Tag Archives: Dessert

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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Red Snapper (Rock cod?) baked with lemon and stuff; refried rice; favas – 17 May 2019

LOL! We have not used the spring onions that I bought a week ago at the farm stand, with the intention of grilling them, b/c D likes to do that. So I mentioned them when we were considering dinner plans, … Continue reading

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Bread, cheese and veggies before the symphony – 2 May 2019

We still had the half-round of Couronne de Fontenay that we didn’t eat on our long hike on the 28th, and I noted that it would make a good quick dinner for before the symphony. We also still had a … 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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Spaghetti alla puttanesca – 30 April 2019

D had in mind to make a Pasta all’Amatriciana, which he read about in the special (come-on?) edition of the new Milk Street magazine from Christopher Kimball. But we don’t have the meat for it, and we did have an … 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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Leftover grilled polenta with black bean salad and poblano/cilantro sauce – 1 April 2019

Well, this couldn’t have been easier. I just took the bean salad and the sauce from the fridge, and also the half-tray remaining of polenta, cut the polenta in half and brushed both sides with canola oil (Wesson, I think … Continue reading

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Broccoli calzoni – 26 March 2019

We had three broccoli stems to use up, but they were getting old (with gaps down the center, in some cases). D was going to the store, and since we’d planned to use up the stems in this meal but … Continue reading

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Leftover Common Grill Black Bean Soup – 25 March 2019

D still under the weather. We had planned to have the leftover soup for lunch, but he suggested saving it for dinner, by which time the rains would have returned, and also, he would feel more like getting up and … Continue reading

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Potato, leek, and gruyere tart with thyme; salad – 23 March 2019

D really wanted me to try this tonight, so I did, and was pleased with the results. I’d change a bit, but not a lot. I used the Bertolli crust for the tomato-leek tart, and the recipe for the leeks … Continue reading

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Leftover “Paul’s Lasagna”; Romano beans – 11 March 2019

When we had lasagna on the 8th, I tucked away the remaining part in the Corning Ware baking dish and re-covered it with (most of) the foil I used to cover it while baking. I just popped this into the … Continue reading

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Sausage; leftover fagioli; grilled zucchini – 4 March 2019

We finished the porchetta last night, but still have a mound of fagioli all’uccelletto. We were not entranced by these, though they are perfectly good food. Probably we should learn more about cooking them. We decided to have a sausage … Continue reading

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Leftover porchetta; roasted potatoes; sweet pepper mostarda – 3 March 2019

[Filling in on the 26th(!)] We had just a tiny bit of porchetta left from yesterday’s dinner. The recommendation from Chef Christopher Lee was to serve it with sweet pepper mostarda, so I looked for a recipe (with no knowledge … Continue reading

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Porchetta; fagioli all’uccelletto; grilled zucchini – 2 March 2019

This was a celebration dinner, my excuse to purchase Christopher Lee’s prepared (but uncooked) porchetta, which he describes thus: Loin of Berkshire Pork rolled with Wild Fennel, Rosemary, Sage, and Garlic, tied and oven-ready. Each roast is 4 ribs, total … Continue reading

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Pepperoni, kale, and potato soup – 8 January 2019

I made this soup following the recipe I recorded here, with these exceptions: Instead of buying a bunch of kale, I used 16 stems about 5″ or so long from our ultra-curly kale in the back yard. I used 5 … 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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Chicken calavo; curly kale – 7 December 2018

I really wanted to try this again, as I remembered liking it before. We wanted to have chicken to serve with the piperade a couple days ago, and we had a pile of rpie avocados from Costco, so it seemed … Continue reading

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Capon with chile/cilantro rub and roasted carrots; potatoes gratin with poblanos; cavolo nero; Chile Colorado – 22 November 2018

TG dinner was a repeat of Christmas 2017 and several holidays previous – and for a reason. What an outstanding meal! Despite the fact that the oven was failing… This is from Gourmet (R.I.P.) December 2000, which is likely when … 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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Orange roughy with original sauce; rice recooked with mushrooms and onions; radish greens – 16 October 2018

D suggested, since I was going to the Bowl and we had no specific plans (except using leftover rice) that we could have fish of some kind. This is odd, b/c he is not a big fan of fish, b/c … Continue reading

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Dinner at Musical Offering – 4 October 2018

We originally wanted to have dinner at Zellerbach’s before the concert there, but it seemed quite dicey, since the people taking reservations seemed not really to know anything about the dining situation. D called Musical Offering and made reservation there. … Continue reading

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Spaghetti in oyster mushroom cream sauce – again; pear salad – 23 September 2018

When we had this on the 21st, D used the “stems” of the very delicate, white oyster mushrooms, and they turned out to be rather tough, such that they interrupted the experience of the pasta. He decided to buy more … 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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Fresh pappardelle with sausage and chicory; zucchini – 22 July 2018

D invented this, after a dish I cook with some low frequency, radicchio with bacon/pancetta, the original from Saveur. It mostly worked really well; the only exception is that we misguessed how to cook the chicory, and it was too … Continue reading

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Grilled, marinated swordfish with red pepper aioli for Easter dinner; Brussels sprouts; mixed rices – 1 April 2018

Resisted the temptation to tell R&E “April Fool” about the promised swordfish. Since the Bowl would be closed on Easter, I asked on Friday if there would be a fish delivery on Saturday, the last purchase day before we wanted … Continue reading

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