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Both of these are fine recipes, and thanks for linking them. I was famliar with the Memorie ... site but somehow missed the ribollita recipe. The Grazia site was new to me, so Both will go into my ribollita collection. While "reboiled" may be traditional, reheated may aso be considered, and I've taken to sometimes aing the soup thicker and reheating it by frying it in a skllet with oil. It's especially nice when the proportion and type of bread is just right.

Love my Anydays, going strong 4 years.

Now that I think of it, it's the Bourbon Barrel aged Cab (I think from Josh Cellars) that I've tried, not the Zin that @rotuts likes so much. Once was enough on the Cab, but the grapes are different. Maybe I'm maligning that Zin unfairly. If I get a chance, maybe I'll try it out...but since I'm a couple hundred miles from the nearest TJ's, I'm not holding my breath!

Oven is getting turned on again, so my first focaccia of the season: Overnight dough, 74% hydration. 1/2 topped with anchovies and sun-dried tomatoes. Came out quite good, actually.

What fun!

From Six Seasons of Pasta by Joshua McFadden and Martha Holmberg: Pasta with artichokes, chicken and lemon ricotta p 152 This was not on my radar screen but I had some of that preserved lemon whipped ricotta left and everything else was on hand so I tossed it together and it was excellent. I used leftover roast chicken instead of cooking it from scratch, frozen artichoke hearts and a lemon flavored pasta. The use of chicken broth in the sauce was very effective. I will most likely repeat this as a veg version with mushrooms instead of chicken, maybe with the addition of red bell peppers. The chicken was very good, I just wouldn’t cook it specifically for this. I’d also take the time to cut the artichoke hearts into smaller slices. The book doesn’t recommend flavored pastas but I had it on hand and thought this was a good use of it. The recipe seems to add the whipped lemon ricotta and lemon agrumato oil as toppings but I’d probably just mix them in.

Two omelettes one cooked for husband, who likes his ‘well done’ and mine still quite ‘rare’. Both filled with two cheeses, grated chedder and grated manchego. Lm

Just arrived today:

His original restaurant was where Batali trained...so there's that. I don't find him half as bad as Gordon, who should just ride off into the sunset already.

If so, the irony would be delicious as MPW started hawking instant stock gels in adverts for a few years

Tomatoes for two weeks is not bad in a country that gets one week of sun

Interesting. Im usually bothered by condescending. its often accompanied w idiocy . I found MPW , in these vids , interesting to watch . and learned a few tidbits . He mentioned on the tomato sauce ep that fresh ripe tomatoes were available 2 weeks a year. then demonstrated a restaurant trick for excellent tomato sauce : use 1/2 fresh ripe , and 1/2 canned rather that 100 % canned . and cooking to not evaporate etc but , as far as I recall , the restaurant gets excellent tomato sauce for only 2 weeks a year.

Isn't MPW the guy that Gordon Ramsay told to get effed and dumped a box of salt in his stock?

Sweet potato and carrot soup with toasted pistachios and chives

There's no doubting the man's talents, but by Lords above and below I find him condescending. The Pierre Koffman series is worth a watch if it's still available.

Phoodle #1283 3/6 🟨⬜⬜⬜⬜ 🟨🟩🟨🟩🟩 🟩🟩🟩🟩🟩 https://phoodle.net

I bombed it today. Still got to see the associated fact. Phoodle #1283 X/6 🟨⬜🟨⬜⬜ ⬜⬜🟨🟨⬜ ⬜⬜🟩⬜🟨 ⬜🟩🟩⬜🟩 ⬜🟩🟩🟩🟩 ⬜🟩🟩🟩🟩 https://phoodle.net

Phoodle #1283 4/6 🟨⬜⬜🟨⬜ 🟨🟨⬜🟨⬜ 🟨🟨🟨🟨⬜ 🟩🟩🟩🟩🟩 https://phoodle.net

I went to TJ’s this morning, spoke to the guy who orders the wine, and he has not seen that Josh Cellars Zin available to order in our area. They carry a Josh Cellars bourbon barrel aged Cab @ $19.99 which he says is a very slow seller. On the upside, the TJ’s Napa Valley sparkling Blanc de Blancs and Brut Rosé have made their appearance in both Reserve ($9.99) and Platinum Reserve ($14.99) versions. I always stock up so I’m ready to celebrate all year!

Last night's dinner. Apricot Glazed "boned" Cornish Game Hens I started early in the morning to bone out a Cornish game hen. And cooked the wild rice. The wild rice stuffing was seasoned with garlic, onions and celery, along with chopped dried apricots and cranberries, pepper and fresh thyme and rosemary. Stuffed and sewed the bird up with unwaxed dental floss. Been using this method for more than 40 years. When ready to serve you just have to give a little tug on the floss and it just slides out. During the last 20 minutes the bird was basted a few times with an apricot spread thinned with Grand Marnier with the added addition of fresh thyme and rosemary. Added a little chicken broth to the pan drippings and drizzled over the bird and served with roasted butternut squash and steamed green beans.

Chorizo, shrimp, and zucchini tacos with shallot, garlic, bird chiles, thyme, Mexican oregano, and a splash of half-and-half.

It's a massive update/revision of her 2006 opus "What to Eat," appropriately entitled "What to Eat Now." https://www.foodpolitics.com/2025/11/this-is-publication-day-what-to-eat-now/

I made some daikon steaks for meatless Monday. 20 minutes in the anova 212/100% humidity then sautéed on the stovetop to color the steaks. Made a little sauce of tamari, mirin and brown sugar

As with a LOT of Italian recipes, I find Frank from Memories of Angelina to be one of the best sources out there. He’s comprehensive, he’s a great writer, he researches primary sources and he’s got great taste. I think this is a soup that’s worth doing in the classic way, the whole point of it is that it’s reboiled. https://memoriediangelina.com/2025/03/07/ribollita/ Heres another recipe I liked, probably even stricter about no shortcuts! https://www.cookwithgrazia.com/csa-box-content/ribollita-soup-authentic-recipe/

I do like Ba-Tampe Ive noticed that is there isn't a lot of turnover in your store the Half Sour jars tend to get that muted green color , the color you associate w regular jared pickles sort of a green//yellow those might not be as crips as you like , if you like crisp. they are softer still tasty ( he he ) if you are looking for crisp and tasty get the jar that has the green color you associate w cucumber , not pickles . that's what I look for.