Sweet Corn Soup, Einkorn Farro, Satsuma Mandarins, Short Rib Kalbi
Ensaladilla Rusa – This is a classic “Russian inspired” Spanish Tuna Salad. We roasted giant tuna collars, added potatoes, peas, carrots, egg, garlic aioli and fresh herbs. This salad is great on toasted baguette slices, makes a good sandwich, or can be eaten on top of salad greens.
Einkorn is an ancient wheat variety. It is most likely one of the first grains cultivated by humans. It’s low in gluten content and high in protein. It makes great risotto style dish. I suggest cooking the chanterelles with onion and once they are cooked, add a cup of Einkorn farro and toast it, then turn it down to a simmer and add some stock and cook about 30 minutes at a simmer until it gets soft. Just add stock as needed to keep it moist. You can top with butter or grated cheese or olive oil.
Volpaia Vinegar. It’s very hard around here to find any decent vinegar in the store. We got some nice Italian red wine vinegar for you. It’s always nice to have around for dressings or cooking.
The Kalbi cut is a Korean short rib. The best is to cut it into strips about ½ inch thick and sear it in a pan for a minute or two on each side. It’s a rich and fatty cut. Would be good with a soy marinade and some sesame seeds and brown sugar.
Sole is a good contender for the flour egg treatment. Rinse the fish in cold water and pat dry with a towel. Then dip it in flour and then egg and cook in a pan with butter, garlic. This would be a great place to use the chervil chopped up as a finish.
This week we thought you could make a radicchio and citrus salad. The cheese we got from the cheese shop should work well on top of radicchio leaves, mandarin slices and you could add some almonds on top too.
Schoch fromage blanc will last several weeks in the fridge. It’s similar to a cream cheese. Its good on toast, its good in salad, its good mixed with whipped cream for dessert.
The corn soup is ready to reheat and garnish with a smoked paprika cream on top
This is the end of the line for stone fruits, so we grabbed the last of the plums for this week. I always like to make simple crisp out of plums. Cut the fruit, put it in a baking dish with a little tapioca, cover with a mix of brown sugar, butter, flour, and nuts and bake for half an hour until it starts bubbling.
Celery root is a foreign vegetable to most people but it is really easy to use. Cut the tops and the rough outside off until you get to the soft white root underneath. You can grate it and use it on salad, or you can cube it and steam it and make a mash out of it or mix it with mashed potatoes. If you grate it and mix it with a little Dijon mustard and mayonnaise it can be eaten raw as a side dish too.
The pomegranate vinaigrette goes well on any salad. I plan to make mine with greens, nuts, and some cheese.
As always, reach out with any questions or for more ideas
PS – For those of you who may not have seen the email. Next week we will do a Stash with some things that will carry over to your Thanksgiving meal. The following Friday, November 27th, we will not be doing a box as we don’t want to give you a bunch of food when your fridge is still full of Thanksgiving leftovers. We will pause everyone’s subscription for that week and re-start them the following week in December.