Our house-made Rabbit Pâté would be a strong contender for the top of my “favorites” list. Wrapped in rose-hued Prosciutto di Parma and encased in amber-colored Madeira aspic, this pâté is our most intricate and, in my opinion, visually appealing.
Posts Tagged ‘pâté’
Rabbit Pâté: The Sum of Its Parts
Posted in About Us, Formaggio Kitchen Cambridge, Meats & Charcuterie, United States, tagged Bon Appétit, food, Good Food Awards, Meats & Charcuterie, pâté, rabbit, Rabbit Pâté on January 18, 2012 | 2 Comments »
Charcuterie: Pâté Grand-mère, Pork Butts and Secret Tricks
Posted in About Us, Meats & Charcuterie, Staff Profiles, tagged charcutière, duck, food, garnish, liver, meat, Meats & Charcuterie, pâté, Pâté Grand-mère, pork on December 8, 2011 | 2 Comments »
When I first signed on as the charcutière at Formaggio Kitchen, I was excited to work with meat. “What does the position entail?” I asked Ihsan, the shop’s owner. “You’ll be making sausages, curing meat, breaking down whole pigs and rabbits. Stuff like that,” he said. “And pâtés. Lots of pâtés.” That stopped me in my tracks. Sausages, great. Butchery, no problem. How hard can meat curing be? But pâtés? This was another story.
Formaggio Kitchen Housemade Charcuterie
Posted in About Us, Meats & Charcuterie, Staff Profiles, tagged bacon, charcuterie, food, Meats & Charcuterie, pâté, rillettes, sausages on September 21, 2010 | 1 Comment »
Julie makes a variety of fresh, cured and cooked charcuterie for our shop. We sell them throughout the year, but her recipes vary as the seasons change. We sell her bacon, pancetta, fresh sausages, rillettes and pates along with a number of other specialty items.
Staff Charcuterie Tasting: YUM!
Posted in Meats & Charcuterie, Staff Events, tagged bacon, food, guanciale, lardons, liver, Meats & Charcuterie, mousse, pâté, sausage on February 4, 2010 | Leave a Comment »
Julie, our brilliant in-house charcutière, took staff members on a tour of some of the different products she makes. This involved a lot of delicious eating (and drinking!) as well as some serious discussion.
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- Strawberries arrived in from Pell Farm in Somers, CT this morning + we made a batch of shortcake biscuits! twitpic.com/9rei7d 31 minutes ago
- Learn how to make jam with Rachel Saunders of @bluechairfruit this Sunday! Preserve summer in a jar: tinyurl.com/79talax 1 hour ago
- Planting tomatoes this summer? This @NatureMagazine article about the tomato genome might be of interest to you too! tinyurl.com/7b62hkn 20 hours ago
- Farm help needed - downeast coast of Maine: ow.ly/bfnWr 1 day ago
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