Dinner was a cinch. I really went pretty basic with the scallops this time, the tomato was almost as minimal, and the puntarelle have almost become something I could do in my sleep. But I did manage to include a tiny (edible) bouquet on the plate (a last minute inspiration). eleven sea scallops (14 ounces …
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breakfast and lunch, one plate, explaining the maximalism
The eggs themselves were minimal, but it got a little busy with the tomato-salad-salumi-mix. Also, it was both breakfast and lunch, so I figured adding a second cured meat wasn’t totally out of order (actually the few slices of a small saucisson were there because there was so little of it, and because I couldn’t …
saucisson, tomato; fennel-crusted tuna; puntarelle; spirits
He was visiting New York from London so we were delighted to be able to invite him to dinner last night. Until then, while we had only known John through Twitter, we had come to feel of him as a friend. On occasions like this I usually try to serve something I can prepare almost …
oregano/chili/lemon-roasted squid; turkish eggplant, mint
Words fail me here; I can only say it was absolutely delicious, all of it, but at least the colors can speak for themselves. Okay, ‘juicy’. Juicy is easy to say. after the oven had been heated to 400º, exactly one pound of very fresh, cleaned, quite small and very tender baby squid from P.E. & …
pink smoked pork loin; purple potatoes; green pole beans
Well, that headline was really unnecessary, but while the meal wasn’t about color, it wasn’t diminished by its richness (which, I have to admit, wasn’t entirely serendipitous). ‘Leftover Kasslerbraten‘. The unembellished words don’t begin to describe the awesomeness. We had begun feasting on this nearly 7-pound roast the first day of this year. We enjoyed its third, …
fried eggs with a salsa in lieu of a profusion of condiments
I wanted to minimize the number of condiments and constituents I’d put into this meal, so I decided I’d try to get most of them together in small cups, to be placed on the table where we could each reach for them as we wanted. It only occurred to me after I had started to …
herb-rubbed shark steak; tomatoes; sautéed cucumbers
At the fish stand on Friday, Paul had the very tip of a shark fin in his hand, but I went with the steaks. two thick 9-ounce alopias vulpinus (thresher shark) steaks, from Pura Vida Seafood Company, rubbed on both sides with most of a mixture of fresh herbs (lovage and winter savory from Keith’s Farm, …
‘nduja toasts, za’atar; pasta, grape tomatoes, mint, lovage
I don’t know how to characterize this meal, but it was delicious. a few ounces of ‘nduja, a classic Calabrian spreadable salumi (“loosely based on the French andouille introduced in the 13th century by the Angevins” – Wikipedia) now made locally by Rico and Jill of Walnut Hill Farm in Pawlet, Vermont, and available in …
breakfast with lettuce and tomato; abrahamic psalms
and one piece of egg (actually two, but at least they’ve been arranged as they were in the pan) the ingredients were relatively few (few at least for our breakfast room table): 6 fresh eggs from pastured chickens and 4 slices of bacon from pastured pigs, all from Pennsylvania’s Millport Dairy Farm in the Union …
fresh wild salmon, butter, dill, onion florets; cucumber, kale
It’s beautiful, and the recipe I used this time let me keep the skin on, but then the steak had to end up on the plates skin side down, so there was that. one beautiful section of salmon fillet, a piece of a wild, almost rainbow trout-like flanked, bright red fleshed, 16-ounce Copper River sockeye, …