Blue Cheese and Oyster Pie Oh my!

 

Hi Folks-

Happy first day of Spring! Vermont is actually doing a credible impression of spring today and I for one am enjoying it. Realizing all the while that we will undoubtedly have more snow, ice and muck before we are done with this winter.

Peter put the recipe for green sauce in one of these missives recently (you can see it here Green sauce recipe ). In thinking back on what I’ve been cooking recently I realized I used the sauce four separate times so it is well worth adding to your cooking repertoire. I made it for fish; used it in an omelet; chopped fresh tomatoes and cooked them down a bit and added a TBL or two of green sauce and served rice and chicken; I made a light olive oil and butter mix and tossed in the green sauce and served over caramelized walnut, blue cheese and apricot raviolis.

I often can’t get too worked up about cooking on Friday evening but I have been trying to step up my game. We have one customer who comes in regularly, including Fridays and for him the act of cooking and chatting and having a glass of wine is the perfect way to unwind at the end of the week. I took a page from his notebook and picked something new and interesting and a wee bit challenging to make on this past Friday, Blue Cheese and Oyster pie. Now you will have one of three reactions, you will go “Oh Blech” because you don’t care for blue cheese or oysters, you will go “ooh that sounds delicious” because you love both those things or you will go “huh, is that even a thing?” because it sounds so peculiar. I love both those things and so does Peter. It was really quite good if a bit fussy to put together (Peter thought so, I didn’t think it was so bad). Here’s the link and give it a whirl Blue Cheese and Oyster pie

This Friday I’ll be firing up the slow cooker before I leave at six am and we will be dining on Beef ragu over a marscapone polenta. A bit simpler but hopefully just as delicious.

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Monk Fish

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

  • Wiley Point Oysters

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla

Friday

Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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