Tag Archives: Vin de Pays de Vaucluse

Cheese “foccacia” with taleggio; salad with farmers’ market tomatoes – 16 October 2017

The Bowl is trying out selling taleggio, and to encourage them to do that, I bought a couple of packages, totaling about half a pound of cheese, thinking to make this “foccacia,” which is not like any foccacia you’d normally … Continue reading

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Pizza with tomatoes, sage, and gorgonzola – 28 September 2017

Our sage plant is going great guns, and we want to use as much of its bounty as possible before it goes relatively dormant for the winter. I said I’d make a pizza. D says “but we want to use … Continue reading

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Semolina/bay patties; chard; Midnight Moon goat gouda – 26 January 2015

This was a piecemeal meal, but it turned out to be a delicious one. We had a lot of extra semolina with bay from last night, and greens (3 for $5) from Happy Boy Farm at the Berkeley farmers’ market … Continue reading

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Most excellent leftovers – 18 January 2015

Well, for a day full of leftovers, this post sure has a lot of pictures! I’m composing this 20150616 b/c I didn’t create a draft back in January, but I remember enough (prodded by photos) to sort it out. Clearly, … Continue reading

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Fresh pasta with ham, prosciutto, and cream; broccoli rabe – 10 January 2015

We are still in search of recipes to use up the cream I overbought for our family cook last Tuesday (6th). Also, we had 1/4 of the pasta remaining, which we rolled and cut on I think Thursday. We used … Continue reading

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Goodbye, Summer: The last tomato tart – 2 November 2014

We decided to use up what is likely the last batch of dry-farmed early girl tomatoes from Dirty Girl Produce today, with a tomato tart for dinner, and avocado and tomato for lunch. The tart was really excellent – so … Continue reading

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Pizza with tomatoes, gorgonzola, and sage – 31 August 2014

This is a follow-on to last night’s pizza. I created a pizza recipe from a pasta recipe in The Pasta Bible; tonight’s is a pizza based on a pasta based on two pastas from The Pasta Bible 🙂 [A pasta … Continue reading

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Pizza Margherita; lettuce salad – 18 July 2014

D was going to cook tonight, but was going to be home late. I was going to cook this pizza tomorrow, but was home all day. So I suggested switching, especially since I could put this together so easily, even … Continue reading

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Polenta with Black Bean Salad and Green Chile Sauce – 15 May 2014

Our cilantro is on the verge of bolting, so we assembled some of our cilantro-using recipes to use it while it’s still good. This one basically decimated two of the three plants. Not necessarily a good choice, to tell the … Continue reading

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Pizza with potatoes, grilled red pepper, and olive tapenade; Brussels sprouts – 25 March 2014

Definitely a favorite pizza! I used the recipe I wrote up in January to make this pizza, decreasing the topping ingredients slightly b/c I used 1/3 dough instead of 1/2 dough recipe this time. Also boiled up some Brussels sprouts … Continue reading

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Pizza Americano; broccoli – 23 March 2014

I wasn’t sure how D would react to this all-American pizza, instead of the tomato-sauce-free, veggie-heavy pizzas I usually make, but he deemed it “very good.” Happy 🙂 This is a remake of a personal pizza I made on 3 … Continue reading

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Spaghetti with mushrooms, pine nuts, and parsley – 6 January 2014

We had a lot of mushrooms to use up, including some D bought and others that R had excess of and gave to us. I suggested D cook his signature pasta, a recipe he invented many years ago, and he … Continue reading

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Pizza with Fontina, Potatoes, and Tapenade – 2 January 2014

I’m finally typing in my version of this most excellent recipe from epicurious.com. The original was from Bon Appetit, so it had some unfortunate pre-made stuff in it (a tube of tapenade???) so this is actually a better version. Ingredients … Continue reading

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Spaghetti with ham and pine nuts; romano beans – 25 July 2013

D is cooking, and bought a small package of Kentucky Legend sliced ham yesterday (among other things – when he went to the Bowl just to get bread). He cut a few slices of ham into matchsticks, and cooked those … Continue reading

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