February’s Weekend Cookbook Challenge is hosted by Foodie Chickie this month and she’s chosen Nigella Lawson as the theme. This is awesome as I recently got a Nigella Lawson cookbook. Perfect!

This is a super quick dinner (it’s from Nigella Express) and it was pretty tasty. Something about bacon drippings (or pancetta, I s’pose), wine, rosemary, white beans and tomatoes. Mmm!

Pollo alla Cacciatora 1 tbsp garlic oil 1/2 cup pancetta cubes (alternately, you can the fat from cooking 1 piece of bacon and add a clove or two of garlic) 6 scallions, finely sliced 1 tsp finely chopped fresh rosemary leaves 1 pound chicken thigh fillets, each cut into 4 pieces (I used breast meat) 1/2 tsp celery salt 1/2 cup white wine 1 (14-ounce) can chopped tomatoes 2 bay leaves 1/2 tsp sugar 1 (14-ounce) can cannellini beans

Nigella writes to put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a . . . → Read More: WCC25: Nigella’s Pollo alla Cacciatora]]>

February’s Weekend Cookbook Challenge is hosted by Foodie Chickie this month and she’s chosen Nigella Lawson as the theme. This is awesome as I recently got a Nigella Lawson cookbook. Perfect!

This is a super quick dinner (it’s from Nigella Express) and it was pretty tasty. Something about bacon drippings (or pancetta, I s’pose), wine, rosemary, white beans and tomatoes. Mmm!

Pollo alla Cacciatora
1 tbsp garlic oil
1/2 cup pancetta cubes (alternately, you can the fat from cooking 1 piece of bacon and add a clove or two of garlic)
6 scallions, finely sliced
1 tsp finely chopped fresh rosemary leaves
1 pound chicken thigh fillets, each cut into 4 pieces (I used breast meat)
1/2 tsp celery salt
1/2 cup white wine
1 (14-ounce) can chopped tomatoes
2 bay leaves
1/2 tsp sugar
1 (14-ounce) can cannellini beans

Nigella writes to put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes. Now, what I did is use some bacon grease I had in the freezer (instead of the pancetta), about a teaspoon and a half’s worth and sauteed the rosemary and green onions in that. I also added two minced cloves of garlic here. Worked well. But was there really any doubt? No. Not really.

Add the chicken pieces, stirring well, and sprinkle in the celery salt.

Pour in the wine and let it come to a boil before adding the tomatoes, bay leaves and sugar. Put the lid on and let everything simmer for about 20 minutes. Next, drain and add a can of cannellini beans and let it go for an additional 2-3 minutes.

Dish up, grab a spoon and nom-nom-nom-nom-nom.

Next time, I might try dredging the chicken in a little seasoned flour just to see what (if anything) that adds to it. Just because I’m like that.

Thanks again to Foodie Chickie for hosting this month’s event!

I am very pleased to announce, thanks to Sara, that I am guest hosting October’s Weekend Cookbook Challenge! Hooray! And the theme is…Halloween.

Boo!

Now, you might be thinking, hmmmm, Halloween…what can I make for that? Well, my answer is, pretty much anything — pumpkins, root vegetables, snacks for trick-or-treaters, dishes for Halloween parties, perhaps even a super-scary Sandra Lee recipe — ha! Really, anything that can be remotely tied into Halloween will work..I’m not picky.

Of course, since this is a cookbook challenge, you should try to get your recipe from a cookbook, but if you see an amazingly awesome Halloween recipe in a magazine that you really want to use for this, I’m not going to stand in your way. See? Not much pickiness.

To participate, please make a recipe and post about your dish and send your entry to mlbATjemangelavilleDOTcom by Sunday, October 21. I will plan on . . . → Read More: October’s Weekend Cookbook Challenge]]>

I am very pleased to announce, thanks to Sara, that I am guest hosting October’s Weekend Cookbook Challenge! Hooray! And the theme is…Halloween.

Boo!

