Banana Wonder

Almond Croissant Smack Down in Seattle - Bakery Nouveau

noreply@blogger.com (Banana Wonder) — Fri, 25 May 2012 18:13:00 +0000

Almond Croissanting.

While I was staying in West Seattle with a friend, she mentioned a fabulous bakery down the road from her house. It went something like this:

"blah blah blah - Almond Croissants - blah blah blah"

The next morning, I did a power wake-up, jumping in my whip to find Bakery Nouveau and its famous Twice Baked Almond Croissants.

The croissant itself was of superior bakery quality - rich with real butter, crispy, soft and ultra fresh. I took its top off to find a thick slather of the sought after amalgam. The skin-on almond filling was definitely on the sweet side of town. The word decadent comes to mind when I think about this almond croissant experience. And full.

Bakery Nouveau
4737 California Ave SW
Seattle, WA 98116

Peanut Butter Buttermilk Bread

noreply@blogger.com (Banana Wonder) — Tue, 22 May 2012 17:30:00 +0000

When I was living in Greece, I got shipments of peanut butter sent in from America. My Greek kinfolk just about disowned me. Why don't you just eat this delicious local cheese and marmalade Aunt so-and-so made on your bread like everyone else. Well, that was awesome too, but I needed my peanut butter. The truth is, Greeks do not like peanut butter for some reason. As a Greek-American, I couldn't have been more red-blooded American with my peanut butter affinity. I love it so much, I not only want to put it on my bread, I want to put it in my bread.

I adore this recipe for peanut butter buttermilk bread I found on the interwebs. It's actually a muffin recipe that I turned into a loaf. I would make it again and again. The peanut butter flavor is right on cue and it's wonderful with jam, chocolate or even more peanut butter on top.

Peanut Butter Buttermilk Bread (or muffins!)
adapted from yummly

1/2 cup peanut butter
3/4 cup light brown sugar (packed)
2 large eggs
1 tsp vanilla
2 cups all purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk

Preheat oven to 400 degrees F.
In a large mixing bowl, beat peanut butter and brown sugar until blended.
Beat in eggs, one at a time and then beat in vanilla.
In another large bowl, mix flour, salt and baking soda together.
Add dry ingredients to peanut butter mixture and beat in with buttermilk.
Pour batter into greased loaf pan. Bake for 40 minutes, or until pick comes out clean. If making muffins, bake for 20-22 minutes.

Pike Place Chowder - Seattle

noreply@blogger.com (Banana Wonder) — Thu, 17 May 2012 18:10:00 +0000

Chowder Samplers

On a recent trip to Seattle, the future husband and I hunted down Pike Place Chowder after being inspired by the Gastronomer's post. By the time we found their actual Pike Place location, they were closed. Luckily, the mall location was still open so we walked a few streets up for some chowder therapy.

Overall, the chowders were tasty, but what I was most impressed about was the level and dedication of customer service. We ordered crab cakes for an appetizer and the chef brought them out to us himself apologizing for the lackluster cake batter made earlier that day resulting in a less than average final product. He offered us whatever other appetizers we wanted on the house, so we choose shrimp cocktail and oyster shooters.

New England Chowder Bread Bowl: the future husband is more or less obsessed with clam chowder. He thought Pike Place's version was okay, but is still dreaming about a smokey-bacony version we had at a soup and salad bar offering in Cottage Grove.

Shrimp Cocktail and Oyster Shooters: Huge, throbbing oysters floating on top of overly sweet cocktail sauce. I would have preferred these without the red sauce, but we got them for free since our crab cakes were not up to par, so I can't complain.

Southwest Chicken and Corn Chowder: I wanted to try something Southwest in the Northwest.

Manhattan Style Chowder: My second favorite, reminiscent of cioppino.

Crab and Corn Chowder: Somehow, the crab was not the star of this chowder. The soup base was overly salty and confused - not cream based, but still seemed heavy.

Smoked Salmon Chowder: my favorite of the bunch. Creamy, slightly smokey with generous chunks of salmon floating around. Just indulgent.

If I am in Seattle again and hankering for some chowder, I would surely get a bowl of the smoked salmon once again.

Pike Place Chowder
600 Pine St. 4th Fl
Seattle, WA 98101

Greek sea fennel and much, much more

noreply@blogger.com (Banana Wonder) — Thu, 17 May 2012 00:53:00 +0000

GreekFoodShop.com offers some of Greece's most outstanding and unknown/unusual products.

Sea fennel? Check

Bergamont spoon sweet? Yes.

Handmade milk organic chocolate with spirulina and olive oil. It does exist!

There is way more. We're talking Santorini capers (with leaves), unctuous olive oils, wine, and Dimistana pasta!

I could go on, but you'll have to see for yourself. GreekFoodShop.com is not compensating me - just doing my part in supporting awesome Greek products!

Press release below:
GreekFoodShop.com - The Quality Greek Food Products Now Also Available Abroad

GreekFoodShop.com is a new venture put together by Greek entrepreneurs, who despite the current wave of events wish to invest on the export of Greek food products.

Greek Food Shop aims to render quality Greek products, like Greek wines and olive oil, accessible to consumers of other countries, all those who appreciate Greek cuisine and seek premium quality in every product.

The Greek Food Shop connoisseurs apply rigorous quality control methods in order to select the best products, which are send off right at the consumer’s doorstep, by just one click.

For more information about the Greek Food Shop products please visit www.greekfoodshop.com.

