Life As A Strawberry

Let's Talk About Food.

Feast Portland 2018 // Part 1

This post is sponsored by my friends at Feast Portland.

overhead photo of a pile of green grapes

It’s almost NOVEMBER (which, wait, WHAT, where did 2018 go??) which means I’ve traded sundresses and cold beers on the patio for sweaters and hot tea on the couch.

I always have a hard time letting go of summer, but for the last few years, I’ve been using Feast Portland as my official-unofficial fall kickoff event. There’s something about a full week of food + chefs + wine + sunshine + amazing friends that just soothes my soul and puts me in the right headspace to close the books on one season and say “oh haiiiiiiii” to the next one.

If you’ve been following le bloggity blog here for awhile, you may already know that Feast is one of my very favorite annual traditions.

You can find recaps of Feast Portlands Past in the archives (2015! 2016! 2017!) but if you’re new to my favorite food festival, let me start with the best part (besides the food. because ohhhhhh, the food): Feast Portland raises money to end childhood hunger and fight food waste and insecurity in Oregon (causes that you might know are especially close to my heart).

This year, the festival benefitted Partners for a Hunger-Free Oregon and Urban Gleaners. You can learn more about why Feast chooses to support these charities here – this year alone, the festival raised more than $40,000 toward ending hunger in Oregon (cue *ALL THE FEELS*)

I have a whooooooole other post comin’ atcha tomorrow (seven straight days of shooting = KIND OF A LOT OF PICTURES WE NEED TO GET THROUGH), but for now, come on down the rabbit hole with me to peep the first half of this year’s Feast Portland.

woman's hands holding a sign for hunger free oregon

TRAVEL OREGON: EXPLORING THE TUALATIN VALLEY

Alright. I grew up in the Tualatin Valley (#WestCoastBestCoast), and I had been to NONE of the places we went with Travel Oregon during this kickoff trip. Shoutout to The Washington County Visitors Association for planning a trip full of firsts!

PS – Heading to Oregon? They’ll help you plan your trip, too!

manhattan cocktail on a wood table next to a windowBreakfast cocktails (for, um, research) at one of many hidden bars at McMenamin’s Grand Lodge.

pinot noir grapes hanging from a vine in an Oregon vineyard

overhead photo of multiple plates of el salvadorian foodIf you find yourself in Beaverton, GET THEE TO GLORIA’S SECRET CAFE. I can’t believe I made it almost three decades without these pupusas. Also, Gloria was the ACTUAL BEST, and if you’re nice, she might tell you the stories behind all the photos on the walls. ALSO also, if you do a little digging, you might also be able to see a snap of yours truly in full obnoxious-food-blogger-mode grabbing the shot above.

side by side photos of fried pickles and pupusas

overhead photo of four red trays full of pastriesAnother instant favorite: Oyatsupan (also in Beaverton – photo above). Everything was excellent (and we tried EVERYTHING). Also, I’m going to need you to trust me when I tell you to get the Beef Curry Donut. 

man's hands pouring wine from one glass into another glass

grilled salmon with corn succotash on a white plate next to a window

(ABOVE) Salmon with succotash in the new private dining room at Ponzi Vineyards. Please, PLEASE book an event here. Because it’s stunning and the food was excellent. And then please invite me. I’ll bring snacks!

black dish filled with fried pickles on a wood table

man's hand pouring wine out of a wine glass into another wine glass

David Hill is another one of my new favorite wineries. Their wines are delicious and they have some of the oldest vines in Oregon.

overhead photo of hands passing a plate of sweet potato fries over a table of food

grilled salmon with corn succotash next to a man's hand shucking an oyster

dark red grapes on vineyard vines

overhead photo of several plates of food at bites restaurant

Bites Restaurant in Forest Grove was another favorite stop. The owners are lovely and everything we tried was delicious (and, again…we tried EVERYTHING). Standouts: Korean BBQ wings, Cucumber Salad, Seoul Dumplings, Coconut Risotto.

