L.Nightshade's Profile

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lynnwood to anacortes, where to stop for lunch?

Skagit fish is great for a very casual lunch stop. We always try to stop in to pick up fish for dinner, yesterday we decided to stop for lunch: lobster roll and crab roll. They are not stingy.

Anything new in Bellingham these days ?

I have not been yet, but they did indeed open Wednesday. Someone I know went, and liked it a lot. She had Roasted beet, carrot and ginger bisque with citrus crème fraîche, and Sweet potato latkes with smoked paprika aioli and arugula salad. (Full disclosure, she is friends with one of the owners.)

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

Flank Steak with Portobello Mushrooms, page 167.

Add me to the group of not-huge-steak-fans, also to the group that liked this simple dish. It’s really dependent upon quality ingredients. We got flank steak from a local farm, some very peppery arugula, and big, plump portobellos. We deviated from the recipe only by grilling the steak on the big egg, instead of a grill pan, all else was as written. There was some resistance to the plan: “The steak doesn’t get marinated?;” “There’s no vinegar or anything else to dress the salad?” But of course, it all worked out just fine. This was a lovely, easy dinner, and healthy to boot.

Apr 17, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO, chapter 5, Vegetables

Oh yes. The guest is allergic to hazelnuts too.
I have made desserts for her using pecans, or walnuts, but those nuts didn't appeal to me for this recipe somehow.

Apr 16, 2015
L.Nightshade in Home Cooking
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April 2015 COTM: POLPO, chapter 5, Vegetables

Yes, I've considered that. I'm hoping it will either be faintly greenish, or negligible, or be covered by the campari syrup, or that the taste will compensate if the appearance is off. Couldn't think of another nut that appealed with these flavors; walnuts and pecans just didn't feel right.

Apr 16, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO, chapter 5, Vegetables

Come on over! I'm sure you could get here in time.

Apr 16, 2015
L.Nightshade in Home Cooking
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April 2015 COTM: POLPO, chapter 5, Vegetables

I'm thinking of a drawn out meal, starting with two different pizzettas, moving on to the octopus and potato salad, then duck ragu with gnocchi. Some kind of vegetable in there too. Finishing off with an experiment with the campari and blood orange cake. One guest is allergic to almonds, so I'm going to try it with pistachios.

April 2015 COTM Announcement: POLPO

If it's what I'm thinking, jello must be clear, and nothing can be red. Ugh.

Apr 15, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO - Chapters 1 & 2, Cichèti & Breads

Have you ever tried Udi's bread in the frozen case? I don't know if it's available everywhere. I did gluten-free for a couple months while awaiting testing (thankfully negative, but I really feel for you, and admire how you adapt the recipes). I found some of the Udi bread and buns *too* soft.

Apr 15, 2015
L.Nightshade in Home Cooking

April 2015 COTM Announcement: POLPO

Welcome Olympia Jane, nice to have another PNWer here!

Apr 15, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO, chapter 5, Vegetables

I'm not sure I understand your question. If you're asking about where to post your dishes, ideally you reply to the first person who posted about the dish. That way we have all the posts about each dish grouped together.
Is that your question?

Apr 14, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO, chapter 5, Vegetables

I'm so glad you said this! I've got guests coming for dinner this weekend, and I've got seven dishes on the menu! Must manifest some restraint.

April 2015 COTM: POLPO, chapter 5, Vegetables

I reported on this recipe a bit upthread, and my peppers didn't collapse as much as those in the book either. I kept mine in longer than prescribed also.
http://chowhound.chow.com/topics/1009...

April 2015 COTM: POLPO - Chapters 1 & 2, Cichèti & Breads

No, haven't seen them that thick, only those that are about 1/4". Interesting. Recently someone in another food group posted a good-looking pizza baked in a little outdoor pizza oven. It's all so tempting, but I'm supposed to go back to no grains! Meanwhile, I seem to be cramming pizza and pasta and risotto into April. Don't think I'll ever be able to give them up completely, but I'm not making any new investments, not even buying more 00 flour!

The outdoor pizza oven:
http://www.amazon.com/Pizzacraft-Pizz...

Apr 14, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

Thanks for your reply Breadcrumbs, very helpful. I still have brined green peppercorns, now all I need to find is the duck!

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

Beautiful dish, Breadcrumbs, it looks delicious.
So delicious, in fact that I'm going to give it a go. May I ask what you used for green peppercorns? I have a jar in brine that I drained and rinsed for another dish, but the descriptor here of "handful" makes me think he's not referring to wet ones.

Apr 13, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO, chapter 5, Vegetables

Cauliflower & Fontina Gratin, page 244.