Stout Braised Buffalo Pastitsio with Black Truffles

noreply@blogger.com (Banana Wonder) — Fri, 11 May 2012 17:17:00 +0000

I always look forward to occasions where I can feed lots of people - excuses to make huge casserole dishes like pastitsio and moussaka. I threw a Greek Spring themed dinner party a few weeks ago and twisted this Greek classic around using buffalo meat instead of the traditional lamb/beef. In my celebration of massive, shaggy, grass grazing bovids, I braised the buffalo meat in Bison Brewing's Organic Chocolate Stout, instead of the usual wine. I didn't stray too much from the rest of the traditional pastitsio ways, although I used Argentinian parmesan instead of kefalotyri because I was easily sold by the Whole Foods cheese monger. Since it was a celebration demanding decadence, I shaved an Oregon black truffle on top of the fresh out of the oven casserole. There are so many recipes for pastitsio out there, but I based this one off of Peter's recipe, writer of an amazing Greek food blog, Kalofagas. I noticed my layering is different than other written versions, but I am following my Aunt Mary's version.

Buffalo Pastitsio

Adapted from Kalofagas

Meat sauce
3 lbs ground buffalo
1/4 cup olive oil
2 red onions
3 tablespoons tomato paste
1 large can of crushed tomatoes
2 tablespoons fresh oregano, chopped (or 1 tsp dried)
3 cloves of garlic, minced
1 bottle stout beer (I used Bison Brewing Chocolate Stout)
1/2 tsp cinnamon
3 bay leaves

Noodles
1 package bucatini noodles (can use penne)
salt and pepper to taste
2 eggs
1/2 cup kefalotyri (or salty, semi-hard cheese)

Bechamel Sauce
1/2 cup butter
1 cup flour
6 cups whole milk
4 eggs, beaten
1 cup grated kefalotyri cheese, or some sort of semi-hard salty cheese (I used Argentinian parmesan in this case)
1/2 tsp nutmeg

Meat Sauce

Saute onions in olive oil until soft and translucent, add garlic, bay leaves and ground meat and brown on high heat.
Add tomato paste, beer, tomatoes and oregano and bring to a boil, then reduce until sauce thickens. Add cinnamon.

Boil noodles in a large pot of salted water for about 10 minutes.

Bechamel Sauce

In a large sauce pan, melt butter on medium heat. When melted add flour and stir with a wooden stick for about 5 minutes until golden brown.
Slowly pour milk into roux, stirring constantly with a whisk to squash any forming lumps.
Go back to stirring with a wooden spoon and bring bechamel sauce to a boil on medium heat.
Continue stirring until sauce thickens, or sauce coats back of wooden spoon.
Take bechamel off heat and slowly stir in eggs.
Stir in 3/4 cup cheese and nutmeg (save rest of cheese for topping).
Cover and reserve for assembly.

Assembly

Pre-heat oven to 375 degrees.
Add noodles to large casserole dish/roasting pan. Crack two eggs and sprinkle 1/2 cup grated cheese on top of noodles and mix with clean hands.
Pour meat sauce on top on noodles.
Pour bechamel sauce on top and sprinkle with 1/4 cup cheese.
Bake for about 1 hour, or until golden brown on top.
Let set about 30 minutes before cutting in.

Japanese Pub Life: Yakuza Lounge - Portland

noreply@blogger.com (Banana Wonder) — Wed, 09 May 2012 07:16:00 +0000

Fennel + Orange Salad

Kale, Shallot and Edamame Salad

Dungeness Crab Roll

Really Spicy Roll

This sums of my Wordless Wednesday post. Would I go back to Yakuza on my own free will? Never in this town as it left my wallet and stomach a little too empty. Still, it was fun to try something new.

Yakuza Lounge
5411 NE 30th Ave
Portland, OR 97211

Almond Croissant Smack Down Continues - Fleur De Lis

noreply@blogger.com (Banana Wonder) — Fri, 04 May 2012 21:47:00 +0000

While visiting Cottage Grove, a quaint little town south of Eugene and hometown to my future husband, we got a hot tip about this awesome bakery in town. The next morning Justin reported that they had almond croissants, quoted as "our favorite" per website. So we had to hit that.

The almond croissant ($2.75) came obviously sliced apart and put back together again, further flattened by a heavy hand of powdered sugar. Still, it was screaming fresh and fuming with baked butter.

I ripped it open to find a sweet, almond fragrant custard-like filling inside. The croissant continued its collapsing progression after each bite. I inquired at the counter what the heck this filling was all about. Simple: butter, ground almonds and sugar. Whoa! Overall, this almond croissant was rich and extremely fresh. I would definitely hit that again next time we're in town.

And here it is.

Fleur De Lis
616 Main Street
Cottage Grove, OR 97424

A Greek Spring Dinner Foodbuzz 24x24

noreply@blogger.com (Banana Wonder) — Mon, 30 Apr 2012 06:06:00 +0000

This dinner marked a special event. It was a celebration of the people who have impacted my life over the last two years while I have been in Portland. My two bosses who I am a graduate assistant for, good friends, and my beloved fiancé, Justin were all in attendance. There was a total of 18 people!
This event called for something extra special, so I planned a Greek inspired menu, to represent my heritage, but also incorporate our wonderful community's bounty. Thus, the dinner became a Greek Spring Dinner with mostly non-Greek ingredients, because the Pacific Northwest is NOT the Mediterranean. For this dinner, my wonderful roommates and future husband assisted me in preparing, cooking and cleaning.

Mezedes are always served at the start to a Greek dinner. I wanted to do something fun and turned the mezedes into savory doughnuts. Feta, fresh herbs and kalamata olive spiked dough was deep fried in extra virgin olive oil then topped with crumbled feta and fresh herbs.

