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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Things to do with Yogurt When You're Bored (or Hungry)


We always have tons of yogurt in the house. Little containers of Tillamook Vanilla, Strawberry and Peach, as well of large containers of vanilla or honey for smoothies and plain yogurt for Indian-ish and Mexican-ish dishes.

So, when I saw Alton Brown make Yogurt Cheese on a Good Eats recently, I immediately went rummaging through my kitchen drawers looking for cheesecloth (I just knew I had some somewhere). Because — wow! Cheese from yogurt, you say? That’s sounds so fun.

After locating the cheesecloth and blending my yogurt and herbs together, five hours later . . . → Read More: Things to do with Yogurt When You're Bored (or Hungry)

Risotto Weather's Last Stand: Asparagus Risotto


This last week here in Portland has been cold and rainy. A few nights ago, jwa and I even contemplated using the last of the firewood. We considered it briefly, but decided it was cozy enough lazing on the couch watching the Daily Show and the Lost finale with the cats (they make surprisingly good lap and leg warmers).

Feeling the need for more warmth and a little comfort while the rain pounded the roof and the basement collected a little bit of water, I decided to whip up a pot of asparagus risotto. It’s a . . . → Read More: Risotto Weather's Last Stand: Asparagus Risotto

SHF19: Honey-Ginger Pineapple Crepes


Once Upon a Feast came up with a great theme for his month’s Sugar High Friday — Ginger. Ginger is a very fun ingredient, as it can be in spicy, savory dishes or sweet (and a little bit spicy) dishes. It’s versatile!

Of course, this is Sugar High Friday, so I went with the sweet option. In addition, ginger is very good for the digestion, which makes it a great choice for a dessert theme.

While looking for a recipe, I came across this one from Gourmet Magazine and immediately knew it was what I . . . → Read More: SHF19: Honey-Ginger Pineapple Crepes

Spinach Pasta Salad for the Hot & Hungry Masses


If it were sunny and warm again, I would be wanting a light, cool, pasta salad for dinner. That is, if it wasn’t 60 degrees, cold, grey and rainy. But that’s okay — I actually prefer cooler weather. I also don’t mind a pasta salad for dinner when it’s not Summery out. Besides, a pasta salad that isn’t cold is really just a bowl of hot pasta. Yeah. So there.

Spinach Pasta Salad 2 cups spinach leaves 1 small handful basil leaves 1/2 cup olive oil salt & pepper 2 garlic cloves 1/2 cup parmesan cheese . . . → Read More: Spinach Pasta Salad for the Hot & Hungry Masses

A Turkey Burger to be Reckoned With…


Pickled onions. Tillamook Cheddar. Toasted onion bun. Crispy, golden oven fries. Now, this was a meal. I sometimes like to add different combinations of ingredients and make interesting turkey burgers. These puppies had sautéed onions, spinach and smoked paprika. They were excellent.

Yukon gold potato wedges were roasted with some extra-virgin olive oil, kosher salt and Trail Dust seasoning and magically turned into a crunchy-on-the-outside, creamy-on-the-inside accompaniment for this epic burger. Make your own, won’t you?

Spicy Greens Turkey Burger 1 small onion, diced 1 handful spinach leaves, chopped roughly 1 tsp olive oil + . . . → Read More: A Turkey Burger to be Reckoned With…