Pechluck's Food Adventures

Food Should Taste Good chips with Mexican Street Corn Dip recipe

November 2, 2015 by Pechluck 7 Comments

I had the opportunity to attend a Food Should Taste Good event in late summer. I’m familiar with the Food Should Taste Good chips, as I have often grabbed a bag for gatherings at my house because I know they are tasty and are certified gluten free and kosher and non-GMO.

Their Multi-grain tortilla chips, with stone ground corn, brown rice flour, flax seeds, sesame seeds, sunflower seeds, and quinoa are all natural, low sodium, cholesterol free, and go to with a wide variety of cheeses or meats and I like their slightly nutty flavor.

Thanks to this event, I was also able to sample many new to me flavors, and was introduced to more sophisticated ways to serve these healthy and good for you snacks. Food Should Taste Good partnered with The Eastburn as well as blog Manmade DIY who pointed out other great products to upgrade your bbq.
Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips, and Blueberry Avocado Salmon Mousse and also Grilled Portobello with Mango Salsa accompany Food Should Taste Good The Works! Tortilla chips

For instance, consider

Blueberry Avocado Salmon Mousse to accompany Food Should Taste Good The Works! Tortilla chips. The Works! has includes poppy seeds, caraway seeds, onion and garlic remiscent of an everything bagel.
For a vegan pairing, there was a Grilled Portobello with Mango Salsa that went with those same The Works! Tortilla chips
A favorite for many of us were the Fried Goat Cheese and Mango Fritters served with the Food Should Taste Good Blue Corn chips
I loved the visual presentation of the Avocado and Pear Salad topped with Sliced Radish on the Blue Corn chips
Another hit were the Fire Roasted Tomato and Poblano Dip with Grilled Shrimp on Multigrain Chips

However, there’s possibilities beyond chips with toppings as appetizers. They can be part of the main meal too, such as

Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip served with Multigrain Chips
Sliders served with a side of Sweet Potato Chips: either go carnivore with Beef Sliders with Pluot, Goat Cheese, and Fire Roasted Peppers or vegan with BBQ Tofu Slider with Fig Compote!

I had never visited the website before, and had no idea they had a mouthwatering Crunch Feed and a Recipes area with all sorts of pairing and recipe suggestions for healthy yet fun snacks and party food.

I was first drawn to this recipe for a Mexican Street Corn Dip. With its use of corn it is perfect for late summer and fall entertaining.

Mexican Street Corn Dip Recipe

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

I made a few adjustments in that I wanted to make it a little healthier by using olive oil instead of butter and made sure to really brown my corn. Then I turned up the heat by using Thai Chili peppers and stronger chili seasoning. The recipe is originally by Justine of Cooking and Beer, courtesy of the Food Should Taste Good website.
Ingredients:

8 ounces of softened tofu or light cream cheese
3 tablespoons olive oil mayonnaise
1 teaspoon ground cumin
1/2 teaspoon of chipotle chili pepper (plus extra for garnish)
salt and black pepper to taste
2 tablespoons of olive oil
3 cups corn kernels, either cut from the cob or thawed if previously frozen
3 Thai chili peppers, finely chopped (or use 1-2 jalapenos)
3 sliced green onions (2 in the dip, and 1 for garnish)
1/2 cup cotija cheese (plus extra for garnish)
1 bag of Food Should Taste Good Blue Corn tortilla chips

Directions:

In a large mixing bowl, add the 8 ounces of softened cream cheese, 3 tablespoons mayo, 1 teaspoon of cumin, 1/2 teaspoon of chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
In a large skillet, heat the olive oil over over medium heat. When melted, now add your 3 cups of corn kernals and finely diced Thai chili peppers (or jalapenos). Don’t stir right away – let the heat sear and brown the corn a bit first, and then turn the corn so brown on the other side. This might take 4-6 minutes on each side. Then, remove from heat and add to your mixing bowl with the cream cheese and sour cream mixture. Stir to combine so all the cream mix is distributed evenly.
Add 2 sliced green onions and crumble in small pieces your 1/2 cup cotija cheese. Mix, and now pour everything into your serving bowl. Garnish with additional chili powder, green onions and cotija cheese.
Enjoy immediately with your Food Should Taste Good Blue Corn tortilla chips.