Wood fired pizza display on large cutting boards

family style eggs benedict on a wood table

Dear Olympia Provisions, I am obsessed with your eggs benedict. Love, Jessie. (PS, if you live near Portland, I’m gonna need you to go get some of this eggs benny liiiiiiiiike, IMMEDIATELY. Please and thank you).

FEAST PORTLAND: 80s vs 90s

This year’s main events kicked off with 80s vs. 90s, a head-to-head culinary competition where chefs put their spin on classic childhood foods (think pop tarts, chicken nuggets, hot pockets, corn dogs, and more –  but, like, better). The food was delicious, but we all know we were really there for the throwback playlist and the excuse to rock a side pony.

fresh hops in front of a cooler of beer

side by side photos of homemade hot pockets next to homemade ding dong pastries

hot sauce being poured out of a squeeze bottle onto a hot pocket

hands chopping cabbage with a large knife next to a blt sandwich

appetizer in a mini waffle cone

fried corn appetizers on small white plates

Feast Portland 2018

chef pulling rice noodles out of a metal container

Feast Portland 2018

woman's hands holding a stack of appetizers

mini corn dogs in plastic cups with cheese sauce

FEAST PORTLAND GRAND TASTING

Feast’s annual two-day-long Grand Tasting is the perfect bite-sized intro. to the rest of the weekend. Hallmarks: snacks, chef demos, fireside chats, and more wine than you’ve ever seen in one place. EVER.

man's hand pulling sprigs of thyme out of a plastic container

Feast Portland Grant Tasting Tent

overhead photo of fresh hops in a glass jar

crackers topped with goat cheese and fresh herbs

man's hands shredding parmesan cheese over fresh pasta

overhead photo of crackers topped with cheese and caviar

Cupcakes next to fresh pasta

plastic container full of toasted breadcrumbs

feast portland grand tasting 2018

Man's hand holding a white plate with appetizers

Feast Portland Grand Tasting 2018

woman's hands putting bread crumbs over fresh pasta

WASHINGTON STATE WINE LUNCH

I snuck away from the Grand Tasting for a few hours to join Washington State Wine for a winemaker’s lunch at Enoteca Nostrana, a new wine bar extension of one of my favorite restaurants. Their wine list is, umm, COMPREHENSIVE (just look at their enormous + stunningly beautiful wine cellar in the photo below!) and the food was some of my favorite of the whole weekend.

floor to ceiling wine storage room

raddichio salad on a white plate

OOF. Are you hungry yet? Because Iiiiiiiiiiii definitely need a snack. I’ll be back tomorrow with the rest of this year’s Feast Portland roundup!

Thanks to my friends at Feast Portland, Travel Oregon, and Tualatin Valley for hosting me at this year’s events! 

The next Feast Portland is September 12-15, 2019. Click here to sign up for updates or follow them on Instagram to be in the loop when tickets go on sale next year!

PS – Ready for more? Check out Part 2 of my Feast Portland Recap!

Grilled Salmon with Cotija Corn Salsa

Thank you Cacique® for sponsoring this post. Visit your local grocery store to pick up your fave Cacique® product for a delicious dinner tonight!

This easy grilled salmon with corn, cotija, cilantro, and green onions is ready in less than half an hour.

In a hurry? Click here to jump straight to the recipe!

Internet, meet the easiest summer meal ever. Easiest summer meal ever, meet the internet.

Here’s what we’re working with:

  • Wild Sockeye Salmon! Grill it up. All it needs is a little salt and pepper.
  • Cotija Corn Salsa! We’re keeping it simple with just grilled corn, cilantro, lime juice, and green onion (although adding some jalapeno is both allowed and encouraged). I also used Cacique® Cotija here, and it crumbles so beautifully into the salsa – you get just the right amount of saltiness to balance out the sweet corn.

Cotija cheese is sturdy enough that it doesn’t get mushy or soak up too much lime juice, so you can make this salsa ahead of time if you like and keep it in the fridge. I like to mix the salsa while the salmon is grilling – all told, this meal never takes me more than 30 minutes (and if I pre-grill the corn, it takes even less time!)

