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

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Kerrin's Multigrain Chocolate Chip Cookies

Multigrain Chocolate Chip Cookies

Really, what is better than a fresh gooey chocolate chip cookie straight out of the oven? Air conditioning? Well, yes. But…it’s not the chocolate chip cookie’s fault that August 4th is National Chocolate Chip Cookie Day! Do not blame the cookie if the weather is too hot to even think about turning on the oven.

That said, and as I write this on the 3rd, we’re about to break records for the hottest day ever on Earth in the Pacific Northwest (108 degrees F in Portland), so let’s think back to a cooler . . . → Read More: Kerrin's Multigrain Chocolate Chip Cookies

A Tour of Bob's Red Mill, plus Freekeh with Roasted Brussels Sprouts, Almonds, and Miso-Aioli

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Oh my. My summer slump kind of turned into a huge hiatus – and I can’t promise that I’ll post super regularly from now on, but I am really going to try to get something up at least 3-4 times per month.

Recently (way, way back in September), I was invited to a wonderful food bloggers, behind-the-scenes tour of Bob’s Red Mill in Milwaukie. This was great for a couple of reasons:

1. Bob’s Red Mill makes high-quality products that are so inspiring to cook . . . → Read More: A Tour of Bob's Red Mill, plus Freekeh with Roasted Brussels Sprouts, Almonds, and Miso-Aioli

FFwD: Vegetable Barley Soup with the Taste of Little India, with Cilantro Pistou

FFwD: Vegetable Barley Soup with the Taste of Little India

This, like all of the French Fridays with Dorie Indian-influenced recipes this was good, but I wanted a little more…something. It was a very nice rainy, cold weather meal though. The only substitutions I made were hul-less barley for the pearl barley and a sweet potato for the parsnip – only because these were the ingredients I had and I didn’t want to go out and get pearl barley and a parsnip. Lazy.

The recipe for the soup can be found online here at the Chicago . . . → Read More: FFwD: Vegetable Barley Soup with the Taste of Little India, with Cilantro Pistou

Farro with Roasted Broccoli Rabe & Harissa

Farro with Roasted Broccoli Rabe & Harissa

In writing an intro for this recipe, I was going to link to all of the other farro recipes I’ve made but then I realized that I’ve only posted about one other — Farrotto with Sausage, Sun-Dried Tomatoes and Saffron. Maybe I’m thinking of spelt? I do enjoy that whole grain a whole lot (see what I did there)?

So. Yeah. Farro. I have a HUGE container of it at home and I’ve decided it’s time to start working my way through that. And a good option for . . . → Read More: Farro with Roasted Broccoli Rabe & Harissa

Spelt Biscuits with Sage, Orange Zest, and Black Pepper

Spelt Biscuits with Sage, Orange Zest, and Black Pepper

I have a new favorite baking product – and it is Spelt Flour. I’m not quite sure what it is about it, but everything I’ve baked with it just has a velvety, rich, full flavor that I am in love with. When using, I’ll typically replace one half of the white flour in a recipe with the spelt flour. I have been experimenting with it for awhile now in pie/tart crusts, scones, cookies and now…biscuits!

For this recipe, instead of using half spelt flour and half . . . → Read More: Spelt Biscuits with Sage, Orange Zest, and Black Pepper