slobhan's Profile

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No-fridge potluck ideas?

I searched high and low for ideas here and maybe it's just my brain on summer, but I need to make some goodies for a potluck this weekend and I'll have no access to a fridge for two days leading up to the event (I'm going camping on the way to the potluck). What is tasty and doesn't require refrigeration?

I will fall back on some simple cookies, but I was hoping for something savory. Any ideas, Chowhounders?? The event is Sunday and I leave town Friday, so it needs to be something I can prepare Thursday night or Friday morning.

Thanks millions in advance.

Jul 22, 2008
slobhan in Home Cooking

Aquavit: What are my options ith it?

Don't toss it! I used Aquavit with a blood orange gastrique (fancy way of saying blood orange simple syrup with vinegar) in an amazing cocktail—you could probably just combine it with a little blood orange juice for an interesting blend. I found that the flavors paired well with the citrus (one of my favorite salads is blood orange fennel salad).

Dill might go nicely, with cucumber flavors. Or grapefruit juice.

It also goes great with food neat—like pickled herring. In true Scandinavian style.

Jun 03, 2008
slobhan in Spirits

Moving to Portland: need food recs

Not the most ambience, but Portland food carts have some amazing, cheap food and plenty of local people watching. And food carts are in all different neighborhoods around town, so you're not limited on location. There's a great blog about them here: http://foodcartsportland.com/

Jun 03, 2008
slobhan in Pacific Northwest

New Thai on N Killingsworth (PDX)?

I heard that the former owners of Thai Ginger (on N Denver and N Rosa Parks Blvd) have moved on and opened a new place on N Killingsworth where Harold's BBQ used to be. Anyone know the name and/or have first impressions?

Yes, I could go check it out, but I'm a researcher by nature.... :)

Thanks!

May 23, 2008
slobhan in Pacific Northwest

Lunch in Willamette Valley

Are you going Sunday 6/1 or this Sunday, 5/25? JillO's right, this Sunday the traffic will likely be jam-packed... you may have to each lunch in the car!

May 23, 2008
slobhan in Pacific Northwest

Lunch in Willamette Valley

Still Dundee Bistro, but there is a Ponzi tasting room attached.

May 23, 2008
slobhan in Pacific Northwest

Fiddleheads

Thanks for the tip. I made a bunch about a month ago, but found them to be pretty bitter. Is that the brown fuzzy stuff that makes 'em bitter or late harvesting or ...?

May 23, 2008
slobhan in Home Cooking

What to do with a lot of fresh ginger?

Couldn't help but pipe in with a plug for the now-on-newsstands Summer Drinks issue of Imbibe (disclosure: employer), which has a photo step-by-step guide to homemade ginger ale, recipe courtesy of the ladies at Grub in LA. Made it for a backyard bbq (back before it went 55 and cloudy again here) and it was the hit of the party. We also used it for a watermelon-basil cooler, recipe in that same issue.

May 23, 2008
slobhan in Home Cooking

Even Williams Single Barrel

Count me as another vote for Eagle Rare. Yum.

May 12, 2008
slobhan in Spirits

Willamette Valley in June - what wineries should we visit?

Second Scott Paul. The experience is unparalleled. To taste old and new world wines side by side in a tiny town in Oregon. Perfect.

Apr 29, 2008
slobhan in Pacific Northwest

Homemade "Maraschino" Cherries for my Manhattan

They are easy and delicious to make on your own—you'll never go back to neon red store-bought cherries again.

Maraschino liqueur would be the traditional mixer, but Cherry Heering should fit the bill: combine cherries & liqueur in a mason jar and store up one month in the fridge. Warning: since there's no added sugar and more alcohol than in grocery store cherries, these pack a punch.

There's also a different, more sweet, brandied cherries recipe on our site: http://www.imbibemagazine.com/recipes...

Apr 29, 2008
slobhan in Spirits

Chub, a Scottish ale

I've only seen it in cans, too. And it's yummy. Smooth & smoky. I've also somehow picked up an Old Chub lip balm that's not too bad....maybe found it at the Great American Beer Festival?

Apr 29, 2008
slobhan in Beer

Finger-Lickin' Chicken

Apr 23, 2008
slobhan in Recipes

Spring chicken

This looks amazing! A nice riff on cordon bleu. FeelinFineSunshine — you can do it!

Apr 23, 2008
slobhan in Recipes

Stock the bar party gift?

Fee's sells an assortment of their 7 bitters which are fun to experiment with:
http://www.kegworks.com/product.php?p...

Apr 01, 2008
slobhan in Spirits

Stock the bar party gift?

Vintage glassware! It's unique, usually relatively affordable, and they'll think of you every time they take a sip.

If you're feeling generous, no one's going to be sad to get a bottle of Eagle Rare aged Bourbon.

Apr 01, 2008
slobhan in Spirits

St Germain Elderflower Liqueur

Mini St. Germains? I might just die of cuteness.

Apr 01, 2008
slobhan in Spirits

Proper martini glasses

JMF has it right. As I've seen, most historical recipes call for 2 - 3 oz cocktails and when appreciating cocktails for taste (recommended) over alcohol, the smaller portions allow for more experimentation. I mean, how else can one safely try out many recipes in one evening? Recent cocktail pairing dinners I've attended always serve 2 - 3 oz drinks because diners are there to enjoy 4 - 5 courses.

If you're not used to these portions—call it tapas for drinks and give it a try!

Apr 01, 2008
slobhan in Spirits

Imbibe Magazine?

Hi bza, I can't speak in an un-biased way about Imbibe, I'm the Circulation Manager (and longtime Chowhound). From your posts, it looks like your in the Boston area; we're sold at the Barnes & Noble in Prudential Center as well as every Borders in the area. I'll let others speak to the pros & cons, but you can also read articles (without the pictures & layout) online:
http://www.imbibemagazine.com/backissues

Mar 15, 2008
slobhan in Food Media & News

Jerusalem artichoke (aka sunchoke) recipes?

