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Oregon table grapes

Carly Diaz September 24, 2018

Tucked in the farmlands east of Eugene, Mike Satterstrom cultivates table grapes in a region better known for its wine grapes. And peaches. And blueberries. Really, anything except table grapes. Last autumn, I headed south to meet Mike and photograph the grapes and vineyard during an editorial photo shoot for the July/August 2018 issue of 1859 Magazine.

It was nearing the end of harvest and the leaves on the vines were transitioning from green to yellow, orange, and brown. Workers still had plenty to do, with grapes hanging in abundance from the trellises. The early morning fog was slowly giving way to the sunshine as we began to explore the farm.

Originally from California, Mike moved to Oregon with the intent to retire, but couldn’t resist planting table grapes when he saw that few others were growing them for the local market. Despite health issues and age, he was fueled by skeptics who thought it wouldn’t be possible.

He proudly showed me around his farm and invited me to try each type of grape he had available, varieties such as Jupiter, Lakemont, Interlaken, and Mars. Even though this editorial photo shoot took place nearly a year ago, I still remember the way those grapes tasted. Read more about Mike over on the 1859 website or in the latest issue.

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bibimbap with KPOP gochujong

Carly Diaz September 5, 2018

When I lived in Seoul in my early 20s, my go-to meal was soondubu jjigae. A spicy tofu soup with seafood that was served with a steaming bowl of rice and always left me in need of a nap. It was delicious, ubiquitous, and so satisfying. Whenever I'm at a classic Korean restaurant, it's the first thing I look for on the menu. But I've never had the desire to make it at home. Part of its perfection is the atmosphere, but I also don't tend to cook with seafood myself. A habit leftover from my vegetarian days.

Or maybe it's because, when I'm craving Korean food, nothing quite tops the ease and satiation of bibimbap.

"Mixed rice" is a Korean classic and the first dish I was introduced to in Seoul, years ago. Korean food has taken off in Portland recently, thanks to restaurants like Han Oak and Revelry, but back then, it was something you had to search for and just wasn't on my radar. So when I landed in Korea, everything was new, even the food. The approachability of bibimbap makes it a great first dish for a newbie. On the surface, it looks just like rice and veggies, with optional seasoned meat and an egg on top. But the flavors that come together make it one of a kind.

The real kicker though is the sauce. Gochujang is like the salsa of the Korean world, with each grandma holding a secret family recipe and an essential part of nearly every meal. The customary brand in its plastic red container seemed more intended for cooking into soup than as a sauce. When I discovered KPOP gochujang, I loved it's versatility and the just-thick-enough texture that makes it perfect for drizzling into bowls of bibimbap. Recipe follows, enjoy!

Everyday Bibimbap
Serves 4

Ingredients:
1 English cucumber, cut into matchsticks
2 carrots, cut into matchsticks and sauteed with oil and garlic until just soft
1 bunch of fresh spinach, roughly chopped and wilted over steam for 2-3 minutes or until soft
1 small daikon radish, cut into matchsticks
1 pint shiitake mushrooms, thinly sliced
1 pound mung bean sprouts, lightly seasoned with sesame oil, salt, and pepper
1 cup dried seaweed, cut into matchsticks
4, eggs, fried to taste
gochujang
4 cups cooked white rice

Divide rice into 4 bowls. Top with cucumbers, carrots, spinach, radish, mushrooms, bean sprouts, fried egg, and seaweed. Drizzle with gochujang to taste. Serve with kimchi and other banchan. Enjoy!

Pistachio Milkshake

Carly Diaz August 20, 2018

Pistachio milk is back! In December, I shared a recipe for pistachio milk egg nog, and now I'm bringing you a recipe perfect for the last days of summer. Around here, we're soaking up the warm August nights and doing the best we can to find respite from the wildfire smoke that hangs in the air, making it dangerous to go outside for extended periods of time. I've been practicing keeping my air conditioning off except during the afternoons on the hottest days and opening all the windows at night to cool the house off. Trying to save the world, one degree at a time. Frosty drinks help immensely.

Cool and refreshing with a nutty, earthy flavor, this pistachio milkshake is top of the list. I love adding hemp seeds to smoothies, salads, and soups, so I thought a dash would be delicious in the milkshake and sprinkled on top. I added a small amount of spirulina to naturally enhance the green color, but it can be omitted.

While it's most common to make pistachio milk with raw pistachios, I love the ease of Wonderful Pistachio No Shells. They are lightly salted, but giving them an overnight soak makes them ready for blending and reduces the risk of a salty milkshake. The roasted nuts enhance the nuttiness of the milkshake and gives it an added depth that I love.

Wishing all my friends in the northern hemisphere fun and cool drinks on repeat as you enjoy these last days of summer!

Pistachio Milkshake
Makes 2 milkshakes

Ingredients:
2 cups pistachio milk (recipe follows)
2 frozen bananas
3-4 dates
3 Tbsp hemp seeds
1/2 tsp cinnamon
1/2 tsp vanilla
3-4 ice cubes
1/2 tsp spirulina (optional)

Place all items in a blender and blend on high for 1 minute or until smooth. Top with a sprinkle of additional hemp seeds and enjoy!

Pistachio Milk

Ingredients:
1 cup Wonderful Pistachios No Shells lightly salted
4 cups hot water (plus more for soaking)

Cover the pistachios with 2 inches of water and soak overnight at room temperature.

Drain pistachios and add to a high speed blender. Add hot water and blend on high for 1 minute.
Carefully pour blended nuts through a cheesecloth-lined sieve or nut milk bag. Squeeze out remaining liquid. Cool completely, then transfer to a bottle or container and store in the refrigerator for up to one week.

Note: Leftover pistachio milk can be enjoyed on its own or with a touch of maple syrup, cardamom, and rose water stirred in.

This post was created in partnership with The Wonderful Company. Thank you for supporting the incredible, hand-picked brands that make my work possible.

