SobaAddict70

here you go: http://kitchenseasons.com/2014/04/11/ramp-pesto/ it's an adaptation of a recipe found on Food52. I've had great success with hazelnuts, pine nuts and walnuts.

Citarella, mainly. Eataly had some yesterday but I didn't pick up any, probably because I wasn't thinking...

Have you checked out the bento thread? http://forums.egullet.org/topic/147530-bentos-2009/

I don't know about most Asian people...but this Asian person eats a lot of cod... Cod can be farmed or wild. I usually buy the latter.

mmmm, steak Kim: love the candied peels tonight: Fiddlehead ferns, with maitake and oyster mushrooms, green garlic and poached farm egg The ferns were simmered in lightly salted water for 8 minutes, then blanched. Mushrooms: sautéed in unsalted butter with chopped shallots and green garlic (white parts), seasoned to taste with sea salt, black pepper and a dash of lemon juice. The ferns were added in towards the last 1-2 minutes of cooking, then plated atop a poached egg. Green garlic (green parts) and a teaspoon of extra-virgin olive oil to garnish. Just a simple green salad (baby mesclun, lemon juice, extra-virgin olive oil, sea salt, black pepper). spinaci alla Genovese This was such a hit the other night that I made a double batch. Leftovers will be in a sandwich tomorrow. There's also leftover poulet à la moutarde but I'll spare you that pic...

One of the plates we had at Toro stayed with me, but I might go in a different direction once I begin cooking tonight. Will see what happens....

from USGM: fiddlehead ferns, SPINACH!!!, BROCCOLI RABE!!!, eggs, salad greens, herbs, clams from Eataly: shiitake mushrooms, maitake mushrooms, cavatelli, arctic char, rock shrimp, herbs from a corner store: a brownie, stuffed peppers, greens with olive oil and garlic

today: fiddlehead ferns, SPINACH!!!, BROCCOLI RABE!!!, eggs, salad greens, herbs, clams

Some people find that it's easier to overcook eggs prepared via say, hard-cooking/hard-boiling than via sous vide. Just throwing that out there by way of explanation.

I like them hot, with things like poached chicken or shreds of duck meat and chicken broth. That's a basic template; you can add things like sliced vegetables (whatever would fit the parameters of your diet), fresh herbs like mint or cilantro, sriracha/togarashi pepper and so forth. Some ideas include the recipes found on 101 Cookbooks (the blog's worth exploring btw; highly recommended): http://www.101cookbooks.com/ingredient/soba%20noodle

and to add to Plantes' excellent post, you can do all sorts of things with those foodstuffs that people don't normally use them for (at least in the U.S.) For example: Oatmeal can be eaten as a savory instead of as a breakfast cereal, like so: http://www.thekitchn.com/recipes-using-oatmeal-in-savor-104634 Cornmeal makes for a fabulous pancake substitute: http://www.nytimes.com/2011/01/19/dining/19mini.html I am obviously a fan of soba. I like these by the Kitchn, for preps that go out of the Japanese norm: http://www.thekitchn.com/soba-noodles-recipe-roundup-182357

Citarella is also another great source BUT they're not local. Something to keep in mind.

Seconded on polenta. In addition to ratatouille, there are vegetable tians. Ina has an okay recipe here: http://www.foodnetwork.com/recipes/ina-garten/vegetable-tian-recipe.html -- you'd have to omit the onion and garlic though.

Kim: you can use fresh sardines if you like, but he specifies canned.

Asafoetida adds an onion-like flavor if you'd rather resort to an herb instead of something like garlic powder. http://en.wikipedia.org/wiki/Asafoetida

I don't see shallots on the chart. Are those allowed? I'll try to think of ideas later. ETA is a good guideline "no alliums allowed"? Because if so, that adds another restriction. It means no leeks, no ramps, etc. I confess I didn't read things closely. ETA: I see that it does. Hm...okay, I'll post later.

Thanks scamhi. ============= I halved the amount of bacon -- this is roughly 1/2 cup diced thick-cut bacon (4 rashers). Browning the chicken took a little longer than usual, probably because I slathered on too much mustard. I don't think that's a shortcoming of the recipe, just my own inexperience. I skipped the mustard seeds he calls for in the penultimate step, and used 1/4 less tsp. sea salt in the beginning. Otherwise it's as written. Definitely a keeper.

Potage St. Germain ("minted pea and lettuce soup") Recipe: http://www.bojongourmet.com/.../potage-st-germain-minted... (this version uses asparagus stock instead of the pea pod stock in the recipe; has heirloom potatoes and butter lettuce as part of the soup ingredients; and was garnished with 1 teaspoon fromage blanc). Poulet à la moutarde ("chicken with mustard sauce"), spinaci alla Genovese ("spinach in the style of Genova"). Recipe for the spinach: http://www.lidiasitaly.com/recipes/detail/955

Still on my "to get" list. I've heard so many great things about this book, including the afore-mentioned bread salad.

I attribute that to the availability of ingredients at the time. Okay, thanks David.

I'll be attempting the chicken with mustard sauce tonight. I had wanted to make this while B was visiting me, but we never got around to it. Lots of heavy meals around the time of our dinner at Gramercy Tavern put the kibosh on those set of plans. Oh well. I'll try to remember to take lots of pix while I'm preparing things. Might have enough material for a blog post in the next few days. It occurs to me that this thread is just like an eG Foodblog...hmmm....maybe there might be another one in the near future....

Hm, well the booklet has more recipes than the main book. I have only the main book for the Italy volume. I'll look later assuming David doesn't get a chance to answer my question.

Being that you're in Amsterdam, the first thing that came to mind that could possibly fit the cost equation was stamppot. I don't have any recipes that serve 50 though, unfortunately.

Oh, wow. Was the recipe in the main book or the booklet? I have that volume. I'll have to add that to my bucket list...clam pizza here I come!

Hi, Bojana. You'll probably want to check out these two threads for tips: http://forums.egullet.org/topic/38117-dinner-for-40/ http://forums.egullet.org/topic/97559-cooking-for-50-senior-citizens/ They're situations that may be comparable to yours.