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 …
Search for habanada - 394 results found
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 …
broiled sea perch, anchovy; cress; roasted purple radish
Sometimes the picture on these posts may be as good as the food, but not always, since my first priority is getting the plate to the table rather than arranging an “I’m ready for my close up, Mr. DeMille” installation. This was one of those good sometimes. The beautiful purple radishes were almost as key to …
monkfish on a bed of potatoes and olives with 13 bay leaves
In spite of its somewhat grand appearance in the picture above, it’s one of the most perfect minimal meals I know, and it’s been very popular with Barry and me for years. This time it was even more spectacular, for a reason probably related to a decision to include some habanada pepper in the mix. Monkfish is the ideal …
herb-basted grilled goat rib; lemon-roasted white beet; kale
I had only cooked goat ribs once before. It was early August, and I wanted to avoid turning on the oven, so I managed to devise a scheme that would allow be to cook them on top of the stove. They were delicious, and it was a very simple process, so I repeated it last night. The …
‘Americauna’ breakfast: Amish blue eggs and thick bacon
(sunlight reflected from the north on its rare stretch across an ancient table) The Amish generally have a reputation for their traditional ways, and their reluctance to adopt modern conveniences, although this hasn’t always meant always abjuring actual modern technologies, and there are major variations in the practice of their many communities. Still, it’s interesting to find the Amish …
fluke, mushroom, herb; amaranth; paprika-roasted parsnip
It was definitely winter (the parsnips we enjoyed were purchased from a stand in the greenmarket during a snowstorm), so last night’s meal wasn’t going to look like something from last July. (the Berkshire Berries table on the afternoon when I bought the parsnips) But many of the same fish we enjoy in the summer are …
culotte steak; celeriac/paprika frites; cumin cabbage
It’s possible my memory is blurred, but until I can be persuaded otherwise, I’m going to say this was the best steak I’d ever had. The cut itself (called ‘culotte’ here, ‘coulotte’ in France, ‘picanha’ in Brazil) has become my favorite, certainly for its flavor but also for the kind of chewiness I enjoy in good beef; ‘melt in your …
starting Sunday off with uova in purgatorio
(it really does look like eggs in purgatory) I got so excited about this egg dish early this afternoon, that I forgot to photograph it once it had been arranged in shallow bowls. Fortunately I had sneaked a shot of my ‘eggs in purgatory’ while they were still inside the heavy antique French copper pot. …