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…