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ProfessionalHobbit

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Everything posted by ProfessionalHobbit

  1. ProfessionalHobbit

    Breakfast! 2018

    You'll notice it's not an omelet or a poached egg though. That was my real point.
  2. ProfessionalHobbit

    California Farmers' Markets

    Each of these is slightly bigger than a golf ball. today: herbs, green beans, plums, peaches, zucchini, squash blossoms, mozzarella cheese, figs, sweet peppers, shishito peppers, garlic
  3. ProfessionalHobbit

    Breakfast! 2018

    This was a couple of weeks ago Roasted plums with juniper berries and gin
  4. ProfessionalHobbit

    Breakfast! 2018

    Continuing my theme of non-traditional, non-egg based breakfasts... Espresso brownies, Cognac-espresso chocolate frosting I had the three pictured with a glass of milk. The rest will be for my husband's bridge club tomorrow.
  5. ProfessionalHobbit

    Figs!

    How timely as we had bought some figs this past weekend, plus our farmers' markets are loaded with them Fig and sweet red pepper salad with mint and crème fraîche Dressing consists of crushed mint leaves macerated in a solution of 1:1 lemon juice and white wine vinegar, into which was whisked some crème fraîche, fruity extra-virgin olive oil, salt and black pepper.
  6. ProfessionalHobbit

    Favorite balsamic vinegars

    The bottle above came with a dropper which I had totally ignored until B pointed it out. I'm at work right now, so will update this post with a pic when I get home.
  7. ProfessionalHobbit

    Breakfast! 2018

    Blueberry galette, rosemary crust. Served with crème fraîche.
  8. ProfessionalHobbit

    Favorite balsamic vinegars

    We managed to score a bottle. Well worth the expense and wait - a teaspoonful of complexity is the best way to describe the taste. Sweet-sharp with notes of oak, black pepper and vanilla. It lingers on your tongue for a few hours.
  9. ProfessionalHobbit

    Dinner 2018 (Part 1)

    Pappardelle with Tuscan duck ragu
  10. ProfessionalHobbit

    Breakfast! 2018

    Sliced toasted bread rubbed with a garlic clove, then rubbed with sliced ripe tomatoes so that their juices and flesh permeate the bread, then drizzled with extra-virgin California olive oil, seasoned with salt and pepper
  11. ProfessionalHobbit

    The Egg Sandwich

    Probably not, and ditto for proper bagels.
  12. ProfessionalHobbit

    The Egg Sandwich

    I have to train the deli I go to here in San Francisco to make them plain: bread, egg, butter, salt and pepper.
  13. ProfessionalHobbit

    Breakfast! 2018

    Apricot upside-down cake. It's awesome served with crème fraîche. I already had two slices. (as you can see, I prefer non-egg-based breakfasts whenever possible)
  14. ProfessionalHobbit

    California Farmers' Markets

    It's been a few weeks. Today we bought: apricots, rabbit, herbs (basil, parsley), green beans, potatoes, cherry tomatoes, ricotta cheese, lard, melon, strawberries, peach conserve, nectarine conserve, bread, red onions and heirloom garlic.
  15. ProfessionalHobbit

    Dinner 2018 (Part 1)

    Crostino with sheep's milk ricotta cheese, basil and slow-roasted cherry tomatoes Coniglio all'Ischitana ("Braised rabbit in the style of Ischitana") - Rabbit is browned in olive oil, then braised in a mixture of wine, lard and tomatoes. Any offal that comes with the rabbit is sliced, then wrapped in basil leaves and placed throughout the pot. Fagiolini al pesto ("Green beans and potatoes with pesto")
  16. ProfessionalHobbit

    Breakfast! 2018

    Squid salad with sourdough croutons, Sungold cherry tomatoes and olives
  17. ProfessionalHobbit

    4th of July

    Hamburger with lettuce, tomato, grilled onions, pickles, ketchup and Worcestershire sauce Potato salad with mint, scallion and lemon As you can see, the burger was the opposite of "dry". These were pretty good.
  18. ProfessionalHobbit

    Breakfast! 2018

    Scones with currants, served with melted butter and grapefruit-Meyer lemon marmalade
  19. ProfessionalHobbit