This corn salsa is also super easy to customize: add some jalapenos, avocado, tomatoes, or whatever you have on hand! Sweet corn and salmon taste OH-so-good together, and the hint of saltiness from the Cotija adds some balance that really takes this meal from good to great.

Also, did I mention how quick and easy it is? Because this is seriously SO quick and SO easy.

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Grilled Salmon with Cotija Corn Salsa

★★★★★ 5 from 1 reviews
  • Author: Jessie
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: Serves 4
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Description

Easy grilled salmon recipe with grilled corn salsa.

Ingredients

FOR THE SALMON:

  • 1.5-2 lb. salmon fillet, cut into portions
  • 1 Tbsp. canola oil
  • salt and pepper to taste

FOR THE SALSA:

  • 4 ears corn, shucked and grilled with the kernels removed (you can also use 2 cans of corn if you prefer)
  • ¼ cup fresh cilantro, chopped, plus extra for garnish
  • Juice of 1 lime (about 2-3 Tablespoons)
  • Salt and pepper to taste
  • 2 green onions, sliced
  • 1 oz. Cacique® Cotija cheese, plus extra for topping

Instructions

FOR THE SALMON:

  1. Preheat a grill or grill pan until it’s very hot.
  2. Pat the salmon with a paper towel until it is very dry, then season with salt and pepper. Use a pastry brush (or a paper towel that you hold with kitchen tongs) to brush the grill grates with canola oil.
  3. Place the salmon skin-side up on the hot grill and let cook for 3-4 minutes per side. When it’s ready to flip, the fish should lift easily off the grill with a spatula. Top with corn salsa, sprinkle with some extra cilantro and cotija, and serve.

FOR THE CORN SALSA:

  1. Combine all ingredients in a medium bowl and stir to combine. Serve immediately or keep in the fridge for up to a week.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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Chorizo Baked Eggs

Thank you Cacique® for sponsoring this post. Visit your local grocery store to pick up your fave Cacique® product for a delicious dinner tonight!

Easy chorizo baked eggs with cotija cheese, tomato sauce, cilantro, and avocado.

Alright. This might be my new favorite breakfast. Or breakfast-for-dinner. Or dinner-for-brunch. Whatever.

My friends at Cacique® asked me to create an easy-but-delicious Mexican-inspired dish, and these chorizo baked eggs were ALL. I. COULD THINK ABOUT.

This is a riff on more traditional shakshuka, but with a nice kick from chorizo sausage and topped with plenty of lightly salted Cacique® cotija cheese, creamy avocado, cilantro, and green onions. Also – ready in 30 minutes. I got you.

This recipe is great with charred or grilled bread, but I’ve also been loving it with a pile of warmed-up flour tortillas.  Add some sliced jalapeno if you like more spice, or switch up the toppings depending on what you have handy. My other favorite ways to enjoy these chorizo baked eggs include:

  • Piled onto avocado toast (GAMECHANGER)
  • Served with grilled bread or tortillas (obbbbbviously)
  • With a side of grilled corn (GAMECHANGER #2)
  • Extra-cheesy (melt some Cacique® Manchego or mozzarella on top during the last two minutes of cooking. It’s OMG good).

If you’re feeling extra fancy, you can even add a drizzle of Cacique®’s Crema Mexicana. I promise you won’t regret it.

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Chorizo Baked Eggs

  • Author: Jessie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2-4
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Description

Easy chorizo baked eggs with tomato sauce, avocado, cilantro, and cotija cheese.

Ingredients

  • 1 lb. chorizo sausage
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups tomato sauce
  • 4 eggs

OPTIONAL TOPPINGS:

  • 1 oz.  Cacique® Cotija cheese
  • 1 green onion, sliced
  • 1 avocado, sliced
  • ¼ cup cilantro, chopped

