It was all good. It also wasn’t really breakfast time any more, by the time we enjoyed it, even in the terms of our own late-eating habits. from Millport Dairy Farm there was thick bacon and Americauna chicken eggs (with thinly-sliced new shallot stems from Tamarack Hollow Farm, fresh oregano buds from Norwich Meadows Farm, …
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cod liver; ‘spanish’ shrimp; green tomato; cucumber, shallot
The cod liver tasted a bit like foie gras, but without the guilt, which is to say, it was delicious. four ounces of Icelandic canned cod liver (Skansen) from the Schaller & Weber store, served with little more than pinches of a few condiments (freshly-ground black pepper, Sicilian wild fennel pollen from Buon Italia, fresh …
summer shark, onion/wine sauce; tomato; haricot vert, dill
The fish was brilliant, even more delicious than it had been the first time I reeled it in from the surface of the range, probably because it was cooked more à point this time. I’m not going to think about the cost, although I have to say that it set me back a full $6 [yeah] …
breakfast with micro greens and flowers; Morton Feldman
I intended it as something in honor of the full onset of summer, but I almost went overboard with the flowers and micro greens – and micro reds – in today’s breakfast. the ingredients were 2 slices of thick smoked bacon and 6 very fresh Americauna chicken eggs from Millport Dairy Farm, 4 Backyard Farms …
buffalo milk spaccatelli, garlic scapes, lemon, micro fennel
It’s scape season. Actually, we’re well into the season but this was my first outing with these delightful promises of summer, the flower shoots of the garlic plant. I put together a pretty light pasta last night, to save both time and the wonderful flavors of these buds. the second half of the one-pound package …
local focaccia, wild dandelions, fiddleheads, spring garlic
Lunch. Maybe it’s become a little more regular than I had expected, or let on in this post: focaccia for lunch. On Saturday I brought back a piece from the Union Square Greenmarket large enough for both of us to enjoy, and I happened to have already had on hand 2 different wild greens, one …
grilled rib eye; tomatoes, oregano; artichokes, garlic, chilis
The idea for the steak came first, but when I saw these baby artichokes at the Greenmarket stand of one of my favorite farmers, it was more like the meal had been conceived as a whole. I didn’t know what I was going to do with these little thistle buds, but this time I was resolved to …
mushroom ravioli, alliums, olive, peppers, pinoli, 2 fennels
To me, these meals in which I use fresh pasta, usually a filled form, always seem like they come pre-assembled, and yet they also offer huge opportunities for customization, working with both necessity and whim. Last night the necessity was that I had very little time to put something together once I got back from Whole Foods Market where …
grilled dolphin, grilled corn/husk cherry/tomato/basil salsa
Dolphin. I love this fish, for its beauty almost as much as its tastiness. This time I was able to see, and photograph, a little bit of the former while it stay lay in the fish monger’s bucket in the Union Square Greenmarket. one fairly thick Atlantic dolphin fillet (17 ounces) – with skin! – …
insalata caprino; spaccatelli, cetriolo, scalogno, finocchio
..and also a bit of peperoncini. I think I’ve come to prefer chevre over mozzarella as an accompaniment to the best tomatoes, especially when the cheese is as good as that produced by Ardith Mae. For the purposes of this meal at least, which, even without buffalo mozzarella (we have buffalo pasta instead), is more Italian than …