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Pelmeni with Chanterelles and Salicornia

Store-bought pelmeni from the Russian market make a fast phone-in dinner, but serving them en brodo with wild things makes it special. Beef pelmeni in a reduction of beef/rabbit/duck stock (deglazed the pan first with my homemade Doug-fir eau de vie), with Misty Mountain chanterelles …

Seafood Chowder

Seafood chowder made with clams, pacific cod, bay shrimp (all local); lots of celery, onions, potatoes, corn, and bacon; plus shrimp stock, dashi and cream. Colby cheese drop-biscuits for dunking.#dinnertonight #soupweather #chowder #saychowda ? ? ? ? ?#seafood #clams #shrimp #cod #soup #comfortfood #beach #food52 …

Autumny Stuff

AN AUTUMNAL FEAST for dinner: pumpkin risotto (homegrown New England sugar pumpkin) cooked in smoked guinea hen stock with Misty Mountain lobster mushrooms and chanterelles (friends of @nicky.usa, will be at Wild About Game!), bacon, toasted pepitas and fried sage from the garden. Second shot: Nicky Farms venison/pork brats with blueberry, cooked simply with some red onion and wine. Third shot: warm salad of roasted chioggia beets, baby bitterroot buttercup squash (from the garden), multicolor carrots, and red onion; wilted cabbage; 8yr-aged balsamic vinegar & hazelnut oil; aged Stilton. #dinnertonight #meatconcierge #wildaboutgame #nickyfarms #itsdecorativegourdseasonmotherfuckers ? ? ? ? ?#mushrooms #chanterelles #autumn #fall #food #food52 #foodgawker #foodstagram #instafood #instayum #pacificnorthwest #upperleftusa #bareaders #sunsetmagazine #risotto #sausage #vegetables #growyourown #gardenlove

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Guinea Hen Miến Gà

I have a cold! ??? so I made a big pot of miến gà with more of that wonderful Grimaud Farms guinea fowl (one of the @nicky.usa #wildaboutgame proteins!). It's just one more way to enjoy chicken noodle soup (glass noodles, lots of garlic, ginger, …

America’s Oldest Tofu-Ten

I wrote about the history of Ota Tofu for Roads & Kingdoms. They’ve been in Portland for more than a century.     I wrote about the history of America’s oldest tofu-ten and Portland’s Nikkei for @roadsandkingdoms (link in bio) #tofu #portlandoregon #culinaryhistory #japanese A …

Doro Whit

The Celery Incident

I’m kind of losing it because food editor Sam Sifton shouted out my celery piece in the New York Times‘ “What to Cook Tonight” today. The food editor of the New York Times. He recommended something I wrote. /faints

Huber’s

I usually get the open-faced hot turkey sandwich (it’s covered in gravy and comes with stuffing or mashed potatoes), but I thought I’d try something new this time. It was fine, but next time I think I’ll stick with the yoozh. Huber’s has been serving …

Bacon is My Jam

This decadent stuff is super easy to make. Just brown like a half a pound of bacon in a pan, then pour off most of the grease. Return the dirty, greasy pan to medium-low heat, and slowly cook a half a small chopped onion, a couple cloves of garlic, and a handful of cherry tomatoes (Sungolds or Sweet Millions are ideal) in there. Stir in about 1/2 cup of sugar, a few goodly glugs of apple cider vinegar, and a few pinches of salt. Crumble in the bacon and let it all simmer until everything is sticky. Taste it here and there and adjust to your taste. I added a few pinches of pimentón to bring out the smokiness of the bacon, but a chipotle would really light things up! Then blitz it up a little with an immersion blender until roughly smooth. Smear this on a lettuce sandwich and you technically have a BLT.

Stickyicky batch of sungold cherry tomato-bacon jam to eat with buttermilk biscuits and a million other things #makestuff #bacon #tomatoes

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Water Buffalo Barbari Bread

Fresh zucchini blossoms and garlic flowers look pretty and belie this dish’s utter simplicity. Locally raised Nicky Farms water buffalo tastes to me like a slightly more iron-rich bison, making it a natural fit for bold Middle Eastern spices. Here I’ve browned it in a …