Category Archives: Fish as a flavoring

Cranberry bean and kale soup with anchovy crust – 4 January 2017

It was rainy and miserable looking out, and rather cold (for here) so I wanted to make a soup. Went through my list of soups we have made and D wanted to do this one, despite the difficulty of putting … Continue reading

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Open faced sandwiches with random stuff; Brussels sprouts – 9 December 2014

Yesterday, thinking D&R had eaten up almost all the bread for lunch, I bought an Acme ciabatta, but then I cut it in half and froze it when we didn’t need it for dinner. I took out half this afternoon, … Continue reading

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Spaghetti with haricots and olive tapenade – 25 June 2012

And a radish, but we’ll get to that. This is one of D’s signature dishes. It’s from Chez Panisse Pasta, Pizza and Calzone. Haricots, boiled; Gaeta olives, garlic, anchovies, and cognac, pounded into something that is not yet a paste. … Continue reading

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Pizza with roasted red pepper, potatoes, and tapenade – 15 June 2012

Made another of this pizza. It was a bit light on the aged FontinaValle d’Aosta from The Cheese Board (b/c I forgot I used some in a panino last week) and heavy on the potatoes (no problem) and salt (added … Continue reading

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Spaghetti with haricots and olive tapenade – 27 May 2012

Since we had Gaeta olives, which are the best for tapenade, D proposed a few days ago that he make this pasta, which is from Chez Panisse Pasta Pizza and Calzone. The tapenade has olives, olive oil, anchovy fillet, garlic, … Continue reading

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Spaghetti with mushrooms, pinenuts, parsley, and Pecorino Romano; lettuce wedge – 3 April 2012

{Written the 11th} I am writing this from the photos, but I still remember enough to do this pretty well. D made his signature pasta, cooking sliced mushrooms, pinenuts, and parsley from the garden, and tossing over cooked spaghetti. The … Continue reading

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Spaghetti with haricots and olive tapenade – 21 January 2012

D cooked one of his specialties, but this one he didn’t make up. It’s from Chez Panisse Pasta, Pizza and Calzone, and uses an olive tapenade and briefly boiled haricots. D makes a tapenade out of olives – preferably Gaeta, … Continue reading

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Spaghetti with tomato-mushroom sauce; bruschetta with cannellini, boquerones, and piquillo peppers – 10 January 2012

I chose the main picture tonight b/c it was the more novel end of the meal, and also the coolest looking. This is a bruschetta of cannellini beans recooked with garlic and herbs, then topped with boquerones (white anchovies) and … Continue reading

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Smoked Salmon and Leek Scramble; piperade; avocado – 3 January 2011

The entire title is Smoked Salmon and Leek Scramble with Meyer Lemon Creme Fraiche. I found it on Epicurious (it was from Bon Appetit Dec 2005) when looking for something to make with the leftover creme fraiche from Christmas dinner. … Continue reading

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