Tag: Blue cheese

Restaurant review: Remedy Wine Bar

Remedy Wine Bar // Serious Crust by Annie Fassler
Remedy Wine Bar // Serious Crust by Annie Fassler

And we’re back! I hope you all had a lovely Thanksgiving holiday. Mine was filled with family and (of course) a huge amount of delicious food. Just what Thanksgiving is supposed to be. Now it’s time to get back to blogging!

A few weeks ago I was invited to a blogger event at Remedy Wine Bar, a lovely little spot in NW Portland. First of all, let me just say, is there anything that can be bad about good wine, good food, and good company? No, no there is not. But this spot definitely has something about it. Located on the north Park Blocks, the wine bar is chic and modern, but still cozy, with big windows overlooking the park. The building used to be an old pharmacy (that’s where the name comes from), and it definitely feels like a piece of old Portland, updated to meld with the ever hip Pearl. I can perfectly picture coming here for a glass of wine during First Thursday.

It was a Tuesday night, which is flight night at Remedy – each week they feature 2 different flights of 3 wines each on a different theme. The week I went, it was might Malbecs. Among the bloggers, there were definitely those that knew their wines. I was not one of them. As far as wine goes, I get my motto from a professor of mine and her husband: “If you don’t like it, don’t drink it.” I can never remember which wines are supposed to taste like what, and I can’t tell a fancy bottle from a cheap one. So when I like a wine, I drink it; When I really like a wine, I’ll maybe write down the name or snap a picture of the label.

Remedy Wine Bar // Serious Crust by Annie Fassler
Remedy Wine Bar // Serious Crust by Annie Fassler

The folks at Remedy were right there to help us learn about the wines as well as to talk with us about what we were tasting. Josh, who brought us our wine, even got out a big old book to show us maps of the regions our wine was from. Manager Dan Beekley and owner Michael Madigan were incredibly friendly, talking to us about their vision for the wine bar, what they love, what they do. They seem to have an incredible knowledge of wine, and it shows on their menu. Everything we tasted was delicious, and I can’t wait to go back to try more. It was just an all around incredible evening.

In addition to some fantastic wine (my favorite that we tried was the Bodegas Azul Reserva 2009, which you can find on their regular wine by the glass menu), we also got to sample some delicious bites by chef Ingrid Chen. The obvious group favorites were the cheesy bits – like a cheez-it but for grown ups, dusted in blue cheese powder from Rogue Creamery – and the tarte flambe with delicata squash, bacon lardons, and caramelized onions. We also enjoyed the white bean dip (one of the creamiest versions I’ve ever had), the warm olives, some marcona almonds, and a cheese plate and charcuterie plate.

If you’re in the neighborhood, looking for a soothing, beautiful spot to enjoy a glass of wine with some delicious snacks, this is most definitely the place to do it.

Beet Tart with Goat Cheese and Greens

Beet Tart

Beet Tart
Beet Tart

Last week, I was in the mood for something light but nice for dinner. After a little hunting, I found a recipe onΒ Desserts for BreakfastΒ for a delicious looking beet tart with goat cheese. Sounds good, no? And, the other great thing? It was super easy. Really though, I’m not just saying that.

Beet Tart with Goat Cheese and Greens

Ingredients

6 large or 4 GIANT beets
olive oil
8 – 10 sprigs of fresh thyme
salt
pepper
1 sheet of puff pastry
1 small package goat cheese
1 small package blue cheese
frisee or mixed greens
freshly squeezed lemon juice

Instructions

Preheat your oven to 400 degrees. Prepare two baking sheets: line one with foil and the other with parchment paper, a silpat, or just grease it with some olive oil. Peel your beets and slice them into slices about 1/4-1/2 inch thick. Remove the thyme leaves from the sprigs, and toss with the beets, olive oil, and a little salt and pepper. Lay the beets on the foil-lined baking sheet and bake for 10-12 minutes.

While the beets are roasting, roll out the puff pastry so it’s a little thinner (into a 10 by 10 inch square or comparably sized rectangle). Also, I didn’t really think about that whole thawing thing, so remember that, otherwise the time will come to use your puff pastry and it will still be a big hunk of ice. I mostly just stretched mine out because I was in someone else’s kitchen sans rolling pin. Anyway, once you’ve rolled or stretched it or whatever, transfer it to the other baking sheet (the one lined with parchment paper or greased).Β Arrange the beet slices on the puff pastry, leaving a nice edge around the beets, 1-2 inches. Roll the edges of the puff pastry up to create a little crust.

Bake at 400 degrees for 10 minutes, then turn the temperature down to 350 and bake for another 25-30 minutes or until the pastry is golden brown and puffed up and the beets are tender. Remove from the oven and let cool for a little bit.

While the tart is cooling, mix together some of the goat cheese and blue cheese with a fork. I didn’t give exact measurements of how much cheese because you know what cheese you like and how much cheese you’ll want on your tart, so I’m not gonna tell you how to do it. You can figure it out. Toss the greens or frisee with lemon juice, olive oil, and pinch of salt to coat it evenly and serve it alongside or over the tart. Enjoy!