What’s for dinner at the Rocchino’s
Hey there! So last week was a bit crazy, hence no post. We did have an awesome staff party at Ippuku last week! And, Mario had a baby! Daniel Lopez is a happy and healthy little boy and as soon as he can eat meat, he’ll be the biggest little carnivore in town!
The rest of the week involved dinner at Wood Tavern , a delicious dinner with friends featuring Gazpacho and Grilled Cheese, a beautiful wedding at Scribe Winery in Sonoma and cooking a fundraising dinner for Escuela Bilingue Internacional.
Before you scroll down to see this week’s menu, a reminder to order your turkeys for Thanksgiving! Call The Shop at 510-845-6328 to put one on hold. Also, we have a Holiday Cooking Class happening at The Shop on November 4th. There are still a few spaces left – check out the details here: www.thelocalbutchershop.com/classes
This week’s menu:
Monday: I made this delicious Onion and Bacon Tart and served it with some sautéed broccoli rabe on the side. It was almost like a popover with delicious fillings. http://www.saveur.com/article/Recipes/Onion-and-Bacon-Tart
Tuesday: I made Spicy Sausage and Chard Pasta from a recipe I found in September’s Sunset Magazine. I obviously used The Local Butcher Shop’s Spicy Italian Sausage and it was delicious! The only change I made to the recipe was that I chopped up the chard stems and added them to the sausage first and then added the chard leaves. I never understand why you would throw out chard stems…they are delicious and add a nice texture to the dish! We had a green salad and some bread and stuffed ourselves silly.
Wednesday: Tonight I am going to make a Sunchoke Soup with Pumpkin Seeds and we have some sautéed broccoli rabe leftover as a side. It seems like a good project to take on while listening to the Game on the radio. Go Giants!!!
Thursday: Fish, Fish, Fish. We subscribe to the SirenSeaSA box, so we will be getting fish of some sort or another. The seafood is delivered to The Local Butcher Shop Thursday morning and then we will see what we have to work with. I’m thinking that maybe we will have “fish” with capers, lemon and white wine, roasted potatoes and a salad. Of course, this will be prepared while listening to Game 2. Go Giants!!!
Friday: We are headed up to a wedding in Napa, so dinner will be at Tra Vigne! Saturday: Wedding! I bet we will have something beefy, like this: http://www.bonappetit.com/recipes/2012/04/pan-roasted-rib-eyes Sunday: We are hosting a MENU night at our house. A group of us have been doing this for about 5 years now. We all bring various ingredients that look good to us at the market. One person brings the “secret ingredient” which is revealed once everyone arrives. We then come up with a MENU that uses the “secret ingredient” in every dish. Then the cooking starts and we usually end up eating a five course meal about two hours later. It’s a lot of fun and I will be sure to take photos of each course this time around to post on next week’s blog. Have a great week!