The Lowdown

A Relaxing Black Friday Leftover Brunch

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A little inspiration for Thanksgiving Leftovers: Bounty of Beets? Purée them and add to your favorite waffle mix for fun fall color! Swamped with sweet potatoes? They’re great in pancakes. Winter Squash and pumpkin make great additions to bread.

We decorated our butcher paper “tablecloth” with fall leaves and curly squash vines in colored pencil before plopping our breakfast right on the table–like a clam bake, but breakfast-style!

It’s lookin’ like a fabulous Black Friday Brunch.
Besaw’s is open on Friday, November 28th for breakfast, lunch and dinner. Hope to see you there!

Brussels Sprouts = More Fun

 

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How to make your Thanksgiving Brussels more fun?! We gotchoo. 

Cheffy’s recipe uses crispy fried turkey skin instead of fried onions on top of this classic, creamy brussels preparation. Trim large pieces of skin from the underside of your Thanksgiving turkey before roasting – you’ll get more of the crispy skin you love, and no one will notice it’s missing!

Creamed Brussels Casserole with Crispy Fried Turkey Skin

1 lb brussels sprouts, trimmed and cut in half

1 C white wine
2 C heavy cream
1 T rosemary, finely chopped
1/2 cup plus 2 t cotija
salt & pepper
2 C arugula
2 radishes, thinly sliced
juice of 1 lemon
2 T EVOO, plus more for frying
skin from 1 turkey breast or underside of turkey
1/2 C Bob’s Red Mill Gluten Free Pancake Mix

Layer casserole with brussels sprouts, pour in white wine & heavy cream. Sprinkle with salt, pepper and 1/2 cup cotija. Cover and bake at 350 for 30-45 minutes until brussels are fork-tender.

Cut turkey skin into roughly 2×3″ pieces. Dredge in pancake mix, then pan fry to crispy, golden brown. The gluten-free pancake mix puffs up when fried for a fluffier texture.

In a bowl, toss arugula, sliced radish, lemon juice and 2 T EVOO. Arrange across top of casserole, sprinkle with remaining cotija, then top with fried turkey skin.

Happy Almost-Turkey Day!

The Perfect Fall Cocktail

 

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Two things you may or may not relate to, from the creative people at Besaw’s:

1. Fall is for Whiskey, and 2. We have a bit of a thrift shop addiction. 

Whiskey is right for every season, you say? Maybe. But its beautiful color sure goes great with our new fall tablecloth and vintage amber glass coupe.

Our perfect fall cocktail:
The Bear
2.5 oz James Oliver Rye
1 oz Benedictine
1 dash bitters
garnish with an orange twist

Happy Fall, y’all!

Happy Halloween!

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Besaw’s is reminiscing about all things Halloweenie this week, which involves some of our very favorite things: Candy! Jack o’ Lanterns! Costumes! Here’s a few of our favorites – we can’t wait to dress up tomorrow!

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Our friend Jonathan Barwood with this year’s pumpkin! Shhhhh! It’s Voldemort! Check Jonathan out on Food Network’s Halloween Wars!

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Angela, Beth and Matt in their Halloween finery.

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Bartender Bobby – the Devil Himself!

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Just a couple’a Predators stopping by for Coffee… (Our friend Alex from OldSchoolPDX is totally rad).

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Happy Halloween, Everybody! Come see us on your trick or treating route!

Sauer’s Pumpkin Mousse

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With everyone talking #pumpkinspice everything this fall, Besaw’s Pastry Chef Matt Sauer decided to go a lighter route; pumpkins are the fruits of summer, after all. His Pumpkin Mousse is bright and lemony, served with a spiced churro that’ll have you thinking of your visit to the State Fair only a few weeks ago.

Forget this rain, right?

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Roasted fall veggies make a beautiful, colorful salad

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Fall’s dark, roasted veggies make for a healthy & hearty salad, served here with Cheffy’s Classic Pumpkin Soup. Prep these simple components ahead of time to make a beautiful starter or add protein for a colorful entrée.

Beets are super easy to prepare ahead of time & can be used warm or chilled later. At home, Cheffy throws whole beets wrapped in foil into the crockpot & leaves them to cook overnight on low. Once fork tender, peel, slice & set aside. Acorn Squash roasts quickly when cut into 1″ wedges; just spread–cut-sides down–evenly on a cookie sheet, sprinkle with EVOO, salt & pepper, then roast for about 25-30 minutes. Braising Greens can get tougher as we get closer to winter. Cheffy uses fresh greens in this recipe, which hold up well to a bright, spicy Buttermilk Ginger Vinaigrette. To soften greens, toss with vinaigrette & “massage” lightly, then set aside while prepping other ingredients. Toss Radishes with lemon juice, EVOO, salt & pepper. To add a bit of crunch, Cheffy loves these crispy-fried Green Beans, but the recipe works just as well with fresh or blanched beans. For Cheffy’s version, dredge blanched beans in egg wash, then gluten-free pancake mix. Pan-fry until crispy & golden brown, then sprinkle with salt & pepper. Allow to dry on a paper towel until plating.