We got the world’s smallest cauliflower in the CSA, so scaled this down appropriately. It fit in a small, individual baking dish.
Nothing to add to the above, except I wish I had noticed the garlicky breadcrumb option! I actually asked Mr. NS “Don’t you think this needs some breadcrumbs or something?” But, thinking I was following the recipe, I left them off. So, a simple, cheesy vegetable it was.

Apr 13, 2015
L.Nightshade in Home Cooking
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April 2015 COTM: POLPO - Chapters 1 & 2, Cichèti & Breads

I just have to say Brava! Lovely looking panino, and from everything I've heard, baking gluten-free can be quite the challenge, so you really had to commit yourself for this one. Nice job.

Apr 13, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO, by Russell Norman

I wonder about this too. For me, it's my kind of food (Italian, of any stripe), and it's very flexible. If you've got time, you can do several small plates for a meal. If you're pressed there are many dishes that make an entire meal. There are so many things you can do quickly, and some weekend dishes that take a bit more time and attention. It's also a nice change from the last few months.

And, truth be told, I'm almost always more inspired by a book with great photographs!

April 2015 COTM: POLPO, by Russell Norman

Yes, you've been a wonder; sometimes it's difficult to even do 30 in a year!

April 2015 COTM: POLPO, by Russell Norman

We've now made over half the recipes in the book, and we're not even halfway through the month (I've just been noting in EYB whenever a new recipe is done). With some recipes excluded by seasonal and market availability, it's getting harder and harder to find a recipe that hasn't been done! I know I've surely set my own personal record with 23 recipes done so far this month. What a fun book. And what a fun group!

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

OK, that's not quite so terrifying then. I couldn't tell size by the photo Gio posted. And I couldn't imagine biting into something like a whole geoduck battered and fried!

Three Nights in Vancouver

Finally, we did have our anniversary dinner at L’Abattoir. The service was lovely, and upon hearing that it was our anniversary, they poured us champagne, which was terribly sweet (the gesture, not the champagne). I thought the menu was quite creative and compelling, it was hard to make decisions. We elected to share two small plates and two entrées, and extend our dining hour; there were empty tables, and our waiter encouraged us to take our time. All of the dishes were interesting, well-thought out, and beautifully plated without being fussy. Oh, and delicious. All top-notch, fresh ingredients.

The room was quite dark, so the photos don’t really show accurate colors, just give you a vague idea of what the dishes look like.
What we shared:
Venison tartare with charred brussels, smoked yolk, and sourdough croutons.
Roast scallops and hen-of-the woods mushrooms over sea urchin custard and cress.
Poached Pacific halibut with a Meyer lemon marmalade, spring vegetables (including fiddleheads!), and gnocchi.
Roast pork chop with grilled cabbage, Carolina gold rice, and spring onion.
Candy cap mushroom pain perdu, with brown butter semifreddo, and blackberries. Candy cap mushrooms were pretty amazing, tasted just like maple.

Even with the seemingly hundreds of restaurants luring us to Vancouver, we’ll definitely come back here again.

Many thanks to everyone who weighed in here, and on the other threads I read before selecting restaurants. We couldn't have done it without you!

April 2015 COTM: POLPO, chapter 5, Vegetables

Very common here too, we just call it Belgian endive.

Apr 12, 2015
L.Nightshade in Home Cooking
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April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

That looks quite a bit like our geoduck clam. What size is it? Geoducks average about two pounds each.

Apr 12, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

Great selection! I've got carb-heavy dishes on my favorite list too, probably ravioli and gnocchi. I try to keep them as rare treats.

Apr 12, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO - Chapters 1 & 2, Cichèti & Breads

Olive and White Anchovy Pizzetta, page 77.

We have tried resurrecting Mr. NS’s aged pizza stone, but it smoked up the entire house, so we popped this little pizzetta directly on the outdoor grill. It was a nice opportunity to use some more of the white anchovies and green olives we bought in Vancouver. Pretty simple: halve some olives, grate some mozzarella, add anchovies and basil after cooking. A very tasty combination.

Apr 12, 2015
L.Nightshade in Home Cooking
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April 2015 COTM: POLPO, chapter 5, Vegetables

Now this is getting really confusing. Some of the photos under curly endive are what I've seen sold as chicory.
http://shandyfiles.s3-us-west-1.amazo...

Apr 11, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO, chapters 6 & 7, Desserts & Drinks

I dropped in to review everyone's notes here, as I may attempt this cake again for guests next weekend. I just have to say, your cake is absolutely stunning Breadcrumbs! Beautiful cake, beautiful photos!

Apr 11, 2015
L.Nightshade in Home Cooking

April 2015 COTM: POLPO, chapter 5, Vegetables

I've been wondering the same thing here. The infinitely wise internet says spinach or chard.