Home Posts tagged 'Eat Good Food'

Posts Tagged ‘Eat Good Food’


Simon

Give Peas a Chance!

When the springtime rolls around in the Bay Area most folks can’t wait to sink their teeth into a juicy local strawberry. After eating California citrus for the past four months, we’re all ready for some delicate sweetness.  Strawberries aren’t the only sweet produce treat that comes with the cool spring weather. This is time to give peas a chance!

Peas are the perfect crop to grow in the spring because they like the cool weather and farmers can get plant them in the late winter so they have a crop to harvest in the early spring.  At Bi-Rite, we love to celebrate Sugar Snap Peas and English Peas throughout April and May when they are eating the best, because they go so well other spring crops like spring onions, green garlic, wild mushrooms, and baby lettuce.

IMG_6554Sugar Snap Peas are the most common peas and much easier to grow than English Peas.  Farmers harvest Sugar Snaps when the peas are crunchy and sweet.  Snap Peas are a great snack for kids since the entire peas and shell can be eaten raw.  English Peas, on the other hand, are a little more challenging for the farmer to grow because no matter how big and beautiful the outer shell might be it all depends on the size and flavor of the peas inside.  If a farmer harvests the English Peas too early the peas inside are too small and if they are harvest to late the peas lose their tenderness and become starchy.  The outer shells of the English Peas are too fibrous to eat, but peas are also a great snack raw. The Produce buyers at Bi-Rite are always shopping around to find the best eating peas because the quality can change drastically from one farmer to another.

Sugar Snap and English Peas are very easy to prepare.  They can both be blanched for 1 to 2 minutes to brighten the flavor and get rid of any starchiness that might be in the pea. It’s very important to rinse the peas you have blanched with ice water to prevent them from over cooking. English Peas can be tossed on top of a salad or risotto and make great puree.  Sugar Snap Peas don’t puree well but chopped up can be used as substitute for English peas when needed. Sugar Snap Peas are great for stir fry and are a lot harder to overcook compared to gentle English Peas. The pea itself isn’t the only part of the pea plant that is a joy to eat – we also have pea shoots and tendrils, which offer the fresh, grassy flavor of green peas and are beautiful in salads, for sautéing, or adding to pastas and risottos.

The kitchen at Bi-Rite is also celebrating this delicious spring crop, with a brand new summer pea hummus in the pre-pack case! It’s delicious and perfect for park picnics. While you might find peas at grocery stores year round,  spring is when they local peas are have the perfect texture and flavor – next time you’re in the Market ask the produce clerk for a tasty sample, and try our Eat Good Food English Pea and Green Garlic Dip recipe to savor the flavor of spring:

English Pea and Green Garlic Dip
Eat Good Food page 118
Serve with crostini or fresh spring veggies as a dip, or spread it on sandwiches.

1/3 cup plus 1 Tbsp extra-virgin olive oilIMG_6015
1 small yellow onion, finely diced
Kosher salt and freshly-ground pepper
1 cup chopped green garlic (2 stalks)
3/4 tsp fresh thyme, chopped
1 1/2 cups English Peas
1/3 cup grated Pecorino Romano
2 Tbsp freshly-squeezed lemon juice
6 large mint leaves, coarsley chopped

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion, a pinch of salt, and a grind or two of black pepper. Cook, stirring frequently, until the onions are soft but not browned, 3 to 4 minutes. Add the green garlic and thyme and cook until the garlic is wilted and fragrant, another 2 to 3 minutes.  Remove from the heat and let cool. Bring a small pan of well-salted water to a boil. Add the peas and cook until just tender, 2 to 3 minutes.  Drain, rinse with cold water, and drain again.

Put the peas in the bowl of a food processor along with the onion mixture, pecorino, lemon juice, mint and 1/4 teaspoon salt. Pulse a few times to blend, and with the motor running, pour in the remaining 1/3 cup oil, blending just until combined. Taste and add more salt or lemon juice as needed.


