#best ever scallops recipe

[fashionita72]

Kamskjell Ceviche med Eple og Dill

Kamskjell Ceviche med Eple og Dill

Ingredienser (2 porsjoner):4 kamskjell (store)0.25 grønt eple2 kvister dillrapsoljesaltSaften fra en halv lime Fremgangsmåte:Rens kamskjellene, behold den dype siden av skjellet til servering. Skrell og kutt eplene i biter. Kutt kamskjellene i like store biter og bland dem sammen med eplene og finkuttet dill. Ha i rapsolje og smak til med salt og limejuice. Anrett i skjellene.

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#best ever #best ever recipe #best ever scallops recipe #best ever starter #bestever #Ceviche #deilig oppskrift #digg #forrett #forrett oppskrift #fredagsdigg #helgemat #italian #kamskjell #lørdagskos #lørdagsmat #lett og godt #matblogg #middag #middagstips #nrkmat #nydelig forrett #nydelig oppskrift #oppskrift #recipe #scallops #Seafood #Sommermat #starter #summerfood

[theshitpostcalligrapher]

"scalloped" taters, an Old AF family recipe that was only written down in the last 20 years or so, with no measurements anywhere on the recipe card

oven-safe dish. preferably lidded, but loose aluminum foil works fine too

potates, however many you want or need to use up, sliced as thin as you get can them without a mandoline because no one in the family has ever had one

onions, halved and also sliced thin, quantity relative to how much you like onions

all purpose flour

milk (or halfnhalf if you're a decadent lil guy. you can also use unflavored and unsweetened nondairy milk. i've never tried it, but relatives have and reported positive results)

butter, either room temp so you can plop little bits of it or cut into tiny cubes

seasonings (salt, pepper, i've added fresh thyme and sweet paprika before to great success, old bay because i was half asleep and thought it was paprika and it was fine, nutmeg, five spice, go ham)

add a layer of taters to the bottom of the dish, not specified how deep, but flat double layer turns out best by my experimentations. add some onions. sprinkle some seasonings on it to taste. sprinkle some flour on it. again, no measurements, i use at least one heaping big soup spoon's worth of flour per layer, a solid dusting but you should be able to still see the potatoes through it. a few dots of butter. cannot stress enough that this is how the got dam recipe is written

repeat layers until you run out of potatoes, pressing down as needed. you want a little room between the top of the taters and the lip of the dish. or just bake it with a sheet pan on the rack below it if you're paranoid. don't flour the top layer of taters, butter it liberally instead. how much butter do you want? this is a recipe from 1890s southern usa, home of Eating Fat Recreationally, so the traditional answer is "too much"

the strongest vibe check: pour an unspecified amount of milk (carefully) into the potatoes without disturbing the layers. i usually put the milk in my nicest measuring pyrex with the good spout and pour slowly against the side of the dish. "how much milk?" you might ask naively, like i once did. "enough" is the answer i got. i usually pour until i see the whole mass of taters/onions/flour just start floating off the bottom of the dish. top layer not fully submerged but rubbing elbows with the milk. i like saucy potatoes. the temperature of the milk doesn't matter. i've simmered shit like garlic and bay leaf in it before pouring to great success

bake at 375 until it's done. literally word for word what the recipe says, doesn't say to cover it. i do so i can control sauce thickness and browning, but even that isn't necessary. i start checking after 20 mins. when it's done, the taters and onions will be soft all the way through and the milk/flour/butter/seasonings will have thickened into a sauce. how well this sauce hugs the taters and onions will entirely depend on whether my great great great grandmother reached through your spoon to help guide your flour to milk ratio. too runny for your liking, take the lid off and bake it some more. too thick, add more milk, push it around a little bit to mix, and bake it some more. the world is your potato

it's at its best after a 10-15 minute rest, but it isn't necessary. amount made is also relative; i have done a single serving of this in a ramekin with one (1) potato, quarter of an onion, in a toaster oven, all while very very sick, and it turned out splendidly. it's solid comfort food, 20/10 if great³ gramma possesses you during assembly

------

ooooh ty ty

#submission #you can exchange the butter for bacon fat if you're a lunatic like my uncle. it fuckin slapped though #recipes

[nateslehky]

so instead of actually working on my restaurant au fic, i decided to write a review for the made-up restaurant in the fic, mostly as a writing exercise, but also to help me understand what a mackinnon-led kitchen would be like.

in all likelihood, this won't make it into the final product, so below the cut you'll find a review of a denver restaurant with a kitchen operated by a fictionalized version of nathan mackinnon <3

Restaurant Review: Twenty Nine on 29th 

A restaurant opening in a refurbished brick warehouse is nothing new for River North. Twenty Nine on 29th looks to be another standard, run-of-the-mill joint hoping to find its footing in the up and coming arts district, but what it lacks in curb appeal it more than makes up for with what matters the most for restaurants in the end: the food. 

