Explore by Tags

Entries tagged with 'laurie wolf'

Ned Ludd's Stuffed Ruby Trout, Fennel, Scallions, and Herbs

Kate Williams Post a comment

Salmon and trout make up a huge part of the Pacific Northwest's seafood economy, so it's no surprise that hyper-local restaurants like Ned Ludd in Portland feature fish prominently on their menu. Most of these dishes at Ned Ludd are prepared in their huge wood-fired oven, which means adaptation is the name of the game when cooking this fish at home. More

Ned Ludd's Stuffed Ruby Trout, Fennel, Scallions, and Herbs

Serious Eats Kate Williams Post a comment

Salmon and trout make up a huge part of the Pacific Northwest's seafood economy, so it's no surprise that hyper-local restaurants like Ned Ludd in Portland feature fish prominently on their menu. Most of these dishes at Ned Ludd are prepared in their huge wood-fired oven, which means adaptation is the name of the game when cooking this fish at home. More

Seared Panzanella Chicken from 'Portland, Oregon Chef's Table'

Kate Williams Post a comment

Roost's Seared Panzanella Chicken stood out amongst the rest of the poultry recipes in Portland, Oregon Chef's Table for its rustic restraint. The chicken is simply seared skin-side down and finished in the oven. The panzanella component is no more than caramelized garlic, oil-cured olives, toasted bread, parsley, and chicken jus. Each plate is finished with a whiff of arugula salad and a drizzle of extra jus. Nothing more, nothing less. More

Seared Panzanella Chicken from 'Portland, Oregon Chef's Table'

Serious Eats Kate Williams 1 comment

Roost's Seared Panzanella Chicken stood out amongst the rest of the poultry recipes in Portland, Oregon Chef's Table for its rustic restraint. The chicken is simply seared skin-side down and finished in the oven. The panzanella component is no more than caramelized garlic, oil-cured olives, toasted bread, parsley, and chicken jus. Each plate is finished with a whiff of arugula salad and a drizzle of extra jus. Nothing more, nothing less. More

Andy Ricker's 'Carrot Cake'

Kate Williams 2 comments

I ate at Andy Ricker's Ping a couple of times right when they opened in 2009. The food was a little hit and miss, but one dish was spot-on every time: the carrot cake. Not to be confused with the American dessert, Ricker's carrot cake is actually made from daikon and rice flour, and is sort of like Southeast Asian gnocchi. The dumpling-like cakes come stir-fried in a slightly sweet soy and garlic sauce, scrambled with eggs, bean sprouts, and cilantro. More

Andy Ricker's 'Carrot Cake'

Serious Eats Kate Williams Post a comment

I ate at Andy Ricker's Ping a couple of times right when they opened in 2009. The food was a little hit and miss, but one dish was spot-on every time: the carrot cake. Not to be confused with the American dessert, Ricker's carrot cake is actually made from daikon and rice flour, and is sort of like Southeast Asian gnocchi. The dumpling-like cakes come stir-fried in a slightly sweet soy and garlic sauce, scrambled with eggs, bean sprouts, and cilantro. More

'Go Home Thomas' Egg and Sausage Sandwich

Kate Williams 5 comments

While many restaurants offer over-the-top dishes of fried meats smothered in gravy, Southeast Portland's Toast offers simpler (but no less hangover-curing) dishes like their egg and sausage sandwich named 'Go Home Thomas.' Their recipe offers directions for making each element from scratch, including the English muffin. More

'Go Home Thomas' Egg and Sausage Sandwich

Serious Eats Kate Williams 2 comments

While many restaurants offer over-the-top dishes of fried meats smothered in gravy, Southeast Portland's Toast offers simpler (but no less hangover-curing) dishes like their egg and sausage sandwich puzzlingly named 'Go Home Thomas.' Their recipe offers directions for making each element from scratch, including the English muffin. More

Olympic Provisions' Porchetta Sandwich

Kate Williams Post a comment

When Olympic Provisions opened up shop in 2009 (see our tour here), it was the first salumeria in Oregon officially licensed to produce and sell their own charcuterie. From then it was only a matter of time before the salumeria launched a couple of successful restaurants and a meat processing plate. Their Porchetta Sandwich is truly a testament to the pig. More

Cook the Book: 'Portland, Oregon Chef's Table'

Kate Williams Closed

The IFC show Portlandia may depict Portland, Oregon's food scene as painfully locavore and brunch-obsessedp, and the city's food truck pods may rival the rainy weather as its most famous feature, but restaurants in Portland are much more diverse than pop culture may make them seem. All week we'll be cooking from Laurie Wolf's new cookbook, Portland, Oregon Chef's Table. More

Olympic Provisions' Porchetta Sandwich

Serious Eats Kate Williams Post a comment

When Olympic Provisions opened up shop in 2009 (see our tour here), it was the first salumeria in Oregon officially licensed to produce and sell their own charcuterie. From then it was only a matter of time before the salumeria launched a couple of successful restaurants and a meat processing plate. Their food is, naturally, meat-centered, and their Porchetta Sandwich featured in Laurie Wolf's Portland, Oregon Chef's Table, is truly a testament to the pig. More

More Posts