Fall Wines Under $12

Come Fall some people crave Pumpkin Spice Lattes, but not me. When the evenings turn chilly all I really want is a decent wine that won't break my grocery budget and a warm blanket on the couch. To celebrate the first day of Fall here are my picks: 

Resso 2013 Garnacha Blanca , Spain

Bright and crisp with hints of apple and peach

Mcmanis 2014 Cabernet Sauvignon , California

Bold and Jammy, perfect for sipping on a cozy evening

Happy Fall!

Get It Together Woman: Easy Pork Tenderlion

Tenderloin Medallions

" GET IT TOGETHER WOMAN!" That has been my mantra of late. September is a busy time of year in my house, and while much of it can be fun; with all the craziness also follows the disorganization (I think they are in cahoots together). After one particularly long day where I woke up and realized there was no coffee left in the cupboard and my kids had eaten pizza in some form or other for the last 3 days, I thought enough was enough. I needed to take an extra 5 minutes and try to plan ahead, in the name of sanity and full bellies. Fake it till you make it right?

In the name of planning ahead, in the morning (yes, the morning) before you leave the house, take a gallon size ziplock bag and put in:

2 Pork tenderloins about 1 pound each (total of 2 pounds)
1/4 cup orange juice
1/4 cup soy sauce
3 tablespoons brown sugar
3 tablespoons Dijon mustard
1 tablespoon Apple cider vinegar
A few dashes garlic powder
1 stem fresh rosemary, chopped

Shake up all the ingredients and let those babies marinate.

When you are ready to make dinner, preheat the oven to 350 degrees. Put pork tenderloins, along with marinade, into a 9x11 baking dish. Make little slits along the pork tenderloin and stuff in half a garlic clove. I usually put 5-6 per tenderloin. Season the pork with pepper. Bake pork for 45 minutes, basting every 10 minutes or so. After 45 minutes, cover the dish with aluminum foil and let pork rest about 10 minutes before slicing. I like to serve this pork with mashed potatoes and braised cabbage. My favorite recipe for braised cabbage can be found Here.

Pork Tenderloin isn't exactly, photogenic, but you get the idea....

If you live near a Trader Joes, pick up a box of these, it just might help you looked prepared in a pinch!

I'm really liking this easy mix of late, if you live near a Trader Joe's pick a box up, it just might make you look well prepared in a pinch!

Slow Roasted Tomatoes

Before Roasting

Fall is my absolute favorite season. The first sign around here of Fall's approaching arrival are when the first rains come, and the evenings get a touch more chilly, forcing you to break out that extra blanket for the bed. Or, if you are anything like me, it might also be the first time you have had a desire to turn on your hot oven in a few months! Although I love the anticipation of Fall and what it brings, I often feel reluctant to let Summer go. I find myself hoping for one last day to squeeze in by the pool, one last late night BBQ with friends, one last adventure to put the brakes on life for a day. Anything really that will slow time down, just a little. Change can be hard.

I had a bunch of beautiful Brandywine heirloom tomatoes sitting on my kitchen counter and I just couldn't eat them fast enough, no matter how hard I tried. Rather then sit and watch them die a slow death, I decided to slow roast them in my oven. A simple idea really, but one that will let me have a taste of summer just a little while longer.

 7-8 tomatoes, garden variety, you can use any type you want, although you may have to adjust cooking time.
7 garlic cloves
Fresh Thyme sprigs
Salt
Pepper
Olive oil
Preheat your oven to 225 degrees. Line a heavy rimmed baking sheet with parchment paper and set aside. Slice tomatoes and lay on baking sheet. Scatter garlic cloves between tomatoes. Sprinkle with salt and pepper (not too much salt, these will reduce). Drizzle with a healthy dose of olive oil. Roast tomatoes, turning every so often if you like about 3.5-4hrs.

I love to toss these tomatoes in big bowl of pasta, but they are also excellent served with cheese and crackers or on a sandwich, preferably one with bacon!

My favorite gluten free pasta- you really can't even tell the difference!

Let's hope this gal will survive my brown thumb and the Fall!

After 3.5 hours

Red, Red, Red Wine

Our house has been a little topsy turvy lately. For the last two weeks we have been eating our dinners on top of a sheet in the dining room. I really can't complain about this, dinners have been a little more fun with the picnic atmosphere, and I am sure my five year old appreciates not hearing "sit down on your chair," every night. We have been eating on the floor because I decided to refinish the dining table, which took A LOT longer than I expected....(Why does Pinterest make everything look so easy??) We are also redoing our living room floor, so all the living room items need to be moved to the dining room, and on top of all that I was layed up with a stiff neck! (Coincidence?) Needless to say as soon as my neck feels better and (I can drink out of a glass properly) I'll be wanting a big glass of wine! Where I will be drinking that wine I'm not quite sure yet, but I'll figure something out!

Here are two newly discovered (at least by me) delicious red wines under $15. They are nice enough to serve to dinner guests, but low priced enough to drink by themselves in whatever corner of your home that you can find to escape from the chaos!

I enjoy all J Lohr and Bogle wines, but my current favorite picks from these winemakers are:

Bogle, 2010 Essential Red




J LOHR Estates 2010 Southridge Syrah

New Orleans BBQ Shrimp

The first time I was served shrimp with their head still attached was on the Southeastern Coast of Spain. Imagine the shock I had while I awaited my grilled prawn cocktail, only to be served a glass with big shrimp eyes staring straight back at me. I was even more horrified as diners around me began to just snap the heads off their shrimp and suck the brains out. Unknown to me, shrimp brains are considered a delicacy in Spain and to be served a grilled shrimp without the head is kind of like getting served lobster without the tail, or crab without the legs. I had never seen such a thing in all my life, and quickly made a mental note not to order prawns the rest of the trip. Less than a week later, I inadvertently ate crab brains at an upscale waterfront restaurant in Barcelona. I thought it was some sort of cold crab soup served in a crab shell. I was afraid I would come across as unsophisticated  if I inquired about what exactly I was eating, because I had ordered the fresh shellfish platter and didn't think it came with soup, but the menu was in Spanish,  so I just ate my "soup" without any questions. I thought the "soup" was tasty, if a little salty, but overall I enjoyed it. Only afterwards, upon hearing what my "soup" actually was, did I become grossed out. It was one of those culinary moments that I'll never forget, when all of the sudden, my (small) world of food was opened up to different flavors and cooking techniques, and to possibility. The next time I was served shrimp with heads on, I didnt so much as bat an eye before snapping the head off and eating the tail. A few more times, and I was joyfully sucking the brains out, because that was the best, tastiest part.  I didn't realize how good they were, that food could even be prepared in these different ways,  before that dining experience.

