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Breakfast Served All Day ~ Bridges Cafe And Catering August 11, 2013

Florentine Benedict

Ok, so what if they are only open until 2 pm on the weekdays and 3 pm on the weekends, it’s still considered all day right? I have to thank the Chinook Book for introducing me to this little cafe.  I’m a sucker for 2-for-1 meals so the coupon in last years book got me in the door and the food made be come back for more.  I decided to use it for a brunch meeting and chose the most delicious eggs benedict florentine (pictured above for $9.95).  The potatoes were to die for and I wasn’t sure if it there were bits of bacon in it or just caramelized bits of onion or something but I ate it all even though I was a vegetarian back then.  My coworker wasn’t sure either and suggested I ask the waitress but truth be told I didn’t really want to know.  Oh what a year has done to me! My love for bacon has reappeared and may never go away again.

My latest visit I decided to try the catfish hash ($11.75) consisting of pan-fried catfish (duh), two poached eggs, grilled onions, peppers & potatoes , and then topped with creole  hollandaise sauce and served with toast.  It was a spicy and filling meal that had incredible flavor and would order again.  I was not able to finish this even with a little help from my boyfriend because his salmon benedict filled him up too.  You definitely leave this place full because we didn’t end up eating again until dinner time.

There can be a wait because the space is pretty small and there was only one person working all the tables so don’t be in a rush if you decide to eat here.

Catfish Hash

Catfish Hash

Location: 2716 NE Martin Luther King Jr. Portland, OR 97212

Website: http://www.bridgescafeandcatering.net/

Bridges Cafe on Urbanspoon

 

The “Hangover Omelette” ~ Serendipity 3 July 25, 2013

Filed under: Breakfast/Brunch,Food — Food Freaks Unite @ 4:20 pm
Tags: , , , , , ,

I first heard about Serendipity 3 on a travel show (big surprise right?) where they featured the $1000 sundae.  Total wast of money in my opinion but I wanted to go there anyways to try out other goodies during a recent trip to Las Vegas.  I remember reading about their frozen hot chocolate too but at $8.95 plus tax I thought it was a bit overpriced since there was no alcohol, I passed on it.

We had a few minutes to watch some orders come out and realized the portions were huge so the boyfriend and I decided to split a meal.  Why not save a few bucks and a thousand calories right?  And what better choice than the hangover omelette ($11.50) which is stuffed with mushrooms, bacon and french fries.

The Hangover Omelette

The Hangover Omelette

It is the perfect amount of food if you are a bit hung over and just need the all important fries to suck up all the remaining alcohol in your system and  fill your stomach enough so you can drink all over again.  I’m not sure it is worth the money to eat here but it’s a tourist spot and it was next to our hotel so the location was ideal.

Website: http://www.serendipity3.com/

 

Why Do People Wait An Hour For Ice Cream At Salt & Straw???? July 7, 2013

Filed under: Cheap Eats!,Dessert,Eat Anytime,Food,My Favs — Food Freaks Unite @ 4:20 pm
Sea salt ice cream with caramel ribbons

Sea salt ice cream with caramel ribbons

Salt and Straw is a farm to cone ice cream shop that makes everything in small batches using local, organic and sustainable ingredients. So Portland right?

I remember when they first opened their NE Alberta shop and there was maybe a couple people in front of me but now that would be a small miracle. Their flavors are unique and can change with the season (honey balsamic strawberry with cracked black pepper, Meyer lemon and basil, smoked Hefeweizen or how about pear and blue cheese?). It doesn’t matter if it’s raining and cold outside or whether it’s sunny and worthy of ice cream weather because the line will be there waiting for you. Just accept it. I honestly have no patience for their queues but recently braved it because friends from out of town were curious and wanted a treat after dinner. The line was about the same before we left for dinner as when we got back from it and it wrapped around the corner and down the block. We started lining up sometime after 10pm and got in the store at 11pm. No we didn’t order yet. The line continued just like the rides at Disneyland when you think you’ve made it to the front until you see even more people snaked around the perimeter of the store. You can skip this whole process if you buy your favorite flavors by the pint or want to order something wacky like an espresso at an ice cream shop. And I’ll probably do this next time I get a hankering for their ice cream.