I really like that these blue corn chips add a different color instead of traditional yellow or white corn.

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

Have you ever had or seen these chips before? Which type of chip or combo with the chip sounds most intriguing to you?

Filed Under: Cooking, Food and Drink, Sponsored Post Tagged With: #foodiefriday, Avocado and Pear Salad topped with Sliced Radish on the Blue Corn chip, BBQ Tofu Slider with Fig Compote, Beef Sliders with Pluot, Blueberry Avocado Salmon Mousse, elote corn dip, Food Should Taste Good, Food Should Taste Good chips, Food Should Taste Good recipes, Food Should Taste Good The Works! Tortilla chips, Food Should Taste Good tortilla chips, Foodie Friday, Fried Goat Cheese and Mango Fritters, gluten-free party food, goat cheese, Grilled Portobello with Mango Salsa, Mexican Street Corn Dip, party food, Party Snacks, Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip, Rosemary and Cheddar Breakfast Sausage dip

Book Review of Yes Chef by Marcus Samuelsson

October 31, 2015 by Pechluck 2 Comments

For October the book club selected reading is Yes, Chef: A Memoir by Marcus Samuelsson and Veronica Chambers (chosen by Amanda of Omar Niode Foundation).

I found this Chef memoir surprisingly different in that Marcus from the start had such a unique perspective. His journey starts with the circumstances of becoming an orphan in Ethiopia to his adoption and warmth of his family in Sweden to his journey in joining the culinary kitchen world through Europe and then his immigration to the US via his entry point of New York City.

His viewpoint is different from other chefs in that he doesn’t come off as a work hard party hard type of person, even as a young man. He does hang out with friends and there are mistakes – including life changing ones. He humbly works hard – he’s extremely driven all his life to strive to be the best – and pays his dues as he learns and strives. You often will find yourself more frustrated for some of what he goes through in obstacles then it seems he does – from the screaming chefs above him to paying his life savings to own his name again.

His start as an aspiring athlete in his youth keeps him off of drugs and gives him an incredible discipline and ethic I don’t often see in Chef memoir – maybe because he can remember more clearly than others. At the same time, Marcus has always during his life been aware of his outsider status – both railing against it and discrimination against his skin while also accepting and embracing it.

Marcus is great in particular in being able to step outside a situation to see the why behind the actions of people, good and bad. As he travels and explores new cities and new kitchens, he is always observant of the patterns and connections. He does talk about food, but even more so he shows how food is a connector to all people and it echoes his own desires to communicate himself and cultures of people through the food he creates.

My only minus is that the book seemed to putter out at the end – maybe the events are too recent and fresh to have gotten as much reflection as earlier in the book. He spends a lot more detail about people from his earlier days than those in his current such as the surprising lack of story of falling in love with his wife versus during kitchen peers during his apprenticeships in his youth.

But overall, my book review of Yes Chef cam be summarized as that his stories of his struggles and efforts – the journey to success when he became his own man after Top Chef and opened his own restaurant – are a worthwhile stories to know about finding your place in the world and perseverance.

If you are interested in the online book club the Kitchen Reader, the gist of our casual club is there is a new book selected for every month, each book is related to food, and members write a review on their blog during the last week of that month.

Filed Under: Book Review, Food and Drink Tagged With: book club, book recap, book review, Book Review of Yes Chef, Kitchen Reader, Samuel Marcussen, The Kitchen Reader, Yes Chef, Yes Chef Memoir

Nodoguro Harajuku Theme

October 30, 2015 by Pechluck 6 Comments

I’ve written about Nodoguro themed dinners and also Noduguro Hard Core Sushi Omakase before, and I won’t retread the old material of my love and devotion to their depth of flavor layering, beautiful artful presentation, thoughtful construction of textures and how it works with the theme and as a progression of dishes, how every new theme (every month and a half or so it changes) is a shift in the restaurant decor that transforms it in new creative ways every time.

