YAY !!! A food related post. I'm feeling a little better now, it's been a long week. Already.
Everyone knows I really love sausage, this is no secret. I also like a little variety, such as roast treats. When Taylor and his crew take the time to make us a roast treat I can't resist. I'm going to take a little quote from this week's newsletter about the special this week:
"Arista Panzanese. This is a savory marriage (OK, it’s a roast) of piglet loin and belly, jelly-rolled up and tied with twine, but not before it is lovingly anointed with all manner of Italian goodness, such as rosemary, fennel pollen and garlic."
There's nothing I can say to follow that one up, except that the Crepinettes this week are also something to stash in your meat bag. This week he's gots Pork Crepinettes with Picholine Olives and Thyme.
This will be a GREAT weekend indeed.
France or Italy? Italy or France? Yes, that is what we call a “first-world problem”, and it’s one we are happy to torture ourselves with all year long, whether or not we are actually going anywhere.
Let’s see.... Italy: Gorgeous men, incredible history, lust for life, Caravaggio, cappuccino, The Pantheon.
France: Gorgeous women, beautiful countryside, slanty sunlight on shuttered golden buildings, Renoir, rosé, the Pont du Gard (‘course, it’s Roman, but whatever, it’s been in France for awhile.)
Are we leaving anything out? Food, you say? Well, you know us, we wouldn’t leave out food -meat, especially. Guess what, it just so happens that Taylor has come up with something quintessentially Italian: Arista Panzanese. This is a savory marriage (OK, it’s a roast) of piglet loin and belly, jelly-rolled up and tied with twine, but not before it is lovingly anointed with all manner of Italian goodness, such as rosemary, fennel pollen and garlic. Could that BE any more Italian? We think not.
Don’t worry, we’re not leaving France out. You probably already know you can get your France freak on just about every week, by buying our Crepinettes, those little sausage pillows of joie, wrapped in caul fat (how French is that?) and bursting with delicious combinations of garnishes. But, this week, mon dieu!--it’s the Frenchiest: Pork Crepinettes with Picholine Olives and Thyme. Call us fou, but it really seems there is no more French combination than olives and thyme.
Why not go to France on Saturday and Italy on Sunday?
only in California.....
See you at the market!
Fresh Sausage
Duck Crepinettes with Picholine Olives and Thyme
Merguez
Fatted Calf Rosso
Sweet Italian
Hot Italian
Toulouse
Mexican Style Chorizo
Loose Sausage /Breakfast Sausage
Pates & Confits
Pate de Campagne
Duck Pate with Brandied Cherries
Duck Confit
Duck Rillettes
Smoked Pork Rillettes
Tonno di Maiale
Stocks & Sauces
Duck Demiglace
Glace de Viande
Sugo di Carne
Cured Meats & Salami
Spanish Style Chorizo
Pancetta Toscana
Spicy Beef and Pork Salami
Smoked
Ham Hocks
Special
Arista Panzanese
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