Author Archives: Abby

The Soup that Binds.

It’s time to talk about my grandpa. My mother’s father is, in a way, a food idol of mine. In a totally unconventional way. My grandpa (known as “Lac” to his friends)- his name is Anthony LaCamera) talks a good talk for being in his eighties. And for as long as I can remember, that… Continue Reading

Cook With: Equal Part Intention and Invention.

Here is a shot of my home stove in action. Nothing fancy. Nothing wildly professional, apart from a lot of well-used le creuset and useful tools hanging above the stove. Yes, I do have a kitchen buddha. It’s a happy symbol and my little reminder to cook with equal parts intention and invention, everyday. This… Continue Reading

Genes. The story of the sauce.

Genes. The story of the sauce.

If ever there was one reason that my life’s passion is cooking, it might be my genes. Man, do I have great food genes. Grandma Rosie, who miraculously always had a full meal ready to go when we just happened to stop by and visit (stuffed peppers, sausage).  My Aunt Jamie, a talented caterer of Italian… Continue Reading

Lemongrass Miso Tonic

Lemongrass Miso Tonic   Print Here is what you need to feel sane. Make this soup to bring your body back into balance, especially after any holiday indulging, or when cashing in on your 30%. Your body will thank you, and you will be getting back on track to vibrant health and feeling great! Author:… Continue Reading

Pumpkin Coconut Flan

Pumpkin Flan Adapted from Maria Mind Body Health.  Pumpkin Coconut Flan   Print Author: Abby Fammartino Ingredients 6 eggs 1 cup pumpkin, canned 1 tsp cinnamon 1 tsp pumpkin pie spice (nutmeg, clove) ¼ tsp sea salt ⅓ cup coconut sugar or stevia 1½ cup coconut milk (full fat) ½ cup unsweetened almond milk 1… Continue Reading

Let’s talk stuffing. What are you folks making out there? What is your favorite type of stuffing? Is anyone taking on a new recipe? I’ve been dreaming of sage and apples from last year. This year my mom takes there reigns again and will make my great grandma’s recipe, which is Spanish: has chestnuts, green… Continue Reading

Vegan Thanksgiving Recipe: Creamy Mashed Root Vegetables

What could be a more perfect holiday mascot for the cook with project than Thanksgiving???? A day that brings family, friends, and strangers together to cook and eat in celebration. Even if you don’t typically rub shoulders with others in the kitchen, most all of you will be on Thanksgiving day. Be it chopping, checking… Continue Reading

Favorites: Pumpkin

The season of the pumpkin is now. I feel all sparkly thinking about it! I adore the naturally sweet, satisfying vegetable in all it’s glory. Note: a friend and author of a DIY blog reminded me that, quite unusually, I classify all winter squash as pumpkin. The practically perfect, perfectly impractical seeming pumpkin. Practically Perfect Pumpkins are amazing for… Continue Reading

Cooking with Friends

Cook with your friends. Here are photos from a recent dinner cooking party, where guests surprised a friend with this hands on event! This crowd did an excellent job chopping vegetables (starting with the all important onion) and made some mean crab cakes. We discussed the process of waking up mussels (tap them gently on… Continue Reading

Cook with Love

This blog officially begins in November/December! Please sign up to follow, so you can be stay connected and check out upcoming recipes, stories, and the journey of the cook with project of 2014. COOK WITH: Love. Lemon. Your Mom. Olive Oil. Rutabaga. Your neighbor. Garlic. Kale. Your best friend. Ginger. Your best friend’s boyfriend. Summer… Continue Reading

The Art of Wine Pairing…

The Art of Wine Pairing…

We’re going to get a closer look at the wine pairings now offered at Abby’s Table during Her inspired dinner’s on Wednesday and Thursday nights. We’re also going to get some insight into the themes and how they can be paired with local, seasonal ingredients.   When it comes to pairing wine from your cellar… Continue Reading

Fresh Inspiration

Fresh Inspiration

  Chef Jason prepping for dinner, Abby in the background updating the dinner menu Looking for new and creative ways to eat gluten, soy and dairy free? Here are some creative ideas from the chefs in the kitchen at Abby’s Table, Jen and Jason! It was really hard to narrow down all of the incredible dishes created… Continue Reading

Sharing a Meal Part II

Sharing a Meal Part II

Interesting, did you know that…? Some really great facts provided by Oregon Tilth (http://tilth.org/) *Studies show that if organic fertilizer were used in the major corn and soybean growing regions of the United States, annual carbon dioxide in the atmosphere could be reduced by an estimated 2%. Oregon Tilth logo *You can increase your antioxidant intake by 30%… Continue Reading

Sharing a Meal

It’s so important to keep our dining experience like a community… It helps to promote conversation and discovery about all the options available to a gluten, soy and dairy free way of eating. If you are new to it, or you’ve been at it for a long time. We all benefit by sharing our ideas and our successes! Front of… Continue Reading

A Visit to Gale Meadow Farms!

