On weekends, we often have 12-16 people over for dinner. Since neither Ihsan nor I are big dessert eaters, someone else usually brings dessert. A couple of weeks ago, our good friend, John “Doc” Willoughby, brought a gingerbread cake and homemade goat milk dulce de leche.
Posts Tagged ‘recipe’
A Friend’s Finishing Touch: Goat Milk Caramel
Posted in Dairy (non-cheese), Desserts, Recipes, tagged Beltane Farm, caramel, dessert, food, goat milk, goat milk caramel, recipe on May 5, 2012 | Leave a Comment »
Pimento Cheese: A Delicious Taste of the South
Posted in Appetizers & Hors d'Oeuvres, Cheese, Recipes, tagged Cheese, food, Lee brothers, Pimento Cheese, Pimiento Cheese, recipe, snack, Southern cuisine on March 15, 2012 | 2 Comments »
Starting with a recipe for Pimento Cheese from The Lee Bros. Southern Cookbook, they tested until they found a version of this Southern classic that ticked all the boxes. Julie tells us that, “our kitchen crew found the first batch to be irresistible… it was quickly consumed as a ‘test batch!’”
Dried Mushrooms: Foraged and Found Edibles
Posted in Main Dishes, Produce, Producer Profile, Recipes, tagged Chanterelles, dried mushrooms, food, Foraged and Found Edibles, Jeremy Faber, King Boletes, Morels, Porcini, recipe, Recipes, roast chicken on January 21, 2012 | Leave a Comment »
The months of January through early April in New England signify a time of rest and re-growth on the farm. While fields are quiet and covered with snow, farmers are offered a brief respite from harvesting. This time is used to select seeds and finish crop plans for spring. Naturally, this also means a lull in local produce available here at the shop, as many crops are out-of-season or grown in limited quantities at this time of the year.
Tajarin and Tagliolini: The Egg Pastas of Marco Giacosa
Posted in Italy, Main Dishes, Pasta, Producer Profile, Recipes, tagged egg pasta, food, Marco Giacosa, pasta, recipe, Tagliolini, Tajarin on January 12, 2012 | 2 Comments »
Shortly before Christmas, a display went up in front of our wine section: stacks and stacks of beautiful boxes of egg pasta. Brand new to the shop, the pasta was made by Marco Giacosa in Alba, a town in the northwest of Italy.
A Taste of Autumn: Golden Beet Salad and Boiled Cider Dressing
Posted in Catering, Recipes, Salads & Sides, tagged apple cider vinegar, beets, boiled cider, boiled cider dressing, Boule de Quercy, food, golden beet salad, golden beets, recipe, squash on November 10, 2011 | 2 Comments »
Last fall, I was introduced to a product at Formaggio Kitchen that makes preparing all these veggies a cinch. Boiled cider vinegar, a concentrated apple cider vinegar syrup made by Willis Wood in Springfield, VT is the perfect addition to dressings, soups, roasted vegetable dishes and anything that could benefit from a little extra depth.
Drinking with Dickens: Negus to Smoking Bishop
Posted in Produce, Recipes, Wine, tagged Bleu du Bocage, Cedric Dickens, Charles Dickens, Cheese, Dickens, Drink, England, food, Montgomery's, Montgomery's cheddar, negus, port, recipe, Recipes, Seville oranges, Smoking Bishop, Stichelton on February 3, 2011 | Leave a Comment »
Negus was my drink for a stressful holiday season, when its comforting, calming sips hit the spot. However, the less taxing months of January and February mark the arrival of Seville oranges and allows one to graduate from negus, to the more grown-up Smoking Bishop. Smoking Bishop is also made with port and sugar but, instead of water, it calls for dry red wine and tasty Seville oranges replace the lemons.
Pizza 101: A Monger Makes Her First Pizza
Posted in Cheese, Formaggio Kitchen Cambridge, Main Dishes, Pairings, Recipes, tagged Aria, cooking, Fontal, food, guanciale, Mulino Marino, Nostrale di Elva, pizza, pizza Val d'Aostana, recipe, Recipes, speck on January 27, 2011 | 3 Comments »
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.
Melting Cheese Traditions: Fondue, Fonduta & Aligot
Posted in Appetizers & Hors d'Oeuvres, Cheese, Main Dishes, Recipes, tagged Aligot, Appenzeller, Auvergne, Beaufort, Cantal, Cheese, Comté, cooking, Emmental, Emmentaler, fondue, fonduta, Fontina d'Aosta, Fontina Val d'Aosta, food, France, Gruyere, Italy, Laguiole, melted cheese, recipe, Recipes, Salers, Vacherin Fribourgeois on January 13, 2011 | 4 Comments »
We had the opportunity to try two French fondues. They were both delicious but the one Claude, the Chef du Cave at Marcel Petite, made for us was hands down the best fondue I have ever had.
A Simple Treat: Rancho Gordo’s New World Heirloom Beans
Posted in Main Dishes, Producer Profile, Recipes, Salads & Sides, United States, tagged beans, beans and rice, food, Rancho Gordo, recipe, Steve Sando, Thomas Keller on May 14, 2010 | 1 Comment »
I have gained a new appreciation for the humble bean since we started carrying Rancho Gordo beans in our shops. Rancho Gordo beans have so much of their own flavor you hardly want to add anything else when you eat them.
Just Harvested: Vermont Maple Syrup
Posted in Bakery Supplies, Recipes, United States, tagged maple syrup, maple, recipe, Wheelock Mountain, Krueger-Norton, maple tree, sap, syrup, Vermont on April 27, 2010 | Leave a Comment »
Early spring in Vermont is cold and muddy. It’s a time when the fields and forests are a muted brown and nothing is growing yet, but it is the time of year for one very important Vermont agricultural product: maple syrup.
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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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