Tango Mango

Picking radishes from the garden in the rain today

Sat, 18 May 2013 15:35:50 -0700

Picking radishes from the garden in the rain today

Persian jeweled rice – the king of rice and the rice of kings As...

Fri, 17 May 2013 09:19:00 -0700

Persian jeweled rice – the king of rice and the rice of kings

As I stood at the checkout yesterday morning at 7am the clerk finally asked me what in the world I would be making with all of the interesting ingredients I was buying. Small amounts of turmeric and cardamom, nuts, basmati rice, an orange, and saffron. I also was gathering leeks, fresh ginger and garlic for another dish on the agenda. Throw in the regular stuff that I usually buy like tortillas, tomatoes, avocados and bacon, and I’m sure it looked random. I tried to describe to him the recipe for jeweled rice that I would be making as soon as I got home and he almost sounded interested, but maybe I mistook it for just being polite. Thank goodness I was at the store so early no one was in line behind me.

By 7:30 I was stripping the peel off an orange and the kitchen already smelled wonderful. Saffron was steeping in hot water, dried fruit was soaking and nuts were toasting in the oven.

This recipe requires a fair amount of labor and I would say a fair amount of love. It’s not something you make every day (unless you’re someone like me, I guess) but it’s well worth the effort. I’ve read that this Persian dish is a thousand years old and traditionally served at festive occasions such as weddings and other joyous celebrations, but I suggest that you not wait for those rare situations to make it.

Only a few more notes: 1) I couldn’t find raw, unsalted pistachios so I substituted raw pecans. I’m sure that’s probably a no-no, but they were delicious. 2) I don’t know why the recipe tells you to use a kitchen towel along with the pan lid when it all cooks, but I went along with it. 3) When it was all said and done I took a careful peek and the rice at the bottom of my dish was crisp but not golden. I took the lid off and poured a tiny bit of oil into the holes I had poked in the rice and turned up the heat a bit. After about 5 minutes I got the texture and color I was looking for.

It’s important to read the recipe through before you begin because there are many opportunities to multi-task. Also, some of the steps can actually be done a day or two before

Jeweled rice, a recipe from Bon Appétit

Ingredients:

1/4 cup unsalted, shelled raw natural pistachios
1/4 cup slivered almonds
2 cups basmati rice
Kosher salt
1 orange
1/2 cup sugar
2 medium carrots, peeled, cut into matchstick-size pieces
1/4 cup dried barberries or 1/2 cup dried cranberries (barberries, sold as zereshk, are available at Middle Eastern markets)
1/4 cup raisins
1/4 teaspoon saffron threads
2 tablespoons unsalted butter
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric

Directions:

Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5–8 minutes; let cool. Set nuts aside.

Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6–7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.

Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15–20 minutes; drain and set aside (discard syrup). (I found that the carrots cooked in about 6 minutes rather than the longer amount suggested.)

Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.

Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8–10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.

Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.

Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5–6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).

Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.

Cook until pot begins to steam, 5–8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30–40 minutes.

Scoop rice into a wide serving bowl, breaking bottom crust into pieces.

DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill

Garden fencing Our sugar snap peas are already over my head and...

Thu, 16 May 2013 17:26:00 -0700

Garden fencing

Our sugar snap peas are already over my head and they’ll grow another 3 feet or so before their season’s over. Year after year people who walk by our house are fascinated by their height and how well they climb the wire. Because so many people have asked about the wire I thought it might be interesting to some of you out there as well.

Not only is this green PVC covered wire a great medium for our peas and beans to climb it’s also great fencing for unruly plants like potatoes. Before we plant our seeds we lay it down on the soil as a digging deterrent for squirrels and cats. Occasionally we’ll get a creative critter who can work around it but not usually. We surround our sunflower plants with the fencing when they’re young mostly for protection from wayward children and their toys. After the last of the garden has been picked it gets taken down, rolled up and saved for the following year.

