Mill City Market - May 23, 2009

We started our holiday weekend with a Saturday morning trip to the Mill City Farmers' Market. It went on Nick's list after reading several local blog postings last week about the soft-shelled crab sandwich being served at the Chef Shack. Nick LOVES soft-shelled crabs as I think it instantly transports him back to happy days spent in Baltimore growing up. This one apparently did not disappoint. My excitement involved finally finding a Datura/Thornapple/Jimsonweed/Moonflower (take your pick!) plant for the yard. I love the large, tropical-looking white flowers and the fact that it blooms all summer. I know it has hallucinogenic properties when cooked and ingested (and apparently so did a lot of the people at the market, as it was quite a conversation starter!) but Datura is one thing that will NOT be on the menu at our house this summer!

Orum - May 21, 2009

Creamy Asparagus and Bacon Soup with Green Salad and Toast

CSA delivery number two has arrived in all it's glory. I am super excited about the green garlic, which is one of my favorite spring-time treats. That went into a salad (pre-mixed at the farm) along with oil, vinegar and pecorino romano. And, we took the newsletter's suggestion of making a creamy asparagus and bacon soup for our first night's effort. Simple and tasty and green!

Al Fresco, May 20, 2009

Grilled Ribs with Rhubarb BBQ Sauce and Radish & Feta Salad

Due to a tree removal project next door, we were without power for most of the day. Good thing we planned on grilling! We were able to use up a bunch of our CSA veggies for this meal, making room for our new delivery later today. The BBQ sauce was a little on the spicy side, and we even limited the amount of chili sauce in it. Next time I will make more of a rhubarb jelly for a tangy glaze and let the dry spice rub on the ribs do the seasoning. The salad was excellent. The recipe is from the book "From Asparagus to Zuchini" put out by MACSAC. The Zinfandel was a nice choice (and did not require any refrigeration or ice...two things that were limited yesterday). We really enjoyed our evening outdoors!

Orum - May 19, 2009

Morels

Yes, everybody's doing it, but you gotta get 'em while the getting's good. We sauteed ours in butter and put them on top of lemon pepper papardelle with wilted ramps and spinach. We also tried out our first rose of the season. We don't drink much pink wine, but this was tasty and refreshing on a rather hot evening.

Smoothies

Mint and Green Tea Smoothie

In celebration of Jaime's great news, I thought I would post about my current smoothie obsession. Inspired by something similar at Tao Natural Foods, I make myself one of these nearly every day around lunchtime. I never measure anything, but I'll give some guidelines in case anyone wants to try this at home. I start with 3/4 cup good quality plain yogurt (I'm using my homemade right now!), one banana, 1-2 ice cubes, 8-10 fresh mint leaves, 1-2 teaspoons of Moroccan Mint loose leaf green tea, 1/2 cup almond milk and 1/2 cup horchata (I buy this pre-made at the co-op and it's got some yummy sweet and spicy flavor to it, so I don't have to add any additional sweetener). I blend it all up and drink. It is subtly minty and sweet and always seems to hit the spot! Cheers!

Orum - May 15, 2009

Sunchoke and Prosciutto Pizza with Chevre and Pinenuts

It had been awhile since we'd done Friday pizza night. This go around the dough turned out extra airy. We also added some chives and fresh oregano. We get a new CSA delivery later this week, so we are continuing to use up the veggies from last delivery so we're ready for the new stuff.

Orum - May 14, 2009

Fried Burdock Root and Sunchoke Chips

I don't think this is necessarily the healthiest way to eat root vegetables, but probably one of the tastiest.

Orum - May 12, 2009, cont'd

Grilled Burgers with Blue Cheese and Pickled Ramps served with Parsnip Fries

Yum! The burgers were great (especially with the pickled ramps and blue cheese), but the parsnip fries stole the show. This was all Nick's idea and he executed it flawlessly. The super sweet over-wintered parsnips were the perfect flavor to stand up to the frying and salting. Also, check out his nice handiwork with the lovely jar of pickled ramps.

