Rustic Vegetable Tomato Sauce over Heart Shaped Polenta

This is a Portland-trip inspired meal. Both in the ingredients and the methods.

While in Oregon, on the tour, we went to a wonderful kitchen supply store. While there, we were introduced to the wonder and beauty of ceramic blades. We sat around the store's open "classroom" while the chef showed us how effortlessly she was able to slice and dice. I was in love, and gave my husband the "big eyed" look. You know the one, ladies. It says "please buy this for me, and I swear I'll make you a happy man."

Oh, get your mind out of the gutter. I meant with a good meal. This is a family blog.

I kid. Sort of. Har, har.

ANYHOW, we came out of said kitchen supply store with two products.

(1) A serrated peeler from Messermeister. Why serrated over a regular peeler? Well, from the website, the blade"allows you to not only grip wet vegetables and peel them with ease, but also allows you to peel tomatoes, grapes, eggplants, ginger and more!"

Check THESE babies out:
It was really a wondrous thing to watch the ultra thin tomato peel just pull away from the flesh, and then fall into the sink. The brilliant color inside the tomato made me want to paint my kitchen an even redder shade (it's currently burgundy).

Okay, my tenth grade English class, where I had to learn to write "descriptively" completely came rushing back to me right there. But I digress...

(2) I couldn't go home without my new slicer (I just have the double edged mandoline) from Kyocera. This is a company that will get many, MANY more dollars from me in the not-so-distant future. In fact, since we have returned to Florida we have purchased a new knife. The review of which I will save for a later date.

If you can't quite comprehend my affinity for the new ceramic blades, then feast your eyes on these puppies:

It took me just seconds to slice the mushrooms and zucchini into the brilliantly thin pieces you see here. It was effortless to simply slide the zucchini back and forth (the double edge) - and with the mushrooms I was able to use the "grabber" that the slicer comes with. It really helped out with the tomato sauce, as things cooked quickly and the thin nature made everything "flow" together nicely without being overcooked.

Now, this last picture is the product of a tool that I have been using for some time. It's one of those "buy on TV" products that actually work. Although now you can get it in many more places besides on TV. When using the product, you put in your attachment (large chunks or "dice"), then you press the top down, forcing the vegetable onto the blade, and voila! Perfectly chunked pieces. I use this ALL the time for just about anything you can imagine. IN FACT, just the other day I was making granola bars, and needed to chop my whole dried fruit into tiny pieces. This thing worked like a charm. The neat part is the container that holds all the onions and green peppers until you are ready to add them. So, I went ahead and started the oil, then poured the peppers, onions, and diced garlic (also in there, but on the bottom) and got that cooking. THEN I chopped tomatoes. Worked like a charm.

Rustic Vegetable Tomato Sauce over Heart Shaped Polenta

Now, I can't totally take the credit for the idea here. It's based on a dish a dear old friend (and FABULOUS designer) whipped up for us while in Oregon. My husband loved it, so I simply had to recreate it. When I had this new slicer to use, and peeler, and all the ingredients came up on sale - it was like a giant sign telling me to give it a whirl.

Step One: make polenta. I used this ingredient list, but I didn't follow the instructions exactly. Instead of a loaf pan, I spread it out into a jelly roll pan, about 1/2 of an inch thick. Then I placed that in the fridge and waited until it cooled (2 hours, you want it COLD). When done, I used a heart shaped cookie cutter and made the cut outs. You could use whatever shape you want, festive, creative, hand carved - whatever. When you have the cut outs - put each piece in a medium-hot skillet (nonstick works best) oiled with spray or olive oil. Cook for a few minutes on each side, until the polenta turns a golden color and it's warm on the inside of each piece. I would save the frying step for absolutely last. Do it while the sauce is simmering.

Step Two: Make sauce:

Ingredients:

- Any vegetables you have on hand. I used mushrooms, green peppers, and zucchinis. This made a nice and "meaty" sauce without having to add the meat. A good rule of thumb is about a cup of each of three different types of vegetables. If you have fewer to add, increase the amount of what you have. My girlfriend adds prosciutto to this. If I were to cook with it, I would add it with the onion mixture.

- one large onion, diced.

- 2 to 3 garlic cloves, minced.

