Good Morning Chatham!!

A few changes for this week. Quiche is filled with sautéed mushrooms and leeks with herbs de provence and gruyère. In addition to our Winter Vegetable Soup, we’re simmering black eyed peas with a Kinderhook Farm smoked ham hock, sweet potatoes and okra for a real winter warmer. Top with some rice for a complete meal. New salad this week—sweet carrots and parsnips are roasted with merguez spice and topping tender bulgur and chickpeas along with dried currants, almonds, feta and dill over mixed lettuces and creamy tahini dressing.

We are roasting Kinderhook Farm beef for a sandwich with nutty gruyère, jammy slow cooked onions, watercress with dijon and mayonnaise on a poppy seeded kaiser roll. Lasagne is al bianco, creamy béchamel, nutty provolone, smoked mozzarella and parmigiano, with winter squash, sautéed radicchio and leeks makes for a cozy, warming meal. And lastly a vegetable sandwich we really love. We are slicing celeriac into “cutlets” and giving them the “alla milanese” treatment and layering them with sharp cheddar, curry aioli, apple, cabbage and fennel slaw on a brioche bun. So good!!

From Via Ravioli, ravioli stuffed with beet & chèvre make for an easy meal when sauced with sage and butter. Cacio e Pepe, the classic Roman pasta dish as a ravioli, also just right with butter, a dusting of pecorino and more black pepper. And the perennial favorite, spinach and ricotta, just add your favorite tomato sauce. And don’t over look the lovely cheese tortellini, try floating them in your favorite broth.

And aways available Mimi’s jams, Tribeca Bakery Baguette, and our own Duck Rillettes. Biscuits and Frittata by special order, mention to Michael when you call. And don’t forget to check out the sweets department!

Have a great week. Michael will take you calls beginning at 9.