Scituate Dayboat Monkfish, Romesco Sauce, Siberian Kale
A week of magical condiments. See "what to eat this week" to find everything described below.
The zucchini pickle recipe came from one of my all-time favorite cookbooks, The Zuni Cafe Cookbook, by the late Judy Rogers. I treasured this book when I was just starting out as a professional cook, because you can learn so much from her clear explanations and approach to ingredient selection and technique that preface each recipe. The intro alone is gold, and her advice will make you a better cook. These zucchini pickles are my ideal sandwich or hamburger pickle, although I am happy to put them on a cheese board as well.
Pimento cheese, for those not familiar with it, this Southern staple is a dip or spread made primarily from roasted red peppers (pimentos) and cheddar cheese. Various other additions can include cream cheese, mustard and even pickle juice, depending on who is making it. We love pimento cheese: on celery sticks, on some toast points, slapped between two pieces of white bread, on a cheese board, on a burger, or a sandwich.
Our suggestion? Make a pimento cheese BLT on some Alecco Farmhouse White bread and thank us later. Bacon, lettuce, plus the only out of season tomato we'll eat, are all right here.
Speaking of magical condiments: Romesco sauce is another huge favorite. Composed of roasted piquillo peppers, toasted bread, hazelnuts, smoked paprika and sherry vinegar, it is excellent on so many things. You can find a list of suggestions in the catalog listing. But here's what we suggest this week:
Pan-roasted Monkfish with Romesco Sauce. We're anticipating some beautiful Dayboat Scituate Monkfish this weekend. If you're not familiar with monkfish, it's a succulent and meaty white fish. We've cleaned it up for you already, so there's no fussing- just pan-roast this beautiful fish in some oil, finish and baste with a knob of butter at the end, and serve with the Romesco sauce, which eats best at room temperature. As for a side, why not try out romesco's other classic partner, charred leeks? Trim the root end of the leek, cut in half, and soak in warm water, then rinse under the tap to remove any sand. Char, cut side down, in a hot cast iron skillet until deeply browned and a little charred on one side. Flip and finish at a slightly lower heat until they soften. The same dish would also be great with our butcher's steaks or Kurobuta porterhouse pork chops.
Mid-week layup: our ready-to-roast half chicken, rubbed with vadouvan spice. So easy and tasty: rub with a little olive oil, sprinkle on some salt, and roast at 375 for 20-30 minutes. Because it's been partially deboned, it's very easy to serve. Try it with couscous, persian cucumbers tossed with salt and rice vinegar, and some greek yogurt seasoned with fresh garlic and cumin.
Something Sweet: this week we are also introducing Dark Forest Chocolate to our lineup. You may have tried it in December, when we sent out bars with the holiday orders. This small bean-to-bar company in Western New York makes award-winning organic chocolate bars in some very cool flavors- goat milk, or cocoa nib, or salted malted milk chocolate. Everything they make is gluten-free, nut-free, and soy-free.