DaveO Posted May 14, 2018 Share Posted May 14, 2018 27 minutes ago, dcs said: Yes, that's right. Taylor Ham in northern New Jersey and Pork Roll in the rest of the state. Ah.... New Jersey. All About Pork Roll, New Jersey's Own Cheap Eat - It's also known as Taylor ham, by Cynthia Correa Jul 16, 2015, on eater.com. Oi. I never ate it. Might have to revoke my birth certificate Link to comment Share on other sites More sharing options...
TrelayneNYC Posted July 6, 2018 Share Posted July 6, 2018 Buttermilk scones with currants, served with butter and grapefruit-Meyer lemon marmalade 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted July 8, 2018 Share Posted July 8, 2018 Squid salad with sourdough croutons, Sungold cherry tomatoes and olives 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted July 8, 2018 Share Posted July 8, 2018 For breakfast today (Sunday), I made a cake: Apricot upside-down cake. Awesome with crème fraîche. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted July 22, 2018 Share Posted July 22, 2018 Blueberry galette, rosemary crust. Served with crème fraîche. 3 Link to comment Share on other sites More sharing options...
ktmoomau Posted July 23, 2018 Share Posted July 23, 2018 Yesterday was waffles with fresh peaches and sausage. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted July 30, 2018 Share Posted July 30, 2018 Roasted plums with juniper berries and gin Link to comment Share on other sites More sharing options...
Smita Nordwall Posted July 30, 2018 Share Posted July 30, 2018 On 7/29/2018 at 10:10 PM, TrelayneNYC said: Roasted plums with juniper berries and gin For breakfast? Bless you! 2 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted August 4, 2018 Share Posted August 4, 2018 Thanks @Smita Nordwall Fig and sweet red pepper salad with mint and crème fraîche. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted October 28, 2018 Share Posted October 28, 2018 Ricotta, miele e pistacchi. It's barely a recipe. Spoon ricotta cheese into a bowl, then pour a little milk or half-and-half over. Use a fork to whip ricotta cheese so that liquid is completely incorporated. Spoon whipped cheese into another bowl, drizzle with honey and top with chopped pistachio nuts. 3 Link to comment Share on other sites More sharing options...
DonRocks Posted October 29, 2018 Share Posted October 29, 2018 8 hours ago, TrelayneNYC said: Ricotta, miele e pistacchi. It's barely a recipe. Spoon ricotta cheese into a bowl, then pour a little milk or half-and-half over. Use a fork to whip ricotta cheese so that liquid is completely incorporated. Spoon whipped cheese into another bowl, drizzle with honey and top with chopped pistachio nuts. Why do you spoon the whipped cheese into another bowl - for aesthetics? As a bachelor-slug, I'm leaning towards drizzling honey and topping with nuts in the mixing bowl. (It saves a dish to wash. Hell, I'm thinking of doing the whole thing in the plastic tub of ricotta, like instant ramen.) Seriously, is there any advantage, other than refinement, to re-plating the mixed cheese before adding the condiments? Link to comment Share on other sites More sharing options...
TrelayneNYC Posted October 29, 2018 Share Posted October 29, 2018 Well, you can do whatever you want Replating = photographs well...plus I'm usually cooking for two so it's a must Link to comment Share on other sites More sharing options...
TrelayneNYC Posted March 3, 2019 Share Posted March 3, 2019 Asparagus with eggs and Palestinian za'atar 2 Link to comment Share on other sites More sharing options...
DaveO Posted March 3, 2019 Share Posted March 3, 2019 1 hour ago, TrelayneNYC said: Asparagus with eggs and Palestinian za'atar Oooh. I like those ingredients. I’ll make that. Here is the recipe again with a different plating — a little more light on the end result. Every so often, I’ll walk by MeJana in the morning. If i’m Very lucky during good weather, one of the owners will be sitting with staff having a morning za’atar on their thin freshly baked warm pita bread (divine when fresh) amply sprinkled with za’atar plus coffee. I’ve been invited to sit with them. I’ve been told that is a morning breakfast tradition in Lebanon. It’s a wonderful treat. I’m partial to the ingredients above—now if only I could add that marvelous freshly baked very thin pita. 2 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted March 4, 2019 Share Posted March 4, 2019 Thanks! That link doesn't show anything though. Link to comment Share on other sites More sharing options...
DaveO Posted March 4, 2019 Share Posted March 4, 2019 32 minutes ago, TrelayneNYC said: Thanks! That link doesn't show anything though. That’s weird. I got this picture: Link to comment Share on other sites More sharing options...
