The Northwest continued to conspire against me until I hopped on the red-eye home last night. My will to return was nearly toppled, but alas, one must make money to buy cocktails.
Portland was the last stop on my two week trip, and my two days there surpassed my Seattle experience. (Hard to believe, I know, but much of it had to do with my gracious hosts--CM and Mr. CM.)
Friday morning, following CM's advice, I ate breakfast at Tasty and Son's. A beautiful tower of housemade buttery muffin, Beecher's cheddar, fried egg, heirloom tomato, pickled beets, red onion and mixed greens was set before me. This creation, known as the Tasty Muffin, was set aglow in the morning sun streaming through the large front windows. The flavors were as artful as the presentation from the sharpness of the cheddar and the bite of the red onion to the cinnamon-sweet hint in the creamy pickled beets.
A cup or so of rich Stumptown coffee fueled me up for a few hours of shopping. Two dresses later (from Flutter), and I was hungry again! Thank goodness for Portland's well established food truck scene. I gobbled up two delicious spicy tofu tacos from Koi Fusion that were topped with cabbage slaw, pico de gallo, cucumber, sprouts and cilantro! It was light lunch, but satisfying enough to get me through a two-mile hike at Hoyt Arboretum in Forest Park.
The CM's took me on a cocktail tour that evening, but you'll have to wait to hear about those lushous delights. I'm preparing a vacation spirits post that is coming soon.
We had a light breakfast on Saturday followed by excellent coffee from Ristretto Roasters. (I do so love the seriousness with which the Northwest takes its coffee. You can't mess around with mediocre beans or roasts with all that cloud cover.)
More shopping ensued at the delightful double decker dress shop Lodekka, a vintage store in a vintage bus! There I found three fabulous dresses and a Betty-Draper sheer robe to die for! If you are in Portland, this shopping stop is a must. The "conductress" Erin Sutherland is super friendly and helpful, and both decks are stocked with great finds.
Dress shopping was followed by grocery shopping as we prepared to make the Prosciutto-Wrapped Pork Loin with Roasted Apples and Cauliflower Soup with Chive Oil and Rye Crostini that are featured in this months Bon Apetit.
The soup called for homemade chive oil, which was fun but required a few hours of steeping and draining. The chives were blanched and then pureed which led to a fantastic vibrant green color. While the oil soaked up the chive flavor, we prepared the soup and the stuffing for the loin.
It was an effort that took all hands on deck, but we had quite a fun time of it and sipped French 75 cocktails as we cooked. (French 75's include gin, sparkling wine, and lemon juice). We used beautiful and fragrant Meyer lemons from friends in Shell Beach who graciously hosted me the Friday evening before. I have rarely tasted lemons so lively! And to think you can grow them yourself in sunny California. Neat!
The pork loin was stuffed with kale and a sauteed mixture of dried mushrooms and apples, onion, garlic, rosemary and brandy (we used pear). Although the recipe also called for ground pork, we skipped the extra meat and added more apples and mushrooms. We then wrapped the loin in prosciutto and set it atop quartered apples with a mix of hard apple cider and water in the roasting pan. Once cooked, there is a special sauce made with the pan drippings and chicken stock.
The autumn harvest orzo I picked up at Pappardelle's in Pike Place was a wonderful compliment to the fall flavors in both the soup and the pork loin. The pumpkin and sage flavors were very present. We also served kale with roasted garlic on the side.
The pork loin recipe recommended serving the dish with a bold red, and a fantastic 2009 Pinot Noir from Kelsey See Canyon Vineyards in San Luis Opisbo, CA was the perfect accompaniment.
The folks in Shell Beach were responsible for the pinot. I had a wonderful visit at the vineyard. The grapes were beautiful, the wine delicious and the music by the Mother Cornshuckers made for a foot-stomping good time. Check out some of their great music on their website (and you can order a CD there too) or become a fan on Facebook.
Oh goodness it was hard to get on a plane after all that wonderful food, beverage and vintage shopping! I hope you enjoy a few photos from our feast. And, please forgive any typos. Red-eye plus vacation brain equals who knows what kind of silliness!
Stay tuned!
Portland was the last stop on my two week trip, and my two days there surpassed my Seattle experience. (Hard to believe, I know, but much of it had to do with my gracious hosts--CM and Mr. CM.)
Friday morning, following CM's advice, I ate breakfast at Tasty and Son's. A beautiful tower of housemade buttery muffin, Beecher's cheddar, fried egg, heirloom tomato, pickled beets, red onion and mixed greens was set before me. This creation, known as the Tasty Muffin, was set aglow in the morning sun streaming through the large front windows. The flavors were as artful as the presentation from the sharpness of the cheddar and the bite of the red onion to the cinnamon-sweet hint in the creamy pickled beets.
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| At the Arboretum |
The CM's took me on a cocktail tour that evening, but you'll have to wait to hear about those lushous delights. I'm preparing a vacation spirits post that is coming soon.
We had a light breakfast on Saturday followed by excellent coffee from Ristretto Roasters. (I do so love the seriousness with which the Northwest takes its coffee. You can't mess around with mediocre beans or roasts with all that cloud cover.)
More shopping ensued at the delightful double decker dress shop Lodekka, a vintage store in a vintage bus! There I found three fabulous dresses and a Betty-Draper sheer robe to die for! If you are in Portland, this shopping stop is a must. The "conductress" Erin Sutherland is super friendly and helpful, and both decks are stocked with great finds.
Dress shopping was followed by grocery shopping as we prepared to make the Prosciutto-Wrapped Pork Loin with Roasted Apples and Cauliflower Soup with Chive Oil and Rye Crostini that are featured in this months Bon Apetit.
 |
| Chive Oil for Cauliflower Soup |
It was an effort that took all hands on deck, but we had quite a fun time of it and sipped French 75 cocktails as we cooked. (French 75's include gin, sparkling wine, and lemon juice). We used beautiful and fragrant Meyer lemons from friends in Shell Beach who graciously hosted me the Friday evening before. I have rarely tasted lemons so lively! And to think you can grow them yourself in sunny California. Neat!
The pork loin was stuffed with kale and a sauteed mixture of dried mushrooms and apples, onion, garlic, rosemary and brandy (we used pear). Although the recipe also called for ground pork, we skipped the extra meat and added more apples and mushrooms. We then wrapped the loin in prosciutto and set it atop quartered apples with a mix of hard apple cider and water in the roasting pan. Once cooked, there is a special sauce made with the pan drippings and chicken stock.
The autumn harvest orzo I picked up at Pappardelle's in Pike Place was a wonderful compliment to the fall flavors in both the soup and the pork loin. The pumpkin and sage flavors were very present. We also served kale with roasted garlic on the side.
 |
| Dewy Grapes at Kesley Vineyard |
The folks in Shell Beach were responsible for the pinot. I had a wonderful visit at the vineyard. The grapes were beautiful, the wine delicious and the music by the Mother Cornshuckers made for a foot-stomping good time. Check out some of their great music on their website (and you can order a CD there too) or become a fan on Facebook.
Oh goodness it was hard to get on a plane after all that wonderful food, beverage and vintage shopping! I hope you enjoy a few photos from our feast. And, please forgive any typos. Red-eye plus vacation brain equals who knows what kind of silliness!
Stay tuned!
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| Cauliflower Soup with Chive Oil |
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| Roasted Apple and Pork Loin |
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| Steamy Kale with Roasted Garlic |
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