Get Hungry: Dine at Portage as if you're on the Rhone
Portage, that little Queen Anne bistro (2209 Queen Anne Ave. N.) with a flair for French-inspired cuisine, is taking a trip down the Rhone. On Wednesday, the restaurant offers a four-course prix-fixe dinner inspired by the rich foods and wines of France's Rhone River valley.
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Added on: Feb 23, 2008 in
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Regional Cusine
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101 Simple Summer Meals
Mark Bittman of the New York Times has done eaters of the world yet another public service by writing up 101 ideas for simple summer fare. As cooks know, it's not possible to please everyone all the time. Many of Bittman's suggestions call for ingredients that are neither local or seasonal, at least not to the East Coast. That said, we were inspired and think you will be too.
Here are are a few ideas that caught our eye:
13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.
34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.
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