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Member Since 20 Apr 2004
Offline Last Active Yesterday, 10:14 PM

#1443835 What makes you laugh?

Posted by StephanieL on 07 August 2019 - 08:22 PM

Found this morning in my previous dentist's clinical notes about me, which I'm reading for the first time:


"Pt has been doing far too much research on the internet and has come up with every bad thing that could happen."


Well, is that accurate?  :P

#1442317 2019 Growing Season

Posted by StephanieL on 26 June 2019 - 02:49 AM

Wow, late June already and no posts.  We've had a pretty good season so far in the garden, even though a lot of the seeds haven't sprouted (looking at you, okra and beets) so N may have to get starter plants:


  • Blueberries
  • Strawberries (3 types)
  • Blackberries (great yield so far)
  • Fava beans (lots and lots of these)
  • Snap peas, both green and purple
  • Carrots
  • New red-skinned potatoes!
  • Various herbs
  • Plus more Meyer lemons from our dwarf tree

And, our multigrafted apple tree actually has a few apples already.  The season is still young!

#1442251 Dessert, the Sweet Spot

Posted by StephanieL on 23 June 2019 - 10:28 PM

For a dinner party last night, I made a lovely German kuchen recipe.  You can use any stone fruit--N found some surprisingly good plums at the supermarket.  You line the bottom of a pie plate with essentially a shortbread, place sliced fruit on top, pour a sour cream & egg custard over the fruit, sprinkle with cinnamon sugar, and bake until the center is set but not dry.  I had to bake it for 20 minutes longer than the recipe called for and I wasn't quite sure it was done, but it was a big hit at the party--still-creamy middle with tart fruit.

#1441720 Maida Heatter

Posted by StephanieL on 07 June 2019 - 03:43 PM

Maida Heatter was an exalted name in our house.  My father learned to bake from her books--the first cake he ever made was the Queen Mother Cake, for my mother's birthday--and he ended up getting every one she published. So many cakes and cookies we ate came from her recipes.  I remember her Amaretto-Amaretti Chocolate Cheesecake, and I also remember Dad taking 2 days to make her carrot cake: 1 day for the cake and 1 day for the marzipan carrot decorations.  (He made the cake a lot after that, but never the carrots again.)


She just put out a "greatest hits" book--I may have to get that.  I already have a secondhand copy of her chocolate desserts book.

#1441463 Supper

Posted by StephanieL on 28 May 2019 - 12:43 AM

Baked black cod with a paprika/thyme rub

English peas with mint

Sauteed bok choy from our garden

Roasted romanesco broccoli

Plums, apricots, and lemon cookies from a local farmer's market

#1440480 Supper

Posted by StephanieL on 26 April 2019 - 09:53 PM

Broiled trout filets with a honey-mustard glaze and a herb "pesto"

RG caviar lentils with green beans and mushrooms

Chocolate for dessert, because I can't have much else right now

#1439582 What makes you laugh?

Posted by StephanieL on 01 April 2019 - 10:53 PM

LA Times parodies NY Times stories about LA as the boonies.

#1438458 Supper

Posted by StephanieL on 08 March 2019 - 12:42 AM

Not homemade, but welcome: South African meat pies, made by the guy who runs the Bay Area South Africans group and owns a pizzeria in Oakland.  I ordered 6 pepper steak pies (single-serving size) and he brought 8, plus 2 chicken curry ones.

#1438334 Supper

Posted by StephanieL on 04 March 2019 - 06:35 PM

Really tasty kind-of-tagine, using bone-in chicken pieces and some RG Mayacoba beans.  N made her own seasoning mixture--a puree of celery, onions, garlic, berbere spice, and I don't know what else--and the stew also had apricots and raisins.  She also took the chicken skin off the pieces and made gribenes out of them to add as a topping (along with chopped salted pistachios). Served with Israeli couscous.

#1437995 Supper

Posted by StephanieL on 25 February 2019 - 04:39 PM

We have wood sorrel growing wild in our garden, so N made baked rainbow trout stuffed with garlic and butter with a sorrel cream sauce and mashed red potatoes.  Chardonnay to drink.

#1437967 Chips

Posted by StephanieL on 24 February 2019 - 03:47 AM

I find it funny that a post about crab-flavored potato chips is in the Fish and Seafood category.  :P

#1437966 Supper

Posted by StephanieL on 24 February 2019 - 03:46 AM

Made a recipe for Charro beans that came with the RG Bean Club shipment a few months ago.  You cook onion and garlic, add a bay leaf and beans plus liquid (I used Vaquero), and cook the beans until tender, Then, you saute bacon and loose chorizo until the bacon is slightly brown, add more onion, garlic, bell pepper, jalapeno (I left this out), canned chopped tomatoes, and Mexican oregano, and cook until the vegetables get soft.  Add the meat and vegetables to the beans.  The whole thing is supposed to be soupy, so have bread or tortillas at the ready. We had Negra Modelo to drink, and incongruously a raspberry-elderflower eclair and piece of Mardi Gras King Cake for dessert.

#1437311 Supper

Posted by StephanieL on 04 February 2019 - 04:26 AM

Joe, interesting that you got farro in your Bean Club shipment--our "not beans" extra was California wild rice.


Rainy day today, so perfect cassoulet weather.  We'd obtained the beans, duck confit, and Toulouse sausage a couple of months ago after a trip to RG in Napa (with a stop at The Fatted Calf), and added smoked pork jowl and organic pork shoulder from local meat markets. N used the recipe in "I Know How to Cook", though curiously it was lacking the breadcrumb topping so she added one seasoned with garlic, parsley, thyme, and mustard  On the side was homegrown mustard greens, sauteed simply with olive oil and garlic to retain the intense, spicy bitterness, and we had a pinot noir from Livermore to drink. Meyer lemon and honey posset for dessert, using a Cook's Illustrated recipe.  It was thicker than N's usual posset, which I liked.

#1437017 Annoyances

Posted by StephanieL on 24 January 2019 - 11:36 PM


Evelyn, would you care to share your limoncello recipe?  Our one dwarf Meyer lemon tree is producing like gangbusters; N has been putting Meyer lemon in everything and just made a lemon and cranberry tea cake from a recent Dorie Greenspan recipe.


It's my first time using this recipe. It's in the 'aging' phase. Which technically ends next Wednesday. But I will won't be home then. If you are not in a hurry, I can let you know what I think when I get back the following week. Or, I can give you the recipe now. Just let me know.



Not in a hurry at all.  Thanks, and I hope it's good!

#1436605 Supper

Posted by StephanieL on 14 January 2019 - 07:14 PM

Pork stew with chickpeas.  This is a Spanish dish, originally made with wild boar (can also use lamb). Boneless pork butt chunks stewed with warm spices (cumin, cinnamon, Spanish paprika, white pepper), Tabasco, grated ginger, RG chickpeas, and reconstituted prunes (plums not available this time of year), topped with reconstituted dried apricots and toasted slivered or sliced almonds.