In my opinion, travel can be the best teacher, whether it be through a trip across the globe or just to a little taqueria across town. For me, dining and food adventures have given me courage to try new things, and clarity about what I do and do not like, not only with food, but in life.  I hope that there never comes a day where I am without these new culinary moments opening me up to new tastes, experiences, and adventures.

My friend Becky recommended Acadia Bistro in Northeast Portland to me about a year ago. It is a wonderful neighborhood restaurant with a lot of charm, friendly staff, and most importantly delicious Southern food with Northwest influences. My absolute favorite thing on their menu is the New Orleans Style Barbecue Shrimp. The sauce is so very good that you will be licking your fingers, but I suggest using a loaf of crusty sourdough bread to soak up every last drop!

In a craving for this dish one night, I was lucky to run across this recipe by Acadia's Chef Adam Higgs on the Culinate Website, so now I can make this at home, when I can't get there for dinner.  I know head on shrimp isn't for everyone, so you can substitute for headless large shrimp. However, if you can source them, I recommend using  shrimp with heads still on though, the heads add a lot of flavor to the dish, even if you aren't inclined to suck their brains out......Locally I buy mine at Uwajimaya in Beaverton. Recently I made these for Fat Tuesday. Having never been to New Orleans myself, I like to feel like a little bit of me has journeyed there by cooking up these shrimp!

New Orleans Style BBQ Shrimp

Serves 2 as a main course or 4 as an appetizer

1 1/2 teaspoons ground black pepper

1 1/2 cracked black pepper

1 teaspoon Creole seasoning 

3 tablespoons Worcestershire sauce

1 teaspoon minced or pressed garlic (1-2 cloves)

2 tablespoons vegetable oil

1 pound large shrimp, peeled and deveined

1/4 cup dry white wine such as Sauvignon Blanc

1 small lemon, cut into wedges

1/2 cup cold, unsalted butter, cut into cubes

Kosher salt

In a small bowl, combine the pepper, Creole seasoning, Worcestershire, and garlic to form a thick paste. Set aside.

Heat a large skillet (not nonstick) over medium high heat. Add the oil and shrimp, sprinkle the shrimp with salt, and then stir in the spice paste. Add the white wine and lemon wedges. Cook until the shrimp are pink and the wine is reduced, about five minutes. Lower the heat to medium and stir in the butter. Keep stirring until the butter is melted and incorporated into the sauce. Remove from the heat immediately. Do not let the sauce boil, or the sauce will break. Serve with Sourdough bread or rice! Enjoy!

Jalapeño Popper Dip

It's that time of the year again- Super Bowl time! The one day a year where sports enthusiasts and people that don't know the difference between a football and a futbol gather together to watch the game, halftime show and eat lots of delicious food! This year I'm even more excited for the Super Bowl because the Niners are finally back in it!! I can't wait to see Harbaugh vs Harbaugh, Kaepernick vs Flacco and to eat this dip. This dip makes me happy, maybe a little too happy because I absolutely can not stop eating it! You should make some too!

Jalapeño Popper Dip
Yield: 2 cups
Serve with your favorite beer and tortilla chips! I love Juanita's chips from Hood River!

4 ounces cream cheese, softened
1/2 cup mayonnaise (Best Foods/Hellmans)
1/2 cup sour cream 
1/2 cup grated sharp cheddar
1/4 cup grated Pepperjack
5 slices cooked and crumbled bacon
4 jalapeños, roasted, skins & seeds removed, diced into 1/4 inch pieces
1 teaspoon garlic powder

To roast jalapeños, place on a baking tray and broil about 5 minutes each side until skin is dark and brown. Remove from oven and place in a brown paper bag and close. After 10 minutes, remove jalapeños and the skins should come right off. De-stem and seed jalapeños.


Mix jalapeños with all other ingredients in a medium bowl until well combined. Spread dip into a baking dish. I like to use a small rectangular 5x7 Pyrex dish. Bake in a 350 degree oven for 20-25 minutes until top is brown and bubbly. Serve immediately!

Brunch Eggs with Green Chilies

I don't believe in diets, or fads, or deprivation. I believe in eating healthy, fresh, food as much as possible, making the right choices, not keeping junk food in my pantry and in portion control. However, I love food. I mean, I really, really, love it. So we eat burgers, pepperoni pizza, jalapeño popper dip, I cook with butter, and I have even been known to (gasp) buy my kids a happy meal from that big evil restaurant that starts with an "M". I do realize there is an obesity epidemic in this country, but there is also a laziness problem as well. My family and I are not overweight, we keep health issues like cholesterol under control, we exercise, and  we make responsible choices when it comes to food. That being said, I don't want to be told what to eat or how to eat. If your diet works for you, and you love it, great, but please quit acting like it's your religion and freaking out about every little thing.

If  you see me at the store with a loaf of wheat bread, tomatoes, bacon, chocolate ice cream, and a gallon of milk- please do not ask me any of the following questions: 1. "Are you buying/is it organic?" 2. "Do I know where that pig came from?" 3. " Does the ice cream contain corn syrup?" 4. "Do I know how bad grains are for me, my digestion, etc?" and 5. " Do I know how much sugar milk has and then reference some soy/nut/goat substitute" The basic answer to all of these questions is: I may or may not know, but it is really none of your business, so quit talking to me about my diet. I am going home to make the best meal ever, BLTS with chocolate shakes and I'm sorry that you'll never enjoy it." ( I would never really say something like that to someone but I want to, oh man, I want to.) Maybe because I live in Portlandia these questions/conversations are more abundant in my everyday life, maybe it's just my pet peeve of late, but I'm tired of it.  I am not saying that I am not concerned about where my food comes from, what goes into my body or whether or not my kids are eating nutritionally, I am simply saying enough is enough.

