ONCE a Week 1/7

Written by Megan Guidarelli on 07 January 2013.

ONCE a Week
 Omnivore Menu for the Week of January 7th

Welcome to your first Omni share of 2013!  Have you already broken your resolutions?  For solidarity's sake, we broke a couple of ours too. You'll notice things like "citrus" and "white wine" on the menu today. Its a once in a lifetime opportunity. And by "lifetime", we mean "year". We hope you find plenty to be happy about with this week's share!  Big things to come.

Valhalla Cheesy Oats• Consider this your amuse bouche for our Viking excapade, ONCE in Valhalla. These oats are total Nordic comfort food. Four star farms oats were cooked with a ton of Robinson Family Farm Prescott cheese, salt, pepper, onions, milk, Cabot cheddar, and butter. Like what you taste? Buy tickets for the event!

BeefStewPorchetta Spiced Turkey with Sunchokes •  Young turkeys from Stillman farms were seasoned with fennel, garlic, pepper flake, white wine, chard, and onion then slow braised then pulled. We served alongside roasted sunchokes and a pan gravy of juices, oil, salt, pepper.

Brisket Beef Stew• Beautiful brisket from Stillman Farms was cubed and dredged in flour salt and pepper then pan seared. Ken cooked it low and slow with a whole host of veggies: Brussels sprouts, potatoes, shallots, onions, carrots, and celeriac. The gravy is a combo of Valicenti demi-glace, turkey stock, tomato,  and Night Shift Porter. We garnished it with shiitake and oyster mushroomsfrom Shady Oak farms. They were sauteed in butter with thyme, clove, marjoram, salt, and pepper

Shrimp 'n' Grits•  Four Star Farms coarse corn grits, milk, butternut squash, summer corn, Prescott cheese, bacon drippings, salt, pepper, onion, pepper flakes, paprika, and parsley. Topped with garlicky Maine shrimp.IMG_2591

Sweet Potato Pancakes• Cumin, coriander, cardamom, and ginger pack the flavor punch in these potato pancakes! Sweet taters, flour, and mustard seed were fried in a bit of oil. Serve with the radish apple remoulade.

Two-Toned Beet Salsa•  A fresh way to experience a lovely winter root, Alejandro whipped this salsa up using red and gold beets from Winter Moon Farms, onions, garlic, cilantro, hot pickled peppers, apple cider vinegar, salt, black pepper. He says to serve with fish tacos or tortilla chips with an extra squeeze of {contraband} lime.

German Cabbage and Sausage Soup• Green cabbages, turkey stock, gold new potatoes, onions, leeks, red new potatoes, yellow soldier beans simmered with a pork medley of Stillman kielbasa, bratwurst, and two types of bacon (Stillman and Vermont Quality Meats), paprika, salt, caraway seeds, chili powder.

Radish and Apple Remoulade • This little side sauce would be delicious with the Sweet Potato Pancakes or the Beef Stew! Finely julienned daikon radish and apples were mixed with yogurt from Naragansett Creamery, pepper, and salt.

photo21Citrus Braised Kale and Pasta Salad• Carrot pasta from Valicenti Organico, kale chiffonade, shaved red onion, were dressed in a garlic orange juice reduction using organic oranges from the Enterprise East Coast Food Shed. Once a year the CeL kitchen sees the brightness of citrus. This is that moment. Embrace it. Because you wont get it for another 365 days.

Housemade Demi-Baguette•  Heather is our resident  "dough-mystic". She can tell how a loaf will turn out just by  the look of the dough in the bowl, or the smell of the Poolish. It's nuts to watch!  Enjoy your own loaf made using Four Star Farms bread and pastry flour, yeast, salt, water.

We love to hear from you, so let us know how you used your share this week by leaving us some love in the comments below!  Thanks for supporting us and, as always, keepin' it local!

*Please note, not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inform us before ordering if you or any member of your party have food allergies



+1 #1 Marleigh 2013-01-09 18:50
Shrimp & Grits! I fell in love with this while going to grad school in Atlanta. No one ever believes me how good it is!

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"When my wife went back to work three months after having our first child, we found ourselves eating takeout for weekday dinners four or even five times a week. It took a toll on our finances and our mental and physical health. Then we discovered ONCE a Week. Now we eat easy, delicious, interesting, and locally sourced dinners -- and for far less than we were spending on all that takeout. Every Tuesday is like Christmas when we eagerly look to see what we'll be eating that week. Thanks, JJ & Co., for solving weekday dinners for us."


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