Tag Archives: Portland Farmers Market

Recipe Roundup

15 Mar

I could not be happier that March has replaced February, the frosty mornings seem to have drawn to a close, and Spring Training is in full swing (no pun intended).  Portland Farmers Market will be starting up their regular season in just a few short days, and that means I’ll once more be creating seasonal, affordable recipes for them every month of the market’s run.  Until that revs up, you can read my newest piece on the Portland Farmers Market website, wherein I admit that if I had one last meal to eat in my life, it would not be a fancy one.

I am also getting back into the swing of things over at Indie Fixx.  Here are my most recent articles and recipes for Indie Fixx, where you can find my regular food column, Melting Pot.

Indian-Spiced Rolls

Carrots Two Ways

An ode to carrots, plus a great recipe for roasted carrot and garlic spread, and quick pickled Indian carrots (which, by the way, were so good, I had to hide them in the back of the refrigerator so I’d stop eating them for breakfast).

Lemongrass Rice Patties with Honey-Lime Dipping Sauce

Also, a couple of weeks ago I tested out my 1/3 less sugar routine on the legendary America’s Test Kitchen chocolate chip cookie recipe.  This is not by any means a new recipe, so I’ll leave it up to you to partake in some simple Google searching to find the recipe (in case you end up finding more than once ATK chocolate chip cookie recipe, it’s the one with the browned butter and the brilliant stir-and-wait-and-stir mixing method).

In addition to cutting the total sugar content by 1/3, I also used 3/4 whole wheat pastry flour and 1/4 unbleached all-purpose flour.  While the missing sugar was never detected, the texture of the cookies was slightly altered due to the flour swap.  My father, a chocolate chip cookie aficionado if ever there was one, spent a fair amount of time analyzing the cookies, and his determination was that the reducing of the sugar got a definite thumbs-up, but the whole wheat flour was a no-go, due to the fact that the heartier flour altered the texture of the cookie in a way that took it from chewy to densely cake-like.  My taste experience with the cookies was pretty much the same, so, if you’re going to alter the recipe in any way, I would suggest cutting the sugar by 1/3 but leaving the flour as is.  Also, add walnuts, because walnuts are delicious.

Recipe Roundup

2 Jan

I am still happily writing for both Indie Fixx and Portland Farmers Market.  Here is a roundup of my newest articles and recipes (just click on the name of a recipe to be taken directly to it).

Turnovers in Phyllo

Pear and Pecan Bread

Popovers with Braised Leeks

Portland Farmers Market will be in hibernation for the next few weeks, but they will emerge soon after with a brand new winter market.  This was my last post from their regular market season, and I definitely closed out the year with a bang (hello, cheese and heavy cream).

Root Vegetable Gratin

Also, last year I made this cake, but then I never told you about it.  Maybe I should do that, because it was really freakin’ good.

Recipe Roundup

10 Nov

When compiling and sorting these articles and recipes, it took me a moment to realize that, though I will be sharing five links below, those links actually contain a total of nine separate recipes.  I’m crediting Portland Farmers Market for that unexpected burst of recipes, as the very nature of my writing relationship with them dictates that I will attempt to make as much food as possible with the smallest amount of funds required (note: all six of my recipes for them came in at well under $20–that’s for all six recipes combined.  You want frugal?  I can give you frugal.)

As an added bonus, these dishes would all fit in nicely atop your Thanksgiving table, especially if you are looking for recipe ideas that fall well outside the basic realm of turkey and potatoes.

Pear-Stuffed Acorn Squash; Kidney Bean and Sweet Potato Soup

Butternut Squash Gnocchi with Three Sauces (Sage Brown Butter, Caramelized Shallots and Thyme, and Garlic Chips with Sauteed Spinach)

This sage brown butter sauce was so good that I ate it until I felt a profound sense of discomfort.

Indie Fixx continues to provide Savory Salty Sweet with a great place to share more recipes with more people. These three recipes are my most recent contributions, and they happen to be some of my favorites.  That dark chocolate zucchini cake is absolutely magical.  It’s rich, complex-tasting without being complicated to make, and it just so happens to be vegan (and secretly stuffed with a vegetable, which you’d never, ever be able to tell by eating it).

Linguine with Slow Roasted Tomatoes and Garlic

Dark Chocolate Zucchini Cake

Blueberry, Orange, and Cornmeal Pancakes

On an unrelated note, a couple of months ago I made zucchini muffins with some fantastically fresh zucchini, straight from our garden.  As I was scooping the batter into the muffins tins, I noticed that things were looking a little firmer and more robust than they normally should.  Undaunted, I moved on, baking the muffins anyway.  It was only after the muffins had been removed from their tins and cooled that I realized why the muffins looked rather unusual.  I forgot to add the sugar.

Surprisingly, I actually sort of liked the muffins without sugar.  They were still very moist, but they were definitely sturdier, without the fine crumb usually found in a muffin.  They actually tasted more like a bread, less like a muffin, and closer to what I prefer these days when I gravitate towards a snack.  I am debating whether or not to share the recipe.  I am not sure if these muffins would be anyone else’s cup of tea, since I happened to be the only person in the house who ended up eating them (and I live with a carb-loving child and the Perfect Eating Machine, so that’s saying something).

Still, I am sort of fond of them in all their sugar-free, cinnamon-filled glory.

Jeez, that looks healthful.  Like some sort of nutrition nugget that zoologists develop as a snack for panda bears.

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