    4th of July

    Many thanks for your input but we won't be doing this because it's (1) technically illegal per SF's fire codes and (2) the property isn't ours; we're renters and our landlord has final say. At the moment, he's not here...and we're not going to bother him on his vacation just so I can cook a burger. I understand you mean well but in this specific instance, this is really unhelpful advice. B prefers them broiled anyway, so the above is moot.
  20. ProfessionalHobbit

    4th of July

    I've decided to make hamburgers and potato salad this year. It's my first time making a hamburger. Most recipes call for pan-frying but we'll probably broil ours, mostly because our smoke alarm is sensitive. Even then, we'll probably have to open the windows just to be safe. Pix later.
  21. ProfessionalHobbit

    Dinner 2018 (Part 1)

    And tonight (Sunday) we had Spaghetti con sugo di pomodoro Slow-cooked broccoli with anchovy, lemon and cheese
  22. ProfessionalHobbit

    Dinner 2018 (Part 1)

    On Saturday, we had Minestrone Peach-nectarine crisp with heavy cream
  23. ProfessionalHobbit

    Acquerello

    We celebrated my hubby's 60th birthday tonight at Acquerello. Highly recommended and much better execution than our recent experience at SPQR which is another place that does "new-style Italian cuisine". Orange juice and vermouth Smoked mascarpone and herb financiers Lobster beignets with espelette pepper Savory egg custard, mint and pea puree, white chocolate-almond dust", pea shoots The custard was lighter than air which told me that someone in the kitchen has serious attention to detail. It made me sit up and take notice. Butter is house-made, topped with lava salt. The dish with the sea salt has a mother-of-pearl spoon. I judge restaurants by the bread they serve. At Acquerello, it's piping hot, fresh from the oven. Venetian seafood salad - with mackerel, pickled shrimp, calamari, trout roe and finger lime Smoked sturgeon galetta with leeks, crème fraiche, brioche and ossetra caviar Risotto with abalone, roasted turnips and seaweed. B prononced it one of the best he's ever eaten. Each grain of rice was distinct and fused with flavor. Raviolo with slow-roasted tomato, ricotta and Parmigiano-Reggiano crema, served with brown butter and balsamic. Turbot with Taggiasca olives, potato, clams and brown butter. Not very visually appealing but it did taste wonderful. Sea scallops, cauliflower, blood orange, candied kumquats. This was interesting and well-prepared but not something I would order again. Flavors were on point though. FYI, Acquerello's food is "modern Italian". I thought it was operating at a higher level than that of SPQR. Cheese cart. All selections are Italian. The cart is arranged so that cheeses in the background are hard and those in the foreground are soft. Cheeses on the left side are the most intense and those on the right side are fairly mild. Vin santo Cheese plate. Clockwise from upper left: buffalo milk cheese; aged cow's milk and sheep's milk cheese mixed with Barolo wine; sheep's milk cheese; hazelnuts and raisins mixed with chestnut honey; apricot marmellata; candied fennel. Napoletano - strawberry mousse layered over pistachio mousse, surrounded by chocolate mousse, covered with white chocolate and served with 66% dark Caraïbe chocolate. When I reserved, I mentioned to staff that my hubby's birthday was the occasion and they pulled out all the stops. Birthday dessert plate. Clockwise from left: lychee-apricot panna cotta with apricot coulis; meringue; dark chocolate truffle over chocolate ganache; chocolate bar. Clockwise from foreground: vanilla spongecake stuffed with pastry cream, soaked in Italian liqueur; chocolate caramel; almond cookie. Total bill was $459 (including tax and 20% tip) for two people. This place is definitely on our "return" list. Simply lovely.
  24. ProfessionalHobbit

    Cookbooks 2018

    I have the Hachisu cookbook on Japan and Shaya's volume. Will probably get the one on Islam in the near future as well, or more likely for Xmas. I've been meaning to cook from the Japan book but I keep getting distracted by my preference for Italian and Mediterranean....so many choices, not enough stomach space.
  25. ProfessionalHobbit

    Acquerello

    @kayb - it was definitely a high point. @MetsFan5 - thanks! @MSRadell - that refers to http://ggra.org/issues-advocacy/healthcare/ I'm happy to pay the extra cost since it will go to a good cause. It doesn't bother me in the least.
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