Instead, let’s go straight to dinner. As always, there was a printed menu at each place setting for me to add to my Nodoguro menu collection – this one was printed on both sides with the courses listings one one side and a little Harajuku illustration on the other
Nodoguro Dinner in October 2015, theme Harajuku

I was fortunate enough that for this dinner, I also got to be reunited with the Three Hungry Broads, and sat next to Mike the Firefighter. We had an amazing time all together chatting and eating, and I also enjoyed meeting the Latino sisters + brother group to my left who were also super fun. Never feel like you can’t come enjoy Nodoguro without a partner – go ahead and come solo, you’ll have a good time meeting new food friends!
Nodoguro Dinner in October 2015, theme Harajuku

OK, I lied, let’s check out the new decor first before the food.
Nodoguro Dinner in October 2015, theme Harajuku

The theme for this visit was Harajuku, which is a neighborhood in Tokyo known for fashion and being a gathering place for urban Tokyo youths from their teens to 20s and the hip culture and trends they embody.
Nodoguro Dinner in October 2015, theme Harajuku

On the counter between where we ate and where the chefs plated food were a few set up scenes with fashion dolls with big blinky eyes and posed onstage, at a pink piano, or with the backdrop of their fabulous apartment.
Nodoguro Dinner in October 2015, theme Harajuku

I loved this idea where the Nodoguro staff dressed up and took a fashion photoshoot on the streets of Hawthorne right by this pop-up restaurant (currently next to Pastaworks until January 2016 – not sure if they will keep the space or move when Pastaworks closes at that time). Each photo really did look like it was lifted from an Asian fashion magazine.
Nodoguro Dinner in October 2015, theme Harajuku

Ok, now dinner.

Course 1: Sea Bream with Citrus and Wasabi

I always enjoy having a clean, fresh start of sashimi to dinner. As for the sake pairings, the first of the flight was actually the Johan Vineyards Pinot Noir Petillant Naturel 2014, a naturally sparkling rose that I drank before I even took a picture of its beautiful strawberry colors (I’ve had it before though at the Hardcore Sushi Omakase dinner).

Sea Bream with Citrus and Wasabi

Course 2: Ankimo and Ground Cherry

Recently, Portland Monthly listed Nodoguro as the 2015 Restaurant of the Year, and described Mark Wooten pictured here helping to plate this dish as “house farmer has a Mad Max haircut and GQ looks”. Also helping to plate is quiet and intense Colin Yoshimoto.
Plating a Nodoguro course is Mark Wooten, house farmer has a Mad Max haircut and GQ looks Nodoguro plating here assisted by Mark Wooten and Colin Yoshimoto "Also

And the silky mouth melting foie gras of the sea, ankimo (monkfish liver) combined with the other secret/not so secret treasure of ground cherry and the fun pop of that roe. I thought this was great with the Ohyama (Big Mountain) Tokubetsu Junmai Sake that offered a bit of sweetness, a bit of grain, floral, and dryness to add more layers of flavor to this course. Another sake that is just too easy too drink and enjoy.

Ankimo and Ground Cherry

Course 3: Curry Mackerel Sunomono

Chef Ryan made the curry vinegar here and I was thrilled to see such a hefty seafood in the sunomono (more acidic salad course) this dinner with the cured then grilled mackerel. Curry dishes are a common regular Japanese food that is very affordable and hearty.

Curry Mackerel Sunomono

Course 4: Winter Squash Chanko Cup

Chankonabe is usually a huge hearty one pot stew – think HUGE pots – served to sumo wrestlers as part of their weight gaining diet, and is served in restaurants sometimes operated by retired sumo wrestlers. The more senior wrestlers eat first at the table, and then the next rank down, and next rank etc down to the juniors so I guess this mini version would be what’s left for us from the original giants.