A Visit to Gale Meadow Farms!

Added by Contributor, Daniel Miller (Creative Director of the Open Kitchen) Gales Meadow Farm is a charming 9 acre farm out in Forest Grove.  We rolled up in a vintage car and walked up to the well-used deck off the front door.  Anne Berblinger greeted us, we chatted about the unlooked for break from the… Continue Reading

Almond Feta "Cheese"

Almond Feta "Cheese"

Almond Feta "Cheese"   Print Author: Abby Fammartino Yields: 2 cups Ingredients 2c. whole raw almonds or hazelnuts ½c. lemon juice 6T. olive oil 1 clove garlic 2-1/2t. sea salt ½ bunch fresh parsley, or other herb to taste Instructions Soak almonds overnight.  Drain and rinse. In a blender, blend the almonds, lemon juice, oil, garlic,… Continue Reading

Lemon Lentil Soup

Lemon Lentil Soup

  Lemon Lentil Soup   Print Author: Abby Fammartino Yields: 4-6 Servings Ingredients 3 medium onions, finely chopped 3 medium garlic cloves, minced 4 stalks celery, finely chopped 1-2 carrots, finely chopped 3 Tablespoons extra virgin olive oil ¼ heaping teaspoon ground cloves 1-1/2 heaping teaspoons ground cumin 1 Tablespoon turmeric 2 cups red lentils,… Continue Reading

Garbanzo Bean and Herb Croquettes

Garbanzo Bean and Herb Croquettes

  Garbanzo Bean and Herb Croquettes   Print Author: Abby Fammartino Yields: 4 servings Ingredients 1-1/2 cup chickpeas, cooked 1 cup cooked rice or quinoa ½ cup shallot, diced 2 garlic cloves, minced ½ cup celery, diced ½ teaspoon dried oregano ½ teaspoon sea salt 1 Tbsp. dijon mustard 1½ cups almond meal or gluten… Continue Reading

Cocoa-Amaretto Cookies

Cocoa-Amaretto Cookies

  Cocoa-Amaretto Cookies   Print Author: Abby Fammartino Recipe type: Dessert Yields: 2 dozen cookies Ingredients 2 large egg whites ½-3/4 teaspoon almond extract ⅔ cup palm sugar (or granulated sugar) 1-1/2 cup finely ground almonds, or almond flour 1 teaspoon cocoa powder 1 Tablespoon cornstarch or tapioca starch ¼ teaspoon sea salt Instructions Preheat… Continue Reading

Red Lentil Dip

Red Lentil Dip

  Red Lentil Dip   Print Author: Abby Fammartino Yields: 4 cups Ingredients 2 cups red lentils, rinsed well and picked over 2T coconut oil ¼ cup raw sunflower seeds 2 cups onions, diced 6 cloves garlic, minced 2 teaspoons cumin powder 2 teaspoons ground coriander 1 teaspoon fennel powder 2 teaspoons ground turmeric ½… Continue Reading

Triple Ginger Cookies

Triple Ginger Cookies

Fun Idea- These cookies made great cookie crumbs!  Freeze extra for a quick texture addition to many dessert recipes.  Try the crumbs on cake, fruit, parfaits, pudding or ice cream! A secret ingredient! Health Note:  Make an easy miso soup to alkalize your blood while indulging in sugary foods.  Drink lemon water and kukicha twic tea to neutralize… Continue Reading

Ribollita Soup

Ribollita Soup

  Ribollita Soup   Print Author: Abby Fammartino Yields: 6 Servings Ingredients 3 cups dried Great Northern white beans sea salt ¼ cup olive oil plus extra for drizzling 6 slices pancetta, diced 11/2 cups yellow onions, chopped 3 medium carrots, diced 3 cups celery, diced 4 cloves minced garlic 1 teaspoon freshly ground black… Continue Reading

Spiced Candied Pecans

  Spiced Candied Pecans   Print Author: Abby Fammartino Yields: 4 Cups Ingredients 4 cups pecans ½ cup water 1 cup coconut sugar ½ teaspoon cinnamon ¼ teaspoon cayenne pepper ¼ teaspoon black pepper ½ teaspoon salt Instructions Preheat the oven to 350 degrees. Oil 2 baking sheets (or sill pats) Combine ingredients in a… Continue Reading

