It’s like game. It’s very much like game, both footed and winged. For most people however, it’s far more accessible. Very easy to find, it’s also very easy to prepare. We love duck. We also love roots and greens – and offbeat micro flavorings too. I’ve now introduced the meal we enjoyed last night. one 12-ounce duck breast …
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breakfast with Heinichen
The Bach cantata we’d picked first didn’t quite have the zip we were looking for in our usual sacred early Sunday music, so we switched to a Heinichen mass. I also introduced something fairly new to the usual Sunday egg formula, sorrel. Otherwise the ingredients, described pretty much willy-nilly, were: six eggs and 4 slices of …
spicy cured grilled salmon; roasted roots; tomato and leek
The storm on Tuesday meant that our local fishermen did not go out, which meant there was no fish in the Greenmarket on Wednesday. But we had a guest for dinner once again. I wanted it to be at least a little special, but we had enjoyed goat chops the day before and I didn’t …
grilled marinated goat chops; roasted sweet potato; kale
Goat chops. An unfamiliar treat on most tables, and, even if we’ve been enjoying them for years (beginning long before this blog), not familiar enough on ours. This is especially how we both feel after this meal. The chops and the vegetables were local, the goat from west central Vermont, the Japanese sweet potatoes from northwest …
roasted sea bass, herbs, lemon; purple fingerlings; collards
This looks very serious. It was, but it was neither as difficult as looks, nor as ‘heavy’. What it was, was delicious. Scurrying around quickly for an idea for preparing 2 beautiful Black Sea Bass fillets Friday night, I grabbed a printed sheet from my ‘bass’ file, and went with something which I discovered only after the meal was …
goat kidneys with marsala sauce; roasted potato; collards
Trying to distinguish the sheep from the goat. I enjoy the occasional innards, and kidneys may be my favorite, but last night was the first time I had prepared (or eaten, for that matter), goat kidneys. I have to say they weren’t much different from, and at least as good as, those of their fellow bovids. …
duck, lemon, rosemary; roasted paprika potatoes; collards
The duck is always a treat, and the vegetables served with it, which always vary, are chosen for their sturdiness and color. It always works. This time there was a small tweak in one of the standby classics, the introduction of some Spanish paprika (picante) and a little dried dark habanada pepper. one duck breast (12 ounces) …
venison; watercress; roasted fingerlings; brussels sprouts
I wasn’t looking for game when I went to the Greenmarket last Saturday. I already had plans for our entrée that evening, but I stopped to say hello to the people at Quattro’s Poultry & Game Farm. I went home with some venison. While at the stand I had noticed a single venison steak at the bottom of one of their …
breakfast with a lot of pretty fixings
We already know the story. So why am I bothering to post another fairly routine Sunday breakfast? Because it was there; because we love breakfast; because the photo of this one is a little prettier than some; also, those 3 golden yokes are particularly perky. the free range eggs were from Millport Dairy Farm, as was the thick smoked …
pollock, zest, chili, onion, capers; potatoes, chives; spinach
I’ve always described pollock as a wonderful fish, and this time, more than ever before, on Wednesday it looked as lovely as it tasted. The image above is of one serving of the cooked fish, and below is a picture of what the fillet (already divided into 2 pieces) looked like just before being put into the oven: If you’re …