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About TrelayneNYC

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    San Francisco, CA

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  1. The preserved lemons pictured above were Meyer lemons, salt and enough Meyer lemon juice to cover. I started the batch in February 2019 and those two were the first ones out of the jar.
  2. It's Moroccan night tonight at Casa TrelayneSF Chicken tagine with green olives and preserved Meyer lemon Cara Cara orange salad with red onion and olives The chicken was marinated for 24 hours in a mixture of grated onion, sliced ginger, crushed garlic, saffron, cilantro leaves, lemon juice, salt, black pepper and olive oil. The tagine is straight forward - it's basically braised chicken. Use a Dutch oven or similar pot if you're like me and you don't own a tagine (cooking vessel). Both are from Tagines and Couscous by Ghillie Basan, pages 57 and 140 respectively.
  3. It's one of those minimalist pasta sauces. You do need great scallops to pull it off. I don't think chicken could be subbed, but maybe try it and see. For tonight, we're having Shakshuka Everyday Palestinian salad Both are from "Zaitoun". You should buy this cookbook.
  4. Spaghetti with scallops, garlic, parsley and hot pepper, from "Essentials of Classic Italian Cooking" by Marcella Hazan, pages 185-186. 1/2 kg deep sea scallops or bay scallops olive oil 1 garlic clove, minced 30 g chopped parsley pinch of red pepper flakes salt cooked spaghetti toasted breadcrumbs This is probably my favorite pasta recipe in that book. It's much better than the tomato-butter-onion sauce in my opinion.
  5. Not much cooking this weekend. On Saturday (April 13), we had an early dinner party with friends where we all cooked from this was my contribution: Haricots mange-tout à l'étuvée from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck, page 448 (40th anniversary edition). 1 1/2 kg wax beans 28 g softened butter 225 g diced onions salt black pepper herb bouquet - bay leaf, parsley, thyme 350 g shredded Boston lettuce 112 g butter 350 ml chicken stock 400 ml light cream minced parsley I had to drain the liquid in the Dutch oven right before adding the cream. That's probably my only criticism because made as written, the liquid didn't evaporate like it says in the recipe. This will get made again - and when that happens, I'll be altering the method and ingredients. For one, the amount of chicken stock and cream will be reduced. There were also these: endive gratin with ham. daube de boeuf I don't remember what these were... petits chaussons with Roquefort strawberry tart mousse au chocolat this had a touch of Cognac for that extra-special je ne sais quoi
  6. thanks roasted leeks, fried egg, shaved cheese the leeks were simmered in salted water before being roasted at 325 F for one hour
  7. And on Sunday, we had: crostini with ricotta cheese, pistachio, anchovy and olive roast chicken roasted vegetables, chicken au jus The bird was seasoned with salt and black pepper 24 hours in advance, then trussed and roasted at 350 F (176 C) for one hour, twenty minutes.
  8. You can't imagine how glad I am this forum is back on its feet, so thanks to Don for making it happen. On Saturday (April 7), we had: poached sable, served with butter sauce roasted asparagus strawberry sorbet with 25 yr. old balsamic vinegar
  9. 1 chicken cut into 12 pieces (either do it yourself or have your butcher do it for you) 75 ml olive oil 2 garlic cloves a pinch of crushed red pepper flakes a sprig of rosemary 250 ml pinot grigio salt freshly ground black pepper 15 ml red wine vinegar pitted green and black olives I have done this with chicken and rabbit, and prefer chicken by far. Warm olive oil in a pot over medium heat, then add chicken skin side down. Brown meat until a golden crust forms, then turn over. Time is your friend here since the color will wash out in the braise if you don't brown the meat sufficiently. While the chicken is browning, mince the garlic and the rosemary leaves together. When the meat has browned sufficiently, sprinkle the garlic and rosemary over the chicken. Pour over the wine. Season with salt and black pepper. Raise heat and bring this mixture to a boil, then reduce heat to low and cover. Braise chicken for anywhere from 45 minutes to 1 hour, 15 minutes depending on the age of the chicken. When the chicken is done, scatter olives on top and stir in vinegar. Serve immediately.
