Lately

Eating in Richmond, B.C.

We had a lovely long weekend trip to Richmond, British Columbia, and stuffed ourselves on dumplings and noodles. View this post on Instagram This fading, Mall 205-esque shopping centre has a food court spot with better dumplings than any B&M in Portland. Aunties stand here …

Black Nightshade and Bierocks

A story I wrote is in the Fall/Winter 2018 issue of Oregon Humanities magazine. I hope you enjoy!

Big Smokies

Kitschy party food is the best.

View this post on Instagram

I love kitschy party food *way* too much. But those giant vacu-packs of feedlot beef/pork wienies (aka meats of questionable provenance) are kinda gross. Here’s a solution! Brown and slice two packs of @nicky.usa sausage — here’s elk/huckleberry and venison/blueberry — and simmer them in your favorite berry jam and barbecue sauce. I’ve chosen a smoky homemade honey-blueberry barbecue sauce spiked with ancho chile and my own apple cider vinegar, but you could totally stick to the classic grape jelly and KC Masterpiece. Eat better meat! 🦌 🦌 🦌The sausages are available by the four-pack at better-stocked grocery stores throughout the NW, like @newseasonsmarket @worldfoodspdx @metmarket @chucksproduce @charliesmarket

A post shared by Heather Arndt Anderson (@heatherarndtanderson) on

Tea-Smoked Duck

Totally doable indoors without setting off your alarms! View this post on Instagram This holiday season, why not try something different? Turkey and ham are always nice, but this @maryschicken duck is really something else, and smoking it Zhangcha-style —with tea— is an easy kitchen …

Curry Goat Kofta

View this post on Instagram Leftover goat kofta gets a second life for dinner tonight with Indian spices (ajwan, black cumin, garam masala), homegrown tomatoes, and yogurt. Is there anything curry can’t do? 🐐 🍛 🐐 🍛#curry #goat #meatconcierge #kofta #homegrown #nickyfarms #nickyusa #totesmagoats #indianfood …

Goat Meatballs with Barbari Bread

View this post on Instagram

Goat kofta with yogurt and homemade barbari bread, savory and warming. The ground goat comes in one-pound packs from @nicky.usa now, one of their in-house Nicky Farms products that I’m really excited about! Here it’s mixed with minced garlic and onions, mint and parsley, zata’ar, coriander, cumin, and cinnamon; I molded the mix into nice little kofta in my palm, imbuing each one with my love. The barbari bread is the excellent recipe from @andybaraghani in @bonappetitmag — I slightly bastardize it, adding a touch of sourdough and rye. 🐐 🥖 🐐 🥖 #nickyfarms #meatconcierge #goat #totesmagoats #f52grams #huffposttaste #eeeeeats #foodporn #meatballs #kofta #barbari #meat #middleeasternfood #food52 #forkyeah #homecooking

A post shared by Heather Arndt Anderson (@heatherarndtanderson) on

Kimchi Golubtsy

This one made the top post on r/foodporn!   View this post on Instagram   Korean goluptsy: the mashup you never knew you needed. Grass-fed @creekstone_farms beef (dry-aged and ground by @nicky.usa) browned with garlic chives, ginger, onions and garlic, mixed with chopped kimchi and …

Pumpkin Soup with Lamb Meatballs

View this post on Instagram Since my wrist is still a little iffy, I decided to forgo making Uzbek-style lamb-pumpkin manti (dumplings), and made a soup instead. Here’s a bowl of tender hunks of roasted kabocha squash tossed in Uyghur spices (think five spice with …

Pickled Bracken Fern

This was a wacky experiment that went exactly as I’d hoped. I soaked, boiled, and soaked again a bag of dried bracken fern (aka fernbrake, gosari, etc.) and then fermented it in a 2% brine with Sichuan peppercorn, garlic, facing heaven chiles (from Chengdu), and a ton of ginger. After a week and a half, it smelled suuuuper funky, but I drained off the brine and packed the pickle in jars with homemade ginger-scallion-garlic-chile oil (more Sichuan peppercorn here), seasoned with a little salt and sugar. It’s divine with mushrooms on a pizza, on top of congee, in fried rice, or just eaten straight from the jar.

Big Time Kimchi

View this post on Instagram Whole (er half) head kimchi, from my #portlandfermentationfestival demonstration on Thursday night. Wanna learn how to make this yourself? Just click the link in my bio. 🌶 🌶 🌶#kimchi #ferments #fermentation #baechu #배추김치 #vegetables #f52grams #huffposttaste #buzzfeast #koreanfood #banchan #foodporn …