As I was out taking a few pictures an Oregon Junko very conveniently decided to land on the fencing surrounding the sunflowers. It’s not the world’s greatest picture but I felt it necessary to add because of the coincidental nature of the situation.

In another week we’ll be eating the first of the peas and then for weeks we’ll have more of them than I know what to do with. Like last year, I will spam you with a multitude of photos and recipes that include them. Stay tuned.

Water droplets on sugar snap pea leaves It’s raining in...

Wed, 15 May 2013 15:28:00 -0700

Water droplets on sugar snap pea leaves

It’s raining in Portland today.

I felt kind of sneaky whipping up a batch of crispy shrimp cakes...

Wed, 15 May 2013 13:01:00 -0700

I felt kind of sneaky whipping up a batch of crispy shrimp cakes today. It was the same sort of feeling as playing hooky from school or work. Even though I have a long list of things to do I was bound and determined to make these. I kept trying to justify the experience as I was chopping and grating and measuring. My best excuse was that if I made them mid-day I would have an instant reheat-able dinner for tonight. The more I thought about it the better it sounded!

I can blame my behavior on last month’s issue (April 2013) of Cooking Light magazine. I was giving it one last page-through before it got tossed into the bag of recycling. Lo and behold somehow this little recipe had missed my attention. Just reading the list of ingredients made my mouth water.

This spicy, succulent shrimp cake was delicious. I didn’t change one little thing from the recipe and they were perfect. The remaining three are covered and in the refrigerator for later. (I’ll let you know how well they reheat.)

If I hurry I still think I can get everything done on my to-do list!

Thai shrimp cakes

Ingredients:

2/3 cup panko (Japanese breadcrumbs), divided
1/4 cup minced unsweetened dried coconut, divided
2 tablespoons minced green onions
2 tablespoons finely chopped fresh cilantro
2 teaspoons fish sauce
2 teaspoons Sriracha hot sauce
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon lime juice
1 large egg, lightly beaten
1 garlic clove, minced
8 ounces peeled and deveined shrimp, chopped
1 tablespoon olive oil
1 lime, quartered

Directions:

Combine 1/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl. Add shrimp; stir just until combined. Using wet hands, shape mixture into 4 equal balls. Combine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties. (Use a gentle touch as patties are fragile.)

Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat. Add patties. Cook 4 minutes on each side or until desired degree of doneness. Serve with lime.

UPDATE: They reheat beautifully! I put them in a 350 degree oven for about 8 minutes and they were crisp and yummy.

Oriental cabbage salad This crunchy salad is always a huge hit...

Tue, 14 May 2013 14:48:00 -0700

Oriental cabbage salad

This crunchy salad is always a huge hit when I make it. It’s perfect for a potluck or barbecue and you can count on people asking for the recipe. My kids are big fans. If you want to add diced, cold chicken this salad can turn into a light meal.

Almost every recipe similar to this one tells you to combine all of the ingredients together and let it sit an hour or two before serving. Supposedly some people like the noodles soft, but not me! If you want to do some prep work hours before a party combine all of the salad ingredients in a big bowl and put it in the refrigerator. Chill the dressing separately and toss it all together a few minutes before you eat it. This salad makes me eager for summer!

Salad ingredients:

1 (3-ounce) package chicken-flavor ramen noodles, crushed
4 cups shredded cabbage (green or red or a combination of both)
2 green onions including green tops, sliced thin
2 tablespoons toasted sesame seeds
1/2 cup toasted slivered almonds (I was out of slivered almonds so I substituted sliced almonds today)
1 to 2 cups diced, cooked chicken (optional)

Dressing ingredients:

Seasoning packet from noodles
3 tablespoons rice vinegar (not the seasoned kind)
2 tablespoons sugar
2 tablespoons canola oil
1/2 teaspoon pepper
1/4 teaspoon salt

Directions:

In a large bowl combine the noodles, cabbage, onion, sesame seeds, slivered almonds and optional chicken. Whisk together dressing ingredients. Right before serving toss salad with dressing.

