FOOD LEAGUE

This is a vegan version of the sauerkraut soup traditionally served on Christmas in Slovakia.  Even sauerkraut skeptics (ehem, dear brother) agree that kapustnica (ka-poo-stnee-tsuh) does something to transform sour pickled cabbage into hearty, comforting stew.  The broth is spiced with paprika, coriander and caraway seeds, cloves, bay leaves, and peppercorns. Dried porcinis also add flavor, and my favorite spoonfuls include equal parts potato, mushroom, and sauerkraut.

With a handful of hearty sourdough or rye, this soup can work as a complete meal.  Regional variations take the soup in different directions — some folks add cream and dried plums. Paprika and dried mushrooms seem to be common threads across regions and families.  This recipe calls for spicy Hungarian paprika — check out an explanation over at The Kitchn if you’re not quite sure about Spanish vs. Hungarian vs. smoked paprika.

I left Slovakia with a rough idea of how to prepare this classic fare, but I’m indebted to Betty for her hands-on tutorial. Recipe and photo documentation after the jump. (more…)

Upright Brewing
240 North Broadway
www.uprightbrewing.com

Portland has become somewhat of a beer mecca in the last decade and for good reason. There are tons of breweries and nearly all of them make good beer. What NW breweries do, they do well. I love a lot of them. That being said, while we may have a choice of 38 different types of IPAs or Porters at New Seasons, Stumptown’s brew diversity is lacking.

Upright Brewing enters.

Tucked away in the basement of the Left Bank building just across the Broadway bridge on the eastside is one of the newest additions to Portland’s brewing community. I originally came across Upright’s Holy Herb Ale (a farmhouse ale brewed with hyssop and aged on eucalyptus wood staves and bark) at Aquariva and was instantly entranced. I was saddened when I found out that the Holy Herb was not available, but was more than satisfied with their other selections.

Upright’s tasting room isn’t as much a tasting room as just a couple tables thrown in between aging barrels and brew tanks. No gimmicks, just good beer. Nearly all of Upright’s brews are in the saison style. Looking for traditional Portland beer? You will be disappointed. Looking for something new on the Portland scene? You will be thoroughly satisfied.

For only $5, you can taste six 4 oz. pours that consist of their 4, 5, 6, 7 brews (the name of their beers – an ode to Belgian brewing) and two seasonal ales. What’s more, after you are done tasting and you want to keep drinking, which you will, 12 oz. glasses are $2 for regular beers and $3 for seasonal.  Favorites? Impossible, I say, just make sure you try every single beer they have available. No excuses.

Upright uses organic base malt from Vancouver, WA, local hops near Mt. Angel, OR, French saison yeast, and employs open top tanks for fermentation. Portland needed an excellent Belgian/French style brewer and Upright more than fills that roll. Oh and bring a couple growlers to fill up. $10 for regular/$15 for seasonal.

Cooked this up randomly one night. Not bad.

Directions:

Pour desired amount of balsamic vinegar into small sauce pan and simmer on low until it turns into a viscous and slightly syrupy deliciousness. Saute yellow squash with salt and pepper until soft on the inside and medium soft on the edges. Transfer yellow squash to plate, sprinkle with goat cheese (Cypress Grove recommended), and drizzle balsamic reduction on top.

After days of unsuccessful brainstorming about our New Year’s Eve plans, we decided to be kind of lame and do a beer tasting. We selected four Oregon beers, two California beers, and two Canadian beers by Unibroue from Quebec. All of them were tasty, but there were some clear standouts.  Listed in order of tasted.

Brown Shugga Ale – Lagunitas Brewing – Petaluma California – 9.84% alcohol – $10/6 pack

It is nearly unbelievable that this beer is almost 10% alcohol. Tastes like a rich brown ale at first, but by the finish you are drenched in “boatloads,” as the Lagunitas web site describes it, of pure brown sugar. So smooth it was hard for us to put down. Grant described it as having a similar “warmth” as barley wine. Wouldn’t mind sipping this after dinner like a dessert wine. Highly recommended.

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Our parents got in late for Christmas this year because of a blizzard so I had to wait an extra two days to pop these open. Believe it or not, I have been attempting to diversify my taste for northwest wines that are not pinot noir (who knew there were so many?). I have to say, they didn’t disappoint and I think everyone else enjoyed them as well. Who says northwest wine can’t deliver for under $20?

Haden Fig – 2008 pinot noir – Willamette Valley - blended from five sustainably, organically, and biodynamically farmed vineyards

$18.99 at Pastaworks, also available at Cork Bottle Shop

One of the tastiest Oregon pinot noirs under $20 I have ever had. Haden Fig is a new winery that is currently using Russ Raney’s place at Evesham to make their wines. I have to admit that the label was the first thing that caught my eye, but after hearing good reviews from others, I had to pick up a bottle. Haden Fig’s website describes it as “dark berry fruit, well-balanced acidity, and subtle spice,” which I think is pretty damn accurate. Couldn’t stop drinking it. Let this open up in the glass for a couple minutes before drinking. (more…)