Another week’s box is upon us! Below are some recipe ideas, keep scrolling for info about your Soup this week!
We made some hand sanitizer for you this week from a commercial base (to make sure it works!) but with organic essential oils. We hope it helps keep you safe!
Everyone got skirt steak this week. This is all natural grass fed as always. Skirt steak is great on the BBQ with rock salt and some pepper. It’s great in Teriyaki sauce or with olive oil and green garlic. You can sautee it, or grill it. Its best medium-rare to medium in my opinion. It would be good with those king trumpet mushrooms sauteed on the side.
The small reddish looking onion is a spring shallot. Very similar to an onion but a little more delicate in flavor. Might be excellent in brown butter and sage on the steak this week.
We also included some Snake River Kurubota pork shoulder this week. It’s a fattier cut of meat but you can roast it in the oven with cumin and salt and make some pulled pork/carnitas, or you can use it in small cubes instead of bacon.
The fish this week is local Halibut – this fish is extremely fresh and delicate, but it can be a little dry if overcooked as it is very low fat. Chef Brandon’s recommendation is to dip it in flour, then egg, then pan fry it. It makes an eggy crust that helps keep all the moisture in.
Pig Wizard made his chicken, Manchego, and artichoke sausage for us.
Nice nectarines and pluots this week, fun to see some summer fruit coming in.
Also Romano beans and fava beans – the favas you have used before, they require pulling out of their shell and then peeling off the outside waxy layer. The Romano beans are much easier and can be cooked whole shell and all.
Strawberries and blackberries this week. Eat them raw, in your cereal, or with some whipped cream. Or mix them wiht the nectarines and pluots and make a crisp.
I included cream because a little fresh whipped cream with berries or stone fruit makes an amazing dessert. If you haven’t made whipped cream, its easy…just whip cream 🙂 until it gets thick, i recommend using a mixer or hand mixer but it can be done by hand too. Just add a little sugar and vanilla!
Padron Peppers – these are one of my favorite Spanish peppers. some are hot some are not! I suggest cooking them in a hot pan with olive oil until they start to blister, then pull them out and salt them and eat them just like that as an appetizer.
The Persian Lime Curry is a mix I get from Oaktown spice shop in Oakland. I really like this mix on grilled chicken especially but its good in all kinds of dishes. Have fun with that.
If you have a box for 4, this week you got some homemade salmon ravioli.
Have fun cooking! As always, don’t hesitate to reach out and ask for ideas for any of the products included in the box.
Gabriela’s Soup Notes for this week
La Fête de Gabette’s Soup Menu for the Week of May 29th, 2020:
I like to adapt my soups to the seasons, so I make different versions of my classic soups in different ways. This week with our record breaking good heat turning into wuthering heights, you get some fun versions of classic soups of mine.
1 Tom Kha Gai
Made my broth a lighter summer friendly tangier version than the rich creamy winter’s one. Also made a little chefs poetic substitution, adding a little apple for a sweeter crunch, and left the tomatoes out for this time, as my first heirlooms are yet to come.
Same with the above, adapted to the Lighter weather, yet still perfect for a very rainy night like tonight. I make French, Russian and Ukrainian versions of this soup and this week you get the Russian one, with more vegetables you can even think of. This is a very elaborate soup, done in 3 different pots over 2 days, before being made to merge in one single cauldron.
I sent the spiced creme fraiche on the side, to be added in one big spoonful to the center of your plate on the hot soup. The garlic, lemon and spices permeates the broth and you have an ever changing soup by the way you grab a big of the cream in the center, or just the soup around.
3 Creamy Potato, Bratwurst & Snap Peas
No cream. Very kid friendly soup, especially with the popcorn garnish. A friend brought me this popcorn last night (I have this awfully arrogant habit of never buying anything pre made, always make everything from scratch in the most wholesome possible way) but the moment I bit into the smoky crunchiness of her sweet gift, my first thought was how it would taste as garnish for that soup. As I didn’t have a chance to try it (all soups were already packed to go), I will have to rely on your feedback to confirm or debunk that theory 😉
I know most tend to think as minestrone as a specific set type of soup, but for me, it is simply a “all and the kitchen sink” kind of BIG soup in Italian. “Minestra: soup. Minestrone: HUGE soup 😉 “ and this is exactly what this is. Think of it as the equivalent of a bowl of pasta in soup version, the perfect way to hide a gazillion vegetables in a rich tomato chicken broth, and, to make up for the absurd excess of Uber healthy vegetables ;-), a touch of Parmigiano Reggiano, cubes of NY steak and diced Tuscan Finochiona Salami, typical from the Florence region. A few of what we had to make up for are: onions, Leeks, garlic, green beans, chayotte squash, early girl tomatoes, thyme, kale, chard, lettuce(yes!) celery, soup celery, and my newest and most fun vegetable discovery in 2020: Crosnes. (Google them, so much fun)
Hope you enjoy your soups this week and remember to give some feedback to your Soup Nicey 🙂 chef here 🙂 so I can adapt to your tastes.