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Posts Tagged ‘cooking’

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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Chef Eduardo's Mac and Cheese

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! (more…)

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Hulled Barley - Four Star Farms

Hulled Barley – Four Star Farms

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…)

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Local Radishes

Local Radishes

Traditionally, the beginning of spring is marked on a calendar date, but many believe in other signs of a new season. Some watch for the first crocuses and tulips. Others await opening day at Fenway Park. Still others believe spring arrives only after Formaggio Kitchen fires up the grill and begins the sidewalk barbecue season.

But for me, spring officially arrives with locally grown vegetables, farm fresh eggs and wildly foraged edibles from hearty New England soil. (Though I certainly won’t turn down BBQ for lunch on Saturdays.)

At Formaggio Kitchen, we work with as many local farms as possible to bring in a wide variety of produce. Although spring is arriving decidedly late this year, we’ve already received a bounty of fresh vegetables from some of our favorite farmers. (more…)

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Potato, speck, garlic, Fontal, parm and arugula pizza

Potato, speck, garlic, Fontal, parm and arugula pizza.

Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so delightful, and since there was no place to go, we made pizza. Pizza, beers and movies. Classic. However, instead of ordering from the mediocre pizzerias in my neighborhood, we decided that it would be more fun to make it ourselves! (more…)

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Marcel Petite Comté

As a child, I was an avid reader of Asterix and Obelix comics and there are a couple of images from the series that made an indelible mark. One was of Obelix furious and red in the face (I was always a little partial to Obelix) after Dogmatix had somehow been threatened. Another was of some poor, pathetic Roman who keeps losing his piece of bread in a large cauldron full of fondue. As the comic progressed (I think it must have been the one where Asterix and Obelix are in Switzerland), the cheese stretches all over the room and all over the partakers of the meal. That was my first image of fondue – it seemed fun, crazy and probably amazingly delicious. (more…)

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