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Nancy Schaadt
Portland Oregon
I'm middle-aged line cook, crazy about food, exploring Portland and Oregon.
Interests: My dog Belmont, good beer, red wine, whiskey, cooking, eating, farmer's markets, the Coast, walking my dog Belmont, and thrift shops. and drinking beer in beervana -- portland. Oh, and guys. For kicks, check out my first blog, CULA Confidential, which chronicles my years in culinary school and my first two jobs: http://batgirl42.blogs.com/culaconfidential/
Recent Activity
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This weekend's fun with food begins with lamb riblets from SuDan Farm of Canby OR. Riblets are super cheap, about $4/pound, and really tasty but they are small, only two inches wide and four ribs deep. Each rib gives you... Continue reading
Posted Mar 16, 2017 at A Jersey Girl in Portland
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My favorite Freddy's (Fred Meyer Supermarket) had king oyster mushrooms on sale for $5/lb last week. Shroooms this time of year are so delicious. From perfumed matsutake to musky chanterelle... I'm nutty about them. This bunch of king oyster beauties... Continue reading
Posted Nov 18, 2016 at A Jersey Girl in Portland
I'm so dumb sometimes! I should have written CELERY root. Not PARSLEY root. Parsley root IS a thing. Just not my thing. Cheers! NS
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CeeLee and I have had a house guest for the past couple of weeks. Our sweet friend Max. Max-who-loves-food. (happy dance emoji) Let's try a weird and fun food like geoduck? Why not! These clams are magnificent. They are some... Continue reading
Posted Jun 22, 2016 at A Jersey Girl in Portland
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When I'm at home (usually in bed in the morning) my mind starts to work out the meal plan for the day. I visualize a dish in my mind, think about how to make it and how the flavors will... Continue reading
Posted Nov 20, 2015 at A Jersey Girl in Portland
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It's full-on autumn in Portland which means rain, rain boots, Halloween & comfort food. And green tomatoes. Lots of green tomatoes. I had four tomato plants in raised beds this year. Two plum and two Cosmonaut. They all grew well... Continue reading
Posted Nov 7, 2015 at A Jersey Girl in Portland
Leah: I've gotten inexpensive bones from Stewarts Meats in McKenna (near Olympia, WA). I'd recommend old style butcher shops like Gartners in Portland. Antibiotic and hormone free is key -- especially when you are extracting minerals from bones. I also should have added that I've been saving all my organic produce trimmings and freeze them. Then when I make bone broth I have organic veg to put in. Cheers! Nancy
Toggle Commented Nov 6, 2015 on Bone Broth at A Jersey Girl in Portland
Laura: I don't know who the manufacturer is. It came via Amazon if that helps. Cheers! Nancy
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I love it when an old friend shows me a new trick or reveals a secret. The friend? Tomatoes. The secret? Deep tomato deliciousness is extracted from roasting tomatoes at a low temp for hours. Low and Slow. Forget about... Continue reading
Posted Sep 4, 2015 at A Jersey Girl in Portland
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Cherry Smash 1 cup cherries 1/4 cup of mint leaves -- whole 8 tspns turbinado sugar 1/4 cup of fresh lime juice 8 oz dark run (or spiced rum) Muddle cherries, mint, sugar and lime juice Add rum, lots of... Continue reading
Posted Jun 9, 2015 at A Jersey Girl in Portland
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What the heck is shrub? Wikipedia explains it well enough. I'm shocked that I've never heard of it. Rum, sugar, citrus, time. Drink over ice(?). I had to try it. I had to try to make it. CeeLee, my new... Continue reading
Posted Jun 9, 2015 at A Jersey Girl in Portland
Follow this link to read my update. Continue reading
Posted May 3, 2015 at A Jersey Girl in Portland
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Coming soon: Meyer Lemon Marmalade Continue reading
Posted Feb 13, 2015 at A Jersey Girl in Portland
Coming soon: Meyer Lemon Marmalade!
Toggle Commented Feb 13, 2015 on Bone Broth at A Jersey Girl in Portland
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Somebody give me a hand, I'm ready to jump on the bone broth bandwagon. It's winter so I've been thinking a lot about broths, stocks and meaty elixirs. Plus, half of my tribe has had walking pneumonia in the past... Continue reading
Posted Feb 13, 2015 at A Jersey Girl in Portland
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Last week, our friend Maxene came over for dinner. She made an amazing galette for dessert. I posted a photo of it on Facebook and a couple of friends asked for the recipe. Max complied and here it is: Max's... Continue reading
Posted Jan 13, 2015 at A Jersey Girl in Portland
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This is for Gray, a wonderful man I work with who is the source of all my Persimmon-y Goodness. His tree has yielded four cups of persimmon puree, enough to make two batches of bread, as well as pulp for... Continue reading
Posted Dec 19, 2014 at A Jersey Girl in Portland
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My Sweetie and I spent two weeks in Ireland last October. Not only were we blown away by the complicated food we had in Dublin (like an octopus 'head cheese' -- see photo at right -- or an Italian take... Continue reading
Posted Dec 6, 2014 at A Jersey Girl in Portland
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I love a tasty project and Century Eggs are just that. (to be continued) The following was inserted/edited into the century egg post by me, the blog's writer on May 3, 2015. so sorry these eggs were so bad... FOR... Continue reading
Posted Dec 5, 2014 at A Jersey Girl in Portland
What an eedjit I am. I enjoy COOKING for a living. Sheesh.
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I love everything about autumn. Sweaters, golden sunshine, long nights, rain, and winter squash. Especially winter squash. I picked up a kabocha squash at the Portland Farmers Market on Wednesday and roasted* it for dinner last night. Mashed with a... Continue reading
Posted Sep 27, 2014 at A Jersey Girl in Portland
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I love autumn. In Portland, the rainy season has begun and home canning projects consume days off. I have a few tomato plants in my raised beds. Alas, they h ave just begun to set and ripen fruit. I have... Continue reading
Posted Sep 25, 2014 at A Jersey Girl in Portland
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File under, "I wish I'd thought of that." Some person, somewhere in the English speaking world crowd sourced a contraption that makes small scale fermentation a snap. Look at this: Photo completely stolen from the Kraut Source website. It performs... Continue reading
Posted Sep 16, 2014 at A Jersey Girl in Portland
Nicholas: Sorry it's taken so long for me to respond. Loved the crock naming ideas, especially "We will we will crock you." Although I stuff a grape leaf in each jar of pickles I can, I do not put grape leaves in Fernando. Just cukes, pickling spice, garlic and dill. However, your note gives me an idea. Perhaps a layer of grape leaves atop the floating cucumbers will keep them submerged. I've relied on the larger cucumbers to hold the little ones down but I'll try grape leaves the next time I make pickles. Regards, Nancy