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By mlb, on August 26th, 2007%
This month’s Sugar High Friday challenge is hosted by The Passionate Cook and the theme is going local. So, being in the Pacific Northwest and all, I thought coffee. And the one coffee dessert I have always wanted to make but never have is Tiramisu!
So, Sunday afternoon, jwa and I walked to one of the coffeehouse closest to our house — Haven — and got 8 shots of espresso (that’s about a cup total). Woo! On the short walk home, it was very hard not to take some slurps of the espresso but I made it — all the coffee made it back for use in the dessert.
I’m not sure tiramisu counts as a local specialty — does Portland have a local dessert specialty? But, Stumptown coffee is definitely a local specialty, so hopefully that’s close enough. Besides, a dessert that requires about 8 shots . . . → Read More: SHF#34: Stumptown Tiramisu
By mlb, on July 14th, 2006%
First off, Happy Bastille Day. Second — I can’t believe that started this blog one year ago today. Let’s see, what has changed in the last year — I have a new job and uh, I guess I’m a year older but that’s not really important. What is important is– I’ve had this blog for a whole year! To celebrate the one year anniversary of Je Mange la Ville, I suggested a cake-athon. While deciding what kind of cupcakes to make, I found two recipes that intrigued me — so I made both.
Lemon cupcakes with a lemon and cream cheese frosting and chocolate stout cupcakes with an espresso cream cheese frosting. Very different flavors but both cupcakes were really good. Seriously, the best cupcakes I’ve ever made. And, the nice thing about making two kinds of cupcakes is that I made a half recipe of each and then . . . → Read More: Joyeux Anniversaire, Je Mange la Ville: Amazing, Celebratory Cake-athon Cupcakes!
By mlb, on June 5th, 2006%
Tacos are the perfect year-round food. In hot weather, you have the cool cheddar cheese, tomatoes, lettuce and sour cream or yogurt and in the Winter, there’s the sides (rice and beans) as well as the chicken, beef, pork, veggie or soy filling to warm you up.
As announced in the title, this week is all about vegetarian meals, a theme that is very near and dear to me as I was a vegetarian for about six years. This meal is of the faux-meat variety. Soy crumbles replace the ground beef in the sort of All-American, pan-taco filling of my youth — hamburger, onion, bell pepper and seasoning mix. But this one is a little different as I stared and my Penzey’s-stocked spice rack and pulled jars down with reckless, carefree abandon. Then I reached for the instant espresso. Mahahahahaha!
Today’s post is the tacos, taco shell making and a . . . → Read More: Vegetarian Week Kick-Off: Chile-Espresso Soy Tacos
By mlb, on March 22nd, 2006%
This meal all started with a trip to Zupan’s (fancy-pantsy grocery store). I went for some tuna, I left with tuna and this spice rub. Which, just now, when I looked it up, I realized was affiliated with Michael Chiarello. I bought it anyway because I am a sucker for pretty packaging and coffee products.
But, later it dawned on me — I should have just copied down the ingredients and made it myself! So, here you go:
grey salt ( you could also probably use kosher)
instant espresso
coriander (ground)
paprika
cumin
orange zest
chile powder (chipotle or a blend)
Ta da — you’ve just saved $7.95. As far as measurements go, I’d use a tablespoon of everything, except the salt, maybe 1 teaspoon of that and the zest, again, maybe a teaspoon. Oh, and for this pork recipe, I also mixed some brown sugar into the spice rub . . . → Read More: Adventures in Pork II: Espresso-Spice Rubbed Pork Loin
By mlb, on January 20th, 2006%
Well…four if you get fancy. These, like the pistachio bars, are in the Jan/Feb issue of Everyday Food. If there’s one thing I love — it’s cheese. If there’s another thing — it’s coffee. So, this really is the perfect dessert at my house.
In addition, there’s just a little bit of sugar and you can use low fat ricotta if you want to be a semi-healthy.
Cappuccino Parfaits:
1 15-oz container of ricotta cheese
1/2 cup sugar
2 tsp instant espresso powder
Fancy garnish: 4 mini biscotti or amaretti cookies
In a food processor, puree the ricotta, sugar and espresso powder until smooth. Let it go for a minute or so to get the lumps out of the ricotta. Scrape down the sides as needed.
Spoon mixture evenly into four serving dishes. Refrigerate at least 30 minutes and up to one day. Just before serving, place cookie on top (just stuck into the . . . → Read More: Dessert with Three Ingredients: Cappuccino Parfaits
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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