SobaAddict70

I trust that recipe is on your blog? The evil admins have blocked all blogs at work, so I cannot check. But that looks like it would be the perfect summer supper! (It's still 30 degrees C where I am, so I still consider it summer!) ← thanks prasantrin. yes the recipe is on my blog. it takes about 45 minutes, including prep time. serve with some bread and a glass of white wine. no pix last night, had two chorizo tacos from a local taco truck (w/ radishes, cucumber, lime and garlic-cilantro salsa) and some jamaica.

Their pastrami is a thing of beauty. I thought the knoblewurst was a little tough. Not garlicky enough.

It's been a while since I've posted, eh? Minestra di verdura

Uh...no. I don't cook meat very much (you could say I'm ALMOST a vegetarian ) but even I know this is wrong. edit: just saw the thread. well what do you know. huh. that being said, I'm not about to do that anytime soon.

I will respectfully disagree with Nathan as my experiences have been markedly different. Plymouth gin, pickled cippolini onions, fresh pepper Corned beef, stuffed cabbage, mustard seed jus I haven't been to Redhead since they've started serving dinner five days a week. I keep meaning to but my plans have a tendency to fall by the wayside. Likely I'll revisit sometime in mid-September. The green goddess salad is to die for. My recollection: asparagus, peas, baby lettuces and other greens in an extremely light, almost invisible dressing with miniature croutons. Those of you who've been to p*ong -- Redhead's version blows it away. Salty, garlicky but with a light touch that lets the individual flavors of the vegetables shine through. I kind of adore it. In the pic above, that was from a dinner close to St. Patrick's Day. It's difficult to make corned beef and cabbage sexy but Meg accomplished it in spades. Buttermilk fried chicken will make you a convert. Ditto for chicken and waffles. This restaurant went on my fave list automatically after two visits. Not very many places can do that in so short a time. Highly recommended.

Nice pix, all (especially Chufi ) Been on a vegetarian kick lately... Clockwise from top left -- Yukon gold potatoes with garlic-paprika aioli; fennel braised in wine and with aromatic vegetables; roasted summer squash, heirloom tomatoes and pearl onions

Fettucine di verdure -- fettucine in a butter-based vegetable sauce. this version has carrot, zucchini, baby fennel, green beans and tomato.

I'm afraid with all the high food prices lately, I'm turning into a vegetarian. Chilled Swiss chard and sorrel soup, with lemon basil. The white stuff is a dollop of creme fraiche. Had this with a red lettuce and tatsoi salad, with a poached egg.

It's okay, Cali. You'll always be NUMERO UNO in our hearts. Don't let the comments get you down.

Omelette and potato salad The purple stuff you see in the potato salad are chopped shallots. Thanks to the potato salad thread for inspiration. Also made a batch of homemade mayonnaise (elbow grease method).

Lunch yesterday: Fettucine with fresh tomato sauce -- heirloom tomatoes, onion, basil, olive oil, salt, pepper

I'm really tempted to cook my way through this thread. heh. I never met a carb I didn't like. so one night dinner this week will be potato salad and something else. brainstorming.

this thread is giving me some ideas. I'm also exploring making homemade mayo from scratch. never made potato salad before (or mayo). hmmm...

You could do an fruit compote, served with biscotti or over some kind of cake (made without dairy and eggs). For instance, I picked up some apricots and blueberries today at USGM. Simmer apricots and blueberries in a simple syrup (water, sugar), maybe infuse a vanilla bean. Let cool. Another idea is peach salad with almonds, or strawberries and nectarines with champagne.

Pan-fried new potatoes with gold cippolini onions -- potatoes, onion, butter, salt, chopped tarragon Heirloom tomato salad -- tomatoes, shallots, EVOO, white wine vinegar, salt, pepper, garlic scapes pesto Corn sauteed with sorrel -- fresh corn, sorrel leaves, unsalted butter I love summer. ETA a better-looking image.

no posts for the past six months? hmph. I'm going again in a couple weeks. I'm looking forward to it immensely. Some pix from a dinner in February.... Big Eye tuna, honshimejji mushrooms, capers, vitello tonnato sauce Seared scallop, hen of the woods mushrooms, parsnip puree, caviar viniagrette Sweetbreads, pickled cauliflower, shallot marmalade Lamb pappardelle, tomato concasse, picholine olives, black truffles Pork tenderloin, lentil ragout, winter root vegetables Orange flower water panna cotta, candied pistachios Apple cider doughnuts, creme fraiche sorbet, apple sauce There's no restaurant I'd rather go to. Not even Ko. There's really no comparison.

Mujadara I used coconut milk in place of water. Served with Moroccan carrot salad and harissa.

Yup. And you know I've been meaning to get back there again. Maybe we should conduct a dim sum marathon or something. Back to back weekend tastings.

It doesn't have to be rich as long as the ingredients are impeccable. There are exceptions though. Lobster roll, yucca chips Quail, quail egg, tomato confit, chantrelles, zucchini, balsamic gastrique Heirloom tomatoes, apricot, watermelon, plum, tomato foam, watercress, tomato sorbet

I second Sneakie's recommendation of World Tong. Some pix for your viewing pleasure: Eggplant with battered shrimp and peppers Red-cooked pig's knuckle Clockwise from top left: turnip cakes, the eggplant dish, scallion dumplings, conch with celery Shrimp dumplings each topped with a piece of offal or duck's cartilage, atop cucumber slices Top: stewed tripe, squash and curry sauce Bottom: tripe in vinegar sauce with scallions and jalapeno peppers Hmmm....I need to go there again soon.

Roasted cauliflower with tomatoes, pine nuts and raisins

These are trimmings and peelings from roughly 2 lbs. asparagus. Add 3 1/4 cups water. Bring to a boil, then lower heat and simmer uncovered for 30 minutes. Strain. Makes 3 cups asparagus stock. Pea soup (onion/carrot/celery stewed in EVOO and water, pinch of salt; asparagus stock, shelled peas; simmer for 20 minutes, then puree in a blender) with creme fraiche and chives. Salad (baby lettuces, tatsoi, heirloom radishes) with a tarragon viniagrette Fromage blanc with rhubarb conserve

Peach and cantaloupe soup -- Proportions are up to you but figure 5 peaches and 1 cantaloupe, pureed in a blender or passed through a food mill; 1 cup buttermilk; 1 T. vanilla. Combine all ingredients and chill. Stir in a spoonful of creme fraiche prior to service. This soup is amazing with white peaches. Blueberry soup with polenta and fromage blanc -- blueberries, water, honey, Meyer lemons (juice and zest), polenta, fromage blanc. You can leave the polenta plain if you like. I saute slices in melted unsalted butter and sugar. Top polenta with blueberry soup, add a dollop of fromage blanc and serve.

PCD/sadistick -- it is most definitely red sorrel. The leaves have that characteristic tang. A little goes a long way. I've been using it mostly in pasta, salads and omelettes as a flavor accenter. Also experimenting with it as a substitute for basil. ETA that the vendor I picked it up from calls it red sorrel so I assume they would know. FYI those of you who shop regularly at USGM, it's the same stall that sells edible nasturtium petals. ETA #2 -- Pic here: http://www.flickr.com/photos/gsilva/2539975619/ ETA #3 -- More info here: http://loveapplefarm.typepad.com/growbette...orrel---su.html Chard is larger in size, with thicker stalks and sizeable leaves.

Going to turn the rest of the peas into pea soup of some kind using asparagus stock. Pix later tonight.