Instructions

  1. Heat oven to 375 degrees F.
  2. Heat a large cast iron skillet over medium heat until hot. Add chorizo and cook, using a spoon to break it up into chunks, for 5-7 minutes until cooked through.
  3. Remove chorizo to a bowl. Drain all but one tablespoon of the chorizo fat away – we’re going to use that to cook the onions! Return the skillet and one tablespoon of fat to the stove over medium heat.
  4. Add onions and garlic to skillet and cook, stirring occasionally, until onions are translucent, about 3 minutes.
  5. Add salt, pepper and tomato sauce to skillet and stir to combine.
  6. Return the cooked chorizo to the skillet. Cook until tomato sauce is simmering, about 4 minutes. If your tomato sauce looks thin, let it cook an extra few minutes to thicken. Remove skillet from heat.
  7. Use a spoon to make four small indents in the skillet. Crack an egg into each indent. Transfer skillet to hot oven and bake for 7-15 minutes until egg whites have set. If you like your egg yolks runny, cook them for 7-10 minutes until the whites are opaque. If you like well-done eggs, add an extra few minutes to the cook time. (To gauge egg doneness, give the eggs a poke with the back of a spoon and see how much they jiggle! Keep in mind that eggs will continue cooking in the hot skillet once you take them out of the oven).
  8. When eggs are cooked to your desired doneness, remove the skillet from the oven. Top with Cacique ® Cotija cheese, green onions, cilantro, and sliced avocado. Serve immediately with grilled or toasted bread or warm tortillas.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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Salted Dark Chocolate Olive Oil Cookies

These easy, chewy salted dark chocolate olive oil cookies get a unique flavor from quality olive oil, dark chocolate, and flakey sea salt – no butter necessary!

This post contains affiliate links: if you buy something I’ll earn a small commission at no cost to you.

In a hurry? Click here to jump straight to the recipe!

Chocolate chunk olive oil cookies topped with sea salt sitting on a wire cooling rack

I made you some cookies!

chopped dark chocolate bars for making chocolate chunk cookies

These salted dark chocolate olive oil cookies (oof, say that five times fast) are a fun (but not TOO fun, because I have the most boring, un-adventurous palate when it comes to desserts) twist on classic chocolate chip or chocolate chunk cookies.

side by side photos of cookie dough and baked chocolate chip cookies

Here’s what we’re working with:

  • No butter! These butterless chocolate chunk cookies use high-quality olive oil. It lends a nice, subtle flavor and helps these cookies develop a crispy exterior (while keeping the insides nice and soft and chewy!)
  • Dark chocolate chunks! I love using roughly chopped dark chocolate Ghirardelli bars.
  • SEA SALT. A quick pinch of flakey sea salt takes these olive oil cookies over the top. A little extra? Sure. But also, if there’s a time to be a little extra, that time is dessert, yes?

before and after photos of raw and baked chocolate chip cookie dough

A few tips to help these chocolate chunk olive oil cookies turn out just right:

  1. Measure your flour correctly by loosening the flour with a spoon, scooping it into a measuring cup, and leveling it off (here’s a video with instructions!). Too much flour will stop the cookies from spreading out as they bake. (See the recipe notes for some flour adjustments if you like your cookies thinner or thicker!)
  2. If you like the taste of olive oil (*raises own hand*) use a nice, potent, high-quality extra virgin olive oil here. The flavor is pretty mellow, but it’s definitely detectable. If you’re not a fan of the olive oil taste, use a lighter olive oil or even a canola or vegetable oil. You can also try my favorite coconut oil chocolate chip cookies for a fun butterless recipe!
  3. Store these chocolate chunk cookies in an airtight container on the counter for a few days. They hold up well on the counter for three or four days before they start to lose their texture – but (fun fact!) if your cookies are drying out too much, you can throw a piece of fresh bread into the container with them. The cookies will absorb some of the moisture from the bread, keeping them softer longer.
  4. These chocolate chip cookies can also be frozen for a few months – just bring them back to room temperature on the counter or pop them in the microwave for a few seconds to warm them back up.
  5. Use great, flakey sea salt here for maximum punch – I love Maldon salt or Jacobsen Sea Salt.

Happy baking, friends!

man's hands breaking a chocolate chip olive oil cookie in half

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Chocolate chip cookie topped with sea salt sitting on a wire cooling rack

Salted Dark Chocolate Olive Oil Cookies

★★★★★ 4.7 from 3 reviews
  • Author: Jessie
  • Prep Time: 10 min
  • Cook Time: 12 min
  • Total Time: 22 minutes
  • Yield: Makes about 24 cookies 1x
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Description

Soft and chewy olive oil cookies with dark chocolate chunks and a sprinkle of sea salt.

