I’m working on a post that talks about being “normal”. A little food for thought, maybe, especially this month when we celebrate what it means to be proud. In the meantime, here’s part of what was for dinner last night: Baby mesclun salad, with smoked shoulder bacon, edible flowers and Japanese turnips Like so much of my cooking, there isn’t really a recipe for this. It was just something I threw together at the last minute. The turnips were simmered […]
Salade parisienne is a variable “salade composée”, what is known in American cuisine as a “chef’s salad” or “composed salad”. The ingredients are seasonal and can vary, depending on what you have in your pantry at the time. It’s perfect for “clean out your refrigerator” night, especially when you don’t have anything special planned for lunch or dinner. Typically when I make this dish, it’s in the summer or autumn, so I can take advantage of the wonderful profusion of […]
Right: Oven-braised winter vegetables Left: Tatsoi salad, with hazelnut vinaigrette This is a lovely appetizer that presents a study in contrasts. Winter root vegetables are slowly transformed by an oven braise into intense little nuggets of sweetness, and paired with the fresh, clean taste of a salad made from micro-tatsoi simply dressed with hazelnut oil and lemon juice.
Back in the day when this food blog was just a regular old blog and I hadn’t found my “voice”, I guess you could call it, I posted a favorite recipe for a dish that makes a regular appearance at my dinner table at least once every couple of months. That recipe appears to be my most looked at or searched for/googled for post, garnering well over six hundred views the last time I checked. Every so often, I’ll have […]
Turnips are one of my favorite winter vegetables. Although they are available year-round, their flavor deepens from a delicate sweetness after the first harvest, to the more typical pungency that people tend to associate with this vegetable. Turnips hold up well to a variety of cooking methods, from roasting to purées. Here, it’s featured in a pasta dish, with sautéed leeks and dollops of cow’s milk ricotta cheese. Penne with turnips, leeks and ricotta cheese
Sunday vegetable plate Clockwise from left: Roasted root vegetables with black olive “persillade”; Spring greens with garlic, chiles and lemon Click here for a high-resolution version of this picture. Broccoli rabe is one of my favorite spring vegetables. It has a nutty and pleasantly bitter taste that reminds me of spring as no other vegetable can. Its assertiveness demands strong flavors like garlic, chiles and lemon, all of which make their appearance in tonight’s dinner. If unavailable, use regular broccoli […]
Fettucine with summer tomato sauce Later in the season when tomatoes get more flavorful, I usually opt for an uncooked tomato sauce or a bread salad. This sauce is great though with first-of-the-season toms like the ones pictured in the post below. olive oil 1 clove garlic, crushed 2 ripe tomatoes, diced handful of fresh oregano or parsley, chopped kosher salt freshly milled pepper extra-virgin olive oil (optional) cooked pasta Heat olive oil in a large skillet over medium heat. […]