Tag Archives: Morell’s

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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Breakfast for Dinner: Fried eggs; Country Sage sausage; multigrain toast; pan-cooked tomato; green beans – 1 July 2018

We put off (again) a pork roast of some kind, in part b/c we haven’t settled on what kind that’s going to be, and partly b/c it’s Sunday and going to the Bowl is not optimal on the weekend. So: … Continue reading

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Spaghetti and tomato sauce with mushrooms and sausage; filet beans – 6 June 2018

We had perhaps 2/3 of a can of diced tomatoes left from D’s puttanesca back on the 30th. I volunteered to use it up in this punted pasta. I just cooked onions and probably garlic (writing on the 11th), then … 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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Lamb loin chops; panzanella with eggplant; exploding beer bottle – 23 September 2017

OK, so this set out to be a great dinner and it was, and then the beer (actually, cider) bottle explosion definitely made it a memorable evening. I wanted to make the eggplant panzanella from Weber’s Big Book of Grilling … 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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Common Grill Black Bean Soup; Brussels sprouts – 12 April 2017

We invited R&E to share the rest of our vat of black bean soup, made on the 7th. It was still good – R raved about it, though he does remember having it before. I served with a dollop of … Continue reading

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“Bacon soup”; cheddar and bread – 13 January 2016

D cooked a wonderful, delicious soup, using the stock from cooking the bacon for the French lentil salad the other night. The lentil salad recipe says to keep the liquid in which the bacon slab or pork belly was boiled. … 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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BLTs; carrot; magically appearing cake – 8 November 2015

We had sandwiches for both lunch and dinner today. We have been sorting out the food we have that wants eating (filet beans, tomatoes, cream, basil before the cold weather hits, etc.) and have five dinners on the list. Since … Continue reading

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Spaghetti with cannellini beans, arugula, and bread crumbs; salad with farmers’ market tomato – 25 June 2015

D said he would cook this nifty pasta but he and R discovered a problem with designing electrical conduit, and by the time they came up with a solution it was 8:30! Meanwhile, I prepped the arugula for the pasta, … Continue reading

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Cold cannellini beans and piperade, after having lunch at Cindy’s Backstreet Kitchen – 24 June 2015

D and I went to the Napa valley today, where he had an art consultation at 11. He dropped me at V. Sattui, where I enjoyed tasting wines. I hoped to run over to Dean and DeLuca across route 29, … Continue reading

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Fresh cranberry beans cooked in piperade; corn on the cob – 20 June 2015

This is after a recipe in Pintxos by Gerard Hirigoyen. I used fresh cranberry beans instead of dried beans, and made some other revisions based on what we had around. It turned out to be a delicious meal! I had … Continue reading

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Polenta with greens and red peppers; salad with avocados and olives – 21 December 2013

This is a fantastic recipe (one of many) from Georgeanne Brennan’s Potager. It makes great leftovers, too (see tomorrow’s lunch!) You make polenta (salted water:polenta = 6:1), stirring frequently over about 40 minutes. You are supposed to add grated white … Continue reading

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