 Lately I've been reading a lot of blogs, restaurant reviews, etc that either apologize for the unhealthiness of a recipe or downgrade a restaurant not based on taste or service, but on the caloric content of their menu. For example, a local burger place has a few bad reviews because " while the burgers are delicious, our family could not make this a weekly dining option because of the high calories, so three stars." SERIOUSLY? Why did you take your family to a place called Killer Burger and then order a quarter pound cheeseburger with bacon and onion rings?!

Why am I telling you about/ranting about this you may ask? I am talking about this because I don't want to have to include a warning label with every recipe that I post. Caution: high fat content, high calories,  MAY MAKE YOU FAT!! That kind of thing just takes away the joy out of cooking for me. Would you want to go have a beer and have the bartender serve it to you with a note that read: " Full of carbs. Empty Calories. Have more than two and you may get a headache." Would you enjoy your beer after that? You are smart people. I have faith that you can figure out when to substitute for lower fat, when to only have one slice, etc. So from now on I am not going to say any of these things, besides what the serving size should be. Let Freedom Ring!

My mom made this recipe for Christmas breakfast in a casserole dish. She got the recipe from a co-worker, but there are similar versions all over the internet. I cut this recipe in half and baked it in a 9 inch quiche pan. If you choose to double it, just use a square 9x13 inch baking dish!

Brunch Eggs with Green Chilies
Serves 5-6 

 5 eggs
 1/4 cup flour 
1 cup cottage cheese
 1 cup shredded Pepperjack cheese
 1 4 oz can diced New Mexican green chilies (like Ortega, Trader Joes) 
1/2 teaspoon baking powder
 1/4 teaspoon salt
 1/4 cup unsalted butter

Preheat oven to 350 degrees. Melt butter in baking dish in oven. In a large bowl, beat eggs until "lemony" (all mixed together a lemon yellow color). Add flour, baking powder, salt, shredded cheeses, cottage cheese and chilies. Mix together and pour into baking dish. Bake for 35 minutes or until set. Enjoy!

Smoked Salmon Mousse

Procrastination, Holidays, travel, children.... Pick your excuse, but I meant to post about this addicting mousse BEFORE Christmas and New Years Eve as an appetizer idea. I was going to scrap it for another time and then realized this appetizer would be perfect for Valentine's Day. The mousse is pink after all, and to be festive, you could cut out the puff pastry into little hearts instead of just boring old squares. Don't worry about only cooking for two people either, the mousse will keep for up to 5 days and I really don't think you will end up with much leftover anyhow. One Saturday, while our hubbies were off doing something very manly in the wilderness,like shooting at cans or trying to catch fish; a girlfriend and I ate a whole batch between us! And no,we did not save them any! To be fair, they didn't bring us back anything to eat either.... Serve with something not overly dry and not overly sweet, like a Spanish Cava (Segura Viudas). This mousse is also delicious piped on endive spears as well! Enjoy!

Smoked Salmon Mousse on Puff Pastry
Makes about 24, recipe is easily doubled

This mousse can be made the day before, which makes it an easy party appetizer! I reccomend using Trader Joes Artisan puff pastry, it's my favorite!

1 package puff pastry, thawed

1/4 # or 4 oz lox (cold, wild smoked salmon)
1/4 cup organic sour cream
1/2 tablespoon fresh lemon juice
1/8 teaspoon white pepper
1 1/2 teaspoons dried dill
1/4 # or 4 ounces softened cream cheese

Blend everything but cream cheese in a food processor until smooth. Add cream cheese. Blend until smooth. Taste and adjust seasoning. If making ahead, refrigerate mousse at this point.

Preheat oven to 375 degrees. Lay out puff pastry on work surface. Cut sheet into 3 inch squares or into shapes, like stars, hearts, etc. brush the edges lightly with water. Refrigerate puff pastry on baking sheet for 15 minutes. Remove from refrigerator and bake 15 minutes until puffed and golden brown. Put a few tablespoons of mousse on each square. Serve immediately!

Make Ahead Thanksgiving Gravy

 I am a planner in pretty much every aspect of my life, including in the kitchen. When it comes to holiday meals or parties I like to do as much ahead of time as possible. For a meal like Thanksgiving, it is essential to be organized and efficient if you want to get all the food out on time, piping hot. Even the calmest of kitchens can get a little crazy between making sure the casseroles all get cooked, the turkey isn't dry , the potatoes are mashed, and the ham gets glazed....You should/want/desire to be feeling THANKFUL but wind up cursing and yelling at your sister to throw you the potholder! (Or does this only happen in my kitchen Thanksgiving morning?)

Over the years, I've tried making a few different gravies for Thanksgiving, traditional ones made with the neck and giblet of the turkey, a gravy with chicken stock and cognac, and one with a roux and pan drippings. They were all tasty; but didn't make enough quantity for leftovers and more importantly couldn't be made ahead of time. So while the rest of the food was sitting there getting cold--- I was at the stove vigorously whisking up a gravy.  For me, it was the most frustrating part of Thanksgiving. Last year, I even thought of just using store bought gravy, but really, the gravy is the star of the Thanksgiving table. The gravy makes the meal and I wanted a good one! In the past, I noticed that my mother in law always had plenty of gravy to go around and I really enjoyed it; so I asked her for her recipe and she happily obliged. The best part of this recipe is that it can be made ahead of time, frozen, and reheated on the stove! This is my second year making it and I love how that small but very significant part of the Thanksgiving table is now stress-free!

Another tip for a relaxing Thanksgiving? Have whoever didn't help with cooking ( usually the guys enjoying their 5 hours of football on the couch) do the cleanup, and go have a glass of wine!

Gravy
makes 4 cups
Adapted from www.mealsthatmatter.org

A Food processor and immersion blender are suggested for this recipe. If you don't have those kitchen tools available, you can use a blender.

Ingredients:

2 carrots, peeled and chopped into 1/2 inch pieces
2 ribs celery, peeled and chopped into 1/2 inch pieces
2 small yellow onions, roughly chopped into 1/2 inch pieces
4 cups low sodium chicken broth (I use Better Than Bullion)
4 cups low sodium beef broth (I use Better Than Bullion)
6 tablespoons unsalted butter
1/2 cup unbleached all purpose flour
2 bay leaves
1/2 teaspoon dried thyme
10 whole black peppercorns
1/2 teaspoon kosher salt
1/4 teaspoon pepper

In a food processor, pulse carrots, celery, and onion in about 5 quick pulses until they are in tiny 1/8 inch pieces. In a large, heavy pot, heat butter over medium high heat until butter starts foaming. Add vegetables and cook, stirring frequently, until vegetables are well browned, about 20 minutes. Reduce the heat to medium and add flour. Stir constantly until the rough is a deep golden brown, about 5 minutes. Whisking constantly, add broth and bring to a boil. Skim off any foam that forms on the surface. Reduce heat to medium low and add thyme, peppercorns, and bay leaves. Simmer, stirring on the stove until gravy is reduced and thickened, about 45 minutes. When gravy is a nice consistency, remove bay leaves, then take immersion blender and blend vegetables into the gravy until all vegetables and peppercorns are incorporated. Season with salt and pepper. Serve or let cool and freeze.

To reheat add frozen gravy to a large pot with 2 tablespoons of water over medium heat. If gravy separates continue to whisk until reincorporated. Serve hot and enjoy!

Slow Cooker Soy Ginger Chicken Linguine

                                                                
Random things I am currently obsessed with: lamb gyros, rose gold jewelry, intarsia sweaters, and cooking in my slow cooker. My slow cooker or as it is better known in my house by the label of crock pot, was a wedding gift; a 4 qt Red Rival that does a fantastic job. However, it is starting to show signs of use and is sometimes a little too small.....This fact became laughably apparent last month when I made a chili and spent most of the time hovering around trying to keep the lid secure and all the ingredients inside the pot. (Thus defeating the greatest benefit of cooking with a crockpot, the "fix it and forget about it" aspect!) Right now I have my eye on this 6 Qt beauty Here at Target.(Hint, hint, Merry Christmas!) Over the years, my crockpot has been put to use at least a few times a year for dinners like beef stew, carnitas, and stroganoff; but until now I didn't really use it routinely. Now I find that if I put it to use at least once a week it cuts down on my stress level, frees up time, and provides a hot and filling meal for my family with plenty of leftovers for eating or freezing. 

 This recipe is adapted from a similar one on Martha Stewart.com except that I changed it quite a bit and made it into a pasta dish. The chicken part of the recipe on it's own would be good served over rice as well.

Soy Ginger Chicken Linguine

For chicken:

8-9 chicken thighs, bone in and skin removed 
2 medium carrots, thinly sliced into rounds
1/2 cup chopped cilantro
1/4 red onion, chopped
2 green onions, thinly sliced
2 inch piece ginger, peeled and minced
5 garlic cloves, thinly sliced
2 tablespoons dark brown sugar
1/3 cup soy sauce
1 tablespoon balsamic vinegar
1 teaspoon ground coriander

Garnishments: 

1/4 cup chopped cilantro
2 green onions sliced
1/2 cup unsalted peanuts, chopped

For Linguine:

1 lb linguine
2 tablespoons sesame oil
1/2 teaspoon red pepper flakes
2 tablespoons soy sauce


In a slow cooker, combine all ingredients for chicken, minus the garnishments.  Cook on low 
until chicken is falling apart,  about 5 hours. Remove bones and any little fatty skin bits. Turn the cooker to warm and start on the pasta portion.

Cook pasta until al Dente in a large pot of salted, boiling water and drain. In the same pot over medium heat, add the sesame oil. When you start to smell the sesame oil, about a minute, add red pepper flakes, cook 1 minute and add soy sauce. Add slow cooker chicken and then linguine.. Mix together until well combined. Top with garnishments and serve!

Coast Food

Last November, my mom and stepdad bought a house in Lincoln City on the Oregon Coast. Forever dubbed "The Coast House" by my 4 year old, it is a home they hope to retire to; but for now it is a place where we can gather with family and get away from it all. Although, only 80 miles from Portland, when I visit , I feel a world away. A house where bacon is cooked up every morning, without concern to waistlines or cholesterol. A place where the biggest worry is deciding what to cook or where to eat..... Seahawk Bread and chowder from Tidal Raves? Fish and Chips from Gracie's or J's? Or should we just pick up some fresh caught seafood at Barnacle Bills? I'm not kidding,  these are serious Coast House decisions! However, there are a few staple meals that I usually prepare on our visits, here are two of them:

Smoked Salmon Pasta

I make this pasta both in full fat and reduced fat versions. I haven't noticed a huge difference in taste between them, however the full fat version creates a smoother, creamier sauce. If entertaining, I would suggest using whole fats, but feel free to substitute for non fat choices. This recipe easily doubles to feed a crowd as well. When I feel like splurging, I also double the amount of smoked salmon. (That doesn't hurt as well.)

* make sure to use cold smoked salmon (lox). Do not use hot, canned, or hardwood smoked salmon or your pasta will be far too salty.

16 ounces penne pasta

4 ounces cold smoked salmon (lox), chopped into small pieces.

1 small yellow onion, finely diced

4 cloves garlic, pressed or very finely minced

2 1/2 tablespoons tomato paste

1 cup heavy cream

1 8 ounce package cream cheese, cubed & at room temperature. 

1 teaspoon salt

1/4 cup dry white wine; Sauvignon Blanc, Pinot Grigo

2 1/2 tablespoons tomato paste

2 tablespoons olive oil

* optional grated Parmesan

Bring a large pot of boiling, salted water to a boil. Cook pasta to Al Dente. Meanwhile, heat olive oil in a large sauté pan over medium heat. Add onion and sauté until cooked to a light golden brown color about 10 minutes. Add garlic, cook one minute. Add white wine, and cook until slightly reduced, 3-4 minutes. Add the cream cheese and continuously stir until fully incorporated, then add the cream. Add tomato paste and stir. Add smoked salmon and continue cooking and stirring, until sauce is thick and creamy. Remove from heat and add hot penne pasta. Mix together. Serve with a little grated Parmesan sprinkled on top and enjoy!

Steamed Clams and Mussels

This is a very simple recipe and can be used for both mussels and clams. With mussels, instead of wine, I like to use beer. Choose a non hoppy, malty beer, like an amber ale. I suggest Widmer Drop Top Amber Ale.

3 tablespoons Salted butter

3 cloves garlic, finely minced

1/2 cup dry white wine ( if using mussels, substitute amber ale )

3 pounds clams or mussels in shell

Melt butter in a heavy pot over medium heat. Add garlic and cook 1-2 minutes. Add wine and bring to a boil. Add shellfish and cover with a lid, cook about 5 minutes until shells are opened. Discard any unopened shellfish.

Beer Bars

My Husband....

I have to admit something to you. I have become a beer snob. Being a snob about anything isn't exactly flattering, so this isn't something that I am especially proud of, but somehow, someway, it just happened. I realized this blight on my character a few Fridays ago as I drove 12 miles in traffic with the rain pouring down to get my growler filled. There are perfectly good grocery stores down the street from my house, but I wanted fresh beer, damn't. (see, this is the extent to which I will go for my beer.) Sometimes I drive my poor husband a little crazy in my quest for not only fresh beer, but "special" beers, making him drive across town because I heard such and such a place has ___ beer on tap.  How this happened to a girl from California who grew up drinking Coors Light out of cans on canal banks I'll never know, but it is what it is. The only good thing about this is that at least I can share some of my favorite beer watering holes with you.....

Saraveza

This Cozy little spot in North Portland has some of the coolest tabletops in town, a constantly changing tap selection that will satisfy any beer geek, a refrigerator full of rare bottled beers for sale, and homemade jalapeño poppers. Once a month they even give away free bacon with your pint of beer! What's not to like?

Apex

This SE PDX beer bar isn't exactly my kind of place atmosphere-wise. Think pinball machines, heavy metal, and graffitied restrooms. (My husband loves it of course.) However, the 50 tap beer selection (which is displayed on flatscreens above the bar)can't be beat. Before going I don't even need to check my Taplister app to see what they are serving, because I know they are going to have more than enough good stuff on tap to choose from.

Produce Row

The enclosed back patio of this place is the real draw for me here. In the Winter, they have heaters set up, so you can enjoy your pint without a jacket. The beer menu has a few choices of each style, and I just adore their whiskey and beer pairings. You feel equally at home here with a large group or on a date.

whiskey & beer pairing

Mainbrew

This blog post might be insinuating to the contrary, but having two energetic (but adorable) little girls, leaves little time to be out and about beer tasting. Luckily, there is a homebrew supply store close to my husband's work that has over 300 different types of local and hard to find bottled beers as well as 6 rotating taps. They almost always have a keg of Boneyard (my current favorite brewery) on tap for growler filling. If you can't decide on a beer, they also sell grenades (32 ouncers). Mainbrew's staff is friendly and knowledgable, beer is categorized into sections based on style, and they even have a kid's play area so you can take your time browsing! Thursday evenings they offer "Thirsty Thursday" beer tastings!

A Long Time Coming: Super Bowl Flank Steak

Hi. It's been awhile. Not much has changed, except that life seems to be moving faster and faster everyday. So quickly in fact that as I watch my girls I am torn between immense pride in their daily growth and a nagging feeling that maybe the four of us should just hide out in a cabin in the woods for a few years... In between all these ordinary and extraordinary occurrences of life, I have developed a few new little obsessions; namely tea, my iPhone4, and Pinterest. These new habits have mainly been positive, and often very interconnected. For example, a recent Saturday had me dragging my husband to a tea house, ( with the promise they sold beer there as well)that I had found with my Yelp app. I had obtained directions from Suri, and also the information that it just so happened to be near a much loved home decor store, where I hoped to find a few items that would help a few of my pinboards come to fruition.

While we sat enjoying our beverages (Oolong & IPA), my hubby, ( who is not a big fan of Facebook) brought up the notion that before people were allowed to post on Facebook, something should pop up asking the user " are you sure?" or " do you really want to post this?" , maybe " would you want your grandma to see this?" , etc. The idea was meant partly in jest, but rooted in seriousness. I mean how much of our time is spent getting way too much information otherwise known as TMI most of it from people you wouldn't have coffee with, yet they are your Facebook "friends"? I got to thinking about how nowadays anybody can just google you and find out half of your personal business. I mean, the internet is a stalkers dream! Or how your boss can send you an urgent email on a holiday or at midnight and you can't just ignore it or pretend you didn't get it because he made sure that one of your company perks was a paid for Blackberry and data plan! I continued to digress into why the Internet SUCKS but then I stopped myself. It's true, the Internet , like everything , has its faults, but it also has its virtues. The power of information for one, and the spreading of ideas and creativity that has only been possible through the Internet. The very personal function that the Internet provides in keeping us connected to each other. Like your friend from grade school whom you haven't seen in over a decade but somehow you have been able to interface with one another through blogging, Facebook, and "pinning" together. All of that makes you realize why you were friends in the first place, and you just know that you would be sharing a pot of tea or pitcher of beer together if you were to actually live in the same city, state, or country. That's the magic of the Internet, it keeps friends from becoming strangers.

Food also brings people together, which is why every culture has celebrations that focus on eating and drinking. Personally, I can not think of a holiday that I do not associate with a specific food or beverage! One of the great American cultural events is the Superbowl. You may not care or even know what teams are playing but you better believe you showed up at the party expecting buffalo wings and jalapeño poppers! This past Superbowl it was a given that those items would be served, but I also wanted a great main dish to wow my guests with. Not finding quite what I wanted on food blogs or pinboards, I appealed to Facebook. Quickly, I received a response from my friend Chad, a Major in the United States Marine Corps. He was overseas serving our country in the Middle East. Being the sports enthusiast he is, I should have known he would possess a killer, crowd-pleasing recipe for game time. Chad may have been thousands of miles away, watching the Superbowl at 3am, but it felt like he was in Oregon watching it with us because we were eating his food. And that I think, is the real power of the Internet.

CHAD'S MARINATED FLANK STEAK

2 Flank or Skirt Steaks
1 Cup Olive Oil
1 Cup Soy Sauce
1 Medium Onion, diced
7 Cloves of Garlic, diced
3 Tablespoons Honey
5 Tablespoons Powdered Ginger

Combine all ingredients in large pan or bowl. Marinate steaks 24 hours, turning every few hours. About 2 hours before serving, remove steaks from refrigerator and bring to room temperature. Grab your grill master (in my case, my hubby) and grill steaks on each side, 4-5 minutes. Let stand 5 minutes before slicing. I served these steaks with flatbread and pickled vegetables.

