dinner, March 1, 2010


  • Roberto’s grissini
  • pan-grilled young goat loin chops (purchased from Uphill Farm, in Clinton Corners, New York, at the Union Square Greenmarket) which had been marinated an hour or so in a tempranillo wine, with chopped garlic, rosemary, bay leaf and peppercorns, and finished with drops of lemon, oil and chopped parsley; accompanied by oven-roasted potato chips (very-thin-sliced Keuka Gold, from Ulster County’s Healthway Farms, at the Union Square Greenmarket – the image above indicates I arrived late in the day);   and thin spears of California asparagus from Garden of Eden, baked at 450 degrees in one layer, with a sprinkling of oil and some salt and pepper, for 8-10 minutes, as suggested at least several years ago in a food column in Newsday by Erica Marcus (she’s one of my favorite things about the paper)
  • dried Turkish figs
  • wine:  red, from Roussillon,  Le Vignes de Bila-Haut, Côtes du Roussillon Villages 2008, M. Chapoutier, from K & D wines

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