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

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Cardamom, Vanilla & Orange Pound Cake

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Oh my god, this was so good. I think this is the best cake i’ve ever made. I think this will be my signature cake, you know, if I ever need a signature cake.

I wasn’t even sure this was going to turn out as I basically combined two recipes, substituted some ingredients and just hoped for the best. It’s a little spicy, very vanilla-y, with a little hit of citrus.

This cake uses cheese! Intriguing! But, instead of all ricotta cheese, I used one cup of mascarpone and 1/2 cup of ricotta — but . . . → Read More: Cardamom, Vanilla & Orange Pound Cake

Rustic Italian Ciabatta

ciabatta

Oh, look, it’s more bread! And not just any bread but some tasty, crunchy, chewy ciabatta.

This is very similar to the French loaf recipe, but there’s no sugar and you shape the dough into two, flat, rectangular loaves. There aren’t a lot of pictures here — mainly because I think I was just lazy. This, like the French round, is from the treasure trove of King Arthur Flour online recipes — specifically the yeast breads > French & Italian.

Rustic Italian Ciabatta Adapted from the King Arthur Flour Website 1 1/2 cups cool water . . . → Read More: Rustic Italian Ciabatta

Curried Carrot Soup with Coconut & Cashews

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This was a recent experiment that ended up as a tasty dinner and then lunch the next day. I used a basic carrot soup recipe with ginger and lemon to start but then added a lot of other things to it (curry powder, cashews, coconut cream). It made a very interesting, satisfying soup.

My inspiration for adding all of those extra ingredients were a really wonderful bowl of soup I had a couple of years ago at The Cricket Cafe on Belmont and a recent lazy approach to dinner in the form of Pacific Foods Cashew . . . → Read More: Curried Carrot Soup with Coconut & Cashews

Why I Cook

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Yesterday, Michael Ruhlman posed a question on Twitter as to why food bloggers cook. It’s short and bullet-pointed, but this is why I cook.

It’s fun and relaxing (especially if you have a glass or two of wine while cooking). Otherwise, my husband would eat dry ramen noodles & take-out burritos. (Probably not all the time, but sometimes, yes.) I love eating. It’s a creative outlet. It seems familiar and comforting — I have fond memories of my mother and I watching Julia Child on TV every Saturday afternoon. It’s healthier. I know what I . . . → Read More: Why I Cook

Spicy Spaghetti with Fennel and Herbs

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We have been trying to reinstate “Vegetarian Saturdays” since the new year began and because we ate a lot of food last year over the holidays. But then, I’ve also made Flank Steak Roll-Ups Pinwheels and Braised Short Ribs, so we’re not all that vegetarian-y lately. Anyway, this was a recent no-meat Saturday meal. I made it without the pancetta listed below and with vegetable broth instead of chicken broth. Next time, I will use maybe half the pancetta called for and probably the chicken broth (just because it’s what I normally have on hand).

That . . . → Read More: Spicy Spaghetti with Fennel and Herbs