There were four courses, even though it was just an ordinary Saturday, but we rarely stand on ceremony. We began with a couple of different nibbles. a bunch of ‘French breakfast radishes’ from Eckerton Hill Farm, with a small dish of Maldon salt Fiori di Puglia Taralli al Peperoncino, from Buon Italia. There was also a …
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sea bass with tarragon; sunflower sprouts; roasted carrots
One and a half fillets, fried perfectly this time. Normally I insist on an even number when there are 2 of us, but this time there were 3 fillets, weighing exactly one pound. I was aiming for about a pound of fish, but my only other choices for a divisor for two people would have …
monkfish roasted with potatoes, olives, bay; savoy cabbage
We were entertaining guests from Berlin, one of whom hadn’t been to our apartment for dinner before, at least while we were there (we had exchanged apartments for a month). Neither meat nor pasta could be on the menu. I wanted to serve something which we would all appreciate, and which also would allow me to …
fried duck breast; sweet potato frites; cabbage; cheeses
Practice. I’m getting the hang of this cooking thing, even with the added complication of guests. I had cooked everything that appears on this plate many times before, although with a little variation each time, but it still seems to me like an accomplishment that I hadn’t done anything ahead of time, that I started …
culotte, ramp butter; fennel seed-roasted carrots; sprouts
Size didn’t really matter. Until the package had defrosted, there was no way to tell how many pieces of steak it contained, or, of course, how much each weighed. Those numbers aren’t all important however, at least until it’s time to put the dinner on the 2 plates, when questions of aesthetics and fair apportioning …
lemon/parsley-fried butterfish; tiny turnips, mustard greens
Sometimes I decide to cook something partly, maybe mostly, just because I want to see if I can, and to see what it’s like to cook something or to taste something I may not otherwise have a chance to experience. Butterfish was like that the first time it appeared on our table; the second time …
filetti alici; l’eglefino, agrodolce ai funghi di cipolla; gelato
Because it would simplify my work on the entrée when we had guests, leaving me with more time to interact before we sat down to eat, I had hoped to pick up a large striped bass fillet when I headed for the Union Square Greenmarket on Saturday, as in this good dinner. It didn’t happen: …
artichoke ravioli, scape, peppers, olives, mint, pea shoots
I had gotten bored with my usual approach to a very handy staple we’ve enjoyed so often, and I wanted to better identify the artichoke flavor, so I tried introducing this store-bought ravioli to some new things. Also, I really didn’t have any tomatoes. one sliced garlic scape from Berried Treasuress Farm heated in a …
duck breast; sautéed scapes, chilis; wilted red napa, fennel
I thought this was going to be almost a throwaway meal, one which would be quick, easy, and include ingredients I didn’t want to hang around the apartment while we were gone for 5 days. I didn’t even expect to post about it, since there was nothing original or totally new in any of its …
lemon pork chop; beet/lettuce/horseradish salad; cheese
Look, no tomatoes! They’ve been a part of virtually every meal this month, and the last, but it didn’t occur to me to include them last night. I was thinking we’d have a cheese course later, and I wanted to keep the entrée down to 2 elements; I knew there would be some color even …