First of all, I want to say a huge THANK YOU to all of you for your support of this project. Today we learned that we received a Golden Pine Cone award from the readers of the Carmel Pine Cone for the best new business of 2020. What an honor!
We are glad to be sharing another week’s Stash with you! Every week we get inspired by our local bounty of ingredients and every week we are excited for you to cook exceptionally tasty food for your loved ones at home.
Recipes this week:
Brandade potatoes is a French country favorite. We salted halibut and cooked it in milk. The mixture then goes into a hollowed-out potato. You can reheat it in the oven until light brown on top. Drizzle with dill oil and garnish with parsley.
Savoy Cabbage would be good cooked on the side of the Pig Wizard’s Bratwurst or along with seared scallops. It also would be good sauteed with garlic, chile flakes and sungold tomatoes, served with the pasta. If you have some leftover pork belly from last week, that would be good in there too.
Pea shoots are great as a garnish, tossed with a little olive oil, lemon juice, and salt and served over a piece of fish or grilled meat. They are also good mixed in a salad, or as a salad on their own, especially with seeds.
Baby fennel can be roasted, grilled, or sliced and sauteed until it starts to caramelize. Its also good raw thinly sliced
Strawberry Guava is a bit unusual but delicious. You can eat it whole, with seeds or spitting them out. You can use it in smoothies, you can make a strawberry guava lemonade. You could also cook it down with some sugar and make a fresh compote, straining it through a fine sieve to make it smooth.
Capers are always nice to have around. I like them with butter and lemon and fish. I like them on steak. You could use them in with some brown butter and slivered almonds and parsley with scallops.
For a Halloween treat, we asked our friend Geoff to make his famous toffee for you all.
Duck Rillettes are great spread on bread or crackers. With pickles, with cheese, with wine!
Guindilla peppers can be eaten whole minus the stem. Sautee them in olive oil. Sprinkle with salt. Eat. Of course you can also use them anywhere you would use a green pepper.
Cauliflower. Slice the cauliflower into thin flat slices, put it on a baking sheet pan with sliced onion, whole garlic cloves, olive oil, salt and pepper. Bake at 450 until it starts to brown and caramelize and then shave some parmesan or Manchego over the top.
I couldn’t resist doing Chanterelles again this week, they are so good and have a short window. They are great on their own, or in pasta. Cooked with a little cream or butter and served over steak or fish. They would be great with scallops.
Don’t hesitate to reach out for any questions or more suggestions. Enjoy your Stash!
Gabe and Brandon