Spring Tart featuring Fennel Pollen!

Red Onion & Fennel Tart with Walnuts, Chevre and Fennel Pollen

Serves 4
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Milk, Tree Nuts, Wheat
Dietary Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Region French
This delightful tart has a tender, flaky crust and intense spring flavors.

Ingredients

  • 1 stick unsalted butter (very cold, chopped into pieces)
  • 1-1/2 cup unbleached white flour
  • 1/2-3/4 cup ice water
  • 2 red onions (thinly sliced)
  • 1 large fennel bulb (trimmed and thinly sliced, fronds reserved)
  • 1/2 cup walnuts (lightly toasted and chopped)
  • 1/4 cup Chevre
  • Balsamic vinegar
  • Ratto's extra virgin olive oil
  • pinch red chili flakes
  • salt & pepper
  • 1 tablespoon fennel pollen (available at Ratto's)

Directions

Step 1
Preheat oven to 425.
Step 2
Make crust by pulsing together the flour, butter, and a pinch of salt until crumbly. Slowly pour in the ice water and pulse until the dough just forms.
Step 3
Gently roll out dough on a clean, floured surface. Lay in a sheet pan- it needn't look neat & tidy- and let rest in the freezer for 15 minutes.
Step 4
Saute onions & fennel with some salt in olive oil slowly until very tender and caramelized, about 15-20 minutes. Add chili flakes, pepper, and a hearty dash of vinegar. Cook a little longer.
Step 5
Remove the dough from the freezer.
Step 6
Lay out onion mixture on the rolled out dough, leaving an inch on the edges. Sprinkle on toasted walnuts and Chevre, plus some fennel fronds. Wrap edges around tart to enclose like a galette.
Step 7
Bake for 30 minutes or until lightly browned.
Step 8
Sprinkle with fennel pollen right before serving.
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Fennel Pollen!

Fennel Pollen has made its way into the culinary world because, well, it is a tasty burst of fennel flavor. It smells divine, too.

Fennel Pollen

We just made a triple fennel tart, adding it like a finishing salt. Many recommend using it for roast chicken. For more ideas, see http://www.thekitchn.com/how-to-use-fennel-pollen-65434

We’ve got it on the spice rack, next to the dried mushrooms. Just ask Elena if you need help finding it. We think it will be your new kitchen friend.

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That salt cod is waiting to become…

Brandade Souffle

Serves 4-6
Prep time 8 hours, 30 minutes
Cook time 30 minutes
Total time 9 hours
Allergy Egg, Fish, Milk, Wheat
Meal type Appetizer, Lunch, Main Dish, Starter
Misc Gourmet, Serve Hot
These yummy delights take a few more steps than you might on a week day, but are well worth the planning.

Ingredients

  • 1-1/2lb salt cod (soaked in cool water for 8 hours, changing water once)
  • 2-3/4 cups milk
  • 1-1/4 cup Rattos' extra virgin olive oil
  • 3 large eggs (separated)
  • 1/2 cup panko breadcrumbs
  • salt & pepper
  • butter for ramekins

Directions

Step 1
Preheat oven to 400.
Step 2
Put rinsed cod in 2 cups of the milk, bring to a boil, and simmer for 2 minutes. Drain cod on a paper towel, discard milk.
Step 3
Scald remaining 3/4 c milk, set aside.
Step 4
Heat 1/4 cup olive oil in a skillet. Add cod when smoking hot, sauté gently for about 5 minutes until fish is dried out.
Step 5
Transfer cod from the pan into a food processor and shred it. Alternately, shred with a fork.
Step 6
In a mixer, whip egg whites until stiff peaks form.
Step 7
Alternately add scalded milk, the remaining cup of olive oil, and the egg yolks to the food processor and pulse after each addition. Add breadcrumbs, salt & pepper.
Step 8
Transfer batter into a mixing bowl, and gently incorporate whipped egg whites with a rubber spatula.
Step 9
Pour batter into buttered ramekins. Bake for about 20-30 minutes until puffy and lightly browned.
Step 10
Serve souffles immediately in the ramekins or out, and definitely with a zesty sauce.
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Celebrating the Local!

We’re so excited to support local artisan food makers. Come visit the table by the left register to discover local honey, sweets, mustard, granola, and jerky.

Local products Nuttyness

Oaktown Jerk

What would Giovanni think? We think he’d say si, si, tutto va bene!

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Andrieux & Fils Cotes du Rhone Village

Cotes du Rhone

This wonderful Cotes du Rhone is a new favorite, brought in by our French friend Francois. It is 80% Grenache, 15% Syrah, and 5% Mourvedre, produced from 45 year old vines. It has notes of spice, with pronounced green and white pepper, as well as cassis. It has a smooth finish and has an unexpected California-esque complexity.  It is a great value $14.79 a bottle.

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