Issuu on Google+

March 7th, 2012 Great eats from the Food Angels fluttering onto doorsteps in the City of Angels this week, with some help from a forager named…Angelo. Well, we certainly are blessed this week and every week, to have this handmade food (or ambrosia!) on our tables. And we are also blessed to have all of you supporting this food adventure! BAIA PASTA: Created by molecular biologist Dario Barbone and Renato Sardo, former international director of Slow Food, Baia pasta uses organic American wheat and pristine water to make authentic hard pasta using traditional brass dies. This extrusion process gives the pasta a slightly rough surface that helps it cook perfectly al dente and grab onto sauces. Based in the Bay Area, Baia Pasta is making its Los Angeles premiere in this week’s box. We have stocked a few more boxes of their pasta, in different shapes, in the store, including a Spelt pasta. So if you like it, please order more from the store. This will send me a clear signal to request another shipment! OMNIVORE’S SALT: Angelo Garro’s Omnivore Salt, seasoned with wild foraged fennel pollen, air-dried red chiles and fresh cracked black pepper, brings an extra-savory kick to whatever you are cooking. But why not pair it with the pasta? All you really need is a drizzle of olive oil, a few herbs, and this salt, for a delicious meal. But we have also included some recipes penned by Angelo Garro himself, (and a pesto recipe from UK Forger Hugh Fearnley-Whittingstall) for pasta and other delicious meals. For those of you who read the Omnivore’s Dilemma (read now if you missed it!), Angelo Garro is a living legend, who is not only a blacksmith with a forge in San Francisco, but he also appears in the last chapten of Pollan’s book, leading the hunt for wild boar… He is The Forager par excellence, I can’t tell you how excited I am to have his salt in this week’s box! To get in the mood, you can listen to this NPR radio show about Angelo, while you’re cooking dinner!

http://www.npr.org/templates/story/story.php?storyId=4199694

THIS WEEK’S RECIPES!

“WHAT’S FOR DINNER, DARLING” MEAL: PASTA E CICCIA FEAST MEAL: ROSEMARY GRILLED LAMB CHOPS WITH HONEYED CARROTS & ROASTED POTATOES EASY TO PLEASE MEAL: BARBECUE CHICKEN WITH APPLE, BEET AND CABBAGE SLAW EGG MEAL: ANGELO GARRO'S WILD FENNEL CAKES, SICILIAN POACHED EGGS MEATLESS MONDAY MEAL: LEEK AND RAPINI FRITTERS TOSSED GREEN SALAD POINT REYES BLUE & WALNUT SALAD PASTA MEAL: BAIA PASTA WITH WALNUT & PARSLEY PESTO FISH MEAL: EASY SKILLET FRIED FLUKE WITH LEMON AND BUTTER


“CITY OF ANGELS BOX” | MARCH 7TH, 2012 Roots • • • • • •

Spring Green Onions (Amapola) Yukon Potatoes (Gama Farms) Carrots (Roots) Green Garlic (Earthtrine) Beets (Roots) Yellow Onions (Tutti Frutti)*

Leafy Greens

Vegetables • • • • •

Green Cabbage (Cortez) Rapini (Earthtrine) Fennel (Earthtrine) Leeks (Garden Of…) Celery (rancho cortez)

Extra Fruit ** Blood Oranges (Somers) Strawberries (Chuy’s Berries) Raspberries (Chuy’s Berries) Extra Apples (Fair Hills)

• • • •

Dairy

Juice

Grain/ Pulse

• Orange Juice – Friends Ranch

Fair Trade

Catch of the Week **

Durum Wheat Sardinians (Baia Pasta)

Zutano Avocadoes (Somers)* Fuji Apples (Fair Hills) Strawberries (Rancho Cortez) Tango Tangerines (Somers) Star Ruby Grapefruit (Mud Creek Ranch) Bananas (Fair Trade)*

Meat & Eggs • • • •

Chicken Legs (Dey Deys) Italian Sausage (Dey Deys) Lamb Chops (Jimenez) 1 dozen Eggs (Dare to Dream)

