Archive for May, 2011

May 26, 2011

Warm farmer’s market panzanella

Hello All!

I’m still loving the Spring veggies so much, I think I may be turning green!

Yesterday’s lunch was a pea shoot and mint risotto, and last night I made a Farro salad with raw zucchini, radish, and herbs. Tonight it was sauteed pea shoots, spring garlic, spring onions, peas, and asparagus all locally grown! Lucky me to have all of these items on hand, and ready to use.

It was a truly delicious and nutritious meal. I had some stale bread that I spritzed with warm water, and dusted with chopped herbs, then drizzled with oil and threw in a warm oven while everything else was sauteing. The cool part about this meal; it doesn’t even need to be cooked. You can sub frozen peas, and blanch them in water. You could serve this as a raw salad covered in herbs and dressed in lemon juice and  olive oil. You could top it with fresh goat cheese, feta, Greek yogurt, cottage cheese, tofu, or in my case a fried egg. This is a very quick and easy meal. In fact, I’m not going to post the steps on how to assemble this meal – it’s just that easy.

Use whatever you have on hand, and trust me you will be happy- and maybe as green as me!

I’m off to bake some spinach and feta muffins for my camping trip this weekend – and the recipe will be coming soon!



May 25, 2011

Ladies who lunch! A farmer’s market risotto with asparagus, pea shoots, and fresh mint. A raw kale salad with tahini and lacto fermented preserved lemons.

I’m loving Spring now that the sun is out, and the veggies are lighter, greener, and local! I also like the motivation my friends and  family have right now to eat healthy and be outside.

P and I spent the weekend working, playing, and of course shopping at the Portland Farmers market. We loaded our basket with all things green. Local Organic asparagus, spring onions, artichokes, shallots, radish, pea shoots, and so much more.

We are really excited to grill, and cook with all our new goodies, but luckily I have some days off and get to share my bounty with good friends too.

My foodie friend Beth made her way 10 whole blocks to have lunch with me. We had a lot of catching up to do. She’s in the process of opening a business, and just got back from an business/social trip in Philadelphia. I wanted to hear all the dirt!

I knew we needed something comforting, and green to celebrate the sun, and her good news regarding her trip. I decided to share my fresh veggies with her in a creamy risotto just for us!

She brought a lovely raw kale salad, dressed with tahini, hazelnuts, and lacto fermented preserved lemons. These items complimented one another so well. Lemons and asparagus are a for-sure pairing, but these two dishes really worked well together. Try them both together!

Risotto with Asparagus, Pea shoots, and fresh mint

  • 1 cup arborio rice
  • 3 cups water
  • 1/2 cup dry white wine
  • 6 asparagus stalks
  • 3 big hand full’s of pea shoots
  • 2 shallots
  • 3 Tbsp, plus 2 Tbsp good quality extra virgin olive oil
  • 3 cloves garlic
  • 8 pieces of fresh mint
  • 1/4 cup shredded parmesan cheese
  • heat 3 Tbsp olive oil in deep saute pan. Add chopped shallots and cook until translucent.
  • Add dry risotto rice and cook until crackling, and clear
  • Add water and white wine
  • Stir rice for 20 mintues
  • Add parmesan cheese
  • Chop asparagus, and add to risotto.
  • Chop mint and add to risotto
  • Add 2 Tbsp olive oil and garlic to hot pan. Stir a bit, and add pea shoots. Let them wilt a bit, and toss into risotto.
  • Dust dish with parm, and salt.
Recipe for the blurry photo of the kale salad below coming very soon.

May 22, 2011

Devour this!

I feel super lucky this week!! I walked into the wine shop after a very successful wine class to a review of my wine knowledge by the Willamette Week! Yes, the WW. I know it’s not a major publication, but I feel so honored to be a part of their annual “Devour” guide!

I’m enjoying my Saturday, and can’t write too much, but I wanted to share this with you before nights end!

Thanks for reading!



