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Here’s a verdant quickie to brighten up your dinner.
Cukes, striped-peeled, seeded. Fresh mint (from the new urban garden!). Lime zest and juice. Let’s get to the knife.
Drizzle of good olive oil, crack of fresh pepper. Throw of sea salt. Call it a monochromatic salad.
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Pour a glass of chilled rosé, this’ll start 2014 allright allright…
Happy New Year, in 5 layers…
Avocado, smashed with lime juice, jalapeño, sea salt and cracked pepper.
Thin shaved fennel, lightly pickled in rice wine vinegar and blood orange juice.
Crabmeat, gently massaged with a dijon aioli and chopped green onion.
Blood orange supremes.
Fennel…
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The beet. What to do…
Slice off thin root, chop off tops (wash and save for other use). Drizzle of olive oil, wrap in foil with a few sprigs of fresh thyme and/or rosemary. Roast a good hour at 425º. Let cool, unwrap and peel off outer skin. Now…
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We spent this Thanksgiving with family at my cousin’s house (thanks S&E!), and my assignment was bringing brussels sprouts. The thing about brussels sprouts — great just out of the oven, but on a re-heat the luster is lost. And not wanting to crowd E’s kitchen on…
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Summer as a bowl. Peppery arugula, pickled watermelon, limed avocado. All lightly bathed – a spicy vinaigrette. Courtesy Scott Conant, via local NYC cable show some years back. The tot still so small, by the river in Battery Park. Hot days take us to the roof. Watching the sun disappear on…
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Fish tacos taste like summer. We do them in soft corn tortillas. Chunks of ripe avocado tossed with cilantro, lime and S&P. A drizzle of sour cream mixed with plain yogurt or mayo, lime zest and chipotle tabasco. Some white fish — tilapia, maybe cod. Thin sliced, lightly…
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Here we go again with the roasted veggies — this time it’s sugar snap peas. Who doesn’t love sugar snaps. Tell me you don’t, I dare you-
The Goods:
Sugar snap peas
Olive oil
Kosher salt, cracked pepper
The Execution:
Oven to 425º. Toss the snaps with a touch of oil. Season, then onto the…
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Here’s a dish that’s dressed to impress. Hey there, beets – lookin’ pretty dapper.
The Goods:
Beets
Fresh thyme and parsley
Goat cheese
Roasted salted pistachios
Olive oil
Champagne vinegar
The Execution:
Oven to 425°. Wash beets, cut off tops and tails. Drizzle beets with olive oil, wrap individually in foil with sprigs of fresh thyme. Roast 1…
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Ummm, salad for dinner? Really? Don’t worry, people. This is no wimpy toss of greens. We are placing together a hearty (yes, hearty) arranged salad in the style of Nice, France: a Salad Niçoise. Let’s take a few liberties with the traditional bent, but conceptually we’ll enjoy our salad…
