Photograph courtesy of Peggy the most awesome woman of all time.
Wow, is pretty much how that went. The Berkeley Farmers’ Market is a pretty low key situtation to begin with. This is one of the reasons I choose to hang out here, the quality of the vendors and customers is quite high. The prices vary quite a bit, but this is to be expected. The best part was that I got to hang out in my home town/market for the offical celebration day.
Our crew were nestled in with the regular vendors (it was free Strawberry Tasting Day), we had theatre seating along with some loudspeaker setup. We stood out, but it was okay. Owen took the head and lead us through readings, demonstrations and the handing out of literature. Biggles don’t know nothin’, I got two strong arms. Biggles can help.
The best part was when my friend Paul and his wife Peggy showed up with his home smoked Chipotle chile peppers. Not only did I score big time (he included a great recipe) but this gave Owen some unexpected ingredients for his surprise Strawberry Salsa (I have penty left Paul, thanks mang).
Thank you,
Biggles
Category Archives: Uncategorized
Digital Dish – Public Book Signing Events !!!
Busy day around here eh? Oui. This coming weekend, May 21 & 22nd 4 of us Authors (because we’re local to the publisher) will be hanging out signing Digital Dish books for everyone who buys one. Read on:
Press For Change Publishing Presents …
Five Seasons of the Freshest Recipes and Writing from Food Blogs Around the World
Saturday May 21st at 11:30AM at the Berkeley Farmer’s Market at Center Ave and M. L. King Way in downtown Berkeley, two blocks from Berkeley BART station. Four of the authors who live in the Bay Area will talk about the book and do signings.
Come stop by your local Farmer’s Market, take a tour around the world of cooking from Singapore, Australia, France, Austria, England, Canada, the US and more. Find out about how to fry wine or create a traditional Singapore New Year’s feast, throw a South African Braai or even what to do with Marmite! Get a copy of the book, buy some farm-fresh organic produce and give your cooking a jolt!
AND !!!
Sunday May 22nd at 4PM at the Lafayette Bookstore, 3579 Mt. Diablo Boulevard in downtown Lafayette.
Digital Dish is published right here in Lafayette, so why not stop by your local independent bookstore? Four of the authors who live in the Bay Area will talk about the book and do signings.
Show your support and comon by!
Biggles
Lamb Brochettes, Basque Sausage Coils & Pork Crepinettes with Greens, Lemon and Pinenuts – Fatted Calf Newsletter!
Fatted Calf’s Sugo Di Carne with 16 oz of fancy ‘maters. I’ve pretty much stopped making my own sketti red sauce since Fatted Calf came to town. The Sugo is that good. We always and I mean, always have some on hand.
This is not a good week to be on a meatless diet. The title says pretty much all you need to know. This is a special week, don’t miss it. The Basque sausage coils are sportin’ piment d’Espelette and garlic and wine. Yup, that’s Basque alright. The pork crepinettes got greens, lemon and pinenuts. Oh man, citrus and pork? A match made in heaven pally boy. Between the crepinettes and the salumi selection, I’m about ready to keel over. Make Biggles proud and make your way in to Berkeley Saturday morning, your reward will be great. I’m sure the veggies and fruit will also be fine. You’ll go for the cherries, you’ll be stayin’ for the meat.
Xo Xo
Mesquite Grilled Wild Salmon with crushed White Sarawak Pepper
May 1st marked the beginning of California’s Salmon Season. Usually I’m not a big fishy fan. Mostly because I’m just not familiar with it and it costs too darned much. I could have fed the family for 3 days of pork for what it cost to feed 2 adults once. But OH what a once it was.
Lamb Crepinettes, Stuffed Quail & Umbrian Salami – Fatted Calf Newsletter
It looks as though the season is ramping up. I sawr cherries at the farmer’s market last Saturday and I’m hearing good things in the Lamb Department. This week Fatted Calf has presented us some Lamb Crepinettes with white wine, cumin and persian mint. I’ve never had these before and they sound delightful. Suggestion, one would really want to grill these little darlings outside. The caramelization from a real fire just can’t be beat and besides, the weather is picking up. The Special this week are Hoffman Farm Quail stuffed with Morel Mushroom Sausage. I’ve had these before. They’re boneless, brined and stuffed to the wings with wonderful sausage. They don’t take long to cook maybe 50 minutes at the most. One per person is all you need. My favorite part is to cut up the leg and thigh to eat separately, they so tiny. Oh criminy, look! Guinea Hen Terrine, oh man. That right there is the true, the one, the only sweet meat. So many good things and so many reasons to get off yer butt early Saturday morning and get yourself some much deserved treats.
