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

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FFwD: Bistrot Paul Bert Pepper Steak

bistrot paul bert pepper steak

Oh, what a luxurious French Fridays with Dorie! Red meat! Brandy! Cream! And all on a Thursday night too.

First things first, I was actually going to look for a cheaper cut of meat to use for this seeing that it was going to be a Thursday night meal and all that, but I happened to find filet mignon at Trader Joe’s (grass/vegetarian fed) for only $10. It was a small package of two 5 oz steaks and it was just perfect! So, filet mignon it was. Happy Thursday!

Here’s . . . → Read More: FFwD: Bistrot Paul Bert Pepper Steak

Miso Glazed Cod and the Oregon Coast

Miso Glazed Cod

This is a recipe that is surprisingly good for how simple it is. Really. Make it and you will go, “Wow! I am so surprised. That was so simple.” It makes a great weeknight dinner and reheats well for lunch the next day. I’ll usually either halve the recipe below or if I know for sure I want leftovers for lunch, just go ahead and make a full recipe with all six fillets.

I’m also a big fan of this recipe because I have only recently (within the last couple of years) discovered how . . . → Read More: Miso Glazed Cod and the Oregon Coast

FFwD: Mustard Batons

Mustard Batons

French Fridays with Dorie again. So, here’s what I made last week — yeah, I have to pay closer attention to the schedule! But regardless, these were delicious!

Things I learned/notes:

1. Super easy to make a half recipe here. 2. I used a mix of mustards — a stone ground one and a double dijon. 3. I also used a mix of poppy seeds on some and sesame seeds on the others. I liked both but I kind of loved the sesame seeds. 4. Next time I must try this with olive tapenade. . . . → Read More: FFwD: Mustard Batons

Weekend Browned Butter Brownies

Browned Butter Brownies

What’s better than fudgey, chocolately, crinkley-topped, walnut-filled brownies? Brownies made with browned butter so they are even nuttier and tastier.

These are good for a weekend because you have two whole days to eat a lot of them before you decide you really should take them into work Monday, so you don’t eat them all.

Or something like that…

Browned Butter Brownies with Walnuts From Bon Appétit Magazine Nonstick vegetable oil spray 10 tbsp (1 1/4 sticks) unsalted butter, cut into 1-inch pieces 1 1/4 cups sugar 3/4 cup natural unsweetened cocoa powder (spooned . . . → Read More: Weekend Browned Butter Brownies

Culinary Tea: Seared Tuna with Tea Spice Crust

Seared Tuna with Tea Spice Crust

This recipe is from my newest cookbook acquisition, Culinary Tea by Cynthia Gold and Lise Stern. It’s basically a whole cookbook full of recipes that use tea. Delightful! I really love the idea of using tea as a seasoning or ingredient in recipes and this book does not disappoint at all. This is the first recipe I’ve made out of the book and I loved it. I found some beautiful wild Pacific Albacore Tuna at the Zupans on Belmont that worked just perfectly here.

Seared Tuna with Tea <span style= . . . → Read More: Culinary Tea: Seared Tuna with Tea Spice Crust