I will say that once you get real close to ordering, they do something that actually makes this line go faster than it normally would.  A staff member starts asking people what they would like to sample and I was a pig and got 3 samples: Arbequina olive oil (meh), cinnamon snickerdoodle (very good), honey balsamic strawberry with pepper (very good).  But I ended up getting a one scoop/half and half (their scoops are HUGE) and their one scoop is really 2 scoops anywhere else.  My flavors were almond brittle with salted ganache (excellent) and sea salt ice cream with caramel ribbon (bomb).  Next time I will just get the latter which was worth the hour wait if you have nothing else to do but seriously ain’t nobody got time for that!

My friends and I all ended up with a headache the next day.  Ahhh the sugar high.

Queue inside

Queue inside

Website: http://saltandstraw.com/

 

Pork Carnitas Quesadilla ~ Que Sabrosa June 20, 2013

carnitas

I’ve been going to this food cart for a few years now and not only do I love their food but they are super nice as well. It’s located on the corner of Fremont and Vancouver in North Portland with limited parking.  The prices are great and so far I’ve tried their empanadas, tacos, taquitos, quesadillas, breakfast and chips and tomatillo salsa.  I was a non-meat eater when I first started going there and I liked their vegetarian options. If you see something that isn’t vegetarian then just ask them and they can probably put something meatless together for you even if it’s not on their menu. They granted my fried food request for cheese taquitos even though their menu only had meat options. I’ve asked other carts to do the same and they declined even though they weren’t busy and had no customers to serve. Que Sabrosa has never done this and would also suggest other vegetarian options for me (because I tend to get stuck on eating the same thing over and over again).

My food choices opened up when I re-introduced pork and chicken back into my life. I wasn’t sure where to start but I narrowed it down to a quesadilla so I could eat it relatively mess free. That last part didn’t work out so well in this instance but it’s so worth it so just have enough napkins around. I asked one of the staff about the pork choices (carnitas vs pastor). I had no idea what the difference was but I remember her saying one was fried on the grill and that cemented my decision to pick the carnitas. This dish is so good that I ordered it again the next day for lunch and I try to go there as often as I can when I do treat myself out to lunch. I’ve since ordered this dish at a few other places and neither was as flavorful or generous with the meat as Que Sabrosa was.  The juices from the meat and melted cheese just make a mess out of eating this but it’s nothing the right amount of napkins can’t handle.

Call your order ahead of time if you are in a rush at 503-288-5157.  The parking can be an issue during lunch hour or sunny days but that’s never been a biggie for me.  They take debit too ($5 minimum) which is always a big thing for me because I rarely have cash anymore.

Address:  Corner of  N. Fremont and Vancouver (across from the future New Seasons by Emanuel Hospital)

Quesa Brosa on Urbanspoon

 

Breakfast At Toast June 6, 2013

Rain Man and Sun King

Rain Man and Sun King

Thank you to Amber for telling me about this little known yet in many ways unknown spot in SE Portland.  Prepare for a wait during the weekend because it’s a busy place which only means one thing…great food!  Now, I’m not sure what I was thinking when I ordered 2 kinds of potatoes during my first visit there but I was hungry and after 20 minutes of waiting I felt I could eat it all.  Yes I failed at that but I got to eat my first rosti there, a classic Swiss potato dish, and anyone that knows me can tell you that I just love potatoes in all forms so I was super excited to have it prepared in a different way than the normal hash variety.  I ordered the Rain Man and Sun King ($10.50) which had sautéed vegetables (served Al dente) with greens and roasted potato hash topped with poached egg finished with aged balsamic and Parmesan cheese.  Super delicious! The service was great and the wait staff are very friendly so you always feel welcome when you come in.  They are now serving dinner a few times a week so I’m looking forward to trying that out too!

