Portland Oregon's Saturday Market

Check out the link to Portland’s Saturday Market!  Lots of things to do and great places to eat!  Go enjoy the FUN!

My bag is packed and I am ready to go!  So, Ciao!  But before I leave I would like to introduce you to Signora Penny Johnson.  (Can you tell I am taking Italia?)….

During my absence,  Penny Johnson will be taking over my duties and tending to our guests.  Penny comes highly recommended and has done an excellent job for the Fulton House Bed and Breakfast previously.

“In February 24, 2010 -at Dallas School District/High School –Penny Johnson, Catering and Culinary Arts teacher at Dallas High School was honored by her school district with the Distinguished Educator Award.  She was nominated by a student who says she is their families favorite teacher and he is the 3rd brother to go through her program.

Here is what Ricky had to say about Mrs. Johnson:

Penny is welcoming with open arms. She works hard to get to know the students. She has tried to connect not just with us as students ,but on a personal level as well. Penny’s personality really makes the class fun. She is funny. Sometimes in the chaos of her job, she gets us laughing at how she handles all of the stress. I encourage you to honor this deserving teacher who has poured her heart and soul into her job and the kids that take her classes. She inspired us to be better people and love life!

Here is what her students had to say about her:

*She loves us!
      *Helps us out on stuff, more than just catering.
      *She does so much; events, catering, class etc.
      *She has an outstanding personality.
      *There is really just too much to put into words.
      *She is a really nice teacher. Thank you for teaching me.
      *I have known her since I was a freshman and she always pushes me to do my best.
      *She treats us like workers.”

I know that all you will love Penny just like her students did at Dallas High School.  Penny plus her husband, Dave will begin their Interim Inn-keeping duties on August 28 and continue until Wendy’s return.  Please help me welcome, Penny & Dave to our wonderful City of Portland and to the Fulton House Bed & Breakfast.

As for our Fulton House Blog –watch for my blog posting from Italy as well as Mauritius where I am heading after my stay in Italy.

Arrivederci!

Buena Vista Ferry

Today, I completed my first 2011 MAC Annual Wine Ride  touring Oregon wine country and treating myself to a fabulous made-to-order gourmet brunch — without guilt!

Starting at the Eola Hills Winery in Rickreall, Oregon I wandered along 36.8 miles of scenic Polk County Wine Country, through the town of Independence and across the Willamette River on the historic Buena Vista ferry and then made a loop back to the winery.  As I approached the ferry crossing,  I spotted an osprey nests up on the platforms and along the route was up close and personal with two turkey buzzards feasting on a dead rabbit just a few feet from me as I crossed the dead carcass in the road.  This was just an incredible day in Oregon to be cycling.

For additional information about cycling in Oregon read this article from the NY Times.

Click here for the 2011_MAC_Wine_Ride_Map.

After my ride, I returned to the Eola Hills Winery for the reward of a fabulous  brunch prepared by Eola Hills Winery’s master chefs that include stuffed crepes, eggs Benedict, waffles, omelets, sauteed oysters, and more, along with a choice of wine or champagne.

Check out their wonderful Menu for July 24th:
Fresh Pan Fried Oysters from Willapa Bay
Washington
Roast Beef Sliders with Onions and Cheese
Fruit Supreme w/
Fresh Fruit, Yogurt and Granola
FOUR styles of Eggs Benedict; Ultimate,
Traditional, Seafood and Veggie
Stick to your Ribs Biscuits and
Gravy
Breakfast Ham
an Omelet Bar with about 20 toppings to choose
from
Belgian & Hazelnut Waffles along with Crepes
Country Fried
Potatoes
Stir Fried Veggies
Spring Mix Salad with Apples and
Strawberries
Platter of Watermelon
Cold Cucumber
Soup
homemade desserts and much more.

And don’t forget to belly up to the wine tasting bar to sample their wine selections and take home a bottle of their outstanding wines.    I particularly like their 2009 Pinot Gris and their Pacific Blanc a Oregon White Wine after a hot day biking the latter that I am sipping now as a draft this post.

The Eola Hills Winery is approximately 58 minutes from the Fulton House Bed & Breakfast in Portland, Oregon.  Bring your bikes and enjoy a day of cycling Oregon.

