Taste USA: Oregon Recipes

Thursday, December 25, 2014

Butter Mochi Cake with Salted Coconut Cream

How to make Butter Mochi Cake with Salted Coconut Cream Recipe - Carte Blanche Recipe From Jessie Aron at Portland, OR

Makes 18 Squares

CAKE:
3 cups (454g) Mochiko rice flour
2 ½ cups (479g) sugar
2 tsp (8g) baking powder
½ tsp salt
2 cups (473ml) coconut milk or coconut cream, preferably the Aroy-D
brand
5 large eggs
½ cup (115g) salted butter, melted
½ tsp almond extract
½ tsp vanilla extract

SALTY SWEET COCONUT CREAM:
2 cups (473ml) coconut milk or coconut cream
2 tbsp (24g) sugar, plus more to taste
1 ½ tsp (8g) salt
1 pandan leaf, fresh or frozen and tied in a knot to release aroma (optional)
1 to 2 cups (180 to 360g) of your favorite fresh berries (if berries aren’t in season, any stone fruit will do)

Method:
Preheat the oven to 350°F (180°C, or gas mark 4) and grease a 13 by 9-inch (33 by 23cm) pan.

To make the cake, whisk together the rice flour, sugar, baking powder and salt in a large bowl.

In another bowl, whisk together the coconut milk, eggs, melted butter, almond extract and vanilla extract. Add the wet mixture to the dry mixture, whisking or beating with an electric hand mixer on low until the batter is fully incorporated.

Pour the batter into the baking pan and smooth the top. Bake for about 1 ½ hours, until golden brown and the cake begins to pull away from the sides of the pan. Check after 1 hour for doneness. Allow the cake to cool on a rack. Cut the cake into squares.

To make the coconut cream, combine the coconut milk, sugar, salt and pandan leaf in a small saucepan and bring to a simmer over medium-low heat. Be careful to not boil over the coconut milk. Simmer for 15 to 20 minutes, uncovered, until it coats the back of a spoon. Remove the pandan leaf. Taste the sauce and adjust the levels of salt and sugar to your liking. The taste should be similar to a thin salted caramel sauce. Set aside and let cool.

Add 1 tablespoon (15ml) of the salty sweet coconut cream in the center of a plate. Position a square of mochi cake on top of the sauce and generously ladle more salty sweet coconut cream over the top of the cake. Finish with fresh berries.

Butter Mochi Cake with Salted Coconut Cream

Beignets

How to make Beignets Recipe - Rua Recipe From Jason Myers at Portland, OR

Makes Approximately 25 Beignets

Ingredients:
1 ½ tsp (5g) active dry yeast
¾ cup (177ml) lukewarm water
¼ cup (50g) packed light brown sugar
1 tsp kosher salt
½ tsp vanilla extract
½ cup (122g) evaporated milk
2 tbsp (28g) vegetable
shortening
1 egg, lightly beaten to break yolk
3 ¼ cups (323g) all-purpose flour,
plus more for kneading
Vegetable oil, for frying
½ cup (65g) powdered sugar

Method:
Add the yeast and water to a stand mixer. Turn the mixer on low. Add the brown sugar, salt and vanilla. Continue to mix for about 2 minutes. Add the evaporated milk, shortening and egg. Continue mixing on low for another 2 minutes.

Add half of the flour and mix on low for 1 minute. Add the remaining flour and mix for 4 more minutes. Make sure that all of the liquid has been incorporated into the flour. The mixture may still be lumpy but do not overwork the dough or you’ll get a tough beignet.

Scrape the dough into a large bowl using a rubber spatula. Cover with plastic wrap and chill for at least 8 hours.

Place the dough on a heavily floured surface about 2 ½ by 2 ½ feet (76 by 76cm). Liberally dust the surface of the dough with flour until it is no longer sticky. Using a rolling pin, roll out the dough gently, flouring any sticky spots, until it is slightly thicker than 1/8 inch (3mm).

Pour the oil into a deep pot or fryer to a depth of 3 inches (7.5cm) and heat to 375°F (191°C) on a deep-fat thermometer.

