Late post tonight because Peter and I were out enjoying Montpelier’s cultural night life. Montpelier Chamber Orchestra had an outreach day today where Central Vermont music students had the opportunity to work with them through out the day and play jointly at a concert this evening.
Sophia played, which was our inspiration for going but we thoroughly enjoyed the entire program. So cool to see so many parts of the community come together. We were impressed with the number of string players in Central Vermont until we saw the number of wind and brass players which swelled the crowd on stage quite a bit…add that chorus and we had a full battalion.
Highly suggest you check out the Montpelier Chamber Orchestra final season performances at the Unitarian Church this weekend, 7:30 on Saturday and 4:00 on Sunday.
Wine tasting is filling up but some tickets still available.
Soft Shells again tomorrow but the season is certainly drawing nigh so get them while you can. Below the fish is one of my favorite soft shell recipes.
Fish arriving tomorrow:
- Alaskan Cod, flash frozen at sea
- Alaskan King Salmon
- Soft Shell Crabs
- Dayboat yellow tail sole
- Sustainable Shetland Salmon
- Dayboat Haddock
- 2+ Yellowfin Tuna
- Icelandic Arctic Char
- 16/20 Domestic Shrimp
- 10/20 Dry Scallops
- Malpeque oysters, PEI
Soft Shell Crabs and Pasta
by Mark Bittman
Time: 30 minutes
1/4 cup extra virgin olive oil, or a little more
3 or 4 cloves garlic, slivered
1/2 teaspoon crushed red chili flakes, or to taste
4 soft-shell crabs, cleaned (at fish market if you like)
Salt and freshly ground black pepper
1 pound long pasta, like spaghetti or linguine
1/2 cup chopped fresh parsley leaves.
1. In a very deep skillet or broad saucepan, warm oil, garlic and chili flakes over low heat; do not let garlic brown. When garlic is soft — at least 5 minutes — add crabs (keep heat low to medium low; liquid in pan should barely bubble) and cover. Meanwhile, bring a large pot of water to a boil and salt it.
2. Let the crabs cook until they give up all their liquid and become firm, about 15 minutes. When crabs are almost done, begin cooking pasta. When crabs are done, use tongs to remove them and hold them while cutting up with scissors. Return to pan.
3. Drain pasta when it is barely tender, a little short of how you’d want to eat it, reserving some cooking water. Add pasta to crabs and toss together over medium heat with pan juices and black pepper, adding some cooking water and a little more oil if necessary. (The amount of each will depend on how much more cooking the pasta needs, and how much liquid the crabs exuded.) Add parsley, taste and adjust seasoning as necessary. When pasta is perfectly cooked, serve.
Yield: 4 to 6 servings.
See you at the Store!
The Uncommon Market
“A store worth walking to.”