May 17, 2011

The feeling of home and a Farm Sandwich

Although I am a native Oregonian, there are so many things I detest about living here. The rain for one. It rains a lot. I’ve lost a lot of shoes along the way.

There are also a lot of things I’ve come to love. The parks, the coffee shops, the local restaurants, businesses,  P, and the people who really love being here and living here.

I’ve struggled a bit over the last few years. Leaving Philadelphia was incredibly hard for me. Losing track of  relationships, the city I had come to love, and a job that really shaped and changed my life. I feel like I learned who I wanted to be, and just needed a route to get here.

I made the decision to move back to Oregon to help a friend in need, but to also follow a dream I didn’t know I had before moving to the East Coast. I feel so lucky to have found this dream, and discovered other passions too because of this particular dream.

I’ve also struggled, and have let petty, or ugly things get in the way of achieving my dreams. I’m sitting at Crema right now typing, and prepping for a class I’m teaching tonight. I’m trying so hard not to be nervous, but that’s just who I am. I know that things can’t be perfect, but I want them to be good, and maybe even great. All I know is that I want life to be beautiful.

Tonight is the first wine class that I have taught in over two years. I have every right to be nervous, but I am confident in my knowledge, skills, and understand that teaching is also about learning. In fact, I’m learning everyday that life is about learning.

I’m very pleased to announce that I aced my first final in my wine program at Oregon State University. It makes me feel one step closer to becoming a wine maker. I feel so connected to the earth, my heart, and everything I want this dream to be today.

I hope I can teach you, my students, P, and myself that this dream is really worth achieving. I feel it today. I feel home today. It feels nice to finally have some balance after being off kilter for sooooooo long.

It’s funny how things click like they do. Food just happened to become important because wine is so important to me. I hope you keep reading my blog, and I hope it get’s better with each posting. I’m only writing this post because it wasn’t until today that I’ve really felt “at home” with any of these decisions I’ve made. In fact every time I post here I feel like people won’t read it, or think it’s not worth reading. I’m no longer in that place. I’ve come home today, and I feel it.

I encourage everyone to really live their dreams, because that’s what makes us who we are! I also encourage you to really smell and examine food, flowers, your glass of wine, your lunch, whatever you like. It might create a memory, it might give you your sense of home.

Quick Farm Sandwich 

inspired by Food 52

  • Crunchy Baguette
  • Dijon Mustard
  • Greens
  • Raw Extra Sharp Cheddar
  • 1/2 Granny Smith Apple
  • Quick Pickled Tomatoes
  • Cut baguette to desired sandwich size
  • Spread with dijon mustard
  • Place greens on both sides
  • Slice about 4 oz cheddar
  • Slice apple in thin rounds
  •  Top with Pickled tomatoes, place sliced tomatoes in salted apple cider vinegar, with dill, crunchy sea salt, garlic paste, and crushed red peppers. Soak for 3 hours, and voila!!! 
  • Devour!

This is a photo of my “Scent Tray” for tonight’s wine class. It also inspired to me to take a break and write this post!



May 17, 2011

Pizza with friends!

We love pizza around here. The really good places to eat pizza in Portland usually involve long waits, and a pretty steep bill at the end of it all. Every Sunday, I watch the line at Ken’s Artisan Pizza start around 3:30, and get longer and longer as they day goes by. I can’t stand waiting for a table, and it isn’t practical to bring a big group to a place like that.

I decided we would make our own pizza last night, and invite a couple friends to join in on the fun. We opened a red bottle, a white bottle, and let the magic happen. I even let the friends help in the pizza making process.

I’ve  been on a pizza crust hunt for a while, and haven’t been able to get it quite right until last night. It was super easy, and made enough for four crusts (you could freeze the extra, or have a pizza party like I did). Light, thin, crisp, perfect! You definitely need to make the dough in advance, but it’s easy enough to mix quickly in the morning before work, and let rise throughout the day.

Perfect Pizza dough this makes 4 crusts, but feel free to freeze what you don’t use. 

