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Feast

In 2012 we took Feast on the road. There were new flavors, ingredients, dishes, locations, and even some new members of the entourage. I know there weren’t many posts with recipes this year, but this year we played with new forms of social media. Why spend two hours writing recipes when you can spend 2 seconds posting to Instagram? We have some exciting meals coming up in 2013 so I’ll work on integrating my social media and spend some time on Feastpdx. So back to 2012. January: Chinese New Year. In Febru...

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In 2012 we took Feast on the road. There were new flavors, ingredients, dishes, locations, and even some new members of the entourage. I know there weren’t many posts with recipes this year, but this year we played with new forms of social media. Why spend two hours writing recipes when you can spend 2 seconds posting to Instagram? We have some exciting meals coming up in 2013 so I’ll work on integrating my social media and spend some time on Feastpdx. So back to 2012. January: Chinese New Year. In Febru...

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1 a moveable feast

2 expletive…

3 pinot dinner

4 korean tacos

5 hello ox

6 early summer

7 zoo concerts

8 august hello mextiza

9 first is mextiza

10 posted by

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Feast | feastpdx.blogspot.com Reviews

https://feastpdx.blogspot.com

In 2012 we took Feast on the road. There were new flavors, ingredients, dishes, locations, and even some new members of the entourage. I know there weren’t many posts with recipes this year, but this year we played with new forms of social media. Why spend two hours writing recipes when you can spend 2 seconds posting to Instagram? We have some exciting meals coming up in 2013 so I’ll work on integrating my social media and spend some time on Feastpdx. So back to 2012. January: Chinese New Year. In Febru...

INTERNAL PAGES

feastpdx.blogspot.com

1

Feast: November 2010

http://feastpdx.blogspot.com/2010_11_01_archive.html

Mae Copenhagen’s Toffee is famous in many circles. Rich and crunch with a rich deep nut flavor. There are many holiday confections, but very few stands up to Mae’s toffee. This year I decided to try a different version of hazelnut toffee. This recipe is for individually coated hazelnuts in toffee, coated in chocolate and rolled in grated nuts. 1lb whole raw hazelnuts. 3 tbsp. water. 4oz bitter sweet chocolate. Pour the mixture through a course strainer onto a silpat or sheet pan. Use a wooden spoon t...

2

Feast: August 2011

http://feastpdx.blogspot.com/2011_08_01_archive.html

Summer fruit can make particularly great salsas. All through the summer we use peaches, mangos, apricots, berries; really anything we can get our hands on. This salsa is great on fish tacos. 4-5 apricots, peeled and medium diced. 189; red onion, medium dice. 2 jalapenos, quartered lengthwise and diced small. 189; bunch cilantro, finely chopped. Combine the diced apricot, onion jalapenos, garlic and cilantro. Add lime, salt and pepper to taste. Grilled Tuna Tacos with Apricot Salsa. 6 cups peanut oil.

3

Feast: June 2011

http://feastpdx.blogspot.com/2011_06_01_archive.html

Ceviche is a great addition to a caeser salad. The tart spicy fish pairs perfectly with the rich garlicky dressing. This salad comes from my favorite restaurant Taqueria Nueve. I miss it dearly. 1 small clove garlic, chopped. 189; small shallot, chopped. 188; cup grated cotija. 189; small bunch cilantro leaves. 1 teaspoon dijon mustard. 4 tablespoons red wine vinegar. Juice of 2 limes. 189; cup canola oil. 1 lb firm white fish (halibut, rockfish, tilapia, etc.). 1 habanero or large jalepeno. 1 T olive oil.

4

Feast: April 2011

http://feastpdx.blogspot.com/2011_04_01_archive.html

A Down Payment on Cinco De Mayo. One of our key ingredients for Cinco De Mayo is our Strawberry infused Tequilla. It takes several weeks to steep, so this weekend started the whole process. Coming soon, all of the pleasures of our Cinco De Mayo party. Subscribe to: Posts (Atom). Feast a Portland Food Chronicle. Restaurants in Heavy Rotation. Organics to You challenge. Organics to You Challenge. For our past post you can check them out at http:/ speakeasydining.blogspot.com/.

5

Feast: March 2011

http://feastpdx.blogspot.com/2011_03_01_archive.html

This biscuit is versatile. It pairs nicely with sweet pastries, but its also great with a hearty chili. Its the kind of recipe you can get creative with by adding different herbs or spices. Have fun. 13/4 cups all-purpose flour. 3/4 cup cornmeal (preferably stone-ground; not coarse). 4 teaspoons baking powder. 1 teaspoon baking soda. 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes. 6oz extra-sharp Cheddar, coarsely grated (2 cups). 3 scallions, finely chopped. 1 tsp dried thyme. Bake mu...

