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ProfessionalHobbit

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    https://spamwisechronicles.com/

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    Hobbiton, the Shire

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  1. California Farmers' Markets

    I've been sick for the past couple of weeks and am getting over a cold, sorry. But we went to the market today so... This is puntarelle, a type of chicory. The traditional prep is in insalata di puntarelle, a salad with anchovy and lemon that's common in Rome. These were selling for $3/lb. Each turnip is no bigger than an American quarter coin. When they're young like these, they're sweet and tender, and need very little treatment to bring out their excellence. Today we bought: Oroblanco grapefruits, kumquats, curly-headed endive, potatoes, purple-white turnips, cauliflower and scallions. Then we went inside the Ferry Building and saw No, we didn't buy any. On the other hand, we got some veal shoulder (for Saturday dinner) and pecorino cheese.
  2. Cooking with Six Seasons by Joshua McFadden

    This specimen cost $5 today at my farmer's market. It'll be for Sunday dinner.
  3. Cooking with Six Seasons by Joshua McFadden

    Preheat oven to 425 F. Although the book doesn't mention it, I recommend lining a cookie sheet with aluminum foil and parchment paper. You'll save yourself some cleanup later. Drizzle some olive oil on the paper, and season the oil with salt and pepper. Make a shallow cut along some leeks like so: Clean the leeks by running cold water from your tap all throughout the leeks making sure to rinse out each layer. Trim the ends and slice into 4" lengths, then press each leek, cut side down, on the oiled parchment paper. Smoosh the leeks around, making sure to season the cut sides well. Drizzle some more olive oil on top, then season with salt and black pepper. Roast for 30-40 minutes at 425 F, stirring the leeks every so often to prevent burning. While the leeks are roasting, take some anchovy fillets and place in a bowl. Add 3-4 tbsp. Meyer lemon juice. I live in San Francisco and Meyer lemons are available here. If you don't have Meyer lemons, regular lemons are ok. Mash the anchovies with a fork, then whisk in 3-4 tbsp. extra virgin olive oil. Taste for salt and pepper. When the leeks are done, transfer to a bowl. Dress with anchovy dressing. Transfer to a plate, crumble egg on top. Spoon more dressing, season with salt and pepper, then serve. I added some minced parsley for color contrast. Roasted leeks with anchovy and egg, page 106.
  4. Silky Smooth Chicken Breast

    Is it something like this? http://thewoksoflife.com/2015/02/soy-sauce-chicken/ The recipe says so maybe that's something like what you're looking for?
  5. Dinner 2018 (Part 1)

    Very nice, @liamsaunt. I had leftover meatballs. And I also made a batch of sesame-onion scones, adapting this recipe: https://food52.com/recipes/40544-everything-bagel-spice-scones BTW, they're addictive. I could've probably worked the dough a little less though, come to think of it. But they're still good. PS. I've definitely been baking more in the past year. Fig galette, almond pastry cream Blueberry, olive oil and ricotta cake
  6. Dinner 2018 (Part 1)

    thanks rotuts <3
  7. Dinner 2018 (Part 1)

    I had a craving for meatballs; I've made this recipe so many times, it's almost second nature 1 1/3 cups breadcrumbs 1/4 cup milk 14 oz. ground beef 14 oz. ground pork (if you don't have ground pork, you can substitute sweet Italian sausage meat) 1/2 cup grated Parmigiano-Reggiano cheese 1 egg grated nutmeg 3 tbsp. finely chopped Italian parsley and mint salt freshly ground black pepper Preheat oven to 425 F. Line a pair of cookie sheets with parchment paper. In a small bowl, combine breadcrumbs and milk. Soak crumbs for 10 minutes. In a larger bowl, combine beef, pork, cheese, egg, nutmeg, herbs and breadcrumbs. Mix together all ingredients, then season with salt and pepper. Shape into balls with either your hands or with a teaspoon and arrange on the parchment paper-lined cookie sheets. Bake for 8-10 minutes in a 425 F oven, turning the balls once at the halfway point. Remove cookie sheets from oven. Set aside. In the past, I'd resort to frying them in olive oil. You can do that if you like, but I prefer baking the meatballs. Less mess, plus the balls are lighter and aren't as oily-tasting. For the tomato sauce: 2-3 tbsp. olive oil 1 crushed garlic clove 1 28-oz. can crushed tomatoes 2 bay leaves Next, in a Dutch oven or other large pot, warm olive oil along with a crushed garlic clove. Fry garlic on low heat or until the oil becomes fragrant. Once that occurs, add crushed tomatoes. Fill the can about 1/3 with water and add that to the pot. Season with salt and pepper. Add bay leaves. Bring to a boil, then reduce heat to low and simmer sauce for 15 minutes. Add the meatballs and partly cover. Braise the meatballs in the sauce for 20-25 minutes. These are fine as is, or you can serve them with pasta, bread or mashed potatoes. Meatballs with tomato sauce These were topped with fistfuls of grated cheese and herbs. This recipe makes about 40 meatballs and is sized for up to 8 people.
  8. Breakfast! 2018