See you there!
Bone-in Pork Loin Roast stuffed with Spring Greens – Fatted Calf News
Butter in Hot Cast Iron brought to you by Sony DSC-W1 point & shoot rig. On tripod, uv flood upper left.
Yay! The holidays are far far away. We’re five months out and it’s time for a some meat roast action. I could feel it in my bones last week, Fatted Calf was due for something such as this fine Bone-in Pork Loin Roast stuffed with Spring Greens. If you’re a fan of the pork loin, you know damned well you want that bone in there. It’s meat, ain’t it? And shouldn’t meat have bones? Bones add flavor pal and flavor is where it’s at. You may want to give them a call to have your name put on one. Cause I’ll bet you dime to dollars there’ll be a line before 10am at the stall this coming Saturday morning. And if you show up at 10:30 you’ll most likely be going home with weeds and a frown.
Hey, what meat goes good with Duck? Pork. My favorite and yours, the Crepinette is sportin’ those two meats along with some nice pistachios. Pick up a package just in case for the following week when you’re strapped for time.
There’s something I haven’t seen before, Umbrian Salami. Sounds Roman to me, I can hardly wait! Well, okay I probably won’t be getting any of the salami, but it does sound like fun. All in all it looks like a good haul this week, read on and see what else you’ll need.
See you Saturday!
Duck Crepinettes, Petit Jambon & Lamb Sausage – Fatted Calf News
Take note of the above picture. I found these guys in my spice cupboard and realized they were taking up valuable real estate. You may want to go through your spices and see what’s what, how long and if it is worth keeping anymore. Open it up, taste some. Most dried herbs don’t retain their brightness for very long. Spices and stuff can sometimes be pounded a bit to release some pent up flavor, but you really should keep track. Nothing ruins food faster than 40 year old MSG.
The Fatted Calf Newsletter just rolled in. I was really happy to see the little hams back in. I was thinking the other day, it’s been a little while since we’ve seen a roast listed. They’re tender little guys with plenty of juicy goodness. Really likes the indirect heat of a grill, nice & slow. On my way down the list we have Duck Crepinettes with Picholine Olives. The duck is just about one of my favorites here, such a great Spring Time treat. The olives offer a nice companionny flavor, makes you smile. It’s really tough to choke down a green salad after having so much happiness. Oh OH OH, look! A lamb sausage !!! Oh man, if that doesn’t just shout Spring, yay. I have no idea what it’s like, but you know darned well it’s going to be worth buying at least one package. Oh look !!! Pancetta. Oh man. Is Pancetta meat? I don’t think it is, maybe I can have some? Just a little rendering? Please Meat Gods, smile upon thine Biggles. Send forth your truth amoung truths and heal, heal, HEAL. I SHALL HAVE THE VEINS OF A NEWBORN !!! The kidneys of an OX !!! (Ya know, I sure hope Ox have decent kidneys).
All ya’alls listen up and get yourself to the Saturday Farmer’s Market in Berkeley. This coming weekend is worth the trip. See you there.
Onward to the newsletter …
ps – oh man, there’s Guinea Hen pate listed too. Awwwww.
Wild Mushroom Crepinettes, Hoffman Farm Quail stuffed with Savory Greens Sausage – Fatted Spring Calf Picnic Newsletter
Spring Time is such a perfect time for sausages. The days are longer and give you plenty of time in the early morning to get things going. There simply is no better smells than breakfast sausage, eggies, home fries or toast with coffee first thing. No sir, nothing like it. Heck, go for a nice long hike up in the hills. Check out all the spring flowers, wild orchids and grasses. Whip out your hibachi, get your fire going and grill your bordelaise right up there on top! Now that gives you the strength to carry on, you bet. Course I suppose you’ll have to bring some tequila to keep you busy while the hibachi cools down. Hoo, that’ll make for a nice long afternoon. See? Sausage gives you time to stop and smell the roses.
See you Saturday bright & early!
