We’ve been big fans of pimientos de padron for more than a decade, later including Shishito peppers, their east Asian cousins, in the same category. The excellent Pollock is a very different thing, and in its case our modest fan club only goes back about 18 months, but we’re as fond of it as we are of …
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bluefish ‘Greek style’, micro fennel; romano beans, dill buds
We weren’t certain when, or absolutely certain where, we would be eating last night. We were invited to a friend’s birthday party, in Boerum Hill, where we celebrated earlier in the evening, and we lingered longer than we had expected to. I must however have assumed all along that I’d end up cooking dinner, since …
artichoke ravioli, garlic, heirloom tomato, marjoram buds
I had a pound or so of heirloom tomatoes, less than a third of which were super ripe (which is good, when it comes to heirlooms). I was determined to use them in Sunday night’s meal, but the amount wasn’t going to be enough to serve with the pasta I had in mind to prepare. …
artichoke ravioli, heirloom tomato, olive oil, oregano buds
This was the very best artichoke-filled pasta I’ve ever had. Among its other virtues, there was no ‘ricotta extender’, so the artichoke flavors were not watered down – or buried by the heirloom tomato sauce. The quality of those tomatoes was also a big factor in the dish’s success. two sliced garlic cloves from Lucky Dog Organic Farm, …
porgy, herbs, oxalis; garlic-oregano eggplant, fennel buds
Only after I had plated fish and the vegetables did it occur to me that they would have looked so much better had I thought ahead and included some color, like any one or more of the tomatoes in various colors sitting on the window sill across from the table. Still, even unembellished, the entrée was scrumptious; I don’t …
grilled scallops with oregano buds; sautéed okra; tomatoes
Very simple. Once the scallops, 2 vegetables, and 2 herbs had been washed and dried, the tomatoes and oregano chopped, and the basil torn, this meal came together in about 10 minutes, and pumping a minimum of heat into the kitchen. fourteen medium scallops from P.E. & D.D. Seafood, washed, drained and very thoroughly dried on paper towels (twice), generously …
scallops, milkweed buds; tomato, garlic; wild cress salad
it was one of those dinners that work out so well it makes up for any number of indifferent outings that may have preceded it. Milkweed was the star, first, because I had never heard of its use in cookery; second, because I came upon it by chance in our local Greenmarket, offered by the local farmer himself; …
grilled striped bass; peas, spring onion; squash buds
Once again last night I had the chance to appreciate why striped bass are so popular, and part of the reason why they command a somewhat premium price in the local markets. The daily limit is still strictly controlled, on Monday my fishmonger told me it had been slightly relaxed for the size of their operation, so we may be able …
smoked scallops, sauced, wild dandelion; potatoes; tomato
I’m writing shorter posts here, at least for a while, since I had neglected publishing anything at all for weeks. I may later go back and resurrect a few of the more interesting meals that never made it in print here in February and March, but I’m making no promises to myself that I will …
broiled sea perch, anchovy; tomato, marjoram; fennel, chili
It was our fourth seafood dinner in 9 days, but the first one to include actual fish. Until last night there had been mussels, scallops, and crabs, but nothing with fins. six beautiful 2 or 3-ounce orange/red ocean perch fillets from American Seafood Company’s stand at Saturday’s Chelsea’s Down to Earth Farmers Market on 23rd Street, …