Using a pastry wheel or a pizza cutter, cut the dough into 2 by 2-inch (5 by 5cm) squares. The squares will probably contract a bit and end up being more of a rectangular shape. In small batches of 5 at a time, place the beignets in the hot oil. They will sink to the bottom before rising to the top. Once they surface, use metal tongs to flip them over a few times in the oil until they start to puff up. Once puffed, let the beignets sit in the oil until one side is golden brown and then flip to brown the other side.

Remove the beignets from the oil and allow to cool slightly. Place 5 beignets in a small paper bag, add 1 tablespoon (8g) of powdered sugar and shake to coat. Enjoy immediately.

Beignets

Turtle Power

How to make Turtle Power Recipe - Moberi Recipe From Ryan Carpenter at Portland, OR

Serves 1

Ingredients:
8 oz (227ml) apple juice
½ cup (170g) chopped kale, no stems
½ cup (170g) spinach
½ banana
1 tbsp (14g) grated ginger
3 oz (85g) frozen mango
3 oz (85g) ice
1 orange slice, for garnish

Method:
Load the blender in order of softness: liquids first to frozen ingredients last. In this order add the apple juice, kale, spinach, banana, ginger, frozen mango and ice. Once all the ingredients are loaded, blend until smooth. Garnish with an orange slice.

Turtle Power

One Night In Bangkok

How to make One Night In Bangkok Recipe - Moberi Recipe From Ryan Carpenter And Lindsey Hamilton at Portland, OR

Serves 1

Ingredients:
8 oz (220ml) milk or almond milk
2 tbsp (16g) vanilla whey protein
1 to 2 tbsp (11 to 22g) peanut butter
1 tbsp (16ml) Sriracha
3 oz (85g) frozen banana
3 oz (85g) ice

Method:
Load the blender in order of softness: liquids first to frozen ingredients last. In this order add the milk, vanilla whey protein, peanut butter, Sriracha, frozen banana and ice. Once all the ingredients are loaded, blend until smooth.

One Night In Bangkok

Kubideh

How to make Kubideh Recipe - Caspian Kabob Recipe From Firuzeh Darchini (Victor’s Mom) at Portland, OR

Serves 4

Ingredients:
1 lb (454g) twice-ground beef
(top sirloin preferred)
1 lb (454g) twice-ground lamb shoulder
1 large yellow onion, finely grated and drained
½ tsp baking soda
2 tsp (10g) salt
1 tsp ground black pepper
Sumac to taste
Lime juice to taste

Method:
In a large bowl, add the beef, lamb, grated onion, baking soda, salt and pepper and mix. Knead the mixture for approximately 5 minutes until it feels sticky. Cover the bowl tightly with plastic wrap and place in the refrigerator for 2 hours.

Preheat a barbecue grill. Warm your hands with hot water and shape ⅓ pound (150g) of the meat around flat skewers. Place the skewers over (not on) the hot grill. Alternatively, you can form the meat into oblong meatballs and cook them on the hot grill.

After 2 to 3 minutes, flip the skewers and cook for an additional 2 to 3 minutes. The meat should be seared on the outside and juicy and tender on the inside. Sprinkle with sumac and lime juice to taste.

Kubideh

Tuesday, December 23, 2014

Poutine

How to make Poutine Recipe - Rua Recipe From Jason Myers At Portland, Or

Serves 6

Ingredients:
2 to 3 lb (907 to 1361g) potatoes
(russet, Yukon gold or Kennebec)

GRAVY:
4 cups (946ml) vegetable stock (unsalted or low sodium recommended)
½ cup (113g) unsalted butter
¾ cup (75g) all-purpose flour
1 ½ tsp (8ml) Worcestershire sauce
Kosher salt and black pepper to taste
2 to 3 qt (1.9 to 2.8l) rice bran oil or neutral-flavored oil
Kosher salt to taste
3 cups (360g) fresh cheese curds (cubed mozzarella works as a substitute)

Method:
Wash and peel the potatoes. Cut into ⅓- to ½-inch (8mm to 1.3cm) fries and submerge in water for 30 to 60 minutes. Drain the potatoes and rinse under cold water. Lay the fries out on paper towels and allow to dry.

