Year: 2009

Lychee red curry

This is my spin on one of my favorite Thai dishes, a classic pineapple red curry. Not that it needed spinning, I just had some canned lychee, but no pineapple. The bromeliaceous tang of the pineapple was missing a little (and no amount of lime 

Meatball sandwich with sautéed veggies and provolone

Did everyone have a nice Valentine’s Day? That’s good, me too. I haven’t been around that much lately on account of not giving a shit about blogging, but I did make some nice meatball sammiches with sauteed peppers, onions and mushrooms last night. I made 

Chicken enchilada soup and kabocha squash taquitos

I pulled some leftover soup from the freezer the other day, to make room for a tub of ice cream, and got around to heating it up for dinner. You can scarcely contain your excitement, right? Well sit tight, pretties, it actually gets interesting.

The soup was some of my spicy chicken-chile soup, or what I like to call sopa del fuego (aka “soup of fire”, or Napalm in a Bowl). Holy shit, you know what? When I was pulling up that link just now and saw the recipe and photos of that Napalm in a Bowl post from January 2008, I came to the realization that the soup we ate tonight was literally the same soup from 13 months ago. I need clean out my freezer more often.

It was still good though! And slightly improved. Here’s how, in a winding tangent: I was craving a crunchety taquito-type thing, had some leftover roasted kabocha that needed eating, and figured hey, squash – properly spiced and seasoned with cumin, achiote, Mexican oregano (actually a verbena) and diced chipotle* en adobo and onion – would be an excellent taquito filler. I hadn’t, however, planned for the epic fail of rolling stiff corn tortillas without proper steaming, and ended up with several cracked and torn tortillas which were summarily tossed into the soup. Hence, enchilada soup. Besides, the broth is pure enchilada sauce. Top it with a dainty quenelle of crème fraîche (the last of it, I swear) and torn cilantro.

The rest of the tortillas were fail-free after microwaving them in a bowl (with another on top as a dome lid) with a sprinkle of water to hydrate. Scott helpfully suggested rolling them like streudel, so I gave the tortillas a complete smear of the squash mixture before rolling them up like cigarillos. Spritzed with some cooking spray (I only use the pure canola oil version that Trader Joe’s makes) and baked until toasty in a 400 degree oven for 15 minutes. Rotating halfway helps address the hotspot in my oven and ensure even browning. Next time I’ll totally add black beans and sweet corn to make them more nutritionally complete, then someone will comment that they look like Southwest Eggrolls from Chili’s and I will get hell of Google traffic from assholes who want to recipes to cook garbage chain restaurant food at home (you think I’m kidding? More than 10% of all of my traffic comes from people Googling the Olive Garden’s chicken gnocchi soup.)

Serve with a lime margarita (on the rocks) and Pepto Bismol (straight up).

*I’m taking this opportunity to spank everyone who insists on spelling and (pronouncing) it “chipolte”. Let’s get it right, people. Say it with me: chee-pote-lay. Chipotle. And remember, when in doubt, Google is your friend.

Strozzapreti with curry-kabocha cream and paneer

…or, I ain’t mad at a little fusion once in awhile, did I ever claim to be made of stone? This sounds so wrong. I’d probably have been a little less off-base just putting this on basmati rice, in retrospect, but I wanted the toothiness 

Yaki gyoza

I wanted to make gyoza with some of the ground pork from the quarter hog we bought, but having never made them before, had to thumb through my (only) two Japanese cookbooks for help. One of my books is just a pretty sushi book, but 

Putting things into perspective


Last night Scott and I were wandering downtown after a couple drinks and some comic book shopping, and stopped into a new little French bistro for dinner. We took a seat in the half-full Chez Joly and ordered up a few items from the modestly-priced menu, had a glass of wine and a pleasant chat with the maître’d for a minute about business and whatnot. I gave him my card and assured him I don’t review restaurants (I don’t, really).

One thing that struck me as a little odd was that the place was only half-full, on first Thursday, in the Pearl. One of the owners (M. Joly himself) came to greet us and apologized for the loudness. It wasn’t busy enough to be considered loud by anyone under 70, and it seemed to me that he was really coddling this image of a bustling bistro when in fact, it was kind of a sad little place that reeked of trying too hard. For the price point, I would’ve preferred a little more grit, more tattoos on the staff, and any music other than the soundtrack of La Vie En Rose.