Scale

Ingredients

  • 3/4 cup high-quality extra virgin olive oil
  • 1 tsp. vanilla extract
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2.5 cups flour (measured correctly by scooping and leveling)
  • 1/4 tsp. salt
  • 1 tsp. baking soda
  • 8 oz. dark baking chocolate, roughly chopped (I used two 60% dark Ghirardelli Bars)
  • 2 tsp. flakey sea salt (I used Maldon Salt)

Instructions

  1. Heat oven to 375 degrees Fahrenheit.
  2. In a large mixing bowl or stand mixer, combine olive oil, vanilla, eggs, sugar, and brown sugar.
  3. Add flour, salt, and baking soda to bowl and mix until ingredients are incorporated and you have a smooth dough.
  4. Fold chopped dark chocolate into the dough with a spatula.
  5. Line a large baking sheet with a silicone baking mat or a sheet of parchment paper.
  6. Use a 2″ cookie scoop (I like this one) to scoop dough into balls. Place dough scoops 1 inch apart on the baking sheet.
  7. Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.
  8. Serve cookies immediately or let them cool completely and store in an airtight container on the counter for up to five days.

Notes

EQUIPMENT & INGREDIENTS USED:
Silpat nonstick baking mat
Cookie scoop
Maldon Sea Salt Flakes
Ghirardelli Dark Chocolate Bar

If you have the time, bring your eggs to room temperature (or at least take them out of the fridge a few minutes early) before mixing this cookie dough. Cold eggs can make the olive oil seize up a little bit, which can discourage the cookies from spreading as evenly.

I like denser, chewier chocolate chip cookies. For lighter, less dense, thinner cookies, reduce the amount of flour to 2 and 1/3 cup. Be sure to measure the flour correctly by scooping and leveling – you can see what a difference it makes here.

Use chocolate chips in place of chopped dark chocolate if you prefer. I like semi-sweet or dark chocolate chips.

These cookies freeze well once baked – just place them in an airtight container in the freezer and bring them back to room temperature or pop them in the microwave whenever you have a cookie craving. The raw dough will freeze as well, but be sure to bring it all the way back to room temperature before baking or the cookies won’t spread as easily when baked (I prefer to freeze the already-baked cookies with this recipe – just a little easier).

Nutrition

  • Calories: 205

Man's hands breaking a chocolate chip cookie in half with text overlay

Cookies on a cooling rack with text overlay

Chocolate chunk cookie on a cooling rack with text overlay

Graphic illustrating how to make chocolate chunk cookies

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Rosemary Skillet Cornbread

This easy homemade rosemary skillet cornbread is perfect for a quick side dish at home or around the campfire. 

This post contains affiliate links: if you buy something I’ll earn a small commission at no cost to you. 

In a hurry? Click here to jump straight to the recipe!

Overhead photo of cornbread in a cast iron skillet next to a linen napkin

I feeeeeeeel like skillet foods are the best foods. Y’know, objectively.

But the inherent joy of food in a cast iron skillet is just one of many, many reasons I’m pumped to share this easy skillet cornbread recipe with you today.

side by side overhead photos of wet ingredients and dry ingredients for cornbread batter

Other reasons include:

1. This is a recipe from my lovely friend Emma’s BRAND NEW COOKBOOK, Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors! She knocked it out of the park with this book and I am so stinkin’ proud of her I could cry. Or do a happy dance. Or eat an entire skillet of this skillet cornbread.

2. This cornbread? It’s awesome. The recipe in the book was written for the great outdoors (campfire cooking ftw!) but I tweaked a few things so that I could also enjoy it inside. With heat. And sweatpants. Because it is still snowing here.

3. Skillet cornbread is SO SIMPLE. This recipe uses a can of creamed corn in lieu of milk or buttermilk which 1. Is perfect for simplifying the recipe when you’re camping and 2. Gives the cornbread an amazing (dare I say … *moist*) texture with plenty of sweet corn kernels to keep things interesting. You can smooth out the top of the cornbread before you bake it to make it, well, smoother, or you can be lazy like me and leave it as is for a little more texture on top (RUSTIC).