    Just your typical Sunday brunch at Casa Hobbit In a mortar and pestle, pound 1 garlic clove, a pinch of salt and 3-4 anchovy fillets to a paste. Transfer to a glass measuring cup and whisk in juice of half a Meyer lemon and 9 tbsp. extra-virgin olive oil. Trim a head of cauliflower. Boil cauliflower in a pot of salted water or until the tines of a fork easily pierces cauliflower. Lift out with a slotted spoon and transfer to a bowl. In the same pot you cooked the cauliflower, boil 3 eggs, then peel and quarter when done. Chop or break up cauliflower into smaller florets, then combine with olives in a small bowl. Season with salt and black pepper. Spoon atop salad plates, arrange egg on top, then spoon dressing over. Grind more black pepper if desired. Insalata di cavolfiore e uova sode ("cauliflower and hard-cooked egg salad") Buongiorno!
  9. Dinner 2018 (Part 1)

    Clockwise from foreground bottom left: 1 rosemary sprig, 4 crushed garlic cloves, pinch red pepper flakes, zest from 1 Meyer lemon, 6 anchovy fillets, juice of half a Meyer lemon Clockwise from foreground, right: 1 package chicken legs, 1 diced turnip, 1 cup (250 ml) white wine, 2 sliced carrots, 4 sliced celery stalks, 1 diced large potato, 1 package chicken thighs Not shown is 4 tbsp. olive oil. Warm olive oil in a Dutch oven, then brown chicken on all sides. You can't rush this step because if you do, the color will wash out in the braise. When chicken is browned, remove to a plate. I could've probably let it brown for 10 more minutes but B was starting to get antsy about dinner. Pour off most of the oil leaving about 2 tbsp. in the pot. Reduce heat to low and add the garlic and anchovy to the pot. Fry on low heat or until anchovy disintegrates. Add rosemary, chile flakes, lemon zest, a pinch of salt and a grind or two of black pepper. Leave the sprig whole for a gentle flavor or chopped up for a stronger flavor. Add the vegetables and toss until all are coated with the flavored oil. Return chicken to pot, then pour white wine over. Increase heat to high and bring to a boil. Then reduce heat to low, partly cover and braise for 1 hour. During the last 15 minutes of cooking, add the lemon juice. Stir a few times. Remove chicken to a plate. Increase heat to high and reduce sauce until a few tablespoons are left. Ladle vegetables and sauce over chicken. Braised chicken and root vegetables with anchovy, rosemary and Meyer lemon Pomelo for dessert
  10. Cooking with Six Seasons by Joshua McFadden

    I have this book but haven't made much from it. Might join in once we move past the winter season here in CA.
  11. Dinner 2018 (Part 1)

    Rigatoni with sausage and broccoli. It's a rare weekday dinner cooked by me - moreso since I started around 11 pm Pacific. The sauce was pretty minimalist: lard, sweet Italian sausage, broccoli, salt, black pepper, white wine, pasta cooking water. Dusted with pecorino cheese and more pepper. Buona notte!
  12. Lunch! What'd ya have? (2018)

    Nope, but I'm sure it's sold at Asian markets all throughout the City. Speaking of which (this is OT), I'm starting to get into Chinese cooking. I will start a thread on that soon or join an existing one. Anyway, B bought a non-stick wok for me at this store for $20 that was made in Korea. I thanked him and told him I'd probably use it for steaming, and that we should probably visit the Wok Shop instead to get the real deal.
  13. Lunch! What'd ya have? (2018)

    Today was a combination work lunch/birthday party for me and one other person at Yank Sing (Rincon Center branch) here in San Francisco. I managed to use chopsticks acceptably (i.e., I didn't make a fool of myself and I didn't commit any egregious chopstick etiquette errors) although I had to resort to the use of a fork towards the end. This is significant because even though I knew how to use them when I was a kid growing up in the Philippines, I lost most of my knowledge when I moved to the U.S. back in 1975. BBQ pork buns Soup dumplings, served with shredded ginger and spicy red vinegar Chicken stuffed mushrooms Turnip cake Spare ribs with sesame seeds Shrimp dumplings Mushroom dumplings Pea shoot dumplings Sea bass, steamed with rice wine and soy Pork and shrimp dumplings Fried shrimp Chicken feet, served with a sweet and spicy glaze A lawyer who's from Beijing remarked that she thought the prevalence of fried food just didn't compare to dim sum she was used to back home, which I thought interesting. String beans with dried shrimp and XO sauce Egg custard tarts Orange slices filled with orange gelatin Not shown: flat shrimp dumplings; pork potstickers; shredded red cabbage and walnut salad; fried spring rolls; sesame balls filled with sweetened black bean paste;; hot-and-sour soup; stuffed crab claws.
  14. Dinner 2018 (Part 1)

    It's a seasonal thing apparently and I get it whenever they have it available. We also don't get to Woodhouse often enough; must correct that soon.
  15. Dinner 2018 (Part 1)

    We went to a local place that does seafood well. Fried clam bellies with tartar sauce and cocktail sauce Iceberg wedge with blue cheese dressing Steamed clams with garlic, white wine, lemon and parsley Pappardelle with prawns and black truffle butter Total bill came to $50 per person. Woodhouse Fish Company 2073 Market Street (14th Street) The Castro San Francisco
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