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

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Finally! And it's Beautiful! And Happy Halloween!

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Yesterday, we had our marmoleum kitchen floor installed and we love it. It’s completely worth not having a refrigerator in the kitchen for the next 36 hours while it continues doing whatever it’s doing before we seal it Wednesday night. We do have a fridge in the garage though, so that is helpful. I’m just not doing much cooking for the next couple of days. Again, though, completely worth it!

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The Details I seriously thought this would never happen. We started by going to Marion’s Carpets, which stocks marmoleum and in the . . . → Read More: Finally! And it's Beautiful! And Happy Halloween!

WCC10: Curried Acorn Squash & Leek Flan

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Round-up here!

The theme this month was to use a neglected gadget. I didn’t have to look far for this one — my immersion blender. Ever since I got my food processor, I’ve hardly ever used it. I only grabbed it last week for the white bean soup because both the food processor bowl and the blender were dirty. But for this Tenth Weekend Cookbook Challenge, it was the hand held blender I turned to first.

The dish I chose was a Curried Acorn Squash and Leek Flan from the Williams-Sonoma Autumn cookbook. The original . . . → Read More: WCC10: Curried Acorn Squash & Leek Flan

SHF24: Mini & Delightful Grapefruit Cakes

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Round-up for the event is posted: here

My post for Sugar High Friday this month, hosted by Cook Sister, is something that I have wanted to make for quite some time. The recipe is from Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto & Julia Moskin. I originally was thinking of making grapefruit cupcakes for the Je Mange la Ville birthday thing, but instead decided on lemon and chocolate-stout. So, grapefruit cakes got bumped.

Until today, that is. I used the regular cake recipe and used a 2-inch biscuit cutter to make mini cakes for . . . → Read More: SHF24: Mini & Delightful Grapefruit Cakes

The Best Sauce Ever: Roasted Pork Tenderloin with Apple Cider Jus

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One of the reviews at Epicurious said of the sauce for this pork,”I could drink it with a straw.” It’s not like I can pass up a recommendation like that! And, after making it, I totally concur. Bring on the straws, I say.

The original recipe called for 5 tablespoons of butter (practically a whole stick) — imho, not at all needed. I used 1 tablespoon of butter and the sauce was very rich, flavorful and straw-able just like that — and a bit healthier.

For the pork, I used my old-standby way of preparation . . . → Read More: The Best Sauce Ever: Roasted Pork Tenderloin with Apple Cider Jus

Rigatoni (Penne) alla Vodka the Cook's Illustrated Way

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Yes, we’re taking a break in the Fall Foods Fest (Pumpkin!) for a post about vodka sauce. Typically, penne is served in this dish but I had some fresh pasta from Pastaworks so there you go.

This recipe was in the most recent issue of Cook’s Illustrated magazine — a subscription that I make far too little use of. One of the tips they list is to use good quality vodka. Rot-gut booze will produce sub-standard, rot-gut sauce. Okay, I can get behind that sentiment and luckily I had some Crater Lake vodka from Bendistillery in . . . → Read More: Rigatoni (Penne) alla Vodka the Cook's Illustrated Way