4. Salt! Pour the cornbread batter into your favorite trusty cast iron skillet (I used a 10-incher) and top if off with a generous pinch of flakey, amazing salt. (My favorites are Maldon Salt and Jacobsen Sea Salt)

Knife lifting a piece of cornbread out of a cast iron skillet

Also, fun fact: Emma is the latest podcast guest on At The Table! So when you’re done making this cornbread, you can pop on over here and listen to her talk about her farm-to-table work and the inspiration for Feast By Firelight. The book walks you through everything you need to know about campfire cooking. EXAMPLES: What heat sources to use, how to be environmentally friendly (woo!), how to pack a cooler for maximum chillness (see what I did there?) and longevity, and how to prep recipes ahead of time for easy, stress-free camping.

Of course, if you’re like me and not so much with the pitching-your-own-tent-and-sleeping-on-the-ground, you can always just go snag a s’more or two from Emma at Firelight Camps in upstate NY.

cookbook next to pieces of cornbread and a small wooden spoon on a grey background

This cast iron cornbread is great with just butter and/or honey, but you could also serve it with your favorite apple butter or a nice, hearty chili. Mix up the herbs if you don’t have rosemary on hand, and don’t be afraid to eat it straight from the skillet for maximum joy and happiness. Leftovers pair well with a fried egg, a few avocado slices, and a spoonful of salsa or hot sauce, or as the base to your favorite eggs benny.

fresh cornbread in a cast iron skillet with one piece missing

 

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cornbread in a cast iron skillet with one piece removed

Rosemary Skillet Cornbread

  • Author: Jessie
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: Serve 6-8 1x
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Description

An easy homemade rosemary skillet cornbread – ready in under an hour!

Scale

Ingredients

  • 1.25 cups coarse cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons dried rosemary
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • One 14.75-ounce can creamed-style corn
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 Tablespoon unsalted butter (not melted – keep separate from melted butter)
  • 1/2 teaspoon coarse salt (I love Maldon salt!)
  • Butter, apple butter, and/or honey for serving (optional)

Instructions

  1. Heat oven to 400 degrees F.
  2. In a large mixing bowl combine cornmeal, flour, rosemary, baking powder, and salt. Stir to combine.
  3. In a separate, small mixing bowl, stir together creamed corn, melted butter, and eggs. Make sure the eggs are fully integrated into the mixture.
  4. Combine wet and dry ingredients and stir until just combined.
  5. Heat a large cast iron skillet (10-12″) on the stovetop over high heat. Add the remaining tablespoon of butter to the skillet and heat until butter has melted and begun to bubble, but not brown.
  6. Remove skillet from heat and pour in cornbread batter. You may need to use a spatula to press the batter  into the pan. Smooth the top of the cornbread with a spatula (I left mine not-quite-smooth to have a more rustic, outdoorsy feel!).
  7. Top the cornbread with a sprinkle of coarse salt (I used Maldon salt).
  8. Carefully transfer skillet to 400 degree oven. Bake for 20-30 minutes until top is very lightly browned and a cake tester inserted into the center of the cornbread comes out clean.
  9. Let cornbread cool for 5-10 minutes, then slice and serve with butter, honey, or apple butter. (The skillet will be HOT – don’t forget to use potholders!)

Notes

Adapted from Dutch Oven Rosemary Sea Salt Cornbread with Hard Cider Butter from Emma Frisch’s new cookbook, Feast By Firelight, out today!

For recipe instructions to make this cornbread over a campfire (and how to prep the cornbread ahead of time for camp!), grab a copy of Feast By Firelight!

Use 2 Tablespoons fresh minced rosemary in place of the dried rosemary if you prefer.

Nutrition

  • Calories: 287

Overhead photo with text overlay of skillet cornbread

piece of cornbread with text overlay

photo illustration with text of how to make skillet cornbread

Skillet cornbread with a text overlay

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