Hello! My Name is Tasty – Review, recipe and giveaway

Hello! My Name Is Tasty: Global Diner Favorites from Portland’s Tasty Restaurants by John Gorham and Liz Crain is absolutely brilliant. When I look through this book, the thought bubble above my head shows me frolicking (I haven’t frolicked in years) through a field of wild flowers counting the ways I love it. Gorgeous photographs, the best straight up must make and eat food ever, spectacular content including historical tidbits and so much more. These folks rocked this book.

Gorham’s first cookbook, Toro Bravo, shared the recipes from his tapas style restaurant of the same name. The recipes from the wildly successful Tasty n Sons (the chef and his partner in the restaurant have no sons – this name was an homage to old Brooklyn where so many family businesses were named & Sons) and Tasty n Adler restaurants in Portland were the impetus for this book. The chef states in the introduction that he was on a ten day road trip from D.C. to Savannah (while writing this book) to gather inspiration for both the book and his menus and also to revisit his past. The recipes in Hello! My Name is Tasty reflect the South, the world and all its cuisine, and the chef’s own brillance. Yes, again – I use a derivative of the word brilliant. John, if you need my address for a box of those chicken biscuits – call me. 

The authors start the book with Tasty A to Z’s – with tips that stress using the best, high quality ingredients you can procure for instance Valrhona chocolate, pure maple syrup. Housemade Tasty bacon, homemade cottage cheese with pineapple jam, kimchi, mustards – all are included. There is a lovely photographic spread of how to make a proper food board – Southern board, breakfast board, smoked trout, pickle board – along with all the recipes for those type of components.

Korean fried chicken, Burmese red pork stew, a Molten butterscotch cake that I would slap your mama for (mine is no longer with us), Toro Bravo milkshake and every other recipe in this book begs to be made and enjoyed. The recipes are pure comfort, high octane deliciousness and totally approachable.

Special thanks to the publisher, Sasquatch, and the authors for sharing the recipe for Lemon ricotta pancakes with our members today. The publisher is also offering three copies of this tasty title in our contest below.

Lemon ricotta pancakes with blackberry jam

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  • 1 1⁄4 cup all-purpose flour

  • 1⁄2 cup almond flour

  • 1⁄4 cup plus 8 teaspoons sugar, divided

  • 1 tablespoon baking powder
  • 3⁄4 teaspoon kosher salt

  • 1 cup Ricotta (recipe follows) or store-bought
  • 1 1⁄2 cups whole milk
  • 2 egg yolks

  • Zest from 1 ½ lemons

  • 4 egg whites

  • 2 to 3 tablespoons unsalted butter, at room temperature
  • 2 ¼ cups warm Blackberry Jam (recipe follows), for serving

Maple syrup, for serving

Sift the flours, 1⁄4 cup of the sugar, baking powder, and kosher salt one at a time into a large bowl, making sure there are no lumps. Give it a quick whisk to make sure everything is evenly distributed and set aside.

In a medium bowl, fold the ricotta and 4 teaspoons of the sugar together, making sure not to break up the ricotta too much. You want to have some bigger chunks in the pancakes eventually. Set aside.

In a large bowl, whisk the milk, egg yolks, and lemon zest until fully incorporated and set aside. 

In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites with the remaining 4 teaspoons sugar on medium-low speed until they form medium-stiff peaks. Keep an eye on this because you can overmix it.

Gently fold the dry ingredients into the milk mixture until combined. Add the ricotta mixture and fold gently (you want some nice big chunks). Finally, fold in the egg whites until just incorporated.

NOTE:  Do not overmix this batter and activate the gluten. The key to a good pancake is not letting the gluten get tight- you want the pancakes fluffy.

Preheat a griddle to 350 degrees F, or place a large, well-seasoned cast-iron skillet over medium-high heat. Melt 1 tablespoon of butter until slightly browned, adding more as needed between batches.

