It was Easter. four thick 7-ounce lamb rib chips from Greg and Mike of Sun Fed Beef/Maple Avenue Farms in the Union Square Greenmarket, brought to room temperature, dried thoroughly, cooked on a very hot enameled cast iron grill pan for a total of 12 or 13 minutes, turning them over twice, seasoned with sea salt and …
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Easter eggs (with trimmings)
Easter eggs. for breakfast today, there were naturally-light blue-colored Americauna eggs from Millport Dairy Farm, topped with very-thinly-sliced green sections of green garlic from John D. Madura Farm, a piece of crushed dried darker gold/yellow habanada pepper, Maldon salt, and freshly-ground black pepper, and garnished with micro scallion from Two Guys from Woodbridge; some awesome …
roasted squid, oregano, chilis; tomatoes, thyme; collards
Roasted whole squid: It’s pretty awesome, every time, and the recipe asks for very little oil. It comes from ‘Italian Easy: Recipes from the London River Cafe‘, the most dog-eared of the 3 great cookbooks written by the owners of London’s River Cafe that I own. For convenience, I call it ‘the silver book’; the others are …
steak, thyme/fennel; celeriac/potato/paprika frites; chard
Last night we celebrated Barry’s newly-restored ability – after two successive carpal tunnel operations – to cut his food using both hands. It was a great steak! The fact that everything else on the plates as well had at least some red in it was purely coincidence. The fact that the beef was more rare-to-medium-rare than merely medium-rare was also not …
bacon and eggs, this time almost ‘straight up’, so to speak
I usually throw all kinds of stuff into what for most folks would be a simple breakfast of bacon and eggs, but this one escaped from the kitchen [relatively] bare-bones. the ingredients on the plate photographed above included thick bacon from Millport Dairy Farm, Ameraucana chicken eggs from Millport Dairy Farm, Cultured Pastured Butter from Organic …
eggplant ravioli with shallots, olives, parmesan, pea shoots
The shock absorbers in the cook’s left knee seem to have torn, reducing his mobility. For a while the ingredients in these meals will be sourced less from local producers, and more from local retailers. This means that instead of buying from local farmers in the Union Square Greenmarket, he will be visiting the shops that are nearest to his kitchen. …
prosciutto, mizuna; mushroom ravioli, 3 alliums, 2 olives
The meal was Italian, with some tweaks. The antipasto was domestic, and much of it local. three ounces of La Quercia Ridgetop Prosciutto, from Whole Foods Market, served with baby mizuna from Norwich Meadows Farm, the prosciutto and greens drizzled with a very good Sicilian olive oil, Agricento, Azienda Agricola Mandranova (exclusively Nocellara olives), the greens also dressed with organic …
pumpkin gnocchi, sauce of burnt butter, walnut, balsamic
It was very simple, and very satisfying. about one fourth of a cup of shelled walnuts, spread onto a small vintage rolled-edge tin baking sheet, toasted in a 350º oven for 8 to 12 minutes, or until fragrant, shaking them a couple times to keep from burning, removed, chopped roughly and added to a medium-size vintage …
duck breast, garlic chives; tomatoes; sweet potato ‘frites’
It was a terrific meal, not least because Barry is healing, wine has returned to the table as customary as before, we were able to relax throughout, and well beyond. *one fourteen and a half-ounce duck breast from Hudson River Duck Farm, the fatty side scored in tight cross hatching with a very sharp knife, the entire breast then rubbed, top and bottom, …
soppressata; lemon and ricotta-filled agnolotti, pea greens
We were back in Italy, at home last night, where we listened to an Italian-language opera which declaimed the virtues of Flavius Aetius (Ezio), ‘the last of the Romans’ (even thought he was half German). four ounces of Applegate uncured soppressata from Whole Foods Market, drizzled with a very good Sicilian olive oil, Azienda Agricola Mandranova (exclusively Nocellara olives), arranged at …