About this Blog

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


Awesome Onion Goggles



Je Mange la Ville is going on Spring Break. Back in about . . . → Read More: Spring

SHF29: Meyer Lemon & Thyme Truffles


This month’s Sugar High Friday is hosted by Chocolate in Context and the theme is — wait for it — chocolate. But, ha, not just any chocolate, raw chocolate — “an unrefined cacao product, such as cacao beans, cacao nibs, cocoa butter, or cocoa powder.” After some thought, I chose nibs, as I thought they would be easy to find. However, the store I was completely sure would have nibs (Pasta Works) did not. So sad. And I didn’t really feel like trudging over to Zupan’s searching for nibs.


I was nibless.

But, I did have a box of cocoa powder in the cabinet. So, that’s what I used. I also utilized some crushed almonds as a coating. About half in the powder and half in the almonds. Everyone’s happy. Especially me because these are delicious.

The flavor is smooth, rich and cool. And oh so good. Definitely use Meyer lemons. All tarty sweet, no bitterness. The combination with the dark chocolate and hint of thyme flavor is out of this world. I upped the lemon juice content on advice from the Epicurious reviews and decreased the cream. I found the ganache smooth and very easy to . . . → Read More: SHF29: Meyer Lemon & Thyme Truffles

Black Bean Salad with Bell Peppers and Tortilla Strips


I just made this to bring to a potluck at work and I think I’m in love with it. jwa and I had some for dinner tonight (I made extra) and it was so good. I highly recommend it. I’ve adapted it from Bon App├ętit magazine, by adding the cheese, cilantro and tortilla strips. Oh and a little hot sauce.

Funny story — when I read through the recipe I could have sworn it said “figs”, to which I thought, oh! awesome, I have just about that many in a bag at home!. Then, when I got ready to make the salad, I reread the recipe and realized it said “dates”. Oops. Well, I used the dried figs anyway and I think they worked just fine. Dates (or figs) and honey may sound weird in a dressing for black beans, but it all comes together very well. I did find that I really did like it with a few dashes of the green Tabasco sauce, though.

The salad would probably also be very good with a diced avocado added to the mix — this was jwa’s suggestion. I think it’s a pretty good one.

Black Bean . . . → Read More: Black Bean Salad with Bell Peppers and Tortilla Strips

Lavender-Goat Cheese Potatoes…Oh and Some Pork


Just when I start to think about changing the blog theme to something more Springy, it gets all cold again. The kind of weather where you want to make a creamy sauce and bake something in it. Something like potatoes. The kind of weather where there’s a pork tenderloin involved in the whole thing as well.

I started with an idea — mmmmm…lavender and goat cheese — and ended up with a whole meal.

Lavender-Goat Cheese Potatoes
This made two 1-cup ramekins. In fact I had a little extra sauce left over. I’m sure I will be able to figure something out. My point is though, if you want to double this, add another potato, then double the whole recipe, and it should serve around 6).

3 small yellow potatoes, scrubbed and sliced thinly, peeled or unpeeled, your choice (figure about 1.5 potatoes per person for a generous serving)
1 clove garlic, minced
2 cups fat free, 2% or full fat milk (I used fat-free and it was very creamy)
2 tbsp butter
2 tbsp flour
1 tbsp dried culinary lavender
2 oz goat cheese
dash of nutmeg
salt & pepper
1/4 cup + 2 tsp grated Parmesan cheese
Some non-stick spray or some butter
Garnish: A sprig or two of . . . → Read More: Lavender-Goat Cheese Potatoes…Oh and Some Pork

Five Hours in Wine Country


Saturday, jwa and I headed to the Dundee/Dayton area in Yamhill County, where the wine flows like, uh, water or somethng. Seriously, so much wine, so little time. You could not throw a rock and not hit a winery. Add to this, it was a beautiful day (high of 66 and blue skies).

Here’s what we saw and did.


The first stop was at Red Ridge Farms in Dundee. Of course, google maps got us a little lost and it directed us to Sokol Blosser instead of the farm (not necessarily a bad thing) but we eventually found our way to the herb farm.

green house

They had a greenhouse open, along with many herbs, olive trees, herbs, flowers and a small store with olive oil, some art and other things. They were also having a wine tasting — this will be a theme of this post.

View from the balcony. It’s hard to see but the hills are covered with grape plants. Trees? Shrubs? Whatever. It’s all grapes, all the time.

Above the store, there is a great little apartment you can rent. It has a full kitchen, living room and . . . → Read More: Five Hours in Wine Country