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Posts Tagged ‘Recipes’

Fresh Guacamole

At this time of year, we’re enjoying a lot of fresh, local produce – from corn, to peaches, to tomatoes. And, speaking of the latter, what better time than the dog days of summer to whip up some fresh guacamole? It pairs well with beer, doesn’t involve any slaving away over the stove and is a great pre-BBQ snack! (more…)

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Ricotta Toast with Dried Turkish Figs and Carlisle Spring Blossom Honey

Ricotta Toast with Dried Figs and Carlisle Spring Blossom Honey

Ever since making B&G Oyster’s inspired arugula, blood orange and ricotta salad, I have been on a bit of a ricotta kick – incorporating it into salads, dolloping it on strawberries and, more recently, experimenting with it on bruschetta-like toasts. Quick and easy to put together, they are effectively a kind of open-faced sandwich. Ideal as appetizers, I find that in this heat they can also be ample for a light dinner. (more…)

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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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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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Last weekend, Kurt and I taught a class on mountain cheeses, featuring classics like Gruyère and Comté. We also talked about Reblochon, the pungent, creamy cheese traditionally used to make tartiflette, a hearty Savoyard dish of potatoes, bacon and cheese that we also served at the class. (more…)

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