Around and around

Hi Folks-

Well now that Sharon has stopped chasing me around the kitchen table I have a moment to write to you. There’s a recipe I want to share that Sharon discovered years ago and represents one fairly easy answer to the question, “Now that I’ve bought fish, what do I do with it?”

In her recipe book Sharon calls this “Green Sauce,” and that’s what it is, a simple, refreshing green sauce to accompany any white fish you might have, including Cod, Haddock, Sole, or the Hake we have coming in as a special tomorrow. All you need is a

– small onion, medium chopped

– 2 cloves garlic, chopped

– 1 good sized bunch of parsley, destemmed and chopped

– 2 Tbsp capers, roughly chopped

– 1/3 cup olive oil, (possibly more as needed)

– small pinch of red pepper flakes

– one squirt of lemon juice, salt and pepper to taste

You put everything into a food processor and process in bursts, adding olive oil, stirring as needed – don’t over blend

The sauce is served at room temperature and really does answer any question of what to do with fish.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • dayboat Hake, (fresh as can be, an alternative to cod)
  • Dayboat yellow tail sole
  • Grade 2 Yellowfin Tuna
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • PEI Mussels
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Irish Point oysters, PEI

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Town Meeting turn around

Hi Folks-

Happy chilly Monday! We are wrapping up the slow week of school vacation (always a slow time for us, people take off). Elaine Manghi at Manghi’s Bakery would always start reassuring me in January “Just wait until town meeting day, it always starts to pick up then.” And I have found that to be true.

Thinking back on growing up in Vermont, I am exceedingly grateful to live in a town where I can simply go vote my opinions instead of participating in an all day meeting. My family would attend the Marshfield town meeting day and my best friend’s family would attend the Plainfield one, so at least I had a choice. It is an important, vibrant part of Vermont’s political scene but my memories as a child were of a room old guys arguing about plowing or culverts for hours. :-). generally good donuts though.

So Montpelierites, go vote, then stop by the market and grab some fresh fish!

In my reading on food this week the New York Times was pushing cooking a trout in the fireplace. So not going to happen. That’s the kind of thing I like to save for winter emergencies without power, adding a certain flair to a dismal event. On that note I’ll probably freeze a couple of trout just in case.

I wasn’t inspired this weekend to try a big long cooking project but by Sunday I was craving a comfy home cooked something. Dug some ground beef out of the freezer, chopped onions and garlic, browned it all up with a little flour, added a 14 oz can of diced fire roasted tomatoes with green chili and a pint of tomato vodka sauce. Mixed all that together, cooked off some penne and scrounged up all of the unused bits of cheese from the week, grated that. Mixed in most of the cheese, saved a little for the top. It was delightful, cleaned out my fridge and made enough so neither one of us has to cook tonight. Triple score as far as I am concerned.

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Monkfish, small filets

  • Bluefish

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • Albacore Tuna

  • 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

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

.

Sweet potato recipe

Hi Folks-

Happy Monday and I hope everybody got a chance to get outside Saturday!! I worked the morning but the afternoon was lovely. The front of our house is probably the last place on Main Street to lose the snow but the sun this weekend reminded me that I put in lilies and daffodils this fall. I’ll have something to look forward to and to inspire me in making my yard pretty again.

Before we owned the store we had really nice gardens in the back and front. This past year I have been focused on updating and renovating on the inside. This year I am hoping I can start to work on the outdoors a little bit…

Made a great new recipe this weekend that is billed as a side but with a salad and a loaf a bread it could be a meal. The source is the New York times but the recipe I’ve included here includes my tweaks. Roasted Sweet potatoes with yogurt sauce.

Roasted Sweet potatoes with yogurt sauce

3 sweet potatoes

¼ cup olive oil, plus more for drizzling

Kosher salt

1/2 cup plain 0% fat Greek yogurt, 1/2 cup sour cream

3 tablespoons lemon juice

2 tablespoons toasted sesame seeds (ask in the deli if you need some)

¼ cup red onion, medium dice

¼ teaspoon finely minced garlic

1 ½ tablespoons Thai fish sauce

1/4 tsp cumin

1 teaspoon dried chile flakes (or to taste, I used a little less)

¼ cup coarsely chopped parsley

Maldon sea salt I just used my regular sea salt 🙂

PREPARATION

Preheat oven to 450. Trim ends off sweet potatoes and cut into three or four large chunks (about an inch) Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, on a sheet pan for 15 minutes and flip once the bottoms have started to char. Cook approximately another fifteen minutes until totally tender. Cool to room temperature, Set aside.

Mix together yogurt, sour cream 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.

Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.

Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • Sardines

  • 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

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

.

Thanks for checking with us

Hi Folks-

So here I am snagging Peter’s turn at the post (he’s actually pretty happy about it :-). One reason was to relay perhaps the funniest phone call I ever received at the market and the other reason is to tell you about these new soups we have at the market that we both love.

