A quick trip to EATS for last minute company snacks proved quite fruitful and surprising!
They had the most beautiful Pacific wild caught salmon which arrived today. They were cut in thick steaks and had an amazing deep red color ($7.20/lb.). They had fresh Berkshire pork and beef, and I was told they had soft shell crabs in the back. I'm definitely bummed I am going out to dinner with friends from out of town tonight. Hopefully they will continue to pull off fresh products like that. In the frozen cases were a number of unusual sausages, including pheasant sausage.
I walked away with a French hard cheese called Comte, a Belgium nutty, creamy gem called Wynendale, and a classic smoked Gouda. I also purchased a half pound of sable, hand-cut to order. Their sable is so fresh and pure, the flesh white and glistening you would think you were in New York City. And for $20/lb. it can't be beat. I also bought a half pound of Applegate Farms black forest ham. Nowhere near the taste of Rolf's own black forest, but definitely more convenient for me today. Finally, I purchased six duck eggs. I much bigger version of a chicken egg, duck eggs make wonderfully fluffy omelets and bigger tastier fried eggs. I like to serve mine over steak. They are .50 each, a whole dollar less than I have seen in New York City.
If you have not been to EATS yet in Stuyvesant Plaza, you definitely need to check them out. They seem to be getting better and better with each visit.
Friday, June 29, 2007
Wednesday, June 27, 2007
Blackened Shark
The shark proved to be great. It looked and smelled great raw. I grilled it over hot coals, turning on each side. It was tender and chunks flaked off easily with a fork. The shark had a nice buttery taste and texture with an almost snow white interior. I definately recommend the blackening spice rub.
You could do this with more control, and probably even better, pan searing the shark inside. However, it is just to darn hot to do that tonight.
You could do this with more control, and probably even better, pan searing the shark inside. However, it is just to darn hot to do that tonight.
Pickles, Almonds, and Vodka, oh my!
Today's foraging was hot and hectic. As the temperature rapidly approached 100 degrees I found myself hustling all over town in preparation for weekend company, as well as tonight's dinner.
First stop was Price Chopper for basics, however the shark steaks at the fish counter caught my eye. While shark is not the healthiest fish on the list, I always tend to buy fish that just plain looks good, despite my predisposition to salmon. The shark was glistening, fresh and beautiful, and at 3.99/lb. an unbeatable price. I will make a blackening spice rub and grill them over hot charcoal. This fish looked great both at the Westmere Chopper and Westgate (a great Chopper despite what people think).
Next stop was Honest Weight. I could go on for ever about this Coop, and it really deserves a post unto itself, so I will only focus on the purpose of my trip. Spanish Marcona Almonds, from the bulk section, was my ultimate goal. So far as I know, Honest Weight is the only place in town that carries them.
They are blanched and then roasted in oil and sea salt. They are very different from American almonds both in appearance and taste. They are sweet and nutty and go great with any anitpasta platter. I always serve them as an appetizer with prosciutto, cheese, almost anything, and of course wine. Cheese is another thing Honest Weight does best. Gustav, the cheese buyer, brings in the finest cheese from all over the world. Probably the best selection in the Capital District, but not the greater outlying area. I choose the brie they were sampling that day, Delice d'Argenal, a triple cream gem that oozed out of the rind and Caciotta al Tartufo, an Italian cow's milk semi-soft cheese studded with truffle. Truffle cheese stands well on its own, but if you have any left over, shave it into a cream based pasta sauce, it is pure heaven. 
Last but not least, I bought Guss' pickles, two tubs. The only other place I have seen Guss' pickles is when they set-up shop at the Garlic Festival in Saugerties, last FULL weekend of September every year. The new half-sours are crisp, clean, dark green and provide the crunch you want in a half-sour. Best pickle I have ever had yet. Local Snow and English peas looked great by the way, although I don't believe they were organic. The organic Mexican garlic at 5.99/lb. is worth every penny. Buy it and realize how much better, tastier, and longer lasting it is than supermarket garlic. Also in the bulk section, the organic mexican sugar is amazing. It smells like caramel and looks like finely ground ecru colored crystals (one of my secret ingredients in spice rubs for ribs).
After that I hoofed it up to All Star Wine & Spirits in Latham Farms. They have a new vodka from Ukraine called Zhitomirksa. Wall Street Journal recently rated it #1. It is a five time distilled wheat vodka and is smooth as silk! Introductory sale at All-Star puts this find at $12.99 for 750ml. A steal for this quality! If you like your vodka ice cold and straight up this is for you.
Last stop was Latham Farms Hannaford. I am addicted to the pickled garlic with hot red peppers in the serve yourself bulk olive bins near the fish counter. Doesn't taste like you are eating raw garlic at all. Crunchy, tangy and spicey. A nice alternative to olives. Another antipasta favorite, along with the pickles, almonds and cheese. I will serve all these before dinner with cocktails for my guests this weekend.
Well, that's enough foraging for one day. If you want to make your own blackening spice for the shark, go to epicurious and look it up. There are several recipes and they are all easy.
First stop was Price Chopper for basics, however the shark steaks at the fish counter caught my eye. While shark is not the healthiest fish on the list, I always tend to buy fish that just plain looks good, despite my predisposition to salmon. The shark was glistening, fresh and beautiful, and at 3.99/lb. an unbeatable price. I will make a blackening spice rub and grill them over hot charcoal. This fish looked great both at the Westmere Chopper and Westgate (a great Chopper despite what people think).
Next stop was Honest Weight. I could go on for ever about this Coop, and it really deserves a post unto itself, so I will only focus on the purpose of my trip. Spanish Marcona Almonds, from the bulk section, was my ultimate goal. So far as I know, Honest Weight is the only place in town that carries them.
