Archives for November 2014

Ricotta Pie Recipe, or Pizza Dolce

November 17, 2014 by 9 Comments

As I was preparing my round-up of recipes for the holidays, I realized I have very few dessert recipes. That makes sense, since I don’t usually make dessert. I’m usually equally tempted by finishing off with a cheese plate instead of something from the baker at a restaurant.

This recipe provides both – cheese and a sweet treat. It is an Italian recipe called Ricotta Pie, also known as Pizza Dolce or Italian Sweet Pie. It uses ricotta mixed with sugar and eggs. It is very similar to cheesecake, but lighter. You can make the cake a little less sweet by adding the sugar a bit at a time, or also make it less eggy/more custardy if you reduce the amount of egg used.
Recipe for Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate, tastes lighter than a normal cheesecake

You can serve the pie simply as is. Add a little eye pleasing detail when serving with a little dusting of powdered sugar. Or, you can add fruit – either in the mixture or you can do so on top (be it in a warmed jam form or a sauce). You could also choose to a handful of mini chocolate chips inside the mixture into the pie. You can go more savory by adding spinach, or topping the pie with tomatoes… You can use lemon flavor via lemon juice and rind, but you could just as easily have used orange flavor instead, or amaretto, or more cinnamon… and/or you can drizzle chocolate on top.

I’ve seen this pie with an actual pastry pie crust, and also seen it with a graham cracker crust. I made this for a party so for ease of serving, made it in a 13 x 9 inch glass baking dish instead of pie pans and omitted any crust at all.

There are a lot of possibilities! The version I decided to make includes whiskey, orange zest, and then topped with chocolate to finish for a Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate.
Initial layer of chocolate which melted when I grated it onto my recipe for Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate Recipe for Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate, tastes lighter than a normal cheesecake

You can make the pie the day before the refrigerate it to then serve the next day, which makes it wonderful for the holiday season to get some things out of the way to free up your kitchen.

Ingredients:

  • 3 pounds of  ricotta (48 ounces)- you might find the best value is to purchase two 32 ounce containers of ricotta you purchase where you will use 1 1/2 of them. The other half you can enjoy spread on bread, or make some stuffed pasta shells!
  • 1 1/4 cup of sugar or to taste – I only used 1 cup so it wasn’t too sweet for my palate, but I’ve seen some variations that use up to 2 cups!
  • 4 eggs. Some recipes use up to 12 eggs, so you can decide how eggy you want this.
  • 1 1/2 shots of whiskey or to taste
  • Zest of one orange
  • 1/2 of a bar of chocolate (optional)

Directions:

  1. Preheat the oven to 350 degrees. As it is heating up, combine all ingredients in large bowl and mix well until the filling is creamy. You can do this using a mixer or hand mixer or your own awesome muscles.
  2. Pour into a greased 9 x 13 inch pan or two 10 inch pie rounds. Obviously if you wanted to use a dough first, you would have already prepared and put this down…
    Recipe for Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate - poured and ready to go into the oven
  3. Bake everything at 350 degrees F for 1 hour or so – start checking 1 hour to see when the top is golden and an inserted toothpick comes out clean. Because this was such a big pan, I think I ended up with 1 hour 30 minutes.
    Recipe for Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate - fresh from the oven
  4. Before serving, let cool. If you’d like you can refrigerate this to serve the next day, which will help the cake set a little firmer. For my topping, I waited until the cake cooled a little bit but was still warm and then grated an initial layer of chocolate that melted.
    Initial layer of chocolate which melted when I grated it onto my recipe for Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate Initial layer of chocolate which melted when I grated it onto my recipe for Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate Initial layer of chocolate which melted when I grated it onto my recipe for Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate
    Then, later, I grated more chocolate on top when it was totally cooled so the shavings stayed intact.
    Recipe for Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate, tastes lighter than a normal cheesecake
    When serving, cut into pie pieces or if using a pan like I did, into squares. You can dust with powdered sugar, or any of the various toppings I mentioned.

