I used to think it was autumn that was the most blessed season for vegetables, but moving through the unfolding surprises of spring, especially since they follow a season that has to be described as semi desert, I might have to reconsider that thought. Onion buds, for starters, and there will be more of that …
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breakfast, basically composed of only fresh ingredients
The only thing even slightly exceptional about this version of our regular Sunday bacon and eggs breakfasts that I can think to mention is the fact that everything on the plate was fresh, with the exception of the salt, pepper, and capers (they arrived after the photo was taken). There were no other dry spices, …
crab cake on tomato salsa on baby arugula; haricots, scape
It was much like a dinner of salads. Although the crab cakes and the beans each had been cooked a bit, they didn’t insist on being any more than just a little warm when we started eating. two crab cakes from P.E. & D.D. Seafood (ingredients: crab, egg, flour, red & green peppers, garlic, salt, …
bluefish ‘greek style’, micro basil; roast potatoes/fennel, dill
It looks like an entire summer garden made it onto that plate. It also looks every bit as baroque as the music we were listening to while enjoying it. Last night I was looking for a way to cook bluefish in a way other than that I have for a while, but my time was …
sautéed herb-marinated squeteague; tomatoes; collards
How many names can one fish support? Cynoscion regalis: I want to call it Squetauge, because I like the sound, because it’s what they call it in Rhode Island, and because it’s what it was called by Americans long before there were any Europeans, Africans, or Asians to name anything. Weakfish is the name by which …
porgy, tomato/olive/herb salsa; sautéed purple okra, chili
Colorful goodness. the fish serving began with a salsa prepared by heating 3 tablespoons of a Portuguese house olive oil from Whole Foods Market inside a small vintage Corning Pyrex Flameware blue-glass pot pot over a gentle flame, adding roughly 6 ounces of tomatoes (one sliced orange heirloom from Stokes Farm and a couple of …
shishito; oregano/chili/shallot-rub mako; eggplant, basil
The meal was a bit Spanish, -ish. Or maybe it was just Chelsea Mediterranean. But it was also definitely local. a generous number of large shishito peppers (all were juicy, some were actually sweet, none were fiery, or even suggested fire, and every one was delicious), the gift of a friend, from her garden, ‘Lower …
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 …
linguine with walla walla, piquillo, heirlooms, oregano
It turned out to be a very red dinner, and the red extended well beyond our plates, because we had decided to listen to a 1987 John Adams opera in which a red China, a red army, a red detachment of women, a little red book, and also a few red faces, are prominently featured, …
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 …