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News about Liz Crain
Displaying items 1 - 20 of 204.
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commented on Jacques Pépin.
I’m so happy that you interviewed Mr. Pepin! I love him so much and I’m really looking forward to getting his new book. I like what he said about someone else’s recipe becoming your own after you cook it a few times and make adjustments. Great interview!
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commented on The modern hunter-gatherer.
Thanks for the wonderful review Linda! I’ve wondered about this one but have yet to pick it up.
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contributed
A GMO primer -
commented on Is real cooking a lost art?.
This sounds fantastic Linda! I’m hoping I can make it over to Powell’s today to get a copy. Thanks for the great review.
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commented on Cure your own olives.
I just checked on my two back parking strip arbequina olive trees this morning and they look great -- planted them last summer. I can’t wait to one day get olives from them although I know it’ll be a while.
Thanks for the two methods you described here. The last time we were in Northern California we got to eat home water cured olives that a friend made from southern CA olives and they were dreamy. Thanks Linda!
I too would love to know your source for fresh olives or any advice on sourcing them in the Northwest...
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Migas
This morning’s breakfast -- sliced and fried some corn tortillas, sauteed a Gartner’s weiner and scrambled both with eggs, cream, red chile flakes and topped all that with grated cheddar. On the side: smoky salsa. Tex-me top o’ the morning.
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Cheese breads
This is an old family hors d’oeuvre that I always make for the holidays. Party rye topped with a blend of grated parmesan, mozzerella, mayonnaise and grated onion. Put them under the broiler for two minutes and they’re nicely browned and bubbly and ready to eat. Yum.
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left a fridge note for Liz Crain
Liz, where should I buy a ham in PDX? I'd like to know that the pig was not an industrially raised hog — any ideas? Thanks!Liz Crain Dec 14 2009, 9:55 PM
Hi Kim -- Well I would say right off the bat Chop, Laurelhurst Market, New Seasons. I also really like Gartner’s, Otto’s and Edelweiss but not sure about their ham. Let me know what you end up getting -- good luck. Mmmm.Kim Dec 15 2009, 9:36 AM
Thanks, Liz. After reading all about ham in the new Saveur, I’m excited to see what’s out there!Liz Crain Dec 15 2009, 9:38 AM
I haven’t read it yet. I forgot to mention Pastaworks meat counter too. And Tails & Trotters -- although I’m not sure if they’re doing ham yet. That’s the hazelnut finished pork. Delicious. Rhonda at Hawthorne made a pulled pork out of T&T shoulder last week and it was hamazing.Kim Dec 15 2009, 9:44 AM
T&T — I’ve been wanting to try that. Pastaworks — yes! Thanks for all the good suggestions. -
commented on Miso mashup.
Great story -- thanks.
I haven’t cooked anything in miso butter before but can’t wait to now. A four-year old swooning over bok choy topped with it -- I’m sold.
One of my favorite miso uses is mixing it into homemade salad dressings. It thickens them and adds so much flavor. I like to cut the saltiness with citrus -- orange, lemon, or lime all work. Yum.
I also want to point Pacific Northwest folks to a blog post I did about Portland's Jorinji Miso several months ago. It’s my favorite miso.
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Smoked Salmon Alfredo
I cooked up a mean smoked salmon alfredo last week and blogged about it a few days ago. I don’t usually include recipes on my blog but I did for this one. It’s easy and delicious.
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Brussels and more
Last night’s dinner -- broiled brussels finished with bacon, sauteed wrinkled old man chiles, sliced tomatoes (still ripening in the utility room), sausage and kraut. Good stuff.
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Roasted chicken soup with lots of lime
After I roasted chicken last week I made a stock and then made this soup out of it with chicken, rice, lots of lime, roasted garlic, ginger, homemade habanero hot sauce, sweet pea tomatoes, celery tops and stalks, carrot and onion. Our house smelled amazing that day.
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First Roast Chicken...
of the season! I minced herbs from the yard -- sage, thyme, oregano, rosemary -- and forked them into softened butter. I spread that blend in the cavity, under the skin and all over the skin before roasting. So good.
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All About Fruit Show & Wordstock
To continue on the head out track...Home Orchard Society’s All About Fruit Show is this weekend and so is Wordstock -- food focused this year.
Kim Oct 9 2009, 5:13 PM
Thanks for these reminders, Liz. Hey, how’s your new job? Very cool.Liz Crain Oct 9 2009, 5:17 PM
Love it. Love it. Love it. I couldn’t be happier about it and I’m really excited to kick it off with Wordstock this weekend. Monday is officially my first day. Thanks for asking.
Displaying items 1 - 20 of 204.
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