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

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Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary

Pizza with Bacon, Apple, Fennel & Rosemary

I’m not going to go into too much introduction here except to say, oh my, why have I never put a little bacon on a pizza before? Also, this is one of the best flavor combinations I’ve ever put on a pizza. Yay!

Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck, although, I used a different pizza dough recipe entirely, so there were no ancient grains here. If you want to try the . . . → Read More: Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary

FFwD: Honey Spiced (not)Madeleines

madeleines

So, at first I was kind of sad for this French Fridays with Dorie as I don’t currently have a Madeleine pan and thought I’d have to sit it out. Then, I started poking around the interwebs looking for ideas on how to get around that and I found two great ones — a mini-muffin pan (which I have) and spoons (which…I also have).

The spoons, imho, are a great idea but when I tried it out with just two spoons (pilot project!) I learned that you absolutely can not over-fill the spoons. As . . . → Read More: FFwD: Honey Spiced (not)Madeleines

Millet Risotto with Butternut Squash, Goat Cheese & Leeks

Millet Risotto

So, hey, here’s something fun to do with millet! It’s kind of like risotto (except, not really), but it is creamy and delicious. And, you don’t have to stir it continuously like real risotto. Just simmer under a cracked lid, stirring every so often.

I was actually surprised at how good this was. I think jwa was too. You know, I think he’s kind of humoring me with all the new, out-of-the-ordinary grains and stuff, but this one he really liked. He seemed pleasantly surprised by that.

Sorry, I don’t have a . . . → Read More: Millet Risotto with Butternut Squash, Goat Cheese & Leeks

The Wonders of…Millet!

Millet at Bob's Red Mill

Yes, millet. Funny, because I had never tasted millet before taking this cooking class at Bob’s Red Mill — in fact, I didn’t even know they had cooking classes. But they do! If you’re in pdx, you should check one (or four) out!

Millet is a grain that, in this country, is used most often for bird seed but you should eat some too. It’s really good. I thought it was kind of couscous/rice-like grain and it would work well in a salad or a side dish or something like . . . → Read More: The Wonders of…Millet!

A New Bread Experiment: Feta and Spinach Stuffed Buns

Buns

Ever since I first got brave enough to try making yeast bread, I’ve loved perusing the King Arthur Flour website and finding recipes I wanted to try. I won’t say too much in the intro, because the recipe is pretty long, but, mmmm, these are delicious! Go make some right now!

Feta and Spinach Stuffed Buns Adapted from a recipe by King Arthur Flour 3 cups Unbleached All-Purpose Flour 1/3 cup dried potato flakes 1/2 cup Rye Flour 1 1/2 tsp instant yeast 1 1/4 tsp salt 1 tsp ground black pepper 1 cup plus . . . → Read More: A New Bread Experiment: Feta and Spinach Stuffed Buns