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Archive for July, 2011


Linh

Late Summer Menu 2011

Most of the dishes on our (later) summer menu incorporate produce from our own Sonoma farms: the eggplants on the Shawarma sandwich and Eggplant Parmigiana entree…the cukes in Willie’s Heirloom Tomato Salad…the potatoes that we’re roasting with green beans, padron peppers and heritage bacon….I could go on! Enjoy the fruits of our harvest.

Seasonal Sandwich Specials

Roast Beef with Fried Onions, Horseradish Aioli and Arugula on an Acme Deli Roll $ 8.99

Vietnamese Banh Mi with Lemongrass-Ginger Marinated Hodo Soy Tofu, Spicy Aioli, Pickled Carrots and Cilantro on an Acme Baguette (vegetarian) $ 8.99

Grilled Eggplant ‘Shawarma’ with Tomato, Cucumber, Harissa and Tahini
On an Acme Sesame Seed Bun (vegan) $ 7.99

Click here for our full list of sandwiches available today!

From our Deli Case

Sergio’s Summer Heirloom Tomato and Cucumber Gazpacho
with local Extra Virgin Olive Oil $5.99 / pint

Willie’s Heirloom Tomato Salad with Garbanzo Beans and Cucumbers $ 8.99 / lb

Bi-Rite Farm Potato and Green Bean Salad
with Padron Peppers and Heritage Bacon $ 7.99 / lb

Farro, Grilled Chicories, and Roasted Pear Salad with Sherry Vinaigrette$ 8.99 / lb

Grilled Chicken Pasta Salad
with Mariquita Farms Romanesco Broccoli, Blistered Cherry Tomatoes and Toasted Garlic $ 7.99 / lb

Red Beet Salad with Horseradish Vinaigrette and Grilled Balsamic Onions $7.99 / lb

Eggplant Parmigiana with Heirloom Tomato Marinara, Fresh Mozzarella & Parmigiano Reggiano $ 8.99 / lb

From our Self-Service Case

Lebanese Lentil Salad with Grilled Halloumi Cheese, Armenian Cucumbers and Harissa Vinaigrette $6.99 / each

Gold Beet and Radish Slaw with Herb-Shallot Vinaigrette $5.99 / each

Summer Corn and Heirloom Tomato Salad $5.99 / each

Fusilli Pasta with Bi-Rite Farm Vegetable Ratatouille $7.99 / each

Grilled Salmon with Herbed Farro and Corn-Tomato Salsa $10.99 / each

Rancho Gordo Baked Beans with House-Smoked Ham Hocks $5.99 / each


Chili

Raising Lucca and Palermo: The First Two Cows from our Farm in Sonoma

This one is Lucca!

This is as close as we can get: in our quest to get closer to where our food comes from, we embarked on a partnership with Rich Andreotti of Circle JR Ranch. For the past year and a half, we have been renting an acre of farmland from Rich to grow various veggies. You might have tasted the super sweet broccoli di cicco, tender potatoes, little gem lettuces and soon to arrive tomatoes in the deli. The other five acres of pasture have been the home and foraging ground of Lucca and Palermo (also the towns that Rich and his wife Joanne come from in Italy), two 100% black angus steers that we’ve watched roam and lovingly fed broccoli stalks and fennel! They’re 100% grass fed and finished, never treated with any antibiotics or synthetic hormones,  and as local as we can get (raised only 40 miles from SF).

A well marbled New York steak

The cows were processed at Rancho in Petaluma and are now being aged at Golden Gate Meats in Santa Rosa. Jim, Jonni and Jeff of Golden Gate Meats gave Morgan and I a tour of the plant and walked us through our first whole steer cut sheet! We were pretty excited to see that our beef was wonderfully marbled, which is difficult to attain in grass fed beef. The Golden Gate Meats team actually told us they’re a couple of the prettiest carcasses they’ve ever seen.

Morgan looking over the hind quarter with Jim, owner of Golden Gate Meats

Once they have finished dry aging for 24 days, we will have them available in our butcher counter, by the week of August 8th at the latest.

We’ll also be making burgers from the chuck for the 18 Reasons Barn Dance Barbeque and Fundraiser (tickets still available) that will take place on the same land they were raised on! I can’t wait to taste it.…and once the barn dance is over, we’ll bring 3 more cows to raise on the land over the next couple of years!


Anne and Kris

Recipe: Bi-Rite Creamery’s Peach & Berry Galette

Anne and Kris from the Creamery here, to share one of our classic summer recipes. If you want to make a galette on the fly, stop by the freezer section at the back of the Market and pick up a ball of the our homemade pie dough! Defrost it in the fridge overnight; once it’s malleable it’s good to go and should be enough for two large galettes.

For 1 large galette:

2  1/2 cups all purpose flour

1 teaspoon sugar

1/4 teaspoon kosher salt

6 oz cold butter, cut into pieces

1/2 cup ice water

2 teaspoons apple cider vinegar

5 large ripe peaches

1/2 -3/4 cup blueberries or other berries

1/4 -1/2 cup sugar

Zest and juice of 1 lemon

In the bowl of a stand mixer combine the flour, the 1 teaspoon sugar , salt, and butter cut into chunks. Chill very well in the freezer or fridge.

