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Get ready for Thanksgiving turkey!

Get ready for Thanksgiving turkey!

As a young girl my family would travel every year to share Thanksgiving dinner with family. I remember singing “Over the river and through the woods…” ad nauseam at least one of those trips. I grew more and more excited as the car crossed the Connecticut River, then through the mountain forests; the Appalachian Mountains. I knew with each landmark I was that much closer to seeing my cousins and the feast they would have prepared. Images of the giant bird, dripping with juicy gravy, made me anxious to arrive.

The turkey is the star of any Thanksgiving dinner, I learned that at an early age. Every year that I have hosted a Thanksgiving meal I have tried to design the perfect recipe for the bird; to make others drool as I had before. It was only a few years ago that I discovered where the turkey was raised had a distinct impact on my final dish. Birds that live a more stress free existence develop much healthier, and that is particularly noticeable in the flesh. Free range is the best way to go.

A bit further north from where I would spend the long, late November weekend as a child, is Misty Knoll Farm. Great care is taken at this Vermont farm to provide the healthiest birds possible. They feed the birds a diet of healthy whole grains without antibiotics or animal byproducts. The turkeys at Misty Knoll Farm are also allowed free reign of the farm’s lush pastures and an open barn shelter. There are no cages, so there is no stress. I have yet to find a tastier bird.

Turkeys at Misty Knoll Farm

Turkeys at Misty Knoll Farm

There are many ways to prepare a Thanksgiving turkey; I could devote an entire cookbook to that one meal, especially given the number of different ways I’ve prepared the main dish! Something I have found imperative to the process is brine. Soaking the bird in a salt solution helps to tenderize the flesh and add flavor to each bite.

Here is one of my favorite recipes:

1/2 gallon apple cider
4 cups water
1 cup kosher salt
2 tbsp Tellicherry peppercorns
1 tbsp juniper berries
2 bay leaves
1 large or 2 small sticks of cinnamon
4 allspice berries

Heat the water to near boiling, add the salt and spices. Allow the salt to dissolve and remove from heat. Add the cider and allow to cool completely. Be sure to remove the giblets and neck from the body of the bird, then submerge the turkey in the liquid and refrigerate 8-24 hours.

Fresh sliced Thanksgiving turkey

Fresh sliced Thanksgiving turkey

When you are ready to cook the bird, preheat the oven to 350ºF (175ºC). Discard the brine and roast the turkey on a rack or atop aromatics (celery, carrots, onion) until a thermometer stuck in the thickest part of the thigh reads 160ºF (70ºC). You may baste the turkey throughout the roasting time, but remember: opening the oven decreases its temperature and increases the cooking time, so do so sparingly. I also like to glaze the turkey in its final half hour with boiled cider or cider syrup. It adds a depth of flavor to the skin and gravy that is unsurpassable!

For the gravy:

Strain the turkey drippings into a fat separator. Pour off the fat and return the drippings to a sauce pan. Add a roux of 1tbsp flour/1tbsp butter. whisk constantly over heat until preferred thickness.

 

Misty Knoll Turkeys are available at Formaggio Kitchen through special order. More information on their farm and instructions on placing an order are available on our website. Order yours now through November 13th! Turkeys will be available for pick-up on Tuesday, November 25 (after 2pm) or Wednesday, November 26 (9am-6pm) at the Cambridge shop.

 

Nicole Roach is a keen kitchen experimenter and a member of the produce, register, and operations teams at Formaggio Kitchen Cambridge.

Clos Cibonne Cuvee Speciale Tibouren

Clos Cibonne Cuvee Speciale Tibouren

We’re so excited to share the Clos Cibonne Cotes de Provence red with you, as this is one of our favorite wines for late summer and early fall! Clos Cibonne is a winery located in the town of Le Pradet, in southern Provence close to Bandol. The rare local grape that is grown here on clay and schist soils is called Tibouren. Tibouren is a sweet little grape that produces fascinating wines. In fact, the grape is so special that Clos Cibonne has special permission from the A.O.C. to put the name of the grape on their label in addition to the A.O.C. designation, which is Cotes de Provence. We’ve heard a rumor that the Tibouren grape is related to the light Ligurian red rossese (used in the Dolceacqua DOC wines), but Clos Cibonne winemaker Andre flatly denies it, partially because he has “never heard of Liguria.”

