Happy New Year! We wish you the absolute best for the coming year and personally we look forward to sharing in more culinary adventures with you.
Black eyed peas are a good luck charm on New Years Day according to Southern tradition. The superstition is that for each black eyed pea you eat on new years day it will bring you a day of good luck. We figure we can use all the luck we can get these days so we hope it works out for us all!
We wanted to take advantage of some beautiful nettles from Mariquita farm. Nettles are incredibly nutritious but rather hard to work with due to the stingers. We like them in soup but we decided to try something different and make them into a filling for our chestnut crepe cannelloni. We thought you could make a sage brown butter to serve on top after baking them.
Cold days and long nights means it’s soup weather! Pumpkin ginger soup should help keep us warm this week.
Romanesco cooks like cauliflower. I love the fractal patterns in which it grows. I like to make it first steamed until soft and then bake it in a bechamel sauce. Bechamel is an easy sauce to make, if you haven’t and want to try, watch a video online or give us a call and we’ll be happy to talk you through it.
I like artichokes steamed and served with a dip that is half mayonnaise, half yogurt, and a healthy spoonful of yellow curry powder and a squeeze of lemon. Try it, you can thank me later. PS – steaming artichokes is one of the best uses of a pressure cooker. If you have one, I recommend using it to speed up the cooking time.
Yann and his wife Anne from Parker-Lusseau are longtime friends and happen to be the best French bakers around in our opinion. We asked them to make us some croissants this week. We recommend reheating them slightly before eating.
French green beans are good steamed or sauteed. My favorite is to steam them with a splash of water in a frying pan. Once the water evaporates and the beans are getting soft, add some butter and some chopped shallots. If you want, you can add a spoonful of crème fraiche at the end for extra decadent beans.
I was craving avocado toast with baby arugula. I love this for breakfast. A piece of toasted baguette, spread some avocado, toss a little arugula in olive oil and lemon juice, sprinkle with salt. You can top with an egg too…
This big eye tuna comes line-caught from Southern California this week as our waters are rough for fishing right now. It’s fresh enough to eat raw if you like. You could make a raw tuna and cucumber salad with it, or just pan sear it. It’s a more delicate tuna so it can fall apart a bit but the flavor is worth it.
Pescatarians get Opah this week. It’s a fatty fish kind of in between salmon and tuna…Can be eaten raw, rare or cooked. It’s nice in ceviche or pan seared and its best without too much sauce because it has nice flavor. I think a blood orange and avocado salsa with it might be really good.
Brandon recommends making a baby gem lettuce salad with avocado and grapefruit. Make a light vinaigrette with some of the grapefruit juice and you could add a little tarragon if you like.