- We went here for a date last week and it was lovely. Creative, northwest-y small plates and wonderful cocktails and great service.
- Obsessed with this new cookbook from Joshua McFadden, and am planning on cooking my way through it for the rest of the year.
- We made this piri piri chicken last week and it was a little taste of Portugal.
- The internet is a funny, great place. A friend send me a picture of a cake in progress, and I immediately had to go learn more. A couple of Instagram accounts later, I’ve discovered this lovely blog. Scroll down for the stop motion video.
- That website let me to another beautiful website. So many food blogs, so little time.
- After months in the making and thanks to beer-obsessed friend Simon, we finally stopped at De Garde Brewing on our way to the coast yesterday. You should stop too if you’re ever in the area.
- With all that rhubarb I bought, I made these. They are so tangy and good and not a baked good which is a nice break during rhubarb season.
The past couple weeks have been more moving in, nesting, organizing drawers and building bookcases. That is, however, if you don’t count the jaunt down to the Bay area a couple weeks ago to visit my dad and stepmom, who were living there temporarily. We ate well (of course): highlights included State Bird Provisions and the Tartine Manufactory, both of which are as dreamy as you’d imagine them to be. Here are some more flavorful tidbits I’ve been digging lately:
- It’s Portland Dining Month and WHOA are there a lot of good options. I hit up Urdaneta last night and it was DELICIOUS. I’ll definitely be returning.
- I have been really loving Michelle’s (of Hummingbird High) writing and honesty lately, especially when it comes to representation and diversity in the culinary world. It can be a weird thing to write about serious issues amidst pictures of brownies, but I really appreciate that she’s doing it.
- Spring is starting to creep up, and it is getting me in the mood for a crunchy, refreshing bowl of vegetables. This is my favorite right now.
- Brooke is back and I couldn’t be happier. I am loving following her adventures as she launches into her boat life, and I can’t wait to read more.
- I just made this baked pasta from Smitten Kitchen to take to a friend with a new baby (because new babies mean no sleep means how do you even have the energy to feed yourself), and now I would like to make it for myself all the time please.
- Now that I’m back, I’m hitting up all my favorite places and all the new places that have opened since we’ve been gone. Wares falls into both of those categories, and we went for brunch this morning. I was not mad about it. (GET THE FRIED KALE.)
It has been a long time since I have rounded up some weekend finds for you. And since I have been longingly staring at recipes on blogs I love, pages I follow on Facebook, and my Instagram feed, I can tell you that I have some things I really want to cook. We’ve been gone for about three weeks now and, after my friends and family, the thing I am missing most is cooking. The good news is, I can text and Skype with my friends and family. I cannot chat with my pots and pans, the smell of onions sautéing in butter, my favorite wooden spoon, or freshly baked pumpkin bread. So instead, I am planning on living vicariously through all of you as you cook your way through fall, my favorite season. Here’s what I would make if I were you.
Three of my favorite things in one dish: crispy chicken skin, cream sauce, and mushrooms. This recipe from fellow Portland blogger Rebekah looks so freaking tasty, and I think it would be perfect for dinner with friends on a chilly fall evening.
Brooke’s writing continues to blow me away, as do her recipes and photos. The accompanying blog post breaks my heart, but these cookies sound like they’d lift my spirits. They look like the perfect treat for the season, nutty through and through with the tahini, pepitas, and peanut butter.
Yes yes, I’ve obviously posted this before. But it is my absolute go-to in the fall. The miso gets perfectly caramelized and the harissa lends the perfect amount of heat. Want to make it into a hearty salad? Make a teeny bit extra of the miso-harissa-olive oil mixture and, once the vegetables are roasting, squeeze a lemon into the remaining mixture. Whisk together, and then add chopped kale leaves and massage them with the dressing. Toss with the roasted vegetables once they’ve cooled for a bit.