Remedy Wine Bar Review

The Remedy Wine Bar in the North Park Blocks is just what the doctor ordered. Or, at least the one in my head. Maybe I am self-prescribing here.

The doctor said I need to start drinking more wine. Also, I'm calling myself the doctor now. Image from SomeeCards

Located in the North Park blocks on NW Everett, Remedy is swanky inside, including chandeliers made with bottles and with its plush leather seating and huge windows overlooking the park that makes you want to linger over many glasses of wine. Ah hah. I see what you did there.

Remedy Wine Bar, Portland Oregon Remedy Wine Bar, Portland Oregon

Inside, the atmosphere is very modern and stylish, yet relaxing and welcoming thanks to the personable warm service. It’s a delicate balance in making the atmosphere swanky yet approachable and comfortable, but Remedy does it. I think it would be a fabulous date night stop before or after a movie at the Living Room Theater or show at the Armory, or after browsing boutiques and/or art galleries in the Pearl District- on Fridays and Saturdays they open starting at 3pm to get your prescription on.

Remedy Wine Bar, Portland Oregon Wine bottle chandeliers hanging inside Remedy Wine Bar, Portland Oregon

The name Remedy comes from the history of the location, which used to be a pharmacy and apothecary dating back to 1909. On the buildings’ six floors Blumauer Frank Whole Drug Co. had chemists concocting all sorts of lotions, potions, tonics and tinctures, varying from Laird’s Bloom of Youth, Davidson’s Headache Powder, Hanford’s Balsam of Myrrh, Cel-So celery soda, and more. Remedy now takes up the former lobby of the historical pharmaceutical space.

Now, there are different kinds of potions being offered- but I believe with the same intention of attempting to heal any ills you may have. The wine list is solid, with lots of small family owned wineries on the menu both local and imported that they are happy to chat and introduce you to.

Remedy Wine Bar, Portland Oregon

Besides the 20 wines by the glass, as well as bottles – and you can also get 375 ml pours of any bottle for half price plus $5- they also offer a few flights. I had a champagne flight, and was tempted to also get a sherry flight but resisted for a future date. In addition, every week there is a new theme to offer wine flights which are debuted on their Wine Flight Night Tuesdays.

My champagne flight I had during my December visit was delightful:

  • Denois Brut Tradition Reserve NV France
  • Breze Cremant de Loire Rose NV France
  • Chauvet Brut NV France

Champagne Flight and homemade Cheez Its at Remedy Wine Bar

They also have several snacks, including spiced almonds, warm olives, cheezy bits, white bean puree, warm brie with honey and baguette, and a cheese or charcuterie plate, with an impressive selection of possible cheeses and meats options (you choose how much).

Perhaps one of the reasons I went was for those Cheezy Bits. After reading about them on Urban Bliss Life‘s Remedy Wine Bar Review, she described them as

grown-up version of homemade Cheez-Its… Made with pie dough, cheddar cheese, butter, and dusted with Rogue Creamery blue cheese powder… These beauties are gloriously, insanely addictive.”

Sold! So I totally agree, I couldn’t stop eating them. Addictive little buttery cheese bites that go with any wine (I tried them with each champagne, and then a glass of red I also tried, a Clos de Gamot 2005 Cahors Malbec). By the time F arrived to meet me (we were “pre-gaming” before our dinner date), I had already finished them. Oops.

Cheezy Bits- a grown-up version of homemade Cheez-Its... Made with pie dough, cheddar cheese, butter, and dusted with Rogue Creamery blue cheese powder... These beauties are gloriously, insanely addictive. Cheezy Bits- a grown-up version of homemade Cheez-Its... Made with pie dough, cheddar cheese, butter, and dusted with Rogue Creamery blue cheese powder... These beauties are gloriously, insanely addictive.

Well, at least he got the white bean dip. And then he wanted to continue our pre-game at a location of his choice (Bailey’s Taproom), so we moved on, even though I wanted to linger much much longer.
White Bean Dip with crostini, Remedy Wine Bar

I’ll be back to Remedy. There was more I wanted to try- both in terms of food and wine.

