Kale Yeah!

It's all about balance, right? Well, after a weekend of "Die Happy" burgers, I'm still alive and craving something a little lighter. It also happens to be one of Lulu's favorite treats- Kale!

Oh yes, my crazy feral rescue cat loves it more than meat. The funny thing is she seemed to be addicted to bacon when I first got her, but now she doesn't like bacon at all.

If I have kale in the fridge, she will not allow me to go anywhere near the fridge without stalking me. I'll tear off a little piece, and she'll gobble it up! She gets up on her hind legs and begs for it, swiping at it with her paw to get it away from me. Poor thing hates it when I ruin the kale by tossing it in a sauté pan with a little canola oil, fresh ginger and garlic- my favorite way to prepare it.

Some people joke about kale- it's such an Oregon, paleo, healthy-hipster kind of thing, and I think it sometimes gets a bad rap because too many yucky looking green smoothies have been made out of it. Call us old-fashioned, but Lulu and I prefer kale in more of a whole form. 

the "Die Happy" burger

Sometimes a scrawny burger just won't do. I call this the "Die Happy" burger. If I die of a heart attack, I'll die happy. Nothin' special, just 12 ounces of Angus grilled to perfection, with crispy pepper bacon, pickled jalapeños, melted Tillamook cheddar, and Stubbs spicy barbecue sauce on a toasted sesame seed bun. Tall beer on the side, and I'm considering getting a DNR tattoo on my chest. 

have a schmeer!

My apologies for not posting here in a while. I have been on a semi-hiatus from this blog, but still blogging about the quilts over at Wonkyworld. In case you have not heard the great news, I am writing a book. It's about quilts, not food, but maybe it will be food for thought!

I love living in Portland, but Portlanders really don't get the whole bagel thing. First time I went in to a bagel shop was just after I moved here in 1998. There was a sign on the wall that said "We NEVER boil our bagels!" I was perplexed, so I flagged down the owner, pointed to the sign and asked "Why??"

"Because it makes them tough," she replied, in kind of a snooty little voice. I was horrified! Oregon has some of the most gorgeous salmon you will ever see. When a friend saw this photo today on Facebook, she thought maybe I had Photoshopped it. Oh no, that's its real color. I said, "Oregonians may be pale, but our salmon isn't!"

The other thing Oregonians don't seem to get is the concept of the "schmeer". There's nothing worse than getting a bagel with cream cheese applied sparingly, like butter. You have to slather it on for it to be a true schmeer. Baby capers are required if you're going to make me happy, and lightly toasted, sesame bagel please! By the way, this bagel was open faced only for the picture. You have to mash it together and eat it like a sandwich for it to be the real deal.

OK, that's all for now. I'll be back...sometime...

Ina Garten's French Onion Soup

Best French Onion Soup ever. It's a boozy soup, with brandy, sherry and wine. I cheat a little by using red wine rather than white, to achieve a deeper color. If you cook it long enough and use beef stock, it loses most of its red color and becomes a rich brown. I also tweaked the recipe by adding a crouton of cubed, rustic day-old bread and gruyere, broiled. For the original recipe, click here.

sautee sliced onions in butter with a pinch of sugar

the onions will caramelize, browning and releasing their natural sugars

it takes a while, so keep the temperature in check and stir often 

my favorite part, add the booze

after adding more booze, red wine, and beef stock

delicious served hot

or my favorite way, with a rustic bread and gruyere crouton

melty-melty, under the broiler

I have made this recipe many times, and it always hits the spot. Freezes well, too. Every Ina Garten recipe I have ever tried was good. Among other favorites, her berry brioche summer pudding was delectable, and her egg salad with dill was simply delicious. I love the Barefoot Contessa!

what bottle did you pop?

This was supposed to be my New Year's Day post, but I'm late. Didn't have much to say, except Happy New Year! This year I enjoyed Perrier-Jouet Grand Brut. Lovely, although lately I am just as happy with prosecco.

What bottle did you pop on New Year's Eve? 

Honolulu Breakfast

One of the things I love about food is how it can transport you to another place. I only visited Hawaii once, in 2002. It was for a swim event, and I was able to enjoy some great breakfasts at a local diner in Honolulu. Spam was on the menu, and of course I had to have some.

I am not ashamed to admit, I have always liked Spam. Growing up, Mom made a casserole with spaghetti, Spam, tomato, Italian herbs, and parmesan. It was one of my favorites. But I haven't had Spam since my visit to Hawaii in 2002.

After spending the day flying from Portland, Maine to Portland, Oregon yesterday, part of me wished the plane had continued flying to Hawaii. So, I planned a simple breakfast, Spam fried in a pan and glazed with Teriyaki sauce, fried eggs, rice with soy sauce and Nori, and a slice of pineapple. For a few moments, I was in Honolulu. It was just what the doctor ordered, but now I'm starting to think about Loco Moco!

what am I making?

Dresden stollen, a longtime family tradition. It's like a rustic, gourmet, sweet fruit bread, and it takes all day to make. I have made it with my mother for at least 30 years. I started helping in my teens when I was a competitive swimmer and had the arm strength to knead the bread. The candied fruit is going to soak in brandy overnight., and tomorrow I will make the stollen. Wonderful recipe, makes four large loaves.