St. Louis’ Style Ribs
Hi Friends, Happy 4th of July weekend! We hope you enjoy the selections this week.
The ribs are ready to heat up on a bbq or in the oven, we added a little extra BBQ sauce on the side for you.
Guindilla peppers are a mild Basque pepper. They are great sauteed in olive oil and sprinkled with salt and eaten as an appetizer. Guindillas are one of my favorite peppers and these come from Borba farms. Incidentally, Borba got the seeds for these peppers from me when I smuggled them back from Spain several years ago. 🙂
With the white sea bass, I think I will make a Basque style dish…What they call “Salsa Verde”. Start by frying some whole garlic cloves in a healthy pan of olive oil. When nice a brown, pull out the garlic and add the Sea Bass in large chunks. Let it cook in the oil for a few minutes then turn it over. Now add some chopped parsley, fresh peas, and guindilla peppers.
There’s everything you need to make a cream-less carbonara pasta this week. Fresh linguini, sautee some bacon pieces, some peas, and even some pieces of green beans if you like. Toss all this with the pasta, some olive oil, and drop an egg yolk on top.
Boysenberries are very delicate but are some of the best berries we get around here. They taste a little like wine! I suggest eating them soon as they are so delicate they tend not to last long.
Raw, unpasturized almonds are great on their own, roasted, or made into almond milk (to make almond milk you have to use raw unpasturized almonds which are hard to find… If you want to try your hand at almond milk, here is the recipe:
Almond Milk. Rinse 1 cup of almonds until the runoff water is clear and then soak them in water overnight. The next morning, strain the almonds and put them in a blender, add 3 cups of water or coconut water, 2-3 dates for sweetness (or a little maple syrup or agave or sweetener of choice), and a teaspoon of vanilla. Blend all together and then strain through a nut milk bag or some fine cloth. Thats it!
Gabriela’s Soups this week
Greek Avgolemono – the pride and joy of Greek Soups and with great reason. This is the ultimate health “pick me up” 🙂 (in times of covid, it never hurts to boost up our immunity, right? ;-)) ¿This is a strong homemade chicken bone broth with nothing but lemon and eggs and some fregola sarda, the Sardinian toasted “pasta” instead of the usual rice or orzo.¿(Please heat this soup on the stove, slowly, and DON’T LET IT BOIL as all of the eggs will curdle)
Hearty Veggies and Lentils – Since the weather decided to take a sudden turn this week, I thought it would be nice to have a hearty rustic chunky soup with lentils. Also wanted to take advantage of the Jerusalem artichoke (sunchoke) short season. If you haven’t tried it, it’s the vegetable I cut large on purpose, so it could stand out, that looks like a potato 🙂
Enjoy, be safe and have fun – Gaby
As always, don’t hesitate to ask for more recipe ideas if you’re unsure of what to do with something