With the cooler temperatures this spring in Portland, I wanted to share a recipe that will certainty have you thinking warmer temperatures. This pan-fried garlic chicken breast, fresh cherry tomatoes, and herbed-quinoa dish features mashed parsnips that easily be a substitute for traditional potatoes, and can also be batch prepped ahead!
Pureed parsnips are a fantastic way to get in more nutrients while still maintaining the comfort-classic feeling of mashed potatoes. Parsnips have an inherit sweetness and are a great potato substitute for kids!
This is a fantastic recipe to batch cook and freeze, simply pull the pureed parsnips out of the freezer and move to the fridge a few days prior to serving!
This is a labor of love. There is definitely an element of "feast or famine" which can play havoc with your emotions (and finances). Ultimately, we do it because we truly love to feed people. I spend hours and hours pouring over cookbooks and recipe blogs, then test them, tweak them and make them my own. I find enormous pride in creating just the right meal for a wedding in an early 1900's barn or an important 30 person board meeting. I try to hit as many of Portland'sfarmer's markets as possible to keep up to the second with what fruits and vegetables are at their peak. There is also more time spent menu writing, costing, consulting and contracting then actually cooking. I really enjoy the flexible schedule that allows me to be with my child in these beautiful and important first years. Like most careers, it's a calling with it's inevitable ups and downs but I am blessed to say "This Is Mine".
This past weekend, we catered a beautiful wedding for an amazing couple. The outdoor venue was stunning (Clackamas River Farm). The buffet was complete with an array of fruit, cheese, seasonal salad, grilled vegetables, steak and salmon. However, the surprising highlight was the french style potato salad. People kept coming back for more and more. This news was heart warming and appreciated. Try it out yourself (see recipe page) and let me know what you think. It is a great alternative for outdoor events, since there is no mayo.
This is a truly blessed time for me and my family. We are growing and embracing our business and thoroughly enjoying every moment. We dreamed this life, fully believing it would one day become a reality. Now we live each day with abundant appreciation.
"People who love to eat are always the best people." - Julia Child
Everything Happens For A Reason
Be Brave Enough To Say YES!
Don't Let Circumstances Change Who You Are
When asked our "specialty", we quickly reply CAJUN. Jamison is from a long, long, long line of Cajun cooks. These men and women are pioneers of cooking local and utilizing every bit of what the land gives. They turn common, rustic ingredients into wholesome and hearty meals filled with genuine love. Most people believe that to be Cajun, it has to be spicy. To the contrary, our Cajun food can have a kick, but the goal is a thick depth of flavor, layered with fresh vegetables and (most the time) slow cooked meats. When you eat our Cajun food, you know who we are.