Roasted Baby Carrots, Burrata, Watercress, Pistachio This combination is fantastic with beets or parsnips instead of or in addition to the carrots. I love the contrast of sweet (from the carrots) and sharp (from the watercress) against the creaminess of the burrata. A simple lemon vinaigrette (1 tablespoon Meyer lemon juice, 3 tablespoons extra-virgin olive oil, a pinch of sea salt and black pepper) rounds things out.
I love minimalist dishes, especially those that feature only a handful of ingredients. “Less is more”, as the saying goes; the idea is that if your ingredients are top-notch, they’re all you really need. I think that all too often, we add so much ‘stuff’ to whatever it is we’re making that we’ve lost our sense of taste. This is especially true of ‘cacio e pepe’ (or “cheese and pepper”), a typical Roman pasta dish that’s usually made with spaghetti […]
The method detailed in this recipe is probably my favorite way to cook vegetables of all kinds — broccoli, potatoes, beans, carrots, squash, zucchini, spinach … the list goes on and on. It’s simple, healthful and once you try it (if you’re not already familiar with it), you’ll never go back to boiling your veggies to death. Briefly simmer the vegetables in lightly salted water until crisp-tender, then sauté them in olive oil with the flavorings of your choice. The […]
Insalata di funghi Wild mushroom salad (oyster mushrooms, shiitake mushrooms, red leaf lettuce, shaved Parmesan cheese, extra-virgin olive oil, sea salt, black pepper) Click here to view a large-size version of this picture.
I adore ricotta gnocchi, moreso than potato gnocchi, for the simple reason that it lends itself well to so many different preparations — most of which are vegetarian. It all depends on what’s available at the market or in my pantry. Click here for a demo on ricotta gnocchi. This is a straight-up adaptation of Suzanne Goins’ recipe from Sunday Suppers at Lucques. I’ve made replicated her method several times — it’s foolproof and the results are well worth the […]
The Spamwise Chronicles turns four next July. In blog years, that’s an eternity. If you’ve been a reader or a commenter, thank you from the bottom of my heart for having been a part of this here website thingy. If you’re just joining us, I hope you’ll stick around for a little while. Lately I’ve been thinking about broadening the blog’s exposure by joining Facebook. The thing that gives me pause is Facebook’s [unfortunate] track record regarding privacy issues. If […]
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Roasted asparagus, poached farm egg and Vivace cheese This is a wonderful little appetizer that takes less than 20 minutes to make. Sliver asparagus, then toss with extra-virgin olive oil and a pinch of salt; roast for 15 minutes at 375 F. Top with a poached egg and shaved Parmesan cheese. In the pic, I used Vivace cheese, an artisanal cheese made at Cato Corner Farm in Colchester, Connecticut. Vivace is a cross between Provolone and Gruyere; any similarly flavored […]
Categories: food, general, spring, Union Square Greenmarket, vegetarian • Tags: appetizer, arugula, asparagus, cheese, dinner, food photography, greens, Italian cuisine, pasta, poached egg, ramps, recipe, seasonal and local, vegetarian, watercress