If you love good bread, chances are you will be familiar with the name Poilâne. We started working with Lionel Poilâne in the mid-90s, flying his bread in each week to supply a small, but growing group of customers who had developed a taste for his dense and flavorful bread while traveling abroad. Since the “Ici Pain Poilâne” sign went up in our shop, the demand for this famed French bread has steadily increased. (more…)
Archive for the ‘Food History’ Category
Posted in Breads, Crackers & Snacks, Food History, France, Producer Profile, tagged Apollonia Poilâne, bread, food, Ibu Poilâne, Lionel Poilâne, pain au levain, Pain Poilâne, Pierre Poilâne, Poilâne bread on March 29, 2013 | 7 Comments »
Posted in Cheese, FAQs, Food History, Herbs, Spices, Salts & Peppers, tagged achiote, achiote tree, annatto, Bixa orellana, Cheese, coloring, food additives, natural coloring, roucou on July 26, 2012 | 6 Comments »
Mimolette. Red Leicester. Shropshire Blue. What do these three cheeses have in common? They are all orange and they are all colored with annatto. Annatto is a somewhat mysterious ingredient added to a number of cheeses and, recently, I took a minute to research where it comes from and a bit of its history. (more…)
For a lover of words, leafing through an heirloom seed catalog is almost as delicious as eating the fruits and vegetables pictured on each page. The poetry of heirloom seeds is unabashed, starting with names such as Amish Deer Tongue lettuce, Moon and Stars watermelon, Rouge Vif d’Etamps squash, Yellow Dent corn and a personal favorite, Radiator Charlie’s Mortgage Lifter tomatoes. Nomenclature aside, heirloom crops possess a long, distinguished past. (more…)
Posted in About Us, Food History, Formaggio Kitchen Cambridge, tagged corned beef, food, food history, Georgia Reuben, pastrami, Rachel, Reuben, Russian dressing, sandwich, sandwiches, sauerkraut on February 10, 2012 | Leave a Comment »
Many folks are familiar with the Saturday BBQ that happens out front of our Cambridge shop from early spring through mid-fall. When BBQ season ends, it is a sad day in the shop. We are somewhat mollified, however, by the onset of Reuben season. Instead of BBQ, each Saturday, trays of Reubens are prepared for toasting on the panini grill.
One recent Saturday, staffers were swapping bits of Reuben lore gleaned via word of mouth. Because our collective knowledge consisted primarily of hearsay, we decided to take things a step further, do a little research and get the definitive story behind this iconic sandwich.
Posted in Classes, Education, Food History, Grains, Rice, Flours & Beans, United States, tagged ancient grains, barley, cereals, cooking, Emmer, farro, food, Four Star Farms, grains, grasses, hulled barley, maize, Maria Speck, pearled barley, protein, spelt, wheat on February 7, 2012 | Leave a Comment »
From the banks of the Tigris and the Euphrates, to the coast of the Mediterranean and down into Egypt stretches the Fertile Crescent. Aptly known as the “cradle of civilization,” this land bore witness to many of the earliest human settlements. Historians have documented the development of basic architecture, tools, weapons, agriculture and a reliance upon the foods grown in cultivated fields to as far back as 9,000 B.C.E. Cereals, grasses and grains were among the first crops to be harvested and prepared, usually by grinding them into meal and cooking them over a fire. Grains were also ground into flour for bread, or fermented and brewed into beer. (more…)
Champagne. Cheese. Cake. Caviar. So many goodies start with the letter “C” – and many of them are quite luxurious foodstuffs. Caviar is one of the most luxurious of all. At the extreme, caviar has been packaged in solid gold tins and sold at secret auction to the highest bidder. (more…)
Posted in Education, Farms & Gardens, Food History, Produce, Producer Profile, tagged Ananas Reinette, apples, Black Gilliflower, Duchess of Oldenburg, Esopus Spitzenburg, heirloom, heirloom apples, Hudson’s Golden Gem, Lady Apple, Roxbury Russet, Scott Farm, Sheep’s Nose, Zeke Goodband on October 6, 2011 | Leave a Comment »
Crisp autumnal air. The sweet smell of leaves. Dashes of yellows and oranges and reds and browns. A quintessential New England fall. And nothing says fall to me like apples and apple picking.
As a child, roaming the orchards, climbing up the ladder to pick the fruit, and biting into a juicy red McIntosh was what thrilled me. Now that I’m a bit older, I still love to pick apples but, as a produce buyer here at Formaggio Kitchen Cambridge, what really gets my motor going is the sheer variety of apples available today.
There are, of course, the old standbys like Granny Smith and Galas. The New England staples like Cortlands and Macouns. And, with the help of seed savers and the grace of a handful of dedicated growers, like Zeke Goodband of Scott Farm in Dummerston, Vermont, there are heirloom apples. The names themselves are reason to cheer: Ananas Reinette, Hudson’s Golden Gem, Duchess of Oldenburg. (more…)