Tag Archives: Parmaggiano

Four cheese pizza with a different cheese; padrons – 13 November 2015

We had these really cool heirloom tomatoes from I think Riverdog Farm at the Saturday farmers’ market, and I decided to make a four-cheese pizza with them. I used only one of the tomatoes in the end – the round … Continue reading

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Speck; green beans – 10 August 2015

Wow, we’re both tired out tonight! D worked hard on the new studio all day, and I struggled on the phone with multiple error-prone organizations – more burnt out than physically tired, to be sure. Fortunately had planned a pretty … Continue reading

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Penne with nasturtiums in creamy cheese sauce; green beans – 17 June 2013

Hm. WordPress looks all different. Seems to work… D reminded me today that I have a large chunk of Fontina Valle d’Aosta from The Cheese Board that I want to use and not let get old. This was an exceptionally … Continue reading

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Broiled pizza Margherita; zucchini – 12 June 2013

I decided to try another broiled pizza Margherita, since I had kept 1/4 cup of Margherita sauce from last time and also had some leftover fresh buffalo mozz, though much less than the broiled pizza recipe called for. I wanted … Continue reading

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Pizza with balsamic onions, red peppers, and prosciutto; broccoli – 23 May 2013

The deli counter person at the Bowl sliced off more prosciutto than I asked for, but I accepted all of it, so now I need to make prosciutto dishes. Life could be worse. I found a recipe on Epicurious for … Continue reading

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Penne with cheese sauce and nasturtiums; grilled zucchini strips – 12 May 2013

Addpix I bought some excellent Roquefort at The Cheese Board last weekend, and used it, and also the wonderful Fontina Valle d’Aosta, in tonight’s pasta. The Roquefort will reappear in a couple of nights on another pasta or the pizza … Continue reading

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Alpin Spaghetti; radicchio with prosciutto – 24 April 2013

Trying to use up some oldish basil that has been in water on the island, and also to do a relatively simple dinner, during this very stressful term… Alpine Spaghetti is from Simple Foods for the Pack, which we’ve had … Continue reading

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Penne with cheese sauce and nasturtiums – 7 April 2013

Addpix I made ths pasta under false pretenses – I thought I still had some of the excellent Cheese Board Roquefort to use up, and I didn’t; I thought I could use the last of the cream, but it was … Continue reading

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Pizza with tomato, basil, asiago, onion, mozzarella and parmaggiano – 6 June 2012

When I bought their sourdough pizza dough at The Cheese Board yesterday, the package they had set aside for me was almost 1.4 pounds of dough, so I cut it in half and saved a batch. D said I should … Continue reading

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Speck; Alpine Spaghetti; sugar snap peas with mint – 2 June 2012

This whole dinner was to use up the wild baby arugula from the Bowl. I decided to make “speck” as we have it at L’Osteria del Forno in SF. I looked up how I made it last time on 5 … Continue reading

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Cappellini with garlic, pine nuts, parsley and parmesan; button squash with shallots – 24 April 2012

After a bout of Jenga (with R) in honor of the tenth anniversary of lifting our house up a storey, D and I got home late-ish and D cooked a quick but good pasta. He sauteed slices of a large … Continue reading

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Alpine Spaghetti; Speck – 5 January 2012

I had decided to make the speck recipe we have at l’Osteria del Forno in SF, but I was in a quandary about what to serve along with it. Finally decided a very simple pasta would be ok. Still didn’t … Continue reading

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5 October 2010 – Four-cheese pizza with “pink girl” tomatoes

This is a pizza that can be made in the winter with Roma tomatoes, but really, it is best in summer. I am trying to do the pizzas with tomatoes before time runs out on this tomato season. I use … Continue reading

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22 May 2010 – Camping pasta with sopprasetta

(Written 2 June) This was a neat punt – a cooperative venture. I don’t remember why we were busy and had not thought about dinner, but we hadn’t. Also, neither of us had been designated to cook for the weekend. … Continue reading

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