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Portland Cooks: Recipes from the City's Best Restaurants and Bars by Danielle Centoni

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Acadia’s bread pudding [Seamus Foran, Acadia Bistro] (page 9)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Baked & steamed desserts; Dessert; Cooking for a crowd; Cajun & Creole

Ingredients: heavy cream; eggs; egg yolks; granulated sugar; stale French bread; caramel sauce

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New Orleans BBQ shrimp [Seamus Foran, Acadia Bistro] (page 11)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Appetizers / starters; Cajun & Creole

Ingredients: Creole seasoning; black peppercorns; Worcestershire sauce; jumbo shrimp; lemons; dry white wine; shrimp stock; butter; scallions; French bread

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Quinoa tabbouleh [Doris Rodriguez de Platt, Peter Platt & John Platt, Andina] (page 13)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Salads; Main course; Side dish; South American; Vegetarian

Ingredients: quinoa; red quinoa; avocados; cucumbers; tomatoes; mint; cilantro; parsley; limes; black Botija olives; cotija cheese; corn; yellow bell peppers; red onions

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Cebiche “cinco elementos” [Doris Rodriguez de Platt, Peter Platt & John Platt, Andina] (page 14)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Appetizers / starters; Main course; Peruvian

Ingredients: limes; red onions; celery; aji limo chiles; ginger; coriander stems; sweet potatoes; corn; white fish fillets; cilantro; butter lettuce; white fish trimmings

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Salt cod croquetas [Jose Chesa, Ataula Chesa] (page 18)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Small plates - tapas, meze; Spanish

Ingredients: salt cod; onions; garlic; parsley; butter; all-purpose flour; milk; panko breadcrumbs; aioli

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Arroz negro [Jose Chesa, Ataula Chesa] (page 20)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Rice dishes; Sauces, general; Main course; Spanish

Ingredients: white fish bones; white fish head; shallots; carrots; celery; shiitake mushrooms; black peppercorns; garlic; white wine; thyme; onions; green bell peppers; tomatoes; smoked paprika; squid; bomba rice; squid ink; grapeseed oil; cuttlefish; parsley; piquillo chiles; lemons

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Chilled tofu with scallions, cantaloupe, and hot bean paste [Sarah Pliner, Aviary] (page 24)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Main course; Asian; Vegan; Vegetarian

Ingredients: silken tofu; soy sauce; Chinkiang vinegar; hot bean paste; scallions; cantaloupes; cilantro; ginger; toasted sesame seeds; dry-roasted peanuts; limes; tiato

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Dungeness crab chawanmushi [Sarah Pliner, Aviary] (page 26)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Mousses, trifles, custards & creams; Stocks; Dressings & marinades; Salads; Main course; Japanese

Ingredients: kombu; ginger; soy sauce; mirin; bonito flakes; yellow onions; truffles; sherry vinegar; Dijon mustard; grapeseed oil; black truffle oil; crabmeat; eggs; dried wood ear mushrooms; sugar snap peas; Asian pears; brioche; chives; bone marrow

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Eggs Benedict with roasted garlic-rosemary potatoes [Cana Flug & Dustin Clark, Besaw's] (page 30)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Egg dishes; Sauces, general; Breakfast / brunch; American; French

Ingredients: garlic; potatoes; rosemary; Champagne vinegar; shallots; black peppercorns; bay leaves; butter; egg yolks; ground cayenne pepper; distilled vinegar; eggs; Canadian bacon; English muffins

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Grilled rib-eye steaks with shallot butter and fennel-delicata squash gratin [Cana Flug & Dustin Clark, Besaw's] (page 32)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Dips, spreads & salsas; Main course

Ingredients: red wine; shallots; balsamic vinegar; butter; fennel; delicata squash; onions; aged cheddar cheese; heavy cream; sage; beef bone-in rib-eye steaks; watercress; lemons

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Roasted beet salad with charred avocado and smoked pecans [Jesse Card & Ricky Bella, Bit House Saloon] (page 35)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Salads; Main course; Side dish; Appetizers / starters; Vegan; Vegetarian

Ingredients: beets; white wine; navel oranges; fresh oregano; scallions; serrano chiles; limes; avocados; smoked pecans; cilantro

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K23 cocktail [Jesse Card & Ricky Bella, Bit House Saloon] (page 36)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Cocktails / drinks (with alcohol)

Ingredients: sugar; mint; white rum; lemons; jasmine water; beet powder; soda water

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Karaage [Gabe Rosen, BIwa Izakaya Noraneko] (page 39)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Fried doughs; Main course; Japanese

Ingredients: chicken thighs; sake; kosher salt; soy sauce; ginger; scallions; cornstarch; canola oil; lemons

