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| Introducing Matilda! |
Anyway, for your recipe this go-round, I am going to plagiarize from the latest issue of Bon Appetit. It seems like every other recipe from this issue requires lots of olive oil, and I happen to know where there is lots of olive oil. And it reminded me that I love making cold brew coffee, which I had somehow forgotten about this summer. By the way, did you guys read this NY Post Article on all the fake food we eat? Give it a quick browse and then bring in your store brand EVOO to try next to ours. Heck, bring in your Balsamic, too! We love taste tests. August is also, according to BA, "Sandwich Month", and since I am almost to the point of graduating from making PB&J's to something more adult-like, like a Muffuletta, I thought this recipe was appropriate. I'll get to it in a minute, but first...the store.
We have a new shipment coming in today! We're going to put out the first round of Southern Hemisphere olive oils and start the old switch-a-roo. I'm really going to miss the Northerners, but am excited to try the two Medium oils (Arbosana and Arbequina) from Chile and a mild Pendolino from Australia. Also, we have phased out the Spring-time favorite Lavender Balsamic and now we will have a beautiful new Neapolitan Herb Dark Balsamic. Here is the description from the fusti tag:
Zesty and versatile, our Neapolitan Herb Dark Balsamic has just the right amount of acidity to shine in a multitude of culinary Applications, especially where a savory characteristic is desired. Made from traditional herbs long used in Neapolitan cuisine, including rosemary, marjoram, thyme, garlic, and sage, it will launch your next salad, marinade, or BBQ to the next culinary level. Try drizzled over roasted vegetables or fresh sliced summer heirloom tomatoes. Use to marinate poultry, spike a Bloody Mary, glaze Portabello mushrooms, pork or a thick rib-eye steak before grilling. Fantastic in dressings, with pasta, rice, quinoa, drizzled over cucumbers and tomatoes, brushed on bruschetta or paired with creamy cheeses. We’ve found it to be fantastic paired with Garlic Olive Oil, Blood Orange Fused Olive Oil, Lemon Fused Olive Oil, Lime Fused Olive Oil, Tuscan Herb Olive Oil, any UP Certified Extra Virgin Olive Oil, and much more.
Yep. Intriguing. We also have more of those fantastic Spanish green olives coming in. If you didn't get a chance to try them at our last happy hour, don't worry. We are hosting another one Thursday, August 4th from 6-9 pm. This coincides with First Thursday on the Square, so head downtown and hang out with us for a drink and a bite, then cruise over to the music and festivities. It will be grand! It will also give you a chance to try some new things and say "Hello" to new Cask & Grove Baby Matilda and "Goodbye" to Tami, who is headed back to South Carolina until Christmas. (Insert sad emoji here.) We will miss her terribly!
Well, I think that is all of our store news. On to the sandwich. You guys, this is not your everyday, thrown together, meat and cheese ordeal. This sammie sings to me. It says, "I am Sandwich. Love me." The olive salad is a perfect conglomeration of pickly, salty, oily, tangy, spicy perfection. You could eat the salad alone and be happy. But, I recommend that you add the provolone, prosciutto, Genoa salami and Hot Soppressata piled on beneath a nice, crusty bread and now you're talking. It is super easy to throw this together, but it requires a bit of planning, because you want to let the sandwich sit out for a few hours to let the olive salad work its magic. For the olives, please, please don't use the canned variety. The taste from a good jarred olive (our olives are delicious) or olives from an olive bar (Whole Foods, Fresh Market, Harp's) just can't even compare. It will make you cry. You'll notice for the olive salad, that everything says, "drained and chopped," which means I drained it and then threw everything in the food processor. Super easy, no excuses. (Note: I used our Garlic Stuffed Olives, took out the garlic cloves of half, then omitted the fresh garlic in the recipe. If you wanted to, you could use the whole jar with the pickled garlic and omit the fresh shallot and fresh garlic altogether.) The Muffuletta is an ideal picnic or potluck sandwich, because it gets better with time. So, make this sandwich and enjoy the rest of your summer!
The Muffuletta, Cask & Grove Style
Adapted from August 2016 Bon Appetit
Olive Salad1 fresh Fresno chili, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 jar Spanish Green Olives, from Cask & Grove OR
2 c. assorted good quality olives, drained, pitted and chopped
1/2 c. jarred roasted red peppers, drained and chopped
1/3 c. robust Extra Virgin Olive Oil
3 Tbsp. capers, drained and chopped
3 Tbsp. red wine vinegar
couple shakes dried oregano, salt and pepper (Taste before salting. It's pretty dang salty and then you add salted meat)
Assembly
1 large ciabatta loaf, or other soft yet crusty bread
4 oz. thinly sliced Genoa salami
4 oz. thinly sliced Hot Soppressata or Capocollo
4 oz. thinly sliced Prosciutto or Jamon Serrano
8 oz. thinly sliced Provolone or Mozzarella, or a combo of both
1. Combine everything for the olive salad in a large bowl and stir together, or all together in the bowl of a food processor and pulse until combined. Cover and chill, up to one day ahead.
2. Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay down all the meats and cheese. Close sandwich and wrap tightly in plastic. Place between two baking sheets and weigh it down with a heavy pot (I used a cast-iron skillet) to flatten. Let sit at room temperature, turning over halfway, 1-3 hours before serving. Cut into wedges and serve!
Well, friends, I hope you enjoy. See you soon.
Cheers,
Andrea
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