Tag Archives: Acme Bread

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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Dinner at Zuni – 1 May 2019

D suggested dinner at Zuni, to follow a late-afternoon visit to the de Young to see the Gaugin exhibit (and incidentally the Ordinary Objects… exhibit while there). We took BART and bus to the museum, and new (to us) bus … Continue reading

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Rainbow of stuffed peppers – 18 April 2019

Last Saturday’s WFD was stuffed peppers, and they use leftover rice, of which we had a bunch. So, why not? But I didn’t use the presented recipe b/c I would have had to buy pork as well as defrosting and … Continue reading

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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 once  student of mine directed us to it. … 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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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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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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“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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Kabocha and potato soup – 11 February 2019

D made a soup to use up the second half of the kabocha squash. It was good – not exciting, but very yummy. He used stock that he made last week from some leek tops, that has been in the … Continue reading

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“Poblano Quiche”; broccoli – 4 February 2019

The scallion soup last week used half a cup of cream, so I had a half cup to use up somehow. I had decided to grill eggplant and red pepper for the pizza, and grilling (roasting) a poblano worked at … Continue reading

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Cheeses to try out with “rose” wine; zucchini – 10 December 2018

I had planned to cook “Snow White Soup” tonight, since we have cauliflower, cream wanting using, and cheddar – but that is waiting for tomorrow. We were thinking about bringing cheese again to movie night at our friend J-M’s, and … Continue reading

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Mystery Freezer Stuff with added sausage – 13 November 2018

Since I was going to a 3:30 seminar and coming home on the bus, we decided it would be a good idea to see if there was something in the freezer that wanted eating, rather than counting on me to … Continue reading

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Lemon-herb Beef Kebabs with Couscous Salad; green beans – 3 November 2018

Filling in 6 Dec, and I don’t remember why we had this dish in particular. It tends to be, in previous posts, to have with special wines that we have bought or been given. Too lazy to look back at … Continue reading

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Pizza with tomatoes, basil, and asiago; baby-beet greens – 2 November 2018

I wanted to make this summer pizza before tomatoes are gone in a couple of weeks. I saw, at dinnertime, looking at the original photo from which this recipe was made up – from The Cheese Board’s cookbook – that … Continue reading

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Gazpacho; Kanaal cheese – 13 October 2018

I said, “It’s been so cold this tomato season we haven’t even made gazpacho!” D says, “Ok, let’s make it tonight.” We were trying to figure out how to use the Dirty Girl Produce dry-farmed early girls we still have … Continue reading

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Spaghetti with shell beans and bread crumbs; tomato-basil bruschetta – 3 October 2018

This worked out well. We had planned for D to use the cooked shell beans (the ones in narrow, whitish/cream skins) for a pasta. Then I remembered I’d actually be home just before dinner, as I was attending the Hitchcock … Continue reading

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Tabbouleh; cucumber raita – 9 September 2018

Tabbouleh is one of the dishes on my “summer tomatoes” list, and we decided this would be a good time for it. We had three teensy Dirty Girl early girls left from Tuesday, and I gave those to D, while … Continue reading

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Melon, grapes, and cheeses to try with this wine – 4 September 2018

I remembered that we had really liked this wine when we had the bottle we bought at the Wine Mine tasting last month or so. We wrote on the bottle “melons, grapes, cheese,” but had it with something else [check … Continue reading

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Nasturtium pizza; lettuce salad – 4 August 2018

The intersection of nasturtium season with tomato season is brief. By the time good tomatoes appear in the farmers’ markets, the nasturtiums, being unwatered for months (we’re good Californians) are drying up, though they will still produce the a few … Continue reading

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Spaghetti with filet beans and tapenade – 4 June 2018

This is one of D’s favorite things to make – it’s from Chez Panisse Pasta, Pizza, and Calzone. Steam the beans one minute, make the tapenade (garlic + salt -> paste, olive oil, olives, anchovies, cognac). Serve the cooked spaghetti … Continue reading

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Casarecce with boudin and porcini in cream sauce; filet beans – 1 June 2018

I gave D two proposals to use up the heavy cream I bought for last night’s dinner – salmon in cream with tarragon, or this pasta, which, obviously, he chose. It used only half the cream, but I won’t have … Continue reading

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Omelette with Fontina Valle d’Aosta and leftover milk; piperade – 12 March 2018

D got the idea of having piperade again when I bought a discounted bag of red peppers and one yellow one for the polenta with peppers and greens. Needed to buy one more yellow for this dinner, and also added … Continue reading

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Spaghetti with two kinds of mushrooms; tall choi sum – 4 February 2018

We planned this dinner – by going to the Bowl and looking at mushrooms and choosing two – to go with a wine we were tasting from The Wine Mine. It was pricey, but we bought a bottle from the … Continue reading

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Omelette with hen-of-the-woods mushrooms; broccoli – 11 January 2018

We were thinking about making Gerald Hirigoyen’s recipe from Pintxos, wherein Ok, writing this the 18th, unfortunately. No idea where I was going with that sentence. LOL! I’ll look up the cookbook and see if I can add anything. […] … Continue reading

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Tilapia; piperade; brown rice – 8 December 2017

D really wanted to try the piperade alongside a fish. I went to the Bowl and texted him some options, and he selected tilapia. No bones! That’s a big plus for me. The smallish fillet I got was maybe half … Continue reading

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