  • 4 cups unbleached all purpose flour
  • 1 cup whole what flour
  • 1 package active dry yeast
  • 2 Tbsp medium sea salt
  • 6 tsp olive oil
  • 4 tsp 1/2 and 1/2
  • 2 cups warm water
  • Place all dry ingredients in bowl, mix with spatula.
  • Add olive oil and milk, stir.
  • Add water and mix by hand.
  • Kneed until smooth.
  • Place in well oiled bowl, cover with saran wrap, and place in draft free area.
  • The dough should rise, and double in size.
  • Once dough is ready, kneed about 30 times with floured hands.
  • Pre-heat oven to 400 F.
  • Cut with kitchen shears into four equal balls.
  • Roll out, stretch out, or twirl do desired size, and shape. I like it pretty thin!
  • Par bake for 5 minutes, and it’s best on tray with a  silpat, or a stone. ( Please don’t use parchment paper- it does stick to this dough, and you will end up eating paper crust dough)
  • Top with favorite toppings!
  • Pizza is done when crust is slightly brown on the edges, and your cheese is melted. This was about 15 mins per pizza after the par bake.
  • Enjoy!
We made a Margherita, and cherry tomato with basil and garlic oil. P and Jason had a bacon, pepperoni, and mozzarella pie. They raved about the meat combo!
We served our Pizza with a Super Tuscan, but I think any Sangiovese, Zin, or Italian red would pair nicely.
In case you need a good red sauce recipe, I thought I’d share one I really love.
Simple and quick red sauce
  • 1 carton Pomi brand tomatoes. I used crushed.
  • 2 cloves of garlic
  •  Fresh Basil
  • Sugar
  • Sea Salt
  • Chili Flakes
  • Cherry tomatoes
  • Dried Oregeno
  • Olive Oil
  • Heat olive oil in large skillet
  • Chop garlic into slivers, and add to hot oil. Cook on medium-high, and add chili flakes as desired.
  • Slice clean fresh basil with kitchen shears, and add to hot oil. I do this to really flavor the olive oil, it’s okay if the basil get’s a little crispy.
  • Add Pomi tomatoes to mixture. Stir, and add dried oregano, and a couple pinches of sugar.
  • Add halved cherry tomatoes.
  • Cook for 15 minutes, and salt as needed.
  • If using this for pasta, add onions after the basil gets a bit crispy. If using for pizza, skip the onions.
May 12, 2011

A dreamy dried fava bean, mint, and pasilla chile soup

Heidi Swanson posted an adapted version Rick Bayless’s dried fava bean soup back in September, and I’ve been dreaming about it ever since. I mean actually dreaming about it. I have strange dreams, dreams of drinking grower’s champagne out of the vintage glasses I’ve been oggling on Ebay for the past few days. My mouth waters at the mere idea of this soup. Chiles, mint, fava beans – sounds like the perfect way to end soup season. Fresh favas will be in season in a few weeks, and I can’t wait for them to arrive at the market. There’s something so therapeutic about peeling and shucking the beans of the gods.

I’ve been baking all day, and studying wine between batches of scones and cookies. Baking somehow makes me crave nutritious foods. Maybe it’s the smell of sugar and butter melting together. It’s not like I’m consuming a ton of baked goods, but definitely feel some sugar guilt.

I’m a soup addict. You can ask P. I really am. We eat so much soup throughout the winter. I buy big bags of organic onions on a weekly basis. Carrots, potatoes, herbs, and bouillion become our Winter staples. I’m looking forward to a sun filled Summer, but honestly have a hard time letting go of soup season. I suppose gazpacho and chilled versions of fava and Spring pea soups could temporarily take the place of a hot, healthy, steaming bowl of soup, but somehow they don’t hit home the same way.

My dreams are finally coming true – favas are boiling on the stove as I type. I can’t wait to follow each step of this recipe so it’s finally in my bowl, in my mouth. Wow – I just realized, I’m a nerd, a hungry nerd, and I like it.