Measure 1⁄4 cup of the batter per pancake and pour onto the griddle to make sand dollar-sized pancakes. As the pancakes begin to bubble and set on the bottom, flip them. If you’re not sure whether they’re ready to flip, get under them slightly with your spatula and take a little peek: you want them to fluff up and have a nice golden-brown color. Never push down on the pancakes.

Top each pancake with 2 tablespoons warmed blackberry jam and serve with maple syrup at the table.



Cheesecloth, for straining

  • 1 quart whey (if you don’t have whey you can substitute skim milk)
  • 3⁄4 cup whole milk
  • 4 teaspoons apple cider vinegar
  • 1 tablespoon heavy cream
  • Kosher salt and freshly ground black pepper

Line a fine-mesh sieve with the four to six overlapping layers of cheesecloth and place it over a large pot that will catch the eventual ricotta whey as it strains.
In a heavy-bottomed medium saucepan over medium heat, warm up the whey and milk until the mixture is 198 degrees F and then remove it from the heat.

Add the apple cider vinegar to the milk and slowly stir it to incorporate and then let the curds form, unattended and at room temperature for about 5 minutes.
Strain the curds through the cheesecloth-lined sieve over the large pot for 2 to 3 hours at room temperature.

Open up the cheesecloth and transfer the curds into a medium bowl. Reserve the whey, and use it for our sugo (see page 35, along with the storage note below) if you want. Add the cream and stir lightly making sure not to break up the ricotta too much. Season with salt and pepper to taste and serve, or refrigerate in an airtight container for up to 1 week.

Blackberry jam


  • 1 tablespoon unsalted butter

  • 1 Madagascar vanilla bean, split lengthwise and seeds scraped
  • 2 ½ pounds fresh blackberries
  • 1 ½ cups sugar

  • About ½ teaspoon kosher salt
  • Juice of about 1 lemon

In a medium nonreactive pot over medium heat, melt the butter and add the vanilla bean pod and seed. The vanilla will lend a little color to the butter, but you don’t want the butter to actually brown from the heat. Cook for about 2 minutes, or until the vanilla bean blooms (you’ll smell it).

Add the berries and sugar to the pot and stir. Once they begin to bubble, reduce the heat to medium low. Take your time and simmer gently for 45 to 90 minutes, depending on the water content of the berries. Blackberries contain more water than raspberries, strawberries have more than both, and frozen berries have generally double the water content of their fresh counterpart. You never want the jam to get above a simmer because a boil will start caramelizing the sugars, which changes the flavor.

To test for doneness, smear 1 1⁄2 teaspoons of the jam across a room-temperature plate. Tilt the plate: if the jam runs down the plate, continue to simmer and thicken; if it sticks in place, the jam is done and should be removed from the heat. (Once it cools, the jam will thicken even more.)

Taste the jam. Discard the vanilla bean pod or use it in our Tasty Vanilla Extract (page 98). Stir in additional sugar, salt, and lemon juice incrementally to taste. The more sugar you add to this jam, the more sharp the flavor will be. Adding the smallest amount of salt to it will counteract that sharpness and bring back the rounder, warmer, more berry-forward flavor. The lemon juice gives it a brightness that tends to enhance everything. Some berries have a good amount of natural acidity, such as the raspberry; if making this recipe with raspberries, the lemon juice will most likely be unnecessary.

Use the jam liberally for a couple days, warming it to serve, and freeze the remaining jam in airtight containers or ziplock bags. Always keep in mind that frozen foods expand slightly, so leave a little headspace to allow for that.

*(c)2017 by John Gorham and Liz Crain. All rights reserved. Excerpted from Hello! My Name is Tasty by permission of Sasquatch Books.


The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 24th, 2017. 


Post a comment


  • anchoviesandbutter  on  September 18, 2017

    What cookbook doesn't excite me? At least to dive into a new cookbook!

  • Suzw  on  September 18, 2017

    Bim bop bacon and eggs

  • winingwife  on  September 18, 2017

    I'm excited about this book!

