Savor Portland.indd

Chuck and Blanche Johnson’s
Savor
Portland
Cookbook
TM
Portland’s Finest Restaurants
Their Recipes & Their Histories
Wilderness Adventures Press, Inc.
Belgrade, Montana
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This book was manufactured with an easy-open, lay-flat binding.
© 2004 by Chuck and Blanche Johnson
Photographs contained herein © 2004 as noted
Map, book design, and cover design © 2004 Wilderness Adventures Press, Inc.™
Published by Wilderness Adventures Press, Inc.™
45 Buckskin Road
Belgrade, MT 59714
1-800-925-3339
Web site: www.wildadv.com
E-mail: [email protected]
First Edition
Chuck and Blanche Johnson’s Savor™ Cookbook Series
All rights reserved, including the right to reproduce this book or portions thereof in any form or
by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. All inquiries
should be addressed to: Wilderness Adventures Press, Inc.™, 45 Buckskin Road, Belgrade, MT
59714
Printed in the United States of America
Library of Congress Cataloging-in-Publication Data
Johnson, Chuck.
Chuck and Blanche Johnson’s Savor Portland cookbook : Portland’s finest restaurants, their recipes and their histories.
p. cm.
Includes index.
ISBN 1-932098-18-6
1. Cookery. 2. Restaurants--Oregon--Portland--Guidebooks. I. Johnson, Blanche, 1943- II. Title.
TX714.J5986 2004
641.5’0979549--dc22
2004020582
ISBN 1-932098-18-6
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TABLE
MAP
OF
OF
CONTENTS
INTRODUCTION
ACKNOWLEDGMENTS
FEATURED RESTAURANTS
PORTLAND FACTS
ix
xi
xiii
xiv
~Downtown~
1
3
4
5
6
8
THE HEATHMAN
Foie Gras Cappuccino with Wild Mushrooms
Cauliflower Vichyssoise
Dungeness Crab and Mango Salad
Orange Crusted Sea Scallops
Potato Crusted Steelhead
Gigot de Sept Heures
Braised Rabbit Normande
Roasted Farm-Raised Venison
11
HIGGINS
Oyster Stew
Seared Pave of Salmon
Smoked Salmon and Onion Tart
THE WINE SPECTATOR AWARD
23
25
26
27
28
JAKE’S FAMOUS CRAWFISH
Seared Rare Ahi Appetizer
Jake’s House Salad
Crawfish and Chicken Etouffee
Crab and Shrimp Cakes
Crab Leg Sauté
Stuffed Salmon
Jake’s Three Berry Cobbler
29
31
32
33
34
35
36
37
MOTHER’S BISTRO
Mother’s Buttermilk Biscuits & Country Gravy
Chicken & Dumplings & Chicken Soup
Perfect Pot Roast
39
41
42
44
PREVIOUS
13
14
15
16
17
18
20
21
Table of Contents
CARAFE
Warm Hood River Asparagus
with Morels and Poached Duck Egg
Navarin d’Agneau Printanier
Canard aux Olives
Cassoulet
Crepes Suzette
III
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PAZZO RISTORANTE
Tonno Marinata
Wild Oregon Salmon
Panna Cotta di Canela
Black Plums Marinated
in Honey and Fennel Pollen
47
49
50
51
SAUCEBOX
Sweet Potato Spring Rolls
Javanese Roasted Salmon
Spicy Korean Baby Back Ribs
Tapioca Dumplings
Crispy Rice Pudding Spring Rolls
53
55
57
59
60
62
SOUTHPARK SEAFOOD GRILL
Clams Cataplana
Southpark Mussels
Gazpacho
Paella Valencia
Chocolate Hazelnut Crostata
Southpark’s Banana Bread Pudding
65
67
68
69
70
71
72
TYPHOON!
