Author Archives: fjbnyc

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

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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

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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

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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

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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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New York Times Turkey Cassoulet (My Version)

Although I read cookbooks from cover-to-cover, like novels, I haven’t actually tried someone else’ recipe in a long time.  Usually from these books, I retain ideas or concepts, and formulate my own recipes.  Last week in the Dining section of … Continue reading

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Dinner for One–Cavatelli with Kale, Leek and Toasted Breadcrumbs

Cavatelli with toasted breadcrumbs, garlic and olive oil was something my mother used to make for us as children.  I always loved the combination of gummy, doughy cavatelli with the crisp, oily breadcrumbs. This weekend, one of my guests gave  … Continue reading

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Quick and Easy Chicken Soup with Kale and Quinoa

Quinoa and kale seem to be on everyone’s radar these days–not only for their intensely earthy flavors and hearty textures, but also for their potent nutritional value. My mother makes a quick and easy chicken soup, using bouillon as her base, adding chicken breast (I … Continue reading

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Snapper all’Arrabbiata

One of the most delicate local fish in the waters off South Florida is snapper.  Red snapper and yellowtail are the most commonly  found varieties, but the variety I’m using today is known as “hog snapper,” which is delicate, tender, and worth … Continue reading

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Ragu Bolognese

I’ve made this iconic dish for years and experimented with it in many different ways, using many different ingredients, and this is the culmination of my best efforts, while maintaining the most authenticity. Many years ago, my cousin Rosanna, who’s lived … Continue reading

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