Lemon Soaked Cake with Strawberry Milkshake and Caramel Sea Salt Chocolate Hard Shell

Carly Diaz July 22, 2018

The term soda fountain conjures up quaint images of kids perched on barstools eagerly awaiting a thick milkshake or a sky-high sundae that only costs 25¢. For a small taste of that idyllic scene, Brooklyn Farmacy is just the place. Brooklyn Farmacy is an old-school soda shop and former apothecary in Carrol Gardens Brooklyn and the latest partner in the Not Just Dessert series with Tony's Chocolonely.

When Tony's Chocolonely first opened their Portland office, I was eager to help introduce the U.S. market to the slave-free chocolate brand that I had known and loved during my years living in Amsterdam. The idea of partnering with top pastry chefs in Portland and beyond was inspired by my love of dessert, of course, as well as a curiosity to see what some of my favorite professionals would create with the chocolate.

Partnering with chefs at local restaurants would result in incredible desserts that we could share with customers in key markets. For those not in the immediate vicinity, I'd share the recipe and photos from the collaboration so they could recreate the dessert at home. The collaboration with Brooklyn Farmacy is the eighth in the series and exciting in its use of milk chocolate caramel sea salt. A first!

The resulting dessert is a lemon soaked vanilla cake encircled by a strawberry milkshake with chips of Tony's dark chocolate. Topped with a scoop of vanilla ice cream and encased in a milk chocolate caramel sea salt hard shell. The next layers bring a mountain of whipped cream, topped off with strawberry compote. Soda fountain dreams come true.

The dessert is available for the month of July at Brooklyn Farmacy and stay tuned for the recipe. In the meantime, check out the other recipes in the series.

This post was created in partnership with Tony's Chocolonely.

Visiting Lake Austin Spa Resort

Carly Diaz July 10, 2018

During my annual spring getaway to Austin to meet Sarah Natsumi Moore, a fellow photographer and dear friend, we spent several days at Lake Austin Spa Resort for a photo shoot and to soak up the incredible atmosphere. Our friendship that started on the canals of Amsterdam when we were both students has given way to a peer mentorship that has encouraged me to new heights in my business and my personal life.

Each spring we gather together to talk photography, business, money, life, and so much more. Having the opportunity to spend a dedicated amount of time together each year for the past three years has been life changing. And having the opportunity this year to do so amongst the serenity and wonder of Lake Austin Spa Resort, well, that just can't be beat.

Lake Austin Spa Resort is the epitome of relaxation. A schedule offering a plethora of activities ranging from guided meditation and yin yoga to kayaking and hiking. Personal core training classes are followed by speakers discussing how to reveal more joy in life. Pretty much heaven. And all of this takes place in a picturesque setting on the shore of Lake Austin with three pools, a next-level spa facility, and a menu of 'conscientious cuisine' by Chef Stephane Beaucamp that reflects the harmony of the environment.

Each trip to Texas shows me a new side and I can't wait to see what next year brings!

This post was created in partnership with Lake Austin Spa Resort. Thank you for supporting the incredible, hand-picked brands that make my work possible.

Rainbow Quinoa Fiesta Bowl with Pistachio Crusted Chicken

Carly Diaz June 13, 2018

The 2018 World Cup is finally here! While my love for football (soccer...) isn't nearly as great as my love for food, every four years I'm pretty excited to cheer on my favorite teams in this incredible international event. In a complete shock, two of the teams I typically cheer for, the U.S. and the Netherlands, did not qualify for the tournament. All the more energy then to go towards cheering on the German team, my favorite team of all. Their power, consistency, energy, and ability to play as a complete team won me over years ago and I've been a fan ever since.

Other than the thrill of the game, the second best part of the World Cup is, of course, the fun that comes with each match! I love watching together with friends, toasting our favorite teams, and sharing food and drinks. On Sunday morning, Germany will play its first match against Mexico and I'll be gathering with family and friends for the 8am kickoff. Most of the friends are Mexican, so the good-natured rivalry will be at its peak.

Inspired by this first match, I created this recipe for a flavor-filled bowl packed with protein from the beans, rainbow quinoa, and chicken. Fresh veggies and herbs create a bright, vibrant dish that is easy to share at a gathering and a much healthier alternative to the typical snacks that accompany sporting events. Wonderful Pistachios No Shells makes it so easy to incorporate pistachios into the recipe, no cracking required.

For this recipe, I used the lightly salted variety, but the roasted and salted pistachios also would work just as well, while adjusting the final salt level to taste. Not to mention that the new bright green packaging is pretty much the same shade as the jersey of the German goalie Manuel Neuer. I'm going to believe that wasn't an accident. Enjoy and let the games begin!

Rainbow Quinoa Fiesta Bowl with Pistachio Crusted Chicken
Serves 8

Ingredients:
2 skinless, boneless chicken breasts
1 egg white
1/2 cup finely chopped Wonderful Pistachios No Shells lightly salted
1/3 cup panko bread crumbs
Salt
Pepper
2 Tbsp coconut oil

1 cup rainbow quinoa, cooked and cooled
1 cup English cucumber, thinly sliced on the diagnol
1/2 small head of red cabbage, thinly sliced
1 can black beans, rinsed and drained
1 can whole kernel corn, rinsed and drained
2 avocados, sliced
1 cup cherry tomatoes, halved
Juice from 2-3 limes
1/2 cup sour cream
1 tspn - 1 Tbsp Tapatio or other hot sauce, depending on spice level
1 small bunch cilantro, leaves removed from stems
Salt
Pepper

Heat oven to 400°F.

Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, pepper, and salt in another shallow bowl. Dip each chicken breast in the egg white, followed by the pistachio mixture.

Heat a cast iron skillet on medium high. melt the coconut oil and then sear each side of the chicken for 7 minutes until dark golden brown. After the second side has cooked, place the skillet directly in the oven for an additional 7 minutes. Remove carefully and place chicken on a cutting board to cool before cutting into thin slices.

In a small bowl, combine the sour cream, hot sauce, lime juice, and 1/4 cup of chopped cilantro. Mix and then add salt and pepper to taste. Add more lime juice to thin the sauce, if desired.

In a large serving bowl, combine the quinoa, chicken, red cabbage, cucumbers, tomatoes, beans, corn, avocado, the remaining cilantro, and the sour cream sauce. Serve at room temperature.

