Note to self: This was my second outing with sea robin, and the result was even more delicious than the last time. I absolutely do not understand the fact that this fish is still so unappreciated. My memory of sea robin goes back to my first and only experience of fishing in Atlantic waters. It …
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lamb with ramp fruit; artichoke-olive-tomato sauté
The images above show two stages of the vegetable sauté process, and as it was served with the lamb. Better than ever, thanks to ramp fruit. The two lamb chops we had last night were the second of two pairs inside a single package I had brought home frozen from the Greenmarket over two weeks back. I …
swordfish, olive tapenade, tomato salsa; minutina
I decided to splurge, but I felt it would be okay to do so. The average cost at the Greenmarket of each portion of fish included in our last two meals had worked out to less than $2.50, so now I would be comfortable about spending almost $10 per portion for a special treat. And besides, Barry was returning from a campout with his …
Pimientos de Padrón; scallops, salsa verde, trifolati
a first course of sautéed pimiento de padrón, from Lani’s Farm, finished with a sprinkling of flaky Maldon salt, followed by pan-grilled scallops from PE & DD, finished with a drizzle of lemon, olive oil, and a dollop of salsa verde (chopped parsley and mint, olive oil, garlic, capers, anchovy, dijon, red wine vinegar), accompanied by zucchini …
of red food, and dinner, December 12, 2009
Is it just me, or are there for sure a lot of pink-to-red-to-purple foods around at this time of year? Over the last several weeks I’ve recently seen, prepared and served at home, in addition to tuna, of course, the usual meat suspects (including the smoked or cured) and the red or purple berries and …
dinner, April 9, 2009
roasted whole small squid, with tentacles, brushed with oil, then covered with crumbled dried chilies and dried oregano, briefly baked in an enameled, cast-iron pan in a very hot oven with finished with lemon and oil (from “Italian Easy: Recipes from the London River Cafe“); served with sauteed young okra with red pepper flakes (major …