October 17, 2012 by merrybaker
Inter-departmental cooperation? We’ve got that in spades! Two Sundays ago, this manifested itself in a team effort between the bakery and the produce departments. Emily, produce buyer and home chef extraordinaire, brought the apples: 10 different kinds, most of them heirloom varieties. I represented for the bakery and turned each variety into an individual mini-crisp and sliced extras for a “raw” tasting. Our goal? To find out which were the best baking and which were the best eating apples. Continue Reading »
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Posted in Bakery, Desserts, Produce, Recipes | Tagged apple crisp, apples, baking, baking apples, crisps, eating apples, food, heirloom apples, pie, pie apples, raw apples, Recipes, taste test | 6 Comments »
October 11, 2012 by matthewswoveland
Azeitão Tasting
As a lover of all things Portuguese for many years, I have been working to build the selection of Portuguese cheeses here at our Cambridge location. In the past, we’ve had a few varieties at a time, but this is the first time we’ve had as large a selection as this, and I’m very excited about them all. Here’s the lowdown on the line-up! Continue Reading »
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Posted in Cheese, Portugal | Tagged Amarelo da Beira Baixa DOP, Azeitão, Bica, Cabra da Beira Baixa, Cabra Raiano, Casa de Mendevil Velho, Castelinhos, Castelo Branco DOP, Cheese, food, Pastagens do Convento, Portugal, Portuguese cheeses, Sabores d'Avózinha, Serpa DOP, Serra da Estrela, Terrincho Velho DOP | Leave a Comment »
October 9, 2012 by formaggiokitchen
First off, a big thank you to all of our readers! Over the past three years, we’ve been working hard to make this blog fun and informative for both customers and staff members. Recent posts have included a two-part study of balsamic vinegars, some of our food book favorites and Tyler’s recipe for “Mil Fromages” mac and cheese. We’ve now posted over 180 articles on a range of topics from pine mouth, to our recent travels in the Basque region of France, to posts about cheese, beer and wine. Continue Reading »
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Posted in About Us, Food Writing | Tagged blogging, Cheese, food | 2 Comments »
October 4, 2012 by tylair
Every Sunday in our Cambridge shop, the kitchen staff get the day off and a cheesemonger helps to make our “Sunday Sandwiches” – small Iggy’s rolls with a varying assortment of toppings. We always do a vegetarian option or two and then we regularly make some ham and Brie sarnies, sometimes dubbed the “Huron Classic” and at other times, “The Frenchman.” If time allows, that cheesemonger will also whip up an additional dish for the sandwich window. One such Sunday, I had enough time to make a casserole dish of mac ‘n’ cheese. Availing of our “cheese bits” bin, I think I used 35+ cheeses in the end. So, it was only a slight exaggeration when the dish was dubbed “Mil Fromages.” Continue Reading »
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Posted in Cheese, Main Dishes, Pasta, Recipes | Tagged Cheese, food, mac and cheese, recipe | 1 Comment »
September 27, 2012 by merrybaker
Chef Eduardo’s Mac and Cheese
It should come as no surprise that staff members here at Formaggio Kitchen are pretty passionate about mac and cheese. Everyone has a different take on their favorite – affected by how they had it growing up, pasta shapes and, of course, cheese preferences. As with the grilled cheese survey of a few months ago, I took a little stroll around the shop to see just how varied folks’ notion of this classic dish were. Here are the results! Continue Reading »
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Posted in Cheese, Pasta | Tagged cheddar, Comté, cooking, food, Gruyere, mac and cheese, macaroni, Parmigiano Reggiano, pasta | 7 Comments »
September 20, 2012 by formaggiokitchen
When we’re not in the shop, we’re often cooking, eating or reading about food. Recently, we opened a Pinterest account and started pinning staff favorites – cookbooks, food memoirs and culinary references among them. Here are a few of our favorite reads – for the full list (an ongoing project), check out our Pinterest account!
Chez Panisse Café Cookbook – by Alice L. Waters – all of Chef Waters’ books are amazing. Don’t expect fancy pictures, just lots of fascinating information and delicious recipes that never fail. In this volume, don’t miss making the “Morel Mushroom Toasts.” Continue Reading »
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Posted in About Us, Education, Food Writing, Good Reads | Tagged books, cheese books, cookbooks, food, food memoirs, food reference, recommended food books | 1 Comment »
September 10, 2012 by juliahallman
L-R in back: Ames Buckwheat, Hawaiian Winter and Smiley’s Tupelo. In front is an open, mini jar of the Ames Buckwheat honey.
Although we are known for having a vast international honey selection at the shop, I think that this year’s selection of domestic honey particularly stands out. Over the years, I have gotten to know our domestic honey producers quite well and, while the stories behind their passions are different, they each strive to produce beautiful, unique and delicious honey. Here are a few that will knock your socks off! Continue Reading »
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Posted in Honey, Rosh Hashanah, United States | Tagged Ames Farm, apiary, bees, Brian Frederickson, buckwheat, buckwheat honey, cheese pairings, Don Smiley, hive, Honey, Rosh Hashanah, tupelo, tupelo honey, Volcano Island | 5 Comments »
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