In a kitchen led by head chef Nathan MacKinnon, you’d expect nothing less. Food and Wine lists him among the best up and coming chefs in the nation–and for good reason. 

Mackinnon’s cuisine, previously described as “like an uncut gem, yet still a rarity”, seems to have finally begun to polish. Everything I ate felt refined; MacKinnon’s mind and hands crafting some of the best food I’ve ever had the pleasure of tasting.

Not just in River North. Not just in Denver. But in all my life.

The appetizers and entrées rotate seasonally, so what I describe may no longer be available if you’re lucky enough to snag a reservation, but I’d be shocked if anything leaving the kitchen wasn’t carefully cultivated by MacKinnon and executed to perfection.

To begin, I started with something that came highly recommended by a friend and colleague: the summer soup. Other appetizers called my name, most notably the squash blossoms, but I promised I’d try what she described as “summer in a bowl” and I’m not one to break my promises. 

So shout out to Amy; the soup was an excellent call.

It perfectly encapsulates what it’s like to dine at Twenty Nine. Similar to the restaurant itself, the dish is unassuming both in its description (a medley of fresh vegetables) and its look (a smooth green blend swirled with cream, topped with charred sweet corn and cherry tomatoes, a whipped ricotta crostini on the side), but still managed to blow me away. It felt like velvet on the tongue and the flavors were simultaneously familiar and unexpected. It transported back to the late-Julys of my youth, sun shining high in the sky with my father at the grill.

Summer in a bowl, indeed.

I had not made any promises for what to order for my entrée, so I teetered between the home-made tomato pasta or the scallop skewers, but in the end I ordered neither. A plate sizzled by my ear as I deliberated my choice, and I was met with the spectacle of an entire spatch-cocked chicken on a plate, the smell of its herb-crust too tantalizing to pass up despite the menu indicating it was meant for two or more patrons. 

Boy, am I glad I went with my gut (or my stomach, I suppose). It had a simple yet striking flavor, the accompanying butter sauce coating my tongue with such luxury that I felt as though I was dining at a five star restaurant beneath La Tour Eiffel, rather than among my fellow Denverites between artsy brick walls. 

After the chicken I was nearly too full to try a dessert, but went with a classic: the tarte tatin. Like everything at Twenty Nine, it was executed well, the pastry flaky, the apples crisp, the caramel sweet. An excellent end to an excellent meal.

A soup. A roast chicken. An apple pie.

Three things I like to think I could make in my sleep, and yet, it’s one of my favorite meals I’ve had in a long, long time.

That is how MacKinnon thrives: executing simplicity with striking efficiency, delivering mouthwatering menus that appear on paper like something you’d find buried in the back of your mom’s recipe book, but on the plate come to life so vividly and with such bold flavors that they feel like something you won’t find or replicate anywhere else.

Reservations at Twenty Nine are becoming harder and harder to come by, the cozy booths and tables full nearly every hour from lunch through dinner. The bar is full service and first-come, first-serve, but good luck trying to find an open seat. Like the rest of the restaurant, it is busy at seemingly all hours of the day. 

Plus, you’ll have to work your way around me. I plan to plant myself there until I’ve tried everything on the menu myself.

#my writing #restaurant au #this is kinda silly but i had fun writing it!! #maybe i'll figure out a way to work it into the fic idk #for those following along at home this review would have been left before pastry-chef cale joins the fold lol

[blessyourhondahurley]

Saving Memories One Page at a Time

Cas takes up scrapbooking with a passion and Dean tries his best to avoid getting involved.

Suptober prompt: Wicked Flufftober prompt: Supporting Silly Quirks/Hobbies Fictober prompt: “How would that even work?” Inktober prompt: Scallop

(Read on AO3)

“Dean, would you like to help me?” Cas looks up from the kitchen table, which is currently covered with several teetering piles of crafting supplies, and offers his boyfriend a beseeching smile.

