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

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FFwD: Brown Sugar Squash and Brussels Sprouts en Papillote

FFwD: Brown Sugar Squash and Brussels Sprouts en Papillote

Okay, I’ll admit it — I was a little skeptical about this French Fridays with Dorie. Not because of the brussels sprouts or the squash, because I really like both of those vegetables, but because they were steamed. Why steam vegetables, when you can roast them? Needless to say, I am not a huge fan of the steamed vegetables. But, I set my vegetable preparation beliefs aside and I made the recipe pretty much as written and well, I really liked this one.

A couple of notes: . . . → Read More: FFwD: Brown Sugar Squash and Brussels Sprouts en Papillote

A Full Moon Weekend in Astoria, Oregon

Eating, Restaurants and Sights in Astoria Oregon

I’m a big fan of Astoria, Oregon.

I’m not sure why exactly. I did get married there, so I’m sure that has something to do with it, but the reason we even picked Astoria in the first place is that it’s just a cool little town. It’s a bit rough around the edges (although, less so since cruise ships dock there now) but it’s still very quirky. Beautiful. Strange. And sometimes even sunny. Okay. I guess that’s why.

On this recent trip, we rediscovered a restaurant that . . . → Read More: A Full Moon Weekend in Astoria, Oregon

(Semi-Classic) Ragù Bolognese with Pasta

Classic Ragu Bolognese with Pasta

What is there to say about a giant pot of Ragù Bolognese? That it’s red, and hearty and that it’s full of meat. That it’s delicious…well, yes, of course that. Maybe also that it’s easy to misread the original recipe and get prosciutto instead of pancetta. And maybe that it wasn’t even noticed until days afterwards, when the recipe was going to be posted here. All of these things are true.

Since the pancetta-prusciutto mishap, I’ve actually looked at other Bolognese recipes and some of them do use prusciutto. So there. . . . → Read More: (Semi-Classic) Ragù Bolognese with Pasta

Roasted Cabbage with Udon Noodles, Mushrooms and Cilantro-Lime Dressing

Roasted Cabbage Wedges with Noodles, Mushrooms and Cilantro Lime Dressing

I came across this post on The Kitchn last year and pretty much went right home and made the cabbage right away that first evening (and many times since). I’ve always roasted it in the oven instead of grilling and I’ve found that it works very well ithat way. It’s funny, I’ve never really been a big fan of cabbage but this recipe just really works, you know? Kind of like how roasting brussels sprouts will turn those haters into huge fans — same thing here.

. . . → Read More: Roasted Cabbage with Udon Noodles, Mushrooms and Cilantro-Lime Dressing

Butternut Squash Muffins with Oat Streusel Topping

Butternut Squash Muffins with Oat Streusel Topping

I received the Bouchon Bakery Cookbook for Christmas and besides being a beautiful cookbook, it also appears to have my most favorite muffin recipe ever in it. Originally, the recipe was for carrot muffins but I have been using squash (once butternut and most recently delicata) to make wonderful, somewhat healthy, winter muffins.

The cookbook gives all the measurements in gram weights as well as cups/teaspoons/etc…and while I can see how that’s useful, I really only weighed my flours and squash. You, of course, are free to weigh . . . → Read More: Butternut Squash Muffins with Oat Streusel Topping