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

Monday, May 7, 2012

Fresh Asparagus Salad with Buratta, Pancetta, Pine Nuts, Raisins and Bread Crumbs and Tiny Tomatoes


The Creamy Burrata is completely hidden under the Asparagus

  
The Bounty of the Comfort Family Farm on
Lumber Lane in Bridgehampton starts
with their first Asparagus crop of the season.
         The first Asparagus of the season arrived last weekend out in Bridgehampton. I was driving along past one of the farm stands we go to all summer, when I saw the first spears standing totally alone on what is usually a cart laden with produce. As you can see in this Fall picture, the Comfort Family’s farm grows all kinds of good things. But there are few things in life I look forward to more than the arrival of those first tender shoots of asparagus.  The delicious flavor of the vegetable is matched by the glorious green color it takes on when cooked.  We’ll have plenty of it for the next month. And then it will disappear until next Spring.  I’ll buy it in the off-season but those spears will pale when compared to the delicious fresh flavor of the local stuff.  Now, how to make it a whole meal?  A complete dinner for two?  It was actually very easy.

Thursday, April 19, 2012

Mario Batali’s Pollo Agrodolce or Sweet and Sour Chicken a l’Italiano



         I was recently involved in a Television program.  Every time I used a phrase that was French, (as in the expression “A certain je ne sais quoi”), the director would stop me and ask me to translate whatever I was saying into English.  He claimed that no one in America would understand a word I was saying. So I spoke English.  But even there I got into trouble using certain words.  Apparently, no one in America knows what a ‘cynosure’ is.  Or ‘grommets’.  Or ‘clerestory’.  I once read that the New York Times is written for an 8th grade reading level.  So why should I have been the least bit surprised that in Food and Wine magazine's February issue, they'd renamed Mario Batali’s classic recipe for Pollo Agrodolce "Sweet and Sour Chicken".