Food & Drink
May is National Salad Month, so pick some greens, make our favorite vinaigrette and toss it up with style with these tips from Fetch.
Pictured above, clockwise, from left:
Daniel Bellow’s Salad Bowl is the perfect size to pile high with organic greens. The lotus design adds plenty of intrigue, but still lets your food shine.
These quirky salad servers look like garden tools. We think they are a must have for the kitchen and make a pretty great Mother’s Day Gift too.
No salad is complete with out the famous O’Kelly Girls Vinaigrette. Made with Lemon Extra Virgin Olive Oil, Sparkling White Wine Vinegar, Organic Grey Salt and Cracked Black Pepper, all from St. Helena Olive Oil, this one is hard to beat!
Celebrate National Grilled Cheese Month by making our Taigan Top Ten List of Favorites, plus two very tasty bonuses!
A menu mainstay at St. James Cheese Co. in New Orleans features grilled cave aged Gruyere or the delicious Pleasant Ridge Reserve with caramelized onion confit on multigrain bread (pictured above). For the confit, St James co-owner Danielle Sutton says to sauté thin-sliced onions in salted butter until they are a rich brown—or you could keep a whole stash on hand in the form of Blackberry Farms’ Onion Jam. Either way, it’s a mighty fine sandwich—right up there with another perennial favorite, a classic grilled pimento cheese and we have three terrific artisanal varieties to choose from (Blackberry Farms, Callie’s, and Belle Chevre).
For more great grilled cheese options, see below our Taigan Top Ten, and remember: the secret to the perfect grilled cheese is to cook it over low heat and spread both sides of the bread lavishly with butter, which crisps it in the pan. Enjoy!
TAIGAN TOP TEN GRILLED CHEESE LIST
Cabot Clothbound Cheddar with Bacon and Sliced Tomatoes on Country White
Mozzarella with St. Helena Olive Oil Co. Black Olive Tapenade (Prosciutto and/or Roasted Red Peppers optional) on Ciabatta
Point Reyes Original Blue with Thin Sliced Pear on Raisin Bread
Brie and Green Apple with Honey Dijon on French
Fetch Table has everything you need to make the perfect spring lunch or supper—from cocktails through dessert!
Pictured above, clockwise, from top left:
Rev up a rolled leg of lamb with St. Helena Olive Oil Co.’s handmade tapenade. The recipe below is so easy and so delicious—and the perfect thing for a festive Easter lunch:
Roast Leg of Lamb Stuffed with Tapenade
1 4-5 pound boned and butterflied leg or lamb
1 jar (7.5 ounces) St. Helena Olive Oil Co. Black Olive Tapenade
2 to 4 tablespoons extra virgin olive oil (try St. Helena’s peppery Napa Valley Riboli)
4 to 6 garlic cloves, minced
2 to 3 tablespoons rosemary, minced
1 cup dry white wine
2 cups chicken stock
Preheat oven to 425 degrees.
Open the butterflied lamb on a flat work surface and salt the inside, trimming off any chunks of excess fat. Spread tapenade over the lamb—if you have extra tapenade, not to worry. Enjoy it as a snack with a sliced baguette!
Roll the lamb into a neat log-shaped package with the ends tucked in. Wrap twine around the width at the center of the roast, and tie, repeating every inch or two. You will likely also need to tie the roast lengthwise at least twice. Rub the tied roast lavishly with olive oil and then with the lemon juice and salt and pepper. Rub in the rosemary and garlic according to taste, and pat to make sure it sticks.
Cook lamb for 20 minutes, then reduce heat to 375 and roast for about an hour, or until meat thermometer reads between 130 and 135 degrees in the middle for medium rare. If you want medium, let it cook until 140 degrees. For a smaller roast, check doneness after 30 minutes, then continue checking every 15 minutes.
Remove lamb from roasting pan and let rest for 15 minutes. Meanwhile, skim off as much fat as you can from the pan and set the pan over two burners. Add wine and chicken stock to deglaze the pan, using a wooden spoon to push up as many tasty brown bits as possible. Boil over high heat until the sauce has been reduced to almost half the amount and keep warm. Carve lamb crosswise into 1-inch slices and drizzle sauce over them.
There is no better accompaniment to spring lamb than a gorgeous goat cheese soufflé made with Belle Chevre’s excellent Montrachet-style log. From the very first Chez Panisse cookbook, this luscious soufflé has little risk of falling—it’s made in a gratin or casserole dish!
Goat Cheese Souffle
Adapted from the Chez Panisse Menu Cookbook
6 tablespoons butter
5 tablespoons all-purpose flour
1½ cups half and half
1 cup whipping cream
Salt, nutmeg, cayenne, and black pepper to taste
5 egg yolks
6 ounces strong-flavored goat cheese, preferably Belle Chevre’s Montrachet Style Goat Cheese
1 cup egg whites
Preheat oven to 450 degrees.
