We’re almost in German lands here. six or eight ramps from Mountain Sweet Berry Farm, their white portions only (the green leaves reserved), chopped and swirled around for a minute in a small amount of equal parts of bacon fat, duck fat, and butter which had been heated inside an oval copper au gratin, two smoked loin pork chops [‘Kassler‘] from …
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rillettes; then hake (nasello dorato), baby artichokes
The first course, of rillettes, with a condiment, was the fruit of an impulse purchase. pork rillette (pastured pork, quatre épices, bay, garlic, vinegar, and brandy) from Hudson & Charles, served with a Bergamot marmalade from Westside Market, and slices of whole wheat bread (formerly labeled ‘Integrale’) from Eataly The hake appeared on the table on Saturday because we hadn’t …
crab cake, collards, prosciutto; baby potato, savory
Note to self: The dinner and wine were both delicious, but the music was extraordinary, plus a huge surprise, since I had thought, as a huge fan of Hans Werner Henze for well over half a century, I was familiar with virtually all the recorded heterogeneous work of this awesome leftist, queer musical and theatrical genius. The fisher folk were …
cod fillet, sorrel sauce; boiled potatoes, baby leeks
Note to self: This meal turned out even better than I had expected, and our expectations had been pretty high. We love sorrel, and a search of this site for the word would confirm that. Yesterday, the first thing I saw after deciding on a beautiful, specially-price fresh cod fillet at P.E. & D.D. in the Greenmarket, was …
breakfast, er, . . . [br]unch
Eugen Wiškovský Eggs 1929 It was breakfast. But it started at one in the afternoon, and it was a Sunday, and it wasn’t simply eggs and toast, and it was shared with my best friend in all the world, and it lasted much longer than most breakfasts. On the other hand, there were no mimosas. We …
lardo toasts, roast lamb, coriander turnips
dinner, 10/15/10 The lardo in the first full course was awesome, but the little roast was the probably the featured attraction in this dinner. I knew that using a slow oven for the second would mean a chance to relax and enjoy some cooking smells for a longer period of time than usual, but while …
dinner, March 22, 2010
This was the last dinner to include any ingredients from the modest cache of fish, meat and vegetables I brought home from the Greenmarket last Wednesday. I planned the meals in an order related to the perishability of the individual parts of the larder I had gathered that day. On Monday I had finally gotten …