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Green bean salad with creamy sunflower seeds [Gabe Rosen, BIwa Izakaya Noraneko]

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Salads; Side dish; Summer; Vegan; Vegetarian

Ingredients: sesame oil; toasted sunflower seeds; ginger; soy sauce; rice wine vinegar; silken tofu; green beans

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Foie gras biscuits [Chris Carriker, Bluehour] (page 43)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Bread & rolls, savory; American

Ingredients: all-purpose flour; pastry flour; butter; buttermilk; frozen foie gras

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Belgian endive and frisée salad with apples, fonduta, and cider vinaigrette [Chris Carriker, Bluehour] (page 44)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Dressings & marinades; Salads; Sauces, general; Appetizers / starters; Main course

Ingredients: shallots; apple brandy; apple cider vinegar; Dijon mustard; thyme; half and half cream; Gruyère cheese; Belgian endive; frisée lettuce; apples; candied walnuts

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Roasted beets with coconut milk, curry leaves, and Indian spices [Troy Maclarty, Bollywood Theater] (page 48)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Dressings & marinades; Spice / herb blends & rubs; Side dish; Indian; Vegan; Vegetarian

Ingredients: curry leaves; shallots; serrano chiles; canned coconut milk; white wine vinegar; yellow mustard seeds; black mustard seeds; cumin seeds; nigella seeds; beets; yellow beetroots; cilantro

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Grilled broccoli with fresh turmeric curry and raisin chutney [Troy Maclarty, Bollywood Theater] (page 50)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Chutneys, pickles & relishes; Curry; Side dish; Indian; Vegetarian

Ingredients: garlic; turmeric; heavy cream; paprika; Kashmiri chile powder; lemons; curry powder; ground cayenne pepper; canola oil; blanched almonds; golden raisins; dried currants; cilantro; Major Grey's chutney; broccoli

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Aebleskiver with lemon curd [Burt Hisson & Daniel Oseas, Broder] (page 54)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Danish; Vegetarian

Ingredients: lemons; granulated sugar; eggs; butter; vanilla extract; all-purpose flour; ground cardamom; milk; powdered sugar

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Broder söder Danish Mary [Burt Hisson & Daniel Oseas, Broder] (page 56)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Cocktails / drinks (with alcohol); Spice / herb blends & rubs; Danish

Ingredients: black peppercorns; bay leaves; dried dill; white pepper; ground cayenne pepper; ground cumin; mustard powder; celery salt; curry powder; paprika; ground coriander; garlic powder; onion powder; lemons; Worcestershire sauce; balsamic vinegar; apple cider vinegar; prepared horseradish; tomato paste; tomato juice; aquavit; cherry tomatoes; pickled vegetables

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Grilled trout with scallop mousse and citrus-pink peppercorn vinaigrette [Carlo Lamagna & Jeffrey Morgenthaler, Clyde Common] (page 60)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Grills & BBQ; Dressings & marinades; Main course

Ingredients: oranges; grapefruits; lemons; honey; pink peppercorns; scallops; heavy cream; rainbow trout; radishes; fennel

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Bourbon renewal [Carlo Lamagna & Jeffrey Morgenthaler, Clyde Common] (page 62)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Cocktails / drinks (with alcohol)

Ingredients: bourbon; lemons; crème de cassis; simple syrup; Angostura bitters

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Warm asparagus, scallion, and radish salad with lemon zest and crumbled feta [Jackie Sappington & Adam Sappington, The Country Cat] (page 65)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Salads; Appetizers / starters; Main course; Spring; Vegetarian

Ingredients: asparagus; radishes; scallions; lemons; mint; feta cheese; white vermouth; watercress

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Pumpkin upside-down cake with caramelized pears [Jackie Sappington & Adam Sappington, The Country Cat] (page 67)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Cakes, large; Frostings & fillings; Dessert

Ingredients: butter; brown sugar; pears; golden raisins; dark rum; all-purpose flour; ground cinnamon; nutmeg; granulated sugar; eggs; pumpkin puree; heavy cream; vanilla extract

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Vietnamese duck curry [Gregory Gourdet, Departure] (page 70)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni
Categories: Curry; Main course; Vietnamese

Ingredients: garlic; lemongrass; onions; Fresno chiles; ginger; Thai red curry paste; black peppercorns; canned coconut milk; duck stock; fish sauce; taro root; duck breasts; confit duck legs; Thai basil; scallions

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

Burmese chicken salad [Cana Flug, The Solo Club]
- Jenny on January 28, 2018
  
  This salad will impress. It is full of flavor and texture and you will look for another chicken salad recipe again.
Crispy rice cups with galangal cream (Kanom krok) [Akkapong "Earl" Ninsom, Langbaan]
- mjes on April 23, 2018
  
