About this blog

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

Connect with me

je mange la ville on instagram je mange la ville on twitter je mange la ville on facebook

Categories

Chicken with Warm Green Olive and Shallot Vinaigrette

Chicken with green olives

I am always looking for something quick and relatively tasty that I can whip up after work for either dinner that night, or to have for lunches the next day. This was a lunch-the-next-day dish and it worked really great for that.

This is a good amount for two people. Double it up if you want more than that. It’s great with whole wheat (or regular) couscous on the side.

Chicken with Warm Green Olive and Shallot Vinaigrette Adapted from a recipe in Bon Appétit 2 tbsp extra-virgin olive oil, divided . . . → Read More: Chicken with Warm Green Olive and Shallot Vinaigrette

Be My Valentine: Porcini-Crusted Filet Mignon with Fresh Herb Butter

porcini filet

This was an easy and delicious Valentine’s Day dinner. I made the herb butter the day before (as well as grinding up the dried porcinis then) and the rest jwa and I made together last night. Teamwork!

I was surprised at how much I loved the kale. I’ve always cooked kale but this was a great way to eat it raw. I plan on making this salad a lot more this Winter.

And the beef. What is there to say about filet mignon with a nice, herbed pat of butter on top? Besides, . . . → Read More: Be My Valentine: Porcini-Crusted Filet Mignon with Fresh Herb Butter

FFwD: Orange Almond Tart

Almond Orange Tart

Well, it’s (almost) Friday again. Let’s go to France with French Fridays with Dorie!

This week was the Orange Almond Tart, which to my delight, I had practically everything I needed to make it already at home. A couple of months ago, I picked up a bag of Almond Meal at Trader Joe’s and hadn’t even opened it yet. Perfect! I also had a ball of Dorie’s ‘Good For Almost Anything’ Pie Dough in the freezer. Now, I know the original recipe called for the Sweet Tart Dough in Around My French Table, but . . . → Read More: FFwD: Orange Almond Tart

Marinated Eggplant and Zucchini with Capers and Mint & Crisp Rosemary Flatbread

Marinated Eggplant and Zucchini w/ Capers and Rosemary Flatbread

Yes, I am still on a Mediterranean kick. This is a great side dish or appetizer-ish snack. Even a tapas, if you will. I added the zucchini to the original eggplant only dish and I liked it a lot. Personally, I do enjoy eggplant but I enjoy it even more when it has a co-star.

The flatbread was really fun to make. I used my pizza stone and it crisped up very nicely. I think I’ll be making the flatbread again. I am even thinking of . . . → Read More: Marinated Eggplant and Zucchini with Capers and Mint & Crisp Rosemary Flatbread

Greek Macaroni and Cheese

Greek Mac & Cheese

Okay, wow, so first off, this is the first recipe that I have ever made with LESS cheese than the original recipe called for. Well played, Saveur Magazine. I have never been out-cheesed on a recipe before! You, sirs and madams, are magnificent cheese bastards.

The recipe called for 12 oz. — 4 cups grated cheese (I ended up using about 9 oz, or 3.25 cups) and I decreased the feta from 1 3/4 cup to about 1/2 cup. And it was plenty cheesy and rich, believe you me. Aside from all . . . → Read More: Greek Macaroni and Cheese