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TrelayneNYC

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About TrelayneNYC

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  1. 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.
  2. 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.
  3. Soft-boiled egg with roasted asparagus and shaved Parmigiano-Reggiano cheese
  4. 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.
  5. 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.
  6. No, but it's tasty nonetheless. If I made this again, I would probably salt and pepper a whole chicken 2-3 days in advance (per Judy Rogers' Zuni Cafe cookbook), slather on a spice paste and marinate for an hour, then roast.
  7. Then I prepped dinner in advance for Monday and Tuesday this week: Pesce alla ghiotta, from Two Kitchens by Rachel Roddy, page 252. Her recipes are in metric, which isn't a big deal to me considering that I can convert easily but it might be a challenge for others. Quantities listed below are what I used tonight and differ slightly from the book: 1 onion 3 celery stalks, with leaves 790 g crushed tomatoes 3 g granulated sugar 30 g capers packed in salt, rinsed 60 g green olives 4 rock cod fillets salt freshly ground black pepper
  8. Mussakhan, from "Zaitoun" by Yasmin Khan, page 179.
  9. I subscribe to the Chronicle and the no-stars thing feels like a cop-out to me. We'll see how long it lasts. Every review is a judgment made by the author regardless of the metrics used in the assessment, and "we're not using stars" is kind of ironic given that she's being paid to provide her informed opinion. You'll probably want to read Corey Lee (Benu) on IG:
  10. Yeah. Well, when I click on the link, nothing shows on my screen.
  11. It doesn't look like the SF Chronicle's new restaurant critic likes Chez Panisse. Or maybe, she just doesn't get it. The reason why I love the restaurant is precisely because of the simplicity of its food and the lack of ambition. https://www.sfchronicle.com/restaurants/article/The-fantasy-and-reality-of-dining-at-Chez-13650410.php
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