Tag Archives: Chez Panisse

Grilled tuna, radicchio and green onions, and cannellini beans, in anchovy vinaigrette, with homemade aioli – 13 December 2016

This is a meal I love from Paul Bertolli’s Chez Panisse Cooking. D and I made the aioli – one egg yolk, whisked constantly as 1/2 cup peanut (or other unopinionated oil) is first dripped in, then streamed slowly, followed … Continue reading

Posted in Fish | Tagged , , , , , , , , | Leave a comment

Dinner at Chez Panisse – 5 November 2011

R turned forty on the 5th, and, true to tradition, we celebrated by taking him and E to Chez Panisse. This was truly an exceptional dinner. I’m starting with the official “dinner shot”, though it was the third course. It … Continue reading

Posted in Meat-centered, Restaurant | Tagged , , , , , , , , , , , , , , , | 1 Comment

Small plates – 14 June 2011

OK, to use up the radicchio from Monday’s pasta, I could buy some prosciutto and wrap and grill radicchio wedges. Then to use up the prosciutto, I could make a pizza… But what to have along with the radicchio and … Continue reading

Posted in Meat as a flavoring, Small plates | Tagged , , , , , , , , , | Leave a comment

22 October 2010 – Spaghetti with Gaeta olive tapenade and haricots; salad with wondrous tomatoes

D was cooking for this Friday night dinner. This is one of his staples – a really marvelous pasta he found in one of the earliest Chez Panisse cookbooks – Pasta, Pizza and Calzone. He uses a mortar and pestle … Continue reading

Posted in Pasta-centered | Tagged , , , , | Leave a comment

1 August 2010 – Pasta with haricots and olive tapenade; salad with farmers’ market tomato

D cooked one of his specialties – in this case, one he didn’t invent. It’s from the Chez Panisse Pasta, Pizza and Calzone cookbook, which I think is one of their early ones. He hand-pounds a tapenade of olives (in … Continue reading

Posted in Meatless, Pasta-centered | Tagged , , , , , | Leave a comment