Tag Archives: Tempranillo

Wild rice in a rice mix, cooked with mushrooms and chorizo; piperade – 12 February 2018

D discovered the Spanish chorizo I bought awhile ago for I-don’t-remember-what, and decided to use it. I said “pasta?” and he said “Nooooo” in a “don’t be ridiculous” way – as if somehow this particular kind of sausage would not … Continue reading

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Grilled lamb with “Indian spices”; cumin-spiced kabocha squash; naan – 3 November 2016

I discovered that my remaining half of a large kabocha squash was still doing fine in the fridge, so thought about ways to use it. I came up with one, then decided perhaps it needed lamb to go with, then … 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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Eggplant sandwiches where the eggplant is the “bread;” Wild Rice Blend; tomato – 23 July 2014

I made this to use up the fresh mozzarella (Cheese Board person thought the balls were 4 oz but they were 8, so I had bought two when I should have bought one) and then I was reminded it also … Continue reading

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M’s Tomato Soup; broccolini; deviled eggs; mushrooms – 20 November 2013

It’s finally getting rainy and grey, so I decided to make a fresh tomato soup with most of the tomatoes D got at the farmers’ market Tuesday. These are the usual: Dirty Girl Produce dry-farmed early girls. They’re pretty tiny, … Continue reading

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Fettucine with grilled radicchio and endive, toasted walnuts, and Roquefort – 14 May 2013

This is my 2-person version of an outstanding recipe from Weber’s Art of the Grill. Pre-prep: Wash and trim one small head of radicchio and one fat or two small endives. Cut in half; save half of the radicchio for … Continue reading

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Lentil and chorizo soup; kale – 18 February 2013

I found this recipe in the most recent issue of Cook’s Illustrated, an excellent magazine that I think of as the Consumer Reports of recipes. The writer wanted to make a soup where the lentils didn’t get all mushy and … Continue reading

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Panini; Greek salad – 24 July 2012

I decided to have a Greek salad to use up the feta I bought for… something. Anyway, this is from Mediterranean the Beautiful, which is a decent cookbook full of very nice photos. The recipe is below. I figured out … Continue reading

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Pizza with artichokes, olives, sundried tomatoes, and arugula – 30 May 2012

We ran out of bread – always a potential pizza-moment – and I realized we had some of that strange, cheap, not brine-packed fresh mozzarella to use up – so we decided on this pizza. It’s from The Edible Italian … Continue reading

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Potatoes with gouda; broccoli – 3 May 2012

D whipped up a quick and simple but tasty dinner. He boiled some cubed Yukon Gold potatoes, then spread them on a baking sheet, covered with sage leaves and flowers, and topped with planed “Vlaskaas gouda” (which I bought at … 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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Rice with chicken, black beans, and peppers; spinach – 11 April 2012

D had dinner almost done by the time I got home at quarter to eight. It smelled good 🙂 He cooked basmati rice, and added canned black beans, some more of the roast chicken, and slices of piquillo peppers from … Continue reading

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Rice with chicken; broccoli – 1 April 2012

I’m writing this on the 21st (!) based on the photos. I recall D took over the cooking about that time – a Sunday so makes sense. Also I had cooked my broiled chicken, tomato and lettuce dinner on the … Continue reading

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Leftover lamb biryani; broccoli; peach – 15 June 2011

Easy dinner tonight – I just reheated the lamb biryani and cooked some broccoli. To reheat the lamb biryani, I put a small layer of water into a saucepan for steam, added an appropriate amount of the l.b., covered it, … Continue reading

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Leftovers, well used – 8 March 2011

I offered this morning that I would cook up the leftover semolina with bay, which for some reason D does not like to cook, and also make an avocado salad with an avocado I bought before D returned a week … Continue reading

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