German creole cookery? Yes, and of course it was all good. Otherwise all I can think to say otherwise is how quickly Barry and I have become comfortable with the idea of traditional German cuisine melded with that of the deep south hundreds of years ago. I wrote a little about it in the post …
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eggs and bacon for lunch: just give it a good zhug
‘Morgenblätter‘. As someone keen on both journalism and food, I often think of that beautiful 19th century waltz at breakfast time, especially on Sundays. I don’t actually hum it, but I enjoy all the pleasant associations of the word, with the usual exception of the contents of the news itself. Well, it wasn’t our usual …
capacola, arugula, whole wheat; einkorn pasta, sage, chilis
We were trying for seriousness here, even if both plates ended up looking a little frivolous. A strong-flavored salumi, together with a dark bread, then an earthy pasta, with a sauce that could communicate with it. Not a meal for a July evening, but just right for mid-October. And one that was more about assembling …
tomato, arugula, chèvre, mint; croxetti with red-vein sorrel
Since Thursday is not a Union Square Greenmarket day, it was one of our between-fish-meals meals. We always have a variety of dried pastas in the apartment, and one of them is very often the fallback for these nights; this time I decided to use half of one of the two packages of croxetti I …
breakfast and lunch, one plate, explaining the maximalism
The eggs themselves were minimal, but it got a little busy with the tomato-salad-salumi-mix. Also, it was both breakfast and lunch, so I figured adding a second cured meat wasn’t totally out of order (actually the few slices of a small saucisson were there because there was so little of it, and because I couldn’t …
dolphin, leek, chili, micro scallion; tomato, mint; puntarelle
Paul wanted me to go home with the sea robin, which was actually less than half the price of the dolphin he was selling. Speaking as my fishmonger, he said that by cooking and then writing about it on this food blog I might be able to expand the market for a very under-appreciated fish, …
saucisson, tomato; fennel-crusted tuna; puntarelle; spirits
He was visiting New York from London so we were delighted to be able to invite him to dinner last night. Until then, while we had only known John through Twitter, we had come to feel of him as a friend. On occasions like this I usually try to serve something I can prepare almost …
oregano/chili/lemon-roasted squid; turkish eggplant, mint
Words fail me here; I can only say it was absolutely delicious, all of it, but at least the colors can speak for themselves. Okay, ‘juicy’. Juicy is easy to say. after the oven had been heated to 400º, exactly one pound of very fresh, cleaned, quite small and very tender baby squid from P.E. & …
fried eggs with a salsa in lieu of a profusion of condiments
I wanted to minimize the number of condiments and constituents I’d put into this meal, so I decided I’d try to get most of them together in small cups, to be placed on the table where we could each reach for them as we wanted. It only occurred to me after I had started to …
3-herb, 3-chilis, 6 [fried] egg-‘omelette’, bacon and tomato
(I turned the plate 90° clockwise after the photo) I know it looks maximal, especially after the last few Sunday lunches, when I’d been reducing the number of things I’ve been tossing into our breakfast/lunch plates, but I guess I got carried away with the current bounty of the kitchen’s larder. Once we had sat …