Country Pate, Pan Chocolate, Petrale Sole, Savoy Spinach
Let’s start with dessert first this week! Pan Chocolate is our version of a classic Spanish dessert that has an interesting origin. It’s common for kids to get a chocolate in baguette as an after school snack in Spain (all over Europe actually..) and if the bread is dry, often it’s drizzled with olive oil. This has evolved into a dessert combo of eating chocolate on toasted bread with olive oil and sea salt. We recommend taking a slice of baguette, toasting it, putting a nice piece of the chocolate terrine on it, then sprinkling with big sur sea salt and drizzling with a bit of extra virgin olive oil.
Brandon made a country pate this week. We thought you could serve it with bread, Dijon mustard, and the pickled veggies
Jerusalem Artichokes or Sunchokes are good cooked or raw. This week, we wanted to try a salad recipe we saw that involves thinly slicing them and tossing them with sliced apple, orange juice, salt, pepper. We thought that grated ginger would probably work well in there too. You could also up the sweet and sour element by adding some sugar and some apple cider vinegar. Of course, I am always a fan of making potato and sunchoke gratin too, and if you haven’t tried that recipe and want to, I’ll be happy to share it if you reach out.
Spade and Plow farm in Santa Cruz grows the best spinach we’ve ever seen! It’s at its peak this time of year and we can’t resist getting some to use in salad or cooked. We had an idea to slice some potatoes and braise them in the vegetable stock with some garlic, once the potatoes are soft, toss in a few handfuls of spinach and drizzle with a good olive oil and serve alongside petrale sole
Potatoes – we gave you extra potatoes this week because we like to always have some around and they keep indefinitely if you store them properly. Potatoes are best stored cool and dry and out of the light. If you don’t have a dark place, I suggest keeping them in a paper bag. This will keep them from sprouting
Petrale sole is a delicate fish. Our favorite preparation is to rinse it and pat dry, then dip in seasoned flour and then into egg before cooking it in butter or oil in a pan at medium heat. This preparation makes an omelet like crust that keeps the fish moist when cooking.
Borba farms grows these baby honey nut squashes every year. We like them roasted or grilled. I would cut them in half lengthwise to grill over low heat until soft, or cut into cubes to roast in the oven. Besides salt and pepper, you could season them with grated ginger and little honey.
Ginger root is another one of those ingredients we like to keep around. You can freeze it uncovered and it will keep for months. It will also last weeks if not months in the fridge. Besides using it for cooking, you can slice it and steep it in water to make a ginger tea that with some lemon and honey is great to warm you up or keep a sore throat away.
Our friend Carlo evaporates salt water to get his Big Sur sea salt. We highly recommend using nice sea salts like this as “finishing” salts sprinkled on food right before serving to give them that extra flavor. Save some for on top of the Pan Chocolate!
As always, reach out for more ideas, tips, help, or any questions: