Rhubarb Sorbet with Pistachios and Dark Chocolate

Rhubarb Sorbet with Dark Chocolate and Pistachios

This past Sunday I was determined… incredibly determined to make some concoction with rhubarb. I’m always usually pretty persistent with my recipes, but this Sunday was just a little different. Basically, this urge to bake with rhubarb resulted from a visit I had a few weeks ago to Ox in Portland where I had one of the most tasty sweet concoctions of my life: Rhubarb Vanilla Sorbet, Bittersweet Chocolate Magic Shell, Crushed Pistachio.

As a result, I’ve been thinking about rhubarb ever since that visit so I knew I had to fulfill my craving for it.

But, among all of the various options to bake with rhubarb, I decided that instead of a rhubarb crisp or rhubarb pie, I wanted to make something “cooler” (temperature-wise), so I choose to attempt to replicate the Rhubarb Sorbet I had at Ox. However, after two botched tries of locating rhubarb (the first store did not have rhubarb and the second store had unripe rhubarb), my final attempt resulted in just enough (I almost took all of the slim supply at the store) to make this dessert!

Despite the madness of visiting three stores, this recipe was definitely worth the trouble and the wait. Just look at the pictures above and below and you’ll understand!

Step 1: Chop Rhubarb

Rhubarb for Rhubarb Sorbet

Step 2: Dissolve Sugar in Water Over Low Heat

Dissolving Sugar for Rhubarb Sorbet

Step 3: Add Lemon Juice and Rhubarb Pieces

Rhubarb Mixture for Rhubarb Sorbet

Step 4: Put Rhubarb Mixture into a Food Processor

Puree-ing Rhubarb for Rhubarb Sorbet

Step 5: Place Rhubarb Mixture into Ice Cream Machine

Rhubarb Sorbet in the Ice Cream Machine

Step 6: Scoop, Drizzle Chocolate and
Pistachios; Eat!

Rhubarb Sorbet with Dark Chocolate and Pistachios


Even though I didn’t make the “magic shell” like Ox did, I still thoroughly enjoyed this recipe. Basically, this recipe encompasses three distinct flavors: tart, sweet and salty. Usually I only like two of those distinct flavor types, but this time all three converged together quite nicely without overwhelming each other in the process!

Thank you to Ox for offering such a delicious recipe!

Cheers!

Rhubarb Sorbet with Dark  Chocolate and Pistachios

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Simple Sunday Treat: Chocolate Milkshake

Every now and then I become quite nostalgic for desserts and foods that remind me of when I was young, carefree and the biggest worry I had was which item I was going to play with at the playground at recess. For me, milkshakes happen to remind me of these times and also happen to be a childhood favorite.

A few weekends ago, I was reminded of milkshakes after I saw pink and white striped straws at Troolie in Portland. After I saw these, I decided that I must have them. And, naturally, I found plenty of other neat cards and assortments of goodies – including clever recipe cards for noting one’s favorites.

So, after a successful trip, I decided that the a must-do activity for a lazy Sunday would be an old fashioned milkshake complete with a pink and white striped straw while using my new set of recipe cards for the first time!


Classic Chocolate Milkshake


Although it’s nothing fancy, sometimes something this easy dressed up with a cute arrangement is the way to go!

Salvador Molly’s


Salvador Molly’s
is hands-down one of my favorite restaurants. I will never forget my first venture to this fine establishment in Portland. I was absolutely stunned by the bright and vibrant colors mixed with the colorful artwork on the wall. However, I was a bit confused  by the many different types of cuisine offered on the menu. The server clarified to me that he would classify the menu options as mix of Jamaican, Ethiopian, Hawaiian, Cuban and Creole foods.

In addition to a mix of plenty of both spice-filled and spicy offerings, Salvador Molly’s offers a great food challenge known as the Great Balls of Fire which consists of a serving of habanero cheese fritters.I once tried a few of these cheesy poofs of spice infernos; however, I failed at consuming the whole dish and instead resulted in a complete burning of my stomach lining.  However, those that eat a plateful of these get crowned with their presence on the “Great Wall of Flame”. Although I did not make it onto this infamous wall, I still love this restaurant greatly and enjoy coming back each time to try something different.

This past time, I visited with a friend simply for the $5 lunch specials. I chose the jambalaya and she chose a Cuban sandwich. Luckily for us, my friend was part of their rewards program so we received a free dessert as well. It’s always nice when that happens!

Cheers!