Ouzo was poured into miniature ice glasses to have with the doughnuts. This opened up as a whimsical "ice breaker."

To even out the doughnuts, the next dish screamed salad all the way. Since a Greek village salad requires loads of fresh tomatoes and other summer vegetables that simply do not exisit until late summer in the Pacific Northwest, I went for a Spring Panzanella salad that celebrates the farmers markets hottest items at the moment: fiddleheads (yes, I fought off a few hipsters with a large Douglas Fir branch for these, but it was so worth it), baby asparagus, radishes, and duck and goose eggs. I added a Greek touch by shaving on kefalotyri - a sharp, nutty cheese.

This salad paired well with my lavender honey pale ale because it is also reminiscent of something fresh and clean.

Pastitsio, a classic Greek dish, got remixed with buffalo meat braised in chocolate stout. Oregon black truffles are back in full bloom so I shaved some right on top of the hot casseroles. Justin made his own version with extra spices to show some of his flava flav.

This dish was paired with a wine I have been saving for a special occasion: a 2004 Biblia Chora 60% Cabernet Sauvignon and 40% Merlot blend from Kavala, Greece. The tight tannins of this medium body wine played well with the richness of the patstitsio.

Greek desserts are always crazy sweet and delicious. My favorite is galaktoboureko - thick custard wrapped in phyllo ready to shatter, but strong enough to withstand a syrup flood. Rhubarb is basically the only fruit out right now, and it is beautiful. I simmered it down and blended the deep pink fruit in with some custard. Tree blossoms are currently at the pinnacle of explosion so it was only right that I incorporated a blossom flavor into the mix. The rhubarb added a pleasant tartness to the dish while the orange blossom left a little refreshment.

Over all it was a wonderful dinner with amazing people who I am grateful to have in my life.

Getting ready for pastitsio throw down action!

I would like to thank Foodbuzz for sponsoring this meal.

Jr's Taqueria - Salem, OR

noreply@blogger.com (Banana Wonder) — Thu, 26 Apr 2012 01:56:00 +0000

Excluding a state capital, there isn't a whole lot along the I-5 corridor between Eugene and Portland with the exception of beer, Hungarian food and Jr's Taqueria. On a hot tip, the future husband and I found Jr's in a non-commercial, but more industrial side of Salem. Clean and welcoming, we made quick-decision orders and sat down to a booth accompanied by two bottles of righteous house made salsas to wait for our food.

The shrimp tostada came stacked with plump, sweet shrimp secured to its foundation with a slather of refried beans. The rest of the pile up did not disappoint - refreshing shredded lettuce, tomatoes and generous slices of avocado. I squeezed a heavy hand of smoky chipotle salsa on top and it was perfección.

Half filled with fresh pressurized-dispensed crema, the bean gordita proved to be a mouthful of lusciousness.

My thoughts conclude with "I wish I could eat one of these every day."

The Mr. ordered a carne asada plate. I did not try the meat, but the guacamole was eye-roll-to-the-skull inducing. It seemed to be a pure blend of avocados, lime and salt. More perfección.

House-made tortillas, stacked.

Mexican coke and horchata

Although the future husband was not as impressed with Jr's as I was, we were both ultra satisfied. If I found myself hungry in or near Salem again and with a strong hankering for Mexican food, you would surely find me here.

Jr's Taqueria

1705 Winter Street NE

Salem, OR 97303

Tahini Crispy Rice Squares

noreply@blogger.com (Banana Wonder) — Thu, 19 Apr 2012 17:29:00 +0000

The Nature Conservancy.

Out to conserve the lands and waters on which all life depends.
You've seen the calender.

But let's talk about the Oregon chapter, because we love our trees, mountains and waters in the Pacific Northwest. And here comes Earth Day. To celebrate, the Nature Conservancy is throwing a Picnic for the Planet at Mt. Tabor in Portland. But don't worry if you do not live in Oregon. There are hundreds of these kinds of events happening in 42 countries. You can even host one! I hope you will invite me.

My contribution to the picnic are these tahini crispy rice squares.
Peanut butter is traditionally used, but in many countries, like Greece, tahini is the official "peanut butter."

Besides using it for hummus, historically, tahini has largely been employed by mother-earth loving hippie types in this country (note: does this mean Greece is the birthplace for hippies?). Now, it's becoming more widely used - in salad dressings and the like.

Tahini has a strong, earthy-seedy flavor, so go easy on it. I used 1/4 cup in exchange for 1/2 cup peanut butter and found it to be subtle, yet pleasantly noticeable. My roommate agreed.

Tahini Crispy Rice Squares

4 tablespooon butter
1/4 cup tahini
1/2 teaspoon vanilla
10 ounces marshmallows
5-6 cups Rice Krispies cereal

Directions:

Melt butter in a large saucepan over medium-low heat.
Add marshmallows and stir until melted.
Add vanilla and tahini until combined and remove from heat.
Stir in Rice Krispies cereal - add enough cereal to make sure the mixture is not too gooey.
Press into a greased 13"x9" pan. Cool completely and cut into squares.

