INGREDIENTS: 4 tablespoons (1/2 stick) unsalted butter, at room temp. 5 small stalks green garlic, any rough spots trimmed, sliced into very thin rounds Kosher salt 1 ½ cups fresh or frozen shelled green peas 2 small heads of butter lettuce, washed and torn into pieces Freshly ground black pepper DIRECTIONS: Melt 2 tablespoons of the butter in a medium […]
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Why don’t we eat radish tops more often? Maybe because the greens, strangled by rubber bands, often look half-dead in stores. At the market, though, we’ve lately seen radishes with nice leafy tops – and they’re delicious. So this week’s recipe in our Waste-Not series uses the whole radish, from top and bottom. To store radish greens in the fridge: slice leaves from the radishes, […]
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This week, with luck, we’ll have asparagus at the market. There tend to be two camps when it comes to prepping asparagus. Snappers and Peelers. Bend asparagus and it will break where it’s tender, say the Snappers. Peel the stems and you’ll gain an extra inch or more of delicious asparagus, say the Peelers. We’re going with the Peelers in this recipe. Either way – […]
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Per sandwich: 2 slices sandwich loaf (e.g Pain D’Avignon White French Pullman) 1 ½ tsp. or so butter 2 Tbs. blueberries, well-dried, plus a few for garnish 1 tsp. sugar 1 Tbs. light or heavy cream ½ tsp. maple syrup drop of vanilla essence pinch of salt beaten egg (use whole egg if making several sandwiches or just the yolk […]
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Spanking fresh bluefish is often available from the Machaca. For this week’s sandwich, we’re giving the fish a hint of smoke and pairing it with summer corn. Corn salad, enough for 2 sandwiches: 1 ear of fresh corn squeeze of lime juice 1Tbs. sliced scallion greens 1 Tbs. mayonnaise, home-made or Hellmann’s 1 Tbs. sliced cilantro leaves For each sandwich: […]
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Per Sandwich: 2 slices good white bread, e.g Pain D’Avignon’s white French Pullman unsalted or very lightly salted butter 3-4 ripe strawberries, thickly sliced 1-2 Tbs. sugar 2 Tbs. or so whipped cream Thoroughly butter two pieces of bread. The butter acts as water-proofing. Cover one piece with sliced strawberries. Sprinkle with sugar (for crunch as much as for taste.) […]
Read moreBesides ice cream, Thomas Jefferson had a passion for peas. He was quite competitive about his pea-growing. So in his honor, a pea recipe: Peas in a puddle of milk 2 cups shelled English peas or fat shelled sugar snap peas 2 Tbs. unsalted butter 1 cup milk (approx.) sprigs of mint salt and pepper Shell peas. Melt butter in […]
Read moreCut 1 stick unsalted butter into 8 pieces and let soften at room temperature. Add 2 tsp. chopped fresh rosemary leaves (or a rosemary-thyme mixture) and 2 fresh sage leaves, chopping everything as fine as you can. Mash butter with herbs and season with crunchy Kosher or sea-salt. Pack into a crock or ramekin. Cover and refrigerate if making ahead. […]
Read moreCut 1 stick unsalted butter into 8 pieces and let soften at room temperature. Mash with 2 Tbs. finely chopped parsley and 1 tsp. or so of finely grated tender garlic scape (or smidge of grated garlic clove.) Add a squeeze of lemon juice, a pinch of finely grated lemon zest, crunchy salt. Pack into a crock, cover and refrigerate. […]
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Roasting has become a favorite way to cook asparagus. (Lining the baking tray with parchment makes for quick clean-up.) Roasted asparagus is delicious just as it comes, but here’s a way to dress it up. Rich enough to make a meal for 2 or a hearty appetizer for at least 4 people. Roasted asparagus, hazelnut butter, Parmesan shavings 1 bunch […]
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