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
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