To make the gravy, heat the vegetable stock in a saucepan over medium heat until it is just steaming. Melt the butter in a separate saucepan over medium heat and add the flour, stirring constantly. Add the stock and Worcestershire sauce to the butter and flour. The gravy will begin to thicken quickly. Reduce the heat to low and add salt and pepper to taste.

Pour the oil into a deep pot or fryer to a depth of 4 inches (10cm) and heat to 275°F (135°C) on a deep-fat thermometer. Working in small batches, cook the fries for 6 to 8 minutes, or until translucent. Remove from the oil and place on a cookie sheet covered with paper towels to absorb the excess oil. Repeat with the remaining potatoes, bringing the oil back to temperature between batches. Allow the potatoes to cool to room temperature.

Increase the heat of the oil to 375°F (190°C). Working again in small batches, cook the fries for about 5 minutes, or until golden brown. Remove from the oil and toss in a bowl lined with a paper towel. Add salt to taste.

Place the fries in a small bowl, add the cheese curds and cover generously with the hot gravy.

Poutine

Coconut Cashew Kaffir Lime Trout with Fresh Pineapple Slaw

How to make Coconut Cashew Kaffir Lime Trout with Fresh Pineapple Slaw Recipe - Carte Blanche Recipe From Jessie Aron at Portland, Or

Serves 2

CRUST:
1/4 cup (43g) roasted and salted cashews
1/4 cup (19g) baker’s sweetened coconut, toasted in the oven at low heat
until golden brown
1/4 cup (30g) panko
1 tbsp (2g) finely minced kaffir lime leaves (found fresh or frozen in Asian
grocery stores)
2 tbsp (19g) nutritional yeast (optional)
1 tbsp (13g) brown sugar
Salt and black pepper to taste

SLAW DRESSING:
1 1/2 tsp (7ml) fish sauce
2 tsp (8g) brown sugar
2 tsp (10ml) fresh lime juice
1 tbsp (15ml) coconut milk (optional)
1 tsp Sriracha sauce

SLAW:
1/2 cup (90g) medium diced fresh pineapple
1/2 cup (170g) finely shredded napa cabbage
1/4 cup (170g) finely shredded carrot (use a ridged peeler)

TURMERIC-INFUSED OIL:
1 small raw turmeric root, cut in half lengthwise (found fresh or frozen in Asian grocery stores)
1/2 cup (120ml) neutral-flavored oil (basically any oil besides olive oil)
2 (4- to 5-oz [112 to 140g]) fillets of trout or any fish you prefer (salmon, halibut, tilapia and steelhead will work)
2 tbsp (19g) rice flour
2 scallions, sliced into 1” (2.5cm) matchsticks (optional)
1 tbsp (3g) fresh dill, picked off the stem (optional)
1 tbsp (15ml) sweet soy sauce (sometimes called kecap manis, found in Asian markets)
Fresh cilantro and mint, for garnish (optional)

Method:
To make the crust, combine the cashews, toasted coconut, panko and minced kaffir lime in a food processor and blend for about 30 seconds until you have a coarse, sandy mixture similar to cookie crumbs. Add the nutritional yeast and brown sugar, and season with salt and pepper to taste.

To make the slaw dressing, combine all the ingredients in a bowl and adjust the levels of salty (fish sauce), sweet (sugar), sour (lime) and spice (Sriracha) to your liking.

To make the slaw, combine the pineapple, napa cabbage and carrot in a large bowl. Just before serving, add the dressing and toss to combine.

To make the turmeric-infused oil, place the raw turmeric and oil in a shallow sauté pan over medium-low heat. Allow the turmeric to sizzle gently for about 10 minutes. Remove from the heat. The oil will be almost neon yellow in color and will take on the aroma of fresh turmeric. When the oil cools, set aside. You will have extra oil for future use.

