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Posts Tagged ‘recipe’

Dehydrated Morel Mushrooms

Dehydrated Morel Mushrooms

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.

Luckily, West Coast farms are able to offer and ship fresh, organic and sustainably harvested fruits and vegetables during the early months of the year. Here at our Cambridge location, we have been working closely with small family farms and foragers who practice similar growing methods to the farms we work with in New England. Among these are Foraged and Found Edibles, a purveyor and harvester of wild edibles from Northern California to British Columbia, from the Pacific Ocean to the Continental Divide. (more…)

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Marco Giacosa Tagliolini con Tartufo

Tagliolini con Tartufo

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 a gentleman named Marco Giacosa in Alba, a town in the northwest of Italy. (more…)

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Golden Beet Salad with Boiled Cider Dressing

Golden Beet Salad with Boiled Cider Dressing

Labor Day is a distant memory, the farmers’ markets have dwindled in number and the sun now sets around four hours earlier than it did in June. There is no escaping the fact that summer is over, and the shift in seasons is just as easy to see in the produce we display on our shelves as it is in the prepared dishes we feature in the shop. This time of year brings about the starchy squashes, hearty greens and root vegetables the doctor says we can never get enough of! (more…)

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A Christmas Carol: Scrooge and Bob Cratchit

One evening in December, I found myself under the weather but with an unbreakable date. I had promised to take a fellow cheesemonger on his first visit to Drink. For anyone who hasn’t been, Drink is an elegant bar in the Fort Point neighborhood of Boston with highly skilled bartenders and no drink list. One orders by indicating an ingredient or ingredients they’re in the mood for – for me, that often means something like Bourbon or grapefruit juice. Then, the bartenders make cocktail suggestions based on these clues.

All I could muster up this particularly cold evening was,”I have a sore throat.” A few minutes later, head bartender, John Gertsen emerged from the back with a steaming pot of negus. A warm, sweet and comforting blend of port, hot water, sugar and lemon, negus was a popular drink in Victorian times, and is mentioned in more than one of Charles Dickens’ novels. In Dombey and Son, Mr. Feeder, “after imbibing several custard cups of negus, began to enjoy himself.” Just as I did after imbibing my several wineglasses full of negus at Drink (I also slept like a baby that night)! (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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Eduardo making Roasted Chestnut RisottoOur head chef, Eduardo, has cooking in his bones. His dinners and soups are made largely based on instinct – an instinct finely honed over 15+ years of cooking. We managed to capture some of his genius on paper, however, with this recipe: (more…)

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Alice's Apple Muffins
In our Cambridge store, our bakery sits next to our produce room offering our baker Alice a chance to browse around the bins and shelves to find inspiration for her breads, pies, crostatas and muffins. At this time of year, it’s all about apples. From her award-winning apple pie to the simple muffins in this recipe, Alice makes the most of each apple variety from our local farms. (more…)

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Rancho Gordo Yellow Indian Woman Heirloom Beans

Rancho Gordo Heirloom Beans

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.  Steve Sando began the Rancho Gordo company, based in Napa, with the goal of promoting native new world specialty foods, with a focus on beans. Steve reminds us native foods from the Americas are worthy of celebration. We’ve learned from Steve that the very Italian borlotti bean originated in Mexico and the ever-so-French flageolet actually has its roots in Colombia.

(more…)

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Maple syrup samples

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. Maple syrup has a special place in my kitchen, as my family has deep roots in the Northeast Kingdom of Vermont. The trees in the maple grove on my mother’s farm are ancient and massive. My great-grandmother made heavenly maple glazed doughnuts and maple custard pies, all from a yearly supply of syrup made within the space of just a few spring weeks. (more…)

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