The holiday season is upon us! We’re excited this week to host the fabulous Aida Mollenkamp in the Square Meals kitchen for a hands-on (sold-out!) cooking class. We first met Aida when she was a food editor at Chow.com here in San Francisco. She went on to host shows on the Food Network and the Cooking Channel and has since taken time off from television to write a blog and cookbook, Keys to the Kitchen. Her philosophy is helping people to feel more confident and more adventurous in the kitchen. Her recipes are always approachable, delicious and pretty to look at.
We share with Aida the belief that food need not be intimidating! Ingredients are our friends. Cooking can b a very personal thing- preparing a healthful meal for yourself is both ancient and indulgent. Cooking for friends and family should be fun, not stressful. With this in mind, we are sharing one of Aida’s recipes: Persimmon, Burrata and Pomegranate Carpaccio. This stunning dish can be made for one or a crowd (we promise your guests will be wowed). Once you feel comfortable with Aida’s recipe you can make it your own: turn it into a salad, a sandwich, or even a dessert. Visit Aida’s blog to see the photo and happy cooking! Scroll down for next week’s menu of seasonal farm-fresh dishes.
Persimmon and Burrata Carpaccio Recipe
Persimmons are increasingly more popular and more widely available so seek them out if you’ve never tried one — they have a subtle sweet, spicy flavor and add a hit of crunch and color, making them the fruit I turn to during the colder months. If you’ve ever had burrata then I likely don’t need to sell you on its fabulousness. If you haven’t, imagine the best mozzarella you’ve ever had filled with fresh cream and you’re pretty much there. While burrata is traditionally served with toasted bread or as part of a Caprese salad, this is how I serve it when persimmons and pomegranates are in season.
Makes: 4 servings as an appetizer
Total Time: 5 minutes
Hands On Time: 5 minutes
2 ripe fuyu persimmons
4 ounces burrata cheese (can substitute buffalo milk mozzarella)
3 tablespoons toasted hazelnuts, roughly chopped
2 tablespoons pomegranate seeds
2 tablespoons extra-virgin olive oil (such as O Clementine Oil*)
1 tablespoon aged balsamic vinegar * or good-quality sherry vinegar
Finishing salt (such as Maldon sea salt)
With a small, sharp knife, trim the calyx (stem piece) from the persimmon and discard it. Slice the persimmon into thin disks.
Tile the persimmons on a serving plate and place the burrata in the middle. Scatter the hazelnut and pomegranate seeds around the plate and drizzle persimmons with half of the olive oil and balsamic vinegar. Add a pinch of some good-quality finishing salt.
Just before eating, cut the burrata in half, drizzle with the remaining olive oil and serve.
SPECIAL OFFER: You might remember that we recently paired up with Fresh Baby Bites to help bring organic, farm-fresh baby food to your doorstep. Well, the lovely folks at Fresh Baby Bites would love to include a sample of their amazing baby food with your next Square Meals order. Just let us know the age of your baby in the “additional notes” box when ordering online and we’ll be sure to include a sample with your delivery. Don’t forget to sneak a taste for yourself!
Square Meals: Wholesome Prepared Foods, Meal Delivery and Catering. We deliver anywhere in San Francisco FREE*! Please order by 8pm* the night before you require delivery (we deliver Monday, Tuesday and Thursday*). Our store on Polk St is open 7 days a week for pick-up or eat-in.
Square Meals sources from local farms and ranches that use responsible and humane business practices to prepare guilt free, stress free meals made fresh for you. Order today!
**Delivery fees, schedule and lead-time for ordering varies for catering, please visit our website or call 415-674-1069 for more info.
SQUARE MEALS – Pairings made easy for delivery or pick-up orders at our 2127 Polk Street storefront.
1. Citrus-Fennel White Fish (TBD based on market), $26
Includes: Medley of the Week: Green Beans, Carrots, Brussels, Almonds and White Beans: Tomato, Orange, Fennel
2. Chicken Korma, $17
Includes: Roasted Cauliflower: Chili-Ginger-Cilantro Sauce and Herbed Basmati Pilaf
3. Roasted Garlic-Lemon Rubbed Seared Pork Chop , Roasted Garlic Sauce, $18
Includes: Sautéed Greens and Quinoa: Apples, Pecans, Dried Cranberries, Arugula, Shallot Vinaigrette, Feta
A la Carte Menu: Wholesome prepared foods for delivery, pick-up or eat-in. We’re your neighborhood locavore deli!
Citrus-Fennel White Fish (TBD based on market)
Red Wine Braised Brisket
Roasted Garlic-Lemon Rubbed Seared Pork Chop
Stuffed Squash: Wild rice, Mushrooms, Vegetables, Parmesan cheese
Dried Fruit-Red Wine Sauce
Roasted Garlic Sauce
Medley of the Week: Green Beans, Carrots, Brussels, Almonds
Roasted Cauliflower: Chili-Ginger-Cilantro Sauce
Roasted Mixed Winter Squash: Pesto
Roasted Beets: Ricotta Salata, Arugula, Green Olives
Herbed Basmati Pilaf
Quinoa: Apples, Pecans, Dried Cranberries, Arugula, Shallot Vinaigrette, Feta
German Potato Salad: Bacon, Red Onion, Herbs
White Beans: Tomato, Orange, Fennel
Oat Groat Salad: Pomegranate, Ricotta Salata, Raw Kale, Herby Dressing
Sweet Potato Oven Fries: Parsley, Sea Salt
Chicken Pesto Lasagna