Simon

A Winter Sir Prize

SirPrizeThe drought conditions in California make it more and more challenging to cultivate Hass Avocados, especially in Southern California where most of them come from. This year the organic California Hass season ended more quickly than it has in the past decade. Typically, we are bombarded with beautiful, organically-grown avocados for about 10 months out of the year but the quality of the Hass can drop dramatically during the winter months, so a lot of them are imported from Chile and Mexico to fill the gap. In recent years at the Market we’ve been focusing our attention on other seasonal avocados to fill the void before Hass season starts. These seasonal varieties may not have the same high-oil content and rich buttery texture, but they’re unique in their own ways and a pleasure to eat.

The one winter variety that has the produce lovers at Bi-Rite excited this time of year is the Sir Prize Avocado grown by Tenalu in Porterville, CA. The Sir Prize avocado was created during the Open Pollination Breeding Trial by the University of California, and it’s considered the “Grandchild of the Hass.” The Sir Prize is able to grow in colder climates and ripens 2 months before the Hass in California.

CitrusAvoFennelSaladThe Sir Prize is a thin-skinned, pear-shaped avocado that turns black and get very soft when it’s perfectly ripe. They also have the most flesh-to-seed/skin ratio of any commercial avocado. It has a nutty taste, and it’s high-oil so it’s great in guacamole or just sprinkled with a bit of salt and lemon. Avocados are most commonly thrown on a sandwich or whipped up into guacamole, but if you like to eat seasonally, they pair really well with another crop that’s in season– citrus! Try our Fennel, Blood Orange, Avocado Salad recipe from Eat Good Food, that highlights three of our favorite seasonal produce items and pairs them with Dungeness crab. We are staying optimistic for California’s Dungeness Crab Season this year, as crab really takes this salad over the top!  Even without the crab this salad demonstrates how fresh California winter can taste with clean raw fennel, sweet citrus, and wonderfully nutty avocado. Since Blood Orange season has yet to begin, try it with Navel Oranges or Satsuma Mandarins. If you love to eat with the seasons, don’t miss the Sir Prize Avocado! Come by one of the markets and ask for a taste today.


Chili

ONE DAY ONLY: 12/11 Save $3/lb on Prime Rib for Christmas via Instacart

A7oRWNa-WG8ySjqC-4hGwPYuxjCmu_52psFbYbRZbjoNothing tells your guests you love them more than an elegant Prime Rib, the perfect showpiece for your holiday table!  For ONE DAY ONLY on Friday, December 11, save $3/lb on Five Dot Ranch Beef Prime Rib when you pre-order from our online Holiday Market (only $15.99/lb, regularly $18.99/lb), for in-store pick-up.  Order your Prime Rib here!

Five Dot Ranch, located in Susanville, CA,  produces grass-fed beef raised without hormones or antibiotics.  Finished on rice bran and barley, their beef is tender, juicy, and deliciously marbled.  First time cooking Prime Rib?  We’ve got you covered with our simple and delicious recipe.

PrimeRibRecipe_Web


Waverley

Our Favorite Recipes for Your Holiday Table

It’s time to gather ’round the table!

prime-rib-cover-cropped

 

We are proud to offer Five Dot Ranch grass-fed, beautifully marbled Beef Brisket and Beef Prime Ribfor your holiday celebrations, NOW PrimeRibAVAILABLE for Online Pre-Orderfrom our Instacart Holiday Market for easy pick-up at either Bi-Rite Market location.Order yours today!

 

Planning your Prime Rib dinner? For ONE DAY ONLY save $3 per pound on our Five Dot Ranch Beef Prime Rib! Pre-Order your Prime Rib this Friday, December 11, from our Instacart Holiday Market for this special pricing of $15.99/lb (regularly $18.99/lb), for easy, in-store pick-up.

 

 

Tips for Brisket, Prime Rib, and our Favorite Holiday Recipes

Get our favorite seasonal recipes for Holiday side dishes and desserts, plus tips from our Chefs for cooking the perfect Prime Rib or Brisket.

Download recipes, shop them online for delivery,
or ask for a recipe card when you visit Bi-Rite Market!

