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 …
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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 …
prosciutto; barley malt spent grain pasta, sunflower greens
The main course was a vegetarian, even vegan feast, but there was some excellent prosciutto with some excellent lettuce in the antipasto. La Quercia ‘Ridgetop Prosciutto’ (2 ounces) from Whole Foods Market, drizzled with a bit of Frankies 457 Sicilian olive oil some delicious leaves from a small head of lettuce (I’ve now forgotten its name, …
buffalo milk spaccatelli, scapes, celery, green plum tomato
It’s a fantastic pasta, not quite like any other I’ve ever tasted, and its texture, and rich neutral flavor almost beg a cook to come up with different ways to show it off (we’ve never repeated a meal using this wonderful local product, and a ‘search’ on this blog tells me we’re enjoyed it at least …
baked cod and tomato on roasted potatoes; purple mustard
This recipe, as described by Mark Bittman long ago, is really quite simple, but I have not always been able to leave it as I found it. This time I included small bits of 2 different seasoning peppers, an heirloom tomato, and a colorful micro green, and I eliminated the parsley. two cod fillets (19-ounces …