Month: March 2015

  • cod with tomato sauce; potato; mustard greens

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    The delicious little ’18K Gold Nugget’ potatoes from Rick Bishop, of Mountain Sweet Berry Farm, are very hard to avoid including on a plate, especially if the other elements I’d chosen look like they might not quite make up a full entrée.  This meal marks their third appearance on this blog in only four days, and I actually do have other potatoes…

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  • water buffalo steak; parsnips; rainbow chard

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    Note to self: Do not hesitate to bring water buffalo back into the kitchen.   I wasn’t really so much attracted to the novelty of water buffalo, but rather to the idea that the meat of this Italian ruminant might be both as delicious and as healthy as most of the traditional fare associated with the Italian peninsula.…

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  • herbed swordfish; potatoes, pea shoots; collards

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    We haven’t had swordfish for a while;  this revisit this past Wednesday (March 25), was a reminder of why it’s held in such high regard, and not just by ourselves. swordfish steak (12 ounces, divided into two pieces) purchased from Charlie of American Seafood Company in the Union Square Greenmarket, herb, lemon, and garlic-rubbed (here using fresh oregano from Phillips Farm,…

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  • grey sole, pea-shoot sauce; potatoes; radish greens

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    Note to self:  This was a glorious meal, one which I did not want to see come to an end.   What could be simpler than a few small fillets of grey sole, a handful of tiny potatoes, and an even smaller handful of greens?  The fact that this assemblage attained as lofty a status as…

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  • croxetti with pancetta, shallots, pea sprouts, lemon

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    Note to self:  This entrée was a very special treat, and would be suitable for a gentle festive occasion.   This looks a bit like round ravioli, but it’s actually Croxetti, a very special (unfilled) pasta original to the Ligurian coast.  I have something of a modest passion for it, and I’ve accumulated over a dozen attractive…

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  • haddock roasted with potato, garlic, sorrel, tomato

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    Haddock does very well without smoking.   My celtic Fall River-born stepfather would be shocked, if he were still with us, although he surely knew scrod.  I was proud to be able to put this meal together on Saturday, in the midst of some serious problems with hot water, problems now resolved. one pound of small…

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  • pan-grilled scallops, roasted tomatoes, cavalo nero

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    I haven’t looked using the search function on this site, but there’s a pretty good chance that at some time in the past I’ve posted a meal which featured the same three main elements included in this one.   We like each of them a lot, so it wouldn’t be a surprise if they had gotten together more…

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  • linguine with leeks, garlic, chiles, tomatoes, parsley

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      In this very simple pasta, the leeks themselves become the sauce, for which they need very little encouragement.  For a pound of long pasta, figure about a pound of leeks; the basic Marc Bittman recipe I followed is here. Setaro linguine from Buon Italia, served with a sauce made of garlic from Samascott Orchards and…

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  • cod fillet, sorrel sauce; boiled potatoes, baby leeks

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    Note to self:  This meal turned out even better than I had expected, and our expectations had been pretty high.   We love sorrel, and a search of this site for the word would confirm that. Yesterday, the first thing I saw after deciding on a beautiful, specially-price fresh cod fillet at P.E. & D.D. in the Greenmarket, was…

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  • lamb tongue and tomato salsa; fennel; collards

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    I made such a fuss ahead of time on Twitter yesterday about an “offal dinner” that I may have tempted fate.  The completed meal was good, but I knew it wasn’t really great.  I think that except for the unfamiliarity of the meat itself, at least for most people, the finished lambs tongues weren’t quite worthy of the excitement.  I know I can do…

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