I was shocked to learn that a fire broke out at Chez Panisse yesterday (see also: SFGate, Berkeleyside), badly damaging the restaurant’s front porch and facade. Two weeks ago we ate there (for the first time) with Stephanie’s mom Chris, who was visiting from France. The restaurant is named after a character from a trilogy of French movies that the three of us had watched together. We were able to get a Saturday lunch reservation at the Café on short notice, which turned out to be a revelation—it was wonderful to emerge from our three-course meal into the broad daylight with a good part of the day still ahead. The food was impeccable, and it made for a fine conclusion to Chris’ stay.
I had intended to make soup. I ended up with puree. First I steamed two diced celeriacs, a bunch of very thin carrots, and two or three small potatoes (all from our veggie box). When everything was tender, I mashed them together with two cups of chicken stock, which I then attempted to thin, unsuccessfully, with another two cups of water; it seemed a shame to dilute it any further. I added the rest of some leftover sour cream and seasoned it with salt and pepper. After pureeing the mixture with a hand blender, I garnished it with some crumbled feta. Heady stuff, those celeriacs.
On Saturday we camped at Joseph D. Grant County Park east of San Jose with Casey and Kyle. It was probably the coldest weather we’ve ever camped in—I’m pretty sure it got below freezing during night. Inside my sleeping bag I was wearing wool socks with heating packets, jeans, boxers, a tshirt, a fleece pullover, a hoodie, a winter jacket, and fleece gloves! It was not the most technical garb, and I probably should have been better prepared, but we’d only planned to camp for a single night. We were down there because one of Kyle’s coworkers had invited us to help pick olives at his wife’s family’s home in the nearby countryside.
Heirloom tomatoes, a Rosa Bianca eggplant, and sweet peppers
I love it when a meal comes together right out of our veggie box. You can almost hear the tomatoes, eggplant, and peppers above crying out: Ratatouille!
In my case, I like to roast slices of eggplant and peppers in the oven, drizzled with olive oil, until they’re soft and brown. After letting them cool, I chop’em up and throw them into a pot to simmer with tomatoes (also chopped), herbes de Provence (or whatever fresh herbs I have on hand), salt, and a copious glug-glug-glug of olive oil. Cook until it’s done.
Sherry: I tried making these at home as we're tasting some Ugandan foods out before we travel there in July. My first chapati weren't terribly rollable. I decided I kept…
Justin: Rosalia, glad you found what you were looking for. Your comment reminds me that I need to re-cook my way through southeast asia now that I'm home in San Francisco…
Rosalia: Love the pictures and recipes. I live in Laos but have been unable to obtain a recipe for the pork and eggplant, which I love! Tamarind course…
justin: Dan, nice find. I emailed Marlene separately (it's becoming an annual public service of mine) with a scan from my copy of the Woman’s Day Encyclopedia of Cookery. Interesting to…
DanGarion: Marlene here is the recipe you are looking for.
http://sodoe sthatmeaniamsouthern .com/2012/12/12/a-tr aditional-sugar-cook ie-recipe-and-a-suga r-free-cookie-recipe /
Here is a link to what appears to be the frosting. http://www.makingmis schef.com/?p=267 Good Luck!
Marlene: We have moved and my woman’s day encyclopedia of cookery set is missing my familys favorite cookie is the Christmas Sugar Cookie and Frosting I would really appreciate it…
Holly: Omg they were the best cookies in the world i made them for my whole family and they loved them.
Muriel Dooley Vlahakis: I have the original page from the December, 1964 Woman's Day! My mother took out the little cookie book from the magazine and as, you can imagine, it is…
jackie: Nice post but it would have been full of lulz if you titled it Olive Garden.
justin: Joy, oh, I know, as this post kinda proves---but France has its own draws, familial and otherwise ;)
Joy: " I feel like I’m living out a slow-motion love affair with the olive—which I hope will one day culminate in a small orchard and some goats in the south…
Sherry: I tried making these at home as we're tasting some Ugandan foods out before we travel there in July. My first chapati weren't terribly rollable. I decided I kept…