They are blanched and then roasted in oil and sea salt. They are very different from American almonds both in appearance and taste. They are sweet and nutty and go great with any anitpasta platter. I always serve them as an appetizer with prosciutto, cheese, almost anything, and of course wine. Cheese is another thing Honest Weight does best. Gustav, the cheese buyer, brings in the finest cheese from all over the world. Probably the best selection in the Capital District, but not the greater outlying area. I choose the brie they were sampling that day, Delice d'Argenal, a triple cream gem that oozed out of the rind and Caciotta al Tartufo, an Italian cow's milk semi-soft cheese studded with truffle. Truffle cheese stands well on its own, but if you have any left over, shave it into a cream based pasta sauce, it is pure heaven. 
Last but not least, I bought Guss' pickles, two tubs. The only other place I have seen Guss' pickles is when they set-up shop at the Garlic Festival in Saugerties, last FULL weekend of September every year. The new half-sours are crisp, clean, dark green and provide the crunch you want in a half-sour. Best pickle I have ever had yet. Local Snow and English peas looked great by the way, although I don't believe they were organic. The organic Mexican garlic at 5.99/lb. is worth every penny. Buy it and realize how much better, tastier, and longer lasting it is than supermarket garlic. Also in the bulk section, the organic mexican sugar is amazing. It smells like caramel and looks like finely ground ecru colored crystals (one of my secret ingredients in spice rubs for ribs).After that I hoofed it up to All Star Wine & Spirits in Latham Farms. They have a new vodka from Ukraine called Zhitomirksa. Wall Street Journal recently rated it #1. It is a five time distilled wheat vodka and is smooth as silk! Introductory sale at All-Star puts this find at $12.99 for 750ml. A steal for this quality! If you like your vodka ice cold and straight up this is for you.
Last stop was Latham Farms Hannaford. I am addicted to the pickled garlic with hot red peppers in the serve yourself bulk olive bins near the fish counter. Doesn't taste like you are eating raw garlic at all. Crunchy, tangy and spicey. A nice alternative to olives. Another antipasta favorite, along with the pickles, almonds and cheese. I will serve all these before dinner with cocktails for my guests this weekend.
Well, that's enough foraging for one day. If you want to make your own blackening spice for the shark, go to epicurious and look it up. There are several recipes and they are all easy.
Tuesday, June 26, 2007
My First Post!
Greetings Albany area eaters!
As I am anxious to start my first post (and I do not have a lot of time this morning), I will quickly update you on what I have found that is fresh now, and what you can expect to hear more about in the future.
Currently I am pulling great fresh produce out of the Gade Farm in Guilderland. They have great figs in their cooler (if you are looking for figs, I have seen them in Price Chopper lately but they were very soft and well over a buck a piece). Kolrobi is in season, Gade asparagus is amazing (recipe below), their lettuce is huge and buttery - buy all varieties. They have ruhbarb, cukes, squash, all their own. Peas are coming very soon. Call them at 869-8019 and find out what's been harvested.
In the future you can expect more about Eats, Via Fesca, Honest Weight, Local Markets, my trip to Rhinebek and the local meat, chicken and produce I have found, Pearl Grant Richmans, All Star Wine & Spirits, and more. I will also share my favorite local dining experiences.
As an avid home cook (I cook dinner almost every night except Saturday), I have come to rely on fresh ingredients. The trouble is finding them between all the places in the area. I will try to document the food I find as I find it so you can find it too! I hope you enjoy.
My new favorite way to make Asparagus:
Marinate asparagus in olive oil, crushed garlic, dijon.
Grill (I am charcoal only grill freak, but use what you will) until just tender.
Place back in the dish you used to marinate them, add fresh cracked pepper, squirt of lemon juice, and a tablespoon of truffle salsa ( or shaved fresh truffle if you can afford it). A dash of truffle oil can be substituted for truffle.
Simple and delicous, a great side for meat or chicken.
Fresh truffles can be found at EATS in Stuyvesant Plaza.
Truffle Salsa can be found at Pearl Grant Richmans in Stuyvesant Plaza.
As I am anxious to start my first post (and I do not have a lot of time this morning), I will quickly update you on what I have found that is fresh now, and what you can expect to hear more about in the future.
Currently I am pulling great fresh produce out of the Gade Farm in Guilderland. They have great figs in their cooler (if you are looking for figs, I have seen them in Price Chopper lately but they were very soft and well over a buck a piece). Kolrobi is in season, Gade asparagus is amazing (recipe below), their lettuce is huge and buttery - buy all varieties. They have ruhbarb, cukes, squash, all their own. Peas are coming very soon. Call them at 869-8019 and find out what's been harvested.
In the future you can expect more about Eats, Via Fesca, Honest Weight, Local Markets, my trip to Rhinebek and the local meat, chicken and produce I have found, Pearl Grant Richmans, All Star Wine & Spirits, and more. I will also share my favorite local dining experiences.
As an avid home cook (I cook dinner almost every night except Saturday), I have come to rely on fresh ingredients. The trouble is finding them between all the places in the area. I will try to document the food I find as I find it so you can find it too! I hope you enjoy.
My new favorite way to make Asparagus:
Marinate asparagus in olive oil, crushed garlic, dijon.
Grill (I am charcoal only grill freak, but use what you will) until just tender.
Place back in the dish you used to marinate them, add fresh cracked pepper, squirt of lemon juice, and a tablespoon of truffle salsa ( or shaved fresh truffle if you can afford it). A dash of truffle oil can be substituted for truffle.
Simple and delicous, a great side for meat or chicken.
Fresh truffles can be found at EATS in Stuyvesant Plaza.
Truffle Salsa can be found at Pearl Grant Richmans in Stuyvesant Plaza.
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