MReichle

I think the dimpled one is a focaccia, the flatbread.

I bought Sides. It's not clear how to navigate it as a cookbook. There's no list of recipes (even un-linked). The index, which runs 23 pages in the print book, is not reproduced in the kindle version. It wouldn't be too difficult to include it as a "list of searchable terms," if not as links.

I live in southern California. Nonna's House came up at $16.99.

Amanda Hesser's Food52 book A New Way to Dinner is available for $2.99 (possible at other eBook sites also).

Ours is pretty simple. We brown the ground meat with McCormicks and/or add some green chile salsa to the browned (and drained) meat. Quick and tasty.

Leftovers??

Chiles en nogada? But I don't think it can be made vegetarian (but some other form of stuffed chile could) or Carne Asada a la Tampiquena?

Has anyone seen the new Chocolates and Confections at Home? Amazon says they have it in stock, but we can't peek inside (yet), so I can't see the table of contents or index. I would like to know how it differs from the earlier pub. I'm just getting into candy making. Which one would be best for a beginner? Thanks, Michael

How about an avocado, bacon and (pepper) jack cheese omelete?

I have had quesadillas stuffed with meat or veggies at restaurants, but when I make them at home I use only cheese. Usually, it's for a quick lunch/dinner, a side dish, or an appetizer. There are other things called quesadillas. We used to get crispy quesadillas at a restaurant in the Hillcrest area of San Diego. The tortilla was fried flat, cheese was sprinkled on and the quesadilla was broiled until the cheese melted. (At least, that's how we duplicated them.) They were served as an appetizer. There's also a "special quesadilla," or empanada de queso. Tortilla dough (uncooked) is rolled into a circle, cheese added, the dough folded over and the edges sealed. It's then fried, giving a wonderful crispy, gooey, cheesy dish. We've only been able to find these at restaurants in the Imperial Valley part of southern California.

I might grill a tri-tip (goes great with salsa and guacamole) and add roasted potatoes (with olive oil, garlic and rosemary) -- but then a Santa Maria Barbecue would have beans instead. Or, roast a pork sholder so it's sliceable (about 165 internal temp), and add twice-baked potatoes en casserole. And a salad. They may not be adventuresome, but should appeal to a broad group. Michael

Here's an almond torta/almond cake I made last Saturday: The recipe is essentially, but not identical to, Alice Waters' almond cake in The Art of Simple Food. For garnish, I heated some strawberry jam (that had been whizzed to eliminate big pieces) with some brandy and topped it off with some whipped cream. I have a closer-up photo of the cake, but couldn't get it to upload. Michael

Here's an apple crostata (or gallette): I also made a focaccia: The presentation isn't up the the quality of gorgeous photos posted on this forum, but the eaters were hovering. Michael

How about a pineapple tart? February 2008 Gourmet had a pineapple gallette using fresh fruit. I can't recommend canned; I made a pineapple tart with canned crushed pineapple. The sweetness overwhelmed the pineapple taste. Michael

I was given a copy of Maya Angelou's Hallelujah! The Welcome Table (2004) for my birthday. It contains a series of stories from her life that are associated with food. And it has the recipes. I thought it was heartwarming and a fun read. It shows how much of our lives and memories revolve around food and cooking. Has anyone read Barbara Kingsolver's Animal, Vegetable, Miracle? It was included in the brithday package, but I haven't delved into it yet. Soon. Michael

percyn, The salmon topped with potato gratin looks delicious. How did you prepare it so the parts were done at the same time? Michael

Several years ago, friends of ours from Orange County came to northern California for a visit. He was part owner of a French restaurant in the San Gabriel Valley, and a very good cook. We grilled a tri-tip, baked some potatoes and added a salad. They thanked us for the tasty meal and commented that too often people try to impress them with fancy sauces and difficult entrees. We had a wonderful time. I suggest treating them like any other guest in your home. Michael

Marlene, wonderful looking cassoulet Nishla, the combination of seasonings for the fish sounds amazing -- especially the bourbon! We put together a simple meal with part of a left-over roasted chicken. Some of that and some blanched asparagus in a sauce of reduced chicken broth, soy sauce, sesame oil, and a little corn starch. All over rice. The chicken bones are now simmering away with some aromatics for a future meal. Michael

Even on Fridays we tend to have a quick dinner. Thinly sliced chicken breast, marinated in olive oil and ancho chile powder, grilled on the stovetop. White beans (sauteed some onion and celery in olive oil; added some chicken broth and reduced it; added some more and reduced it; put in a can of white beans - drained and rinsed - and some rosemary). Sliced tomatoes and radishes It must've smelled great because the cats went crazy. Michael

These were probably mentioned early upthread, but not together, I don't think. And with good reason! When I was growing up was would have butter and avocado, with salt and pepper, on toast. Very tasty, but would not be a good idea today.

Here's your answer about the Ocean View, I think. ← Thanks for the information on the Ocean View site. The old restaurant had a lot of local flavor that will be difficult to recapture. And the prices were extraordinary. We started going there in 1983. Kailua has changed a lot since then.

Jaymes: "QUOTE (jschyun @ Sep 23 2003, 11:59 AM) ...as well as local, unpretentious eats. Ocean View definitely fits that description. Especially good for breakfast. Although when you see the place, you'd probably just keep going. Gives "unpretentious" new meaning. " My wife and I were in Kona last March and the Ocean View is no more. It was being remodeled then, so I'm not sure what it is/will be. We will miss the funky place. We like Managos-the pork chops and the whole fish- and really like the baby back ribs at Drysdales (Keahou Shopping Center). We've also enjoyed Cafe Pesto in Hilo. There's also one in Kawaihae. Michael

alanamoana, Thank you. It was very tasty, more like a candy than a cake. I've baked dump-type financiers, also. They did rise. Not sure what happened here, but I'll probably go back to teh Sweet Almond Financier from Williams-Sonoma. Michael

Last night I made a financier with a chocolate ganache topping. The only problem is that it didn't rise! I used Nick Malgieri's recipe. The whites are whipped to stiff peaks and the melted butter is folded into the meringue. Perhaps the butter was still too warm? But it felt barely warm. All was not lost. My wife thought it was a very tasty (if unreproducible) almond-butter torte.

There's a great little Mexican place on Mission Gorge near Friars, and Kaiser, called Tacos Fiesta. It doesn't look like much, perhaps a drive-through hamburger stand originally. It has just a few outdoor tables. We started going there when we lived in Cardiff, over 20 years ago, and still go there when we're in San Diego. The beef tacos remind us of the kind we grew up with in Imperial County. What about Fillipi's? We usually go to the one in Little Italy. I like the lasagna and their pizza. Perhaps it doesn't qualify as "cheap eatz," but it's not expensive.