Pear and Chocolate Bread Pudding, Romesco, Trout, Yuzu limes
This week’s Stash deviates a little from our normal offerings. Our intention was to give everyone the space in their refrigerator to prepare for Thanksgiving while giving you more items that will keep and can be used at your convenience. We wanted to contribute to your holiday while respecting that everyone has their own traditions. Happy Thanksgiving, and see you in December! Gabe and Brandon.
Romesco is an ancient Roman sauce from a time before we had figured out how to make emulsified sauces (like mayo or hollandaise). It’s made with roasted tomatoes, onions, peppers, nuts, garlic, and bread. In Barcelona and the Catalan region of Spain, Romesco is traditional this time of year and they eat it on grilled leeks. We suggest grilling the leeks cut in half or quarters until they char a bit, then topping with some room temperature Romesco sauce and a little olive oil.
Boneless trout is easy to prepare. We recommend cooking in butter in a pan skin down at medium heat and covering until cooked. Its great with almonds, its great with capers and lemon, you could make a little butter sauce for it with lemon and shallots…
Fogline farms raises the best quality chickens and the pigs get the same attention to detail. This is sausage they made from their pork. It would be great with sage butter in pasta, or you could save it and make a sausage stuffing for you turkey.
Chestnuts are great but they are typically a lot of work. These are ready to go! They are great with cheese, they are great plain, they would be awesome in stuffing.
My plan for thanksgiving stuffing is to make some croutons, use the sausage, the chestnuts, sage brown butter, and roast some onions and carrots and celery and sautee the oyster mushrooms and mix it all together to stuff the bird!
Pasta – the penne pasta is made from heirloom Italian wheat with a recipe that’s generations old…and the gluten free Rummo is the best alternative pasta I’ve tried yet, they got the texture right which most GF pastas don’t.
Pumpkin pie is one thing that I think everyone can agree on for Thanksgiving. The best one we’ve had is from La Bicyclette in Carmel. They make it with a thin layer of pumpkin and a layer of whipped cream on top. We contracted with them to make fresh pies for you in time for Thanksgiving. The coupon in your box will get you a whole pie. They will be ready for pickup on Tuesday or Wednesday next week. You can pick up anytime from 11-8pm but they request that if you can stop by between 3-5 that works best for them.
I know knife sharpening is not something you can eat. But a sharp knife makes cooking so much easier, safer, and more fun. It’s one of those things that most of us don’t remember to do often enough for our home knives (in a commercial kitchen the knives get sharpened monthly). We’ll try and incorporate this service from time to time to help you keep those knives sharp!
Not sure what to do with something? Don’t hesitate to reach out anytime.
Gabe and Brandon