April 2014

You’ve seen them waiting for your sandwich. Our very own Michael Hauser has been whipping up these gorgeously crafted earrings in a flurry. Only 20 bucks, made from salvaged materials. Here’s what Hauser has to say:

Lasers are a blast!

hauser jewels 2Lasercraft 1 hauser jewles 3


Beluga Lentils with Poached Eggs

Serves 2-4
Cook time 35 minutes
Allergy Egg
Dietary Vegetarian
Meal type Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Serve Hot
Gorgeous black lentils with slightly runny golden eggs say yummy brunch, lunch, or supper! For a step by step look at poaching eggs, see http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/


  • 4 Large fresh farm eggs (good eggs taste better!)
  • 1 cup Beluga lentils (get 'em at Ratto's)
  • 3-4 cups stock (vegetable or chicken)
  • 2 bay leaves
  • kosher salt & pepper
  • Ratto's Extra Virgin olive oil
  • 2 tablespoons chopped parsley
  • 2 cloves garlic (minced)
  • 1 pinch red chili flakes
  • white vinegar


Step 1
Rinse lentils well.
Step 2
In a sauce pan, gently saute garlic in olive oil over medium heat.
Step 3
Add lentils, stock, and bay leaves. Bring to a boil on high heat, then back down to a simmer. Cook until tender but not broken down, about 25-30 minutes. Be sure to watch the evaporation rate, and add water or stock if needed.
Step 4
Remove lentils from heat. Season with salt, pepper and red chili flakes.
Step 5
Cook eggs: If you are lucky to have a poached egg pan, fill bottom with water, bring to a boil, season cups well with olive oil, crack eggs in, cover and cook for 3-4 minutes, as you like. Carefully remove cups from pan. If you do not have a poached egg pan, bring a few cups of water to a boil in a saucepan. Lower the heat to just below a simmer. Add a dash of vinegar, stir with a whisk, and crack egg into vortex. Let it cook for 3-4 minutes and remove with a slotted spoon. Drain the eggs on a paper towel.
Step 6
Serve a scoop of lentils with a slotted spoon to drain any existing liquid. Top with an egg or two, parsley, kosher salt and freshly cracked pepper. This would be lovely with steamed asparagus and good bread or polenta.

Red Onion & Fennel Tart with Walnuts, Chevre and Fennel Pollen

Serves 4
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Milk, Tree Nuts, Wheat
Dietary Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Region French
This delightful tart has a tender, flaky crust and intense spring flavors.


  • 1 stick unsalted butter (very cold, chopped into pieces)
  • 1-1/2 cup unbleached white flour
  • 1/2-3/4 cup ice water
  • 2 red onions (thinly sliced)
  • 1 Large fennel bulb (trimmed and thinly sliced, fronds reserved)
  • 1/2 cup walnuts (lightly toasted and chopped)
  • 1/4 cup Chevre
  • Balsamic vinegar
  • Ratto's extra virgin olive oil
  • pinch red chili flakes
  • salt & pepper
  • 1 tablespoon fennel pollen (available at Ratto's)


Step 1
Preheat oven to 425.
Step 2
Make crust by pulsing together the flour, butter, and a pinch of salt until crumbly. Slowly pour in the ice water and pulse until the dough just forms.
Step 3
Gently roll out dough on a clean, floured surface. Lay in a sheet pan- it needn't look neat & tidy- and let rest in the freezer for 15 minutes.
Step 4
Saute onions & fennel with some salt in olive oil slowly until very tender and caramelized, about 15-20 minutes. Add chili flakes, pepper, and a hearty dash of vinegar. Cook a little longer.
Step 5
Remove the dough from the freezer.
Step 6
Lay out onion mixture on the rolled out dough, leaving an inch on the edges. Sprinkle on toasted walnuts and Chevre, plus some fennel fronds. Wrap edges around tart to enclose like a galette.
Step 7
Bake for 30 minutes or until lightly browned.
Step 8
Sprinkle with fennel pollen right before serving.

Fennel Pollen has made its way into the culinary world because, well, it is a tasty burst of fennel flavor. It smells divine, too.

Fennel Pollen

We just made a triple fennel tart, adding it like a finishing salt. Many recommend using it for roast chicken. For more ideas, see http://www.thekitchn.com/how-to-use-fennel-pollen-65434

We’ve got it on the spice rack, next to the dried mushrooms. Just ask Elena if you need help finding it. We think it will be your new kitchen friend.

Brandade Souffle

Serves 4-6
Prep time 8 hours, 30 minutes
Cook time 30 minutes
Total time 9 hours
Allergy Egg, Fish, Milk, Wheat
Meal type Appetizer, Lunch, Main Dish, Starter
Misc Gourmet, Serve Hot
These yummy delights take a few more steps than you might on a week day, but are well worth the planning.


  • 1-1/2lb salt cod (soaked in cool water for 8 hours, changing water once)
  • 2-3/4 cups milk
  • 1-1/4 cup Rattos' extra virgin olive oil
  • 3 Large eggs (separated)
  • 1/2 cup panko breadcrumbs
  • salt & pepper
  • butter for ramekins


Step 1
Preheat oven to 400.
Step 2
Put rinsed cod in 2 cups of the milk, bring to a boil, and simmer for 2 minutes. Drain cod on a paper towel, discard milk.
Step 3
Scald remaining 3/4 c milk, set aside.
Step 4
Heat 1/4 cup olive oil in a skillet. Add cod when smoking hot, sauté gently for about 5 minutes until fish is dried out.
Step 5
Transfer cod from the pan into a food processor and shred it. Alternately, shred with a fork.
Step 6
In a mixer, whip egg whites until stiff peaks form.
Step 7
Alternately add scalded milk, the remaining cup of olive oil, and the egg yolks to the food processor and pulse after each addition. Add breadcrumbs, salt & pepper.
Step 8
Transfer batter into a mixing bowl, and gently incorporate whipped egg whites with a rubber spatula.
Step 9
Pour batter into buttered ramekins. Bake for about 20-30 minutes until puffy and lightly browned.
Step 10
Serve souffles immediately in the ramekins or out, and definitely with a zesty sauce.