Thinking about what might be the best way to use the extra, cardoons I had prepared but not used in this meal on Monday, the answer seemed simple: Pasta! I was concerned about the bitterness of the [thistle stems], as I mentioned in the post describing that meal; I suspected the pasta would dilute most, if not all of …
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‘gilded’ hake, sage, parsley; cardoons, garlic, bread crumbs
I was pretty excited to find cardoons in the Greenmarket on Monday. The excitement continued all the way through its several cooking processes – even while working inside a very warm and humid kitchen – and it survived the entire meal. Barry, who is crazy about artichokes, which are related to cardoons (both are thistles) was less enthusiastic, because he thought they were …
smoked hatch pepper sausage, Spätzle noodles; tomatoes
Red or green? The sausage was German, but with a bit of a kink (there was a lot of spice). Still, it was produced by a family-owned and now legendary New York German butcher shop, so we both thought of pursuing the idea of a German meal through a judicious choice of its accompaniments, even if it would …
lemon-roasted pork chop, red dandelion; heirloom tomato
The pork chop recipe is a classic, but I may never have worked with cuts this thin before. It meant that it was more difficult to get the kind of juiciness characteristic of this cooking treatment, but by cutting the original recipe’s oven time almost in half (the recipe is described here), I came pretty close to the …
marinated breaded grilled swordfish; sautéed cucumbers
I really did take pictures of this meal, including some great shots of the vegetables inside the pan both before and after they had been sautéed, but when I went to look for the images today, they had all disappeared. Either I had inadvertently deleted them, or they had been stolen by the kitchen goblins. While each of these 3 …
spaghetti, heirloom tomato crudo, basil, dill, nasturtium
There was pasta, but it was the only element in this dish that had to be cooked; essentially, it was all but a salad. Interestingly, there was no salt (other than that in the pasta cooking water) or pepper. I’ve written about its simplicity before. once the water for boiling 8 ounces of Setaro spaghetti chitarra from …
hake, potato, laurel, oil-cured olives; fennel, shallot, tomato
Normally this would not be a meal we could enjoy in the summer, although it’s a meal we always enjoy a lot. Last night the air was relatively cool, and remembering that it’s a recipe Barry likes to call ‘comfort food’, I decided to sneak it into the last week of July. There were potatoes, and, in a side dish more …
lemon-roasted pork chop; grilled heirloom tomatoes, herbs
Everything looks great together, but it all tasted even better, and actually this is one of the easiest imaginable entrées to prepare. Virtually no skill required – other than a modest talent for food shopping. I’ve written before that I think the approach I used here, and have used many times before, may be the best way to treat a good …
breakfast with a few herbs and spices, and Luigi Rossi
What we enjoy early on Sundays (well, not really so early, and not every Sunday) is basically an American kitchen table or diner counter breakfast, except that the ingredients are always very fresh and very local, and the extras would be at least a little exotic on most plates. today there were eggs from pastured Pennsylvania chickens …
pollock, ramps, lemon, capers; cucumber, fennel, tomato
Pollock is another fish that deserves far more respect than it gets, even these days, and even on its home shores. one pollock fillet (18.25 oz) from American Seafood Company in Chelsea’s Down to Earth Farmers Market, rinsed, dried, cut into 2 sections, seasoned on both sides with sea salt and freshly-ground Tellicherry pepper, placed inside …