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

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Pea, Herb and Parmesan Crackers

Pea Crackers

I am becoming quite the experimenter with the strange and wonderful flours I’ve come across lately. This time – green pea flour. Yes, it’s just ground peas. Yes, it’s green. I was so intrigued when I first saw it that I knew I just had to do something with it. Crackers were the first thing I thought of, although I’ve since found myself wondering about making a savory tart shell with a little of the pea flour. That’s probably next. But for now, it’s crackers!

And yeah, if you don’t have green pea flour . . . → Read More: Pea, Herb and Parmesan Crackers

Mango, Mango, Mango! Grilled Chile-Lime Arctic Char with Mango Slaw

Mangoes

So this is kind of amusing — a couple of weeks ago I was contacted by the National Mango Board about being one of three four “celebrity” judges for Mango Taste-Off featuring Bo Kwon of Koi Fusion and Addy Bittner of Addy’s Sandwich Bar. It was June 17 at D-Street Noshery — conveniently located five blocks from my house. Well, alright then!

Here are some photos of the event.

mangoes Bowl of mangoes at the judges table — wow, the iphone4 takes great pictures!

mangoes Addy’s . . . → Read More: Mango, Mango, Mango! Grilled Chile-Lime Arctic Char with Mango Slaw

Spencer

Spencer Photo taken May, 2011.

When I started grad school I had one cat — Chelsea. One day I went to the pet store to buy cat food for her and they had some kittens in a room with a large glass window, so that the cuteness could be observed fully. There was one little gray and white kitty lying on his back in the middle of the floor. He turned to look at me and I saw his big green eyes and his nose. His nose! So cute — it looked like it was lined . . . → Read More: Spencer

FFwD: Roasted Rhubarb

Roasted Rhubarb

Oh, hello Friday! It’s time for another French Fridays with Dorie. This week it’s Roasted Rhubarb. Super simple, but very delicious. We had ours on the side of a lemon curd tart (previous blog post).

Notes:

1. I used a California lemon for my lemon zest! 2. I added some thyme leaves to the rhubarb because…um, why not!? 3. It was very good. Maybe next time we’ll have it warm from the oven over ice cream. 4. I am really enjoying The Book of Mormon cast recording.

See everyone’s posts here. And . . . → Read More: FFwD: Roasted Rhubarb

French Lemon Curd and Olive Oil Tart

Lemon Curd and Olive Oil Tart

We recently ventured down to California for a birthday celebration and ended up coming home with a bag of lemons from jwa’s aunt (from a tree in her yard, not just from a grocery store or anything!) These are really beautiful, bright yellow lemons that I couldn’t wait to use.

So, here’s something that I did with three of them this past weekend. I have about five left that I am contemplating just using for lemon drops, but I should probably try to find more non-drink recipes to try. . . . → Read More: French Lemon Curd and Olive Oil Tart