Dean has been avoiding this conversation all week.

Newly human and blessed with almost endless spare time now that Sam's hunter network covers the majority of cases in the country, Cas has been trying out some hobbies. In the past few weeks, he's knitted dozens of scarves and hats (most of which have been donated to the homeless shelter downtown). There's a new garden behind the Bunker, lush and thriving. He passed level 12,000 on Candy Crush. And he dusted off a film camera that he'd found on a back shelf of the library and used it to produce approximately a metric shit-ton of photographs. Cas has now thoroughly documented the Bunker, its inhabitants, their daily routines, their every meal, the garden and its surroundings, and just about every stray mammal in the county.

These pictures cannot simply be shoved into a shoebox like Dean had assumed, however. Oh no no. They must be lovingly preserved, a handful at a time, on acid-free paper, in themed groupings, adorned with complementary accents, borders, rubber stamps, stickers, and hand-calligraphed inspirational quotes.

In other words, Cas has gone gaga for scrapbooking. And he wants Dean to join him.

Now, never let it be said that Dean shies away from the creative and the domestic arts. Once he settled into the Bunker and let himself shake off his Dad's bullshit rules for “How a Man Should Act,” Dean dove headfirst into homemaking.

He's got a Pinterest board where he saves recipes that the whole family will eat (because you try cooking a casserole that can be enjoyed by a Meat Man, a Paleo-flexitarian, a freshly-fallen connoisseur of individual molecules, and God Himself with a four-year-old's palate). He's dabbled in interior decorating, running up their bottomless credit cards at Pottery Barn and IKEA to freshen the living areas with overstuffed couches and coordinating throw pillows. And when someone's got a ripped flannel or a pair of jeans that needs to be altered? Dean's the guy with the mad needle skillz they all turn to.

Scrapbooking, though? That feels a little too much like the sort of thing Karen from the suburbs does with her time, in between wine-soaked book club meetings with her gal pals and clandestine dalliances with the pool boy. Dean is firmly uninterested.

But Cas has been sending out increasingly loud “come join me” signals ever since he pasted his first snapshot of a sunset onto a piece of blue card stock last Tuesday. All week, whenever Dean took some downtime in the Dean Cave or popped a squat in the library, within a few minutes Cas would be at his elbow, spreading out his supplies and casting hopeful glances his way. It's become harder and harder for Dean to pretend he doesn't know what Cas wants here. Yesterday he got so desperate, he faked a wicked migraine and slunk off for a 3-hour nap. But now here he is, cornered.

“Uhhh,” Dean replies, stalling for time. “Help you... How would that even work?”

“Well, you could assist me in choosing the accent colors, or you could take over trimming the scalloped border pieces. Or you could make your own page, if you like. I can show you how!” Cas eagerly clears a space among the mounds of stationery supplies and lays out a fresh sheet. Dean knows when he's been defeated. With a sigh, he plops down on the chair next to his boyfriend.

Cas launches into a spirited tutorial on the joys and pitfalls of assembling an attractive page. Dean tries to pay attention, but he can't help it – he tunes out almost immediately. Cas is nattering on, shuffling paper around on the table, and Dean's nodding and thinking about which cars in the motor pool are due for an oil change. He's not listening to any of it, until...

Cas hands him a sheet of cowboy hat stickers. “I thought you'd enjoy these,” he says with a smile. “Oh, and also...” Cheeseburger stickers. A rubber stamp of the Metallica logo. A 4-inch die cut of a pristine black 1967 Chevy Impala.

“Holy shit,” Dean says with wonder. “Marry me.”

Cas freezes for a few seconds, then croaks, “What?”

The words had kind of slipped out of Dean's mouth, but he means them. Cas knows him better than anyone else ever has. He's thoughtful and sweet, and he wants to share his weird hobbies with Dean, and Dean loves him so goddamn much. He plucks the die cut from Cas's limp fingers and places it reverentially on the table, then takes his boyfriend's hand.

“You're awesome, and I love you. Marry me.”

Cas grins. “Yes.”

The first page they work on together commemorates their engagement. Dean puts a cowboy hat sticker on it.

#suptober22 #flufftober2022 #fictober22 #destiel #destiel fluff #day 04 #supernatural

[encyclopika]

Animal Crossing Fish Dish Friday - #3

Brought to you by a marine biologist who isn't that brave...

