I love being able to use a word like ‘vetch’ in the list of a meal’s ingredients, although until I came upon some in the Greenmarket on Monday, if I had been asked, I would have probably have thought the word described one of the ingredients of some medieval magic potion. It tuns out that it’s certainly ancient, and an ancient friend to human civilization.

• two hake fillets from P.E. & D.D. Seafood, dredged in seasoned flour and dipped in a beaten egg from Millport Dairy, sautéed in butter along with a few sage leaves from Stokes Farm, drizzled with organic lemon juice, tranferred onto 2 plates, the juices remaining in the pan distributed over them, followed by a sprinkling of vetch shoots from Lani’s Farm
• seven halved Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, combined in a small ceramic baking dish with one sliced fresh green spring shallot from John D. Madura Farm, a little olive oil, half of a teaspoon of chopped thyme from Stokes Farm, salt, and freshly-ground black pepper, placed in a 400º oven for about 20 minutes, removed, sprinkled with the green ends of the same fresh shallot, chopped small
• fiddlehead ferns from Lucky Dog Organic Farm, washed, cleaned, blanched, sautéed in olive oil with some sliced fresh Sierra peppers, seasoned with salt and pepper, finished with a dollop of ‘Kerrygold Pure Irish Butter‘
• slices of a sourdough baguette from She Wolf Bakery
• the wine was a Spanish (Uclés) white, Fontana Mesta Verdejo Uclés 2014, from Chelsea Wine Vault
• the music was Mozart, Piano Concertos Nos. 17 & 20, and Haydn, Symphony No. 51

 

I had no idea that there were ramps in Spain.

Actually, I’m pretty certain that there are none, but tonight, after bringing home an exceptional cut of pork which I associate with Spain, I took a few liberties with what I still saw as a rather Spanish dinner, and the ramps were a part of that.

The meal was absolutely delicious, meat and vegetables, and I will definitely be revisiting both.

• one pound of pork secreto, from Brooklyn’s The Meat Hook, dried, seasoned with sea salt, freshly-ground Telicherry pepper, and a little finely-minced garlic from Trader Joe’s, seared and sautéed in a very large (13″) seasoned cast-iron pan over high heat for 2 minutes on each side, removed, placed on 2 plates over beds of watercress from Lucky Dog Organic Farm which had been washed, dried, and dressed with olive oil, salt, and pepper, the pork then sprinkled with a little local Lisbon lemon from Fantastic Gardens of Long Island, some olive oil, with a small amount of homemade French Basque piment d’Espellate (purchased in a small town north of Baie-Comeau, Quebec last year from the producer’s daughter) placed on the table as a condiment
• twelve ounces of red thumb potatoes from Norwich Meadows Farm, boiled in salted water until tender, drained, dried in the same pot in which they had cooked,, allowed to cool most of the, way, seasoned with salt and pepper, tossed with 2 ramps and the olive oil in which the chopped  bulbs had been sautéed and the sliced leaves wilted, drizzled with a freshly-made alioli
• the wine was a Spanish (La Mancha) red, Bodegas Volver Single Vineyard La Mancha 2013, from Chelsea Wine Vault
• the music was Leif Segerstam’s Symphony No. 16, ‘Thoughts at the Border’

This meal included a good number of my favorite things: proper artisanal pasta, guanciale, fiddleheads, ramps, watercress, Parmesan cheese, an excellent wine, and great new music.

• nine ounces of an artisanal Puglian dried pasta, Benedetto Cavalieri ‘Single’ Orecchiette, manufactured in a factory in Otranto and purchased at Eataly, cooked al dente, then tossed with a sauce produced by sautéing 2 ounces of chopped guanciale from Buon Italia in a medium hot pan until slightly brown on the edges – and slightly crispy – when they were joined by chopped ramp bulbs, sautéed until softened, a few blanched fiddlehead ferns from Lucky Dog Organic Farm, and eventually the green leaves of the ramps, heated only until they had wilted, and finally some watercress from Lucky Dog Organic, the vegetables lightly seasoned before they were combined with the Pasta and placed in 2 shallow bowls, sprinkled with shaved Parmesan cheese from Whole Foods
• the wine was a great Italian (Piedmont) white, Ferrando Erbaluce di Caluso La Torrazza 2013, from Chelsea Wine Vault
• the music was The Living Earth Show’s album, ‘High Art‘, with composers Samuel Carl Adams, Timo Andres, Adrian Knight, and Jon Russell, and performers The Living Earth,  Show, Andrew Meyerson, and Travis Andrews

It’s a great fish, and I’m excited whenever I’m able to bring Tautog home, whole or filleted.

