It was a phenomenal dish. Because it was a great recipe, really very easy to put together (if you have most of the suggested ingredients), and because it welcomes variations and improvisations. This time I included feta cheese for the first time, which wasn’t really an improvisation, since it’s suggested in the original, very sketchy …
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rigatoni with spring alliums, lemon, radicchio, pinoli, mint
It was light and delicious, a bit like the weather itself last night. Also pretty, and even before I started cooking. a mix of 3 small ramp bulbs that had made it this far through the spring carefully tended inside the refrigerator crisper, and short sections of spring garlic bulb from Lani’s Farm, plus one …
swordfish, roasted tomatoes, kale, cake/ice cream/rhubarb
The meal was designed for guests: We were entertaining two new friends visiting from Berlin, so new that we had never met them before (they were good friends of good friends), and I hoped to not be distracted from conversation. We enjoyed snacks (breadsticks and taralli from Buon Italia) and a sparkling wine before the …
broiled sea perch with anchovy; boiled potato, chives; rabe
I love this fish in so many ways. This may have been my tastiest broiled sea perch with anchovy, ever, and there have been a lot of them. Here they are still inside the fishers’ bucket at the Union Square Greenmarket: Unrelated: I think freshwater perch (Perca flavescens) would be even more popular than it already …
onion/garlic/lemon/thyme-braised hake; tomato; mustards
When I saw the beautiful fillets at the Greenmarket, I immediately checked to see when I had last cooked hake. Using this blog’s index, I learned that it had been over 7 months back. I decided to bring one home. one thick 19-ounce hake fillet from Jan at P.E. & D.D. Seafood Company, washed drained, …
greek-style roast chicken, sorta; roasted potatoes, mustard
It was a pretty splendid entrée, even without the full Greek treatment it was supposed to get, meaning I didn’t have any feta cheese on hand. And without the feta, I felt I felt I would be excused for including an element I thought was not Greek, halved roasted potatoes, specifically the 4 orphan la …
smoked seafood pâté; seared porgy, herbs, lemon; greens
I had bought two packages of smoked fish salad at the Union Square Greenmarket on Saturday, thinking we’d need that much for 4 people, but we only opened one of them that night. The 2 of us would share the contents of the other container on Monday and Tuesday. a composed smoked fish salad, or pâté, …
oregano/chili/habanada/lemon-roasted squid; spinach
Oh so good. On my way home from the Greenmarket with these Cephalopoda on Wednesday I thought about how many people think of squid only as an appetizer, usually batter-coated and deep-fried, which can be awesome, but that we almost always enjoy them at home as the special main event I think their goodness deserves. …
monkfish roasted with potatoes, olives, bay; frizzy mustard
This is a pretty familiar entrée for us, but we never get tired of it. The greens were a little novel, but they made for a side dish almost as plain as one could be. Although I’ve served it even more simply, not introducing it to any heat, I thought that this time it would …
chicken braised in butter, tarragon; sweet wilted kale, garlic
There was chicken in the pot last night. Well, parts of chicken. As I tweeted last night, near the end of this delicious simple meal, that doesn’t happen here very often, and, repeating something else I wrote, meals with chicken as good as this make me question my judgment. I worked with the simple outlines …