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

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They Are so Cute — Now What Do I Do with Them?

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I was in New Seasons the other day buying some halibut and as I was walking through the produce sections I saw the cutest thing — garlic tops.

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“Oh!” I thought to myself, “need to buy! Cuuute!”

Then I got home and realized I had no idea what to do with them. I did a little online searching and found this page — Mary Jane’s Farm about garlic scapes, which I think are slightly younger versions of my tops but I figured it was close enough.

I made the pesto, using half . . . → Read More: They Are so Cute — Now What Do I Do with Them?

Tuna Cakes with Spicy Avocado Sauce

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This is another one of those cleaning the cabinets type of projects. This time it was a big can of tuna and a small can of black olives. Oh and I also got to use an avocado that really needed to be used. Not bad — a tasty meal and room in the cabinet for more cans of things I won’t use for six months. Hooray!

Since the sauce is nice, cool and creamy this also makes a great light meal when it’s hot out.

For sauce Based on a recipe from Gourmet magazine 1 medium . . . → Read More: Tuna Cakes with Spicy Avocado Sauce

SHF31: White Chocolate Cashew Clusters with Lavender & Orange Zest

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This month’s Sugar High Friday 31 is hosted by Seven Spoons and the theme is — “Shades of White.” Fun! Of course, it would have been nice if I had realized that my post was supposed to be up at the beginning of the week but I read the announcement wrong…Hopefully, I can sneak my entry in!

This is a neutral shade and S-I-M-P-L-E to make. Chocolate. Nuts. Assorted flavor whatnots (lavender + orange zest). That is all.

White Chocolate Clusters with Lavender & Orange Zest 1 cup white chocolate chips 1 cup cashews (edited . . . → Read More: SHF31: White Chocolate Cashew Clusters with Lavender & Orange Zest

Better Than a Dip for Dinner: Chicken with White Beans, Rosemary & Roasted Lemon

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This is based on a recipe by Michael Chiarello that used potatoes instead of white beans. I thought white beans would go really well with the lemon, garlic and rosemary, as I love white bean dip with all those ingredients. My hypothesis was correct.

Be careful to rinse, drain and pat the beans a little with a paper towel or the extra moisture on the beans could cause the olive oil to splatter a bit. The beans don’t get crunchy per se, but they do get a little dry and golden brown. They definitely gain some . . . → Read More: Better Than a Dip for Dinner: Chicken with White Beans, Rosemary & Roasted Lemon

Farmer's Market Pizza with Easy Pizza Dough

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One of the things I really like about working downtown is the Wednesday Farmer’s Market in the Park blocks. This week, I hiked up there with the intention of finding ingredients for a pizza, as I had just come across a dough recipe in Fine Cooking that I wanted to try out.

My trip was a complete success as I scored some fresh green garlic, a big spring onion, local Mozzarella, tomatoes on the vine and some spinach. And I’m happy to report this dough experiment was also a complete success and I am becoming . . . → Read More: Farmer's Market Pizza with Easy Pizza Dough