This post was created in partnership with Wonderful Pistachios. Thank you for supporting the incredible, hand-picked brands that make my work possible.

Toasted Fig Leaf & Chocolate Chip Ice Cream Profiteroles

Carly Diaz June 1, 2018

Fresh figs are one of my favorite fruits, bringing back memories of my 2011 road trip through Turkey. But the short season has me yearning for them long before they return to the market. When pastry chef Mandy Groom suggested using fig leaves in a recipe for the latest Tony's Chocolonely collaboration, I was intrigued to taste the results.

The Not Just Dessert series harnesses the creativity of top pastry chefs in Portland and beyond to create unique desserts using Tony's Chocolonely's slave-free chocolate. For the June collaboration, I called upon my friends at Olympia Provisions, best known for their artisan charcuterie. While salami, sausages, and pickles might be the first thing to come to mind when you think of OP, their two restaurants in Northwest and Southeast Portland boast incredible dessert menus.

Starting with the inspiration of the fig leaves from the tree in her front yard, Mandy toasted the leaves over an open flame for a smoky flavor to complement the chocolate. She opted to use chocolate chips in the ice cream, rather than make chocolate ice cream for an added textural component. Choux pastry profiteroles create an elevated ice cream sandwich and a honey-dark chocolate sauce adds the perfect finishing touch.

Stop by Olympia Provisions NW or SE during the month of June to get a taste of the dessert, or recreate your own using the recipe at the end of the post. Enjoy!

Toasted Fig Leaf and Tony’s Chocolonely Milk Chocolate Chip Ice Cream
Recipe by Mandy Groom, makes 3 cups

¾ cups whole milk
1 2/3 cups heavy cream
½ cup sugar
¼ tsp salt
2 medium sized fig leaves, washed, dried and toasted, in a pan or over a fire
5 egg yolks
2 oz. Tony's Chocolonely milk chocolate, grated with vegetable peeler

Heat milk, cream, sugar and salt in a stainless steel pan until just about to simmer. Turn off heat. Add toasted fig leaves to cream mixture and let steep for about 20 minutes. Using tongs, take out fig leaves from cream mixture. Temper cream mixture with yolks. Return to the stove and cook until an anglaise is reached. Strain and chill. Process in ice cream freezer. When frozen to desired
consistency, add grated milk chocolate and stir to combine.

Tony’s Chocolonely Honey-Dark Chocolate Sauce
Recipe by Mandy Groom, makes 1 cup

3 oz. Tony’s Chocolonely 70% dark chocolate, chopped finely and set aside in a bowl
1 oz. unsalted butter
3 Tbsp honey
¼ cup heavy cream
¼ cup water
¼ tsp salt

In a stainless saucepan, heat butter, honey, cream, water and milk until hot. Carefully pour over chopped chocolate. Let sit for five minutes, then stir to combine. Serve warm.

Choux Paste
Recipe by Mandy Groom, makes 8 medium cream puffs or 24 small cream puffs

4 eggs, room temperature
½ cup water
½ cup whole milk
½ tsp salt
¾ tsp sugar
4 oz. unsalted butter
1 cup all-purpose flour

In a stainless steel saucepan, bring water, milk, salt, sugar and butter to a boil. Take off of heat and add flour. Mix with wooden spoon. Cook out flour for a few minutes, stirring constantly. Put dough in mixer with paddle attachment and stir for about a minute. Add eggs, one at a time and beat dough until smooth. Using a small ice cream scoop, scoop dough and place on cookie sheet lined with parchment paper. Bake at 400 degrees for 12 minutes, then reduce oven heat to 325 degrees and cook for about 12-15 more minutes, or until puffs are golden and crispy on the outside.

Cut open and fill with a generous scoop of ice cream and drizzle with chocolate sauce. Enjoy!

This post was created in partnership with Tony's Chocolonely.

Mother's Day Breakfast in Bed

Carly Diaz May 7, 2018

Mother's Day is just around the corner and I'm celebrating with a giveaway! Read on for all the details.

Elena is nearly 4-years old and eager to do everything on her own. She loves to help in the kitchen, but is always looking to do more and more independently. I'd be happy with a breakfast of some of my breakfast favorites: yogurt oatcakes, walnut maple fan rolls, or crêpes.

But for the sake of her age and independence, I'm thinking something simpler might be just her thing. My ideal Mother's Day would begin with the quintessential breakfast in bed with plenty of coffee, donuts, and a cloud of cozy blankets piled around me. Add in a newspaper, fresh flowers, and a bit of sunshine, and I'd be one happy mama.

For one lucky person, this could be your morning! I've partnered with some dear friends in Portland to offer you the chance to win a bedding set from Parachute Portland, a 3-month coffee subscription from Stumptown Coffee Roasters, a $50 gift certificate to any Blue Star Donuts in Portland, a mug set from Notary Ceramics, and a 20 image postcard set from yours truly. Follow all partners on Instagram and sign up here for a chance to win, and to read the all-important terms and conditions. Good luck!

This post was created in partnership with Parachute Portland.

Weekend in wine country

Carly Diaz April 28, 2018

At the beginning of April, Marcus and I took a trip to Oregon's Willamette Valley to celebrate our anniversary weekend. We don't spend nearly as much time there as I'd like, especially considering it's less than an hour from Portland. We were excited to have a few days to explore, sip wine, and enjoy the region without needing to rush back to the city.

The weather forecast predicted a storm over the weekend, but it was sunny and warm as we drove toward Dayton. The perfect start to the weekend. We headed for Red Ridge Farms, where we were staying in the Garden Suite. It was the epitome of a room with a view, nestled about the gift shop with two balconies overlooking the gardens, lavender fields, vineyards, and olive grove.

When we arrived, we popped open a bottle of Chardonnay and went out to explore the grounds in the afternoon light. Red Ridge Farms is home to Oregon Olive Mill, the first commercial olive mill in the Pacific Northwest. We wandered through the grove and, when the gift shop closed up, we felt like we were the only people for miles around.

