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

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Tasty, Tasty Side Dish: Parsnip-Hazlenut Gratin with Pancetta and a PSA

parsnips

Here’s a holiday side dish that we had on Christmas. It has all the things that make a holiday meal great — fatty, delicious, forbidden pork products, heavy cream and cheese. But, you know, it’ll still work after the holidays. It’s just a bit harder to justify…maybe if you only have a small taste. Yeah.

Parsnip and Hazlenut Gratin with Pancetta Adapted from a recipe in Bon Appétit 2 oz pancetta, chopped 2 pounds parsnips, peeled, trimmed, thinly sliced lengthwise 1/2 cup hazelnuts, chopped, toasted, divided 2 cups whipping cream 1 tsp dried, rubbed sage 1 . . . → Read More: Tasty, Tasty Side Dish: Parsnip-Hazlenut Gratin with Pancetta and a PSA

When the Shazam! Breaks…You Know the Party's Over

shazam

My mom came to visit us and we had a very nice holiday. We ate a little fruitcake and a lot of pix and today, I knocked the leftover Shazam! over and broke it. That’s okay — it’s still tasty!

table

Here’s a picture of the holiday table featuring — Cornish Game Hens, Stuffing, Roasted Vegetables, Cranberry Relish and a Parsnip-Hazelnut-Sage Gratin. I’ll try to post the gratin recipe this weekend as it was so very good.

futon

Let’s see — we also got a futon for my office/the guest . . . → Read More: When the Shazam! Breaks…You Know the Party's Over

RWT Chili Cook-Off: Working Person's Green Chili Bowl

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I recently came across Running with Tweezers call for chili recipes and I remembered that I had the most perfect cookbook for this — Chili Nation by Jane and Michael Stern. This is basically a collection of 50 chili recipes, one from every state. Now normally, when I make chili, it’s veggie chili and I just throw a bunch of stuff in a pot. But, since I had an actual chili cookbook, I decided to follow (well, kind of) an actual recipe.

So, I went with Montana and the “Working Person’s Green Chili Bowl”. Supposedly, it . . . → Read More: RWT Chili Cook-Off: Working Person's Green Chili Bowl

WCC 23: Celebratory Lamb Stew with Olives and Caramelized Onions

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This month’s Weekend Cookbook Challenge is hosted by Mel’s Diner with the aptly chosen, Celebration Dishes as the theme. For this, I chose my newest cookbook, Nigella Express and made a lamb stew from it.

She calls it a tagine, but since I didn’t cook it in an actual tagine and I’m not familiar enough with Moroccan cooking to judge it’s accurateness, I’m certainly not going to call it a tagine. So, uh, no one get their knickers in a twist.

Anywho….I used a mix of olives here, mainly because that’s what I had — . . . → Read More: WCC 23: Celebratory Lamb Stew with Olives and Caramelized Onions

The Tree is Up…and a Salad!

tree

We got our tree up this weekend and celebrated in the usual way — lox, bagels, veggies, dip and champagne.

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We decorated in between bites of bagels and assorted snacks. A very nice evening!

tree

We also had a really tasty salad recently. It consisted of spinach, halved cherry tomatoes, mint, goat cheese and toasted pine nuts. Just all mixed up and dished out.

salad

The dressing was a simple mix of olive oil and red wine vinegar. When it was tossed together, the goat cheese . . . → Read More: The Tree is Up…and a Salad!