I like the landscaping. There were two courses. While the the image above is of the second one, I wanted to lead with it rather than with the mackerel toasts, because almost that same appetizer had shown up on this blog only recently. In the interim I had located some fresh chives, which improves the …
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smoked mackerel toast; buffalo steak; fava; roasted potato
Oh my. Yes, once again we have access to some wonderful smoked local fish. After a hiatus which had saddened many of their customers, the Karlin family’s P.E. & D.D. Seafood Company, is again selling this very special fresh delicacy that originates in the hauls from its boats out of Long Island’s North Fork, . I …
spicy goat ribs, mustard sauce; rutabaga frites and greens
‘Goat wings’, I’m calling them. They had started out great. But then they spent too much time in the oven. My estimate of the cooking time for slow-braised goat ribs was far more generous than it should have been (I was looking at a recipe for lamb, but I had goat (goats are pretty small, …
marinated, breaded grilled swordfish; tomato; komatsuna
There were many possible choices at the fishers’ stall on Monday, but the swordfish looked really fantastic. two beautiful swordfish steak halves from American Seafood Company in the Union Square Greenmarket, marinated for about 45 minutes, turning once, in a mixture of a few tablespoons of olive oil, more than a teaspoon of a fresh …
haddock, pom pom mushroom/lemon/butter sauce; mizuna
There was mustard. But so much more. I found the haddock first (I almost always head for the fish stands before looking at anything else), and then, while looking for vegetables, I spotted a farmer new to the Union Square Greenmarket: She was offering a beautiful selection of mushrooms, along with 5 different sizes of …
chicken braised in butter, tarragon; sweet wilted kale, garlic
There was chicken in the pot last night. Well, parts of chicken. As I tweeted last night, near the end of this delicious simple meal, that doesn’t happen here very often, and, repeating something else I wrote, meals with chicken as good as this make me question my judgment. I worked with the simple outlines …
bay scallops, lemon/cress; sunflower greens; purple potato
Something of a study in contrasts, with a green theme running through it, but it was also a late-winter dinner with a balance of two very different elements entertained by herbs that are normally associated with warmer seasons. We liked it a lot. one tablespoon of olive oil and 2 tablespoons of butter heated in a …
crab cakes on a tomato salsa; baby red cress; grilled leeks
I wasn’t able to get to the Union Square Greenmarket yesterday, so I defrosted a package of the fishmonger’s excellent crab cakes I keep for just such occasions, and I happened to have one fresh green[mosty] vegetable on hand as well. two crab cakes from P.E. & D.D. Seafood (crab, egg, flour, red & green peppers, garlic, …
prosciutto; sunchoke/kale fusilli, alliums, chrysanthemum
It was a fairly light dinner. Beginning with a modest antipasto.. two ounces of La Quercia Ridgetop Picante (fennel and red chili -rubbed) prosciutto from Chelsea Whole Foods Market, drizzled with a little bit of Trader Joe’s excellent Italian Reserve extra virgin olive oil (unfiltered, unrefined, and cold pressed) arugula from Lani’s Farm, also drizzled with …
buffalo filet steak au poivre; parsnips, tomatoes, wild cress
I’ve prepared filet steaks several times over the last 50 or more years (although only this once since starting this blog ten years ago), but this was the first meal in which I had water buffalo to work with. First, what’s a filet steak? Because of the difference in the animals’ sizes, it might be …