• a one-pound fillet of the excellent Tautog (known in New York as ‘Blackfish’) from Pura Vida Fisheries, prepared along the lines of this recipe by Caroline Rossock, using sage from Stokes Farm and halved Kalamata olives from Whole Foods, finishing with organic lemon, also from Whole Foods [since Syria is currently a disaster zone, for the Aleppo pepper I substituted a 50/50 mix of an excellent cayenne pepper and a good dulce paprika]
• fresh watercress from Lucky Dog Organic, dressed only in a good olive oil, with Maldon salt, and some freshly-ground Telicherry pepper
• wild rice, remaining from a meal enjoyed earlier in the week, livened up with a few chopped ramps which had been sautéed in olive oil beforehand
• the wine was a French (Aude) white, Albarino Lagrasse  Laurent Miquel 2014
• the music was Timo Andres’ extraordinary album, ‘Home Stretch’, with work of Andres, Mozart, and Eno, with Andres everywhere (you’ll probably want to read the album notes); noting here that the release of the album in 2013 was celebrated at Housing Works Bookstore Cafe!

With the distractions of so many time-sensitive art events this week, the contents of the icebox and the larder have both shrunk dramatically: I haven’t been to the markets, so I’ve found myself improvising more than I usually would.

Thursday night’s meal was grounded in an excellent steak which, anticipating a late return home, I had defrosted the night before. For vegetables, I did have some ramps, more than enough large cherry tomatoes for the two of us, and some arugula which I had bought with the idea of having it accompany a first course of a fine salume. In the end the tomatoes and the arugula got the nod; the ramps were reserved for another day.

• thirteen and a half ounces of grass-fed New York Strip Steak from Milport Dairy, dried, pan-grilled to medium rare, drizzled with some local Lisbon lemon from Fantastic Gardens of Long Island (yeah, David’s citrus is still hanging on), sprinkled with lovage from Windfall Farms, and drizzled with a little olive oil
• eight Maine cherry ‘cocktail’ tomatoes from Whole Foods, slow-roasted with a generous amount of dried Italian oregano from Buon Italia, olive oil, and two halved organic garlic cloves from Trader Joe’s
• one bunch of arugula from Gorzynski Ornery Farm, washed, drained, dressed with Casa Gola olive oil, Maldon salt, freshly-ground Telicherry pepper, and more local Lisbon lemon
• the wine was a California (Amador) red, S & A Portuguese-style red wine Amador County 2013, made with Touriga Nacional and Tinto Roriz (aka Tempranillo) grapes
• the music was from the Phillip Glass’ album, ‘Glass Piano; Bruce Brubaker’

A package of a good frozen filled pasta is a lifesaver when there’s little time – and maybe even less energy – for putting together a dinner after returning home late in the evening [this time, after a lovely pop-up art fair on an island between the Harlem River and the a tidal strait of the East RIver]. The only other things necessary for an elegant small meal might be butter or olive oil and an herb, but there’s almost something else hanging around the kitchen that would make the dish unique.

This time, for me, the trigger was the small bundle of ramps which I had stashed at the bottom of the refrigerator, and the improvising went on from there.

• twelve ounces of Rana cheese tortoloni ‘delicata’ boiled briefly in a large pot of salted water, some of which was reserved before the pasta was drained, tossed with a sauce composed of a few tiny garlic cloves from Whole Foods allowed to sweat in a little olive oil, joined by part of one sliced Serrano pepper from Whole Foods and the bulb sections of half a dozen ramps from Berried Treasures, which were sautéed until soft, the ramp stems added and pushed around the pan, and then 5 halved Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, stirred until beginning to break up, the ramp leaves introduced into the mix and quickly wilted, several tablespoons of the reserved pasta water added while the sauce was stirred, the pasta and sauce seasoned with a little salt and some freshly-ground pepper, divided into two shallow bowls, sprinkled with both chopped lovage from Windfall Farms and the last of my supply of micro beets from Two Guys from Woodbridge (they had survived undiminished for 10 days!), and drizzled with a little olive oil
• the wine was a California (Clarksburg) white, Karen Birmingham 2015 Pinot Grigio
• the music was Kalevi Aho’s Clarinet Quintet 

