Archive for August, 2006

Purple Jambalaya!

Maybe calling it “purple” is being generous, but it’s not exactly black either. This is a recipe I pulled together from a few sources, the most helpful being The Gumbo Pages. I consider this website the bible of online Cajun & Creole food. The reason mine is this “special” color is that I used Forbidden Black Rice instead of white or converted rice. You can make this recipe with white or brown rice and your color palette will be way more traditional.

We grew up eating jambalaya regularly when we lived in Lafayette, LA. Read the rest of this entry »


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A very Portland dinner

Oregonian dinner, anyway. The menu is Hazelnut-encrusted Halibut with Marionberry-Pinot Noir Sauce over Steamed Kale with Forbidden Black Rice. The rice has nothing to do with Oregon, I just like it. But the halibut, the herbs, nuts, eggs and cornmeal in the crust are local. As are the berries, wine and onion in the sauce, and the kale. The fish recipe is based on a recipe from the current Edible Portland by Chef Jeff Schon. This local free mag is all about local farmers and foodies and where to get the local stuff. It is well done, put out by the Ecotrust folks.

The fish recipe is baked, which is excellent from a health perspective. It also helps to keep us from burning the nut crust in the process of getting the middle of a thick piece of fish cooked all the way. Read the rest of this entry »

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In case you’ve missed it elsewhere, Horizon Dairy isn’t really organic. *sigh*

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My First Earthquake

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Honey-Buttermilk Cornbread with Blueberries

Hmmmm, you think. Interesting. Trust me. Fabuloso with a capital F.

This is a sweet cornbread recipe (sans blueberries) that I’ve used for years. I’d make it at Grins Cafe as both regular and vegan cornbread whenever we’d have our chili, and there was nothing better. One of the most important ingredients is the honey that is brushed on the top right after coming out of the oven. Read the rest of this entry »

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Toast the Nuts

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Really Good Banana Bread

I mentioned a few posts ago (pre-plum craziness) that I had a couple favorite banana bread recipes, and promised to write about them. It just so happened that I had three perfectly ripe bananas (spotted but not rotten), so I made a quick batch Friday. I based my bread on The Best Recipe by Cook’s Illustrated. This is a desert island cookbook for me – assuming my desert island had a kickin’ kitchen.

I do a few things differently than their published version and have made it as a vegan bread with success. Read the rest of this entry »

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