Author Archives: berkeleybarb

Truffled egg toasts and grilled asparagus – 12 April 2019

Our favorite restaurant in NYC – ‘ino – closed, but had a note on their website saying, in part, ‘Thank you for trying our truffled egg toasts.” We just loved that place onceĀ  student of mine directed us to it. … Continue reading

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Chicken-basil sausage; Thai jasmine rice; prenatal bok choy – 11 April 2019

We wanted to finish up our taxes, so D suggested an easy dinner – just cook up two of the sausages E&I bought at Costco (despite the “Paleo” brand, which was obviously unrelated to the food) and have some rice … Continue reading

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Refried boiled potatoes with melted cheese on a weird food day – 10 April 2019

Well, for dinner… see above (and that’s a tiny plate – about 5″). But that is a small part of the day. Leaving the lecture on campus later than I expected (7:12, by the clock) I was going to text … Continue reading

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Spaghetti with filet beans and tapenade – 8 April 2019

We are celebrating the return of Gaeta olives to Berkeley Bowl with tapenade recipes. D originally found this in the Chez Panisse book Pasta, Pizza, and Calzone, and he makes it a lot. The tapenade is Gaeta olives, anchovies, garlic, … Continue reading

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Defrosted Seven Bean Soup with sour cream – 7 April 2019

Not sure why D didn’t want to cook either his tapenade and filet bean pasta, or his herb omelette with raclette tonight (both of which we have planned on having at an unspecified date), but he suggested instead we just … Continue reading

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Pizza with roasted red peppers, potatoes, and tapenade – 6 April 2019

I adore this pizza, and have made it a lot, now. I finally got the recipe over to the support blog for this journal, so I no longer will type it in here. It really has a lot of prep … Continue reading

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Salad with bits of everything – 5 April 2019

We had thought of this salad for a couple days. When R showed up bearing opened wines, we moved it from Tuesday to an unspecified day – which turned out to be today. One of the opened wine was a … Continue reading

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Scalloped potatoes with poblanos; roasted asparagus with feta – 4 April 2019

When I needed a tiny bit of roasted poblanos for something… oh right, the sauce for the polenta and black beans… D bought me two whole peppers. I roasted both of them along with the red pepper that went in … Continue reading

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Lamb kebabs, Thai jasmine rice, dino kale – 2 April 2019

Our friend R showed up for D to drive him to the airport, with bottles of recorked wine for us to finish. Amazing. We had planned a salad, which would go nicely with the rose we were thinking of having … Continue reading

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Leftover grilled polenta with black bean salad and poblano/cilantro sauce – 1 April 2019

Well, this couldn’t have been easier. I just took the bean salad and the sauce from the fridge, and also the half-tray remaining of polenta, cut the polenta in half and brushed both sides with canola oil (Wesson, I think … Continue reading

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Spaghetti alla puttanesca – 29 March 2019

Knowing we were going to the Monet exhibit, and would be away most of the day and tired by dinnertime, D suggested Puttanesca for dinner. It’s relatively easy though this one had complications we were not expecting. Berkeley Bowl got … Continue reading

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Broccoli calzoni – 26 March 2019

We had three broccoli stems to use up, but they were getting old (with gaps down the center, in some cases). D was going to the store, and since we’d planned to use up the stems in this meal but … Continue reading

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Leftover Common Grill Black Bean Soup – 25 March 2019

D still under the weather. We had planned to have the leftover soup for lunch, but he suggested saving it for dinner, by which time the rains would have returned, and also, he would feel more like getting up and … Continue reading

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Dinner at Cornerstone after the concert – 24 March 2019

The BSO concert was, unusually, at 4pm today, and so we invited R&E to have dinner out with us after the show, place TBD. D was feeling quite unwell, and decided at almost the last minute that it was a … Continue reading

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Potato, leek, and gruyere tart with thyme; salad – 23 March 2019

D really wanted me to try this tonight, so I did, and was pleased with the results. I’d change a bit, but not a lot. I used the Bertolli crust for the tomato-leek tart, and the recipe for the leeks … Continue reading

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Common Grill Black Bean Soup; edible-pod peas – 22 March 2019

I wrote up the recipe for this soup here. This time, I made a half-recipe, which is enough for two dinner servings and looks like one lunch, or one more dinner. I used 3 strips of thick-cut Fra’Mani applewood-smoked bacon, … Continue reading

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Last of the leftover lasagna; Romano beans – 12 March 2019

I am writing this up on the 27th, from photos and memory, but pretty sure when we finished the second incarnation of the lasagna, I again moved the leftovers into containers where they could be both stored and reheated – … Continue reading

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Leftover “Paul’s Lasagna”; Romano beans – 11 March 2019

When we had lasagna on the 8th, I tucked away the remaining part in the Corning Ware baking dish and re-covered it with (most of) the foil I used to cover it while baking. I just popped this into the … Continue reading

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Hamburgers; broccoli – 10 March 2019

I had this tomato left over from a linked threesome I bought when I needed two tomatoes (Sultan’s Soup, pizza) and decided I could use the third for hamburger topping. I really, really should not consider buying tomatoes in winter, … Continue reading

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Omelette with avocado, salsa, and Monterey Jack – 9 March 2019

This is probably my favorite omelette, though D is not as entranced. I make this one, he makes the others (which are excellent, and totally different – Julia Childy). I make the two omelettes separately, one egg for me, typically … Continue reading

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“Paul’s Lasagna”; salad – 8 March 2019

I have to add the recipe card to this! I had only 3/4 or so of the required cottage cheese (well, I guess it wasn’t actually required, then, was it?) and 3.5 instead of 5 strips of bacon (Niman Ranch … Continue reading

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Leftover fagioli with added sausage; kale from the garden – 7 March 2019

We had one more dinner’s worth of fagioli all’uccelletto from Saturday, and I proposed to defrost a sausage and add it to the beans this time. I found pork sausage with rapini and pecorino from Christopher Lee, and decided on … Continue reading

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Pacchieri with hen of the woods and eryngii mushrooms in sage cream sauce; salad – 6 March 2019

[Filling in on the 26th] I had some brand new (ergo, never frozen) Boudin Blanc sausages from Christopher Lee, and wanted to make this pasta before I had to freeze them. I finally weighed stuff and recorded what I actually … Continue reading

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Omelette with leftover pepper mostarda after a promising city meeting – 5 March 2019

We were not impressed by the red and yellow pepper mostarda paired with the leftover porchetta, but thought perhaps the mostarda would make a good omelette. I realized this would be the night for it, when we would be at … Continue reading

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Sausage; leftover fagioli; grilled zucchini – 4 March 2019

We finished the porchetta last night, but still have a mound of fagioli all’uccelletto. We were not entranced by these, though they are perfectly good food. Probably we should learn more about cooking them. We decided to have a sausage … Continue reading

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