    I love love love cookbooks though. I currently have been working through a Vegetarian Sandwiches book.

  • JJWong  on  September 19, 2017

    Lemon Ricotta Pancakes!! My sister claims to make the best lemon ricotta pancakes. I think I can challenge her using this recipe.

  • lgroom  on  September 19, 2017

    I'd have to do the confit tomatoes.

  • NancyLynn  on  September 19, 2017

    Big batch of Bloodies!!!

  • heyjude  on  September 19, 2017

    The Whole Toad

  • hedder14  on  September 19, 2017

    Would love to try Fried cauliflower with harissa cream

  • Asparagusberry  on  September 19, 2017

    I would make one of the bacon or sausage recipes. Everything looks fabulous!

  • ravensfan  on  September 19, 2017

    Lemon ricotta pancakes

  • kmn4  on  September 19, 2017

    Ginger cookies with Earl Grey ice cream

  • livingranchodelux  on  September 19, 2017

    Monte Cristo Sandwich with Spicy Maple Syrup

  • annmartina  on  September 19, 2017

    Because I always love a cooking project, Tynan's craft American cheese

  • motherofpearl81  on  September 19, 2017

    Saigon Brussels sprouts

  • ktwalla  on  September 19, 2017

    Gochujang glaze.

  • Siegal  on  September 19, 2017

    I want to make gochujang glaze

  • sarahawker  on  September 19, 2017

    Korean fried chicken with rice, Tasty kimchi, and eggs

  • ejsimpson  on  September 19, 2017

    Hard to choice as so.many recipe titles look intriguing…however, it would have to be the Alabama Barbecued Chicken And white barbecue sauce.

  • sgump  on  September 19, 2017

    I'm from Kentucky, so I'd try a "Kentucky peach"!

  • rivergait  on  September 19, 2017

    Homemade cottage cheese with pineapple jam…since I fell in love with a farmers' market version, and pineapple chunks (not jam, yet) are a feature of many of my breakfasts.

  • lpatterson412  on  September 19, 2017

    Those pancakes look mighty tasty!!!! The white barbecue sauce sounds really interesting but all in all I think I'd try the Alabama BBQ chicken first!!! This book looks super fabulous!

  • GoodAndGoodForYou  on  September 19, 2017

    It's comfort food, but amazingly high end at the same time. They pull from so many cultures for spices and techniques, and every recipe is worked out to perfection in the restaurant before it was made into a cookbook. Really a fantastic cookbook!

  • rchesser  on  September 19, 2017

    Cider-brined pork chops with bacon jam!

  • milgwimper  on  September 20, 2017

    Peanut butter mousse or the Budapest coffee cake.

  • mjes  on  September 20, 2017

    bim bop bacon and eggs seems like a great fusion to try

  • love2chow  on  September 21, 2017

    EVerything looks great, but the first item really caught my eye. Kyle's house-made granola with sweet labneh and caramelized apples

  • Shelley.b  on  September 21, 2017

    Horseradish cream

  • ladybrooke  on  September 22, 2017

    Meyer lemon soufflé

  • Lorri821  on  September 23, 2017

    Molten butterscotch cake

  • nadiam1000  on  September 23, 2017

    pressure cooker collard greens

  • elysek  on  September 23, 2017

    Korean fried chicken with rice, Tasty kimchi, and eggs

  • Jostlori  on  September 23, 2017

    Those pancakes look awful good, but I'd have to give PIMENTO CHEESE a shot first thing! I've heard about it, but have never had any. Sounds great!

  • BMeyer  on  September 24, 2017


  • fiarose  on  September 24, 2017

    mmm, corn cake! bim bop bacon and eggs sounds so cool, spinach salad, bean sprout salad, pickled zucchini, saigon brussels sprouts, water-blanched scallions…nice!

