Ours were $28/#. So worth it.
2 Likes
Nice
leftover beef cheek from Nari, added Tokyo turnips, their greens, and chickpeas
another blueberry clafouris, once again too much batter
3 Likes
2-1/2 lbs. Yukon Gold potatoes
2 tbsp. salt
3 tbsp. rice vinegar
2/3 cup Trader Joe’s organic mayonnaise
1 tbsp. Roland Dijon extra forte
1 tbsp. Apple Farm cider vinegar
3 tbsp. diced red onion
2 stalks celery, diced
1 red bell pepper, diced
3 hard-boiled eggs, diced
1/4 cup diced Sonoma Brinery dill pickle
2 tbsp. capers, drained
black pepper
3 Likes
Yet another pizza on the steel. We’re so hooked on it. Every time we make one - probably once a week - we continue to talk about how much better it is than any we’ve done on a stone.
5 Likes
I used the J. Kenji method for the potatoes, put them in two quarts of cold water with two tablespoons each salt and rice vinegar, brought to a boil, simmered ten minutes, drained, put back in the pot and tossed with another tablespoon of rice vinegar, then spread on a cookie sheet to cool for half an hour.
Overall the salad could have used a little more acid (Sonoma Brinery pickles are lacto-fermented so not as vinegary-sour as most recipes expect) and maybe six hard-boiled eggs.
2 Likes
These boletus were picked today in the Shasta forest. Given to me from a friend. I’ll saute them along with Monterey anchovies that were previously frozen.
8 Likes
Orecchiette con cime di rapa: anchovies, fresh garlic, olive oil, broccoli rabe. It’s interesting how much recipes vary in the proportions, some are roughly 1:1 pasta and greens, some are 1:2.
4 Likes
That looks delicious!
I was happy with it. Next time might use more greens.
Best fried rice I’ve ever made. The secret? Leftover fried rice.
Sauteed onion, red bell pepper, and red cabbage in rice bran oil; added leftover garlic fried rice, ong choy, and and sauteed crab meat from Great China; broke up clumped rice; added diced leftover grilled fatty rib-eye. Left for flavors to mingle for an hour or two, then tossed on high heat for a few minutes. Cucina del frigo at its best.
1 Like
Asian Surf and Turf 
Nice recipe. re procedure, I have great success by letting cubed hot potatoes cool in a couple of tablespoons white wine vinegar before tossing with remaining ingredients. Seems to provide just the right degree of tartness.
Was this 1:1? Looks quite tasty, but I agree w/ adding more greens.
It was one bunch. I don’t know exactly what the proportion was, I didn’t weigh them.
1.5 lbs. of California sour cherries from Berkeley Bowl. They were in very good shape, only had to toss maybe a dozen.
3 Likes
