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

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Semolina Orecchiette (& What To Do With It)

Orecchiette

I’m not going to write too much about this for an introduction because it’s a pretty long post. I will say, “Wow! This was wonderful!”

My hand did get a little tired after the 6th or so ball of dough, but it was well worth it. I definitely want to make more of these little ears (I always thought they looked more like UFOs), before pasta weather is no more. Say, around July in Portland…

Fresh Semolina Orecchiette From Gourmet Magazine 2 cups semolina 2 cups unbleached all-purpose flour 1/2 tsp salt 1 cup lukewarm . . . → Read More: Semolina Orecchiette (& What To Do With It)

FFwD: Scallops with Caramel Orange Sauce

scallops

Okay, wow, holy crap these were good! I was a little tentative at first but that was unnecessary because the sauce here really worked. Not too sweet at all and paired with the seared scallops it all just really, really came together. Who knew? Well, Dorie Greenspan, I guess. Thank you, French Fridays with Dorie for giving me a new, great thing to do with scallops.

Notes/things I learned:

1. Recipe is easily halved…this gave two people three scallops each at just under a half a pound. 2. I thought I had messed up my sauce . . . → Read More: FFwD: Scallops with Caramel Orange Sauce

Adventures in Beginner Cheesemaking: Cultured Chevre

Cultured Chevre

So, I recently took a Cultured Chevre making class through Urban Cheesecraft & the Portland Bureau of Planning and Sustainability* and it was a lot of fun. And super inspiring! So inspiring that just one day later I was buying goat milk and hoping for the best.

The class that I took demonstrated making a culture chevre, which uses a culture + vegetarian rennet (and probably other stuff). You can also make a simpler, milder version that uses citric acid (or you can sub 1/8 cup cider vinegar for the 1 tsp. citric acid). . . . → Read More: Adventures in Beginner Cheesemaking: Cultured Chevre

FFwD: Salted Butter Break-Ups (Some with Matcha!)

Salted Butter Break-Ups

This week’s French Fridays with Dorie is a cookie recipe. I’ve tended to skip most of the sweet recipes so far (what will two people do with a WHOLE cake??), but these I wanted to try.

A. Because I had everything already to make them and B. how fun would it be to make some of these green (for St. Patrick’s Day) with matcha? The answer – very fun!

Notes/things I learned:

1. Even though the recipe seems very similar to pie dough — it is not pie dough! Don’t roll it . . . → Read More: FFwD: Salted Butter Break-Ups (Some with Matcha!)

Meyer Lemon and Cardamom Ice Milk (or Cream)

meyer lemon and cardamom ice milk

Do you still have a few Meyer Lemons hanging about that you really, really, REALLY need to use? Well, I recently found myself in that position and this is the recipe I came across. Fate? Perhaps, because I had exactly five lemons. I did not, however have cream. But I had half and half. See, it’s still kind of fate-ish. I ended up making what technically would be an ice milk* but wow, was it ever good!

If you want to do what I did, use 2 cups half and . . . → Read More: Meyer Lemon and Cardamom Ice Milk (or Cream)