Boudin Blanc, Shrimp Salad, Butternut Squash, Fuyu Persimmons
Recipe Ideas this week:
We made a nice tomato sauce out of the last of the season tomatoes. This will be good on pasta, on fish, on rice or on roasted veggies.
We also made ratatouille. This classic French vegetable medley is great on its own, or as a side dish. I plan to use mine along side the Salmon fillet this week.
The pork shank is cooked and vacuum sealed. Take the sauce and pork and reheat on your stove top until hot and the sauce reduces a bit. You could add a little butter to the sauce at the end to make it richer if you like. We think it will go well with collard greens and black lentils.
Boudin Blanc is a classic French style sausage made from chicken. It’s like a souffle inside, super tender and creamy. The best is to heat it slowly in a pan with a little bit of butter or oil until it browns. Serve with mashed purple sweet potatoes or lentils or a salad…
Black lentils don’t need to be soaked in advance, just cook them in water or stock until they become tender. I like to cook them in a mirepoix(carrots/onions/celery) and chicken stock mix with some garlic.
Fuyu persimmons are a classic fruit this time of year. You can slice them into salad, eat them on crackers with creamy cheese (think brie), or freeze them and then serve them frozen with the top cut off and a spoon.
Clams. The biggest challenge with clams is making sure to get the sand out. Soak them in cold water for 10 minute intervals. In between each soak, pull them out by hand or with a slotted spoon and transfer them to a new bowl, then drain the sand out of the bottom of the first bowl. Rinse and repeat until no more sand accumulates at the bottom of the bowl…maybe 3-4 washes. Then just steam them with shallots and butter and some white wine or broth until they open up.
Petrale sole is a delicate fish. I like it pan fried in olive oil or butter and then with some capers and a squeeze of lemon and a splash of white wine.
With tomatillos you can make a good green salsa by just cooking them down with cilantro and onion. They are also good raw in a tomato salad.
Butternut squash is another classic veggie this time of year. We asked the farmer for small ones which cook faster and are easier to use. I think you can roast it or bbq whole until it starts to caramelize and get soft. Then cut in half and drizzle with olive oil or melt some butter on it.
Collard greens, start by sauteing garlic in oil, then adding the collard greens and a splash of water and covering until they wilt. Then take the lid off and cook until the water dries up. Salt and pepper.
My favorite way to eat spring onions is to bbq them on low heat until soft and eat them whole as a side dish. You can also cook the onion part on its own and use the greens as green onion in eggs or a salad.
As always, don’t hesitate to reach out for more ideas or for more detailed cooking instructions. We’re here to help
Gabe and Brandon.