It was a beautiful Sunday dinner, pretty minimal for all of its luxuriousness. The first course began with a delicious fresh spreadable local chèvre. chèvre from Lynnhaven Farm mixed with a little chopped lovage from Two Guys from Woodbridge, drizzled with a bit of Greek olive oil, a terrific seasoning salt (the gift of a …
Search for pampered chef pan - 174 results found
venison loin, quince relish, celeriac frite, red napa cabbage
It was a very special dinner. It was Christmas, but it wasn’t a Christmas dinner. Also, this was not a reindeer. The special part was that it was the feast of winter, which goes by many names all over the world, but which is always observed at around the time of the winter solstice. The …
mushroom, cheese, garlic sausage; roasted roots; shishito
A very sturdy winter dinner, with a few juicy sweet peppers to point out just how sturdy and wintry it was. four 4-ounce artisanal porcini, Parmesan cheese, and black garlic fresh sausages (pork, white wine, salt, Parmesan cheese, black garlic, porcini, and shiitake mushrooms, black pepper, natural casings) from Hudson Vally Charcuterie at Raven & Boar farm, seared …
sautéed sea bass; mushrooms, chili, lemon, parsley; tardivo
The 4 or 5 rows of colors and textures look great here, but I decided to also include a low angle detail image. Even under ordinary circumstances it’s difficult to resist the aesthetic and taste appeal of sea bass fillets, but when they’re on sale, as they were on Wednesday, it’s virtually impossible. This …
oysters; seared venison; sweet potato frites; baby brassica
It would have been a pretty interesting menu for any important meal: Lots of oysters, venison chops, sweet potato frites, a baby brassica mix. It was also, in spite of the absence of turkey (and many of the other fetish items associated with everyone’s very proprietary holiday), very much in tune with the occasion we …
grilled swordfish salad; roasted goat rack; brussels sprouts
The only swordfish steaks left inside the fishers’ bucket on Friday when I arrived at his stand in the Union Square Greenmarket were a bit larger than what we normally share, so, at Paul’s suggestion, that evening I decided to cut off a smaller section, grill it with the other two, larger parts, that we …
simple wild salmon; rosemary-roasted potato; dandelion
Sometimes it all comes together when you weren’t particularly expecting it. This meal was a perfect symphony of its fairly basic elements, none of which were extraordinary on their own except for their freshness and their quality. one gorgeous 17-ounce section from a fillet of wild caught sockeye salmon (previously frozen), from Chelsea Whole Foods …
duck breast, chives; fennel-roasted carrots; roasted treviso
They look like felafel, but they’re carrots, roasted carrots, more-or-less-round roasted carrots. They’re a 19th-century French heirloom variety, so not just a new fancy, not just cute, but really delicious. The foods that share the plate are familiar enough on this blog, but were no less tasty Tuesday night. one 14-ounce duck breast from Hudson River …
grilled partridge; dandelion; chili/rosemary-roasted turnips
Oh my. Yes. We both love game, but I’m pretty certain I’ve never prepared or eaten partridge before. It doesn’t show up anywhere on this blog, and where else would I have had the opportunity, especially before I started it, in 2009?, so I didn’t really know what to expect. While I was planning and …
german andouille, cranberry mustard; roast potato; collards
German creole cookery? Yes, and of course it was all good. Otherwise all I can think to say otherwise is how quickly Barry and I have become comfortable with the idea of traditional German cuisine melded with that of the deep south hundreds of years ago. I wrote a little about it in the post …