Dried Fava Soup with Mint and Pasilla Chiles

  • 1 pound dried and hulled fava beans (If you can’t find hulled, you’ll have to soak them overnight, and peel like I did.)
  • 8 cups water, or good tasting broth
  • 6 cloves garlic, un-peeled
  • 1 large white onion (I only had red, it gave the soup a lot of color.)
  • 1 1/2 pounds tomatoes
  • 6 medium dried guajillo or pasilla chiles, stemmed & seeded (I left the seeds in, we like it spicy around here.)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons cider vinegar
  • 3/4 teaspoon dried Mexican oregano
  • 1 1/2 teaspoon fine-grain sea salt, plus more to taste
  • 1/2 cup  loosely packed chopped cilantro
  • 2 tablespoons chopped fresh mint
  • 1/2 cup  crumbled Mexican queso anejo or feta


  • Place fava beans in a large soup pot and cover with the broth.
  • Simmer over medium-low heat, partially covered, until very tender, about an hour. (The beans should be starting to fall apart at this point.)
  • While the beans are simmering, roast the garlic over medium heat, turning occasionally, until you get black spots all over, and the cloves have softened up .
  • After the cloves are cooled, smash, or chop.
  • Caramelize onions in a dry pan.
  • Cool onions, and finely chop.
  • Roast chopped tomatoes under the broiler for 5 minutes on each side.
  • Add garlic, onions, and tomatoes to the soup, and let simmer until a coarse puree.
  • Place chiles that have been chopped into small flecks in a skillet with vinegar, oil, water, oregano, and salt, sautee and let stand for a bit.
  • Stir chopped mint into soup
  • Top each soup with chile oil, and cheese. I also used a bit of sour cream considering there was extra heat from the seeds.
  • Enjoy!
Serve with an Italian Chianti, Sagiovese, or a nice Soave.
May 11, 2011

Nurses week treats! Scones, and shortbread oh my!

After five days off it’s time to return to the real world.  I have a full time job at a Children’s hospital, and work with some wonderful nurses that deserve some whole grain treats to celebrate all of their hard work. I’m super lucky to work a 12 hour shift schedule. This affords me the opportunity to blog, study wine, take classes, work at the wine shop, teach classes, work out, cook, and have a social life. I usually have 5-7 solid days off from my hospital life in a row, and it’s fabulous. I’m hoping to do some traveling, camping, and other fun adventures this Summer. I wish P had the same schedule too, it would be so fun! It’s not always easy watching these ladies, and uh one gentleman working so hard through our long days together. I don’t know where they get their strength. I’m honored to work with these nurses, and hopefully these little treats will make their day!

Whole Wheat Shorbread adapted from Lottie and Doof, who adapted this recipe from Nathan Zoe at Huckleberry   disclaimer: I’m a naughty cook and don’t own a kitchen scale- I want one, but I want a lot of things that I don’t own, and it will have to wait. It’s a bakers necessity, but I have a measuring cup that measures in ounces, and it works just fine for now.

 Makes: 24 cookies (Pictures of shortbread coming soon)

  • 12 ounces all-purpose flour ( unbleached  is all I purchase, but any should work)
  • 6 ounces whole wheat flour ( I had some stone ground, and it adds a really rustic quality)
  • 5 1/2 ounces cornstarch
  • 18 ounces HIGH Fat butter (Pulgra is suggested, I had some local fatty butter)
  • 5 1/2 ounces  natural cane sugar plus extra for finishing ( the original calls for white, but mine is unbleached and I like it )
  • 1 1/4 teaspoon  medium sea salt
  • Preheat the oven to 325 degrees. In a large bowl, combine the AP and wheat flours with the cornstarch.
  • In the bowl of a standing mixer, cream together the butter, sugar and salt.
  • Add the flour mixture to the butter mixture and combine thoroughly, being careful not to over mix.
  •  Shape cookies by rolling them out on a flour-dusted working surface and cutting them out with cookie cutters into desired shapes. Lottie and Doof suggests 1/4 inch thick, and that’s what I did too.
  • Arrange them on cookie sheets ( use a silpat or parchment for this ) and bake until the cookies are brown around the edges. Remove them and dust generously with more sugar.

