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

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A Lot of Meat, Cheese, Vegetables, and Pasta at Ava Gene's — Oh, and the Bean Topped Bread

SE Portland's Ava Gene's

Ava Gene’s 3377 SE Division Street Portland, OR 97202

So, Ava Gene’s has been open about a year, which means it’s right on schedule for us to have tried it for the first time. Hint: my husband and I are not really timely. The restaurant has even gotten national mentions, like when Bon Appétit magazine named it the “#5 Best New Restaurant in America 2013.” And honestly, when we went, I was all ready to think it was over-hyped, but…damn!

I’m not going to go so far as to say that . . . → Read More: A Lot of Meat, Cheese, Vegetables, and Pasta at Ava Gene's — Oh, and the Bean Topped Bread

National Kale Day: Chicken Kale Pasta (Casserole) with Apple & Bacon

Chicken Kale Pasta with Apple & Bacon

Kale, like brussels sprouts, fish sauce, and swiss chard, is an ingredient that I discovered that I liked later rather than sooner. I don’t even think I started with the now ubiquitous kale chips — I think it was maybe braised kale at a restaurant, and only about three years ago.

Did you know October 2nd is (possibly) National Kale Day? I think that it’s not quite an official thing yet, so let’s all try to make it happen! Until then, I’m just going to pretend that Wednesday . . . → Read More: National Kale Day: Chicken Kale Pasta (Casserole) with Apple & Bacon

(Semi-Classic) Ragù Bolognese with Pasta

Classic Ragu Bolognese with Pasta

What is there to say about a giant pot of Ragù Bolognese? That it’s red, and hearty and that it’s full of meat. That it’s delicious…well, yes, of course that. Maybe also that it’s easy to misread the original recipe and get prosciutto instead of pancetta. And maybe that it wasn’t even noticed until days afterwards, when the recipe was going to be posted here. All of these things are true.

Since the pancetta-prusciutto mishap, I’ve actually looked at other Bolognese recipes and some of them do use prusciutto. So there. . . . → Read More: (Semi-Classic) Ragù Bolognese with Pasta

FFwD: Herb-speckled Spaetzle

French Fridays with Dorie: Herb-speckled Spaetzle

This week’s French Fridays with Dorie recipe is Herb-speckled Spaetzle and it is on epicurious, so even if you don’t have the cookbook, you can still make the recipe.

This was very good. I actually just tried making spaetzle a few weeks ago using a different recipe (buckwheat spaetzel) and while that was good, this was great. I used a colander for making the spaetzle both times, but I wish I had a flat grater, that idea sounds intriguing and a bit easier.

Notes: 1. I made 2/3’s . . . → Read More: FFwD: Herb-speckled Spaetzle

Semolina Orecchiette (& What To Do With It)


I’m not going to write too much about this for an introduction because it’s a pretty long post. I will say, “Wow! This was wonderful!”

My hand did get a little tired after the 6th or so ball of dough, but it was well worth it. I definitely want to make more of these little ears (I always thought they looked more like UFOs), before pasta weather is no more. Say, around July in Portland…

Fresh Semolina Orecchiette From Gourmet Magazine 2 cups semolina 2 cups unbleached all-purpose flour 1/2 tsp salt 1 cup lukewarm . . . → Read More: Semolina Orecchiette (& What To Do With It)