Portland Cooks by Danielle Centoni

Portland Cooks: Recipes from the City’s Best Restaurants and Bars by Danielle Centoni shares 80 recipes from 40 of Stumptown’s (Portland, Oregon) most popular restaurants and bars. I am a huge fan of Figure 1 Publishing’s Cooks and Eats series which includes: Montreal Cooks, Ottawa CooksCalgary Cooks, Winnipeg CooksEdmonton Cooks, Toronto Cooks, Toronto Eats and now Portland Cooks joins the pack. This series of cookbooks are divinely done with recipes that capture the pulse of each respective city. They will never leave my collection and we have another edition, Seattle Cooks will be coming out this September! 

In Portland Cooks, Figure 1 crosses over into the US for the first time. From the most modest and unassuming cafes to neighborhood joints to late-night cocktail bars, this book celebrates the pioneers, game-changers, upstarts, and torch-bearers who help put Portland on the culinary map. The recipes were designed with the home cook in mind but also provide a glimpse of what goes into each dish or cocktail. The profiles of the chefs and restaurants are spectacular. 

From Chilled tofu with scallions, cantaloupe, and hot bean paste; Foie Gras biscuits to cocktails to wash it all down and sweets to cap off a meal, this book paints a portrait of what makes Portland’s cuisine so sought-after. I am a sucker for bánh mì and the resulting dish from the recipe for the Pork meatball bánh mì from Lardo is to die for. Not only is this title an incredible cookbook but makes a wonderful guide to some of the best chefs and restaurants in Portland. We had to cancel our vacation last year but we hope to get to Seattle and Portland this summer and many of the restaurants highlighted in this book are on my list – especially The Solo Club, Lardo, Olympia Provisions and The Country Cat (the latter two have great cookbooks and Lardo is on my cookbook dreams list). 

Special thanks to Figure1 for sharing Cana Flug’s (from The Solo Club) Burmese chicken salad with us today. This is another recipe I tried a few months back and it is full of flavor, textures and pleased everyone in our family. This is not your mama’s chicken salad. Please be sure to head down to the giveaway at the bottom of this article and enter for a chance to win a copy of this title as Figure 1 is giving two copies away one to a US member and another to a Canadian member. Meanwhile, make this salad – it will impress. 



Burmese chicken salad
Cana Flug, The Solo Club

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Serves 4

Every bite of this vibrant salad bursts with bright, herbaceous flavors. In fact, you might never want to make the usual mayonnaise-based chicken salad ever again. The oil from the fried shallots is used in the dressing, but you’ll have some left over. Do as the Burmese do and save the flavorful oil to use in other dishes, like stir-fries, or drizzle it as a finishing oil. Or you can cheat and buy a tub of fried shallots at the Asian market.

Fried shallots and shallot oil ingredients

  • 1/2 cup canola oil
  • 3 large shallots, thinly sliced

Poaching ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 clove garlic, smashed
  • 1 carrot, cut into chunks
  • 1 bay leaf
  • 1 tsp whole black peppercorns
  • 1 cup white wine

Salad ingredients

  • 1 large shallot, thinly sliced
  • Juice of 2 limes
  • 1 Tbsp fish sauce (The Solo Club uses Red Boat brand)
  • 1/2 tsp kosher salt
  • 1/2 to 1 Thai red chile, seeded and finely chopped
  • 1/2 cup coarsely chopped fresh mint leaves
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup coarsely chopped fresh Thai basil
  • 1/3 cup finely chopped roasted peanuts

Fried shallots and shallot oil method

Heat canola oil in a saucepan over medium heat. Add the shallots and fry for 10 minutes, until crisp and browned. Remove with a slotted spoon and transfer to paper towels to drain the excess oil. Season with salt.

Strain the oil through a fine-mesh strainer to remove any particles, and set both the fried shallots and the shallot oil aside.

Poaching method

Set chicken in an even layer in the bottom of a large saucepan. Add the garlic, carrot, bay leaf, peppercorns, and white wine. Add enough cold water to cover by 1 inch. Bring to a simmer over medium-high heat, reduce heat to medium-low, cover, and cook for 10 to 15 minutes, or until cooked through and temperature reads 160°F on a meat thermometer. Remove from heat and allow to cool in the liquid before cutting or tearing into bite-size chunks.

Salad method

Place sliced shallots in a bowl and cover with cold water. Allow to soak for 10 minutes (this makes them fresh and crunchy with a less stringent flavor).

In a large bowl, whisk together lime juice, fish sauce, salt, 2 tablespoons of the reserved shallot oil, and chopped chile. Add cooked chicken and soaked shallots, tossing to coat. Allow to stand for 10 minutes. Taste and add more shallot oil or lime juice if desired. Add mint, cilantro, Thai basil, peanuts, and fried shallots. Toss to combine. Divide among plates and serve.

The publisher is offering two copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 8th, 2018.

