mariacarmen's Profile

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What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

happy birthday, bblonde, enjoy your mom's chops, and i'm sure your mojo will come flying back when you least expect it!

Sep 09, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

nooooooooo, mozz would not be a good choice...something with more tang or bite but not too much, harder than a brie or camembert, now that I think of it, but since you're familiar at least with fontina, more that texture.

Sep 09, 2014
mariacarmen in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

hope your sister is healing emotionally, poor thing.... though of course it takes a lot of time. best to her, and your family.

Sep 08, 2014
mariacarmen in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

mine as well. i haven't seen any frisee here of late...

Sep 08, 2014
mariacarmen in Home Cooking
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What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

jeez...stay dry!

Sep 08, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

for me the lamb already has so much of its own flavor, and whatever you already cooked it with, i don't add anything, except maybe a hot sauce.

i dice up the lamb and slowly, over low temp, in a saute pan, heat in a little bit of oil, just a sheen. toss about. put into a charred corn tortilla, shredded cheese atop the hot meat, sploosh of hot sauce, and that's it! super simple comfort food, nothing fancy or involved.

i wonder what NZ cheeses would be comparable? i just wouldn't go with something like a blue... but maybe even a brie/camembert?

Sep 08, 2014
mariacarmen in Home Cooking
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What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

thanks nw! sorry, I know how much you miss being able to eat them....

Sep 08, 2014
mariacarmen in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

great dinner, Tatyana! welcome to WFD.

Sep 08, 2014
mariacarmen in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

reposting from last thread last night...

i was trying to keep my lasagna from becoming soupy, according to the admonition of our new Italian friend, but went with 4 layers instead of 6-8, because i didn't have enough bolognese sauce. i added a couple of blitzed Fra'mani hot italian sausages, but it still came out a little dry - as jjjrfoodie predicted. however, i'm still a fan of the 6-8-layers of very thin lasagna noodles without a ton of gloppy sauce - i've had really good ones in restaurants that know what they're doing, unlike me! i'll know better next time (and it's probably about time i made my own pasta.) anyway, flavor was still good. blended the ricotta with a ton of freshly grated nutmeg and parm regg, minced parsley, salt and fresh-ground pepper. and the caesar salad and croutons - to die for! dressing was two salt-packed anchovies, two cloves of garlic, a touch of dijon, olive oil, kosher salt. mashed well with mortar and pestle, and then added maybe half of a raw egg white, more olive oil, and whisked thoroughly. really garlicky and anchovy-forward. sprinkled with a lot of parm regg. even the BF loved it.

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

i was trying to keep my lasagna from becoming soupy, according to the admonition of our new Italian friend, but went with 4 layers instead of 6-8, because i didn't have enough bolognese sauce. i added a couple of blitzed Fra'mani hot italian sausages, but it still came out a little dry - as jjjrfoodie predicted. however, i'm still a fan of the 6-8-layers of very thin lasagna noodles without a ton of gloppy sauce - i've had really good ones in restaurants that know what they're doing, unlike me! i'll know better next time (and it's probably about time i made my own pasta.) anyway, flavor was still good. blended the ricotta with a ton of freshly grated nutmeg and parm regg, minced parsley, salt and fresh-ground pepper. and the caesar salad and croutons - to die for! dressing was two salt-packed anchovies, two cloves of garlic, a touch of dijon, olive oil, kosher salt. mashed well with mortar and pestle, and then added maybe half of a raw egg white, more olive oil, and whisked thoroughly. really garlicky and anchovy-forward. sprinkled with a lot of parm regg. even the BF loved it.

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

no wonder you're tired! it all sounds delicious.

Sep 07, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

lovely bird.

Sep 07, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

ooh that show's going to be killer!

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

i have to agree.
just kidding!
but seriously.
xoxo

Sep 07, 2014
mariacarmen in Home Cooking
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What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

drool....

Sep 07, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

i don't suppose you have access to corn tortillas, Frizzle? leftover lamb makes excellent tacos, with a white cheese like monterey jack (not sure what you would have there to compare... i think i'd pair it with an Italian fontina).

Sep 07, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

bummer about having to wait on your house julie! and NO GOAT FARM???? that's a travesty.

Sep 07, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

the tomato is the antidote! that looks absolutely scrumptious.

Sep 07, 2014
mariacarmen in Home Cooking
1

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

love that combo of sweet and salty!