Oregon has a love affair with flowers Have you ever seen tens of...

Tue, 14 May 2013 09:14:57 -0700

Oregon has a love affair with flowers

Have you ever seen tens of acres of blooming flowers? It quiets you. It can almost bring you to your knees in awe at the vast numbers of plants. Each variety creates its own long stripe of color in the fields. The tulips at the Wooden Shoe Tulip Farm and then in Washington’s Holland American Bulb Farm, Inc. were breathtaking. Last week I wound my way through the magical Crystal Springs Rhododendron Garden in the Eastmoreland area of Portland.

As I rounded the bend on NE Quinaby Road yesterday I was stunned to see 200 acres of iris blooming in fields of North Salem. Nestled within these acres of Schreiner’s Iris Gardens is their 10 acre display garden which is open to the public. This area not only shows off their beautiful bearded iris, it also includes a huge collection of other flowers of different colors and heights. Poppies, columbine, alliums, lupines are all showing off their colors.

I can give you a few pictures of these experiences but what you’re not getting is the perfumy scent of the flowers or the sound the blossoms make as they make as they bump into each other in the breeze.

Maybe my title should have been, “tango-mango has a love affair with Oregon’s flowers”.

Last night’s dinner of broiled halibut, a fresh green salad with...

Sun, 12 May 2013 12:01:45 -0700

Last night’s dinner of broiled halibut, a fresh green salad with avocado and this beautiful tart was sublime. Thanks go to my friend Kathy for making it for us! These pictures show before and after it came out of the oven.

Asparagus and cheese tart, a recipe from the Food Network

Ingredients:

1 pound asparagus, trimmed
1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
1 cup grated fontina cheese (about 3 ounces)
1 cup grated gruyere cheese (about 3 ounces)
1 tablespoon minced shallot
2 large egg yolks
3 tablespoons whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

Directions:

Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.

Meanwhile, mix the fontina, gruyere, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

Poached eggs for a crowd I realize that if you’re planning Eggs...

Sat, 11 May 2013 17:01:00 -0700

Poached eggs for a crowd

I realize that if you’re planning Eggs Benedict for more than a few people tomorrow this post is coming a leetle bit late. I apologize. I’ve been so crazy busy over the past couple of days I’m just now finding a few minutes at my computer.

I’m showing you only one of the many eggs I poached yesterday. I devoured this one with the toast and crisp bacon mid-morning. The rest are in cold water in my refrigerator waiting to be reheated for tomorrow’s breakfast.

Very fresh eggs work best to poach because their whites are still fairly intact. If you want to poach lots of eggs to serve at a later meal, here’s how you do it.

Break each egg into a small dish or ramekin.
Fill a large bowl with cold water and ice.
Heat a few inches of water in a pot and add a splash of vinegar. (The vinegar helps tighten up the egg.)
Bring water to almost a simmer. You don’t want the water to bubble vigorously.
Make a whirlpool in the water with your spoon or spatula.
One by one slide eggs into the middle of the whirlpool. If the egg whites separate too much you can try to gently coax them together using a spoon. Don’t panic if the egg spreads all around the pan. Even if it looks like a disaster it will be okay. (By the way, I have found it’s best to not do more than 3 eggs at one time.) Eggs are ready with a runny yolk after about 3 or 4 minutes, or until the yolk is still soft when gently nudged with a spoon.
Remove eggs with a slotted spoon and gently put them in the ice water. Eggs will keep in cold water in your refrigerator for a couple of days.
To reheat eggs, bring water in a saucepan to simmer. Add eggs and reheat in water for 1 minute. Remove from hot water with a slotted spoon to a paper towel lined plate to drain.

Enjoy!

Lunch with Jill and a couple of strawberry-rhubarb tarts.

Thu, 09 May 2013 14:50:55 -0700

Lunch with Jill and a couple of strawberry-rhubarb tarts.

