Chicken Salad, Calamari, Celery Root, Spinach Gnocchi
We are excited to bring you yet another fun Stash! We asked our friend Chef Didier Dutertre (Bistro Moulin) to make you all spinach gnocchi this week! I also tried my hand at one of his recipes for the celery root. Brandon whipped up some chicken salad and we decided to make baked apples with my personal favorite dessert-sauce crème Anglaise.
With the calamari this week, we thought you could make a fritto mixto Italian style. Dip the calamari in flour, then egg, then corn meal (or just corn meal), do the same with some sliced fennel and include some lemon slices and fry it all in olive oil (or clarified butter) in a pan until crispy. Dry on a paper towel and season.
The fried calamari could also be good on the onion rolls as a sandwich with a little aioli and lettuce.
We also thought the onion rolls would make great chicken salad sandwiches.
Carne Asada is good for tacos or just eaten sliced. It’s thin so we recommend cooking it hot and fast. Maybe marinated with some herbs and garlic
Chef Didier’s spinach gnocchi are (for me) a childhood memory. And they still taste as good (or better) as they ever did! Just bake them in the cream sauce until hot and then broil them for a few minutes to brown the top. A little parmesan over the top is a great addition before you serve them. You are going to want some bread or something to soak up a little extra sauce, trust me…
You have lots of options with baby leeks. I was thinking of steaming them whole to soften them up and then grilling them and drizzling with olive oil. You can also cut them and steam them or make a soup with them and the potatoes
Lemon cucumbers are good sliced as a snack or anywhere you would use a cucumber. I like them with lemon juice and salt or with tomatoes as a simple summer salad.
We’re getting to the end of corn season and wanted to take advantage of the sweet yellow corn before its all gone. Steam it and rub some butter on it or soak it in water and barbeque it. Relish in that summer sweetness!
Spaghetti squash is aptly named as it pulls apart into what looks like spaghetti…we pre-roasted it so just warm it in a pan ( I like to get the pan hot and crisp it up a bit) then add the herb butter and some fresh tomatoes.
Artichokes are best steamed for 45 minutes (until the outer leaves can be pulled off easily). I love them with mayonnaise mixed with curry powder… Just a little lemon juice is good too. Once cooked, they are also good cut in half and reheated on a grill.
The celery root is best served at room temperature. It’s good served on its own like a slaw salad, its good with cured meats or paté. Its also great served on top of a green salad. I thought it would be good with the curly lettuces.
Baked Apples with Crème Anglaise – We prepared the apples with butter, brown sugar, raisins, and walnuts. The crème Anglaise is basically a vanilla ice cream base made with Tahitian vanilla. All you have to do is bake the apples in a pan at 350 for about 45 minutes or until soft. Once they are soft, pull them out, let them cool (they can be served warm, just don’t burn yourself), and serve them drizzled with crème Anglaise.
We hope you enjoy this week’s Stash!
Don’t hesitate to reach out for more suggestions or with comments and questions.
Gabe and Brandon