February 17th Offerings
We're super excited to offer burrata and ricotta from Gioia Cheese Company. Vito Girardi, Gioia's owner, and founder could be the reason we all know what burrata is. He's been making fresh Italian cheeses in South El Monte since he immigrated from Puglia nearly 30 years ago. I will post recipes for the ricotta gnocchi I learned to make at AOC and the ricotta pound cake I put on the brunch menu at Canele. But usually, I spoon this ricotta into hot pasta, build a tartine with it on toast and juicy odds and ends, or drizzle it with maple syrup and call it breakfast.
Rui is back and making an Italian style bean and vegetable soup. We're calling it minestrone, but we're keeping it simple. The idea is that you can add pasta or farro to it or serve it with Mel's crusty bread. Likewise, we'll put some greens (kale, chard, or spigarello) in the box for you to add as well. You could even get some Peads and Barnetts Italian sausages and garnish your bowl with some crispy crumbles.
Rui is also making another round of anchovy-garlic vinaigrette. This dressing made the dandelion salad at Canele so special (that recipe is posted). There will be baby broccoli and escarole in the box, which are delicious dressed with this vinaigrette, and even better with burrata in the mix.
We're offering thick slices of pancetta, Bianco DiNapoli canned tomatoes, and ground beef from Santa Corota Ranch. You could do a million different things with these ingredients, but Corina Weibel's bolognese recipe uses all three and is up on our site. There is also a recipe posted for oven-roasted tomatoes, which are delicious with burrata. Please note: These are large cans of California grown and processed organic plum tomatoes, but it's a good deal for a great product. We love these tomatoes and figured you could use some this week and portion and freeze the rest.
Mel is spatchcocking another round of chickens and marinating them with citrus, garlic, and oregano. We're calling it chicken Vesuvio, but as a Chicago native (Chicago claims to have invented Vesuvio), I must point out that this is a California version with lots of local citrus. You can roast this chicken and eat it as is, or we'll provide directions on how to make a little white wine, chicken stock pan sauce to pour over the roasted chicken, and maybe even some roasted potatoes and peas or artichokes.
There have been some requests for more of Jared's frozen chocolate chip cookie dough scoops, so now is the time to load your freezer. He's also making and canning cara cara marmalade. Natacha is making mini olive oil cake loaves, which are satisfying not only because they are made with nothing more than almond flour, maple syrup, eggs, extra virgin olive oil, vanilla extract, and orange zest.
Lastly, Rui had lots of pork stock and aged kimchi on hand, so she made a special batch of kimchi chigae. This classic Korean stew balances punchy kimchi with fatty pork in a velvety broth. We are also offering more Meiji tofu, which we recommend adding to the kimchi stew (especially the supreme soft tofu.)
Click each item below to add to your cart. All orders due by Sunday, 2/14 at noon.
18.00
14.00
9.00
5.00
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8.00
PEADS AND BARNETTS ITALIAN SAUSAGE
13.00
11.00
12.00
15.00
5.00
12.00
16.00
from 6.00