It wasn’t Sunday breakfast, and we can’t even pretend it was brunch; we had our first meal of the day somewhere between the hours when decent folks have their lunches and dinners. Maybe that’s why I ended up putting so much into it. While the meal looks fairly straightforward in the picture, at least by my …
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shrimp with chipotle, saffron, cumin; tomatoes with alliums
I’ve done it before, in fact more than once: This shrimp recipe is an awesome treat each time. The vegetable accompaniment has always been a tomato something. The flavors are a brilliant match, and the colors are as well (which is not always a good thing, but there are a lot of flavors moving around inside these 2 dishes). That’s where …
wild mushroom-braised chicken; sautéed peppers, savory
So it was just chicken, but it seemed to me it would be a very good chicken. I also had the help of some wonderful foraged mushrooms. It was very good chicken. And there was excellent wine. I had bought the wild mushrooms at the Union Square Greenmarket. I knew I wouldn’t be able to use …
grilled lemon/oregano-marinated squid; fennel, tomatoes
Really, really good. It was also very good for anyone’s budget, regardless of how small: The squid was $6.95 per pound, and I brought home enough for both of us for $6. We couldn’t decide whether the seafood or the vegetable part of this meal was more delicious; they both were pretty awesome, so we called …
mushroom ravioli, alliums, olive, peppers, pinoli, 2 fennels
To me, these meals in which I use fresh pasta, usually a filled form, always seem like they come pre-assembled, and yet they also offer huge opportunities for customization, working with both necessity and whim. Last night the necessity was that I had very little time to put something together once I got back from Whole Foods Market where …
spicy goat sausage, arugula; peppers, fennel, scallion
This was the second day in a row that we enjoyed meats from one of our favorite local cheese makers. The first time it was veal, this time it was goat, both as superlative as Consider Bardwell’s acclaimed cheeses. The sausage was wonderful. It was also so juicy it really didn’t need a sauce or condiment, although I found …
tomato and chevre; veal with sage, fennel, lemon; peppers
It was almost an insalata caprese, but instead of a mozzarella, the cheese was a local fresh chevre (from a small producer I’ve enjoyed supporting since their fantastic goat milk cheeses first arrived at the Union Square Greenmarket around 10 years ago). And it was almost a pork chop, except the meat wasn’t pork but local …
steak, lemon peppercress; sweet peppers, basil, balsamic
The Culotte. We’ve been enjoying this cut for many years [the history]; it’s become one of my favorite beef steaks. I stopped in at Dixon’s in the Chelsea Market a week or so back, looking for two small steaks I might grill on top of the range to accompany a good vegetable. I was very happy …
artichoke ravioli, heirloom tomato, olive oil, oregano buds
This was the very best artichoke-filled pasta I’ve ever had. Among its other virtues, there was no ‘ricotta extender’, so the artichoke flavors were not watered down – or buried by the heirloom tomato sauce. The quality of those tomatoes was also a big factor in the dish’s success. two sliced garlic cloves from Lucky Dog Organic Farm, …
lemon/thyme marinated dolphin, leeks; sautéed cucumber
It’s a wonderful fish; they all are, at least those we’ve figured out make good eating (but, yes, all of the others are wonderful as well). I had served dolphin 4 times before; each time the fish seemed more delicious than before, and so it was last Wednesday (August 16). I love cucumbers in any form. This time they …