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TrelayneNYC's Achievements


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  1. And here's my IG feed if anyone would like to give it a follow: https://www.instagram.com/legendaryeatersf/ My brand is mostly what you've come to expect of me - homecooking and baking with an Italian bent based on seasonal produce found in northern California with the occasional excursion meal in restaurants in San Francisco.
  2. I've been hanging out on Instagram despite saying I'd never join...d'oh! Anyway, here's pix from this weekend's cooking Orzo perlato con legumi e cozze 75 g dried chickpeas 75 g dried heirloom beans from Rancho Gordo 75 g dried cannellini beans from Iacopi Farms 125 g cooked cranberry beans 1.5 liters water 1 onion, peeled and diced 1 large carrot, peeled and diced 3 celery stalks, diced 150 g cherry tomatoes, halved 6 tbsp. extra-virgin olive oil + extra for garnish 60 g pearl barley 2 garlic cloves, peeled and thinly sliced 1/2 tsp. crushed red pepper chile flakes 1 kg mussels, cleaned 25 g Italian parsley, minced Orecchiette con broccoli e acciughe Meatballs and tomato sauce The recipe for this is in this thread - this version was 600 g ground pork and a higher than normal quantity of mint and parsley which accounts for the green flecks in the photo, but everything else is the same. Insalata di uva e pomodoro All photos were taken on an iPhone. I have had to seriously reconsider my bias against iPhone food photography. It's a little more tech than I prefer but I'll get over it eventually.
  3. For pasta, I'm thinking we might go the Roman route and that would involve gnocchi. Since I've never made gnocchi before, now is a good time as any to practice. There's also store-bought and this might be the path we'll eventually take depending on how much effort is involved. More later.
  4. I know it's really early to plan out T-day dinner but you'd be surprised at how fast time flies. This year I've decided to have ragu della domenica as part of the main event. The rest of the menu has yet to be decided and I'll update things as I go along. I'll also blog about it here and on Twitter so you can follow progression. In the past when I've made Sunday sauce, it's typically been with a base of lard, a battuto of garlic, onion, meat juices (from the meats which will be browned first) and red wine. The meats are sausages, spare ribs, and pork chops. There are also meatballs which are composed of a 2:1 ratio of pork to beef, and also contain breadcrumbs, parsley, mint, milk, Parmigiano-Reggiano cheese, nutmeg, salt, black pepper. The meatballs are baked, then braised in the sauce. This year will be a little different. I've elected to make bruciuluni (this is the Sicilian term, otherwise known as braciole or involtini) in addition to the above. Maybe will add a pig's foot if I can get that from the butcher's shop which we'll have to order in advance. The bruciuluni involves stuffing sliced beef with celery, carrot, parsley sprigs and some prosciutto (for that extra-special oomph) maybe some raisins and pine nuts, frying the bundle in olive oil, then braising in the sauce.
  5. B and I prefer non-alcoholic drinks whenever possible, although there are times when I'll drink wine. This was ok - turmeric grapefruit soda with cardamom. Interesting on paper and nothing to write home about. On the other hand, it wasn't very sweet which I did appreciate. Toast points, warn goat cheese with raspberries and plums Way too much toast and it shows a stunning lack of imagination for $16. Baked butter beans, feta, oregano pesto and breadcrumbs Seared duck breast, fried wing, shelling beans, arugula, shishito peppers Rotisserie chicken, smashed cucumbers, figs and croutons Very good. The red sauce is romesco which provided just enough piquancy without being overbearing. I would not have thought of the combination of fruit and croutons, which worked to my surprise. Grilled broccoli with anchovy, breadcrumbs and lemon On the other hand, the vegetable side ($10) was not as successful. These spears were basically raw minimally cooked and I don't know about you but I am over "tender crisp". Would not order again. Peach cobbler, candied pecans, corn ice cream The dessert was probably the best thing we ate and forgave the sin of being enveloped in a cocoon of sound.
  6. We ate here on Saturday night, and I'll upload the pix when I get home later tonight. Great food and service but the room is a cocoon of sound and as much as I loved the experience, I'm not keen on returning. I don't like straining just to be able to hear my tablemate. In the interim, here are some reviews you can read: https://www.yelp.com/biz/nopa-san-francisco https://www.sfchronicle.com/restaurants/article/Nopa-at-10-The-restaurant-that-built-a-6892082.php https://www.timeout.com/san-francisco/restaurants/nopa Nopa 560 Divisadero Street (Hayes Street)
  7. Probably a week, maybe two. I'd be interested to know for sure since canning isn't one thing I'm familiar with and I'd like to branch out into that territory.
  8. We had dim sum in Chinatown on Saturday, then stuff from a Chinese bakery along Grant Street. Besides the usual siu mai, potstickers and noodles, there were also these: Beef tripe with ginger, chile and scallion Fried taro balls, stuffed with shrimp and pork Shrimp and chive dumplings Roast duck, soybeans Black sesame paste rolls
  9. Caesar's salad Cioppino Hot fudge sundae (there were other things not shown here, and the first two were at Anchor Oyster Bar and the last at The Castro Fountain, both on Castro Street between 18th and 19th Streets in SF)
  10. Pan-seared shishito peppers, Maldon sea salt Braised French breakfast radishes, slow-roasted cherry tomato confit Cranberry beans with garlic, herbs and prosciutto di San Daniele
  11. 2 kg lamb shanks marinated in a mixture of olive oil, salt, black pepper, cinnamon, nutmeg, cardamom and turmeric for 36 hours Thursday dinner for four: Moroccan braised lamb shanks with saffron, preserved Meyer lemons and potatoes Mixed greens (scarola, bietola e spinaci) with anchovy and garlic Apricot, plum and pluot galette
  12. Tomato salad sandwich 1/2 kg heirloom tomatoes, sliced 3 garlic cloves, minced 15 ml red wine vinegar 60 ml extra-virgin olive oil 5 imported Italian anchovies 20 g capers pinch of red pepper flakes salt black pepper Italian parsley sprigs basil leaves French bread
  13. Spaghetti alle capesante 60 ml olive oil 3 garlic cloves, minced pinch of red chile pepper flakes 30 g minced Italian parsley 1/2 kg sea scallops (or you can sub bay scallops instead) salt black pepper
  14. And this happened today https://www.military.com/daily-news/2019/08/28/children-us-troops-born-overseas-will-no-longer-get-automatic-american-citizenship.html but good on someone upthread for being and I quote Because, you know, this would have totally happened under Obama if the Dear Leader's predecessor had just been given the opportunity. #sarcasm
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