There is one not too far away in Los Altos - will have to check out
Yes, they are related/the same
Gruene Pfanne with Pork Tenderloin - pfanne is a broad term in German of dishes/dinner cooked in a pan (and “Gruene” is just “green”). Often the meat is cooked first, followed by vegetables, then everything is mixed together and some kind of sauce is added in the end. Here thinly sliced pork tenderloin is first quickly sautéed, then a mixture of zucchini, green bell peppers, red onion, garlic, scallions and ginger. And everything is finished with cilantro and a sauce made from soy sauce, honey and mustard
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Went to Dali Friday night with a friend. It’s been at least 3-4 months since we were last there, so I was overdue and craving their warmth…and food…and sangria!
Surprisingly not crowded even with the students back in town. And we were so engrossed in talking, laughing, and enjoying everything that I forgot to take pictures until dishes were half or fully eaten! 
You’ll just have to accept that we enjoyed garlic shrimp, duck in blackberry sauce (heavenly!), baby lamb chops in peach sauce, and Churros with dulce de leche and chocolate sauces.
But I do have pictures of my sangria and Cuarenta y Tres.
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I winged it. Roughly here’s what I did:
Cube up about 6 oz. of paneer and marinate in a scoop of yogurt with a teaspoon of cornstarch, some grated ginger and garlic, turmeric, a pinch of salt, and cayenne. Set aside in the fridge while you make the curry. Start preheating your broiler on high with the rack as far up as it can go (about 3 inches from the heat source for mine).
In some oil and butter on medium high heat, bloom some cumin seeds, cayenne, and turmeric. Then add onion. When slightly brown, add some grated ginger and garlic. Once the raw smell cooks off, in goes a serrano pepper and about half a pound of tomato (chopped). Reduce heat to medium and cook the tomatoes down (I added a pinch of kosher salt here) for about 5 minutes. Add a couple teaspoons of garam masala and cook for a minute. Then add about 1/2-3/4 c. water and about a cup of cooked chickpeas. Let that cook at a simmer, uncovered and stirring occasionally, for about 10 minutes. If it looks dry, add a little more water.
When the curry is about ready, put the paneer cubes on an oiled sheet pan. Place them under the broiler for a couple minutes, until they brown but be careful not to scorch them, and then take them out to flip them over and put them back under to brown for another minute or two. Then add them into the curry, add some cilantro, and serve. We got 3 servings out of this.
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These pics crack me up!
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Gravy? 
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We’re seeking shelter from a passing storm at a bar, so wings (garlic lemon pepper) and a half order of poutine was dinner, along with an Etna Rosso (ok, more than one) and Maine Peeper (more than one plus one on my one) for him.
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My friend and I would break into gales of laughter when we realized that yet again, I had forgotten to take a picture! I figured you’d all forgive me if the culprit (sangria) was shown. 
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Finnegan hid behind my recliner when it came through by me. Fast and furious! And I don’t mean in a Vin Diesel kind of way. Your port in the storm is much better!
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I just looked at weather radar. That is some storm!! It’s headed my way, tracking west, but I can hear lots of distant thunder. I think it will just be rain here.
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A once a summer beloved indulgence: Gulf of Maine filets of sole in TPSTO brown butter with frizzled capers and lemon juice. Served tonight over braised baby kale with sautéed leeks and with a crusty roll.
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Today was my “In Day” except for going out to get gas and Powerball tickets. If I win, I’m buying my own island and you’ll never hear from me again.
In addition to gracing me with her lovely, smiling presence at dinner at Dali last night, my friend and her husband kindly gifted me with TPSTORT (The Proverbial Shit-Ton Of Roma Tomatoes, in case you haven’t figured out the base of the acronym) and some fresh oregano their garden. Thank you, my friends! 
I used 6 of the tomatoes in this recipe, only adding 1 large chopped shallot during the tomato sauté and some Aleppo pepper before the chicken went back in. A SERIOUSLY good fresh tomato sauce!
The chicken was a Frankenchicken breast I was able to cut into 4 small pieces. Served on spaghetti with green beans alongside.
Oh yeah, there was wine!
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I know you’re kidding around but even if I won the Powerball, I don’t think I could give this place up. Just something about it. Nobody would have to know.
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Pasta with sauce made from shallot, mushrooms, butter, red pepper flakes, astogarlic, chicken broth, and boursin cheese.
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Chicken tortilla soup with corn. Sauteed seasoned chicken thighs, carrot, celery, onion, garlic, poblano pepper, added canned tomatoes, chicken broth, sazon and simmered. Just before serving added corn and topped with fried tortilla strips and cilantro. Salad of lettuces, tomato, radishes, green onion, chipotle ranch. A Margarita with. There may be Haagen Dazs Dulce de Leche for dessert.
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We enjoyed another excellent dinner at The Farmer’s Daughter, in Newton, NJ, including bone marrow with lobster; grilled branzino; sweet corn wedge salad with pancetta and gorgonzola crumbles; Wagyu steak tartare; lamb loin mixed grill with merguez sausage, minted couscous, and summer tomato chutney; fried green tomatoes with crab stack. It all went great with a couple of excellent cabernets.
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I finally got a free morning to hit the greenmarket - whoo! So I made myself a clambake. And a cucumber salad (with my own cuke and mint). And I baked sourdough discard focaccia, a definitely good idea on this hot humid day.
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Pizza Saturday. Base gruyere cheese . Topped with garden zucchini , tomatoes and capers . Finished with crumbled Gorgonzola . Cheers.
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A bunch of my gal pals came over to casa lingua to take advantage of another gal pal’s very generous offer to be the DD last night, and she chauffeured us to a venue out in the boonz, where yet another friend of ours was performing with her funk & soul band — on her 46th birthday, at that. This needed to be acknowledged and celebrated, of course! 
The previous chef of one of our favorite small plates places in town moved to this kitchen, and so I was curious to see how he was doing here. The place was quite busy, and the seemingly 12-yr old server amazing. The brilliantly named War Pig sandwich sounded great, but was crossed off the board already 
Thankfully, I bumped into the chef & he said he’d make one for us minus the pork loin (as that component was out), i.e. all pork belly. It was the best thing we ate last night 
My PIC and I both had their pilsner, but weren’t impressed. Moved on to their twist on a mule after that.
The grilled beets with beet puree, walnuts, whipped citrus goat cheese, pea shoots, mustard vinaigrette and sumac were delicious, although I would’ve loved a bit more of that goat cheese and mustard vinaigrette.
The wings, OTOH, had a very odd rub and a hot sauce that — at least in combination — tasted kind of bitter.
The show was great but very loud, so we couldn’t quite catch up on things, and of course the birthday girl was busy performing.
Next ladies night!
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