Saturday Reportout: Market Gourmet/Tart Lady’s Birds Nest with Bacon and Egg + FHWAF

March 31, 2013 by Leave a Comment

So far this weekend…

I ate this! Market Gourmet (also known as the Tart Lady) at the Portland Farmers Market at PSU: Birds Nest with Bacon and Egg… purchased on Saturday. It was the perfect way to start the Easter weekend.

Tart Lady Market Gourmet Birds Nest Created with a puff pastry, filled with Havarti & Asiago Cheeses, Ham and topped with a cracked egg

And then I was off to the first Portland Farmhouse and Wild Ale Festival at Saraveza. what you see below was the first beer I had, the Solera Brewing “Lapin Lover” Wild Kriek.

Portland Farmhouse and Wild Ale Festival Solera Brewing Lapin Lover Wild Kriek Portland Farmhouse and Wild Ale Festival Solera Brewing Lapin Lover Wild Kriek

Later, we went to the Tardis Room where I had a huge goblet of a Bloody Doctor (bloody mary) and we played a few rounds of pool and a plate of fish and chips, beans and toast, and mushy peas (basically, repeating our last visit, but with friends instead of just F and I) before returning home. I prepped an Easter Strata, which I will share in an upcoming post.

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Watercress Sandwiches

March 30, 2013 by 1 Comment

I am a big fan of watercress- it has the round leaves of spinach and comes in nice bite size pieces so you don’t have to cut the leaves beforehand, and the leaves and stems are tender. The taste has the spicy pepperiness like arugula but not as mustardly or with a bitter undertone- more like a hint of wasabi. It is perfectly a mix of both worlds. I was surprised when browsing the PSU Portland Farmers Market on opening day that I saw that one of the stands already had watercress, and I was excited to have this still healthy alternative to all the kale in the market.

I use watercress wherever I might use spinach or arugula, usually slightly wilted on top to finish off a dish. Watercress Sandwiches are one thing I do use these greens for that I do not use spinach or arugula. I have also made watercress and orange soup before, and look forward to making this watercress cauliflower soup from Martha Stewart with my next batch of watercress.

Ingredients:

  • 1 cup of watercress, plus more for garnish (I used another 1/2 cup)
  • 1/4 cup parsley leaves, chopped
  • 1/4 cup butter, softened
  • 4 ounces cream cheese or Neufchatel cheese, or tofu cream cheese
  • 2 tablespoons chives, chopped
  • 1 teaspoon of lemon juice
  • 1/4 teaspoon of freshly ground pepper
  • Sliced bread, or baguettes or crackers, etc as your vehicle… The original recipe calls for 8 slices of regular white bread which you remove the crust and then cut into quarters to make tea sandwiches. I used thick artisan bread and made open face sandwiches instead.

Directions:

  1. Finely chop 1 cup of the watercress and parsley together. I admit the original recipe is 1/2 cup, but I wanted more watercress flavor. Then blend these with butter, lemon juice, cream cheese, chives, and ground pepper. Blend until the mixture is smooth.
    Watercress Sandwiches
  2. Let the mixture alone to develop the flavors for 30 minutes at room temperature, or chill overnight and let come to room temperature later.
    Watercress Sandwiches
  3. Spread the watercress cheese mixture on the bread too make into sandwiches. Use the other 1/2 cup of watercress atop the watercress cheese spread bread (I took this photo after topping the right side, but I topped the other side too).
    Watercress Sandwiches

Easy yum! Obviously I made an open face sandwich because I was using thick Fressen Artisan Jogger bread (with Unbleached White Flour, Yeast, Sea Salt, Pumpkin Seed, Flaxseed, Sesame Seed, and Sunflower Seed) and I wanted to extend every bite of the thick seedy bread with watercress. If you are going to close the sandwiches, for aesthetic purposes consider making sure some of the leaves are along the edges so it can be seen when you close the them. Slice diagonally into quarters, and you can add any extra little springs for garnish on top of the sandwiches too if you’d like.

