Category Archives: Classical and Eurotrashical

Dutch baby Monte Cristo

Who says a Dutch baby must be a sweet vehicle for jam and syrup? Not that there’s anything inherently wrong with that, it’s just a little predictable. With a base so eggy, it may as well be an omelet. Once … Continue reading

Posted in Baking, Brekkie, Comfy, Eggs, Germanic, Pork | 12 Comments

Obi non and news

I always fiddle with ingredients and dishes, but rarely (I hope) to the point that they are unrecognizable by their forebears. This breakfast is one of those rare failures at respectful fusion: a tender Uzbek obi non; an ancient flatbread … Continue reading

Posted in Baking, Brekkie, Classical and Eurotrashical | 10 Comments

Pizza Bolognese

Sorry for the dead air for the past…oh, my. It’s been a month. I’ve got a lot of irons in the fire right now (including some projects for print), and this just fell off my radar. But it’s summer! And … Continue reading

Posted in Baking, Beef & Lamb, Fast Food (not that kind), Mediterranean, Vegetables | 4 Comments

Homemade Labneh

A month or so ago, I did a cooking demo for Stonyfield yogurt, and ended up with 4 quarts of plain, nonfat Greek yogurt, with an aggressively impending expiration date. At first I tried just slipping it into everything: burritos! … Continue reading

Posted in Dairy, Mediterranean, Middle Eastern, Puttin' Up, Vegetarian-ish | 20 Comments

Dutch Baby

Dutch babies are a signature dish of one old Portland institution, the Original Pancake House. When you order one, they bring it out all puffed up on the plate, sprinkled with powdered sugar and with a little carousel of toppings: … Continue reading

Posted in Baking, Brekkie, Downhome, Fast Food (not that kind), Germanic, Vegetarian-ish | 15 Comments

Mochi Milk Bread French Toast with Strawberry-Lemon Compote

I know I write a lot about breakfast. Can’t help it. It is, after all, the most important meal of the day, and Portland has such a cultish breakfast and brunch culture (and let’s face it; brunch is just breakfast … Continue reading

Posted in Brekkie, Classical and Eurotrashical, Comfy, Fruit, Puttin' Up, Vegetarian-ish, Viet-Thai | 7 Comments

Ukrainian Borscht with Pancetta and Juniper

Many foods are evocative of one’s place of peasant origin, of one’s mother-tongue. When done properly, the mere smell of these foods has the power to bring a grown man to his blubbering knees, felled by memories of hiding shy … Continue reading

Posted in Beans and Pulses, Classical and Eurotrashical, One Pot Wonders, Soup, Vegetables | 7 Comments

Pork cheek confit with caramelized turnip and apples

Spring has indeed sprung, yet I always find myself at this time of year with a certain yen for autumnal things. Pomes and root vegetables; meats cooked to shredded perfection, their connective stuff all pulverized (by time, or pressure) to … Continue reading

Posted in Classical and Eurotrashical, Fruit, Germanic, Shilling, Under Pressure, Vegetables | 10 Comments

Corned Beef Reuben

A day late and a dollar short, as always. I decided to try my hand at corning so I could participate in Charcutepalooza this month, but I forgot that I was supposed to post this on the 15th. Oops. It’s … Continue reading

Posted in Beef, Classical and Eurotrashical, Epic Undertakings, Germanic, Puttin' Up, Sammiches, Under Pressure | 13 Comments

Meyer limoncello

I know this isn’t quite the way the Italians do it,  but I reckon they might if they got their hands on a bushel of sweet Meyer lemons. I don’t have anything against Sorrento lemons, mind, I just think these … Continue reading

Posted in Fruit, Mediterranean, Potent Potables, Puttin' Up | 19 Comments