As I mentioned, I like how the ricotta makes this a lighter cheesecake, and that you can have so much potential for toppings, or you can add more (such as fruit or a handful of chocolate chips) into your ricotta batter into the cake itself. How do you think you would make this ricotta cake?
Recipe for Whiskey and Orange Flavored Ricotta Cheese Cake with Chocolate, tastes lighter than a normal cheesecake

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Recipe for Cheddar Garlic Oven Baked Chicken Breast

November 14, 2014 by 8 Comments

Ugh well yesterday’s commute sucked. It took 45 minutes on the Max from Work on the way back to the city to go three stops because of ice. 3 stops.

At the Beaverton Transit Center I ran to the 20 Burnside bus and was lucky enough to get a seat before it got packed to the door. It was a better choice probably then being among the hundreds I saw on the news later waiting for shuttle buses to go downtown when management decided to not run Max trains into the city. Sitting down is better than standing, but also means bring hit in the head sometimes by other commuters who are still wearing their backpacks. I definitely wanted some comfort.

This recipe for Cheddar Garlic Oven Baked Chicken Breast serves four and is a comforting chicken dish that has crispness on the outside, moist on the inside, and can pair with any side dish so easily.

I think it’s been part of my repertoire for a long time, having learned it many years ago from home cook online (specifically Recipezaar). It is a classic by internet home cook celebrity Kittencal before there was ever food TV besides Julia Child (who was too early for me, so I didn’t watch her) but I did watch Yan Can Cook and Frugal Gourmet. Do you remember those shows? I didn’t grow up with a lot of American food cooked in my household, but when I went to college Kittencal taught me to expand outside always eating fried rice. Anyway, this recipe I’m sharing is one of the classic Kittencal recipes, with a few small adaptions.
Recipe for Cheddar Garlic Oven Baked Chicken Breast Cheddar Garlic Oven Baked Chicken Breast with gluten free pasta with cherry tomatoes and broccoli and microgreens and a touch of feta

The garlic chicken smells wonderful as it is cooking, and let me assure you this is not overly garlicky at all. But, if you’d like you can reduce the amount of garlic you use. Or increase it! The cheese on top or in the recipe could also be reduced if you’d like… but of course I would not even consider doing that myself.

Cheddar Garlic Oven Baked Chicken Breast with gluten free pasta with cherry tomatoes and broccoli and microgreens and a touch of feta

Ingredients:

  • 1/3 cup of melted butter + a little spray or bit more butter for the pan
  • 2 tablespoons minced garlic
  • 2 teaspoons garlic powder, divided in half – one 1 teaspoon for the “wet” and another for the “dry” mix
  • 1/2 teaspoon seasoning salt
  • 3/4 cup seasoned dry bread crumbs or panko – I used panko
  • 1/2 cup finely grated cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon ground black pepper or to taste
  • 4 boneless skinless chicken breasts
  • Extra 1/2 cup of shredded cheddar and/or Parmesan cheese or Monterey Jack or whatever your would like cheese for topping (optional)

Directions:

  1. In a bowl, make your butter mixture. You will combine your melted butter with the 2 tablespoons of fresh minced garlic, 1 teaspoon garlic powder and salt.
  2. In a separate bowl, you will combine the dry breadcrumbs or panko, 1/2 cup finely grated cheddar cheese, the 1/4 cup Parmesan cheese, other 1 teaspoon garlic powder and finally the ground black pepper.
    Recipe for Cheddar Garlic Oven Baked Chicken Breast, the dry mix
  3. It’s your choice whether you want to pound your my chicken breasts a bit to flatten them a bit. Or, cut your chicken breasts thinner so they will be moister. Either way, dip each chicken breast on both sides in the wet butter mixture; then in the panko dry mixture.
  4. Preheat oven to 350°F. As it is heating up, butter an 11 x 7-inch pan or use a butter spray. I didn’t have a rack, but if you do consider using that as well so the bottom will be crisper. Lay out your chicken breasts in this prepared pan and bake uncovered for 35-45 minutes or until cooked through.
    Recipe for Cheddar Garlic Oven Baked Chicken Breast Recipe for Cheddar Garlic Oven Baked Chicken Breast
  5. As an optional touch (but really, why would you not do this), during the last 10 minutes of cooking top your chicken breasts with extra shredded cheddar
    Recipe for Cheddar Garlic Oven Baked Chicken Breast Recipe for Cheddar Garlic Oven Baked Chicken Breast Recipe for Cheddar Garlic Oven Baked Chicken Breast
  6. Make sure you let it cool for 5-10 minutes before you serve!
    Cheddar Garlic Oven Baked Chicken Breast with gluten free pasta with cherry tomatoes and broccoli and microgreens and a touch of feta

