Cooking — whether it’s for myself or for someone else — is how I relax when I get home from work. Other people play video games or watch TV to unwind; not in my house. Cooking is meditative. It’s a way for me to let the cares of the day slip away while I treat myself right. As usual, clicking on any of the tiles in the mosaic below will bring up a slideshow of high-resolution photographs.
This will probably be the last regular post for a couple of weeks, as I will be on vacation in San Francisco starting Thursday. I might do an update at the end of June however; will have to see what’s going on at that time. Clicking on any of the photographs below will bring up a larger version of the picture as a slideshow. Enjoy.
Categories: American cuisine, food photography, summer, Union Square Greenmarket • Tags: American cuisine, breakfast, dinner, farmers' markets, food photography, Middle Eastern cuisine, summer, Union Square Greenmarket, Yotam Ottolenghi
Chanterelle mushroom omelette, micro greens and marigold flower salad, buttermilk biscuit A future post — probably this upcoming Saturday, if I get around to it — will talk about making French omelettes.
Baked eggs, asparagus salad Braised lettuce, with shallots, mushrooms and peas Gold cippolini onions, shoulder bacon, sherry vinaigrette Broccoli rabe, with chickpeas and heirloom beans One-egg omelette with ramps Butter-braised celery and Japanese turnips Carrot and cippolini onion confit Pearl barley “biryani” Asparagus, with pistachios, coconut and Indian spices Insalata di funghi (mushroom salad) “Potatoes and turnips” One-egg Parisian omelette with asparagus and caviar Spring greens, shoulder bacon Spaghetti con spinaci e ricotta (Spaghetti with spinach and ricotta cheese) Asparagus, […]
Categories: American cuisine, cooking, eGullet, food, food photography, French food, Gluten-Free, Indian food, Italian food, New York City, spring, Union Square Greenmarket, vegan, vegetarian • Tags: asparagus, breakfast, dinner, eGullet, food photography, gluten-free, lunch, spring, vegan, vegetarian
Sorry for the drop-off in posting, as I haven’t been feeling well lately. Hopefully this pic will make up for some lost time. This was shot a couple of weekends ago. This is a savory version of a corn pancake recipe that appears here, with the omission of the honey and vanilla, and chopped blanched almonds instead of the pine nuts. The tomato relish consists of onions that were fried in clarified butter, along with black mustard seeds, crushed green […]
Spring vegetables, poached wild turkey egg The vegetables consist of asparagus, morel mushrooms and French breakfast radishes. The morels were sautéed in unsalted butter; the asparagus and radishes were briefly simmered and blanched, then combined with the morels. Sea salt, sage, chives and black pepper to finish, with freshly grated Parmigiano-Reggiano cheese on top. Time: About 15 minutes, including prep.
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, she specifies 6 eggs (I used five) and 3 potatoes (I used two). Otherwise, it’s fairly straightforward. A word of caution: go easy with the salt; it’s quite easy to oversalt just a touch, as I did in this case. Time: About one hour, including prep.