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

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FFwD: Paris-Brest

FfwD: Paris-Brest pastry

This week’s French Fridays with Dorie is Paris-Brest, which is a particular Parisan pastry that was created in the olden days (the 1890s) to commemorate the Paris–Brest bicycle race. It’s pâte à choux dough (like for cream puffs or gougères) piped out in circles, baked, sliced in half, and filled with an almond praline vanilla pastry cream. I opted to make a half recipe and instead of one big eight-inch pastry, I made four small ones.

Notes: 1. I think my pastry tip was on the small side, so I got more . . . → Read More: FFwD: Paris-Brest

FFwD: Dressy Whole Wheat Pasta-Kale "Risotto"

FFwD: Dressy Whole Wheat Pasta Kale Risotto

Everyone seems to have loved this week’s French Fridays with Dorie recipe and I was no exception. Although, as someone who kind of feels like they over-indulged a bit during the holidays, I was not super enthusiastic about making a pasta dish filled with cream, cheese, and well…pasta. So, I changed it a bit.

The easiest swap was wheat pasta for the regular (a substitution that I make a lot), the second was skipping the cream – and not just because I was too lazy to go to the . . . → Read More: FFwD: Dressy Whole Wheat Pasta-Kale "Risotto"

FFwD: Dilled Gravlax with Mustard Sauce

FFwD: Dilled Gravlax with Mustard Sauce

A little late, but it’s still Friday here on the west coast, so I’m just getting this posted under the wire. This week’s French Fridays with Dorie was quite the experiment – Dilled Gravlax. I want to say that I’ve made gravlax once before, but now I can’t find a post on that so maybe I’m just imagining it. Maybe I dreamed it. Or maybe that was in a parallel universe (pardon me, but we’re working our way through Fringe on Netflix right now and it’s all red vines, parallel . . . → Read More: FFwD: Dilled Gravlax with Mustard Sauce

Cooking with Roots: Rutabaga Hash with Onions and Crisp Bacon

Rutabaga Hash with Onions and Crisp Bacon

I have a confession – I usually have to go ask a produce person if the item I’m holding in my hand is a turnip or a rutabaga. Up until about 10 years ago, I thought a parsnip was a turnip. In fact, before I even posted this, I double-checked to make sure that I used rutabagas when I made this dish. Yep. It’s all good. Whew!

Last year, the cookbook, Roots: The Definitive Compendium with more than 225 Recipes by Portland-based Diane Morgan came out and I was . . . → Read More: Cooking with Roots: Rutabaga Hash with Onions and Crisp Bacon

FFwD: Mme. Maman’s Chopped Liver

FFwD: Mme. Maman’s Chopped Liver

This week’s French Fridays with Dorie is one of those liver ones – the type that some people like to sit out. And I don’t blame them at all. I’m okay with liver, but I must admit to always skipping the sardine recipes.

For this one, my plan was to just make a half recipe (there are only two of us), but my chicken livers came frozen, in a one-pound tub. So…made the full version and froze half the finished chopped liver (without the egg), to bring out sometime in January.

. . . → Read More: FFwD: Mme. Maman’s Chopped Liver