Here are a few food photos from our stay in Rome last month.
Wings, caprese and pizza at Bir & Fud
Aperol spritzes in Le Trastevere.
Tiny wine jug!
This pizza had a cracker crust and was stuffed with arugula.
Happy hour treats.
So much amazing mozzarella.
We ate at this place twice. So good.
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Ryan and I recently traveled to Switzerland and Italy. Here are some food highlights…
Breakfast salad at the Paris airport.
Fondue in Lauterbrunnen.
Amazing cheese shop in a woman’s house in Gimmelwald.
Amazing roasted veggies and mozzarella at the Obika Mozzarella Bar in Milan.
The most amazing tiny pizza with tons of arugula at MiPi Pizzeria in Milan.
Ryan’s breaded anchovy treat in Montessoro al Mare.
Chard and bitter greens tart on the beach in Montessoro al Mare.
Mussels and pasta.
Pesto pasta in Montessoro al Mare.
The most amazing soup I’ve ever eaten in Voleterra.
Wine and meats at La Vina di Vino in Voleterra.
Fondue with slices of meat instead of bread (pretty much the best idea, right?).
Amazing ricotta gnocchi with tons of truffles.
So much Campari in Pienza.
Brunello tasting in Montalcino.
Cutest buds at a little wine shop.
Best meat/cheese plate.
Local honey and sun-dried tomatoes.
Grape farmers at Altesino Winery.
Moscato grapes at Altesino.
Homemade bread, honey, and jams at Le Traverse in Pienza.
This post is getting long! I’ll post some more photos soon…
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Summer is just about wrapping up in Portland, and we are still getting tons of tomatoes in our garden! I’ve been roasting and freezing most of them, so we can have good garden tomatoes all winter.
This year I planted several yellow and green varieties, and wanted to use them in a special way. This soup is tangy, sweet, and absolutely delicious – perfect for the first day of Fall!
Golden cherry tomatoes, green zebras, green cherry tomatoes, and blush tomatoes.
Chop tomatoes roughly.
This was about 8 cups of tomatoes. You don’t have to use yellow and green ones if you don’t have any! Red tomatoes would be delicious too.
In a medium pot, sauté one large onion (chopped roughly) with a few tablespoons of olive oil on medium-high heat.
Add a few cloves of garlic, smashed and peeled.
Add a few tablespoons of fresh herbs. I had oregano and rosemary on hand; but any combination of thyme, basil, or sage would be great.
Let everything cook down for about 15 minutes, or until onions are translucent.
Add the tomatoes, and a few teaspoons of kosher salt. Let everything simmer for about 20-30 minutes, or until the tomatoes have cooked down and the liquid is bubbly.
Add a quart of chicken broth. If you are a vegetarian, you can use vegetable broth.
Once everything is simmering, turn down the heat and use an immersion blender until the soup is smooth.
Garnish with a little cooked and chopped bacon.
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I checked off one of my 2012 to-do’s tonight – roasting a chicken!
Rinsed the chicken and stuffed the cavity with lemons.
I had some veggies in the fridge that were looking a little wilty, so I chopped them up, mixed in a bit of olive oil and salt, and put them in the dutch oven. Carrots (some from our garden!), onions, celery, and cherry tomatoes from our garden that I froze last summer.
Chicken on top with more olive oil and salt.
Baked at 350 degrees with the lid on for about an hour; then removed the lid, added a little butter on top for color, and roasted for 15 minutes more.
My plate. Yum.
Hope you had a nice weekend!
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On Saturday night, Ryan and I had the most wonderful dinner at The Side Yard Farm.
The Side Yard Farm is a small urban farm NE Portland that provides local restaurants with produce. The owner, Stacey Givens, is also an amazing chef, and hosts farm-to-table meals every now and then.
Before dinner, we got to poke around the farm.
It was really fun to see a professional urban farm – definitely inspiring for my own garden.
Hoop house for tomatoes, basil, and peppers.
And of course, chickens.
On to the food! This was a special Bastille Day dinner. 5 courses, with really incredible wine parings. Vive la France!
There was a lovely lavender lemon water on the table while we were getting settled.
Menu printed by Cumbersome Multiples.
French Breakfast Radish, with Nasturtium “Capers” and Butter
Halibut. Shaved Kohlrabi. Lil’ Peas & Carrots. Lemon Verbena Beurre Blanc.
Summer Greens. Flowers. Herbs. Plum Vinaigrette. Soft Sheep Cheese. Farm Egg.
Crispy Pork. Rubystreak Mustard Greens. Pickled Cherries. Tarragon
Salt n’ Pepper French Shortbread. Blueberries. Basil & Chevre Ice Cream (actually instead of shortbread, this is a soft gluten free raspberry cookie, which was amazing! So sweet that they accommodated me)
And the wine!
This was one of the best meals we have had in Portland. Everything was so fresh and bright. I can’t wait to go back!
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Hope you had a lovely weekend!
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