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Author Archives: berkeleybarb
Nicoise Salad – 17 August 2013
D suggested finishing off that can of Tonno with another Nicoise. Had more cooked beets in the fridge, and hard boiled eggs. I didn’t realize there were a few cooked beans left, so blanched (about 2 minutes b/c no further … Continue reading
Posted in Fish, Salad
Tagged Acme Bread, CalStar, Fish, Salad, Sauvignon Blanc, Tuna, Winery wine
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Tomato tarte – 8 August 2013
In honor of my friends J, who asked for the recipe, and R, who wondered about a “tarte,” I’m writing this one out in detail. It’s summer (i.e. Dirty Girl Produce has tomatoes, finally!) so the tomato recipes come out. … Continue reading
Posted in Cheese, Meatless, Tarte, Vegetarian
Tagged Basil, Cheddar, Cheese, Cheese Board, Cotes du Rhone Villages, Leeks, Meatless, Paul Bertolli, Recipe, Tomatoes, Trader Joe's, Vegetarian
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Unbirthday Dinner at Chez Panisse! 7 August 2013
My birthday is close enough to Christmas that celebrating it is a burden rather than a pleasure, in an already overloaded season. So we move it to an arbitrary date in the summer. This works especially well for the “every … Continue reading
Posted in Beans, Duck, Fish, Pork, Restaurant
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Caprese; grilled zucchini with basil; carrot – 6 August 2013
SUMMER! It’s officially summer when Dirty Girl Produce brings their dry-farmed early girls to the farmers’ market 🙂 Today was the first day. I had planned, if the tomatoes were there, to make a tomato tart, but I got home … Continue reading
Posted in Cheese, Meatless, Salad, Vegetarian
Tagged Acme Bread, Basil, Caprese, Carrots, Dirty Girl Produce, Meatless, North Berkeley Wine, Rosso Piceno, Tomatoes, Vegetarian, Zucchini
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Mixed leftovers over pasta; fabulous cheese – 4 August 2013
D was not here for dinner – or lunch, for that matter – so I found myself looking in the fridge, worrying about what was going to go bad. I boiled and then froze the lamb stock we made, decided … Continue reading
Posted in Beans, Cheese, Leftovers, Meatless, Pasta, Vegetarian
Tagged Cheese, Cheese Board, Cranberry beans, Leftover wines, Leftovers, Lunch, Meatless, Pasta, Tomato sauce, Vegetarian
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Everything soup with even more things; fava beans with pecorino romano – 30 July 2013
The other night when D made this soup from lamb stock and a bunch of other things, he remarked that addind sausage – in particular, Christopher Lee’s boudin blanc – would make the soup really great. He was right. Tonight … Continue reading
Posted in Sausage, Soup
Tagged Boudin Blanc, Christopher Lee, Cotes du Rhone Villages, Fava beans, Pecorino Romano, Sausage, Soup, Trader Joe's
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Everything soup and a bit of cheddar – 28 July 2013
D decided to use up the lamb broth I made out of the scraps and bones from the lamb chops last week. He used the tops of the leeks that I had also painstakingly cleaned for future stock use, some … Continue reading
Posted in Soup, Uncategorizable
Tagged Cheese, Cheese Board, Cider, Grocery Outlet, Lamb stock, Slovenian wine, Soup, Vintage Berkeley
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Pork chops with mustard sauce; apples with shallots; black rice – 27 July 2013
D decided it was time for our Christmas in July dinner, so he pulled a Costco boneless pork loin chop out of the freezer and figured out a great dinner to make out of it. He cut the thick chop … Continue reading
Posted in Pork
Tagged Apple tarte tatin, Apples, Beaune 1er Cru, Black rice, Burgogne, Domaine Berthelemot, Mustard sauce, Pork chops
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Spaghetti with cranberry beans, arugula, and pecorino romano; romano beans – 26 July 2013
D bought some cranberry shell beans at the Bowl on I think Wednesday. Yesterday I got home and found the shelled and in the fridge; today, I got home and found them in a pan, cooked to perfection. He boiled … Continue reading
Posted in Beans, Meatless, Pasta, Vegetarian
Tagged Arugula, Cranberry beans, Meatless, North Berkeley Wine, Pasta, Pear, Pecorino Romano, Romano beans, Rosso Conero, Shell beans, Vegetarian
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Spaghetti with ham and pine nuts; romano beans – 25 July 2013
D is cooking, and bought a small package of Kentucky Legend sliced ham yesterday (among other things – when he went to the Bowl just to get bread). He cut a few slices of ham into matchsticks, and cooked those … Continue reading
Posted in Meat as a flavoring, Pasta
Tagged Ham, North Berkeley Wine, Pasta, Peaches, Pine nuts, Romano beans, Sage, Vin de Pays de Vaucluse, Woodleaf Farm
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Foodie food, not fancy food 