The seafood restaurant Sandabs in Scotts Valley, CA has reopened. They offer a great selection of ultra fresh seafood, plus enough carnivore and vegetarian choices to satisfy anyone in your group. Greg and Edyte Young, part of the Local Catch Monterey Bay community, are offering dinners Thursday, Friday, and Saturday nights.
Linda and I stopped for a couple of the cod seafood baskets (aka fish and chips) last Saturday night (to go), and they were exceptional. Wonderful fresh cod and very generous portions (two orders comfortably feed three very hungry people).
Please stop by and support both a great local business and local seafood.
They are located at 11 Camp Evers in Scotts Valley. 831-430-0657
–posted by Steven
Here is a recipe from 101cookbooks.com. I suggest you go there for some great pictures of the preparation of the dish, plus an interesting discussion of marble countertops.
Roasted Vegetable Orzo
I used a blend of whole wheat and plain orzo pasta here. Use whatever you have or like. I find having percentage of plain mixed in with the whole wheat lightens it up nicely while still getting the benefits of a whole grain pasta.
Prep time: 10 min – Cook time: 30 min
- 1 medium delicata squash, seeded & sliced 1/3-inch thick
- 3 shallots, peeled
- 2 tablespoons olive oil or melted clarified butter
- fine grain sea salt
- 4 medium cloves garlic, peel on
- 12 kale leaves, washed & dried well, de-stemmed & cut into 3-inch strips
- 1 1/2 cups / 9 ounces uncooked orzo pasta
- 1/2 cup / 120 ml plain yogurt
- For serving: slivered scallions, fresh oregano, toasted nuts or seeds
- Preheat the oven to 400F / 205C with racks arranged in the top and bottom thirds. Line two baking sheets with parchment. You’re going to roast the squash, shallots, and garlic on one sheet, and the kale on another.
- Prep the delicata squash, and toss it in a large bowl with the shallots, 1 tablespoon of the olive oil, and a big pinch of salt. Arrange in a single layer on one of the baking sheets, add the garlic and place on the bottom rack, for about 30 minutes. Spin once or twice along the way to get even roasting – let it all get deeply golden.
- After the squash is in the oven, use the same bowl to toss the kale with another splash of olive, and pinch of salt. Arrange the leaves on the other baking sheet and bake for about 10 minutes, or until you get a touch of browning, but the leaves are primarily still green. Set aside.
- Get the pasta water boiling, salt well, and cook the orzo pasta. Drain and use quickly (warm) OR (if you won’t be serving for a while) run under cold water, and toss with a tiny splash of olive oil.
- For the dressing, extract the roasted garlic from its peel, and mash it with a bit of the yogurt and 1/4 teaspoon sea salt. Work in the rest of the yogurt, taste, and add more salt if needed.
- When you’re ready to serve, toss the orzo, and roasted vegetables with about half of the yogurt. Turn out onto a platter and sprinkle with scallions, oregano, and seeds/nuts. Serve the remaining yogurt to the side.
–posted by Steven
I know that not everyone is familiar with this intriguing and visually stunning vegetable, so here is a nice description and recipe from Giuliano and Lael Hazan’s blog, Educated Palate.
Fusilli with Broccoflower
When asked about her favorite food, our six-year-old daughter, Michela, invariably names broccoli. The broccoli she’s so fond of is the Romanesco variety. Although it’s fairly new to suburban supermarkets in the United States, Romanesco broccoli has been known in Italy since the 16th century. Grown in the region of Lazio, of which Rome is the capital (hence the name), it is a popular winter vegetable. It’s also used in landscaping—its pointed florets arrange themselves in some amazing fractal shapes. But we buy it because its delicate flavor is so delicious. Often we will simply sauté it and serve it like cauliflower, at room temperature, drizzled with some very good olive oil and sprinkled with salt. Another favorite preparation of the Hazan family is a sauce of Romanesco broccoli served on pasta. It’s so toothsome that Michela sometimes eats the broccoli and leaves the pasta behind.
From Giuliano Hazan’s Thirty Minute Pasta by Giuliano Hazan
Broccoflower has a wonderful sweet nutty flavor that makes a delicious pasta sauce but it’s important to season it aggressively in order for its flavor to come through and to properly season the pasta.
- 1 broccoflower
- 2 medium cloves garlic
- 2 ounces medium aged pecorino cheese (such as the Crosta Rossa of Pienza)
- 1 pound fusilli
- 1/4 teaspoon hot red pepper flakes
- 5 tablespoons extra virgin olive oil
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- Remove the leaves around the broccoflower and cut off the root. Peel and finely chop the garlic cloves. Grate the pecorino cheese.
- When the water comes to a boil, add 2 tablespoons salt and add the broccoflower. Cook until tender, 10-12 minutes, then remove it from the boiling water and transfer to a cutting board. Keep the pot of boiling water over high heat. Chop the cooked broccoflower into ?-inch chunks.
- Add the fusilli to the boiling water and stir well. Cook until al dente.
- While the pasta is cooking, put the chopped garlic, hot red pepper flakes, and 4 tablespoons of the olive oil in a 12-inch skillet and place over medium high heat. When the garlic is sizzling, add the chopped broccoflower, season generously with salt, and sauté over medium heat, stirring periodically, until the pasta is done. If the broccoflower begins to stick on the bottom of the skillet add a little bit of the boiling pasta water.
- When the fusilli are al dente, drain well, toss with the sauce, add the remaining tablespoon olive oil, and the grated pecorino cheese, and serve at once.
–posted by Steven
We will be taking the last week of the month off, so that means we will have boxes on:
- Dec 4/7
- Dec 11/14
- Dec 18/21
No boxes Christmas week.
Weather permitting, we are planning to have boxes on:
–posted by Steven