First the phone call:

I answered the phone as usual “Hello, Uncommon Market” and was met with scratchy cell phone noises; as usual I repeated my greeting. The customer did clear up and asked if I could hear him now and I said yes. He said, “Hi, I’m up here in Vermont doing some naked hiking and I wondered if it would be okay if I came in?”

“Naked?” I asked, “Yes” he said. A nice long healthy pause while I gathered myself, gave myself a minute more by saying “My, what an unusual request…” During that moment I tried to imagine it being okay in some way…Just couldn’t get there (One of my firmest rules is that we don’t have anything in the store that causes people to lose their appetite…art…customers..aromas)

“I’m sorry, we don’t have naked people in the store, thank you sooo much for calling to check”

So here’s what I want to know, he’s up here in Vermont doing some naked hiking…Did he get into his car naked in MA and just drive up here without a stitch? Did he not bring a pair of pants, never mind the common “No Shoes No Shirt No Service” policy. Peter was pretty sure that naked hiking in February qualifies you not only as naked but also as crazy. Chelsea happened to be there and she suggested we start offering robes. I had a moment’s thought of offering to bring something outside but then thought “I don’t actually want a naked guy hanging outside the store either.” Weird market problems that are not encountered in any manual!

So the soups that we brought in are fabulous. All of the seasoning is in the packet and you need only add stock and chicken, or tofu and water or potatoes and cream. They rightly promise thirty minutes from start to finish and they are just so tasty. We originally had the Enchilada Soup, Chicken noodle and Potato Leek, this week I added Chicken Stew, Red Pepper Corn Chowder, and Broccoli Cheddar. Tomorrow we will be sampling out the enchilada soup at lunch time so you can taste how good they are.

Happy Weekend!

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Wild Striped Bass
  • Whole Rainbow Trout
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Watch Hill oysters. RI

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Beer by the numbers

Hi Folks-

Happy Monday! And for those of you that know the market and know that today is the day, happy Heady Topper day! Heady Topper has been a fascinating phenomenon at the Market. Sip of Sunshine, another great VT beer, has followed in its footsteps for notoriety. Heady Topper, after being rated the “best beer in the world” by Beer Advocate fans one year (it still rates quite high), by reason of its limited quantity and distribution, for its unique very hoppy, almost marijuana like flavor and its impeccable packaging is still on the top of the must hunt down and find beers. Here’s the beer by the numbers and the folks in the Uncommon Market….

  • Most number of calls inquiring about Heady Topper taken in one day, 76 (give or take few, we had a shift change).

  • Number of cases delivered; used to be 15 now 7

  • Best Phone call;

“Hi do you have Heady Topper in Stock?”

“We sure do!”

“Great, I’m leaving Ohio now!”

“Ahhh…that’s not going to work…”

  • Most clueless customer upon hearing that it was two four packs per person seriously asking me “Can I get two for her?” Pointing to his nine year old daughter. Ah Nope.

  • Most number of people ever waiting in line for Heady Topper (2014, last delivery before Christmas) 68. Can you imagine 68 people waiting in our store?

  • Worst Heady Customer upon hearing that there was a two, four pack limit “Fucking assholes, who do they think they are, I drove here from CT and I need a case!” We are actually the ones that set the limit to try to share out the bounty. My response was “Reel it in Pal, you don’t have to get any.”

  • Most amusing Heady Customers, 3 women in their seventies coming in to buy it as gifts for grandchildren (some hip grandmas huh?). They are loaded down with 6 four packs and I tell them that they have to keep it cold much to their alarm, that was not in the plans and it was August. So I sell them 30 pounds of ice, two heavy duty industrial trash bags and with assistance they quite capably and hysterically build a boss ghetto cooler in the trunk of their late model sedan.

  • “Can you ship me some Heady Topper?”

    “Sure, can you ship me your face and ID?”

  • Longest time spent on the question “Do you have any heady topper?” 15 minutes, at lunch. Seriously, they couldn’t come up with name, which I helped with, then they wanted to talk about the route they would be taking to get to the store and what I thought about the route to other possible Heady Topper locations and on and on and on.

  • Best Heady Topper Customer; came in to buy it, had to wait, ordered lunch AND bought 150.00 worth of groceries while waiting. Sweet.

I love that we sell Heady Topper, I love the customers that it brings in, I love their delivery guys and their company. Pretty fun stuff!!!

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Bluefish

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • Trout

  • 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

.

A Nervous Wreck

Hi Folks-

Well, our president is still driving our New York Times and Muffin sales, both very robust since the inauguration. Where I used to spend part of my time at the front desk reading the sports pages about my beloved Red Sox and Patriots, now I feel honor-bound to read section A of the Times before I allow myself a few minutes with the sports page.