Winter Squash Chanko Cup

Course 5: Banana Fish with Walnut

With the dehydrated bananas and fish and walnuts I wondered how this was going to work out, but it was fun – fresh and a little sweet that reminded me a bit of the feeling of hope and youth and being a good kinda nutty different that is in Harajuku among the people who hang there. The dish was working well both as an homage to the now defunct Japanese Fashion Brand Banana Fish and it’s creative spirit.
Banana Fish with Walnut

Course 6: Yum Yum Yummy Pork

This dish is a reinterpretation of a gyoza – in Harajuku you can find Harajuku Gyoza, a restaurant devoted completely and totally to only serving Japanese dumplings (usually they are pork). Ryan has ditched the dough outside to let the skin shine for crispness instead and focus on the rich pork belly in the slightly sweet sticky sauce.
Yum Yum Yummy Pork

I don’t recall exactly when the Shirataki Junmai Ginjo Jozen Mizunogotoshi was poured, but the mildly floral and fruity sake was gone pretty quick and is so light that anyone would enjoy it. I think I complained to Mike that I needed a second of it. And third.

Course 7: Takoyaki with Tomato and Avocado

Another one of my favorites for the evening was this fun and bright Takoyaki with Tomato and Avocado and that delicate coriander flower inspired by takoyaki, a street food version of Octopus Balls without the batter and brightened in flavors.

Course 8: Moshi Moshi Box Bento with Futomaki, pickles and matsutake

There’s always a rice course, and here it is in the form for this dinner of futomaki rolls with delicate buttery matsutake mushrooms on one end and homemade pickled veggies from Phantom Rabbit Farm on the other.
Moshi Moshi Box Bento with Futomaki, pickles and matsutake

Course 9: Eggs & Things Omelet

The tamago, sweet and light and with all those little layers pressed in, is the sign it’s time to end the meal with dessert and tea approaching…
Eggs & Things Omelet

Course 10: Toasted Corn Crepe and Apricot Cream, Tea

An interpreted twist on the crepes you get at stands in Harajuku filled with fruit and cream and sometimes a whole slice of cheesecake. I had no idea this flavor combination of Corn and Apricot could and would work. That’s why I love coming back, to see the new little food adventures I may experience with combinations in entirely new ways that work by the geniuses here.

And soybean flour us a truly underappreciated underused topping for ice cream – it adds a roasty flavor and contrast of dry texture to a frozen cold dessert that’s marvelous. Here, it does double duty to be a nod to the thin crepe that usually wraps the Japanese creme cone dessert.

My sake here, the Tsukasabotan Yamayuzu Shibori, is perhaps maybe my third such little cup of what Ryan called the sake version Mike’s Hard Lemonade upgraded, but I’ll give it more class and say like a limoncello with such strong Meyer lemon notes that the 5 of us (Broads, Mike and I) indulged in with lots of laughs.

Toasted Corn Crepe and Apricot Cream

Thanks for another fabulous dinner Nodoguro!
Tea at Nodoguro with a Harajuku friend Nodoguro Dinner in October 2015, theme Harajuku

The themed dinners can be reserved by purchasing prepaid dinner tickets at NodoguroPDX for $85 for 9 courses plus tea service which does not include gratuity and beverages (you can pay via cash or credit card via Square reader there).

Which course do you think most interests you? What do you think of how Elena brought the Harajuku theme to life in the Nodoguro pop up space?

