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

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FFwD: Dieter's Tartine

FFwD: Dieter's Tartine

This French Friday’s with Dorie is seemingly pretty healthy but also quite delicious! I’ve actually had this twice so far just this week. I did make a few substitutions (of course). Instead of tomato and cucumber, I used finely diced zucchini and red bell pepper. I also added a bit of diced red onion and right on top of the cottage cheese and yogurt, I sprinkled some dried dill.

Let’s see, what else? Oh and I used toasted spelt bread instead of white bread.

The original recipe can be found here . . . → Read More: FFwD: Dieter's Tartine

Oregon Albacore Tuna with Zucchini Relish and Cumin-Toasted Quinoa

Oregon Albacore Tuna with Zucchini Relish and Cumin-Toasted Quinoa

The other night, jwa and I were just hanging out, minding our own business and watching The Daily Show, when he got a text asking if we wanted some tuna. At first, I was a little jealous because I’m usually the one who gets contacted about receiving free food.

But, I got over that pretty quickly because less than a half hour later, jwa’s co-worker Kevin (who has gifted us with seafood before – thanks, Kevin!) stopped by with a cooler full of tuna loin pieces from . . . → Read More: Oregon Albacore Tuna with Zucchini Relish and Cumin-Toasted Quinoa

Portland Yogurt Tasting with Liberté, Chef Vitaly Paley, and Bananas Foster Parfait

Portland Yogurt Tasting with Liberté and Chef Vitaly Paley

A Yogurt Adventure: A few weeks ago I was invited to a yogurt tasting with Liberté Yogurt and Chef Vitaly Paley at his restaurant, Imperial. I jumped at the chance, as we had just had an amazing meal at Paley’s Place and this sounded like a very fun event. Also, if there’s one thing I’ve learned from having a food blog — if someone offers you a free tasting — you go! This is an even more obvious decision when:

1. it’s a food you enjoy, . . . → Read More: Portland Yogurt Tasting with Liberté, Chef Vitaly Paley, and Bananas Foster Parfait

FFwD: (Not) Swordfish with Frilly Herb Salad

FFwD: Swordfish with Frilly Herb Salad

French Fridays this week was a light, summery, simple fish dish – Swordfish with Frilly Herb Salad. Except, I used halibut instead of swordfish. I probably could have found some swordfish if I had put more effort into it, but really, I am all about the medium-sized effort. That and there was some really beautiful Alaskan halibut that I could very easily get, so there’s that. Aside from the swordfish and halibut, I think this would also work very well with tuna.

For the herb salad, I picked fresh . . . → Read More: FFwD: (Not) Swordfish with Frilly Herb Salad

FFwD: Whole Cherry (Buttermilk) Clafoutis

Cherry Buttermilk Clafoutis

In reading through the recipe for this last week’s French Fridays with Dorie, I was skeptical about leaving the cherry pits in. “That sounds dangerous,” I said to myself. So, I made the decision to pit my cherries. I know a lot of people left them in, and I respect that, but I just couldn’t do it. The result, I thought, was good (generally, I’m not a fan of egg-y cakes). Perhaps, it would have been more flavorful with the pits left in, who knows?

One other change I did make, only because . . . → Read More: FFwD: Whole Cherry (Buttermilk) Clafoutis