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

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Shrimp Cakes with Spicy Lemon and Paprika Aioli

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Hot! Hot! It is hot in Portland. About 99 Saturday and 95 today (Sunday). Thankfully, we are, hopefully back to the 80’s and 70’s (yay!) this coming week. I am not a fan of hot weather, which is one of the reasons that I wanted to move North, but we do get a handful of 90+ days each Summer. This is a nice recipe for those kind of days or any kind of day, really.

I wasn’t quite sure how they would turn out but I am happy to say that both jwa and I really . . . → Read More: Shrimp Cakes with Spicy Lemon and Paprika Aioli

Sweet Onion Marmalade For You

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The other day I was searching around and came across a recipe for onion marmalade. I tried it, tweaking it quite a bit so let’s just call it mine. Okay then. Anyway, here’s what I ended up with. Delicious! Great on bread, chicken, uh, turkey* and anything else you could think to slather it on.

Sweet Onion Marmalade 1 tbsp unsalted butter 1 tbsp olive oil 3 cups chopped onions (about 1 huge onion — I used a sweet onion) 1.5 tbsp sugar 1/4 cup Balsamic vinegar 1/4 cup port wine 1 sprig rosemary 1/4 tsp . . . → Read More: Sweet Onion Marmalade For You

A Cooler, Gentler Time: Chevre & Herb Fondue

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A couple of weeks ago, when the weather was nice and cool, a big pot of melted cheese sounded like a great idea. Lately, with the temperature in the high 80’s, not so much.

But, we can relive those memories right here. This is based on a recipe in Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers. This is the same cookbook that I used for my last fondue experiment, Cheddar, Roasted garlic annd Zinfandel fondue.

For this one, I changed a number of things from the original recipe — used half . . . → Read More: A Cooler, Gentler Time: Chevre & Herb Fondue

They Are so Cute — Now What Do I Do with Them?

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I was in New Seasons the other day buying some halibut and as I was walking through the produce sections I saw the cutest thing — garlic tops.

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“Oh!” I thought to myself, “need to buy! Cuuute!”

Then I got home and realized I had no idea what to do with them. I did a little online searching and found this page — Mary Jane’s Farm about garlic scapes, which I think are slightly younger versions of my tops but I figured it was close enough.

I made the pesto, using half . . . → Read More: They Are so Cute — Now What Do I Do with Them?

Cheddar, Roasted Garlic and Zinfandel Fondue

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This recipe is from Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers. I think I’ve had it for about five years but I haven’t used it before this batch of fondue. Why use it now? Well, jwa got me this awesome fondue pot for my birthday! It was on my Amazon wish list but I didn’t really expect to get it (because, dude, it’s a $135(!!) fondue pot), and he completely surprised me with it.

I thought he was going to get me the tea kettle on my list and I picked . . . → Read More: Cheddar, Roasted Garlic and Zinfandel Fondue