It was an amazing collaboration of ingredients, really surprising me when I had only expected a workaday dinner. I knew we would enjoy the very special chicory, even if it had come all the way from northern Italy, and of course the sweet potatoes as well. Adding some sorrel to the latter was a last …
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culotte steak, with thyme; herb-roasted potatoes; sprouts
Dinner was culotte/coulotte steak and French fries potatoes, with Brussels Belgian sprouts, to re-classify a few classics, all favorites of ours. one 16-ounce culotte (the American spelling) steak from Greg and Mike of Sun Fed Beef/Maple Avenue Farms in the Union Square Greenmarket, cut crosswise into 2 pieces, brought to room temperature, seasoned on all sides with sea salt and freshly-ground black …
spicy salmon; roasted carousel squash; Brussels sprouts
I never have to worry about cooking good salmon: It always comes out well, usually very well, regardless of how I approach it, but this recipe has become a favorite. In fact, I just now realized that this meal was almost identical to one we enjoyed in the beginning of January. I do feel guilty however about the …
duck, rosemary; roasted sweet potatoes; rainbow chard
The idea of roasted Japanese sweet potatoes came first, shown here on the oven pan shortly before they had finished cooking, and then it only made sense that at the center of the meal there would be duck breast, if only because I had recently bought one, and had not yet moved it into the …
vegetable-braised goat shanks; polenta; Brussels sprouts
This was a sublime winter meal, and almost embarrassingly easy to put together. I used a recipe, with almost no deviations, from a specialty cookbook I bought in Brooklyn almost as soon as I had learned that I could buy local goat cuts in the Union Square Greenmarket. The title is ‘Goat: Meat, Milk, Cheese‘ …
oysters; black sea bass, roasted paprika potatoes, collards
Yes, the meal began with a few oysters. eight oysters from the south shore of eastern Long Island, from American Seafood Company, described by the fish monger, when I asked for a name, as close to Blue Points, served on the half shell with nothing else but bread slices of a crusty mini baguette from …
mustard-coated, parsley-breaded cod; roasted romanesco
This is a delicious, very delicate dish, but from the evidence of my earlier posts on meals using this recipe it’s clear that I haven’t yet decided how it should end up on the plate, that is, the breaded side up or down. The recipe is clear about which side to cook, how and when, until just before the …
herb-marinated breaded swordfish; arugula; roast squash
There were no smaller pieces, like those I would usually buy, inside the fisherman’s bucket when I stopped by yesterday, but since the swordfish looked so good (and Warren indicated it was a cut close to the belly), and the price was also very good, I didn’t feel guilty about coming home with a pound …
baked pollock, capers, chervil; grilled celery; potato, savory
This is an absolutely terrific fish, and I did particularly well by it on Monday night, thanks to a wonderful recipe I’ve used often, with some variations, but whose origin I no longer remember. *one 20-ounce fillet of pollock from P.E.&D.D. Seafood, rinsed, dried, halved, and seasoned on both sides with sea salt and freshly-ground black pepper, placed …
pork chop with myrtle; Brussels sprouts; roast sweet potato
I figured pork chops would be an excellent side for the sweet potatoes I had been looking forward to, but the chops from Flying Pigs Farm are always so good they weren’t going to be incidental to anything. Also, as excited as I was about the potatoes, I was equally enthusiastic about using myrtle on the pork for the …