Surf and surf. There wasn’t enough sea bass left in the bucket at the market, so, beating Paul to the punch this time (he usually asks, “anything else?” even when I’ve already selected 2 full portions of something, I added a bit of shellfish that had also been harvested from our local waters. It’s now …
Search for tardivo - 14 results found
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 …
marinated, breaded swordfish, potatoes; tardivo, balsamic
Dinner was good, very good. While we were enjoying it I thought to myself, surprisingly good, but if I had considered our routinely good experiences with the terrific fresh swordfish we can get in Manhattan, I couldn’t have been surprised. one beautiful 16.5 ounce swordfish steak from American Seafood Company halved, marinated on an ironstone platter …
sea bass on a bed of mushrooms and ramps; grilled tardivo
Last night I tweeted that I had found my go-to recipe for sea bass. I’ll elucidate. I had arrived early (early for me) at the greenmarket that day, so there was a huge selection at the fish stand. Filtering out the various finfish and shellfish I’d cooked recently, which accounted for a good number, I …
grilled chorizo; roasted sweet potato, sorrel; tardivo, thyme
It was an amazing collaboration of ingredients, really surprising me when I had only expected a workaday dinner. I knew we would enjoy the very special chicory, even if it had come all the way from northern Italy, and of course the sweet potatoes as well. Adding some sorrel to the latter was a last …
pollock, zest, leek, habanada; potatoes, beet chips; tardivo
It is a fine fish, and this recipe is very fine; also, together, fish and recipe can offer some interesting variations, including many more than I have essayed, although I have to admit that this one has become almost a standard for me. one 15-ounce pollock fillet from Pura Vida Seafood, rinsed, dried, halved, and seasoned on both sides …
mutton chops; roast root parsley, sunchokes; baked tardivo
(the quince chutney hadn’t yet made it to the plate when I took this picture) When was the last time anyone out there had mutton? Like most everyone in the English-speaking world, at least of my age or younger, I’ve only heard about mutton when it was being reviled as unfit for a proper meal. …
haddock, cress; Kassler Braten; horseradish potato; tardivo
Yesterday I tweeted that our New Years Day dinner would be “Germany with some Italian, and, as always, New York too”. I followed through later in the day, and this post describes what it looked like, as prepared for four. We began with bread sticks and a sparkling wine, to toast good friends and the new year …
new year’s eve prosciutto; truffle agnolotti, pepper, chicory
And Champagne of course. The picture above was taken in the subdued light of the dining gallery, which I normally can’t trust to be bright enough for an unblurred image. It worked this time, but I didn’t trust it for a second shot, so I took a picture of the pasta while it was still …
last bacon & eggs of the year: still unlike any of the others
These regular bacon and egg breakfasts are a little like snowflakes: no two are ever the same. If they did actually repeat themselves, I wouldn’t have to post so many of them. this one included smoked bacon from Flying Pigs Farm; some very fresh eggs laid by pastured chickens at Millport Dairy Farm, sprinkled with …