Orange here. It has nothing to do with the freakish coloring of a certain monster abroad in the land these months. I would prefer not to have to look at it under any circumstances, and in particular staring up at me from the breakfast table. Nevertheless, I have noticed that various shades of orange have been appearing very prominently …
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octopus carpaccio; chestnut pasta, red cabbage; cheese
Wintry and earthy, but first a little sun and sea. Chestnuts and red cabbage, or more precisely, chestnut pasta and red cabbage. But first there was octopus. I’ve served both of these dishes before, but never anywhere near each other. Last night however, looking around for something to lighten a sturdy pasta, at least with some proximity in …
chicken breast with herbs, micro beet; radicchio, balsamic
Chicken? Yeah, chicken. I can’t remember ordering chicken in a restaurant, haven’t cooked chicken in ages, and haven’t cooked a chicken breast at least since starting this food post almost 8 years ago, but I’ve been thinking about the lowly bird for a while now. I’m also always interested in adding a new ingredient to my kitchen practice (especially …
sunday breakfast, this time toast from 4 different breads
It was like many earlier Sunday breakfasts, but I went a little crazy with the toaster. In the end, we had leftover toast, but it will all be used in some meal soon. six eggs and an 4 thick slices from a package of ‘bacon ends’, the bacon hand cut by me, all from Millport Dairy, …
scallops & roe, rosemary, micro beets; snow peas; tomato
I’ve been hoping for years to be able to prepare scallops with the roe attached. Last Friday I was finally able to bring some home. I bought some scallops in the shell (alive) around midday, and kept them, I think I can be pretty certain, happy as clams. They stayed snuggled together under a wet towel in …
grilled marinated squid, sorrel; roast onion/tomato, radish
I couldn’t help it: I had the micro greens handy, and, even after I had finished cooking them, both the squid and the vegetables seemed to be asking for something more. The picture below is of the tomatoes and onions before they went into the oven, long before they had any thoughts about purple micro radish. …
sunday breakfast, along with messaien’s ‘celestial banquet’
The meal was a modest variation on the fried eggs, bacon, and toast we often have on Sunday morning-into-early-afternoon. The chief differences this time were the thick toast and the choice of red micro sorrel as topping and garnish. The headline reflects the title of one of the pieces of music which accompanied the meal. the …
penne, heirloom tomato salsa cruda, basil, purple radish
The basic recipe for this simple fresh pasta sauce, from Mark Bittman, is one I had cut out of the ‘New York Times Magazine’ 5 years ago, in the first week of August, and while I have associated it with summer, it sure looks summery in the picture, and, yes, it tasted summery, all of the vegetables …
crab cakes, salsa, arugula, chili, mint, radish; radicchio
Yeah, gorgeous. And everything was minimal before I started. two crab cakes from PE & DD Seafood (the ingredients are crab, egg, flour, red & green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, and parsley), seared/heated in a cast iron pan, 2 to 3 minutes for each side, served on 2 plates on top of a salsa composed of roughly-chopped …
eggs baked with kale, tomatoes, scallion, chili, micro radish
As good as it looks, every time, although the cast changes, as does the hour of the performance. The last time I put something like this together it was for the first meal of the day, a Sunday, in early spring. The first time it appeared on our table was three months earlier, just before the winter …