Beer Cheese Soup

In Portland, there are a lot of big brewpubs, little brewpubs, or just pubs that serve craft beer scattered throughout the city. Every neighborhood has at least one. Now before you go thinking that us Portlanders are just a bunch of alcoholics or rather beeroholics, understand this, Portland is known for it's beer and the city and citizens pride themselves on the quality and quantity of their breweries. In fact, Portland has more microbreweries within city limits than any city in the world. So you see, we've earned the right to take our beer seriously! The abundance of pubs also has a lot to do with the weather, which is often grey, drizzly, or just downright rainy. A warm wooden booth and a pint offer a nice refuge for anybody wanting to relax, by themselves, with friends, or with family. I am not trying to make this post become a travel advertisement for Portland (and trust me it is not, especially if you are a hipster or man that wears skinny jeans, please stay away, thank you!) I am simply trying to get across to you this whole culture of  cozy pubs with yummy food and delicious beer. Due to the fact that I am a stay at home mommy of two (or you can use the all encompassing job title: Domestic Goddess), it is not always possible to hop down to the pub for a beer whenever I get the hankering. So, on weekend afternoons when the chill never seems to quite leave, and the rain starts to fall, I like to recreate a pub atmosphere in my own house. This generally involves a pint of something good and a warm bowl of beer cheese soup. (See this is why I prefer Domestic Goddess!) Hopefully the next time you are in the mood for something comforting, you will make this soup and enjoy a bowl too!

Beer Cheese Soup
Adapted from The Taste of Oregon Cookbook
Serves 4-6

1 stick unsalted butter
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1/2 cup yellow onion, finely diced
1/2 cup flour
1/2 teaspoon dry mustard
salt & pepper to taste
pinch of cayenne pepper
4 cups low sodium chicken broth
2 tablespoons grated Parmesan cheese
8 ounces extra sharp Cheddar cheese, grated (I use Tillamook Extra Sharp Vintage)
12 ounces FLAT beer (I used Widmer Citra Blonde, but Hefeweizen would work well too.)
Make sure to have all ingredients prepped BEFORE you start cooking, because the process goes fast! Melt butter over medium heat in a large soup pot, when butter starts to froth (not brown!) add vegetables. Saute until tender, about 10 minutes. Slowly stir in flour, turning heat down if necessary, add salt and dry mustard. Cook the mixture until it begins to brown, 3-5 minutes. Add cayenne pepper. Add chicken broth and turn the heat to high. Add the cheeses, stirring constantly. Add beer. As soon as soup reaches a boil, reduce the heat to medium low. Let soup cook to desired thickness, generally 5 minutes more. Serve immediately!

North Coast Brewing Company Belgian Style Abbey Ale

Has anyone (male or female) noticed that when the male species decides they like something, they really like it, I mean, they get really, really into it? For example, your man hears a band he likes, and then of course he needs ALL the albums, right now? Or he decides he wants to get into fishing, so he goes and purchases tons of fishing supplies, that he may or may not need? Do I have the only husband that does that? In everyday life this trait can be slightly exasperating, but in the grand scheme of things, I think it's probably a good thing. This very same quality comes across when a man is falling in love too, if he is into you, he's all in, and you'll know it, if he's not that into you, he just isn't, and he shows it.... Whatever this characteristic truly is, biological, genetic, or emotional, it's part of the man. Or at least my man, and it is for this exact reason that I just smiled when he announced a few weeks ago that his new favorite kind of beer was "Sour Belgians." I kept smiling about this until the first time I attempted to buy him a bottle from the store..... that is when I discovered that Sour Belgians are the most expensive types of beer! We are talking around eleven dollars for 12 ounces! Now it is my belief that every hard working man deserves a beer, but almost a dollar an ounce? Crazy talk! So until we win the lottery, the Sour Belgians are going to have to wait for special occasions. In between, he'll just have to be content with IPA and "bargain" Belgians I find. Like this Belgian from North Coast Brewing Company that I found at my local Costco for only $5.99 for a 750 ML. This is a smooth Belgian with a nice malty finish and should be drunk from a specialty Belgian beer goblet, but if you don't have one, just use a big, round red wine glass.

Portuguese Beans

Sofia browning the sausages & onions

If you grew up where I did in the Central Valley of California, chances are you have had some version of these beans, whether you are Portuguese or not. Every family generally has their own "special" recipe for these, this is the recipe I happen to like, which is actually my stepmom Diane's recipe. She had this recipe passed down to her from her Aunt. And so it goes, and so it goes, every family has their own secrets, and every Aunt has "the best recipe", it's a pride thing. Tweak as you go if you like, but I suggest following this recipe to a tee, the first time through, because you see, it really is the best!!

These beans are great for barbecue season as a side dish, but they also make a comforting meal with some garlic bread and a simple salad. Whatever you do, don't forget the garlic bread!

Portuguese Beans
Serves 6 as a meal, 15 as a side dish
olive oil
1/4 cup finely diced onion
1 lb Linguica sausages or rope of  Linguica, cut into thin 1/2 moons
1 tablespoon salt
1 tablespoon sugar
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon cinnamon
1 teaspoon pepper
1 (14 oz) can diced tomatoes or plain tomato sauce
2 (28 oz) cans pinto beans, rinsed and drained (this gets rid of the added starch) You can also use dried beans, soaked overnight.
Brown Linguica and onion in a little olive oil over medium heat. When onion and Linguica are browned put them into a crock pot with beans and tomatoes. Cook 2-3 hours. The LAST 1/2 hour of cooking, add spices, mix together and cook another 1/2 hour. These beans will keep for hours after being cooked, simply set your crock pot to the WARM setting. You can also use a covered pot on the stove for this, but I find a crock pot is easier to control even cooking for long periods of time!

Beans don't photograph well, but they should look something like this!

