FrogPrincesse

From earlier in the week, grilled lamb chops scottadito (following a recipe from Babbo). The lamb chops are rubbed with a mixture of fresh mint, lemon zest, sugar, salt, and pepper. I served them with cumin yoghurt on the side, and some grilled zucchini.

Spaghetti alla chittara with wild cockles (with dry vermouth, shallots, garlic, aleppo pepper, and plenty of parsley). So good! The cockles were very sweet and delicate.

Dominique Crenn posted this hilarious clip for the 20th anniversary of Julia’s passing.

Looking for an alternative to shrimp scampi, a favorite in our household, I found the recipe called "shrimp in the shells with lots of garlic and probably too much butter" in dining in. It's similar with the addition of tomato paste which is caramelized in butter and olive oil. I used high quality shell-on shrimp from my local fish market, Catalina Offshore, and served it on organic pappardelle pasta from Trader Joe's.

Picard is back at it with the new edition of their catalog called "Viva La Vida*" (*Vivre La Vie). Not to be confused with Godard's classic, Vivre Sa Vie. It's pretty entertaining, especially viewed from San Diego. Fascinating hodgepodge of authentic looking dishes and some interesting creations. https://catalogues.picard.fr/picard-pros#1

@mmlstarr I have not but some people have left their impressions and notes on EatYourBooks (link).

Za'atar chicken with lemon yoghurt (from Melissa Clark's Dinner: Changing the Game). It was pretty nice! I did it on the grill.

I made choux filled with taramasalata for a Silver Palate-themed gathering. Choux are a great vehicle for mousses etc and they make the perfect bite!

For those of us interested in the origin and evolution of the Mai Tai recipe, below is a link to a presentation that was given at Tiki Oasis last week on the topic. tldr: original recipe called for W&N 17. As that rum became scarce, it was replaced with a mix of W&N 15 with Coruba, then a mix of Jamaican rum (Trader Vic 15 or 8 ) with a rum from Martinique (St James), in order to try to match the flavor of the original rum that the recipe called for. (Nearly) Everything You Know About Rum in a Mai Tai is Wrong

The NYT times article 36 hours in San Diego that was just published in July includes the list of recommended restaurants and bars below, plus a few more in the body of the article. Some good picks in there.

A few simple dinners. Cheeseburgers on brioche buns with ground beef from my local butcher shop, grilled onions, and Swiss gruyere. Harissa chicken a la Melissa Clark, very simple and tasty one sheet-pan dish. Grilled brats & asparagus. The brats were from Whole Foods and the seasoning was off - way over-salted. Shrimp scampi with squid ink linguine

I do not know, I looked for it on youtube and didn’t find it. In any case you should be able to see it without an instagram account if you just paste the link into your browser.

Cast iron pan humor. https://www.instagram.com/reel/C927Kcoplgr/?igsh=MzRlODBiNWFlZA==

Tartiflette is made with a different cheese, reblochon, which is quite different from gruyere.

@Tempest63 I love a good carbonnade as well, especially in winter. I use chuck but beef cheeks sound delicious as well! For the recipe, I am partial to the version by Anne Willan. She recommends serving it with "croûtes", aka slices of rustic bread covered with Dijon mustard, placed on top of the stew and broiled for a few minutes (traditionally this is done with pain d'epices or gingerbread and helps thicken the sauce a bit). Here is the one I made earlier this year. I used a local brown ale but I also use Chimay when I have it available. I like to use a bit of demi glace to make it even more delectable. 😊