Tag: Tasty n Sons

Risotto with Fava Beans and Corn

Fresh corn and fava beans ready to go into the risotto // Serious Crust by Annie FasslerRisotto with Fava Beans and Corn // Serious Crust by Annie Fassler

Wowee! What a whirlwind it has been lately. A few weeks ago, Jonah and I were in Chicago for the 4th of July holiday, and it seems like from there, things got crazy. The night we left for Chicago, we applied to rent a house, and the night we got back we found out we got it! We are now living in NE Portland, within walking distance to Porque No?, Tasty n’ Sons, and countless other places. Mississippi and Alberta neighborhoods are a stone’s throw away, and I’m discovering a part of the city of which I had only scratched the surface. It’s pretty sweet. Be on the lookout for reviews of some spots in our new hood.

It has been a while since I gave you guys a recipe. This is one I made a while back, but it is just as perfect for right now. This past weekend, we went out to Sauvie Island to go berry picking – we have blueberries coming out of our ears! As well as raspberries, peaches, and a few ears of corn. The corn reminded me that I STILL hadn’t posted this risotto recipe! I’ve discovered that risotto is such an easy meal to make and you can really throw in anything you have around. Saffron? Sure. Squash? Yup. Mushrooms? Why not. But this was a great spring & summer risotto with fava beans and fresh corn.

Risotto with Fava Beans and Corn


1 1/2 lbs of fava beans, shelled and shelled again (to learn more about shelling favas, go here)
2-3 ears of sweet corn, the kernels cut from the cob
~4 cups of chicken broth (can easily be replaced with vegetable broth to be made a vegetarian dish)
1/2 cup white wine (Alice Waters told me (in her book) that if you don’t have any white wine, you can also use a light beer – I didn’t have any wine or nice beer around, so I used PBR… it worked just fine)
2 Tbl olive oil
1 small white onion, diced
3 cloves garlic, diced
1/2 tsp salt
1 cup arborio rice
1/2 cup shredded parmesan cheese
salt and pepper


In a saucepan over medium-high heat, bring the broth to a simmer. Reduce heat to medium-low.

In a separate saucepan over medium-high heat, heat the olive oil, then add the onion, garlic, and salt. Cook them until the onions are soft but not browned, about three minutes. Add the arborio rice and stir to coat it in olive oil. Add the wine (or in my case, beer, because I’m classy like that) and cook until the liquid has been absorbed and evaporated, stirring constantly.

Now add the broth, one cup at a time (or one ladle full at a time). Stir the rice frequently after each addition, and only add more broth when the previous broth has been absorbed. When you have added half the broth (after about 15 minutes), add the fava beans and corn. Continue adding broth and letting the rice cook and absorb, until the rice is tender but still has some bite to it. You may not need all of the broth. When the texture seems good to you, add about 1/4 cup of broth, remove the pot from the heat, and stir in the parmesan, and salt and pepper to taste. Enjoy!

Restaurant Review: Tasty n Sons

A few weeks ago, my mom and her boyfriend and my sisters ALL were in town. They came to see me and Jonah do a gig out at Edgefield winery in Troutdale. Which was really fun. The morning after the gig, we decided to go to Tasty n Sons for brunch. I’d been once before, and man was it good. And man was the wait long. But worth it, I think.

So we went, and yes, the wait was long. But while we waited, we sat back behind the restaurant by Chop, the butchery, and watched the cooks at the restaurant make bacon. There are worse ways to spend your time, don’t you think?

When we finally sat down, we ordered far too much food. I ordered the steak and eggs, which comes with an amazing jalapeno cornmeal pancake below some delicious scrambled eggs and marinated steak. We also ordered bacon-wrapped dates with maple syrup, the breakfast board, and polenta and sausage ragu with mozzarella and a fried egg, among other things. The polenta was delicious! Creamy and cheesy with yummy ragu, and covered in runny yolk.

Then came the breakfast board. It had… teriyaki beef jerky, some bacon-y type stuff, bread with delicious sweet cheese, some kind of pate, and Hood strawberries. It was good.

And I sat waiting for my steak and eggs, trying not to eat too much of anything else so I wasn’t too full to eat my dish. And I waited… and waited… and waited… And it didn’t come. So I finally asked about it, and our waitress had forgotten to put in the order. So she put in the order and I figured, oh they’ll rush it, so it won’t take that long. But it still took kind of a long time. At this point, everyone else had finished eating and we were all pretty full. To apologize they brought biscuits with gravy, which was good, but all I really wanted was my steak and eggs! So eventually I asked to just have them put it in a box, and I took it home. And actually, it made really good leftovers. I ate it for lunch the next 2 days.

Now, even though my food didn’t come in time for me to eat it, everything else was really very good. Even after the fact, my dish was really good. The place is a Portland staple, and worth the long wait, in my opinion. The previous time I went, I didn’t have to wait too long for any of my food. So you know, I think this just happens to me a lot (see what happened to me at Stopsky’s). So I would definitely recommend Tasty n Sons! Just know that it’s busy and loud, and that the food is delicious.