To compose this salad, arrange sliced beets on the plate, alternating with wedges of roasted squash. Top with greens, crispy green beans and a sprinkling of marinated radish.

The Veggies:
2 chioggia beets
1 acorn squash, cored & seeded
3 radishes, chopped
braising greens (kale, chard, mustard greens)
2-4 handfulls green beans, blanched
1 lemon
EVOO
Salt & Pepper
1/2 C Bob’s RedMill Gluten-Free Pancake Mix (We like this mix because it puffs up like fried chicken!)

Buttermilk Ginger Vinaigrette:
1/3 C freshly chopped ginger
1/3 C apple cider vinegar
1 C EVOO
1/3 C buttermilk

Don’t forget your fall-themed tablecloth & mini-pumpkins!

It’s Punkin Season! Cheffy’s Classic Pumpkin Soup

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At last! It’s Fall! Summer seemed to last forever this year–not that we weren’t grateful–but we’re so ready to finally light a fire in the fireplace, wear long sleeves & get back to the wonderful, cozy comfort food that every autumn brings. At Besaw’s, we know the season has for-reals changed because there’s a new Seasonal Soup! Try this one at home: it uses one pumpkin, one pot (especially if you have an immersion blender) & is the most beautiful creamy orange color.  You could make a vegan version using EVOO instead of butter, or use chicken stock & garnish with yogurt or sour cream. Yum!

Cheffy’s Classic Pumpkin Soup

1 2-3lb pumpkin
2 quarts vegetable stock
1/3 stick butter
3 C mire poix
1/3 t allspice
1.5 T salt
1/2 T pepper
2 2/3 T orange juice
1 swipe orange zest
3-4 sage leaves
1 bay leaf

Toasted Pumpkin Seeds

seeds from one pumpkin, rinsed & dried
EVOO
salt & pepper

Pre-heat oven to 375°F. Scatter seeds on a sheet pan in a single layer & drizzle with olive oil. Sprinkle with salt & pepper & toss to coat. Bake for about 7 minutes until brown & crispy.

Cut pumpkin in half, core & reserve seeds. Roast flesh-side up in a covered casserole at 400°F for about 1 hour, or until tender. Peel skin from pumpkin & reserve. Sauté mire poix in butter until soft. Combine mire poix, cooled pumpkin, stock, allspice, salt, pepper, orange juice & zest in a blender & purée until smooth. Add sage & bay leaf and simmer for 1 hour on low heat. Remove sage & bay leaf, serve with crostini & toasted pumpkin seeds.

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A Big Besaw’s Thank You for Eleventy-One Years!

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A HUGE Besaw’s Thank You to everyone who came to celebrate our 111 years in business last Saturday! There was fabulous food, drink, balloon animals, face painting, games & wonderful music by our friends Rogue Bluegrass & Plum Hill. We raised over $600 for Potluck in the Park from the raffle alone! Some very lucky friends of Besaw’s got to take home some fabulous prizes from Ataula, Betsy and Iya, Dragontree Day Spa, Moberi Smoothies & more!

Looking forward to 111 more years – Come join us for dinner throughout the month of September, as we continue to raise funds for this amazing cause.

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Plum Hill & Rogue Bluegrass at Besaw’s 111th Anniversary Bash!

To get you in the mood for our 111th Anniversary Bash, here’s a little something from one of the bands entertaining us on Saturday, September 13th, Plum Hill. Hope you’ll join us for a fabulous evening of live music, face painting, balloon animals, and of course, Besaw’s signature food & cocktails.

When: Saturday, September 13th from 4-8pm
Where: The Besaw’s Garden, just up the street from the restaurant at 2301 NW Savier
RSVP: Let us know you’ll be there! contact@besaws.com

Don’t forget to get your raffle tickets for a chance to win fabulous prizes from our friends at Betsy & Iya, Ataula, Moberi & more! Tickets are available for purchase up until Saturday in the restaurant (and at the event!) for $1, or come free with your purchase of our delightfully refreshing Watermelon Sangria. All raffle proceeds benefit Potluck in the Park, who’ve been providing a hot meal to anyone in need–every Sunday since 1991–in Downtown Portland’s O’Bryant Square.

 

The Real Deal: Old Timey Photos of Besaw’s!

Gearing up for our 111th Anniversary this September 13th, it’s so much fun to look back at the old-old Besaw’s. Here are some of our favorites! We hope you’ll join us for live music & libations in the garden as we celebrate Eleventy-One years in  business!

The Deets:
Saturday, September 13th 4pm-8pm
Besaw’s Signature Food & Cocktails
Live Music by Plum Hill & Rogue Bluegrass Band
Face Painting, Balloon Animals, Caricatures & Games
Charity Raffle benefitting Potluck in the Park – featuring prizes from Ataula, Moberi, Betsy & Iya, Dragontree Holistic Day Spa & more!
RSVP: contact@besaws.com

The Oak New Kingston Trio Interior II Interior I Exterior Clyde Besaw Bodmen plate mcm177 1937 Besaws mcm193