|
click below to read our weekly menu **THIS WEEK'S MENU ** farmstead kitchen r e h e a t i n g t i p s N a t u r a l l y Le a v e n e d B r e a d s A fresh loaf of bread is best enjoyed as is. The loaf is ideally stored in a paper bag, UNrefrigerated. If your loaf is a few days old, revive it in a 375 d oven until the crust is crisped and the interior slightly warm. Our breads freeze phenomenally well double wrapped in plastic. The ideal way to thaw a frozen loaf is to simply unwrap the frozen loaf and let it sit at room temp until thawed. If you are in a hurry, you may place the unwrapped, fully frozen loaf of bread in 3oo d oven until thawed. Once removed from oven, wait 10-15 minutes before cutting into the loaf so that the moisture may reabsorb. Old bread is still valuable. Slice into thick pieces, brush with olive oil, sprinkle with salt & bake in a 400 d oven until the exteriors caramelize while the interior remains chewy. This can be wonderfully achieved on a grill as well. Old bread may also be turned into croutons or bread crumbs. For bread crumbs, remove crust and process (in food processor) until desired texture is achieved. The crumbs may be frozen. F r u i t T a r t s Reheat in 350 d oven until warm to the touch. Vanilla ice cream or clotted cream is a welcome accompaniment to our fruit crumbles. P o t - P i e s & L a m b P i e s Ideally, remove your pie from the refrigerator and hour or two before reheating (this is not absolutely necessary- it makes for shorter and more consistent reheating). Place in a 350 d oven until juices bubble and crust is crisped. You may hike up the oven temp (400 d) for the last 10 minutes for an exceptional crust. For lamb pies, dot the potato top crust with a small amount of unsalted butter. Let rest for 10 min before portioning. L o a f - T i n L a s a g n a s & G r a t i n s Ideally, remove your lasagna or Gratin from the refrigerator an hour or two before reheating (this is not absolutely necessary- it makes for shorter and more consistent reheating). Cover with foil & place in 375 d oven until warmed through (this can be checked by inserting a skewer or paring knife into center of lasagna and touching it to your lip to test for warmth). Remove the foil toward end of warming. Either hike up the oven temp or carefully broil for a minute to bubble and caramelize the top layer. Let rest for 10 minutes before portioning. B r a i s e s Ideally, remove your braise from the refrigerator and hour or two before reheating (this is not absolutely necessary- it makes for shorter and more consistent reheating). Reheat your braise in one of two ways. Cover with foil or lid and place in a 300 d oven until warmed through. Alternatively, place in appropriately sized sauté or sauce pan, cover and gently heat over low flame on the stovetop. A sprinkling of freshly chopped parsley, cilantro, chervil or thyme makes a wonderful last minute garnish to brighten the dish. G r a s s - F e d M e a t l o a f Ideally, remove your meatloaf from the refrigerator and hour or two before reheating (this is not absolutely necessary- it makes for shorter and more consistent reheating). Place in 325 d oven until warmed through (this can be checked by inserting a skewer or pairing knife into center of meatloaf and touching it to your lip to test for warmth). Let rest for 10 minutes before portioning. M a s h e d P o t a t o e s Mashed potatoes may be warmed in several ways. Place in casserole dish, dot with butter and gently warm in 325 d oven. Alternatively, place in appropriately sized sauté pan, stir over gentle heat drizzling with milk or cream to maintain ideal texture... keep stirring until warmed through. Finally, potatoes may be warmed in the microwave (though they may become a little runny). R a v i o l i s Bring a large pot of generously salted water to a SLOW boil ( rapidly boiling water will cause your raviolis to burst). Gently drop the raviolis, one by one into the water. Watch as the raviolis begin to float. Once floating, allow for another 1-2 minutes of cooking. Remove with slotted spoon and drain well. Serve with desired sauce & garnish. P i z z a S h e l l s Place pizza stone into 425-450 d oven. Brush pizza shell with olive oil. If using a wet topping (such as marinara or bolognese), pre-bake naked pizza shell for a few minutes prior to topping. Watch the shell carefully during this step to avoid over-crisping. Remove shell from oven, garnish with sauce & cheese, place back in oven (onto stone) until edges are golden and cheese is bubbling. If using a dry topping (such as broccolini, pesto & cheese), simply brush shell with olive oil, evenly distribute toppings on shell and place in oven (onto stone) until edges are golden and cheese is bubbling. Advice: watch your crust and pizzas carefully during your first few efforts (to avoid over-baking). Once accustomed, the task of making pizzas will seem very simple... served with a salad, they make for a great affordable last minute meal.
|