For a bit more for your appetite, they also have Bocadillo de Jamon and Tarte Flambe,  as well as a ever changing special 3 course dinner option. Every Monday Chef Ingrid reveals a new plat du jour just for the week that can be ordered as part of the 3 course dinner option or À la carte, your call. This week the plat du jour was Boeuf Bourguigon- and next week features Coq Au Vin, and the week after that Tortilla Espanola. You can always check the lineup here at the Remedy website, Events page.

Remedy also hosts winery dinners- in fact there is one next week on January 28th with  Maddalena di Pasqua, winemaker at Musella, a winery in the Veneto region of Italy near Lake Garda. Chef Ingrid is cooking up quite a menu to go with the special wine flight that evening that includes a dish of Broccoli rabe, prosciutto, anchovy aioli, and pecorino sardo, or a Smoked pork coppa with radicchio, fennel puree, and grape mostarda- contact Remedy for reservations if you are interested.

If you fall in love with a wine, Remedy is just around the corner and affiliated with CorksCru, a wine bottle shop (as pointed out by bloggers Talk. Eat. Drink. Portland who also reviewed Remedy favorably), so you can try several and then visit CorksCru to buy a  bottle home for future home remedies, as needed.

What do you think of those Cheezy Bits- have you had them?

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Mid Jan-Feb Chefwich at Lardo

I know, it’s shocking that this time I actually got to the Lardo chefwich and am reporting back on it when there is more than 1 week of time left for you to go get it. When I saw on Instagram that Gregory Gourdet of Departure was collaborating on the next Chefwich, I knew I had to go try this one right way.


Chefwich #3 with Lardo and Gregory Gourdet of Departure: Chicken Tonkatsu yuzu jalapeno slaw, Japanese pickles, and sweet vinegar mayo Chefwich #3 with Lardo and Gregory Gourdet of Departure: Chicken Tonkatsu yuzu jalapeno slaw, Japanese pickles, and sweet vinegar mayo

I adore GG- the creative things he’s doing with the Departure menu of modern Asian cuisine to make it a dining destination not just for the cool view and “eating in a spaceship in the future” feel inside a restaurant are spectacular. To begin your crush on GG, if you don’t already have one, check out this profile on Portland Monthly. PS, he was also voted Eater Portland’s Hottest Chef 2012. Whenever I see him at a festival doling out samples himself, I can’t even speak and only gaze at glow, both physical and metaphysically in the positive energy he passes on through his food and just his good cheer to everyone around him. Let me stop the fangirling and get to the food… and I will try not to think about how the one time I attempted to exchange words with him all I did was babble nonsensically.
Chefwich #3 with Lardo and Gregory Gourdet of Departure: Chicken Tonkatsu yuzu jalapeno slaw, Japanese pickles, and sweet vinegar mayo Chefwich #3 with Lardo and Gregory Gourdet of Departure: Chicken Tonkatsu yuzu jalapeno slaw, Japanese pickles, and sweet vinegar mayo

The chefwich he created with Rick is a Chicken Tonkatsu yuzu jalapeno slaw, Japanese pickles, and sweet vinegar mayo. Part of the proceeds of this Chefwich, available until mid February, will benefit Our House of Portland.

Chefwich #3 with Lardo and Gregory Gourdet of Departure: Chicken Tonkatsu yuzu jalapeno slaw, Japanese pickles, and sweet vinegar mayo Chefwich #3 with Lardo and Gregory Gourdet of Departure: Chicken Tonkatsu yuzu jalapeno slaw, Japanese pickles, and sweet vinegar mayo

As always, almost any sandwich can be made into a salad. In my case, although I enjoyed half of it in sandwich form, I admit that for the second half I discarded the bread to just enjoy the crispy chicken with the pickles and the bit of that mayo with its sour undertone unencumbered. Keep in mind that this is chicken, not the traditional pork that is used for Tonkatsu, in case you are comparing it to previous Tonkatsu. I was hoping that the yuzu jalapeno slaw would have had more spicyness to it, but settled for the strong citrus flavors it offers to cut the deep frying here. This is a sandwich enjoyed as fresh as possible.

I can’t leave without one last squee and share to try to convince you of the awesome of GG.