Salt & Straw

I’m such a sugar fiend. I know I have a problem when ice cream seems like it could take the place of a meal such as breakfast, lunch or dinner. But, on top of craving bouts of sugar all of the time, I also crave variety. And, by “variety”, I mean that I like to try things that might be considered simply atypical. For example, some of my friends might “mix it up” by ordering pumpkin pie ice cream instead of a standard vanilla or cookies ‘n cream flavor. For me, I need something a little bit zanier, something that just peaks my curiosity just a little bit more…

I first read about Salt & Straw through an article in Portland Monthly Magazine. All it took was just one glance at the menu on their website and I knew I would be instantly hooked. How did I know so quickly? I saw the words pear and blue cheese combined into an ice cream flavor. Now, although that might not have been my flavor of choice, I knew that ice cream similar to that flavor realm would be completely right up my alley.

So, this past weekend, my boyfriend and I ventured to Salt & Straw. Not only did I try delicious and unusual flavors of ice cream, but the people that worked at Salt & Straw were absolutely delightful, incredibly helpful and even let me try multiple samples. After sampling a few different flavors that included the likes of Honey Balsamic Strawberry With Cracked Black Pepper, Brown Bread Stuffing With Apricot and an ESB flavored ice cream, I finally settled upon Banana With Spicy Caramel and Walnuts while my boyfriend ordered a flavor that tasted exactly like blueberry pancakes with maple syrup (alas, I cannot remember the name!). Besides the most important fact that the ice cream encompasses a unique batch of flavor-intense ingredients, Salt & Straw is a farm-to-cone ice cream shop that uses local, sustainable and organic ingredients. As a result, this just makes me appreciate their establishment even more and elated for the chance to go back.

All in all, let’s just say, delicious ice cream + friendly service + a sunny afternoon= one happy camper.

Cheers!

Tasty ‘n Sons

Now, normally, I am not the biggest fan of noisy restaurants, but I absolutely love the energetic atmosphere from Tasty ‘n Sons. A week ago, I ventured to this friendly, neighborhood establishment in Northeast Portland to meet a friend for brunch. As soon as we entered (sans coffee consumption), the energetic atmosphere immediately revved us up similar to the effect that a caffeine jolt has on the body and mind. Besides the lively ambiance, the aesthetics intrigued us with subtle brown walls complete with a large, black imprint of a bicycle on the wall that can be classified as “oh-so-Portland”. But, besides the feel and looks of this restaurant, the food lives up to its expectations and then some. Especially for those that cannot decide easily (I’m very much a culprit), Tasty ‘n Sons is perfect as a result of the element of small plates which creates a unique experience with menu  items that range from griddle-bacon wrapped dates to glazed yams with cumin-maple to North African sausages with couscous to Auntie Paula’s French toast. Hungry yet? I sure am. My taste buds are already starting to water from just reminiscing about it.

Special of the Day


Peaches & Cream With Teleme & Honey

Chocolate Potato Doughnut With Crème Anglaise

End point: I highly recommened this place and absolutely can not wait to go back again.

Cheers!

Banana Bread

So, I haven’t blogged in over a month and I’ve truly missed it. Life has been an absolute whirlwind lately. I just moved from Portland to Seattle and haven’t had the time to sit down and make a home cooked meal or a dinner that didn’t involve take-out or pasta with jarred sauce. Although the move isn’t that drastic, it is enough to make me miss home and the scenery of Portland. But, I’m excited for new adventures in a much bigger city that will surely involve experimenting with more recipes, finding new restaurants, and meeting interesting people along the way.

As previously mentioned, my roommate and I have been in the process of moving into a new apartment. Unfortunately, boxes are still everywhere and I haven’t quite made a full visit to the grocery store just yet. But, this past weekend, I was absolutely craving to bake something at our new apartment. Unluckily for me, the lack of grocery items within our pantry shelves made this desire quite difficult. As I peered around the kitchen, I noticed I had a few very ripe bananas that were in desperate need of consumption. Since banana bread requires very ripe bananas, I knew I had to make them. So, with the help of Epicurious, I was set to make Aunt Holly’s Banana Bread.

 Step 1: Find Very Ripe Bananas and Mash


Step 2: Mix Mashed Bananas with Melted
Butter, Sugar, Egg, Flour, Baking Soda,
and a Pinch of Salt 


Step 3: Bake in Oven for 1 Hour at 350 Degrees

The banana bread turned out wonderful. It added a nice aroma to our new apartment (that smells like new paint currently). But, I would definitely recommended adding four ripe bananas instead of three. I liked the flavor of this bread; however, it needed just a bit more banana accents. Nonetheless, all I had on hand was three ripe bananas. So, c’est la vie!

Anyway, I will definitely look forward to writing more blog posts about food within the coming weeks.

Cheers!