IGA Item of the Week

When vegetable fatigue sets in at the end of winter, I turn to my oven. In the last month I'e roasted cauliflower, broccoli, and carrots in a 425 degree oven until they're tender on the inside and nicely caramelized at their edges. Yesterday I bought two pounds of asparagus at the IGA, snapped off their tough ends, tossed them with some olive oil and kosher salt, threw them on a foil-lined baking sheet, and roasted them for 40 minutes (these were skinny ones--fat asparagus will take 5 to 10 minutes longer). The tips got crunchy while the stalks cooked through. So good as an accompaniment to my homemade pizza.

IGA Item of the Week: Tom Cat Baguettes

Just yesterday I was loudly complaining about the $4.99 price of Tom Cat baguettes, and this morning I see that they are on sale for $3.99 at the IGA! I wonder if it is true, as my children say, that my voice carries all the way from Burke Street to Main Street.

IGA Item of the Week

When my husband heard that some local farmers were collecting canned goods and other needed items to take to flood-damaged upstate New York farms later in the week, he bought a case of Progresso soup at the IGA and took it to the drop off spot at the Falkowski farm, 720 Butter Lane in Bridgehampton. For more information on the relief effort, click here.

IGA Item of the Week

The IGA had plenty of brioche hot dog buns from Tomcat (to go with those natural casing hot dogs from Tim's Prime Meats!) this morning, but who knows how long they'll last.

IGA Item of the Week

I have it on good authority that Bionaturae whole wheat pasta is the best, so when I saw it at the IGA today I snapped it up. Then I used it to make this dish with a half a head of leftover cabbage. I didn't want to get too crazy-healthy, so I made sure to add a good quarter pound of my Fairview Farm pancetta to the mix. Here's the recipe:

Whole Wheat Spaghetti with Cabbage and Pancetta
Serves 4 to 6

4 ounces pancetta, chopped
4 garlic cloves
1/2 head green cabbage, cored, tough outer leaves removed, thinly sliced
1/2 teaspoon dried thyme
Salt
1 cup grated Parmesan cheese
1 pound whole wheat spaghetti
Ground black pepper

1. Place the pancetta in a large skillet and cook over medium heat, stirring occasionally, until just crips, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 tablespoons of the fat from the pan.
2. Add the garlic to the pan and cook until fragrant, about 30 seconds. Stir in the cabbage, thyme, and 1/2 teaspoon salt, cover, and cook until the cabbage is softened and beginning to brown, 10 to 12 minutes. Remove from the heat.
3. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. REserve 1 cup of the cooking water and drain the pasta. Return it to the pot, along with the cabbage and Parmesan, and stir, adding reserved water as necessary to moisten. Adjust seasonings, divide among bowls, and sprinkle each portion with some of the pancetta before serving.

IGA Items of the Week

I remember once, years ago, when I was running low on Hershey's Cappuccino Crunch ice cream, I ran into the IGA to re-stock. As the usually reticent check-out person handed me my change, she said, "You sure do buy a lot of that stuff." Did this out-of-character comment mean she thought that I was eating too much ice cream? Just a little defensively, I told her that I couldn't risk running out, since the children couldn't live without it. It was only then that I started to wonder if she noticed other items I bought in disproportionate quantities, such as Smuckers peanut butter and Bonne Maman jam. But there is security in knowing that I always have something to eat. I've just returned from a week-long visit to my parents' house, and the refrigerator is empty. But I won't go hungry, with my peanut butter and jelly. I could even make these bar cookies (from my pantry desserts story, just out in this month's Bon Appetit!) to bring to Bay Street's Oscars broadcast tonight, without actually going shopping. For the recipe, click here.

IGA Item of the Week

Last week, some of us had sore throats. So I made a big pot of chicken soup, along with matzoh balls. You know what they say about chicken soup--it's Jewish penecillin. I am not surprised that everyone is healthy now. I still have a couple of quarts of broth in the refrigerator, so this afternoon I bought a package of these delicate imported tortellini at the IGA and served some Italian-style soup for dinner tonight. Here's the recipe:

Tortellini in Brodo
Serves 4

8 cups chicken broth (here's my recipe)
One 6-ounce bag baby spinach, washed
Salt
One 8-ounce package Bertagni Ricotta and Parmigiano Reggiano Tortellini
Parmesan cheese for garnish

1. Bring the broth to a simmer in a large pot. Stir in the spinach and cook until wilted, 1 to 2 minutes. Season with salt. Turn the heat to low, cover, and keep warm.
2. Bring a large pot of salted water to boil. Cook the tortellini until tender, 5 to 8 minutes.
3. Ladle the soup into bowls. Use a slotted spoon to transfer some tortellini into each bowl. Use a vegetable peeler to grate some cheese curls on top of each portion if desired. Serve immediately.

