Diancecht

caviar and chicken nuggets 🧐

saturday’s was hard-boiled eggs topped with anchovies spaghetti with fresh tomato sauce

shrimp salad with slow-roasted cherry tomatoes, olives and croutons

wonder who will be in the hot seat next place yer bets 😀

chicken cacciatore - this version doesn’t contain any tomatoes. the meat is seasoned generously with salt and pepper and browned in lard, although you can substitute olive oil. then add garlic, rosemary, and anchovies; deglaze with white wine and vinegar; braise for one hour or until the meat falls off the bone. sautéed spinach italian fruit salad

halibut poached in water and pinot grigio, served with lemon and extra-virgin olive oil tomato salad with soy sauce vinaigrette (usukuchi soy sauce, rice vinegar, olive oil, sunflower oil) roasted vegetables (eggplant, zucchini, red onion, sweet peppers), tossed with red wine vinegar and extra-virgin olive oil heirloom melon for dessert

thanks @maison rustique we had baked pork chops with garlic and rosemary, green beans braised in tomato sauce, and corn on the cob last night. and the usual fruit salad for dessert.

ooooh thanks for the idea @Wilfrid

slow-roasted cherry tomato and ricotta cheese toast; side salad (mesclun, arugula, tatsoi, peppercress) with nasturtium flowers.

if you are in sf, you can get usukuchi soy sauce from nijiya market in japantown. otherwise, amazon is your best bet.

tomato sarada shoyu-fumi (tomato salad with soy sauce dressing). these are sliced tomatoes that have been coated with a very light dressing consisting of one tablespoon sunflower oil, 1 teaspoon usukuchi soy sauce, 1 teaspoon rice vinegar and 1 teaspoon shinko pear vinegar. the latter is a local product from a producer based in oakland. quick-pickled zucchini with ginger and garlic - thinly slice zucchini, then place in a bowl and add 2.5% salt by weight (so for example, for 167 g sliced zucchini, that meant 3/4 teaspoon/4.1 g salt), a pinch of sugar, and some dried kombu. mix well, then cover and store in the fridge for 30 minutes. after 30 minutes, discard liquid. squeeze the vegetables and discard the liquid. add seasonings, then marinate in the fridge until you’re ready to eat. asari no sakamushi (clams simmered in sake with scallions). miso shiru with fresh corn and early girl tomatoes. toumorokoshi gohan (corn rice) - this is japanese rice that had been cooked with pieces of corn cob. once the rice is done, remove and discard the corn cob. stir in fresh corn that you’ve stir-fried in unsalted butter and seasoned with usukuchi soy sauce. macedonia di frutta for dessert - sliced peaches, apricots, strawberries, meyer lemon juice, a tiny amount of splenda. the clams and tomato salad are from this cookbook; the corn rice from this book; and the zucchini quick pickle was adapted from just one cookbook. individually, none of these are very filling, but served as a part of a complete japanese meal, you’ll be stuffed.

thanks @bloviatrix

we don’t have a dedicated thread for afternoon tea, so i’m posting this here. hubby’s 66th birthday was a few days ago, so we celebrated this afternoon at a teahouse. there were some lovely sandwiches (cucumber/radish, turkey/sundried tomato, egg salad/mango curry) and blueberry-lavender scones with devonshire cream and strawberry jam. some other hors d’oeuvres whose components escape me rounded out the menu, along with a tray of mignardises. i have included shots of the menu for your browsing pleasure. dartealing lounge (470 3rd (bryant))

seen at the market today. i wish i bought a loaf because i was starving at the time, but i was saving room for afternoon tea. more on that in another thread.

i saw that and thought, “no, it couldn’t be” 🤔🧐