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

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Bread & Tomato Salad with Herbs

bread & tomato salad

Finally, Portland? Summer? Hmmm, it would be nice if it is true, although I do prefer my sunny days in the 70’s. But seriously, even I was getting sick of the 50’s/60’s and rain. So, I’ll take the sun and the 80 degree temperatures of the last few days!

To celebrate the return of Summer (and the end of June-uary?), jwa and I had a huge tomato bread salad the other night. I even had some homemade Ciabatta bread leftover (about 1/3 of a loaf) to dice up for the bread cubes. Since . . . → Read More: Bread & Tomato Salad with Herbs

Savory Zucchini & Pepper Jack Scones

zucchini scones

This was an experiment because I had too many zucchini (not from the garden, unfortunately), as well as a big hunk of Habernero Jack cheese from Tillamook Cheese. Yes, we finally went to the visitor center in Tillamook!

tillamook cheese

It was very interesting and aside from the Jack cheese, we came home with some Garlic, Chili Cheddar (it’s all gone). Oh yeah, we each also ate a huge ice cream cone while there. What? We were on vacation!

I found a recipe for Cheddar and zucchini scones online and adapted . . . → Read More: Savory Zucchini & Pepper Jack Scones

The Best Roasted Vegetable Stock & What To Do With It

vegetable broth

Okay, so this is not the most season-appropriate dish ever but if you lived in Portland, you’d understand. We have been rainy and a little cold, although today and tomorrow are promising to be nice, sunny and *gasp* Summer-ish!

If you do have a day that is not so hot, this is a great thing to do with your oven and stovetop. I have even made the chicken version of the posole in the crockpot before, when it was too hot to simmer it stovetop.

The vegetable broth you do need the oven . . . → Read More: The Best Roasted Vegetable Stock & What To Do With It