There are a lot of great ways to pair this chicken. One time, I had a gluten free quinoa pasta salad that I added cherry tomatoes I cut in half and also some steamed broccoli and microgreens and a touch of feta.
Cheddar Garlic Oven Baked Chicken Breast with gluten free pasta with cherry tomatoes and broccoli and microgreens and a touch of feta Cheddar Garlic Oven Baked Chicken Breast with gluten free pasta with cherry tomatoes and broccoli and microgreens and a touch of feta Cheddar Garlic Oven Baked Chicken Breast with gluten free pasta with cherry tomatoes and broccoli and microgreens and a touch of feta Recipe for Cheddar Garlic Oven Baked Chicken Breast

Another time, I went with a veggie pasta and was a little lighter on the cheese on the chicken, but instead of all cheddar I used more Parmesan which crisps up more in the oven. The veggie pasta you see below is mixed with popcorn shoots.
Recipe for Cheddar Garlic Oven Baked Chicken Breast Recipe for Cheddar Garlic Oven Baked Chicken Breast

This is one of the most common ways I make chicken for myself at home because I can buy many chicken breasts and freeze them, and just make one or two of these. Thr prep is fast then pop it on the oven and enjoy the aromas while going on a work call, cleaning, exercising, etc.

I show the chicken breasts whole here, but you can also slice it up to top on salad. I love fried chicken, but this gives me some crispiness but without having to deep fry or eat chicken skin. Of course it’s not as good as fried chicken skin, but it’s enough to pass muster for me.

Do you have a favorite way that you prepare chicken for your family? What was the first new way of making chicken you learned from outside your family and do you still make it?

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BlueHour Portland

November 12, 2014 by 4 Comments

I have been a fan of Bluehour because of it’s warm, modern, elegant and romantic atmosphere  in the Pearl (250 NW 13th Ave) for years. Unlike many dining rooms, they have tables that can provide a small measure of privacy because they aren’t too close together and rich ceiling to floor drapery helps divide up the space so you can feel some small amount of intimacy for your conversations and experience.
The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl District  The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl DistrictThe classy and romantic atmosphere at BlueHour Portland in the Pearl District

Usually though, I admit I pop in for happy hour. Recently, I was invited by Little Green Pickle with a group of other food bloggers to experience dinner, as well as get a little behind the scenes peek! Chef Kyo Koo welcome a few of us into his kitchen, and I was able to see the very neat and organized mise en place. I actually have lots of little saved containers similar to that for the few times I also do mise en place, which tends to be when I’m making multiple dishes or prepping but not actually cooking until the next day, and it was nice validation for me that it’s normal, and not anal.
BlueHour Portland, a visit to the kitchen with intro by chef Kyo Koo BlueHour Portland, some of the kitchen crew BlueHour Portland, some of the mise en place

Back in the kitchen, I observed the creation of a recently added seasonal salad to their menu by Sarah that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings topped with deep fried kale. I secretly admired her adorable little silicon spatula. My silicon spatula is also one of my favorite kitchen tools. You can see in the background another small group getting the VIP treatment in observing the King Crab salad I think being made?
Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

I also felt validated that I only recently bought salad servers (specifically, these cute Talisman Designs 12-Inch Solid Beechwood Salad Set that are sourced responsibly and adorably laser etched). Most of the time (ok, all of the time), just like Sarah, I toss the salad by hand! I need to up my game by storing homemade dressing in those squeeze bottle containers though and plating them in rings like that.
Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

