It’s been a while, hasn’t it? I’ve been taking an extended break from blogging for the past month. Regular posts should resume this weekend, but in the meantime, I figured I’d showcase a few things that have graced my table over the past few weeks.
Zucchini “frico” — Thinly sliced zucchini, cooked in olive oil with pecorino cheese and herbs. When cooked in this manner, the cheese becomes crispy. Served with a piece of flatbread and a glass of white wine, this is an elegant appetizer that’s perfect for a crisp, autumn evening.
It is the height of autumn here in New York City, where the air shimmers with the electricity of anticipation as the weather slowly shifts from the languid haze of summer to the finality that marks the end of the year, before we begin anew. A market-based menu demonstrates the pageantry of change, as sweet tomatoes give way to piquant peppers and the lushness of pumpkin and squash. So too are the plates that present themselves at dinner, as we transition from light summer fare such as uncooked pasta sauces to more sturdy offerings such as a luscious mushroom custard, or a sausage and kale hash.
Cremini mushroom and zucchini custard; mesclun and heirloom tomato salad, with homemade ranch dressing
Sausage, kale and potato hash
We are roughly three-fourths done with the Year of Cooking Seasonally project that I began back in January 2012. The best is yet to come.
Mozzarella, ham and fig salad
Pasta con le zucchine
Bucatini con la bottarga — You might know this better as ‘bucatini with mullet roe, chile pepper, garlic and lemon zest’.
Chanterelle and fried herb salad, with farm egg fried in olive oil
Squid, honey ham, Austrian potatoes