I’ve become very fond of Sfoglini pasta, for the quality, the variety of its forms and ingredients, its seasonal products, their local origin, and of course the beautiful coarse (and functional) texture of the dry product’s surfaces, as seen above in the picture of their ‘Rye Trumpets’ (a shape the Italians called ‘campanelle’ [or bells, suggesting these], which I prepared on Tuesday evening).

The night was cool, and a little damp. I hadn’t planned anything in particular for dinner, but something earthy seemed it order. Also, we had just come from a visit to Collective Design, so naturally even before getting home I was already thinking of the several different Sfoglini pasta designs and ‘flavors’ sitting in the larder.

Note: The great Italian car designer, Giorgetto Giugiaro, is responsible for one of the most intriguing and aesthetically pleasing pasta designs of our time, his 1983 Voiello Marille.

While we didn’t have any marille on hand, we did have Sfoglini’s ‘organic rye blend trumpets’. I love anything rye, and while trying to come up with a sauce, the rye reference made me think of German-isch lands. I then remembered that I had a modest amount of something sympathetic to rye in our crisper, a kernel of a red cabbage, probably enough to make something to mix with the pasta. It was a remnant from the preparations for a meal almost 3 weeks back (I love that brassica for its toughness almost as much as for its taste).

Altogether it sounded like it was going to be a northern Italian treat, so we pulled out a familiar and very good Pinot Grigio from the wine rack and quickly chilled it.

• eight ounces of dry Sfoglini rye blend trumpet pasta, cooked al dente in a large pot of salted water, some of the water reserved near the end before it was drained, added to a large enameled cast iron pot in which earlier one thinly-sliced red onion from Norwich Meadows Farm had been softened in a couple tablespoons of ‘Kerrygold Pure Irish Butter‘, to be followed by 3 small minced garlic cloves from Whole Foods, stirred until fragrant, 3 or 4 rosemary branches from Stokes Farm tossed in and heated for a minute or so, more butter added at that point, followed by about half a pound of cored and thinly-sliced red cabbage from Eataly, stirred well and cooked, covered, for about 15-20 minutes, or until tender, near the end of the cooking a few tablespoons of balsamic vinegar poured in, followed by a handful of chopped green sections of fresh garlic from Bodhitree Farm, everything stirred again, the pasta now added to the cabbage, and some of the reserved water introduced to the mix in stages and stirred above a low flame to keep it moist, served with freshly-grated Parmesan cheese from Whole Foods sprinkled on top
• the wine was an excellent Italian (Alto Adige/Südtirol) white, St. Michael-Eppan Pinot Grigio 2014 [the link is to a 2013 vintage on a 67wine.com page, the people from whom we had bought this wine in years before], purchased from Philippe Liquors, making this super Germanic Pinot Gris almost ‘locavore’
• the music was Symphony No 8, Op. 81 “Autumnal Fragments”, by Aulis Sallinen

It was wild. The meal was almost entirely wild, and if I had used the wild garlic or ramps I had in the crisper rather than the cultivated spring garlic, it would have been even more so.

The simple recipe for the salmon came from Sam Sifton, in the New York Times.

Incidentally, while preparing the greens in this meal, I was able to again confirm that ‘stinging nettles‘ hold no terror for me, and because of that I left out the adjective which usually accompanies the word ‘nettles’ (I don’t know if there’s any relationship, but I’m also blessed with an immunity to poison ivy).

