Although I’ve worked with this flounder recipe once before, this time it didn’t look or taste anything like that of last December. Last night I almost burnt the bed on which the fish was to lie inside the oven. If knowing your way around mistakes is a sign of a mature cook, I may now …
Search for romanesco - 17 results found
costolette d’agnello a scottadito con inguazato; mizuma
Thursday’s meal started with some really luscious inguazato (basically a tomato couscous with capers, chilis, and green olives) left over from an earlier meal. We both thought that a grilled meat might give it a fresh take the second time around. Then I thought of a Roman dish that had always sounded intriguing, but had so far eluded me: lamb chops …
grilled lamb chops, rosemary; cauliflower, red onion, chilis
How does one lamb chop differ from the next? How can one be so much more delicious than the other? I don’t know the answer, but if he were around while I’m writing this, I’d start by asking Walter Adam, of Shannon Brook Farm. Walter’s were pretty stupendous, last night. four lamb loin chops (21 ounces), grass-fed …
sautéed sea robin, tapenade; grilled zucchini, garlic, basil
This is a terrific fish, and I’ve said so before. When I came across this site, where the first writer’s story, written only 4 years ago, pretty much sums up the more usual, negative American attitude toward the ‘sea robin’, or ‘gurnard’. Things may finally be changing however, thanks to some savvy fishers and their loyal customers. Years …
lobster mezzalune, cauliflower; spicy salmon, sorrel; kale
It started with leftovers Saturday night. I knew we would enjoy the lobster-filled mezzalune, but what we had was only enough for a primi. I thought about a vegetable gratin for the secondo, but having found myself inside Whole Foods Market to pick up some milk, I visited the case where the salmon is displayed and …
crab cake, tomato salsa; grilled leek, habanada, arugula
These were crab cakes with trimmings. The pictures probably betray the fact that when I put this meal together color may not have been the least consideration. The image below is of the grilled leeks after some heated Habanada pepper had been scattered on top, and before they were divided onto the plates. I had …
pork chops with tarragon; tomato; Brussels sprouts
We hadn’t eaten meat in 9 days, although that was certainly no hardship for us. After enjoying a small duck breast, from Long Island or Pennsylvania, on October 22, we had feasted, in succession on Long Island eel; ‘Hudson River prawns’; zucchini-filled pasta made 2 blocks away; penne with local Romanesco; and New York-local-waters-sourced mackerel, crab cakes, scallops and Grey …