Sep 07, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

really sorry to hear that Gio.... it's good to hear there are options.

Sep 07, 2014
mariacarmen in Home Cooking
1

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

you said a mouthful!
i really, really like the very thin lasagna noodles with several layers(6-8 as opposed to 3), but i'll have to see how many noodles i have. and i did buy the curly ones this time as opposed to the flat no-cook ones.... and i bought whole-milk ricotta already, so... i guess no bechamel this time.

problem solved!

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

fabulous dinner out last night - review on the SF board: http://chowhound.chow.com/topics/9298...

then tonight i took the BF out for what is probably our last dinner out for the next 7 weeks or so (*SOB!*), to our local Argentinian steakhouse, which never disappoints. meltingly tender ribeye with chimichurri - yum!

tomorrow i'm going to make him one of his favorites, lasagna. i already have a bolognese sauce in the freezer. we were talking to two italian acquaintances who said lasagna should be 7 or 8 layers of pasta with a thin layer of bolognese in between as opposed to a "soup" (what one of them called what he's found in the States mostly). i'll try, but i'm not even sure i have enough lasagna noodles for that many layers. however, i will take what he said seriously and do only thin layers of sauce. and a besciamella. and ricotta too? i'm going to look up some recipes.

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

yeah, but olive oil's a good fat!

that chicken sounds delish.

Sep 06, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

whaaa? don't tell me no one really showed up!

i totally get it though, about the dried anchovies being thrown out. hope the missus had a fine bday anyway.

Sep 06, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

sorry about the hubs! hope he feels better soon. but thank goodness re the timing.
T-Bone should help, for sure.

Sep 06, 2014
mariacarmen in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

oh Mr. H, happy to hear you're back and that they haven't even partially replaced your wit! take whatever drugs they give you (after all, you don't drink anymore!) eat whatever the missus gives you, and keep chiming in here. you'll be hot-footing it around before you know it.

and thanks for the visual - you know i'm picturing it and loving it. the BF has a bad bag and similar scenarios have at times ensued here.

Sep 06, 2014
mariacarmen in Home Cooking
1

La Nebbia from owners of La Ciccia (Noe Valley, SF)

we were very generously treated to a wonderful, very abundant meal here last night. we had:
3 crostini: nduja with pureed carrot and celery leaf; house-made truffle butter, chocolate and Cantabrian Sea anchovy; and basil ricotta, tapenade, and straciattela di burrata.
Stracciatella di burrata, anchovies, celery, with truffled oil.
Sheep’s milk ricotta with ground red pepper, parsley & mint, fava puree.
Prosciutto di Parma Galloni, aged 24 months.
A special that night of pork tonnato with radishes and capers.
Pizza with prosciutto di Parma, Schiacciata buffalo mozzarella, arugula, and pecorino romano.
Creme brulee with raspberries and boysenberries.

everything was good to outstanding. The tonnato was my second favorite - subtle but with lovely little savory bites of the capers and the tonnato itself. the Proscutto was buttery and sweet/salty - i too, like hyperbowler, skipped the bread in order to better appreciate the delicacy of the cured meat (although our bread was not toasted for that dish, which played a part in my decision to forgo it). my absolute favorite bite of the night was the crostino of truffle butter, chocolate and anchovy. the flavors just kept giving and competing - in a good way - with every nibble, and i wish i'd had a plate of just those. the chocolate was subtle but there. an amazing dish.

i wish the pizza had been cooked a little more - would have liked the crust a tad more crispy, a little more charred. but overall, a winner of a meal. We had a delicious barolo with dinner, a prosecco for starters and a dessert wine. service was stupendous, warm, and knowledgeable. the chef made the rounds to greet guests and ask if they were enjoying their meals. i'm only bummed that there was none of the shaved tuna heart i'd had at La Ciccia, but for that, i can go to La Ciccia. can't wait to come back here.

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

oh, no, i meant out for dinner!
i leave Tuesday.
you know i'll make a big fanfare of it....(:

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

big changes for you, nw! i'm sure the future looks bright!

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

here's one of my favorite things to do with fresh oregano. ok, two.

warm potato salad. mince a ton of shallots and fresh oregano, toss with boiled cut potatoes and a good amount of good olive oil, salt and pepper.

also, of course, marinade chicken in a shitload of fresh oregano, lemon juice, olive oil. grill.