It looks like I had forgotten how red-ish shrimp get once cooked, since I the vegetable I chose to accompany them comes with a similar palette, and the touches of green on/under each only emphasized the similitude. But, color choices aside, they turned out to be a great pairing. one teaspoon of chopped garlic from Stokes Farm heated inside …
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pasta, pancetta, shallot, peppers, lemon, greens, parmesan
I had decided dinner would be a pasta. I had some very interesting dried forms and flavors, some of them portions remaining from already-opened packages. I thought of using some of the pancetta I had in the freezer, and I had not yet decided what to do with a very tasty green I had discovered a …
steak, bronze fennel; potatoes, habanada, herbs; collards
Steak and potatoes. And greens. But not just steak and potatoes. And the greens were also very, very good. The thick heavily-marbled pastured and grass-fed ‘Delmonico cut’ beef was from an Amish family’s farm in Pennsylvania, the small juicy fingerlings from a friend’s garden just north of New York, and the sweet collards from the northern Vermont farm of a couple who …
pollock, allium, zest, habanada, sorrel; tomato; romanesco
This time I strayed so far from the urtext of a recipe, one which I have used many times before, that I won’t even go into its antecedents. I’ll only introduce the ingredients. It’s a mystery to me why pollock is always so modestly priced at the fish market, because it really is a great fish, with …
lemon-baked pork chop, habanada, sorrel; potato; red kale
Lately I’ve been a little truant about visits to the Union Square Greenmarket: I’ve made dinners, on almost successive nights, using fish and meat not even produced inside our national borders. Although not anathema, it’s something I normally try to avoid. I do have some weak excuses however. On Monday it was Spanish sardines, and last …
sardines, tomato, olives, zest, pepper; potato, herb; arugula
On Monday morning I didn’t feel like springing from bed early enough to have a decent chance at the selections offered at P.E. & D.D, Seafood, so I skipped the market altogether (that doesn’t happen very often) and decided my fallback would be pasta that night. Later in the day however, while visiting Chelsea Market to pick up …
pan roasted chicken; roasted fingerlings; heirloom tomato
Chicken in our pot, to hail the eve of the eve of the new year. Wonder of wonders, we were still able to include fresh local tomatoes in the celebration (and they were not to be the last). four fresh 6-ounce thighs of their Cornish Cross breed from Cascun Farms, purchased at Eataly Flatiron, seasoned …
mushroom, cheese, garlic sausage; roasted roots; shishito
A very sturdy winter dinner, with a few juicy sweet peppers to point out just how sturdy and wintry it was. four 4-ounce artisanal porcini, Parmesan cheese, and black garlic fresh sausages (pork, white wine, salt, Parmesan cheese, black garlic, porcini, and shiitake mushrooms, black pepper, natural casings) from Hudson Vally Charcuterie at Raven & Boar farm, seared …
fennel and chili-paved grilled tuna; sautéed tomato; potato
It was a steak, and while it looks like beef in the light recorded by the photograph above, it was tuna, and it tasted like tuna, which is to say, very good. Looking for music to accompany the meal, Barry turned up 2 very interesting composers totally unfamiliar to either of us until that night. …
sautéed sea bass; mushrooms, chili, lemon, parsley; tardivo
The 4 or 5 rows of colors and textures look great here, but I decided to also include a low angle detail image. Even under ordinary circumstances it’s difficult to resist the aesthetic and taste appeal of sea bass fillets, but when they’re on sale, as they were on Wednesday, it’s virtually impossible. This …