This meal, or variations of it, is one of our favorites, visited originally after I saw the Mark Bittman recipe in the Times 15 years ago (By the way, I’ve learned to use only about two thirds of the suggested amount of olive oil; any more than that and you’ll probably find the potatoes swimming in it at the end). …
Search for monkfish potatoes - 27 results found
basil-stuffed monkfish/scallops; potato; cavalo nero
Although extremely tasty in the end, the seafood ingredients of this entrée were cobbled together somewhat from necessity: When I arrived at the Greenmarket stall, the monkfish tails were all the same size, each a bit too small to be able to feed two, but too large to add a second. I made the quick decision of buying four …
hake on a bed of potatoes, laurel, olives; greens
I discovered this recipe years ago through Mark Bittman, although, like so much else that works well in the kitchen it may actually be pretty ancient. It’s a treasure, regardless of its pedigree, and it’s extremely adaptable. I used hake this time, but it can also show off cod, monkfish, sea bass and a number of other choices. By the way, the …
potato/chili/olive/bay-roasted lotte; pole beans with thyme
It felt pretty wintry on Friday, so, yeah, fish and potatoes. But, hedging our bets on the season, there were also yellow pole beans. twelve or 14 ounces of scrubbed, dried, and thinly sliced red potatoes from Willow Wisp Farm, arranged, overlapping, on the bottom of a glazed earthenware oven pan, covered with 3 tablespoons, …
thyme & chili-grilled quail; roasted white pumpkin; cabbage
The quail may have been domesticated, but it still tastes wild, which is a very good thing. It’s one of our favorite entrées, even if it doesn’t appear on our table very often. It only showed up this time because, while looking for something else inside the packaged meat case in La Macelleria at Eataly …
pigeon toasts; spicy mushroom/pigeon sauce on puntarelle
This meal included many of the same players we enjoyed in a much more ambitious meal the night before. It was a small triumph of home economics,* and the ingredients made it nearly as delicious as they had the first time around. It was also dramatically easier to put together. The dinner began with an appetizer which utilized the offal …
duck breast, lovage; ozettes, micro beet; flowering pak choi
The duck and its preparation was very familiar (except for a little fillip at the end), but this time it seemed juicier than ever. It may have been the fact that I sautéed it in a new tin-lined copper skillet this time instead of the enameled cast iron pan I have always used before (although I …