When I spotted Lynn Haven’s stall in the Greenmarket on Wednesday I was reminded that I hadn’t even thought about goat meat in quite a while. After a discussion about what was inside the freezer boxes that day, and a reflection on how much cooking heat I might be able to tolerate in the kitchen on a July …
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John Dory, thyme; mushrooms; Brussels sprouts, sage
I picked up 2 beautiful John Dory fillets and then bought some mushrooms before checking my Food Blog to see whether I had a formula which would combine both. Once home, I learned that I had never prepared the them together, and didn’t have a recipe in my reference library. By that time I was in a bit of …
beer pasta, ramp bulbs/leaves, chilis, upland cress, cheese
As I wrote in my first outing with this original, we love our local Sfoglini pasta. On Tuesday I prepared a meal using the second half of a package of their Bronx brewery BxB radiators. 8 ounces of Sfoglini Pasta Shop‘s Bronx brewery BxB radiators (“spent grain from Bronx Rye Pale Ale, which is comprised of five different barley malts, …
prosciutto; spaghetto, garlic, walnuts, chili, anchovies
An antipasto doesn’t get much more simple than this, and the primi was only a little more elaborate. Both pretty Italian, they seemed made for each other on a cool evening. The salume was actually American (although not local), and, as always with this product, really good! The recipe (which was local) that I used for the pasta …
piment-seared hake, ‘melted’ leeks, fingerlings, zest, olives
I came across an old printout for this recipe minutes before I began to cook dinner tonight [I had probably transcribed it from this site, but I took some liberties with its text]. Since it was a little more time-consuming than most of my treatments I use for this great fish, it meant that we …
roasted veal chop with garlics; napa cabbage with juniper
I had gone to my favorite Greenmarket cheese stall for cheese; I came home with veal chops (Consider Bardwell makes cheese from the milk of their own animals, and baby boy cows are rather unhandy for the purpose). I forgot about the cheese. two small veal loin chops from Consider Bardwell Farm, dried, rubbed with olive oil, salt, …
speck, arugula; penne, wild garlic/thyme/tomato/parmesan
No Habanada was asked to participate in this dish, which is extraordinary. Actually, the heatless highbred pepper might have been welcome, since the only unusual ingredient was the mild taste of wild garlic (it’s now spring!). So it was like a night off. What it did contain was 8 ounces of Afeltra Pasta di Gragnano penne rigate from Eataly, half of …
steak, micro radish; tomatoes, oregano; roasted sunchokes
I routinely forget how delicious, and easy to prepare, sunchokes are. While my neglect of this wonderful native American vegetable may have something to do with a residual conservatism about food sources, helianthus tuberosus not having any place in my understanding of the European kitchen, the original inspiration for these meals, it may be that it was the sometime name, …