 

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TeSóAria Wine Brunch

I’m a wine club member of TeSóAria. I fell in love with their wines several years ago, but it wasn’t until last year that we decided to be members and stop pretending we weren’t buying wines every time we saw TeSóAria at various wine festivals, and we have visited their tasting room in the Umpqua Valle. y, in Roseburg, a couple times. Fortunately, you don’t have to wait for an event or a trip to Roseburg to try them out.

In December 2013 TeSoAria opened a Portland Tasting Room at North Williams corridor, at the intersection with  North Shaver. The room is full of light, with 3 sliding garage walls- I can’t wait for when the weather gets better!

TeSoAria Portland Tasting Room TeSoAria Portland Tasting Room

With the opening of the Portland Tasting room, John Olson and family are also pursuing a vision of expanding the experience of his already deep, delicious wines by pairing them with food, courtesy of collaboration with Chef Max. For instance, recently, I attended a brunch in which he paired wine with breakfast-y foods- 3 courses for $25. Oh yeah?  I’m in.
TeSoAria Portland Tasting Room includes a small kitchen to pair bites of food with the wines

I mean, it’s educational right? Self-improvement? I’ve never thought to match wines with brunch before, I usually stick with mimosas and bloody marys. But I am ready to learn. Teach me!

Before I begin the recap of the TeSóAria Wine Brunch, let me address the name of the winery and a little bit of background.

When I first was introduced to winemaker John Olson and his wines, it was under the name Palotai, which was the original name of the winery when John and his family (wife Joy and 3 children) purchased it in 2008. Palotai comes from the original wine owner Gabor Palotai, who defected from Hungary and ran the winery with an Old World European philosophy, specifically carrying on traditions of Hungarian wines.
John Olson kicks off the January TeSóAria Wine Brunch

I believe a year later, the winery was rechristened TeSóAria, which is a combination of the words Terra (soil), Sol (son), and Aria (air and music). I remember this because there used to be a lovely little tale on their website (which is now being redone- I hope they put the story back on their site in their About Us section) in which you might visit the winery and see their beautiful vines in the sunshine and hear music- guitar playing and gentle singing from their son Johnny, who has performed at many of the wine club events.

TeSoAria TeSoAria

TeSoAria still carries on some of the traditions of Palotai, most notably continuing the usage of Hungarian oak barrels. There is also an annual release of a wine called Bulls Blood, a robust, full bodied red blend that is different every year, and yet every year is like a punch in the face when you compare it with the more subtle, sometimes meek reds from other wineries. It just explodes with flavors and complexity.

I honestly don’t know how John and his staff manage to produce the amount and variety of award winning wines that they do. Despite when I last checked they only list a handful of wines on the website, I know when I attended their wine pick up party there were more than a dozen options, and definitely a dozen varietals that he is utilizing. Various blends are crafted with more grapes types like Merlot, Malbec, Cabernet Franc, Petite Verdot and more. Below are a few examples of what he might be offering- not always all at the same time, but as I said, there are probably a dozen options at his tasting room at any one time.

TeSóAria wines at the Portland Pick Up Party December 2013 included  Vermentino, Bella Bianca, Riesling, Pinot Noir, Dolcetto, Sangiovese, Barbera, Zinfandel, Cab Sauv, Vindetta, Durif, Port, Primitivo

  • Vermentino – a white, clean and crisp Italian grape
  • Bella Bianca – a white grape blend
  • Bella Rosa – a rose
  • Riesling
  • Gruner Veltliner
  • Chardonnay
  • Pinot Noir
  • Dolcetto – deep berry red Italian grape
  • Sangiovese
  • Barbera
  • Syrah
  • Zinfandel- which are surprisingly zesty
  • Primitivo- an Italian cousin of Zin
  • Cabernet Sauvignon
  • Durif – an earthy red European grape also known as Petit Syrah
  • Port-style

The blends from TeSóAria really set this winery apart because of the unique flavor profiles that are approachable enough to drink now but also can be cellared and hoarded. Every time I bring one of their wines to a gathering I get upset that I get one glass worth from the wine bottle potluck table and on return the bottle is already empty.  And I get a little mad that every quarter there are new wines that I want to drink right now and keep for next year, and the year after that, and on… Each wine is its own enticing character. Many of these wines are also award-winning, medaled wines, showcased below:
Tesoaria tasting room in Portland showcasing their award winning wines Tesoaria tasting room in Portland showcasing their award winning wines

