Author Archives: fjbnyc
Basic Tomato Sauce
4 – 28 0z. cans imported whole peeled tomatoes, lightly pureed in the blender 1 red onion, diced finely 1/2 a green bell pepper (or 1 small sweet frying pepper) 1/2 c olive oil 12 basil leaves or a tbl of pesto sauce salt and pepper … Continue reading
Cavatelli with Romanesco Broccoli and Sausage
I have some toasted breadcrumbs left from my romanesco broccoli the other evening and that brought my mother’s cavatelli with toasted bread crumbs to mind. Since romanesco broccoli are in season and they were so delicious the other evening, I’ve … Continue reading
Romanesco Broccoli with Toasted Bread Crumbs
This vegetable, actually part of the cauliflower family is wonderfully nutty and nutritious. It’s grown locally this time of year. The heads are a series of little stalks with peaks that look more like a desert cactus than an edible crucifer. Their craggy … Continue reading
Chicken Scallopine (My Way)
This is my version of “scallopine,” which refers more to the thinly sliced nature of the meat than to any specific preparation. It’s the type of dish you might find in an old-fashioned Italian-American restaurant–moist and comforting as something your … Continue reading
Sauteed Swiss Chard
Although swiss chard is available year-round, it is especially sweet when fresh and local. It’s at its peak right now, so I love to make bunches of it and save the leftovers for frittate. This is a very simple preparation. … Continue reading
Sauteed Zucchini and Onions
Like swiss chard, although zucchini are available year-round, but they are sweetest when just picked. They are even easier to prepare than swiss chard because there is no pre-boiling required. Simply scrub the zucchini well (I use a potato brush) … Continue reading
Fish (Sandwiches) and Chips
After a perfect day at the beach, sometimes all I want is a crispy fried fish sandwich–American style. Flounder is local in Eastern Long Island and it’s sweet and delicate. Because the filets are generally thin, they’re very prone to … Continue reading
Grilled Loin Veal Chops
As I’ve said before, I’m a big fan of the loin, rather than the rib, when it comes to veal. This is the porterhouse of the veal, with the loin on one side of the T-bone and a small medallion … Continue reading
Pureed Spinach
I hesitate to call this creamed spinach, since there’s no cream in it–however–it is every bit as rich and satisfying as creamed spinach. Instead of cream or bechamel, I’ve substituted olive oil (admittedly a copious amount) and chicken broth. In … Continue reading
Grilled Chicken Thighs
This is a good weeknight dish that can marinate for as little as an hour (or overnight if you prefer), then go onto a hot grill for a total of 25 minutes. Chicken thighs are so versatile, moist, rich and gamey, that I prefer … Continue reading
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