All of their grapes are grown organically, though the winery is not certified organic. They employ huge 100 year old “foudres” (giant 5,000L wooden barrels) that don’t give an oaky flavor to the wines, but instead allow them to breath through the wood.

Rather than being intense or big and heavy like many southern Provence reds, this red has a refreshing acidity and balance that make it an easy sipper. Partially because the Tibouren grape is thin-skinned and sweet and partially due to the situation of their vines, the Clos Cibonne wines never taste baked or overripe. Vaguely spicy and herbal aromas are mixed with red fruit scents. On the palate this wine has just enough tannin to keep it brisk, but with a nice juicy berry fruit and a silky mouthfeel. Basically, we love this wine for its easy drinkability. The Clos Cibonne Cuvee Speciale red with a slight chill and a plate of brandade or a salty anchoïade and a crusty baguette make for a perfectly light end of summer meal.

Julie Cappellano is the General Manager and Wine Buyer at Formaggio Kitchen South End, Boston.

Chocolate Terroir

A sampling of our selection of Madagascar and Ecuador bars

Earlier this month we posted part one of my interview with Carla D. Martin, “Professor of Chocolate” and Lecturer in the Department of African and African American Studies at Harvard University. In part one we talked about the meaning of “craft chocolate” in North America, both to the producer and the consumer. In this post I asked Carla to talk about what I consider to be two of the most interesting aspects of food production — terroir and cost.

 

Carla D. Martin

Carla D. Martin

(Rob) Let’s talk about chocolate terroir – can you really taste a place?

(Carla) Definitely. There’s a lot of useful debate around the concept of terroir in chocolate – e.g.  are you tasting genetics or place? – that will likely push these concepts further over the next several years as research into heirloom cacao improves. To put it simply, there are many complicating variables – climate, soil type, bean variety, post-harvest conditions, chocolate manufacturing, etc. – that play into the expression of flavor from a variety of cacao of a certain origin. Right now, I would recommend explore this with some of the bars made from cacao from the Akesson farm in Madagascar, such as the Dick Taylor, Patric, Ritual, and Rogue selections marked “Madagascar” or “Sambirano.” Another great cacao to try is from Vicente Norero’s farm in Ecuador, comparing the taste of bars marked “Balao” or “Camino Verde”. These bars are all made from a mix of varieties of high quality cacao grown on the same farms, and will allow you to explore the different expressions of cacao from the Sambirano Valley of Madagascar – fruity plums, berries, jam, citrus, raisins – and of the Balao region of Ecuador – floral, green, herbal, nutty, woody. If you’re able to get your hands on one of Toronto-based Soma Chocolate’s Little Big Man bars, you can even try the two origins blended together – it’s bold and punchy and fun. And of course you can experiment with lots of other types of tastings to get to better know chocolate and the concept of terroir.

 

(Rob) You briefly mentioned fair trade last time, what about the costs of production globally? Some of these craft chocolate bars are definitely on the pricier side, can you talk a little bit about cacao pricing and the global production process, both for farmers and for chocolatiers?

(Carla) In teaching about chocolate, I’ve encountered a lot of mixed reactions to the comparatively higher costs of craft chocolate. I would say that, if anything, when we consider issues of labor rights and ethics, chocolate as we know it is considerably underpriced. By the end of the semester studying chocolate, the majority of my students agree that something’s gotta give, and we simply have to adjust to paying more for cacao and chocolate.

Some quick facts about all of this: Of those who profit from the cacao-chocolate supply chain, farmers typically get the smallest percentage, roughly 3-6% of the pie depending on how you measure it. This is really low and does not adequately compensate farmers for their work on such a labor intensive crop. The majority of cocoa farmers operate small scale farms and exist in a fragile economic state. This is especially true of farmers in West Africa, where approximately 75% of the world’s cacao is currently grown. Poverty in cacao production disproportionately affects women and children – many of whom are living well below the poverty threshold. Cocoa is sold as a commodity, priced by weight. Farmers are not compensated for their labor, but for their crop yield, and a combination of the lack of access to education and funds to invest in proper farming techniques and the effects of plant disease and climate change limit farmers’ ability to increase production. Big Chocolate’s industry solutions are presently focused on what they dub “sustainability” – a euphemism for profitability through increased yields – as ways to increase farmer livelihoods and encourage young people, who are quitting farming out of common sense self-preservation, to continue the tradition. Fair trade structures are limited in their ability to alter the course of this system, though they were never designed to operate alone, as they often are forced to do. Direct trade, like that currently practiced by Taza Chocolate, has much promise, but as the people there readily explain, it is intensely complex and still small in scope. Vertically integrated cacao-chocolate production, where chocolate is produced in the country of cacao origin, as seen in companies like El Rey, Madre, Lonohana, Claudio Corallo, and Madécasse, also deserves greater support and attention.