TrelayneNYC Posted March 4, 2019 Share Posted March 4, 2019 Yeah. Well, when I click on the link, nothing shows on my screen. Anyway, that photo is from Yasmin's cookbook. It's on page 56. 1 Link to comment Share on other sites More sharing options...
Katya4me Posted March 9, 2019 Share Posted March 9, 2019 We got a refurbed Vitamix, so I decided to try a new recipe. We made blender gluten-free banana oat pancakes and they turned out very well and very tasty. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted March 16, 2019 Share Posted March 16, 2019 Soft-boiled egg with roasted asparagus and shaved Parmigiano-Reggiano cheese 3 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted March 17, 2019 Share Posted March 17, 2019 For breakfast today, we had: Roast chicken salad with haricots verts and mustard vinaigrette Good Sunday morning! Adapted from Buvette by Jody Williams, page 80. 8 small potatoes coarse salt 1/4 kg haricots verts, trimmed salad greens (I used mesclun, radish greens, fava greens and arugula) freshly ground black pepper 120 ml vinaigrette (recipe follows) leftover roast chicken 1 tbsp. (14 g) Dijon mustard 1 tbsp. (14 g) whole-grain mustard 2 radishes, thinly sliced vinaigrette (page 258): 2 shallots, peeled and finely diced 1 tsp. (4 g) fresh thyme, finely chopped 1 small garlic clove, grated on a Microplane grater 3 tbsp. (44 ml) red wine vinegar 120 ml extra-virgin olive oil 1 tbsp. (15 ml) water pinch of sugar pinch of salt freshly ground black pepper Boiling potatoes whole is a technique I picked up recently. It ensures even cooking and less water-soaked vegetables. For a medium-sized potato, it will be completely cooked in about 15 minutes. Larger sized potatoes will take about 20 minutes. Lift out with a slotted spoon, then plunge into a bowl of ice water. When cool, peel as normal (peel should slip right off), then use as desired. If you don't want to deal with boiling, you can also steam them whole. If you don't have a microplane grater, you might be able to achieve nearly the same texture by pounding the garlic in a mortar and pestle or by sprinkling the garlic clove with some salt and mashing it with the tines of a fork on a cutting board. Either way, you'll end up with a paste that looks a little like this. This is about 1 teaspoon (4 grams) garlic paste. Trim the haricots verts by removing both ends just like you would regular green beans. (I know you don't need to trim off the tapered end but this is just personal preference.) Prepare by simmering in boiling water (ideally the same pot you cooked the potatoes in) for five minutes. Lift out with a slotted spoon and plunge into a bowl of ice water, then drain. For the vinaigrette, combine the shallots, garlic paste, chopped thyme, salt, sugar, black pepper and red wine vinegar in a glass measuring cup. Whisk in olive oil until you have about 2/3 cup (158 ml). Whisk until all ingredients are combined. Then whisk in 1 tbsp. Dijon mustard and 1 tbsp. whole grain mustard. Taste and correct for salt and pepper. Once the potatoes are cool, slice into 1/4" (6 mm) thick rounds. Or you can slice them into wedges. It'll work either way. To plate the salad, take some salad greens and toss with 1/3 of the vinaigrette, then arrange on a platter. Take the potatoes and green beans, place in a bowl, then add 1/3 of the vinaigrette and toss those with the dressing. Spoon vegetables atop the greens. Tear the roast chicken into bite-sized pieces, then top the potatoes and green beans with the chicken. Drizzle vinaigrette on top. Scatter radish slices, grind a little more black pepper on top, then serve at once. This recipe is sized for 4 people and takes about 1 hour from start to finish, including prep time. 3 Link to comment Share on other sites More sharing options...
Pat Posted March 17, 2019 Share Posted March 17, 2019 By coincidence I'm making something kind of like this for dinner tonight, but not as a salad. This looks gorgeous. 2 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted March 30, 2019 Share Posted March 30, 2019 Thanks luv. For brunch today, we had: Cauliflower with eggs, olives and anchovies 1 Link to comment Share on other sites More sharing options...
dcandohio Posted March 31, 2019 Share Posted March 31, 2019 On 3/30/2019 at 5:03 PM, TrelayneNYC said: Thanks luv. For brunch today, we had: Cauliflower with eggs, olives and anchovies That looks so delicious! 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 11, 2019 Share Posted April 11, 2019 thanks roasted leeks, fried egg, shaved cheese the leeks were simmered in salted water before being roasted at 325 F for one hour 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted May 27, 2019 Share Posted May 27, 2019 Asparagus hashbrowns, with egg 1 Link to comment Share on other sites More sharing options...
