On Sunday, June 14, we're taking up residence in Bonnie Slotnick's back garden for a barbecue celebration of her new space in the East Village and hosting her first book signing ever with The Beetlebung Farm Cookbook. The party is open to the public from 3 p.m. to 6 p.m. at 28 East Second Street (between Bowery and Second Ave.) Bonnie's extensive one-of-a-kind collection of cookbooks new and old is unparalleled and has served home cooks and professional chefs alike for decades. Come check it out!
may on the vineyard means the return of bluefish. it is a rite of late spring when the first blue is caught and a sure sign that summer is on the horizon. bluefish can be mean, hard-pulling, razor-sharp teeth grinning fish. but if you want to buy locally-caught fish, they're a great bet. a whole fish is ideal. whatever you discard from the carcass makes great compost.
Preheat a broiler 10-15 minutes ahead of time. Position your oven rack 8 inches away. Clean the whole bluefish by gutting and cleaning the cavity thoroughly, scaling and rinsing the entire fish very well. Pat it dry, rub with canola oil all over, sprinkle with salt then lightly spritz with soy sauce, mirin andrice vinegar. Place on a baking sheet and broil for 3 minutes (making sure it is not too hot). Flip and repeat spritzing, cooking another 3 minutes. Continue to flip, rotate and baste until the flesh on the thickest part of the fish is cooked through and will pull from the spine easily. Allow to rest slightly, then serve over a bed of lightly dressed greens. And don't forget to eat the cheeks.
A conversation between Chris Fischer and Michael Van Valkenburgh on Farming, Food and Creativity.
date: Tuesday, june 2, 2015 at 7 p.m.
location: Lexington avenue at 92nd street
bring a large pot of salted water to a rolling boil, do not overcrowd the asparagus as you blanche them in small batches for between 45 and 90 seconds, reserving them to a platter next to the pot as you go. once finished, place all the asparagus in a bowl and toss them with chopped fennel fronds to coat, a nice glug of olive oil and some salt. check them for seasoning then stack on a serving platter irregularly and sprinkle chervil over the platter to finish with more olive oil, black pepper and some lemon zest.