Wednesday, March 30, 2011
Tuesday, March 29, 2011
Warm Weather Eats
I can't wait for it to be Spring and have all the fresh, light foods that come with warmer weather! I always buy high quality ingredients and it's important to me to eat organically and if given a choice I always go for local foods but I haven't been terribly diligent about eating seasonally. Which is really a shame because I feel a lot of creativity comes from using foods you might not be familiar with. This Summer though I'm wanting to make a better effort to shop at farmer's markets and grow my own herbs. I can't wait to make glazed salmon and fresh pasta salads and cold veggies and fruit and popsicles and gallete and everything else. I also see my ice cream maker getting a whole lot of use.
These are some of the things inspiring me right now.
These are some of the things inspiring me right now.
Monday, March 28, 2011
Ravioli Update (hint, it was amazing!)
So, I took the ravioli class I mentioned last week.
I've written about my plight of finding a great place to take cooking classes before. I searched for years for a place that was in a format I would enjoy, had delicious menus, was hands on, and that didn't break the bank. I finally discovered classes at Sur La Table and while I haven't taken classes anywhere else I also don't plan to. I love how much everyone gets to participate and how fun the environment is. And ravioli making was for sure one of the best classes I've taken.
The menu was...
Fresh Pasta Dough
Acorn Squash Ravioli with Brown Butter-Sherry Sauce
Goat Cheese and Arugula Ravioli with Roasted Cherry Tomato, Almond and Olive Tapenade
Three-Cheese Ravioli with Tomato-Balsamic Sauce and Parmesan Curls
And then, because they are awesome, they let us make a sweet dessert ravioli filled with apples and then fried and topped with powdered sugar and some delicious nutmeg whipped cream.
I've written about my plight of finding a great place to take cooking classes before. I searched for years for a place that was in a format I would enjoy, had delicious menus, was hands on, and that didn't break the bank. I finally discovered classes at Sur La Table and while I haven't taken classes anywhere else I also don't plan to. I love how much everyone gets to participate and how fun the environment is. And ravioli making was for sure one of the best classes I've taken.
The menu was...
Fresh Pasta Dough
Acorn Squash Ravioli with Brown Butter-Sherry Sauce
Goat Cheese and Arugula Ravioli with Roasted Cherry Tomato, Almond and Olive Tapenade
Three-Cheese Ravioli with Tomato-Balsamic Sauce and Parmesan Curls
And then, because they are awesome, they let us make a sweet dessert ravioli filled with apples and then fried and topped with powdered sugar and some delicious nutmeg whipped cream.
Saturday, March 26, 2011
Friday, March 25, 2011
Quenched
I got the new Bon Appetit in the mail this week. On the cover was this:
And the second I saw it I knew that, yet again, Portland and it's awesome cuisine would be featured in a national magazine. In a cover story no less! Way to go P-town.
For future reference Bon Appetit, no one, and I mean no one, in Portland says 'Bro.'
And the second I saw it I knew that, yet again, Portland and it's awesome cuisine would be featured in a national magazine. In a cover story no less! Way to go P-town.
For future reference Bon Appetit, no one, and I mean no one, in Portland says 'Bro.'
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