Viva Portlandia
Written by Rachel, Posted in Thoughts
Two weeks ago we were in Portland. Why? Well, I’d say it’s because we’ve never been, which is true. But, the real reason was my brother-in-law was gettin’ married!
We went for a long weekend. We had lots of wedding stuff to do, but also found some time to experience some Portland culture. Which included eating some famous Voodoo Donuts (I tried both the Maple Bacon, and the Blueberry… the Maple Bacon was by far my favorite), eating from some food trucks, visiting Powell’s bookstore, twice; a cute coffee shop, the Waffle Window, lots of rain, cool fall weather, amazing views of the river from the 19th floor where we were staying…
The wedding itself was lovely. But, it was October, in Portland, and was supposed to rain all day. We were picnicking on a farm. There was no indoor plan. Dun-dun-dun. So we prayed. And it didn’t rain. It rained everywhere but where we were all day. Then it started raining when the evening was over.
Travis and Shannon wanted to have a preception – a reception, but before the ceremony. There were fire pits and picnic baskets and a brass band! We had delicious soups, savory finger foods, breadsticks, and hot drinks. It was really fun! We got to hang out with the bride and groom before they walked down the aisle. What a neat idea!
Another fun twist to the wedding was that I made a new friend, Brougane (pron. Brogan, if you were wondering). She and I hit it off right away. I found out that she was making the wedding cake (which was more of a birthday cake for the bride’s best friend, Annie’s, birthday). I asked if I could help. To make a really long story short, it took us 8 hours, start to finish. It had antique lace and brooches on it. It was nicknamed the 8-hour cake. Neither of us got a piece. But, I got a few crumbs from the cake stand and it tasted pretty good. And it was fun. Really fun.
I feel like a donut recipe (Mmmm I could really go for a Maple Bacon right now), or the cake recipe, or a recipe from one of the soups would be ideal. But, I have none of those. (I wish I did, the Avgolemono – Greek Winter Soup, was amazing. So was the Sunchoke soup. I didn’t try the other 3 kinds, but I’m confident they were also superb.)Â However I do have one of my favorite soup recipes to share: Minestrone Soup! I’m sharing this for two reasons, no THREE!! 1. It’s good. 2. One of our first dinner guests when we were married was my brother-in-law, Travis. I was very new to cooking, but successfully made Minestrone Soup that evening. 3. Next week I will celebrate one year of A Cooking Show with Rachel O. On my first episode I made Minestrone Soup. So, it’s just kinda special to me.
Happy 1 week and 6 day anniversary
Travis and Shannon!!Â
And, as always,
Happy Eating!
Minestrone Soup
Last modified on 2012-10-25 22:47:02 GMT. 2 comments. Top.
- 1 lg. onion, chopped
- 3 cloves garlic, chopped
- 1/2 to 1 C green beans, chopped
- 1/2 to 1 C daikon radishes, chopped
- 1/2 to 1 C squash, chopped
- 2 C kale/spinach, chopped
- 1/2 C crushed or diced tomatoes
- 3-4 C chicken or vegetable stock
- 5-6 C water
- 4 T olive oil
- 1/2 t cumin
- 1/4 t all spice
- pepper
- 1 1/2 T dried basil
- 2 sprigs thyme, leaves removed, stems discarded
- 1 T fresh oregano, chopped (opt.)
- 1 T fresh parsley, chopped
- 1 sprig fresh rosemary, removed from stem (opt.)
- 1 t fresh sage, chopped (opt.)
- 1 1/2 C garbonzo or canelini beans
- 1/4 C balsamic vinegar
- 1 t honey
- 1/4 C red wine (or red wine vinegar)
- 1-2 C rotini rice pasta, uncooked
- Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
- Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
- Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes.
- Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
- Serve topped with parmesan cheese, alongside your favorite crostini or crusty bread.
I’m going to serve this with homemade French Bread.
