Andina

Andina is packed tonight, and the drum player is loud. I have stuffed sugar cane in my ears and we are watching the kitchen while waiting for our table.
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Beast: course lv

Michelle went to the bathroom, so I took her chestnut and Armagnac souffle with whipped creme fraiche and praline and added it to my collection. I also drank her vin Santo. Ho ho ho
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Watching the kitchen prep dessert.
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Beast: course lll

Braised local rabbit, whole grain mustard creme fraiche, egg noodles, roasted baby carrots and Brussels sprouts.
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Michelle has quail egg in her hair but I am not going to tell her.
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Beast: course ll

Charcuterie plate: foie gras bon bon with sauternes gelee, steak tartare and quail egg toast, chicken liver mousse with cassis house cracker, pork liver and prune and green peppercorn house pate.
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Beast: course l

Lamb and lentil soup with pecorino and argan oil.
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Guess where we are...

Yup, that's Naomi all right.
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The sandwich man can

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Roast beef with cheddar, sweet onions, and horseradish. Omg.
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Bunk sandwiches

Tommy habetz talked to me. I feel all fluttery.
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There is an elf shopping in zupan's too! We are in good company.
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Michelle is actually doing her thanksgiving shopping on thanksgiving.
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Portland City Grill on a sunny, winter day.

The Nines desserts are amazing... the blondie is Jen and my favorite... she scored the recipe to make at Thanksgiving.

At the Nines again! I might have to say its the best Happy Hour in Portland... now that they have recently changed their bar menu! We have had the Wagyu Beef Slider, Lobster Hot Pocket, Foie Gras PB&G, Crab Bloody Mary, and Scallop Ceviche... the best part is that all were under $4! Even the wine is only $5 a glass.

Portland Farmers Market FEASTIVAL!

Making potato latkes with mom at Taste the Place. Add a dollop of Jacob's Creamery sour cream and some homemade applesauce...delicious.
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Anella has a new friend who happens to be a quail roasted with Comté on a ragout of flageolet beans with chicken livers and preserved lemon.

A french classic... pommes frites and mussels with leeks and apples in a curry-cider fumet.

First and second courses have arrived... sweet bread salad on a bed of savoy cabbage with apples and bacon (of course my favorite)... rind cheese salad, ham wrapped sardines, and the classic french onion soup.

A fabulous beginning... Cremant du Jura, Hood Canal Oysters contrasted with a spicy sausage.

Well the lutefisk tv dinner didn't hold us over... so we decided to go to try Le Pichet a cute French restaurant on the outskirts of Pike Market.

Yum.... lutefisk TV dinner.... maybe we should cancel our reservation at Le Pichet.

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Eli and I met Ivar and we shared fish and chips...

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Layered crepes with candied spaghetti sqaush (provided a perfect crunch) with a pomegranate reduction.

Happy Birthday Eli!

A tart for a tart... even though it is a fabulous blood sausage pear tart.

Celebrating at Harvest Vine... Anella and Eli pondering what tapas to order.

First stop... Pike Market

On the train to Seattle to celebrate Eli's Birthday.

Everyone went to Seattle without me, and all I got was this lousy cup of gelato.

Okay, it's actually really good gelato (the ginger has crunchy little pieces of fresh ginger in it, yum), but still.

My pumpkin gelato drips look kind of like the tracks of my tears, as Smokey Robinson would say.

-j
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Jen, who has been abandoned, requires alotto spirits-bolstering gelato breaks

The whole family has abandoned me and flitted off to Seattle today to celebrate Eli's birthday by stuffing their faces at all of Seattle's best restaurants. WHATEVER.

As a result of having been ABANDONED, I am taking a lonely, weepy Sunday stroll down NW 23rd Ave on this admittedly splendid sunny autumn morning when hark! - through my tears, I spy Alotto Gelato, a certified Happy Place! I must go in. Even though I just polished off a tartlet and 1.5 St. Honore Bakery croissants. What sort of broken-hearted girl doesn't have room for gelato?

Today's seasonal gelato flavors are fresh ginger, pumpkin, and roasted banana. I am an obedient sort, so I take the sandwich board's suggestion and mix the fresh ginger and pumpkin. And for my 3PM gelato break, I will mix the roasted banana and chocolate.

-Alotto Gelato, 931 NW 23rd Ave
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Our favorite Bartender, Andy.
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The kitchen just sent out fried turnips with scallops. Happy Eli's birthday to us!
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Happy Birthday Eli!

It is brother Elias' birthday, so we stopped by Castagna to say happy birthday and score some sunchoke agnoletti.
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Happy hour at the Vault

Shelli likes the habanero martini, and its only $4 from 4 to 7 PM EVERY DAY!
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Happy hour at Jakes famous crawfish

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Michelle got sleepy so we had to leave the market.
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A coffee tasting at Cafe Velo. Dark, rich coffee with chocolate notes. Time to head for two tarts bakery for something sweet to dip in it.
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The Gnomes and the bluegrass band are fighting!

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Our customary Saturday tamale from Salvador Mollys.
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mmm, Brussels sprouts. Now all we need is some bacon to roast them with.
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Christmas comes earlier and earlier every year.
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Breakfast at the Farmers Market

Tastebud wood-fired bagel with chive cream cheese, roasted pumpkin, and fresh spinach. Delicious.
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At the milk premiere at the Schnitz!

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Sundae at saucebox

yum... at saucebox ...
kyoto duck roasted duck breast in a aromatic broth with udon noodles, squash dumplings,
baby shiitake mushrooms, scallions and sesame seeds

My Cupcake Apology to Vegans

Today is a day where I put pride behind me and apologize to the vegans of the world. I take back all those words about you not knowing what tasted good and telling you that you thought everything was good, because you were just starving. What brought about this change you might ask? It's all due to a lady (Shirleen) at my work bringing in vegan chocolate chip cupcakes. I was starving and went into the kitchen at lunch today and realized my Dave's Bread had been tossed out by the Food Mold Police. I eyed the cupcakes and thought about shoving it down my throat in an effort to fend off starvation. I took one bite and was so happy that I cried... it was marvelous. I begged Shirleen for the recipe for my readers, so here is Shirleen's Vegan Cupcake Recipe:

Sift together:
3 cups flour (you can substitute sifted cocoa instead)
2 cups sugar
½ cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt

Mix:
1 cup canola or vegetable oil
1 tablespoon vanilla
2 cups of cold water

Whisk in:
Make a hole in the center of the dry ingredients and pour in the liquid ingredients.
Whisk together until smooth.
Divide among pans or cupcake holders.

Sprinkle with 1 ½ cups chocolate chips.
Bake @ 350 degrees for 25 minutes (Cupcakes may take less time depending upon their size.)

Makes three 9” layers, two layers and one dozen cupcakes, or three dozen cupcakes.

Put a Cork In It!

Put a Cork in it! That is what I have been saying for ages about my beloved Northwest Portland hood. I just didn't think it was fair for the east side to hog neat-o wine shop Cork (2901 NE Alberta) all to itself. And I guess somebody must have heard me, because lo and behold! Cork is popping open ANOTHER Cork at NW Lovejoy & NW 17th TODAY! At 11 am! Be there or be sober, I mean, square!

I peeked in the windows yesterday and saw that not only is Cork stocked with oodles of fun wines, but there appears to be a wall of chocolate as well, which means that Cork must be kind of like Heaven. So join me today in welcoming Cork to the NW neighborhood. (Free glimpse of the afterlife included!)

-J
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Waiting for dessert

I mean, cleaning the kitchen.
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