First make the béchamel: In a heavy saucepan, melt the butter, whisk in the flour until smooth and cook gently for 5 to 8 minutes, whisking/stirring often. Mix the half and half with the cream and scald the mixture. Remove roux from heat and whisk into the scalded creams. Transfer the resulting béchamel to a double boiler simmering over low heat, season it lightly with the salt, nutmeg, and black pepper. Cover and cook for about 30 minutes, stirring occasionally. Allow to cool a bit before proceeding with the rest of the soufflé.
Stir the five egg yolks into the béchamel, add 4 ounces of the crumbled goat cheese and season with salt, nutmeg, black pepper, and cayenne. Mix well. Put the remaining crumbled goat cheese on top of the mixture. Beat the egg whites until very stiff and fold three quarters of them into the goat cheese mixture. It should be fairly loose but not runny—if it is runny, add more beaten egg white. Pour the soufflé into a well-buttered 12-inch oval casserole or gratin dish. Lightly sprinkle the dried thyme over the souffle and bake on the top shelf of the oven for 10 to 12 minutes. The top and sides should be well-browned, and the inside warm and creamy.
Blackberry Farms’ ingenious preserved tiny tomatoes inject a touch of sunshine onto the plate long before summer tomatoes are ready. Tiny, tasty, and elegant, they add a pop of color to a simple salad of spring greens. If you don’t want to make the goat cheese soufflé, above, crumble the Belle Chevre Montrachet into the salad instead. Finish with a splash of balsamic vinegar from St. Helena Olive Co., and one of their delicious extra virgin oils.
Sallie’s Greatest Fig, Sweet Onion, and Rosemary Jam makes a piquant glaze for roasted spring chickens. Try the flavorful free range birds from Marksbury Farms and we guarantee you’ll never go back to the supermarket! Melt the jam in a saucepan, baste the chickens all over, stick them in the oven, and baste again while they bake. The jam would also pair really well with the Belle Chevre Montrachet, served with crackers for a swell hors d’oeuvre.
Start your guests—and yourself—off with a pretty spring cocktail. The new Jack Rudy Small Batch Grenadine is our absolute favorite new addition to the bar. Shake up a batch of classic white rum daiquiris or vodka gimlets and add a couple of dashes of this excellent pomegranate-based syrup for a touch of tang and a beautiful blush.
Why bake dessert, when you can order a homemade Chess Pie from Colt’s? It’s the real deal, just like your Southern grandmother used to make, and it needs no accompaniment—unless you want to pretty up the plate with some homemade whipped cream and a handful of seasonal berries.
We’re thrilled to introduce CAROLINE’S CAKES!
Caroline’s Cakes was founded based on the success of a Seven-Layer Caramel Cake made for a christening in 1982. Since then, Caroline’s Cakes has been introducing the fabulous tastes of traditional Southern cakes to the world. The folks at Caroline’s Cakes are determined to keep the traditions of good eating and gracious entertaining alive and well in our busy lives.
Why we chose Caroline’s Cakes:
After that famous first Caramel Cake, Caroline started receiving orders from as far away as Alaska and Hawaii, and for good reason! Caroline’s layer cakes are one-of-a-kind and uniquely delicious. In the Seven-Layer Southern Chocolate Cake, the moist layers of yellow cake are filled with creamy chocolate ganache and iced with traditional chocolate fudge Icing. Caroline’s Cakes will undoubtedly leave you weak in the knees! Welcome Caroline’s Cakes!
We’re thrilled to introduce ST. HELENA OLIVE OIL CO.!
St. Helena Olive Oil strongly focuses on what goes into the body, which is why they only use fresh, high quality ingredients in all of their products. From California mission olives that are pressed with basil to produce their Extra Virgin Basil Olive Oil, to their flavorful Pink Himalayan Salt, St. Helena Olive Oil has a wide array of delicious essentials for every diet.
Why we chose St. Helena Olive Oil:
St. Helena harvests and produces orchard designated extra virgin olive oils from olives that are grown within a 60 mile radius of their shop in St. Helena. Every olive oil is complemented with local vinegar as well as various other essential pantry items, from pasta sauce to sea salt! Welcome St. Helena Olive Oil!
Enjoy 10% off your order-enter promo code SHOO at payment through tomorrow.
Check out all their awesome food products now!
Save room for dessert this Valentine’s Day! This delicious trifle is a gourmet treat, but still easy to make with the help of our secret ingredient.
Strawberry Basil Chocolate Trifle
Chocolate or red velvet cake cubed (I used cake mix)
2 cups fresh or frozen strawberries (thawed)
1 jar Strawberry + Basil Jam
1 jar Chocolate sauce
Whipped Cream (1 pint) with 1/3 cup sugar
Slice or cube cake. Place layer of cake in bottom of deep trifle dish or wine goblets. Spread with thin layer of chocolate sauce (1/2 jar). Mix Strawberry Basil Jam with berries, top cake with layer of fruit/jam mixture. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, drizzle with chocolate sauce and garnish with sprig of fresh mint or basil. Note: Can use Blueberries and Blueberry + Lavender Jam in place of strawberries and Strawberry + Basil jam.