Skip to main content

Hello foodies!

Image
By
Well we don't really know where to start, so lets just jump into things shall we? This past weekend we went to a restaurant called, Imbibe in Southeast Portland. I (Wendy) was totally jazzed to go because I tend to love going to places like this. Portland has a great vibe to it if you will, that I love being part of. Lets have Richards thoughts now. Imbibe is a casual restaurant with a relaxed, Portland feel. You seat yourself and there are an array of tables and couches to choose from. Wendy and I enjoyed the whole experience, albeit there weren't many people there. I had a chicken sandwich with an array of toppings: guacamole, bacon, cheese and grease (mmm). It was actually pretty good, accompanied with a Moose Druel, a beer from Montana. I (Wendy) had an amazing ricotta, spinach, basil, asparagus ravioli concoction. Two humongous raviolis that had been put under the broiler until it was perfectly cooked. I also enjoyed a fabulous Bellini with peach puree, schnapps, and champagne. The best part was that it only cost us $7 including tip since we had a gift certificate from a generous friend! Though we have different views on Portland we can both agree that it was fantastic night filled with yummy food! Their website is http://www.takeitin.com/. Make sure to check it out!

Comments

Post a Comment

Popular posts from this blog

A Little Pita Awesomeness

By
Hello everyone again! I have to quickly share this recipe with you if your in the mood for a little Mediterranean goodness. I came up with this a few months ago and I think you should try it, its just a simple pita with grilled chicken in it. All you do is marinate a chicken breast with some olive oil (say, quarter cup), salt, pepper and maybe a tablespoon of dried oregano. Grill this up (the BBQ makes a difference) and cut it into pieces. Throw it in the warmed pita with whatever you want! I like onions, hummus and some feta cheese. Wendy likes to add grilled bell peppers as well. Give it a shot and let me know what you think!
Post a Comment
Read more

Restaurant Style Refried Beans

By
I've always had a weakness for Mexican food and no meal would be complete without those creamy refried beans. You could give me a pot of the stuff with some fresh tortilla chips for dipping and I could pass on the rest of the meal! If your familiar with bean cookery, refried beans just require one easy step after they are cooked soft: mash and add some butter and salt. If you've never tried your hand at dry beans the whole process is very simple and can be a base for a million other dishes (homemade BBQ baked beans for instance, but that's another day). Despite making these a few times and enjoying them far more than anything out of a can I never could make them right. Something was missing that the restaurants were hiding from me. I still yearned for that savory, creamy taste that I couldn't put a finger on. After trying to add more liquid, more butter, more salt, nothing tasted quite the same. The answer? Your not going to like it.....it's bacon drippings (or lard...
Post a Comment
Read more

Steak Frites

By
French cooking is quickly becoming my favorite cuisine to cook  and recently I have tried my hand at a lot of new things. I must share with you my recent favorite, a French bistro classic, Steak Frites (pronounced "freets"). To be accurate its historically a Belgian creation, but nevertheless there's nothing quite so satisfying as a good steak accompanied by a pile of thin and perfectly crisp and fries, or pomme frites. I fear that too many expensive steakhouses have ruined this simple treat with huge platters of beef and dry, thick cut potato wedges adorned with parsley. The key is simplicity here...small, juicy cut of meat and thin cut fries accompanied with Dijon mustard and ketchup for dipping. Recipes for this dish are plentiful, however I adapted mine from Thomas Keller's Bouchon . Here is a link for a good starting point, I encourage you to adapt it to your liking: http://www.epicurious.com/recipes/food/views/Steak-Frites-40035 I also encourage you to use...
Post a Comment
Read more