Katya4me Posted May 27, 2019 Share Posted May 27, 2019 We had some really ripe bananas and blueberries hanging out, so I made oat blender pancakes for breakfast today. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted May 27, 2019 Share Posted May 27, 2019 You know it's true love when you and your husband spend Monday morning peeling 2 kg fava beans pods which magically became 260 g peeled beans. Fava beans with zucchini, tomato and soft-boiled eggs. 3 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted June 10, 2019 Share Posted June 10, 2019 Israeli salad Pan con tomate Spiced lamb fillet braised with onion Link to comment Share on other sites More sharing options...
TrelayneNYC Posted June 10, 2019 Share Posted June 10, 2019 Eggs fried in olive oil, served over heirloom tomato salad and garlic toast. 1 Link to comment Share on other sites More sharing options...
smithhemb Posted June 11, 2019 Share Posted June 11, 2019 Iced latte made in a cocktail shaker with Nespresso Cafecita de Cuba WF mini cinnamon rolls (heated). Strawberries from farmers market. In my house, weekday breakfast is an exercise in what my Dad calls “food assembly” rather than cooking! Link to comment Share on other sites More sharing options...
ktmoomau Posted June 11, 2019 Share Posted June 11, 2019 3 hours ago, smithhemb said: Iced latte made in a cocktail shaker with Nespresso Cafecita de Cuba I love the Cafecita de Cuba! It's one of my current favorites. I have been making my iced coffee with the arpeggio recently, as my Mom loves the Cuba for her hot morning coffee. I need to get on the ball and make myself some ice cubes... I thought about getting the sleeve for iced coffee, have you tried those? Link to comment Share on other sites More sharing options...
smithhemb Posted June 11, 2019 Share Posted June 11, 2019 Haven’t tried the iced coffee blends yet — or the made for milk line (it bugged me that I couldn’t find an intensity rating on the usual scale). A year or so ago, I switched our default from Arpeggio to Dharkan after a series of blind taste tests on my husband. Then I tried and liked Cafecita so bought that for me and the other for him. Now he wants in on the Cuban action, LOL! It does sort of freak me out that, on top of the waste/recycling issues, making iced lattes with the Nespresso basically costs the same as Starbucks with the pricy Cafecita capsules ($1.25 vs. $.70 or $.75). Since we almost always drink our coffee iced, I should probably experiment more with cold brew. The Takeya pitchers (which I use mostly for iced tea) make it really simple/non-messy. Link to comment Share on other sites More sharing options...
ktmoomau Posted June 11, 2019 Share Posted June 11, 2019 3 hours ago, smithhemb said: Haven’t tried the iced coffee blends yet — or the made for milk line (it bugged me that I couldn’t find an intensity rating on the usual scale). A year or so ago, I switched our default from Arpeggio to Dharkan after a series of blind taste tests on my husband. Then I tried and liked Cafecita so bought that for me and the other for him. Now he wants in on the Cuban action, LOL! It does sort of freak me out that, on top of the waste/recycling issues, making iced lattes with the Nespresso basically costs the same as Starbucks with the pricy Cafecita capsules ($1.25 vs. $.70 or $.75). Since we almost always drink our coffee iced, I should probably experiment more with cold brew. The Takeya pitchers (which I use mostly for iced tea) make it really simple/non-messy. Yeah, I always recycle the caps, but who knows how really recycled that is... If I try one, I will let you know. Although I have plenty of caps to go through before I really need another order, I kind of overdid my last order because I wanted the cuban and wanted to try the Parisian ones (although I wasn't super impressed, at least not with the light green one). I drink more coffee, and mostly iced coffee in the summer. My issue is that normally I just don't drink enough coffee to keep ground beans fresh. Link to comment Share on other sites More sharing options...
dracisk Posted June 11, 2019 Share Posted June 11, 2019 6 hours ago, smithhemb said: The Takeya pitchers (which I use mostly for iced tea) make it really simple/non-messy. I love my Takeya pitcher for cold brew! It uses a fair amount of grounds, but it's really simple and the result is delicious. Link to comment Share on other sites More sharing options...
smithhemb Posted June 11, 2019 Share Posted June 11, 2019 Re recycling the caps. I do too (I live about 3 blocks from a Nespresso shop so it’s NBD) but, yeah, I’ve always wondered how much energy gets wasted transporting, cleaning, and reprocessing the aluminum in those pods. But the kicker was when they gave me a free ballpoint pen supposedly made from that recycled aluminum — and it wasn’t refillable! WTF?! This has to be virtue signaling at its most cynical (or moronic). 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted June 21, 2019 Share Posted June 21, 2019 This morning I used some fruit I juiced and blueberries from the fridge, blended with some kale, ginger, lemongrass and lemon juice and a little ice to make myself a smoothie. It is a decidedly ugly brown color, but tastes good. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted August 13, 2019 Share Posted August 13, 2019 Insalata di zucchine 200 g stale bread olive oil 1 garlic clove, minced pinch of peperoncino flakes salt black pepper 3 zucchini, sliced into ribbons 150 g mesclun Meyer lemon juice Link to comment Share on other sites More sharing options...
