Tag Archives: Ventoux

Pizza with Italian sausage, onion, and broccoli rabe – 3 July 2017

D had planned to cook, but wanted not to take off early from building the porch walls on their studio, so I offered to make this pizza. It really wanted making anyway, since I pulled the sausage from the freezer … Continue reading

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Common Grill Black Bean Soup; kale – 16 January 2016

This is a delicious soup and great for this rainy, cold (California version) weather.  I wrote it up in some detail here. Changes are: I settled on 1Tbsp plus 1 tsp salt, and that was great. Used Niman Ranch applewood … 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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Rice with eggplant, peanuts and garlic; broccolini – 9 August 2015

D had a plan to use up the extra rice I cooked when I made the rice and herb salad the other day. It was long grain brown rice, about half of the amount from 1 cup of uncooked rice. … Continue reading

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Grilled cheese sandwich; Brussels sprouts – 7 January 2015

[FIlling in 150614 based on photos!] Looks like we had a grilled cheese sandwich and Brussels sprouts for dinner. Yummy and simple!         The wine was one we got at the North Berkeley Wines half price sale. … Continue reading

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Spaghetti with tomato sauce, coppa and mushrooms; bruschettae – 6 September 2013

D loves to make a batch of fresh tomato sauce, and then change it in its leftover incarnations. Tonight he took the sauce with mushrooms that he made on the 3rd, and added more mushrooms, and also a bunch of … Continue reading

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Ligurian pork chop; Thai jasmine rice; Romano beans – 23 August 2013

This is almost a recipe from Recipes from Paradise by Fred Plotkin. I forgot that it calls for marinating the boneless pork chop (Costco, 1 1/2″ or so thick) before then cooking it in the marinade (plus olives). I got … Continue reading

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