Yard Fresh Pt. 26

March 20th, 2013

Surprised it took me so long to finally tackle Tom Yum soup. I made mine with a lot of galangal, ginger, lemongrass, lime and fish sauce and kept it simple with just prawns. I made it when I was sick with a dumb cold and it made me feel better right away.

I’ve been eating out a lot lately but that’s not because I haven’t wanted to cook I just want to see people and be out and about and, of course, there is so much good food to be had in Portland. I’ve also been pretty busy and it’s been nice to turn off the mind machine and let others cook sometimes.

That said, I’ve still cooked a fair few tasty things lately and I’m very happy that more foods will be coming from my garden sooner than later. I’ve planted my peas and this weekend I’m going to get more veggie beds ready and start some seeds indoors. A lot of herbs are coming up now too — oregano, mint, sorrel, fennel and then some. Please leave a comment here and let me know of anything you’ve recently cooked, eaten or planted that you love.

Some of what went into my Tom Yum soup. From top left Thai basil, Thai chiles, kaffir lime leaves, fish sauce, lemongrass, galangal, ginger.

Really simple Spanish braised beef with mash from Claudia Roden's The Food of Spain. Warmed me right up.

Quick salad with Toro's tapenade, anchovies and a garlicky citrusy vinaigrette with broiled cheese bread.

Planted sugar snap peas a few weeks ago but none have come up so planted another round this weekend.

Took this a few weeks ago -- red-veined sorrel, oregano and mint popping up in the garden.

Ham, egg and cheesy breakfast. Top of the morning.

I made a batch of Choi's Kimchi and it turned out great.

And then I made kimchi jjigae with a jar of it which I order all the time and have never made. Really good.

Yard Fresh Pt. 25
Yard Fresh Pt. 24
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Yard Fresh Pt. 2
Yard Fresh Pt. 1

For Your Viewing Pleasure Pt. 9

March 4th, 2013

Toro Bravo charcuterie manager Josh Scofield going through his home tool box finding what he needs to make something that you can read all about in The Toro Bravo Cookbook when it comes out from McSweeney's on Oct. 1st.

Another crazy spell work-wise so you get one of these picture-worth-1,000-words posts. This weekend I worked on the book’s essays quite a bit and met yesterday’s final edits deadline for them and last I weekend worked on some other things for The Toro Bravo Cookbook mostly related to the above photo of Toro Bravo’s charcuterie manager, Josh Scofield, that you’ll know about soon enough. (We also ate Spanish chorizo that Josh brought back from our trip there and drank Basque cider cocktails — so working through the weekends isn’t so bad.) Yes, the project that Josh was walking me through above relates to cured meat and, yes, you can do it in the comfort of your own home. Any ideas?


For Your Viewing Pleasure Pt. 8

For Your Viewing Pleasure Pt. 7
For Your Viewing Pleasure Pt. 6

For Your Viewing Pleasure Pt. 5
For Your Viewing Pleasure Pt. 4
For Your Viewing Pleasure Pt. 3
For Your Viewing Pleasure Pt. 2
For Your Viewing Pleasure Pt. 1