Orum - May 12, 2009

Yogurt

I am so excited that my first attempt at homemade yogurt turned out so well! I have been contemplating getting a yogurt maker ever since reading in Harold Mcgee's "On Food and Cooking: The Science and Lore of the Kitchen" how good the various strains of yogurt bacteria are for our digestive tracts. Well, turns out Mr Mcgee recently posted a recipe for DIY yogurt without a machine in the New York Times. I gave it a try and am very happy with the results! So long massive quantities of plastic yogurt containers that can only be recycled into toothbrushes and razors.

Orum - May 11, 2009

Grilled Chicken Thighs with Rhubarb Chutney over Jasmine Rice

Check out my new/old cast iron grill pan! Found it at the thrift shop with a bit of rust, but I scooped it up and after some steel wool and elbow grease it's as good as new (actually better than new, since it's now seasoned). I've been itching to use it, so even though it was a perfectly decent night to grill out, we decided to use the pan for our chicken thighs. I made a rhubarb chutney to accompany the chicken using some rhubarb from the CSA. I am not a fan of rhubarb desserts as a general rule, so I always have to get creative with rhubarb recipes. We have more to use up, so maybe a rhubarb curry will show up in the next week or so.

Orum - May 10, 2009

Orichette and Garbanzos with Greens and Bacon

Nick whipped this up Sunday night since we felt like something light after indulging in Five Guy's burgers at lunch.

Orum - May 9, 2009

Pickled Ramp and 12 Bridges Gin Gibson's with Parsnip and Greens Galette

As a means of prolonging the enjoyment of our ramps, Nick pickled them (the greens we saved for salads). We tried this for the first time last year after seeing it on a restaurant menu and loved the results. And, since we have some great hand-crafted Gin right now from Kate and Scott, we thought we'd make a truly hand-crafted cocktail. The "Lady's Thumbs" accompanied Deborah Madison's Parsnip and Greens Galette from 'Local Flavors.' We used parsnips and greens from the CSA box, of course.

Orum - May 8, 2009

Sourdough Waffles with Fresh Strawberries

This was my birthday breakfast. JJ sent me a link to this waffle recipe and I mixed up some batter with our sourdough starter the night before. Hands down my favorite waffles so far!

Orum - May 7, 2009

Our first CSA delivery of the season arrived full of veggie goodness. Our traditional first meal with the produce is a mixed salad. This one has over-wintered spinach, sorrel, ramp greens, black radish, chives, blue cheese and oil and vinegar to top it off. So fresh!

Orum - Cinco de Mayo, 2009

Shrimp Chilaquiles with Salsa Verde

For Cinco de Mayo we made the shrimp enchiladas recipe from the cover of this month's Bon Appetit...with a few minor adjustments, including using tortilla chips instead of corn tortillas and layering the ingredients like a lasagna (hence 'chilaquiles') before baking.

Orum - May 2, 2009

Home-made Pistachio Ice Cream with Fresh Strawberries

Also not dinner. But, a very yummy dessert over the weekend.

Orum - Martinis

12 Bridges Gin Martinis

Besides coffee, Portland also knows how to crank out the small batch, hand-crafted spirits. For my birthday, I got this beautiful bottle of gin from Katie and Scott. Nick and I feel strongly that gin is quite possibly the most perfect alcohol out there. This gin has a lovely cucumber flavor mixed in with the juniper. It is so good that for our first taste we simply shook with ice and strained into glasses. No olives, no vermouth, just delightfully herbaceous 12 Bridges Gin, chilled.

Thank you Kate and Scott!

Orum - Magic Coffee

Magic Coffee!

Inspired by the icy treat at Madison's Cafe Soleil and a recent post over at A Good Appetite about DIY cold brewed coffee, JJ and I have been experimenting in our respective kitchens and emailing our tweaks to each other over the past couple weeks to come up with this cup of goodness. The 'eureka' moment came after consulting with my displaced Madison friends now living in Portland (those Oregonians know their coffee!). Turns out you need chocolate syrup to make it magic. OK, so it's not dinner, but it's a great 2pm treat.

Orum - April 30, 2009

Beans with Ancho Chili over Tortillas with Poached Egg, Salsa and Cheese

A little something we nicknamed 'huevos nacheros.' A tasty way to use up our burrito leftovers as well as those little broken chips at the bottom of the bag.