The next morning, we made breakfast and coffee in the sunny kitchen and then enjoyed a tour of the olive mill, nursery, and Durant Vineyards tasting room, which boasted a view of lambs frolicking among the vines. The clouds moved in and the first raindrops started to fall as we headed to McMinnville for lunch at Valley Commissary. Our first tasting was a 1pm with Kelley Fox Wines, followed by a visit to L'Angolo Estate, and the grand finale, a private tasting at Antica Terra. There was a mixup with our dinner reservations, but we were happy for the excuse to return to the Garden Suite and relax with pizza from Red Hills Market. It was a complete downpour at that point and we wanted nothing more than to curl up on the couch with a blanket and glass of Pinot Noir.

The next morning we enjoyed breakfast at the Garden Suite once again while listening to the radio and reading the newspaper. I loved being able to cook breakfast right there and not have to rush out and find food first thing in the morning. All the comforts of home, minus one energetic toddler. We lingered until the last moment before check out and then reluctantly packed our bags to head home, a few bottles of olive oil and wine heavier than when we arrived.

This post was created in partnership with Red Ridge Farms. All thoughts and opinions are my own.

Samoa Xurro Fries with Hot Fudge and Coconut Caramel

Carly Diaz April 10, 2018

We're facing a week of endless rain in Portland, the kind that's ideal for baking something sweet. Which makes me all the more excited to share the latest Tony's Chocolonely Not Just Dessert collaboration featuring 180, an irresistible xurrería here in Portland. Their classic Spanish-style xurros are crunchy, subtly sweet, and perfect for dipping in a warm cup of xocolata. However, my favorite item on their menu has always been the bañados. chocolate-covered xurros with a sprinkling of fleur de sel. The more chocolate, the better, right?!

For the Not Just Dessert collaboration, they took the chocolate to another level with samoa cookie inspired xurro fries. A generous drizzle of hot fudge created with both milk and dark chocolate, a generous drizzle of coconut caramel, and two sprinklings of toasted coconut. No dipping chocolate required, but I wouldn't be one to judge.

The recipes inspired by Tony Chocoloney's slave free chocolate are increasing in number! Check out: semolina chocolate chunk fritters, chocolate mousse, spiced chocolate shortbread, lavender-infused dark chocolate ice cream, and brownie krinkle whoopie pie with chocolate tahini buttercream. Stay tuned for more to come!

Samoa Xurro Fries with Tony's Hot Fudge and Coconut Caramel
All the information you need to know about making authentic Spanish-style xurros from 180's recent feature in Sunset Magazine. To make xurro fries, simply leave them straight, rather than looping them and pressing the ends together, as described in step six.

Coconut caramel:
200 g sugar
60 g water
160 g coconut cream
45 g coconut oil

Cook sugar and water to a light amber color. Add coconut cream and reduce slightly. Remove from heat and add coconut oil.

Tony's Hot Fudge:
30 g coconut oil
155 g coconut cream
170 g corn syrup
50 g brown sugar
20 g cocoa powder
110 g Tony's Chocolonely milk chocolate
60 g Tony's Chocolonely dark chocolate
1 tsp vanilla

Combine all ingredients except chocolate and vanilla. Bring to simmer for 5 minutes until melted. Remove from heat and add chocolate and vanilla. Stir to melt chocolate. Serve warm.

Once the xurro fries are finished, line them up on parchment paper and drizzle generously with coconut caramel. Sprinkle with toasted coconut shreds. Then drizzle generously with hot fudge. Top with additional toasted coconut. Serve warm and enjoy!

This post was created in partnership with the amazing people at Tony's Chocolonely. All thoughts and opinions are my own.

Brownie Krinkle Whoopie Pie with Chocolate Tahini Buttercream

Carly Diaz March 14, 2018

I'm so excited about this month's Not Just Dessert collaboration with Tony's Chocolonely, sharing the story of slave-free chocolate through delicious desserts. We've partnered with Sqirl in LA who created this incredible Brownie Krinkle Whoopie Pie with Chocolate Tahini Buttercream. It's decadent, chocolatey, and the tahini and chocolate are a match made in heaven. Plus, it came with a side of sunshine and blue skies, which makes any dessert taste 10x better.

The collab with Sqirl and Tony's coincided with a food bloggers retreat in Palm Springs that took me down to Southern California. After the retreat ended, I headed down to LA to photograph the dessert at Sqirl and was joined by Sarah Britton, Eva Kosmas Flores, and Trisha Hughes. We shared an epic lunch together, where I fell in love with Sqirl's Crispy Brown Rice Kabbouleh. We ended the lunch splitting the whoopie pies and taking a million photos, aren't they something?!

It was a fantastic opportunity to spread the message of slave-free chocolate in the LA community and we were excited to work with owner Jessica Koslow and pastry chef Sasha Piligian. They've been playing around with the dark and milk chocolate bars and scheming up new ways to use them in the kitchen, including gluten-free hazelnut Tony Chocolonely cookies, which will be on the Sqirl menu Thursday, March 15 and Friday, March 16.

If you're not in LA, you can make this Sqirl creation inspired by Tony's Chocolonely slave-free chocolate at home: Brownie Krinkle Whoopie Pie with Chocolate Tahini Buttercream, recipe at the end of the post. Here's wishing you a side of sunshine and blue skies to go with the whoopie pie!

Krinkle Whoopie Pie with Chocolate Tahini Buttercream

Ingredients:
½ cup canola
1 ¾ cup sugar (390g)
4 oz Tony Chocolonely's dark milk chocolate
4 eggs
1 tsp vanilla extract
1 cup AP flour (139g)
¾ cup rye flour (59g)
2 Tbsp cocoa powder
2 Tbsp black cocoa powder (or regular cocoa)
1 ½ tsp baking powder
2 tsp kosher salt
powdered sugar for rolling

Buttercream ingredients:
2 egg whites
½ cup sugar
Pinch salt
2 oz Tony's Chocolonely milk chocolate
2 Tbsp white sesame tahini

In a double boiler melt dark chocolate and have ready.

