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

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Not Really So Texas-Style Chili


I love this chili! I’ve made it twice in the past month. It’s really good…not mouth-burningly spicy (but it has a kick), very complex and if you are not from Texas, it’s perfectly appropriate to add beans, imho. Hooray! If you want your chili all meaty and Texas-like, just increase the meat to 3 pounds and loose the beans. How you prefer your chili is between you and your kitchen, that’s what I say. This is just how I like it.

The second time I made it, I actually grabbed a boneless rib eye steak . . . → Read More: Not Really So Texas-Style Chili

French Fridays, Uhm, Sunday, with Dorie: Gnocchi a la Parisienne

gnocchi a la parisienne

Well, damn, where did the week go? I really meant to do this week’s French Fridays with Dorie post Thursday night. But instead, I got home from work and watched tv with jwa. Then, I was going to post this Friday night (better a little late than never, ) but once again foiled! This time by the $15 Italian appetizers + wine at Taste Unique, then by a quick stop at Whiskey Soda Lounge for a cocktail. Oops! Okay, then Saturday, I was all set to post but then there was something . . . → Read More: French Fridays, Uhm, Sunday, with Dorie: Gnocchi a la Parisienne

Roasted Brussels Sprouts with Walnuts and Capers

brussels sprouts

This is now my favorite Brussels Sprouts recipe ever. As a late convert to sprouts, I thought I had done almost every delicious thing with them so far — braising, roasting, shredding & tossing with tasty things, but this roasting + tossing with tasty things has them all beat!

The original recipe was for frying, but due to the other items I was making for dinner (salmon w/ a feta and artichoke topping and couscous) and the attention they would need, I opted for roasting, since I know that produces a fairly golden, crunchiness . . . → Read More: Roasted Brussels Sprouts with Walnuts and Capers

FFwD: Paris Mushroom Soup

Paris Mushroom Soup

Here we are at the first French Fridays with Dorie of 2011. Paris Mushroom Soup.

Things I did differently and learned from this recipe:

1. I used 1 lb white button mushrooms and 1/2 lb portobello. This was mainly because that’s what I had at home. Also, I used 1 white onion and 1/2 red onion, for the same reason. Because of this, I imagine my soup is a little darker than the white onion/white mushroom version. 2. I took this as an opportunity to try out my Porcini Salt from Red Ridge . . . → Read More: FFwD: Paris Mushroom Soup

Monster Pork Chops, Yo!

pork chops

Sometimes a person just wants a big hunk of meat, preferable still attached to a bone. Grrrrr! This is a recipe for one of those times.

I really liked the sauce, as it had a very nice, fresh flavor and not too much heat. If you want more spiciness though, you can add more jalapeno or even give it a dash or two of hot sauce. For me, though, 1/2 a jalapeno was fine.

I also chose to brine my pork chops, instead of doing the rub. I thought I’d be a . . . → Read More: Monster Pork Chops, Yo!