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It had to be assembled fairly fast, because we were going to be at The Kitchen earlier that night, and we expected to arrive home late, after our second experience of Varispeed’s magnificent performance of Robert Ashley’s opera, ‘Improvement (Don Leaves Linda)’. My first choice at the Greenmarket fish stall (it was Wednesday, meaning the American…

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It was a fairly light dinner. Beginning with a modest antipasto.. two ounces of La Quercia Ridgetop Picante (fennel and red chili -rubbed) prosciutto from Chelsea Whole Foods Market, drizzled with a little bit of Trader Joe’s excellent Italian Reserve extra virgin olive oil (unfiltered, unrefined, and cold pressed) arugula from Lani’s Farm, also drizzled with…

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The beautiful radish we sampled before sitting down was the most novel part of this meal, but the entrée was no less delicious, for all its familiarity. a section from a ‘Purple Triton’ radish (see the picture on their site) from Windfall Farms, thinly-sliced, or shaved, on the spot, and served with a small bowl of Maldon…

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I’ve prepared filet steaks several times over the last 50 or more years (although only this once since starting this blog ten years ago), but this was the first meal in which I had water buffalo to work with. First, what’s a filet steak? Because of the difference in the animals’ sizes, it might be…

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There were four courses, even though it was just an ordinary Saturday, but we rarely stand on ceremony. We began with a couple of different nibbles. a bunch of ‘French breakfast radishes’ from Eckerton Hill Farm, with a small dish of Maldon salt Fiori di Puglia Taralli al Peperoncino, from Buon Italia. There was also a…

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Just wonderful. We’d enjoyed a very similar meal only about 3 weeks earlier, but that afternoon there had been a special request for a return visit. Peeking behind the screen, this is what the entrée looked like after the cod was placed on the top of the potatoes, already mostly baked, before the pan was…

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It was simply an assembled meal, and it would not have been remarkable, literally, except that it was so good and satisfying. The antipasto was sourced entirely from things hanging around the apartment. two ounces of La Quercia’s Ridgetop Speck (applewood smoked prosciutto from pastured pigs) drizzled with a little olive oil (Badia a Coltibuono,…

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While we really like the recipe I’ve been using for ocean perch fillets for several years, I wanted to try it without the anchovy. Last night I substituted sorrel, because at the moment, with what I had on hand at the moment, it seemed like the most promising alternative. The result was good, but not…

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This meal should have been especially easy: For the first course there was an entire, quite sturdy, previously-prepared baked pasta. That meant that the entrée could be smaller and lighter than usual. Also, the roasted pork chop process was so familiar to me I could almost have done it blindfolded, that is, if I hadn’t…

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Because I felt there was nothing the least bit extraordinary about it, I wasn’t going to post about yesterday’s [very late] breakfast, until I saw the photo tonight, when I realized I was ready to serve it again, for dinner. other than the fact that there were 3 fresh green herbs, or micro greens, no…

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