Filed Under: Food and Drink, Restaurant Review Tagged With: #nodoguropdx, #nodoguropopup, Ankimo and Ground Cherry, Banana Fish with Walnut, Curry Mackerel Sunomono, Eggs & Things Omelet, Elena Roadhouse, Mark Wooten, Moshi Moshi Box Bento with Futomaki and matsutake, Nodoguro, Nodoguro Dinner, Nodoguro October 2015, Nodoguro PDX, Nodoguro Pop up, Nodoguro Portland, Nodoguro themed dinner, Ryan Roadhouse, Sea Bream with Citrus and Wasabi, Takoyaki with Tomato and Avocado, Toasted Corn Crepe and Apricot Cream, Winter Squash Chanko Cup, Yum Yum Yummy Pork

Review of Relish: My Life in the Kitchen by Lucy Knisley

October 28, 2015 by Pechluck 7 Comments

A while ago, I was finally able to pick up the book Relish: My Life in the Kitchen: Lucy Knisley from the Multnomah County Library, as suggested by my book club with a focus on food, The Kitchen Reader. This book is more unique of the food memoirs we have read because it is a graphic novel. Yes, that means every page was picture cartoons just like a super thick comic book!

Published in April 2013, this book is about 12 chapters detailing various memories in author Lucy’s life so far and always alongside her vivid food memories. Each chapter also includes a recipe which is illustrated in showing the ingredients and steps. Each chapter is only a handful of pages although each page is often chock full of drawn details in a panel here or there.

The Kid In the Kitchen – how Lucy’s childhood from birth has been surrounded by food thanks to her foodie family. Recipe: The Dent Family Patented Marinated Lamb (from her maternal grandfather).
Country House City Mouse – her transition as a seven year old to living in the country from Manhattan to upstate New York when her mother divorced Recipe: Mom’s Pesto
Tough Cookie – how cookies were the first thing she made and are a comfort Recipe: The Best Chocolate Chip Cookies
Junk – how despite her parents gourmet view, she loves and supports indulging in junk food Recipe: Carbonara
Getting Ours – A vacation to Mexico with her mom, mom’s best friend, and childhood friend Drew and how they both grew up in different ways during that trip and also discovered so much local food Recipe: Huevos Rancheros
The Craver – how Lucy and her mother both have cravings Recipe: The Way Mom Makes Mushrooms (sauteed!)
On Foreign Soy- how traveling to Japan with her mother opened her eyes through food Recipe: How To Make Sushi Rolls
The Apple Doesn’t Fall Far From the Cheese – How her mother worked with cheese and other food jobs and how it influenced Lucy Recipe: Cheese Cheat Sheet
Recapturing Croissants – Lucy’s college summer trip and how a croissant in Venice made a strong memory Recipe: Sangria (because making croissants is too much work – and she admits she gets them premade from the can!)
Dining with Zeus and Demeter – the difference between her relationship with her father and food and her mother and food Recipe: Summer Pickle Recipe
When Bad Food Happens to Good People – retelling of the worst thing she ever ate but how the food itself is only part of the experience Recipe: Shepard (Fairey) Pie, a vegetarian shepherds’ pie
Molecular Goodbye – Lucy says goodbye to Chicago where she went to school and stayed and returns home to New York, but not before observing the kitchens of Alinea Recipe: ok, none here but in the afterward she includes photos of her family from her research, and in the forward she has a illustrated recipe for Spice Tea

My general review of Relish: My Life in the Kitchen is that I enjoyed the graphic novel. Similar to me, Lucy has a great love of food but in a casual, cheerful way that appreciates great food while also being very open and humorous in sharing details of her memories and being able to see the perspective of others in her story. Lucy, and the people she includes in her stories, all seem charming and she clearly has great affection for not only food, but everyone who has helped contribute to all her life experiences.

Each chapter is short, like a story being told at a table during a shared meal, so you can digest a couple in a sitting making this a great choice to read while commuting. Though it might make you crave certain foods with her vivid descriptions and enthusiasm in her book.
Lucy Knisley illustration of a croissant from Relish: My Life In The Kitchen

Lucy has several other graphic novels available:

French Milk focuses on a trip in her early 20s with her mother to France published October 2008
An Age of License, a travelogue of eating and cats as Lucy travels was published Sept 2014
Displacement is her most recent book from Feb 2015 and covers traveling with her grandmother on a cruise
An upcoming book to be published early 2016 is Something New bringing together her fun and charming perspective, love of food, and wedding planning.

