Monthly Archives: April 2013
Poached Eggs with Sorrel Pesto and Asparagus
This is a beautiful Spring brunch and part three of the sorrel pesto. It’s a Springtime spin on classic Asparagus Milanese, which combines asparagus with fried eggs and lots of parmigiano cheese. The bright, lemony flavor of the sorrel pesto is … Continue reading
Spinach Risotto with Sorrel Pesto
This is the second meal I made with my sorrel pesto (for the sauce, see Striped Bass with Sorrel Pesto). In addition to the pesto, I had some sauteed spinach left from the other evening’s meal. It had been sauteed … Continue reading
Striped Bass with Sorrel Pesto
Today, my friend Kathleen brought me a bunch of beautiful sorrel fresh from the garden, and told me she had made a pesto out of hers, so I decided to try my hand at my own version. In the past, … Continue reading
Swiss Chard with Shallots and Lemon
This time of year, we’re all craving fresh spring vegetables, but every year we forget that spring vegetables don’t really surface until late in the season (in Eastern Long Island, anyway). I’m always looking for those first crops of local … Continue reading
Professional Roast Chicken Breasts
In preparing various meats, fish and poultry, restaurants often use a combination of pan-searing, then roasting to get that golden crispy exterior, while maintaining moisture on the inside. This technique works especially well with bone-in/skin-on chicken breasts. Not only does … Continue reading
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