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Archive for the ‘Recipes’ Category

Blueberry Pancake Ice Cream - Key Ingredients

We are in the throes of summer and our produce tables are teeming with blueberries! We have both local, cultivated berries and the wild Maine variety. I love blueberries. The tiny fruits burst with memories of childhood summers spent foraging for the sweet berries to bake muffins and pies.

There are so many ways to be creative with blueberries. One of my favorite treats as a child was a blueberry pancake breakfast. Of course, often during the summer there is less desire for a large breakfast. We spend our summer days soaking in as much outdoor air as possible, then relax with dinner and dessert. And, what makes a better summer dessert than ice cream? (more…)

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Zucchini - Red Fire Farm

This recipe for “Crispy Zucchini Fries” celebrates a wonderful summer crop from Red Fire Farm in Granby, MA. Serve with a favorite marinara sauce or even a sweet and tangy honey mustard. Sean, our beer buyer, suggests pairing it with Backyahd, a not overly hoppy, refreshing and light IPA from Foolproof Brewing Company of Pawtucket, Rhode Island. (more…)

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Organic Arrowhead Cabbage from Red Fire Farm

Organic Arrowhead Cabbage from Red Fire Farm

Right now, we have in beautiful, organic Arrowhead cabbage from Red Fire Farm in Granby, MA – and, the other night, I took the opportunity to use one for a wonderful, sweet and crunchy salad. The cabbage offered a buttery crunch, more tender than its more rotund brother. A few turnips added a peppery bite while apple and carrot rounded things out with a sweet note for a well-balanced “slaw.” (more…)

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Organic Pea Greens from Allen Farms (Westport, MA)

Organic Pea Greens from Allen Farms (Westport, MA)

With these high temps, many staff members have fired up their grills for burgers, fish and grilled veggies. This recipe for “Pea Greens, Pecorino and Grilled Spring Onions” is an easy little salad featuring seasonal produce – delicious red spring onions and pea greens. To wash it all down, Sean, our beer buyer, recommends Idle Hands Craft Ales’ Pandora – an American-style saison that’s fresh and bright! (more…)

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Red Fire Farm Strawberries

Red Fire Farm Strawberries

Right now our produce team has in flavorsome, local strawberries from Red Fire Farm. They pair particularly well in this recipe with local cow milk mozzarella from Mozzarella House in Everett, MA.  Toss a handful of chopped herbs such as tarragon or dill to add bright, floral notes. Pair with a crisp saison or farmhouse ale for a lovely summer meal. (more…)

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Castelmagno

Last week, Ihsan shared with us a few memories from one of his early cheese sourcing trips – a 1993 trip to the Castelmagno region of Italy. In that post, he described one of his revelatory food experiences: Gnocchi al Castelmagno. Since that trip, he has been working on recreating the dish at home. Here is the current permutation of that recipe, one he says gets pretty close to that amazing, first taste! (more…)

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Belgian Waffle Ingredients

Growing up, my favorite waffles were, of course, Eggos. Flavorless, with a fun catch-phrase, they were the perfect vehicle for syrup and butter. It’s no wonder that I always preferred pancakes at renowned breakfast restaurants, like IHOP and Denny’s. In college, our cafeteria was equipped with a flip-waffle iron and a bowl of batter. You could make waffles at any time of day. But, after eyeing the thin batter and tasting the outcome, it was clear that these were merely pancakes posing as waffles.

Alyssa making Belgian or Liège Waffles.Then, I moved to Massachusetts, where I learned a lot about food (Aunt Jemima’s isn’t real maple syrup!?). I worked at a creperie as a barista who didn’t drink coffee. The crepes were filled with strange, exotic ingredients I had never heard of, like arugula and Brie. I also learned that the owner actually specialized in a variety of waffle called “Liège waffles” (also sometimes known as Belgian waffles). I had no interest in trying one – I knew what waffles were all about. But an extremely enthusiastic coworker convinced me to give it a go. She took the deep-pocketed rectangle, toasted it, got out the whipped cream and strawberries and impatiently watched as I took my first bite. And then my taste-buds exploded (with flavor, not literally exploded). Sweet, dense, yeasted, chewy, filled with sweet crunchy pockets of sugar that also caramelized on the surface of the waffle – why ruin this with whipped cream and strawberries? Eggos were no competition – in fact, I wasn’t even sure if they were really waffles at this point – these were the best waffles I had ever had!

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