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About TrelayneNYC

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  1. Thanksgiving

    More food porn for @DaveO Beet greens with anchovy, onion and raisins This is the second of three crostini toppings we'll be offering on Thursday, on top of garlic-rubbed bread that's been lightly toasted and seasoned with extra-virgin olive oil, sea salt and pepper.
  2. Thanksgiving

    We started our T-day cooking in earnest today. Brandied pumpkin pie. Recipe: https://cooking.nytimes.com/recipes/1015413-brandied-pumpkin-pie Not bad. This was the first pie I've ever baked and it turned out well. Non-traditional Thanksgiving menu for eight: Crostini platter - slow-roasted tomato and heirloom garlic with ricotta cheese; olive, Meyer lemon and pistachio; beet greens with chile and anchovy onion, anchovy and raisins Braised brisket Romano beans stewed in tomato sauce Roasted potatoes with rosemary oil Roasted yams with sage and garlic orange juice, butter and brown sugar Brandied pumpkin pie Warren pears poached in Malbec Chocolate salami
  3. Ferry Building Farmer's Market

    today, we bought quite a bit for T-day cooking: beets, heirloom tomatoes, cherry tomatoes, butternut squash, potatoes, onions, herbs (basil, oregano, rosemary, sage), Romano beans, Meyer lemons, celery, ricotta cheese, heavy cream, unsalted butter. Our T-day celebrations are decidedly not traditional. I think regular T-day (with turkey, green beans, cranberry sauce, etc.) is fucking boring but if it works for other people, more for them! Personally, I'd rather starve. I ate that type of food when I was growing up and when I left home, I decided to make my own traditions and be with my family of choice so I wouldn't have to be reminded of where I came from. On Monday, B will pick up a brisket which we had pre-ordered a few weeks ago.
  4. Dinner - The Polyphonic Food Blog

    It was awesome if a bit rich. I could only manage one serving. Great birthday party too.
  5. Dinner - The Polyphonic Food Blog

    Italian for dinner tonight - big surprise there... Patate e fagiolini con pesto Spaghetti alle vongole Baked pears with Marsala, served with crème fraîche For the contorno 2 cups tightly packed basil leaves 1 garlic clove 1/4 tsp. salt 3 tbsp. extra-virgin olive oil 2 tbsp. pine nuts, toasted 2 tbsp. grated pecorino cheese 2 tbsp. grated Grana Padano cheese 1/4 trimmed green beans 4 medium-sized Yukon Gold potatoes In a food processor bowl, combine basil, garlic, salt and 2 tbsp. olive oil. Pulse until you obtain a coarse paste. Add pine nuts and remaining olive oil. Pulse until nuts are finely ground. Stir in cheeses, then use as desired. If not using right away, transfer to a container and cover with more extra-virgin olive oil (to prevent oxidation of the basil which will cause discoloration). Bring a pot of lightly salted water to a boil. Add green beans and potatoes. Boil until potatoes are easily pierced with a fork. Once vegetables are cooked, drain and transfer green beans to a serving bowl. Peel the potatoes (peel should come right off), quarter them and transfer to the bowl. Dress vegetables with 2 heaping tbsp. pesto, then toss. Grind some black pepper over, then serve at once. For the pasta Bring a pot of lightly salted water to a boil,. Add approx. 10 oz. dried pasta and prepare according to package directions. Warm 2 tbsp. olive oil in a skillet over medium-low heat. Add a crushed garlic clove. Fry garlic until fragrant. Add 2 lbs. clams to pan along with 1/2 cup white wine. Cover pan, then cook, shaking pan every so often until clams open. Uncover, after about 15 minutes or so, then remove clams with a slotted spoon and transfer to a bowl. Discard any clams that don't open. Reserve about half of the clams in their shells, and shell the remainder. Chop clam meat finely; set aside. Strain clam broth in pan. Reserve clam broth. By this time, the spaghetti should be nearly done. Drain pasta, making sure to reserve 1 ladleful pasta cooking water. In the same skillet you used to cook the clams, warm 2 tbsp. olive oil, then add a crushed garlic clove. A sprinkle of crushed red pepper flakes is nice if you like some heat. Fry until garlic colors, then add chopped clams. Sauté clams for 1 minute, then add clam broth. Bring broth to a boil, then reduce heat and simmer for 1-2 minutes. Add spaghetti to the pan along with the reserved clams (the ones still in their shells). Cook spaghetti in pan until al dente, making sure that each strand of pasta glistens with the clam broth. If pasta seems too dry, add reserved pasta cooking water. Once pasta is done, stir in some chopped Italian parsley, then serve immediately. For the pears Pre-heat oven to 425 F. Trim four pears by cutting them in half and removing the seeds with the tip of a teaspoon. Arrange in a baking dish. Sprinkle 1/4 cup granulated sugar over them, then pour 1 cup Marsala wine over and around the pears. Bake for 1 hour or until pears are caramelized. Transfer to a serving bowl and top with a dollop of crème fraîche or fromage blanc. Greek yogurt is also nice, if you have it, or a splash of heavy cream.
  6. Breakfast

