Author Archives: fjbnyc
Veal Cutlet (Scallopine)
This is essentially the same preparation I used in my prior post “crispy skate wing” only with veal, instead of fish. I’ll take you through it step-by-step. First, the process of making seasoned breadcrumbs . . . Seasoned crumbs are often … Continue reading
Professional Roast Chicken
The warm weather has inspired me to uncover my grill and begin cooking outdoors. Unfortunately, this being the first day I’ve tested my grill (which was a little temperamental all last summer), I’ve discovered that it isn’t working properly. The chickens … Continue reading
Seafood Risotto
I’m in the mood for a one-dish main course tonight but I don’t have a lot of time to prep ahead. Seafood usually fills that bill nicely–it generally cooks quickly, with little or no time necessary to marinate or brine … Continue reading
Trippa alla Veronese
This magnificent dinner arrived on my doorstep, courtesy of my 89-year old neighbor, Beppi. For those of you who haven’t read my blog before, Beppi is not only my neighbor, but a friend and mentor in the kitchen. Beppi owned … Continue reading
Pasta con le Fave
Since I had willing help shucking my fava beans, I decided to make more with pasta tonight. Fava beans go extraordinarily well with bacon, pancetta, or any salty porky meat. My mother always made them with pancetta and cooked them … Continue reading
Fava Beans with Leeks, Arugula and Mint
Tonight, I’ve decided to serve fava beans alongside lamb meatloaf (see post below). Fava beans are a spring labor of love. They require shucking from their pods, then each bean requires peeling. This can be a fun activity for the … Continue reading
Lamb Meatloaf
As promised, since I bought mint the other day for the oyster mushrooms, I’m in the mint-mode (which happens to work well with many spring dishes). Therefore, I was inspired to make lamb meatloaf, which uses a half-cup of mint leaves. … Continue reading
Asparagus Milanese
It’s now the season–this is a favorite brunch dish or appetizer in the spring when asparagus are at their peak. Last night I made asparagus with our dinner and I made an extra-large amount so I could make this dish for brunch. I … Continue reading
Oyster Mushrooms with Mint
The wild mushrooms have been looking irresistable at my produce market lately–not only are there morels ($79/lb), fresh porcini ($59/lb), but equally impressive giant oyster mushrooms ($8/lb). Oyster mushrooms have a wonderful assertive flavor that I would describe as briny, and a meaty texture. They need … Continue reading
Quinoa and Swiss Chard Cakes
Leftover grains of almost any kind are–to me–an occasion for fritters! The green quinoa from the other evening’s dinner is the perfect nutty backdrop for some fritters made with swiss chard and parmiggiano cheese. You need not have made the whole quinoa … Continue reading
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