Comments on: Inoteca salad and Braised pork

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By: Getting back in the swing of things « Kate F____, Girl Reporter

Getting back in the swing of things « Kate F____, Girl Reporter — Tue, 11 Mar 2008 18:50:46 +0000

[…] Boeuf à la Niçoise, served with buttered noodles (with spinach). We started with my old favorite Inoteca Salad (romaine and raddichio with red wine vinaigrette, covered by a mound of ricotta salata) […]

By: Kate F. (the other one)

Kate F. (the other one) — Tue, 30 Oct 2007 13:57:53 +0000

The picture of this salad has been calling me for, what now, a week? Anyway, I finally made a version of it last night–having never had the original, I still thought it was delicious (I used a half clove of garlic and a little dijon mustard to emulsify the red wine vinaigrette–no idea if that’s what you meant, but it really worked). I also had to use a maiche mixture (I hate people like me on recipe sites–I did this, but not that or that, or really that at all) but it worked wonderfully. I served it with slices of toasted garlic bread and potato and leek soup. Lovely fall dinner.

By: kate

kate — Mon, 22 Oct 2007 14:58:36 +0000

Mom, I have all the makings for the brussels sprout salad at home right now–I think I’ll try it this week!

Germi, I would love to have your mashup recipe–I made the Goin recipe last winter and it was amazing but soooo time-consuming. I’m also dying to heck out the options in two cookbooks that I haven’t used enough yet: Bones, which a friend gave us as a wedding gift, and the Braising cookbook my mom gave me.

And Juree, I am so jealous of your jaunts to Italy! Be sure to blog blog blog the week in Rome. I’ve never been much south of Florence, since that’s where we have relatives, but Rome’s food is supposed to be so killer.

By: germi

germi — Sat, 20 Oct 2007 08:17:48 +0000

Kate, this made me laugh SO HARD … I can’t tell you how many times I forget to salt and pepper my meats before braising! And braising is my favorite thing to do.
I’m sure it was yummy – and that salad is a must. I’m going to try it this Sunday, when I have a few people over.

I think braised short ribs is what I get the most satisfaction out of cooking. I do a mish mash of a Marcella Hazan recipe with a big pinch of Suzanne Goin. I can’t wait to see how you make magic with those ribby nuggets of deliciousness!

By: Juree

Juree — Fri, 19 Oct 2007 20:40:50 +0000

That sounds great– I am actually trying to recreate a brussel sprouts recipe I had last week (at Alta in NYC). It is was so delicious– the brussel sprouts were roasted until slightly browned around the edges, and then topped with slices of apples, toasted pistachios, and creme fraiche dressing. heavenly. I will let you know how my home version turned out…

By: Beth

Beth — Fri, 19 Oct 2007 18:30:26 +0000

I’m making that shaved Brussels sprout salad tonight. I think you’d like it. Shave Brussels sprouts on a mandoline until you have a fluffy bowlful. Add a handful of coarsely grated Parmesan and a small handful of toasted walnuts. Dress the salad with a lemon vinaigrette; yum.

By: Beth

Beth — Fri, 19 Oct 2007 18:27:29 +0000

I want to go to that cooking school and rent an apartment in Rome! It all sounds wonderful