Serving Up Small Batch Happiness
Mole can be a complex and labor-intensive dish thanks to the dozens of ingredients required for a traditional preparation. This “little red mole” recipe is a simpler approach thanks to pre-ground spices and it allows you to have dinner on the table in less than an hour.
Romesco’s roots are firmly planted in Catalonia. The sauce was originally created as an accompaniment to mild fish. However, with its balanced flavors and slight zing, I think it pairs just as beautifully with rich beef. This sandwich is inspired by my trips to Spain over the years. It is Catalonia meets Seville on a plate. ¡Delicioso!
Jägerschnitzel, or hunter’s cutlet, is typically made with pork and served with a mushroom gravy. I decided to break tradition and serve it with thin pounded chicken instead. When paired with a hearty red wine mushroom sauce, the combination is delicious.
Sehr gut!
Taking inspiration from Cuba’s national dish–Ropa Vieja–our Cuban Pulled Steak is actually homage to one of our favorite Portland restaurants (¡Oba!) that closed in 2017. This slow cooked dish is jam packed with flavor. It combines slow cooked flank steak with creamy potatoes. Corn salsa is added for freshness and the entire dish is balanced with a homemade crema.
East meets West in this Indian mash-up. Coconut curry is paired with pasta and mango chutney for a dish that is a little sweet, a little savory and very delicious.
I'm a professional photographer and storyteller based in Portland, Oregon. I'm also a globetrotting foodie and culinary explorer. I'm obsessed with bold seasonings and take pride in my ever-growing spice collection. As a self-taught home chef/baker, I occasionally share the kitchen with two amazing sous chefs (my husband and young daughter). When I'm not behind the camera, you'll find me planning my next flavor adventure, whether it be on the road or in my kitchen.