The First Dish I Ever Cooked: Fettuccine with Prosciutto, Asparagus, and Tomatoes

If you had a conversation with my mom about my teenage years you would probably walk away thinking that she should be put on the fast track to sanctification and that man, I was kind of a brat. I'm not sure if 'brat" is exactly the right term, but I did have a cavalier attitude about most things, and this includes school and my personal safety. Like most young people I thought I was invincible and could do anything. This attitude meant that I thought high school attendance was flexible, speed limits were simply a suggestion , and that the only good food existed in the form of Reese's peanut butter cups and Jack In the Box containers, oh yeah, and that adults were complete idiots. I know I wasn't alone in this line of thinking, these are all pretty standard reasons for why most people can't stand teenagers. It took a few years and some hard life lessons for me to realize that I couldn't just run through life doing whatever the hell I wanted or saying whatever the hell I wanted. For the most part, I now think mainly good things come with age and maturity, but there is a little part of me that wishes I still had a little bit more of my spirit before it was tamed. Not the reckless, ignorant part; but the confident part, that narcissistic (in a good way) thing that only young people possess. That brief moment in time where you think you can do whatever you want to, be whatever you want to, all because you want to.....

This was the kind of confidence I had the first time I decided to cook a meal. I had collected cookbooks long before I ever thought about actually putting them to use, I just liked reading them. Then one day, I was flipping through a book on Italian cooking, and I came across a recipe that sounded good. Right then and there I decided I'd make it for my high school graduation party. I didn't know how to cook at all, but the meal turned out great. Yes, this was probably due to luck and good ingredients, but I think it also had a little to do with a confident spirit. From then on, I started cooking all kinds of things, some great, some terrible! (I once made fish and chips that were completely inedible and homemade aioli where I didn't peel the garlic cloves! Yikes is right...)  The other day I was at the farmer's market and bought a bunch of fresh asparagus and started contemplating what to do with it, when I remembered this old recipe and decided to revisit this meal again. The recipe turned out just as good as I remembered; which I like to think was due to a different confidence, one learned over years spent in the kitchen, prepping and executing. However, I know I don't know everything about cooking yet, I don't believe anyone ever can, for there is always something new to learn. So this summer I made a promise to myself to be more confident and experimental in the kitchen. I have a couple ideas, one of them being that I am going to try canning. The process intimidates me, (fear of botulism; hello East of Eden.....) but I hope to tackle the task with a bit of my old youthful fervor! How about you? What intimidates you in the kitchen? How did you try and overcome your culinary fears? What was the first meal you ever cooked?

Fettuccine with Asparagus
Adapted from "The Italian Collection" by Food & Wine Books
Serves 6
1 pound this asparagus
6-8 tablespoons unsalted butter
4 ounces prosciutto, thinly sliced and cut into thin strips
1 (14 ounce) can whole tomatoes, drained and then chopped. (I use Muir Glen Organic for quality flavor.)
1 pound fettuccine pasta
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper

Snap the tough ends off asparagus and discard. Cut the fresh spears into 1 inch pieces. In a large pot of salted, boiling water, cook the asparagus just until tender, about 3 minutes. Drain and rinse in a colander, shocking them with cold water. (This stops the cooking process.)

In a large pot of salted, boiling water, cook pasta until al dente, usually 8-10 minutes, then drain. While pasta is cooking, in a large saute pan, melt 4-6 tablespoons of butter over medium low heat. Add the prosciutto and cook, stirring occasionally, about 3 minutes. Add the tomatoes, salt and pepper, turn the heat to medium and simmer until sauce is thickened, about 5 Minutes. Add asparagus and cook a minute or two more until heated through. Add sauce to pot with pasta, adding Parmesan and a tablespoon more butter. Season to taste with salt and pepper. It is important to mix pasta and sauce together for about 30 seconds as this ensures that all the flavors develop and that each piece of pasta is coated with sauce! Serve with a crisp white wine and enjoy!

Twitter

Admittedly Twitter intimidates me. However, I think it can be a great tool for sharing inspiration, ideas, and news for all things food related, so I joined. If you are on Twitter follow me @luluscocina and maybe you can help me figure out how this thing works too!

Vacations

Bodega Head

The past few weeks we have been fortunate enough to take in a couple little vacations, one to Bodega Bay/ West Sonoma/ San Francisco and the other to the Oregon Central Coast . When we have been home I have been making really healthy, easy dishes to try and counterbalance all the extra indulgences and imbibing we have been doing on our travels. With no new recipes to post, I thought I might share some of the places/treats/drinks we enjoyed during our getaways. I have to confess that by doing this post I am also satisfying my own desire to rehash my vacation food memories. Hopefully these memories will stay in my head a long while, because my only regret is that I didn't take more pictures of the food. The thing is, if I am truly enjoying my food, the last thing on my mind is to stop stuffing my face and whip out the camera.  When I am tempted to do this in a restaurant there is also the thought lingering in my mind that I don't ever want to be THAT girl. You know the type, the girl who whips out her camera and starts snapping away before she has even tasted the food, all with blogging, tweeting, facebooking, or  yelping in mind? In my book, nothing is more mood killing then when you are sitting there enjoying yourself and the flash of a Nikon goes off in your face. Some places food picture taking is acceptable, outdoor markets, most brewpubs are so noisy nobody really cares, and your own home. However there are some places where it is not acceptable behavior, for example, the Casino Bar in Bodega where we had one of our best meals; I would have been 86'd immediately had I whipped out my camera to document it. So although I can't leave you with a lot of "food porn" pictures,  I can post scenery ones, in hopes that this will entice you to try some of these places for your next getaway .....

Sonoma Coast:

Occidental, Ca

St. Theresa of Avila Church , Bodega, Ca

Ferry Plaza Market Building, San Francisco, Ca

Russian River Brewing Company, Santa Rosa, Ca- Our first stop on our way west to Bodega Bay. Don't go here for the food or atmosphere, go here for beer. A 16 beer taster? Sure, why not? "The River" has so many interesting and tasty beers on tap it is hard to choose a favorite, but mine was the Belgian brewed "Damnation", and the hubby's was the Sour Belgian "Redemption".

Spud Point Crab Company, Spud Point Marina, Bodega Bay, Ca- Two words: crab sandwich. This sandwich might actually be the best thing I ever ate. I even moaned out loud, and my table manners are better than that. Tons of pure crab, no fillers, lightly dressed in red pepper mayo, stuffed in between in two thin pieces of toasted french bread.....so perfect I had one two days in a row!