Now, you might be thinking, hmmmm, Halloween…what can I make for that? Well, my answer is, pretty much anything — pumpkins, root vegetables, snacks for trick-or-treaters, dishes for Halloween parties, perhaps even a super-scary Sandra Lee recipe — ha! Really, anything that can be remotely tied into Halloween will work..I’m not picky.

Of course, since this is a cookbook challenge, you should try to get your recipe from a cookbook, but if you see an amazingly awesome Halloween recipe in a magazine that you really want to use for this, I’m not going to stand in your way. See? Not much pickiness.

To participate, please make a recipe and post about your dish and send your entry to mlbATjemangelavilleDOTcom by Sunday, October 21. I will plan on getting the recap up very soon after that. Thanks again to Sara for generously letting me host this month — I’m very excited. I hope everyone has fun with this challenge! Please feel free to email if you have any questions.

Libby from the local nonprofit Growing Gardens emailed me today about an event at Sub Rosa next Wednesday, June 13th. The restaurant will be donating 50%(!) of all profits that evening to Growing Gardens. I’ve posted the press release in its entirety below.

So, if you’re hungry next week and in the mood to do some good, you know where to go for dinner. You get a tasty meal, Growing Gardens get some money to continue their mission and Portland families in need get vegetable gardens and the training to keep their gardens thriving — everybody wins!

SubRosa will donate 50 percent of profits to Growing Gardens – June 13th, 2007 PORTLAND, OR – June 6, 2007– Spend an “evening with an old friend who knows you better than anybody else” (Portland Mercury), and half the proceeds will benefit Growing Gardens. . . . → Read More: A Really Great & Tasty Thing to do Next Wednesday]]>

Libby from the local nonprofit Growing Gardens emailed me today about an event at Sub Rosa next Wednesday, June 13th. The restaurant will be donating 50%(!) of all profits that evening to Growing Gardens. I’ve posted the press release in its entirety below.

So, if you’re hungry next week and in the mood to do some good, you know where to go for dinner. You get a tasty meal, Growing Gardens get some money to continue their mission and Portland families in need get vegetable gardens and the training to keep their gardens thriving — everybody wins!

SubRosa will donate 50 percent of profits to Growing Gardens – June 13th, 2007
PORTLAND, OR – June 6, 2007– Spend an “evening with an old friend who knows you better than anybody else” (Portland Mercury), and half the proceeds will benefit Growing Gardens. “I think it’s a shame that eating nutritiously is so expensive in our community,” says SubRosa’s owner, MaryAnn Archambalt.

“That’s why I’m dedicating this night to Growing Gardens. I believe deeply in its mission to teach low-income families and folks how to grow their own healthy food. Everyone deserves to eat well.”

About SubRosa
SubRosa specializes in thin-crust, hand-tossed pizza, pasta and seasonal salads in an airy corner dining room at 2601 SE Clinton St. Fans rave about the attentive staff, community feeling and generous, flavorful dinners and desserts. Hours are 5 to 9pm weekdays.

About Growing Gardens
We plant seeds for good food and healthy people by making sure low-income people have the knowledge and resources they need to grow organic vegetables at home, improving nutrition, creating food security and deepening self-reliance. We organize hundreds of volunteers to build organic, raised bed vegetable gardens in backyards, front yards, side yards and even on balconies. We support low income households for three years with seeds, plants, classes, and mentors. Our Youth Grow after school garden clubs grow the next generation of veggie eaters and growers! Through Learn & Grow workshops and work parties, we teach gardeners all about growing, preparing and preserving healthful food while respecting the health of the environment. Through this work, community members meet over the backyard garden, through volunteering, by attending classes, and through sharing extra produce.

For more information, visit Growing Gardens.

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 . . . → Read More: 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 it a lot and I thought it would make great cupcakes. I was right.

Lemon Cupcakes
(Full recipe — this will make about 20-24 cupcakes, depending on your muffin tin size and how full you fill them. This recipe will also make a cake. If going that route, divide among 2 cake pans and bake for about 30-40 minutes, until a toothpick comes out clean.)
2 1/2 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
3 large egg yolks, at room temperature
2 tsp vanilla extract
1 tsp grated lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk
extra lemon zest and mint leaves for garnish

Preheat the oven to 350 degrees. Line two muffin tins (12 muffins each) with paper muffin cups. Next, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar and increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl. Then, add the whole eggs and egg yolks, one at a time, beating well after each addition. Add the vanilla and lemon zest. Reduce the speed to low and gradually beat in the lemon juice.

