Picking happy

Hi Folks-

Most customers came into today deeply unhappy about the cold but I had one that came in beaming, saying the sunshine just made her feel so hopeful and happy. I decided to roll with her.

Chelsea had her first day at a new job today and was just bouncing with energy, I’m gonna roll with that too.

My jeans are a little tight so I am going to roll with the “eat your damn vegetables.” It’s Spring almost and I’m going to get my comfort from vegetables and sunshine.

Happy Monday!

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 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

Broccoli Cheddar Ale

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

.

when Sharon wants white clam sauce

Hi Folks-

So here’s the scoop. I’m making dinner tonight and I’m making spaghetti and white clam sauce. Sharon’s request and I find I’m able to fulfill it. We were sharing a bottle of L’Argentier and eating slices of the Manghi’s crusty french with butter when Sharon reminded me that it was my turn to do the post. So it seems a natural to give you my recipe for the white clam sauce, tell you about the fish coming tomorrow and then getting back to the task at hand, making Sharon happy with bread and wine and pasta. And me, of course.

The fish by the way is cool. We have Dover Sole from WA and we have Fresh water catfish. I’ve not had the dover sole but the catfish is excellent. Find a catfish recipe and go wild. We also have PEI mussels and Pemaquid oysters from Maine and the rest of the usual fare.

So here is the recipe what you need are two cans of baby clams, Geisha brand is the best, one bottle of clam juice, six large cloves of garlic, a box of linguine or plain old spaghetti, butter, olive oil and some fresh ground black pepper.

1. Peel, rough chop and sautee the garlic in a few tablespoons of butter and a few tablespoons of olive oil.

2. Drain the juice from the clams. Reserve the juice and toss the clams in with the sauteed garlic. Sautee for five minutes or so.

3. Add the pepper, the reserved juice from the clams and the bottled clam juice and simmer, uncovered, for fifteen or twenty minutes, reducing by a third at least.

4. You’re done with the sauce! Serve it over the pasta and it’s remarkably good for something so simple.

A few options are that you can add mushrooms when you add the clams. This is definitely good. You can add a little white wine with the clam juice – this is good too but I prefer it without. You can add some fresh clams, which adds a little style and it looks great, or you can do the whole thing with fresh clams but I’ve never tried it. It seems like it would make it bit more complicated.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Dover Sole, WA
  • Fresh water catfish, farm raised
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • PEI Mussels

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Dry Aged Beef oh yeah!

Hi Folks-

Okay, I did it. I successfully dry aged a beautiful piece of bone in rib eye. I did my usual massive research and determined that I did in fact have the perfect conditions to dry age beef (constant correct temperature and plenty of air circulation). I wrapped it in high quality cheesecloth and let that sucker sit for 40 days, brought a couple home this weekend and absolutely loved them. Wimps dry age for 20 days, so we weren’t doing that, connoisseurs some times go as far as 60 days and I felt that would be presumptuous for our first time out.

So the meat has a hard brown shell once unwrapped that was surprisingly thin, the meat within was a gorgeous rosy red and smelled so awesomely beefy. I was in a hurry so we broiled it and the taste was fantastic. I also trimmed it pretty closely on those first two steaks and don’t think I will for the next. The ideal method of cooking would be either the grill or cast iron to sear on either side and just a minute or two to finish in the oven.

And yes you can buy some! You can order (and you will need to call and order it) either a 1.75 inch bone in 40 day dry aged rib eye steak, or the same meat, boneless, cut to about an inch and a quarter. Trimmed to your preference. I found that the bits of funkiness I had left on were really tasty, thus my desire to trim a little less next time. At the low introductory price of $28.99 a pound. Let me know, should be available for about 10 ten days.

Basically dry aging reduces the moisture in the beef, increasing the flavor density and the time helps break down the connective tissue so the meat is more tender without having been artificially tenderized. Good stuff.

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

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

Broccoli Cheddar Ale

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

.

Sardines tomorrow!

Hi Folks-

Well Peter and I had ourselves a fancy little date night and it actually turned out to be the night we cooked, not the night we went out :-). We are blessed with having a deep pantry, I did have both scallops and those new lobster tails I’ve been telling you about on hand in the freezer. We wanted a fun project, nothing too strenuous but interesting. So we poured some great wine, turned up the tunes, danced and made homemade lobster ravioli. We used a Bugialli recipe, sort of, for the pasta. Great cookbook, Best of Bugialli. We added cilantro to the pasta and then used a rif on Marian Burros lobster ravioli filling (we added a dab of cream and lemon zest). We laughed, we danced, we made a luscious dinner, it was fun!

School vacation is almost over so Sophia is headed back to the grind. Seems like she’s had a good time with friends, which is great and she is cooking dinner tonight which is a first and I’m looking forward to it. I remember the first time Chelsea made dinner for me and a friend. It was a remarkably good pasta sauce and spaghetti. Trying to keep a straight face while she let me know that the pasta had taken about an hour and half was tricky but worth it. Thank God for inexpensive pasta!

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Sardines

  • Trout

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 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

Broccoli Cheddar ale

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

.

It’s important to take Sharon to Kismet when she wants to go to Kismet.

Hi Folks-

So Sharon and I are beginning a three day weekend tonight, both taking Friday, Saturday and Sunday off from the store. We have no lofty ambitions, either for fun or education, and are probably going to stay at home, play some games, drink some wine and eat well.