Dredge trout fillets in the rice flour. Heat 3 tablespoons (45ml) of the turmeric-infused oil in a shallow frying pan over medium-high heat and sauté the scallions and dill until the scallions begin to brown slightly, 1 to 2 minutes. Add the trout to the pan and allow it to develop a nice sear. Be careful, because fish cooks very quickly and this should take about 1 minute or less depending on the thickness of the fillet. Flip the trout and top with the loose and crumbly crust. Reduce the heat to low and drizzle in the sweet soy sauce. Be careful not to burn the crust. Move everything around in the pan with a spatula or tongs. The trout should be done in about another minute.

Pile half of the slaw on top of each fillet. Garnish with cilantro and mint. This dish can be served by itself or with rice, quinoa or your favorite grain.

Coconut Cashew Kaffir Lime Trout with Fresh Pineapple Slaw

Monday, December 22, 2014

Khao Kha Muu

How to make Khao Kha Muu Recipe - Nong’s Khao Man Gai Recipe From Nong Poonsukwattana At Portland, Or

Serves 2

Ingredients:
3 medium eggs

CHILE VINEGAR
2 cloves garlic
1 fresh Thai chile
1 tsp sugar
1/2 tsp salt
1/2 cup (118ml) Thai vinegar, preferably Golden Mountain brand

PORK HOCK:
2 tbsp (30g) salt
1 tbsp (9g) white pepper
4 cloves garlic
1 cilantro root
1 piece cinnamon
3 pieces star anise
1 pork hock, about 3 lb (1361g)
1 (2l) bottle Coca-Cola
3 dried shiitake mushrooms
1/2 cup (125ml) oyster sauce, preferably Maekrua brand
1 bunch Chinese broccoli
1/2 cup (90g) pickled mustard greens, for serving
Steamed jasmine rice, for serving
Fresh cilantro sprigs, for garnish

Method:
Bring enough water to cover the 3 eggs comfortably to a boil in a saucepot. Using a thumbtack, poke a hole in each of the eggs. This will prevent them from cracking as they touch the boiling water. Set a timer for 6 minutes and add the eggs to the boiling water. After 6 minutes, shut off the heat and let the eggs sit in the water for exactly 3 minutes. Immediately transfer to an ice water bath. Peel and reserve.

To make the chile vinegar, mash the garlic, chile, sugar and salt in a mortar and pestle. Add to a bowl along with the vinegar and stir to combine.

To make the pork hock, add 1 tablespoon (15g) of the salt, white pepper, garlic and cilantro root to a mortar and pestle. Mash into a paste and set aside.

Heat a small sauté pan over medium heat. Toast the cinnamon and star anise for 2 to 3 minutes or until aromatic.

Rinse the pork hock under cold running water, then add to a large pot. Add the Coca-Cola, shiitake mushrooms, mashed paste, oyster sauce and toasted cinnamon and star anise. Bring to a boil over high heat, then reduce to a low simmer. Simmer for 3 hours, or until the meat easily peels off the bones while still holding its structure.

Taste the broth and check for seasoning. It should taste rich, salty and mildly sweet. Add the remaining 1 tablespoon (15g) salt if needed. Finish by adding the Chinese broccoli and 6-minute eggs to the pot.

Serve with the chile vinegar, pickled mustard greens, steamed jasmine rice and fresh cilantro sprigs.

Khao Kha Muu

Spiced Spareribs With Chimichurri Sauce

How to make Spiced Spareribs With Chimichurri Sauce Recipe - Thrive: Sauce And Bowls Recipe From Erika Reagor At Portland, Or

Serves 6

SPARERIBS:
½ cup (101g) packed brown sugar
2 tbsp (14g) smoked paprika
1 tbsp (8g) fresh toasted cumin seeds, ground
1 tsp red pepper flakes
2 to 3 tbsp (30 to 45g) kosher salt
1 tsp finely ground black pepper
4 lb (1.8kg) pork spareribs
1 or 2 (12-oz [340ml]) bottles amber or porter-style beer

CHIMICHURRI SAUCE:
½ cup (20g) parsley leaves
2 tbsp (5g) fresh oregano
6 cloves garlic
1 tsp red pepper flakes
¼ cup (59ml) red wine vinegar
1 cup (79ml) grapeseed oil
Sea salt to taste

Method:
Preheat the oven to 275°F (140°C, or gas mark 1).

