dinner, March 16, 2009

  • ham steak (from Flying Pigs Farm, at the Union Square Greenmarket) with walnut butter, breadcrumbs, and parsley (adapted from Mimi Sheraton’s The German Cookbook), served with oven fries seasoned with ground coriander (from Bon Appetit) using Red Adirondack potatoes also from Union Square Greenmarket
  • cheese course:  two Spanish cheeses, Valdeón (blue) from León, and Garrotxa from Catalonia, plus a bit of  Bucheron (French, Loire), served with “Organic Seeduction” (6 seeds or grains) bread from Whole Foods
  • wine: Messmer Spätburgunder 2007 (German Pinot Noir from the Pfalz), purchased at Uva in Williamsburg