Regional Specialty

• Parsley, Cilantro, Rosemary (Earthtrine • Butter* (Organic Valley) • Blue Cheese (Point Reyes)

Sugar (Wholesome Sweetener)

• • • • • •

• Salad Mix (7 varieties!) (SB organics) • Arugula (Garden of)*

Herbs

Fruit

Fluke (Kanaloa)

Omnivore’s Salt (Angelo Garro)

Nuts, Seeds or Dried Fruit

• Walnuts (Avila) New Customer/ Referral Gift Calmyrna Figs (Avila)

* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested

PASTA E CICCIA Recipe by Angelo Garro for 4 people Ingredients: • • • • • • •

1lbs of Baia pasta Broccoletti 1/3 lbs of Italian mild fresh sausage 1 bunch of 4 spring onions 1/3 cup of extra-virgin olive oil 2 pinches of “Omnivore Salt” freshly grated Parmigiano Reggiano cheese (use last week’s S. Joaquin if you have any left)

Use almost all the 1/3 cup of oil in a cast- iron pan and heat moderately. Thinly chop the spring onions and drop them in the pan. Cut the sausage into chunks. Slow fry the onions for 5 minutes, until golden, then drop the sausage in the cast iron pan. In the mean time cut the legs of the broccoletti and drop them in a pan of boiling water. Boil the broccoletti for 5-6 minutes, take them out of the boiling water and add them to the castiron pan with the sausage and the spring onions. Lower the flame to the minimum. Do not throw away the water where you cooked the broccoli: bring it back to boil, add salt (approx. 1 big fist) and dunk the whole pasta. After 10-11 minutes (or when it’s cooked to your taste) drain it, add two spoons of the boiling water in the cast-iron pan and then cook the pasta with sausage and broccoletti for 45 seconds-1 minute. Add parmigiano, the remaining olive oil and a pinch of “omnivore” salt.


ROSEMARY GRILLED LAMB CHOPS WITH HONEYED CARROTS & ROASTED POTATOES (AYDA ROBANA) Ingredients: • • • • •

Lamb chops 2 garlic cloves, minced 2 t minced rosemary 2T olive oil Salt and pepper to taste

Directions: Start with the Roasted Potatoes: Pre-heat oven to 400 F. Scrub and halve your potatoes. Toss them with a little olive oil and place on a covered cookie sheet. Depending on their size, the potatoes will take between 20-30 minutes. Once they are fork tender, toss them with some fresh herbs, some Omnivore’s Salt if you’re in the mood, and a small pat of softened butter. For the Lamb Chops: In a small bowl mix together olive oil, rosemary and garlic. Brush the mixture on the lamb chops and season both sides with salt and pepper. Grill on a hot grill or grill pan for 3-4 minutes on each side. The lamb should be a little pink on the inside but brown on the outside. Remove from the grill and cover with some aluminum foil to allow the juices to settle. Serve with a side salad and honeyed carrots. Honeyed Carrots: Ingredients: • • • • • • •

1 bunch of carrots 1 garlic clove T honey 1T butter 1t olive oil 1t parsley Salt and pepper

Wash, and peel the carrots, then slice the carrots thinly on a diagonal. In a non-stick frying pan heat up the oil and butter, add in your minced garlic and carrots. Sauté for seven minutes until carrots are tender but still a bit crunchy. Add in the honey and sauté for a few more minutes until they are golden. Season with salt and pepper and garnish with some fresh chopped parsley.


BARBECUE CHICKEN WITH APPLE, BEET AND CABBAGE SLAW (SARA WOODWARD) This recipe can also be converted into an “indoor barbecue” if your plans are not to be grilling outside. Marinate the chicken as described and simply roast instead. The apple, beet and cabbage slaw will soften and mellow the longer it marinates, so if raw veggies aren’t your thing, give it a little extra time to “cure” in the marinade.