  • LaurenE  on  September 25, 2017

    Fried cauliflower with harissa cream

  • matag  on  September 26, 2017

    Fry sauce

  • Scotsman61  on  September 27, 2017

    Fried cauliflower with harissa cream

  • GrowCookEat  on  September 28, 2017

    Everything sounds good, but I would like to try Fried green tomato BLT with Tasty bacon and rémoulade first.

  • Karla123  on  September 28, 2017

    I would definitely add caramelized apples to my oatmeal.

  • circ2000  on  September 29, 2017

    Blackberry Jam

  • jluvs2bake  on  September 30, 2017

    The posted recipes sound great, but I am interested in the sauerkraut, too. I've wanted to do homemade sauerkraut but haven't found a crock big enough that I love and can afford. I'm hoping this is a smaller batch recipe that I can do more easily (although big batch kraut is still on my must-do list!)

  • br22  on  September 30, 2017

    Fried cauliflower with harissa cream

  • ljkish  on  September 30, 2017

    I would like to try the six-minute eggs.

  • hrhacissej  on  September 30, 2017

    Shakshuka with Baked Eggs

  • RSW  on  September 30, 2017

    House-made cottage cheese with pineapple jam

  • kbiggs  on  September 30, 2017

    Erin's sweet biscuits with Oregon Hood strawberries. Anything with fruit.

  • Janetrugi  on  September 30, 2017

    Lemon ricotta pancakes with BlackBerry Jam would be first and then I'd work my way through the whole book!

  • Shana.  on  September 30, 2017

    Fried cauliflower with harissa cream

  • sequoia55  on  October 1, 2017

    Alabama BBQ chicken

  • henare  on  October 1, 2017

    All the cocktails… And maybe some Alabama BBQ chicken

  • RickPearson54  on  October 1, 2017


  • alemily  on  October 2, 2017

    Burmese red pork stew with rice and eggs

  • puddlemere  on  October 2, 2017

    Fried cauliflower with harissa cream

  • bibliophile02  on  October 3, 2017

    Caramelized apples

  • vikingcook  on  October 3, 2017

    Pressure cooker collard greens sounds delish! Love this restaurant located in my hometown, mighty gastropolis, Portland, Oregon!

  • skipeterson  on  October 5, 2017

    Josh's sour pickles

  • lhudson  on  October 5, 2017

    Fried egg and cheddar biscuit with fried chicken

  • Dmartin997  on  October 5, 2017

    Pressure cooker spicy green beans since I just got an Instant Pot.

  • KarenDel  on  October 7, 2017

    I'd like to make Erin's sweet biscuits with Oregon Hood strawberries

  • infotrop  on  October 7, 2017

    the enticing cocktail, Dockside. I live outside of Portland, so I assume I'll be able to locate kümmel liqueur

  • cookshelf58  on  October 7, 2017

    Lemon ricotta pancakes with blackberry jam

  • cecrofts  on  October 8, 2017

    Bim bop bacon and eggs.

  • PennyG  on  October 8, 2017

    House-made cottage cheese with pineapple jam.

  • bstewart  on  October 10, 2017

    The housemade cottage cheese + pineapple jam!

  • Katiefayhutson  on  October 15, 2017

    Saigon Brussels sprouts

  • kalex426  on  October 15, 2017

    Labneh, always wanted to learn how to make it.

  • kitchenclimbers  on  October 18, 2017

    confit tomatoes

  • JenJoLa  on  October 20, 2017

    Lemon ricotta pancakes

  • Jenamarie  on  October 22, 2017

    Fried cauliflower with harissa cream!

  • orchidlady01  on  October 23, 2017

    Korean fried chicken with rice, Tasty kimchi, and eggs

  • rglo820  on  October 23, 2017

    Salad Niçoise with poached albacore

  • t.t  on  October 25, 2017

    Korean fried chicken with rice, Tasty kimchi, and eggs

  • kateivan  on  October 26, 2017

    Cumin-maple-glazed yams, which would be perfect to include on my Thanksgiving menu

Seen anything interesting? Let us know & we'll share it!