Loss of a Giant

Photo credit: Travel and Leisure 

Anthony Bourdain
1956-2018


As devout followers of almost anything Anthony Bourdain wrote, cooked or produced we are saddened by the loss of this culinary giant. 
His vision and insatiable love for food; the people who made it and the places it came from is a deep source of inspiration for us. We are drawn to his words about finding truth in good food and good people:

"Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me."

Rest in Peace, Chef.

In Family Dinner we are in awe of all the people we meet who are truly passionate about their products and are doing the quiet, slow work of perfecting their craft to making real, good food. Food with purpose. Tad's Chicken, Luke's Yogurt, Fran's veggies, Sarah's baked goods.  This week's treat is brought to you by one of these fierce devotees of perfection.

From the McCrea Candies Website:

"Jason McCrea, Chief Caramel Scientist, has created something truly special.
Call it a dream. Call it a living. Call it a lifestyle. Call it a project or a passion, a product, or an art. Call it all those things, and you’d be partly right. 
A scientist with a background in chemistry and an abiding appreciation for natural ingredients, Jason is a man possessed by the single, simple idea to make the best caramel in the world—nothing less. 

Jason is a bit quirky, downright odd sometimes. But you’ll love him because woven into his eccentricities are integrity, honesty and a firm commitment to quality. In the ways that matter, McCrea’s caramels are his best work."


This pursuit of perfection is something we admire, and we think Chef did too.

WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein
 - Ground Italian Sausage from Feather Brook Farms; Greek Yogurt from Brookford Farm
Pescatarian Protein - Mahi Mahi from Red's Best; Greek Yogurt from Brookford Farm
Vegetarian Protein -  Fresh Mozzarella and Greek Yogurt from Brookford Farm
Paleo Proteins -  Ground Italian Sausage and Eggs from Feather Brook Farms
Fruits and Veggies -  Baby Spinach, Rhubarb (!), Tomatoes, and Chives  from Busa Farm
Grain - Pizza Dough from Forge Baking Co
Special Treat - Cape Cod Sea Salt Caramels from McCrea's Candies


WHOLE SHARE

Omnivore Protein - Mahi Mahi from Red's Best; Ground Italian Sausage from Feather Brook Farms; Greek Yogurt and Eggs from Brookford Farm
Pescatarian Protein - Mahi Mahi and Dab from Red's Best; Greek Yogurt and Eggs from Brookford Farm
Vegetarian Protein - Fresh Mozzarella, Eggs and Greek Yogurt from Brookford Farm
Paleo Proteins - Mahi Mahi from Red's Best ; Ground Italian Sausage and Eggs from Feather Brook Farms
Fruits and Veggies - Baby Spinach, Rhubarb (!), Tomatoes, and Chives  from Busa Farm; Broccolini from Kitchen Garden Farm and Garlic Scapes from Red Fire Farm
Grain -Pizza Dough from Forge Baking Co
Special Treat - Cape Cod Sea Salt Caramels from McCrea's Candies


DOUBLE SHARE

Omnivore Protein - Mahi Mahi from Red's Best; Pork Ribs and Ground Italian Sausage from Feather Brook Farms; Fresh Mozzarella, Greek Yogurt and Eggs from Brookford Farm
Pescatarian Protein - Salmon, Mahi Mahi and Dab from Red's Best; Fresh Mozzarella, Greek Yogurt and Eggs from Brookford Farm
Fruits and Veggies - Strawberries (!) Baby Spinach, Rhubarb (!), Tomatoes, and Chives  from Busa Farm; Spigariello and Broccolini from Kitchen Garden Farm and Garlic Scapes from Red Fire Farm
Grain - Pizza Dough from Forge Baking Co
Special Treat - Cape Cod Sea Salt Caramels from McCrea's Candies; Brownies from Forge Baking Co


RECIPES

Sausage, Egg, Potato scramble:  To us this sausage calls to be sautéed in a big pan with some eggs, some cheese and a couple of taters. Or skip the eggs and call in the veggies still hanging around from last week's share or your trip to the grocery store. Potatoes, Kale, Onions, Peppers. Mix it all up, add some cheese if you're feeling feisty and nom all week.Heck yes Fridge Emptying lunch for days!

Rhubarb turns the page: Though Rhubarb isn't a fruit and it sounds like its named after your Aunt Helen's bridge partner- its often treated as a fruit in recipes. Doused in sugar and turned into pies or jams. We have nothing against that but wanted to highlight a few recipes through Bon Appetit magazine that highlight its versatility. Grilled with a yogurt sauce or paired with gin in a cocktail, (Did someone say cocktails?) there is something for everyone here.

Broccoli on Broccoli:  Turns out for the double shares we doubled down on Broccoli this week. We have baby broccolini and spigariello. According to Food Republic: "If you think your family is crazy, you should take a look at the broccoli clan. So you have your classic broccoli, his younger brother broccolini, and the more leaf-heavy broccoli rabe, which is quite similar in bitter flavor to his twin rapini. Broccoli spigarello is an heirloom variety, considered the “parent” of broccoli rabe."

Its been WEEKS since we talked about how awesome poached eggs are. We can't handle it any longer. This proud member of the broccoli clan is ready to be grilled up and paired with a perfect poached egg.

Mahi Mahi with Tomatoes: This delicious white fish is normally served with a citrus; mango salsa or meyer lemon vinaigrette. The secret to brightening the fish is really just acid. You can get plenty of that from Provencal ingredients like tomatoes, capers and olives. 

Tomato Pie: There are all kind of fancy, complicated pizzas in the world. Queen Martha reminds us that sometimes its nice to keep it simple. Dough, Tomatoes, a sprinkling of cheese. Magic. Thank you, your Majesty.



TIPS AND TRICKS

Stretching a perfect pizza dough can be a bit complicated. It sticks to your counter, tears in the middle and gets lodged in the ceiling fan when you try to get fancy and throw it in the air. It needn't be such a chore. The folks at the KITCN have a few suggestions to bring you the perfect pie. 

1. Bring it to room temp
2. Add olive oil to your working surface so it doesn't stick
3. Press before you stretch
4. Rely on gravity (science!)
5. Final stretch on your pizza pan