dinner, 11/29/10 I was in such a rush to get to the Greenmarket Wednesday before Thanksgiving that I forgot to bring my camera. That means that I don’t have any notes for the vegetable’s farm sources (I normally take pictures of a stall’s sign to remember, once I get home, where things came from). I can …
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Mangalitsa steak; celeriac paprika frites; scapes; tomato
Even without the red micro amaranth garnish, this is clearly a ‘red meat’. I was more than a little intimidated. I had been offered, and had purchased, a frozen Mangalitsa collar steak one week before, but I had no idea what to do with it. The breed of pig was very different from any known …
swordfish belly; cherry tomatoes, marjoram; red mustard
Somebody else said it, but it totally makes sense: Swordfish belly is to swordfish as pork belly is to pork. Which means it’s absolutely wonderful, and explains why I’ve gone home with some every time I’ve found it in the market. Because it doesn’t show up at our local fish stands very often, this was …
salumi II, arugula; grilled mackerel, salsa; potatoes, lovage
Same salumi as yesterday, but different greens, bread. thin slices of the second half of a delicious, 4-ounce Jacöterie ‘Italian Style Salami’ soppressata crafted with pasture raised pork from Walnut Hill Farm in Ancramdale, NY arranged with well washed leaves of arugula from Norwich Meadows Farm dressed with a small amount of good Greek olive oil, Demi, …
salumi, lettuce; gorgonzola/walnut panzerotto, radicchio
There was no fresh fish, and I hadn’t thought far enough ahead to arrange for a meat. I had assumed I would put together a meal using a dried pasta and something from the pretty broad ready choice of possible ingredients, but when it came close to dinner, I hadn’t come up with anything. One …
saucisson, tomato; fennel-crusted tuna; puntarelle; spirits
He was visiting New York from London so we were delighted to be able to invite him to dinner last night. Until then, while we had only known John through Twitter, we had come to feel of him as a friend. On occasions like this I usually try to serve something I can prepare almost …
smoked rillettes; herbed striped bass; cauliflower, tomato
A friend visiting from Los Angeles joined us for dinner on Wednesday. She had last been here in January, when we enjoyed a very middle-of-winter meal, (as in, duck, cabbage, sweet potatoes), so there was little chance of repeating anything this time. That afternoon I brought home three beautiful striped bass fillets from the Union …
salume, cress; mushroom ravioli, alliums, olives, parmesan
Only a few hours before I began to prepare it, I hadn’t thought I’d be making dinner at all Saturday night, but by the middle of the evening it seemed like it would be the most comfortable way to satisfy our hunger, better than a restaurant, and also better than ordering even a very good …
fennel/chili-paved tuna grill, zaatar; cress; grilled lauki, mint
Early yesterday afternoon I went out to the Saturday 23rd Street Chelsea greenmarket, but only to pick up some parsley and mint. Most of the time I would go there I would get seafood, but we’d decided to play it loose with dinner arrangements. We were going to be in the Whitney Museum at least …
marinated goat chops; green garlic-sauté cucumber; kale
The picture reminds me of how good the meal was, and I’m happy with some of the details it describes, since I could easily have just repeated much of the formula I’ve used with so many of the the goat chops I’ve served. At least some of the credit for the innovations must be ascribed to …