  10. Pollo alla cacciatora Pere al forno con marsala e cannella This version of chicken cacciatore doesn't contain tomatoes and is adapted from a recipe originally from Taverna Volpetti (Via Alessandro Volta, 8, 00153 Rome, Italy; tel.: +39 06 574 4306)
  11. Some more information on Rummo pasta in case you're interested. It has replaced DeCecco as our go-to brand.
  12. Thanks luv. For brunch today, we had: Cauliflower with eggs, olives and anchovies
  13. I'm glad we went last month. I was a bit underwhelmed. Selection of oysters. Clockwise from lower right: Kumamoto; Wellfleet; and I don't remember what the ones in the rear were. Served with fresh grated horseradish (bottom ramekin), lemon wedges and shallot mignonette. These were ok. Paired with a 2016 pinot bianco from the Trentino-Alto Adige region in northern Italy. The wine had a crisp minerality with just enough acidity. This might be my newest favorite white wine, come to think of it. We had come by early, were seated immediately, then had to wait nearly 10 minutes before we were handed menus. I get it, it's the pre-theater dinner crowd and maybe you're understaffed. But first impressions count and, well, you know the drill. Celery root soup, with crouton, saba and golden raisins.Nice balance of flavors. Venison carpaccio, artichokes, aioli, sunchokes, sunflower seeds. I could have done without the seeds - which added nothing except texture. The aioli was underneath the carpaccio, probably no more than a teaspoon. This was "fine". But not something I would order again. Quail, kumquat, chard, farro. Very good. Kumquat with chard and farro isn't a pairing I would have thought of but according to B, actually worked. Striped bass, cauliflower, leek and chervil. Slight hint of curry in the seasoning coating the tissue-paper thin skin which shattered at the touch of a fork. Well-prepared, although the cauliflower florets were a touch undercooked. The fish was perfect: flaky, moist and flavorful. I found myself wishing for a small dish of salt. Sorry for the quality of photos. I didn't have my camera with me so had to use an iPhone. While iPhone photos can be great, you need proper lighting to shine. Semolina cake with huckleberries and pistachio. Lovely texture and not too sweet. Plating sucked though. The waiter came by with our desserts and almost served us, then realized that we had nothing to eat them with. (IOW, they had cleared our main courses and silverware but didn't replace the used silverware with fresh ones.) Cheese plate, paired with walnut-date bread. (Bread not shown.) Although you don't see it, B was given a paper strip to identify the samples. I've been at other places in town that served cheese, and found the paper a bit tacky. Maybe it's just me. You know, maybe it's great that Traci is tired of fine dining. Because for half of this dinner, the experience was not it.
  14. We went to Le Central for a birthday lunch on Saturday. Lillet blanc, St. Germain, honey, lemon and champagne. The pictures you're about to see came out really well, and when you view them, you'll understand why I prefer to shoot food in natural light as much as possible. Pâté de Campagne, with cornichons and mustard. Roasted bone marrow, fig jam, bread. Onion soup gratinée. Butter lettuce salad, with apple, cherries and preserved lemon vinaigrette. Pan-roasted salmon, winter root vegetables, saffron fumet. Filet mignon au poivre, haricot verts, mushrooms. Pommes frites. Roast chicken, with parsnip chips, bacon-lemon brussels sprouts. I think this was the best dish on the table. Outstanding. Seared scallops, butternut squash purée, fennel. Banyuls. I was going to order a glass of poire eau de vie and I'm glad I switched at the last minute. Strawberry rhubarb crumble, vanilla ice cream. Grand Marnier chocolate flourless cake, chocolate rum sauce, candied orange, whipped crème fraîche. We'll be back, of that you can be sure. Le Central Bistro453 Bush Street (Grant Avenue)
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