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food

A hobbit’s favorite subject (besides eating).

Saturday Market

My weekly market run at Union Square — potatoes (mixed), ricotta, asparagus, greens, mushrooms, herbs, onions and some sausage and bacon from Flying Pigs Farm. I’ve got quite a menu […]

Slowly Simmered

Broccoli rabe and heirloom beans with sourdough-garlic croutons and cheese Tonight’s dinner took a total of four hours to make, prep time included. The majority of that time was because […]

The Education of Taste

Linguine primavera As a general rule, I don’t like cream sauces because I feel they mask flavor. I want to be able to taste what I’m eating. Don’t get me […]

Potatoes 4

Roast cod, sautéed shiitake mushrooms and ramps, pan-fried potatoes Remember when I said that potatoes are one of the best vegetables invented? This is one reason why. 4 Bintje potatoes, […]

From Market to Table

Roast cod with lemon-shallot viniagrette, mesclun salad This is as fresh as it gets. Cod, courtesy of Blue Moon Fish, from eastern Long Island. Very likely this was caught either […]

Spring in a Bowl

Warm asparagus salad with bacon and egg I have to confess: this is my favorite time of the year. It’s seeing the leaves come out, flower buds slowly opening and […]

Eat Your Vegetables

12 vegetable ragoût 1 carrot, peeled and sliced 1 parsnip, peeled and sliced handful of fingerlings, scrubbed 1 medium Binjte potato, peeled, cut into 1/4″ thick slices and barely par-boiled […]

The Cruelest Month

Thanks to everyone who commented below. I really appreciate the support. Pasta with ramps “pesto” and fresh peas The past few days have been raining cats and dogs. I needed […]

Midnight Snack 2

Fried ramps with potatoes and heritage bacon It’s called ‘heritage’ bacon because the pigs used were a specially cultivated breed. Most bacon you see in supermarkets are from industrialized farms. […]

Potatoes 3

Sometimes there’s nothing more satisfying than a bowl of potatoes. Roasted mixed fingerlings with fromage blanc and chives The light green stuff is approx. 1 teaspoon extra-virgin olive oil.

RAMPS!!!

I missed the boat at the market last weekend. I didn’t get to Union Square until 3 pm. Of course by then, they were all sold out. 😦 Ramps, otherwise […]

When Carrots Attack

Caption titles are hard. 🙂 This is a variation on something I started making last year — roasted vegetables, cheese and a poached egg. This doesn’t need much in terms […]

Potatoes 2

In making tonight’s dinner, I was thinking that it would be wonderful if Americans would treat potatoes as a vegetable instead of as a starch. This is commonplace in Indian […]

Watching the Clock

When you make dinner (or breakfast or lunch or whatever), what’s the longest you’re willing to wait before eating? I’m also wondering if I’m unusual in that I don’t own […]

Midnight Snack

Sometimes a picture is worth a thousand words. Roast potatoes, Jerusalem artichokes and shallots with mesclun and a white wine viniagrette

Pork

Only a couple of pix today — pork courtesy of Flying Pigs Farm in upstate New York. These aren’t your typical pork products. They’re made from heritage breed pigs that […]