Monday, October 24, 2011 postbox

thanks to a staplehouse friend, dana hazels seith, we were mentioned on postbox today. ryan offered a favorite fall season - celery root puree - small-batch soup recipe for all to enjoy.

For Soup:
2 heads of celery root
3 cloves garlic
1 white onion
1 bay leaf
1 quart of chicken stock
1 tablespoon butter
1 tablespoon vegetable oil

For Tapanade:
4 ounces good-quality pitted oil-cured black olives, chopped
2 tablespoons virgin olive oil
half bunch parsley
1 teaspoon sherry vinegar

peel and dice onion and celery root, sweat in sauce pot with chopped garlic and bay leaf and vegetable oil.

add chicken stock, and simmer till celery root is tender. remove bay leaf, and puree in blender, adding butter while spinning. season with salt and pepper to taste.

in small mixing bowl, add chopped olives, chopped parsley, olive oil and sherry vinegar. season to taste, and spoon on top of soup. sprinkle with toasted pumpernickel to finish.


Monday, October 17, 2011

dinner #37

back at it, four courses this weekend and a special visit from ben!
first up, duck confit and lentil soup with chanterelle mushrooms, housemade sour cream and scallion garlic oil.
my favorite course of the evening, hot smoked salmon with celery root puree and caperberry-parsley salad.for the main course a play on shepherd's pie. horseradish potato cake with braised hanger steak, and a local radish and carrot salad.dessert was peanut butter terrine with cookie crumble and cranberry preserves. the best pb& j ever!
thank you to (from left to right) lisa (with scarey halloween cat), ross, amanda, heather, john, stacey (with cleaver in hand), harvey (with skull head), rachel, peter and molly. oh, and the guy with the 'fro, is ryan.

Thursday, October 13, 2011

sunday, october 16th 2011 - SOLD OUT

soup of lentil and duck confit, chanterelle mushrooms, housemade sour cream and scallion-garlic oil
hot smoked salmon, celery root puree, caperberry parsley salad, lemon oil
"shepherds' pie", horseradish potato cake, braised hanger steak, candela fuoco radish salad, braising reduction
peanut butter mousse with cookie crumble cranberry preserves

Wednesday, October 12, 2011

staplehouse - small batch

thanks to all who ordered chicken and dumplings soup last weekend, we hope you enjoyed it! to those who didn't get in on it, don't worry, this was just the trial run for our new staplehouse small batch program. starting with soups this fall and then eventually bringing you all kinds of fun seasonal goodies... marmalade and fruit preserves, smoked salmon, pickled summer veggies, hot sauce and beer mustard just to name a few of our ideas! all items will be made in small batches as we feel this is the best way to bring you a high quality product made by hand that represents our philosophy and the season. another soup is slotted for next weekend so keep an eye out for the email!

Monday, October 3, 2011

our first full on fall dinner of 2011... local radish and apple salad with champagne vinaigrette, toasted walnuts and maytag blue cheese.
the lost art of soup. very few things have the ability to satisfy the soul like a bowl of soup made with love. a bowl of white bean and smoked pork shank soup with kale.
good friends anna and drew join us on date night.
roasted breast of cornish hen with hen thigh stuffing and warm mushroom salad.
spice cake with maple custard and bourbon raisins.
thank you to (from left to right) anna, merideth, stephanie, jackson, bob, laura, tim, andrew, drew, and eric.