Tag: Knoll Krest

balsamic veal chops, pumpkin, greens

dinner, 11/3/10

  • raw wedges of Keith’s Farm classic Japanese Hakurei turnip greens from the Union Square Greenmarket
  • Veal Loin Chops with Balsamico, meaning two small seasoned natural veal rib chops from our local D’Agostino market, browned 3-4 minutes each side (once the pan and the bit of oil coating it has gotten pretty hot), over medium-high heat, the chops removed and allowed to rest five minutes, then each drizzled with a teaspoon of good Balsamic vinegar; accompanied by a savory sugar pumpkin casserole which included, in addition to the two-pound squash/fruit from the Greenmarket’s Paffenroth Gardens, one large yellow onion from Pennsylvania’s Berks County Eckerton Hill Farm, also in the Greenmarket, two eggs from Knoll Krest Farm, and 6 ounces of Patches of Star goat cheese ricotta (both ingredients from the Greenmarket); and a small serving of sauteed turnip greens (the tops of Keith’s turnip roots as well as some of their red radish tops, wilted in a bit of oil along with two small bruised and heated garlic cloves
  • wine:  Italian, Valpolicella, D.O.C. 2008 Brigaldara from Pasanella and Son

Calabrese salame, cauliflower frittata

dinner, 10/18/10

(color it purple, gold or green – or just leave it white, like ours this time)

I love cauliflower in every form, and I’m equally fond of eggs.  I’d been looking for the flowered cabbage in the Greenmarket all summer, but hadn’t found a small, good-looking head, in any color, until this past weekend.  As I had on hand some very fresh Greenmarket eggs from Knoll Krest Farm which I didn’t want to hold onto long, I thought of one of my favorite recipes.

  • slices of Calabrese salame (Columbus Salumeria, from Trader Joe’s), served with Greenmarket red dandelion greens dressed with a balsamic vinaigrette along with slices of “Wheat Italian Bread” from Wild Hive Bakery in the Greenmarket
  • cauliflower frittata, made in a 12-inch pan and not flipped (very, very easy:  see recipe), including in the saute mix some thinly-sliced stem as well as the torn green pointed leaves tightly enclosing the head, the eggs beaten with a bit of grated Parmigiano from Eataly and added when the vegetable had begun to color, the thin “omelet” finished with a sprinkling of anise hyssop blossoms and torn leaves, from Keith’s Farm in the Greenmarket
  • a nibble of Cave-Aged Cheddar from New Jersey’s Bobolink Dairy (Greenmarket), served with thin toasts of the same wheat bread
  • wine:  Spanish, Naia 2008 Rueda (Verdejo) by Jorge Ordonez, from 67 Wine

[image from clipart ETC (unfortunately I forgot to record the supplier, and snap an image, while  I was at the Union Square Greenmarket)]