Portland: Sauvie Island and cooking explosions

Thus our big day of food begins:

This is the part of our story where we show you the bounty of our harvest and the amazing food we cooked from our pickings:

Sauvie Island is about a 10 minute drive from the city. It's the largest island along the Columbia River, at 26000 acre and is mostly comprised of farmland and wildlife. The flat terrain lends well to bikers and many come to the island to ride their bikes. The loop is about 20 miles around.

Our main objective that afternoon was to visit the humongous blackberry bushes that surround the island off the road and collect tons of berries to bring home and bake with. This was, after all blackberry season at its prime and we were going to make a party of it.

Also, there were a couple of 'pick-your-own' farms off the road that we were hoping to stop in at to see what was still growing... The peach trees were picked and all that was left were piles of moldy peaches on the ground. Still gorgeous, but not so delicious. Rows of overgrown cabbage, lettuce tall and flowering, and hundreds of blooming flowers, ready to be picked and taken home.


When we got back to the house, in addition to the bounty of the farmer's market, we had a collection of amazing finds we picked at the farm: peppers, broccoli floretts, pears and Italian prunes.

We were anxious to get cracking in the kitchen. On the menu: pimientos de Padrón, stuffed zucchini blossoms with ricotta, mozzarella and mint. Polenta with fresh corn, roasted peppers and jalapeno cheese curds from Rogue creamery that we bought at the Saturday market. Fresh mixed green salad with cukes and oat leaf lettuce from the market and finally for desert, blackberry crumble with brown sugar ice cream.
Take a look!

Ricotta was mixed with grated assiago, mozzarella, minced mint and an egg. Blossoms were stuffed with the mixture, dipped in egg then coated with Panko (Japanese bread crumbs).

Padrón peppers, a staple in Spanish tapas, are a rare find. L had picked up a little box of them the previous week and we were excited to try this fresh, green savory treat! Easy prep: heat up a hot pan, pour in some oil, throw in the baby green pepper and cook till browned and popping. When they are done, slide out of the pan and coat generously with sea-salt.

Finally, our amazing blackberry dessert. Simple butter, oats, sugar and flour to make a crumble topping. Nothing like eating the literal fruits of your labor with dozens of thorn scratches and stains on your fingers to show for it for days to follow.

Portland: Saturday Farmer's Market

It is really not to believe that this abundance of farm fresh food happens here every week, March to December in the Rose City.
The Portland Famers Market circulates locations throughout the week culminating in the largest and most exciting one, the Saturday Market at PSU In addition to farm stand with the fare we are all used to seeing at markets across the country, this farmers market (like the rest of this city) has pop-up food stands serving everything from tamales to buttery baked goods to fresh crab legs in cocktail sauce.
In spite of the very persistent rain we hung out with all morning, we were able to eat our way through the stalls, buy up some amazing produce and plan our menu for that night's cooking project. Zucchini blossoms, tomatoes of all sorts and colors, amazing mushrooms, spring onions and herbs, greens and all kinds of goodies!

The most delicious breakfast biscuit I ever experienced was from a stand called Pinestate Biscuits. A tender, flaky buttermilk biscuit is cut in half, served with a piping hot smothering of creamy and savory vegetarian shitake mushroom gravy. I requested mine with an addition of egg and cheese (for protein, of course). We fought over who got the last bite.


The market has an endless roster of amazing things to eat and drink. A coffee stand rub by CAFE VELO professes: Each cup of coffee is individually ground and brewed to order in porcelain filter holders from a constantly changing selection of seasonal Stumptown single origin coffees. We also feature a French press for those who prefer fuller body press coffee. Pretty cool.

Also, the market features pepper growers who roast their own hot peppers over a giant turning metal cage rigged up to a propane tank (to wet to photograph!) and a super cool pizza booth making fresh pizza and breads in their brick oven.

We were too stuffed to taste it all - and of course wanted to save some for next week...

Cheers!

Myco-what? (and more from l'Ile de Montreal)

Friends,
This week, as our story unfolds, the explorations of the Island of Montreal grow ever more exciting. In my research, I have learned that Montreal is the largest island in the Hochelaga Archipelago, and in fact in the entire Saint Lawrence River. Who would have thought there were other islands on the St. Lawrence? Thanks to Wiki I've learned that there are 74 islands in the Hochelaga Archipelago. I learn something new each day. So much for grade 8 geography retention.



