TRUFFLED

This is a dish I cooked for my family with the focus being truffles. My family wasn’t to familiar with this delicious fungus so I grabbed about an oz from the farmers market as well as some green beans and clover sprouts. At the bottom there is truffled rissotto then rendered bacon and truffles with butter tossed with blanched green beans. Then I made some truffle oil and used some other seasonings and mixed it with lump crab meat. The bread also has some of the oil and it was toasted in the oven. I added the clover sprouts just for a pallet cleaning to not waist any of the truffle flavor. Garnished the dish with few fresh shavings of truffles on top.

GROWLER

This is a kind of sandwich I grew up on. If you haven’t ever had a sandwich like this its simply all about the sandwich press which is called a split sandwich press. It fits regular squarish bread and you can literally fill the sandwich with anything you want just trying not to over stuff to much as the press can have a hard time latching shut. You don’t need any butter or anything while you press but definatly can add some if you are looking for a little greasier effect. This sandwich i did was stuffed with olive tapenade, carmelized onions, roasted red peppers, roast beef and arugula on a Dave’s killer bread with a jalopeno hummus for dipping. The press will heat almost anything during the cooking process which makes preparing one of these sandwiches pretty easy.

GUEST BLOG:Crispy delight

This fried potato reminded me of a dish I had made in class once. We prepared a savory risotto with duck stock, rosemary, thyme and garlic cloves then added bits of duck confit that accented the duck stock. Let the risotto set for a night then battered with flour, buttermilk and panko and pan fried to crispy perfection. Served with a seared duck breast garnished with a couple baby carrots and pan sauce from the duck breasts, this made for a nice afternoon snack after an early morning arrival.

Erica Osborn

PORKED

This was a dish I did at school. Kinda hard to really call it a dish because it’s mainly just pork. But it was pork week which was one of my favriote and at the end of the week we plate everything we cook that week. So simply this is grilled pork loin that had been brined, pork sausage, pulled pork sourkraut, braised pork belly and a boiled potato with a pork sauce.

REAL LAMB

I had been pleasantly suprised by a recommendation from a friend to go to a restaurant out in Beaverton. The restaurant is called Bistro 153 which is interesting when you are looking for the location because its in a isolated place and you would think its on 153rd street but its actually 154th. Getting to the restaurant I had been a little worried about the quality because I normally have a rule about places that are just 21 and up. For the most part in my experience these locations don’t have the best or freshest food. I was meeting someone so I didn’t really have an option to leave. When I sit down and take a look at the menu and they have all the usual suspects of a bar menu. Since I’m worried I decide on something that I think should be at least decent, a lamb gyro. When it arrives and I take my first bite it truly blew me away a little. In house roasted lamb seasoned and sliced thin with a heavy but perfect amount of feta and taziki, also with lettuce, red onion and tomato which I wasn’t a fan because they are mealy this time of year. This ended up being one of my favriote gryo’s I’ve ever had. I am going to be back at this place for sure.

CUBAN STUFFED POTATO

While I am on the topic about my passion for Cuban food this was an idea I got for a special for the restaurant at my school. It’s a Cuban stuffed potato which simply is a mashed potato wrapped around traditional Cuban beef, breaded and fried. I took a little spin with the actually potato with an Italian twist by using ground lamb instead of beef and adding basil, oregano, and garlic in the mix. The Potato is layed on a bed of vegable mix of choyote, heirloom tomatos, carmalized onions in a white wine butter sauce. The potato itself could hold up as a very delicious snack or appetizer but with the bed of veggies adds more depth to the flavor of the lamb and brings some sweet and sour to the party.

CUBANO

Anybody who knows me very well knows my huge passion for cooking  Tampa cuisine. One of my favorite dishes is the Cuban sandwich. I think its one of the more simple sandwiches I have ever had but the simple elements that go into it makes it unforgetable. It starts with the Cuban bread which if you ask anybody in Florida they will tell you real Cuban bread comes from Tampa and can’t be created the same anywhere else. There is two reasons for this, one is the humidity in the bay and the water put into it.from the area. So we have our bread from Tampa now we move to the slow roasted pork tenderloin roasted in mojo ,which is a Cuban au jus, then sliced. Sometimes ham is added but to me I can go both ways with it. Toppings are pretty strict but simple as well, swiss cheese is always a must but you can have your choice of mayo, mustard and pickles. This sandwich shouldn’t be served with tomato or lettuce. This sandwich can be served cold or hot and either way delicious but different. If you are ever in the Tampa area I highly suggest giving it a try.

LAST CLAM

If you like clams then this dish is worth taking a look at. We have been running this dish for a special over the weekends at my work and we just ran out but I had to write about it because this fills my clam craving for the year. So its home made potato bread butter and scored over the grill. A fairly simple fennel slaw. The razor clams are in a drege with corn meal, deep fried and topped with a traditional tartar sauce with capers, green olives, parsley and garilic. For the side nothing better than some thin shaved onions battered in flour and deep friend till crisp, so simple but delicious. If this tickles your tastebuds get yourself some razor clams and give it a try or send me a comment about some other razor clam ideas.

GUEST BLOG: DON’T FONDUE IT?

I read a post by my friend here about fusion burritos and my first thought was “That kind of makes me hungry.” I tried a Korean fusion burrito a few weeks ago off of a food cart in downtown Portland  and it was delicious. It does seem though, as Sam said, that one could wrap anything in a tortilla beside something hot, beany, and spicy and call it fusion. But I didn’t come on here to talk about that.

I came here to talk about fondue.

I’ve had fondue a couple of times and thought it was a pretty good snack. My aunt used to make it every Christmas and I’ll have to admit, there is some allure about sharing food out of one pot. I’ve also tried it at the Rheinlander, a longtime fixture of near-east Portland, and it was a great start.

But can someone actually make a meal of this? I understand there is a restaurant here in Portland called The Melting Pot that features fondue. I am sure their offerings are pleasing to the palate but should I bring a sandwich for afterwards? I had to wrap my American mind around this for a second; little morsels of food don’t seem to add up to a meal for me. I thought I hadn’t been wrecked by the way we Americans eat but, wow, have I really been turned off of this fondue thing?

Maybe if we made those bites that we skewer bigger; like the size of an Eggo waffle or something…

Ted Weiss valleyproject.wordpress.com

BACK HOME

I got my inspiration in this dish from just simple mid-west home cooking. Growing up in Iowa a lot of our dinners were country style cuisine. In Iowa it is pretty common for everything on the plate to be mixed together and just eaten as one. So taking a traditional meatloaf dinner with mashed potatoes and sweet Iowa corn my family had sent (they send some every year because it’s amazing) I made the mash with butter, garlic, sourcream then mixed the roaster Iowa sweet corn in the mash. For the meatloaf I took a pretty basic family recipe and kicked it up by making my seasoned ground beef miture, added some ground pork, layed it out on parchment paper so it was around an inch thick layer and layed slices of prosciutto down. Then folded the whole loaf up patting it down at the end to ensure no air bubbles. If you are interested in trying something new with your meatlaof I have also tried layering in cream cheese before the prosciutto and it turned out very delicious as well as making a biscuit batter and when the loaf is just almost done covering it with the batter and baking on a biscuit crust for some crunch. Nothing fancy about this dish, just something that reminded me of back home with my own twist.