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.
Corn. They’ll be gone in a week or two.
Fried pork sausage.
Green beans and wax beans with Middle Eastern herb sauce.
Radishes.
Radishes.
Autumn market greens.
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.
Bacon.
Deconstructed “BLT sandwich” — salad greens, bacon, hard-cooked egg, croutons fried in bacon drippings, shallot-herb mayonnaise, tomato confit, mustard vinaigrette.
Onions.
Brussels sprouts, ricotta cheese, Seckel pear.
Ricotta cheese crostini with shaved white truffle.
Quinces.
Miniature pumpkins.
Plums.
Poached Scottish salmon, with lacinato kale and shallot-herb mayonnaise.
Warm chicken liver and green bean salad, with garam masala.
Heirloom chile peppers.
Carrots.
Garlic soup, with fried bread and a poached egg.
Seckel pears — an heirloom variety that’s juicy and sweet.
Sautéed wild mushrooms and poached egg.
Oeufs mayo — hard-cooked egg, shallot-herb mayonnaise, heirloom tomatoes and salad greens.
Broiled cod with heirloom cherry tomatoes; served with market greens.
Celery braised in butter and wine.
Foraged icicle radishes.
Caramelized fairy tale eggplant and heirloom tomatoes.
Heirloom chile peppers.
Miniature pumpkins.
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.
Sautéed chanterelle mushrooms.
Ricotta cheese, Seckel pear and honey.
Spaghetti with sausage, tomatoes and lentils.
Cranberries.
Celery and cremini mushroom salad, with ricotta salata cheese.
Potato gnocchi with sausage ragu.
Pork sausage with black truffles, roasted figs and chanterelle mushrooms.
