Hospital Food Is…Delicious? June 8, 2010

I am in love with this gem of an omelet I found at the OHSU (Oregon Health Science University) hospital cafeteria. What?! Yes!

There is a spunky Yugoslavian woman there who makes omelets in the morning and HOLY-BOPPALooLee she makes a good one.  Dare I say, it’s the best one in Portland?!  It is full of whatever you want, from green onion to sun-dried tomatoes, numerous cheeses (including feta) and meats, and a whole lotta yum yum.  She even puts cheese on both sides, all for under $5.

This is very much a cheesy mass of delicious.

Bean & Cheese Burrito Waffle June 4, 2010

What more is there to say?

Ah, Pizzettas! May 8, 2010

From yesterday’s pizza dough I made cute little pizzettas in tartlet pans:

Pesto, Tomato & Raclette du haut Livradois*

Spinach, Walnut, Garlic & Marinara

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For the pesto, process until desired consistency:

1 bunch fresh basil

3/4 cups pecans (or whatever nut you like)

1/4 tsp. sea salt

5 cloves garlic

3/4 cups Kalamata olive oil

Vegan Pecan Pesto

* Raclette Description :

Produced in both Switzerland and France, Raclette takes its name from the French verb “racler”, meaning “to scrape.” Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese scraped from a rock near the smoldering fire. Raclette is a semi-soft pressed cheese, made of raw cows’ milk and washed with brine to impart a deep, fruity pungency. True to its name, it melts beautifully and can be scraped atop all manner of root vegetables for a winter supper.

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Raclette du haut Livradois is from Livradois, France

Little Sesame Seed & Rosemary Breads of Joy May 7, 2010

I found some pre-made whole wheat pizza dough at Trader Joe’s (swear I don’t work there) and thought, hmmmm…I can do a lot with this!

Thought I’d make a pretzel.  Nope, didn’t work—too stretchy shrinky.  I’ll have to do that one from scratch some other time.

So what I did do, and do well if I may say so, is make little breads.  Since it was pizza dough the breads were dense, but that’s not a bad thing!

I decided to make 2 little loaves:  Black and White Sesame Seed and Rosemary:

I chose rosemary because I had some Pecorino Toscano cheese that I knew would pair well with it, and after consulting with Deano (mentioned in an earlier post, aka the KING of all things wine), I (we) decided to keep the Italian theme by choosing a 2008 Caravaggio Montepulciano d’Abruzzo. I understand that a Beaujolais or a Chianti Riserva would also pair well with the cheese.

I also made an olive oil concoction with rosemary and black volcanic salt for dipping.  Delicious and oh-so-simple.

Mini Bundt cake Fritatta April 28, 2010

Fritatta (made in a mini bundt cake pan) with cream cheese, prosciutto & tomato, topped with gorgonzola, on a bed of steamed kale.

Spring Muffinettes April 28, 2010

Tiny muffins with a hint of vanilla and: (going clockwise from top) saffron, hibiscus, poppy seed, calendula, hemp seed, and cheddar/lilac in the center.

Canapés galore April 28, 2010

Multi-seed baguette from Trader Joe’s,  broiled with olive oil and:

top left: black mission fig, walnut and shropshire blue cheese (yellow stilton)

top right: fresh pico de gallo topped with micro greens

middle left: homemade basil/walnut/garlic pesto, made chunky, topped with tomato

middle right: chunky garlic hummus, chive, cucumber

bottom: basil leaf, roasted garlic, olive oil/Herbes de Provence marinated mozzarella

Apricot, mandarin orange & almond tarte April 28, 2010

Apricot, mandarin orange and almond tarte topped with hemp seeds. I like it because the apricot is cooked but the orange is not…mmm

Yet another St. Honoré Boulangerie creation, but I added hemp seeds and mandarin oranges.  Deliciousness!

I will indeed try this one from scratch.

White Truffle Mac n’ Cheese April 28, 2010

White Truffle Mac n’ Cheese: béchamel based sauce, sharp cheddar, parmigiano reggiano, rosemary, sage and thyme, topped with panko, parmigiano reggiano and white truffle.

Easy way:

-Trader Joe’s Mac-n-Cheese, thawed enough to stir

-add a few more of your favorite sharp cheeses (for me: sharp cheddar & parmigiano reggiano)

-add pinch of rosemary, sage and thyme

-mix in and top with panko (best one I’ve found is in bulk isle of Whole Foods–doesn’t have additives)

-bake according to box instructions

-when finished cooking, break open top crust and top with grated white truffle and parmigiano reggiano (or other favorite).

My way: later

The one I really really want to try: Orgasmic Mac n’n Cheese a la What We’re Eating *love*

Cornbread waffles April 28, 2010

…topped with kalamata olive oil, kale, avocado, chili and Asiago.

SO simple:

-Trader Joe’s Cornbread Mix

-make like a normal ol’ waffle in your spiffy waffle maker

-top with desired ingredients

-consume

-nap

-repeat