Conversely, I’d happily have paid $10 more for any of the items if they had been prepared more thoughtfully. The duck was a skosh past medium-well and any flavor remaining after the skin was removed was obliterated by the surfeit of pink peppercorns dashed across the dish. The moules frites Scott ordered were fantastic, though, and worth it alone. They arrived propped on hunks of baguette, ready to sop up the sexy bivalve liquor and wine broth. The escargots were similarly pleasant, though the pâte (a rillette of chicken liver with pistachios) was unremarkable.

It occurred to me on the way home, my stomach stretched in painful distention, that I can afford to bitch that my fancy dinner in a French bistro wasn’t good enough. Somewhere along my life’s path, I became some entitled cunt who looks down her nose at frites that aren’t shoestring-thin. I wasn’t always this way. (There is a point that I’m going to make, here, I promise.)

When I was a kid, as I’ve mentioned myriad times, I lived in poverty. My family received every form of government assistance offered, and our meals frequently came from the Oregon Food Bank when the food stamps couldn’t be stretched all month. The Oregon Food Bank, unlike many other family aid non-profits and food banks, is not affiliated with any church and does not proselytize the recipients of their services. They just feed hungry people. With the downturn in the economy, requests for emergency food are skyrocketing to record levels, and they need your help.

In the name of staying true to my roots, and maintaining whatever shred of street cred I have left, I’ve decided to participate in the Blog For Food campaign (in addition to making a donation myself). Please click the logo at the top of this page or any of the links I’ve inlined in this post and make a donation.

To be part of the official Blog For Food tally, please enter “Blog For Food” in the tribute section on the OFB donation page. Donations may also be mailed to the Oregon Food Bank at PO. Box 55370Portland, OR 97238-5370. Please mention “Blog For Food.” The campaign will run from February 1 to February 28, 2009. They’re trying to raise (a modest) $5000.

Thanks, you guys! Just think, your donation today may help another precocious little girl grow up to be a snarky food blogger like me.

Spaghetti alla Bottarga with Meyer lemon and parsley

I was going to call it “Spaghetti alla Bottarga con Limone e Prezzemolo” but that seemed too fussy, so I broke half of it into English. That way I can confuse the Italians and English-speakers who find me accidentally through Google. Plus I don’t know 

Lasagna Bolognese

Lasagna always seems like such a fuss, and I’ll admit it, I usually just go for a frozen one. It always seems like too much work to make a real one, from scratch, and frozen ones aren’t that bad (if you avoid the orange grease 

Bacon cheeseburgers on green onion brioche

Last night we went to see the Department of Eagles play at the Doug Fir. I love that band so much, and it was a really great show (though they pretty much stuck to In Ear Park and mocked my cries for Forty Dollar Rug). Before the show, I didn’t really know what to make for dinner, but had a pound of ground beef (the last of the grass-fed beeve we bought last summer) and two days-old green onion sweet buns from the Vietnamese bakery. I kept forgetting to take them to work for breakfast, and boy howdy! Am I ever glad about it.


Those Vietnamese really know how to bake. They don’t, however, seem to be too fond of printing the name of their food on labels or the internet, because I have no idea what they call these buns. They’re slightly sweet and tender like brioche (or Hawaiian sweet bread), and come in a variety of flavors like sweet bean, ham and cheese, hot dog and corn (a personal favorite), or green onion. I usually go for the green onion, because I’m a slave to green onion on sweet pastry (which reminds me, I’m overdue for some dim sum).

I sliced the bánh-something (I’m pretty sure these are actually Chinese in origin, but who knows) in half cross-wise and assembled them: first, a little mayo and mustard; then the mammoth gluttony burgers (a whopping half pound each); a slice of thick, smoky bacon; sauteed mushrooms and onions; a slab of Madrigal cheese and barbecue sauce. If they weren’t $2 each, I’da put some avocado on there too. I know the purists are giving me that look. Don’t look at me like that, this is my way of a burger. Besides, if you’re using fancy scallion buns you’ve already ruined everything. Fucking live a little.

Serve with blue box and not a shred of irony.

Pork fried rice with kimchee and dou miao

…or, What To Do With Leftover Shogayaki and Rice. Hey, Xin Nian Kuai Le, everybody! I really hate posting this bowl of beige and blur after all the pretty and the comfy, but it’s Chinese New Year and I’m making burritos for dinner tonight. I