhubarb and berries. Rhubarb needs sugar, not like a berry crumble that at peak season may not need any sugar at all. Thickening agent is cornstarch mixed with orange juice and stirred into the fruit.
I like this with a rather large scoop of vanilla ice cream.
Eggnog is one of my favorite things in the world. Either with brandy, or rum, or both, it is super rich and over the top fattening. This past winter, Roost, the great place to eat in Portland, served eggnog that was almost frozen. You could drink it but it was thick and perfect. And strong. another designated driver experience