But, let’s get to figuring out what it means to match wines with brunch shall we?
Tesoaria Portland Tasting Room January brunch: Chef Max prepares to ladle country gravy on the buttermilk biscuits Tesoaria Portland Tasting Room January brunch: Chef Max prepares to ladle country gravy on the buttermilk biscuits

First Course
A sweet and savory duo of fresh buttermilk biscuits -the first with house prepared honey butter and blackberry dolcetto preserve and the second with thick country style gravy. These were paired with the 2013 Riesling and also the Bulls Blood.

I was in love with the flavors of this Riesling, which balanced the line between sweetness and acidity, had a bright fresh young citrus just ripening, but round buttery end note. The blackberry dolcetto preserve did the same thing- it wasn’t too sweet because the dolcetto gave it a bit of a savory grounding.

I thought a bit of the honey buttered biscuit with the Riesling was just the right amount of light sweetness, like a smile but of sunshine that you can eat. Meanwhile, the Bulls Blood red wine with the finger licking gravy and pancetta had every single one of these boards coming back to the kitchen completely wiped clean, no joke.
Tesoaria Portland Tasting Room January brunch: A sweet and savory duo of fresh buttermilk biscuits -the first with house prepared honey butter and blackberry dolcetto preserve. The second with thick country style gravy Tesoaria Portland Tasting Room January brunch: A sweet and savory duo of fresh buttermilk biscuits -the first with house prepared honey butter and blackberry dolcetto preserve, and the second with thick country style gravy

Second Course
Thai style breakfast – Duck confit (still juicy and warm from resting in the duck fat, mmm) and crispy shallots atop sticky rice with a rich butternut curry sauce topped with a fried quail egg. Paired with a 2013 Viognier (single vineyard sourced from Cooper Ridge Vineyards) and Durif.

This was my favorite course and favorite pairing- this could have easily competed with the dishes at Feast Portland High Comfort Event that I blogged about with the dishes from the likes of Tom Douglas or Stephanie Izard or Jenn Louis. I’m a big fan of the Tesoaria Durif, which has an earthy barnyard solid foundation.
Tesoaria Portland Tasting Room January brunch: Thai style breakfast -Duck confit and crispy shallots atop sticky rice with a rich butternut curry sauce topped with a fried quail egg. alt=

Final Course

Fresh doughnuts dusted with cinnamon and sugar and served with a foie gras pastry cream to dip (or spoon directly into mouth…). This was paired with a Late Harvest Riesling and then the 2012 Pinot Noir.

I was eating and scraping the last of that foie gras pastry cream. My table disagreed on which pairing of the wine went better with the dish. The Riesling emphasized and complimented the doughnut and cream, while the red cut the fattiness of the pastry cream. There is no wrong answer, only the need to have a larger serving of that cream.

Although this was a special event, the TeSóAria Tasting Room is open everyday, with a menu of great wines that includes from bottles or from live barrels. You can order a flight that include 3 wines and 3 tapas paired together. Wines by the glass or bottle enjoyed at the tasting room are accompanied by complimentary tapas bites. You can also order tapas a la carte, you can see the current menu here. Chef Max says he hopes to change up the tapas every month, and I’ll have to visit next month and do an “ordinary visit” of wine and food here.

Below, you can see I purchased some of the Baco Noir he had just brought in and bottled/autographed for me: you can get regular size  (750mL) or Magnum/1.5L or Double Magnum/3L. As you can see, the Magnum is equivalent to 2 bottles (and the Double Magnum to 4 bottles), but with a price discount from buying them individually, so perfect to break out for a party. Honestly, being able to pull out a large bottle like a Magnum just is so jet-setter, like you live the lifestyle of the rich and famous. Or at least can pretend to.

The Live Barrel will change out every month or so I’m guessing, as will the menus paired with the wines so keep coming back to see what they are doing now!
Bottles of Baco Noir from the Live Barrel, freshly bottled and signed by Tesoaria Winemaker John Olson

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A February Seattle Getaway Plan

I’m planning a February Seattle Getaway, and wanted to highlight some of things I’m planning in case you too, want to do a Seattle mini-vacation soon.