To make the spareribs, combine the brown sugar, smoked paprika, cumin seeds, red pepper flakes, salt and pepper in a bowl and then rub over the ribs. Let sit for 10 minutes. Pour the beer into a roasting pan and place the ribs on top.

Braise the ribs, uncovered, for 3 to 4 hours, or until they are fork-tender and fall away from the bone. Add more beer if the pan becomes dry. Remove from the oven and let rest for 15 to 20 minutes.

To make the chimichurri sauce, combine the herbs, garlic and pepper flakes in a food processor and pulse into a rough chop. Add the vinegar and pulse a few more times. Pour into a bowl. In a thin stream, whisk in the grapeseed oil. Season with salt and let marinate for 1 to 2 hours.

Serve the chimichurri atop the ribs. For a complete meal, enjoy with sautéed vegetables and brown rice.

Spiced Spareribs With Chimichurri Sauce

Sunday, December 21, 2014

Falafel Mezze Plate

How to make Falafel Mezze Plate Recipe - Chickpeadx Recipe From Yair Maidan Portland, Or

Makes 20 Falafel

SUPER TAHINI SAUCE:
2 cloves garlic, thinly sliced
2 tsp (10g) Sriracha sauce
1 tsp simple syrup or honey
Juice of 1 lemon
Juice of 1 lime
Salt to taste
8 oz (227g) tahini paste
1 cup (237ml) cold water
salt to taste

ZHUG (HOT SAUCE):
1 1/2 tbsp (11g) cumin
3/4 tbsp (5g) coriander
1 1/2 tbsp (23g) black pepper
1 tsp cardamom seeds
1/4 ounce (7g) dried Thai chile
1 1/2 oz (42g) fresh serrano chile
1/4 ounce (7g) fresh Thai chile
2 oz (57g) garlic
1 tbsp (15g) citric acid
Salt to taste
4 1/2 oz (128g) Italian flat-leaf parsley
6 oz (170g) cilantro

FALAFEL:
1 1/4 lb (567g) dried whole chickpeas
1 cup (235ml) cold water
2 tsp (9g) baking soda
1 lb (454g) yellow onion
1 3/4 oz (50g) garlic
5 oz (142g) Italian parsley (about 1 bunch)
2 1/2 oz (71g) cilantro (about 1 bunch)
1 1/2 oz (43g) serrano chiles
1 tbsp (8g) whole coriander
1 1/2 tsp (8g) black pepper
1 tbsp (8g) whole cumin
1 tbsp (15g) mild curry powder
1 1/2 tsp (8g) red pepper flakes
3 tsp (15g) kosher salt
1 tsp baking powder
Rice bran oil
1/2 cup (50g) chickpea flour

Method:
To make the tahini sauce, place the garlic, Sriracha, simple syrup or honey, lemon and lime juices, and a pinch of salt in a blender and puree on high speed until everything is well blended and smooth. Transfer the mixture to a stand mixer. Add the tahini paste and whisk using the whisk attachment. Slowly add some of the cold water to achieve the desired consistency. The tahini paste is strange in how it accepts liquid. It will get thicker at first, and then turn into a smooth, velvety sauce. Also, the mixture should be slightly thinner than you would think because it will thicken up after it sits for some time. Add salt to taste.

To make the zhug, put the cumin, coriander, black pepper and cardamom seeds in a skillet over medium heat and toast to maximize flavor. Just before the spices are ready (when you can start to smell them), add the dried chiles. Put this aside for about 10 minutes; the spices will grind better if they are not too hot.

Slice the fresh chiles and garlic. Place in a blender with the citric acid, a pinch of salt and the ground spices. Add just enough water to cover and puree on high speed until you have a smooth paste.

Roughly chop the herbs. If the stems are not too woody, feel free to include them. The cilantro stems in particular have a good flavor and tend to be soft. Add to the blender along with a bit more water and puree until you achieve a sauce-like consistency. The last and most important step is to taste the zhug and salt to taste.

