L.Nightshade's Profile

Title Last Reply

Torre del Tartufo - Report on a Cooking Course in Tuscany

It's so much fun to see people posting about their experience here. I miss that long table outside the kitchen! Really makes me want to go back. We hope to go again in the next year or two. Franco is such a treasure, and we still think so fondly of him when we cook his wonderful recipes, or use methods and little tricks he taught us.

1 day ago
L.Nightshade in Italy

Staple & Fancy

Thanks all, for weighing in. Since we don't necessarily need to be totally wowed (merely pleased), and I don't see any real thumbs down, we'll probably give it a go. It's about two blocks from where we need to be later in the evening, which is a big draw considering traffic and parking. We will be a party of four or six, so I hope everyone will be game for the fancy menu.

We ate recently at Anchovies and Olives. I found the crudo dishes just delightful, but was somewhat disappointed with the pasta dishes. Desserts were great too. Overall it was a fun and worthwhile evening.

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

Welcome home! It looks like you're already making up for time away with great meals from your kitchen.

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

What a great list of flavors! Makes my mouth water.

Oct 26, 2014
L.Nightshade in Home Cooking
1

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

Steak here tonight, with a (not very photogenic) red wine and green peppercorn sauce, spiked with a few grinds of grains of paradise. Garlicky roasted potato slices on the side, and a green salad with blue cheese vinaigrette.

Staple & Fancy

All of these comments are from early days, and it looks like Stowell was actually in the kitchen back then. We're thinking about having dinner there next month. Any updates? I know the "fancy" menu is $50 now, just curious as to the quality these days.

Oct 26, 2014
L.Nightshade in Greater Seattle

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

It's finally getting cool and rainy here. I made one of my favorite autumn comfort food dinners: Ratatouille with spicy chicken Italian sausage, baked with a cornmeal and corn kernel biscuit topping.

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

We ate your BLATs. Hope you didn't mind. Yum.

Announcement Thread: November 2014 COTM "THE SOUL OF A NEW CUISINE: A DISCOVERY OF THE FOODS AND FLAVORS OF AFRICA"

That's an interesting theory. I don't have the book with me, but I think some of the food photos in it were taken on-site in Africa, some in a studio or kitchen. Perhaps that is the difference.

Oct 25, 2014
L.Nightshade in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Hope you're well and cooking soon. The germs seem to be on the move early this year.

Oct 25, 2014
L.Nightshade in Home Cooking
1

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Very sorry about your losses. Eight is a huge number for one year, of course it would be hard to recoup.

Announcement Thread: November 2014 COTM "THE SOUL OF A NEW CUISINE: A DISCOVERY OF THE FOODS AND FLAVORS OF AFRICA"

None of them? That's amazing. We've spanned about six continents and many styles of cooking in that time. I only wish I had more time to delve deeper each month!

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

That is one beautiful plate, and the flavor combinations sound lovely.

Oct 24, 2014
L.Nightshade in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Frustrating day today. I'm stealing your WFD. BLATs it is.
Thanks!

Oct 24, 2014
L.Nightshade in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

I'm so jealous of your Sichuan dining! It looks just wonderful.

Announcement Thread: November 2014 COTM "THE SOUL OF A NEW CUISINE: A DISCOVERY OF THE FOODS AND FLAVORS OF AFRICA"

I agree that it's the same stew with different lighting. We've made this stew, and I happened to take two photos with different light angles.
(ETA not implying that these correspond to the photos in the book, just that it looks very different under different lights.)

Oct 24, 2014
L.Nightshade in Home Cooking
1

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

What a great idea! Now I know what to do with the leftover sauce.

Oct 24, 2014
L.Nightshade in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Thanks! I certainly do know steelcut oats, hadn't heard pinhead. I kinda like that name. You east-coasters get fish I never see here. And I love that you have a CSF!

Oct 24, 2014
L.Nightshade in Home Cooking
1

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Two of you with pinhead oats! I've never even heard of them. (Never heard of cusk either though!)

Oct 24, 2014
L.Nightshade in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

I like to eat like this when I'm on my own too. Sounds great.

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Someone informed me, rather late in the day, that October was National Pasta Month, and we decided to rally for the event. Mr. NS made pasta, and I made sauce. Onions, garlic, tomatoes, olives, capers, anchovies, parm, and basil were all at hand. Puttanesca!

Announcement Thread: November 2014 COTM "THE SOUL OF A NEW CUISINE: A DISCOVERY OF THE FOODS AND FLAVORS OF AFRICA"

Little pies? I'm sorry I missed this month, I'm a sucker for little pies. I wanted to try her matzoh ball recipe too. I'm back to fully functioning eyesight now, but couldn't renew the book.

Oct 23, 2014
L.Nightshade in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

No vegetables and no red meat, that's quite a restriction! You did a nice job of it.

Oct 23, 2014
L.Nightshade in Home Cooking
1

Preserved Vegetables for Hunan Cooking (SEA)

This! And MaMoses beat me to it. There are a lot of recipes out there, all slightly different, all easy, but most require some time. If you know the flavors you're shooting for, you should be able to come up with the right mustard pickle.

Announcement Thread: November 2014 COTM "THE SOUL OF A NEW CUISINE: A DISCOVERY OF THE FOODS AND FLAVORS OF AFRICA"

If someone is unable to get the book, please look at the list of dishes in EYB. I'd be happy to either paraphrase or scan and email (if that is allowed) a recipe you are interested in trying. I feel like I made a pretty hard pitch for the book, so I will help any batter I can!
http://www.eatyourbooks.com/library/r...

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

We've been doing so much restaurant takeout due to the whole eye thing. It's nice to have something homemade, even if it's something very simple. I made two different tartines to split. One with crème fraîche, smoked salmon, pickled onions, capers, and chives. Another with mustard, sautéed spinach, bacon, and raclette.

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

That's a beautiful looking dinner. Now I want to make schnitzel!

Oct 23, 2014
L.Nightshade in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

This sounds great. And I love the perfectly golden top.

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Thanks lingua! It was fun to get back into the kitchen, even in limited increments.

Oct 23, 2014
L.Nightshade in Home Cooking
1

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Thanks Gio. And that is exactly what I did, imagined menus and recipe in my head! I was lucky my position was on my side; if your retina detaches in the back of the eye you have to lie face down the entire time. Can't imagine that.

Oct 23, 2014
L.Nightshade in Home Cooking
1