Category Archives: What We Ate

What We Ate: Chicken Paprikas

After reading Elizabeth Kostova’s The Historian, I was in the mood to travel Central Europe. Not having quite the budget for that, I opted instead to make us chicken paprikas for dinner.

Unfortunately, I have no idea what I did with the recipe.

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What We Ate: Beast

Schatzi: In lieu of a material gift for Eli’s birthday this year, I subscribed to the notion that it is experiences–and shared ones in particular–that increase one’s happiness, so I took him to dinner at Beast. Naomi Pomeroy’s Beast was one of the Portland restaurants to which we had been longing to go, but also one for which our budget did not allow under ordinary circumstances. I made reservations for his birthday, which were a complete surprise until I ruined it the morning of at breakfast. (I hadn’t had much sleep.) He was still thrilled, and since they were in the process of redesigning their website, the menu was a complete surprise to both of us. Since he was the birthday boy, I let Eli take the seat offering a view of the kitchen space.

I apologize in advance for the poor quality of my pictures; I forgot to charge my camera beforehand, and it was on its last legs through the meal. I managed to snap one of all but two course on it, which did not allow for experiment. I caught two courses on my camera phone, to make up the difference.

Petite Bouillabaisse with Green Garlic Aioli, Washington Mussels, and Trout Roe

Petite Bouillabaisse with Green Garlic Aïoli, Washington Mussels, and Trout Roe

click here to see what we ate at Beast!

What We Ate: Elvis’ Favorite Pound Cake, redux

Elvis' Favorite Pound Cake

Elvis' Favorite Pound Cake

Schatzi: One of my beloved aunties was in town, so we had a big ol’ family grilling, with Kobe dogs and all the picnic fixins’–even deviled eggs! For my contribution, I baked Elvis’ Favorite Pound Cake, which I had been raving about since I baked it last year, but this time, I took pictures. It was a hit, as I knew it would be, because it’s an amazing pound cake. This time, I used my large Bundt pan, which it filled perfectly. It was especially tasty topped with the whipped cream and strawberries from strawberry shortcake. If you need something special for serving with your fresh summer fruits, think about this delectable cake.

It has the most delicious batter; I have a hard time not just eating it.

It has the most delicious batter; I have a hard time not just eating it.

Sunday Supper: Bacon-Fried Chicken Southern Supper

melting bacon fat for Bacon-Fried Chicken

melting bacon fat for Bacon-Fried Chicken

Schatzi: Eli wanted to experiment with a fried chicken recipe involving both bacon in the batter and frying the chicken in bacon fat. Of course, I had to let him. I also let him have his head with the rest of the meal, and he cooked up some kale and mashe potatoes, shallots, and roasted garlic. For dessert, we had the classic banana pudding. click here to see Bacon-Fried Chicken!

What We Ate: Pastries from Petite Provence

poppyseed pastry and fruit pinwheels from La Petite Provence

poppyseed pastry and fruit pinwheels from La Petite Provence

Schatzi: A year or two before she died, my mother and my Aunt Joan began having brunch at La Provence in Lake Oswego. They raved about it, particularly the eggs Benedict, one of my favorite breakfast dishes, so when I had the opportunity to accompany them there, I took it. I was rewarded with some of the best eggs Benedict I have ever eaten, with beautiful Hollandaise and perfectly poached eggs atop a croissant, and served with tasty fried potatoes. We went there pretty regularly, and so when I returned from Eugene and found myself living at SE 36th & Division, you can imagine my delight when La Petite Provence opened right at 48th & Division!

The menus are slightly different at each location, but I can still find my favorite eggs Benedict, and I have also become a devotee of their utterly amazing tuna melt. But enough about the breakfast, lunch, and brunch entrees which I will assuredly photograph and post about at some other juncture!

chocolate croissants from La Petite Provence

chocolate croissants from La Petite Provence

Eli and I have also gotten in the habit of trying different pastries from their wide bakery selection whenever we’re in (chocolate eclairs? word!), and have found them all to be delightful. Personal favorites are the chocolate croissants, which feature a thick band of semi-sweet chocolate that far outshines any other such pastry I have tried (with the usual puny chocolate thread inside and weak drizzle atop). This time, Eli also picked us out some fruit pinwheels and a poppyseed pastry, and they were all delightful. Check out La Provence (or Petite Provence)’s bakery the next time you need a French pasty fix.

La Petite Provence
4834 SE Division
Portland, OR 97206
(503) 233-1121
www.provence-portland.com

What We Ate: Teriyaki & Udon

udon

udon

Monday night, Eli made us some delicious chicken legs and wings in a teriyaki sauce he rustled up, first dredging the chicken in a little flour, then broiling them, and then lightly sautéing them in the sauce. He also made up some simple udon for us, some of our favorite noodles.

chicken in teriyaki sauce

chicken in teriyaki sauce

What We Ate: On the Oregon Coast

view south from Ecola State Park

view south from Ecola State Park

Schatzi: Since Eli had only been to the Oregon Coast once since he’d moved here, we decided to make a short jaunt over my Spring Break. We drove out to Astoria down Highway 30, where we had lunch at the Fort George Brewery & Public House at Malia’s recommendation. She especially recommended the fish and chips, so we had to try them. However, on seeing that they were albacore rather than halibut or cod, we had our doubts, especially Eli, who almost ordered something else. Thank goodness we did order them, because those albacore fish and chips were by far the best fish and chips I have ever had. The tuna was perfectly cooked, moist and juicy, and the batter–oh, the batter! No matter how much lemon and malt vinegar I slathered on, the batter did not get soggy and fall off the fish. It was crisp on the outside, with perfect adherence to the fish. The chips were pretty good, too. I also had some nice beer, Divinity, a raspberry re-fermented wit, and the Bourbon Barrel Cavatica Stout. However, we did have some concerns about the rest of the menu, after seeing their description of jambalaya. Jambalaya is not served on a bed of basmati, people! The rice is cooked in the sauce at the end of the cooking process. I learned to make jambalaya from Letty Leftwich of Louisiana (I cannot make this stuff up), and she would never countenance such a practice.

albacore fish & chips at the Fort George

albacore fish & chips at the Fort George

click here for more of our Coast mini-break!