To make the falafel, soak the chickpeas in a large container covered by at least 4 inches (10cm) of cold water with 1 teaspoon of the baking soda overnight.

Roughly chop the onions, garlic, parsley, cilantro and serranos. Toast the coriander, black pepper and cumin in a skillet over medium heat until they are 90 percent done (when the coriander begins to pop). Add the curry powder and red pepper flakes, toast a little more, then let cool. Grind the mix in a spice mill. Drain and rinse the chickpeas. Combine with the spice mix, kosher salt and chopped vegetables. Grind in a meat grinder. Place the uncovered falafel mixture in the refrigerator to relax for at least 1 hour. Combine the remaining 1 teaspoon baking soda, baking powder and cold water. Add to the falafel mix. Form the falafel balls using 2 spoons or a small ice cream scoop. You can also hand roll them like a meatball.

Pour the oil into a deep pot or fryer to a depth of 4 to 5 inches (10 to 15cm) and heat to 350°F (177°C). Fry a ball of falafel. If it falls apart, add the chickpea flour to the mix. Fry the falafel in batches, being careful not to crowd the pot, bringing the oil back to temperature between batches. Let drain on paper towels and salt to taste.

Serve the falafel with the tahini sauce and the zhug on the side.

Falafel Mezze Plate

Butternut Squash and Apple Bisque

How to make Butternut Squash and Apple Bisque Recipe - Savor Soup House Recipe From Adam Dunn And Colleen Schroht Portland, Oregon

Serves 5

Ingredients:
1 large butternut squash
Olive oil, for coating
Water
1 large yellow onion, diced
4 tbsp (56g) butter
1 1/2 qt (1420ml) vegetable stock
8 oz (227g) apple butter
1/4 cup (61g) cream
2 tbsp (25g) packed brown sugar
Zest and juice of 1 lemon, or to taste
Zest and juice of 1 orange, or to taste
Salt and pepper to taste

Method:
Preheat the oven to 375°F (190°C, or gas mark 5). Halve and seed the butternut squash and place skin-side up on a baking pan. Coat the squash lightly with olive oil, add a dash of water to the pan and bake for 45 minutes; this helps separate the skin of the squash for easy peeling.

Sauté the diced onion in the butter in a medium pot over medium heat. Add the vegetable stock and apple butter and bring to a boil over medium-high heat.

Once the squash is done, scoop out the flesh and add it to a blender along with the onion mixture, cream, sugar, lemon and orange zests, salt and pepper. Add the lemon and orange juices to taste. Blend until all the ingredients are thoroughly smooth.

Notes:
On a cold winter day, nothing can spread that warm glow like a good bowl of soup. "This is a super simple comfort food that’s nice to come home to," says Adam Dunn. "It can be made relatively quickly, and it’s a great way to relax and warm up." Rich, creamy butternut squash is brightened up by sweet apple butter and citrus zest.

Butternut Squash and Apple Bisque

Simply Cauliflower Soup

How to make Simply Cauliflower Soup Recipe - Savor Soup House Recipe From Adam Dunn And Colleen Schroht Portland, Oregon

Serves 4

Ingredients:
1 large head cauliflower, trimmed
1 large yellow onion, diced
2 tbsp (30ml) olive oil
6 cloves garlic
1 1/2 qt (1420ml) vegetable stock
Salt and pepper to taste
Extra virgin olive oil, for drizzling

Method:
Remove the core and leaves from the cauliflower and chop into large chunks.

In a pot, sauté the onion in the olive oil over medium-high heat until translucent, 4 to 5 minutes. Add the garlic, turn down the heat to medium and sauté for 30 seconds. Next, add the vegetable stock and bring to a boil over medium-high heat. Add the cauliflower to the pot and cook for at least 30 minutes, until it has completely softened.

In a blender, puree the soup in batches until smooth, being careful to hold the lid with a pot holder. Season with salt and pepper to taste. Ladle into bowls. Top with cracked pepper and drizzle with extra-virgin olive oil.