Spiced Roasted Chickpeas

Spiced Roasted Chickpeas

  Spiced Roasted Chickpeas   Print Author: Abby Fammartino Yields: 2 Cups Ingredients 2 cups cooked chickpeas, rinsed and drained 2 Tablespoons olive oil 3 Tablespoons curry powder salt and black pepper, to taste Instructions Preheat the oven to 180 degrees. After you have rinsed and drained the chickpeas, leave them to air dry. Mix… Continue Reading

Mint Pesto Sauce

Mint Pesto Sauce

Mint Pesto Sauce   Print Author: Abby Fammartino Yields: 1 Cup Ingredients ½ cup almonds or pumpkin seeds 21/2 cup mint, packed ½ cup arugula, spinach or kale ⅓ cup olive oil ½ teaspoon sea salt (or 1T white miso) ½ clove minced garlic ½ inch minced ginger 2 Tablespoons lemon juice Instructions Blend all… Continue Reading

Balsamic Date Vinaigrette

Balsamic Date Vinaigrette

  Balsamic Date Vinaigrette   Print Author: Abby Fammartino Yields: 1½ Cups Ingredients ½ cup + 2 T. extra virgin olive oil ½ cup balsamic vinegar 3 T. date paste (or 6-8 large dates, pitted) ½ t. salt ¼ t. cracked black pepper, more to taste 2 cloves garlic ¼ cup water Instructions Blend all… Continue Reading

A Day of Gratitude

Today, I am thankful for my family, my friends, my wonderful customers, and turkeys, which is currently in my oven.  In September, a couple of my awesome employees and I went to visit the Inspiration Plantation, a farm in Ridgfield, Washington.  There we played with the farm dogs and billy goats, chased Charlie the chicken,… Continue Reading

Thanksgiving Solutions: Order from us!

Thanksgiving Solutions: Order from us!

It’s time for one of the classic family style dinners, shared by families across the country.  Since family style is our speciality, let us help you!  It may be that you have most all the parts taken care of between you and your relatives, but in case you are yearning for something and don’t have… Continue Reading

Wellness Dinner Series! Beginning November 12th

Wellness Dinner Series!  Beginning November 12th

On November 12th The Open Kitchen will be hosting the first dinner in our Wellness Dinner Series at Abby’s Table here in Portland, Oregon! Dr. Shannon Weeks (Naturopathic Physician) and Dr. Alexis Shields (Naturopathic Physician) have collaborated with the Open Kitchen to highlight local ingredients that aid in the prevention of colds and influenza.  … Continue Reading

Halloween Hangover Cures

Halloween Hangover Cures

Happy Halloween!!! This is one of my favorite holidays, not because of the candy but because it’s an excuse to dress up in costume! But let’s be honest. Halloween is a day where you get to be someone else, both in costume and in consumption. All those little treats! Candy of all kinds! Temptation and… Continue Reading

Pie Day!

Pie Day!

You are picking apples.  I am picking apples.  Let’s all bake pies together! On Sunday, October 23rd from 10am-2pm come to Abby’s Table FREE pie making day!   We will provide you the gluten free flour, and you can bring your filling, butter/oil of choice and a pie pan.  In case you haven’t gone picking,… Continue Reading

Red Kuri Squash and Roasted Corn Chowder

Red Kuri Squash and Roasted Corn Chowder

Yields 6 Servings Ingredients- 3 lb. squash, peeled, halved lengthwise 6 cup (or more) stock 2 cup coconut milk 1 t sea salt 1/4 cup olive oil 3 T apple cider vinegar 1 chopped onion 2 potatoes, chopped 3 ears of corn 1 T chopped garlic 1/2 t cardamom Pinch cayenne 1/4 t ground cloves… Continue Reading

The Good Fats

The Good Fats

  Article by Kristy Fammartino, Abby’s Table co-founder, 2009. Cashews have been a staple of my diet for years for the obvious reasons – they are a convenient, satisfyingly crunchy treat with rich, buttery flavor.  Did I mention they come directly from a tree (can I ask for a more perfect, natural and unadulterated snack… Continue Reading

Food For Thought

Food For Thought

Food For Thought…or should we say, Food As Art? Photographer Mark Menjivar has a fantastic project called You Are What You Eat. His photos speak to the issues of  “the foods we consume as individuals and the affects they have on us and communities.” Great stuff to chew on….and even more reason why Abby’s Table believes in Food… Continue Reading

Warming, Immune-Building Winter Soup

Warming, Immune-Building Winter Soup

‘Tis the season…for stuffy noses and coughs.  For moms, there is nothing worse than seeing your little ones suffer through the seasonal sniffles, especially when you refuse to give them anything made from chemicals to soothe their symptoms.  A bit tired of creating my typical chicken and rice soup recipe, I asked my sister (Chef… Continue Reading