The duck is always a treat, and the vegetables served with it, which always vary, are chosen for their sturdiness and color. It always works. This time there was a small tweak in one of the standby classics, the introduction of some Spanish paprika (picante) and a little dried dark habanada pepper. one duck breast (12 ounces) …
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filetti alici marinate as primi
Because the pasta course was a leftover which had already made an appearance here, I’m only showing the primi portion of last night’s meal. There was no actual ‘cooking’ involved, but there was enough busy work (also a neat image), so I decided to record it. A package of alici marinate produced by Agostino Recca, from Eataly, the fillets removed from the package, laid on top of paper …
venison; watercress; roasted fingerlings; brussels sprouts
I wasn’t looking for game when I went to the Greenmarket last Saturday. I already had plans for our entrée that evening, but I stopped to say hello to the people at Quattro’s Poultry & Game Farm. I went home with some venison. While at the stand I had noticed a single venison steak at the bottom of one of their …
breakfast with a lot of pretty fixings
We already know the story. So why am I bothering to post another fairly routine Sunday breakfast? Because it was there; because we love breakfast; because the photo of this one is a little prettier than some; also, those 3 golden yokes are particularly perky. the free range eggs were from Millport Dairy Farm, as was the thick smoked …
pollock, zest, chili, onion, capers; potatoes, chives; spinach
I’ve always described pollock as a wonderful fish, and this time, more than ever before, on Wednesday it looked as lovely as it tasted. The image above is of one serving of the cooked fish, and below is a picture of what the fillet (already divided into 2 pieces) looked like just before being put into the oven: If you’re …
smoked eel with chive, horseradish crème; Lachsschinken
Yes. A delicious winter picnic at home, with a very heavy German accent (the picnic, that is). Unusual for this site, the leading image (here the only one) is of the entire old birch table, rather than just one of the plates: I thought it this view would cover more ground, so to speak. The …
breakfast with goose eggs, and more or less the usual
This would have been a pretty routine Sunday breakfast except for the goose eggs. Picture below: A young comparison shopper, who then moved on, giving me an opening. I’ve never tasted a goose egg, so when I spotted [just one] at a stall in the Greenmarket on Saturday, I was happy to learn that the farmer had …
breaded mint/chili/leek-marinated swordfish; kalette chips
This swordfish dish has become very familiar on this site, except that last night the fresh herb was mint rather than the usual oregano, and the micro ‘greens’ which finished it were chard, which may never have made an appearance here. The vegetable was almost totally new to our table: Ten months ago I had served Kale sprouts (the …
mid-afternoon breakfast
(we had enjoyed a late supper) Of course it was effectively lunch, even if it was the meal to break our fast. The ingredients were eggs from Millport Dairy Farm; smoked bacon from Flying Pigs Farm; Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods; Gotham Greens Rooftop packaged basil from Whole Foods; scallions from Norwich Meadows …
baked cod and potatoes, pea sprouts; collards, garlic, chili
At this point, having already done this basic preparation a number of times, using several kinds of fish, I don’t feel I can write anything that the picture above can’t convey pretty well on its own. The only thing slightly out of the ordinary about the preparation was that I used 2 different potato varieties, but that was only …