Author Archives: fjbnyc
Tuscan Kale Three Ways
I’ve been thrilled to find tuscan kale at my farmers’ market every week and I never tire of it or run out of ways to make it. As soon as I get it home, I clean it, blanch it, then figure … Continue reading
Pasta with Sauteed Mushrooms, Peas and Prosciutto
When I stated the other day, not to discard the pan drippings and onions from those chicken breasts–this is what I had in mind. In addition to the chicken drippings, I had some leftover sauteed cremini mushrooms. This dish is testament to … Continue reading
Roast Chicken Breasts with Rosemary and Lemon
This is a great dish to make for a dinner party, since it cooks (reliably) in about 45 minutes and needs almost no attention, as it perfumes the house with the irresistable aroma of roast chicken and rosemary. It can rest … Continue reading
Lasagnette with Spinach, Butter and Parmigiano
Lasagnette are little pasta squares with curly edges–just as the name suggests–little sheets of lasagna. This was the first course that I served with my Roast Chicken Breasts with Rosemary and Lemon. It was so good, I thought it deserved a … Continue reading
Swordfish Milanese
Although I’m not a big consumer of takeout, last week at my local gourmet market, I noticed ‘Swordfish Milanese,’ which peeked my interest–they were broad, breaded pounded paillards of swordfish that looked crispy and golden. They turned out to be not only crispy … Continue reading
Dinner for One–Sformato of Tuscan Kale
A sformato is basically a custard. Different from a frittata, it isn’t fried, but gently baked in a water bath. There is no golden-brown exterior–simply pale, rich softness, inside and out. This is the perfect light supper or appetizer for … Continue reading
Broccoli with Radicchio and Preserved Meyer Lemons
Last week I was intrigued by an article in the NY Times which gave a technique for quick-curing lemons. I love to use citrus zest in cooking (which I learned from Mario), so the idea of using the whole fruit sounded … Continue reading
Spicy Squid Ink Linguini with Lobster and Jalapeno Pesto
I’ve had a request for a dish using squid ink linguini, so this morning I was on a mission as I browsed my local farmers’ market. This one’s for you, Todd. Jalapeno pesto was one of Mario’s innovations when I worked at Po … Continue reading
Spezzatino di Tachino
This turkey stew is a direct adaptation of my neighbor Beppi’s preparation for tripe. I’m having guests for dinner tomorrow evening and I want to make a stew that can be made ahead, then reheated in the oven, leaving my stovetop clear for me … Continue reading
Tuscan Kale Pesto
Outside of traditional basil pesto alla genovese, this is my favorite pesto. There is something unique about the texture and mild flavor of tuscan kale that lends itself to pesto. I’ve been buying it every week from my farmers’ … Continue reading
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