Simply Cauliflower Soup

Big Ass Roast Beef Sandwich with Bechamel Cheese Sauce

How to make Big Ass Roast Beef Sandwich with Bechamel Cheese Sauce Recipe - Big-Ass Sandwiches Recipe From Brian Wood Portland, Oregon

Makes 15 To 20 Sandwiches

ROAST BEEF:
5 lb (2.3kg) chuck roast
3 tbsp (45g) salt
3 tbsp (45g) pepper
3 tbsp (22g) onion powder
3 tbsp (22g) garlic powder

BÉCHAMEL CHEESE SAUCE:
1 cup (99g) all-purpose flour
1/2 cup (113g) butter
2 qt (1.9l) milk
2 1/2 lb (1.1kg) Tillamook Cheddar cheese, shredded
Pinch of sea salt and freshly ground pepper

FRENCH FRIES:
15 russet potatoes
6 cups (1410ml) vegetable oil
Sea salt to taste
15 to 20 ciabatta rolls

Method:
To make the roast beef, preheat the oven to 225°F (107°C, or gas mark ¼). Season the chuck roast with salt, pepper, onion powder and garlic powder. Place in a roasting pan and cook the beef for 45 minutes to 1 hour, until it reaches an internal temperature of 120°F (49°C). Let it cool for 24 hours. When ready to serve, thinly slice 4 ounces (112g) of the roast beef per sandwich and grill to a final temperature of 145°F (63°C).

To make the béchamel cheese sauce, stir together the flour and butter in a saucepan over low heat. Add the milk and stir until you have a smooth consistency. Add the cheese and stir constantly for approximately 40 minutes, until you have a velvety fondue consistency. Add a pinch of sea salt and black pepper to taste.

To make the fries, hand cut the potatoes into fries ¼ inch (6mm) thick. Pour the oil into a deep pot or fryer to a depth of 4 to 5 inches (10 to 15cm) and heat to 350°F (177°C) on a deep-fat thermometer. Add the fries in batches and cook until three-fourths of the way done; strain from the oil and cool. Reserve the oil in the pot, adding more to reach the same level as needed.

When ready to assemble the sandwiches, bring the oil back to temperature and fry the French fries again until cooked to your preferred crispness, strain and season with salt to taste.

Slice a ciabatta roll down one side like a clamshell. Place 4 ounces (113g) of roast beef on the bottom of the bread and top with a handful of fries. Pour ½ cup (120ml) of béchamel cheese sauce over the fries, add a few more fries and roll everything up in sandwich paper.

Big Ass Roast Beef Sandwich with Bechamel Cheese Sauce

Yolko Ono

How to make Yolko Ono Recipe - Fried Egg I’m in Love is known for serving up playfully named, blue collar, egg centric breakfast sandwiches to Portland, Oregon, city dwellers. Former bandmates Jace Krause and Ryan Lynch both left corporate careers to dream up ever innovative sandwiches to brighten any morning. Made with pesto and homemade sausage, the Yolko Ono is one of their signature items. And don’t worry, this sandwich won’t be breaking up their food cart team anytime soon.

Makes 6 Sandwiches

PESTO:
1 cup (44g) basil leaves, rinsed and dried
1/2 cup (90g) shredded Parmesan cheese
1 cup (80ml) extra-virgin olive oil
1/4 cup (31g) pine nuts
1 tbsp (10g) minced garlic
1/2 tsp sea salt
Pinch of black pepper

SAUSAGE:
1 yellow onion
1 tsp yellow mustard
1 tsp paprika
1 tsp minced garlic
Pinch of sea salt
Pinch of dried oregano
Pinch of black pepper
1 lb (454g) raw ground pork sausage
1 to 2 tbsp (14 to 28g) butter
6 slices fresh sourdough bread
(use a large, wide loaf)
3/4 cup (75g) Parmesan cheese
6 eggs
Pinch of black pepper
Pinch of cayenne

Method:
To make the pesto, pack the basil in a food processor, then add the Parmesan, olive oil, pine nuts, garlic, salt and pepper. Let the ingredients blend for 30 to 45 seconds, then scrape any bits from the side and blend for another 30 seconds. Let it rest for a minute, and then blend again for another 30 seconds, until smooth.

