Author Archives: fjbnyc
Sauteed Peconic Bay Scallops
Peconic Bay Scallops are in season this time of year–different from the large sea scallops that we normally get year-round. They are an exquisitely sweet treat. Because they are small and delicate, they need to be handled with care. My … Continue reading
Turnip “Risotto”
This is my version of a dish that Mario developed many years ago, which makes ingenious use of turnips. The turnips are diced into tiny cubes, then sauteed and stirred while broth is gradually added. Turnips are a very sturdy … Continue reading
Fettucine with Spinach, Goat Cheese and Lemon
Goat cheese makes a terrific filling for ravioli–we used to serve them at Po Restaurant, stuffed with goat cheese and scallion, dressed with butter and sage. They were a wonderfully rich and festive dish. The same combination of flavors can also … Continue reading
Fettucine with Pork Ragu and Peas
I have a dry-rubbed grilled pork tenderloin left over from my dinner the other evening. Yes–this is another lesson in recycling leftovers–one of my favorite pastimes. This is not a true long-simmered pork ragu, which would require raw ground pork … Continue reading
Slow-Roasted Duck with Glazed Turnips
I was driving past a farm stand that I don’t usually frequent, and I could see the beautiful plump turnips and deep green heads of savoy cabbage all the way from the road. When I pulled in, I noticed that … Continue reading
Kabocha Squash, Calabrese Style
In Italy, they refer to all manner of winter squash and pumpkins generically as “zucca“. It’s difficult to pin down which variety they’re referring to when they name it in a recipe. Usually, I use butternut squash, but today, I … Continue reading
Salad of Spinach, Kabocha and Goat Cheese
Spinach is an amazingly resilient plant. It grows (and thrives) even in snowfall. Every year, I’m amazed to see it at our local farm stands, even in December. Here on the east end of Long Island, the last farm stand … Continue reading
Baked Pasta with Cauliflower
Nothing pleases me more than recycling leftovers creatively, and I must say, this was a brilliant exercise in recycling. I had a good amount of the batter from last night’s cauliflower fritters left, and rather than freeze it (or … Continue reading
Mom’s Cauliflower Fritters
Cauliflower is such a versatile vegetable, and this time of year, it’s local and plentiful. It’s great combined with pasta or in any other preparation where lots of cheese is involved. The batter for these fritters may be made ahead–even … Continue reading
Beppi’s Leek and Potato Soup
Leeks are the last crop my neighbor Beppi harvests from his garden before the onset of winter. They are the slowest growing of all his vegetables as well–planted in early spring and not ready for harvest until late October/early November. … Continue reading
italianatedotcom 