Not On Purpose Vegan Dinner + April Happenings

noreply@blogger.com (Banana Wonder) — Wed, 18 Apr 2012 17:22:00 +0000

Crostini: Cashew herb cream cheese with balsamic fig and cress

In these two years of graduate student life, I have become one of those people that stay in the common area of whatever Coffee Shop X you might happen to be in way beyond the appropriated cappuccino drinking time. I build a nest with my adult backpack, laptop, academic papers (read, BORING) and caffeinated beverage, trying not to look like one of those people. I am guilty as charged for the Pearl Whole Foods location. It's comfortable, the WiFi is stellar and I always feel healthy there. So when I attended their Healthy Cooking Dinner complete with demo by Whole Foods Execute Chef flown in from Austin, Texas, Chad Sarno, I felt even healthier, not to mention my taste buds delighted. This dinner's intention was to be healthy, and it all happened to be vegan, too.

We started off the evening with some vegan appetizers. My favorite was the cashew herb cream cheese with balsamic fig and cress, menage of velvety-fresh flavors and textures from the chewy fig to the crunchy crostini base. The rest of this meal goes as follows:

Polenta cake with roasted pepper relish.

Slow roasted beetroot with beet-merlot reduction and toasted walnut, sprinkled with horseradish. Who doesn't love a beet lollipop?

Teriyaki skewers with baked tofu and sake chile ponzu. The proper marination.

Mojito Rosa, cherry infused rum, lime, and mint. Refreshment. Is it Spring in the Pacific Northwest yet?

He moves way to fast.

Shaved fennel and apple salad with clementine champagne vinaigrette: bright, pallet cleansing and highly addictive.

Asparagus mint risotto with lemon, and horseradish. It's hard to believe this is vegan - cashew cream sauce was used.

The good news is that more dinners and events like these are going down in April. Check out the schedule below!

Upcoming Health Starts Here Events

Pearl Store

Thursday, April 19th

Supper Club - From Around Here

6:00 PM - 8:00 PM | $20 (donation)
Salud

Join us as we celebrate Earth Month with dishes made from local seasonal foods! Four course vegan, gluten-free menu.

Pearl Store

Thursday, April 26th - Saturday, April 28th

Cooking Series: Health Starts with Foods From Around Here

$25 per class, $60 for all 3
Salud
Join Ashley, our Healthy Eating Specialist for a three night healthy eating cooking series featuring plant based global cuisines made with local ingredients

Fremont Store

Friday, April 20th

Dinner and a Movie

7PM - 9PM | $5
Studio 1
Join Healthy Eating Specialist Ashley for a private screening of Forks over Knives. Family Friendly, get your clan talking about the food choices we make. Dinner is a Healthy Starts Here taco bar!

Tanasbourne Store

Wednesday, April 18th

Heath Starts Here: Learning to Walk in the Kitchen

5:00 PM - 7:00 PM | FREE
Bulk Department

Get out of the brown rice rut. Our bulk department has a wide assortment of whole grains to choose from and this class will show you how to cook some of our favorites including quinoa, spelt and forbidden rice. Look for our demonstration in the bulk department.

Bridgeport store

Thursday, April 26th

Health Starts Here Supper Club

6:00 PM - 7:30 PM
Korean inspired meal consisting of five courses. This meal follows our Health Starts Here Four Pillars of Health. Plant-strong, nutrient dense, whole foods, and healthy fats. $15/person. All proceeds benefit local non-profit, Homeruns for Homeless Youth

Vegan Pasty Find: Sweetpea Baking Company

noreply@blogger.com (Banana Wonder) — Tue, 10 Apr 2012 05:36:00 +0000

Although I have been keeping the tradition Orthodox Lenten fasting regime these last 40 days or so, it isn't like I've been suffering. Living in a vegan BFF city like Portland makes giving up all bleeding animal products parallel to a kumbaya dance. The biggest threat to this kind of fasting is always pastries, my arch nemesis. But that's the point, right? Sweetpea Baking Company's maple cream danish banishes that fear. Animal free tender croissant flakes and maple-creamy goodness? Blew anything mapley ever-loved before right out the door while I make friends with vegans and get Orthodox Christian blessings.

Sweetpea Baking Company
1205 SE Stark St.
Portland, OR 97214

Olive, Onion and Orange Pasta

noreply@blogger.com (Banana Wonder) — Thu, 05 Apr 2012 03:50:00 +0000

In freeing myself from the usual kale and pasta (I will always go back to that place), I found something possibly better. Salty, tangy, crunchy, spicy and a little sweet. Wine caramelized Walla Walla onions deglazed with orange balsamic vinegar mixed in with olive-caper-red pepper tapenade. Finalized with a sprinkling of fried shallots on top, a nod to my Cupertino Asian roots. I always keep my pantry stocked with a tub of Asian style fried shallots. They are pungent and absolutely suh-weezy! While I am on a product rage, I'd like to mention one reason that made this dish so good was the pasta.

I used Ta Mylelia's tomato tagliolini, which comes dried in pretty wreaths with other flavors - saffron and spinach. It's made in Greece, and the flour is ground by a 300 year old stone mill, which was anciently used as a water mill. I love this pasta so much I emailed them and they sent me more. I will quickly go through this supply and continue to buy the hell out of their products. And in case you are wondering, I get my supply World Market here in Portland. This is not a promotion for World Market either.

Olive, Onion and Orange Pasta

(recipe for one!)

1 medium sized sweet onion (Walla Walla all the way!), thinly sliced
1/4 cup olive-caper-pepper mix
2 tablespoons olive oil
1 tablespoon orange balsamic vinegar (or a quick squeeze of orange juice)
1 portion of dried pasta of your choice (Don't let me down)
1/4 cup fried shallots

In a medium size skillet on medium-high heat, fry olive oil and onions.Cook on high until brown, add a splash of wine, and lower to medium and continue monitoring for the next 10 minutes.
Meanwhile, begin boiling pasta.
When onions begin to stick to the pan, deglaze with balsamic or orange juice. Turn off heat and add olive mixture and pasta.
Stir until combined, pour on plate and sprinkle with shallots.

