Few people are more synonymous with single fruit or vegetable than Frieda Caplan and kiwifruit. Before it became the culinary rage, kiwifruit was called the Chinese gooseberry. It was not a name that Madison Avenue would have devised. On top of that, the Chinese gooseberry wasn’t terribly attractive; it looked …
Longtime seafood restaurant chef Ed Brown visited the facilities of Skuna Bay and came away impressed. “I’ve been to a lot of these places and this one is pretty spectacular,” says Brown, now Senior VP at Restaurant Associates. “One of the biggest issues is the density of the fish. Skuna …
With recipes for Pasta with Asparagus, Prosciutto and Parmesan – Sauteed Asparagus with Morels and Thyme – Roasted Asparagus with Rosemary Oil – On a mid-September afternoon some years ago I was walking by Fairway Market on New York’s Upper West Side. I noticed a produce worker removing asparagus from …
If you can resist dunking your bread in the rosemary oil, you’ll have a delicious, low-fat vegetable dish. But it won’t be easy! 2 large sprigs of fresh rosemary 1/4 cup olive oil 1 pound asparagus, washed and trimmed Salt and pepper to taste 1)Snap the rosemary sprigs in half …
Nothing evokes spring better than the emergence of asparagus combined with fresh morels. Though morels are frightfully expensive, a little goes a long way. Kosher salt 1 pound asparagus, trimmed 1 tablespoons butter 1 tablespoon olive oil 2 ounces fresh morels, sliced 1 teaspoon chopped fresh thyme Black pepper to …
The trifecta of asparagus, prosciutto, and Parmesan is a natural for pasta. Have the deli slice the prosciutto a bit thicker than normal so it can more easily be cut into strips. 1 pound any type pasta 1 tablespoon plus salt to taste 1 pound asparagus spears of medium thickness …