Last year, I attended the Chocofest in Seattle at Pike Brewing Company, as I recapped in this previous post. Here are a few sample images from what I experienced last year:

Macrina Bakery's brioche cocoa puff

This year, I’m returning again to attend Chocofest 2014. This will be their sixth event, this year held on February 9 from 6-9pm. All proceeds benefit Puget Soundkeeper, a local non-profit dedicated to keeping Puget Sound clean. As last year, the event includes samplings of wine, spirits, cider, mead, chocolate, and other food samples. Last year, there were 70 vendors- and this year they are targeting 80. The entire Pike Pub- from restaurant to brewery, all 3 floors- will be dedicated for this event. The $45 includes entrance, all the food, and ten scrip tickets which are used for the alcohol, as well as an adorable little baby snifter glass. 10 tickets doesn’t sound like much- but F and I were having a hard time finishing off those tickets and if you’ve read this blog, you are familiar with how experienced we are with beer festivals so that’s saying something.

Getting to Seattle is easy- for instance, consider the Bolt Bus. This bus goes direct from Portland downtown to Seattle’s downtown, and was less than $20 each way. The bus features wireless and a power outlet so I can keep updated on my various RSS feeds after I wake up from my nap. Another option is to of course drive, or ride the Amtrak. You may even see the special Portland Amtrak Cascades “Portland Express” dining car, covered in Portland art outside and inside featuring Portland furniture, food and drinks! If you book 2 weeks in advance- which is still possible to make this Chocofest- you also get 25% off). Check out this Portland Monthly slideshow giving you a peek of the Portland goodness inside the train car.

I’m leaving in the morning, and during the daytime before the Chocofest I am planning to visit the Pacific Science Center.

Until February 17, the Pacific Science Center is hosting an exhibit called the Photography of Modernist Cuisine. This exhibit includes more than 100 images over the past 7 years, some at more than 6 feet long, that explore the world of the science and art of food via photography. It’s a mix of art and technique via the photography, food love, and the story of the science behind food. Images include the fractal structures and color gradations of vitamin C crystal, the physics that propels and explodes a bursting kernel of popcorn, or a cross-section photo of what it looks like when boiling vegetables.

Here’s a peek of what Modernist Cuisine is via video- you can get more information at the website Modernist Cuisine.

If this sounds like a Foodie February Seattle Getaway… you are RIGHT!

How much does planning food factor into your vacation planning?

Note: I’ve already seen the Chihuly Garden and Glass, but if you haven’t, I recommend that you include it as part of a Seattle mini vacation: I had a whole post dedicated to it here. I’ve visited Seattle several times, so feel free to also browse other recaps I’ve done to see other deliciousness and activities I’ve enjoyed!

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Creamed Kale or Creamed Cabbage Recipe

It was kismet that led me to exploring both a Creamed Kale or Creamed Cabbage Recipe.

While I was in Cleveland at the beginning of December, one of my colleagues at lunch mentioned how he loves the Vitamix his wife brought, and how they’ve been able to make soup out of anything and everything. He then noted though that just as all these nice ingredients go in, his wife then “ruins” it by making it a green monster by adding kale.

Other trivia he bestowed included that you should massage kale to make it less tough, and before kale became a trendy superfood the #1 use/purchaser of kale was apparently Pizza Hut, which used it to decorate its buffet and then would toss it out!

This made me want to do something with kale besides my usual saute or eating them as kale chips, and I recalled this recipe I had bookmarked for Oui Chef’s Creamed Kale Gratin. The author of this creamed kale recipe was inspired by a creamed kale at one of Bobby Flay’s Bar Americain restaurants. My vegetables are usually in sauteed or roasted form, and I had actively been avoiding a creamed vegetable recipe as I browsed Thanksgiving veggie sides. But this recipe caught my eye anyway, and though it didn’t make the Thanksgiving cut, I couldn’t forget the intriguing possibility.

