Blue Palate

A bowl of pho a day may keep the doctor away. (Image by androog)

Pho was one of those dishes I was always a little afraid to try. Mostly because I didn’t know anything about it. I knew it was soup and many versions contained tripe. Not a fan of animal intestines, I steered clear.

Given my fear of pho, I wasn’t sure what compelled me one afternoon to walk into Pho Hung, a popular and oddly located restaurant off SE Powell and 47th. (Pho Hung is a small chain and has a few locations in the Portland area and a couple in Texas, strangely enough). As soon as I opened the menu, my apprehension subsided. Pho Hung makes things very easy for the pho phobic. Options are categorized into Adventurer’s Choice (think lots of tripe and tendons), Everyday Favorites (still somewhat tripe-y) and For Beginners (completely tripeless).

Just to be on the very safe side I ordered the chicken noodle soup. The waiter brought a little dish of bean sprouts, basil, lime wedges, and hot peppers, which I had watched other patrons add to their steaming bowls. The broth was salty, rich, tart from the lime and slightly sweet. It had an exotic herbal flavor and aroma I couldn’t pinpoint. The noodles were soft and plentiful, the fresh garnished added texture and bright flavors, and the chicken was tender breast meat. No intestines in sight.

The pho at Pho Hung is a fantastic deal at $6.50 for a large, definitely enough soup and noodles to feel satisfied if not stuffed. Those not in the mood for soup can choose from other entrees like bun (vermicelli noodle bowls), rice dishes and other specialties. Even the most expensive dish is under $10.

Since my first bowl at Pho Hung, pho has become one of my favorite budget meals. Pho phobic? Pho Hung is a perfect place to break yourself in.

I have mixed feelings about cheap beer. Beer is high in calories for a beverage and if I’m going to spend it I like to taste it. But a pint of Pabst Blue Ribbon or can of Hamm’s can be quite refreshing on a hot day and I can drink a couple and not feel heavy headed. And the best thing about cheap beer? It’s cheap. Here are a few of my favorite spots in Portland to drink cheap beer.

Photo credit: Whatknot

The Standard - At this Northeast hidden gem you can drink Rainier on Monday and Hamm’s on Wednesday for a buck a can. Yes folks, for one dollar you can sip an adult beverage, play shuffleboard, or lounge in their large patio. Save your remaining dollars for the county fair-esque photo booth.

Zach’s Shack - Known for their delicious dogs and late-night hours, Zach’s Shack on Hawthorne has one dynamite refrigeration system. Their cans of PBR are the coldest in town. During their extended happy hour (4 p.m. - 8 p.m. every day), you can chase away the heat for $1.25.

Captain Ankeny’s Well - Probably best known for their authentic deep dish pizza, Captain Ankeny’s has the most variety I’ve seen when it comes to happy hours. $1.25 on select pints some nights, $1.95 select small pitchers on others, sometimes only $0.50 off.  But if you land on the right night of the week between 4 p.m. and 7 p.m., you can drink - and eat - for dollars.

Cheap beer is plentiful, even in the land of $5 microbrews. Where’s your favorite place to knock back a cold one for a buck or two?

Black beans are a true Blue Palate Special. They’re full of protein, folate, fiber, magnesium, iron and other wonderful nutrients. Black beans low in fat and can cost as low as $0.49 per can. And prepared my special way they can be quite delicious and served a variety of ways. This recipe takes about 15 minutes.The total cost for the recipe was around $3 and will feed 2-4 depending on how it’ s served.

Black Beans a l’Awesome

Chop one half of a yellow onion and one anaheim pepper. Saute in a little olive oil on medium heat until tender. Add 1/4 cup chopped cilantro, 1 tsp cumin, 1 tsp powdered chipotle or chili powder and 1 tsp salt. Saute for two minutes. Add one small can of diced tomatoes. Mix until tomatoes are coated and cook until aromatic, about 2 minutes. Drain two cans of black beans and add to mixture. Cook for 10 minutes on medium-low heat.

Ideas for serving:

Spoon beans atop baked russet or sweet potatoes or fresh-baked corn bread.
Serve with warm corn tortillas.
Serve with cooked brown rice and pico de gallo.
Add to a burrito, along with some lettuce, rice, cheese and salsa.
Served alone, topped with a little cheddar cheese, sour cream or avocado.

