31.12.08: Out to New Year's Dinner Party

We really are indebted to Jon & Judy for some excellent party food this year. In fact, they had Us over last New Year's as well, just before We started the blog. Above, Judy prepared 10 (10!) portions of Jamie's Fifteen Christmas Salad [video!], some sans prosciutto for the veggies in our midst.

Jon rolled up sleeves to make Ramsay's Cider and Honey Roast Leg of Lamb – oh my. Also plated but not pictured: roast potatoes and steamed broccoli.

And then: two desserts! Judy whipped up a banoffee pie topped with Flake, and the very nice French au pair turned out a swell sugar-dusted gateau. Were We spoiled or what? And you don't even get to see the postprandial dance-a-thon (sorry, that's classified).

HE SAYS: The two J's again outdid themselves on the festive food front. The salad was class with every taste sensation fully taken care of and the roast was fantastically seasoned with tart and sweet apple tanginess. I have to vote for the banoffee pie as the highlight, though, a perfect combination of velvety cream, banana and chocolatey goodness. We went on to drink too much and I even had a jig with the missus in their makeshift disco/living room, good times.

SHE SAYS: I love me that salad: a taste treat of sweet, salty, creamy and a touch of grassiness from the olive oil. Mmmm. The lamb was applesweet and the potatoes had an almost grainy crunch to them that led the blissful way to floury indulgence within. Do I really need to tell you the desserts were divine? The gateau was deeply chocolatey and had that just-right cakiness, while the banoffee pie was like a sweet and sticky tastebud bubblebath.

20.12.08: Red Thai prawn curry and extras

He rather outdid Himself preparing the vittles for our xmastime gathering with Samski. After some he-made smoked salmon, soft cheese and herbed oatcake canapes sprinkled with dill (not pictured, sadly), He stirred up the can't-miss red prawn and mango curry, adding baby sweetcorn for good measure. Our new fave cucumber salad by way of the Ottlolenghi cookbook made a star turn, and He even sought out a spankin' new sophisticated dessert recipe: balsamic pears in honey sauce with goat cheese.

SHE SAYS: It wasn't until Samski arrived that we realised we've actually plied her with Nigella's curry wonder before. No matter, this particularly well-balanced batch was heartily enjoyed by all: heat, coconut and heft did a get-down dance of happiness on my tongue. The cuke salad supplied crunch and sweet-tart excellence, tho' I was slightly disappointed with the accidental substitution of black onion seeds for poppyseeds. The pert dessert of baked pears delivered wide-eyed delight in a sticky sauce and subtle goaty goodness; was wiping finger 'round plate to mop up the honey trail for some time. Hey we're among friends, here. And how.

hey there, sweet tang: balsamic pears with goat cheese and honey sauce

HE SAYS: I thought this batch of curry was very good. I used double the amount of the prawns which really made it a lot more decadent and shpecial compared to our regular weeknight version. I also used a whole can of coconut milk which added a more silky broth to the bowl. The cuke salad again impressed with it's vinegar pickle like quality and its shweet yet spicy dressing. I made a bit of a boo-boo with the inclusion of the onion seeds but I didn't think they were too offensive. The pud was great. I was craving some stewed pears, and baking them created that warm, soft, intense flava I was after. The balsamic mixed so well with the cheese and honey, satisfying all my taste senses, I will have to make this again sometime soon that is fo' sure.

28.10.08: Pix and Pambiche, Portland, OR

The inimitable Ichabod Creme

Dessert first: coffee and a treat at at Pix, the little dessert place down the street she kept making eyes at for three days. The Ichabod Creme We shared was impressively composed of spiced almond creme, caramel, and a pumpkin creme brulée - not to mention the dark choccy nest, edible gold leaf, and glazed pumpkin seeds and pecans.

Lest ye think that was the highlight of the evening, let us gently inform you otherwise. A pdx magazine perused over Our pastry revealed a neighborhood spotlight feature - 28th & Burnside - that led us to Pambiche, a Cuban haven brightly coloured and glazed in delight.

Her rich pork and plaintains

SHE SAYS: My Lengua en Salsa - tender chunks of pork bathed in a rich, red creole gravy 'scented with plump raisins and toasted almonds', accompanied by white rice and tostones (fried plaintain chips) was pungently mmmworthy with every bite.

Like we said, Portland proved an unexpected tastebud paradise. I mean, we've only reported on dinner. You don't even get to see the mapled-glazed-bacon–studded fresh hot waffle from the waffle van - yes, the waffle van! formally known as the Little Blue Waffle Wagon - down the block from Our guesthouse, for starters. Really, if I lived here, I'd be big as a house...or maybe not. The restaurants are in proportion to the nature trails, so I'd run/walk it all off.

His 'old clothes', with fried bread

HE SAYS: My Ropa Vieja, or 'old clothes' - garlicky shredded beef laden with yellow onions and green peppers, garnished with pimientos and petit pois, served with Cuban beans & rice, plus pan frito (fried bread) - was intensely flavoursome. My Cuban wine was fine, and all in all, we had a jolly good time.

subliminal persuasion by signage

Portland's food in general was excellent, kicking Austin's hot little ass for variety and quality, and this meal was no exception. It was so good we went back for brekky a mere 12 hours later (tho' to be fair, they gave us a two-fer-one coupon. Yes, we are weak.) Best Cuban food I've had, would make it a reg'kar haunt if we lived here, that's for sure.