In a mixer with paddle attachment, mix the sugar and oil until combined. Stream in melted chocolate. Add eggs and vanilla one at a time. Mix until combined. Add all dry ingredients and mix until just combined. Mixture will resemble brownie batter.

Put batter in refrigerator at least 30 minutes - 1 hour until firm. Roll into desired ball size. Roll cookie ball in bowl of powdered sugar. Bake at 350 for 10-12 minutes.

To make buttercream, add egg whites, sugar, and salt in a heat proof bowl. Heat over a double boiler until sugar is dissolved and warmed through. Mix in stance mixer with whisk attachment on high speed until meringue forms and bowl is cool to the touch. Add butter slowly scraping bowl. Once butter is fully incorporated, add melted chocolate and tahini. Salt to taste.

This post was created in partnership with Tony's Chocolonely. All thoughts and opinions are my own.

Spartan Shop for Apartment 34

Carly Diaz February 26, 2018

The past few weeks have been such a whirlwind. An unexpected 2-week trip to Berlin for a funeral and then flying immediately to Palm Springs for a food blogger retreat. It seems like a lifetime ago that I had the opportunity to wander around Portland with the lovely Erin Hiemstra of Apartment 34, checking out all the best design spots for a Travel Portland promotion.

I'll be sharing some of the other spots that Erin and I visited, but unsurprisingly, the first stop of the day was Spartan Shop, which is worth a post of its own. Spartan Shop is a beautiful space filled with thoughtfully curated items: tableware, home goods, furniture, books, jewelry, fine art, and much more. It's pretty hard not to want one of everything.

Currie Person, a native Texan, first opened the shop in Austin where it quickly gained a following before relocating her family and eventually the shop to Portland. Such a fantastic addition to the city and I loved getting an in-depth look at the space with Erin.

Chinato Bourbon & Butterscotch Chip Cookies

Carly Diaz February 12, 2018

A few weeks ago, I was at a restaurant wrapping up a project when the chef offered me a butterscotch cookie as I headed out the door. I broke off a small corner with a smile and thanks. I walked to my car, devouring the cookie, and immediately regretted not taking the whole thing. Maybe it was the butterscotch that initially made me wary, a flavor I haven't tasted since I was probably 6-years old and eating a Dairy Queen dilly bar. The flavor was so distinct, I knew I wanted to experience it again.

To celebrate the re-release of Bull Run Distillery's Chinato Barrel Finished Straight Bourbon Whiskey, I decided to experiment with marrying the flavor of bourbon-spiked cookie dough with butterscotch and chocolate chips. The result did not disappoint.

Bull Run Distillery finishes this bourbon in barrels of Chinato D’Erbetti, an Italian-style sweet vermouth made by Cana's Feast in Carlton, Oregon. The bourbon is finished for up to a year in the Chinato barrels, which lends an extra level of dryness and an added herbal complexity that comes through in the cookie dough. In addition to butterscotch morsels, I couldn't resist adding in chocolate chips as well more chocolate is always better. After devouring a spoonful or two of dough, this recipe typically makes about 30 cookies, so I always freeze half for the next month. Recipe at the end of the post!

Chinato Bourbon & Butterscotch Chip Cookies

Ingredients:
3 cups ivory wheat flour, plus 2 Tbsp
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2 cups brown sugar
2 eggs, room temperature
1 tsp vanilla
3 tsp Bull Run Distillery Chinato Barrel Finished Straight Bourbon Whiskey
1 cup oats
1 1/2 cups butterscotch chips
1 cup dark chocolate chips

In a medium bowl, mix flour, baking powder, baking soda and salt. In a large mixing bowl, cream butter and sugar until smooth. Blend in egg, vanilla, and bourbon. Slowly add flour mixture until well blended. Add in oats, butterscotch chip, and chocolate chips. Chill covered in fridge for 30 minutes. Bake at 375 degrees for 10 minutes or until edges turn golden brown. Enjoy!

This post was created in partnership with my friends at Bull Run Distillery.

Lavender-Infused Dark Chocolate Ice Cream with Blood Oranges

Carly Diaz February 1, 2018

For the first Tony's Chocolonely collaboration of the year, I was thrilled to be able to work with Ryan Fox and Ben Hjelm at Nomad to spread the word about slave-free chocolate. Ryan and Ben used Tony's dark chocolate to create a lavender-infused ice cream that they paired with poached and fresh blood oranges and topped with a sprinkling of heather flowers.

For the month of February, Nomad will be offering the dessert on their tasting menu at the chef's counter, as well as à la carte in the bar. Tony's also will be giving away small dark chocolate bars to all guests because there's no such thing as too much chocolate.

To help bring attention to the mission of Tony's Chocolonely, we threw a small gathering with friends to celebrate the new dessert. Human slavery in the cocoa industry is an ongoing problem, yet many people remain unaware of, despite the ubiquity of chocolate. The fact that the cocoa industry in east Africa is so reliant upon forced labor, often of children, is hard to reckon with the amount of pleasure so many people get from chocolate. Tony's is not only committed to shining a light on the issue for consumers, but also in changing the industry as a whole.

If you're not in the Portland area to check out this incredible dessert from Nomad, then definitely give it a try. The recipe at the end of the post, and if you're inspired to keep baking with slave-free chocolate, find the full list of Not Just Dessert recipes here. Enjoy and stay tuned for more!

Lavender-Infused Dark Chocolate Ice Cream with Poached Blood Orange

Ingredients:
500 g milk
500 g cream
210 g egg yolk
200 g sugar
100 g lavender
200 g Tony’s Chocolonely dark chocolate, chopped

Poached blood orange:
250 g sugar
100 g water
1 blood orange, sliced horizontally
heather flowers for garnish

Whisk together the egg yolk and sugar, set aside. With a kitchen torch, burn the lavender until it starts to smolder, about 30 seconds. Place in a small pot together with the cream and milk. Heat until 170°F. Remove from heat, then temper in egg and sugar mixture. Strain over the chopped chocolate and then mix until chocolate is fully incorporated. Cover and refrigerate until cooled, at least 1 hour, but preferably overnight. Transfer the mixture to an ice cream maker and spin according to the instructions.

