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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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we don’t cook classic italian cuisine much (compared to all the other stuff); having said that, there was a batch of brodo di carne this weekend that figured in the beef dish from last night and we have a few more quarts for risotto alla milanese. soon.

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On 5/15/2022 at 6:42 PM, small h said:

Ricotta dumplings with asparagus, mushrooms and ramps. The recipe I relied on was all kinds of wrong, but I was able to snatch victory from the jaws of defeat. Almost. Still came out too salty. 

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small h, can you direct me to your recipe/inspiration for this plate?    A "young woman who worked for me 40 years ago" is coming for lunch.   Vegetarian.    This looks like a possibility.   

Aha! is this close?     And if so, how would you modify?

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@voyagerThat is the recipe! It's a lot wetter than indicated and takes way more flour, unless you luck out and get nice dry ricotta. And I would halve the salt. If you've made dumplings before (and I assume you have), you'll figure out pretty quickly whether these are likely to turn to gruel if you don't dry them out more.

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Wild sockeye salmon and avocado "donburi."

Not last night, but a few nights ago for a snack before dinner...

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Mushroom in a Spanish tapas style -with saffron, sherry, garlic, pimentón, etc.

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Holiday of Shavuot started on Saturday night. I pre-made some food to be re-heated but I also did some prep so that we could eat fresh food. One of which was falafel on Sunday night ( I made the mixture on Friday and the shaped and fried a la minute). With homemade hummus and lot veg. Followed by cheesecake (bought) for dessert.

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On 6/7/2022 at 7:37 AM, small h said:

@voyagerThat is the recipe! It's a lot wetter than indicated and takes way more flour, unless you luck out and get nice dry ricotta. And I would halve the salt. If you've made dumplings before (and I assume you have), you'll figure out pretty quickly whether these are likely to turn to gruel if you don't dry them out more.

@small h, this was a winner, is a keeper.    Thanks so much.

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Is there such a thing as fresh leftovers? As part of my Shavuot prep I made the mixture for swiss chard fritters but never shaped or fried them so we had them for dinner tonight with the last bits of Dorie Greenspan's Lower East Side Brunch Tart and a farro/ramp/mushroom salad.

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It's a rare hot day here, so I'm making the RG Italian tuna and white bean salad for supper, using the cassoulet beans and throwing in some cherry tomatoes and homemade pickled red onion.  N picked up a baguette on her way home.

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1 hour ago, StephanieL said:

It's a rare hot day here, so I'm making the RG Italian tuna and white bean salad for supper, using the cassoulet beans and throwing in some cherry tomatoes and homemade pickled red onion.  N picked up a baguette on her way home.

Whoof, totally agree.   87 in SF is HOT.    Look forward to a giant prawn cocktail (prawns, avocado, cucumber, red onion, cilantro, catsup, prawn poaching water, Valentina sauce, Meyer lemon)   Salud!

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We enjoyed a nice al fresco dinner on the deck on a beautiful evening. Mrs. P made a grilled shrimp salad over arugula with various fresh fruit, fresh grilled figs, and mini peppers with a balsamic syrup for herself. For me she made a Cajun dry rubbed hamburger with bleu cheese and grilled onions, with mini peppers and those delicious grilled figs on the side. She also made guacamole and chips. It all went great with an excellent Gigondas.

 

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