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

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Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust

Strawberry Rhubarb Pie

Getting out of my changing-of-the-seasons slump with a strawberry rhubarb pie! So, delicious. The brown sugar, orange zest, and cinnamon all get together here (with the fresh fruit) to work a kind of pie magic. Every year, this is one of my most favorite pies to make! And not just because I like the challenge of a lattice crust (just kidding, it’s really easy)!

So yeah, take advantage of the remaining rhubarb season and make this pie now. Or, you could even decrease the sugar** just a little bit and try this with . . . → Read More: Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust

Rosemary Lemon Meringue Tart

Rosemary Lemon Meringue Tart

Well, it’s like a regular tart extravaganza around here. This one was a test of a pie crust recipe (it was very good) and really, an excuse to make a lemon meringue tart.

I have a memory of making one years ago and not liking it much. This one, however, I loved! We both did.

Some deviations from a regular lemon meringue tart –

1. I added finely chopped rosemary to both the lemon curd and a little to the tart crust; 2. I replaced a little granulated sugar in . . . → Read More: Rosemary Lemon Meringue Tart

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

Peach and Rosemary Tart

Peach and Rosemary Tart

So first of all, I redesigned my blog a bit. I had been meaning to for awhile, but I kept putting it off and only thought about it when I was at work, or at the store, or driving, or some other time when it was impossible to actually redesign it. That said, it is a work in progress, as I’ve already managed to break all my links. So, if I linked to you in the past, I probably will again. Just not right now.

Okay, this is a great peach tart! It . . . → Read More: Peach and Rosemary Tart

Awesome Strawberry Rhubarb Pie

pie title Still pretty warm from the oven!

Okay, so this pie has been out of the oven for about 18 hours now and it is 3/4 gone. Did I mention that we were asleep for like 8 of those hours? Right, so this is a really good pie!

The crust recipe is Dorie Greenspan’s Good for Almost Everything Pie Dough which is quite simply, the best pie dough I have ever made. Start with the pie dough. You can even make it a day ahead. I did this, rolling my bottom crust out the and letting . . . → Read More: Awesome Strawberry Rhubarb Pie