gilded hake, roast Brussels sprouts & winter squash


This is another meal which might have looked more at home last fall, rather than a mild day like this one, but because of the miracles of local suppliers, along with one beautiful thick section of hake, I happened to have some winter squash and Brussels sprouts which I had also picked up at the Greenmarket very recently, and I was anxious to use it before the evenings became really warm.

I think it’s amazing that, for the first time ever, we will probably be able to make it all the way through a New York City winter without ever having had an interruption in the supply of fresh local green vegetables of one kind or another.  As an example of what’s going on, today at the market, noting that the date was March 11, I picked up some collard greens, some more large leeks, and a bag of Long Island citrus fruit.  Yup, local citrus,to be specific, it was oranges and lemons, and there were two other possibilities available.

  • one beautiful, thick 12-ounce hake fillet from American Seafood Company, dredged in seasoned flour and dipped in a beaten egg from Millport Dairy, sautéed in olive oil along with a handful of sage leaves from Eataly, sprinkled with local lemon juice from Dave Tifford’s Fantastic Gardens of Long Island along with the pan juices that remained, then divided and plated, and finally garnished with parsley from Rogowski Farm and served with lemon wedges on the side
  • tiny Brussels sprouts from Phillips Farm and cubed ‘Sweet Dumpling’ winter squash from Samascott Orchards, tossed together with oil, salt, pepper, and two unpeeled garlic cloves, also from Samascott Orchards, then spread onto a ceramic oven pan and roasted for about half an  hour at 400º until tender and caramelized, removed from the oven and drizzled with  a bit of white balsamic vinegar, sprinkled with salt, pepper, and thyme from Keith’s farm (as well as a little bit of sage from Eataly), and served
  • the wine was a Spanish white, Shaya old vines, verdejo Rueda 2013
  • the music was works of Ignaz Pleyel and Joseph Joachim