Farmers Market Update

Every Saturday morning I like to get up early and have a cup of coffee and head of to the Portland Farmers Market. I try to get there right at 8am before it gets crowded. This gives me a chance to talk to the venders about what’s new that week. As spring and summer progress it’s fun to watch certain venders come and go depending on what’s available. This week was one of the weeks when we see a lot of new faces as we start to see the arrival of some serious fruits and vegetables. This week Blue Berries really hit their prime and I saw Marion Berries first time this summer.

I came across a new vender this week called Two Tarts artisan sweets for the soul. They had a beautiful display of mini cookies. They don’t have a permanent retail space yet, but they are looking for a location. Right now they sell their goods through Pasta works or City Market and the farmers market. You can also call and place orders. Their mini cookies are perfect for any party or reception. I got a baker’s dozen for $6. I got a good mix to sample: Chocolate chip, Coconut Oatmeal, Peanut butter and my favorite Lavender Shortbread.
To order call Two Tarts, Elizabeth Beekley 503 910 6694

About Vinaigrettes

As you can see with the vinaigrette recipes below, there's a basic method you can vary for whatever you feel like making. There are many vinegars out there, and you can adjust the herbs to pair with your desired theme. For a french flair, use herbs de provence. For italian, use italian herbs. If you have leftover fresh herbs, by all means!

Here's a basic recipe for vinaigrette, adjust to you liking.

1/4 c. vinegar
1 T dijon mustard
1 T minced shallot
1/2 clove garlic, minced
1/2 tsp. crushed red pepper
1 tsp. dried or fresh herbs
1 T honey
3/4 c. extra virgin olive oil
salt and pepper to taste

The mustard acts to emulsify the dressing, preventing the oil and vinegar from separating. This recipe has a nice balance of salty, sweet and acidic flavors. The goal of a vinaigrette is, when you taste it, the acid of the vinegar tickles the back of your throat but doesn't make your mouth pucker!

Supplement the vinegar with citrus juices to brighten the dressing. If something seems to be missing, it probably needs more salt. To sweeten the dressing more (especially when using very bitter lettuces), add a little concentrated fruit juice puree, which will help balance the bitterness of greens like endive, frisee, escarole, arugula or raddicchio.

The Country Cat makes the Rotation

Who would have thought that right off 82nd and Stark lurked a new up-and-coming restaurant row? Flying Pie Pizza has been churning pizza piled high with toppings and a toothsome crust for years on this hidden street in the shadow of Mount Tabor. Enter the Country Cat, a charming "dinnerhouse bar". While Keith was smitten with the chef, who was bouncing around the well-appointed and laid-back dining room in overalls, Nick and Peter enjoyed the view from the best seat in the house, an oversize table in the glass corner of the restaurant.

A mountain of thin-thin-thin onion rings accompanies a house-butchered burger (with house-made ketchup that admittedly left something to be desired). The burger is over all good, and the onion rings are addictive.


One of the house specialties is the whole hog, with rolled belly, brined chop & smoked shoulder. Keith liked the yummy sweet beans, which as is turns out are actually Bing cherries.


Things are pretty dialed in for a new restaurant, but with time the kinks (such as slightly underseasoned meat) will be worked out. We saw country ham and prosciutto curing in the cooler behind the bar, which our knowledgeable server says will be ready come Christmas. Speaking of service, it was unpretentious and attentive (our barometer is if we are asked if we need another drink before the current one is gone). Check it out!

The Country Cat
7937 SE Stark
Portland, OR 97215
503-408-1414
www.thecountrycat.net

Endive Salad with Blue Cheese, Walnuts and Champagne Vinaigrette

I can't get over the magic of bitter greens. When paired with a bright, acidic vinaigrette, walnuts and funky, creamy blue cheese, this salad sings. Use any blue cheese you want, but Point Reyes Blue Cheese, if you can find it, evokes the wonderful terroir of Northern California.

1 lbs. belgian endive
1 lb. mixed greens
1 c. roasted walnuts
1/2 lb. crumbled Point Reyes blue cheese
1/4 c. champagne vinegar
1 T dijon mustard
1 t minced shallot
1/2 clove garlic, minced
1/2 tsp. crushed red pepper
1 tsp. herbs de provence
1 T honey
3/4 c. extra virgin olive oil
salt and pepper

Cut root end off endives and separate leaves. Roast walnuts in oven at 350 degrees until toasted but not burned. Watch them, they burn fast! In a blender, combine vinegar, mustard, shallot, crushed pepper, garlic, herbs de provence and honey. On high speed, add olive oil until combined, adding splashes of cold water if it gets too tight. Add salt and pepper to taste. In a large bowl, season endive and greens with a little salt, add just enough vinaigrette to coat, and toss. Pile on a platter, arrange walnuts and cheese on top and grind a little black pepper to taste.

Green Bean Salad with Cherry Tomatoes and Fried Shallots

This salad is the essence of summer. Bright green beans, plump cherry tomatoes and crunchy fried shallots shine in their simplicity. Use different colored tomatoes to give this salad a colorful flair.

2 lbs. blue lake green beans, cleaned and stems removed
1 lb. cherry tomatoes
1/2 lb. shallots
canola oil for frying
1/4 c. sherry vinegar
1 tsp. dijon mustard
1/2 clove garlic, minced
1/4 tsp. crushed red pepper
1/2 tsp. dried italian herbs
2 T honey
3/4 c. extra virgin olive oil
salt and pepper

Blanch green beans in plenty of salted water until crisp-tender, 1-2 minutes. Remove to ice water to shock and set color. Drain and set aside. Peel and cut shallots in half, then slice thin. Set aside about a tablespoon for vinaigrette. Heat canola oil to 350 degrees, and fry shallots in batches, taking care not to overload. Fry until golden brown, drain on paper bag and season with salt. Cut cherry tomatoes in half and set aside.

For vinaigrette: Combine vinegar, garlic, reserved shallot, crushed pepper, herbs, honey and mustard in a blender. Blend and slowly add olive oil until incorporated, adding a little cold water if it gets too thick. Season to taste with salt and pepper.

Toss beans and tomatoes with vinaigreet and a little salt and pepper to taste. Pile high on a platter and garnish with the fried shallots.

It's mind blowingly good

So enough praise has been heaped on Apizza Scholls, but you know what, it is just mind blowingly good.

Nick, Peter and I have a routine when we eat there. We ALWAYS order the same thing. We get the Tartufo Bianco and the Amanda’s Amore. It’s the perfect combo. They are so good I can’t even put it into words. In fact I’m often moved to doing the happy dance it’s so good.
I’m trying to post about it now, but we just got back and I’m in a pizza coma right now.

Got lemons? Make lemon salt.

Lemon salt is a great finishing salt. It can be used on just about anything. The lemon zest gives a bright zingy note to the salt. It’s perfect on seafood, chicken or even salting the rim of a cocktail. Get creative and add different herbs.

Lemon Salt.

1 C kosher salt
6 lemons zested

In a food processor pulse together the salt and lemon zest. Spread the salt out in a thin layer on a sheet pan. Dry the salt blend in the oven at 175 for 45 minutes. Store in a air tight container.