the Friday Feeding; VOL. 73

It’s the chatter about town right now; how high are YOUR daffodils?  Yes, we had a snow this week that covered ’em up but their little heads are still poking out.  And coming to us today are some new goodies to whet your appetite, including a daffodil-yellow cheese infused with saffron…hand-made from raw milk. Stop on in to sample some…we bought this cheese to support the cheesemakers who had a fire at their home.

About saffron…

Considered the worlds most expensive spice, saffron can cost into the thousands of dollars per pound.  Just a pinch, though, is required to flavor a dish so it is sold only by the tiniest amounts leaving most of us without the need to ever make an investment.

Saffron is the crimson red stigma and styles, or threads, taken from the interior of the Crocus sativus flower.  It gains its value from the fact that it takes about 14,000 of these threads to make one ounce and they need to be harvested by hand.  Each flower contains only three threads so it takes an abundance of flowers to produce a small bit of spice.  Just a pinch in a dish adds an earthy flavor and colors the dish a vibrant daffodil yellow. 

In some cultures, the use of valuable saffron was reserved for special occasions such as weddings.  The classic Italian wedding risotto features the flavor of a prized wine and that grassy note of pure saffron and is a dish that I have made time and again.  Made with the starchy Italian Aborio rice, it is versatile creamy dish, served with fresh peas or alongside a good pork chop, lamb or roast chicken.  

Risotto Milanese

The legend behind this classic risotto dates back to 1574, when an artisan named Zafferano was working on the stained glass in Milan’s Duomo.  Because he added saffron to his paints, his coworkers teased him that one day he would probably go so far as to add saffron to his risotto [an every day dish]!  And so for his daughter’s wedding feast, he did just that.  Zafferano was not a rich man, but this bright yellow risotto looking like golden coins, was his wedding present to the couple.  Within a week it had become Milan’s most fashionable dish and is still being made.

This is my version.

Bring to a boil then keep warm on simmer:

• 1 cup dry to medium/dry white wine (see my suggestion below that we carry in the store)
• 4 cups broth; vegetable or chicken according to what you will serve the risotto with.

Meanwhile, in a large sauce pan or stock pot sauté together on medium heat:

• 1 1/2 Tablespoons of good olive oil (perhaps try some of our local oil that a NH resistant harvests at his farm in Greece)
• 3/4 cup chopped onions

When onions are soft, add and sauté for a couple minutes:

• 1/2 cup arborio rice (DO NO RINSE.  The starch needs to remain to make the risotto creamy)

Begin adding the warm broth mixture to the pan about 1/2 cup at a time.  Stir well and continue stirring now and then until the broth has absorbed into the rice.  Continue adding broth and stirring until the liquid is completely absorbed, the rice is squishy tender and the porridge is smooth, about 45 minutes..

Add and stir in:

• one pinch of saffron, threads crumbled between your fingers. NOTE: if you don’t have saffron you could substitute the spice turmeric.
• salt and fresh ground pepper to taste

Garnish with freshly grated or shaved pecorino or parmesan cheese.

If you would like to try this dish, we have the ingredients for you and for a lucky few, we have some saffron pinches bagged up as a gift…first come first served, one per person. Just ask at the counter.

Friday night pizza

If you haven’t ordered a special pizza on a Friday night in a while, you are really missing out.  Not only are Dave’s pizza combinations unusually outstanding but you are missing out on some original art!  Our new resident artist Shaylee (you may have met her already behind the counter) is customizing each pizza box with original artwork.

You may want to order the pizza just for the art.  She’ll be famous one day and you can say you have an original.  🙂

This is our menu for tonight although this Friday we understand that there is a lasagna dinner happening next door at the PARISH HOUSE. We won’t have hurt feelings if you want to support them this week. Next we start a new menu next week…click here to see it.

PIZZA IN THE STORE! Pick your time slot, 4-6pm, order ahead to pick up or eat at the store.

• THE Maple – feta & bacon w/white sauce & maple drizzle
• VEGGIE – your choice of any or all: red bell peppers, onions, mushrooms, black olives, kalamata olives, sundried tomatoes. Red sauce/mozarella cheese
• PEPPERONI & CHEESE OR CHEESE ONLY.  Add any veggies to build your own.  Red sauce & mozzarella.
• THE Mush-Rue-M –  Sauceless pizza featuring mushrooms and cheese on an olive oiled crust. 
• THE Blues – fig salami (no meat) gorgonzola blue cheese with a honey or balsamic drizzle on an olive oiled crust. 
• THE Green Monster – Pesto and Robie Farm Sweet Italian Sausage with red sauce/cheese.

That’s it for now. Have a great week-end,

Jane and Dave

Click here for next weeks specials menu

Click here for April’s daily menu choices