From The Kitchen: November Menu
Our new November menu is out and it features a new "Chef of the Month": Barr Hogan (www.barr-none.net), who also co-authors the wonderful blog www.flavorista.com.
The new "Chef of the Month" recipe is a delicious North Indian Ratatouille. The menu also features a wonderful selection of fall dishes. The Mushroom & Green Bean Pot Roast and the Chipotle Chicken With Edamame & Corn Succotash are yummy crock pot dishes and the Green Chili Quiche (with and without ham) and the Spaghetti Squash with sausage or tofurkey are ready to go in the oven. The Seared Wahoo With Capers And Balsamic Sauce is one of our favorites for date night, and the Butternut Squash Ragout (with or without chicken) is a great addition to a Thanksgiving meal or holiday potluck.
Place an order today (Tuesday) to get your meals on Thursday.
In The Spotlight: Looking For A Few Families In Need
Everybody needs a helping hand every once in a while. In order to make the holiday season a little easier and perhaps a little more joyful, we will be delivering two (2) free meals to eight (8) families through November and December.
Do you know of someone in need? Nominate them for the "Gift of Good Food" by sending us an email (or use the contact form on our website). Please tell us their name, where they live, any food restrictions (i.e. vegetarian, gluten free, etc.) you are aware of, and write 3-4 sentences about why you are nominating them.
We will announce the winners/recipients each week on our blog and on Twitter®.
Extra Tasty Tip: Make A Simple Pan Sauce From Fond
This is a continuation from our October 2008 Newsletter about searing meats. Pan sauces/gravies/roux seem difficult, but in reality they are easy, so try it out!
After you sear your meat and/or veggies on a high heat, there are bits of caramelized yummy stuff stuck to the pan called "fond." Fond seems to develop less in non-stick pans, so try your stainless steel or cast iron pan for searing. Add shallots, onions, garlic, herbs or spices to the fond for additional flavor and saute for a couple minutes with a touch of oil.
The method for "deglazing" and thickening is simply adding a little liquid to the pan and integrating and dissolving the fond into the liquid and simmering it down to thicken the sauce. You can use wine, juice, cider, broth or stock, or aperitifs. If you use alcohol to deglaze the pan remember to remove the pan from the heat so you don’t accidentally start a fire or burn yourself (Yikes!).
Continue to cook the liquid in the pan until it is reduced by half and finish by adding either a touch of butter or flour to thicken the sauce.
And there you have it - a simple pan sauce that took less than 10 minutes and adds additional flavor and liquid to your dinner. The Pork Tenderloin With Rosemary Plum Coulis is a great recipe to try your new searing skills (last month’s newsletter) and reduction sauce making skills on. |
