I bought a fresh coconut on an impulse for $1. It has already been shelled and looks a little like a rocket--it's round at the bottom and comes up to a point at the top. Does it still have the milk inside? If so, how do I cut it open to get it? And then, what do I do with the fresh coconut? Can I just grate it an use it as I would dried coconut? I don't have a food processor--will it take me 3 years to grate it by hand?
I have some leftover and was wondering if I could marinate the he** out of it and then cook it with some broccoli for a sort-of Asian-style beef with broccoli. Or does it work best as some kind of stew? My husband (who will be the only one eating it) doesn't really like stew, so I'm trying to come up with another way to use it.
I need some ideas for breakfast that will feed 10 people. I would like to prepare something relatively simple that incorporates at least one fruit/vegetable to make it relatively healthy. What are your favorite breakfasts for a crowd?
I may get annihilated for saying this, but I have to go with Rachael. I started to cook when I started watching her shows. I definitely cook using the "Rachael" method--I never measure anything, and I never use a recipe. I gotta give her credit, because she's the one that got me started in the kitchen.
I like chives from my garden for simple chive cream cheese. Right now I have roasted red pepper and chive cream cheese in the fridge.
My favorite, though, is roasted vegetable. Just roast up a bunch of veggies, like peppers, onions, zucchini and carrots and blitz in the food processor with the cream cheese. It's an awesome dip or spread.
How 'bout specific recs for Japanese noodle houses? I know the food court at Uwajimaya has options, but I was hoping for some stellar ramen in some little hole-in-the-wall Japanese shop.
All of these suggestions are great.
My number one would be, since you're here on a Saturday: Go to the Farmers' Market! Hopefully it will be a nice day in June, and browsing through all the local produce and sampling to your heart's content is one of my most favorite Portland activities. You can also get an awesome breakfast or lunch at one of several food stands.
You definitely need to check out the local microbrew scene. Deschutes Brewery just opened and they have great food and beer, as does Bridgeport Brewery.
I second the Toro Bravo rec. I've some of the best meals in my life there.
Cha Taqueria has some pretty good Mexican.
Kenny & Zuke's has awesome bagels. Oh, but coming from NY, they might not compare.
I've heard good things about Justa Pasta, and their prices are very reasonable.
The Pearl Bakery has great bread and prepared sandwiches.
For Sunday brunch, I would recommend the Daily Cafe.
Have a great time in Stumptown!
Whoops, just saw the 4-day weekend thing, so disregard my question about the when. But everything else still applies. :)
There is A LOT in Portland. Can you narrow it down a bit? Do you want breakfast, lunch, etc.? What is your budget? Will you be there weekend or weekdays? What neighborhood will you be in? Will you have a car?
See? Lots of factors to consider.
Chez VCK
http://www.chezvck.blogspot.com/
It's a online diary of the food I cook for me and my husband. I'm working on the photography. Right now it's...well, it's definitely not professional.
Ok, so I think the consensus is to simmer. Does anyone have a good Asian simmer sauce recipe? I'd still like to do a take on beef with broccoli.
Strangely enough, it's my son. I've always only followed recipes, but he has taught me to just get in the kitchen and experiment. Sad, but tru
Jacques Pepin -- he is IT is far as I'm concerned.
the chef at the first restaurant I cooked at. she was awesome, taught me an enormous amount about food sourcing and cooking.
For me, it's my husband. He's a whiz in the kitchen and I have learned so much from him. Best of all, he's a mentor that's readily available!
My mom at first. She would let me make mini pies in pyrex cups when she made full pies so I could make and eat my own.
My mentors were first, my Mother, and recently, Bobby Flay. He gives a good example of tweaking a recipe every Throwdown!
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