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About TrelayneNYC

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    San Francisco, CA

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  1. Roast chicken stuffed with garlic and herbs Fagiolini e patate al pesto
  2. Eggs fried in olive oil, served over heirloom tomato salad and garlic toast.
  3. Israeli salad Pan con tomate Spiced lamb fillet braised with onion
  4. Nectarine galette with brown butter and garam masala.
  5. You know it's true love when you and your husband spend Monday morning peeling 2 kg fava beans pods which magically became 260 g peeled beans. Fava beans with zucchini, tomato and soft-boiled eggs.
  6. Vegetable stew with sausage and chickpeas 30 ml olive oil 115 g diced pancetta 1/2 kg heritage pork sausage 30 g minced oregano 30 g minced Italian parsley 1 onion, peeled and diced 3 garlic cloves, peeled and thinly sliced 4 celery stalks, diced 3 carrots, peeled and thinly sliced 2 potatoes, peeled and diced 1 medium zucchini, diced 1 yellow squash, diced 1/2 kg Swiss chard 800 ml crushed tomatoes or passata 175 g cooked chickpeas (canned is fine) 500 ml chickpea broth (or as needed); if you used canned chickpeas, substitute water instead 10 g basil leaves
  7. Kumiai oyster, crème fraîche, pink peppercorn, rosé gelée. Very good and a great beginning. Kampachi (amberjack) sashimi, apricot purée, almond, Valencia orange and radish. This was served with brioche and unsalted butter. It won over B and he doesn't really like fruit with savory. Manila clams, fava beans, fermented celtuce, wild borage. The broth was a clam dashi (clam juice, kombu, bonito flakes, then strained) and a chive oil drizzled over. Exceptionally clean-tasting and a purity of flavor. This was probably our favorite dish tonight. Buckwheat crêpe, purple snow peas, lavender mint, burn morels, black summer truffles. Burn morels are apparently morel mushrooms that grow after a forest fire. The crêpe was overcooked (B remarked that his was "burnt"), the peas a tad undercooked and someone didn't clean the morels properly (IOW if you can taste grit, it's poor prep work). Looked good though. In terms of flavor, this was "average". Sorry if that sounds harsh but at the prices that we're paying for a restaurant of this caliber, then I expect perfection. This was not it. Trout, asparagus, tarragon pistou, baby gold potatoes, trout roe, mustard seeds. They omitted the pistou for B since he's not a fan of tarragon. Was a nice, relatively average 5-6 bites of food, and that's about it. This being a high-end restaurant, you're supposed to overlook the fact that the amount of food on the plate is disproporionate to the plate size. Strawberry sorbet, lemon verbena sugar, tarragon ice. This combination worked but I can see how some folks might find that off putting. B had the sorbet only - thanks must be extended to the kitchen for omitting the ice from his plate. Pairing herb and vegetable components is a trend in fine dining. For instance, parsnip crisp made an appearance at NYC's Villanelle and corn husk meringue at Enrique Olivera's restaurant Cosme a couple of years ago. Nice transition from savory to sweet. German black forest chocolate cake with cherry jam, roasted cherries, kirsch, chocolate ganache and chocolate crumble. Very good. This was our second dinner at Petit Crenn and if anything, whoever is their pastry chef does an excellent job. A perfectly sized portion that book-ended our meal. Mignardises - blood orange gelée; black sesame financiers.
  8. The onions and garlic are first sauteed in olive oil along with salt and five-spice powder, then cooled. Combine this mixture with breadcrumbs, egg, salt, black pepper and pistachios and the ground lamb. Form into meatballs, then bake for 15 minutes at 335 F/170 C. Then braise in the tomato sauce for 30 minutes.
  9. Lamb and pistachio meatballs adapted from "Polpo", page 154. 35 g shelled and roasted pistachios, finely chopped 30 ml olive oil 1 onion, finely diced 1 garlic clove, finely chopped pinch of salt pinch of five-spice powder 1 kg ground lamb 1 egg 100 g breadcrumbs ground black pepper extra-virgin olive oil 800 ml basic tomato sauce Basic tomato sauce - the recipe in Polpo (page 149) is neither basic nor preferred so I used my own, which as you can see is rather minimalist by comparison. Polpo's version has eight ingredients not counting salt and pepper. 30 ml olive oil 2 crushed garlic cloves 800 g crushed tomatoes or 800 ml passata 120 ml water salt black pepper We served this with a bowl of cauliflower stewed in wine.
  10. Photos from last week Spicy tomato and shrimp stew Peas with garlic and pancetta Ricotta cheese with roasted blueberries
  11. These are photos from last week I haven't been posting as much but will soon rectify that hopefully Baked bread (fresh out of the oven), chickpea-carrot spread. Great vegan option. Orange wine from Greece (wine made from oranges, apparently) Curried roasted golden beet, carrot, apple and chicory salad with walnuts.Terrific balance of sweet, tart and bitter throughout. The kitchen loves mustard and while there was a light touch in the vinaigrette, this ingredient also showed up in the porkchop B ordered. Cumin scented English pea pancakes with carrot, pistachio, feta, arugula and mint. Someone in the kitchen knows how to fry. The pancakes were feather light, crisp on the outside with the freshness and sweetness of the peas shining through Rosemary-nated pork chop with roasted potatoes, artichokes, green beans, mustard seeds and fava salsa verde. Moist, well-seasoned and just perfect. Would recommend on this plate alone Fried Mary’s chicken with mashed potatoes & gravy, coleslaw and buttermilk biscuit. Chicken was moist and juicy; breading a touch oversalted. Coleslaw was average (faint sweetness, not enough acidity) but that's ok because I'm difficult to please in that department. Otherwise, a very good plate of food. Would order again. Bartlett pear sorbet. Intense fruit flavor in 3-4 bites. Sometimes that's all you need to end a meal Chocolate-hazelnut crepes, roasted banana ice cream, salted caramel sauce, candied hazelnuts. We had a really nice time here and can't wait to return. Firefly 4288 24th Street (Douglass Street) Noe Valley
  12. Last night, we had Fava bean salad with asparagus, jamón serrano and mint Pesce al forno con le patate ("baked fish with potatoes") Strawberries macerated with sugar, 25-y/o balsamic vinegar and black pepper
  13. 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.
  14. 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.
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