A good friend of mine called me out last week, pointing out that after all the build up over the long season I neglected to say anything in the post about the Patriots’ victory in the Super Bowl. I think I omitted any mention of it because I was somewhat embarrassed by the impact the game had on me. It started the morning before the game when I woke up in a state of nervous agitation.

I couldn’t eat anything and all I thought of was the approaching game. I paced around the house, confident that the Patriots were the better team but terribly worried that early breaks in the game would go against them and that they’d lose to the upstart Falcolns. Finally when the game rolled around I was in a state of worried bliss. Finally, Tom Brady would have the chance of declaring himself the greatest of all time. All he needed was the victory and he had my rapt attention.

Well the first half was an exercise in futility, and I was hungry and completely straight because I’d decided not to drink during the game because I didn’t want my thrill to be diminished by alcohol. Well, being behind 21 -3 at the half time, I did make one adjustment and started drinking liberally through the rest of the game. I was not confident in our chances when we fell behind 28 – 3 and I have never seen a greater comeback in my 50 years of savoring sports. In the end, though I might have lost some of my edge by drinking wine, I was in a fine state of wonderment and contentment. It could not have been better and I still get happy little flash backs when I remember the game.

Fish arriving tomorrow:

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

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

The food of love

Hi Folks-

Valentines Day! That day when romance is supposed to be king. I must admit that my definition is quite a bit broader, I think of it more as the Love holiday. Chelsea as a small girl was particularly enamored of Valentines Day, many a party we had with pink food and hearts galore and tons of love. Suits me just fine.

It took Peter and I a couple of years to figure out that this was also a real “retail” holiday (we are such frauds as business people :-). After selling out of fish two years in a row, we got it. A little introspection and we realized that seafood is the perfect Valentines day dinner (if you are not locked into the pink thing with your kid…shrimp maybe?). It’s special, it’s quick to cook (no hot stove slaving) and it’s light, so if your night includes some extra curricular activities you are not going to be in a turkey coma, or so full you can’t move…good call.

Cooking is almost always superior to dining out. Much as New Years is considered amateur drinkers night, Valentines dinners out can be a challenge; twice we’ve been out and witnessed couple meltdown, always awkward. Save your money for Saturday night out and enjoy all the benefits of being home tomorrow! Here are three little seafood recipes to inspire you. Quick simple, delicious…

Mark Bittman’s Butter Roasted Salmon, so good

Ingredients

4 tablespoons (1/2 stick)butter

4 tablespoons minced chervil, parsley or dill

1 salmon fillet, 1 1/2 to 2 pounds

Salt and freshly ground black pepper to taste

Lemon wedges

Preparation

  1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

  2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

  3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Scallops for 2

4 to 6 scallops per person

high temp oil (canola or vegetable)

2 large shallots minced

1 glove garlic, minced, (optional)

4 tbl butter, separated into two

1/3 cup white wine

1 wedge of lemon

fresh chopped parsley for garnish

In a well seasoned cast iron pan or a non stick pan place a light skim of high temp oil in pan and heat to medium high. Season scallops lightly with salt and pepper. When the pan is hot but not smoking layer the scallops in the pan. Do not turn, wait approximately 3 minute and using tongs pull gently on the scallop, if using cast iron, it will release when it’s done. If using non-stick, check at three minutes to see if it is lightly browned. When they are ready to turn, cook for approximately same amount of time and use the same test for doneness. Remove scallops to a warm plate and tent with foil. Add 1.5 tablespoons of butter to pan and saute shallots and garlic if using, after one minute add wine and bring to a quick boil scraping up any scallop bits of brownness. Reduce by half, 2-3 minutes, pour any accumulated scallop juices back in and stir in the remaining 2 to 2.5 tbl butter. Plate your scallops and drizzle this lovely sauce over them. garnish with minced fresh parsley if desired. Serve with a small salad and rice.

Oysters with mignonette

Super easy, mix a 1/4 of red wine vinegar, 1 minced shallot and 1/4 freshly ground pepper together. serve with a tiny spoon to put just a bite on each freshly shucked oyster

You can sub rice vinegar or white wine vinegar. You can sub vidalia or red onions. You can sub green peppercorns or white peppercorns or blend. You really can’t screw this up!


Peter has brought in a ton of fish tomorrow, more scallops, oyster, salmon and sword fish. We will also have freshly cut filet mignon! I’ll be there in the mid afternoon to help you select wine if you need it and why not bring home an amazing piece of Magic Spoon chocolate cake to share?

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Yellow fin tuna 2+

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

  • Pemaquid 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

.

Messing around

Hi Folks-

So Sharon and i have just been messing around and she reminded me it was time for the post, which was not so good because I didn’t have any great ideas for the post. Anyway, the winter’s hanging on, Sharon and I bought a treadmill we haven’t even used yet, thinking of going on the cleanse or something like it, watching Sophia play and Katy coach sixth grade basketball, both of us enjoying Sharon’s cooking.