Ingredients: • Chicken pieces, marinated with • lemon zest • garlic, • mustard powder (or Dijon) • a few drops honey For the slaw: • I apple, peeled and grated • 2 golden beets, peeled and grated • ½ green cabbage, shredded • dressing: acidic element of choice (cider vinegar, white wine or chardonnay vinegar, or a combo of orange and lemon juice) • neutral oil, such as grapeseed • small drizzle honey • salt and pepper For the Chicken: Make a slurry of your marinade ingredients for the chicken and coat completely. Allow to marinate overnight (or for at least a few hours.) When ready to cook, remove from marinade and wipe off any excess. – if barbecuing, fire it up. Otherwise, use a grill pan or roast in the oven. A good oven temperature for these would be about 425°F, as you’ll want to get the skin a little blackened for our “barbecue” Whichever cooking method you choose, the chicken will be ready when the juices run clear. Allow to rest in a warm spot until ready to serve. For the Slaw: The apple and beets can be grated on the fine holes of a box grater – or, if you have a food processor with a grater attachment, now’s the time to bring it out. If using the processor, do the same to the cabbage and combine everything in a large mixing bowl. If not using the machine, you may chop finely by hand by quartering the cabbage, removing the core, peeling away a manageable stack of leaves at a time and slice, slice, slice as evenly as you can. When your apple, beet and cabbage are ready, allow them to marinate in the vinaigrette – minus the oil. Just add a little honey to the juice or vinegar of choice, season with salt and pepper and pour over the slaw. Let marinate 10-20 minutes before serving to tenderize your raw veggies and then drizzle in the oil to finish the salad. Since everything is raw, that means extra nutrients for you!


ANGELO GARRO'S WILD FENNEL CAKES, SICILIAN POACHED EGGS

Laura Folger

Angelo Garro chops wild fennel for a meal.

Laura Folger

Fennel cakes fry in a cast-iron pan. Back to 'The Forager: Hunting & Gathering with Angelo Garro' Dec. 3, 2004

Master hunter and forager Angelo Garro shares his recipes for wild fennel cakes — a springtime specialty — and Sicilian poached eggs. (Of course, no need to forage for your fennel, as we have provided it, but thought you might like to read about it regardless!) Wild Fennel Cakes Ingredients: • • • • • • • •

1.5 lbs of wild fennel fronds 3 eggs 1 cup high-quality parmesan cheese 1 cup coarse bread crumbs (made from day-old bread ground up in a food processor or blender) 1 teaspoon crushed red pepper Salt and black pepper to taste Extra virgin olive oil Peanut 0il

Directions for gathering and cooking: Gather young fennel fronds. Fennel hearts are the bright green, furry piece that is in the center of the stalk of fennel. When you're gathering them, pick only the fronds and lay them in a paper bag horizontally — all the tops should be pointing in the same direction. Keep them laying horizontally as you wash them gently in a bucket of water, holding them in your hands to avoid bruising.


Wash and parboil for 15-20 minutes. Make sure to wash fronds very well. Lay the stalks on the cutting board and chop finely. Taste to make sure they are tender. Drain and dry in own steam — you can stir a little with a wooden spoon to help the cooling process. When the fronds are cold, place in a bowl. Mix all the dry ingredients together. Form into patties. Heat cast iron or non-sticking frying pan with a very little bit of olive oil cut with a very small amount of peanut oil. Fry fennel cakes on both sides until golden brown. Sprinkle with salt and pepper. Drain again on a paper towel. Best when served warm. __________________________________________________

Sicilian Poached Eggs Ingredients: • • • • • •

1 to 1.5 cups of water 2 tablespoons red wine vinegar or balsamic vinegar 1 egg Salt & fresh cracked pepper Fresh or dried oregano Extra virgin olive oil

Directions: Bring 1 cup of water to a boil in a small frying pan. Add 1 tablespoon of vinegar (red wine or balsamic). Break your egg into the boiling water. Cook for 1 – 1.5 minutes. Meanwhile, make your toast. Remove the egg with a slotted spoon and drain off any liquid when done. The yolk should be soft and the egg white should be solid. Place your egg over your toast and salt and pepper to taste. Add oregano and a drop of extra virgin olive oil and a drop of vinegar. ____________________

