But Saturday night meant cocktails and food, at a new joint, Irving Street Kitchen, which was so famous for PORK my friend Lisa wondered if I'd have something to eat.
This is one of those PORK (pulled and whatever) and wines on keg. (for my taste, the choices could use some work but as the gent next to me said, it takes the snob out of wine. So, I'm all for it.)
The space is large, airy, very Portland by way of Vermont meets Boston Rathskeller. The tiny bit of food we had was terrific. (Summer vegetable tagine--summer squash based and not one bit of water in those yellow squash, and not afraid of the spice.)
However, there was one kick ass appetizer, so simple and delicious, thought I'd share it with you.
I actually can't think of one way to tweak it, and it sure went well with the 2008 J-P Brun Terres Dores Beaujolais Blanc ($33)
Edamame Puree
2½ c Blanched soybeans
¼ c Watercress, picked
½ c Water
2 T Olive Oil
4t Rice wine vinegar
2t Wasabi Powder softened with water
2T Horseradish, grated
4t Lemon Juice
Blanch the edamame in boiling salted water till tender then shock the edemame in cold water. Combine blanched beans with ¼ c water into a to vita-prep. Starting on low setting ramp power up until mixture becomes smooth > adding watercress, vinegar, wasabi, horseradish, lemon juice and olive oil. Season with salt and pepper.
Irving Street Kitchen
701 NW 13th Avenue
Portland, OR 97209
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