I had all this spring stuff, and I thought I shouldn’t really let it just lie around any longer, so I found a way to put it all together with some great pasta. six or 7 ounces of fiddlehead ferns from Tamarack Hollow Farm, washed vigorously in several changes of water until the brown chaff …
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sautéed sea bass; chestnut mushrooms, chilis; purple kale
I’m still not used to my forays with some of the finer kinds of white fish ending up as splendidly as lately they sometimes have. This was one of the very best. It all started in the Union Square Greenmarket, as always. That image is of only one of the 3 or 4 reservoirs of …
sautéed sea bass; mushrooms, chili, lemon, parsley; tardivo
The 4 or 5 rows of colors and textures look great here, but I decided to also include a low angle detail image. Even under ordinary circumstances it’s difficult to resist the aesthetic and taste appeal of sea bass fillets, but when they’re on sale, as they were on Wednesday, it’s virtually impossible. This …
steak, savory; mushrooms, spruce tips; broccolini (3 allium)
It was Barry‘s birthday, so the meal would have to be special (for me, they’re all special, if only for the wonderful company, but some ingredients may be more special than others). Because it was a Saturday night, when so many New Yorkers are searching for the right dinner table, we thought ‘special’ and right …
raie meunière with mushrooms, spruce tips; spinach, garlic
I’m a fan. Fish. At this point, I think I can say that for me the only remaining problematic thing about cooking fish may be the part when you have to turn it over inside a pan. I did pretty well this time, in spite of the size of the skate wings, thanks to the …
balsamic lamb salad; chestnut fusilli, mushroom sauce
The antipasto included the lamb that remained from an earlier meal, now at room temperature, more mellow and sweet than when it had just been cooked and still warm (for what it is worth, the little roast was too small to allow me to make neat thin slices, so it looks rather chopped up here). …
storione affumicato carpaccio di barbabietola; ‘magic meal’
It was my 80th birthday, and the dinner – including the wines – was as exceptional as the occasion. I might say that in this latest appearance, our storybook ‘Magic Meal’ was actually upstaged by the first course, but I won’t, out of huge personal sentiment – and loyalty to both a great restaurant (Al …
dijon mustards and cognac beef stew; white polenta
This was one of the tastiest, most successful winter entrées I’ve ever put together. Even if Sunday wasn’t actually very wintry. Earlier in the month, on the first cold day of the season, I had brought home a package of prized beef cubes, frozen, from some of my favorite people in the Union Square Greenmarket, …