I see kale looking to come home with me at the Farmers Market every visit, and imagined it would love to snuggle up with a bit of cream and be indulgent once in a while despite its healthy reputation. I sensed it wanted to be a rebellious bad boy for once.

fresh kale from the Farmers Market, excited that I took it home

Yes, I totally put human characteristics in inanimate objects, though I have to cut it off because if I lived in a Pixar world where lamps, umbrellas, and pipes had feelings I’d never be able to throw anything away.

My thoughts were further reinforced by the fact that while traveling on the plane I have been reading Orangette‘s aka Molly Wizenberg’s A Homemade Life and she has a chapter in which she also writes about cream, though the recipe she provides is with Cream Braised Green Cabbage.  Mmmm that sounds good too.

And I’ve seen forlorn cabbage in their haphazard piles on those folding tables at the Farmers Market too, hoping to also be tucked into my reusable bag. And it is so easy to imagine hopeful faces on those round orphan heads, hoping for a good home. Damn.

Can you imagine a face on this head of cabbage from the Farmers Market?

Well… the temperatures were cold for a few weeks in early December- below freezing! A creamed vegetable dish, perhaps served on rice, fits right in with comfort food. Maybe even TWO creamed vegetable dishes, and then see which one we like better, and it could serve as a meal for both Saturday and Sunday. After all, both these recipes yield 4-6 servings. Hmmm…

And, I even had almost exactly 1 2/3 cup of cream in the fridge leftover from Thanksgiving when I made the Pumpkin Mac and Cheese, still waiting to be utilized (I subscribe to the use every little bit of food philosophy a la An Everlasting Meal). The Creamed Kale recipe used 1 cup. The Creamed Cabbage used  2/3 cup. Yes, it was a bunch of cream, but with these great vegetables and over multiple meals on two days… I only needed kale and cabbage. It seemed like I had to follow where fate was telling me to go.

Creamed Kale

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

  • 2 bunches Kale, washed, dried, stemmed and cut into ribbons. I wash my kale by dunking it and leaving it in a bowl of water a few times until the water isn’t dirty anymore.
  • 2 tablespoons butter
  • 1 medium yellow onion, minced
  • 3 cloves of garlic, minced
  • 1/2 teaspoon red pepper flakes
  • a pinch of freshly grated nutmeg (1/8 to 1/4 teaspoon)
  • 1 cup heavy cream
  • kosher salt and freshly ground black pepper to taste

Directions:

  1. Fill a large mixing bowl with ice water and set it aside. Boil a large pot full of salted water over high heat. Add the kale ribbons to the boiling water and blanch until slightly tender, about 3-4 minutes. Scoop the kale from the water and toss it into the ice bath to stop it cooking and set its color. Drain the kale and squeeze any excess water out of the kale (or you can use a spinner if you have it- I used it to help justify to F why I made him get one for me) and set it aside. I don’t know about you, but after the prep of cutting all that kale, seeing it blossom into that beautiful green always makes me happy.
    Kale getting blanched into a beautiful green
  2. Melt the butter in a large skillet over medium heat and add the minced onion, cook until translucent. Or in my case, since I know F is not a fan of onion, I do what I usually do- cook it much longer until it really browns and caramelizes. This does have the side effect, in this particular case, of making the dish look more brown than white. If you want the white creamy sauce look, stick with translucent.
  3. In the skillet, Add the minced garlic and red pepper flakes and cook another 2 minutes. Add the kale and the cream and turn the heat to medium-high. Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes. Season to taste with salt and pepper and remove from the heat. If you want it to be smoother after it cools you can put it in a food processor, but I served it as is.

This would be so great in making yourself a steak dinner at home, just pour yourself a nice glass of red wine and you’re set! Or, as I mentioned, I actually served mine with jasmine rice. Jasmine rice is a staple because of my Thai background. I can’t imagine not having rice in the house. As I mentioned, this dish will look more white if you don’t brown the onions as much as I did!
Easy vegetarian side dish: recipe for Creamed kale with caramelized onions Easy vegetarian side dish: recipe for Creamed kale with caramelized onions

Cream Braised Green Cabbage

This recipe calls for a small cabbage, as Molly notes small ones are often sweeter and more tender than their big-headed siblings. You can certainly use any size you want, as long as you make sure each wedge is no thicker than 2 inches at its outer edge, and only use as many wedges as fit into a single layer in the pan, so the cabbage cooks properly. I walked around the whole Farmers Market trying to find the smallest one and only found a medium one, so that left me a wedge after I filled the pan for a future wedge salad. Molly also notes that you can try this recipe on halved or quartered Brussels sprouts.

