Kimchi loot

I think a good way to start this blog devoted to the research and writing of my upcoming spring 2010 Sasquatch Books title Food Lover’s Guide to Portland is to show you what I made last weekend, and jarred this weekend…

I promise to hold my hand over my mouth the next time I talk to you

Kimchi! I’ve been making kimchi for several years now and love how every batch is unique. For this crock I added burdock, lotus root and dried chiles from a friend’s summer harvest. I also used my new mandolin and I’m happy to say that this time all of my fingertips can still be inked and printed if I do something illegal. The last mandolin I owned was apparently a vampire.

I signed my contract with Sasquatch on January 9th and have since been creating my master list — a long list of all purveyors, farmers, chefs, food and drink artisans, ingredients and more that I want to include in the book. It’s going to be an all-consuming and ongoing process — businesses open, businesses close, and unfortunately there’s been a lot more of the latter lately.

The ethnic market chapter of the book sent me to Anzen Importers on NE MLK across from the convention center last weekend. Before I knew it I had all the necessary ingredients for a big batch of spicy, fermented kimchi. I highly recommend this market. They carry tasty local miso, sushi grade fish, waikame salads, and a lot of nice produce.