TrelayneNYC Posted August 13, 2019 Share Posted August 13, 2019 Crostini di prosciutto e fichi, served with melon 4 slices toasted bread 1 garlic clove, crushed 60 g ricotta cheese 100 g prosciutto di San Daniele 200 g figs extra-virgin olive oil salt black pepper 3 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted August 19, 2019 Share Posted August 19, 2019 For breakfast on Sunday, I made a batch of caponata: 3 eggplants, cubed olive oil 4 celery stalks, diced 1 red onion, sliced into wedges 20 g capers 5-6 tomatoes, diced 4 garlic cloves, minced 100 ml red wine vinegar 30 g sugar salt black pepper This was a hit with hubby and we served it with toasted pita and some soft-boiled eggs. I think I'll make it again next weekend...and double the recipe. Adapted from Polpo, page 246. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted August 19, 2019 Share Posted August 19, 2019 1/2 kg cranberry beans, shelled 2 crushed garlic cloves Italian parsley sprigs water salt black pepper olive oil Beans were simmered for 40 minutes, then combined with 30 g diced prosciutto di San Daniele and seasoned with more olive oil. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted September 3, 2019 Share Posted September 3, 2019 Tomato salad sandwich 1/2 kg heirloom tomatoes, sliced 3 garlic cloves, minced 15 ml red wine vinegar 60 ml extra-virgin olive oil 5 imported Italian anchovies 20 g capers pinch of red pepper flakes salt black pepper Italian parsley sprigs basil leaves French bread 2 Link to comment Share on other sites More sharing options...
Katya4me Posted September 8, 2019 Share Posted September 8, 2019 I saw this recipe recently for Filipino ground beef omelette. I decided to give it a try and on Sunday, fried up a lb. of ground beef w/ a can of diced tomatoes, 1 diced onion, garlic and frozen mixed veggies. Once that was cooled, I popped it in the fridge for the next morning. Each morning, I've been scrambling up an egg and adding a bit of the beef mixture to make a fritter and it's delicious and easy. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted September 9, 2019 Share Posted September 9, 2019 Pan-seared shishito peppers, Maldon sea salt Braised French breakfast radishes, slow-roasted cherry tomato confit Cranberry beans with garlic, herbs and prosciutto di San Daniele 2 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted September 22, 2019 Share Posted September 22, 2019 Cranberry beans with sweet pepper and onion 1 Link to comment Share on other sites More sharing options...
Katya4me Posted May 7, 2020 Share Posted May 7, 2020 This morning was cheese grits w/ the last of the store-bought bacon crumbled over top. I cured and smoked a pork belly last weekend and that bacon is tastier, but I wanted to use this up. 1 Link to comment Share on other sites More sharing options...
deangold Posted May 7, 2020 Share Posted May 7, 2020 Strawberry smoothie w/a pint of Barajas strawberries, a cup of yogurt, some yogurt whey we had from Lebne making, brown sugar simple syrup, 2 Thai bananas, 1/2 cup ice. Blended till smooth. Stoned wheat thins with Boxcar 'brie' Beanetics Coffee Tanzanian Peaberry, quite feisty. 1 Link to comment Share on other sites More sharing options...
deangold Posted May 8, 2020 Share Posted May 8, 2020 Coffee. Cheese & crackers: last of the Boxcar brie, first of the castelmagno. SLices of veal tongue w/salsa verde & horseradish. Passionfruit tea. 2 Link to comment Share on other sites More sharing options...
dracisk Posted May 10, 2020 Share Posted May 10, 2020 We bought the KitchenAid stand mixer that's marked down at Costco this month (until tomorrow!) and my husband has been experimenting with various mixer delights. This morning was cinnamon buns! 2 Link to comment Share on other sites More sharing options...
Katya4me Posted May 10, 2020 Share Posted May 10, 2020 My husband made bialys, which I had for breakfast with an egg easy over. 4 Link to comment Share on other sites More sharing options...
deangold Posted May 12, 2020 Share Posted May 12, 2020 Veal tongue sandwich on Atwater sourdough w/ homemade may. homemade fermented mustard. Coffee: beanestics Flores, a new origin for us. Very smooth, fell. Not as fruity and the Bali bloe moon but quite good indeed. Spot had half a pizza, and a TJ's cat treat and is recovering in bed. Link to comment Share on other sites More sharing options...
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