not more tea, more tea flavor


for two

love iced tea

I am an ice tea junkie- this one is mint tea with slices of lemon and orange and will have fresh spearmint.  I drink it in the evening so I usually have a pitcher of no caffeine tea so I am not up at night making more tea. I am sleeping instead.

 

Recently I made a pitcher with white tea and added raspberries and ginger. That was really good. Very refreshing and a good flavor combo.

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Croutons rock


This bowl has croutons in it. They were made with bread from Grand Central and I sort of stir fried them in olive oil and garlic. I cook till golden brown and add to

 

Pastas, soups and salads

crunchy treats

i love to make them


Blueberry Pavlova


yummy dessert

a good thing to eat

This is an awesome dessert made with mostly egg whites and sugar. It has a great texture, crunchy and chewy, and tastes a little like toasted marshmallows.

 

I made a depression, sad, in the center of the meringue before baking. After it cooled I filled it with whipped Greek yogurt sweetened with honey and filled with blueberries.

 

 

 


very nice review


http://www.oregonlive.com/foodday/index.ssf/2012/07/cookbook_review_portland_orego.html

In a nutshell: Portland’s restaurant scene is one of the best in the nation, with much of our food evolution rooted in the connections that chefs have with local farmers, ranchers and fisheries. The essence of those ties is celebrated in this gorgeous new cookbook from the husband-and-wife team of Bruce and Laurie Wolf. Laurie’s writing tells the stories of distinctive kitchens like Bar Mingo, Cafe Nell, Cocotte and Pine State Biscuits, along with institutions like Higgins, Fat City Cafe and Paley’s Place. Bruce’s photos capture the vibe of each dining room as well as the personalities of chefs such as Ben Dyer (Ate-Oh-Ate), Aaron Woo (Natural Selection) and Lisa Schroeder (Mother’s Bistro). The combination showcases the charms of our dining scene, while the recipes show why we’re so well-fed.

Take a taste: Park Kitchen‘s Flank Steak Salad With Blue Cheese; Evoe‘s Deviled Eggs; Dove Vivi‘s Kale Salad; Cafe Nell’s Vegan Tomato Soup; Country Cat‘s Pecan Spoon Bread; Sunshine Tavern‘s Monte Cristo; St. Jack‘s Mussels With Shallots; Lovejoy Bakers‘ Chocolate Sandwich Cookie.

What’s hot: The chapter on brunch gets to the heart of this Portland obsession; the recipes are well-written and designed for home cooks — often a challenge, since many chefs don’t use recipes or aren’t used to making dishes in smaller portions.

What’s not: With so many great restaurants to choose from, the book could have been twice the size. Here’s hoping a second volume is on the way.


“The Portland, Oregon Chef’s Table”


“The Portland, Oregon Chef’s Table”.


“The Portland, Oregon Chef’s Table”


Advance praise for Portland, Oregon Chef’s Table:

 

“Laurie Wolf’s book has made me fall in love with Portland all over again. I moved to this city precisely
because of the fantastic food scene, and seeing it captured so vividly through Laurie’s writing, the pitch-perfect recipe selection, and Bruce Wolf’s gorgeous photography simply confirms the premise that Portland is paradise. Now anyone can experience the charms of the city, and even enjoy the flavors in their own kitchens.”  —Martha Holmberg, founding editor of MIX magazine, and author of Modern Sauces
 

“In the same vein as Under the Tuscan Sun and A Year in Provence gave the reader a sense of place viathe foods of the area, this beautiful book conveys what is most wonderful about Portland.” —Marcy Blum, celebrity event planner

 

Portland, Oregon Chef’s Table

Extraordinary Recipes from The City of Roses

 

Celebrating Portland’s best restaurants and eateries with recipes and photograph, Portland, Oregon Chef’s Table by Laurie Wolf profiles signature “at home” recipes from over 40 legendary dining establishments.

 

The city’s food scene–largely a celebration of the farm-to-table movement–has grown and evolved tremendously in the last five years, with an abundance of local fisheries, farms, and small beef, lamb, and pork producers providing the city’s fascinating restaurants with a wide array of locally-grown deliciousness.

 

Celebrating the food and culture of what the New York Times calls the city’s “golden age” of dining and drinking, Portland, Oregon Chef’s Table is the first cookbook to gather Portland’s top chefs and restaurants under one cover. With over seventy recipes for the home cook from approximately fifty of the city’s most celebrated restaurants and showcasing around 100 full-color photos from award-winning photographer Bruce Wolf, featuring mouth-watering dishes, famous chefs, and lots of local flavor, Portland, Oregon Chef’s Table is the ultimate gift and keepsake cookbook for both the tourist and the Portland local.

 

Husband and wife team Bruce and Laurie Wolf are no strangers to the publishing world. The food editor at Child Magazine for eighteen years, Laurie is also an accomplished food stylist whose work has been featured in Vogue, New York, Glamour, and more. She is the author of Candy Countdown and The Do It Myself Cookbook, among others. Visit her at foodfiendpdx.com. Award-winning photographer Bruce has shot commercial photography for numerous clients, including Martha Stewart, Vogue, New York, Architectural Digest, Viking, Jenn Air, G.E., and more.

 

For more information, Jessica DeFranco, Publicist, 203-458-4646, jessica.defranco@globepequot.com.

 


shrimpies


dinner tonight was couscous with spicy shrimp. they were jumbo shrimp with the shell but already cleaned so very easy. olive oil and garlic spears.  shrimp cook so quickly dinner can be done in under 10 minutes. leftover shrimp will be a shrimp salad with avocado with lots of cilantro and a drizzle of rum. shrimp with dill=yummy. shrimp with scallions=yummy. shrimp wrapped in bacon=heaven