Mix together the sugar and water in a small pot over a low heat. Add the blood orange slices and cook gently in the syrup for 1.5 hours. Cool and serve next to the ice cream with additional segments of fresh blood orange.

Christmas Spice Chocolate Shortbread Cookies

Carly Diaz December 22, 2017

Christmas is almost here! It will be quite a different year with all my siblings traveling elsewhere, but my little family will celebrate with my parents and - truth be told - I think we're all looking forward to a quieter celebration. I've probably been a little too relaxed about it because I haven't wrapped any gifts, sent family cards, or even finished most of my shopping. But we went to see The Nutcracker yesterday and have baked dozens of cookies while listening to Christmas carols. More cookies are in the works, of the chocolate variety.

I'm thrilled to be partnering with Tony's Chocolonely on a series of collaborative recipes inspired by their delicious, 100% slave-free chocolate. The first collaboration is with Nora Antene, the pastry chef at Tusk in Portland, who created Christmas Spice Chocolate Shortbread Cookies with Tony's limited edition mulled wine milk chocolate bar. The cookies are on the Tusk dessert menu now through December 24. Guests who dine at the restaurant on Christmas Eve will receive a special gift from Tusk and Tony's.

If you're inspired to keep baking with slave-free chocolate, I also recommend chocolate mousse or semolina chocolate chunk fritters from our Valentine's Day series. Find the full list of Not Just Dessert recipes here. Stay tuned for a new recipe coming in January and wishing everyone happy holidays!

Tony’s Chocolonely Christmas Spice Chocolate Shortbread
Recipe created by Nora Antene

Ingredients:
225 g butter, soft
90 g brown sugar
50 g granulated sugar
4 g salt
4 g vanilla extract
275 g flour
65 g cocoa powder
3 g baking soda
1 tsp cinnamon
1 tsp ginger
¼ tsp clove
1 bar Tony’s Chocolonely mulled wine milk chocolate, chopped into 1 cm cube
Flake salt, for garnish

Cream butter, sugars, salt, and vanilla. In a separate bowl, whisk together dry ingredients and slowly add to creamed butter. Mix in chocolate pieces until combined.

Roll dough between two pieces of parchment paper to ¼ inch thick. Chill until firm, about 20 minutes. Cut into circles or favorite holiday shape, and sprinkle with fleur du sel. Bake at 350°F for about 8 minutes or just until the cookies puff and crack. The cookies will be very soft, but will firm up after cooling. Enjoy!

Pistachio Milk Egg Nog

Carly Diaz December 19, 2017

Today I had my last photo shoot of 2017. A wild and wonderful year that brought along new clients, amazing partnership, and plenty of challenges. I still have a few loose ends to wrap up, photos to edit, and administrative tasks to check off, but I'm going to go ahead and declare myself officially on holiday. For what it's worth, being a small business owner.

Over the next two weeks, I plan to read books, bake holiday favorites, watch movies, spend time with my family, and sleep as much as possible. We have plans for two performances, a trip to the mountains, and glasses of egg nog ad infinitum.

Egg nog: one of the holiday staples that is as divisive as it is delicious. Some detest it, some adore it. Some take it only with a generous helping of booze or mixed with milk, some insist on maintaining it in its purest form.

Throwing things into even wilder territory is this non-traditional take that I worked on with the amazing Colleen Jeffers, which brings in pistachio milk, aquavit, and egg white. It's iconoclastic, for sure. But also delicious and with just enough milky, nutty smoothness and warm spices to make it a perfect holiday drink. Enjoy!

Pistachio Milk Egg Nog
Serves 1

Ingredients:
1.5 oz aquavit
.5 oz simple syrup
.5 oz fresh squeezed/strained lemon juice
1 tsp ginger liqueur
1.5 oz pistachio milk (recipe follows)
1 egg white
pinch each of salt, cinnamon, and ground cardamom

Shake with ice, serve with freshly grated nutmeg on top.

Pistachio Milk
Ingredients:
1 cup shelled Wonderful pistachios
4 cups hot water (plus more for soaking)

Cover the pistachios with 2 inches of water and soak overnight at room temperature. Drain pistachios and add to a high speed blender. Add hot water and blend on high for 1 minute. Carefully pour blended nuts through a cheesecloth-lined sieve or nut milk bag. Squeeze out remaining liquid (ground pistachios can be reserved for another use, like muffins or smoothies).Cool completely, then transfer to a bottle or container and store in the refrigerator for up to one week.

Note: Leftover pistachio milk can be enjoyed on its own or with a touch of maple syrup, cardamom, and rose water stirred in.

This post was created in partnership with The Wonderful Co. Thanks for reading and cheers!

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Pistachio Flour Sugar Cookies

Carly Diaz December 3, 2017

Hello December! I'm welcoming the new month with open arms. I love the holidays and all the festive celebrations, sparkling lights, family time, and food that the month brings. Cookies are at the very top of that list. And these Wonderful Pistachio flour sugar cookies are the best I've had ever. Yes, I called it. Best Christmas cookie ever. The kind you'll want to bring to every gathering and give to everyone you know.

Tomorrow morning, I’m headed off to Chicago with a tin of these cookies packed in my carry-on suitcase. It will be a three-day whirlwind of visiting family, eating as much as possible, and trying not to freeze, with a photo shoot at the newest Stumptown Coffee in the middle of it all. It has been years since I’ve been to Chicago, the city where my father was born and raised, and I'm excited to be there again, pistachio cookies in hand.

There is a delicious simplicity to sugar cookies, but the addition of pistachio flour gives them a nutty complexity that plays well with vanilla icing. But these are actually delicious without frosting as well. Trust me, I ate my fill during this summertime photo shoot that pulled out all the holiday stops.

Working with The Wonderful Company these past couple of years has been amazing. They are a dream client in so many ways, and I love how they always encourage me to make favorites even just a little healthier. I've sung praises of ivory wheat flour before and it doesn't disappoint in this recipe. We made a sugar cookie delicious enough to eat without frosting, but also experimented with using healthier toppings with icing instead of sugar-packed, often artificially flavored and colored sprinkles. Our favorites were dried fruit (cranberries, cherries, apricots, currants), dried flowers (lavender buds and rose petals) and, of course, pistachios chopped in varying degrees of coarseness. Now, off to make another batch before zipping up my suitcase. You'll find the recipe at the end of the post, enjoy!