Portland showing off its best I paid my $4 admission and as soon...

Thu, 09 May 2013 14:35:00 -0700

Portland showing off its best

I paid my $4 admission and as soon I stepped into the Crystal Springs Rhododendron Garden I felt like I was in a magical place. It was early and I was only one of a few people quietly zig-zagging my way through the paths to small lakes and waterfalls. Over 2,500 rhododendrons, azaleas and companion plants fill the almost 10 acres of lush landscape and most were in full bloom. Ducks and geese were swimming and bees were buzzing about. After awhile the low clouds had burned off and the sun was bright in the blue sky. I took a few more pictures and left, savoring the peaceful time I had spent here before the inevitable crowds descended.

Love your mother Today I’m treating myself to this lovely puff...

Wed, 08 May 2013 10:52:17 -0700

Love your mother

Today I’m treating myself to this lovely puff pastry tart. It will have disappeared long before Mother’s Day, but perhaps this weekend you could create something similar for the mother, grandmother, aunt or special lady in your life.

Creating tarts such as this one is as easy as defrosting some puff pastry and topping it with any variety of ingredients. I used what I had on hand, but sautéed mushrooms, sliced tomatoes, basil leaves and a little drizzle of olive oil would work just as well.

Normally I don’t show you the flip side of my pastry but I thought you would like to see that this is crisp, and golden and flaky any way you look at it. Happy Mother’s Day!

Mother’s Day tart with artichoke hearts, smoked salmon, goat cheese and pesto. Lovely served with fresh fruit.

Ingredients:

1/2 package (1 sheet) puff pastry, thawed
2 tablespoons pesto
3 tablespoons goat cheese, crumbled
1/3 pound (approximately) smoked salmon, flaked
8 ounce jar marinated artichoke hearts, drained and cut in pieces

Directions:

Preheat oven to 400 degrees F.

On lightly floured surface roll puff pastry to a 12-inch square. Spread pesto on puff pastry. Scatter remaining ingredients over pesto.

Bake for 15 minutes until pastry is golden. Cut into squares and serve warm or at room temperature.

The Pudding River near Woodburn, Oregon

Tue, 07 May 2013 09:28:21 -0700

The Pudding River near Woodburn, Oregon

Orchard near Hubbard, Oregon

Tue, 07 May 2013 09:26:31 -0700

Orchard near Hubbard, Oregon

Yummy, make-ahead food for a busy day The weather here in...

Mon, 06 May 2013 10:42:00 -0700

Yummy, make-ahead food for a busy day

The weather here in Portland has been just about as perfect as it can get, with low humidity, temperatures in the mid-80s and bright blue, cloudless skies. We spent almost every minute of our weekend outside working on the garden and replacing the roof on our outdoor room. I didn’t spend much time in the kitchen because I made sure we were well-stocked with easy, yummy foods.

One of the things we snacked on were these crispy little taquitos. I rolled up a batch of them on Friday afternoon and kept them covered in the frig. Whenever we were hungry I would pop a few in the oven and 15 minutes later they were ready. They were perfect with some of my easy blender salsa and a nice dollop of sour cream. Makes 12 to 16.

Ingredients:

4 ounces cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice (approximately 1/2 of a juicy lime)
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
3 tablespoons chopped cilantro
2 green onions, sliced thin (use white and green parts)
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
Small corn tortillas
Kosher salt
Cooking spray

Directions:

Preheat oven to 425 F. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder and onion powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Keep the mixture in the refrigerator.

You need to soften your tortillas so they won’t crack when you roll them. I usually lightly spray both sides with non-stick cooking spray and stick them in the oven for a minute. Another way to do it is to heat tortillas in the microwave a few at a time for about 25 seconds between damp paper towels.

Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle with kosher salt.

Place pan in oven and bake for 15 minutes or until crisp and the ends start to get golden brown.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Portland does donuts There’s a new kid in town. Blue Star Donuts...