CLICK HERE FOR THE AC FISH EXPLAINED MASTERPOST!

Squid Ink Spaghetti

In ACNH: 1. Get the recipe by catching a Squid. 2. Then cook on a stove with 3 Flour and 1 Squid.

In Real Life: from Sicily, Italy

Species of Choice: Cuttlefish (Ink). You heard that right - many brands of "squid ink", now called Cephalopod Ink (because that sounds so delicious /s ), is actually extracted from Cuttlefish. Apparently, other cephalopods have more mucus in their ink. But yeah, you can buy ink in a jar.

Other Ingredients: -Your favorite long pasta -Squid (whatever species is local to you or you can get at your local fish monger) -Spices: Salt, Parsley, Garlic (in cloves chopped up), Red Pepper Flakes -white wine for cooking

-> Recipe + serve with veggies or salad on the side.

I personally don't have a good relationship with squid ink. When I worked as an observer, my gear was constantly covered in squid ink, especially in the summer when the squid were running thick and the guys were really going for them. Let me tell you to NEVER EVER let ink sit out in a hot car - the smell is worse than any dead fish. That explains why I may never try this myself - I am scarred, I think.

The recipe above is a bit different from what I think ACNH was going for. In many instances, "black spaghetti" is made by mixing the ink directly into the pasta dough. However, since we live in the US, that may be hard to come by at the store and I don't expect any of you, myself included, to make fresh pasta (if you do, that's extremely cool of you). So yeah, this is a recipe in which you make the squid ink *sauce* to put on your pasta, kind of like how you would throw tomato sauce on top. I'm told the ink tastes earthy and "like the ocean", which is great when paired with other seafood you can throw into this recipe, like shrimp or scallops, if you're into it.

And yes, if you're so inclined, squid ink was once used as actual ink for writing and such, so you can also make art with it I suppose. Probably best to look up how to do that before making art that also smells bad. :)

All Cephalopods, except for a choice few, like the Nautilus and some deep sea octopuses, like the Vampire Squid, make ink. They have a special ink sac near their gills that, when threatened, they can squirt out the ink like a smokescreen. The ink spreads in the water with help from water jet propulsion of their siphon during their getaway. They also use their ink for other purposes, like dying their eggs a dark color to hide them from predators, or use it offensively when fending off egg-snatchers. The main component of the ink is melanin, which is a common pigment found in many species of animal (including humans). Ink is extracted from dead cephalopods (most likely to be eaten in the above dish or something like it) by removing the ink sac and draining it.

Different families of Cephalopod have different color inks! Which I didn't know either until today! Octopuses typically have black ink, squid have a bluish-black ink, and cuttlefish have a dark brown ink, or "sepia". I can't believe it's taken me this long to talk about squid ink OTL.

And there you have it! Bon appetite!

#squid ink spaghetti #squid #cephalopod #cephalopod ink #squid ink #mollusks #marine biology #animals #animal crossing #science in video games #animal crossing new horizons #cooking #animal crossing fish explained

[hockeymusicmore]

#recipes #banana split #cupcakes #peanut butter #cresent #smoothies #cotton candy #watermelon #Youtube #apple #deep fried #candy bars #cheese #potatoes #strawberry #chocolate #yogurt

[wucaro]

ten best bites of 2023

This year’s list will be a slight departure from 2022 as I have included a couple home cooked meals. I’ve been eating out a lot less in DC in 2023 and cooking a lot more so the picks may not be as adventurous but equally delicious. (also i’m terrible at taking food pics so half of these are from….google reviews lol)

10. Beuchert Saloon’s eggs benedict dutch baby - I had never seen an eggs benedict on a dutch baby pancake before this dish. The savory hollandaise and prosciutto combined with the fluffy dutch pancake was such a satisfying bite. I always want something savory and sweet at brunch and this hit the spot. 

9. Shrimp pasta - Jason saw this video of an italian guy cooking down a pasta base with shrimp heads, basil stems, and scallops so we tried this recipe at home. Hands down the most amazing seafood flavor I’ve ever eaten in a home cooked pasta. 

