There’s a reason the antipasto insalata caprese [Eng. Caprese salad, or the salad of Capri] has become legendary. It’s extraordinarily delicious when the ingredients are the best. Also, mozzarella comes from the Campania region, as do, arguably, the best tomatoes in the world, and Capri has been a jewel off the coast of Campania for thousands …
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bluefish ‘Greek style’; Jamaica burr cucumber, Cuban mint
This little restaurant doesn’t seem to have a theme, unless it’s described by the source for 97% of the ingredients used in the preparation of the meals it serves, that is, local farmers, fishers, and bakers. How else to explain pasta with peppers and tomato one night, sausage, kraut and boiled potatoes the next, and …
bacon, eggs, tomato, with 4-olive/moroccan spice bread
This time at Sunday breakfast the bread was something of a star. As much as I like bread of any kind, with so much else going on on these hearty midday plates (serving as both breakfast and lunch), the bread is usually in a supporting role at best. The loaf of Orwashers ‘Moroccan olive bread’ …
marinated breaded swordfish; eggplant, mint; red potato
The swordfish, I understand, is a terrific game fish, but my personal experience with its greatness has been limited to the kitchen and dining table. Although I’ve heard some reports that it may not be for everyone, I think xiphias gladius is one of the best tasting fish anywhere, and we’re very lucky that this migratory …
oregano-roast squid; purple okra; tomato, basil, balsamic
Everything about it. a large rectangular enameled cast iron pan heated on top of the stove until hot, its cooking surface brushed with olive oil, and once the oil was quite hot, one pound of rinsed and carefully dried large squid from P.E. & D.D. Seafood, which had been selected from the bucket right in …
seared whiting on a basil vinaigrette; sautéed pepper mix
The kitchen was in chaos only moments before I snapped this picture. I had to do some unexpected trimming of the 2 fish filets (brought home as butterflied wholes) and then change my plans on how I was going to cook it, both at the last moment, and it was already late in the evening. …
a colorful breakfast (actually, it really was a lunch this time)
It was all good. It also wasn’t really breakfast time any more, by the time we enjoyed it, even in the terms of our own late-eating habits. from Millport Dairy Farm there was thick bacon and Americauna chicken eggs (with thinly-sliced new shallot stems from Tamarack Hollow Farm, fresh oregano buds from Norwich Meadows Farm, …
cod liver; ‘spanish’ shrimp; green tomato; cucumber, shallot
The cod liver tasted a bit like foie gras, but without the guilt, which is to say, it was delicious. four ounces of Icelandic canned cod liver (Skansen) from the Schaller & Weber store, served with little more than pinches of a few condiments (freshly-ground black pepper, Sicilian wild fennel pollen from Buon Italia, fresh …
marinated grilled swordfish; tomatoes, thyme; puntarelle
The excellent swordfish and the luscious tomatoes were terrific side dishes for the puntarelle, a huge hit with both Barry and myself last night; it was probably the best we’d ever had at home. two thick 7.5-ounce swordfish steaks from American Seafood Company in the Union Square Greenmarket, halved, marinated for more than half …
artichoke ravioli, garlic, heirloom tomato, marjoram buds
I had a pound or so of heirloom tomatoes, less than a third of which were super ripe (which is good, when it comes to heirlooms). I was determined to use them in Sunday night’s meal, but the amount wasn’t going to be enough to serve with the pasta I had in mind to prepare. …