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

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FFwD: Boeuf à la Ficelle

FFwD: Boeuf à la Ficelle

I really tried to like this week’s French Fridays with Dorie recipe for Boeuf à la Ficelle. I did! But, no, and I wasn’t the only one that didn’t quite care for it. To begin with, neither of us are big meat-and-potatoes eaters. And my general feeling is that if I’m going to make steak, I want to make it count. Poaching a piece of beef tenderloin (I only used a half of a pound because there were only two if us and I had an inkling of how this was . . . → Read More: FFwD: Boeuf à la Ficelle

Cooking with Roots: Rutabaga Hash with Onions and Crisp Bacon

Rutabaga Hash with Onions and Crisp Bacon

I have a confession – I usually have to go ask a produce person if the item I’m holding in my hand is a turnip or a rutabaga. Up until about 10 years ago, I thought a parsnip was a turnip. In fact, before I even posted this, I double-checked to make sure that I used rutabagas when I made this dish. Yep. It’s all good. Whew!

Last year, the cookbook, Roots: The Definitive Compendium with more than 225 Recipes by Portland-based Diane Morgan came out and I was . . . → Read More: Cooking with Roots: Rutabaga Hash with Onions and Crisp Bacon

Perfect for Meatless Monday: Roasted Carrot and Quinoa Salad

Roasted Carrot and Quinoa Salad

Quinoa is one of my favorite grains. I can’t remember when I first tried it — I think maybe a couple of years ago? But ever since that first experience, I’m always looking for new ways to use it. I’m not quite sure what it is but I really like the texture and flavor — soft but still a bit toothsome, but with a slightly nutty flavor.

Tossed with spicy, roasted carrots, pecans, cranberries and peppery arugula, this is a great way to incorporate quinoa. There’s also a good chance . . . → Read More: Perfect for Meatless Monday: Roasted Carrot and Quinoa Salad

Parsnip and Pear Pancakes with Horseradish Sour Cream

Parsnip and Pear Pancakes with Horseradish Greek Yogurt

I am a huge fan of potato pancakes from way back, so when I came across this recipe for Parsnip and Pear Latkes, I was practically out the door to buy a pear the next second. And oh my, they are so good –crispy, a little sweet from the pear, salty and delicious.

I added bacon (oops!), onion & rosemary to the original recipe ingredients and if that works for you, I highly recommend it. If not, even without bacon, I can’t imagine these still not being . . . → Read More: Parsnip and Pear Pancakes with Horseradish Sour Cream