  You'll need a Thai kanom krok pan or a Japanese takoyaki pan or a Danish aebleskiver pan or a South Asian paniyaram pan. to make this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

ISBN 10 1927958938
ISBN 13 9781927958933
Published Aug 20 2017
Format Hardcover
Page Count 256
Language English
Countries United States
Publisher Figure 1 Publishing

Publishers Text

Portland city is synonymous with DIY scrappiness, rule-breaking creativity, and a die-hard collaborative spirit, and it also happens to be America’s favorite foodie destination. Portland Cooks presents 80 recipes from 40 of Stumptown’s most popular restaurants and bars. From the most modest and unassuming cafes to eclectic neighborhood joints to late-night cocktail bars, the book celebrates the pioneers, game-changers, upstarts, and torch-bearers who help put Portland on the culinary map. Some recipes are an adventure, requiring a trip to the Asian market while others are a snap to pull off on any given weeknight. But above all, they’re all designed with the home cook in mind.

Other cookbooks by this author

Portland Cooks: Recipes from the City's Best Restaurants and Bars

Member Rating

Average rating of 5 by 1 person

Welcome to Eat Your Books!

Portland Cooks: Recipes from the City's Best Restaurants and Bars by Danielle Centoni

Acadia’s bread pudding [Seamus Foran, Acadia Bistro] (page 9)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

New Orleans BBQ shrimp [Seamus Foran, Acadia Bistro] (page 11)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Quinoa tabbouleh [Doris Rodriguez de Platt, Peter Platt & John Platt, Andina] (page 13)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Cebiche “cinco elementos” [Doris Rodriguez de Platt, Peter Platt & John Platt, Andina] (page 14)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Salt cod croquetas [Jose Chesa, Ataula Chesa] (page 18)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Arroz negro [Jose Chesa, Ataula Chesa] (page 20)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Chilled tofu with scallions, cantaloupe, and hot bean paste [Sarah Pliner, Aviary] (page 24)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Dungeness crab chawanmushi [Sarah Pliner, Aviary] (page 26)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Eggs Benedict with roasted garlic-rosemary potatoes [Cana Flug & Dustin Clark, Besaw's] (page 30)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Grilled rib-eye steaks with shallot butter and fennel-delicata squash gratin [Cana Flug & Dustin Clark, Besaw's] (page 32)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Roasted beet salad with charred avocado and smoked pecans [Jesse Card & Ricky Bella, Bit House Saloon] (page 35)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

K23 cocktail [Jesse Card & Ricky Bella, Bit House Saloon] (page 36)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Karaage [Gabe Rosen, BIwa Izakaya Noraneko] (page 39)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Green bean salad with creamy sunflower seeds [Gabe Rosen, BIwa Izakaya Noraneko]

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Foie gras biscuits [Chris Carriker, Bluehour] (page 43)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Belgian endive and frisée salad with apples, fonduta, and cider vinaigrette [Chris Carriker, Bluehour] (page 44)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Roasted beets with coconut milk, curry leaves, and Indian spices [Troy Maclarty, Bollywood Theater] (page 48)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Grilled broccoli with fresh turmeric curry and raisin chutney [Troy Maclarty, Bollywood Theater] (page 50)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Aebleskiver with lemon curd [Burt Hisson & Daniel Oseas, Broder] (page 54)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Broder söder Danish Mary [Burt Hisson & Daniel Oseas, Broder] (page 56)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Grilled trout with scallop mousse and citrus-pink peppercorn vinaigrette [Carlo Lamagna & Jeffrey Morgenthaler, Clyde Common] (page 60)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Bourbon renewal [Carlo Lamagna & Jeffrey Morgenthaler, Clyde Common] (page 62)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Warm asparagus, scallion, and radish salad with lemon zest and crumbled feta [Jackie Sappington & Adam Sappington, The Country Cat] (page 65)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Pumpkin upside-down cake with caramelized pears [Jackie Sappington & Adam Sappington, The Country Cat] (page 67)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Vietnamese duck curry [Gregory Gourdet, Departure] (page 70)

from Portland Cooks: Recipes from the City's Best Restaurants and Bars Portland Cooks by Danielle Centoni

Notes about this book

Notes about Recipes in this book

Burmese chicken salad [Cana Flug, The Solo Club]

Jenny on January 28, 2018

Crispy rice cups with galangal cream (Kanom krok) [Akkapong "Earl" Ninsom, Langbaan]

mjes on April 23, 2018

Reviews about this book

Eat Your Books

Publishers Text

Other cookbooks by this author

Member Rating

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