Diancecht
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Posts posted by Diancecht
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spanish-style lamb stew; green salad with vinaigrette; fruit salad.
this recipe features homemade chicken stock and some rioja.
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asparagus, fava beans, spring onions, carrots, potatoes, flat-leaf parsley, broccoli, cauliflower, mesclun, spinach, valencia oranges, strawberries
we’re on our way to get the meat at a local supermarket: lamb stew meat, chicken, pork chops. and some prosciutto for tomorrow’s lunch.
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these were $8/lb
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On 4/2/2025 at 11:32 AM, maison rustique said:
I don't remember it. I might have been able to track it down by stuff she might have posted about, but I think all the old stuff is gone, right?
it’s not a good solution, but you can look things up via the wayback machine
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i feel like i am reading a gussied up version of eater
“Food, service and design are the holy trinity,” he said. “You need to have two out of three. You don’t need to have all three.”
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braised chicken, roast pork, and roast duck over rice, with steamed cabbage and ginger-scallion paste, from win’s restaurant (3040 taraval (41st avenue))
it reminds me of a hole-in-the-wall near the roosevelt avenue subway station in queens when i lived in jackson heights in the late 1990s.
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“André would be very unhappy with all the waste,” Mr. Pépin said with an ironic smile, indicating a half-eaten plate of smoked salmon crepe in front of him. Mr. Soltner’s propensity for economizing had been recalled by Mr. Dopf upstairs earlier, with reported habits like judiciously saving wine corks to use to balance unsteady dining tables or placing burned out lightbulbs in the freezer with the belief that the cold could revive the filament.
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oatmeal with raisins, walnuts, unsalted butter, salt, cinnamon, milk, date molasses, and rosewater
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sunday
minestrone. green salad with champignon mushrooms, shallot vinaigrette. macedonia di frutta for dessert.
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saturday
chicken braised in wine, with leeks, mushrooms, and cream; green salad, shallot vinaigrette; roasted potatoes. strawberry in red wine for dessert.
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it’s too bad this was an april fool’s joke
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we bought some lamb shanks from guerra’s quality meats.
they’ll be roasted for a few hours and served with potatoes and horta. the latter, this time, will be beet greens and spinach.
hubby is visiting my father-in-law next week (who you may recall is in assisted living in new jersey). i said “we’ll see you in a few months” … so i have been following your adventures in the “places to be curious about” thread with great interest 😉 because we’ll follow that visit with a trip to nyc.
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technically this was brunch yesterday
pernil with black beans, rice, salad, fried plantains at boogaloos (3296 22nd (valencia))
hubby had an omelette and a friend had eggs benny.
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pasta with scallops and asparagus
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these scallops cost twice the ones i paid earlier at the sf ferry building farmer’s market
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looks like this topic struck a nerve on reddit a while back
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vegetable plate: hummus, babaghanoush, armenian potato salad, tabbouleh, pickled vegetables, greens, with feta cheese and green shatta
unsweetened iced tea
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it’s been a long while since i went out as a solo diner, but i’ve never felt any of the stigma being discussed in the article.
maybe i’m the odd one out. 🤷🏻
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“I love the romantic ideal of going into a restaurant and sitting at the bar and striking up a conversation with a bartender,” he said. “But oftentimes in practice, I am just consumed with anxiety” about standing out.
This is part of the paradox of solo dining. Even as Americans are spending more time on their own, many find eating out alone to be rife with awkwardness and judgment. And many restaurateurs, who already run their businesses on thin profit margins, worry that tables for one will cost them.
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Bar Contra in the Lower East Side introduced a potato ice cream sundae to its menu shortly after it opened last summer (or reopened, after the original Contra closed). Here, workhorse Kennebec potatoes are transformed into a silken ice cream and, as of the latest iteration, topped with foamy sabayon and blackberry. The ice cream didn’t have much flavor beyond vanilla, but bits of fried shoestring potatoes were like clandestine French fries in my ice cream, that cheffy favorite salty-sweet, high-low combination.
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Last year, the London culinary institution St. John, run by the chef Fergus Henderson and known for its nose-to-tail British cooking, celebrated its 30th anniversary. Now the younger chefs who’ve passed through its kitchen and that of the similarly influential Rochelle Canteen, founded in 2004 by the chef Margot Henderson, Fergus’s wife, have begun to open their own restaurants, offering fresh takes on the canon. “Everyone criticized [us] because our food was so brown,” says Margot, 60, of the response to her and Fergus’s early dishes. “But we love brown food. It’s about letting it be.” She’s become known for remastering English standards like boiled ham with parsley sauce and Lancashire hot pot, a stew of lamb, potatoes and onion. “British food is gentle and so simply [made],” she says. But “simple is not easy.”
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pasta with cabbage, bacon, and mushrooms
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shrimp scampi, served with horta (braised greens (chard, cilantro) with lemon and olive oil)
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the lunch thread (cont.)
in In the kitchen
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fava bean salad with roasted asparagus, prosciutto, egg, and arugula