January « 2007 « Je Mange la Ville

Waiter There’s Something In My… Stew#1

By mlb, on January 21st, 2007%

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Waiter, There’s Something in My…is a new event hosted each month, alternatively by Spittoon Extra, Cook Sister! and Passionate Cook. The first theme is stew and is being rounded up here.

The timing for this food blogging event was perfect as jwa and I had been planing a Life Aquatic film festival. And what goes well with The Life Aquatic? Stew! Seafood Stew!

life aquatic

Steve Zissou: Now if you’ll excuse me, I’m going to go on an overnight drunk, and in 10 days I’m going to set out to find the shark that ate my friend and destroy it. Anyone who wants to tag along is more than welcome. But first — some fish stew.

Also, I’m really happy to see a new general cooking event now that IMBB seems to have died out and I’m even happier to be participating in this one. We started the . . . → Read More: Waiter There’s Something In My… Stew#1

Super Foods Friday #3: Lentil Fritters with Yogurt Mint Sauce

By mlb, on January 19th, 2007%

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Today’s Super Foods recipe is a little like falafel — ‘cept it’s not. Instead of garbanzo beans it uses lentils. I was very surprised by the overall flavor difference, in that there was one. These have a nuttier taste and were very, very good. Even jwa expressed a surprised liking for these. That’s quite a recommendation as he typically does not get too excited about lentil recipes.

These were a little crumbly, so you probably don’t want to over stuff the pita. Two-three patties per each sandwich.

Next week, Sugar High Friday kicks Super Foods Friday to the curb.

Lentil Fritters with Yogurt Mint Sauce
From a recipe in Gourmet Magazine
1 1/4 cups lentils, picked over and rinsed
1/2 cup rolled oats
3 garlic cloves, minced
2 tsp ground cumin
dash of red pepper flakes
1 large egg, beaten lightly
Olive oil for frying
6 pita pockets, split (or flat bread)
Spinach leaves
1 tomato, chopped
1/4 . . . → Read More: Super Foods Friday #3: Lentil Fritters with Yogurt Mint Sauce

The Schnitzelwich Put a Spell on Me

By mlb, on January 17th, 2007%

tabor

Tábor
Downtown at SW 5th and Stark
503-997-5467

Mmmmmmm…schnitzelwich
Before I even tried Tábor, I thought it was the lunch cart with the most personality. The colorful Eastern European cottage facade, the music from the outdoor speakers … cute! After reading the little write up in Portland Magazine I finally managed to stop by for lunch and now I am in love with the schnitzelwich.

Breaded pork loin or chicken breast in a Ciabatta roll with lettuce, paprika spread, sautéed onion and horseradish $5.00.

It is, first of all, huge. H-U-G-E. I eat half for lunch, wait an hour or so, then eat the rest because I loved the first half so much. Crispy chicken, caramelized onions and horseradish, you say? Fabulous. Sign me up.

I need to try a few of the other items on the menu — the potato pancakes and chicken paprika are . . . → Read More: The Schnitzelwich Put a Spell on Me

S is for Snow — The N-O-W is for Now

By mlb, on January 16th, 2007%

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I had no idea that it was supposed to snow today, Neither, apparently, did Trimet. It started out as a nice walk in the snow at 7:20 AM, down to the bus stop at 34th & Hawthorne.

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Once there, I only had to wait about 5 minutes before a bus came. It was packed but I got a spot right in the front, standing just a hair behind the yellow line. Good for me but bad for everyone at stops past 30th, as we had no room and he didn’t make any other stops.

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Once we hit Madison though, it was all backup and no bus lane. So, I decided to get off at Grand and walk the rest of the way into work. So did a lot of other people. I even beat the bus across the bridge by walking it.

. . . → Read More: S is for Snow — The N-O-W is for Now

Forgotten Recipes from the Holidays or Things to do with Full-On-Fat Dairy Products: Vanilla-Orange Rice Pudding & Spinach Gratin

By mlb, on January 16th, 2007%

gratin
Spinach Gratin on the holiday table

Looking for something to do with a gallon of whole milk? Well, today’s a two-fer. Sure, the holidays are over and so is the time for cream and non-non-fat milk, but if you do choose to splurge anytime soon, here are two really good recipes to make and enjoy. Add a roast chicken to the mix and you have a whole cold weather meal.

The Spinach Gratin is from Ina Garten and the rice pudding is from Giada Delaurentis aka: Little Big Head.

Spinach Gratin
(works well halved)
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted
1 package button mushrooms, sliced (10-12 mushrooms)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees . . . → Read More: Forgotten Recipes from the Holidays or Things to do with Full-On-Fat Dairy Products: Vanilla-Orange Rice Pudding & Spinach Gratin