Last week, Ihsan shared with us a few memories from one of his early cheese sourcing trips – a 1993 trip to the Castelmagno region of Italy. In that post, he described one of his revelatory food experiences: Gnocchi al Castelmagno. Since that trip, he has been working on recreating the dish at home. Here is the current permutation of that recipe, one he says gets pretty close to that amazing, first taste! Continue Reading »
When I first tried Liège waffles (also sometimes known as Belgian waffles), my taste-buds exploded! Sweet, dense, yeasted, chewy, filled with crunchy pockets of sugar that also caramelized on the surface – they were the ideal waffle.
Unpacking a box of Moro blood oranges from Rancho del Sol, I was immediately hit with a rich, balsamic fragrance that was only matched in richness by their bright ruby appearance. Having yet to preserve any of this season’s citrus fruit, I immediately decided to snap up a pound to juice and candy.
This hearty macaroni and cheese is very easy to customize – make it as strongly flavored or a mild and creamy as you like. Ask your cheesemonger to recommend their favorite blend. 1/2 cup butter 1/4 cup all-purpose flour Salt and freshly pepper 4 cups hot milk 4 cups grated cheese; use just comte or Continue Reading »
Many of you may be familiar with Tyler as part of the two-man team behind our BBQ grill this past summer. Not many though, will be familiar with his behind-the-scenes role as Cave Manager.
Emily, produce buyer and home chef extraordinaire, brought the apples: 10 different kinds, most of them heirloom varieties. I represented for the bakery and turned each variety into an individual mini-crisp and sliced extras for a “raw” tasting. Our goal? To find out which were the best baking and which were the best eating apples.