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Archive for the ‘Garden’ Category

 

Whole roasted black sea bass, Tautog.

Spring vegetable stuffed  black sea bass.

I love this town! Fresh fish almost literally falls from the sky right into your lap! We went right into the garden and gathered some savories – garlic scapes, peashoots, and onion bulbils, the partially developed onions resultant from the huge flowers the onions have borne all spring.

 

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Stuffed the fish liberally, oiled it, seasoned heavily with salt and pepper, a few lemon slices, et voila – into the bag, en papillote.

 

 

en papillote

en papillote

The grill is hot, big bed of coals. Oil the bag very well or it will burst into flames. Cover the grill somewhat tightly, while it needs some air, too much will cause a conflagration! Ten minutes. Remove from heat, remove from bag, remove from bone. Serve with cold white wine – Mearsault?! Good Stuff!

 

 

 

 

Good Stuff! Tautog en papillote!

Good Stuff! Black sea bass en papillote!

 

 

 

 

 

 

 

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Greening of the Menu

Plans are laid to be broken and reissued!

Big garden, no time for modest plans. Weeding is already overwhelming, but we are eating a salad everyday. Good Stuff!

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Back to the Garden

Volunteers!

bearing much fruit

The Garden is cooking right along, free tomato plants are now six feet high and bearing much fruit. Beets are overwhelming us. The wife finds enough strawberries each day for her granola. All on a daily watering, an infrequent feeding, and an occasional poisoning. Good Stuff!

beets, carrots, strawberry cage

basil lemongrass

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Garden Pea Soup

assembled ingredients

simmering

The last of this year’s peas have been made into soup. Any peas that did not make the soup cut are being dried for next year’s crop. Bacsinzky city ham and onion start the pot. Next some homemade chicken stock from the freezer. Simmer for 15-20 minutes and puree. We did not season in anyway. Good Stuff!

pureed

This stuff freezes wonderfully!

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Braised Beet Greens and roasted beets

Dressed for Success

We are harvesting beets left and right, fresh beet green salads, pickled beets, and, a particular favorite, braised beet greens and roasted beets as sauce for raviolis from the freezer. This dinner wiped us out, some ricotta and goat cheese raviolis and some braised beef back rib raviolis. Good Stuff!

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Awaiting a diner

assembled ingredients

Caesar salad dressing can take time to learn and time to prepare, but it is so worth the both. We grind the coarse ingredients, garlic, anchovy, garlic, and mustard, with the mortar and pestle, but any food processor will do. Transfer to a steel mixing bowl kitchenaid bowl.

Paste of anchovy,garlic, mustard,egg

Adding the oil to your paste can be a delicate operation. We add a little mayo for stability. Add the oil very slowly, you will see it becomes incorporated into the paste. If the dressing “breaks”, that is, does not bind the oil, you simply start anew, slowly adding your “broken” dressing to a little mayo and mustard. Once you’ve added  at least two parts of oil to every part of your original paste, taste. If too pungent, add some more oil. Finish with an equal part lemon juice, and serve over romaine, fresh fro the garden. Good Stuff!

Build a caesar!

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Carrots, beets, strawberries, peas far...

...beets, peas, tomatoes far...

We’ve finished with the planting in the garden and can now relax with weeding, watering, and waiting. Good Stuff!

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