Eating Out in Guatemala

noreply@blogger.com (Banana Wonder) — Mon, 02 Apr 2012 17:57:00 +0000

Argentinian empanadas in Antigua

I took an impromptu weekend trip to Guatemala with Andy of The Wind Attack. It was a whirlwind trip - from the red-eye five hour flight from Los Angeles, to the sketchy rental car driving to the ever warm sub-tropical air and finally, delicious food eaten along the way. And yeah, not all of it was Guatemalan food. This is partly because we were in Antigua most of the time, which has a huge expat community, meaning the city center is swarming with international must-haves like bagels and Thai food. As a side note, I do not keep my Greek Orthodox Lenten fast while traveling in foreign countries (because I have to try the cheese, duh!) Here are some of the things consumed:

Caprese empanada

Taquería. 3 tacos or 1 gringo quesadilla for about $1.20. Huge burrito? $2.40.

Fancy organic breakfast burrito in Panajachel

Oat Pancakes and tropical fruit in Panajachel

Quadruple Sesame Hummus and Hope

noreply@blogger.com (Banana Wonder) — Fri, 30 Mar 2012 04:04:00 +0000

Food blogging, graduate student style.

My pipeline of cool and exciting stuff to post is all dried up.

No time, to make anything super - This! Is! Sparta! - fabulous.

Ten more weeks of school, post Guatemala/So Cal adventure sickness and the discretionary funds are drying up until I can find a job.

Moving out of single-woman roommate-hood and in with my fiance in two months, so trying to use up whatever has been lounging in the larder these last 18 months.

Brain, half-dead, and creativity sucked dry from boring Harvard Business Review cases and words like "synergies" and "balanced scorecard" ringing incessantly through eardrums.

I've basically been eating the same boring things everyday - dark leafy greens, pasta, olive oil, nuts and the occasional hit-or-miss Oregon-ripe avocado.

And hummus

(again).

Because I feel like I am actually making something myself, which I love, and it only takes a matter of minutes, which I love, also. Please do not confuse that last sentence for mommy blogger speak.

This quadruple hummus gives me hope. A good feeling of street cred, that I actually had four types of sesames on hand. That I will be more creative and daring in the future. That I will again make fabulous things, with keen ingredients like black sesame seeds. But no matter what, I will continue to make this version of extra dashing hummus.

Quadruple Sesame Hummus

1 can of garbanzo beans (or 16 oz of the home cooked kind, like I had frozen)

1 clove of garlic, minced

1 1/2 tablespoons tahini

1 tablespoon sesame oil

1 tablespoon or more extra virgin olive oil

1 tablespoon rice wine vinegar

1 teaspoon toasted sesame seeds

1 teaspoon black sesame seeds

1 teaspoon salt

In a food processor, blend garlic, sesame oil, olive oil, rice wine vinegar, salt and tahini until smooth. Add garbanzo beans and blend until smooth, you might need to add a little hot water and extra olive oil to get the desired consistency. Add sesame seeds and blend until seeds are incorporated. Serve with and extra drizzle of sesame oil and sprinkle with black and toasted sesame seeds.

Savory Buttermilk Bundt Cake

noreply@blogger.com (Banana Wonder) — Thu, 22 Mar 2012 05:28:00 +0000

'Twas the last week before Great Lent, when all through the house
Too many milky containers were stirring, some spilled on my blouse.
The measuring cups were waiting in the cupboards with care,
In hopes that a bath in the dishwasher would soon be there.

My roommates were at work; dealing with the feds and delivering meds,
While visions of wine and cheese danced in their heads.
And Saffy the Cat in her 'kerchief and I in my leggings
Had just opened up the fridge to see what was begging:

Buttermilk, feta, manchego, and fresh basil.

I spoke not a word, but went to straight to work,
Filled a bowl with buttermilk, eggs and cheese, then turned with a jerk
Adding flour and other white stuff - not oreos, although I don't oppose
And giving a nod, in the oven she rose!

She sprang in her flowery bundt pan, getting more than a whistle
And all my dairy products flew like the down of a thistle.
I said my last goodbye to cheese as I ate the final bundt bite,
Happy Great Lent to all, and I can almost see the light!

Savory Buttermilk Bundt Cake

3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 cups buttermilk
1/2 cup olive oil
2 large eggs
1/3 cup loosely chopped fresh herbs (I used basil)
2 cloves garlic, finely chopped
1/2 cup feta, crumbled
1/2 cup manchego cheese, shredded (or whatever cheese you want!)
1/2 cup assorted chopped vegetables (couple of sliced mushrooms maybe? yes!)

Grease a bundt pan and preheat oven to 350 degrees.
Mix all dry ingredients together in a small bowl.
Mix eggs, buttermilk, oil, garlic and cheeses together.
Pour dry ingredients into wet and combine, then stir in remaining ingredients.
Pour in bundt pan and bake for 60 minutes, or until golden brown and bouncy.
Cut a slice and consume with a nice glass of wine!

Hola from Guatemala!

noreply@blogger.com (Banana Wonder) — Mon, 19 Mar 2012 19:01:00 +0000

Antigua, Guatemala

Traditional Guatemalan breakfast of fried eggs, chorizo, plantains, black beans and queso fresco

Followed by not so traditional breakfast beer (Guatemala's national beer: Gallo) and coffee

Elote custard pie

Farmers market shopping spree. Nutritious meals are coming my way.