Gourmet Au Bay, Highway 1, Bodega Bay, Ca- This wine shop gets a mention, not for the excellence of their wines, (they were hit or miss) but for the location, cool "wine surfing" concept, and friendly owners. They have a lovely back deck where you can sit out over the bay and enjoy your wine.

Casino Bar & Grill, Highway 12, Bodega, Ca- Funky old saloon right next to the St. Theresa of Avila Church from Alfred Hitchcock's The Birds. On certain nights, talented chef Mark Malicki comes to the bar and cooks a set menu of his own creation. What you get is gourmet food at pauper's prices. On the night we visited, we ordered the Crab Cobb Salad, Fishermen's Clam Chowder (with clams in shell, and short ribs with potatoes and creamed spinach. Grand total? 30 bucks! The food draws in an ecclectic group, to our left were locals and bikers, to the right were ladies who lunch. Coors Light and white wine spritzers all mixed together! The bar owners are super welcoming, but be aware that this is a beer, wine, or straight up liquor establishment, don't go in expecting or wanting to order a specialty drink, there are no cocktail shakers or glasses in sight. The poor guy next to us made the mistake of ordering a gin martini and he got a shot glass with ice, gin poured over, and a martini olive on top! When in Rome........

Hog Island Oyster Company, Ferry Plaza Building, Embarcadero, San Francisco, Ca- The original Hog Island Oyster Farm is located in along Highway One in Tomales Bay, Ca. Picnicing outside eating oysters along the Pacific sounded wonderful, but I get easily carsick. Not wanting to upchuck the schucks so to speak, we decided it was best to visit their space in the Ferry Plaza building in San Francisco. There are an overwhelming array of food establishments in the Ferry Market, but I was extremely pleased with our meal at Hog Island Oyster Company. Sipping Pinot Grigio and slurping up fresh oysters while looking out over the bay was the perfect way to end our vacation.

Oregon Central Coast

Gleneden Beach, Oregon

I got a chance to spend Mother's Day weekend at the Oregon Coast with both my mom and grandma. Since my family lives in California, the last time I got to see them for Mother's Day was over ten years ago!  We prepared most of our meals at the beach house, prefering to lounge with a glass of wine and eat at our leisure, rather then rushing around trying to get everybody up and out the door before breakfast hours were over. This didn't mean that the food we ate wasn't special or restaurant worthy though, it was just simple. Breakfasts of fried eggs and thick cut Pendelton bacon, dinners of fettucine pesto, butter lettuce salad,  barbecued oysters, tri-tip, and shrimp cocktail, and bay shrimp melts with beer-steamed clams , we really took advanatage of Oregon's bounty and our time together. However, we did eat out a few times, and had a noteworthy lunch at these two places:

Tidal Raves Seafood Grill, Highway 101, Depoe Bay, Oregon- Tidal Raves holds a special place in my heart for a number of reasons, a major one being that I have had the chance to break bread here with many people I love. The food is always fresh, delicious, and reasonably priced. I also think this restaurant has the most spectacular dining view on the Oregon Coast, and I would even venture to say the entire state. I reccomend the calamari, pan fried oysters, and Seahawk Bread for appetizers, all of their outstanding soups (personal favorite: Smoked Salmon chowder), cioppino, and pan fried snapper topped with shrimp salsa over a potato/smoked salmon cake. For dessert, try their bread pudding with bourbon sauce, it is so so good!

J's Fish and Chips, Highway 101, Lincoln City, Oregon- A little hole in the wall in a rundown shopping center, it's not much to look at, but the place serves up great fish and homemade chips. The Fish is fresh, and the panko breading is crisp and not too thick, no soggy breading here! Try the combo basket or the super fresh halibut!

Random Food Finds
If there are two things that really get me excited it's good beer and cheese. Here are some from our trips that made me happy!

Beer:

Damnation, Russian River Brewing Company
Cappucino Stout, Lagunitas Brewing Company
Racer IPA , Bear Republic Brewing Company
Boont Amber Ale , Andersonville Brewing Company
Tsunami Stout, Pelican Brewery

Cheese:

Mt. Tam Triple Creme Brie, Cowgirl Creamery
Pt Reyes Blue, Point Reyes Cheese Company

Vintage Extra Sharp White Cheddar, Tillamook Cheese Company

Chicken with Tomatoes, Dried Apricots, and Garbanzos

This past March in the Pacific Northwest has been an especially soggy one. There (may) have been one whole day without raindrops but don't quote me on that. Now that April and spring have officially arrived I am hoping for a few more clear days, but I know the weather won't really be balmy until July. In Portland, summer and (gulp) bathing suit season come later then where I grew up in Central California, where it is definitely bikini time by Memorial Day. However, I'm okay with that this year especially after just having a baby. I need the extra time. So I've been trying to focus on meals that have lean proteins and healthy ingredients. You know a little less carbs and cheese, a little less (fat) action. This is particularly hard to do when one is in the middle of a cheeseburger obsession, but I try......

These ingredients sounded a little strange together at first, but they actually pair very nicely , creating a great balance of sweet and savory. This recipe is healthy, but doesn't sacrifice on flavor at all. Serve with a nutty couscous. If your grocery store carries them, get dried Turkish apricots from the bulk bins. I prefer their less sweet, jam like flavor over regular dried apricots.

Chicken with Tomatoes, Apricots, and Garbanzos
Adapted from Sunset Magazine
Serves 4
4 Boneless, skinless, chicken breasts
1 tablespoon olive oil
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon sugar
1 can diced tomatoes (15 oz)
1/3 cup chopped dried apricots (Turkish, if available)
3 garlic cloves, minced
1 can (15 oz) garbanzo beans, rinsed and drained
1/4 cup chopped Italian parsley
Kosher salt and pepper
Season chicken with salt and pepper. Heat olive oil in a large saute pan over medium high heat. Add cumin, coriander, and cayenne; cook 1 minute to heat spices, stirring constantly. Add chicken and cook until golden brown, about 3 minutes each side. Transfer chicken to a plate. Add tomatoes, apricots, sugar, and garlic to pan and stir. Bring to a boil, then reduce to a simmer, and return chicken to the pan. Cook, covered until chicken is heated through, about 10 minutes. Stir in garbanzos and parsley and cook until heated through.