by Brian | Jul 12, 2012 | Recipes
Pâté is a four letter word. Foie gras are two four letter words. Either way, they conjure up a vision of something unhealthy, that takes too long to make, that is a hotsy-totsy food. There are many reasons for not touching the stuff. On the other hand, in that gourmet...
by Brian | Jul 10, 2012 | News
At the Portland farmers market, the big one on Saturday in the Park Blocks, we saw this clever idea from one of the vendors. In the Northwest, now is the peak season for berries and cherries of all kinds. Which one or ones should you pick? This vendor makes it easy:...
by Brian | Jul 9, 2012 | Dessert Digest, Recipes
I’ve been blogging recently about chocolate cake, simple one layer sheet cakes. My wife Suzen and her cousin Karen recently sat me down. “You are wasting your time,” Karen said. “Zel’s is the best.” Zel was Karen’s mother and the “family cook.” With five daughters,...
by Brian | Jul 8, 2012 | News, Recipes
When we went crabbing this week, Suzen caught a 16-pound albacore tuna. That’s Suzi up there on the right holding her fresh catch. It’s a world record for tuna caught in a crab pot. Well, actually, she poached the fish. On the left, is shot of the 56 tuna a boatload...
by Brian | Jul 7, 2012 | Recipes
Creamed chilies are an almost daily staple on many Mexican tables. This recipe features milder poblanos, but you can go down the route of fire if you wish to. I actually think of this as a creamed corn dish with a touch of heat. How do you use this? Suzen and I eat it...