Guinea Hen Crepinettes, Chipolatas & Duck Confit – Fatted Calf News rolls in
As with most of you, we do a roasted chicken of some ilk nearly every week. It’s just too darned easy, tasty and inexpensive. Wednesday night was our roasted chicken night and I decided to do another 450 degree roast for an hour. It’s just too bullet proof, too tasty. Wash & dry the chicky, rub with kosher salt, truss and roast. Done. The meat was juicy, even the breast. The skin was everything you love about roasted chicken skin, thin, salty and goes down like wine. Leaving only a smile, makes going through Wednesday that much nicer, don’t you think?
Scream, YAY for Guinea Hen Crepinettes with walnuts! If you haven’t been down the Guinea Hen path yet, it’s time. The meat is a bit sweeter than your chickenny fowl. A very nice change for your daily happenings. And the weather around here is at least sunny if not exactly warm, so this would be an excellent time to get the grill out and make it go. If you wanted a few NEW items to toss on to the grill, I see Calabrese listed this week. The other new sausage I see is something called a Chipolatas. Googled it comes up as, “chipolatas are small Italian sausages made of coarsely ground pork and flavored with thyme, chives, coriander, and cloves, and sometimes red pepper flakes.” YEAH !!! That sounds wonderful. So, between the Crepinettes, Calabrese & Chipolatas, your grilling session for this coming weekend is SET.
Under the Pates, Confits & Terrines headings you’ll find Taylor’s Pate de Maison. I had some 3 weeks ago or so and found it very tasty and quite different from the Pate de Campagne. Had some zing to it, very nice. Taylor also has some Duck Confit going, oh man. You may want to pick some up for Tuesday, Confit is always good on a Tuesday.
Hey, have you tried the Mortadella yet? If not, give it a try. You will not be disapointed. It’s a good sized portion, enough for more than 3 or 4 days of the best sammiches you’ve had in a long time.
Now I find myself at the bottom of their newsletter, Other Meaty Goods. It brings to mind a load of cookbooks, from Mr. Pepin to Bourdain. They all talk about making your own stock, chicken stock, brown stock, veal stock, demi-glace & Glace Viande. Basic stocks are easy enough, but getting the Demi and Glace version down takes some time and concentration. So, many of us end up not following the recipe as it was meant to be. Well, Taylor & his crew have put together these delectable concoctions for you. So, when you’re at the Fatted Calf stall this coming Saturday morning, don’t forget to pick up a little jar of “Demi”. You deserve the best.
Xo Xo
A Meathenge Public Service Announcement
I don’t have to tell anyone that in the last year or so the sheer volume of food blogs, blogs in general and personal based web sites have absolutely exploded in all directions. Some are clearly paid writers, some are avid fans and some people are just plain having a good time. I say, go for it.
But if you’re going to take the the time to get your site up, designed and your content organized, WOULD YOU PLEASE PUT YOUR CONTACT INFORMATION up? There are instances where your readers need to contact you for one reason or another. One might be to let you know the method for blocking spam doesn’t really work. Or maybe you screwed up a comment and need some help either editing it or removing it completely. There have been a few times when the images you’ve installed aren’t registerging correct and need some work with the html end of things. Or maybe you’ve posted something that is misleading or incorrect. It would be nice to be able to contact you directly and not clutter up your comments section with it. And sometimes the conversation is better left private.
We all know one cannot post your true email address on a web page, the spam bots would overrun us with unwanted email. You also should not use the mailto function in html. However, you can use things such as drbiggles at nospam dot com or something simmilar.
In any case, a web site needs to have a contact. An email with someone behind it to administer to the needy. Please put contact information on your blogs. Thank you and good will towards us all.
ps – Just in case you’re interested in munging your email address, go HERE.
Biggles
Petit Sale, Cacciatorini & Rabbit Rillettes OH MY !! – Fatted Calf Newsletter
Here we find a rotisseried turkey portion from Rick’s Quality Meats of El Cerrito. I bought a breast portion thinking it would be an easy during the week supper. I got it home and smelled it, took a huge whiff and was suddenly overwhelmed with the urge to Gravy. How the hell was I supposed to get turkey gravy from a breast portion? Turns out I had some reduced turkey stock (with meat bits) in the freezer. I made a very rich, yet tender gravy and was able to get on with the meal. The turkey portion was reheated in an Asian style bamboo steamer, JUICY. And this was that.
