Posts tagged ‘Sel Gris’

Food Focus and Braised Fennel

The trouble with having a food blog is that you are always thinking about food.  I think about food a fair bit – cooking, eating, what I will make when people come over, what is that smell coming from the stove in the lab….

However, I have found that since starting this blog I spend even more time thinking about food.  I am just about always pondering some edible thing in the back of my head and I devote far more time to active thought about food.  I am almost always up for eating something and something always sounds good, even if I just ate a lot.

I have been going crazy for fennel the last few weeks, since my introduction to it at the Farmer’s Market in October.  I just ran into a post over at Jungle Frog Cooking which talks about braised fennel with parmesan.  I can’t wait to try it.  She doesn’t post the recipe, but refers to the cookbook she got it from, The Essentials of Classic Italian Cooking, by Marcella Hazan.  I figure that since I know how to braise, I can fake it just fine.  The cookbook has been added to a growing list of cookbooks of interest.

I would say, “Unfortunately, I can’t make it tonight,” but the reason is that I am taking my friend out for his birthday to a new restaurant, so I can’t really say the reason is unfortunate.  Since Sel Gris is unavailable we are heading over to Tabla, based on a recommendation from M.

I may have to make M let me give up our Chinese cooking plans for tomorrow in favor of something that will go with braised fennel, or subject him to it on Thursday before we go to our friend’s gallery show opening.  The trouble is, I don’t think we will have much time on Thursday, and somehow in my head there is braised fennel paired with scallops and perhaps a creamy mushroom risotto.  Not something that fits into half an hour.  Luckily, I have two small and two large fennel currently, which gives me something to play with and something more substantial to use when I have more time.

November 3, 2009 at 3:48 pm 2 comments

Fire Strikes at Sel Gris

I just found out that one of my favorite restaurants in Portland was subject to a fire that ran through the building that they are located in.  I called to leave a message requesting a reservation and their voice mail informed me that they were closed due to a fire.  I am taking my best friend out for a birthday dinner and have been telling him about Sel Gris off and on for almost a year.

M and I went there most recently in early October and the whole meal was stunning, as usual.  I had my heart set on having their nectarine melba again, assuming it was still on the menu.  It was one of the best desserts that I have had this year.  A wine poached nectarine is topped with a scoop of concord grape sorbet and surrounded by a huckleberry sauce.  The plate is garnished with a few whole huckleberries and a few leaves of mint.  I tend to avoid mint and fruit, as we all know what happens when mint interacts with certain fruit flavors, especially oranges.  Mint and huckleberry, however, is a one of those rare pairings where the mint perfectly sets off the fruity flavors of the huckleberries.

Sel Gris is hoping to reopen at the end of November, once their remodeling is done.  Needless to say, I am left to find an alternate restaurant for tomorrow’s birthday dinner.

November 2, 2009 at 12:14 pm Leave a comment