Fish arriving tomorrow:

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

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

How to cook that cod and what to read

Hi Folks-

Sometimes you are just uninspired. It happens. It happens more on Mondays, and frankly I do a pretty good job with Mondays. I couldn’t think what to do with the cod I brought home and couldn’t think what to say to you all either. So for the cod, it’s a standard bake topped with panko, salt, pepper, butter mixed with dry mustard and to fight off ennui, sitting on a light layer of some sample of salsa Verde. The salsa was tasty enough that I thought “what the heck.” I’ll let you know how that goes.

For you, a departure from food. I have been reading voraciously a World War 2 vintage mystery series, starring an intrepid Maggie Hope by Susan Elia Macneal. I could not read them fast enough. Extremely well written, almost a little too thrilling for me (I am a bit of a whimp) these were engrossing. Maggie is an American raised British citizen, wizard at math and as frustrated with the roles of men and women as I would have been if I’d lived then. She ends up working for Churchill and things just keep getting better. Real, historically pretty accurate, adventurous and Very fun!!

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Bluefish

  • 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

.

Freezer party and braised beef

Hi Folks-

Sharon here filling in for Peter. I often refer to the store as the best pantry in the world. For such a little store we do a dynamite job of offering food ready to go (tomorrow’s hot sandwich is braised beef with an apple and onion slaw), food you only need to cook a little and tons of ingredients to really get down and get your cooking on.

In that spirit I’d like to point out a few fun things in the freezer. We have beautiful lamb top round, tender and delicious in 2.5 to 3 # pieces, we have Cornish game hens, we have an incredible selection of VT Artisanal Meats (chorizo, maple breakfast sausage, hot Italian), as of tomorrow morning, veal shanks, maybe wild salmon is your thing, we have wild coho, bagged shrimp, some amazing pesto and you know, ice cream :-).

I bought enough veal shank so there will be roughly 8 pounds available in the freezer. Here’s the osso bucco recipe I use which is a little from Molly Stevens, a little from Epicurious and some heavy tweaking from me

Braised Veal Shanks
Serves 8 to 10
Ingredients

  • 8 to 10 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone

  • all-purpose flour for dredging the veal shanks

  • 7 tablespoons unsalted butter plus additional if necessary

  • 3 tablespoons olive oil plus additional if necessary

  • 2 cups dry white wine

  • 2 cups finely chopped onion

  • 1 cup finely chopped carrots

  • 1 cup finely chopped celery

  • 2 tablespoon minced garlic

  • 3 to 4 cups chicken broth or beef broth ( I used 3 chicken and 1 beef)

  • 2 cups peeled, seeded, and chopped tomato or 2 cups drained canned plum tomatoes, chopped

  • a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf.  I just tied the parsley and thyme together and threw in the bay leaf, skipping the cheesecloth

  • 1/2 teaspoon salt


For the gremolata

  • 1/2 cup minced fresh parsley leaves (preferably flat-leafed)

  • 2 tablespoons freshly grated lemon zest

  • 1.5 tablespoon minced garlic

Preparation

Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess. In a heavy skillet heat 3 tablespoons of the butter and 3 tablespoons of the oil over moderately high heat until the foam subsides, in the fat brown the veal shanks in batches, adding some of the additional butter and oil as necessary and transferring the shanks as they are browned to a platter. Add the wine to the skillet, boil the mixture, scraping up the brown bits clinging to the bottom and sides of the skillet, until the liquid is reduced by about 1/2, and reserve the wine mixture in a small bowl.
In a flameproof casserole just large enough to hold the veal shanks in one layer cook (For this amount of shanks I had to use one enormous dutch oven and one smaller one) the onion, the carrots, the celery, and the garlic in the remaining 4 tablespoons butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the shanks with any juices that have accumulated on the platter, the reserved wine mixture, and enough of the broth to almost cover the shanks. Spread the tomatoes over the shanks, add the cheesecloth bag
(or just the herbs, like me) the salt, and pepper to taste, and bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325°F. oven for 2 hours. Transfer the shanks with a slotted spoon to a warm serving dish, discard the strings, and tent with foil to keep the shanks warm. Skim the fat. You can strain the sauce but I left the vegetables in and boiled the juices for about 10 minutes to concentrate the flavor. baste the shanks with some of the reduced juices.
Make the gremolata while the veal is baking:
In a bowl stir together the parsley, the zest, and the garlic.
Sprinkle the veal shanks with the
gremolata, pour some of the juices around them, and serve the remaining juices separately.

Serve the shanks over polenta or rice or noodles or nothing.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Sardines
  • Yellow fin Tuna
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • PEI Mussels
  • Duxbury Oysters, MA

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net