Sun, 05 May 2013 09:49:00 -0700

Portland does donuts

There’s a new kid in town. Blue Star Donuts is here to teach the city a thing or two about the sophisticated side of one of everyone’s favorite sweet treats. Their slogan is “Donuts for grownups,” and with exotic names like Valrhona chocolate crunch, blueberry bourbon basil, passion fruit cocoa nib, crème brûlée, and Meyer lemon with key lime curd, they certainly live up to the motto on the outside. But what do they taste like? AMAZING, in a totally grown-up way, of course. The tender brioche dough is soft and eggy and the lime curd inside my meyer lemon donut was tart and rich. My intention was to eat just a few bites of a couple but found myself not able to quit and was even licking my fingers they were so good. The dough is made from scratch every day and they use local, organic ingredients.

Located on the corner of SW Washington and 13th, Blue Star Donuts is a bright and open space with windows that go floor to ceiling. All of the production is viewable to the customer and its fun to see the dough rising, the glazes being made, and even favorite cookbooks that line their shelves. The atmosphere is clean and chic and the people who work there are friendly.

Be sure to stop by before they run out, because unlike some of Portland’s favorite attractions, they close for the day when the last donut has been sold.

Dippity do dah Hot spinach and artichoke dip seems appropriate...

Sat, 04 May 2013 08:25:00 -0700

Dippity do dah

Hot spinach and artichoke dip seems appropriate for today. Enjoy!

Ingredients:

1/2 (10 ounce) package chopped frozen spinach, thawed, and moisture squeezed out
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced
1/2 teaspoon (or more!) Tabasco or Sriracha
1/4 cup grated Parmesan cheese
1 cup grated melting cheese, such as mozzarella, jack, cheddar, pepper jack or a combination of any, divided

Directions:

Mix everything together including half of the cheese and spoon into baking dish. Sprinkle on remaining 1/2 cup cheese.

Bake in a preheated 350 F oven until the sides are bubbling and the cheese has turned golden brown on top, 20 to 30 minutes. If cheese is not golden, place baking dish on top rack of oven and turn oven to broil. Watch carefully so cheese does not burn.

Trees Near Woodburn, Oregon

Fri, 03 May 2013 13:19:00 -0700

Trees

Near Woodburn, Oregon

Sometimes we eat junk food One of my favorite, easy foods is a...

Fri, 03 May 2013 10:14:02 -0700

Sometimes we eat junk food

One of my favorite, easy foods is a frozen cheese pizza from Costco. It’s rarely baked as-is, usually I will find something to dress it up a bit. Last night I added a sliced tomato and some grated Fontina cheese and cooked, crumbled sausage. The latter two were remnants of this week’s earlier post, mini spinach, sausage and mushroom quiches.

Tulips in the Pacific Northwest The tulip fields were so...

Thu, 02 May 2013 08:22:00 -0700

Tulips in the Pacific Northwest

The tulip fields were so beautiful at The Wooden Shoe Tulip Farm last week I persuaded my husband to accompany me to different tulip farm early Saturday morning. We got in the car and drove up Interstate-5 to Woodland, Washington. Despite the 40 minute drive (or so) it was just after 9am when we arrived.

Holland American Bulb Farms, Inc. felt completely different than the first. It felt more like a working farm; a place where people wander through the test field to consider flowers they might want in their own gardens. When we visited, there were no lemonade stands, no craft booths or ice cream. The production fields were off limits to walk through, but we could stand and gaze at the wide expanses of growing flowers to be harvested for bulbs. Being only two of the four people there at the time, It was so quiet we could hear the click-clack of the waxy tulip blossoms as they touched each other in the slow breeze.

Visiting places like these provides more than just an opportunity to take pictures. Whether walking on the quiet Oregon beaches, driving through the Columbia River Gorge to the waterfalls or seeing the grapevines grow in the valley, you come away with a greater sense of self. Even after all these years, the more I see, the more I want to see.

Come visit.