I went easy on the trimmings for this latest breakfast/lunch, at least compared to some of my more recent approaches. there were 6 eggs plus 4 slices of thick bacon from Millport Dairy Farm; toast from a loaf of French sourdough Levain from Bread Alone; arugula from Lani’s Farm, dressed with a good olive oil, maldon …
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spicy tautog with sage, olives, lemon; micro beet; cardoons
Most of these things are some of my favorite things. I’m familiar with the fish, the olives, the peppers, the seasonings, the herbs, the lemon, and the micro beets, but before yesterday I had never touched a cardoon stalk. Now I can imagine Cynara cardunculus ending up joining them. I’ll be looking for this uncommon Mediterranean vegetable on my next visits …
tagliatelle, blue oyster mushroom sauce, micro radish
Two different kinds of mushrooms in two 3 days is something of a record on our table. I would be using these magic fungi more often, but I’m not yet used to thinking of how they might go with other parts of the meals I put together. When I can, and I see some beautiful mushrooms …
breakfast-lunch: eggs, bacon, and all kinds of other things
I try to bring some variety to my basic Sunday breakfast-lunch foumula of eggs, bacon, and toast. This time I may have brought more to the table than ever before. there were 6 eggs and 2 slices of thick bacon from Millport Dairy Farm; toast from 2 different bakers, ‘8 Grain 3 Seed’ bread from Rock Hill …
spicy grilled salmon, lovage; sautéed cucumbers; cheeses
I had planned on serving a pasta Friday night, because the Union Square Greenmarket being closed the day after Thanksgiving, there would be no fresh local fish. Then I remembered that, although it was hardly local, there was always wild-caught salmon available less than a block from our door. I opted for the Sockeye; there will always …
venison; quince chutney; camote chipotle gratin; lacinato
with no hint of the richness of the entrée, a light cabbage sauté (‘butter’ still melting) the empty space in the middle? reserved for quince chutney ..and here it is (I had taken the second picture before serving the chutney) tiny cheese, big toast, but the toast was very thin we decided to call pecan pie a Venezuelan …
penne tossed with chicories, tender greens; parmesan
This meal incorporated the last of the chicories and tender greens from Campo Rosso Farm which we had enjoyed as a ‘take home’ from a recent farm dinner at Untitled. As simple as it was, both the tastes and colors just happened to work out as something of an overture to the Thanksgiving meal which succeeded it …
chicories, tender greens, smoked salmon, bread; cheese
We expected to be away from home on Friday evening, so I had not gone to the Greenmarket. Instead I was prepared to quickly ‘compose’ a salad when we returned. We never left, but the composed salad remained our dinner nevertheless, followed by a cheese course. The ingredients were: some more of the colorful mixture of various …
lomo with greens; chestnut pasta with red cabbage; cheese
Yoeman service. Because of our schedules lately, all of the meals I’ve recently prepared have had to be somewhat improvised, even a bit sketchy, and often involved leftovers, and what I call ‘hangers on’ (ingredients that have been around for a while and which I judge really should make it into a meal soon). This …
prosciutto, minutina, olives; pasta, tomato, gremolata
In my head: The idea of a pasta came first, then the tomatoes, the prosciutto antipasto later, just before the pasta and tomatoes got some company, minutina was added to the prosciutto, along with bread, and then a few olives, and finally a bit of dried habanada pepper jumped into the pasta mix, altering its taste …