I like to tell my students that the market is saturated with impulse-buy chocolate products that are cheap because they can be, because we designed them to be that way. These products contain little chocolate to begin with, their ingredients and manufacturing benefit from economies of scale, and they are part of a legacy of the exploitation and devaluation of labor and unequal post-colonial trade agreements. Suffice it to say that cacao pricing as it exists today has far too little to do with ethics and quality and far too much to do with making a buck for the already-wealthy.

The North American craft chocolate market, too, is part of this legacy, as we all are, but it is much too small to significantly alter the overall state of the industry at present. Nevertheless, craft chocolate is a part of the incremental change necessary toward bettering this system.

And, to bring it all back to the quality of the products, consider the case of the Rogue Chocolatier Porcelana 80% bar. This is a truly unique chocolate bar, made from rare, high quality, expensive Venezuelan cacao – outlandishly costly per ton when compared to the commodity price of cacao, but outlandishly special, too. According to those who have followed chocolate much longer than I have, there was one other 80% Porcelana bar in the past 20 years or so, from Italy’s Domori. So this is almost certainly a one-time bar; try it now or forever hold your peace. Formaggio Kitchen retails this bar for $18.95; it is one of the priciest on the market. But this is an exceptional chocolate bar that you can savor over the course of a week or even longer if you want to. You can stock up on it and return to it time and again. I’ve got several in my stash and have enjoyed tasting its nutty, tahini-like quality then being surprised by its creamy, peachy notes on numerous occasions already. Giving this bar as a gift and seeing a friend’s face light up at the experience is a blast. If this were a bottle of wine with a similar story behind it, what would it go for? $80 dollars? $180 dollars? $1800 dollars? Who knows, but the point is that there are many reasons a Rogue Porcelana bar should cost a lot more than a Hershey’s Special Dark, currently going for $2.19 at CVS.

 

——-

Stay tuned for part three of my interview with Carla D. Martin! In the meantime, you can catch up on part one, stay up-to-date on the latest chocolate-world happenings on Carla’s blog, and follow new updates to our chocolate selection with our newsletters.

 

Rob Campbell is a culinary adventurer, world traveler, science geek, and also the blog manager at Formaggio Kitchen Cambridge.

Clos de l'Origins Soif de Plaisir 2011

Clot de l’Origins Soif de Plaisir 2011

Southwest of the Languedoc lies Roussillon, a region that has too often been reduced to mere suffix. Roussillon stretches from the river Aude in the north to the border of Catalonia in the South. In the West, the snow-capped Pyrenées rise above 2500m in places, with the jagged peaks of Pic du Canigou at 2,786m (9.140ft) above sea level. A sharp descent eastward brings you to back to the stifling heat of the Mediterranean coastline, where Vin Doux Naturels reign supreme. Roussillon is primarily known for these wines, which are made from partially-fermented grape juice that is fortified with alcohol before it fully becomes wine. Made from the most common regional varietal, Grenache (whether is be Noir, Gris, or Blanc) , these aperitif “wines” benefit from early ripening fruit in some of the hottest, driest vineyards in all of France. Overall Roussillon produces 90% of all French Vin Doux Naturel, the most famous of which is Banyuls, made in the southeasternmost corner of the region. In Banyuls-sur-Mer, Grenache grapes are grown on steeply-terraced schist slopes, allowed to shrivel on the vine, fermented, fortified, and aged in barrel for years at a time at which point they can achieve a depth comparable to vintage port.

The extremes of the Roussillon climate have long posed challenges for winemakers, and abundant sunshine and high temperatures have caused some natural producers to revert to old practices. Whole cluster fermentation, in which the the grapes are left with their stems during the fermentation process, combats over-ripeness and high acidity by adding a greener, fresher element to the wines. Particularly in Burgundy, where the conditions are more temperate, whole cluster fermentation has been frowned upon as being rustic and imprecise, but it has been a very useful tool for some Roussillon winemakers. Today, more and more quality red wines come from the Côtes du Roussillon-Villages appellation, where producers benefit from the distinctive black schist of the upper Agly Valley. With a focus on low yields and traditional methods of production, local winemakers have produced stunning results.