P.S. I heard their bloody marys are quite tasty if you like them!  My friends enjoyed them but I’m not big on tomato juice so I didn’t try it.

Location: 5222 SE 52nd Ave, Portland Oregon 97206 or try their food cart Yolk at 4804 SE Woodstock Blvd, Portland, OR 97206

Website: http://toastpdx.com/

Toast on Urbanspoon

 

Food Pic Friday ~ Pioneer Woman’s Chicken Asado Recipe May 31, 2013

Food pic Friday: Random photos of food or drinks I make or put together at home because for some reason I can’t eat out all the time

Here is an easy recipe for pollo asado from the Pioneer Woman’s website. The only thing you really need to remember is to marinate a day ahead of time.  Very flavorful and delicious.  I would definitely make it again.

http://http://thepioneerwoman.com/cooking/2011/06/pollo-asado/

Ingredients

  • ½ cups Olive Oil
  • ½ cups Orange Juice (freshly Squeezed If Possible; Save Juiced Orange Halves)
  • 2 whole Lemons, Juiced
  • 2 whole Limes, Juiced
  • 4 whole Garlic, Cloves Peeled And Smashed
  • 2 whole Onions, Peeled And Quartered
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 16 whole Chicken Legs
  • Flour Tortillas, Warmed
  • Corn Tortillas, Warmed
  • Pico De Gallo
  • Guacamole
  • Cooked Beans (pinto, Black, Refried)

Preparation Instructions

In a bowl, combine olive oil, orange juice, lemons, limes, salt, pepper, and garlic cloves, saving juiced fruit. Whisk together. Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl. Pour marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) and marinate for at least two hours–several hours is better. Toss a few times during the marinating process.

Preheat broiler to high. Arrange oven rack toward bottom of oven.

Lay chicken legs on a broiler pan, or other baking dish with a drip tray. Broil for 25 minutes, turning once and marinating other side halfway through. Remove pan from oven when done.

Wrap tortillas in foil and warm in separate oven while chicken is broiling, or after chicken is removed from oven (reduce oven temp to 300.)

Serve chicken legs with warm tortillas, pico de gallo, beans, guacamole, sour cream, and/or salsa verde.

asado

 

Food Pic Friday ~ Nectarine And Blueberry Galette May 17, 2013

Food pic Friday: Random photos of food or drinks I make or put together at home because for some reason I can’t eat out all the time

nectarine and blueberry galette

I love frozen puff pastry!  The desserts are always beautiful and it looks like you’ve spent longer than you really did to put it all together.

Defrost the pastry according to directions (45 min on your counter) and get everything else in place while you wait: put parchment on your baking sheet, get your floured surface ready, get some butter ready for brushing over the pastry, get your tools out such as a rolling-pin, pizza cutter, pastry brush and prep your toppings.   This won’t take 45 min but I like to have things in place so I don’t have to open cabinets or drawers once I’m ready to assemble everything.

Heat oven to 400 degrees and start slicing up 2 nectarines and grab a handful of  blueberries and throw them in a bowl and stir in some turbinado sugar, cinnamon and 1/2 of a freshly squeezed lemon.  I don’t measure, just enough to coat.

I roll out the defrosted dough on a floured surface (rolling away from me twice before rotating it 1/4 turn so the one section isn’t over worked).  I repeat the 1/4 rotation and roll until my desired thickness is reached. I cut the edges and place them on the borders creating a “frame.”  Prick the bottom with a fork (don’t puncture the whole way through) and brush some melted butter on top and sprinkle some turbinado sugar.  I forego the egg wash because the butter does brown it nicely and gives it more flavor.  I layer the nectarines and once it’s assembled, I throw it back in the fridge to firm up for about 15 min.  Puff pastry doesn’t puff well when it gets too warm.  You can add sprinkles of butter over the nectarines but I usually skip that.

Bake it for about 20-25 min and once it’s out of the oven, brush it with some apricot jam that’s been mixed with a splash of water and microwaved for 15-20 seconds.  This will create a nice sheen on the top.

 

 

 

 
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