For some English fanciness, serve these on sandwiches that are cut into small bite size pieces with no crusts, on a platter with egg salad sandwiches and cucumber and dill cream cheese sandwiches, and some tea.

You can also put these on baguettes or crackers for your vehicle of this watercress cheese goodness to your mouth.

Watercress Sandwiches

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Pulehu Pizza- coming soon to you

March 27, 2013 by 8 Comments

At the Saraveza Block 15 Winter Dinner I attended last month, I was fortunate enough to make the acquaintance of Pierre and Anabelle, a couple who moved from Maui and were planning to open a food cart specializing in oven grilled pizzas with inventive flavor combinations and quality local ingredients. Pierre and Anabelle ran a similar cart in Hawaii, and are bringing it to downtown Portland.

After becoming twitter friends and being tortured with instagrams of their pizzas in practice runs, they had a small pre-launch party this past Sunday and I was so thrilled to be invited. UPDATE: Pulehu is now open at SW 3rd and Stark, check them out for lunch and late night: see their Twitter for updates on their hours of operation!

Both Pierre and Anabelle miraculously balanced being hosts that found some time to chat with guests while also being producers of multiple pizzas to feed us two dozen people most of their planned cart menu! Also, they were going to that same evening to move their cart to its downtown PDX location where they will be opening the Pulehu Pizza food cart SW 3rd and Stark. These two are passionate and so excited to get started. Also thanks to the Hurlimans for opening up their lovely home, and everyone who brought their adorable and so energetic kids who were endlessly fun to watch, like a constant show…

Here are some photos of their creations from that day. The tastings started out with their Caesar salad with homemade croutons. I never got any of the Dark Chocolate Mousse with a velvety vanilla bean creme, but given the way I saw the kids of the house licking the chocolate from their hands and scraping at the cup, and then running off refueled for more time playing soccer or on the trampoline… my conclusion is that that chocolate mousse definitely wasn’t bad… :X
Pulehu Pizza grilled pizza Pulehu Pizza grilled pizza

The classic cheese and a pepperoni pizzas were devoured by the kids in mere minutes. The dough and execution on the grill strikes a perfect balance between crispy with a bit of stretchy doughyness still left, and there was never any soggyness in any piece I sampled. The Shepherd’s Grain flour they use for the dough, and sourcing some cheese (if not their homemade ricotta) from Steve’s Cheese Bar or meat from Tails and Trotters speaks to their high quality ingredients that also support other local businesses. Pulehu also plans to explore curing their own meats as well.
Pulehu Pizza grilled pizza Pulehu Pizza grilled pizza Pulehu Pizza grilled pizza

The Margherita includes tomato, pesto, and what will be their housemade ricotta. The pesto was so good we wanted more than just the pretty squiggle!
Pulehu Pizza grilled pizza Margherita includes tomato, pesto, and what will be their housemade ricotta Pulehu Pizza grilled pizza Margherita includes tomato, pesto, and what will be their housemade ricotta

Here is the Mushroom Lovers, with mushroom, housemade ricotta, garlic and herbs, and the extra addition of truffle oil (there is also an option to meatify it with bacon).
Pulehu Pizza grilled pizza Mushroom Lovers, with mushroom, housemade ricotta, garlic and herbs, extra addition of truffle oil bacon

Everyone I saw seemed to swoon when they bit into this Cheddar, Chicken, Bacon pizza with a generous dollop of sour cream and sprinkle of green onions.
Pulehu Pizza grilled pizza Cheddar, Chicken, Bacon pizza with a generous dollop of sour cream and sprinkle of green onions

