Photo credit: Basil Childers
Every year Portland Monthly Magazine does a fabulous deed and assembles a unique collection of appetite alchemists from the most talked about eateries in the Portland metro area. PM's 2009 selection is anything but disappointing. From the hautest Food Cart to the trendiest down town purveyors of gastronomical bliss.
Click here to peruse 2009's winners!
The caramel, strawberries and mousse can be refrigerated separately for up to 3 days. Bring to room temperature before serving.
The Flying Fig, 2523 Market Ave., Cleveland; 216-241-4243.
| 1. | Heat oven to 400°F. Generously grease 8x4-inch loaf pan. Loaf pan can be substituted for a Bunt Cake Pan (do not use dark-coated pan). In small shallow bowl, combine sugar and cinnamon; mix well. |
| 2. | Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted margarine; roll in sugar-cinnamon mixture. Arrange in greased loaf pan. |
| 3. | Bake at 400°F. for 19 to 27 minutes. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm. |
Step 1
Assemble and/or prepare the following ingredients:
Step 2
Warm the oil over very low heat. You want it very warm, but not so hot that it could burn you. Keep another dish or pan on hand to keep over low heat to keep the tortillas warm. Dip each tortilla in the warm oil for 5-8 seconds until tortilla is warmed through. Set aside in warming pan to stay warm until you're ready to use them.
Step 3
Put the chile or enchilada sauce in a shallow dish or bowl so that you can easily dip the tortillas in it. Take one tortilla and carefully dip it into the sauce until it is thoroughly coated.
Step 4
Lay the sauce coated tortilla in the bottom of a 9x13 baking dish. Place 2-3 tablespoons of filling down the middle. Fold one side over, then the other side. Turn it over seam side down so the tortilla stays closed.
Repeat with each tortilla, until you have filled the pan. Depending on the amount of filling of used and the size of the tortilla, you may use between 10-14 tortillas.
Step 5
Pour the remaining sauce evenly over all of the enchiladas.
Step 6
Sprinkle remaining cheese over the top
Step 7
Bake in the oven at 350 degrees for 20-30 minutes.
Step 8
If you can, let the enchiladas sit for 10 minutes to cool down before serving.
Serves 7 (can be accompanied by refried beans and spanish rice)
Ingredients:
1 tablespoon butter
3 1/2 cups large elbow macaroni
10 ounces processed cheese, cut into 1" squares
10 ounces white Vermont cheddar cheese, cut into 1" squares
15 ounces Gruyère cheese, shredded
1 1/2 cup jack and cheddar cheese (combined), shredded
4 ounces cream cheese (at room temp.)
2/3 cup sour cream
1 1/3 cup heavy cream
1 1/3 cup half-and-half
1 egg
2 tablespoons flour, more as needed
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard powder
1/8 cayenne pepper, more to taste
1/8 teaspoon nutmeg (fresh if you have it)
1 teaspoon kosher salt
1 pinch paprika
1 tablespoon fresh chives (for garnish
Directions:
Grease a 13" x 9" nonstick metal baking pan with butter. Preheat oven to 350 degrees.
Prepare macaroni according to the package directions, but make sure it's al dente. Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.
In a large mixing bowl, add the heavy cream, half-and-half, and sour cream; break the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the egg, flour, Worcestershire sauce, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg; combine very well with a wire whisk to break up that cream cheese. It will look lumpy, but that's okay.
Starting at the corners of the pasta dish, place and push down the processed and white Vermont cheddar cubes. Work your way around and toward the middle (they won't push down completely, but just smoosh them down a bit). Now sprinkle the fabulous Gruyère cheese evenly over the top -- gently and evenly pour that artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a sec to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You're just getting some of that Gruyère down deeper below the surface.) Wash your hands!
Sprinkle the jack-and-cheddar combo over the mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake until brown and bubbly -- we're talking approximately 30 minutes. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it's done, garnish with the chives.
