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TrelayneNYC

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Everything posted by TrelayneNYC

  1. 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.
  2. Photos from last week Spicy tomato and shrimp stew Peas with garlic and pancetta Ricotta cheese with roasted blueberries
  3. 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
  4. 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
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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
  10. thanks roasted leeks, fried egg, shaved cheese the leeks were simmered in salted water before being roasted at 325 F for one hour
  11. 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.
  12. 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
  13. 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.
  14. 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)
  15. Some more information on Rummo pasta in case you're interested. It has replaced DeCecco as our go-to brand.
  16. Thanks luv. For brunch today, we had: Cauliflower with eggs, olives and anchovies
  17. 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.
  18. 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)
  19. We had meatballs for dinner tonight. I've posted my recipe elsewhere in this thread but here it is again for convenience. 170 g fresh breadcrumbs 60 ml whole milk 400 g ground pork 200 g ground beef 32 g chopped mortadella 1 egg 30 g grated Parmigiano-Reggiano cheese a pinch of grated nutmeg 3 tablespoons finely chopped parsley 2 tablespoons finely chopped mint salt black pepper 800 ml crushed tomatoes 1 garlic clove 3 tablespoons olive oil 1 bay leaf This is my basic recipe for meatballs with the addition of 32 g (1/4 cup) chopped mortadella. The original recipe is from My Kitchen in Rome (which I highly recommend if you love Italian cooking). I've made about 4/5 of the recipes in Rachel's book so you know it's a keeper. Her recipe reverses the proportions of beef to pork but I love the sweetness of ground pork, so there you go. Quantities are also a bit different above and reflect my personal preference. We like our meatballs with not as much breadcrumbs and more herbs, but you might feel differently. Add the milk to the breadcrumbs. Soak for 10-15 minutes, then squeeze out liquid. Combine breadcrumb mixture, pork, beef, mortadella, egg, cheese, nutmeg, parsley and mint in a large bowl. Season with salt and pepper. Since the cheese will be salty, go easy on the seasoning. It'll end up looking like this. Form meatballs with a teaspoon. Line a cookie sheet with foil, then again with parchment paper. Arrange meatballs on top of parchment paper. You'll end up anywhere between 15-20 meatballs. I like my meatballs golf-ball sized. In the beginning, I'd fry them in olive oil but those ended up greasy. Baking renders them lighter plus you don't need to roll them in flour or cover them in breadcrumbs. Preheat oven at 350 F. Bake at 350 F for 15 minutes. The sauce is really simple.Warm 3 tablespoons olive oil in a Dutch oven or large pot. Add some garlic cloves that you've crushed with the back of a spoon. Fry the garlic in the oil over low heat or until the garlic gives off a fragrance that makes your mouth water. This will take some time (at least 15 minutes) and you'll know it's the right moment when the garlic begins to brown. Next, add the tomatoes, a bay leaf and a pinch of salt. I sometimes like to add some water to the can, slosh it a bit, then add that to the pot. Raise the heat, bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Then add the meatballs to the pot, cover and braise for 30 minutes. Don't forget to stir every so often. I like to serve these as is, or with grated cheese.
  20. For breakfast today, we had: Roast chicken salad with haricots verts and mustard vinaigrette Good Sunday morning! Adapted from Buvette by Jody Williams, page 80. 8 small potatoes coarse salt 1/4 kg haricots verts, trimmed salad greens (I used mesclun, radish greens, fava greens and arugula) freshly ground black pepper 120 ml vinaigrette (recipe follows) leftover roast chicken 1 tbsp. (14 g) Dijon mustard 1 tbsp. (14 g) whole-grain mustard 2 radishes, thinly sliced vinaigrette (page 258): 2 shallots, peeled and finely diced 1 tsp. (4 g) fresh thyme, finely chopped 1 small garlic clove, grated on a Microplane grater 3 tbsp. (44 ml) red wine vinegar 120 ml extra-virgin olive oil 1 tbsp. (15 ml) water pinch of sugar pinch of salt freshly ground black pepper Boiling potatoes whole is a technique I picked up recently. It ensures even cooking and less water-soaked vegetables. For a medium-sized potato, it will be completely cooked in about 15 minutes. Larger sized potatoes will take about 20 minutes. Lift out with a slotted spoon, then plunge into a bowl of ice water. When cool, peel as normal (peel should slip right off), then use as desired. If you don't want to deal with boiling, you can also steam them whole. If you don't have a microplane grater, you might be able to achieve nearly the same texture by pounding the garlic in a mortar and pestle or by sprinkling the garlic clove with some salt and mashing it with the tines of a fork on a cutting board. Either way, you'll end up with a paste that looks a little like this. This is about 1 teaspoon (4 grams) garlic paste. Trim the haricots verts by removing both ends just like you would regular green beans. (I know you don't need to trim off the tapered end but this is just personal preference.) Prepare by simmering in boiling water (ideally the same pot you cooked the potatoes in) for five minutes. Lift out with a slotted spoon and plunge into a bowl of ice water, then drain. For the vinaigrette, combine the shallots, garlic paste, chopped thyme, salt, sugar, black pepper and red wine vinegar in a glass measuring cup. Whisk in olive oil until you have about 2/3 cup (158 ml). Whisk until all ingredients are combined. Then whisk in 1 tbsp. Dijon mustard and 1 tbsp. whole grain mustard. Taste and correct for salt and pepper. Once the potatoes are cool, slice into 1/4" (6 mm) thick rounds. Or you can slice them into wedges. It'll work either way. To plate the salad, take some salad greens and toss with 1/3 of the vinaigrette, then arrange on a platter. Take the potatoes and green beans, place in a bowl, then add 1/3 of the vinaigrette and toss those with the dressing. Spoon vegetables atop the greens. Tear the roast chicken into bite-sized pieces, then top the potatoes and green beans with the chicken. Drizzle vinaigrette on top. Scatter radish slices, grind a little more black pepper on top, then serve at once. This recipe is sized for 4 people and takes about 1 hour from start to finish, including prep time.
  21. Looks wonderful. I bet it was awesome too.
  22. Soft-boiled egg with roasted asparagus and shaved Parmigiano-Reggiano cheese
  23. Some pix from last weekend: Minestrone alla piemontese This version takes about an hour to prep and cooks for 5-6 hours. It doesn't contain any tomato and the recipe hails from a trattoria in northwestern Italy (Trattoria Razmataz located at Via Vincenzo Bellini 24, Alessandria, Italy 15121, tel.: +39 0131 223249). There was also this: Shortbread cookies with Meyer lemon curd. The curd was a tad overbaked. That's ok, my co-workers didn't mind.
  24. It's not any more different than fish soup or clam chowder. I imagine you do have leftovers? The only difference is that this will be eaten tonight. The bonus is that the sauce can also be used for pasta and the flavors develop marvelously.
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