Fruit Stand

A common site in Hanoi: fruit stand on a bike.   

The Albina Press

Perfect coffee at Albina Press in North Portland.

Roasted Red Peppers

I roast my peppers on the stovetop, over an open flame. It takes about 10 minutes to achieve the charred skin around the pepper. This can also be done in the broiler.

Once the skin is charred, I place it in a zip lock bag to let it steam.

After 15 minutes, the skin will flake off. I rinse it under cold water while I take the skin off. Next, slice off the top and remove all of the seeds inside. Slice and serve, or store in olive oil for a few days. Also good with mashed potatoes.

Seared Steaks with Bagna Cauda Butter

If you were coming over to my house for dinner, and I was going to make steaks or fish with bagna cauda sauce, I would not tell you until the end of the evening that the star ingredient is anchovy paste. This is an absolutely incredible flavor combination from an ingredient that I had never used before. The anchovies sautéed with the garlic make a succulent spread for the juicy steaks. Don’t skip this ingredient, it makes the dish amazing. I also make this recipe for tilapia.

Seared Steaks 
adapted from Giada De Laurentiis

3 T. extra-virgin olive oil
1 steak, rib-eye
1 t. salt
1 t. pepper

Rub 1 tablespoon olive oil, salt and pepper on the steaks. In a large sauté pan, heat 1 tablespoon of oil over medium-high heat. Add the steaks and fry until seared on the outside and cooked to desired doneness, and 7 minutes per side. Transfer steaks to large plate and let rest for 10 minutes. Spread one tablespoon of the bagna cauda butter over each steak.

Bagna Cauda Butter

3 T. unsalted butter
2 T. extra-virgin olive oil
3 anchovy fillets or anchovy paste
2 cloves garlic, minced
salt and pepper

Cook butter and olive oil in a medium saucepan over medium heat until the butter is melted, stirring frequently. Add the anchovies and stir until they dissolve, about 2 minutes. Add the garlic and cook until fragrant, and 30 seconds. Remove from heat. Drizzle over steaks or tilapia.

Roasted Red Pepper Mashed Potatoes

Whipped mashed potatoes are my new favorite side dish. Last night I was knee-deep in my usual bowl of mashed potatoes when I decided that I wanted to spice it up a bit. I have had wasabi-mashed potatoes, but I did not have any of the spicy green mash at home. Garlic mashed potatoes was an option. Or what about Red Pepper mashed potatoes? I had never tried it before, but I had a red pepper in the fridge that I roasted the day before. I blended it in my magic bullet express, and added it to the already whipped bowl of mashed potatoes. One more dash of salt, and it was excellent.

Roasted Red Pepper Mashed Potatoes

2 russet potatoes, peeled and cubed
2 T. sour cream
2 T. butter or margarine
1 clove garlic, peeled
1/2 c. chicken broth
salt and pepper
1/2 roasted red pepper (recipe below)

Bring large pot of water to boil. Add potatoes and garlic. Return to boil, reduce heat to medium. Boil until fork tender. Drain. Add remaining ingredients, whip with electric beater until creamy.

Roasted Red Pepper

Place red pepper over open flame on stove top, grill or in broiler. Monitor closely. Let flame char the skins of the pepper. Turn frequently until entire pepper is black. Place directly in zip lock bag or sealed container. Let steam for 15 minutes. Remove from bag, rinse under cold water to remove black skin. Remove stem and center seeds. To store, add olive oil and seal. Serve with bread and goat cheese or mashed potatoes.