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.

Onions.

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.

Radishes.

Heirloom chile peppers.

Miniature pumpkins.

Spaghetti with sausage, tomatoes and lentils.

Bacon.

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

Potato gnocchi with sausage ragu.

Sautéed chanterelle mushrooms.

Garlic soup, with fried bread and a poached egg.

Quinces.

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

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

Cranberries.

Plums.

Ricotta cheese, Seckel pear and honey.

Green beans and wax beans with Middle Eastern herb sauce.

Foraged icicle radishes.

Caramelized fairy tale eggplant and heirloom tomatoes.

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

Miniature pumpkins.

Carrots.

Heirloom chile peppers.

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.