you must eat here: petit provence | alberta st. ne portland




A new series is here! So excited to share this with you guys! So here’s the plan, I want to write about my favorite spots to eat while I am  in Portland, as well as when I travel. I will be highlighting a new restaurant, bistro, cafe, or coffee shop once a month. I am so excited to photograph and write about my favorite spots to enjoy great food and coffee. Hope you are as excited as I am about this!

I met my siblings at the Alberta Barista location. We swung by Petit for a baguette for dinner, it was a quick in-and-out, but I wanted to linger and taste the insane looking pastries in the case. The cool thing about petit it that it has a formal restaurant, as well as the grab-and-go pastry and coffee bar. I was able to finally return to Petit for a real lunch, it didn’t disappoint. I was able to get a table quickly, and the food and service were both exceptional. Keep this in mind: French Onion Soup. done on a scale of 1-5, 1 being, “ok, I mean it’s fine.” 5 being, “Oh, wow. Just wow.”)

Name: Petit Provence | French Bistro & Bakery

Location: NE Alberta st, Portland, OR

What I ate: Monte cristo and French onion soup

Atmosphere: Chic

Bread rating: 3

Pastry rating: 3

Favorite things: I love the decor in this cafe, its so very chic, it reminds me of The Grand Cafe in Oxford.

Waiting for a table: I have been here when the wait has been a couple of hours, but this past Saturday, I got a table in 15 minutes. But, if you’re just wanting a pastry, you can always just grab and go from the pastry counter.

quinoa and goat cheese patties

Quinua Patties (1 of 1)

Ever since I started school I have had this, “I don’t know what to eat during the day” problem. My options are, Taco Bell, McDonalds, Starbucks, and of course the school cafeteria. None of these option are even an option. So up until this point I have pretty much been not eating until I get home. This makes for a cranky me, and a hoarding of food when I get home. This weekend I made a couple of travel-safe, healthy options to bring to school, chief among them, these quinoa patties. Quite yummy

Quinua Patties (1 of 2)

Note on the recipe: A quick note on the goat cheese, I used a honey chevre cheese. And I really liked the hints of sweet the honey left in the finished product, so if you are using plain chevre I would consider adding a tablespoon or two of honey.

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nutella banana crepe cake


I have talked about my obsession with Nutella and I have even posted a recipe for Nutella and Banana Crepes. It’s a bad high-calorie addiction, and it really should stop. But I don’t even try to stop, instead I come up with more ways to incorporate Nutella into my recipes.

I have also noticed that I haven’t posted about not sweets in a very, very long time. Maybe it has to do with my book, once I got on that roll I couldn’t stop. Whatever it may be, I think I am more of a baker then I thought.

But now to tend to this business of a CREPE CAKE?! Who does that? It has got to be one of the best inventions in culinary history. I am sure it was some French guy eating a crepe one day and thought to himself, “Crepes are what keep me sane, they are truly God’s gift to mankind. I should stack a bunch or crepes together and put some form on freaking amazing filling in between each one. That way we can consume more crepes at a faster rate.” Well, French Guy, let me tell you, you win! You are the most brilliant man in history.

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update: three o’clock coffee


Just wanted to give everyone a quick update on the progress of my cookbook. No, I haven’t given up and thrown all known files into the trash bin. It’s just been a slooowwww process.
The book is now in its final editing stages!!!! Woot! Still not giving you a release date, because well, you know how I am about keeping dates.
I am SO SO excited to show you my book!!!

how to: pumpkin puree




I am snobby about quite a few things, any of my friends will tell you that. And I am going to add one more to the list: pumpkin puree. I think it was about 4 years ago (yes, I was the 14 year-old that stayed home to puree a pumpkin) I pureed a pumpkin for a pie and there was no turning back. Yeah, it’s work, but worth it. For the past few falls I have been pureeing about a dozen pumpkins, and then freezing the puree in 1 cup zip lock bags.

I feel like a mom writing this post, but seriously, making your own puree at home is worth it. Take it from a single 18 year old.

How to:::

Cut a sugar pumpkin in half, remove the stem, and scoop out all of the seeds and “guts”. Cut each half of the pumpkin into quarters. Using a sharp veggie peeler, peel each piece of pumpkin (or you can steam the pumpkin with the skin on, and take it off after it’s steamed). In a large pot add about 2 inches of water, toss in your peeled pumpkin and turn on your stove to low to medium low. Cover and cook until the pumpkin is fork tender.

Process your steamed pumpkin in a food processor until completely smooth.

It will keep in the fridge for a little over a week, or you can freeze it.

recipe: pain au chocolat

To perk up your Monday: pain au chocolat

Not nearly as difficult as you would think.

Adapted from this recipe.

Surprisingly different from this a classic croissant recipe.

  • 4 teaspoons yeast
  • 1/2 cup lukewarm water
  • 3 1/2 cups bread flour
  • 1/2 cup milk
  • 1/3 cup sugar
  • 3 tablespoons butter, melted and cooled
  • 1 1/2 teaspoons salt
  • 1 cup butter, softened
  • 9 ounces dark chocolate
  • 1 egg
  • 2 tablespoons milk

Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.

Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.

Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time, chilling for 30 minutes.

Roll out the dough into 12×21 inch rectangle. Using a sharp knife, cut the dough crosswise into 8 rectangles. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle and fold that third of the dough over the chocolate, toward the center. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape. Flip the shape, so that the the two stuffed ends are on the bottom, and the top is smooth fold of dough.

Arrange each finished pain au chocolate on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.

Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the pan au chocolate for 12 to 14 minutes, until they are puffed and golden brown.

bon appetite

bulgur, lentil, and zucchini

I am on this kick of going into the bulk section of the grocery store and buying alternative grains. I guess I am feeling left out since I don’t have a gluten allergy. It seems like I am the only one on the planet that still eats gluten, and that can start to go to your head, you know? But I feel justified when I can still go to a bakery a order a pain au chocolat.

I picked up some bulgur the other day, as well as some red lentils. Mostly I bought the lentils because they are pink, and you can’t buy very many things that are naturally pink. And the bulgur? Well the name, you really should try things like a name like bulgur.

From Herbed Bulgur-Lentil Pilaf

  • 1/2 cup red lentils
  • 1 cup bulgur
  • 4 cups chicken stock
  • 1 tablespoons olive oil
  • 1/2 sweet onion, chopped
  • 1 small zucchini, chopped
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons butter
  • salt
  • pepper

Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan  and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.

Heat oil in a skillet over medium heat. Add onions and cook until they start to sweat. Add zucchini and cook until tender, about 8 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in basil, chives, lemon zest, butter, salt and pepper to taste and toss to incorporate.