mustard-braised veal ribs; potatoes, chive seed; radicchio

I’d prepared this dish, structured around this Los Angeles Times recipe, a few times before, but its never the same (I’d be a terrible restaurant chef).

  • six veal riblets, a total of 27 ounces, from Consider Bardwell Farm, lightly coated with one to two tablespoons of a coarse-grain prepared mustard and a flour mixture (3 tablespoons of whole wheat flour from the Blew family of Oak Grove Mills in the Union Square Greenmarket, sea salt, a fourth of a teaspoon of Safinter Pimenton de la Vera smoked picante paprika, and freshly ground black pepper), browned on all sides in a little olive oil over medium heat inside a large Le Creuset Doufeu ‘dutch oven’ I’ve used for almost half a century, then removed and set aside, one medium red onion from Alex’s Tomato Farm in the 23rd St. Greenmarket, quartered, added and cook until crisp-tender, or about 5 minutes, 3 small Brazilian wax peppers stirred in and the riblets returned to the pot, a mixture of 3 tablespoons of a dry vermouth (Noilly Prat Extra Dry), half a tablespoon of juice from a small organic California lemon (Sespe Creek Organics) from Chelsea Whole Foods, and a teaspoon of Linden honey from Tremblay Apiaries in the Union Square Greenmarket stirred in, the pot covered and simmered above a very low flame until the veal was tender, or in this case about an hour and 15 minutes, the riblets arranged on the plates, the pan juices, a rich sauce, poured over the top, and sprinkled with a generous amount of lemon zest, a garnish of a little micro chervil on the side

  • twelve ounces of small sweet and delicious Pinto (or Pinto Gold) potatoes from Norwich Meadows Farm,  boiled with a good amount of salt in the water, only until only barely cooked through, drained, halved, dried while inside the large, still-warm vintage Corning Pyrex Flameware glass pot in which they had cooked, a tablespoon or so of butter added, seasoned with a bit of local P.E. & D.D. Seafood salt and freshly-ground black pepper,

the potatoes garnished with garlic chive blossom seeds from Space on Ryder Farm