Blend the espresso, ice cream, ice, and milk in a blender until smooth. Serve at once in chilled tall glasses garnished with a dollop of whipped cream and chocolate shavings.
Serves 2

The Hood River County Fruit Loop Heirloom Apple Celebration - 

Remember when Grandma complained that “grocery store” apples today just aren’t the same as the ones that grew on her family’s backyard tree? She’s right. The Fruit Loop’s Heirloom Apple Celebration honors the “heirloom” or “classic” apples that have all but disappeared from commercial orchards producing large volumes of fruit that must store and travel well. Apple varieties must have existed 100 or more years to be considered heirlooms. Discover the wide range of flavors, colors, shapes and textures of more than 20 kinds of heirloom apples. Enjoy fresh-pressed apple cider, hard apple cider, apple cider donuts, desserts made with apples or cider, and much more.

Deschutes Brewery Street Fare

There is always something to do in Portland, Oregon.  Just check out the A&E section of the Oregonian, Willamette Week’s what’s happening, The Fulton House Blog or the  Travel Portland website.

The Deschutes Brewery Street Fare event from August 12 was great fun.  This event helped support the “Morrison Children & Family Services” which works towards restoring childhood, helps rebuilding families and strives for renewing hope.  

The Deschutes Brewery paired several Portland Food Carts with their brews.  For Only a $5 entry included 1st Food & Beer Taster and additional Food & Beer Tasters were $4.  What a great bargain with Street Food from Portland’s Best Food Carts, Live, local Mustic from Sally Ford & the Sounders and Outside & AgesandAges plus the featured Craft Beers from Deschutes Brewery. 

Here a few of the Food Carts which  included a food sample plus a featured Beer.  Pyro Pizza served a Margherita Pizza on wheat crust paired with Twilight Ale —  Garden State Meatball sliders with Sage Brush Pilsner – Oregon Ice Works a peach, strawberry or chocolate Black Butte Porter paired with Hop Henge Experimental IPA plus 7 other beers and food carts for the downtown area.

Check out our Facebook page for the video and  Look for our guests,  Ron & Chrissy from Rockaway, New Jersey enjoying the beautiful warm weather, the food & beers, the music and the street fare.Click Here

It is the start of the berry season here in Portland, Oregon.  Strawberries are beginning to ripen even with all our recent rain and downpours.  Portland, Oregon has a plethera  of  U-pick Farms in both Multnomah & Clackamas counties where you will  find raspberries, gooseberries, currants, marionberries, and blueberries throughout the summer months. Here at the Fulton House Bed & Breakfast,  we also have our own fresh fruits in our backyard garden. 

Below you will find one of my favorite recipes that I prepare with my berries either with fresh picked berries or frozen.  This recipe comes from the “The Culinary Institute of America’s Breakfast & Brunches“  cookbook and is located on page 124 and 129.   This cookbook is one of my essentials here at the B & B.

Cheese Blintzes with Mixed Berry Sauce

1 cup farmer or pot cheese (if you can’t find farmer/pot cheese– I use Nancy’s organic cottage cheese small curd )

1 cup whole milk ricotta cheese

1 cup cream cheese, softened

¼ cup sugar

3 large eggs

¼ teaspoon vanilla extract

¼ teaspoon salt

4 tablespoons butter, or as needed

1. Make the crêpes and berry sauce. These can be made ahead. Let the crêpes return to room temperature while you make the filling if they have been refrigerated or frozen. Warm the sauce.

2. Combine the cheeses and sugar and beat with a wooden spoon until thoroughly blended. Add the eggs, vanilla, and salt and stir until smooth.

3. To assemble the blintzes spoon 2-3 tablespoons filling on the lower 1/3 of each blintz. Fold the bottom of the blintz over the filling then fold each of the remaining sides over to make a little package. Repeat with the remaining blintzes.

4. Melt 1 tablespoon butter in a skillet over medium-low heat. Arrange 6 blintzes at a time in the skillet seam side down and sauté until faintly brown and crisp, about 2 minutes. Turn the blintz and brown on the second side, another 2 minutes. Repeat with remaining blintzes, adding another tablespoon of butter for each batch, and serve with the warm berry sauce.

