SobaAddict70

Did you cover the pot while cooking? I've never prepared any of Julie's recipes, but when I make dal, I almost always let things simmer with the pot uncovered. As the water evaporates, the mixture will thicken.

Re type -- I don't know, although looking at Citarella's website, they've got Maine crabs, backfin lump and jumbo lump. Maine crabmeat is the most economical so I'll probably go with that. Although if they've got the meat already picked, I'll likely get containers. The question is, how many?

How many crabs should I buy if I were to make enough crab cakes to serve one person? I'm thinking four cakes total, two for one meal and two for maybe a snack or light lunch. And can you use lobster also? I don't see why not, but maybe someone might think differently.

Oh. Well, then nothing to see here. Move along.

So if there wasn't anything to argue about, why the parting shot at locavores?

*eyeroll* Really, Mitch? It's not the same as a bunch of greens that was picked only the day before and brought to the market that morning. In addition, I'd wager my total bill at USGM this weekend cost way less than an equivalent haul at Whole Foods.

Ratatouille This version has Japanese eggplants, Hungarian wax peppers and rocambole garlic.

I turn to people whose opinions are as reliable as the Northern star. None are on Yelp as far as I know.

Not the best picture ... had to use some less than perfect basil. Greek yogurt, topped with diced heirloom tomatoes and summer squash. Salt, pepper and some Umbrian extra-virgin olive oil to finish.

dcarch -- sure you don't work for a Conde Nast magazine as a food stylist? ======================== Heirloom tomato salad, with watermelon and white peaches Fresh pasta, with heirloom tomatoes, slow-cooked onions and ricotta cheese It looks creamy, but there's probably less than 2 tablespoons ricotta in the sauce. Recipes will be forthcoming later tonight or tomorrow.

That would be a bottle of balsamic vinegar. I can count on one hand how many times I've used it.

Sheep's milk ricotta cheese, heirloom tomato confit, Umbrian olive oil

Guess who was in tomato heaven today. You don't need to do anything to them to bring out their best. At all. Fusilli with cow's milk ricotta cheese and uncooked heirloom tomato sauce. Life is good.

Dirty cutting boards and lack of refrigeration, OK. But at least at home, I wouldn't consider re-using a tasting spoon a "horrific habit" (unless someone is immune-compromised or you know that you yourself are sick). Chances are, you have previously exchanged bodily fluids of one kind or another with at least half of the people you're cooking for. You cannot receive HIV from someone who is "immune-compromised" who uses the same dinner fork as you do, or who touches a doorknob as you do. Cannot happen. That this is 2011 and people still have the same misconceptions as when GRID first came onto the scene (what would later be known as AIDS) is simply mind-boggling to me. In fact, it's patently offensive.

I store them in the fridge and have had no problems so far.

make grilled lemon-and-garlic marinated eggplant. http://madonnadelpiatto.com/2011/07/17/grilled-garlic-and-lemon-marinated-eggplants/

Thanks folks. Chard looks amazing. Ditto for the ma po tofu (sorry it didn't work out). Also, robirdstx can read my mind apparently. Her comment in the new potatoes thread was very close to tonight's dinner without realizing it. Summer vegetable salad (new potatoes, sugar snap peas, heirloom tomatoes, summer squash), with gambas al ajillo and quick-pickled young onions

As it happens, they'll be in a salad tonight -- think "salad with potatoes" instead of "potato salad". I was curious what other people did with them, as my natural inclination is to make something simple and have done with it.

Bought a bunch of new potatoes at the Greenmarket this weekend, which will figure in dinner tonight. Besides the usual prep -- briefly boiled or steamed, then slathered in butter and herbs; or roasted, and tossed with olive oil, garlic and herbs, what do you like to do with them?

It'd be a little rich, even for me.

Hey, Kraft bottled dressings are good sometimes when you've got no other alternative. Mostly Greenmarket-inspired dinner: Braised Boston lettuce, with peas, young onions, baby squash and mint I used chicken stock for the braising liquid; replace it with vegetable stock and this dish becomes vegan. I'll post the recipe on the blog later tonight or tomorrow. Shrimp and fava beans, with bacon, thyme and lemon Recipe adapted from this NPR article: http://www.npr.org/templates/story/story.php?storyId=9163283

Might I suggest doing it gradually as others have said? You might find it easier to stick with.

Kayb -- sorry, haven't been checking this thread lately. Yes, the gnocchi are boiled for 1-2 minutes before being coated in melted butter. Have a pot of boiling water ready. Plop gnocchi in. The gnocchi will quickly rise to the top; lift out with a slotted spoon when done. If you used enough flour when making the dough, they will retain their shape; otherwise the gnocchi will fall apart. Ideally have your butter melted, then sauté, then serve at once. Dinner tonight will involve lettuce in a way you've never seen it done before. Stay tuned.

New England boiled dinner is so underrated. Especially its Italian counterpart, bollito misto -- which is probably my favorite of all Italian dishes (and that's saying a lot). Tonight ... This is 1 cup cow's milk ricotta cheese that's been drained of its whey for over 8 hours, mixed with approx. 1/2 cup flour and a pinch of salt, a couple of grinds black pepper and a small pinch of nutmeg. Break up any lumps with a fork and make a well in the center. Add 1 egg. Starting from the inside of the well, beat in flour with a fork until you eventually get the dough to cohere and form a small ball. The dough is really that yellow, due to the eggs I used (courtesy of Quattro Game Farm at Union Square Greenmarket). Divide dough into quarters. 2 quarters will be make sufficient ricotta gnocchi to serve one person. Roll dough out onto a floured surface. Not enough flour and your dough will stick. Too much flour and your dough won't cohere properly. Dough should be about 1/2" in diameter. I've included a pen cap for comparison so you can see the desired thickness. Cut into 1/4" pieces. I skip the rolling with a fork tines step ... I'm cooking for myself, plus I think that step is a waste of time. Ricotta gnocchi, with heirloom tomatoes, baby pattypan squash and tomato confit. Gnocchi were sautéed in a little melted Beurre d'Isgny shortly before service.

It's the vegetable we use for pakbet. I've always called it by either term interchangeably.