Over ten years ago, Marc Barriot fell in love with winemaking and began a journey that ultimately brought him to the Roussillon. Barriot trained at a college in Beaujolais and traveled to vineyards throughout Australia and the United States before making natural wines at a Château in Bandol, Provence. There, he was captivated by natural practices and committed himself to founding his own sustainable vineyard with terroir-driven wines using regional varietals. Barriot’s Clot de l’Origine is a collection of small parcel vineyards across five communes around Maury, in the upper Agly Valley. Practicing biodynamic since 2004 and certified organic since 2009, Barriot grows seven regional varietals (primarily Grenache, Syrah, and Carignan) and ferments them separately in whole cluster. All of the work is done by hand (harvesting, pruning, bottling, etc.) except for the steepest terraces that require a mule. Filtration is rarely used, sulfites are never added, and the results are captivating.

Soif de Plaisir, or “Thirst for Pleasure” as it is literally translated, is quite aptly named. Carignan, Grenache, and Syrah provide a high-toned, slightly funky bouquet that is distinct to natural wines. This wine is full-bodied and rich with voluptuous black currant and cherry fruit. Whole cluster fermentation yields a mouthfeel that is silken and seductive and notes of cloves and nutmeg add a depth of spice redolent of a hearty Côtes-du-Rhône. Soif de Plaisir is perfect for a chilly autumn evening with roasted squab or braised duck in red wine, root vegetables, and baked apples.

 

Rory Stamp is a classroom instructor, Wine Buyer, and cheese monger at Formaggio Kitchen Cambridge.

Verival Urkorn Müsli Bowl

Verival’s Urkorn Müsli

The most important meal of the day isn’t always exciting, especially when you’re trying to keep it healthy. In the U.S. we associate health-food with bland, boring attempts at reduced sugar, but it doesn’t have to be that way. Müsli (also written muesli) was invented at the turn of the century by the Swiss physician Maximilian Bircher-Benner as a health food and diet dish — whole grains blended with lots of fruit and eaten with yogurt, milk, or fruit juice. I don’t remember if I was first introduced to müsli in Switzerland or not, but I do remember that I loved it (and not as a diet dish).

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Formaggio Kitchen Chocolate  Section

A snapshot of part of the Formaggio Kitchen chocolate section

Not many people get to study food for a living, but even fewer study chocolate. Carla D. Martin, a Lecturer in the Department of African and African American Studies at Harvard University and “Professor of Chocolate,” studies social issues in the cacao and chocolate industry, from production and processing to personal consumption. She has also co-taught our class on chocolate here at Formaggio Kitchen, and stops by regularly for her favorite bars.

The world of chocolate, and North American craft chocolate in particular, has exploded in the last few decades. Building off of the rising popularity of fair trade and single origin products in the 1970s and 1980s, the French companies Bonnat, Valrhona, and Cluizel were the first to introduce single origin chocolate, bringing the concept of terroir formally to the world of chocolate consumption. Today, the number of artisanal, single-origin chocolatiers has skyrocketed, with our selection of around ten different producers making up just a small sampling of U.S. craft chocolates. When I first started trying the chocolates in our selection, I found defining craft chocolate, let alone picking a bar, pretty overwhelming. As part of my personal education efforts I sat down with Carla to talk about her views on the exciting world of North American craft chocolate, and what it all really means for chocolate lovers!

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Higher Ground Rooftop Farm

Higher Ground Rooftop Farm

We climb narrow metal steps from the top floor of the Boston Design Center, set out through a heavy, metal door, and over a final raised ledge at the bottom of the door that can only be intended to discourage entrance onto the roof. Even before my eyes adjust to the brilliant sunlight, with my first breath, I can feel the farm in my lungs. It is not exactly just the smell of things growing; more the feeling of being given pure, new oxygen, in even exchange for the CO2 I am offering. When, still squinting, I first see the careful rows of vibrant life, I have that feeling of gazing at a mirage – it seems a bit of that visible, liquidy heat shimmers up into the air just beyond the edge of the rooftop, slightly obscuring the Boston skyline, at eye-level, off in the distance.

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