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Delaney’s 100 Mile Market

IMG_6793Old Town Temecula has been enjoying a Renaissance of late if you love food or drink, you will be pleasantly surprised by your choices. Delaney’s Market run by Jordan Stone is definitely on the pleasantly surprised list.

Delaney’s Market opened in late June of this year and is unique, in that every product it carries is produced or grown within 100 miles. Every day fresh produce is delivered from local farmers such as Sage Mountain Farms and Deluz Farm and Nursery.

The shop itself is quite compact, however it manages to squeeze in quite a nice and unrivaled selection of Artisan items, ranging from fresh pasta, charcuterie, dairy, cheeses, and of course vegetables and fruits.

3670000331_331dce3367_mArtisan purveyors abound in this tiny shop, with many stopping in to give presentations or demonstrations or their products. Currently there is a cooking class underway several times a week, featuring a variety of topics such as making your own cheese, or learning how to make a pate. Prices are quite reasonable ranging from $10 – $25 dollars with a maximum class size of five students.

Delaney’s is a member of Slow Food and and active part of the Localvore Movement, which stresses eating food for local purveyors whenever possible.

One of the newer features of Delaney’s are Dinners To Go. For little more than the price of a hamburger and fries you can take home a local, organic delicious meal such as handmade lasagna or wild salmon. The only drawback is you have to call Jordan two days in advance so that she knows how much food to cook in order to accommodate everyone.

3669998851_54a0391577_mDelaney’s is definitely worth a trip to Old Town Temecula, it is located on 41955 5th Street

Call Jordan Stone at 760-277-8575 to attend a cooking class or arrange for Dinner To Go.

Recipe Featuring Delaney’s Products | Soppresetta Soup with Kale and Cranberry Beans

12 cups Brodo (Recipe Follows)

1 soppresetta, cut into bite-sized pieces from Knight Salumi

2 cups cranberry beans freshly shelled, can substitute other fresh beans

1 bunch rapinni or kale, washed, hard stalk removed, bite sized pieces

4 plum tomatoes, cored and diced

1 small onion, diced

3 cloves of garlic, minced

4 tbsp virgin olive oil or fresh butter

salt and pepper to season

chili flakes, 1/4 tsp – 1 tbsp (depends on your taste)

hard cheese such as aged Gouda, Jack, Parmesan, shaved with a vegetable peeler to garnish the soup.

In a large pot heat the oil and add shallot, chili and garlic, sauté until translucent. If you happen to be drinking a glass of white wine add half of it to the pot now. Add the broth, soppresetta and beans, heat until simmering. Skim any scum that floats to the top, the fat that accumulates will add to the flavor of this soup. When the scum stops rising add the rapinni and tomato. Cook until the rapini is dark green, adjust salt and pepper and remove from heat. Serve in a bowl with hard cheese shaved on top.

Brodo

A Brodo is the basic stock for Italian Cooking, it is also a great way to clean out your freezer. Unlike traditional French stocks that do not typically mix meats, a brodo often combines beef, ham, veal, chicken and the like. There is no absolute recipe, but using an inexpensive cut of beef is very important for flavor development.

Hint:

Do not use your stock pot as a dumping ground, freezer burn and old food will at the best give you poor results.

12 cups of assorted bones from Chicken, Beef, Veal or other poultry.

2 – 4 pounds of stewing meat (anything with a lot of fat, which translates to massive flavor)

1 ham bone

2 onions, 2 carrots, 2 pieces of celery, all rough chopped

2 tbsp salt

12 – 16 cups of water

Add all ingredients to a pot with 2 tbsp of salt and cover with cold water. Bring to a simmer and skim the scum that accumulates. When the stock stops throwing scum adjust heat to low and cover with a lid, cooking for 3 hours. Remove the beef and reserve for another use such as ravioli, carnitas, sandwiches etc. Strain the stock through a course strainer, then again through a chinois or strainer lined with cheesecloth. Cool and then refrigerate. The next day all the fat will have congealed on the surface and is easily removed. The stock is ready to use.

Written by Crispin Courtenay

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