In the frigged streets of Montreal. Left to my own devises, I discovered some magic. Camera in hand, roving the streets of Mile End and The Main (Blv. St. Laurent), curtains opened to reveal a store straight out of the Land of Make-Believe... The Mycoboutique on Rachel below St. Laurent, veritable mushroom emporium. All mushrooms all the time. Live, frozen, dried, embroidered, sculpted, carved... So awesome, I put myself on the mailing list. They specialize in fresh local wild mushrooms from the forests of Quebec and Ontario and since we are not in season for local mushrooms, they are selling fresh fungi from Oregon and British Columbia.

Canadiana: Sunny Montreal Weekned

The exile continues through March as I brave the seems-like-forever-winter solo in Montreal. My days consist of listening to CBC radio, watching lone flakes of snow fluttering through big bay windows, cooking up food projects and snapping pictures of different landscapes. With cheese making on my mind I fantasize about change. Upcoming adventures and the spring season to come...

Yesterday was an exceptionally beautiful day. After spending the night in Mile End (home of Mordechai Richler, Leonard Cohen and Schwartz's Deli) and lamenting the loss of an hour of sleep, my 2 locally based sisters and their gentlemen, planned a brunch adventure and neighborhood jaunt. Here are some of the highlights:

The day begins with my favorite meal. Breakfast. Drinking cup after cup of mediocre coffee we reread the menu, taking forever to figure out what to order. In typical Rotstein fashion, the sisters are debating who will share what with whom and who gets the sweet vs. savory meal. Omelet? Blintzes? French toast or pancakes?
[There is nothing better than the smell of frying onions.]



After a starchy Following the starchy beige breakfast (delicious but lacking in any fresh vegetables or fruits), we head out to explore, bright sun pouring into the street. A plethora of vintage clothing stores and funky boutiques line the hopping side streets along Mount Royal Avenue. I spotted (for when the $$ returns) some fabulous Montreal t-shirts decked out with awesome graphic depictions of the Orange Julep, Poutine, and various Mtl street scenes.

Bagels. I won't go into the long drawn out and uninteresting 'fight of the bagels'. (not to be confused with 'flight of the bagels'). I am a Montreal raised lady but personally prefer my bagels from the ovens of Absolute Bagels, Bergen Bagels or yes, La Bagel Delight. Sorry.

Post Past: Ricotta stuffed French Toast

So we are landed immigrants in NYC for the next week or so. Strange feeling to be back here with a 3 month lag. The good news is that nothing really changes.
Crowds, tourists, stalled subways? Check. Four random people blessed me when I sneezed. Feeling the love.
******************
Post past: Ricotta French Toast

Char had been inspired by a food network treat and recreated it for us the Sunday before we left MN. I have had visions of French toast since then... This is my adapted version of the delightful brunch treat:

• 2 slices of bread per person (brioche, Challah, cinnamon raisin bread...)
• 2-3 eggs beaten in a bowl with a cup of milk or half&half, cinnamon, nutmeg, sugar to taste.
• fresh ricotta, raw honey, berries (fresh preferable) or other seasonal fruit.
• Frying pan, butter or canola oil for frying.
  

1) Make a sandwich of the bread, ricotta, berries. Spread with raw honey if preferred.
2) Beat egg mixture till frothy and all ingredients are well blended.
3) Heat and grease pan.
4) Dip each sandwich in the egg mixture and coat well.
5) Fry french toast on both sides till crisp.
6) Serve with additional fruit, dust with powdered sugar.

The Breakfasts of Winter: Part 2 - Sticky Bun Pancakes

Yesterday morning I awoke to no direct sunlight and it felt like the middle of the night even though the clock by the bedside read 11:05am.

There was nothing keeping either one of us from continuing to slumber through Monday except for the promise of breakfast. Victor's 1959 definitely planted the pancake seed in our gastronomic memories. Thinking about brewing up some strong coffee and flippin a batch of pancakes was incentive enough to get out of bed and welcome a dreary February morning.

The concept of these pancakes began when we took a trip to United Noodles, the self described "Largest Oriental Grocery Store in the Midwest!" It was. Huge warehouse of strange food and non-food products from around the 'Orient'. We snagged some interesting products for use in later culinary inspired times.

The time was now.

One of our prize finds was a can of red bean paste direct from Taiwan. Another was ready-made taro pancake mix from the oriental country of Hawaii (the taro root is used in Polynesian cuisine and is commonly used to make Poi) - It was a match made in breakfast heaven. Taro pancakes and red bean paste. Sticky Bun Pancakes, Ruby's idea. Add in some sweet, condensed milk and some flaky shredded coconut, serve with some tangy mineola orange or sections of tangerines, pineapple or other seasonal fruit.