Ingredients:

  • 1 small green cabbage (about 1 1/2 pounds)
  • 3 tablespoons (1 1/2 ounces) unsalted butter
  • 1/4 teaspoon salt, plus more to taste
  • 2/3 cup heavy cream
  • 1 tablespoon fresh lemon juice

Directions:

  1. Prepare the cabbage by pulling out any bruised leaves, and trim its root end to remove any dirt. Cut the cabbage into quarters, and then cut each quarter in half lengthwise. When you cut, make sure you keep a little bit of the core in each wedge to hold the wedge intact so that it doesn’t fall apart in the pan. You should wind up with 8 wedges of equal size. Again, make sure that each wedge is no thicker than 2 inches at its outer edge. You will only use as many wedges as fit into a single layer in the pan so the cabbage cooks properly.
  2. In a large (12-inch) skillet, melt the butter over medium-high heat. Add the cabbage wedges, arranging them in a single crowded layer with one of the cut sides down. Allow them to cook, undisturbed, until the downward facing side is nicely browned (the more brown the more sweetly caramelized), 5 to 8 minutes or to your liking of brownness . Then, using a pair tongs (I used tongs and a spatula), turn the wedges onto their other cut side to brown.
    Cabbage getting browned in the pan for a Creamed Cabbage Recipe Cabbage getting browned in the pan for a Creamed Cabbage Recipe
  3. When the second side has browned, sprinkle the salt over the wedges, and add the cream. Cover the pan with a tight-fitting lid, and reduce the heat so that the liquid stays at a slow, gentle simmer. Cook for 20 minutes, then using tongs, flip the wedges. Cook another 20 minutes, or until the cabbage is very tender and yields easily when pierced with a thin, sharp knife.
    Cabbage with cream in the pan for a Creamed Cabbage Recipe
  4. Add the lemon juice, and shake the pan to distribute it evenly. Simmer, uncovered, for a few more minutes more to thicken the cream to a glaze that loosely coats the cabbage. Serve immediately. Molly recommends serving with salt at the table, but F is not a huge fan of salt so we went with lots of cracked pepper instead.
    Creamed Cabbage Recipe may not be very photogenic but is delicious

I have to admit visually, the Creamed Cabbage perhaps isn’t quite as pretty as the Creamed Kale. However, F said he liked the Creamed Cabbage the most of the two- its flavor is more subtle, sweet and nutty. I did like the kale a lot though, it had just the slightest hint of a bit of spiciness from the red pepper as an undercurrent to the sweetness of the caramelized onions and the backbone of the kale- it was more rich than I had ever experienced kale. The Creamed Cabbage was so easy to do though- not much prep, and easy to manage as a side dish while multi-tasking other dishes in your kitchen.
Cabbage may not be photogenic but is delicious with this Creamed Cabbage Recipe

Both of these winter vegetable recipes take advantage of the season so you can enjoy the freshness while also taking comfort in them. I know creamed vegetables are not the healthiest way to get your vegetables, but when it’s below freezing, I think you can give yourself a treat- and make it a vegetable too.

You know there is still a Portland Farmers Market open now, don’t you? The one at PSU on Saturdays is on winter vacation just until March (and then will be back on all Saturdays), but the one at Shemanski Park  at SW Park Ave & SW Salmon St, just a few blocks north on the South Park Blocks, is open January and February 10-2 on Saturdays to fill that gap.

Furthermore, starting in February, you can also visit the Beaverton Farmers Market, which is open first and third Saturdays from 10:00 – 12:00.

It’s a smaller market than the ones at better weather, but seems like even more reason to come out and see these hardworking farmers standing in the cold, waiting for you.

Which is the winner for you- the Creamed Kale or Creamed Cabbage Recipe? What’s your favorite creamed vegetable dish?

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