Serve with tea at work, and something acidic at home! I’m thinking 2010 Ayres Pinot Blanc, or a Samur blanc will fit the bill.

Oatmeal Raspberry Scones Adapted from Baking – from my home to yours by Dorie Greenspan

  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 2/3 cups unbleached all-purpose flour
  • 1 1/3 cups rolled old-fashioned oats
  • 1/3 cup natural unbleached cane sugar
  • 1 tablespoon aluminum free baking powder
  • 1/2 teaspoon aluminum free baking soda
  • 1/2 teaspoon salt
  • zest from one lemon
  • 1 stick plus 2 tablespoons (10 tablespoons) cold unsalted butter, cut into very small pieces
  • 1/4 cup Raspberries (mine were frozen from last year’s adventure on Sauvie Island)
  •  1 egg mixed well
  • sugar


  • Center a rack in the oven and preheat the oven to 400°. Line a baking sheet with parchment or silpat.
  • Stir the egg and buttermilk together.
  • Whisk the flour, oats, sugar, baking powder, baking soda, salt and lemonzest together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between, and that’s just right.
  • Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Gently fold in the berries.
  • Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. turn the dough out onto a lightly floured work surface and divide it in half.
  • Drop scoops of dough on to the baking sheet.
  • Brush the tops  egg wash and sprinkle with the sugar.
  • Bake for 20 to 22 minutes, or until their tops are golden and firm to the touch.
  • Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.

I have a feeling the staff will be eating these with fresh hot coffee in the morning. I don’t see why these couldn’t be turned into a short cake for the evening. Why not take some rasberrries and smash them with muscovado sugar, and drizzle over reheated scones, then top with with some orange zest whipped cream?  I would then serve these with some Vietti Moscato D’asti. Why?Because it sounds delicious!

May 11, 2011

A Mediteranean salad, and Socca topped with avocado, chili oil, and herbs

Today was a good day! I got up and ate some Raw Cacao chia seed pudding with blueberries for breakfast! Ran to Crema to grab a cup of coffee, and then to Vino for a meeting with my boss. We talked wine classes. I have three in the next three weeks. We discussed the wines we would be tasting in each class, and planned three more for next month. I love it! It gives me so much focus, and brings me back to why I love wine.

You see, I’m studying to become a wine maker and, in the meantime, I work for a small wine shop and teach wine classes. I also get amazing opportunities to meet wine makers from around the world.

P and I had plans to take a long walk before dinner. We were going to head to the waterfront, and then in came an e-mail. VIETTI tasting tonight – don’t forget. I had forgotten, and then I was excited. Lucca and Elena Currado were pouring their wines, in our little shop! All the way from Italy. I had met Lucca two years ago, and tasted his Nebbiolo, Barolo, and Barbaresco, and luckily enough, had the chance to do the same tonight. Italian wines make me swoon, and I know every other taster had the same swoony looks on their faces as they were leaving the tasting.

After the big Italians we tasted tonight, I was ready for something light and fresh for dinner. We had talked so much about our travel experiences through Europe years ago, and I was inspired.

The fridge was stocked with fresh greens, and herbs from the Farmer’s Market, and the cupboards full of flours and grains.

I remembered eating Socca in Nice on the street, thinking it was some sort of savory crepe with herbs and oil. I had to make it, with our Mediterranean Salads and a French Rose. It brought me back to simpler times.

