Tag Archives: Dinner

Dinner: Miho Izakaya

30 Apr

A perfect spring dinner date with E. Dohrmann out on the porch of our neighborhood Izakaya. The value of this place is awesome. Pretty sure I’ll be out on the patio all summer.

Diet Coke

Green Tea

Kimchi

Edamame

Kabocha Squash

with ginger-soy dipping sauce

Brussels Sprouts with Shitake Mushrooms

with black sesame and lime

Roast Pork Ramen Noodle

Miho Izakaya
4057 N. Interstate
Portland, OR 97227
(503)-719-6152
OPEN: 7 Nights A Week
5pm-11pm

One of Those Days

10 Oct

Apparently busy cooks with children rely on recipes like this when they’re tired and on edge. I also rely on recipes like this when I’m tired and on edge (minus the kid part).

Creamy Angel Hair Pasta with Chicken and Peas

(adapted from Melissa Clark‘s recipe, adapted from Jamie Oliver‘s recipe)

  • Kosher salt
  • 1/2 pound angel hair pasta
  • 2/3 cup cream
  • 1 shallot, halved and thinly sliced
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon grated lemon zest
  • 2/3 cups frozen peas, thawed
  • 1-2 boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1/2 cup grated Parmesan or pecorino Romano cheese, more for garnish
  • 1/4 teaspoon nutmeg
  • Freshly cracked black pepper

Cook pasta in large pot of boiling salted water until aldente.

Simmer cream, shallot, basil, and lemon zest in a saucepan over medium heat until slightly reduced and fragrant, about 3 minutes. Stir in peas and chicken breast. Simmer 2 minutes. Stir in the pasta, cheese, and nutmeg and toss to coat. Season to taste with salt and pepper. Garnish with more cheese.

Until Next Year: Plate & Pitchfork

18 Sep

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If you been keeping up then you know I happen to be a big fan of the farm to table dinner series called Plate & Pitchfork. If you need a refresher you can read my post about the organization here or here. While I have only been involved with P&P since last July, I can tell you that working alongside and under the gracious tutelage of Erika Polmar has been one of the most fulfilling opportunities of my professional career. I have never met someone so connected, knowledgeable and dedicated in the sustainable food movement. She’s the kind of gal you beg to be your friend because of her impeccable palate,  her canning wizardry, and her built-in radar for edible mushroom clusters.

This year I was recruited to shoot a few of the Plate & Pitchfork dinners. I jumped at the opportunity, not because I wanted to expand my photography portfolio–an added bonus no doubt–but because I am consistently inspired by Erika. I always leave her company feeling like I’ve learned something new–which is a fundamental quality of a good friend in my book. What you see above are a few of my favorite shots from the year. I’d like to thank all of the farms, chefs, and diners that allowed me to capture these special moments. Lastly, I’d like to thank Erika for not only making the entire experience possible, but for trusting me with her magnum opus.

While we’ve reached the close of this year’s Plate & Pitchfork season, rest assured that the Plate & Pitchfork team are already hard at work planning next year’s adventures. In the meantime, watch a behind the scenes look of  a Plate & Pitchfork dinner on this episode of Perennial Plate.

Yam Yam’s Tortilla Española

31 May

My friend Maryam celebrated her birthday this past weekend with a Spanish themed potluck. My initial plan was to make gazpacho for the event but Portland’s dark skies were pregnant with rain clouds, convincing me to improvise using ingredients I had in the fridge. This dish pairs perfectly with steaming pans of seafood paella studded with spicy sausage, falling-off-the-bone Catalan chicken stewed in wine, prunes and pistachios, juicy bits of melon wrapped in salty jamón serrano, and a punch bowl full of “jungle juice” sangria. Finish dinner with homemade flan and a strawberry-topped tres leches birthday cake, complete with candles. Feel free to throw in a passionate game of bocce ball and a karaoke jam session…if you’re in to that sort of thing.

Egg, Cauliflower and Fingerling Potato Tortilla

  • 3 tablespoons unsalted butter
  • 2 tablespoon extra-virgin olive oil
  • 1/2 medium head of cauliflower cut into 1-inch florets (2 cups)
  • 6-7 fingerling potatoes, cut into 1/8″ thick slices
  • 3 cloves of garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • generous pinch of red chili flakes
  • 5-6 large eggs
  • 2 tablespoons milk
  • 1/4 cup cottage cheese
  • 2 sprigs of thyme, stems removed
  • Salt and pepper
  • 2 hard boiled eggs, chopped
  • Italian parsley, for garnish

Preheat the oven to 375 degrees F.

Combine cauliflower, potatoes and garlic in a bowl and mix them together. Season the mixture with cumin, oregano, red chili flakes and salt.

Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in a deep 10 inch skillet or saute pan with an ovenproof handle. Heat over medium high heat, adding cauliflower and potato mixture and saute. When the vegetables start to brown and tender remove from the pan with a slotted spoon.

Blend eggs in a blender with milk, cottage cheese, thyme and some salt and pepper. Blend on the highest speed.

Re-heat the skillet over medium heat and season with the remaining butter and oil. Pour 1/2 of the egg mixture into saute pan and cook for 1-2 minutes. Once the bottom is set, evenly distribute the cauliflower/potato mixture and the chopped hard boiled eggs.  Top with the remaining egg mixture. Lift the edges of the tortilla tilting the pan to allow the uncooked egg mixture to seep underneath. Cook for another 1-2 minutes.

Transfer the skillet to the oven and bake 16-22 minutes until the middle is set and the top is slightly browned. Remove from the oven.

Use a flexible spatula to loosen the edges and bottom of tortilla. Using a large serving plate (12”), invert the tortilla by placing one hand on the frying pan handle and the other on top of the plate and quickly turning over the frying pan until the omelet falls onto the plate. Cut the tortilla into wedges and serve warm or at room temperature, topped with parsley and your favorite aioli.

Bocce Mania

Photo by Linette Padilla

Dinner: Home

27 May

Portland has recently experienced an uprising of French (influenced) bistros; Little Bird, St. Jack, Cocotte and Brasserie Montmartre just to name a few. Rather than continuing to spend money we don’t have, E. Dohrmann and I decided to tackle our Francophilia by creating a  bistro (inspired) dinner at home.

Red Wine

Nature Perrin Cotes du Rhone 2009

Salade Lyonnaise

arugula, roasted fingerling, bacon, poached egg, red wine vinaigrette, pea shoots

Soupe à l’oignon

sherry beef stock, caramelized onions, gruyère croutons

Dinner: home

18 Jan

Lately I’ve been craving steak. A lot. This is not only an unusual habit for me but one that tends to get expensive. Recognizing that I was curating several of our date nights around meat in the city, Evan finally got wise with our pocketbook and suggested we start making our own steakhouse dinners at home. After this successful attempt at recreating one of the classics, I’ll admit I didn’t miss a thing (expect maybe the bread basket).

Earl Grey Whiskey Sours

Maker’s Mark, lemon, lime, earl grey simple syrup, brandied cherry

Steak au Poivre

Country Natural filet mignon with creamed onions, arugula and roasted baby carrots

Coffee Ice Cream

with homemade hot fudge