Tag: Angela Hartnett’s Cucina

dinner, March 19, 2010

Adirondack_Blue_potatoes_Windfall_Farms

  • chargrilled quail, “natural and drug-free” (love that), from Georgia’s Plantation Quail and purchased at Garden of Eden, marinated in oil, rosemary, thin slices of lemon, red onion and garlic, the recipe from “Angela Hartnett’s Cucina” ; accompanied by rosemary-roasted Adirondack Blue potatoes from the Union Square Greenmarket; and a salad of torn purple-leaf lettuce and radicchio, both from Garden of Eden, tossed with good olive oil and a Chardonnay wine vinegar
  • dried Turkish figs from Garden of Eden
  • wine:  Barolo, Terre di Bo 2005, the gift of a friend