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

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Easy Pumpkin Chocolate Chip Muffins for Fall

Pumpkin Chocolate Chip Muffins

Let’s celebrate the season with the satisfying autumnal combination of pumpkin, spices, and chocolate–specifically dark chocolate. These delightful muffins have all three, in addition to toasted pecans and plenty of dark brown sugar. I use an equal mix of all purpose and spelt flours, but you can also substitute the spelt flour with whole wheat pastry flour or just as easily use all regular, all purpose flour. That’s how these muffins roll. They’re easy like that.

Now, let’s talk about chocolate chips. Here are my favorites for baking and/or eating directly out of . . . → Read More: Easy Pumpkin Chocolate Chip Muffins for Fall

Tandoori-Spiced Salmon w/ Pickled Cucumber

Tandoori-Spiced Salmon

Hands down, this has become my most favorite salmon recipe. I came across it in Saveur Magazine and combined a lot of the steps and played around with the spices a little bit to better match what I had in my spice cabinet and ended up with this winner. This recipe does not use a completely traditional Tandoori spice mix, but I like to think it’s close enough in spirit? (My main spice swap is substituting smoked paprika for chili powder, but I think the smokiness adds an interesting note. If you don’t have smoked . . . → Read More: Tandoori-Spiced Salmon w/ Pickled Cucumber

Winter Cooking: Kale and Black Bean Mole Enchiladas

Kale and Black Bean Mole Enchiladas
Cold wintery weather calls for something with melted cheese and bubbling sauce, right? Yeah, that’s what I thought too. And it’s really hard to go wrong with Mole Enchiladas. And when you make them a little lighter with kale and black beans instead of chicken, it’s a dinner that’ll find its way into your rotation on a regular basis–maybe even for a Meatless Monday!

For this recipe, I specify an amount of mole sauce to use. Because here’s a confession–the handful of times I’ve made mole from scratch, it’s been um, . . . → Read More: Winter Cooking: Kale and Black Bean Mole Enchiladas

Winter Cooking: Chicken Goulash with Sour Cream Dumplings

Chicken Goulash with Sour Cream Dumplings

This is the blog post where I announce a triumphant return to blogging on the regular.

Really. This time I mean it. And what better way to start mid-January 2018, than with a recipe for a smoky and delicious chicken goulash? This dish originally comes from Food and Wine Magazine but I’ve played around with it a bit and finally landed on this version. It’s a meal I make at least three or four times throughout the fall and winter. I think it’s best if you can make the goulash earlier . . . → Read More: Winter Cooking: Chicken Goulash with Sour Cream Dumplings

National Pumpkin Day: Let’s Celebrate with Pumpkin, Poblano, and Manchego Soup

Pumpkin, Poblano, Manchego Soup

October 26th is National Pumpkin Day so let’s live it up with this spicy and satisfying soup!

Aside from being just plain delicious, the aroma of roasting squash and then chiles will make your kitchen smell like Fall with a capital F. You can certainly use canned pumpkin here, but there’s something to be said for diy-ing it—the slightly caramelized edges, the satisfaction of scooping out the velvety goodness from the golden pumpkin shells–it’s all part of this soup’s charm. That said, we all have jobs and responsibilities and using canned pumpkin is certainly . . . → Read More: National Pumpkin Day: Let’s Celebrate with Pumpkin, Poblano, and Manchego Soup