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

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Why oh why oh why couldn't Christopher Walken have been the Next Food Network Star?

Hey Food Network — I’d totally watch this show.

Oh! I know — Anthony Bourdain, Christopher Walken and for some reason I want to throw Christopher Kimball into the mix. Now, that would be an awesome cooking show. Three’s Company…for Dinner.

Im Cooked is a really cool idea. I need to spend some time watching more of the clips there. Hello, sweet-sweet-week-off-between-jobs. I have plans for you!

Lavender-Blueberry Margaritas + Super Cute Cocktail Napkins

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A while ago (okay, like 1999), I remembered seeing a recipe in Sunset magazine for lavender-blueberry margaritas. I recently spent some time searching for it, found it, and then was like, huh. Coconut milk? In margaritas? Besides adding fat and making it kind of like a marga-colada, I wasn’t quite sure what the coconut milk did for the drink. So, anyway, I futzed around with the recipe a bit and came up with this one. jwa and I both thought they were really good. Plus, if you make extra lavender syrup, I’m sure there are many . . . → Read More: Lavender-Blueberry Margaritas + Super Cute Cocktail Napkins

Pan Seared Tuna with Ginger-Shitake Cream Sauce — Yes, Cream Sauce!

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I’m typically a pretty simple girl when it comes to tuna — a grill pan, some oil, salt & pepper and some soy sauce for dippin’ and I’m done. Okay, maybe a few more things but you know what I mean.

However, the other day, I had some cream left over from the basil ice cream, so I decided to go all out and make this cream sauce for our tuna. Damn! It was good.

Pan Seared Tuna with Ginger-Shitake Cream Sauce Adapted from Bon Appétit magazine 2 6-ounce ahi tuna steaks, each about 1 . . . → Read More: Pan Seared Tuna with Ginger-Shitake Cream Sauce — Yes, Cream Sauce!

Sometimes You Feel Like a…(Curried Macadamia) Nut

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We made these a while ago and they were quite good. They’ll be a little messy if you eat them right away. Have a something to wipe your fingers on near by. Or, depending upon the company you keep, be prepared to lick you(r)* fingers.

If you stash (hee! — three people will get that) them in the fridge for an hour or two after they cool, the residual butter will solidify and they will be less messy.

Curried Macadamia Nuts Adapted from a recipe found on Food Network 2 tbsp unsalted butter 4 tsp curry . . . → Read More: Sometimes You Feel Like a…(Curried Macadamia) Nut

The Best Pork Tenderloin Ever

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Well, one of the best, anyway. We were going to grill this outside but it was all cold and rainy so we opted for the grill pan. The marinade gives it such a good flavor. And I think one of my favorite elements of it was the accumulated juices after letting the pork rest — so excellent poured back over the sliced tenderloin.

Grilled Pork Tenderloin with Molasses and Mustard From Bon Appétit magazine 1/4 cup mild-flavored (light) molasses 3 tbsp apple cider vinegar, divided 2 tbsp Dijon mustard 2 tbsp coarse-grained mustard 1 3/4-pound pork . . . → Read More: The Best Pork Tenderloin Ever