I was talking to a friend last week- who teaches fish at the Culinary Institute- and I mentioned that we tried some organically farmed salmon from New Zealand recently and that it was excellent. He said that when they can’t get the Alaskan king salmon, that’s what they use. I’m still trying to decide how I feel about farmed fish, and there are certainly degrees of difference between how varying companies do it. I need…
Month: September 2008
Just as we brought some excellent raw and cooked materials to Vermont, we also returned home with leftovers that have been enriching the meals back here. In this case, I used the fennel risotto, the end of the seared duck breast, and some local blue cheese that I can’t remember the name of to make supplì- or arancini- to go with a little of the first batch of sauce from our plum tomatoes that I…
We spent the long weekend in Vermont, and Sirkka and Nissa joined us for a couple of nights. Though the last two days were crystalline late-summer perfection, the beginning of our stay was gray and a little muggy- though it didn’t actually rain more than a few drops. So we let the kids do their thing, and between what we brought from home and what we picked up at the farmers’ market, we did all…
We were in Vermont for the long weekend, and I’ll get that post together soon. In the meantime, a dinner Milo and I had last week that was remarkable only for the incredible tomatoes we used throughout. To start, two kinds of heirlooms dressed only with Maldon salt and good olive oil. Perfection. Then, penne tossed with sautéed guanciale (just because it’s not dry yet doesn’t mean I can’t start using it) plus a highlight…