This evening, the Parms and I ate at Chez Panisse in Berkeley, CA. It went like this:
1. Warm green asparagus and greens with mustard sabayon
2. Black Cod and potato salad with new onions, leeks, and parsley
3. Grilled and braised Becker Lane pork loin and belly with fava beans, new onions, and fried artichokes
4. Caramelized apple tartlet with vanilla bean crème anglaise
We normally don’t eat mammals (in the U.S.), but made the exception for 3 reasons:
1. It’s Chez Panisse, and the pork was both sustainable and delicious.
2. We’re leaving for India/Thailand tomorrow for 7 weeks of work/vacation. More on this to follow in a later post.
3. Jessica was just promoted. Mazel tov!
It was very good. My favorite was probably the cod, with the pork taking a close second.
Published on
February 3, 2010 in
Food.
Today at Dr. Cloninger’s I was tested for almonds, hazelnuts, walnuts, pine nuts, pecans and a couple others that I can’t recall. I wasn’t expecting any big news; until now I thought I had grown out of all nut allergies except for cashews, pistachios, and pecans. It turns out I’m no longer allergic to pecans!
Who wants to make my first pecan pie?
Allergy test passed!
My mom found this bourekas recipe and made it for us over the holiday weekend. So good! Bourekas are Turkish, apparently.
Mom's bourekas.
Jessica made latkes last night (the first night of Chanukah) using this Martha Stewart recipe. They were awesome! We still have leftovers, which are delicious right out of the fridge. (Note: These are not to be confused with the meal worm cakes we accidentally bought in Vietnam. Oops.)
Jessica frying.
Resting latkes.
Plated latkes with asparagus and apple sauce.
Shawn with plate of latkes.
Last week Jessica made turkey tacos with cranberry ginger chutney.
Ingredients:
leftover turkey from T-giving (or cutlets)
tortillas
Swiss cheese
olive oil
Chutney:
1 bag cranberries
1 cup water
1/2 to 1 cup sugar (depending on desired sweetness)
1 ginger root
5 splashes red wine vinegar
1/2 cup chopped scallions
pepper
Add water, cranberries and sugar to pot and bring to boil. Add ginger, red wine vinegar and stir occasionally at a simmer. Add scallions, season with pepper and continue stirring until chutney thickens. For tacos, spread chutney onto whole tortilla. Put turkey onto half of tortilla and cover with Swiss cheese. Fold in half. Drizzle and rub olive oil on both sides of taco. Broil on high on lower rack until golden and crispy. Flip and continue broiling until golden on second side and cheese is oozing. Devour.
Thanksgiving Turkey Tacos with Cranberry Chutney
Yummy
Ingredients:
2 boxes TJ’s blintzes
butter (1/2 to 1 stick)
sour cream (whole container)
sugar (1/2 cup)
vanilla (1 teasp)
4 eggs
Instructions:
Put blintzes into casserole pyrex dish. Break eggs first in bowl, then add all other ingredients, stir, pour over blintzes, bake at 350-375 degrees (depending on how hot your oven gets) for about 1 hour or until top is turning golden brown.
Thanks Mom!
