I don’t seem to have cooked pork ribs since I began this blog. I now realize that was a mistake. The little package of ‘baby back ribs‘ lay on top of the farmer’s iced box of various pork cuts at the Union Square Greenmarket. I had already picked out 2 small pork chops, but the neat tidiness …
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duck, lemon, micro radish; fingerlings, red onion; spinach
It’s like game. It’s very much like game, both footed and winged. For most people however, it’s far more accessible. Very easy to find, it’s also very easy to prepare. We love duck. We also love roots and greens – and offbeat micro flavorings too. I’ve now introduced the meal we enjoyed last night. one 12-ounce duck breast …
breakfast with Heinichen
The Bach cantata we’d picked first didn’t quite have the zip we were looking for in our usual sacred early Sunday music, so we switched to a Heinichen mass. I also introduced something fairly new to the usual Sunday egg formula, sorrel. Otherwise the ingredients, described pretty much willy-nilly, were: six eggs and 4 slices of …
spicy cured grilled salmon; roasted roots; tomato and leek
The storm on Tuesday meant that our local fishermen did not go out, which meant there was no fish in the Greenmarket on Wednesday. But we had a guest for dinner once again. I wanted it to be at least a little special, but we had enjoyed goat chops the day before and I didn’t …
grilled marinated goat chops; roasted sweet potato; kale
Goat chops. An unfamiliar treat on most tables, and, even if we’ve been enjoying them for years (beginning long before this blog), not familiar enough on ours. This is especially how we both feel after this meal. The chops and the vegetables were local, the goat from west central Vermont, the Japanese sweet potatoes from northwest …
roasted sea bass, herbs, lemon; purple fingerlings; collards
This looks very serious. It was, but it was neither as difficult as looks, nor as ‘heavy’. What it was, was delicious. Scurrying around quickly for an idea for preparing 2 beautiful Black Sea Bass fillets Friday night, I grabbed a printed sheet from my ‘bass’ file, and went with something which I discovered only after the meal was …
goat kidneys with marsala sauce; roasted potato; collards
Trying to distinguish the sheep from the goat. I enjoy the occasional innards, and kidneys may be my favorite, but last night was the first time I had prepared (or eaten, for that matter), goat kidneys. I have to say they weren’t much different from, and at least as good as, those of their fellow bovids. …
piment-seared hake, ‘melted’ leeks, fingerlings, zest, olives
I came across an old printout for this recipe minutes before I began to cook dinner tonight [I had probably transcribed it from this site, but I took some liberties with its text]. Since it was a little more time-consuming than most of my treatments I use for this great fish, it meant that we …
roasted veal chop with garlics; napa cabbage with juniper
I had gone to my favorite Greenmarket cheese stall for cheese; I came home with veal chops (Consider Bardwell makes cheese from the milk of their own animals, and baby boy cows are rather unhandy for the purpose). I forgot about the cheese. two small veal loin chops from Consider Bardwell Farm, dried, rubbed with olive oil, salt, …
speck, arugula; penne, wild garlic/thyme/tomato/parmesan
No Habanada was asked to participate in this dish, which is extraordinary. Actually, the heatless highbred pepper might have been welcome, since the only unusual ingredient was the mild taste of wild garlic (it’s now spring!). So it was like a night off. What it did contain was 8 ounces of Afeltra Pasta di Gragnano penne rigate from Eataly, half of …