I'd roast them at 375 for about 7 - 10 min. Completely guessing, but you could start there and adjust according to taste.

Oh my gosh, I may have to stop on the way home and get some of these. YUM!!

Mar 12, 2008
slobhan in Home Cooking

"Quiet" dinner w/ parents in PDX?

Thanks for this post—I have a father-in-law who's not quite ready to admit his hearing suffers in crowded places, so this list will be great to have in my back pocket for his next visit.

I agree that Toro Bravo is probably not a good place for sound. Nor is Clyde Commons—even though I love both restos.

Mar 05, 2008
slobhan in Pacific Northwest

The Wine Bar: The Most Significant Restaurant Genre of this Decade?

I clicked into this thread expecting a little bit of a lighter discussion; it's a thought provoking thread. To your original q, I think Small Plates trumps the Wine Bar trend in this decade, though I appreciate that they could be viewed as pretty similar based on your description above.

However, reading further I tend to agree with folks saying that small plates/wine bar is more of a paradigm shift from the sit-down serious dinner. I for one like it, because it means I get to try plenty of different foods and I love to focus on what I drink with what I eat, drinking is very much a part of our flavor experience, so why not place more importance on the pairings in our restaurants.

Feb 27, 2008
slobhan in Not About Food

Splendid Table-NPR

I'm not in Minnesota, though I get to travel to Minneapolis for a coffee conference in May (will be looking for recs on the Midwest board soon)....but I LOVE Lynne Rosetto Kasper and The Splendid Table. On Jan 24's show, a caller asked Lynne what her last meal would be and she went on for about 5-10 full minutes describing every course so luxuriously (from simple tomatoes to more complex dishes) that I was practically on the floor with hunger when she finished.

I try to reserve my Sunday evenings at 6:30 just for the show, but I'm newly addicted to the free podcast on iTunes where I can download and listen to her shows whenever the mood (or free time) strikes.

Glad to see her show discussed here!!

Feb 22, 2008
slobhan in Food Media & News

[pdx] Fish and Chips

Consider it a third vote for Halibut's.

Did you go already? Make it to fish & chips? Which one?

Feb 22, 2008
slobhan in Pacific Northwest

Good bites in Ashland, OR?

It's a little off the main drag, but my family and I had a wonderful dinner at Peerless Restaurant last summer. The staff was wonderful, I enjoyed a cold beet soup, duck confit and we shared a wonderful dessert, though I forget what it was. Also, they barely mark up wine prices on one wine per month, it's sort of a partnership with local wineries and we had a GREAT Umpqua Valley Pinot from Brandborg Winery for $28. I called the winery to order some and much to my surprise their price was only one dollar less than at the restaurant.

http://www.peerlessrestaurant.com

Feb 22, 2008
slobhan in Pacific Northwest

Spicy, Salty or Otherwise Savory Drinks.

Cleanyerplate, I am so with you. I always tell the story of me and the chocolate/chips dilemma and the chips get my vote every time.
A few thinks come to mind quickly:
- for variety, try a Bloody Mary with Gin for a change. The citrus and juniper add a nice zingy freshness to the whole cocktail.
- if bitter is close enough, try a negroni—usually served as an apéritif before dinner, equal parts gin, Campari & sweet vermouth. Want to skip the sweet anything? Imbibe Magazine (disclaimer: my employer) turned me onto the Milano-Torino after a story on Milan: http://imbibemagazine.blogspot.com/20..., just Campari and Punt e Mes (Italian dry red vermouth). Yum.
- Sipping tequila (Corzo Reposado, Partida) though they may be on the sweet side for you, whisky or a good rye (try Van Winkle 13 Year or Sazerac to start) can't be beat.
- My favorite summertime drink with fresh tomatoes is another drink from the mag, provided by Jeff Hollinger, author of Art of the Bar is the Drinko de Gallo with tomatoes, tequila and cilantro: http://imbibemagazine.blogspot.com/20...
- I recently started experimenting with blended-salt rims on my cocktails, combining bacon salt (bought online) with tomato and or celery-like flavors for that BLT feeling. I also just blended some rosemary salt that I think could be a really nice match for savory drinks. Will keep you posted....

Finally, the Cocktail DB's Mixilator allows you to search by flavor style and "veggie/meaty" is one of the options:
http://www.cocktaildb.com/mixilator/

Sounds like the best dessert to me! Good luck!

Feb 22, 2008
slobhan in Spirits

Rye whiskey making a come back? [moved from the Boston board]

FYI, Imbibe had an article on Rye, The Comeback Kid in January 2007:
http://www.imbibemagazine.com/backiss...

Feb 22, 2008
slobhan in Spirits

Tequila?

I'm really into Corzo Reposado. I like it's smoky smoothness. However—the beauty of the bottle is not in its function. It pours from a spout like that on a modern tub and usually spills a bit. If anyone has a tip for better handling, I'm all ears. I do like the stuff inside the bottle.

Feb 22, 2008
slobhan in Spirits

Am I the only one who likes "Taunton's Fine Cooking?"

I love Fine Cooking. It's a no-nonsense food magazine. Every article is about selecting, buying, cooking or serving food. Ok, maybe some wine/drinks. I keep every issue b/c they are full of helpful nuggets and great recipes. I don't buy it for its sleek beauty, more for it's practicality. It doesn't hurt that I had a tip published in their Reader Tips section. I showed that off to a lot of people. :)

Feb 22, 2008
slobhan in Food Media & News

Cooking in Mexico? (Sayulita)

Great, thanks. I can't wait to get there....

Dec 23, 2007
slobhan in Mexico