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speakeasydining.blogspot.com

speakeasy dining: Spiced Pot de Crème

http://speakeasydining.blogspot.com/2007/10/gimme-more.html

Wednesday, October 31, 2007. Spiced Pot de Crème. I love Pot de Crème. I like the small individual portions, but more importantly I love the creamy silky texture. I usually make vanilla pot de crème and top it with what ever fruit is in season, but this time I decided to experiment with some spices and see how it turned out. I lucked out this time. They were much better than last summers jasmine tea pot de crème. 1 C heavy cream. 1T vanilla extract or two vanilla beans. This stuff is Heaven!

speakeasydining.blogspot.com

speakeasy dining: April 2007

http://speakeasydining.blogspot.com/2007_04_01_archive.html

Friday, April 27, 2007. Let's get this started. Peter and I want to share with everyone the joy we get from cooking and eating with our friends. We’re going to share recipes, menus and all of the mess that comes along with it. Subscribe to: Posts (Atom). Lets get this started. Restaurants in heavy rotation.

speakeasydining.blogspot.com

speakeasy dining: November 2007

http://speakeasydining.blogspot.com/2007_11_01_archive.html

Thursday, November 29, 2007. Come on over to Feast. We've moved so come on over to our new blog Feast. Tuesday, November 27, 2007. Feast is the new Speakeasy. I don’t think its going to be practicle to manually transfer all of our old post over to Feast so we’re just going to leave them over at speakeasy. If there is a savvy blogger out there that knows how to transfer all of our old content please let me know. Monday, November 12, 2007. Happy Birthday to ME! Sunday, November 11, 2007. 1 lb bacon, chopped.

speakeasydining.blogspot.com

speakeasy dining: May 2007

http://speakeasydining.blogspot.com/2007_05_01_archive.html

Tuesday, May 22, 2007. The haze of White Sangria. 2 bottles dry white wine like pinot grigio or orvieto. 190; C brandy. 189; C triple Sec. 189; C Simple syrup. 3/4C passion fruit puree. 3 oranges, sliced. In a pitcher dump all of the wine and booze. Mix in the juices and simple syrup. Slice all the fruit and add it to the wine. Drink it all and enjoy…have a good night. 1 red bell pepper. Juice of 2 limes. 1/3 c white vinegar. 1/2 c olive oil. Wednesday, May 16, 2007. 2 c chicken broth. 2 T vegetable oil.

speakeasydining.blogspot.com

speakeasy dining: September 2007

http://speakeasydining.blogspot.com/2007_09_01_archive.html

Saturday, September 29, 2007. I get really excited when I discover a new restaurant that is creating food that’s truly unique. It’s even better when it’s in a charming space with, with great service. Last night we went out to Bar Crudo. The menu features a large variety of seafood prepared in some classic methods and then some incorporating a fusion of styles and flavors. We started of with a plate of Kushi and Ninigret oysters with a classic mignonette . That was followed with the crudo sampler platter.

speakeasydining.blogspot.com

speakeasy dining: June 2007

http://speakeasydining.blogspot.com/2007_06_01_archive.html

Saturday, June 30, 2007. 3½ t baking powder. 189; t salt. 188; C butter. 188; C shortening. 188; C sour cream. 188;-½C milk. 4 pints fresh local strawberries. 188; C sugar. 3 T balsamic vinegar. 1 T vanilla bean paste, you can substitute with 1 T vanilla extract. 1 Pint heavy whipping cream. 1 t vanilla extract. For the berries wash and slice the berries into a medium bowl. Mix in sugar, balsamic vinegar and vanilla. Let the berries macerate for an hour. Thursday, June 21, 2007. 1/2 lb. mussels. Use 17-1...

speakeasydining.blogspot.com

speakeasy dining: October 2007

http://speakeasydining.blogspot.com/2007_10_01_archive.html

Wednesday, October 31, 2007. Spiced Pot de Crème. I love Pot de Crème. I like the small individual portions, but more importantly I love the creamy silky texture. I usually make vanilla pot de crème and top it with what ever fruit is in season, but this time I decided to experiment with some spices and see how it turned out. I lucked out this time. They were much better than last summers jasmine tea pot de crème. 1 C heavy cream. 1T vanilla extract or two vanilla beans. Sunday, October 28, 2007. Deboning...

speakeasydining.blogspot.com

speakeasy dining: Happy Birthday to ME!

http://speakeasydining.blogspot.com/2007/11/happy-birthday-to-me.html

Monday, November 12, 2007. Happy Birthday to ME! Typically, when it's someone's birthday in our clan, we make an elaborate meal at home. Not only is it A LOT cheaper, we can fit a crowd and I have to say the food is better. Thinking about my big 3-0, I decided it was time to have a big meal out. Suffice it to say, Beast moves to the top of the rotation! My favorite was the onion soup. December 2, 2007 at 4:40 PM. Subscribe to: Post Comments (Atom). Come on over to Feast. Feast is the new Speakeasy.

speakeasydining.blogspot.com

speakeasy dining: August 2007

http://speakeasydining.blogspot.com/2007_08_01_archive.html

Friday, August 31, 2007. Admiral Tucker's San Juan Blue Margarita. We're all headed up to the San Juans for what might just be the best vacation ever. Our friend Tucker is taking us out on the 46' Esprit de Mer. We'll be sailing around the San Juans taking in the sights and living the good life. Not bad. Combine all of these ingredients in a pitcher and serve in a salted tumbler with ice. 1 part triple sec. 1 part blue curacao. 1 part fresh squeezed lime juice. (absolutely no lime syrup). Beef ribs. ...

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In 2012 we took Feast on the road. There were new flavors, ingredients, dishes, locations, and even some new members of the entourage. I know there weren’t many posts with recipes this year, but this year we played with new forms of social media. Why spend two hours writing recipes when you can spend 2 seconds posting to Instagram? We have some exciting meals coming up in 2013 so I’ll work on integrating my social media and spend some time on Feastpdx. So back to 2012. January: Chinese New Year. In Febru...

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