 Makes 2 cups

 1 ½ cups fresh or frozen raspberries 

1 cup fresh or frozen blueberries

¾ – 1 cup sugar

1–2 tablespoons freshly squeezed lemon juice

2. Simmer until the sugar has dissolved, about 10 minutes. Taste the mixture and, if necessary, add more sugar. Continue to heat until any additional sugar is dissolved.

3. Puree the sauce with a blender or push it through a wire mesh sieve. Return the sauce to a simmer and adjust the flavor by adding additional lemon juice if necessary. Add the remaining ½ cup raspberries, ½ cup strawberries, and ¼ cup blueberries and simmer until the sauce is very hot.

 Crêpes

2 cups all-purpose flour

¼ cup sugar

½ teaspoon salt

2 cups milk

2 large eggs

1 tablespoon butter, melted

½ teaspoon vanilla extract

Melted butter or vegetable oil to coat pan, as needed

1. Sift the flour, sugar, and salt together into a mixing bowl. Make a well in the center of the flour mixture.

2. In a separate bowl, blend the milk, eggs, butter, and vanilla. Add the milk mixture to the flour mixture and stir by hand just until the batter is smooth. Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crêpes. Strain the batter if necessary to remove lumps before preparing the crêpes.

3. Heat a crêpe pan or small skillet over medium-high heat. Brush with melted butter. Pour about ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom with batter. Cook until the first side is set and has a little color, about 2 minutes. Adjust the temperature under the pan if necessary. Use a thin metal or heatproof rubber spatula to lift the crêpe and turn it over. Cook on the other side until the crêpe is cooked through, 1 minute more.

4. Stack the crêpes to fill now, or refrigerate or freeze them and assemble them later.

Note: The thinner the crêpe the better, but don’t be discouraged if the first crêpe or two is a little uneven. With each crêpe, you’ll get better at gauging the right amount of batter and level of heat for your pan.

CIA "PASTRY BOOT CAMP" GROUP PHOTO 2010

 Boot Camps at the Culinary Institute of America

 Today the final day of “Boot Camp” Culinary Institute of America has arrived.  We have experienced so much in so little time from the “Pastry Boot Camp” to a basic course in Wine Tasting to Coffee & Tea Tasting,  and to Tempering Chocolate. This course has been an incredible experience!  It is much more than what was promised–It was intense at times, pushing the limits and I created amazing pastries and desserts you would find in a local patisseries.  I had a wonderful and fun-filled time with great people both instructors and fellow classmates.  If you have ever thought of attending the Culinary Institute of America, I say just as Nike states, “Just do It!”  You will never regret it! 

 I can’t wait to come back for my next course, “Breads.”

As the chef at the Fulton House Bed & Breakfast, I am always looking for quick, elegant and easy recipes for our breakfast.  One of my favorite cookbooks,

The Culinary Institute of America’s

BREAKFAST & BRUNCHES

contains over 175 new recipes from the World’s Premier Culinary College.  Several of my favorite recipes are:  Cheddar & Thyme Muffins page 43, Banana Nut Loaf page 47, Making English Muffins from Scratch!, Banana Pancakes with Blueberry Maple Syrup page 119, Cheese Blintzes with Mixed Berry Sauce page 129, and Garlic Cheese Grits page 172.  When my friend, Ann visits from Baton Rouge, Lousiana I make these for her.  She travels with her own Grits for breakfast each morning but these dazzle her. The Tabasco and the cayenne pepper give them a little kick! 

Add new life to your breakfast or brunches; pick up this cookbook at our local “Powell’s Book Store”,  the largest book store west of the Mississippi River. 

Bon Appetit! 

More pictures to follow in the coming weeks!

REO RIBS

Try  a new restaurant near the Fulton House Bed & Breakfast  just on Macadam Avenue  in Portland, Oregon with “Soul Food Mississippi Style.”

REO’S RIBS, IT’S SMOKIN’  & FANTASTIC!

If you like Ribs, Brisket, Catfish, Chicken and/or Pork Roast plus all the fixings this is the place for you! You can even get hush puppies and collard mustard greens!  They just relocated from Aloha to Portland.

Snoop Doggs' Uncle Reo

Add Reo’s Ribs to your list of places to eat during your next stay at the Fulton House Bed & Breakfast.  Stop in after a morning of walking in Willamette Park or an afternoon of biking riding to enjoy the finger lickin’ BBQ.

I can’t wait to go back to try the Fried Catfish!  One of my favorite southern dishes.