Hop Hummus

I've been brewing beer the last six months. 

And yes, I have every right to; after all, I have an Oregon driver's license. Cali whaaa? I'm just a proud West Coaster.

On our first batch of lavender honey pale ale, my brew buddy and fellow MBA class mate busted out one of those ultra large baggies filled with fresh Yakima Valley hops gifted from a friend. We made it rain on that batch and even more so on the next batch of pitch black IPA. I was granted a baby bag of some of the excess flowers and whipped up this hummus. I was curious how the floral-bitter and in this case, grassy, herbal notes would play out in a hummus. The results were intriguing. A little like eating soft fresh IPA beer? Which, I am definitely in to. If you have some fresh hops around and want to culinarize them, this might be a good starter, served with a coldie, of course. 

Hop Hummus

• 2 cups of chickpeas (or 1 16 oz can) - save a few for decor
• 1 clove garlic, minced
• 1 tablespoon tahini
• 1/4 cup extra virgin olive oil
• Juice from 1 lemon
• 1 teaspoon salt (or less)
• 3-4 hop flowers (depending on strength)

In a food processor, blend all ingredients besides the chickpeas. Add chickpeas and continue to blend until smooth (about 3-4 minutes), add extra bean liquor for desired consistency. Serve in a bowl, garnish with extra chickpea, hop flower and drizzle with olive oil 

PDX Pretzel Throw Down #9: Prost!

pretzel on flash

Nothing says German pretzel like Prost!
This was The Germany bakery's version kicked up 20 notches with a chewy crumb, salt on the side served, and slight notes of lye. Delivered with squirts of hearty grain mustard and a sweet hot mustard, providing optimal dosages of nasal clearings. At $4, this fresh, slightly toothy knot gets high rankings. 
As a warning, I have gone to Prost! to find their pretzel sold out. Be there early, because they are good.


Current Top 3 Rankings:
1. Deschutes
2. Prost!
3. Fressen


Prost!
4237 N Mississippi Ave.
Portland, OR 97217

Almond Oil Roasted Sprouts and Squash

I recently invested in a bottle of almond oil in which the main recommendation of use was to make sugar cookies with it. I decided to try the savory route, mixing the sweeter oil with something bitter and delicious - b sprouts! I threw some delicata squash in the mix because, well, delicata plays well with others. The end result was a crispy, warming, nourishing vegetable dish. Hazelnut oil would also work magic. Any other alternative oils out there that people love? 

Almond Oil Roasted Sprouts and Squash

1 lb Brussel Sprouts

1 medium size Delicata squash

3 tablespoons almond oil

1/4 cup roasted almonds, crushed

3/4 teaspoon sea salt 

• Preheat oven to 400 degrees.
• Clean brussel sprouts, cutting off the ends and removing outer leaves. 
• Wash delicata squash, half lengthwise and scoop out seeds, then slice into moon shapes.
• Mix brussel sprouts and squash together with almond oil and salt. 
• Pour out on sheet pan and roast for about 30 minutes.
• Sprinkle with roasted almonds and more sea salt, if desired.

Secret Pizza - Las Vegas, NV

 pepperoni pizza


The secret is that it's really just O.K. pizza. Typical greasy under-the-heat-lamp pizza that tastes delicious if you're drunk but just all right if you're sober. The flavors are as is for the most part but you can accessorize for a price. The best part about coming here is that it is a secret - no signs or special doors, just a hallway. You feel special just to find it, along with the other, yeap I'm gonna say it, hipsters. IPA and PBR are flowing as well as wine and soda. Pinball machines are in check, as well as about 3 bar stools. 

Roasted tomato and goat cheese pizza

Cosmopolitan Hotel

Las Vegas, NV

Peanut Butter Dark Chocolate Chip Cookies

I made these cookies on whim inspired by my Significant (m)Other who randomly baked (ZOMFG!) cookies during my last visit home. 


My mom hasn't baked cookies since I was 8 years old.


I am 31. 


But, way, way waaaaay back in my childhood memory there is my mom making cookies, peanut butter (because they are kind of healthy?) cookies to be exact and she's using the back of a fork to make criss-cross prints on each dough mound that's spooned off on an undoubtedly stained cookie sheet. The coincidence was that she wasn't making cookies for the nuclear family, nope. she was making cookies for my grandpa's neighbors. Tragedy, no (because I had a few). Inspiration, yes.


As soon as I got back to Portland, I made peanut butter cookies. This time I adultified them with cocoa nibs and dark chocolate. Peanut butter comforting goodness with a kick of voluminous sick. Every time I make peanut butter cookies, I always use Smitten Kitchen's basic recipe because it results in a soft and chewy cookie.

mix

fork

cool

Peanut Butter Dark Chocolate Chip Cookies

semi adapted from Smitten Kitchen

1 cup flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup peanut butter

2/3 cup sugar

1/2 cup packed brown sugar

1/4 cup cocoa powder

1 egg

3/4 cup dark chocolate chip or chopped

2 tablespoons cocoa nibs, ground

• Preheat oven to 350 degrees.
• In a large bowl combine flour, baking soda, baking powder and salt.
• In a large bowl beat peanut butter and butter until fluffy.
• Add the sugars and cocoa powder and beat until smooth, then add egg and continue to beat.
• Add the flour mixture and beat thoroughly. Stir in chocolate chips and cocoa nibs.
• Using a large spoon or ice cream scooper (like I did) scoop out on un-greased baking sheet.
• Using a fork, lightly indent dough in a criss-cross pattern.
• Bake for 10 minutes (do not over bake, even if cookies look raw), allowing cookies to cool for 1 minute on sheet, then remove to a rack to cool completely.