With a little extra help from the Greenmarket. The first course required little more talent than an ability to open a container. eight ounces of a squid and conch salad, with olive oil, parsley, red pepper, lemon juice from P.E. & D.D. Seafood in the Union Square Greenmarket, made by Delores Karlin, the wife of …
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breakfast with some of the last of summer, mid-december
I was going to write that these were the last of the fresh habanada peppers for the season, that when I saw that they had started to go pretty fast inside the refrigerator, I had decided to splurge at our breakfast on Sunday afternoon. And then today, on my very next trip back to the …
sautéed chicken, tarragon; cabbage, leeks; roasted carrots
This time I mean it: Chicken, really good chicken like this, responsibly raised chicken, will show up on our table and on this blog more frequently in the future. This one was was really delicious. The excellent, very simple – and simply-outlined – ‘recipe‘ I used is from Mark Bittman. two 10-ounce chicken thighs, Cascun …
herb/pepper-roasted squid; tarragon tomato; sorrel potato
Some of our most delicious meals have been about squid, and their friends, and this was one of the most delicious. inside a large rectangular enameled cast iron pan heated on top of the stove until hot, the cooking surface brushed with olive oil, and once the oil was also quite hot, one pound of …
lamb chops, toasted mustard/fennel seed; fingerlings; kale
Nothing new here, since every one of its parts has appeared here several times before, but they were all really at their best on Sunday night. I can say that I’m getting good at putting these things together in a surprisingly short time: This one took just under an hour. four thick lamb loin chops …
lemon-braised pork chops; roasted futsu squash; collards
Using what has long been my standard recipe, I can arrange pork chops with fixings appropriate for any season of the year, from farms and waters in the New York City area. On Sunday it was time for an autumn take. I’m reading an unintended smiley face on the squash. Also unintended, I ended up looking …
kassler; quince chutney; maple-roasted squash; wild cress
This isn’t a German dinner, in spite of what appear to be some reasonable cues to the contrary. More like American, or, specifically, more like my kitchen. I used my imagination to assemble a meal which would enjoy the accompaniment of the quince chutney left over from our Thanksgiving duck feast, and smoked pork (Kassler) …
bacon and eggs, with extras
I wasn’t even sure I’d make bacon and eggs this past Sunday, since I had been thinking of the 2 roti from Bombay Emerald Chutney Company lying inside the freezer, but then I also remembered I had some extra fresh stuff on hand that I’d be unlikely to incorporate into anything other than an improvised plate of eggs …
ripe shishito; culotte steak, ramp butter; roast sweet potato
Color has returned to the table, especially in this appetizer. a couple handfuls of delicious, very juicy ripe shishito peppers (normally sold before they are mature, and still green in color, they move toward orange and then red as they mature) from Berried Treasures Farm, washed, drained, dried, then sautéed over medium high heat in a …
bay scallop, garlic/rosemary/caper/chilis, maftoul; red kale
The meal was much, much more exciting than this image might suggest. The first time I prepared this little feast the image benefited from a little more color, but this time I arranged the vegetable in separate shallow bowls (in the picture immediately above this paragraph, and at the very top left of the picture …