Somewhere in the middle, I had a chance to visit their  sexy black pizza cart and the shiny (weighing in at a muscular 250 pounds!?!)  “Beast” grill inside which nurtures their pizzas to completion, either at the 8″ or 12″ sizes. Somehow in the excitement to see the pizzas being made, I did not take a snapshot of the cart on the outside- my bad.
Pulehu Pizza grilled pizza food cart Pulehu Pizza grilled pizza food cart Pulehu Pizza grilled pizza food cart

The Meat Lovers with pepperoni, sausage, garlic, and grana padano was a big hit and really does celebrate the meat- Pulehu might have to dial it back slightly because seriously, this is a lot of meat! I can barely see the pizza.
Pulehu Pizza grilled pizza Meat Lovers with pepperoni, sausage, garlic, and grana padano

Pierre brings this pizza as a representative of his French background: the Alsatian Flamee with a sour cream base, onion and bacon, and here St Nectaire Cheese although Anabelle explained that usually this pizza is served “Natural” just without the cheese, and with the cheese it is usually called a “Gratinee” instead. I’ve had this sorta of pizza before- specifically at Gruner for New Year’s when ringing in 2012, but theirs was a tarte flambee “bonne anee”- alsatian pizza with sweet onions, maine lobster, smoky bacon, fromage blanc & chives.

Even without the lobster, I found the version by Pulehu Pizza better.
Pulehu Pizza grilled pizza Alsatian Flamee with a sour cream base, onion and bacon, and here St Nectaire Cheese

The Pulehu Steak Pizza with grilled steak, tomato, garlic, shaft blue cheese and madeira wine sauce was heavenly high quality ingredients, fine dining stuff.
Pulehu Pizza grilled pizza Steak Pizza with grilled steak, tomato, garlic, shaft blue cheese and madeira wine sauce

At first, the idea of a dessert pizza sounded bizarre to me. But, I had to admit they looked so delicate and beautiful. And then I put a slice in my mouth and it was so light and refreshing that I thought this was “healthy” and made up for the cheesy pizza bites I had earlier, and see I was getting fruit into my diet! I need another slice! Seriously, this is better than many many desserts I have had at restaurants.

The Strawberries & Creme Pizza with meyer lemon zest and mint… already so delicious, and it isn’t even strawberry season yet.
Pulehu Pizza grilled pizza Strawberries & Creme Pizza with meyer lemon zest and mint dessert pizza

Apple and Cinnamon pizza… heh some of the slices have already been claimed. This one too disappeared in less than a minute!
Pulehu Pizza grilled pizza Apple and Cinnamon pizza dessert pizza

The cart is not open yet at SW 3rd and Stark- it is still pending some permits and inspection. But believe me, I am following this carefully because I need some of that pizza again, stat! It’s only been a few hours and I’m already craving that strawberries and creme pizza. I also am very excited with the idea (I hope it may come true once in a while) about being able to even have the opportunity to get any of those creative creations they experiment with and  that I see on their twitter feed once in a while varying from a Reuben Pizza, a breakfast pizza with scrambled eggs and bacon and mushrooms, sauteed elk with sour cream and caramelized sweet cherries…  and back in Hawaii they also did Braised Escargot Pizza, a Gyro Pizza with lamb sauteed in butter and garlic with rosemary, and a Banana Sundae Pizza that included caramelized bananas and housemade salted caramel with a spiced nut crumble and dark chocolate sauce…

Why is this food cart not open yet???? Hurry UP! UPDATE: Pulehu is now open at SW 3rd and Stark, check them out for lunch and late night: see their Twitter for updates on their hours of operation!

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Gouda Mac and Cheese with Peas and Microgreens

March 25, 2013 by 2 Comments

Thanks to a mention by Spicy Bee while she visited Besaws, my memories have been jogged about the existence of meatloaf, and how I haven’t had it for a very long time. I’ve been craving it for a few weeks.

