Yup, October is like, RIGHT THERE. See it? No, right THERE. Now do you see? Our Native American Summer (sigh) is giving it a shot, but falling short. Quickly our hearts and tummies are growling for richer, heartier faire. Soups, stews and beautiful roasts. And I can’t speak for everyone, but there are those times when you don’t have time to make a demi glace (meat jello) or glace (meat syrup). It’s just easier to use good store bought stock & wine, then cross your fingers. And you usually get something delightful. However, if you pick up a good cookbook and actually READ it, delve in to how a real soup, stew or roast is put together? It’ll more times than not mention making your own glace, demi or otherwise. Okay, let’s make it! Oh wait, it takes time? Yeah, I’ll get to that. Maybe this summer when I’m not so damned busy!
HEY MOOCH HEAD !!! Fatted Calf has demi glace & glace de viande ready made for ya. All nice and glistenny. Give them a call and reserve yourself a jar for this coming Saturdays Farmer’s Market in Berkeley.
Looks like they sportin’ some fancy Lemon & Herb sausage links this week, I’m going to get me some of those.
Now, please click on to read Kim O’Neill’s Fatted Calf Newsletter.
Hey, what is your favorite meal of the day? Hmmm, we can’t believe we’ve never asked you this before. Certainly all three (if three is all you have!) have lots to recommend them, but let’s begin at the beginning, shall we: Brekkie, Breakfast, and, sometimes, Brunch! Are you strictly a breakfast-food breakfast eater, or do you bust out sometimes? One of the best things about growing up in our house was that anything in the pantry or fridge was fair game for breaking the fast; leftover pizza, cherry pie, fruit salad or fried chicken all made it to the petit dejeuner table at one time or another, though certainly Cheerios and oatmeal were the more regular breakfast guests, along with Speed Racer and The Road Runner. Fast forward a few(!) years, and almost every day begins with a perfect hard boiled egg (9 minutes, rare yolk), with olive oil and fleur de sel, followed by oatmeal with blueberries and banana. Oh, and coffee, bien sur. We are also quite en amored of that Hobbit Habit, known as Second Breakfast, with which we are much more flexible in our choices. Speaking of choices, take a look below and see what the market will bring for your (always a little more special) Saturday and Sunday breakfasts. Lemon and Herb Links caught our eye right away-picture those babies alongside some buttery scrambled eggs-mmm. And then, my friend, there is Chorizo-which loves to roll around with potatoes and eggs in a burrito as much as you love eating it. And, finally, what is an ode to breakfast without mentioning that queen of the breakfast meats, her highness Bacon? We know that you know that our bacon has been lauded in the most exclusive and the most down home of meat loving circles, so, see for yourself. Waking up never sounded so good.
Also! Also! Taylor and Toponia would want you to know that goods must be purchased for the rest of the day/week, and would want you to turn your eye towards the wonders of lunch and dinner, namely, The Specials: Quail stuffed with Savory Pork Sausage and a Fig, Petits Jambon, and Pork Crepinettes with some lovely start-of Fall Wild Mushrooms. Yup, the rest of the day is lookin’ just fine.
Saturday, October 1, 2005
SPECIALS
Hoffman Farm Quail stuffed with Savory Pork Sausage and Fig
Petit Jambon (Little cold smoked hams)
Sausage
Pork Crepinettes with Wild Mushrooms
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Rosso
Boudin Noir
Lemon and Herb Links
Beer Brats
Pates, Confits & Terrines
Pate Maison
Duck Liver Mousse
Duck Terrine with Hazelnuts and Red Wine soaked Figs
Duck Confit
Duck Rillettes
Rabbit Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Saucisson Sec
Salami Toscana
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Bacon