8. Steak - every steak that Jason and I have cooked is chasing this one. It was just perfect. 

7. Mariscos1133 Calamari - this dish isn’t the most innovative or new but it tastes amazing against an aji amarillo aioli, serrano sauce, and pickled red onion. Calamari was my childhood go-to appetizer and it remains one of my favorite nostalgic comfort foods. 

6. Dolan Uyghur Kawa Goshnan buns - filled with butternut squash, peppers, onions, and spices. I love this dish because it’s reminiscent of chinese meat pies with the same outer dough but uses middle eastern spices and a sweet butternut squash. I love this restaurant and the crossover between Xi’an cuisine (where my grandparents are from) and other Arab influences. 

5. Shotted Soft Serve - A random stand in Tyson's Mall had the creamiest ice cream I've ever eaten. They were out of pistachio sauce but the plain soft serve was still a best bite...can't imagine how good it would've been with the sauce. I did not take a pic so here's one from their site.

4. Stracci Rosemary Focaccia, Gigante White beans, Meatballs - We hyped Stracci up like no other restaurant in the DMV and it didn’t disappoint. David took one bite of the focaccia and was like this is better than the focaccia that I had in Italy. That’s probably not true…but speaks to this perfect bite. The meatballs are made with leftover pizza dough as a binder, encased in a flavorful red sauce, creamy stracciatella, and green pesto. If I could eat these beans every day, I would never miss meat again. 

3. Little Grace Bakery Matcha Cheesecake - Christina let me taste a bite of her roommate’s cheesecake slice in her tiny new york kitchen this fall. When she finally finished her ex-boyfriend story, I had eaten the entire slice. I was scolded at length but after buying her roommate a replacement cheesecake and two more for us, we all left the trip happy. 

2. Piccolo Cuccina Tiramisu - Piccolo Cuccina is my perfect New York restaurant. It felt just like the city and had a half off lunch special. This tiramisu was made table side, had the fluffiest mascarpone, freshest espresso, and tasted better than my mom’s.

1. Piccolo Cuccina Octopus - This octopus made me realize that I’ve never had good octopus in my life. There’s nothing fancy about this dish, no crazy fine dining technique or insane flavors but it was cooked well and I loved it. 

[kjonesgifs]

Pork Chops and Scalloped Potatoes Recipe The best recipe I've ever been given is this one. For us, it's a household favorite. Simple but delectable scalloped potatoes and pork chops baked in chicken broth with a hint of paprika.

#potatoes #hint #family favorite #chicken broth #paprika #recipe #scalloped potatoes recipe

[tipsycad147]

Yule Recipes and Activities, Yule Part 3

Yule is almost upon us! And with every holiday, you’re probably trying to figure out what exactly you still need to make this a wonderful day. So I’ve pulled together some yule recipes and activities for every person, witchy or not.

Yule

It’s also a time for feasting and merriment with friends and family, rest and rebirth as spring approaches and a time to plan for the coming year.

With all the feasting and merriment, you gotta have food of course!

So I’ve gathered a list of foods and activities you can use to celebrate Yule. You can find links to all of these and more on our Yule Pinterest Board. (Find that here)

Yule Recipes Ideas

As with all of the Wiccan Sabbats, you can make whatever works best for you! Some people prefer to stick to more “traditional” fare, while others embrace new foods and traditions. Do what works best for you. I will make up a small list of more luxurious and fancy food items you could try as well if you want to splurge.(although a freezer pizza and fries can be just as delicious and much cheaper…lol)

Traditional Yule Recipes

Boar(or in this case ham)

Wassail

If you’ve ever heard the song “Here we got a-waissailing” then you’ve been introduced to this winter drink. Both the Fall and Winter Festivals feature wassail, which is known for its spicy and sweet flavors. A hot cider filled with heady spices and a variety of fruit juices, it’ll be sure to put you into a Yuletide Cheer.

Eggnog

You either love it or you hate it. Eggnog dates back to the Medieval times and is a holiday favorite for many people. Make yours from scratch or buy it from the store, however you choose to enjoy it best for you.

Buche de Noel(or Yule Log)

Rum Cake

Another dessert( and another drink, seeing a theme yet?) Hot buttered rum and rum cakes are a festive part of the festivities. Just be careful how much you add to the cake!

Fresh Bread

Baking bread is a common activity and dish featured during each of the holidays.And who can blame them, fresh bread is delicious! This Yule, try making a Sun Loaf or a Sun Wheel bread. Yumm!