 

HolidayRecipeBanner

 Easy Steps for Holiday Pre-Orders

  • All orders from Bi-Rite’s Instacart Holiday Market are for in-store pick-up only, at either Bi-Rite Market location. (If ordering from outside San Francisco, please use Bi-Rite’s 94110 zip code to create an account.)
  • Need help? No problem! A Bi-Rite Holiday Hotline is available at(415) 241-9760; select option 3 for Holiday menu-planning and ordering assistance. Menus can also be ordered in person with Bi-Rite Market staff at either market location, or by phone.

Christine Mathias

Turkey Tips & our Fave Holiday Recipes

The Centerpiece of your Thanksgiving Table

It’s just a week Thanksgiving! We are proud to offer the tastiest, freshest Thanksgiving Turkeys, including Heritage and Broad-Breasted Turkeys from BN Ranch, and more. All our Turkeys are NOW AVAILABLE for Online Pre-Order from our Instacart Holiday Market for easy pick-up at either Bi-Rite Market location. Order yours today!

 

If you’re new to Instacart, you can save $5 on your first order of $35 or more from our special Holiday Market. Just create a new account, and enter the code BIRITETHANKSGIVING at check-out, after you select a pick-up date for your order at either Bi-Rite Market location.

 

 Our online pre-order deadline

for Turkeys and Thanksgiving Menu Items is

Tuesday, November 24 at 5pm

 

Turkey Cooking Tips & our Favorite Holiday Recipes

If you love to cook, or need to bring a special dish to a family event, our Chefs have assembled their favorite recipes from Eat Good Food, as well as are Cooking Tips for preparing your Thanksgiving turkey to perfection. Get them all here!

An easy and hearty side like our Roasted Cauliflower and Brussels Sprouts with Lemon Caper Butter is a seasonal dish that is comforting and flavorful, and can be made with just a handful of ingredients. The Potato, Parsnip, and Celery Root Soup turns veggies into a creamy, rich dish that vegetarians and omnivores alike will love. And for a sweet treat, try Mom’s Pear Skillet CakeDownload the recipes and shop them online for delivery here, or ask for a copy when you visit Bi-Rite Market!

 

 Easy Steps for Thanksgiving Pre-Orders

  • All orders from Bi-Rite’s Instacart Holiday Market are for in-store pick-up only, at either Bi-Rite Market location. (If ordering from outside San Francisco, please use Bi-Rite’s 94110 zip code to create an account.)
  • Need help? No problem! A Bi-Rite Thanksgiving Hotline is available at (415) 241-9760; select option 3 for Thanksgiving menu-planning and ordering assistance. Menus can also be ordered in person with Bi-Rite Market staff at either market location, or by phone.

Chili

Stacks ‘o Racks on sale for Labor Day

Summer is coming to a close and we’ve got a fantastic price on BN Ranch‘s California-Raised, Grass-fed Racks of Lamb! For just one week – August 31 through September 6 – BN’s Racks will be on sale for $21.99/lb. (normally $29.99/lb.). These mild and tender chops are a great way to say goodbye to summer. So get your grill ripping hot, give these beauties a couple kisses on the hot flame and enjoy the ideal choice for a light summer meal.  Looking for the perfect Labor Day dish?  Try our Grilled Lamb Chop with Cucumber Raita recipe from the Markets or on our online store at Instacart.com!

stacks o' racks recipe card_single-02

 


Chili

Celebrate Hogust at the Markets

LargeBlack-tag-04Over the last few months we have started to introduce more local pork producers committed to raising various heritage breeds.  I really feel that pork is one of the more complex proteins, and its flavor profile is greatly influenced by breed, feed, and terroir.  It is this thought that drove the idea of creating “Hogust,” our celebration of rare and heritage pork breeds throughout the month of August.

Since 2005, Bi-Rite and Heritage Foods USA have partnered to support small family farms that are committed to raising unique breeds of hogs with varied flavors and tastes.  Through the entire month of August we will be highlighting center-cut pork chops from breeds like the Tamworth, Old Spot, Duroc, Large Black, and my favorite, the Red Wattle.

