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

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Cedar-Plank Salmon

cedar-planked salmon

Here is a recipe that certainly will work outdoors on a grill but also worked quite well in the oven. I found these little 6 X 6 inch or so cedar grilling planks at Sur la Table for $10 and impulse-bought them. Then I on-purpose bought some salmon.

I soaked my plank for about an hour and a half. If it was going on a charcoal grill the fish *, I would have soaked it for at least two hours. I let the plank heat up in the oven for about 5 minutes, before . . . → Read More: Cedar-Plank Salmon

Lentil Soup #22

lentil soup

Recently, I found myself with a bag of lentils and a dream. Or something like that. Maybe it was just a bag of lentils, a craving for soup and memories of the awesome chicken tagine of last month. So I kind of combined the two for something I like to call Lentil Soup #22 (or Moroccan-Style Lentil Soup). I’ve posted lentil soups before, but this is way different.

I used Spanish lentils for this (they hold their shape really well) but any brown lentil will work fine. So would red or green, probably.

Lentil . . . → Read More: Lentil Soup #22

Adventures in Bread #1: French-Style Country Bread

French bread

Ah, a new year. What better time to learn a new skill? And the new skill I have my heart set on is bread making…with yeast and everything. I have flirted a bit before with Parmesan Flatbread and Pizza Dough, but now I am talking full-on loaves of crusty, wonderful bread. I know, so scary!

Here is experiment number one. I’ll give myself about a C+.

I’ve started my bread learnin’ at the King Arthur Flour site because I happen have that brand of flour at home and they also have tons of free recipes . . . → Read More: Adventures in Bread #1: French-Style Country Bread

Kung Pao Shrimp

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This is a weekday lunch staple. Since jwa and I both bring lunch to work pretty much everyday, if I do any cooking at night during the week, it’s most likely something to bring to lunch the next day. The original recipe was for beef, but I usually make it with chicken. The other night I tried some shrimp (about 3/4 of a pound) and that works really well too! In theory, you should really be able to use any one pound of protein that you want to here, but I can just vouch for chicken . . . → Read More: Kung Pao Shrimp

Sausages and Legumes with Tomato Salsa

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We had this meal over New Year’s Weekend because I believe lentils are lucky to have around that time. Of course, I opted to not use lentils because I had some Christmas Lima Beans that I needed to use. I hope Christmas Lima Beans are still lucky. I soaked my beans for about 8 hours before I used them in the recipe, so make sure you do that if you are using larger dried beans. You could also just use lentils, like the original recipe calls for and skip the soaking all together. I think that’s . . . → Read More: Sausages and Legumes with Tomato Salsa