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94 Comments

  • Karen.2018  on  January 28, 2018

    Oh I think I'd make Pumpkin Upside-Down Cake with Caramelized Pears!

  • lauriesk  on  January 28, 2018

    I would try the Power greens salad with root vegetables and miso dressing

  • rchesser  on  January 28, 2018

    Pork meatball bánh mì [RIck Gencarelli, Lardo/Grassa]

  • sug  on  January 28, 2018

    The Burmese Chicken Salad looks amazing.

  • lean1  on  January 28, 2018

    Fennel Salad with Candied Pecans sounds great

  • stef  on  January 28, 2018

    Grilled trout with scallop mousse

  • artthecat  on  January 28, 2018

    Dungeness crab chawanmushi.

  • mpdeb98  on  January 28, 2018

    Brown sugar and cocoa nib pound cake with brown butter icing

  • Kristjudy  on  January 28, 2018

    /aebleskiver-with-lemon-curd

  • Steben  on  January 28, 2018

    Toasted wheat berry salad with roasted squash, pickled currants, and hazelnuts

  • Karla123  on  January 28, 2018

    Power greens salad with root vegetables and miso dressing…a creative salad I would plate up anytime to fuel my day.

  • EmilyR  on  January 28, 2018

    I’ll be trying the chicken salad and also would love to make the blueberry and smoked cheddar beignets.

  • ktwalla  on  January 28, 2018

    Roasted Beet Salad with Charred Avocado and Smoked Pecans

  • jmay42066  on  January 28, 2018

    New Orleans BBQ shrimp

  • Rosesrpink50  on  January 28, 2018

    I would start with the Karaage.

  • eveaway  on  January 28, 2018

    Chilled tofu with scallions, cantaloupe, and hot bean paste!

  • mmstarla  on  January 28, 2018

    Wow, there are so many recipes that I would love to try. The first one being on my list is totally the Eggs Benedict with roasted garlic-rosemary potatoes [Cana Flug & Dustin Clark, Besaw's] ! Sounds delicious!

  • kmn4  on  January 28, 2018

    Salt cod croquetas

  • allthatsleftarethecrumbs  on  January 28, 2018

    The blueberry and smoked cheddar beignets with honey ice cream.

  • lpatterson412  on  January 28, 2018

    Three Spanish Tapas with Aioli

  • HelenB  on  January 28, 2018

    Okonomiyaki!

  • AnnaZed  on  January 28, 2018

    Roasted beet salad with charred avocado and smoked pecans [Jesse Card & Ricky Bella, Bit House Saloon]

  • JRumi  on  January 29, 2018

    Bourbon molasses chicken

  • love2laf  on  January 29, 2018

    Burmese chicken salad

  • Lmocooks  on  January 29, 2018

    The pumpkin upside down cake sounds delicious

  • sammii04  on  January 29, 2018

    I like the sound of Eggs Benedict with roasted garlic-rosemary potatoes.

  • janv  on  January 29, 2018

    Char-grilled beef bavette with chimichurri and citrus aioli sounds divine.

  • lgroom  on  January 29, 2018

    Burboun molasses chicken.

  • vinochic  on  January 30, 2018

    Warm asparagus, scallion, and radish salad with lemon zest and crumbled feta

  • matag  on  January 30, 2018

    Karaage

  • sarahawker  on  January 30, 2018

    K23 cocktail

  • sgump  on  January 30, 2018

    For next autumn, the pumpkin upside-down cake with caramelized pears sounds luscious!

  • antpantsii  on  January 30, 2018

    New Orleans BBQ Shrimp!!

  • Sueskitchen  on  February 1, 2018

    roasted beets with avocado

  • cambridgecook  on  February 1, 2018

    green bean salad with creamy sunflower seeds

  • CucinaJohnina  on  February 1, 2018

    I will try every Osso buco that I come across. That will be first should I be lucky!

  • topdawg11  on  February 1, 2018

    Roasted beet salad with charred avocado and smoked pecans

  • Shelley.b  on  February 1, 2018

    Burmese chicken salad

  • ljsimmons  on  February 2, 2018

    Roasted beet salad with charred avocado and smoked pecans

  • hedder14  on  February 2, 2018

    Who wouldn't want to try Acadia’s bread pudding??

  • Scotsman61  on  February 2, 2018

    Pumpkin Upside-Down Cake with Caramelized Pears

  • lindaeatsherbooks  on  February 3, 2018

    I would make the Grilled trout with scallop mousse and citrus-pink peppercorn vinaigrette.

  • schesshire  on  February 3, 2018

    Green bean salad with creamy sunflower seeds

  • t.t  on  February 3, 2018

    Moroccan poached eggs with garlic-rubbed levain

  • Laura1  on  February 4, 2018

    Power greens salad with root vegetables and miso dressing

  • ladybrooke  on  February 4, 2018

    I'd like to make the blueberry and smoked cheddar beignets with honey ice cream.

