Jump to content


Member Since 20 Apr 2004
Offline Last Active Apr 19 2019 07:28 PM

#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.

#1436537 DiPalo's

Posted by StephanieL on 11 January 2019 - 10:48 PM

Another Omni thread - wow, she was more prolific than I recall.


And how.

#1436407 Annoyances

Posted by StephanieL on 08 January 2019 - 11:07 PM

Pretty sure that the falafel sandwich-banana milkshake combo isn't available at too many other places.

#1436369 Supper

Posted by StephanieL on 07 January 2019 - 10:54 PM

N is really into warm winter salads right now.  Yesterday's was comprised of quinoa, RG tepary beans, Brussel sprouts roasted in bacon fat, radishes, butternut squash, pomegranate seeds, and avocado.  Seasonings were S&P, cumin, garlic, thyme, and pomegranate molasses.

#1436267 Reasons To Be Cheerful

Posted by StephanieL on 05 January 2019 - 11:58 PM

Visiting random businesses on the California Cheese Trail map that produce really good cheese.





#1435832 Limoncello

Posted by StephanieL on 22 December 2018 - 10:49 PM

Our dwarf Meyer lemon tree is also producing like crazy.  N has made lemon posset many times.  Today, she made a lemon-spice "visiting" cake (the recipe was in the NYT Magazine earlier this year); you could also make a lemon curd pie.

#1435676 Reasons To Be Cheerful

Posted by StephanieL on 18 December 2018 - 11:24 PM

Next door to us is a multigenerational, mostly Mexican family.  (Husband and his mother are Anglo.)  We were invited to their Christmas posada last night, which I'm guessing few non-Mexicans experience.  It was so interesting being a part of another culture's private celebration, and very kind of them to invite us.  The first part (about 45 minutes) consisted of the family saying the rosary several times, with what I think was the Joseph/Mary/baby Jesus story and several intercessions to the Virgin Mary in between rosaries.  I had never been to a religious service/observation in another language that was not Hebrew, and I got a small sense of what it's like for non-Jews to go to a Conservative or Orthodox service.


Food-wise, we had bean tostadas and red pork pozole, with ponche to drink.  Ponche is the Christmas beverage, a hot mulled drink with lots of winter fruit, cinnamon, and sugar cane.  It normally doesn't have alcohol already in it, but one can spike up one's own portion.