Steak and potatoes, and tomato too. Also the return of the ramp. two 7-ounce dry-aged grass-fed Angus beef sirloin tip filets from Greg and Mike at the Sun Fed Beef/Maple Avenue Farms stall in the Union Square Greenmarket, brought to room temperature, dried, sprinkled on both sides with a generous amount of freshly roughly-ground black pepper, …
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roasted monkfish with potatoes, olives, laurel; bok choy
I had thought about presenting a very different monkfish dish tonight, but it was one that would have required a bit of dexterity. For that same reason, as I was feeling a bit under the weather with a bad cold, I fell back onto an old standby that’s always pleased. Monkfish is the delicacy the …
garlic/oregano/lemon John Dory; potatoes, chives; lacinato
I’m regularly reminded of how delicious this fish is, and last night I also re-learned how easy it is to prepare well. The vegetables were equally delicious, and just as easy to cook; I simply boiled 2 kinds of potatoes: And wilted some tender cavolo nero, every leaf I found in the farmer’s wicker basket …
grilled herring fillet, mustard-thyme sauce; boiled potatoes
How about 2 herring servings for $6 and change? Sure, they had to be prepared at home, but that part was no charge, and a lot of fun (not to mention the bonus of its ensuring we could enjoy the style and comfort of a venue we’d created ourselves). Herring is, by the way, one of the healthiest protein …
sautéed marinated Squeteague; blue potatoes; fiddleheads
Squeteague (aka ‘Weakfish’ or Sea/Ocean Trout). I’ve written it before: We love this fish. I seem to have prepared it 3 times, in 3 different sizes, in the first post calling it ‘Weakfish’ but eventually I tagged it Squeteague, mostly out of my fondness for coastal New England and its Narragansett heritage [Narragansett: pesukwiteag, meaning ‘they give glue’, because …
sautéed whiting, scallions, herbs, lemon; potatoes, greens
It’s an excellent fish. Unaccountably, it’s less expensive than many of its culinary cousins (hake, cod, halibut, sea bass, tilefish, pollock, ocean perch, or porgy, among others) but demand and celebrity dictate these things in the food world, and the restaurant world, pretty much the same as they do everywhere else. It’s also a good-looking fish, even …
tilefish with potatoes, sage, garlic, habanada; watercress
I’ve cooked the noble Atlantic tilefish a number of times, usually following this Melissa Clark recipe, but on Friday I decided to go a very different route. I began with Mark Bittman’s general outline for preparing most any white fish fillets roasted with potatoes, but didn’t stop there. There were potatoes. The entire meal, except for the fresh …
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 …
baked cod and potato, habanada, micro scallion; cabbage
Fish and potatoes, also dried habanada, and micro scallions. There was also the 3 mini cabbage, with some Italian stuff, but I think this entrée was still nothing like anyone’s mother used to make. two 8-ounce cod fillets from American Seafood at the Union Square Greenmarket (mostly using a recipe from Mark Bittman I first came across almost 12 years ago), …
baked cod, parsley, micro radish; sautéed cucumbers, dill
Comfort food: plain fish and potatoes. Cod, to be specific; salted cod, but not ‘salt cod‘. And Carola, to continue with specifics; originated in Germany, even better than Yukon. I know there are absolutely no cod on the shores of Liguria, so the name of this recipe, ‘Ligurian Cod’, isn’t authentic, but the taste sure is. The recipe …