Fancy Dish Recipes for Yule

These meals are just as yummy for Yule but can be a touch more decadent. If you’ve got the time and funds to spare then go for it!

Surf and Turf

Yumm. A nice slab of beef and a variety of seafood including shrimp, scallops or crab are a delicious meal idea.

Prime Rib

Make your Pork dish a beef dish instead. Prime rib is a delicious meal idea.(and keeps you from having to have turkey for the 2nd month in a row)

Goose

Have you ever watched or read “A Christmas Carol”? Several English Christmas stories talk about the Christmas goose hanging up in the window of the local butcher shop. Goose isn’t as common now when we have turkey and chicken available in grocery stores but it sounds like it could be a delicious change. Check your local farms for the best goose to cook.

Italian Seafood Soup

Seafood is not cheap! But it so good…(sorry if you have seafood allergies. ) Cioppino is a tomato based seafood soup and it sounds delicious. If you’re not Italian, maybe try it anyways? Trying new traditions and cultures can be a wonderful( and yummy) thing!

Other Yule Recipe Ideas

Hot Toddy

Hot Cocoa(classic!)

Tomato Bisque

Sun King Soup

Plum Pudding

Baked Spaghetti Squash

Sunrise Skillet Recipe

Peppermint Fudge(or any fudge really)

Feel free to mix and match your favorite recipes. Yule and the most of the Fall/Winter Holidays focus on hearty meat based soups and meals, breads and root veggies. SO customize to your hearts content! (Don’t forget to check our Pinterest board for all the recipe links)

Yule Activities

Yule Crafts and Activities

Orange Pomander

Dried Orange Slices/Garland

Decorate jars with tissue paper and leaves

Candle Making

Make an outdoor solstice spot

Give Gifts

Make a bird feeder

Feast

Write down goals/intentions

Paper lanterns for kids

Julbuck(made with straw(traditional) or yarn)

Sledding

Snowman

Sleigh ride

Ice-skating

Ice luminaries

Snowball lantern

Yule/Winter Solstice books

Celebrating the Shortest day by Wendy Pfeffer

The Winter Solstice by Ellen Jackson

The Return of the Light by Carolyn Edwards

Sun Bread by Elisa Kleven

The Solstice Badger by Robin Mcfadden

The Mitten by Jan Brett

One Short Day in December by Lilith Rogers

Iliana by Walter Fordham

The Sunchildren by Ancient Amber

Sleep Tight Farm by Eugenie Doyle

Yule-Tide Cheer to All!

What do you think of all these fun activities for Yule? Do you have your own traditions to add to the list? Which activity or Yule recipes are your favorite?

If you are new here make sure to check out all of our other blog posts over on the Blog Page. For Holiday related products and gifts check out the Shop. And don’t forget to follow us on Pinterest, Facebook and Instagram for farm photos, trivia, shop updates and more!

[dbs-superleggera]

Scalloped Potatoes Recipe - Spend With Pennies

Julius Maada Bio Idris Elba

[fashionita72]

Kamskjell med Sandefjordsaus og Limemarinert agurk

En fantastisk god forrett som garantert vil falle i smak hos gjestene. De grillede kamskjellene serveres med en deilig fyldig sandefjordsaus med crispy syltet agurk som bryter fint mot den kremede sausen. 8-12 kamskjell salt 25 g smør til å steke kamskjell i Sandefjordsaus med lime: 100 g smør 1 di crème fraîche 1 dl kremfløte 2 ss gressløk, finhakket 0,5 ts limejuice salt sort pepper,…

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#best ever #best ever recipe #best ever scallops recipe #best ever starter #bestever #cooking #digg #digg oppskrift #forrett #fredagsdigg #fredagsgodt #helgemat #kamskjell #kosemat #lørdagsdigg #lørdagsgodt #lørdagskos #lørdagsmat #norsk sjømat #nrkmat #nydelig forrett #nydelig oppskrift #oppskrift #recipe #scallops #Seafood #Sommermat #starter #summerfood #verden beste forrett

[shezanenigma]

Savor the Flavors: Exploring Oregon's Finest Restaurants

When it comes to culinary delights, Oregon stands out as a haven for food enthusiasts. From vibrant Portland to picturesque coastal towns and scenic wine regions, the state offers an abundance of exceptional dining experiences. Whether you're a fan of farm-to-table cuisine, fresh seafood, or innovative fusion dishes, Oregon's diverse restaurant scene has something to tantalize every palate. In this article, we will take you on a gastronomic journey through the best restaurants that Oregon has to offer.

