Only a few hours before I began to prepare it, I hadn’t thought I’d be making dinner at all Saturday night, but by the middle of the evening it seemed like it would be the most comfortable way to satisfy our hunger, better than a restaurant, and also better than ordering even a very good …
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fennel/chili-paved tuna grill, zaatar; cress; grilled lauki, mint
Early yesterday afternoon I went out to the Saturday 23rd Street Chelsea greenmarket, but only to pick up some parsley and mint. Most of the time I would go there I would get seafood, but we’d decided to play it loose with dinner arrangements. We were going to be in the Whitney Museum at least …
finocchiona, arugula; chitarra, garlic, chili, anchovy, parsley
It was a return to a pretty simple, pretty authentically (mostly southern) Italian meal last night, something that has been missing from our table for a while. No fancy extras anywhere in sight. I knew it would be a pasta night, sitting between fish and meat-dominated dinners, and I had decided to include a first …
buffalo filet steak au poivre; cherry tomatoes; haricots verts
It was the first meal I’d cooked in 24 days. We had returned from Berlin on Wednesday, the day before, too late for a visit the Union Square Greenmarket, and naturally there was nothing fresh in the kitchen, so we ordered a good pizza from one of our favorite kitchens. Our next local market day …
orecchiette, guanciale, felce, porri selvatici, parmigiano
There was a time when I used guanciale much more often than I do now, and sure enough, there it was when I looked on my own blog to see what I’d done in the past with fiddleheads in pasta. That post, and that meal, was from 3 years back. Today I’d say that cured pork …
breakfast, the sunday before decoration day, with no graves
It looks like a holiday celebration. Of course I’m thinking of something that used to be called ‘Decoration Day‘, something beyond the morbid, more modern American celebration of soldiers fallen in the name of our national military fetish. I would prefer to think of this late spring weekend as an occasion when people gather, put …
ragù of braised goat, fresh pappardelle, pecorino, parsley
I don’t think I would ever cook a ragout (ragù/ragoute) from scratch in order to create a pasta sauce (I’m not sure anyone does, because of the nature of the thing), but after cooking and serving a goat leg last week, I thought that, with all the leftovers, the makings for one had fallen into …
bacon, eggs, garlic mustard, chicory, ramps, great toast
There were no tomatoes this time, and there was a minimum number of little herb or spice condiments, but – wonderful to relate – it was still really enjoyable, in the assembling and in the eating. The very special tender spring garlic mustard was the guest performer, but the great eggs, bacon, and one small …
saddle of hare, game sauce, quince; roast squash; sprouts
The richest, gamiest game imaginable. Wild hare, two days in a row! Well it was already there, and for several reasons it seemed neither advisable nor possible to push back cooking our second ration of this noble meat to another day. We found 2 more pieces of shot, for a total of 4 between us. …
kassler leftovers; parsnip habanada frites, brussels sprouts
The meat was a leftover, from a roast, but everyone should have such leftovers! The green vegetable would have been at its best had I moved it from the crisper to the oven a number of days sooner, so, not as spectacular as it should have been, but I did manage to roast the root …