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.

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.

Onions.

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

Celery braised in butter and wine.

Seckel pears — an heirloom variety that’s juicy and sweet.

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.

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

Potato gnocchi with sausage ragu.

Bacon.

Autumn market greens.

Miniature pumpkins.

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

Ricotta cheese crostini with shaved white truffle.

Quinces.

Brussels sprouts, ricotta cheese, Seckel pear.

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

Carrots.

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

Radishes.

Miniature pumpkins.

Green beans and wax beans with Middle Eastern herb sauce.

Fried pork sausage.

Heirloom chile peppers.

Caramelized fairy tale eggplant and heirloom tomatoes.

Cranberries.

Spaghetti with sausage, tomatoes and lentils.

Foraged icicle radishes.

Celery and cremini mushroom salad, with ricotta salata cheese.

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