When friends came over to marathon Game of Thrones before the season 3 premiere next Sunday, I asked her to bring meatloaf, and I would make a side. I was torn between making green beans with potatoes versus mac and cheese, but when the cold wind was blowing on Saturday at the Portland Farmers Market and I saw these microgreens from Nightlight Farms that I wrote about a couple days ago, I thought they would be great as a topping, the choice was made. I admit that maybe halfway through the plate of cheeseburger meatloaf and this cheesy but crunchy gouda mac n cheese with peas and microgreens topping that I felt a need to switch out my jeans for soft stretchy yoga pants.

Ingredients (serves 8):

  • 1 box (1 pound) of farfalle (or whatever shape) pasta you would like
  • Salt (to taste)
  • 3 tablespoons of olive oil
  • 12 ounce bag of frozen sweet peas
  • 2 tablespoons unsalted butter
  • 2 tablespoons of flour
  • 2 cups of milk, or you can use 1 1/2 cups and 1/2 cup cream, or all cream. You pick the richness level.
  • 1/2 tablespoon of ground nutmeg (this is my take because I like nutmeg, and I did not freshly ground it so used more. The actual recipe calls for 1/2 teaspoon worth)
  • 3/4 pound of shredded smoked gouda cheese. For best results, shred the cheese the day of, and don’t use the pre-shredded that will have cornstarch and not taste as fresh. The key to kicking mac and cheese is to use good cheese you shred yourself
  • 3 tablespoons seasoned panko breadcrumbs
  • 1/2 cup of microgreens: I used a bit of pea sprouts and broccoli sprouts

Directions:

  1. Boil a pot of salted water and cook the pasta. You can set it aside in the casserole dish you are going to use with about 3 tablespoons of olive oil so the pasta do not stick to each other in clumps.
  2. Meanwhile, defrost the sweet peas and add with the hot pasta. Preheat the oven to 400 degrees F.
  3. Now, for the classic mother sauce, the béchamel sauce. This is a classic French white sauce made by stirring dairy into a mixture of equal parts flour and butter, and then adding the smoked cheese makes it thick and creamy cheesy goodness! In a saucepan on medium heat, melt the butter, and then slowly whisk in the flour, keep whisking to make it smooth for a few minutes until it thickens and browns slightly. Now, add the milk and bring to a boil, whisking constantly.
  4. Lower the heat and add the cream (if using), most of the smoked Gouda (reserve a handful or two to sprinkle as part of the topping), paprika and nutmeg and whisk just until the cheese is melted and fully incorporated. Season with salt and pepper, and then pour this sauce into the casserole dish with the pasta and peas. Mix it all together.
  5. Top with the handful of shredded cheese you reserved, and then seasoned panko breadcrumbs
  6. Bake in the oven at 400 degrees F for 15 – 20 minutes or until the top is golden brown.
  7. Finally, top the mac and cheese with the microgreens of pea shoots and broccoli shoots from Nightlight Farms.

Mac and cheese is so easy to sneak in vegetables, and I liked how the broccoli shoots added additional texture and crunch above and beyond the panko topping.

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New Portland Farmers Market Vendor Saturday: Nightlight Farms

March 24, 2013 by 1 Comment

New vendor at the PSU Portland Farmers Market for 2013: Nightlight Farms, an urban microgreens farm at 39th and E. Burnside in Portland. By the time I got there around 11 or so, he was already out of little baggies of the pea shoots so he cut them fresh for me! I also got a bag of the spicy sprouts… really they were all good. I could snack these just out of the bag.

I used those microgreens to make me feel a little bit healthier about the Chicken Liver Bourbon Mousse (with chicken liver, bacon, apples, mushroom, garlic, onion, butter, mascarpone, spices and salt) from Chop (also from the same visit to opening day of the Portland Farmers Market at PSU) that I was eating generously smeared on a sliced baguette… Yeah, healthy because I was also eating greens as I ate that whole mousse by myself over a couple days.

I also used their microgreens- pea shoots and broccoli sprouts- to top a gouda mac and cheese… coming in a future post!

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