• one pound of wild Coho salmon from Whole Foods (offered at a very special price on Monday), rinsed, dried, sprinkled on both sides with sea salt and freshly-ground pepper, brushed/slathered with a mixture of Dijon mustard and turbinado sugar, placed skin side down in a 400º oven for about 12 minutes, removed, divided into 2 pieces, and sprinkled with chopped winter savory from Stokes Farm
• three fourths of a cup of truly wild rice (acquired years ago from a friend, and still very much alive and tasty!), rinsed, soaked in one and a half cups of water for an hour, drained, aded to 2 cups of boiling chicken broth made with Better Than Bullion chicken base, allowed to return to a boil, the heat then lowered and the rice simmered until tender but firm, about 50 minutes in this case, the excess liquid drained off, the rice fluffed with at wooden fork, served on two plates, topped with small dollops of ‘Kerrygold Pure Irish Butter‘
• four ounces of young, tender nettles (I believe they were foraged) from Tamarack Hollow Farm, blanched in salted water for about 2 minutes, drained and set aside while two sliced fresh garlic stems (the bulbs only) were softened in a pan with two tablespoons of butter, the nettles added and stirred until warmed up, their cooking liquid gradually added, then finished with salt, pepper, a sprinkling of organic lemon from Whole Foods (had I the time at this point, I would have included lemon zest), and a drizzle of olive oil
• the wine was a French (Beaujolais) red, Chapelle des Bois Chiroubles 2013
• the music was Aulis Sallinen’s Symphony No 7, and his ‘Chorali’ Op. 22, Ari Rasilainen conducting the Rheinland-Pfalz State Philharmonic Orchestra in both pieces

This turned out to be a pretty sturdy meal for the first day of May, but the temperature never got much above 50º, so it wasn’t very far out of line with the real weather. In fact, I was able to use a 450º oven to cook 2 of the 3 items on the plates and still not really heat up the kitchen.

• two 8-ounce bone-in loin pork chops from Flying Pig Farm, thoroughly dried, seasoned with salt and pepper and seared quickly in a heavy enameled cast-iron pan before half of an organic lemon was squeezed over the top and left in the pan between the chops, when they were placed in a 425º oven for about 14 minutes (flipped halfway through, the lemon squeezed over them once again and replaced between them), removed from the oven, sprinkled with micro beets from Two Guys from Woodbridge, the luscious pan juices spooned over the top
• Ozette potatoes from Mountain Sweet Berry Farm, halved lengthwise, tossed with a bit of olive oil, salt, pepper, and rosemary leaves from Stokes Farm, roasted at 425º for about 20 to 25 minutes, or until cooked through, browned, and a bit crispy on the edges, and, as they emerged from the oven, drizzled with a little chopped spring garlic, the green parts only, from Bodhitree Farms (softened earlier in a little olive oil over a low flame), then finished with chopped parsley from Eataly
• twelve ounces of fairly thick asparagus from Phillips Farm, trimmed, the stems peeled, tossed in a couple of tablespoons of butter, about a tablespoon of olive oil, and 5 branches of thyme, inside a large enameled cast-iron pan, then sautéed over medium high heat, frequently rolling or turning them in the mix of butter, oil, and herb until crisp-tender and beginning to brown (about 8 to 10 minutes), finished with a sprinkling of Maldon salt and freshly-ground Telicherry peppercorns
• the wine was a California (Lodi) white, S & A Verdelho Lodi 2015, by Sarah Wuethrich and Ana Diogo
• the music was Nicolas Bacri’s ‘Les Quatre Saisons‘, performed by the Orchestre Victor Hugo Franche Comté

Looks a little disorganized in this picture, but, hey, it was early morning (at least for me).

To maintain some self esteem, I’ll call it ‘rustic’.

• the fat used to sautée the ramps and fry the eggs was a combination of rendered duck, butter, and olive oil; the eggs were from Millport Dairy; the ramps from Berried Treasures; the tomatoes were Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods; the sliced spring garlic sautéed with the tomatoes was from Bodhitree Farm; the oregano with both of those was from Eataly; the lovage on the eggs was from Windfall Farms; the micro beets, also on the eggs, from Two Guys from Woodbridge; and there were dashes of a superb aromatic seasoning blend called L’eKama;  there were two different breads slipped into the vintage toaster, Eric Kayser’s demi-Vendôme (de farine de froment, de levain, de germe de blé) and a 7-grain loaf from Eataly
• our traditional Sunday liturgical first listen this time was the another mass from the album ‘Les messes à teneur‘ [the tenor masses] of Guillaume Du Fay, performed by the ensemble, The Cut Circle