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Collective Kitchen

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My precious! It’s back! #rogueriverblue

My precious! It’s back! #rogueriverblue

This sandwich! koji and tamari marinated and smoke

This sandwich! koji and tamari marinated and smoked portobello mushrooms with red cabbage, cashew, pickled jicama, chili oil vinaigrette, cilantro and num sauce on toasted ciabatta. Umami bomb. So good. @sugarpinedrivein

I love bánh mì, but I’ve learned an important

I love bánh mì, but I’ve learned an important lesson. The bread is like a crunchy pillow. It is best, not to eat it in the car with the air conditioner, blowing full blast at your face. Because when you bite down, everything will explode and you’ll have crumbs and every orifice of your body. Afterwards, when you go to Home Depot, the guy will comment that you seem to be working hard all day because you’ve got so much sawdust in your ears.

Made a riff on Peach Melba Cake from Cindy Pawlcyn

Made a riff on Peach Melba Cake from Cindy Pawlcyn’s Mustards Grill Cookbook (in Napa, CA.) love this old cookbook. Still one of my favorite cookbooks and one of my all-time favorite restaurants, after 21 years @mustardsgrill

Recent dinner at Canard in Oregon city. Several “best I’ve ever had” moments. Sorry for poor pics. It was pretty dark on the patio. in order: Tokyo, hot chicken tenders, charred cabbage salad, Salisbury steak, “pork chop.” @canard_restaurant

Pasta with sweet corn, tomatoes and basil. My seco

Pasta with sweet corn, tomatoes and basil. My second favorite dish of summer. Easy to make. The corn is grated, the cobs are used for stock to cook the pasta. One of my favorite pasta recipes of all time. From Milk Street. Note that I took this photo before I waited for the basil to wilt down into the pasta.

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