- 2 pounds of tomatoes, peeled and diced.

- 1 small can of tomato paste.

- vegetable broth as needed.

- 1 Tablespoon of fresh basil

- salt and pepper to taste.

In a heavy skillet or large pot, add just enough olive oil to lightly coat the bottom. Add onion, peppers, and garlic. Cook until they start to soften and turn translucent.

Add tomatoes. Cook down over medium heat or medium high heat. This will take 10-15 minutes. You want the tomatoes to lose their shape and look saucy.

About 5 or so minutes after adding the tomatoes, add the rest of the vegetables. This is a little unconventional, but I simply hate mushy zucchini.

Add can of paste, and broth to desired consistency. I hate to give an amount here - as the ripeness of your tomato will totally change this. The more water that exists within the tomato - the thinner your sauce will be. You're going for something chunky and thick - not a thin spaghetti sauce.

Let cook for several minutes, then add all spices. Let simmer for another 5 - 10 minutes to let all the flavors meld. Watch for mushy vegetables!

Spoon over fried polenta. Sprinkle with Parmigiana Reggiano (or another tasty cheese) and enjoy!

Note that a host of other starches (rice, brown rice, quiona, or maybe some gnocchi) would serve just fine. In fact, I liked the sauce by itself!

Portland, Oregon: Odds, ends, and a wrap up.

So, as you can read, our Portland trip was really fantastic. Our family is planning on heading out there permanently as soon as the economy and housing market allows. It's green and luscious, with just the right about of "big city feel" without the "big city hassles." Really, I've not found too many other places with the richness inside of the Portland Metro area.

A few odds and ends:

(1) If you go, make sure to utilize the MAX line. Traffic in Portland and on the surrounding highways can be horrific. We love the MAX.

(2) Do yourself a favor and do not drink at Starbucks if you can all avoid it. There are a multitude of local and privately owned coffee shops that have a better feel and better coffee. One that we didn't try, but I've heard phenomenal things about, is Stumptown coffee.

(3) Seeing that this is a family blog, done by a teacher, I generally try to avoid alcohol references. However, I can't completely ignore the rich culture of fine beers and wines in the area. Do research this if you are headed out there, and feel free to email me if you have any questions or need advice.

(4) Most grocers have responded to the local demand for organic and natural foods. Fred Meyers is probably the best place to go for reasonably priced organics. Safeway and Haggens are also good, but Safeway is smaller and Haggens is more expensive (but it's also more local). If out there, buy as much as you can from farmer's markets, farmers stands, and supplement the rest at a grocery store. One really nice thing at Fred's is the great selection of organic and natural beauty and personal care - it's more of a "superstore".

(5) If you can, please, please, please enjoy the outdoors while in Oregon. We didn't get a chance with our youngins' - but I hope to change that the next time we are out there. There are tons of biking, river, and hiking options out there. Oh - and the MOUNTAINS. The MAJESTIC mountains! (By the way, this picture was taken on a tram just minutes from downtown Portland. See how green everything is?) (6) Ever hear of Bob's Red Mill? They're a distributor for natural grain, wheat, rice, flour, and more. You can find the products in most grocers and on Amazon. The company is located in Oregon, and they have an outlet store right off the highway. I just love their "back to basics" philosophy in stone milling. They have a significant number of gluten free options for those needing that. This is SO worth a visit if you're a foodie.

Yes, the Portland area is quite the place, and I was very sad to leave. A few closing pictures: The "two kids" not so much in a kitchen. This is one of my parent's gardens. I love how easily things grow out there with little to no trouble. I have friends who have dabbled in Organic gardens in Florida, with little success. The sun torches EVERYTHING here - including the herbs I tried to get going. Green grass. This is assisted a little this time of year - but for the bulk of months the grass stays a pretty green with very little maintenance. To keep our grass nice in Florida, it often takes oodles of water and lots of chemicals. We opt for neither, but to try and sell the house we will have to work to get our lawn in shape. I wish it was "vogue" down here to be green and have no lawn, but , c'est la vie. Just a pretty flour.

I'm looking forwards to my next couple of posts, where I will be sharing my new kitchen "tool" finds. The eBay purchase JUST showed up today - and I am excited to get cooking!

