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About TrelayneNYC

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    San Francisco, CA

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  1. 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.
  2. 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.
  3. 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.
  4. That spot is cursed. There's been 3-4 restaurants occupying the space since 2000.
  5. 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.
  6. Left: Pickled crosnes and pearl onion. Right: XO sauce, house-made soy sauce. Barbecued quail from Wolfe Ranch. B remarked that this was "the tastiest and largest quail I've ever eaten in my life". For sure. Quail liver mousse, au jus, black truffles. Black truffle steamed bun. Basically a play on Peking duck - stuff the bun with quail, top with condiments and enjoy. Spicy fermented bean paste with tomato, served with crudités. Asian pear and Napa cabbage kimchi. Kohlrabi kimchi. Chrysanthemum leaf and scallion salad. Grilled veal short ribs, seasoned with sesame seed, perilla seed and pine nuts. Short ribs.
  7. Birthday dinner here tonight and it was worth every penny. Thousand year old quail egg, cabbage juice, ginger. Top - pork belly, oyster and kimchi shooterBottom - marinated mussel, root vegetables Shrimp tempura, jellyfish, seaweed Blood sausage, sweet rice, squid ink, shiso. Ginkgo flour "tortilla", matsutake mushroom, pine needles, 10 year old aged pine syrup. Chicken wing stuffed with abalone and abalone liver mousse. "Shark fin" soup - Dungeness crab, ham, egg white and black truffles. Butter with orange blossom honey and ginseng. Not shown are some sprouted grain rolls. Xiao long bao with lobster coral, house-made soy sauce, vinegar. Sea urchin marinated in fermented crab sauce, with thinly sliced celtuce Monkfish liver steamed in rice wine, with toasted seaweed and chili. Caviar with hand-pressed sesame oil, sesame leaf and daikon. Steamed Japonica rice. I don't remember what the green powder was.
  8. No, the photos were taken at 1 pm on a Saturday afternoon. These home prices are really inflated and reflective of the real estate bubble in San Francisco. Trust that the rest of the country ain't doing so hot. Our own flat is fine and the building it's situated in changed hands three times in the past three years. The current owners paid $3 million in cash. For a change of scene, these pix are for a 1 BR-unit two blocks from our place. Quite a come down, eh? The asking price for this space was $575,000. You get what you pay for.
  9. And this space goes for $8 million. It's a 5-BR unit with approx. 5,077 sqf and a 1,281 sqf finished basement area. For the 1 percenter with lots of disposable income.
  10. $2,995,000 Location is The Castro neighborhood of San Francisco. Oh, and the bedrooms, bath, closets and study are downstairs. There are two and a half floors below the kitchen/living/dining rooms. The room next to the entryway is an office. Which means the garage is two doors away from one of the bedrooms.
  11. Some more pix. The side you're not seeing is the south side of the kitchen and it contains another counter and a large sink. The sink on the island is what you use when you're washing vegetables. Personally I hate the design of the kitchen but I love the counter space. Open kitchen means lots of cooking smells in the living room and dining area. That's a bathtub and this is part of the master bath. The former owner of this house has weird tastes.
  12. It's a 4 BR, 3 1/2 bath. It's a lot more than $1 million.
  13. We saw an open house across the street from our flat a few weeks ago. Anyone wanna take a guess how much this place was selling for? (click a picture - the actual size will fill your screen)
  14. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    thanks @DaveO for dinner tonight, we had 2 large onions 50 ml (approx. 1/4 cup) extra-virgin olive oil 50 g (approx. 3 1/2 tbsp.) unsalted butter 10 oil-preserved anchovies 1 tbsp. minced Italian parsley dried spaghetti freshly ground black pepper Spaghetti, alici e cipolle Pinot grigio to drink
  15. Well, you can do whatever you want Replating = photographs well...plus I'm usually cooking for two so it's a must