Mediterranean Salad with Tahini dressing and Chili Oil

  • 1/2 cup cooked wheatberries
  • 2 cups mixed greens of choice
  • 1 cup chickpeas
  • 1 cucumber, preferably Persian
  • chives as desired
  • parsley as desired
  • Cook wheatberries (I soaked them overnight, and then cooked on low heat in 2 cups water for 1 hr)
  • Place washed greens in bowls
  • Divide and place chickpeas on one side of each salad
  • Divide and place wheatberries on one side of each salad
  • Slice cucumbers in quarters, and place on same side of each salad as wheatberries
  • Top entire salad with chopped chives and parsley
  • Sprinkle with flaky salt
  • Dress with Tahini dressing and chili oil
Tahini Dressing
  • 1/4 cup Tahini paste
  • 1/3 cup luke warm water
  • zest of one lemon
  • 1/2 cup lemon juice
  • salt
  • cayenne
  • pepper
  • 3 Tbsp olive oil
  • Mix all ingredients in a processor
Chili Oil
  • Sambal Chili paste
  • Olive oil
  • 2 Tbsp lemon juice
  • Whisk all ingredients together!
  • 1 cup chickpea flour (if making, take 2 cups dried chickpeas and grind in a processor, and then sift through a strainer)
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1 1/4 cups luke warm water
  • 2 tbs olive oil
  • Mix all ingredients in bowl, and whisk until smooth
  • Let sit for 45 minutes
  • Place  cast iron with 2 Tbsp butter or oven safe skillet in 350 F oven for five mins
  • Remove skillet from oven and pour batter in hot skillet ( be careful, my mitt slipped, and I have a blister)
  • Bake 15 minutes or until golden brown
  • Top with olive oil, chili oil, and any other toppings you would like. We had avocado with chives and parsley!
We enjoyed an iced cold Rose with our meal, 2010 Rouge Bleu Dentelle. I would imagine a Samur or Cote Du Rhone  would be lovely too!

May 10, 2011

Dinner just for me! A Caprese Panzanella.

I spent the entire day studying wine, cleaning the apartment, introducing Lu Lu to her first catnip, having coffee with an old friend, and ended the “work at home day” with a run through the Laurelhurst neighborhood. It was a lovely and hungry day!

I ate chia almond milk pudding with champagne mango and blueberries for breakfast, leftover wild leek pesto pasta for lunch, and a panzanella for dinner.

I’d  been craving tomatoes all day, and all winter long. I can’t wait for the local tomatoes to pop up at the market, or P’s garden.

I ran into Whole Foods to grab some wheatberries, and couldn’t resist the heirloom tomatoes that were on special. They are from California, organic, and extremely gorgeous. Once the tomatoes were in my basket, some bread, a ball of fresh mozzarella, and basil also joined the party. I had Caprese on my mind, and nothing could stop me.

While cutting into the tomatoes, something just wasn’t right. They were absolutely flavorless. Of course they were. It’s not Summer, it’s not even tomato season. I decided to roast those babies on low heat for an hour with some imported piquillo peppers, which I added half way through.

Tomatoes and Bread

I’ve never been one to keep a basil plant alive, and I’m making it a goal to change that this Summer. I bought some bulk basil, and created a basil oil to dress the bread with before baking. I have to say, this took my dish, and happiness level, up a notch or two.

P has band practice tonight, and some projects to catch up on at home, so it’s just me and the kitten. I’ve decided to stay in and watch some bad TV on HULU,  oggle food blogs, design sites, and cookbooks for inspiration. I may even give myself a pedicure.

Caprese Panzanella

for two, or one if you are really hungry

  • 1/4 baguette
  • handful of fresh bail
  • good quality olive oil
  • 3 tomatoes, heirloom, beefsteak, roma, early girl, cherry, whatever you can get
  • 4 piquillo pepers from jar or can
  • balsamic vinegar
  • flaky sea salt
  • oil cured black olives
  • fresh mozzarella
  • Preheat oven to 150 F or 200 F depending on your oven’s temperament
  • Slice tomatoes in half lengthwise into 4 pieces, place on baking sheet, drizzle with olive oil and salt, place in preheated oven for 1 hour
  • Place a handful of basil with some olive oil in processor to create a basil oil. Make sure basil is completely emulsified into a bright green oil.
  • Tear bread into pieces,  place in bowl, and coat lightly with basil oil, reserving the rest to dress the salad.
  • Slice piquillo’s into strips, and place in oven with the roasting tomatoes, 30 minutes into tomato roasting.
  • Pit and slice oil cured olives, or salted capers.
  • Once tomatoes are done, let cool. Throw bread in oven until lightly crisp, about 15 mins.
  • Once everything is cool, place in bowl, tear mozzarella into pieces, top with olives, dress with basil oil, and balsamic vinegar.
  • Salt and pepper to taste.
  • Enjoy your evening with a full happy belly.

