- 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.
Tag: Smitten Kitchen
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.)
As soon as I returned from Vietnam on Thursday, my mind quickly zeroed in on the upcoming holiday: Passover! While I sadly can’t make it home this year to celebrate with my family, I am going to have a small dinner at my house with my roommates. I don’t think we’ll do the whole seder, but I am looking forward to cooking some of my favorites and sharing this bit of tradition with my friends. Now, the age old question: should I stick with the known and loved recipes? Or try something new and adventurous? Here are some recipes I’ve been eyeing.
1. Haroset with Medjool Dates
I love haroset. When I was in college, and I couldn’t go home for Passover, but I certainly couldn’t cook a whole seder in my dorm, I still made haroset. This haroset looks a little more smooth than the one I usually make, but I like the addition of the dates for sweetness.
2. Matzo brittle/crunch/toffee
There are a thousand different variations on matzo brittle. Seriously, you can find so many recipes from a quick google search (see David Lebovitz, HuffPost, or Smitten Kitchen). But I’m thinking I’d like to be a little adventurous and top the traditionally matzo, toffee, and chocolate with some more interesting ingredients like dried sour cherries, toasted coconut, or pistachios.
Perhaps one thing I’m most excited to make for Passover is the brisket. My mom made this recipe from Martha Stewart at least once when I was growing up, and it is the one that really sticks out in my mind. But there are so many good looking recipes, like this one from Bon Appetit, that I’m already having trouble deciding which to use.
4. Deviled Eggs
I think making deviled eggs instead of simply serving plain hard boiled eggs might be more interesting and give me more chances to try something new. This recipe that Deb just posted on Smitten Kitchen looks great, and I love the use of a spring vegetable like asparagus.
5. Seder Plate
I don’t have a seder plate, and this year I’ll probably just put a bunch of ramekins on a platter and call it good. Still, I haven’t been able to stop myself from eyeing some beautiful (and some very expensive) seder plates. This Victorian era seder plate is fantastic – I love the color, and I love to think that I’d use the cake stand part year round. I like the more modern take on this stainless steel seder plate. And this painted ceramic plate reminds me of the one we used growing up.
6. Matzo Brei
Because what else do you eat for breakfast during Passover?