Jambon Serrano and Manchego

For the week of Monday, February 20th to Saturday, February 25th, our sandwich special features imported jamon serrano and manchego from Spain with thyme-scented chèvre cream spread, marinated artichoke hearts and peppery arugula, lightly pressed on an Acme ciabatta roll for $9.75.

Each week, we select from the freshest ingredients, including Zoe’s Sustainable Deli Meats, Acme Bread, fine imported cheeses, boldly-flavored condiments, and locally-sourced vegetables to create a mouth-watering sandwich special. The sandwiches will be announced online, and posted on the chalkboard in the store.

News

Oakland Beer Festival
Come to Old Oakland this Saturday, August 13th from noon to 5pm for the inaugural Oakland Beer Festival, featuring over 25 local and international breweries, local restaurants, live music, and more! Ratto’s will have a table in front of the store where we’ll be selling $5 sandwiches and salads, and we’ll have live jazz from 12:30-4:30. Go to www.oakbeerfestival.com to get tickets and more info.

Recipes

Black Rice Salad with Apricots and Almonds

Serves 4
Prep time 1 hour, 20 minutes
Cook time 45 minutes
Total time 2 hours, 5 minutes
Dietary Gluten Free, Vegetarian
Meal type Lunch, Main Dish, Salad, Side Dish
Misc Gourmet, Pre-preparable
Occasion Barbecue, Casual Party, Thanksgiving
By author Chef Eric Lundy
You'll enjoy this delicious salad as a side or main dish year round!

Ingredients

  • 1 cup Black Forbidden Rice
  • good salt, like Bitterman’s Fleur de Sel and black pepper
  • 1/2 small red onion (halved and sliced thin)
  • 1/3 cup orange juice
  • 2 tablespoons champagne or white wine vinegar
  • 1 tablespoon coarse grain mustard
  • 8-10 dried apricots (sliced)
  • 1/3 cup whole raw almonds (toasted and roughly chopped)
  • 1/3 cup dried cranberries or cherries
  • 1/4 cup chopped fresh parsley
  • 1/2 cup crumbled feta cheese
  • lemon olive oil (we love the Ranise brand from Italy)

Directions

Step 1
1. Rinse rice in a sieve under cold running water until water runs clear.
Step 2
2. Bring rice, water (1¾ cups), ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to a boil in a 2 ½ - to 3-quarts heavy saucepan, uncovered, over medium-high heat.
Step 3
Cover and reduce heat to low, and then cook until rice is tender and most of water has been absorbed, about 35 minutes.
Step 4
3. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and the spread onto a sheet pan to quickly cool down; about 20-30 minutes.
Step 5
4. While rice is cooking; in a large bowl, combine the red onion, orange juice, vinegar, mustard and ½ teaspoon salt. Toss to combine and set aside to let the red onions soften a bit and the dressings flavors to come alive.
Step 6
5. When the rice has cooled, stir it into the bowl with the dressing and toss to combine. Add the apricots, almonds, dried cranberries/cherries and most of the parsley and toss to incorporate. Season with a bit more salt and pepper.
Step 7
Divide among four bowls/plates or on to one large platter. Garnish with the feta cheese and dress with drizzle of lemon olive oil and a few grinds of freshly ground black pepper and a few pinches of salt, if desired.