HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Saturday, June 28, 2014

Poached Cod with Tomato and Saffron from Bon Appetit


Eric Rippert 
Recently, Andrew and I went to hear Eric Rippert, Fish Chef Extraordinaire  and proprietor of the perennially four-starred Le Bernardin restaurant in New York.  Chef Rippert appeared at a food forum at the YMHA hosted by Adam Gopnick of The New Yorker magazine.   During the question and answer period, the chef was asked what fish he was currently enamored with.   He immediately answered Halibut and since I’d just appropriated a recipe for Halibut from Bon Appetit, off I went to shop from dinner.    When I got to the fishmonger, I was staggered to discover that Halibut was $29.99 a lb.  Now I love Chef Rippert but my love has boundaries and $29.99 a lb. for anything is one of them.  But right next to the Halibut was a beautiful white filet of Atlantic cod from Canada.  The cod came in at $10.99 a lb.  And since I also had a Cod recipe from the same Bon Appetit, I immediately shifted gears.  Since I was making only two portions of the recipe for Poached Cod with Tomato and Saffron, the 10 oz. of fish cost all of $6.85.   The whole meal would have been a spectacular bargain were it not for the Saffron, which even at Trader Joe’s prices, came in at $5.99 for a .020 oz. of the stuff.  Still, the meal was relatively inexpensive, incredibly fast to prepare and absolutely delicious.

Thursday, June 26, 2014

Martha Stewart's Cornmeal Berry Sheet Cake




 There’s a twitter feed called “Drunk Ina Garten” written by someone as a parody.  And every time I post an Ina Garten piece, the guy who tweets it picks up on it in about five minutes flat, re-tweets it and I get tons of hits from his readers.  Strangely, there doesn’t seem to be one for our other local legend, whom I would have to think, could be subject of more parodies than our Ina.  That local legend is none other than Martha Stewart, whose makes East Hampton one of her four homes all within driving distance of each other—except perhaps the one in Maine which is a private jet away.  I owe a geat deal to Martha and I am not embarrassed to say it.  Here is a woman who almost single-handedly restored the joys of home-making, crafting, entertaining, gardening and housekeeping. I see her influence all over my own house and garden. Despite all I owe Martha, when I occasionally see her out and about locally and I am invariably too paralyzed to say hello to the woman. 
          And then there is her considerable contribution to home cooking.  She is of the  devotees of “Cook Your Way Through Julia Child’s “Mastering the Art of French Cooking” School of Culinary Education.   And it has certainly served her well.  Now the provenance of her recipes is sometimes questioned. Unlike Ina who is forthright about what she learned from whom, Martha never attributes a thing to anyone but Martha.  I feel compelled to attribute posts from Martha’s recipes not just this week but for two weeks running. 

Monday, June 23, 2014

Paola's Carnegie Hill Restaurant NYC and a recipe for Pasta con Asparagi (Pasta with Asparagus)



Paola's Restaurant 
1295 Madison Avenue at 92nd St. NYC
Tel: (212) 794-1890

Reservations and Information: www.paolasrestaurant.com


Paola's Pici con Asparagi         

Not too long ago, I was early for a lecture in Carnegie Hill, a family-friendly East Side Manhattan neighborhood known to tourists by another name: Museum Mile.  The Guggenheim and the Jewish Museum are right there. And later this year, the long-awaited reopening of The Copper Hewitt National Design Museum will draw even more people to Carnegie Hill. Though New York’s # 1 tourist attraction, The Metropolitan Museum, is outside its boundaries, it too is within easy walking distance.  Carnegie Hill, I was about to discover, is also home to Paola’s, an ode to Italian cooking that’s the very definition of the perfect neighborhood restaurant.  But in this case, it’s a neighborhood place that’s worth a detour for anyone who wants to indulge in some great food.  It’s created by a truly original Chef who never stops inventing and re-inventing everything that makes her restaurant so popular.