jbellesma

about me

Cooking was always a big deal in our family, everyone trying to outdo everyone else.

I am gluten intolerant and part of my time in the kitchen is trying new gluten-free recipes. My goal is the perfect GF piecrust; light and flaky like my mother-in-law's legendary pies.

Favorite cookbooks: James Beard, Julia Child, and the first two Silver Palate Cookbooks.

Favorite Portland restaurants: Andina (NW), Grolla (N), Hawthorne Fish House (SE), Corbett Street Fish House (SW), and Seasons & Regions (W). All these restaurants are exceptional, and they have delicious gluten free selections.

Favorite Foods:

This is outrageously boring, don't bother to read it... but I had fun writing it.

I am a garlic fiend, I eat raw smashed garlic (on leafy greens with olive oil and lemon). I want green greens - shredded iceberg only allowed on tacos. I like an assortment of textures (crispy, creamy, etc.) and an assortment of colors (green, orange, etc.) incorporated into a meal. I am into fresh, local and homemade. I'd rather have a homemade lemon/olive oil/mustard dressing on a salad rather than any bottled dressing. I make my own broth from free range chickens and grass fed beef. I love Dungeness crab, lobster, wild salmon, grilled oysters, roast pork, free-range eggs and butter. I never buy margarine. I love whipped potatoes made with half and half and butter; cheese except goat; all things corn; roasted beets; bell peppers; kale, chard and spinach; broccoli; avocado; green beans, garden tomatoes. I love my spaghetti sauce better than anyone else's. I always have lemons and onions on hand. I love hazelnuts, coconut and almonds; I love almond cake, dark and milk chocolate and the taste of pure vanilla; I love all fruits especially tropical; also oranges, grapefruit, apples and pears; I love black beans simmered with lots of onion, garlic, and tons of other chopped veggies; I love creme brulee and flourless chocolate cake served with raspberries and whipped cream.

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