As for the eating well, I have many thoughts but foremost among them is that I have a duty to take Sharon to Kismet tonight for, we think, the best dinner available in Montpelier. She feels that we have made plans to go there over the past few months and the plans have somehow not come to fruition. Her tone would indicate that these failed date nights fall on me. My bad. She is no doubt correct, and we are definitely going tonight. We’re going to get there at 5:30 – early enough that it will be fairly quiet and also early enough that we can have a fantastic dinner and still be home in time to go to bed early. Because we are tired and we want to freshen up for the next three days of fun and frivolity.

The good news on the store front is that we have a full complement of fish to meet your desires while we are away. We still have frozen crawfish set aside for those of you wanting to make crawfish etouffee, and we have fresh East Coast Halibut coming in. I wish I could tell you that it’s inexpensive but I can’t. It’s priced as high as ever but it’s the best fish to grill or broil ever, with it’s medium taste and its unique texture. I love halibut and if you don’t buy it I’ll cook it for me and Sharon next Monday when we’ll need an end of the vacation pick me up. Aside from the standards we will also be having Pemaquid oysters, and PEI Mussels.

Anyway, we’ll see you again on Monday after our footloose three days.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Dayboat yellow tail sole
  • East Coast Halibut filets
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Pemaquid Oysters
  • PEI Mussels

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

etouffee

Hi Folks-

Okay the winner of fun food last week, Julia. She bought some crawfish and so did we (and so did Agathe) and we all made etouffee. For those that missed that boat, Peter is putting some in freezer tomorrow, so keep researching those crawfish recipes!

Karen weighed in with a new deli guy I’ve got to check out and Glenn has me convinced making fresh pasta is a snap and will change my life, so hey, I have plans!

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 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

.

Catching up with Sophia

Hi Folks-

So I saw a good friend of mine, a woman who is a loyal reader of these posts, and she said to me, “we haven’t heard much about Sophia lately. You should get on it.” So where do I start? I can tell you that Sophia, at thirteen, is a wonderfully involved kid, fierce in her passions and lighthearted by nature.

Much to her Papa’s delight, Sophia loves athletics. She plays goal tender in soccer, enjoying the great responsibility that position entails, not afraid to aggressively leave the net to meet the charge of the opposing team, considering the occasional bumps and bruises a kind of badge of honor almost. She also plays point guard on the school basketball team, and I think she likes the physical contact, the toughness needed to play the sport full out with 100% effort. She’s not the best athlete on her team but she works hard to play as well as she can.

Sophia is a great friend to have. She has a wide and diverse group of buddies, and takes a keen interest in expanding that galaxy of friends. She’s genuinely interested in people’s stories and in forging new friendships along the way.

Sophia is a bit of an activist, has marched in several rallies and has proven to be outspoken on issues that are important to her, political and social. She is not one to sit idly and watch the world go by without direct interaction. Ever active, she takes dance at the Contemporary Dance and Fitness Studio, relishes the performance they have in the Spring, and still keeps her hand in playing the violin with weekly lessons with Ruth Einstein.

Altogether, Sophia is an interested and compassionate young person with a talent in expressing herself carefully. I know I sound like a doting grand father and that’s precisely what I am. She’s not a perfect child by any means; however, her faults seldom occur to me, being the doting grand father that I surely am.

Sharon, another person I’m vastly fond of, will be making etouffee this weekend. We can get crawfish tails by the pound and we’ll have several pounds in stock if anyone else wants to give etouffee a try.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Dayboat yellow tail sole
  • PEI Mussels
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Crawfish tails frozen, 1 lb. each

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Monday, Monday

Hi Folks-

It must be February! I need inspiration! I’ve had some recent fun cooking projects and that’s been good but I need something to juice it up a bit. I was thinking Pho maybe, maybe ordering mache again for the store, sometimes just an interesting ingredient can get me going. So help a sister out and send me your favorite ever ingredient, your “get out of the doldrums recipe.” There are a bunch of things that I can order that only come in 20# cases (veal shanks, vt brisket, statler chicken breast) so if you have an idea I want to hear it. Maybe I should stuff a trout or the heck with the diet and make that amazing arctic char with a creamy spinach sauce Artic Char with Spinach butter sauce. Something has to give here. Consider this a cry for help…and if you feel the same, don’t worry, I’ll have an idea by next week!

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 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

.

Make an omelet

Hi Folks-

Quick one tonight. Things to do, people to see, food to cook.

If you are stuck for a dinner idea tonight make an omelet. Saute anything that looks tasty and needs to be used up, set aside; grate a little cheese, whatever you have on hand, I used blue cheese recently and that was good, so was the Gruyere. Grab an omelet pan, whisk together two or three eggs, depending on how hungry you are. Heat the pan, throw in a nice knob of butter and pour the eggs in once the butter is bubbly, stir until they are just starting to mound up, then spread them out. Stop stirring and start loosening the edges, get all the way underneath, flip with the pan if you brave (or have been practicing like I have) or flip with a spatula. Add your good stuff and the cheese, gently fold over and slide onto a plate, there you have it, dinner!!

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 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

.

Where’s the spatzle?

Hi Folks-

So we’re getting a nifty new product in tomorrow – it’s spatzle from The Vermont Spatzle Company. Sharon and I sampled some this week and it was delicious. It’s a kind of pasta, gluten free, that is fresh. I simply sauteed it in some butter until the pasta was hot and we ate it. Maybe we’ll try it with a kind of sauce next time but it’s great on its own.

For fish tomorrow we’ll have the standards, as well as yellowfin tuna and Pemaquid oysters and PEI mussels.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Dayboat yellow tail sole
  • Yellowfin Tuna
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • PEI Mussels
  • Pemaquid oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net