About this blog

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

Connect with me

je mange la ville on instagram je mange la ville on twitter je mange la ville on facebook

Categories

Balsamic-Glazed Chicken Drumsticks

Balsamic-Glazed Chicken Drumsticks

Is it too early for a sensible post yet? Sensible as in a recipe that isn’t drenched in cream, butter, cheese, and other holiday food extravagances? Sure, there’s some honey and brown sugar in this, but compared to what we’ve all probably been eating lately, this is a pretty healthy meal. Especially if you add some sauteed chard and just a little bit of creamy polenta on the side.

This is a great, relatively quick and inexpensive meal to have in your repertoire. And there’s no need to use fancy balsamic here, just . . . → Read More: Balsamic-Glazed Chicken Drumsticks

Chicken and Green Beans with Fermented Black Beans — It's a Beanapalooza!

title

Well, hell. It’s hot out again. And here I thought we were going to escape the Summer with sweet, sweet 70’s and sunny weather through the end. Nope. 101 103 degrees Friday and Saturday. Ick. Now’s the time for the chilled pea soup. But Saturday I will try a new gazpacho recipe — that’ll be fun.

Weather aside*, here’s a really tasty dish we had last weekend, way back when it was reasonable out. Originally, it was shrimp and Chinese broccoli in the Gourmet Magazine version, but I sneakily changed that to chicken and green beans. . . . → Read More: Chicken and Green Beans with Fermented Black Beans — It's a Beanapalooza!

Pan Seared Tuna with Ginger-Shitake Cream Sauce — Yes, Cream Sauce!

title

I’m typically a pretty simple girl when it comes to tuna — a grill pan, some oil, salt & pepper and some soy sauce for dippin’ and I’m done. Okay, maybe a few more things but you know what I mean.

However, the other day, I had some cream left over from the basil ice cream, so I decided to go all out and make this cream sauce for our tuna. Damn! It was good.

Pan Seared Tuna with Ginger-Shitake Cream Sauce Adapted from Bon Appétit magazine 2 6-ounce ahi tuna steaks, each about 1 . . . → Read More: Pan Seared Tuna with Ginger-Shitake Cream Sauce — Yes, Cream Sauce!

Everything is better en Croute

title

Pork Tenderloin en Croute with Creole Mustard Sauce This makes a really great Sunday night dinner or whenever you have some extra time. It’s pretty easy (although there are a number of steps) and it also looks very impressive, so it would be good for company. I saw this on Emeril Live and although I wanted to turn the channel, I just couldn’t because, hello!, he was was wrapping a pork tenderloin in puff pastry! How can I turn away from that? Exactly, I couldn’t.

Speaking of couldn’t — I could not find Creole mustard so . . . → Read More: Everything is better en Croute