Restaurant salsa served in Gerber baby food jar!

Windattack's strawberry banana smoothie in a garden cafe in San Pedro

I usually do not eat bananas, but I couldn't say no to "picked fresh off the tree," and orange with sweetness arranged on my Guatemalan style crepe stuffed with tropical fruit.

Vegan Stoner Peanut Stew

noreply@blogger.com (Banana Wonder) — Mon, 12 Mar 2012 07:31:00 +0000

I'd been creeping this recipe for some time now on the Vegan Stoner blog. Finally, I made it for a small vegan dinner party I threw last week. The hearty stew has a robust, but not powerful peanut flavor - just enough to make a hungry belly happy. I altered the recipe by adding sweet potatoes and few bottles of my pitch black IPA home brew for extra depth (made a huge pot). If you’re looking for more info on vegan cooking, checkout classes from Online Cooking Schools.

Beer Peanut Stew
adapted from the Vegan Stoner

1 sweet potato, chopped in small pieces
1 potato, chopped in small pieces
1 large onion
1 cup crunchy peanut butter
1 bottle dark beer
1 32 oz can of crushed tomatoes
1 16 oz can of garbanzo beans (or 2 cups of home cooked)
1/2 bunch of cilantro, chopped for garnish
cooked rice to serve on (I used basmati)
1/3 cup oil (I used avocado oil)

Put chopped sweet potatoes and potatoes in a large pot with water rising an inch above potato layer. Par boil on medium for about 10 minutes, then drain and set aside.
In a large pot, add oil and onions and heat on medium high until onions are translucent. Add a bottle of beer and let simmer for a few minutes.
Add tomatoes, potatoes, peanut butter and garbanzos and stir.
Cover pot and cook on low for at least 40 minutes.
Serve on rice and sprinkle with cilantro.

Almond White Bean Hummus

noreply@blogger.com (Banana Wonder) — Fri, 09 Mar 2012 03:33:00 +0000

Hello. It's been way to long since I've given hummus a shout out.
It's not for lack of thought, because I always think about hummus.
It was just that I wanted to make the right one, and I'd been thinking about this version for some time.
The result? Mild and creamy, with a subtle almond flavor.
I hate to sound cheesy, but, if you like almonds, then you'll love this hummus.
I threw a little vegan dinner party last week and decided to give it a go for the party. The crowd approved and I hope you do too.

Almond White Bean Hummus

1 can or 16 oz White Beans (Cannellini beans)
3 tablespoons almond oil
1/4 cup almond, roasted and finely chopped/smashed (save some for garnish)
2 tablespoons tahini
1 teaspoon rice wine vinegar
1/2 teaspoon sea salt
1 small clove of garlic, minced

Blend everything but the white beans in a food processor until smooth. Add beans and whirl to smooth out. You may need to add more oil, warm water or bean liquor to smooth out to desired consistency.
Top with more almonds and almond oil.

Greek Rabbit in Portland: Eleni's Estiatorio

noreply@blogger.com (Banana Wonder) — Mon, 05 Mar 2012 18:22:00 +0000

hungry for Hellenic hare

Seeing the name "estiatorio" in a Greek restaurant was the first sign. After all, this is Portland, Greek population nil. And I am not sure if even one visit to Greece is enough to rekindle the memory for the Greek word for restaurant, especially when there are more obvious terms like, "taverna." The use of this word alone made Eleni's a great beginning in my quest to dine at all Greek restaurants in Portland.
(So what, if there are less than six of them.)

Also, they often have rabbit on the menu. Rabbit Stifado, a rich stew laden with pearl onions, is probably the most common form of eating bunny in Greece. Eleni's rabbit came braised in a tomato and wine bath on a mound of slightly overcooked rabbit food. Cooking vegetables a little too long is surely a sign of real Greek food. Overall, this bunny was mild, clearly domesticated, with the slightest hint of nuttiness. Let's be honest, it tasted like chicken.

But let's rewind from the rabbit and I'll tell you about the wine. Poor Greek wine does not get much love in the western part of the U.S. Living in Portland for almost two years now, I rarely see it in brick and mortar commerce, and if I do, it's usually Boutari Moschofilero, which there is nothing wrong with but variety is the spice of life. My dinning partners, wine pros Beau of Beau's Barrel Room and Becky of Kramer Vineyards and with my lovely fiancé , Justin, and I were ready for something new and delicious. And Eleni's was ready to give it to us with their expansive Greek wine menu. The best wine to eat mezedes with is no doubt Moscofilero, with its mineral taste and refreshing finish. The salty, gooey saganaki, garlicky revithia, and crispy kalamarakia were all made that much better with the wine.

Skouras 2010 Moscofilero

Revithia: vampires beware

Saganaki: Did you order some flaming cognac with your fried kefalograviera?

Kalamarakia: olive oil pan fried squid.

The onset of entrée envy hit me quickly with Becky's Arni Me Filo. Chunks of tomato braised lamb leg suspended in a red pepper purée and cheese wrapped up in a giant phyllo packet, represents everything that is awesome in the world.

The Soutzoukakia Justin ordered was stacked. Soutzoukakia is Asia Minor Greek comfort food - meatballs that are twice cooked. Once in the fry pan, and then to the oven in a tomato sauce spa. Eleni's offers her balls on top of "Crete risotto" or spaghetti. Don't forget the feta topper to complete the stack. Although, I cannot lie and say this was better than my Aunt Mary's version, but it was certainly everything that embraces what comfort food represents: rich, soft, flavorful and belly filling. Beau ordered the same, but with spaghetti, so I won't bore you with almost the same picture.