Isn’t that a beautiful salad? And, I loved the play of all the textures.
BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures

Bar Manager Gigi also talked through and supervised some of my fellow blogger ladies in making a cocktail called the Templeton Abbey with with templeton rye, canton ginger, lime, cucumber, and rosemary.
BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Here is the cocktail end result of the Templeton Abbey.
BlueHour Portland, a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Other amazing cocktails at our table were the beautiful Bootsy Collins with vodka, rosemary, blackberries, lime and soda and this Paper Airplane cocktail with bourbon and Campari and Amaro Nonino and lemon juice.
Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Paper Airplane Gorgeous cocktail at Bluehour Portland of Paper Airplane

Then it was time for our family style dinner. We started out with an amuse bouche from Chef Kyo Koo of toasted brioche with salmon and beet. Now here’s an idea that should be incorporated into any holiday party you throw- so easy to do but so classy!
BlueHour Portland, amuse bouche of grilled brioche with salmon and beets BlueHour Portland, amuse bouche of grilled brioche with salmon and beets

You know you’re at a fancy restaurant when the bread service is brought to you individually with the waiter placing a bread out for you like a bread basket maiden/mister (served with salted room temperature butter. Thank you, I hate hard butter. Also, seriously look at Frances’ sexy eyes, so gorgeously distracting from the bread service…)
Frances making sexy eyes while bread service from a basket is served with soft salted butter Bread service at Bluehour Portland

Next was an Heirloom Beet Salad with new zealand spinach, crispy shallots, nasturtium and crème fraîche. All of us raved about our love for beets. And can you get any more fancy to a salad then adding edible flowers?

Then, came a starter of Alaska King Crab with porcini mushroom, truffled amaranth, and shellfish emulsion. There needs to be more truffled amaranth in my life.
Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion.

Chef Kyo Koo was pretty proud of the Haiga Rice being used in the ‘risotto’ that also included wild mushrooms, pine nuts, and acorn squash. First of all, risotto is such a go to comfort food in the cold days when you want to be fancier than mac and cheese or ramen. Chef Kyo Koo then elevated it with Haiga Rice, which is a rice from Japan that has slightly more fiber than white rice but not as tough then brown rice.
Bluehour Portland and Chef Kyo Koo was pretty proud of the Haiga Rice being used in the risotto that also included wild mushrooms, pine nuts, and acorn squash

That dish was just another example of how Chef Kyo Koo likes to mash up ingredients and techniques and flavors from various influences in the world. Next was a dish of Hand cut Wheat Noodles topped with pork belly, prawns, heirloom carrots, and fermented black bean “bolognese”.
Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese' Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese'

For a little palate cleansing next we enjoyed Netarts Oysters on the half shell with citrus mignonette, demonstrating a timeless classic.
Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland

I really enjoyed that little break as the next dish was the intense OMG SO GOOD, the rich and luxe entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage
Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage

The Salmon with swiss chard, radish, pine mushrooms was perfectly cooked.
Bluehour Portland Salmon with swiss chard, radish, pine mushrooms Bluehour Portland Salmon with swiss chard, radish, pine mushrooms

And then it was time for dessert, including a Patisserie Plate (happy National Chocolate Day, which happened to fall on that day!),
Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates

and Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake, and Cinnamon apple gingerbread tart with gelato
BlueHour Portland Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake Bluehour Portland dessert, Cinnamon apple brioche with gelato

Bluehour changes their menu based on whatever is fresh, so the offerings are different from a visit even in the same month with updates in the ingredients being used. For instance, the heirloom carrots in the hand cut wheat noodles get switched out for zucchini instead.

Besides ordering a la carte, your table can also choose to get the Tasting Menu, which offers 5 courses including dessert for $58 a person, which is quite a bargain for a tasting menu.