IGA Item of the Week

After barnstorming half a dozen Aprons Cooking Schools at Publix supermarkets in Florida and Georgia, it's nice to come home to my IGA. Yesterday I bought this sweet and salty fruit and nut mix to sprinkle over melted chocolate. The resulting chocolate bark will make a nice holiday gift and was a nice break (I can't believe I'm writing this) from baking cookies. Here is the recipe:

Fruit and Nut Bark
Makes about 1/2 pound

8 ounces bittersweet, semisweet, or milk chocolate, finely chopped
2/3 cup Nut and Fruit Mix (or you could put together your own combination of 2/3 cup nuts, dried fruits, and sunflower seeds)

1. Line the bottom and sides of an 8-inch square baking pan with heavy duty aluminum foil. Place the pan in the freezer for 10 minutes.
2. Place the chocolate in a microwave-safe bowl and heat, stirring every 30 seconds, until melted, 1 to 3 minutes depending on the strength of your microwave. Stir until smooth.
3. Scrape the chocolate into the chilled pan and smooth into an even layer with a small metal spatula. Sprinkle with the Nut and Fruit Mix. Place the pan in the freezer for 10 minutes to firm up. Lift the bark from the pan by grasping two sides of the foil. Place on a cutting board and cut into pieces. Store in an airtight container in the refrigerator for up to 2 weeks.

IGA Item of the Week

Those of you who have received a bouquet from me after a stellar dance recital performance or SCMEA concert know that I am not a fan of "the mixture" from the IGA. I usually prefer a dozen roses, tulips, lilys, or carnations. And yet...Today when I walked into the store I saw these striking Fall bouquets, reasonably priced and ready for the Thanksgiving table I rethought my position on the mixture. I hope these are in stock next week when I will be way too busy for flower arranging.

IGA Item of the Week: Nicely Trimmed Brisket

The Quail Hill season is over and the Farmer's Market has closed up shop until the Spring, so it's time to turn to our Main Street supermarket for inspiration. No one trims a brisket like the butchers at the IGA. I just brought this 4-pounder home. After rubbing it with a mixture of paprika, rosemary, thyme, and lots of kosher salt, I'll brown it, add 3 cups of water to the pot, cover it with about 8 thinly sliced onions, and cook it for a couple of hours, turning once or twice, until it's fork tender (the recipe is loosely adapted from The Complete Meat Cookbook). We fight over the onion gravy!

IGA Item of the Week

After weeks of enjoying simple meats and vegetables drizzled with olive oil and sprinkled with sea salt, I started to crave some fresh new flavors for my dinner. That's why a grabbed a tube of prepared wasabi paste at the IGA, and used it to make a sushi rice-and-cucumber salad (an adapted and simplified version of this one) to go along with some sesame sauteed tofu. Here is the recipe:

Sushi Rice and Cucumber Salad
Serves 4

1 1/2 cups short-grain sushi rice (I bought mine at Provisions)
1 3/4 cups water
1 teaspoon salt
1/4 cup rice vinegar
1 tablespoon sugar
1 1/2 tablespoons vegetable oil
1 teaspoon grated fresh ginger
1 teaspoon wasabi paste or more to taste
2 cucumbers, peeled, seeded, halved, and cut
1 carrot, peeled and grated with a vegetable peeler
2 scallions, white and light green parts, finely chopped

1. Rinse the rice several times in a bowl of water to remove excess starch and then drain in a fine strainer. Combine the rice, water, and salt in a nonstick pot, bring to a boil, cover, and cook over low heat for 15 minutes.
2. Combine the rice vinegar and sugar in a small pot and heat just until the sugar is dissolved. Spread the cooked rice on a baking sheet, drizzle with the rice vinegar mixture, and toss to coat. Let stand until cool.
3. Whisk together the vegetable oil, wasabi paste, and ginger in a small bowl.
4. Combine the seasoned rice, cucumber, carrot, scallions, and wasabi dressing in a large bowl and toss to combine. Serve immediately, seasoning with more salt as necessary, or cover and refrigerate for up to 6 hours before serving.

IGA Item of the Week

When I left Quail Hill yesterday with my freshly harvested fingerling potatoes and exotic-looking cucumbers, I imagined a Greek-inspired dinner: Roasted potatoes with rosemary, cucumbers with yogurt, garlic, and mint, and some succulent grilled loin lamb chops from the IGA's butcher counter. I'm rarely disappointed with the quality of the meat from our local supermarket, and I was a satisfied customer last night. The meal couldn't have been easier. First, I tossed the potatoes with some olive oil and salt and spread them on a foil-lined baking sheet. They went into a 400-degree oven to roast until tender, about 40 minutes. When they came out, I tossed them with a tablespoon of chopped fresh rosemary. While the potatoes were in the oven I heated the grill and rubbed the chops with olive oil, salt, and cracked black pepper. Then I peeled, seeded, and chopped the cucumbers and mixed them with some yogurt, a finely chopped garlic clove, a tablespoon of chopped fresh mint, salt, and pepper. The chops took about 15 minutes to grill. Five minutes later, we sat down to our feast.