Looks as though Fatted Calf has a gift for us this week. The little darling is called Petit Sale, a French style pancetta. I know Chef Shuna has been in to the guanciale, yum. Maybe greens are good, maybe it’ll be okay in the end. Next up we have the meal in a package, the Hoffman Farm Quail stuffed with Savory Pork Sausage and Chard. I can’t say enough about these guys and that savory pork sausage with chard is amazing in itself. The weather is picking up, get that smoker going. It’s time. And now one of my favorites, the Pork and Wild Mushroom Crepinettes. I could survive on those alone, no kidding. Hey the Cotechino is back this week, too cool. If you missed it last weekend, try again this coming Saturday. It’s so good, so different. I noticed the Pate De Maison is back, it’s been absent. A local restaurant was hoarding Taylor’s stash, I almost considered visiting the restaurant to get me some. I backed out and figured it’d come back soon enough. And here it is and if it wasn’t for a bit of gout, I’d git myself a loaf. Looking under the Salumi heading I’m seeing something called Cacciatorini. After doing a bit of googlin’ it says that it’s usually half beef & half pork, could be all pork though. It is seasoned with black pepper, garlic, spices, dry white wine, and packed into a small natural casing. Aged for about a month. It does sound good huh? Go have a taste yourself this coming Saturday at the Berkeley Farmers Market, supposed to be sunny and niiiice.
Read on …
Cotechino Sausage featured in this week’s Fatted Calf News
Hey lookie this, an XL sausage that goes by the name of Cotechino. And from what Toponia says, it makes a great sammich. That sounds REALLY good to me right now. Mebe I’ll stop off by Acme bakery on Friday and pick me up some hamburger buns, I’ll be lettin’ ya know how that goes. You bet. Their special this week? “Porchetta” style pork loin roasts with rosemary, lemon and garlic. Don’t pass these up, they won’t be around forever. Taylor will be on to something different soon and you’ll have missed out. I find them best smoked or grilled, tenderly.
For the last few weeks I’ve been a crepinette hound. It’s a tremendous package of meat, herbies, spices all mixed with greens and/or fancy nuts with possible onions or olives. Wrap it up in caul fat and you’re good to go. The other night we did Lamb Crepinettes on toasted bread with some crazy good mustard. Darned fine lamb, not all gammy. This week they’ve got duck crepinettes, I most certainly will be getting a few of those. I also see the wieners listed! YAY for wieners !!! Hey, I see Rabbit Rillettes (actually saw them listed last week as well). If there are Rillettes, whar’s the Rabbit Pate FOO !! I’m so ready.
Go read the list yourself and see you at the market on Saturday.
UPDATE (later on the same day): Welp, our plucky hero has found himself doing a little net related research on the Cotechino Sausage and it’s Lentil situation. Here’s a little blurb, “This hearty and satisfying dish is traditionally eaten on New Year’s to bring abundance and fortune.” Interesting beast this Cotechino Sausage. I haven’t decided yet whether I will get one or not, we’ll see. I can be pretty wishy washy at times. I’ll go out for something specific and come home with new boots. Ya just never know.
Xo Xo
It’s the best because it’s Taylor-Made! – Fatted Calf News Time
This week’s Fatted Calf newsletter rolled in last night. I usually check out the Specials, just to see. They’ve got Hoffman Farm Quail stuffed with Black Trumpet Mushrooms and Pork Sausage, YEAH. Stuffed insanity. And the Little cold smoked single muscle hams, mines was juicy happy. But what really struck me was the appearance of Lamb Crepinettes with Red Wine and Nicoise Olives. There’s nothing there I don’t LOVE. The last part, Nicoise Olives, made my toes tingle. Such a treat to have the Crepinettes come in Lamb flavor this week, thank you Team Fatted Calf.
They’re also sportin’ some Wild Mushroom Sausage, I’m getting me a few. And what’s this Cotechino? I dunno, I’ll bite though. You bet. I’m also quite happy to see Pate de Campagne listed, “one loaf please!”
Ooooooo, look. Pancetta. Pancetta. It’s even nice to say. I haven’t had any in a while, I believe it’s time.
This coming Saturday looks like a really great time to get out and go get yourself some treats. Between the Specials, the Lamb Crepinettes and the Pate, it’s a great time indeed.
