Supper

[small h]

From the pantry and the balcony. Post-weekend away eating is catch as catch can.

[maison rustique]

I had milk and cheeses to use up so made a very small baked mac and cheese with cheddar, blue cheese and some of the pepperoni and mozzarella crisps I got at Costco. Very tasty and my doctor would probably not be happy about it.

[StephanieL]

Tricolor gnocchi with fava beans, ricotta, arugula, and fresh herbs.  A trip to a local ice cream shop for dessert.

Edited May 30, 2025 by StephanieL

[MitchW]

Sometimes I take the easy way out...these are from King Dumplings, on Hester and Allen...right up there with the best of what I can buy frozen. I think 50 were $13.  I get a nice, crunchy bottom on them with this pan frying/steaming method.

Wild Alaskan (sockeye) salmon and Alaskan halibut, from Great Alaska seafood. Salted for a few hours, and then roasted in the steam oven - they come out cooked just right.  Served with saffron (Basmati) rice pilaf, and sautéed broccoli and carrots.

[small h]

A Gramercy Tavern recipe for clam chowder with bok choy. Because I went to the greenmarket and bought (among other things) clams and bok choy.

Edited June 1, 2025 by small h

[Diancecht]

hubby and i visited a mexican supermarket in the mission 

i don’t remember the name, only that it was huge. supposedly there was a cvs or walgreens that was about to close, and the folks behind the supermarket took over the lease. they got a really great deal. 

anyway, we made a huge vat of pozole and some guacamole. the guac has lime, white onion, green onion, tomatillos, jalapeño, cilantro, salt, and some tabasco. it’s amazing and it’s going to be my go-to. and the pozole has ancho chilies, pork shoulder, hominy, garlic, onion, bay, cilantro, lime, and other good stuff. served with cabbage, lime, guajillo chile powder, radishes, onion, mexican oregano, and tortilla chips.

and fruit salad for dessert.

the recipes for both are from the nopalito cookbook.

Edited June 3, 2025 by Diancecht

[MitchW]

Marcella's Penne col Sugo di Funghi Coltivati.

Okay, it's Penne with Mushroom Sauce, a dish I've been cooking ever since I bought the book it's in - which looks like 1987. The book is not in great shape; the recipes still are.

[small h]

Snap peas with balcony mint, lemon, walnuts and parm.

Monkfish with balcony mushrooms and parsley. Those mushroom compost blocks are the gift that keeps on giving!

 

[MitchW]

I had an itch:

For crab cakes (jumbo lump). Scratched it:

And these looked good when I went shopping in the morning:

Steamed, with garlic slivers throughout.  Served with tzatziki I'd made earlier, as well as za'atar dusted pita crisps.

[small h]

Indoor grilling yesterday, and a good thing, because it’s too hot for that today!

[small h]

The glory of a busy borscht. 
 

[StephanieL]

Ah, cold borscht on a hot day!

[small h]

The best.

[StephanieL]

RG's Chile Sin Carne, made with Vaqueros. Cornbread on the side.

[voyager]

Perfect for the  Bay Area’s June Gloom.

[maison rustique]

I actually cooked! Italian sausage, a little diced potato, mushrooms, diced tomatoes, herbs/spices. Baked to cook them topped with spinach and cheese and browned. Pretty tasty.

 

[StephanieL]

18 hours ago, voyager said:

Perfect for the  Bay Area’s June Gloom.

It's less gloomy in my part of the East Bay.  The plants could use some clouds, frankly.

[small h]

Mayoral debate calls for pizza! And drinks! Beaucoup drinks.

[MitchW]

Stir-fry of pork, broccoli, carrots with Szechuan flavors.  Can you use too much ginger?

[StephanieL]

Bucatini with shrimp and homegrown summer squash in a light cream sauce with dill, parsley, and feta.

[maison rustique]

Since I'll be moving in a couple of months, I'm trying to clean out the freezer. An unmarked container turned out to be black-eyed peas. Not the best thing for a nearly 90 degree day,, but it was tasty!

[maison rustique]

Last night's freezer-cleaning find was bacon cheese potato soup.

[MitchW]

Coq au Vin.  Mashed potatoes.

[Wilfrid]

Haven't made that in a long time. Good idea.

[MitchW]

Gemelli pasta with sausage and broccoli.