It would be a simple pasta, so it seemed that an even simpler antipasto, but with the assertive nose and flavor of a good salume, might be appropriate. three ounces of Principe Prosciutto di San Daniele from Whole Foods Market, drizzled with a little Frankies 47 olive oil, also from Whole Foods stems of a …
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breakfast with some of the last of summer, mid-december
I was going to write that these were the last of the fresh habanada peppers for the season, that when I saw that they had started to go pretty fast inside the refrigerator, I had decided to splurge at our breakfast on Sunday afternoon. And then today, on my very next trip back to the …
breakfast with at least some emphasis on herbs and shoots
It was a very good breakfast, not least for the fact that all 6 yolks survived for once. There seemed to be a lot of bacon this time, although, because most slices were very thin, the total weight may have been about the same as usual. In any event the kitchen heard no complaints. there …
bacon and eggs, with extras
I wasn’t even sure I’d make bacon and eggs this past Sunday, since I had been thinking of the 2 roti from Bombay Emerald Chutney Company lying inside the freezer, but then I also remembered I had some extra fresh stuff on hand that I’d be unlikely to incorporate into anything other than an improvised plate of eggs …
breakfast in greens
Maybe it’s just the season, but without intending it, lately I seem to be coming up with almost monochromatic meals. Sometimes I don’t realize this until I’ve snapped the picture, and then of course it’s too late. Especially before I added a rasher of bacon, the breakfast/lunch I put on the table today, while not …
breakfast with Handel
No tomato of any kind showed up this time. what did: eggs from pastured Americauna chickens and thick bacon from pastured pigs, both products of Millport Dairy Farm; Organic Valley ‘Cultured Pasture Butter’ from Whole Foods Market; finely-chopped pieces of a fresh yellow Granada pepper from Alewife Farm (not hot) and a fresh red aji rico …
lemon-roasted pork chop; braised chestnut; treviso, thyme
It started with two paper baskets of local foraged chestnuts, the very last remaining on the farmer’s table in the Union Square Greenmarket. I had hoped to find some kind of game, or game-ish bird which they might accompany on a cool autumn evening, but then we were away for 5 days, and since my …
breakfast, basically composed of only fresh ingredients
The only thing even slightly exceptional about this version of our regular Sunday bacon and eggs breakfasts that I can think to mention is the fact that everything on the plate was fresh, with the exception of the salt, pepper, and capers (they arrived after the photo was taken). There were no other dry spices, …
lemon mangalitsa pork, laetiporus; garlic-roasted sweets
I thought this meal was pretty special all the way around. There were certainly at least a couple exotic elements, but everything was quite local. I had been really looking forward to preparing these very special chops. They turned out to be even more delicious than I had expected, which is saying a lot, after …
blue eggs, green tomato, perfect orange yolks, and more
Actually, it was the egg shells that were blue. I don’t think I should be posting every meal on this blog, and in fact I don’t always do. I especially don’t think I should be writing about every single Sunday breakfast, since they’re almost always assembled around many of the same things, eggs, usually …