September 17: Hace Sol

We’re pretty excited about this summer-celebrating menu, inspired by one of our best-loved cuisines. You won’t have to so much as heat an oven or flick on a burner to enjoy this food, and as usual, it’s suitable for everything from packed lunches to several simple dinners to one big feast.

This menu is for Thursday, September 17, 2015. We’ll have it available for pickup from 3:00 to 7:30 pm at our kitchen in Berkeley, and will deliver San Francisco orders between 5:00 and 7:30 pm. It’s available in a regular size, feeding about four, or a small, feeding about two. The vegetarian version contains the white gazpacho and Spanish tortilla, the omnivore’s version contains the lomo and spot prawns, and the all-in has everything.

All in: $234/$172
Omnivore: $195/$150
Vegetarian: $166/$127

It’s like this:

Lomo Americano from La Quercia (omnivore): 2 ounces, sliced
We first met Herb and Kathy Eckhouse when we cooked the food for their daughter’s wedding a few years back. They are truly an example of good people doing food right. You may have had their Prosciutto Americano or Speck before, and we’re very pleased to bring you their Lomo Americano, cured pork loin with Pimenton de la Vera and cocoa.

Poached chilled spot prawns (omnivore): ¾ pound/½ pound
We’re taking a bit of a gamble here; spot prawns are a west coast prawn with very moment-to-moment availability. If we can’t get them, we will substitute another sustainably-raised delicious crustacean with which to swoop up your romesco.

White gazpacho (vegetarian): quart jar/pint jar
What could be more perfect for these sunny September days than a smooth chilled soup of cucumber, grapes, garlic, almonds and bread? If you don’t eat gluten, we can substitute more tortilla for you; just ask!

Spanish tortilla  (vegetarian): 4 wedges/2 wedges
The essential, sustaining dish of eggs, potatoes, and onions: delicious, portable, greater than the sum of its parts. Sauce with romesco, and/or use the careful instructions we’ll give you for making a great allioli.

Jimmy Nardello romesco: 8 ounce jar
This week’s all-purpose sauce, of sweet Jimmy Nardello peppers, almonds, garlic and olive oil.

Spinach with raisins and pine nuts: pint jar/12 ounce jar
Spanish spinach! Say five times fast. Bloomsdale spinach, done in a traditionally Spanish style, with raisins, pine nuts and sherry vinegar.

Garlicky mushrooms: 12 ounce jar/8 ounce jar
Crimini and maitake mushrooms with garlic and sherry.

Cana de Oveja sheep’s milk cheese from Spain: ½  pound/ ¾ pound
A cheese from Spain, for your preserved quince.

Preserved quince with rosewater: 12 ounce jar
Recipes for quince preserved this way go back centuries; it will be in wedges rather than in a paste, perfect for presenting to guests, giving as a gift or enjoying with cheese.

Varietal melon: about 3 pounds/about 1.5 pounds
It’s peak of melon season, and we’ll have some spectacular ones for you. Great with lomo, if you’re getting the omnivore’s or all in, and beautiful with gazpacho, if you’re getting the vegetarian or all in.

Extras this week include Morell’s tordu, Nuthouse granola, and Potliquor’s chicken bone broth.

A word about our bone broth: we have a lot of bones around here, so we make our broth using broth as a significant portion of the liquid. As a result, it’s some of the most concentrated, nutritious and tasty stock you’ll find anywhere outside of a restaurant kitchen. Get two, and be well-stocked for fall.

Thanks for supporting Potliquor. We’ll see you Thursday!

All our best,
Jennifer & Laura