Sunday, October 26, 2008
Wednesday, October 22, 2008
Monday, October 20, 2008
We got a fantastic bottle of rosé, but I can't share the name since the wine menu isn't posted online. It was the only rosé on the menu, though. Rosé can have a negative reputation, at least for me, because of all that terrible pink wine out there. But it can be so wonderful. This bottle was like a very full white wine. It was even, gasp, from Long Island. Crushing two unfair wine stereotypes in a single bottle!
We started with the serrano ham. It was thin, soft cuts of ham with cauliflower, squash, and brussel sprouts. All things I would never put together when left to my own devices, but a fantastic example of a dish that works because when they grow together, they go together.
Peter had striped bass with squash and grits and curry oil, which he loved. And I had a lovely piece of grilled char that was placed on top of roasted beets (my weakness!). On top of the fish was a healthy pile of lentils. I can't remember ever eating lentils outside of a soup, but they were perfect here -- earthy and muted alongside the tangy beets and buttery, salmon-like fish. Such a great mix of textures. They had a special that night with blue and white potatoes topped with creme fraiche and caviar. I was a little leary of the caviar, but it just gave them a nice salty taste.
At the beginning of the meal, we had planned on finishing off with the cheese plate. But, when the time came, we just couldn't do it. We needed something sweet instead. We had gingerbread cake with some kind of ice cream (passion fruit, I think). I usually think that restaurant desserts should be chocolatey, or at the very least, something I'd have a hard time re-creating at home. This didn't fit the bill, but it was perfect for the end of this lovely meal.
Peter even declared The Farm his favorite restaurant in Brooklyn! Well, he actually said it was a tie with Al Di La, but still, incredibly high praise. And this time when he said it, it wasn't just about the music.
Tuesday, October 14, 2008
Monday, October 13, 2008
Thursday, October 9, 2008
But something's happened to cabbage, or, more likely, something's happened to me. Because at the farmer's market, it looked good. Inviting, even. All gigantic and leafy and heavy. I made a version of this pork and cabbage dish from Amateur Gourmet, and it was, I don't know. Kind of...eh. The whole thing smelled like delicious butter when it was cooking, but the greens were bitter and mushy.
Then I found this cabbage casserole on the kitchn (oh, kitchn, you never let me down!). And let me just say, this is plus 25 points for the you-can-add-bacon-and-sour-cream-to-anything-and-it-will-taste-better team. That team is always so annoyingly ahead, aren't they? But they have such a winning strategy.
Adapted from a recipe on the kitchn
You will need:
4 slices of bacon (the fatty kind, if you have it -- I had center cut and it didn't have quite enough fat for cooking the cabbage in)
1 small cabbage or part of a gigantic cabbage, shredded
1 onion, finely chopped
1/2 cup sour cream and 1/4 cup cream cheese, stirred together
Pre-heat the oven to 375 degrees.
Cook four slices of bacon over medium heat, cooking slowly to get as much fat out of the bacon as possible, while leaving the bacon very crispy but not burned. As the bacon cooks, shred your cabbage. Pull the bacon from the pan and cook the cabbage and onion in the fat. Add salt to taste
Cook until the cabbage has started to shrink down and soften, but still has a bit of crunch left. Put the cabbage and onion in a baking dish. Then, top it with the sour cream and cream cheese mixture. Bake for 15-20 minutes until the sour cream begins to brown and lose some of its moisture. Crumble the bacon and sprinkle it on top.
This went beautifully with buttered noodles and sausage for an excellent weeknight meal.
Thursday, October 2, 2008
He was a fine looking specimen, though. Fat and purple and heavy for his size. But there was a certain amount of pressure to do something worthwhile with him. The garden gave us just the one, after all.
I was flipping through the newest Food & Wine searching for some dessert inspiration. I didn't find any, but I did find this. A great way to showcase the lonely eggplant.
Eggplant Parmesan with Bread Crumb Topping
Adapted from Food & Wine
You will need:
3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
1 onion, finely chopped
3 garlic cloves, very finely chopped
1 can of crushed tomatoes
Salt and pepper
1 medium sized eggplant, sliced 1/2 inch thick
3 tablespoons coarsely chopped basil
1 cup Parmisan cheese3 tablespoons dry bread crumbs
In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Add the can of crushed tomatoes. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Stir in the fresh basil and season with salt and pepper.
Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
Preheat the oven to 400°. Spread some tomato sauce in the bottom of a pie plate. Arrange one-third of the fried eggplant slices on top. Sprinkle with 1/3 cup of the grated Parmesan cheese*. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for a few minutes before serving.
*The original recipe calls for some mozzarella added in between the layers along with the Parmesan cheese, which would have been wonderful, I'm sure, but I didn't have any on hand.