Last weekend I was delighted to host a book launch party for Amanda Hesser, Merrill Stubbs and 20 Bay area members of the recipe site Food52. Amanda and Merrill, the co-founders Food52, were in the Bay area promoting the newly released Food52 Cookbook – a compilation of a year’s worth of winning recipes. Food52 “grew out of an insight that many of the best recipes come from home cooks.” Each week a contest is announced and entries submitted from the F52 community. Amanda, Merrill and the F52 editors whittle the entries down to 2 selections which are then voted on by the entire community. The winning recipe earns a spot in the cookbook. I am more than honored that 4 of my recipes are in the first cookbook.
Aside from publishing recipes, Food52 has evolved into an active and thriving online and offline community, sharing recipes, news, tips and advice while creating long lasting friendships bound together by a love for food and cooking. So, when Amanda and Merrill arrived in San Francisco on their book tour, it was natural that we would gather the Bay area F52 community and enjoy a lunch together. Potluck, of course.
Homemade charcuterie garnished with lots of cheese
Here’s a riddle:
What happens when you gather 20 passionate foodies for a potluck party?
Answer: You are treated to an amazing array of food.
Chicken Pesto Skewers
by Becky (KitchenSolo) – photo by Andrew Gaber
Sausage and Kale Tart – winning recipe by Karen (My Pantry Shelf)
Prepared by Tiffany (Ms. T) – Photo by Andrew Gaber
The only downside to hosting a party like this is I was so busy I didn’t have a moment to take any pictures. Andrew Baber kindly shared this photo of Amanda and Merrill chatting with Shelly Peppel (Food52 News) and Beverly Best. Thanks, Andrew!
A recipe for Sausage and Broccolini Pasta and a tale of the Elusive Casing
Charcutepalooza Round #6
The Challenge: Homemade Italian Sausage
Should you choose to accept this Challenge, you must be prepared to traverse the county, futilely cold call farmer’s market purveyors, and face rejection at multiple Whole Foods stores and independent markets in search of the elusive casing a.k.a. pig intestines – or the sacred vessel that contains the cherished meat in the form of a sausage.
Should you choose to accept this Challenge, you shall be prepared to pay dearly for said casing when located, because either:
The local supermarket is flummoxed when it comes to charging for an empty casing, and, at the risk of compromising highly sensitive payment technologies, will charge you the price of a whole sausage. Yes, that’s right: You will be required to pay for a sausage without meat.
You belatedly order from the stalwart Charcutepalooza ally, D’Artagnan, thereby assuming full responsibility (and overnight shipping charges) due to your procrastination, in order to avert a last minute crisis and Charcutepalooza meltdown.
Or you flee your suburban confines for the lure and anonymity of the big city – and the Ferry Building – which entails paying bridge tolls, parking fees, and extraneous charges in the form of lunch and shopping. (Hey, it’s the Ferry Building.)
If you succeed in obtaining the elusive casing you will be jubilant and nearly home free, until you unpack your brand new meat grinder and sausage stuffer and realize you must decipher a cryptic code to correctly assemble the tools to achieve your desired results. Your trusted assistant, a.k.a. spouse, will selflessly risk life, limb and marital conflict, while cautiously advising you on all matters of RTM (that’s code for Reading The Manual). You will soldier on and prevail, sausages and marriage in tact, another Chaructepalooza challenge met with glorious and grillable results.
~ Given the amount of effort required to find the sausage casing, it’s not without irony that many recipes including sausage in pasta or on pizza, recommend discarding the casings and crumbling the meat. Well, rest assured, this recipe requires no such thing.
Italian Sausage and Broccolini Pasta with Basil
1 pound pasta, such as orecchiette, penne, pipette rigate
Extra-virgin olive oil
3/4 pound spicy Italian sausage links (see below)
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, or to taste
3/4 pound broccolini, cut in 1 inch pieces
1 (28-ounce) can Italian plum tomatoes with juice
Salt and freshly ground black pepper
1/2 cup basil leaves, torn in half, plus extra for garnish
1/3 cup finely grated Pecorino Romano cheese, plus extra for garnish
Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain. While the pasta is cooking, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sausages and brown on all sides. Remove from pan and transfer to a cutting board. When cool enough to handle, slice in 1/4 inch pieces.
Add 1 tablespoon olive oil to the same skillet and heat over medium heat. Add garlic and red pepper flakes. Sauté until fragrant, 1 minute. Add broccolini and continue to sauté until bright green but still crisp, 1 minute. Add tomatoes, salt and pepper. Simmer 3-4 minutes, breaking tomatoes apart with a spoon. Add pasta and sausages to the skillet. Toss to combine and thoroughly heat through. Remove from heat and stir in basil leaves and cheese. Serve immediately garnished with extra cheese and basil.
Homemade Italian Sausage Makes about 3 1/2 pounds sausage, or 12 links
I followed Hank Shaw’s sausage making technique in this post from Simply Recipes and used these ingredients for the filling:
3 pounds pork shoulder
1/2 pound pork fat
4 garlic cloves, peeled and chopped
2 tablespoons paprika
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 teaspoons dried oregano
2 teaspoons fennel seeds, toasted, finely ground
2 teaspoons crushed red pepper flakes
1/4 cup minced fresh sage leaves
1/4 cup minced fresh parsley
1/2 cup dry red wine
What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.
Cioppino – [chuh-pee-noh]
noun; derived from the Italian word ciuppin
1. An Italian-American stew of fish, shellfish, tomatoes, wine and seasonings; originated in San Francisco.
2. A go-to delicious and hearty fish stew; crowd-friendly, easy in preparation and guaranteed to please friends and family.
Spicy Cioppino with Shellfish Serves 6
2 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 large yellow onion, finely chopped
1 teaspoon dried red pepper flakes
1 red bell pepper, seeded, cut in 1/4″ dice
1 fennel bulb, fronds removed, cut in 1/4″ dice
2 teaspoons dried oregano
1 turkish bay leaf
1 1/2 cups full-bodied red wine, such as Syrah or Zinfandel/Primitivo
1 (28-ounce) can crushed tomatoes with juices
2 1/2 cups chicken stock
2 tablespoons tomato paste
18 littleneck clams
6 large or 12 medium sea scallops
1 pound large shrimp, shelled, deveined, tails left intact
1/2 pound cleaned calamari with tentacles, body cut in 1/4″ thick rings
1 to 2 Dungeness crabs, cracked and broken in pieces or king crab leg, broken in 6 pieces
1/4 cup fresh Italian parsley leaves, chopped
Additional parsley sprigs for garnish
In a heavy stock pot, cook garlic, onion and red pepper flakes in olive oil over medium heat until onions soften and garlic is fragrant without browning, about 3 minutes. Add red bell pepper, fennel, dried oregano and bay leaf. Cook stirring, 1 minute. Add wine; bring to boil and reduce to a simmer, cooking 5 minutes. Add tomatoes, chicken stock and tomato paste. Simmer, covered, 45 minutes, stirring occasionally. Season with salt and freshly ground black pepper. (Stock can be prepared up to 6 hours in advance to this point. Cool, cover and refrigerate. Return to a simmer before continuing.)
Add clams and crab to simmering stew. Cook until clams open, about 5 minutes. Remove and discard any unopened clams. Add scallops, shrimp and calamari. Simmer, covered, until scallops and shrimp are cooked through, about 5 minutes. Discard bay leaf and stir in chopped parsley. Serve in warm bowls with sourdough bread.