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


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Applesauce Oat Spice Muffins Plus Adventures with Gevalia Coffee

Applesauce Oat Muffins plus Adventures with Gevalia Coffee

It’s funny, I’ve had this blog since 2005 but it seems just in the last year or so, I am getting so many offers to review/cook with/bake with/asked to enter cooking contests for a whole bunch of products and ingredients. This has been interesting and a lot of fun. On that topic, this post features a short review of Gevalia Coffee that I was recently sent.

First up: the coffee: Now, I don’t really talk about beverages very often on this blog, but this opportunity intrigued me. Mainly because I am familiar with Gevalia and although hadn’t had any for a number of years, I remember it specifically, when I tried some at my Grandfather’s house many years ago.

I liked the Cinnamon blend so much one year when we were visiting for Thanksgiving, I think he either gave me some to take back to school or maybe I bought some. I’m not sure now (because I am old), but I was very interested in trying some again.

Applesauce Oat Muffins plus Adventures with Gevalia Coffee

Gevalia generously sent me 1853 Heritage Blend, CafĂ© Sperl in whole . . . → Read More: Applesauce Oat Spice Muffins Plus Adventures with Gevalia Coffee

SHF#34: Stumptown Tiramisu


This month’s Sugar High Friday challenge is hosted by The Passionate Cook and the theme is going local. So, being in the Pacific Northwest and all, I thought coffee. And the one coffee dessert I have always wanted to make but never have is Tiramisu!

So, Sunday afternoon, jwa and I walked to one of the coffeehouse closest to our house — Haven — and got 8 shots of espresso (that’s about a cup total). Woo! On the short walk home, it was very hard not to take some slurps of the espresso but I made it — all the coffee made it back for use in the dessert.

I’m not sure tiramisu counts as a local specialty — does Portland have a local dessert specialty? But, Stumptown coffee is definitely a local specialty, so hopefully that’s close enough. Besides, a dessert that requires about 8 shots of espresso? Yeah, that seems very Portlandesque to me.

The recipe that I based this on is one by Sara Moulton (minus the the hazelnuts). This rendition of tiramisu which uses both marscapone and low-fat ricotta, turned out quite well. I used two bigger than single serving glass bowls . . . → Read More: SHF#34: Stumptown Tiramisu

Joyeux Anniversaire, Je Mange la Ville: Amazing, Celebratory Cake-athon Cupcakes!


First off, Happy Bastille Day. Second — I can’t believe that started this blog one year ago today. Let’s see, what has changed in the last year — I have a new job and uh, I guess I’m a year older but that’s not really important. What is important is– I’ve had this blog for a whole year! To celebrate the one year anniversary of Je Mange la Ville, I suggested a cake-athon. While deciding what kind of cupcakes to make, I found two recipes that intrigued me — so I made both.

Lemon cupcakes with a lemon and cream cheese frosting and chocolate stout cupcakes with an espresso cream cheese frosting. Very different flavors but both cupcakes were really good. Seriously, the best cupcakes I’ve ever made. And, the nice thing about making two kinds of cupcakes is that I made a half recipe of each and then made one full batch of cream cheese frosting, that I divided to make frosting for both types of cupcakes. See, math can be fun.

The lemon cupcakes started with a recipe for lemon cake. I had made it a couple of years ago for one of jwa’s birthdays. We both liked . . . → Read More: Joyeux Anniversaire, Je Mange la Ville: Amazing, Celebratory Cake-athon Cupcakes!

Vegetarian Week Kick-Off: Chile-Espresso Soy Tacos


Tacos are the perfect year-round food. In hot weather, you have the cool cheddar cheese, tomatoes, lettuce and sour cream or yogurt and in the Winter, there’s the sides (rice and beans) as well as the chicken, beef, pork, veggie or soy filling to warm you up.

As announced in the title, this week is all about vegetarian meals, a theme that is very near and dear to me as I was a vegetarian for about six years. This meal is of the faux-meat variety. Soy crumbles replace the ground beef in the sort of All-American, pan-taco filling of my youth — hamburger, onion, bell pepper and seasoning mix. But this one is a little different as I stared and my Penzey’s-stocked spice rack and pulled jars down with reckless, carefree abandon. Then I reached for the instant espresso. Mahahahahaha!

Today’s post is the tacos, taco shell making and a lime-tequila-tomatillo salsa. Tomorrow is Spanish Rice (Arroz). When will the fun end?

Chile-Espresso Soy Tacos
1 tbsp vegetable oil
1 Pkg soy meat crumbles
1 small onion, diced
1 small bell pepper, diced
1 jalapeno, seeds and ribs removed, diced
1/4 cup water

3 tbsp chile powder
2 tbsp cumin seeds
1 tsp instant espresso
1/2 tsp dried cilantro
1/4 tsp dried . . . → Read More: Vegetarian Week Kick-Off: Chile-Espresso Soy Tacos

Adventures in Pork II: Espresso-Spice Rubbed Pork Loin


This meal all started with a trip to Zupan’s (fancy-pantsy grocery store). I went for some tuna, I left with tuna and this spice rub. Which, just now, when I looked it up, I realized was affiliated with Michael Chiarello. I bought it anyway because I am a sucker for pretty packaging and coffee products.


But, later it dawned on me — I should have just copied down the ingredients and made it myself! So, here you go:

grey salt ( you could also probably use kosher)
instant espresso
coriander (ground)
orange zest
chile powder (chipotle or a blend)

Ta da — you’ve just saved $7.95. As far as measurements go, I’d use a tablespoon of everything, except the salt, maybe 1 teaspoon of that and the zest, again, maybe a teaspoon. Oh, and for this pork recipe, I also mixed some brown sugar into the spice rub I used — so, throw a tablespoon of brown sugar in there too just for fun. But, I am just kind of guessing on the measurements here, so it might take a bit of trial and error.


If you are not feeling that adventurous, the recipe that . . . → Read More: Adventures in Pork II: Espresso-Spice Rubbed Pork Loin