Lu Lu

I can’t wait for Summer and FRESH caprese, but this will do for now. I may even share this with P in the future Spring evenings to come.
May 9, 2011

Truffled Egg Toast

I made brioche bread last night specifically for tonight’s dinner. Our friend Jason was supposed to join up for supper but was unfortunately ill leaving all the deliciousness to P and I . Lucky us!
A little history about this recipe: I had an amazing experience working for Tria Cafe in Philadelphia a couple years back. I learned so much about wine, cheese, beer, and food – it truly changed my life.
One thing I routinely crave from Tria is an item on their “snacks” menu. It had to be the most questionable, yet most popular item on the menu. The Truffled Egg Toast. Yes, you read that correctly, truffled egg toast. Yum.
When I moved home to Portland, I re-created this for my boyfriend, and then again for a brunch where my good friend Beth, ex Tria employee, co-Philadelphia transplant , and foodie attended. It’s rich, earthy, cheesy, and a very special treat that even skeptics seem to enjoy.

slightly adapted from  
  •  1 2/3 cups all-purpose flour
  • 10 Tbsp butter, at room temperature
  • 2  farm eggs, at room temperature
  • 1 Tbsp  dry baker’s yeast
  • 2 Tbsp fine cane sugar
  • 1/3 cup warm goat’s milk ( or cow’s milk, I had raw goat’s milk on hand)
  • 1 pinch  medium sea salt
  • 1 egg yolk, whisked,  for glaze


  • In a bowl, mix the flour with the yeast, make a hole in the middle.
  • Add the warm milk mixing with the tip of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment.)
  • Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed.
  • Then add the eggs one by one, mixing well between each. Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer).
  • Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.
  • Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again.
  • Preheat the oven at 400 F.
  • Brush the brioche with the egg yolk. With a pair of scissors, make small cuts at the top of each ball.
  • Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min.
  • Remove, unmold and let cool on a rack.
  • Devour, or save for Truffled Egg Toast.
Truffled Egg Toast Slightly adapted from Tria  
  • Brioche (homemade as above, or store bought, sometimes we purchase brioche buns from a local bakery to cut cost )
  • Farm eggs
  • Fontina cheese
  • Truffle salt
  • Good quality olive oil
  • Preheat oven to 350 F.
  • Cut Brioche into 2 inch thick squares
  • Cut 1/2 inch thick square in the middle of each brioche square (enough for an egg yolk to fit, and not run)
  • Break eggs separate yolks, place one yolk in middle of each brioche square
  • Slice Fontina cheese in thin slices to fit around the square of your brioche. I like it so it melts down the sides of the egg toast
  • Sprinkle with a generous pinch of truffle salt
  • Drizzle with olive oil
  • Bake for 10-15 mins, checking after 5 mins to see if cheese is melting, and yolk is still runny
  • Place on a bed of fresh chives, chopped asparagus, or spicy arugula
  • Devour!

Raw shredded asparagus and miners lettuce salad with lemon and chive dressing
  • 4 large stalks of Asparagus
  • 1 head miners lettuce
  • Juice of 1 lemon
  • 2 Tbsp good quality extra virgin olive oil
  • 8 chives, minced
  • Coarse sea salt
  • Wash asparagus, and shred with vegetable peeler
  • Wash and trim ends off of miners lettuce
  • Place lettuce and asparagus in a bowl, toss
  • Squeeze lemon juice into a small dish, add olive oil, minced chives, and sea salt, whisk until blended
  • Dress salad, and place on plates
The salad was a nice, fresh compliment to the earthy, and rich truffled egg toast.
We enjoyed a 2008 LIVELI Pasamonte with our dinner, but I think a nice Nebbiolo, or fresh crisp Gruner Veltliner would be a lovely pairing with this meal.