/////////// News FLASH !!! \\\\\\\\\\\
Your Newsletter has been interrupted for:
UPDATE 3/35/2005:
I sent out a, what I thought to be, a coherent non-threatening letter to the administration for the local farmer’s markets. I received a pretty quick reply, from Linda Graham stating that the Fatted Calf’s stall (at the Berkeley Tuesday markets) was a temporary one. They were only keeping the space warm until the original owners came back to roost. I thought to myself, okay I can deal with that. And I’m sure the market’s spaces are finite. She went on to say that they would make every effort to keep Fatted Calf around. I’m not sure what “every effort” means. Cause brother, or sister, if I made every effort to keep Fatted Calf around, they’d be staying. For crissakes man, MAKE A LITTLE ROOM !!! I can’t speak for everyone, but I remember growing up eating dinner at home or at my grandparents homes, there was ALWAYS room for another place at the table. The more the merrier, everyone eats a bit less. But the time was a jolly one. Let the jolly times roll this coming year and make room for Fatted Calf. They’re small, and they carry a large meatstick.
Here is the original call to arms:
Meat Public Service Announcement: There is a chance that The Fatted Calf stall at the Tuesday Market might not be allowed to stay much longer, due to the proliferation of spring and summer fruit stalls. If this vexes you, (as it does us) please contact the Market Management to express yourself. bfm@ecologycenter.org.
Or phone: 510-548-3333
CALL OR EMAIL RIGHT NOW !!! Don’t let them take away our meat !!! No matter how good stone fruit is!
Better Living Through Charcuterie – Fatted Calf News
My mood just changed. Right now, just now. It’s early in the morning and I’m at work. A light warm rain started a while ago, we were expecting it. How sweet.
But now it’s downright pouring. Like this, WHUMP. Now all the piggies in my head that were dancing are wearing galoshes, rain hats and little yellow slickers. Poor piggies in the rain.
This means the Farmer’s Markets are going to need your help the next few days. Put on your slickers and go get some nice asparagus and for sure go visit Taylor at the Fatted Calf stall in Berkeley on Saturday morning.
This week Fatted Calf is sportin’ two fancy meat roasts. First the little badass Cold Smoked Single Muscle Hams. I did one last week, just finished up the cold leftovers last night. Juicy, tender and not loaded down with salt. These hams are subtle, not some over powering spiral sugar cracked nothin’. This is real meat. Next they’ve got the Porchetta style pork loin roast, a bone-in pork loin with lemon, fennel and herbs. I can’t speak for everyone, but if it doesn’t have the bone in, it ain’t got love. OH YEAH, something I saw last week. They have wieners again !!! Get some. While going down their newsletter I can see they have the Pepperoni this week. Remember, this isn’t that wierd cupped stuff you get on some lame pizza, no sir. This is an entire stick of juicy, rich pepperoni, the stuff they can only dream about. Well, this week it can be yours. Oh dear, look they got Ham Hocks too! Time for a pot of beans, oh yeah. Looks as though Taylor is sportin’ a full load this time. You go on Saturday and make yourself grin.
Now go read their newsletter …
Petit Jambon & Stuffed Quail – Fatted Calf News
Searing hot Lasagna, it was as good as it looks. That, right there is comfort food.
A gift that keeps on giving, a 350 pound piggy delivers another weekend of luscious gifts. Taylor, Toponia & the fine staff at Fatted Calf have decided to offer us Hoffman Farm quail stuffed with savory pork sausage & Riverdog Farm greens. These brined quail have been deboned and stuffed with fresh savory sausage. I’ve had the sausage in link form and it’s delightful, rich & bright. These little guys are a meal worth smoking, roasting or grilling. If you’re going to grill the little darlings, make darned sure you oil your grill so they don’t stick. They’re delicate creatures and take care when on the grill. Figger one quail per person.
Hee hee, I haven’t seen the small cold smoked hams in a while. These little bundles are fresh and succulent. They aren’t cooked, they raw. Keep this in mind when timing yer meal, foo. Since they’re already smoky, you don’t necessarily need to smoke or grill them. But I do, you bet. These are a nice small size, perfect for a Sunday’s supper. Get yourself to Berkeley’s Farmers Market this Saturday, starts at 10am and should not be missed. I hope to see you there!