Portland, Oregon: THE tour.

I don't know how I found it, or what I was looking for, but MONTHS prior to the trip I ran into this tour. For the price of a fancy dinner for two, it advertised a tour in the Pearl District of Portland, for nearly FOUR HOURS, with samples throughout.

I thought "Well, shoot - sign me up!" And then I did just that.

I was like a kid waiting to go to Disney for this tour. I couldn't fathom anything better that touring around the famed Pearl District sampling foods from the best establishments. That's, like, a foodie paradise.

At the beginning of the tour, our tour guide (Natalie) gave us two pieces of information. The tour was to center around the acronym "FLOSS." That would be fresh, local, organic, seasonable, sustainable. If you are a regular reader of my blog, you know that this satisfied me immensely. Secondly, Natalie asked us to take our time and enjoy the foods that we were about to try. Throughout the tour, she was great about asking us to pick out flavors and tastes. We sampled with purpose, which was wonderful.

The first stop really made me excited for the rest of the tour. We went here:
Then we had this:
Simple tomato soup, right? WRONG!

It's tomato soup with a strong thread of citrus. weird? NO. Delectable. Now, the cook at the deli assured me that the recipe was online. I cannot find it, but I'm assuming it's not that outlandish. I already have a pretty good tomato soup recipe, so I will just look around to see how I might alter it. Also at the deli was this great-looking mozzarella and tomato sandwich. We didn't have time to return and sample it.

The next set of pictures were taken at the Pearl Street Bakery. Which is, quite possibly, my new favorite place.
The sign here is really cool because "Pearl" is filled in with Mother-of-Pearl. A very pretty, simply done, sign. Inside the bakery is equally as simple. Very open and airy, and full of many things to try. We actually got to head into the back to see and sample what the bakery has to offer.
While everyone else was patiently listening to Natalie, I found myself really focused on the bakers. I enjoyed watching them pound and knead at light speed. What I found interesting was that all the men were pretty burly, stocky, and strong. I guess that's what bread making can do for you - who needs a workout regimine?

I can't tell you exactly what we tried - but it was all very good. The first bread was some sort of baguette, and then we sampled sourdough. The bread, was excellent, but French bread. The sourdough was notable as it wasn't the well-known San Francisco variety. It was more subtle and (in my opinion) edible. We sampled croissants, and I dare say that I now know what a true French croissant tastes like. Us Americans and our silly little grocery store bakers are totally missing the boat. It was very flaky, crispy on the outside, and light on the inside. The differences in textures made my mouth happy. Finally we sampled some sweet pastries, one being some sort of chocolate cake that crumbled and melted all at the same time. However the real find, the find that actually took us back to the bakery after the tour, was Le Gibassier. It's classified as a pastry - but not in the croissant or danish sense. It's sort of like a scone, but not as dry. It's sweet but not overly so. It really was it's own animal. The finishing touch was this dusting of sugar that left you licking your fingers at the end. It was heavenly. The saddest part is that it is 3000 miles away. I suppose that is a newfound challenge!

The other notable thing that I learned at the Pearl was about olive oil. The shade of the oil was quite green, and as I learned, that meant the olives were very fresh upon pressing. This was wonderful oil - slightly sweet and very flavorful. I now truly understand why all olive oils are not created equal.
We also stopped at a tea place called the Tea Zone. Neat little place with great ambiance. From what I understand, there is a happening nightlife there with live music. I learned a lot here - mostly about the importance of buying high quality tea. I like tea, and I always thought I was British in the approach - adding sweetener and cream. I recently read that the health benefits are greatly diminished when adding cream. Feeling dejected, I stopped adding cream, but continued with the honey. When I came to the Tea Zone, I drank high quality tea and found something amazing - you do not need sweetener, nor is cream required. In fact, those would mask the deep flavors in the tea, and therefore are undesirable. I highly recommend the Dragon Pearl Jasmine and Organic Wuyi Oolong. Along with the Pearl Bakery, this was the other after-tour revisit. I'll be keeping these teas in-stock as we run out.
The last thing that I have pictures of was from Hot Lips Pizza. The pizza was good, although to be honest I like "my" crust better. BUT, they do have interesting combinations easily re-created at home. Look at their online menu for ideas. I love how they use local ingredients, have a seasonable menu, use an electric car for deliveries, and make their own sodas. Very cool, and worth a visit when in town.

