Pan-seared pork chops with red peppers and capers are a lovely way to end the week. Cook something great this weekend.
Today, a week before Easter, we had Thanksgiving dinner for lunch. We were shooting a holiday story, so happily, when we were finished there was nothing to do but sit down and tuck in—roast turkey, mashed potatoes and gravy, chestnut stuffing, and cranberry gelée! There was even a pumpkin chiffon pie with big dollops of softly whipped cream. Zzzzzzzzzzzzzzzzzzzzzzzzzzz…
For lunch today it’s a coil of parsley and parmigiano sausage from NYC’s Faicco’s Italian Specialties served with a mess of sautéed broccoli rabe. These two old friends complement each other perfectly.
All the chives in our flower boxes have lain themselves over to keep warm and out of the frigid wind—o’ fickle spring. We are warming ourselves up with bowls of rich mussel scallion soup (with some of those poor shivering chives).
A brisk, windy day called for some serious cooked food. It may be the last chance for something rib-sticking before we have to face bathing suit weather. So we cooked up a blanquette de veau, using veal shanks, and served it, with all its luscious creamy sauce, over buttered noodles with parsley. When a windy day inspires us to cook and eat like this, let it blow, let it blow, let it blow.
This warm day got away from us. But we hauled out the old barbie, and grilled up some spicy chicken fra diavolo to eat with an escarole salad for a late lunch. Have a good weekend, friends.
We were given a case of Ruby Red grapefruits this winter and are finally getting to the bottom of it. We’ve made a winter-meets-spring salad today of avocado and grapefruit, with escarole, and lots of snipped fresh chives right from our balcony flower box.
We got a call from Joanna of Purely Farm in Bucks County, Pennsylvania to ask if we’d take some of their fresh young rabbit. We happily obliged! So it’s springtime rabbit stew with peas, carrots, and parsnips for lunch today.
Early this morning the vernal equinox arrived, marking the official start of spring. We’re not sure of the asparagus’ provenance, but we’ve suspended dogma and made pasta primavera on this lovely soft day.
The best thing about cooking a big boiled dinner is making corned beef hash with the leftovers. We shred the meat, chop the potatoes, onions, and carrots, and mix everything together. Then we fry it up in a skillet until it is crispy, and serve the hash topped with a poached egg and a scatter of scallions.
We corned a beef brisket for 3 days in honor of, and to celebrate Saint Patrick’s Day. We’ll serve it with a traditional Irish parsley sauce, and a platterful of boiled potatoes, spring onions, carrots, and cabbage—Erin go bragh!
We pulled a jar of Canal House pickled pearl onions out of the fridge today, and made a quick bright-tasting sauté of them with diced pancetta, and served them with pan-fried pork cutlets.