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

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FFwD: (Almost) Sardine Rillettes

Rillettes

Oh….I tried for this French Fridays with Dorie. I really, really did. I bought sardines. I brought them home. I opened the can. I was not freaked out by the little skin-still-on, headless bodies. No. I took one out and scraped the skin off and was going to take the bones out and then the smell hit me. Still, I was strong. “Tuna smells fishy too.”

I got one ready to go and mash up when I thought to myself, “Hmmm, I only have enough cream cheese to do this once. Maybe I’ll try a . . . → Read More: FFwD: (Almost) Sardine Rillettes

Fennel-Crusted Tuna with Lemon Aïoli Over Couscous

Fennel-crusted tuna

I think this is one of my new favorite tuna meals. It can be served warm or cold, making it a perfect meal year-round. Since we are still a little cold out, I opted for warm, but you could just as easily making everything earlier in the day (up to actually slicing the tuna), refrigerate it and just plate it all before eating.

One other change that I made was to use Whole Wheat Pearl (Israeli) Couscous instead of regular couscous. If you do this, the cooking time will be a little longer, . . . → Read More: Fennel-Crusted Tuna with Lemon Aïoli Over Couscous

Miso-Ginger Clam Chowder with Cilantro Oil

Miso Ginger Clam Chowder

This…was really good. I feel like I had to futz with it a little bit to get it where I wanted it, but once I did, it was awesome. I added ginger and a little fish sauce. Also a drop or two of chili oil for garnish. When making this, use the basic recipe as a guide but then play around a bit with the ratios of miso to liquids and the amount of blending you do (with a stick blender, or even mashing the potatoes against the side of the pot), . . . → Read More: Miso-Ginger Clam Chowder with Cilantro Oil

FFwD: Mussels (and Shrimp) and Chorizo with Pasta

Mussels & Chorizo

This week’s French Fridays with Dorie involved mussels, which I am not always a huge fan of (although the mussels at Place Pigalle in Seattle are unbelievably delicious), but generally, aside from those, I can take or leave mussels. That being the case, I used about 1/2 pound mussels and a 1/2 pound shrimp for this dish. I also used real Spanish chorizo, which, much like bacon, makes everything awesome.

We had this with the pasta (multi-grain linguine) and it was a pretty good meal!

That’s about it. Here’s a link to . . . → Read More: FFwD: Mussels (and Shrimp) and Chorizo with Pasta

Mediterranean Tuna Melt

Mediterranean Tuna Melt

While growing up, a tuna melt was one of my go-to, out to eat meals. Through the years, I’ve been guilty of mixing up some tuna salad, slathering it on an English muffin and melting copious amounts of cheddar cheese on it and calling it dinner. Bonus: A pretty quick dinner at that! Now, while that version is still pretty tasty, it’s not the healthiest dinner (hence the guilty).

Lately, I’ve tried to stick to my tuna melt roots but I’ve also tried to lighten it up a bit. It started by . . . → Read More: Mediterranean Tuna Melt