Hogust_Back-PROOF-02 (2)

So raise a glass to “Hogust,” and take advantage of this opportunity to taste experience pork from the breed perspective.  Be sure to visit our butchers throughout the month to try our rotating selection of heritage pork. To quote our friends at Heritage Foods, in order to preserve this amazing breed diversity, “You have to eat ‘em to save ‘em!”  See our field guide for flavor profiles to find your favorite breed, and what better way to taste the difference than in our Pan-Fried Pork Chops with Figs recipe, adapted from Eat Good Food? Shop the recipe in both Markets or from our online store at Instacart.com. Enjoy!

Hogust_Recipe-Card

 

 


Christine Mathias

Resolve to Eat Good Food This Year!

eat-good-food-coverAs the new year begins and we all decide how we want to improve ourselves or our lives, let’s consider the ritual of cooking. Food forms deep bonds, and making food for our family and friends with our own hands is a special kind of sharing; it’s a sharing of love, nourishment, and inspiration. Let’s all re-dedicate ourselves to the creation of simple, tasty, homemade food made with ingredients that are specialdelicious, local, and responsibly grown or made. Bi-Rite is here to help you make it happen! Following are six outstanding seasonal dishes from Eat Good Food, our go-to book written by Bi-Rite Family of Businesses Founder Sam Mogannam, that will motivate you to cook from the heart. Our Buyers each selected their favorite seasonal recipes, and to round out your meal, our Wine Buyer hand-picked a perfect wine to pair with each dish. Pick up copies of the recipes along with everything you need to create them at home. Happy New Year, happy cooking, and happy eating!

Our Meat Buyer, Chili, recommends:

  • Beef Stew with Peppers & Ale
    Wine pairing: Chateau Les Roches de Ferrand Fronsac Bordeaux, France 2007
  • Sumac-Roasted Chicken Du Monde
    Wine Pairing: Martincic Cvicek, Slovenia 2013    *give this wine a chill

Our Produce Buyer, Simon, recommends:

  • Fennel, Blood Orange & Avocado Salad
    Wine Pairing: Tatomer Gruner Veltliner Paragon, Santa Barbara 2013
  • Pan-Seared Broccolini 
    Wine Pairing: Farella Sauvignon Blanc Coombsville, Napa 2013

Our Grocery Buyer, Raph, recommends:

  • Bi-Rite Vinaigrette
  • Spaghetti with Tuna, Capers & Chile Flakes
    (Cheese Buyer Jon suggests topping it off with Fulvi Pecorino Romano!)
    Wine pairing: La Staffa Verdicchio dei Castelli di Jesi Classico, Italy 2013

Our Cheese Buyer, Jon, recommends:

  • Grilled Manchego & Serrano Ham Sandwich with Membrillo
    Wine pairing: Luberri Orlegi Rioja, Spain 2013

BiRiteRecipeBeefStew

SumacChicken

FennelSalad

Broccolini

Spaghetti

Vinaigrette

ManchegoSandwich


Chili

4 Days Only! Friday-Monday Fresh-Caught Wild Local King Salmon Just $19.99/lb

Fishies

Wild Local King Salmon season is booming! To celebrate the kickoff of a bountiful season, we’re pleased to offer fillets of fresh-caught Wild Local King Salmon at just $19.99/lb, a special price we’ll be offering for just 4 days–from Friday, May 9 through Monday, May 12.

Fresh from Half Moon Bay and brought to us by our good friends at All Seas, this hook-and-line caught fish is beautiful; ideal for a special Mother’s Day weekend brunch, grilling, broiling, or as a centerpiece for dinner on a warm evening, such as Sam’s Eat Good Food recipe for Seared Wild Salmon with Late Spring Succotash.

