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TrelayneNYC

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About TrelayneNYC

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    https://spamwisechronicles.com/

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    San Francisco, CA

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  1. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Scarola affogata on the side. Better known as braised escarole. 3 tbsp. extra-virgin olive oil6 garlic cloves, crushed and peeled1/2 kg escarole, washed, trimmed and coarsely chopped a generous pinch of salt a generous pinch of crushed red pepper flakes Warm olive oil in a pot or Dutch oven, add garlic and fry garlic over medium heat until browned. The escarole is added raw to the pot, seasoned with salt and red pepper flakes, then covered and braised for 10-15 minutes or until tender.
  2. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    meant to post this earlier this week this is a Sicilian recipe and the flavors are better the next day Polpette di pollo e ricotta e limone 300 g ground chicken 200 g ricotta grated zest from 1 Meyer lemon 60 g breadcrumbs 50 g Parmigiano-Reggiano cheese, grated a pinch of dried oregano 1 egg, lightly beaten salt freshly ground pepper 6 tbsp. olive oil 1 garlic clove, crushed 300 ml pinot grigio 1 tbsp. chopped Italian parsley Warm olive oil in a pan, then add the crushed garlic clove. Fry garlic on medium-low heat until fragrant. Lift out and discard garlic. Add meatballs, a batch at a time. The meatballs were fried in olive oil until browned on all sides. Then they were braised in pinot grigio until cooked through. Parsley to finish. Enough for 4. You can cook them in broth or in tomato sauce, but I happen to like pinot grigio because it really accentuates the lemon.
  3. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Thanks The prep bowls are like $1-$2 a piece from I don't remember where it's located. Some place in Outer Richmond. You can get them at Bed, Bath & Beyond for much more, I imagine.
  4. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Thanks Pat. So it seems that the recipe I used called for boneless pork shoulder and the texture was off. Was good but it could be better...which means there will be roast pork part the second sometime soon. Last week we had bucatini con le sarde 1/2 kg fennel, diced salt, to taste 1 medium onion, diced 70 g raisins 35 g pine nuts 6 oil-packed anchovies, finely chopped extra-virgin olive oil freshly ground black pepper, to taste 3 threads saffron 1/2 kg fresh sardines, filleted cooked bucatini 35 g breadcrumbs toasted in olive oil (optional) 8 g sugar (optional)
  5. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Cuban-style roast pork Black beans with pancetta, mojo and herbs Steamed rice Oranges for dessert
  6. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Cime di rapa soffritte. Recipe is in the "Osteria" book, page 304. I've depicted the cover in the event there is interest. Quantities in the list below have been converted to metric from the amounts in the book. The technique for this recipe is different from the way I usually cook greens and it's something I'll probably replicate for other vegetables going forward. The stalks and leaves were extremely tender, just the way I like them. 2 cloves garlic, crushed 4 tbsp. olive oil 1 kg broccoli rabe, roughly chopped 4 tbsp. water salt
  7. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Lenticchie in umido 950 ml water 400 g lentils 1 clove garlic, crushed 2 celery ribs, chopped salt extra-virgin olive oil Combine first four ingredients in a large pot. Bring this mixture to a boil, then reduce heat to low and simmer for 45 minutes or until lentils are tender. Either partly cover the pot or cook uncovered. If the latter, you may have to add small amounts of boiling water every so often to prevent the lentils from drying out. Don't forget to stir the lentils every so often. Once the lentils are done, taste for salt. Drizzle with extra-virgin olive oil, then serve at once.
  8. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Pasta al pollo scappato. 1 medium onion, minced 1 carrot, peeled and minced 1 celery rib, minced 1 garlic clove, minced 120 ml olive oil 60 ml red wine 1 tbsp. tomato paste salt freshly ground black pepper cooked pasta
  9. TrelayneNYC

    Dining in Los Angeles

    Unfortunately the food at Lucques didn't exactly rise to the occasion. You would think otherwise, especially since I'm a fan of farm-to-table. Well, that's true except that I don't like farm-to-table-and-the-kitchen-sink. Ricotta gnocchi, leeks, pancetta. This bowl of food had three other ingredients which completely obliterated the delicacy of the gnocchi - Parmigiano, mustard greens and almonds. Slow-roasted pork, cornbread-chorizo stuffing, romesco, quince, marcona almonds. For those of you don't know me well, I prefer dishes that don't feature a kitchen sink's worth of ingredients in order to convey a chef's point of view. I would have been happy with two of four accompaniments and the pork. Oh well - this was merely "fine". The plating sucked though. Halva phyllo cake, yogurt whipped cream, pistachio brittle ice cream. One thing I'm noticing - Suzanne Goin (or perhaps her chefs) are fans of nuts. Three of nine main courses featured nuts (hazelnuts with sea bass; pine nuts with swordfish; and almonds with pork); two of six appetizers (walnuts in an apple salad, and the aforementioned ricotta gnocchi had almonds). And she has a plate of olives and almonds served with the bread. It makes for a rather boring palette, no? Oh, you want to know about the dessert. It was just "ok". Grapefruit vacherin, crème fraîche ice cream, grapefruit sorbet and meringue. Sorbet was refreshing, ditto for the fruit sauce. Presentation left a bit to be desired. Unfortunately the lighting in the restaurant was extremely dim so my photos of B's dishes didn't come out as good. But you get the idea anyway: charitably speaking, Lucques is a wonderful restaurant....if the year was 2006.
  10. TrelayneNYC