Le Pigeon (Portland):

Located in Portland's vibrant East Burnside neighborhood, Le Pigeon has earned a well-deserved reputation for its imaginative French-inspired dishes. Helmed by James Beard Award-winning chef Gabriel Rucker, this intimate restaurant embraces seasonal ingredients with a playful twist. Le Pigeon's prix fixe menu showcases innovative creations like foie gras profiteroles, rabbit loin with black trumpet mushrooms, and an unforgettable profiterole dessert that will leave you craving more.

Castagna (Portland):

Nestled in the heart of Portland's Hawthorne District, Castagna offers a refined and progressive dining experience. The restaurant's ever-evolving tasting menu highlights the Pacific Northwest's seasonal bounty, featuring locally sourced ingredients transformed into culinary works of art. From delicate seafood dishes to innovative vegetarian options, Castagna's meticulously crafted plates are a testament to Chef Justin Woodward's vision and dedication.

The Painted Lady (Newberg):

Venture to the Willamette Valley wine region and discover The Painted Lady, a charming Victorian house-turned-restaurant in Newberg. With a focus on Pacific Northwest ingredients and an exquisite wine list showcasing local vintages, this Michelin-starred establishment offers an unforgettable dining experience. Indulge in their multi-course tasting menu featuring dishes like seared sea scallops, braised rabbit, and decadent chocolate creations, all expertly paired with regional wines.

The Joel Palmer House (Dayton):

Nestled in the heart of Oregon's wine country, The Joel Palmer House celebrates the flavors of the Pacific Northwest with a strong emphasis on wild mushrooms. Passed down through generations, the restaurant's recipes showcase the region's prized fungi, expertly integrated into dishes like the signature wild mushroom risotto or the delectable Oregon truffle and foie gras gnocchi. With its warm atmosphere and outstanding cuisine, The Joel Palmer House is a must-visit for mushroom aficionados.

Pok Pok (Portland):

For a taste of Southeast Asian street food, head to Pok Pok in Portland. Renowned chef Andy Ricker brings the vibrant flavors of Thailand to the Pacific Northwest with a menu that highlights dishes like spicy papaya salad, Vietnamese fish sauce wings, and the iconic khao soi curry noodles. Pok Pok's commitment to authentic flavors and casual atmosphere has garnered a loyal following, making it a local favorite.

Oregon's culinary landscape is a testament to the state's commitment to exceptional cuisine and sustainable sourcing. From Portland's vibrant food scene to the bountiful wine regions, Oregon offers a wealth of dining options that cater to all tastes and preferences. Whether you seek fine dining experiences or casual food adventures, these top restaurants mentioned above, including Le Pigeon, Castagna, The Painted Lady, The Joel Palmer House, and Pok Pok, are guaranteed to deliver unforgettable flavors and memorable dining experiences. So, embark on a gastronomic journey through Oregon and savor the best that the state has to offer.

#shezanenigma #shawna loree #wildgirl #adventure #wanderlust #travel #Oregon #restaurants #culinary #food #dining

[mckenzocooks]

Bay Scallop Gratins

I’m wanting to reinvest in working on this blog, so I’m revisiting my thoughts on my very first Ina Garten recipe - Bay Scallop Gratins. 

I never in my life had ever had a scallop before! I absolutely made some rookie mistakes that led to my particular scallops being overly salty messes - but now I know how to better it for next time. Whenever I buy butter I always buy salted - or at least I used to before cooking Bay Scallop Gratins. 

In my brain I thought, "well I love salt, I love butter - of course I want the salted butter!" Well let me tell you dear reader (if you exist), when Ina Garten tells you to use unsalted butter - you've gotta listen to her. The butter I had on hand was salted as always, and when you melt 6 ounces of salted butter onto seafood that has additional salt added... hoo buddy. When I took my first bite into those bay scallops expecting a seaside daydream and was met with a horse's salt lick it was not the best time for my taste buds. Now I know - we're an unsalted butter household from here on out.

It was really exciting to get my first Ina Garten recipe under my belt, even if it didn't taste good.