Beat in the dry ingredients, alternating with the milk in. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared muffin tins.

Bake for 22-30 minutes, until a toothpick comes out clean. Let cool on a wire rack. When they are cool enough to eat, you will have a very lemony, rich, delicate tasting cupcake. And with the tangy cream cheese frosting? Wow, they are amazing.

Now, open a bottle of stout.

These next cupcakes are very rich and very moist. They also have a nice stout taste to them. So, uh, I guess if you don’t like beer, they are probably not the cupcakes for you. If you do like beer — you will love these. They’re originally from Dave Lieberman (on Food Network) and jwa and I both liked them quite a bit. A fresh raspberry or two on top looks both very visually appealing and tastes great with the chocolatey, coffee taste of the frosted cupcakes.

Chocolate Stout Cupcakes
(Again, this is the full recipe — will make 24 cupcakes)
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 tsp baking soda
Pinch fine salt
1 bottle stout beer
1 stick butter, melted
1 tbsp vanilla extract
3 large eggs
3/4 cup sour cream
raspberries for garnish

Preheat oven to 350 degrees. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, one at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Divide the batter equally between muffin tins, filling each 3/4 full.

Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

When the cupcakes are cool, it’s time to make the frosting.

Cream Cheese Frosting
8 oz cream cheese, room temperature
1 1/2 cups powdered sugar
zest of 1 lemon (for lemon frosting)
1 tsp instant espresso powder (for espresso frosting)
1/2 tsp vanilla (for espresso frosting)

Beat the cream cheese with an electric mixture until lighter and fluffy. Gradually add the sugar until it’s well incorporated and the mixture is still fairly fluffy. Divide frosting into two bowls (I made a bit more of the espresso frosting, as I had 12 chocolate cupcakes and only 9 lemon ones).

To one bowl add the lemon zest and to the other, add the espresso and the vanilla. Mix each well to combine.

Now, it’s time to frost. Use a knife and spread the lemon frosting on the lemon cupcakes and the espresso frosting on the chocolate ones.

When you are done, they will almost be too pretty to eat.

But, you will manage. If it is a warm day, you might want to pop them in the refrigerator for the frosting to firm up a bit. I’ve found that a good way to do this is to place them all in a deep dish lasagna pan and then cover that wit plastic wrap. That way, the wrap doesn’t mess up the frosting, as the pan sides are taller than the cupcakes.

So, there are my amazing, celebratory, cake-athon cupcakes. Please send me your cake-athon snacks, if you feel inspired to whip up a cake or some other type of baked good this weekend! I know, I know, it’s hot — I totally understand if it’s too hot for cake baking. Also, feel free to send a previous cake post. I’d say anything you’ve posted in the last two months or so would work too. I’m not picky!

jwa has promised to make me a pineapple upside down cake this weekend, so that is nice and I’ve already gotten two other cake entries so far! I will recap the cake posts that I get on Monday.

Thank you all for reading my blog this past year and hopefully getting something out of it. For me, it’s been really fun to write and photograph my kitchen exploits. I hope to try more recipes in the coming year and document them all here!

Monday: Cake-athon round-up.

Giada De Laurentiis Thursday April, 27th, 7:00PM Powell’s Books for Home & Garden, 3723 SE Hawthorne…cool. I am a little frightened of her teeth but I like her food just fine.

Now, back to . . . → Read More: Giada De Laurentiis Coming to Powells in April]]> Yep, Little Big Head herself! Taking a break at work to scroll through the Powell’s calendar and I see:

Giada De Laurentiis
Thursday April, 27th, 7:00PM Powell’s Books for Home & Garden, 3723 SE Hawthorne…cool. I am a little frightened of her teeth but I like her food just fine.

Now, back to the sprouts!