Also on the tour (but alas, no pictures):

Bridgeport Brewery: The highlight was when they explained all their operations, and then showed the single, small dumpster that they empty just twice a week. This brewery recycles and reuses EVERYTHING.

Via Delizia: Gelato. We sampled rum, something tropical, and smores, I think. Good, but it was just gelato. I'm not a huge ice cream or gelato fan, really. If you are one, the flavors here were pretty intense, and the ambiance is very cool.

In Good Taste: Sampled wine, mustards, and cooking utensils (will discuss more of this later). Awesome cooking classes available.

Paley Bar: We sampled these along the way somewhere, and they were very good. I'm getting some for my husband to keep in his desk. My son loved the Peanut Butter flavor!

I feel like I'm missing a place or two, I should have written the places down as we went. Whatever the case, this tour was well worth the money and very enjoyable. The best part is that they just started an afternoon tour that is (nearly) completely different. This means that on our next trip out to Portland, we will be trying the afternoon version. See, we liked it so well that we are doing it again.

As far as I am concerned, even if I didn't have roots in Portland, this tour, Mother's, and the entire Pearl District are reasons enough to visit the area.

Portland, Oregon: Restaurant Review

First of all - you must appreciate that I had two little kids in tow most of our time in Portland. So, the whole restaurant thing was a bit difficult (to say the least). Consequently, we only made it to three places where I actually had the forethought to photograph and think about the food I was eating. We stopped at many, MANY more...and I'll briefly touch on them at the end. I just wanted to give you the three "biggies" first.

Secondly, unless you are a food blogger yourself, or one of those people who takes pictures of all your meals, you would be surprised at the discussion a camera creates. None of it bad - and I got to plug the blog a couple of times (hello to the people I met in Mother's and the Heathman!) Still, it was a discussion, and it completely amused me. I think the crazy girl taking amateur photos on my Kodak probably created more amusement. It did make me a little gun shy later in the trip. Bloggers don't like undue amounts of non-Internet attention.

Months ago, I booked a Portland walking tour (the details of which will come in the next post) for Friday July 18th. I was ridiculously excited for this tour - and much of the rest of our trip centered around it. We decided to spend Thursday night with friends in East Portland to be closer to the tour, and took the MAX train from the suburbs to their house. We stopped in downtown to grab breakfast at this absolutely FABULOUS restaurant called Mother's Bar and Bistro. I actually found this on a website called foodbuzz.com, which is linked on the side (more to come on them later). After I had decided that we needed to try this place, I found out it was voted one of the best breakfast places in Portland. I was almost as excited about this restaurant as I was the tour.

Now, I'm not sure if anybody else does this - but when I go to a restaurant I try to get dishes that I would have difficulty re-creating at home. Either I don't have an experience with the technique or the ingredients - but it's not something near my repertoire. When we got to Mother's I found two: French toast with a cornflake crust and Wild Salmon hash. I should say that I found many more, but we settled on two.

I will be frank, I am difficult to impress. I am a good cook and can make many different types of foods. We don't eat out often because I don't need to - I can make most things at home.

I was impressed. Very impressed. So impressed, that we tried to make plans to return before the end of our trip. The one disappointment was that we could not.

Without a doubt, this was the best French Toast I have ever had. The crust was sweetly crunchy. It wasn't just corn flakes, it was cornflake batter that was lightly sweetened and cooked in (I don't even want to know how much) butter. I cut and dipped it into the syrup, as pouring would have ruined the balance. I could more accurately apply just the right amount of syrup to each bite to really make everything "pop." Heaven. Pure Heaven. The Wild Salmon Hash was simple, wholesome, and also amazing. It basically consisted of leeks, potatoes, and salmon all cooked in some very basic light cream sauce. The spices were predominantly salt and pepper, adding to the simple nature. However, there was "something" that I couldn't put my finger on. The dish was served with poached eggs and toast.

