ONCE a Week Omnivore Menu for the Week of April 23rd
Last week was a tough one, but Boston you are tougher! We are so proud to be nourishing you all. Our hearts and our spatulas go out to all affected by the spectacle. Cuisine en Locale will be donating snacks to an event at Streetcar Wines in Jamaica Plain next Tuesday. Come out to support the One Fund, a benefit for the Boston marathon bombing victims.
A portion of the proceeds from this week's share is going to Chef's Collaborative in honor of Earth Dinners. Thank you to everyone having us at their table!
Enjoy this week's delectable collection of dishes, and check out last week's if you missed it. Even if you didn't, it never hurts to re-oggle tasty food. In fact, why just drool over pictures? Sign up for your share now and treat yourself to all-local gourmet comfort food next week.
“Kimchi” Slaw**~ It's not fermented and there's no bok choy, but this slaw is certainly kimchi inspired with green and purple cabbage, daikon, carrot, beet, pickled jalapeno, garlic, ginger, cider vinegar, salt, and anaheim chili. Be aware, this dish packs a bite!
Beef Stew~ This thick and rich stew is a hearty dish perfect for these crisp Spring evenings. Summer will be here before you know it, until then stay warm and nourished! Stillman's bottom round and chuck, Valicenti demiglace, Jack's Abby Smoke & Dagger Dark Lager, bolted barley flour, salt, pepper, bay leaf, garlic, onion, allspice, thyme, carrot, parsnip, celery root, and beef fat.
Mulligatawn-ish~ An East Indian curry soup that's usually made with lentils. We don't have lentils here in New England yet, so we opted for farro. Chicken stock, ginger, coriander, pepper, bayleaf, apples, carrot, onion, garlic, farro, clarified butter, turmeric, coriander, cumin, fenugreek, yellow mustard, brown mustard, pepper, cinnamon, and salt.
Grilled Pork Belly & Greens~ This dish will literally melt in your mouth. We rubbed pork belly with salt, maple sugar, thyme, and fennel, then char grilled it and served it with kale and collard greens cooked with bacon fat, onion, garlic, celery seed, honey, vinegar, salt, pepper, red pepper flakes. Added bonus: bacon fat from pastured pigs (like the ones we get!) is high in Vitamin D and is notorious for giving its consumer youthful skin.
Roasted Root Veggies~ This week's feature veggies are Winter Moon parsnips and North Star carrots roasted with salt, cumin, coriander, fenugreek, mustard, and pepper.
Sweet and Savory Strata~ Have it for breakfast, lunch, or dinner! This week's strata is made with egg, milk, bread, butter, onion, bacon, chorizo, sweet potato, parsley, salt, and pepper.
Mashed Potatoes~ This week we're cooking for our friends at Waltham Fields, and we're using their potatoes for this tasty classic. Also featuring ½ and ½, butter, salt, pepper, and parsley. Topped with caramelized onion, clarified butter, and Westfield Farms Capri goat cheese.
Green Beans~ Mushrooms and green beans are practically BFFs. Green beans, ½ and ½, portobello mushrooms, garlic, nutmeg, onion, salt, and pepper.
Mary's Oat Biscuits~ I know I've said it before, but Mary's infamous oat cakes are so simple it's criminal. Four Star pastry flour, oats, butter, maple sugar, honey, and salt.
*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