12 cups white flour
4 teaspoons baking powder
2 teaspoons salt
12 eggs
5 cups milk
¾ pound butter, melted
4 cups com kernels, raw
4 cups cooked black-eyed peas (see recipe below)
Mix the dry ingredients. Add the remaining ingredients and mix well. Heat an inch of vegetable oil in a frying pan and cook the fritters until golden brown.
FRITTER DIP
5 pounds cooked black-eyed peas (8 cups)
1 27-ounce can diced green chiles
1 pound jack cheese (4 cups), grated
½ pound butter, melted
Mix all the ingredients together. Put one-third in a food processor and blend it into a paste. Mix the paste back into the remaining two-thirds. Heat in a double boiler until the cheese is melted and smooth.
BLACK-EYED PEAS
10 pounds dry black-eyed peas
1 bunch celery, chopped
2 yellow onions, chopped
4 carrots, sliced
4 tablespoons salt
2 tablespoons black pepper
2 bay leaves
¼ pound whole garlic cloves (about 1 cup), peeled
Put all ingredients in a stockpot and boil 45 minutes or until tender. Add water if needed.
FULLER'S RESTAURANT
Come have breakfast or lunch with the locals, but don't leave without a loaf of Fuller s incredible fresh-baked bread. It's at 136 NW Ninth Avenue. Phone: 503-222-5608.
LE HAPPY
Owner John Brodie also manages the band Pink Martini, a popular band here in the States but cult heroes in France. "When I've traveled with Pink Martini in the U.S. and France," John says, "we always seemed to find a good creperie. So I decided to open one here. So now when the French visit us, we can take them to an authentic creperie in Portland, Oregon." Wherever you are, check out the website www.lehappy.com. The restaurant is at 1011 NW Sixteenth Avenue. Phone: 503-226-1258.
LE HAPPY'S FAUX VEGAN CREPES
Traditionally, crepes are served folded over in a half circle, or with the sides of the round crepe folded in to make a perfect square. To make at home, we've adapted this recipe to serve smaller rolled crepes.
Makes 8 crepes, 4 servings
BUCKWHEAT CREPE BATTER
¾ cup all-purpose flour ¼ cup buckwheat flour
1⅓ cup whole milk
2 eggs
¼ cup water
¼ teaspoon salt
Pepper to taste
2 teaspoons butter, melted
Vegetable oil for frying
MUSHROOM RAGOUT
1 pound mushrooms (about 6 cups), chopped
2 tablespoons butter
1½ teaspoons porcini powder (see note)
½ cup dry sherry
Salt and pepper to taste
1 cup heavy cream
8 tablespoons Gruyère cheese (or Swiss), grated
2 cups fresh spinach, chopped
4 ounces mild goat cheese ('A cup)
2 tablespoons fresh parsley, chopped
½ teaspoon fresh thyme, minced
4 tablespoons crèmefraîche (see note)
TO MAKE CREPES: Whisk together the white and buckwheat flour. Add the milk and eggs and stir to combine. Add the water, salt, pepper, and melted butter and stir until smooth. The batter should be the consistency of heavy cream.