Photo taken by Justin

I don't usually comment on service, but I will note the service was definitely "Greek Style" in that, once we got our main dishes, our server abandoned us - almost for good. This happens in Greece because you can kick it like a cricket at the table for as long as you want, and the service doesn't want to hurry you so they do not check on you. But this was probably not the case - they were either short staffed or there was fresh blood in the door needing more attention. Either way, the Eleni's experience was excellent and I would gladly return after finishing my Greek restaurant quest.

Eleni's Estiatorio

7712 SE 13th Ave

Portland, OR 97202

Vegan Recipe Round Up for Great Lent

noreply@blogger.com (Banana Wonder) — Fri, 02 Mar 2012 15:03:00 +0000

Approaching week two of seven of The Great Fast, here are some of my favorite vegan recipes. Kali Sarakosti!

White Bean Hazelnut Hummus

Mushroom Hummus

Carrot Hummus

Chorizo and Kale Cornbread Pie

Roasted Broccoli, Buckwheat and Basil Salad

Fennel, Grapefruit and Beet Salad

Almond Oil Roasted Brussel Sprouts and Squash

Ouzo Ice Cream Float

Honey-Olive Oil-Oregano Roasted Endive with Feta and Raisins

noreply@blogger.com (Banana Wonder) — Tue, 28 Feb 2012 17:30:00 +0000

Today is the second day of Sarakosti, or lent for those of the Orthodox faith. Greek Orthodox lent lasts for seven weeks, and I will be fasting from all bleeding animal products during this time. Although I am not an avid church goer or a stead fast prayer freak, I take part in lent as a reminder of my faith and spirituality. It helps me stay disciplined and is my annual "cleansing" of the body and mind.

Now you are wondering why there is feta scattered all over the above photo? Well, I cheesed it up big time these last few weeks. One dish I made was roasted endive, Greek style, of course.

The combination of bitter endive, slightly caramelized in the oven with honey, olive oil, raisins and olive oil topped with tangy sheep feta and crunch pine nuts, proved to be a deluxe combination of textures and flavors. I used oregano to get in the Greek spirit, which provides an extra herbacious, grassy punch.

6 medium size belgian endive

1/4 cup olive oil

1 tablespoon honey

1 teaspoon Greek oregano

1/2 teaspoon salt

1/4 cup raisins

2 tablespoons toasted pine nuts

1/3 cub sheep feta

Preheat oven to 375 degrees.
Quarter endives lengthwise and lay out on a baking sheet.
Combine olive oil, honey, oregano and salt in a small pan.
Heat on medium until mixture is bubbly. Drizzle evenly over endive.

Roast for 20 - 30 minutes or until endives are slightly browned.
Immediately remove from pan and sprinkled crumbled feta over, then pine nuts.

Extreme PDX Urban Food and Drink Hike

noreply@blogger.com (Banana Wonder) — Fri, 24 Feb 2012 19:21:00 +0000

Last weekend, an urban hike happened. We walked over 10 miles and consumed god knows how many calories. It was supposed to be pouring rain that day, but luckily, Portland weather PMS turned in our favor and stayed dry.

We started off at my place in the deep Southeast, otherwise known as Outer Space with fresh orange-pear mimosas to, well, gather strength. This got us to His Bakery, a tiny Jesus centered bakery specializing in cinnamon rolls and cakes. They were about to close, but we managed to snag a few wrapped buns. *bonus: the little old lady running the front microwaved our pastries for us.

Jesus loves you, cinnamon roll

The next stop was to Arleta Library Bakery Cafe for the proclaimed "Portland's Best Biscuits-n-Gravy." In this town, those are fighting words, especially with joints like Pine State Biscuits around. I got a hot tip Arleta was worth its words from my pal H.C. L.A. and O.C. Foodventures, who is coincidentally the inventor of the urban hike, having organized epic urban hikes all over Southern California.

I totally ignored "The Grecian."

My big regret in the photo taking process is that I didn't get a cross section to show the glorious, yellow-gold, flaky biscuits. Rich, savory with a hint of piney freshness from the rosemary, the gravy proved to be a cosmic component of the dish. Did we love every last drop?

Yes. The bragging rights are confirmed.

After the biscuits and gravy comatose, a walk was very much needed.

We headed out on SE Foster, still in the Lents neighborhood, known for having a strong Russian community.

We continued down Foster for $1 espresso shots at Yo Mama's. The espresso tasted sour. It was bad, might have been the hungover looking barista? I tossed mine.

cheap shot, no back talk

Onward, we popped in to the Artistic Taxidermy, which features Antler Chandeliers permanently on sale. Upon entrance, the strong smell of animal and formaldehyde slapped us in the face.

No Portland urban hike is complete without a visit to a strip club. It was around 2pm, so we figured it was late enough for a visit. We stayed for a drink and one of my hikers "put a girl through school."

We walked about two miles to Pub at the End of the Universe to find that it was not open yet, so we went to Ships Ahoy for $2 PBRs and $1 jello shots. Unfortunately, they only had one jello shot left and I got it because I am a sneaky mofo. I didn't want to make this a naughty by nature drinking crawl, but one of my hikers insisted on visiting another strip club where we took fireball shots.

Portland has its very own cider bar, so a visit to Bushwhacker Cider was necessary. Many of us had their featured dry cider, which looked like sparkling water, but tasted like crisp refreshment. We also ate a round of pickled hard boiled eggs here (not pictured and not for the faint of heart).