    Dining in Los Angeles

    My hubby and I were in LA for a few days this past week. Most meals were disappointing including a dinner at Lucques (more on that later). If you're in the City of Angels, you need to eat at Revolutionario North African Tacos. We had lunch there Wednesday afternoon after our studio tour at Paramount, and that was the best meal we had the pleasure of experiencing during our L.A. vacation. I wish I could eat my way through their menu; it's that good. Pickled vegetables and kimchi. Chicken tagine, preserved lemon, olives. Pozole tagine. The spices were doing somersaults in B's mouth. I'm getting hungry just typing this. Plantains and mojo. Oh, man! I wish there was a branch in San Francisco but that's not going to happen in my lifetime. Revolutionario North African Tacos 1436 West Jefferson Blvd. (Raymond Avenue) Jefferson Park Full disclosure - I'm friends with one of the co-owners and know both of the owners via several Internet food fora.
  11. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    For a change of pace and this is something I like to make every so often: Polpette in bianco 1/4 kg ground beef1/2 kg ground pork25 g fresh breadcrumbs 30 g grated Parmigiano-Reggiano cheese 2 heaping tbsp. minced Italian parsley + extra for garnish 2 eggs salt black pepper fine breadcrumbs, for rolling the meatballs 4 tbsp. extra-virgin olive oil 2 crushed garlic cloves 250 ml pinot grigio Combine beef, pork, fresh breadcrumbs, cheese, parsley and eggs in a large mixing bowl. Season with salt and pepper, keeping mind that the cheese is also salty so you might be a little less generous with the salt. Mix well. You might have to use your hands. Shape into meatballs using a teaspoon. Roll the meatballs in the fine breadcrumbs, then set aside. Warm olive oil over medium-low heat in a pan along with some crushed garlic cloves. When the cloves begin to smell aromatic, remove from heat and discard. Add meatballs. Fry until browned on all sides. You may have to work in batches. If so, lift out with a slotted spoon and place on paper towel-lined plates. Once all the meatballs have browned, return to pan or pot, then add wine. Raise heat, bring to a boil, then reduce heat to low. Cover, then braise for 40-45 minutes. Taste for salt, sprinkle with chopped parsley, then serve immediately.
  12. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    1/2 kg ground pork1/4 kg ground beef*30 g freshly grated Parmigiano-Reggiano cheese 60 g dried breadcrumbs 120 ml milk 1 large egg 1 heaping tbsp. finely chopped Italian parsley salt black pepper *I used ground chuck as opposed to sirloin. Combine all ingredients in a large bowl. Mix well. You might have to use your hands. Shape mixture into meatballs using a teaspoon. Place meatballs on a foil- and parchment paper-lined baking sheet. Bake meatballs for 30 minutes at 175 C. Don't forget to turn them over with a fork at least once during this time to ensure even browning. For the sauce: 1 heaping tbsp. lard 2 crushed garlic cloves 800 g crushed tomatoes salt black pepper a couple of sprigs of Italian parsley Melt lard over medium heat. Add garlic cloves. Brown garlic until it smells aromatic, then lift out with a slotted spoon and discard. Add tomatoes. Season with salt and pepper. Add parsley. Bring to a boil, then lower heat and simmer for 15 minutes. Add meatballs. Bring to a boil, then reduce heat to medium-low. Partly cover, then braise for 45 minutes. Serve as is or with pasta. We prefer them without pasta - they are a meal unto themselves. PS. If my cooking has changed in 2018, it's probably been a gradual shift to metric measurements.
  13. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    So it's been a while, right? 1 kg beef1.5 kg onions, finely chopped1 carrot, finely chopped 2 celery stalks, finely chopped 100 g pancetta, dicedpinot grigio 4 tbsp. olive oil 1 tbsp. lard Melt lard, warm olive oil, sauté vegetables in fats over medium-low heat. Season with salt and black pepper. Then add wine, pancetta and beef. Ordinarily la genovese is made with a single cut of beef but you can use stew meat as pictured here. It will still taste good. Bring to a boil, then lower heat and cover. Braise for three hours. Stir every so often and add more liquid - either water or wine as you prefer - if needed. I didn't have to but your experience may be different. After three hours, you'll end up with something like this. If you used a single cut of beef, you can take out the beef and serve that as a separate course. Or shred it and add back to the pot. The onion sauce is served with pasta... ...and since I didn't feel like extra work, elected to toss that with some cooked ziti and grated Parmigiano-Reggiano cheese.
  14. That spot is cursed. There's been 3-4 restaurants occupying the space since 2000.
  15. Omija sorbet, olive oil Sauternes Milk pudding, salted caramel sauce, peat Coconut chiffon cake Salted walnuts, dried persimmons, sweet rice cakes Mint meringues Ginkgo flour cookies We'll be back, for sure. Not every dish has to be amazing. It was a lovely experience overall and that's what really counts in the end.
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