comfort food

Hi Folks-

I think one of the things I like about both food and wine is the breadth of material there. I am never even going to come close to not having new things to learn. It’s a constant adventure and fun. For instance I’m making pastrami, I’ll let you know how that comes out.

Even as Peter and I struggle to eat a healthier diet the adventure is still there, the rewards are still great and I’m still learning fun new things. That being said there is a time and a place for comfort food. Now being a grown up and having a fairly wide repertoire I’ve got some healthy comfort foods items; french lentils come to mind, cooked slow with onions, a little garlic, carrots and celery, warmed with a little cumin and bay leaf, until they are just soft and then stirring in a bit of vinaigrette and serving over rice. That can make me pretty happy when otherwise I’m not.

On a less healthy note, lasagna makes me happy. I love it because you can make it a thousand different ways and it’s all good. The Uncommon Market lasagna (which is back in the case these days) is made with a creamy bechamel instead of ricotta. A northern Italian lasagna that was brought to our house when my mother died, it was good enough that even during those dark days we remembered to get the recipe. I won’t knock a lasagna made with cottage cheese either, done right and not by your local elementary school it can be down right enticing. My mix of cheeses at home is fairly flexible. For all you purists out there who are sure there is only one right way to make lasagna, I totally agree, take a deep breath, write it down and send it to me ;-). One thing remains true about my favorite lasagna that I make is the all important ricotta layer. Whole milk ricotta, a hefty glob of pesto, one egg, generous salt and pepper, a scant quarter cup Parmesan and cooked spinach. You can do anything else you want with the rest of it, meat, not meat, mushrooms, zucchini, whatever, you use that ricotta base and you have a winner.

That’s what we are having for dinner.

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • PEI Mussels

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

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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