They are also offering a special Thanksgiving menu that includes choice of first course, entree, and dessert at only $50 a person, which is quite a deal given that it is a holiday and the high quality of their dishes. The options are

Bluehour Thanksgiving Special Menu

Choice of First Course

  • Foraged Mushroom Veloute with pimento dulce and parmesan
  • Field Green Salad with heirloom carrots, red radish, and pistachios
  • Little Gem Lettuce Salad with smoke salmon, buttermilk, and chives
  • Spiced Potato Sausage with horseradish, Dijon, and bitter greens
  • Butter Poached Wild Prawns with garlic, fine herbs, and toast

Choice of Entrée

  • Roasted Turkey with herbed mashed potatoes, red Russian kale, and gravy
  • Smoked Pork Loin with sunchoke bread pudding, escarole, coffee, and porcini jus
  • Prime Rib with fried fingerling potatoes, mustard greens, and shallot jus
  • Chinook Salmon with carmelized futsu squash, Brussels sprouts, and salmon caviar
  • Handmade Orzo with Dungeness crab, broccoli, and sweet cream

Choice of Dessert

  • Spiced Caramel Apple Torte with sea salt caramel, buttercream, calvados crème anglaise
  • Butternut Squash Semifreddo with maple glazed pecans and ginger-white chocolate macaroons
  • Dark Chocolate Truffle Tart with pear-brandy sherbert and hazelnut praline

What did you think of these dishes I described, is there one that really appeals to you? Have you been to Bluehour before and what did you think?

Thank you to Little Green Pickle and Bluehour for this amazing and unique experience of the behind the scenes peek and tasting such delicious things!

Disclosure: This meal was complimentary, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Vegetarian Thanksgiving Recipes Roundup

November 10, 2014 by 4 Comments

Holy moly it is 3 more weeks until Thanksgiving! I do have some new Thanksgiving recipe ideas to share that are of course vegetarian, but before I started, I wanted to do a roundup of some previous recipes I have shared that I am very fond of.

I plan to make these as a lazy Sunday snack: Squash Cheese Pinwheels (and also finally replace that terrible photo with a better one)

Spinach or Squash Cheese Pinwheels

My favorite soup I’ve made is this rich Butternut Squash and Ale Soup with Candied Almonds and homemade Mascarpone with Cambozola

Butternut Squash and Ale Soup with Candied Almonds and homemade Mascarpone with Cambozola

A great autumn dish in general, going on with the butternut squash train of thought, is this Butternut Squash Lasagna in Béchamel sauce

Giada's vegetarian Thanksgiving side recipe for Butternut Squash Lasagna in Béchamel sauce

For a main dish for your vegetarian that makes them feel like royalty, try Tofu and Mushrooms A La King. This dish is really filling enough visually and gut-wise to feel like a real dish, rather than just a dinner of sides. Instead of tofu and mushrooms, you could also consider using this vegetarian Chicken Fricassee instead that utilizes vegetarian chik’n.

Tofu and Mushrooms A La King Chicken fricassee, with vegetarian chik'n by Quorn

My own vegetarian F’s favorite Thanksgiving staple is Vegetarian Shepherd’s Pie inspired by Moosewood. The recipe has a neat trick using crushed up walnuts to give the texture of “gristle” that just adds something extra to your regular vegetarian shepherd’s pie.

Vegetarian Shepherd's Pie

I have made two rice side dishes that I adore above all others: this Harvest Quinoa with Apple and Walnuts which really highlights autumn with its apple, or go rich and creamy with Spinach Parmesan Rice Bake (or use other mixed vegetables instead).

Recipe for a Thanksgiving that is vegetarian and gluten-free: sub stuffing with Harvest Quinoa with Apple and Walnuts spinach parmesan rice bake vegetables casserole

But maybe you want stuffing instead? How about this flavorful Cornbread Stuffing that boasts smokiness from vegetarian ham and some heat from Thai chili pepper

Cornbread Stuffing - Veggie Version

And then there are the sides. Last year I went with these 3 Vegetarian Side Dishes of Corn Niblets in Butter, Roasted Carrots with Dill, Green Beans in Parmesan

Corn Niblets in Butter recipe Roasted Carrots with Dill recipe Green Beans with Shaved Parmesan

For another veggie side choice, consider broccoli or cauliflower via St. Norbert College’s Cheese Broccoli or skip the cheese and go with Cauliflower with Brown Butter, Pears, Hazelnuts

St Patrick's Day and St. Norbert College's Cheese Broccoli recipe Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts

And instead of creamed spinach, how about trying Creamed Kale or Creamed Cabbage?

