We went to the Greenmarket and they (finally!) had ramp. I bought 4 bunches. The first recipe we made with this new bounty (our first to come back to) was ramp pesto. The original recipe came from epicurious, where it was paired with salmon. We found blackfish (aka tautog) at the Greenmarket that looked meaty and irresistibly delicious. It only came in double the portion we wanted, but we still couldn’t say no…hopefully we’ll enjoy the leftovers. The fish was described as firm and very flavorful, and somewhat sweet, so we hoped it would stand up well to our tangy ramp pesto. As for the 4 bunches of ramp, we decided to turn it all to pesto for some leftovers for later in the year and to be sure to not let any go bad! Read the rest of this entry »
It was going to take way too long to make one of my favorite soups, so, tonight, to use up some of the many beginning-to-sprout potatoes, we made oven fries that had recently been featured in the Times. We made a simple tomato and bean chili as a dipping sauce, and, for good measure, melted some leftover Havarti and Jarlsberg cheeses. Read the rest of this entry »
I’m a sucker for minimalist recipes (and Mark Bittman’s Minimalist column), and I couldn’t pass up a recipe that emphasized good, al dente pasta. So, I loaded up on some 100% durum wheat semolina spaghetti, and prepared to make Smitten Kitchen’s version of Mario Batali’s spaghetti with cheese and black pepper recipe. dsd suggested I also make a salad, and I was delighted—I love side salads. I picked a pea salad with radishes, to use up some greenmarket radishes. Read the rest of this entry »
ib didn’t think he really liked lasagne! I proved him wrong! We used our greenmarket spinach, mushrooms, ricotta, mozzarella, and spicy Merguez lamb sausage to pull together a rich and zippy version of white lasagne. Along side, we roasted some greenmarket carrots to perfection.
A whole wheel of brie lying around in the fridge. Lots of jams, chutneys, and preserves left over from the holidays. Bread rapidly going stale. Dinner on a deadline. The obvious result of all this was baked brie. We threw in a side of glazed carrots, for good measure. Read the rest of this entry »
Of course, it was only after slaving away New Year’s Day morning, trying to prepare for our brunch (with lw‘s help), that we noticed Smitten Kitchen’s advice on how to host brunch (and still sleep in). While that post was no longer of any use to us (for the time being), we were fascinated by SK’s new favorite egg dish, the spinach and cheese strata. We figured that preparing it Saturday night was a perfect, hassle-free way to get started on a busy Sunday. Read the rest of this entry »