Saturday Snapshot
Shrimp, asparagus, orange zest — Adapted from this recipe at Mythineats. Sauce consists of 2 tablespoon pan drippings, the juice of half a lemon, 2 tablespoons Cara Cara orange juice, […]
Shaved Asparagus Salad, with Cara Cara Oranges and Roasted Shallots
Thanks to Nicole at Dula Notes, and also to Meatballs […]
Friday Snapshot
Chickpeas, with slow-cooked onion, broccoli rabe and pecorino cheese
Fava Bean and Ramps Ragoût with Soft-Cooked Farm Egg
One sign that spring has arrived is the appearance of […]
Salad for Dinner
Sometimes “rabbit food” is what you want for dinner. *wink* Spring lettuce salad with salt-and-vinegar Roseval potato chips, roasted shallots, hard-cooked farm egg and Parmigiano-Reggiano cheese
A Lion and Its Bite
For those of you who are newly subscribed to The Spamwise Chronicles, back in January I embarked on a year-long experiment in cooking seasonally, using ingredients primarily sourced from Union […]
Spaghetti with White Clam Sauce, Samphire and Fried Breadcrumbs with Bottarga
Samphire, aka Salicornia europaea is a type of sea vegetable […]
Saturday Snapshot
Caramelized onion tart, with cow’s milk ricotta cheese, fromage blanc, olives and sage; spring garden salad Except for the substitution of fromage blanc for crème fraîche, and sage for thyme, […]
Olive Oil-Poached Squid with Orange Zest, Garlic and Ramps, and Crispy Roasted Potatoes
One of the greatest of spring’s pleasures is the appearance […]
Poached Wild Striped Bass, Tarragon Butter Sauce and Spring Vegetables
You’d think that someone who’s had lots of experience poaching […]
Olive and Orange Salad
The weather for the past few weeks has been a real roller-coaster ride. Just when I thought that we were going to be seeing an early spring, with temperatures reaching […]
Sunday Snapshot
Tortilla de patatas; marinated green olives with thyme and parsley Adapted from this recipe at Smitten Kitchen. Ingredient quantities are slightly reduced from the instructions in Deb’s recipe; for example, […]
Sweet Coconut Risotto, with Meyer Lemon Marmalade and Light Rum
There is something unexpectedly primal about making a risotto. Very […]
Saturday Snapshot
I first saw mention of this dish in The Silver Spoon, which is as I understand it, the best-selling and most preeminent Italian cookbook of the last half-century. It’s on […]
A Quartet of Tastes
The spring equinox is next Wednesday, but it feels as if we’re in late April instead of mid-March, due to the unseasonably warm weather we’ve been experiencing lately here in […]
Tuesday Snapshot
“Chicken and parsnips” — Roasted parsnips, green garlic, capers and chicken skin “chips” (essentially deep-fried chicken skin seasoned with salt and pepper), lightly dressed with lemon juice
