Tag Archives: Dessert-Sweet

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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Grilled pork tenderloin with citrus glaze; choi sum; Thai jasmine rice – 3 February 2018

I was thinking of having the Claiborne & Churchill Dry Gewurtztraminer from the cellar with the meal for which it was bought a few years ago (R’s b/day choice) – a pork tenderloin confit from Gerald Hirigoyen’s Pintxos. Somehow, I … 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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Spaghetti with three kinds of mushrooms; sauteed pea pods – 8 January 2018

D cooked a perfectly delicious pasta tonight – made it up on the spot. Or actually, he probably thought out bits and pieces previously… He cut up three large white mushrooms into rather thick chunks, and also used the extra … Continue reading

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Grilled chicken thighs; Thai jasmine rice; piperade – 7 January 2018

I bought a bag of four red bell peppers at the Bowl for I think 89 cents/lb, and another yellow one, expecting to make piperade with a red and a yellow. Also bought two tomatoes for the piperade, thinking I … Continue reading

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“Cheese foccacia”; mixed, sauteed greens – 3 January 2018

Went to the p.o and found NO MAIL after not going since the 27th. Could this be true? I went to the Bowl late, not just when they reopened, to get bananas for breakfast, mostly, but then I also decided … 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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Chili-rubbed capon roasted with carrots; Chile Colorado; kale with cilantro and white onions; gratin potatoes with roasted poblanos – 25 December 2017

We’ve done this dinner before, more than once. It’s from Gourmet Dec 2000. By Friday we had not taken time to discuss what to cook, and finally I said to R why don’t we just re-run the capon dinner? My … Continue reading

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Grilled swordfish; avocado and orange salad – 11 December 2017

This is a recipe from the cookbook Tsunami, from the like-named restaurant in Memphis. R&E ate there several years ago, and brought us this cookbook as a result. I’ve made this a few times before. The fish is simply salted, … Continue reading

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Omelette with piperade; orange, onion, and olive salad – 10 December 2017

This was the last thing D wished to make with the piperade, and there was just enough left – which might have been by design, come to think of it… He made a 3-egg omelette with just a bit of … Continue reading

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Roast pheasant with bacon and thyme; mixed wild rice with wild mushrooms; strange, bright-colored pear thing – 23 November 2017

My last winter-celebration dinner at home was TG 2014 – I’ve been off to visit Mom while I could, which was great, but I did miss our big cooking events. So, here we had a good one. E wanted to … Continue reading

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Dinner at Anchalee – 5 July 2017

D knew he might be late working on the studio this evening, b/c he and R were really getting going on the porch walls. He said if he wasn’t ready to cook in time, we could go out to dinner. … Continue reading

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Gmish of calabrian sausage, tomatoes, eggplant, and summer squash over rice – 19 June 2017

D wanted to use some of the mound of veggies we got at the farmers’ market Saturday, and suggested we use the last of the Calabrian sausages in the freezer. The previous one was seriously freezer burned 😦 so I … Continue reading

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Bitty bit of fresh pasta with tomato/chevre sauce; asparagus with aioli – 3 May 2017

Still using up the Laura Chenel goat cheese we opened. Costco is now selling this in a terrible container – too large, and too vulnerable once opened. Bring back the 11-oz logs! But we make an attempt 🙂 I weighed … Continue reading

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Ravioli with herbs and chevre; sauteed celery – 30 April 2017

D went to visit his friend and physical therapist J-M today, and among other things, they discussed the herb-filled gigantic ravioli J-M had had in Italy during her last visit. Also our friends R & L dropped in out of … Continue reading

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Easter dinner from La Cucina Italiana: Squab, fried, breaded brie, kale – 16 April 2017

This was an interesting but only partially successful meal, mostly from La Cucina Italiana‘s Pasqua edition for this year (which I picked up on Wednesday, just before our dinner to discuss what to cook for Easter). We started out trying … Continue reading

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Paccheri with mushrooms and boudin blanc; green beans – 14 January 2017

We needed to use up some white mushrooms, and I suggested trying my boudin blanc pasta with these instead of the usual eryngii and hen-of-the-woods (maitake). I had bought cream for [what turns out to be] tomorrow’s “poblano quiche” so … Continue reading

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Leftover French lentil salad – 14 January 2016

On Monday the 11th we left half of everything, separately packaged, so we could have this French lentil salad a second time. I added a bit of water to the lentils and stirred them, also salted them with several shakes … Continue reading

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Brined rosemary pork chops; long-cooked kale – 9 Jan 2016

D was concerned that we had a lot of wines in the cellar that we really should be drinking before they get too old. This is the kind of problem to have 🙂 So he chose one out that really … Continue reading

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Two-cheese sandwich; red and green peppers; apple, at 37000 ft – 3 January 2016

I made a pretty decent sandwich for my dinner on the plane home from Mom’s. I toasted a Thomas’s English muffin and buttered it (being reluctant to use mayonnaise for something that would be warm for awhile). I used up … Continue reading

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Pizza Margherita – 9 November 2015

Time to use up the basil before the cold nights kill it 😦 I suggested I make a pizza Margherita, and D thought that would be fine. I defrosted a small vat saying 2/3 cup Margherita sauce, and cooked it … Continue reading

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Spaghetti with mushrooms, pine nuts, parsley, and pecorino – 16 January 2015

D went to the Bowl today and I guess bought mushrooms. He wanted to cook this pasta tonight (enough that he refused my offer, while at The Cheese Board, to pick up a light-bake pizza). The non-recipe is everywhere on … Continue reading

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Leftover scallion soup and cold veggies before the symphony – 15 January 2015

I’m writing this 20150615 based on photos, but the surrounding pictures tell me exactly what dinner was. We went to the symphony, and in our usual manner, all had dinner together before departing. D prepared it, just leftover scallion soup, … Continue reading

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Special family dinner: pasta with chanterelles and truffled cream; “long-cooked kale, please” – 6 January 2015

D&R&I are having one last cook as our “little family.” We had a great time and cooked some excellent dishes, although we agreed that they didn’t go that well together. The first chosen was a pasta from Saveur, called Tagliatelle … Continue reading

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Cheese? and Pear salad before an early flight – 21 December 2014

There was no imagining that I could cook the night before a 6am plane flight (and 4am departure, and 3am alarm), so D of course too over. I asked if we could have one of the two pears R gave … Continue reading

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