Would you read a foodie graphic novel memoir? What is one of your strongest food memories?

Filed Under: Book Review, Food and Drink Tagged With: book club, Book Club Relish, book review, foodie book, graphic novel memoir, Kitchen Reader, Lucy Knisley, Relish: My Life in the Kitchen, Review of Relish

Drina Daisy at Astoria, Oregon

October 27, 2015 by Pechluck Leave a Comment

When you need a break from eating seafood while exploring the Oregon coast, how about a visit over to an entirely different country with Bosnian food? There isn’t much Bosnian food to be found in Portland, so I was surprised when I saw that Drina Daisy in Astoria not only specializes only in Bosnian cuisine, but got consistently high ratings on Yelp, Tripadvisor, and Zomato. In fact, on Tripadvisor it was ranked the second highest restaurant in Astoria (with understandably Bowpicker Fish & Chips taking the #1 spot).

When I read the description, I couldn’t help but be a bit charmed by it’s sincere heart:

Drina Daisy strives to offer uncommon food that is approachable & satisfying. Our food is prepared & presented with a respect that comes from its ancient roots. We labor to celebrate the dignity of hard work & meaningful service. Drina Daisy is a place to relax with good food & good hearts. Drina Daisy seeks to bridge both time & place.

How fun to go on a little adventure to the coast, and then embedded in that adventure have a mini adventure that takes us to another place in the world. As soon as we stepped into the restaurant, we could immediately feel a different vibe from the rest of the Coast, almost as if we had stepped into a portal that had transported us into a little family restaurant in some street in Sarajevo.
Signage identifing the location of Drina Daisy, a Bosnian Restaurant in Astoria, OR

The Ajvar that we started out with (a traditional condiment and spread made from pureed fire roasted sweet red bell peppers, here served with bread) is the consistentcy of how I model the adjika sauce that I made previously with burek (though thanks to the use of red chili peppers, adjika is much spicier).

Meanwhile, the Bosanski Sudzuk (a Bosnian Smoked Beef sausage with light garlic and other light spicing) sliced and decoratively arranged with pickled vegetables and Sopska (a tomato and cucumber salad with diced tomato, cucumber, green pepper, and cheese in light sour cream dressing) served as a second shared appetizer for us.

What you see is pretty representative of the starters that Drina Daisy offers, they only have 3 starters (2 meat, and the other is the Ajvar) and they only have 3 salads. The arrangement on the plates was simple and functional – the menu promises that “presentation varies by availability and mood”.
Bread with Ajvar, a traditional condiment and spread made from pureed fire roasted sweet red bell peppers at Drina Daisy, a Bosnian Restaurant in Astoria, OR Bosanski Sudzuk (a Bosnian Smoked Beef sausage with light garlic and other light spicing) sliced and decoratively arranged with pickled vegetables and Sopska (a tomato and cucumber salad with diced tomato, cucumber, green pepper, and cheese in light sour cream dressing) served cold at Drina Daisy, a Bosnian Restaurant in Astoria, OR

Then our main dishes came in huge platters for the four of us- we had ordered 3 mains. The major types of entrees they have fall into a beef stew (the only type we didn’t get), stuffed cabbage leaves (either with beef or vegetarian), handmade pitas/pies with jufka (filo pastry), and a lamb platter.

Here, you can see the vegetarian entrees were placed together along with some green salads and various fruits: it was so old school style.
Jagnjetina Na Rostilju, Zeljanica and Sarma Sa Povrcem at Drina Daisy, a Bosnian Restaurant in Astoria, OR

Zeljanica is a cheese pita of Jufka folded and baked around spinach, farm cheese mixed with eggs. They had a version without spinach (listed as Sirnica) and a version that included ground beef and onion (Burek).
Zeljanica, a cheese pita of Jufka folded and baked around spinach, farm cheese mixed with eggs at Drina Daisy, a Bosnian Restaurant in Astoria, OR

