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The dough has its own schedule The usual bustle of getting ready for the first guests is normal. Prep this, prep that…and make the dough. And, while the guests line up outside, the candles are lit and a momentary calm descends — the calm before the storm. The calm, as if it too is alive, envelops the restaurant... And then, as the door opens, the people take on that calm demeanor and wait in line to be seated... standing on their toes to peek over the crowd to see what table they might get... anticipation. I feel it too. What will the pizza look like once it comes out from the glowing oven?  It seems like forever... people are ordering appetizers, especially the Burrata cheese covered in olive oil and served with crustini bread... What's wrong with them? Order the pizza so we can get on with the show! And then, finally, the first of the dough, made so many hours ago to give it time to rise, is shaped into the first of the 100s of pizzas made this Friday night, and slid into the hearth - the bed of the cave. You can see the pizza cook right before your eyes. What a joyous sight it is. Brandon deftly reaches in with his long pizza peel, a flat metal paddle attached to a long 6-foot handle, and spins the pie, rotating it as it bakes in just minutes. The floor of the oven is so hot it cooks the dough swiftly, before the toppings have a chance to fully cook through. Once the dough is cooked, Brandon lifts the pizza up to the ceiling of the oven to finish cooking the toppings and then, in a split second, brings the pizza out where it is placed on a pan, visually inspected, and waits for the server to slice the pizza and moves it to a serving plate where the final touch of Gran Pardino are shaved on top and it is zipped to the table. And then, after the first pie has moved onto the lucky waiting table, two more are in the oven and more are being formed just as quickly. For five hours straight they make Pizza, never stopping for a moment! To read about Delancey, check out Molly’s blog, Orangette, and her most recent postings. Her wonderful writing truly emotes the feelings of what it is like to start a restaurant. Click here to see the photos, links to Delancey and Molly’s inside scoop to starting your own dream. |
Wine sours – These vinegars are alive!!!  When we first met Brandon, he was attached to his then girlfriend, Molly - a well followed, read well, food blogger. Brandon, for the most part, stayed in the background as we talked with Molly who had come to visit and check out our wares.
Only when we started to taste vinegars did Brandon speak up and start to ask questions. About the vinegar-making process, who made what, why we had it, trying each... It turns out that vinegar is one of Brandon's passions...big time! When I asked him last Friday night, at Delancey, why he loves vinegar so much, Brandon said that a friend of his mentioned once that certain body types crave acid. He thinks that might be why he craves vinegar. He told me he used to drink quarts of orange juice a day, but now satisfies his desire for that acid with pickled dishes and vinegars of all types. And, though he is making his own vinegars these days, he still loves to find new ones. I brought him the new Plum Vinegar from Etruria. It really has a "pluminess" to it, with parts of the fruit and the mother all embroiled in the bottle - this vinegar is alive! Click here to read on about vinegars and their mothers |
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We're moving our warehouse and store! This coming week! Two doors north of our current location. Our new address: 1425 Elliott Ave West, Seattle And the new Website is coming! Rumor has it, it will actually work too! In the meantime, if you have any troubles, please call us: 800.596.0885. Don't forget to order your A&J Meats smoked ham and turkey for the Holidays! |
 Granulated Coconut Palm Sugar,click here to buy |  Kallari Chocolates, click here to buy |  La Nogalera Walnut oil, click here to buy |
 RJ Licorice, click here to buy |  Madras Curry Powder, click here to buy |
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MANDARIN OLIVE OIL IS GOOD STUFF THE THREE PASTAS SWEETEN YOUR BAKING SEASON |
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Recipes:
As winter approaches and Fall descends, my desire for warmth and comfort through food grows, and I begin to think about hearty, warm soups. Perfect fare for a cold, early-fall night. Easy to make with treasures picked up at the farmer's market over the weekend, and re-heated night after night. Easy, filling, healthy and inexpensive. What could be better? Here are a few favorites... Beef Stew From "40 Seasonal Soups" (Sacred Heart Shelter - 2009) A long-time customer and friend dropped-off a fabulous cookbook, "40 Seasonal Soups". It is a wonderful collection of soup recipes all "donated" by local Seattle Chefs - including this one from Rick Frier at A&J Meats. This is one of those stews that, with a thick slice of buttered bread, is definitely a meal unto itself. A perfect gift for the cook in your life. Sales of the cookbook benefit Sacred Heart Shelter here in Seattle. Sacred Heart Shelter provides safe, home-like shelter to homeless families and women. Ed Fretwell Soup From Molly Wizenberg's book, "A Homemade Life" Visiting Delanceys this past week inspired me to cruise through Molly's book once more in my quest for delicious soup recipes. Ed Fretwell Soup is another one of those one-pot-meal type soups. As November nears, I begin to search for the perfect soup to serve for Thanksgiving this year. Although much of the Thanksgiving menu goes unchanged from year to year - filled with perennial favorites - the soup is one exception. It is my chance to try something new and interesting. One of the main selection criteria: The soup must be gluten-free and, ideally, dairy-free as well. Here are three I am considering for this year. As I test them, I will update the recipes pages with my notes. Chestnut and Mushroom Soup From Clotilde Dusoulier's cookbook, "Chocolate & Zucchini" (Broadway Books, 2007) Curried Carrot Soup From Shauna James Ahern's book, "Gluten-Free Girl" (Wiley Press, 2007) This soup calls for a cup of heavy cream. Roasted Fennel Soup with Dried Cranberries and Hazelnuts From La Cucina Italiana Magazine (November, 2009 issue) |
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