Preheat oven to 350 degrees F. Spray a 8-inch baking dish with nonstick cooking spray. Place oats, chopped pear and sugar in the prepared baking dish. Stir until well combined. In a medium mixing bowl, whisk together milk, egg substitute, and vanilla extract. Pour over oatmeal mixture. Stir to make sure the oatmeal mixture is well-coated. Bake 40 to 45 minutes. Be careful not to over-bake. You want the center to still be moist, like a thick soup. Remove from the oven. Turn oven temperature up to broil.
Sprinkle with the brown sugar in a thin layer, making sure the sugar coats the entire surface of the oatmeal. Return to the oven and broil 2 to 3 minutes, until the top is browned and crusty. Serve warm, topped with bananas, raisins, walnuts and/or milk.
Makes 6 to 8 servings.
|
BISCUIT BREAKFAST RING |
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|
3 cans biscuits (not flaky kind)
1 1/2 c. light brown sugar 3 sticks butter 1 1/2 tsp. cinnamon 1 to 1 1/2 c. chopped pecans (depending on preference)
Preheat oven to 375 degrees F. Spray bundt cake pan with Pam or equivalent.
Combine butter, brown sugar, cinnamon and pecans in saucepan. Bring to a boil, remove from heat. Cut biscuits in quarters and drop in bundt cake pan. Pour 3/4 of the sauce over biscuit quarters. Cook in oven for 15-20 minutes or until golden brown. Remove "ring" from cake pan while still hot. Place on plate or platter; pour remaining sauce over the breakfast ring. Ready to serve. Serve like pull-apart bread. | |
Ingredients
1 loaf French bread (use day-old bread)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar (can use more)
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pinch salt
Directions
1 Butter a 13 x 9-inch baking dish.
2 Slice the French into 20 (1-inch thick) slices.
3 Arrange the slices into the bottom of the baking
dish in 2-rows overlapping slightly.
4 In a large bowl whisk/combine eggs, half and half,
milk, sugar, vanilla, cinnamon, nutmeg and salt
until well blended; pour over the bread slices
making certain that all are covered evenly with
the egg/milk mixture, then press down with
clean hands to make certain the bread it
coated well.
5 Cover with plastic wrap and refrigerate overnight.
6 The next day; in a bowl mix together all praline
ingredients until well blended.
7 Spread the praline mixture over the top of the bread.
8 Bake uncovered for 45 minutes.
9 Delicious!
10 Set oven to 350 degrees.
Recipe Serves 6-8
PRAILINE TOPPING
Ingredients
1 cup very soft butter
1 cup light brown sugar, packed
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans
Raspberry Syrup
Ingredients
1 cup raspberry preserves,
3 tablespoons water
2 tablespoons raspberry liquer
Directions
Simmer ingredients in a saucepan over medium heat until thinned out
like syrup, then drizzled over the baked casserole
*Plan ahead this must chill overnight
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Crepes:
1 C. flour
1/8 t. salt
3 eggs
1 1/2 C. milk
Melted butter
Filling and Sauce:
8 T. butter, divided
1/4 lb. mushrooms, chopped
6 green onions, chopped
2 T. parsley, chopped
2 C. cooked turkey, chopped
1 1/2 t. salt, divided
4 T. flour
2 C. milk
1/4 t. pepper
1/2 C. Swiss cheese, grated
1/3 C. Parmesan cheese, grated
3/4 C. cream
2 T. melted butter
1/3 C. seasoned breadcrumbs
Beat flour, salt and eggs to form a thick paste. Slowly stir in milk and beat smooth. Let stand 1 hour. Make 18 crepes in a 7-inch pan. Stack between pieces of waxed paper. Freeze 8 crepes for another use.
Sauté mushrooms, onions and parsley in 4 tablespoons butter until tender. Add chicken and 3/4 teaspoon salt. Set aside. Melt remaining 4 tablespoons butter over medium heat. Stir in flour until smooth. Slowly pour in milk and cook until it boils and thickens. Add 3/4 teaspoon salt and pepper. Add cheeses and stir to melt. Add 1 cup sauce to chicken mixture. Stir cream into remaining cheese sauce. Fill crepes and place in greased 8 x 11-inch dish. Pour sauce over crepes. Mix together butter and breadcrumbs. Sprinkle over crepes and bake at 350° F. for 20-30 minutes.
Servings: 8
