Peach cobbler.
Bread. Can't resist that fresh, yeasty aroma.
Lemon bars.
The question of where to eat in Portland came up earlier this month. Take a look at http://www.seriouseats.com/talk/2013/05/any-must-do-places-in-portland-or.html for a baker's dozen of ideas.
@LAloiner -- here in Oregon, we can buy British style Heinz baked beans as well as Hob Nobs and digestives at Cost Plus World Market. You might want to check if there is one near you. But we rely on my daughter's English in-laws to bring the Benedicks Dark Chocolate Peppermint patties when they come.
Serious Eats has this in its recipe section:
http://www.seriouseats.com/recipes/2010/04/bannocks-oatcakes-uk-scotland-british-recipe.html?ref=search
English, Scottish and German ancestry, but all back too far to have had much influence on the very American meals I grew up with. Except for Christmas plum pudding.
In the brief intervals between consuming Portland's wonderful food, consider walking along the Esplanade, riding the trolley, visiting OMSI, the Japanese Gardens, the Zoo. If you have a car, head south into the Willamette Valley to visit a few of the wineries or east along I84 to the spectacular Multnomah falls. And don't miss browsing in Powells.
I have made a coconut milk panna cotta very successfully. While I think I found an online recipe, it really was just a straight substitution. It was delicious topped with a mixture of blueberries and strawberries.
Smmthies with fresh nectarines,blueberries and whatever else looks especially good at the farmers' market.
When I lived in Fort Lauderdale, I loved Sea Watch restaurant on Ocean Boulevard in Pompano Beach. It;s best at lunch or early evening so you can enjoy watching the sail boats and water skiers during your meal.
From epicurious.com, type "gourmet" into the search field. It brings up 5000 recipes with that source, which you can then narrow down.
My parents lived on the Hudson. Summer Sunday afternoons meant a gathering of the extended clan -- grandmothers, aunts,cousins, kids, friends -- for grilled steak, baked potatoes, corn-on-the-cob and sliced tomatoes fresh from the garden.
Grilled salmon. Hazelnuts. Pinot noir. Can you tell I'm from Oregon?
@deliciouslymeta, I'm strictly a tea drinker. While my usual teas are of decent quality, at least a step up from supermarket brands, I rarely indulge in the extremely high end kind that justify precise temperature controls.
Sorry. Didn't mean to double post. Got interrupted.
I love quality where it counts -- KitchenAid mixer, Cuisinart food processor -- but when it comes to kettles I've never felt the need for anything more than a basic one from Target. It just needs to come to a boil quickly and turn itself off when it does. My current one, a Hamilton-Beach, cost less than $20, and is well on the way to lasting the 10 years I consider average for an electric kettle.
I love quality where it counts -- KitchenAid mixer, Cuisinart food processor -- but when it comes to kettles I've never felt the need for anything more than a basic one from Target. My current one, a Hamilton-Beach, cost less than $20, and is well on the way to lasting the 10 years I consider average for an electric kettle.
Snickerdoodles, or mac and cheese, depending on what the time of day.
I Googled for gummi recipes and found ones ranging from 5 to 15 envelopes of gelatin powder per cup of hot liquid, so I think you'll have to experiment a bit to get the texture you want. I'd make a strong tea of your herbs and add dissolve the gelatin in it, pour into a pan, and cut into cubes when firmed up. Honey would affect the flavor rather than the texture, I think.
What about substituting your tea infusion for the juice in an old-fashioned tomato aspic? If you went a little heavy on the gelatin, you could probably cut it into transportable pieces.
I've never cooked the beef in butter before making the sauce,but then I used the packaged chipped beef from Buddig, which isn't totally dry and doesn't need softening. Like my mother, I usually include peas in the sauce.
I live in Portland. We already have a wider range of food carts than my imagination could dream up.
Our themed dinner group is doing comfort foods this weekend. Our hostess handed me a "classic" meatloaf recipe that calls for oatmeal and tomato juice. I've never put oatmeal in a meatloaf and never even heard of using tomato juice. (My usual recipe calls for bread crumbs and lots of finely chopped veggies.)
What I'm wondering is whether this is a regional difference. She grew up in Illinois, while I'm from the north east. Any thoughts?
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