It was so hot. It was a delicious dinner, but I’ll never again do something that requires so much time and stove hovering on the kind of warm and sticky night we had yesterday. To properly account for my sanity, when I started out assembling and planning the meal I had a reasonable expectation that the air conditioning in our kitchen areas was …
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parsley cod; spring garlic, savory potato; arugula rabe
and flowers too I had never heard of arugula rabe before stopping by Alewife Farm on Saturday, and I can’t find much that is useful on line, but maybe all we really have to know is the name, which simply means ‘sprouted arugula’. It’s beautiful and it’s delicious (and it’s not broccoli). The assignment was …
meat & potatoes (grass-fed beef; spuds, market fixings)
I already had all the extras, but I needed the lead; I found it on Wednesday where John Stoltzfoos oversees his family’s farm stand in the Union Square Greenmarket: It was a 13-ounce grass-fed beef steak, and it was everything I had expected. one New York strip steak (13 ounces), entirely grass fed, from Millport Dairy in the Union Square …
roast monkfish, potatoes, olives, bay, radish; tomato, cress
if I were asked to describe a savory fish dish, this would be it I’ve worked with this recipe many times, and it never misses the mark. That mark includes simple, virtually foolproof preparation, ingredients likely to be on hand, ability to remain warm, singularity, and, of course, tastiness. I think we’ve enjoyed it in warmer months, …
cod; squab, juniper, grapes; sweet potato; collards; struffoli
it seems Barry couldn’t wait to start, but it had been some time since lunch It was the 25th of December, and so it was an almost perfect excuse for a feast. 3 ounces of smoked wild Alaskan black cod (sable) from Blue Hill Bay Smoked Seafood, via The Lobster Place, brought to room …
parslied cod; tomatoes with fresh garlic, thyme; kale, garlic
It worked so well the first time, I thought I’d do it again. two thick 8.5-ounce rectangles cut from two cod fillets, from P.E. & D.D. Seafood, brought to room temperature, seasoned with salt on both sides, the top (the former skin side) brushed with a little French dijon mustard which had been mixed with a …
tilefish with herbs; baby chaucha potatoes; collards
cute spuds No, not all white fish tastes the same. Like us, the Tilefish loves crab and lobster, which may help to explain why we love Tilefish. But, contrary to what some people say or write about it, while the flesh is lean, tender and particularly sweet, no one will mistake it for crab or lobster; more …
bratwurst; potatoes; beets; cucumber salad; beer
I tweaked my German. Meaning the cookery. I bought some frozen Vermont ‘beer brats’ on a whim while I was at the Greenmarket on Wednesday. My enormous family is from Sheboygan and Calumet Counties in Wisconsin, where ‘brats‘ are an obsession, and the sausages played a huge role in our enormous annual family reunions. For perspective, note …
cod with tomato sauce; potato; mustard greens
The delicious little ’18K Gold Nugget’ potatoes from Rick Bishop, of Mountain Sweet Berry Farm, are very hard to avoid including on a plate, especially if the other elements I’d chosen look like they might not quite make up a full entrée. This meal marks their third appearance on this blog in only four days, and I actually do have other potatoes …
haddock on sage and garlic potatoes, roasted; tatsoi
I’ve certainly prepared haddock before, but apparently never entered a meal which included the fish into the Food Blog. It’s quite similar to cod in flavor and texture, and so quite delicious (yet somewhat less expensive), so it was easy to think of a dish which involved potatoes sliced thinly and baked with a savory herb. …