SalmonRecipe


Chili

Heritage Foods USA: Providers of Our Rare and Heritage Breed Pork

I’m proud of all of the beautiful, truly special and delicious, sustainably-raised meat in our Butcher cases at Bi-Rite 18th Street and Bi-Rite Divisadero. The cases themselves, and our amazing Deli and Butcher staff who stand behind them, are the hearts of our stores.

redwattle_piglet

a Heritage Red Wattle piglet and a friend

Our cases feature meat from suppliers we know and trust, and one of my favorites is the great folks at Heritage Foods USA. Heritage is a meat distributor that provides us with center-cut pork chops, Porterhouse pork chops, boneless pork chops (great pan-seared with roasted fingerling potatoes for the perfect cold-weather dinner), St. Louis-style pork ribs, smoked hamhocks (an essential component for making the perfect split-pea soup) and slab bacon. These products are exceptional because of the thought and care that Heritage puts into their operation from top to bottom.

duroc_pig

a Heritage Duroc pig

Heritage understands the value of preserving rare and heritage breeds. Factory farming places a dangerous emphasis on cheaper breed uniformity, and the hands-on care that family farms take in raising rare and heritage breeds results in animals that live healthier, happier lives and produce really flavorful cuts of meat. I love that these are not commodity animals; they’re no longer part of our regular food system because they’re neither easy nor efficient to raise. They’re nothing like what you would buy from a chain grocery store. This ultimately produces a safer food supply, since breed diversity helps buttress the supply chain against novel pathogens that can sometimes wipe out whole breeds and lead to food shortages.

I also like that I have a truly personal relationship with Heritage. None of the animals we sell are butchered until I place an order. And I can be sure that the animals are being cared for and slaughtered humanely, because I’ve personally visited four family farms with whom Heritage works, as well as the processing facility that handles the animals. Since I’m the last step in the chain before the meat gets onto your table, I like to know exactly what takes place at every step behind me, and Heritage have always been supportive in showing me how their operation runs. The farms they work with are small, run by families across generations: hard-working individuals committed to producing pork that’s miles above the supermarket options that get marketed as “the other white meat.”

goat_grazing

Heritage animals feed and mate naturally at their own pace

Heritage believes firmly in the value of allowing their animals to feed and mate naturally. They support family farms that don’t use artificial growth hormones or antibiotics. Heritage does the kind of business we love at Bi-Rite–the kind that supports communities, nurtures a stable and bountiful food supply chain and produces great-tasting food.

You can use Heritage pork to make this great recipe from the book by Bi-Rite Founder Sam Mogannam, Eat Good Food. Come by either of our Market locations to get everything you need for this recipe!

Pan-Fried Pork Cutlets with Bing Cherries (serves 2)

¾ cup Bing Cherries (about 18 cherries)

6 center-cut, ½-inch-thick boneless pork chops (aka cutlets, about 14 ounces total)

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 large shallot, thinly sliced

1 tablespoon unsalted butter

1 tablespoon cider or red wine vinegar

½ teaspoon Dijon mustard

¼ teaspoon finely chopped fresh sage

1 cup salt-free chicken stock or salt-free broth (see Note)

Pit the cherries and cut half of them in half. Set aside.

Season the pork with ¾ teaspoon salt and a few grinds of black pepper and let come to room temperature.

Heat the olive oil in a large skillet over medium-high heat. When hot, add as many pork chops as will fit in a roomy single layer and let cook undisturbed for 2 minutes. When the first side is golden brown, flip and cook until just firm and cooked through, 2 to 3 minutes longer. Transfer the pork to a plate, cover loosely with foil, and repeat with any remaining chops.

Lower the heat to medium and add the shallot and half the butter. Cook, stirring frequently, until the shallots start to soften, about 1 minute. Add the vinegar, Dijon, sage and a good pinch of salt and cook, stirring occasionally, until the shallots are soft and the pan is almost dry. Add the stock along with any juices that have accumulated under the cutlets. Increase the heat to high and bring to a boil. Add the cherries and cook, stirring occasionally, until the liquid has reduced to one-fourth of its original volume, 3 to 4 minutes.

Remove from the heat, season with more salt if desired, and swirl in the remaining half of the butter. Pour the sauce over the chops and serve immediately.