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Member Since 20 Apr 2004
Offline Last Active Today, 04:07 AM

#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  This is a Spanish dish, originally made with wild boar (can also use lamb).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.

#1435522 Supper

Posted by StephanieL on 15 December 2018 - 10:52 PM

N made a stew with pork shoulder, a beef bone (she couldn't find any reasonably priced pork with bones in it at the butcher), RG Scarlet Runner beans, and eggplant and kale from our garden, with a thyme biscuit top crust.  Fresh pineapple and a huckleberry-frangipane tart (with a puff pastry crust) from Tartine for dessert.

#1435484 Supper

Posted by StephanieL on 14 December 2018 - 11:11 PM

I've really been getting into persimmons since I moved out here (I'd actually never had one before that).  Last night at Delfina, I had some prosciutto with Fuyu slices and I think the combo worked quite well.

#1435070 The Rancho Gordo Thread

Posted by StephanieL on 03 December 2018 - 08:39 PM

On Saturday, we were fortunate enough to be able to attend a presentation at RG's HQ in Napa to celebrate the release of his new Mogette de Vendée beans. Georgeanne Brennan, who just co-authored a French beans book with RG, made 3 dishes, including a wonderful toast appetizer with these beans.  N and I each got a free pound of Mogette de Vendée, so dinner that night was a variation on that appetizer. N cooked the beans with salt, pepper, and shallots until they were very soft, toasted up some bread that we got at RG (a local baker makes whole wheat bread that he delivers twice weekly) and rubbed the slices with garlic cloves and olive oil, heaped beans on top of the toast, and topped each slice with La Quercia prosciutto and chopped parsley.  In the version we had at the presentation, the bread was spread with butter rather than olive oil.


And as a bonus, when we went to Fatted Calf to buy the prosciutto and other meats who should end up serving us but RG's son!

#1434863 Dessert, the Sweet Spot

Posted by StephanieL on 27 November 2018 - 05:34 PM

N made Dorie Greenspan's recipe for cranberry-lemon Eton Mess that was published in the NY Times Magazine a few weeks ago.  It's really good and the tart-sweet balance is just right.  Definitely a good one to make while cranberries are still readily available (I got fresh ones at TJ's).

#1433558 Cy Adler

Posted by StephanieL on 21 October 2018 - 12:30 AM

Founder of Shorewalkers NYCand its president until last year, and founder of the annual Great Saunter hike, a trek around the 32-mile circumference of Manhattan.  I was a Shorewalkers member for many years and went on several of his hikes, and I also did segments of the Great Saunter (the most I got through was 11 miles).  He was friends with Pete Seeger, and I even saw him at the Inwood Park stopping point one year.

#1433318 Dessert, the Sweet Spot

Posted by StephanieL on 15 October 2018 - 09:53 PM

N made an apple whiskey cake for my birthday.  (I'm saving the full-on chocolate chocolate cake recipe for when the big 5-0 hits.)  It's very adaptable regarding types of apple and liquor; for the latter, you can use whiskey (as N did--we have Glenlivet), bourbon, or brandy.  On its own, it's fairly basic--more of a coffee cake than a "birthday" cake--but last night I whipped heavy cream with a bit of sugar, some cider syrup, and a 1/2 capful of white rum.