IGA Item of the Week: Heatwave Edition

By the time I dragged myself to the IGA and home this afternoon I was thirsty enough to devour not a whole watermelon but certainly a quarter or a half.

IGA Item of the Week

The IGA has a nice shelf towards the end of the baking aisle where they stock a variety of Rice Select grains: Arborio Rice, Orzo, Jasmine Rice, Sushi Rice, It is so convenient to keep these large-ish containers in the pantry, to use in combination with the vegetables I'm bringing home from Quail Hill. Would you believe that we already have zucchini, at the end of June? Last night I sauteed some of the yellow and green zucchini in butter and combined it with couscous, finishing off the dish with chopped basil. Sometimes the simplest preparations are the best. The way the zucchini browned and caramelized while it absorbed the butter in the pan was absolutely delicious. The couscous was perfect alongside some grilled IGA-made chicken sausage. Here is the recipe:

Couscous with Zucchini
Serves 4 to 6 as a side dish

2 tablespoons butter
2 shallots, finely chopped
3 medium zucchini, halved lengthwise and then cut into 1/4-inch half-moons
Salt
1 tablespoon olive oil
1 cup couscous
1 3/4 cups water
2 tablespoons finely chopped fresh basil
Ground black pepper

1. Heat the butter over medium-high heat in a large skillet. Add the shallot and cook until softened, 2 to 3 minutes. Add the zucchini, sprinkle with some salt, and cook, stirring occasionally, until golden, , 8 to 10 minutes. Scrape the vegetables into a bowl.
2. Add the olive oil and couscous to the pan and cook, stirring, to coat, about 1 minute. Pour in the water, stir, and bring to a boil. Cover, turn the heat off, and let stand 5 minutes.
3. Uncover the pan and stir in the vegetables and basil. Season with salt and pepper and serve.

IGA Item of the Week

I saw a brand-new item yesterday at the IGA, these Tom Cat cheddar brioche pull-apart rolls. They will be yummy with my wilted Quail Hill spinach and bacon salad tonight.

IGA Item of the Week

There's no excuse to put off training for Bay Burger's Labor Day event--the First Annual Lobster Roll Eating Contest--since the IGA has stocked their lobster tank for Memorial Day weekend.

IGA Items of the Week: School Budget Edition

Thanks to the IGA's weekly specials, I will feel a few cents richer tomorrow morning when I give my children an economical and tasty breakfast of Irish oatmeal, apple-smoked bacon, organic yogurt, and orange juice before I go and vote Yes for our school's budget.

IGA Item of the Week

What do all of these cookies have in common, aside from their contribution to my high cholesterol? They were baked on parchment paper, which ensured that they wouldn't stick to my baking sheets and I wouldn't have to scrub those sheets after I removed the cookies to racks to cool. I ALWAYS bake cookies on parchment paper. Because I bake so often, I try to buy pre-cut sheets from The Baker's Catalog, but I seem to run out just when I'm looking at a week where I have 2 dozen batches more to test. No worries. The IGA stocks rolls and rolls of the stuff, so I'll be able to finish my cookie baking project on schedule, well before a new box of paper from King Arthur arrives via UPS.

IGA Item of the Week

With all of the excitement surrounding the pig, I've neglected to mention any of the delightful items I've purchased at the IGA in the past two weeks. But believe me, I've still been shopping every day, and have the cash register receipts to prove it. Yesterday, at the request of one of my children, I bought a half-gallon of Newman's Own Pink Lemonade, to pour into an ice pop mold that I found at the Variety Store (45 Main Street, 725-9706). Today, we enjoyed these lemonade pops after school. Have a great weekend.

IGA Item of the Week

Get them while they're hot! Ghirardelli semisweet, bittersweet, and unsweetened baking bars are on sale at my favorite supermarket, so I might just make some chocolate-caramel sauce to go with the vanilla ice cream I'll be picking up at Bay Burger tomorrow.

Chocolate-Caramel Sauce
Makes about 1 1/4 cups

1/2 cup sugar
2 tablespoons water
1 cup heavy cream
3 1/2 ounces bittersweet chocolate (go for the 70%!), finely chopped
1 teaspoon pure vanilla extract
1/4 teaspoon salt

1. Combine the sugar and water in a small saucepan. Bring the pot to a boil and cook until the mixture turns a light amber color. Do not stir. If part of the syrup is turning darker than the rest, tilt the pan gently to even out the cooking.
2. As soon as the syrup is a uniform amber color, stir in the heavy cream with a long-handled spoon. The mixture will bubble up. Remove the pot from the heat and stir in the chocolate until melted. Pour the sauce through a fine mesh strainer and into an airtight container. Stir in the vanilla and salt. Chocolate-Caramel Sauce will keep, refrigerated in an airtight container, for up to 2 weeks. Reheat the sauce in the microwave for 1 1/2 minutes or on the stovetop until it is warm and pourable.