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.

30.03.08: Pork vindaloo

Our favourite sacrilegious curry for Sunday: He lovingly basted and stirred up the pork vindaloo from the latest Waitrose freebie mag. Spinach, sweetfire beetroot, and avo salad put in its cool two cents' worth of nourishment on the side.

SHE SAYS: All praise that Bombay Authentics Vindaloo Luxury Curry Sauce! I don't care if it is a slight cheat, it's deeply tasty, and almost as hot as it promises to be. The rice was oh-so-nice, with plenty of cinammon lilt to offset the heavy (yet heavenly) curry vibe.

HE SAYS: Although I used loin of pork instead of pork fillet, it still turned out pretty good. The meat was a little drier than last time, but I reserved some of the sauce to pour over at the end, which made it a little saucier than the last go-round. I did enjoy the spicy kick.

23.03.08: Pork roast with colourful veg and sweet-chili dressed salad

Something special for Easter: His decadent apricot-and-sausage-stuffed pork with red wine reduction gravy; Thursday's leftover carrots roasted in the pan; virtuous steamed choi sum with ginger; and 2nd-to-last batch of the red cabbage.

As if that weren't enough, He was inspired by Her recent food sleuthing to recreate the mmm-worthy salad dressing from Itsu: She figured it would work with fish sauce, pepper jelly, and mirin - and if She's wrong, we don't wanna be right,

HE SAYS: An easy and delicious set-it-and-forget-it special. With the carrots already pre-cooked, the red cabbage defrosted and ready to go and a generous glug or two of red wine added to the gravy it turned out to be a nice lazy Sunday night dinner with a boozy twist. Yum! Agree with Her, it's Meal o' the Year.

SHE SAYS: I'm going to stake my claim right now: this is Meal o' The Year. I know, it's only March, so this declaration can be a little demotivating, but honestly, this one had it all: fresh, sweet, intensely savoury and tender, mildly bitter and light, deeply sweet-roasted, tangy, meltingly tender, crackling crunchy, crispy and tart...what more could you want? I lingered over the fall-apart pork with its heavenly gravy as long as was decently possible, and made sure to polish off all of it before attempting the rest of the plate. V. pleased He mixed up the sweet chili dressing - it reminds me of the nuoc mam sauce from Pho Tau Bay's vermicelli salads.

29.01.08: Slow-roast pork with gravy and veg

Sunday dinner on a Tuesday: In an adaptation of a Return of the Naked Chef recipe, He slow-cooked shoulder of pork with sliced peaches, lemon thyme, and stuffing, and served it up with a red-wine, garlic and green onion gravy reduced in the roasting pan. Sideshow: roast carrots, another appearance by the famous red cabbage (4 more to go!), and a salad of spinach, celery and grapes.

SHE SAYS: Oh. mah. gah. The roast was comfort food at its finest. I was not too proud to lap more gravy out of the pan after dinner was officially over. Red cabbage splendid as ever and roast carrots held up their end of things nicely. Salad did its job as virtuous palate cleanser. Meal o' the week, already!

HE SAYS: Mmmm! Turned out rather nice, considering my timings were a little off. As She said, the gravy was magnifique. The pork was juicy and the carrots, after cooking for what seemed like days, turned out nicely as well.