Calabrese Sausage, New Potato and Farro Salad, Clams
Borba Family’s Cauliflower is so delicate. I recommend this recipe my wife makes with cauliflower, it’s become one of my favorites: Slice the cauliflower into ¼ inch thick florets (top to bottom slices), slice a half a yellow onion into rings, place both on a sheet pan along with 4 or 5 whole cloves of garlic unpeeled and drizzle with olive oil, salt, and pepper. You can add some fresh thyme and chili flakes if you like. Cook 35-40 minutes at 425. Pull it out and shave some parmesan cheese on top and bake 10 more minutes.
This week we thought to make pasta with clams. First clean the clams by soaking them in cold water for 10-minute intervals, pulling the clams out from the top before changing the water so that all the sand stays in the bottom of your bowl. Do this until there is no more sand at the bottom after a 10-minute soak…usually 3 soaks will do it. After that, steam the clams with a cup of liquid, either water or ½ water ½ white wine until they just barely open. Pull them out and save the cooking liquid, and take the clams out of their shells. Now cook some pasta, but under cook it by about 3 minutes from what the package says as you will finish it in the clam water. While the pasta cooks, fry a whole clove of garlic (skin on) in about a ¼ cup of olive oil (you can use red chili flakes here if you want some heat). Pull out the garlic clove and while the oil is hot, fry some chopped parsley in the oil and add the clam cooking liquid and clams back in (this is where to add the diced dry sausage if you are adding it). Now when you pull the pasta out of its water, you can drop it into the clam water and oil mixture and continue to cook it for the last 3 minutes while stirring. This should help the pasta starch mix with the liquid to make a nice sauce.
Russian Kale is the most tender and tasty of kale’s in our opinion. It’s great sauteed in a little oil and served with a squeeze of lemon juice, salt and pepper.
Black cod for the pescatarians this week. Black cod is one of the prize fish from our local waters. It has a mild flavor and buttery texture. Cook it lightly until you see it start to flake. It’s best with a light sauce of butter and lemon, or sake and miso.
This week we wanted to give you whole fogline chickens to roast or bbq. These chickens are so tasty and juicy they really don’t need much to be great, you may want to serve them with the cumin roasted vegetables…
Grapefruit goes well with arugula and would be a good addition to an arugula salad.
I have to give a shout out to Brandon. His cured Calabrese sausage came out really good! We spiced it and hung it to dry for the last month. No sulfites, just all natural goodness. It will be good on its own, diced and cooked in eggs, or added to the pasta and clams.
Green Garlic would be good in the pasta, or in scrambled eggs…or you could grill it along with the steak and eat it as a side