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April 2007, Volume 2 Issue 4
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In This Issue:
Welcome to the April eFoodletter
Alan's Recipes of the Month: Ricotta & Parmesan Soufflé and Roasted Monkfish with Pesto
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Welcome to the April eFoodletter
Ahh - tax season.... that wonderful time of year when you find out that you can't actually afford to live as you've been living for the past year....
Alan is a big believer in playing to your strengths. All of our numbers are saying that our strengths lie in the farmer's market and our wholesale business. So, on Saturday, May 5th, we will be closing the doors on the shop at noon (after a Closing Week Sale, of course). Alan has signed up to do two more farmer's markets this summer. He'll be in Grand Bend on Wednesdays from 8:00 till 1:00 (starting May 23rd) and in Mitchell on Fridays from 9:00 till noon (starting May 11th). Of course, he will still be at the Stratford Farmer's Market on Saturdays from 7:00 till noon year-round.
We're also keeping up with our wholesale business, so you will still be able to get our bread at Gentle Rain on Fridays. Pannifer's granola is available at Gentle Rain, Pfenning's (in St. Agatha) and McCully's Hill Farm.
And what about the other great products we carry? The Nutty Bakers, who supply the squares, butter tarts and meat pies, are also at the Stratford Farmers Market every week - you can find them right next to Alan. They will also be at the St. Marys Market this summer. And they are always on the lookout for other places to sell their products (we'll keep you posted).
Monforte Dairy Cheese, as well as an amazing selection of preserves, oils, condiments, great coffees, etc. are available at Buzz Stop in Stratford. Go see Nancy and check it out.
This hasn't been an easy decision for us. We have amazing customers, and have really enjoyed getting to know you over the last two years. We hope that our continued presence at the farmer's markets means that we can continue to see you and supply you with good bread.
Those of you who have been paying close attention will realize that these new plans will leave the retail space empty. Since we can't have that, watch for the opening (planned for Thursday, May 17th) of Barb's shop, May December Home, which will feature funky, reclaimed treasures for the home. Our former bed and breakfast guests know my work. I hope the rest of you will come in to see.
I can't stress enough how much we've enjoyed our time with Pannifer's and our hope that our customers will be able to weather these changes with us.
This newsletter will continue, as will the blog (sadly neglected these days - Alan's planning to spend more time with it once he's gotten used to the new routine). We will keep you posted on any and all new developments, and, of course, continue to share our love of good food and good living with you.
Thank you for your support, encouragement and friendship.
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Alan's Recipes of the Month
Ricotta & Parmesan Soufflé
This dish makes a nice little appetizer, side dish (with just about any meat or vegetarian dish), or a nice lunch (when served with a salad of mixed, lightly dressed greens).
Ingredients
1 cup Ricotta Cheese
3/4 cup Best quality Parmesan Cheese, finely grated
2 T Unsalted Butter, at room temperature
4 lg Egg Yolks
6 lg Egg Whites
2 T Milk
2 T All-purpose Flour
1 pinch Nutmeg (optional)
1/2 t Salt & Pepper (or to taste)
2 T Unsalted Butter, also at room temperature
Method
Preheat the oven to 400 degrees.
You'll need 6 four-ounce ramekins. Divide two tablespoons of butter among these and spread it all around the insides and bottoms. Set them aside.
Melt the other two tablespoons of butter in a small saucepan over medium heat. Add the flour and stir & cook for two minutes. Whisk in the milk and continue to whisk for 2 minutes, or until the mixture gets a little thick. Whisk in the nutmeg and salt & pepper.
Stir in the egg yolks one at a time, mixing well after each addition. Then mix in the ricotta and 2/3 of the parmesan.
In a separate, clean bowl with a clean whisk, whip the egg whites until thick and stiff (but not dry). Fold a quarter of this into the cheese mixture. Then fold the remainder into the cheese mixture.
Divide the mixture into the prepared ramekins. Sprinkle the rest of the parmesan on top. Bake in the oven for 20-25 minutes. The soufflés should rise above the rims a little bit and should be just a little firm when touched with your finger. (Still too soft when you touch the top? Leave it in the oven a little longer.)
Serve hot.
Serves 6.
Roasted Monkfish with Pesto
This is a great way to use up some of that big batch of pesto you made last summer (but store-bought will do, too).
Ingredients
36 oz Fresh Monkfish (you know it's just the tails, right?)
8 cloves Fresh Garlic
3 T Pesto
1 sm Lemon
18 sm Cherry or Grape Tomatoes
2 T Olive Oil
Salt and Pepper, to taste
Method
Preheat the oven to 400 degrees.
Cut away the fine membrane around the meat (or have your fish person do this). Rinse and pat dry.
Using a very sharp knife, make a slit lengthwise down the centre of the top of the tail (about half way down through to the middle). Spread it open a little and spoon the pesto into the slot. Gently tie the tail back up with butcher's string.
Peel two of the garlic cloves and cut into small matchsticks. Cut little slits into the side of the tail and insert the garlic pieces (as you would do for a leg of lamb).
Heat the olive oil over high heat in a pan big enough to hold the monkfish. Sear the tail on all sides, salting and peppering as you go. This should take about five minutes.
Squeeze the juice from the lemon over the tail, add the tomatoes and the rest of the garlic cloves (unpeeled) into the pan and then place the pan in the oven and cook for about 15 minutes (basting with the pan juices about every 5 minutes). The monkfish should be firm when pressed and the tip of a small sharp knife should feel hot on your lower lip after being inserted into the centre of the tail for ten seconds.
Remove the tail from the pan, cover and let rest for a few minutes. Cut into one inch thick medallions and pour the pan drippings overtop.
Goes great with small, plain boiled potatoes.
Serves 6.
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Where You Can Find Our Bread
Beginning May 23, every Wednesday from 8:00 am to 1:00 pm Grand Bend Farmer's Market
(Where Gill and Crescent Streets meet at Main Street East)
Beginning May 11, every Friday from 8:00 am to Noon Mitchell Farmer's Market (at the Tourist Booth just off Huron Road)
Year round every Saturday 7:00 am to Noon Stratford Farmer's Market
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Cheers!
Barb & Alan
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