[the pete wells thread]

caviar and chicken nuggets 🧐

[the lunch thread (cont.)]

saturday’s was

hard-boiled eggs topped with anchovies 

spaghetti with fresh tomato sauce 

[the lunch thread (cont.)]

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

[the pete wells thread]

wonder who will be in the hot seat next

place yer bets 😀

[Supper]

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

[Supper]

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 

[Supper]

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.

[Supper]

ooooh

thanks for the idea @Wilfrid

[breakfast]

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

[Supper]

if you are in sf, you can get usukuchi soy sauce from nijiya market in japantown. 

otherwise, amazon is your best bet. 

[Supper]

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.

[the lunch thread (cont.)]

thanks @bloviatrix

[the lunch thread (cont.)]

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))

[Greenmarket]

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.

[You Learn Something New Every Day (cont.)]

On 6/23/2024 at 6:40 PM, Wilfrid said:

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

🤔🧐

[You Learn Something New Every Day (cont.)]

i didn’t know what an oxford comma was until literally two days ago

 

[Shake Shack]

i wish i was making that up

[Shake Shack]

looks like they expanded their menu. i feel like rip van winkle.

”grassfed beef double cheddar cheeseburger topped with pickles and smoked garlic aioli” for $11.99 for a single or $15.99 for a double.

this isn’t your father’s danny meyer-owned chain anymore.

they even have their own brand of bottled water. 🧐🤷🏻

[Supper]

thanks everybody 😉

[Supper]

we’re having pizza and salad from a local place tonight as part of a viewing party for this year’s tony awards. however, one of the desserts is blueberry and nectarine galette. there’s a layer of frangipane underneath the fruit. and there’s chocolate ice cream and vanilla ice cream for one of the guests who is an extremely picky eater.

[Supper]

wedge salad with bacon, toasted almonds, fried shallots, and grape cherry tomatoes; prime rib steak; baked potato with butter, sour cream, and bacon.

[Frog Club]

click

 

Even if I wanted to go back to Frog Club, I might not be allowed to. The mysterious restaurant, which opened a few months ago behind an unmarked door in the West Village, maintains a somewhat tongue-in-cheek code of conduct, codified by a ten-item list of ways to get “eighty-sixed,” restaurant parlance for “kicked out.” Some rules are easy enough to follow: don’t be rude, don’t steal or vandalize, don’t kiss the chef without her consent. Other forbidden activities are more surprising. No. 2: “Taking photos inside, this includes bathroom selfies.” When you arrive outside the restaurant, a doorman in a beret and amphibian-green ascot will check your name against his iPad and then, with disarming charm, ask you to present your phone for stickering: one over the device’s front-facing camera, one over the back. No. 5: “Touching the memorabilia, thinking about touching the memorabilia.” The restaurant’s ceilings are crisscrossed, somewhat medievally, with metal chains, to which are wired hundreds of ceramic plates bearing the Frog Club logo, and the occasional frog. One such specimen, suspended near the bar, looks to be sculpturally constructed from pieces of scrap metal. He seems like he would feel cool and heavy against your fingers, smooth and matte, a little sharp at the welded seams. Clearly, I’ve thought a lot about touching him. Now you have, too.

 

 

[Supper]

no filter on those pictures; the condimento was really that intense looking 

[Supper]

i’ve been on vacation for the past two weeks and go back to the salt mines next monday. this is almost civilized….i should do it more often.

anyway, tonight was whole wheat pasta with sausage, mint and tomato; roasted zucchini with pesto; and italian fruit salad for dessert.

[breakfast]

sabich fattuosh salad with tahini-amba dressing, from sababa, pages 182-184

* canned chickpeas are ok if you’re short on time;

* hubby isn’t a fan of amba…oh well. more for me;

* you could cut the amount of tahini paste in half and it’ll make for a more pourable/liquefied dressing.