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

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Feta & Kamut Berry Salad

Kamut Berry Salad

This has become sort of a weekly staple over the last…okay, well, only two weeks but I plan to keep making it pretty often. In fact, I am on my second bag of Kamut Berries. Of course, you can also make this with plain old wheat or spelt berries (or even rye berries), but I find Kamut* kind of fun.

It’s very Greek Salad-esque and the kick of cumin goes just perfectly. I quadrupled the olives from the original recipe and added pine nuts.

Feta & Kamut Berry Salad Adapted from Gourmet Magazine . . . → Read More: Feta & Kamut Berry Salad

Greek Millet Saganaki with Grilled Ono and Ouzo

Saganaki

I am officially a huge fan of millet. This is the 2nd really great recipe I’ve made with this grain and it was delicious. I suppose if you don’t have millet, you could use orzo or pearl couscous, but really, get some millet!

This is made in a few different steps, the millet is cooked separately, then stirred into the tomato and pepper mixture and then the fish is cooked in a different pan and added to the top.

The original recipe used shrimp, which would be great of course, but I had some . . . → Read More: Greek Millet Saganaki with Grilled Ono and Ouzo

A New Bread Experiment: Feta and Spinach Stuffed Buns

Buns

Ever since I first got brave enough to try making yeast bread, I’ve loved perusing the King Arthur Flour website and finding recipes I wanted to try. I won’t say too much in the intro, because the recipe is pretty long, but, mmmm, these are delicious! Go make some right now!

Feta and Spinach Stuffed Buns Adapted from a recipe by King Arthur Flour 3 cups Unbleached All-Purpose Flour 1/3 cup dried potato flakes 1/2 cup Rye Flour 1 1/2 tsp instant yeast 1 1/4 tsp salt 1 tsp ground black pepper 1 cup plus . . . → Read More: A New Bread Experiment: Feta and Spinach Stuffed Buns

Greek Macaroni and Cheese

Greek Mac & Cheese

Okay, wow, so first off, this is the first recipe that I have ever made with LESS cheese than the original recipe called for. Well played, Saveur Magazine. I have never been out-cheesed on a recipe before! You, sirs and madams, are magnificent cheese bastards.

The recipe called for 12 oz. — 4 cups grated cheese (I ended up using about 9 oz, or 3.25 cups) and I decreased the feta from 1 3/4 cup to about 1/2 cup. And it was plenty cheesy and rich, believe you me. Aside from all . . . → Read More: Greek Macaroni and Cheese

Two Completely Unrelated Sauce-Type Things

enchilada sauce

Here are two accompaniments that I made recently (for different meals), that I really liked but they seemed really short for single posts. So, I bundled them up in one super-unrelated post!

The enchilada sauce I made for, uh, tostadas, which you can see in the title image. Does this make it tostada sauce? Anyway, it was very good. I thought it was a little spicy/harsh after the initial 15 minutes simmering time, so I added a pinch of sugar. I think that helped round it out. I also made the sauce about 5 . . . → Read More: Two Completely Unrelated Sauce-Type Things