+
Restaurants & Bars

SF Chowhound makes dinner in PDX - report

Miele Maiale | Jun 5, 200509:49 PM     2

Thanks to everyone for your grocery store suggestions for my dinner. New Seasons had some awesome (and expensive) Chinook salmon that was the centerpiece. Here's what I did:

Cannelleni bean puree with rosemary on crostini

Frisee salad with bacon, poached egg and shallot vinaigrette

Marinated (soy, honey, cayenne, lemon, orange) salmon filets roasted in fig leaves

Penne pasta with caramelized fennel (your fennel is just gorgeous right now, not immature and stringy as it is here in Berkeley) and arugula, topped with Reggiano peels

Strawberries macerated with balsamic and sugar. I looked hard for Mt. Hood berries, but could only find California. Regardless, they were sweet and good.

Thank you all for your suggestions. It was fun cooking in your fine city.

Link: http://www.chowhound.com/topics/show/...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

11 German Recipes for an Oktoberfest Feast
Recipe Round-Ups

11 German Recipes for an Oktoberfest Feast

by Miki Kawasaki | The best German recipes are perfect for fall, and especially for Oktoberfest (and yes, they all pair...

Everything You Need to Know to Host an Awesome Oktoberfest
Entertaining

Everything You Need to Know to Host an Awesome Oktoberfest

by Noelle Daidone | Oktoberfest 2020 may be cancelled due to COVID-19, but you can still celebrate at home. Here's everything...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.