Now, you should notice that the portions are small. Rest assured, both plates were mine. You see, the waitress picked up on me looking at my husband and asking what "we" were going to get. She offered to split the portions for us. We each got our own wonderfully presented half breakfasts. All this, with a French Press of fresh coffee, preserves, and service (the chef was ACTUALLY seating people), and ambiance..for around $30.

Mother's is worth your own trip to Portland. Seriously. Get a hotel nearby, and just plan on eating meals there at least once a day.

"Impressed" really doesn't cover it.

The next day, we went into Portland for the tour and decided we needed to grab a light breakfast. We found our way to the Heathman, where the tour began. It was alright, but nothing spectacular. I got the lox plate, which is about what you would expect. My husband got French toast again....and...about what you would expect. There's better in Portland.
And finally, a restaurant review of the Portland area wouldn't be complete without a visit to McMenamins. We stopped in at the Grand Lodge in Forest Grove and visited their Yardhouse Pub. There is a restaurant on the inside, but we opted for someplace the kids could run.

The vegetarian options were limited. They do have a garden burger in house, and I'm sure you could substitute it for any number of meat burgers on the menu. They have lots of pizzas and calzones, as well as salads and pastas. We settled on the Smoked Veggie Wrap and Mediterranean Vegetable Calzone.
The wrap was okay. Nothing to write home about, and nothing to visit specifically for. The sauce was very watery and the wrap fell apart. I would have preferred the vegetables to be served over rice or couscous. The sauce was an average salty/garlic/watery sauce. Something I could have whipped up pretty easily at home.
The calzone was pretty good. The highlight was likely the "pesto" sauce. It sort of reminded me of Gazpacho. It was like a heavily pureed salsa with Italian flavors. Served cold - I probably would have preferred a marinara with the calzone, but I liked the sauce for other uses. I'm thinking served with fresh bread on a hot summer day, or even the tortilla chips I made, but with Italian seasoning. The crust was also a bit thin, and I would have preferred a bit more dough protecting the calzone. Inside, the ingredients were good - Greek flavors like feta and kalamata olives are easy to overdo and these were well balanced.

A few other (non pictured) notes:

There is a coffee chain called BJ's that makes the BEST coffee. Don't let the website fool you - it's great coffee with bad web design. If you look down on the bottom of the screen, you can opt for the Hillsboro Promenade, Mollala, Sunset Esplanade, or Forest Grove stores. Definitely try their Mochas - as they use slightly different ingredients from Starbucks. I've been a long time customer.

If you only have a moment to grab a bite - skip the McDonald's and try Burgerville. Great burgers, shakes, and smoothies. Vegetarian options.

Costa Vida is a good "chain" Mexican restaurant for another quick bite option. I prefer Chipotle or Moe's. Baja Fresh is comparable, but this is trendier. If you have a few minutes, do yourself a favor and check out one of the multiple authentic Mexican restaurants.

We also ate at this sushi place in South East Portland. It was a TOTAL hole-in-the wall but had great sushi. I wish I could remember the name of this place - but the lesson was clear: Never judge a book by it's cover.

Portland, Oregon: Authentic Mexican Food and Farmer's Markets.

One of the best parts of being out in the Northwest is the food. I had forgotten how lucious and fresh everything in the Willamette Valley is. Cherries right off the tree, berries being sold on one roadside stand after the next. The Portland area truly is a celebration of freshness and taste.

Since not everyone can successfully run a garden, farmer's markets are an excellent resource to get fresh fruits and veggies. I read somewhere that the Portland area bosts 31 different farmers markets that run from the spring through the fall. These markets don't just have the fruits and vegetables, but breads, jams, crafts, meats, goodies, and more! Really, go hungry, sample whatever is available, and grab some lunch from a vendor. I promise you, there will be something delectable to try.

We attended two farmers markets while on our extended trip: Hillsboro and Forest Grove. I hear the Portland ones are fairly large, but these were close and easily accessible with two children. The Hillsboro market is in the morning - so we rousted the kids out of bed and took them into town. My main interest is in berries. I had forggotten how wonderful farm fresh berries truly are. Especially Marionberries, a hybrid local to the area. They're a wonderfully, sweet, juicy, large blackberry. Strawberries were on their way out, but I was able to find a pint of the last ones. We also found some raspberries, gooseberries, and currants.
Also notable at the Hillsboro market: the popcorn cart (wonderful, not too sweet, kettle corn), a local soap maker whose soaps looked so good that my daughter tried to take a bite, and a Mexican family whipping up breakfast burritos (more on that in a bit).