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Pistachio Flour Sugar Cookies
Makes approximately 25 cookies
Recipe in collaboration with Brenna Wilson

Ingredients:
1 cup unbleached all-purpose flour
1 ½ cups ivory wheat flour
½ cup pistachio meal/flour (approx. ¾ cup lightly salted Wonderful Pistachios, shelled)
½ tsp baking powder
½ tsp sea salt
1 cup unsalted butter, room temp
1 cup sugar
1 tsp vanilla extract
2 eggs
1-2 Tbsp milk
1 cup confectioner’s sugar

To make pistachio meal, put the shelled pistachios in a food processor. Pulse pistachios until the texture of coarse sand then set aside.

In a medium bowl, mix ivory wheat flour, unbleached all-purpose flour, pistachio meal (flour), baking powder, and sea salt.

In a mixer, cream butter and sugar until smooth. Then add vanilla and eggs to the wet mixture and beat until fluffy. Mix in dry ingredients on low speed until fully incorporated.

On two separate sheets of plastic wrap, scrape out the dough. Divide in two and wrap in the plastic. Pat dough into one inch discs. Chill dough for at least three hours and up to two days.

Heat oven to 350°F. Line baking sheets with parchment paper. Working with one disc at a time, roll dough on a floured surface until about ¼ inch thick. Cut out shapes with cookie cutters and place on baking sheets about two inches apart. Repeat process, chilling dough in between cookie batches. Bake cookies 7-9 minutes until golden brown on the edges.

Cool cookies completely on a rack before you start frosting them. In a small bowl, combine the milk and confectioner’s sugar. Mix until smooth. Scoop into a squeeze bottle or piping bag, then outline the cookie with icing about ¼” from the edge of the cookie.

Once the lining is dried, fill the rest of the cookie with frosting. Decorate the cookies with icing, chopped and ground pistachios, dried fruit, or dried flowers or just enjoy them frosting free!

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This post was created in partnership with The Wonderful Co. Thanks for reading!

Walnut Maple Fan Rolls

Carly Diaz November 28, 2017

Whenever people ask me how I got into food photography, I often talk about traveling abroad, experiencing other food cultures, and attempting to recreate the flavors of my childhood when home felt far away. With a camera always by my side, food became the natural subject for my photos. Or I mention my start in journalism, how I loved creating things for people to enjoy and - hopefully - inspire or inform them in some small way. And how that love for creating led me to capturing others who create with a fierce passion, in the world of food.

However, that story omits one of the subtle, but key influences: my sister Brenna. She started to fall in love with food at about the same time, inspired by her incredible garden and courses at cooking school. Even though we lived on opposite sides of the world, we talked frequently. Not daily, but pretty close. She was usually making breakfast in Portland at about the same time I returned from work in Amsterdam and began making dinner. We'd both be cooking 'together' via Skype.

She shared her expertise and recipes with me, as well as book and cookbook suggestions. Her knowledge grew quickly and today she knows a LOT about food: how to create it, expand on flavors, make ingredients look amazing, and feed the masses without breaking a sweat. I, on the other hand, have learned a lot about how to photograph food and appreciate those who have mastered the art of creating it.

After returning to Portland and ever-so-slowly building my photography business, more opportunities arose where we could collaborate, each of us bringing our separate, but complementary talents to the table. We work together with that flowing ease of people who have known each other 100% of their life (or 95.37% in her case). It's easy. We know what we have to do and we communicate without reserve and with a huge dose of love. Plus, Brenna is queen of the playlists on set of a photo shoot.

Looking for more excuses to bring our talents together, we decided during a project this summer to get together once a month to work on something just for fun.

These walnut maple rolls are the result of the first collaboration. I wanted to work on something sweet. I love pastries of any kind, always. Brenna had the idea for rolls that were kind of similar to a holiday wreath bread she makes every Christmas morning. The dough would have looked great in a wreath-like circle or twisted, but we liked how the rolling and twisting of the dough created a layered pastry, rather than a straight-up roll. An extra drizzle of maple syrup once the rolls have cooled, and these make for the perfect breakfast roll. You can find the recipe at the end of the post. Enjoy!

Maple Walnut Fan Rolls
Makes approx 12 rolls
Recipe by Brenna Wilson

Dough:
¼ cup butter, room temp
½ cup plus 2 tbsp. whole milk
2 eggs
1 Tbsp. maple syrup
3 ½ cups bread flour
2 tsp. instant dry yeast
1/3 cup sugar
1 tsp. sea salt

Filling and toppings:
1 ½ cups toasted walnuts, chopped
1 tsp. cardamom
1 tsp. cinnamon
1 tsp. vanilla
2 tsp. sugar
¼ cup maple syrup
9 oz. cream cheese, room temp

Warm milk and butter in small pan on low heat. Once the butter is melted, remove from heat. Let cool slightly. Then whisk eggs and maple syrup into butter and milk mixture.

In the bowl for kitchen mixer, mix all dry ingredients together. Using the dough hook, slowly add the wet ingredients to the dry ingredients while mixing until it comes together as a dough. Let the dough sit for 10 minutes. Turn the dough out onto a floured board and knead bread. Sprinkle with additional flour if dough becomes sticky. Keep kneading for five or more minutes until the dough is smooth and bounces back. Put dough in oiled bowl and cover with plastic wrap until dough doubles in size (approx. an hour or so).

In a food processor, add the walnuts, cardamom, cinnamon, vanilla, maple syrup, and sugar. Pulse until walnuts are finely chopped. Add maple syrup and mix well. Put mixture in a small bowl and set aside.

