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

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Rhubarb Crisp with Sage, Rosemary & Thyme Ice Milk

rhubarb crisp

Oh my this was good. I messed around with the recipe a bit, mainly I made a 1/2 recipe of the rhubarb and a full recipe of the topping! Mahahahahaha — (that was an evil laugh).

I only had two rhubarb pieces which weighed 12 oz. That was my main reason for making a half recipe. But when I got it all mixed up, I found that I could just fill up 4 ramekins. So, I figured I would need almost all the crumbly topping of the original recipe. Right? Yes, exactly.

Recipe below . . . → Read More: Rhubarb Crisp with Sage, Rosemary & Thyme Ice Milk

The Best Thing I Have Ever Made with My Ice Cream Maker

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Strawberry Frozen Yogurt! What’s that? You say it’s September? You say, “Isn’t Strawberry Frozen Yogurt kinda silly in, uh, September? You know, like 2 months after berry season?”

Yeah. So what’s your point? I managed to find some strawberries at Trader Joe’s a couple of days ago, was just walking by and I smelled them and man, did they smell good. So I bought them and then they sat for a couple of days. Then they got moved into the fridge for another day or two because they were getting pretty ripe and NO ONE was . . . → Read More: The Best Thing I Have Ever Made with My Ice Cream Maker

A Cool & Tasty Treat: Basil Ice Cream

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For the fourth we grilled burgers and I made potato salad and peach/tomato gazpacho. I’ll post the gazpacho tomorrow. But today? It’s the ice cream.

I picked some basil from the garden and whipped a batch up. The basil flavor is very subtle so I also added a bit of vanilla. The steeping and the blending gives it a pretty, pale green color. The end result is an ice cream that was really pretty good!

I forgot to make it the night before, my typical practice, so I stored the pre-frozen custard in the freezer for . . . → Read More: A Cool & Tasty Treat: Basil Ice Cream

Peach & Thyme Sorbet: It's Very Good!

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This is intensely peachy and lightly thymey. It’s a great summer treat. I can’t believe how much I love my ice cream maker. It does so many things — gelatto, ice cream, frozen yogurt, sorbet and even frozen drinks. What can’t it do? Fine. It can’t knit a blanket. Whatever. Who wants to eat a blanket anyway?

I used chardonnay in this recipe but water will work just fine. I just happened to have an open bottle of wine on hand. The basic recipe is from the Ultimate Ice Cream Book, which is really coming quite . . . → Read More: Peach & Thyme Sorbet: It's Very Good!

SHF21: Blueberry Bouteille Call Sorbet

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Here is my entry for Sugar High Friday 21: Ice, Ice baby, hosted by The Delicious Life. And if you haven’t seen the original posting you really should. It’s very funny.

My original plan was to make nutella gelatto but I altered that plan when I had some extra blueberries lying about and jwa posed the question, “Do we really need nutella gelatto?” I replied, “Yes, of course we do,” but after a little more thought, decided to go with the healthy option. Although, I think it’s a little suspect when the person who just made . . . → Read More: SHF21: Blueberry Bouteille Call Sorbet