LEEK AND RAPINI FRITTERS AND SALAD Source: Angelo Garro with Nikki Silva & Davia Nelson, The Kitchen Sisters, authors of Hidden Kitchens. This recipe was demonstrated November 19, 2005. Makes about 20 fritters INGREDIENTS • • • • • •

1 bunch rapini (broccholi rabe), stems removed 2 medium leeks, white part only Half a bunch flat-leaf parsley, stems removed 2 large eggs ½ cup breadcrumbs ½ cup grated Parmigiano Reggiano cheese


• •

Salt and black pepper, to taste 2 to 3 tablespoons olive oil, plus more for pan if needed

PREPARATION •

• • • •

Bring a medium pot of salted water to a boil. Finely chop rapini. Slice leeks lengthwise into quarters and chop finely. Blanch rapini and leeks in boiling water for about 5 minutes. Strain mixture. Using the back of a spoon press to extract excess liquid. Set aside to cool. Chop parsley and combine in a bowl with cooled rapini, leeks, eggs, breadcrumbs and cheese. Stir to combine. In a large skillet, heat olive oil over medium-high heat. Shape mixture into 2-inch patties and fry until golden, 2 to 3 minutes per side. Add more olive oil to pan as needed. Drain on paper towels and transfer to a serving plate.

Serve with a tossed salad, or if you have a Family or Couples Box, you could prepare this Point Reyes Blue and Walnut Salad.

POINT REYES BLUE & WALNUT SALAD (MATTHEW ARMISTEAD) • • • • • • •

Lettuce 1 bulb of fennel, sliced thin as possible (use a mandolin or a peeler) 1 apple Celery heart and leaves Point Reyes Blue Cheese lemon & olive oil dressing Salt and pepper

This works best if you think of it as a chopped salad. I find it delicious to have all the flavors and textures in one mouthful. Build the salad as you go, chop everything bite size so it can all be eaten with just a fork. I squeeze lemon over then add olive oil to make the dressing, taste and adjust as necessary.

EASY SKILLET FRIED FLUKE WITH LEMON AND BUTTER (SHAHEDA SADHAL)

This is a very basic recipe for cooking fluke. It is a fish that is lovely and delicate and just great pan fried like this. Ingredients: • Fluke, patted dry • a little flour • salt/ pepper • lemon • butter Directions: Step one and done! Place the flour in a shallow dish. Season it really well with salt and pepper. Take your fillet (patted dry) and dredge it in the flour to coat evenly. Shake off any excess. Repeat with the rest of the fillets. Heat up a small pat of butter in a skillet, medium- high heat. When the pan is warmed, pan fry the sole for a couple minutes on each side. Remove to a plate and serve immediately with lemon slices and extra butter (optional). Serve with a simple salad or veggies you might have lurking (steamed), and a bowl of rice.


BAIA PASTA WITH WALNUT AND PARSLEY PESTO FROM UK FORAGER HUGH FEARNLEY-WHITTINGSTALL Stir this recipe into your Baia Pasta, and serve with a side salad. Pesto is, of course, perfect with pasta, but I also serve this one as a sauce-cum-relish with grilled lamb chops or steak. Serves four. • • • • • • •

100g walnuts 1 fat garlic clove garlic, peeled and roughly chopped 100g hard, mature goat's cheese (or Parmesan), grated 50g flat-leaf parsley leaves About 150ml good olive oil (or extra-virgin rapeseed oil) Juice of ½ lemon Sea salt and freshly ground black pepper

Put the walnuts and garlic into a food processor and process until finely chopped - but still with some granular texture. Add the cheese and process again briefly. Add the parsley and blitz again to chop the leaves, then begin trickling in the oil, while the processor runs. Stop when you have a sloppy purée. Taste, season as necessary with lemon juice, salt and pepper. If you don't have a food processor, you can make the pesto with a large pestle and mortar, crushing the ingredients together in the same order. Store in the fridge - if you completely cover the surface of the pesto with oil so all air is excluded, it should keep for a couple of weeks.


City of Angels Box