Add additional flour to board and turn out the risen dough onto the board. Then roll out dough into a 10x12 rectangle. Spread the room temperature cream cheese onto the rolled out dough to the edge. Spread the walnut and maple syrup mixture over the cream cheese and then tightly roll up the dough starting from the longer side. Roll out the rolled up dough until it’s 3-4 inches longer then slice down the center of the dough from end to end. Wrap the two sliced dough around each other with the layered interior facing up multiple times until completed wrapped around each other. Slice the twisted dough into 10-12 slices.

Grease a muffin pan with butter, including the edges. Place each sliced roll in the muffin tin with sliced side up then cover with oiled plastic wrap. Let it rise for 35 minutes in a warm area.

Preheat oven to 400°. Bake rolls for 10 minutes and then turn down oven to 350° for another 10-15 minutes or until the rolls are golden brown. After the rolls have cooled slightly, remove them from the muffin tin. Brush the rolls with maple syrup and enjoy!

Stuffed Red Pepper with Pistachios, Zucchini, and Parmesan

Carly Diaz November 14, 2017

Last weekend, we turned our clocks back for daylight savings and the dark evenings have put me in hibernation mode. We had two glorious weeks of sunshine, blue skies, crisp air, and colorful leaves swirling on the ground at the end of October. And then November came, along with the rain and darkness, and suddenly it feels like we're on the fast track to winter.

Cue the oven for endless baking and roasting.

These roasted red peppers remind me of a summer I spent in Rome. One of my roommates made stuffed mushrooms, and then later a variation with peppers. They were incredible. Vibrant and flavorful, and - maybe most impressive - whipped together with the random ingredients we had on hand. I love watching people cook like that, their imagination lighting up as they peek into the corners of a cupboard. A little of this, a little of that. Et voilà, no shopping trip required.

The same can be true for stuffed vegetables, a mix and match game tailored to the season. I love the vibrancy that red peppers add to the table, but a stuffed winter squash would be a delicious alternative. Topped with a generous handful of parmesan and Wonderful Pistachios, naturally.

What are your favorite hibernation activities? In addition to spending more time in the kitchen, I've been reading a lot more the past month. I just finished This is How You Lose Her, both by Junot Díaz, and recently re-read The Brief Wonderous Life of Oscar Wao, also by Díaz and Isabel Allende's Island Beneath the Sea. Let me know if you have any recommendations!

Stuffed Red Pepper with Pistachios, Zucchini, and Parmesan
Serves 6
Recipe created by Brenna Wilson

Ingredients:
3 red peppers, halved
1 cup of Roasted & Salted Wonderful Pistachios, shelled and chopped
1 medium zucchini, diced
½ cup onion, chopped
1 garlic clove, minced
6-8 small red and yellow potatoes, peeled
4 oz. cremini mushrooms, sliced
3-4 kale leaves, thinly sliced
olive oil
½ cup Italian parsley, chopped
½ cup breadcrumb (optional)
½ cup freshly grated Parmesan cheese
salt
pepper
sausage (optional sub for mushrooms)

Preheat oven to 425°F. While oven is heating, cut the red peppers in half through the steam and remove the seeds. Brush all the cut peppers with olive oil and sprinkle with salt.

Bake red peppers cut side down for 7-10 minutes until cooked through. Flip over peppers cut side up and set aside. Turn oven heat down to 375°F.

While the peppers roast, cut the potatoes into a small dice. In a medium pan, sauté zucchini and onions in olive oil on medium-low until the onions are translucent then add the minced garlic. Cook for another 1-2 min. Sprinkle with salt and set aside in a bowl.

Sauté potatoes in pan with olive oil and salt. Make sure to let the potatoes sit for a few minutes so that one of the sides gets golden in color. Stir potatoes and finish cooking them completely. Sauté mushrooms in olive oil until golden on both sides. (Make sure the mushrooms are spread out so they have room to release water and crisp up). Toss mushrooms with a sprinkle of salt and parsley. Finally, sauté kale in a little olive oil and salt until just barely cooked through.

Mix zucchini, onions, potatoes, mushrooms, and kale together in bowl. Add in chopped pistachios and Parmesan to the bowl. Mix well then salt and pepper to taste. Fill the peppers. Sprinkle with pistachios, breadcrumbs, parsley, and more Parmesan (if needed). Bake peppers until heated through for about 4-7 minutes. Remove from oven and enjoy!

This post was created in partnership with The Wonderful Co. Thank you for reading!

BreakfastClub returns to Portland

Carly Diaz October 26, 2017

BreakfastClub is returning to Portland with collaboration breakfasts with three amazing chefs. And I'm excited to be partnering with BreakfastClub to give away a pair of tickets to each!

Tusk Monday, October 30
Nong's Khao Man Gai Wednesday, November 1
Kachka Thursday, November 2

To enter, just pop on over to this Instagram post!

The global event series aims to connect culinary and design innovators through the ritual of breakfast. Last June, founder Emily Elyse Miller of Trends on Trends brought BreakfastClub to Portland, one of 20 BreakfastClubs held around the world. The sumptuous sit-down breakfast was a private event held at Olympia Provisions, with an amazing spread including the Eggs Benedict pictured above.

Now, BreakfastClub is returning with a new approach: more chef talent, open to the public, and a challenge to the chefs to turn their dream breakfast into fast food. Guests are invited to stay, eat, and meet new people, or simply grab and go.

Each breakfast include a main, two sides, coffee or tea, and a super secret prize. BreakfastClub fast-food style has been to New York, Austin, and Miami so far and is on its way to LA, followed by Portland and San Francisco. Tickets can be purchased here or you can try your luck entering via Instagram!

Contest terms: No purchase necessary. Void where prohibited by law. Contest begins 10/26/2017 and closes 10/28/2017 at 10pm PST. All entrants must have a public profile, must be following @carly.e.diaz and @trendsontrends_ , and leave a comment and tag a friend. One entrant per event will be selected at random. The winners will be contacted to organize the prize. If the winner does not claim the prize with 24 hours, another winner will be selected. This promotion is in no way sponsored, endorsed, or administered by or associated with Instagram.

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Photos: Nong Poonsukwattana at Hot Luck Austin // Pastries at Tusk
Bean salad by Kachka's Chef Bonnie Morales
Bottom two photos by Trends on Trends.