HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Anchovies. Show all posts
Showing posts with label Anchovies. Show all posts

Monday, August 2, 2010

Ratatouille with Fairy Tale Eggplant



      






If you’ve read much Chewing the Fat lately, you may remember David Falkowski, our local “Mushroom Man”, who supplies us with wonderful fresh and dried mushrooms at our local Farmer’s Markets. (You can read about these markets and David by on the most recent New York Times article here: http://www.nytimes.com/2010/07/18/nyregion/18dineli.html?_r=1&scp=1&sq=Sag%20Harbor%20Farmer's%20Market&st=cse). A couple of weeks ago, while we were at the Saturday morning market in Sag Harbor, we were visiting David’s table and there we saw some tiny little eggplants about 2 or 3 inches long.  David told us they were Fairy Tale eggplants.  He said customers were coming back weekly to buy more so he knew he had a hit on his hands.  The next thing we knew, there they were in New York magazine’s August 2nd Food section being extolled for their lack of both major seeds and any bitterness associated with their larger cousins.  We hustled home with ours and decided to make them the basis for the best ratatouille we’d ever tasted. 

Monday, March 22, 2010

Pasta alla Puttanesca with (or without) Shrimp



I am making a concerted effort to put some great vegetarian recipes together for all kinds of reasons—health, being eco-friendly and just giving us all more options for terrific meals. Recently, a fellow member of my Food Writer’s Boot Camp went to a lot of trouble to send me a great vegetarian main dish which I am working on sharing with you soon.  But it the meantime, this recipe, which came out of the February/March “Fine Cooking”, is a fantastic discovery.  You can satisfy your vegetarian eaters and/or you can take it to another level by adding some shrimp in the last few minutes.  So one dish can be served two ways—at the same seating.  It’s perfect for families where increasingly there’s a vegetarian at the table. 

Wednesday, March 10, 2010

Braised Pork Chops

I love a good braise almost as much as I love a good Pork Chop.  And in a November ‘09 column in the New York Times, Melissa Clark put the two together to create this dish.  If you follow Melissa at all, you know she gets an idea about what she is going to cook, checks out her pantry and her freezer and, if that fails to yield something she wants, she’s off to the supermarket.  In this case, she wanted a cold-weather meal, a satisfying long-cooked dish that’s soaked up flavor for hours.  Or, at least, something that tastes that way.  So she hit upon big, thick bone-In Pork Loin Chops.   Because they cook in no time, her braise had to be as big as the chops.  What she put together were ingredients that seem to marry with pork—garlic and rosemary—and, because the meat would not braise for hours and hours, she goosed up the sauce with tomatoes and, hold your breath, anchovies to give it a salty, hearty taste.