2 in less than 24

I know.  Two posts in less than 24 hours.  Nothing for months prior to this.  So be it.  I had the brilliant ( at least to me) idea of posting the occasional newsletters that we send out to all our clients and friends.  Not sure why I didn't think of this before as it would have definitely kept this things a hell of a lot more current.  Anyway, here is yesterdays newsletter.  Complete with a recipe. And no pictures.

Happy New Year and all that Jazz.  Looks like we may have another storm brewing for this weekend which at this point might be going on during this Saturday’s market.  Not to worry though, we’re still planning on being there.  I have to say it was a little sparse looking last weekend.  About half our vendors were either recovering from New Year’s Eve or still celebrating it along with, from the looks of it, most of you.  Very peaceful.  Gave me some time to socialize a little more with those that were there.

So this week we have a new blend that we’ve been talking (promising) you for a while.  Last Sunday we had some willing (unsuspecting) guinea pigs (friends), that held a New Year’s Potluck at their farm and so I thought it would be a great opportunity to field test a new recipe.  Christine headed over to Bridge Farm with a half-gallon of Homemade Eggnog (made with duck eggs) and a pot of Tandoori Chicken.  I, with superbly bad timing, came down sick and stayed home to watch the Patriots trounce the Dolphins…as usual.  She came back empty-handed and so we offer you:

Tandoori Masala: In Pakistani and Punjabi Indian Cooking, this blend is used to marinate poultry, seafood, lamb, or paneer prior to cooking in a Tandoor oven.  Mix 2-3 tablespoons with 1 cup of plain yogurt and marinate for up to 24 hours prior to cooking.  Baste the items with the marinating liquid as it cooks and serve with Basmati rice.  Crafted from: Cumin Seed, Turmeric, Garlic, Coriander Seed, Ginger, Kala Namak, Amchur, Kashmiri Chile, Cassia Cinnamon, Mace, Cloves, and Annatto.

Now I don’t know anyone with a Tandoor oven.  Don’t let this stop you.  A hot grill works just fine.  So will your oven.  A word of caution, this blend is made with Kala Namak.  For those unfamiliar with this Indian Seasoning, it is also known as Black Salt and has a pronounced sulfurous smell.  What this means is that when you blend it with yogurt or even water you will smell sulfur similar to a hard-boiled egg.  This odor disappears when it is cooked and the Kala Namak adds a subtle richness to the blend.  Additionally, Tandoori cooking usually adds a couple of drops of red food dye to the blend of yogurt and masala.  This is entirely up to you.  We have chosen to add a small amount of Annatto to the blend to incorporate some natural red coloring to the finished dish.

On to this week’s recipe.  No it doesn’t use Tandoori Masala.  See instructions above.  We have:

Persian Stew

1/4 Cup olive oil

2 Large Onions, chopped

3 Cloves Garlic, minced

2 lbs. Lean Beef or Lamb, Cut into 1-inch cubes

2 Large Tomatoes, seeded and chopped (22 oz. Can)

1/3 cup fresh cilantro, chopped

1 Tsp. Sea Salt

1 1/2 Tbsp. Persian Blend (Advieh)

1 Tsp. Freshly Ground Black Pepper

1 Tbsp. Ground Coriander

1/4 Tsp. Ground Cloves

1/4 Tsp. Nutmeg

2 Cups Beef Stock

1 lb. Green Beans, cut into 1-inch pieces

Heat olive oil in a large pot.  Add the onions and garlic and saute until onions are tender.  Add the beef and cook until the beef is browned on all sides.  Add the tomatoes, cilantro, salt, Persian Blend, and the remaining spices.  Cook and stir for about a minute.  Add the stock and bring to a boil.  Reduce heat and cover.  Simmer over low heat for 1 1/2 hours.  Add the green beans and cook for another 20 minutes.  Garnish with additional fresh cilantro and serve over Basmati Rice.

We will have Duck eggs this week and for the foreseeable future.  A duck egg tastes very similar to a chicken egg and is excellent for baking…and eggnog.  The recipe for which is available on our website.  They have 1 1/2 to 2 1/2 times the protein of a chicken egg and have a very creamy consistency.  They are available for $4.00 per half-dozen and $7.50 per dozen.

Okay.  That’s it.  More to follow.  Take care and we’ll see you at the market.

Rick