  • hillsboroks  on  February 4, 2018

    I would have to try the Vietnamese Duck Curry first.

  • maria411  on  February 5, 2018

    green bean salad with creamy sunflower seeds

  • Dannausc  on  February 5, 2018

    Karaage

  • LaurenE  on  February 5, 2018

    Fennel Salad with Candied Pecans

  • Signe  on  February 8, 2018

    Duck curry

  • jennycooks1971  on  February 8, 2018

    Chocolate chunk and roast hazelnut cookies

  • Execchef1225  on  February 9, 2018

    The duck curry sounds delish

  • AlaskaEll  on  February 9, 2018

    So many to choose from…I will probably start with either the Shepherd's Pie or Butterscotch Pudding….or maybe have both for my meal 🙂

  • ktpotat  on  February 9, 2018

    The Crawfish

  • RickPearson54  on  February 9, 2018

    Karaage

  • Shana.  on  February 9, 2018

    Aebleskiver with lemon curd

  • garrettsambo  on  February 9, 2018

    I would try the New Orleans BBQ shrimp.

  • Lucicat  on  February 9, 2018

    Bourbon glazed chicken

  • lisambb  on  February 10, 2018

    The Burmese chicken salad looks fabulous.

  • BMeyer  on  February 10, 2018

    Burmese chicken salad

  • tararr  on  February 10, 2018

    Roasted Beet Salad with Charred Avocado and Smoked Pecans

  • circ2000  on  February 10, 2018

    Bourbon molasses chicken

  • soffner  on  February 10, 2018

    New Orleans Barbecue Shrimp

  • choppergirl  on  February 11, 2018

    Eggs Benedict with roasted garlic-rosemary potatoes

  • kennethjohngilmour  on  February 11, 2018

    being a meat lover, would start with the grilled rib-eye steaks with shallot butter and fennel-delicata squash gratin found on page 32

  • PeavineBlues  on  February 11, 2018

    Gumbo

  • verorenee  on  February 11, 2018

    Okonomiyaki with wild mushrooms

  • SkibumJH  on  February 13, 2018

    So, the Vietnamese Duck Curry sounds really good and I would definitely endeavor to make that, however in order to get through the recipe I would have to make the Scotch lodge cocktail first and sip on that while I ventured through lemongrass and confit duck legs.

  • Sfgordon  on  February 13, 2018

    blueberry and smoked cheddar beignets!

  • sequoia55  on  February 17, 2018

    Bourbon molasses chicken

  • JenJoLa  on  February 17, 2018

    Eggs Benedict with roasted garlic-rosemary potatoes

  • Siegal  on  February 18, 2018

    I want to make osso buco

  • FireRunner2379  on  February 18, 2018

    The Blueberry and smoked cheddar beignets with honey ice cream sound awesome!

  • SheenaSharp  on  February 25, 2018

    New Orleans BBQ shrimp, for sure.

  • HermionieG  on  February 27, 2018

    Burmese chicken salad

  • Julia  on  February 28, 2018

    Karaage.

  • Cryambers  on  March 1, 2018

    Moroccan chicken with arugula salad

  • madelainelc  on  March 1, 2018

    Pumpkin upside down cake with caramelized pears. Which is a recipe available online so I may just go do that now!!!

  • orchidlady01  on  March 2, 2018

    Quinoa tabbouleh

  • LobsterloverLisa  on  March 2, 2018

    Sopa de Ajo is a favorite of mine. Hands down this is the first recipe I will make!

  • hibeez  on  March 2, 2018

    Roasted beet salad with charred avocado and smoked pecans

  • pcaradonna  on  March 2, 2018

    Quinoa tabbouleh

  • Terrill  on  March 3, 2018

    For sure the Roasted Beet Salad with Charred Avocado and smoked pecans.

  • maestra  on  March 3, 2018

    I would try Crispy rice cups with galangal cream (Kanom krok). Sounds intriguing — a new technique for the flavors that I love!

  • RSW  on  March 4, 2018

    Quinoa tabbouleh [Doris Rodriguez de Platt, Peter Platt & John Platt, Andina]

  • Teruska  on  March 4, 2018

    Okonomiyaki with wild mushrooms ~ some of my favorite ingredients! And I have a fresh batch of sriracha!

  • jezpurr  on  March 6, 2018

    Pumpkin upside-down cake with caramelized pears!!!^_^

  • mightymhk  on  March 6, 2018

    Okonomiyaki with wild mushrooms

  • Jenamarie  on  March 8, 2018

    Smoked black cod with charred leeks and blackened radishes

  • Vanderjane  on  March 8, 2018

    Arroz Negro

  • Kristjudy  on  March 8, 2018

    Oh the chicken salad sounds great.

  • ejsimpson  on  March 8, 2018

    Dungeness crab chawanmushi

  • Joy001  on  March 8, 2018

    Pork meatball bánh mì

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