Later in the week, in the evening time, we headed over to the Forest Grove farmer's market. This market had a completely different vibe - celebratory and excited. More crafts, and more vegetables from "organic" vendors. There was not "certification" present, so the buyer beware, but in a small town like Forest Grove people would talk if you were spraying your "organic" garden.
Both markets were outstanding, and I am so glad we went. However, I think I liked the Forest Grove market better. Really, the Forest Grove market would have been perfect if that burrito making family had also been there. When we went to the Hillsboro market, there was a very long line in front of a food stand. If you are not local to an area, and want a good place to eat - watch the traffic around meal time. The sheer volume that this place was putting out really impressed my husband and I, and we just had to sample their menu. They made us the most wonderful egg, bean, and rice burrito. $4.00 for a meal that served both myself and my husband. The kids munched on popcorn and berries, while we all enjoyed a coffee treat. The kids had not-so-hot chocolate while I sipped on my latte.

I had forgotten what a significant part of the community is Mexican in descent. Immigration was sparked by local farms having work for interested families. Now, as those families are now in the second and third generations, they have become integrated into part of the Northwest culture. I never noticed it before, but Mexican food has become as "Oregon" as salmon and Tillamook ice cream.

After that burrito, the Mexican craving was still there. Nearing the end of our trip, we went to another local Mexican place and had lunch. This place wasn't nearly as good as the vendor stand - and MUCH more expensive (12 bucks for something 2/3 the size). It managed to fill our tummies, though. The guacamole was tangier than I am used to. They used a bit more lime juice than I would. It was tasty, but the lime totally overpowered the avocado.
This is a picture from the local restaurant, I didn't have my camera the day we went to the Hillsboro market.

Stay tuned...

Okay, I will admit. I am not taking my daily photos.

Bad foodie.

I am however, enjoying the culinary plethora that IS the Pacific Northwest. I've taken LOTS of pictures of much of my food time here. I forgot my camera for the Farmer's Market, but there is another one on Wednesday so we will try for that.

I have pictures of wild salmon, of which I've had cooked many different ways. There's been fresh berries, cherries picked straight from my parent's tree, a fabulous restaurant that I wish I could pack up and take home with me, an amazing tour that I can't wait to try in the evening, cooking classes that I am chomping at the bit to check out...I could go on and on....

What I don't have, is my USB cable to get the pictures onto the computer.

So.

You will have to wait.

What teachers do in the summer...

We go on vacation.

In a very short while, I will be headed to the beautiful Pacific Northwest. My home state of Oregon. I hail from the Portland area, and I'm so excited to be back.

I won't bore you with the details of my family, including extended that I haven't seen for some time. Or my beautiful niece, or my best friend of...gosh...12 years...and her beautiful family. Rest assured, those are some of the highlights of my trip.

What I will be sharing with you is the bounty available in the summer.

Picture it, Willamette Valley, Oregon, 1999 (whooo..Golden Girls flashback there):

It's a beautiful summer day. My Dad just whipped up a batch of sourdough pancakes, and we break out the bounty of fruit in the fridge. We slice peaches, top that with Marionberries, and some strawberries. Just a dash of sugar sprinkled on the top. That would be a typical Saturday morning breakfast in my home growing up. Of course, that was after a fantastic run at a local lake. For dinner, fresh, wild, Pacific Northwest salmon with a soy-ginger glaze. Probably some corn on the side.

Heaven for a foodie. Really, I never appreciated the freshness and quality of the food up there until I moved away. Don't even get me started on the plethora of outstanding restaurants, beautiful sites, and countless other Oregon specialties. Oh, and it is SO easy to be a vegetarian out there.

I could go on and on. But I won't.

What I will do is post a picture of the day. Now, I can't promise that there will be a new picture EVERY day...but, I will have an aggregate for the entire time that I am there. I'm so excited to share this beautiful country that so many miss out on.

I hope you're ready to see it.