Home Cooking Snapshots

Home Cooking Snapshots

I have a backlog of posts to write, but a combination of late nights in the office and blogging blues have kept me at bay. Hopefully I’ll be able to get to a few later this week.

In the meantime, here’s a gallery of some recent meals and some shots I took at my farmers’ market. As usual, clicking on any of the tiles will bring up a slideshow of high-resoluton photographs.

Sautéed wild mushrooms and poached egg.

Celery and cremini mushroom salad, with ricotta salata cheese.

Miniature pumpkins.

Oeufs mayo — hard-cooked egg, shallot-herb mayonnaise, heirloom tomatoes and salad greens.

Cranberries.

Brussels sprouts, ricotta cheese, Seckel pear.

Potato gnocchi with sausage ragu.

Miniature pumpkins.

Radishes.

Caramelized fairy tale eggplant and heirloom tomatoes.

Garlic soup, with fried bread and a poached egg.

Insalata di uova e carne (“warm salad with bacon and pancetta”). It’s different from a salade lyonnaise because the pancetta was sautéed in olive oil with minced shallots, then beaten egg was added and lightly scrambled before combining with the greens.

Plums.

Sautéed chanterelle mushrooms.

Onions.

Green beans and wax beans with Middle Eastern herb sauce.

Pork sausage with black truffles, roasted figs and chanterelle mushrooms.

Corn. They’ll be gone in a week or two.

Deconstructed “BLT sandwich” — salad greens, bacon, hard-cooked egg, croutons fried in bacon drippings, shallot-herb mayonnaise, tomato confit, mustard vinaigrette.

Broiled cod with heirloom cherry tomatoes; served with market greens.

Warm chicken liver and green bean salad, with garam masala.

Carrots.

Foraged icicle radishes.

Poached Scottish salmon, with lacinato kale and shallot-herb mayonnaise.

Bacon.

Spaghetti with sausage, tomatoes and lentils.

Ricotta cheese crostini with shaved white truffle.

Heirloom chile peppers.

Celery braised in butter and wine.

Quinces.

Mise en place. Clockwise from upper right: mustard vinaigrette (2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, pinch of sea salt and black pepper, 1/4 cup extra-virgin olive oil), chopped parsley, pancetta, a ramekin containing one beaten whole egg seasoned with sea salt and black pepper.