We walked to Hawthorne to one of Portland's most famous food cart conglomerates. You know, the one with Whiffies Pies and Potato Champion. Our strategy: get as much as possible and everyone take communion.

A $5 BBQ beef and mozzarella whiffie pie was also destroyed somewhere.

Chili cheese fries from Potato Champion. To be perfectly honest, these were not memorable and I have no idea why poutine was not in hand.

The sleeper of the night was Bubba Bernie's Oyster Po' Boy. There is nothing better than a freshly fried, perfectly crispy oyster with a touch of horseradish and all the cooling vegetables to balance for perfection.

So good, another was ordered.

No urban hike in Portland is complete without crossing a bridge. The Hawthorne got crossed in this case.
We went straight to Hubers Cafe for Portland's best Spanish Coffee. While it was true that these coffees are delicious, I wasn't in the mood for a coffee this late at night and was unable to finish my drink. I will definitely come back for a late morning or early afternoon kick one of these days, sit in one of the dark booths and read something by Henry Miller.

Photo from yelp.com

And now... drum roll please... we made it to the Pearl for the grande finale: bone luges at Metrovino. A bone luge is a shot of booze funneled down an emptied shank bone. Thanks http://boneluge.com/. At Metrovino, you actually have to eat the marrow from the roasted bone first.

At this point, the crowd has gathered (aka my MBA cohort and fiance) and the luging had commenced.

I performed my bone luge with a recommended sweet Riesling while others opted for tequila and port. Was it all that? Not to me, but at least one of my friends said it was the highlight and favorite thing consumed of the trip.

Don't knock it till you try it.

As we left the restaurant, I looked down at my iPhone and realized it had been a complete 12 hours of urban hiking. Extreme, indeed.

Horseradish-Jack Macaroni and Cheese with Roasted Tomatoes

noreply@blogger.com (Banana Wonder) — Mon, 20 Feb 2012 19:26:00 +0000

This one is dedicated to all my fellow horseradish obsessed peeps!

I am not a big time mac and cheese cooker/eater, but I was looking for another way to eat horseradish. Infusing it in pasta and cheese seemed like the right thing to do. The roasted baby tomatoes are optional, but I found these created a lovely contrast of brightness and sweetness with the rich, hot (as in horseradish burn) cheesy pasta. This is by far my favorite mac and cheese ever! I thought I could have put even more horseradish in, but my roommate, who is not a horseradish aficionado said it was the right amount. So if you really like the stuff and are consuming with other lifers, give the bottle another press.

Horseradish-Jack Macaroni and Cheese with Roasted Tomatoes

4 cups cooked pasta (I used penne)
2 eggs
1 1/2 cups shredded jack cheese
1/4 cup half and half
3 roasted red peppers, minced (I used the jar version)
1/3 cup horseradish sauce (I used my beloved NW brand, Beaverton Foods)
1 pint baby tomatoes
1/2 cup breadcrumbs
butter/olive oil

Preheat oven to 350 degrees.
Drizzle olive oil or butter (I use olive oil, of course) on the bottom of a 10x10 casserole pan and sprinkle with half of breadcrumbs.
Mix eggs, cheese, milk, peppers and horseradish together, toss with pasta and pour into pan.
Top with tomatoes and sprinkle on rest of breadcrumbs.
Bake for 45 minutes or until golden brown.

Sweet Basil's Cafe: Cannon Beach, OR

noreply@blogger.com (Banana Wonder) — Wed, 15 Feb 2012 18:22:00 +0000

Bison and Bacon Meatballs: everything that is hearty and meaty, doused in a saucy trilogy.

Now that I got your attention with those balls, allow me to introduce Sweet Basil's Cafe: a natural, organic, wild and soon to be certified gluten free restaurant on the Oregon Coast. What's even more interesting is they have a tapas thing going on and Chef John Sowa definitely has a Creole thing going on. Just off the main drag in Cannon Beach, this restaurant is unassuming, unpretentious and dainty. There is a bar connected that often plays live music. Justin and I showed up late (late for Oregon Coast hours, around 8:45) and were welcomed without being guilt tripped for our past-curfew tendencies.

We tasted a few wines that night, thanks to our gracious wine server, Ted. We enjoyed the two pictured above immensely. Chemistry White Wine - a bright, fruity blend from the Willamette Valley. However, the La Velle Chardonnay from Columbia Valley was the star of the night. One of the best stainless steel chardonnays I've ever tasted: stone fruits on the nose, lots of mineral, and a refreshing finish. I will buy a case of this.

I had to order the Dungeness Crab Stuffed Portobello, a massive portobello, topped with a slice of organic tomato, then mounded with Dungeness Crab, parmesan, mayonnaise (yes, mayo!) finished with provolone cheese. The combination was sweet, earthy and delightfully rich.

Crabbage!

The Chicken Tchoupitoulas Justin ordered was something of a mystery. A New Orleans style dish involving pan seared chicken breast topped with a creamy, tarragon flecked Béarnaise sauce, accompanied by pan roasted potatoes and squash. Neither of us were blown away by this dish but it was still tasty due to the high quality ingredients involved.

Justin also ordered the Sweet Basil’s Plentiful House Salad consisting of organic greens, cabbage, tomatoes, cucumbers and sunflower seeds.

Would we return? Definitely if were living la vida gluten free and probably, if not for a glass of wine and round of bacon wrapped dates and/or something with crab. Just remember, if you go to the Oregon Coast, do not forget your P Diddy jacket.

Sweet Basil's Cafe

271 N. Hemlock St.

Cannon Beach, OR

97110