Saturday, June 26, 2010

Adrian Eats

The Lone Ranger

For almost two months I've been on a farm in rural Oregon. The night before I left Brooklyn, several friends jimmied a Bon Voyage feast, which included removing the top from my kitchen table and placing it on a smaller one in the living room, for more sitting room, cross legged. The meal in full is listed below, but does not include the detail that Lina bicycled home from Morton's Steak House at midnight with Oysters Rockafellar on a bed of rock salt, a slice of carrot cake, and a tall beer with an old man on the front.

Roasted black Brussels sprouts & turnips (broiled to a tender crisp by moi et Lily.)
Mashed potatoes w/ raw red onion and raw garlic (Robby)
Wheat penne w/ stir-fried beets, red peppers, & coconut meat (Matthew)
Sesame rolls w/ broiled tomato & mozzarella (Matthew)
Bits of duck (Jen)
Wine & whiskey

For our first week on the Harrisburg farm, Robert and I had a stove but no burners, so we cooked all of our meals on a grill outside our house. If anyone had been there to witness us, we may have looked trashy, cooking eggs in our underwear, but when a tree falls in the woods, is anyone there to point and laugh? There was also a pipe missing under the sink, so all of our water went into a bucket sitting below, and there was no shower so we washed our hair with an old wok. We bought a heap of Session Black (the cheapest of the good dark beers, and by Hood River's Full Sail) and would drink two or three at the end of the day aruond our smoldering coals. Finally, thanks to Lonnie Sexton, we got elements for the stove, and have cooked a number of reputable feasts out there in grass seed country. Below are some notable meals, which have more or less been repeated to some varying degree, denoted by GRILL or STOVE.


Salmon cakes w/ dill & yellow onion
Homemade guacamole

Salmon cakes on biscuits
Scrambled eggs

Pork burritos
Grilled toast

Spinach & garlic on biscuits
Roasted potatoes & yellow squash scrambled w/ eggs


Roasted potatoes, herbed & olive oiled
Roasted yellow squash
Leeks from the garden

Roasted garlic & olive oil w/ bread
Baked polenta w/ cayenne & cream
Roasted potatoes w/ dill
Sourdough rolls

Salmon cakes w/ green onions
Mango salsa & chips
Spinach salad w/ apples & walnuts, lemon, salt, pepper

White fish w/ toasted bread crumbs & lemon & garlic
Sautéed asparagus
Rogue Valley Mocha Porter

A heap of broccoli & chicken thighs

Homemade biscuits & butter

Chicken thighs smeared w/ ground mustard, dill, wine, olive oil & vinegar
Roasted potatoes w/ herbs de Provence

Pan o' nachos, w/ refried beans, black beans, onion, garlic, Irish cheddar, salsa
Bok choy salad


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