shain

I must admit I didn't fall for the crocchè, but I'm picky when it comes to potatoes. Maybe it's just this rendition, since the dish was quite common in the menus we saw. The arancini was superb

Awesome, have fun! Feel free to PM me with your itinerary and I'll be happy to share recommendations. This meal was at L'Antica Cantina, located at Piano di Sorrento, where we stayed. It's not far from the town of Sorrento. The meal was decent. We really enjoyed the place where we stayed two nights - La Gaggìa Guest House. It's a charming country house with s small farm. Breakfast there included home grown fruits and vegetables as well as home made preserves.

Birthday cake for my father, almost two weeks ago. Hazelnut and walnut tart, soaked with brandy, brushed with chestnut jam, and whipped cream flavored with chestnut paste and almond extract.

Dinner from before my vacation. Navratan curry of cauliflower, eggplant, peas, and graham massal flavored egg cubes. The sauce itself made with coconut, ginger and various spices. Served with vermicelli flavored with turmeric and yogurt.

A lunch from before my vacation. Linguini with salsa cruda of fresh tomatoes, blended sirene cheese, mint, parsley, spring onions.

Back home after a week long vacation, followed by a short work trip. I will probably keep posts short, because I'm a little short on time, but please feel free to ask me to elaborate if needed. --- First evening in Sorrento. Aranchini, potato and cheese crocchè. Cheese ravioli. Pizza with zucchini, eggplant, spinach and mushrooms.

Sorry not me. I learnt two new words today - only ever known it as romaine. In Israel it is sometimes called similarly "Roman luttuce", but more often "Arabian luttuce".

Black beans cooked a-la ful medames - onion, garlic, lemon, cumin. Labaneh, olive oil, tomatoes, pita.

Peach and vanilla custard crumble.

Salad - beans, tomato, blanched broccoli, basil. Spaghetti a-la puttanesca.

Ha ha, no worry.

I recall us having this conversation in the past ha ha. I like ma la tofu, but I think that the addition of minced mushrooms makes it no longer the same dish.

Vegetarian mapo tofu - using minced mushrooms and soft tofu. Century egg with ginger, black vinegar, soy sauce, sesame oil.

Looks delicious. I think that you can categorize it as a sfincione.

Home made crispy granola and summer fruits, over yogurt. The granola has hazelnuts, pecans, almonds, coconut, pumpkin seeds, poppy seeds, brown sugar and a touch of cinnamon and cacao.

Enfrijoladas. Tortillas dipped in bean sauce with dried chilies, coriander seeds, cumin. Filled with egg, onion and cheeses. Baked to melt. Sour cream, chilies, pepitas. Corn with chipotle mayo, lime zest, feta.

Knaffeh. Using jibneh - a lightly brined ewe milk cheese, with a chewy stretchy texture (somewhere between fresh motz and hallumi). Buttery and crisp kadaif. Rose scented syrup with lemon.

Go for it To be precise, I baked the eggs (rather than frying), I also whipped them well in order for the result to be airy and absorb the sauce.

Yaki udon. With tamagoyaki style egg cubes. Ginger, garlic, onion, oyster sauce, sesame oil, a hint of sugar, and some MSG for good measure.

Chlodnik. Beets and buttermilk. Cucumbers and scallions. Dill seed and leaves. Rye bread, egg and sour cream.

Salad. Tomato, Sirene cheese, fresh chilies and spring onions. With pine nuts, lemon, olive oil. over labaneh and zaatar. Served with fresh and fluffy pita breads.

Capellini al limone con carciofo. Pasta, butter, lemon zest & juice. Stir fried artichoke hearts. Dill, mint, pepper, Pecorino Romano.

Santa rose plums and frangipane tart.

Pasta al forno. Pasta, raw tomatoes, motz, cream, basil, plenty of garlic. I have another casserole in the fridge, ready to be baked some weeknight. Two casseroles: 500 g fusilli, cooked al dante 250 g mozzarella cheese 4-5 large tomatoes, cut into stripes 6-8 garlic cloves, finely diced 35 g (1 cup) basil leaves, torn or roughly cut 1/4-1/3 cup cream salt to taste pepper Mix cooked pasta and other ingredients. Bake at 220 deg C (430 F) until the top is well browned and crisp, about 40 minutes. Serve immediately, or reheat in the oven until re-crisped.

Cold soba with sesame and miso dressing, garlic and plenty of ginger. Scallions, cucumber, edamame, soy braised soft tofu.