    Fried potatoes Begin by melting some unsalted butter in a skillet, then add in some onion or shallots. Fry for a minute or two, then add some potatoes that you've sliced thinly by hand or with a mandoline. Season with salt and pepper. Fry potatoes on medium heat until potatoes are golden brown. Stir in some minced parsley, then serve at once. Broccoli e salsicce The bowl on the left has crushed red pepper flakes. Ordinarily I'd serve this with pasta but since we're having pasta tonight, decided to go without. My hubby and I are a fan of eggless breakfasts whenever possible. American breakfasts can be rather boring when you think about it. There are many ways to make this, and here is one variation: Bring a large pot of lightly salted water to a boil. Add broccoli to pot. Return to a boil, then reduce heat and simmer for 15 minutes. Drain broccoli, then coarsely chop. Set broccoli aside. Warm olive oil in a skillet over low heat and add crushed garlic cloves. Fry garlic on low heat until garlic browns. Do not burn. Lift out garlic with a slotted spoon and discard. Add sweet Italian sausage that have been stripped of their casings. Season with salt and black pepper. A touch of crushed fennel seed is nice. Fry sausage until meat is no longer pink. Deglaze with white wine. Add broccoli to the pan. Season with salt and black pepper. Add a pat or two of unsalted butter. Reduce heat to medium-low and cover; simmer for 15 minutes. Uncover pan and stir every so often, then re-cover. When the 15 minutes are up, raise heat to high and reduce until all but a few tablespoons of liquid remain. Remove from heat and serve at once. Top each serving with extra-virgin olive oil.
  7. Dinner - The Polyphonic Food Blog

    We went to a birthday party where the birthday boy roasted a pig. Wish you were there...the skin was worth the price of admission.
  8. Dessert - The Polyphonic Dessert Blog

    We're headed to a birthday party where the birthday boy is roasting an entire pig. Our contribution to the feast is: Blueberry, olive oil and ricotta cake 1 3/4 cups all-purpose flour 1/2 tsp. salt 1/4 tsp. baking soda 1 1/2 tsp. baking powder 1 1/4 cups ricotta cheese 1/2 cup extra-virgin olive oil 1 cup + 1 tbsp. granulated sugar 2 tbsp. grated lemon zest 3 eggs 1 pint blueberries Confectioner's sugar Preheat oven to 350 F. Butter and flour a 10-inch springform pan. Combine flour, salt, baking soda and baking powder in a small bowl. Whisk all ingredients together. In a separate bowl, combine ricotta cheese, 1 cup granulated sugar, olive oil and 1 tbsp. lemon zest. Whisk together until smooth. Crack in eggs, one at a time. Whisk egg in before adding the next one. Fold in flour mixture. Mix together until dry ingredients are incorporated; do not overmix. Add batter to buttered and floured pan. Spread evenly. In a small bowl, combine blueberries, remaining lemon zest and 1 tbsp. granulated sugar. Mix well. Top cake batter with blueberry mixture. Bake for 65 minutes in a pre-heated 350 F oven or until cake is golden brown and pulls away from the sides of the pan. Cool for 15 minutes in the pan, then transfer to a wire rack and cool a bit more. Sprinkle top with confectioner's sugar, then serve warm or at room temperature. This recipe is sized for 8-10 people.
  9. Dinner - The Polyphonic Food Blog

    Italian cooking is regional, which was really my point The version you're most familiar with evolved out of one style out of a universe of many and once it came over here, developed into its own style. They're all alla cacciatora. There is no one correct version. If you go 50 km in any direction, it becomes an entirely new thing.
  10. Dinner - The Polyphonic Food Blog

    Cacciatore embraces a wide variety of styles. The classic Neapolitan version with tomato is the one you're familiar with. The one I posted is common in Rome as well as in Le Marche. And this one (recipe in Italian) features carrot, celery, chicken broth and porcini mushrooms: http://ricette.donnamoderna.com/pollo-alla-cacciatora-italia
  11. Dinner - The Polyphonic Food Blog

    Thanks @DaveO - you can also substitute rabbit for chicken. It's marvelous.
  12. Dinner - The Polyphonic Food Blog

    I know this is technically not dinner but there's no thread for it so this is just a convenient place for it. Although I suppose a mod could move it to a dedicated baking thread if there is one. Earlier on Sunday, I had made some almond, pine nut and fennel seed biscotti. They're awesome, and pair well with dessert wine or a cappuccino.