Larb Chicken
Eggplant Lover
Massaman Beef Curry
75
77
78
79
VERITABLE QUANDARY
Stuffed Dates
Pizza Crust
Osso Buco
81
83
84
85
52
~Pearl District~
Table of Contents
ANDINA
Cebiche De Camarones
Cazuela Cremosa De Quinoa Y Hongos
Causa Rellena De Pollo
Escolar con Ravioli de Mango and Langostinos
Arroz Con Leche De Lucuma
87
89
90
91
92
94
IV
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BLUEHOUR
Grapefruit and Bay Shrimp Salad
Mushroom Risotto Recipe
Nido di Pasta
95
97
98
100
FRATELLI
Crespelle alla Genovese
Grilled Green and Red Onion Ravioli Filling
Halibut with Rhubarb and Asparagus
Pollo al Prosciutto con Polenta e Sugo di Funghi
Fennel and Cumin Seed Cured Pork Tenderloin
103
105
106
107
108
110
IN GOOD TASTE
Braised Broccoli Rabe in Cream Sauce
Les Gougères
Gazpacho
Goat Cheese Flan
Mussels in Saffron Cream Sauce
Cabernet Sauvignon Braised Lamb
113
115
115
116
117
118
119
~Northwest District~
LUCY’S TABLE
Cucumber, Melon, and Grape Gazpacho
Goat Cheese Ravioli
Cocoa-Espresso Rubbed Lamb
Opal Basil Infused Chocolate Mousse
121
123
124
125
126
PALEY’S PLACE
Chanterelles
Vegetable Stuffed Oregon Morels
Paley’s Oyster Chowder
Garden Lettuces with Roasted Beets,
Pickled Chanterelles and Caramelized Pears
Steamed Mussels with Hand-Cut Fries
Cedar Planked Salmon
Warm Chocolate Soufflé Cake
127
129
130
131
PAPA HAYDN
Chèvre Paté
Caesar Salad
Garlic-Horseradish Mashed Potatoes
Bresaola Steak
Boccone Dolce
139
141
142
143
144
145
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Table of Contents
132
134
136
137
V
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TUSCANY GRILL
Sicilian Pork Chops
Braised Lamb Shanks
Pappardelle con Coniglio (Rabbit)
Panna Cotta
147
149
150
152
154
WILDWOOD
Marinated Tomato Salad
Indianhead Farm Elephant Garlic Paste
Asparagus on a Salad of
Spring Onions and Radishes
Caramel Roasted Anjou Pear French Tart
155
157
158
159
160
~Southwest~
PLAINFIELD’SMAYUR
Bread Khichadi
Masala Dosa
Potato Khis
Upmaa
Pumpkin Raita
Masala Murgh with Naan Bread
Shrikhanda
161
163
164
165
166
167
168
170
~Northeast District~
PAMBICHE
Caldo Gallego
Patas con Garbanzos
Guiso de Quimbombó
Potaje de Frijoles Negros
171
173
174
175
176
Table of Contents
~Southeast District~
VI
CAPRIAL’S
Crab Bruschetta with Fromage Blanc
Arugula Tossed with
Honey-Rosemary Dressing
Rack of Lamb
Flourless Chocolate Cakes
179
181
CASTAGNA
Butter Lettuce Salad
Cauliflower Soup
Seared Scallops with Oyster Mushrooms
185
187
188
189
PREVIOUS
182
183
184
NEXT
IL PIATTO
Saffron Risotto
Potato Gnocchi
Salmon Cure
Champagne Poached Pear
with Warm Zabaglione
Tira Misu
191
193
194
195
SALA
Goat Cheese Fritelle
Soft Polenta
Veal Milanese
Creamy Lemon Ice Cream
Cinnamon Biscotti
199
201
201
202
203
204
196
197
~Suburbs~
205
207
208
209
210
211
212
TUCCI
Forest Mushroom Bruschetta
Butter Lettuce and Goat Cheese Dressing
Venison Shanks Ossobuco
213
215
216
217
JAMES BEARD AWARD
CULINARY SOURCES
GLOSSARY
ABOUT THE PUBLISHERS
PHOTO COPYRIGHTS/CREDITS
INDEX
218
219
222
227
228
229
Table of Contents
SALVADOR MOLLY’S
Tahu
African Groundnut Soup
Poke Banana Salad
Chimichurri Sauce
Arepas
Cotija Calamari Steaks
VII
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VIII
Portland Harbor - 1872.
Inset: Battleship Oregon.
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Higgins
1239 S.W. Broadway
Portland, OR 97205
503-222-9070
www.higgins.citysearch.com
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Lunch
Monday – Friday
11:30 am - 2:00 pm
Dinner
5:00 pm - 10:30 pm
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SEARED PAVE
OF
SALMON
with Potatoes, Peppers and Feta in Citrus Vinaigrette
Ingredients
4
1
2
1
½
portions of fresh salmon, pave cut
pound red potatoes, ½” dice
lemons
tablespoon sugar
cup extra virgin olive oil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, ¼” dice
6 ounces feta cheese, crumbled
1 head romaine lettuce
Preparation
COOK the diced potatoes in some salted water until just cooked – but not mushy – 10 to 15
minutes. Remove from the heat and hold warm in their pot.
TO MAKE the vinaigrette, zest or grate the peel of the lemons and combine with the sugar
and their juice in a small saucepan. Bring to a simmer and cook for 5-7 minutes. Remove from
the heat and whisk in the olive oil, oregano, and season to taste with salt and pepper.
SEASON the salmon portions with salt and pepper. Heat a sauté pan with 2 tablespoons
olive oil and when it just beings to smoke, sear the seasoned salmon portions in it – turning
them when well browned – 3 to 4 minutes per side.
WHILE the salmon is cooking drain the remaining liquid from the warm potatoes and toss
them with the diced pepper, crumbled feta and enough of the vinaigrette to moisten them
well.
ARRANGE some romaine leaves on each plate, top with the potato salad mixture and then
a portion of the cooked salmon – drizzle with more of the lemon vinaigrette if desired.
Higgins, Downtown
Serves 4
Wine Suggestion: Serve with a Brickhouse Pinot Noir.
X
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