Easy vegetarian side dish: recipe for Creamed kale with caramelized onions Easy vegetarian side dish: recipe for Creamed Cabbage

And of course, brussels sprouts: either Maple Roasted Brussels Sprouts or Mashed Brussels Sprouts

Maple Roasted Brussels Sprouts 

I know, no dessert? I actually have two dessert recipes I will be sharing soon, shocker!

Do you have a favorite vegetarian dish you like to make/recommend for this holiday season?

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Thick, Chicago Pizza in Portland

November 7, 2014 by 8 Comments

I’ve been living in Portland for about 6 years, but I am still quite loyal to Chicago style pizza. When I went to Chicago for my sister’s wedding, there was no time for Chicago style pizza, so I had to rectify that when I returned.

I’ve generally been eating the deep dish pizza of Via Chicago, which I can conveniently find only a few blocks away from me on Saturday at the Portland Farmers Market, or at their brick and mortar restaurant at 2013 NE Alberta (I admit I haven’t visited yet). Via Chicago has a buttery like dough to their pizza that reminds me a bit of of my favorite pizza vendor, Lou Malnati’s although without all of the great Buttercrust taste that cannot be replicated because Lou Malnati’s is just legendary. The Via Chicago pie dough also is a bit reminiscent to me of Pizzeria Uno but not as greasy. The pizza goes lighter on sauce on top rather than the traditional drenched layer.

A look at Via Chicago’s pizza for comparison:
Portland Farmers Market PSU, Via Chicago, chicago style pizza Via Chicago, chicago style pizza which catered the Watch Dog release part at the Microsoft store Portland Farmers Market PSU, Via Chicago, chicago style pizza

But, there has been a new deep dish Chicago pizza entrant to the Portland scene, and I felt obliged to give them a try. Thick is a food cart located at SW 9th & Washington. They handmake all their pies, so they only have a limited supply until they run out for the day, and when you arrive at the cart, depending on what it’s in the oven, that may be your only choice. For instance, when I stopped by they only had their sausage pizza ready.

Because these pizzas are thick deep dish, they all take longer to heat – this is true getting Chicago pizza in Chicago, so no different here in getting Chicago pizza in Portland, so keep that in mind that there will be a slight wait for your hot slice too.
Thick pizza cart, serving Chicago style pizza much like Giordano's Thick pizza cart, serving Chicago style pizza much like Giordano's

One thing Thick has over Via Chicago is the heft of the true Chicago pizza – one slice weighs down the small pizza to go container and takes up the whole thing. It also has the generous layer of tomato sauce and gloopy with cheese that you would expect from a true Chicago pizza on top, so that you are forced to eat this pizza like a pie, with a knife and fork. If you try to pick it up, it will just flop with its heavy load of toppings. This is unlike the Via Chicago pizza, which you can still pick up.

In my opinion, the dough for the pizza is not as good as Via Chicago because it’s not as buttery, but when it comes to all the toppings, Thick gets it exactly right, especially the tang of that tomato sauce and the thicker crust that you can eat like a chewy breadstick reward, something Via Chicago lacks. To me, the Thick pizza is reminiscent of Chicago pizza classic Giordano’s.
Thick pizza cart, serving Chicago style pizza much like Giordano's

As extra credit, Thick also offers Chicago style hot dogs! If you don’t want to risk missing out, call and pre-order.

Honestly, I would recommend either of these deep dish Chicago pizza places to get your fix in Portland. If you are Chicago-an like me, hopefully my examples that compare them to the pizza joints in Chicago can help you decide which one you want to try!

Thick pizza cart, serving Chicago style pizza much like Giordano's

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