Mix with the paddle attachment until the butter is the size of peas or a bit smaller. Combine and add the ½ cup of ice water with the 2 teaspoons of vinegar. Hold back a tablespoon or two of the liquid to see if you need it. The dough should just come together but not feel wet. Stop the mixer and bring the dough together with your hands and feel if it comes together or if it feels dry or crumbly. If dry, add the remaining liquid and mix for just a few seconds more. Form a rough ball of dough with your hands, wrap in plastic wrap and flatten into a disc. Chill thoroughly, for at least 1-2 hours or overnight.

To make the galette:

Preheat oven to 375 degrees.

Roll out dough into a 15”circle on a floured surface. I like to use a large pizza pan to bake it on but you can use and sheet pan as well. Place the rolled out dough onto the pan, chill in fridge.

Wash fruit and cut peaches into 8 pieces per peach, add berries and zest lemon over fruit. Add the juice of the lemon and add sugar to taste. If the fruit is nice and sweet you probably only need ¼ cup, but taste as you go. Toss lightly and place in the middle of the rolled out dough. Spread the fruit to cover the center of the dough and leave about 2 inches around the border.

Fold the edges of the dough in over the fruit to form the crust all the way around the galette. Brush the edges with beaten egg wash if you like and sprinkle with some sugar.

Bake for 25 minutes and check the galette. Rotate and continue to bake until the crust is golden  brown and the fruit is bubbling.

Perfect with ginger or crème fraiche ice cream!!!!!


Register Recipe: The Pizzaiolo Cocktail

One cold and cloudy evening I was craving a calorific meal from a cordial restaurant.  At one point during my meal, a waitress arrived with a glass of amaro sent to me from a beautiful red-headed woman sitting at the bar.  I immediately fell in love.  With the amaro, that is.

Turns out the woman was my coworker, the sweet and energetic cashier Kristen, who shared with me the Amaro Nonino.  Amari are liqueurs from Italy, whose flavors vary depending on the herbs, barks, flowers, fruits, and spices used.  Some are syrupy, some are less viscous.  Some taste like roses and others like artichokes.  Each producer has their own specific recipe but typically amari are quite bitter and served as a digestif.  The Nonino family has been distilling grappa and amaro since 1897 in Friuli, Italy.  I found the Nonino, made with grappa as its base and flavored with undisclosed herbs and spices, to be truly fantastic.  The nose is filled with scents that bring to mind Northwestern Italy where it’s distilled.  The body initially tastes sweet while the grappa warms your mouth and finishes pleasantly bitter.

We encouraged Trac to bring Amaro Nonino into our alcohol assortment, and it’s now for sale behind the registers! I’ve gone through a few bottles of Nonino with my friends, enjoying it both on its own and experimenting with cocktails.  Here’s a recipe I’m particularly excited to share: it’s a slight variation on Pizzaiolo’s cocktail, substituting Averna with my new love, Nonino.

The Pizzaiolo

1 ½ oz. lime juice

1 ½ oz. Campari

1 ½ oz. Amaro Nonino

Fever Tree tonic water

Slice of lime for garnish

In a highball filled with ice, layer lime juice, then Campari, then Nonino.  Top with tonic water and garnish with a slice of lime.


Linh

Recipe: Black Rice and Tofu Salad with Ginger-Lemongrass Dressing

A few of our guests have asked for the recipe for our Black Rice and Tofu Salad with Ginger-Lemongrass Dressing, so without further ado, here it is! Let me know how it turns out when you make it at home, and if you have any good modifications.

Ingredients

2 cups black rice
3 1/2 cups water
1/2 teaspoon salt
8 oz medium firm to firm block of tofu, sliced 1/2″ thick
vegetable oil for shallow pan frying
soy sauce to taste
1 cup edamame beans (cooked if fresh or thawed if frozen)
1/2 cup thinly sliced scallions
2 cups pea shoots (pea shoot season is now over so I would suggest substituting spinach or blanched green beans cut on a long bias)

For the ginger-lemongrass dressing:

2 inch knob of ginger, peeled and roughly chopped
3 stalks of lemongrass, bottom five inches roughly chopped (you can discard the top portion or save for stock/soup/curry)
4 cloves garlic, peeled
1 cup soy sauce
1/2 cup rice vinegar
1/4 cup sesame oil
3 tablespoons honey
2 cups neutral vegetable oil such as grapeseed oil

1. Bring rice, water, and salt to a boil then turn flame down to a simmer and cook for about 35 minutes or until nearly all the water has been absorbed. Fluff after 10 minutes and let cool until warm.

2. Meanwhile prepare the rest of the ingredients: heat a large shallow frying pan over medium high heat with a good layer of vegetable oil ( just enough to prevent the tofu from sticking to the pan but be sure that the pan is hot enough before the tofu touches it otherwise the tofu will stick) until almost smoking.

3. Carefully add your tofu in one layer on the pan. You can do this in several batches if the tofu doesn’t all fit at once. Cook until the tofu is a deep golden brown on one side, about 8 minutes, then flip over and repeat. When the second side is golden brown, drizzle in 2 tablespoons of soy sauce and cook until it has caramelized. Remove from heat and let cool until you can cut it without it tearing it apart. Repeat with the remaining tofu. Cut into 1/2″ cubes.

4. For the dressing, place all ingredients in a blender or food processor and blend until garlic, lemongrass and ginger are no longer chunky.

5. Combine in a large bowl the cooked black rice, cubed tofu, edamame, scallions and leafy green vegetable or green beans. Dress to your taste with the ginger-lemongrass dressing.