The results were not spectacular this time (by the way, I would say that these were close to nonpareil), but while the scallops were certainly not big, I blame their shortcomings on the way I cooked them (the height of the flame, the amount of the oil, too long?). Still, it would be very hard to ruin …
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breakfast accompanied by garlic flowers, Messiaen’s birds
Nothing unusual going on here. It was pretty much Sunday breakfast as usual, although the plate may have been a little less busy than some have been. But there was that sprinkling of garlic flower on top of the eggs. I could get very used to that garnish, but it’s clearly defined by a short …
roasted marinated goat loin; tomatoes; celtuce sauté, pinoli
When I spotted Lynn Haven’s stall in the Greenmarket on Wednesday I was reminded that I hadn’t even thought about goat meat in quite a while. After a discussion about what was inside the freezer boxes that day, and a reflection on how much cooking heat I might be able to tolerate in the kitchen on a July …
fried egg breakfast, no bacon this time
Sunday breakfast this time was pretty minimal, but still pretty, and delicious. My only indulgence was including a bit of habanada pepper, and then a micro radish flourish at the end. there were eggs from Millport Dairy Farm, fried in Kerrygold Pure Irish Butter, maldon salt and freshly-ground Tellicherry pepper, a bit of a dark heatless habanada pepper purchased fresh from Norwich …
roasted squid, oregano, chilis, lemon; nettles, ramps chilis
It’s a wonderful recipe, and it lends itself to some subtle variations(and maybe some less than subtle, but I haven’t gone there yet). This time I included dried habanada peppers, as I had at least once in the past, but I finished it with a small fresh green I had only encountered once before, garlic …
John Dory, thyme; mushrooms; Brussels sprouts, sage
I picked up 2 beautiful John Dory fillets and then bought some mushrooms before checking my Food Blog to see whether I had a formula which would combine both. Once home, I learned that I had never prepared the them together, and didn’t have a recipe in my reference library. By that time I was in a bit of …
bacon and eggs from an Amish family’s farm
Today’s Sunday breakfast was somewhat more basic than usual (no alliums, not a single tomato, and only one herb and one micro green). Both the incredibly delicious eggs and the bacon came from an Amish family’s farm in Lancaster County. We will be enjoying their smoked pork chops and sauerkraut tonight. the breakfast’s elements included 6 free-range eggs …
mushroom pasta, wild garlic, pepper, olives, lovage, cilantro
Dinner for two, assembled quickly last night (May 4) after a long day at an art fair. between one and two tablespoons of olive oil heated slowly inside a large high-sided tin-lined heavy copper pan with a crushed piece of dark habanada pepper, and a handful of wild garlic bulbs from Lani’s Farm, the garlic not allowed to cook …
beer pasta, ramp bulbs/leaves, chilis, upland cress, cheese
As I wrote in my first outing with this original, we love our local Sfoglini pasta. On Tuesday I prepared a meal using the second half of a package of their Bronx brewery BxB radiators. 8 ounces of Sfoglini Pasta Shop‘s Bronx brewery BxB radiators (“spent grain from Bronx Rye Pale Ale, which is comprised of five different barley malts, …
mustard-coated parsley-breaded cod; sunchokes; cress
It’s a great fish, a simple recipe, and nothing should go wrong. But it did, a little: I somehow ended up salting this beautiful cod fillet a bit too generously before I coated one side with herbed breadcrumbs and lowered it into the pan. It happens, but I’m more often guilty of undersalting, so I have no idea why …