#ina garten

[chromanebula]

Some Advice for the Fish-Eaters

Hey hey hey Catholic Tumblr (and others who would like to participate), Lent is coming up. (February 22 is Ash Wednesday--technically not a Holy Day of Obligation, but most practicing Catholics seem to go to Mass anyway, and those 18-59 are required to fast unless there are medical contraindications.) Ash Wednesday and all the Fridays of Lent are mandatory days of abstinence from meat for Catholics 14 and up, and fish doesn’t count as meat for our purposes, so it’s become a tradition (as everyone who has ever attended a parish Fish Fry can attest). 

Abstaining from meat even once a week helps your health AND the environment, and fish is packed with omega-3s and other nutrients that make it a healthy alternative, in addition to classic “veggie” fare like legumes. However...there are a few factors to watch out for. 

First: fish is the most prone of any food to be contaminated with methylmercury. We all have trace amounts in our bodies that do us no harm, but it stays in the body a long time and larger amounts can harm the brain and nervous system, particularly in developing babies and small children. So those who are nursing, pregnant or could become pregnant in the foreseeable future, as well as children, need to be extra careful. Second: some fish are caught or farmed irresponsibly. Many species are overfished, and the methods of catching or farming them can harm other marine life and/or the environment. So we need to be mindful of the fish we eat. 

Fortunately, there is a lot of overlap between fish that are good for you and fish that are good for the planet! Large predatory fish--shark, swordfish, orange roughy, bigeye or bluefin tuna, etc.--are a no-go on both counts: their populations are smaller (so more vulnerable to overfishing) and they “magnify” the mercury in all the fish they eat. But other fish that are smaller and lower on the food chain are a win-win! Combing through lists of both low-mercury and eco-friendly seafood, here are some of your best bets: 

Abalone (closed-tank farmed)

Arctic char

Bass, black (trap-caught)

Bass, striped (farmed)

Catfish (from U.S.)

Clams (farmed)

Cod, Pacific (from Alaska)

Crab (from the West Coast or Alaska)

Crawfish (U.S. farmed)

Flounder (from the West Coast or Alaska)

Herring (Atlantic)

Mackerel (from Alaska or Morocco)

Mussels (farmed)

Oysters (farmed)

Perch

Pollock (from Alaska)

Salmon (U.S. wild-caught or farmed)

Scallops (farmed)

Shrimp (U.S. farmed)

Sole

Squid (from California)

Tilapia (from Latin America)

Trout (U.S. farmed)

Tuna (skipjack/canned light and sustainably caught)

Whiting (from New Zealand)

You can (and should!) safely have two servings a week of “Best Choices” seafood. Stay tuned for delicious recipes! 

#lent #seafood #fish #fish fry #mercury in fish #sustainable seafood

[nikosaus]

Nikos Tavern - Traditional Greek Seafood Restaurant in Melbourne

Are you a seafood lover? But have you ever had Greek seafood prepared on charcoal in Australia? If you are searching for a restaurant serving meat cooked over charcoal, not gas, to enhance the flavoured meal, Nikos Tavern is the place to visit.

Located in the Ringwood area, we are a premium Greek food restaurant serving authentic Greek seafood. Our seafood and meat are mainly prepared from fresh produce picked up directly from the fish markets and cooked over charcoal. Our trained chefs and friendly staff ensure your meals are prepared to perfection and are served hot.

Our recipes are prepared using authentic and traditional Greek ingredients with contemporary cooking methods. Our extensive range of fresh sea products includes tender prawns, Calamari, oysters and various fish dishes, making us the best seafood restaurant around Ringwood, Melbourne. While a few of our other varieties include fresh fish, prawns, oysters, mussels and scallops.

So, if you are craving delectable and exquisite Greek seafood that is served in a warm and friendly environment, reach us. You can also enjoy the vibrant and fun ambience with exquisite Greek food + live Greek music + Zorba dancing at our place. We offer a lavish banquet-style menu and A ’La carte menu to cater to individual tastes.

We also offer takeaway and online food delivery services if you can’t leave your house. Call [phone] to get more information about our online food delivery services or reserve a table.

#Best seafood restaurant Melbourne #Best seafood restaurant Ringwood #Greek food restaurant #Online food delivery

[sparklydefendorhottub]

Single Best Tip Ever for Seared Scallops

#to Pan seared scallops are easier to make than you may think. In this seared scallops recipe I offer the single best tip for perfect scallops.