Category Archives: Meat as a flavoring

Spaghetti with fava beans and prosciutto; zucchini with onions – 7 July 2019

We decided Friday not to plan Sunday dinner but to punt it; then I went to the Bowl and found, among other things, very nice-looking fava beans, and bought them assuming they’d come in handy at some point. We had … Continue reading

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Avgolemono; collards – 15 May 2019

The return of winter weather – another “atmospheric river” is upon us, and it’s grey and rainy – so I said maybe we should have soup. I also wanted to make my boudin blanc pasta, and suggested I could get … 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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Sorrel soup with leeks and potatoes – 1 October (OMG) 2018

I had been noticing the unused sorrel and unused chives happily growing in the garden (the chives happier than the sorrel, actually – one plant looks a little fall-ish). Remembering that while at the Bowl, I bought a couple of … Continue reading

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Maltagliati with chives and bacon; salad – 24 July 2018

For the two of us for dinner, we need something like 2/3 of a recipe of Paul Bertolli’s pasta dough – which is irreducible b/c it has one egg – so I dry the remainder in some useful form. When … Continue reading

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Wild rice in a rice mix, cooked with mushrooms and chorizo; piperade – 12 February 2018

D discovered the Spanish chorizo I bought awhile ago for I-don’t-remember-what, and decided to use it. I said “pasta?” and he said “Nooooo” in a “don’t be ridiculous” way – as if somehow this particular kind of sausage would not … Continue reading

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Linguine with pancetta-mushroom cream sauce; Romano beans – 21 January 2018

This is a dish from the Contra Costa times [pretty sure] on Wednesday the 24th of July, 1996! I can’t find the article on the web, which I guess, given the date, is not surprising. The dish won the top … Continue reading

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Spaghetti with a creamy gorgonzola sauce; kale – 17 January 2018

We have about 1 1/2 cups of heavy (whipping) cream left after apparently overbuying for Es unbirthday dinner on the 14th. R&E took half of about 3 cups and we have the rest. So, what to do with it? Came … Continue reading

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Bean/veggie/penne soup from Christmas capon stock – 2 January 2018

After boiling and reboiling this stock a few times, D finally made it into a soup, and an excellent soup it was! Here are the beans being checked for untoward inclusions: We tried to use up tiny quantities of old … Continue reading

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Leftover taleggio/kale risotto with freshly cooked parsnips on top – 28 December 2017

My notes said that the amount of parsnips called for in the La Cucina Italiana recipe for this was too small – we used it all up on our first two servings. So this time, I bought two instead of … Continue reading

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Spaghetti with fresh San Marzano tomato sauce – 21 October 2017

Our wonderful neighbor S came by earlier in the week with a large bowlful of San Marzano tomatoes, which they grew and couldn’t use all of. D resolved to make them into a sauce, which is apparently why Italians grow … Continue reading

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Risotto in lamb stock with mushrooms and rosemary; haricots – 4 October 2017

D made stock out of the cut-off fat, and then the cooked bones, from the lamb loin chops we had the other day, and decided a risotto made with that would be good. He cooked the  1 cup arborio rice … Continue reading

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Using up stuff in the fridge: ricotta and spreads; grilled spring onions; grilled prosciutto-wrapped figs stuffed with Cambozola – 14 June 2017

So, D is on a very useful kick of trying to empty the fridge of stuff that is outdated or otherwise gone bad. We figured out a couple of things to have, and he went to the Bowl and bought, … Continue reading

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Eggplant sandwiches where the eggplant is the “bread”; wild rice mix – 2 June 2017

We worked out a series of dinners. This one leads into a future pizza, since I grilled the veggies for the pizza (a red pepper; the rest of the eggplant) along with those for dinner (most of the eggplant). This … Continue reading

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Ricotta and prosciutto ravioli with sage-butter sauce; English peas – 26 May 2017

I used Paul Bertolli’s pasta recipe: 1 cup flour (I scant this) and 1 large egg. “Large” being a variable quantity, I usually add a bit of water to gather up the unwetted bits of flour. Knead, form into a … Continue reading

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Spaghetti with reinvigorated sauce – 6 April 2017

Home again, and D cooked up a spaghetti sauce he made yesterday, adding a can of diced tomatoes, some oregano leaves from the garden, some red wine from one of the not-good-enough-to-drink bottles we have standing around, two largish brown … Continue reading

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Risotto with mushrooms and rosemary – 11 January 2017

D knew we still had a lot of mushrooms to use up – two dinners’ worth, he said – that he had bought before he left for DC on the 31st. So tonight he made a mushroom risotto. He cooked … Continue reading

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Leftover curry with rice and Thai basil; naan – 6 December 2016

D picked me up at BART about 7pm after my (not “the”) last day at the ASCB meeting. He just microwaved the excellent leftover mushroom/potato curry and the Thai jasmine rice from a couple nights ago and served that. He … Continue reading

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Leftover Common Grill black bean soup – 19 January 2016

We had leftover soup and leftover lentil salad ingredients. Asked to choose, D decided he felt like soup, so we had this. We just reheated the soup and topped with sour cream and La Cascada fresh salsa (mild version).Also had … Continue reading

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Common Grill Black Bean Soup; kale – 16 January 2016

This is a delicious soup and great for this rainy, cold (California version) weather.  I wrote it up in some detail here. Changes are: I settled on 1Tbsp plus 1 tsp salt, and that was great. Used Niman Ranch applewood … Continue reading

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“Bacon soup”; cheddar and bread – 13 January 2016

D cooked a wonderful, delicious soup, using the stock from cooking the bacon for the French lentil salad the other night. The lentil salad recipe says to keep the liquid in which the bacon slab or pork belly was boiled. … Continue reading

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Avgolemmono; Brussels sprouts – 5 December 2015

We thought of a few dinners that want making and when to make them. When D didn’t have to spend the day (and therefore evening) at the Holiday Bazaar, we decided this was the night for him to make avgolemmono. … Continue reading

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Cranberry beans with prosciutto; persimmon and walnut salad – 2 November 2015

I bought some of this delicate lettuce — what’s it called… galisse? – from Blue Heron at the Saturday market, and a Fuyu persimmon to make a salad. Tonight I finally managed to fix it. I used most of the … Continue reading

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Cold cannellini beans and piperade, after having lunch at Cindy’s Backstreet Kitchen – 24 June 2015

D and I went to the Napa valley today, where he had an art consultation at 11. He dropped me at V. Sattui, where I enjoyed tasting wines. I hoped to run over to Dean and DeLuca across route 29, … Continue reading

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Eggplant sandwiches where the eggplant is the “bread; mixed wild rice – 22 June 2015

This is a dinner I’ve made many times before. Here is one good description of the recipe. Basically, it’s grilled eggplant slices, and between them red pepper puree, basil leaves, prosciutto, and fresh mozzarella. I used a very fat eggplant … Continue reading

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