SobaAddict70

Spring vegetables, poached wild turkey egg Asparagus, morels and French breakfast radishes. The morels were sautéed in unsalted butter; the asparagus and radishes were briefly simmered and blanched, then combined with the morels. Sea salt, sage, chives and black pepper to finish, with freshly grated Parmigiano-Reggiano cheese on top. edited to add the recipe in case anyone was curious.

hummm, I think that will be for dinner soon.... light meal tonight: leftover cippolini en agrodolce, salad, grapes and this: Kale, with garlic, lemon zest, fried farm egg and Parmigiano-Reggiano cheese

Cut them open neatly if you can. Cook the insides sous vide or scrambled with cream and butter; sea salt, black pepper and herbs. Spoon back in the shell or serve in a small ramekin. Top with a spoonful of caviar or maybe some shaved white truffles if you want to gild the lily. Eat, then praise the cook.

Thanks dcarch. I guess dumplings (the Chinese kind) are on my "to do" list eventually... tonight: Leftover pasta, along with these two: Cippolini en agrodolce Shaved asparagus salad with roasted shallots, fried herbs and shaved Parmigiano-Reggiano cheese I've been going bananas on roasted shallots for a while now; this phase shall eventually pass.

Pasta primavera This version has leeks, Bordeaux spinach, asparagus and cippolini onion. Note the absence of tomato, red pepper and zucchini, all of which, to my aesthetic, are more "summery" than spring-like.

Visited USGM this past weekend and was told by at least one vendor that strawberries and asparagus shall make their appearance soon, within the next two weeks.

Kim -- could be, although my theory is that it's not seen as much of a moneymaker. Leftovers last night, but there was also this: Anchovy gougères, cherry tomato salad

Been on an Italian kick lately (no surprise there)... Stracciatella alla Romana I think I used one too many eggs here. Spinach salad. This is dressed very simply: extra-virgin olive oil, lemon juice, salt, pepper, Parmigiano-Reggiano cheese. Pasta a risi, with spinach and shiitake mushrooms. This has two kinds of spinach -- regular spinach and Bordeaux spinach. The latter is an heirloom variety with reddish stems and leaf veins. The stems darken to a reddish-brown when cooked.

Hosting platforms such as WordPress, TypePad and BlogSpot have terms and conditions that any blogger is required to agree to in order to start blogging using their templates (and presumably have their blogs hosted on their umbrella sites). So in that respect, the host has control if a post is violative of those terms. Things like hate speech or objectionable content, for example. I'm not so sure about defamatory remarks. Possibly. I'd have to read the fine print.

Thanks folks. Indian last night, because I had some green beans that I needed to use up, along with some wonderful spring kale from USGM... Green beans and kale bihari masala, basmati brown rice I don't cook Indian as often as I'd like to. That'll be changing soon... S.

oh wow, patrick, that looks divine. ditto for paul bacino's shells. tonight: Fromage blanc, poached farm egg and slow-roasted Campari tomatoes Carrot pasta, with shiitake mushrooms, spinach and slow-roasted Campari tomatoes Pan-seared scallops, green garlic pesto

Mostly leftovers, but there was also this: Butter-poached kale and spinach, with poached farm egg, cream and Parmigiano-Reggiano cheese

yes, with a vegetable peeler. it's raw, not cooked. the dressing consists of a 1:1:1/2 mixture of olive oil, white wine vinegar and honey, with salt, pepper and chives. the shallots were roasted in a similarly proportioned mixture of olive oil and sherry vinegar. it takes about 20 minutes to make, including prep.

Variations on a theme tonight... Shaved asparagus salad with Cara Cara oranges and roasted shallots Shrimp, asparagus, orange zest

thanks Nikki. Welcome, Todd, to the dinner thread. C. sapidus -- delicious as usual. robird -- that sounds like an idea for the future. Tonight: Fava bean and ramps ragoût, with soft-cooked farm egg Stewed chickpeas, with slow-cooked onion, broccoli rabe and pecorino cheese

I like how one of the red shirts is a clone of William Riker. USGM is starting to come into its own with the appearance of ramps, spring lettuces and other interesting vegetables. I love it. Tonight: Dandelion greens, sautéed ramps and baby carrots The dandelion greens and carrots were briefly simmered in lightly salted water, then blanched and combined with ramps sautéed in olive oil, salt and red pepper flakes. Lemon juice/olive oil dressing, salt and pepper. Spring lettuce salad with salt-and-vinegar Roseval potato chips, roasted shallots, hard-cooked farm egg and Parmigiano-Reggiano cheese The salad has two components that can be made in advance -- roasted shallots with olive oil and sherry vinegar, and the potato chips. Otherwise, it becomes simply a matter of assembly. Roseval is an heirloom fingerling potato, originally from France. Has a reddish skin, with pale ivory and pink-toned flesh; develops a robust, buttery flavor when cooked and is especially delicious roasted, sautéed or in salads. Substitute La Ratte or Russian Banana fingerlings if unavailable.

One of the things I wanted to do this year was to learn how to start baking, so that's one food resolution fulfilled. Another is to move away from the "necessity" of having eggs for breakfast. You could say, I want to broaden my horizons a little bit. For example -- When blueberries are in season, you will see me using them quite a bit. On the menu is a blueberry soup, with polenta cakes or maybe sweet biscuits on the side. I'll be looking forward to that especially.

Is that called breakfast? It is, in my book.

How about a breakfast that doesn't have any eggs? Caramelized onion tart, with cow's milk ricotta cheese, fromage blanc, olives and sage; spring garden salad

Kim -- those shrimp remind me of salt-and-pepper shrimp that were served at Phoenix Garden, a really old Chinese restaurant in NYC's Chinatown that's probably not around anymore. One of my favorites, passed away. Not sure what Bruce uses for a light box, but my light box set up is just a piece of paper towel and a rubber band that I fasten over an adjustable set of studio lamps in my kitchen. Works like a charm and can be reused as needed. RRO -- those are REALLY giant shrimp. WOW. They must be killer shrimp when alive. Tonight: Poached farm egg, leeks, salmon roe. The leeks were braised in unsalted butter, mirepoix, white wine and leftover clam broth from Monday's dinner. Olive-oil poached squid with garlic, orange peel and ramps, with crispy roasted potatoes. Do you detect a theme here?

well, pancakes may work well, but I can assure you that hot cereal and plain yogurt does not. I don't know what I was thinking at the time.

Cream of Wheat farina cereal. (It was one of my failed experiments at being a foodie when I was growing up; the other one I rarely talk about is pineapple and farina. There is a reason for that. )

Damn. Now I want a banh mi. LOL.

It was pitted green olives with thyme and olive oil. To that, I added some garlic and Cara Cara OJ and put it in the fridge for a couple of hours.

Yep.