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

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Chicken Piccata with Olives and Fried Capers


Oh! Oh! I totally forgot the “secret” ingredient! Based on the Fine Cooking recipe, I added about a tablespoon of honey in the sauce with the lemon, chicken stock & wine. I’ve amended the recipe below!

This was sort of one of those meals where I looked around at what we had and then figured out what to do with it. Chicken breasts? Yes. Capers? Right there. Lemons? Uh-huh. Wine? Well, duh. Feta stuffed green olives that I love-love-love? Oh yeah. So, here we go.

This recipe is also a combination of many different recipes I . . . → Read More: Chicken Piccata with Olives and Fried Capers

The Last Risotto of Winter 2007-08? Cauliflower Risotto with Saffron, Pancetta and Manchego


I cannot believe I’ve only made risotto a handful of times this winter! That is crazy because I luuurve risotto. Maybe the weather is turning all crappy again to inspire me to make more risotto?

Anyway, this is the latest risotto experiment — sort of a Spanish-inspired theme. I’ve just started eating cauliflower and I am trying to throw it into as many dishes as possible. Cauliflower in 2007/2008 is like the spinach of 1995.

I think cauliflower is the last vegetable I have left to develop a liking for…er, okay, wait, still not crazy . . . → Read More: The Last Risotto of Winter 2007-08? Cauliflower Risotto with Saffron, Pancetta and Manchego

Kind of Like a Turkey Ruben…


This was the best sandwich. Personally (and I know I am probably crazy) but I’m not a huge fan of corned beef or pastrami. I’m much happier with turkey or in this case, turkey pastrami.

So, this is kind of like a Ruben in that there is tasty bread (pumpernickel instead of rye), the earlier-mentioned turkey pastrami, swiss cheese and instead of sauerkraut, coleslaw. Oh and not just any coleslaw, fennel-herby coleslaw with orange zest.

It’s kind of like a Tyler Florence recipe I recently saw on Tyler’s Ultimate, except different (I went for . . . → Read More: Kind of Like a Turkey Ruben…

Halibut + Oranges + Avocado = Awesome


This was so good. It satisfies the hungry-hungry-not-easily-appeased Mexican food craving but also it’s fish so it’s healthy for you. Not a lot more to say. I will let the images do the talking.

Oh, here’s a good thing to know — you will need at least two oranges for this recipe (based on halibut for two people). If your oranges are small or not very juicy you will need maybe three. So, uh, just buy three and be safe.

Chile-Glazed Halibut with Avocado-Tomatillo Sauce Adapted from Bon Appétit magazine Glaze 6 tbsp fresh . . . → Read More: Halibut + Oranges + Avocado = Awesome

A Veritable Crockpot Extravaganza! Chicken Paprikash!


I had so much fun with the other day’s WCC meal, that I made another crockpot dish a couple of nights later. Really, any excuse to use my smoked paprika.

Chicken Paprikash w/ Sour Cream Adapted from a recipe on Epicurious.com 2 medium onions, thinly sliced 1 tsp kosher salt 1 tbsp sweet paprika 1/2 tbsp smoked paprika 2 garlic cloves, peeled and halved 2.75 – 3 lb pounds chicken pieces — legs, thighs, breasts (all bone in, skin on and ready for business) 1/2 tsp freshly ground black pepper 1 tsp + 2 tbsp olive . . . → Read More: A Veritable Crockpot Extravaganza! Chicken Paprikash!