The favorite of the 2 vegetarian options was the Sarma Sa Povrcem, Stuffed Cabbage Leaves with Italian arborio rice and Vegetables and spiced with Mediterranean spices.
Sarma Sa Povrcem, Stuffed Cabbage Leaves with Italian arborio rice and Vegetables and spiced with Mediterranean spices at Drina Daisy, a Bosnian Restaurant in Astoria, OR

Three of us also shared the Jagnjetina Na Rostilju, a Rotisserie flamed roasted whole fresh young lamb rubbed with Mediterranean spices and roasted in their special large rotisserie. These are a Mediterranean style cut aka mixed pieces cut from the whole lamb, for a platter for two.
Jagnjetina Na Rostilju, a Rotisserie flamed roasted whole fresh young lamb rubbed with Mediterranean spices and roasted in their special large rotisserie. These are a Mediterranean style cut aka mixed pieces cut from the whole lamb, for a platter for two. At Drina Daisy, a Bosnian Restaurant in Astoria, OR Jagnjetina Na Rostilju, a Rotisserie flamed roasted whole fresh young lamb rubbed with Mediterranean spices and roasted in their special large rotisserie. These are a Mediterranean style cut aka mixed pieces cut from the whole lamb, for a platter for two. At Drina Daisy, a Bosnian Restaurant in Astoria, OR

Finish off with Kafa, a Sarajevo style Minas coffee. Made and served as it was when Sarajevo introduced coffee to Europe in the 1500s. Made and served in traditional dzezva, includes mineral water, sugar cubes and lokum (a cookie). They also Baklava if you want an actual dessert option.

Kafa, a Sarajevo style Minas coffee. Made and served as it was when Sarajevo introduced coffee to Europe in the 1500s. Made and served in traditional dzezva, includes mineral water, sugar cubes and lokum (a cookie). At Drina Daisy, a Bosnian Restaurant in Astoria, OR

Other unique beverage options include Cockta (a Yugoslavian soft drink produced in Slovenia flavored with 11 different herbs with dog-rose berry, vitamin C and caramelized sugar providing much of the flavor. No caffeine, no corn sweeteners or phosphoric acid) and Kiseljia, Bosnian Mineral water that can be mixed with their fruit syrups including strawberry, blueberry, and rose petal. A dozen Eastern and Central European beers and spirits and wines of Yugoslavia rounds out the beverage menu along with the regular teas and American sodas.

Have you been to Astoria? What was your favorite eats there?

Have you been to Drina Daisy, or had Bosnian food before?

Filed Under: Food and Drink, Restaurant Review, Travel Tagged With: #traveltuesday, Ajvar, astoria, Astoria dinner, Astoria eats, Astoria restaurants, Bosanski Sudzuk, Bosnian Food, Bosnian Mineral water, Cockta, Drina Daisy, dzezva, Eastern European Food, Jagnjetina Na Rostilju, Kafa, Kiseljia, Mediterranean food, Minas coffee, oregon coast, Sarajevo, Sarma Sa Povrcem, Travel Oregon, Travel Tuesday, Zeljanica

Pechluck's Food Adventures

Food Should Taste Good chips with Mexican Street Corn Dip recipe

Mexican Street Corn Dip Recipe

Book Review of Yes Chef by Marcus Samuelsson

Nodoguro Harajuku Theme

Course 1: Sea Bream with Citrus and Wasabi

Course 2: Ankimo and Ground Cherry

Course 3: Curry Mackerel Sunomono

Course 4: Winter Squash Chanko Cup

Course 5: Banana Fish with Walnut

Course 6: Yum Yum Yummy Pork

Course 7: Takoyaki with Tomato and Avocado

Course 8: Moshi Moshi Box Bento with Futomaki, pickles and matsutake

Course 9: Eggs & Things Omelet

Course 10: Toasted Corn Crepe and Apricot Cream, Tea

Review of Relish: My Life in the Kitchen by Lucy Knisley

Drina Daisy at Astoria, Oregon

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