Cooking at Riegelmanns

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08/17/2026

Italian Soup with Parmesan Potato Gnocchi
6 servings

2 medium russet potatoes (about 1 1/4 pounds)
2 strips bacon, thinly sliced
2 carrots, thinly sliced
2 stalks celery, chopped
12-15 pearl onions, peeled
salt and pepper
12 oz. shredded or thinly sliced cooked chicken
6-8 oz. cooked Italian style sausage, diced
1/2 tsp dried thyme
8 cups chicken broth
2 Tbsp unsalted butter
1/4 cup breadcrumbs
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
Pinch of freshly grated nutmeg
1/4 cup shredded fresh basil leaves
3 cups loosely packed spinach leaves
1 lemon, cut into wedges

Directions
Preheat the oven to 400 degrees. Bake the potatoes until soft, about 1 hour.

Meanwhile, in a large soup pot, brown the bacon over medium heat. Add the carrots, celery and onions. Season with salt and pepper and cook until the vegetables are translucent, 3 to 5 minutes. Add thyme and broth; bring to a simmer. Season the broth with salt and pepper.

Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, about 3 minutes; set aside. Halve the baked potatoes and scoop the flesh into a bowl; mash with a fork and season with salt and pepper. Sprinkle flour, toasted crumbs, parmesan and nutmeg into potatoes; lightly knead to make a firm dough. Roll into 1/2-inch-wide cylinders; cut into 1/2-inch pieces and round the edges to make oval-shaped gnocchi. Bring the soup to a boil and drop in the gnocchi. Cook until they float to the top, 1 to 2 minutes; transfer the gnocchi to warm bowls with a slotted spoon.

Stir in the chicken meat, basil and spinach; season with salt and pepper if needed. Ladle the soup over the gnocchi. Serve with lemon wedges and more Parmesan.

08/12/2026

Classic Cooking at Riegelmann's - Llapingachos

1 C cold mashed potatoes
1 small yellow potato, cooked, cooked, and diced
1/2 C cornstarch
2 oz. feta, crumbled
2 oz. Cotija, grated
1 tsp salt
1 Tbsp. vegetable oil
1/2 cup diced white onion
1 1/2 Tbsp. achiote paste
1 1/2 Tbsp. hot water

Dissolve the achiote paste in the hot water.
In a small sauté pan, cook the onion over medium heat with the oil and achiote paste, until onions are soft, about 6 minutes. Cool completely.
Mix all ingredients together. Cover and chill. Use within 3 days.
Cook by scooping 1-3 oz. into a round ball or patty. Slip gently into 365f oil, and cook until golden brown, 2-4 minutes (depending on size)
Serve with Aji Peanut Sauce and crema.

08/03/2026

Shrimp Salad

Ingredients
3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
6 tablespoons minced fresh dill
1 cup chopped green onion (approx. 8 green onions)
3 cups minced celery (6 stalks)
1 teaspoon freshly ground black pepper

Directions:
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cook, then peel and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or Vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the yellow onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

07/27/2026

Crab Dip

Ingredients:
8 oz pkg cream cheese
1 C crab meat
2 Tbsp minced onion
1tbs of capers (drained)
1 to 1 ½ cups mayonnaise
Shredded parmesan cheese
½ tsp salt

Directions:
Beat cream cheese until soft.
Add mayonnaise.
Mix well. Add salt, onion and pickles.
Break crab meat into pieces and add to mixture.
Let stand until flavors blend.
Serve at room temperature.

07/21/2026

Steak Spinach Salad

8-12 ounces of baby spinach
12-16 ounces of sirloin cap (koulade)
1 cup of grape tomatoes
2 ounces of feta cheese
small, red and orange, or yellow bell pepper
Dressing

Cut the sirloin into strips and stir fry it in a large pan. Season well with salt pepper and spices. When finished, drain and set aside.
In a large salad bowl place the baby spinach after rinsing.
Cut your bell peppers into long strips and garnish the salad. Add the feta cheese and the grape tomatoes. Place the sirloin strips on the top.

07/16/2026

Fried Corn and Black Beans

Ingredients:
15 oz sweet corn
15 oz black beans
¼ cup diced tomatos and chilies (A Rotel type product)
¼ cube of butter
Salt and pepper

Directions:
Melt the butter in a frying pan. Add the corn, black beans, tomatos and chilies. Stir occasionally add salt and pepper to taste. Cook for 10 minutes or so depending on your stove.

06/22/2026

Seasoned Prawns with Sticky Rice

Ingredients:
4 large, seasoned prawns grilled
1 cup sticky rice
¾ cup diced mango,
¾ cup halved strawberries
½ cup diced cucumbers
¼ cup pickled onions
¼ cup chopped cilantro
1 tsp pepper flakes
Simple syrup
Feta crumbles
Lime Juice
Salt and Pepper

Directions:
Prepare your sticky rice prior to building the dish and chill.
Grill the prawns wither in a skillet or on the grill, your choice. Set aside.
In a shallow salad bowl, use ¼ cup of sticky rice, placing in the center of the bowl.
Place the mango, strawberries, cucumbers, pickled onions, around the sticky rice and place the prawns on top. Sprinkle some cilantro in this combination.
Add the Feta crumbles as desired.
Dressing: using ½ cup of simple syrup, 2-3 tablespoons of lime juice, pepper flakes, salt and pepper (to taste) and a bit more cilantro, mix in a small bowl or ramekin. Note: you can adjust the simple syrup or lime juice as you see fit.
Drizzle the dressing over the salad and serve.

06/15/2026

ALL NEW Cooking at Riegelmann's - Asparagus Salad

Ingredients:
1 pound asparagus, cut into bite-sized pieces
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon white sugar
1 English cucumber, peeled and halved lengthwise and cut into 1/4-inch-thick slices
1-pint grape tomatoes, halved
Sliced Kalamata olives
Salt and pepper (to taste)

Directions:
Make dressing; combine vinegar, soy sauce, sesame oil, and sugar in a small bowl. Whisk until well combined.
Place asparagus, cucumbers, olives, and tomatoes in a large bowl. Drizzle dressing over the veggies and toss gently until coated.
Serve chilled

06/08/2026

ALL NEW Cooking at Riegelmann's - Chicken Croissants

Ingredients:
2 cups diced cooked chicken
3 celery stalks, chopped
1/2 cup dried cherries
1/2 cup pecans
1/2 cup halved green grapes
4 bacon strips, cooked and crumbled
1/2 cup mayonnaise
Salt and pepper
4 croissants, split

Directions:
Mix the chicken and other ingredients in a mixing bowl and chill.
Using a fresh croissant, add the chicken mixture and plate. Serve with fruit and a pickle
slice or other garnish of choice.

06/01/2026

ALL NEW Cooking at Riegelmann's - Bay Shrimp with Dijon

1 lb. cooked bay shrimp
1/2 cup of mayonnaise
3 sliced tomatoes
Thinly sliced Gouda cheese
2 tsp Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
1 tablespoon fresh dill, chopped
1/4 cup celery, finely chopped
Salt and pepper, to taste
2 pats of butter

Mix ingredients in mixing bowl
Using Sour dough bread, use the shrimp mixture, add a slice of Gouda, sliced tomato and grill in a skillet until both sides are browned and the gouda is melted.
Serve with garnish.

You can serve the shrimp mixture on crackers or as a salad on a bed of greens if you want a low-carb option

Address

301 E Powell Boulevard
Gresham, OR
97030

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Friday 9am - 7pm
Saturday 9am - 4pm
Sunday 10am - 4pm

Telephone

+15036654158

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