To make the sausage, puree the onion in a small food processor and place in a bowl. Add all the ingredients, except the sausage, and stir until blended. Put the sausage in a large mixing bowl and break it up into small pieces. Then add the onion puree and use your hands to blend the mix into the sausage. The puree should be blended evenly with the sausage and you should see no clumps. Form the sausage into balls and place on a dinner plate or small baking pan. You should be able to form 6 balls, slightly bigger than a golf ball. Be sure to roll and form the balls tightly.

Place a cast-iron griddle or large pan over medium heat. Melt the butter in a small dish in the microwave. Use a basting brush to spread the butter down the center of the bread slices. Place the buttered-side down on the griddle. Add a heaping tablespoon (15g) of the pesto to the bread and use a spatula to spread the pesto to evenly cover all the bread, right up to the edges. Sprinkle as much Parmesan as you desire on top of the pesto. At the cart, we typically use about 2 tablespoons (12.5g) on each sandwich.

Take a sausage ball and place on the griddle or a separate large pan. Use a strong metal spatula to press the ball into a patty. You will be covering one half of the bread with this patty, so match the patty size to the bread.

Use your basting brush to spread a thin layer of butter on the griddle, and crack the egg on it. Sprinkle a small pinch of black pepper and cayenne on the egg.

Check the sausage patty and cook for 3 to 4 minutes on each side, until it has char on it. When the whites of the egg start turning opaque, flip the egg. Let the sausage and egg cook for about 2 minutes after flipping. Then place the sausage on one half of the bread and top it with the egg. Use a knife to cut the bread in half and fold it over to create a sandwich. Your bread should have a nice brown toasted mark down the center.

Yolko Ono

Saturday, December 20, 2014

Fopo Cristo

How to make Fopo Cristo Recipe - Portland is a city of brunchers. In that bewitching hour between breakfast and lunch, every restaurant serving brunch features long lines of hungry citizens. The Egg Carton prides itself on making a damn good brunch. Sarah and Tim Arkwright a server turned lawyer and a former teacher with a retail background recommends the FoPo Cristo: French toast with fried egg, Cheddar cheese, Canadian bacon, sweet and spicy mustard and strawberry jam.

Makes 2 Sandwiches

FRENCH TOAST BATTER:
3 large eggs
1/2 cup (118 ml) half-and-half
1 tsp vanilla extract
1 tsp pumpkin pie spice
Pinch of salt
1 tbsp (14g) unsalted butter
4 slices Texas toast bread
1 tsp sweet and spicy mustard (we use Beaver)
2 tbsp (31 g) strawberry jam
2 slices medium Cheddar cheese
(we use Tillamook)
4 slices bacon, cooked
6 slices Canadian bacon, cooked
2 eggs, cooked over-easy
Powdered sugar, for serving

Method:
To make the French toast batter, lightly whisk the eggs in a large bowl until the yolks are incorporated. Add the half-and-half, vanilla, pumpkin pie spice and a pinch of salt and whisk until blended. Pour the batter into a container with a flat bottom large enough to soak the Texas toast.

Heat a large griddle over medium-high heat. Place the butter on the griddle. Let it melt and cover the surface.

Dunk each slice of Texas toast into the French toast batter. Let each slice sit in the batter for about 10 seconds to soak up the liquid, then place each slice on the hot griddle.

Let the toast cook for 1 to 2 minutes, or until browned. The texture of the browned side should be slightly firm, not soggy. Flip the bread and brown the same way on the other side and set aside.

To assemble the sandwich, put ½ teaspoon of the mustard on 2 slices of the French toast. Then add 1 tablespoon (15g) of the jam on top of the mustard. Complete each sandwich with 1 slice of cheese, 2 slices of bacon, 3 slices of Canadian bacon and 1 over easy egg, and top with the remaining French toast. Sprinkle with the powdered sugar. Things could get messy, so serve with a knife and fork.

Fopo Cristo