They look like felafel, but they’re carrots, roasted carrots, more-or-less-round roasted carrots. They’re a 19th-century French heirloom variety, so not just a new fancy, not just cute, but really delicious. The foods that share the plate are familiar enough on this blog, but were no less tasty Tuesday night. one 14-ounce duck breast from Hudson River …
Search for treviso - 34 results found
smoked scallops, arugula; duck breast, treviso, balsamic
I suppose it was surf and turf last night, but I can never forget that in the middle ages some ecclesiastical authorities considered some waterfowl to be fish, when it came to observing some religious fasts. six smoked scallops from Pura Vida Seafood Company in the Union Square Greenmarket, brought fully to room temperature, arranged …
haddock, onion-mushroom agrodolce; roast treviso, thyme
There are seafood dishes that both evoke and hail summer. Probably less familiar are those that suggest and welcome the colder months of fall, or even of winter. This past Saturday fell within one of those colder months, and this hardy dish did its seasonal thing very well. Fortunately the vegetable chosen, also a seasonal …
spice-rubbed quail; rosemary potatoes; treviso, balsamic
Even without an occasion, quail always seems like an occasion. a brace of pasture-raised certified organic quail from Abra Morawiec’s Feisty Acres Farm in Jamesport, Long Island, each weighing a little more than 8 ounces, rinsed, dried inside and out, the cavities seasoned with sea salt and freshly-ground black pepper, with one quarter of a gently squeezed organic …
lemon-roasted pork chop; braised chestnut; treviso, thyme
It started with two paper baskets of local foraged chestnuts, the very last remaining on the farmer’s table in the Union Square Greenmarket. I had hoped to find some kind of game, or game-ish bird which they might accompany on a cool autumn evening, but then we were away for 5 days, and since my …
grill: marinated dark tuna, fennel; eggplant, savory; treviso
Purple. Like the 2 vegetables, the piece of tuna loin was almost purple, but I think it would normally be described as a deep cherry red, the color, and the firmness, of raw beefsteak. Rob Williams, the fisherman from whom I had bought it that day said it was yellowfin. I’m no tuna authority, but …
fennel-grilled tuna; tomatoes; treviso with balsamic, lovage
We’re really crazy about tuna steaks prepared this easy way, and I don’t object to the fact it’s simpler than pie to do. What surprised me this time was how formidable a rival the vegetable accompaniment I’d chosen turned out to be. It too could hardly have been easier to prepare, which was also a …
basil-stuffed scallops; roasted treviso, thyme, balsamic
I love this recipe for scallops, even if I sometimes think I should leave these little fanned-shell mollusks to show on their own, skipping the garlic and herb. And I’m crazy about any radicchio, in fact, any kind of the chicories. There are so many ways to enjoy radicchio in its various guises, but oven roasting is …
mafaldine, shallots, treviso, wine, micro scallion; parmesan
I waited too long to head out to Eataly for some crabmeat, which I had thought would be the only possibility for an elegant New Years Eve dinner I had planned only at the last minute. They had totally run out of their supply. Considering my options while standing near the glass display cases of the fresh pasta …
grilled dolphin with chervil; thyme-roasted treviso, balsamic
one 16-ounce Atlantic dolphin (‘coryphaena/dolphinfish‘) fillet, with skin, from Pure Vida Seafood, washed, dried, halved crosswise, rubbed with olive oil on both sides, coated with a mix of one half tablespoon of zest from a Whole Foods Market organic lemon, an equal amount of lemon juice, sea salt and freshly-ground black pepper, then allowed to …