Tag Archives: Medoc

Leek and olive tart; asparagus with aioli – 24 March 2014

On spring break, so I’m doing the cooking for this week. I made a dish from the second Greens cookbook, which I’ve made before and we’ve really loved. Basically, a yeasted, unkneaded crust of flour, water, softened butter, lemon zest, … Continue reading

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Shared Caprese pizza and quick salad – 9 October 2011

  D & R had their work at a gallery opening, and I did not expect one or both of them for dinner, so I planned on a personal pizza – a Caprese, for which I bought mozzarella di bufala … Continue reading

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Spaghetti with haricots and olive tapenade; cheeses with crackers – 6 August 2011

D cooked one of his special dishes tonight, at my suggestion. We had a lot of haricots, since I bought a discount bag at the Bowl earlier in the week, and this is a terrific way to use them. It’s … Continue reading

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Braised pork shoulder; potatoes; applesauce; salad – 24 July 2011

Two streams converged to produce this dinner. One, our massive oversupply of culled immature apples from our tree led D to make a massive vat of applesauce, and he suggested maybe we should have pork chops for dinner, since I … Continue reading

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Pizza with artichoke hearts and prosciutto; chard – 18 June 2011

I decided to use up some of the remaining prosciutto in a pizza, and found this successful experiment, poorly recorded, from earlier in the year. In addition to the prosciutto, I had a small (6.5 oz) jar of Passport artichoke … Continue reading

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25 December 2010 – Turkey, stuffing, mashed potatoes, and green beans with almonds

What else for Christmas dinner but turkey? We cooked the turkey with maple glaze for Mom and brother, and they seemed to enjoy it. Mom cooked mashed potatoes and refrigerator rolls, and I did the Pepperidge Farm stuffing she wanted … Continue reading

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8 December 2010 – Patricia Wells’ chevre with tomato sauce and olives; ultra-thin asparagus from Mexico

I was planning on making spaghetti sauce, for lack of any other ideas, but realized I needed to use up the Laura Chenel Chevre. This is a recipe from Patricia Wells’ book At Home in Provence, one of our greatest … Continue reading

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