Friday, May 27, 2016
Afterward, conchiglie pasta with garlic and anchovies, another happy couple. Chopped parsley on top.
Green salad. Olive oil, red wine vinegar, salt, and garlic — why shouldn't a foursome be just as elective?
We had a light meal but a very satisfying one. We began with tasty sticks of jicama moistened with lime juice and dusted with chile-pepper-salt, very refreshing; and continued with amazingly delicious tortilla chips and a suave guacamole.
I ordered the "6 hour braised beef shank", served as rillettes, off the bone, in a little Le Creuset casserole: it was beautifully cooked, fat and tender, and accompanied by a mole-like salsa pasilla, sparkling pickled onion, and minced cilantro leaves, with three small flour tortillas. This was an absolutely delicious dish; I want to return soon.
•Copita, 739 Bridgeway, Sausalito, California; (415) 331-7400
Yesterday, Sunday, we returned to AT&T Park for another Cubs loss to the Giants. The day's eating was minimal: the usual soft-boiled egg, toast, and cappuccinos for Sunday breakfast; a couple of salame and arugula sandwiches; some Red Hawk cheese on bread.
Multum in parvo
Sunday, May 22, 2016
"Dinner", then, was just an Italian "hot" sausage on a bun, mustard, pickle relish, sauerkraut, red bell pepper à la grecque.
Saturday, May 21, 2016
I heated a little olive oil in the black iron skillet and browned the chicken on both sides over fairly high heat; then threw in a half dozen spring onions, split lengthwise, and a couple of potatoes chopped into dice, a few unpeeled cloves of garlic, and a couple of good-sized sprigs of rosemary.
Then the pan went into the oven for half an hour or so, until everything was done. I deglazed the pan with some cheap Pinot grigio (what else: oh: some cheap dry Vermouth; we're running low on both) and poured the result over the plated servings.
A little romanesco and a green salad; applesauce for dessert.
Friday, May 20, 2016
A new supermarket opened in our town today, with a very big section of organic produce, and what should I find there but a head of frisée. Naturally one of my favorite salads suggested itself.
I bought some local bacon, and cut a few slices into smallish squares and browned them fairly slowly in a bit of olive oil. With them, an unpeeled but slightly smashed clove of garlic.
That done, I removed the bacon and browned a good handful of cubes of bread in the bacon fat. I made a mustard vinaigrette, using red wine vinegar, adding a finely minced shallot to it, and tossed the frisée in it with the bacon and the croutons.
I poached two eggs to set on the individual plates of salad, and set stalks of steamed asparagus on the side. A very nice hot-day supper!