A roast chicken is an absolutely perfect meal.  Tender meat infused with garlic or herbs or citrus, potatoes and carrots or other tough vegetables that can withstand a couple of hours simmering in the savory juices. Chicken dinners are simple but feel like something extravagant, specially when presented on a platter and carved at the table. Good for impressing dates and in-laws. Delicious, impressive, simple, economical - the perfect ingredients for a Blue Palate Special.

A roast chicken for two can go far. Carve and serve with veggies the first night, then use what’s left for soup, enchiladas, chicken salad - you name it.

Roast Chicken with Lemon, Herbs and Garlic
Preheat oven to 375 degrees F

one roasting chicken, 7-8 lbs
olive oil
8-10 cloves of garlic
a bunch of your favorite herbs, such as thyme, rosemary or sage
1 lemon
salt and pepper
potatoes, carrots, or other root veggies, cut into large chunks

Don’t forget to pull the little plastic sack of giblets from the cavity of the chicken. Rinse the chicken in cold water and pat it down. Drizzle a little olive oil on the chicken and rub all over the surface. Loosen the skin around the breasts and legs. Crush 5 cloves of garlic and chop 2/3 of the herbs. Mix together in a small bowl with a little olive oil and juice from one lemon. Rub the mixture under the skin, spreading evenly over the whole chicken. Salt and pepper the chicken to taste. (You can also rub the mixture over the surface of the chicken of you don’t feel like going under the skin - your call)

Smash remaining garlic with flat side of a kitchen knife or heavy object. Place garlic, lemon peels and remaining herbs in chicken cavity. Place chicken in roasting pan with veggies along the side. Place in the oven and roast until thigh temperature reaches 170 degrees F, about 1 hour and 45 minutes. You can also test by wiggling the leg bone - if it wiggles freely, it’s done! You usually don’t have to baste a roasting chicken, but you can if you feel like it.

Carve and serve with veggies. Serve with some nice chilled local white wine, or not.

Periodically in Blue Palate I will share recipes - my Blue Palate Specials. Whether they’re old favorites or new experiments, they will always be affordable and usually include healthy adaptations. My first Blue Palate Special falls into the experimentation category. While Hungarian Mushroom Soup is simple to make and one of my all time favorites, my first attempt was this morning, (again) inspired by the blanket of white outside my kitchen door.

I perused several cookbooks and searched my two favorite cooking websites for recipes, but surprisingly the only source I could find for a true Hungarian Mushroom Soup was my trusty Moosewood Cookbook. I decided to make a few adaptations just to make up for it and here’s what I came up with:

Hungarian Mushroom Soup

2 tsp butter
1 large onion, sliced thinly
1 lb white button or crimini mushrooms, sliced
2 tbsp sweet paprika (not spicy or smoked)
1 tsp dried dill
1 tsp salt, more to taste
Juice from 1/2 small lemon
2 tbsp cooking sherry (optional)
3 tbsp flour
2 cups chicken or vegetable broth
1 cup milk (whole or low-fat)
1/2 cup sour cream
ground black pepper to taste

Melt the butter in a medium soup pot. Add onions and saute until soft. Add mushrooms, saute 2-3 minutes. Add paprika, dill, and salt. Stir until vegetables are coated. Add lemon juice and sherry and cook for 5 minutes, stirring often. Gradually stir in flour, one tablespoon at a time. Add broth and reduce heat. Let simmer for 15 minutes.

Coat the mushrooms and onions with the spices.

Slowly stir in the milk and black pepper. Add more salt if needed. Add sour cream and whisk, making sure not to let the soup come to a boil. Heat at low temp until hot. Serve with crackers (I love Ak-Mak) or crusty bread.

We had our soup with Ak-Mak crackers. It would go great with a hunk of crusty bread and butter, too.

I like this recipe because it’s not too rich. Some versions leave you feeling like you just drank a pint of heavy cream. Rather than cream being the dominant flavor, the savory mushrooms stand out an you’re allowed to experience the subtlety of paprika and dill. Like most soups, this one was better the second day.