A reason to get out of bed!

Cooking in the Cold (part 2): Fish Tacos

In an attempt to stay warm and keep from remembering the fact that we are far away from our friends and loved ones, I decided to cook up some fish tacos. Our favorite burrito take out, La Taqueria in Park Slope, was our go-to for any meal we were not interested in cooking but totally craving. In hopes of bringing back memories, that was what I decided to make for dinner...

Fish Tacos with Garlic Black Beans, Lemon Cole Slaw and Ancho-Lime Crema
Makes plenty for 2 people with leftovers for later...

The FISH part:

1. Take a nice filet or 2 Talapia or other white flaky fish.
2. Marinate in lemon, herbs, s&p, garlic powder and any other flavor enhancers.
3. After marination, dredge in flour (whole wheat) or a combo of flour and cornmeal (for a nice crunch).
4. Fry up fish in 1/2 an inch of canola oil.
5. Flip when ready and dry out on paper towel. Keep warm in a 250 degree oven...

The BEANS part:

1. Crack open a can of black beans (or any other bean of your choice), drain beans but don't rinse.
2. In a small pot or deep pan, saute 3 cloves of garlic and 1/2 onion in some olive oil with seasonings to taste. Cumin, chili, garlic powder or adobo, s&p...
3. Once onions are soft and spices are fragrant, take about 1/4 of the beans and dump 'em into the pot and mash them into a saucy paste.
4. Add the rest of the can of beans to the pot with a little water.

The LEMONY SLAW part:
Easy.

1. Shred some red or white cabbage very thin. Sprinkle with a little salt to wilt.
2. After about 10 minutes, mix and soften the cabbage with your hands or with a more sanitary utensil.
3. If too salty, rinse under water and strain out in the sink.
4. Add lemon and/or lime juice (fresh is best). Add some olive oil, pepper, cumin seeds, vinegar and stir up.

The CREMA!

1. Soak 2 ancho chilis (Goya sells them dried in most grocery 'ethnic' aisles) in hot water. Cover with a plate. When reconstituted, remove seeds (if you want a milder chili) and put in a medium sized bowl or blender.
2. To the bowl, add 1 cup of plain yogurt or sour cream.
3. For a creamier version, add some mayonnaise.
4. Squeeze the juice of 1 lime and add some of the zest.
5. Season with s&p
6. If you have a hand mixer, blend it up in the bowl or in the blender.
   Voila. Crema!
   

Heat up some corn (or as we did - blue corn) tortillas in a warm pan.
assemble your tacos or eat 'em all in a big pile.
Serve with fresh salsa, pickled jalapeno slices and avocado.
Report back once you've made it and let me know what you think!

-miya

Snow + staying indoors in sweats = cooking up a storm! (part 1)

In spite of or because of my negatively twinged post earlier this evening, I decided that I should turn it all around, find the love in the cold...

We spent all day indoors. 5532 Emerson. All day (minus the 1/2 hour shoveling).
You all know me to be the queen of queens of procrastination, right? So instead of scouring the want-ads and thinking about making some much needed money for the team, I decided that I needed to cook. It all started because we spent Saturday afternoon at The Wedge Coop (fabulous though not nearly close to our sorely missed Park Slope co-op) and to a pretty huge and lushly carpeted grocery chain that caries a huge assortment of imported foods, kosher meats and fresh fish called Byerly's. As super domesticatingly unexciting I'm sure this news is for most of you, as you also know, we love to cook almost as much as we love to eat. So needless to say, the food shopping part of our exile in MN is about as exciting as it gets. Minus the coffee part.

Long story short, I decided to make use of my procrastination and cook up a storm. After wishing my sweet baby sister Myrite a happy 25th and hearing about her carrot soup, I thought of a brilliant idea for lunch...

Squash Curry Soup!

1. I fished out an acorn squash that was resting soundly at the back of the fridge with his buddy sweet potato and popped them in the oven to roast. Roast at 350 for an hour or till soft. Once the veggies are done and cooled enough to handle, start step 2
2. I sauteed onion and garlic with some canola oil. Added curry powder, salt, pepper, some weird Jamaican seasoning from the coop (I think it was a cinnamon, chili, garlic combo). After the onions are soft and seasoned, added a cup of water.
3. Crank open a can of lite coconut milk and pour it into the pot. Fill the can up with water to get the rest of the milk out of the can and pour into the pot.
4. If the squash and potato are cool enough to handle, scrape the softened veggies into the pot. Get your trusty handblender and blend up the soup to your liking. Season to taste!

-miya