So much good food!

Hi Folks-

What a march! Regardless of your politics it should be inspiring to see so many people gather together for causes that they care about! I didn’t march, opting to stay warm and solidify my recovery (I was damn sick and it was damn unpleasant). I also didn’t plan for the store to deal with the numbers of people in town, who knew? Much appreciation to Uncommon Staffers George, Maddy, Craig, Lucas and Jami for dealing so efficiently and cheerfully with the masses that came through the store on Saturday.

Usually about this time of year I am exhorting you to bake and roast and generally revel in the warmth your stove can provide. It is weirdly spring like so it feels a bit off kilter, never-the-less here is my favorite bread recipe for you to try (recipe at the bottom).

Also for folks who are interested, this is osso bucco season to me and I am preparing to buy a case of veal shanks and get busy. I do need to buy a full case so I am reaching out to you all and see if anyone else is interested in this delicious, savory, long-braising dish. Recipe happily provided and I am aiming to order by the end of next week. I think they run around $14.00 a pound. Five pounds serves 8 or so. It’s always kind of been the high light of my January :-).

Haddock is on sale tomorrow as we got a great deal on it $7.99 a pound. Here’s a great recipe Haddock in Charmoula Sauce.

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • 2+ Tuna

  • 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!

Below is a recipe adapted from the King Arthur Flour 200th Anniversary Baking book (an absolute treasure of a baking book) for a wonderful oatmeal bread. I always double the recipe and still can’t manage to keep the bread around longer than a couple of days.

Oat Mixture:

1.5 cups boiling water

1 cup rolled oats

½ cup honey

1/4 cup (½ stick or 4TBL) butter

1 tsp salt

Dough:

1TBL or 1 packet active dry yeast

½ cup warm water

1 teaspoon honey

2 cups all purpose white flour (I always used unbleached, bleached seems a little scary)

3.5 to 4.5 cups unbleached all purpose flour (same kind as above)

Pour the boiling water over the oats and stir in honey, butter and salt (use a large mixing bowl, this will be your bread mixing bowl as well). Breathing that in will give you sense of how wonderful your kitchen is going to smell while the bread is baking. Let mixture cool to room temperature.

In a separate small bowl proof the yeast… add warm water and honey to yeast and let sit for about ten minutes (it should definitely be frothy looking). Once it is bubbling, add to the cooled oat mixture and stir in. Add first 2 cups of flour and stir well. Add the next 3.5 cups flour and stir until mixed and dough begins to pull away from the bowl. Sprinkle some of the remaining 1 cup of flour on a flat smooth surface and turn dough out onto it. Knead for a few minutes (adding flour as needed) until has really become one ball (do it just like you’d imagine, fold over and press down on itself several times) Once it has formed a ball, let it rest while you wash your hands and the bread bowl. Dry the bowl and coat with vegetable oil. Knead the bread a bit more until it’s nice and springy (Some cook book I had once defined the bread at this stage as “smooth as a baby’s bottom”). Place the ball of dough in the bowl, cover with a clean cloth and find someplace place warm to set it. (I put mine over the pilot light on the stove top but the important thing is to keep it out of drafts). The bread will take about an hour and a half to double in size (this is where you get the shoveling done), you should be able to poke it and not have it spring back.

Once it has risen, punch all the air out of it, use a knife to cut it in half and shape into two loaves. Pretty much any size loaf pans will work but they should be greased with either shortening or vegetable oil. Cover and let sit for about another 45 minutes or until they have gained bread like shape. Place in a cold oven, turn to 400 degrees for 15 minutes and then turn down to 350 for another 25 minutes. Bread should be nicely browned when done. Let the bread cool for a few minutes in the pan and then place on a rack. In theory you are supposed to let it cool for at least a half hour but no one I know has ever been able to wait. It does cut much better if you give it at least 15 minutes

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

much good food!.

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