Every Sunday in our Cambridge shop, the kitchen staff get the day off and a cheesemonger helps to make our “Sunday Sandwiches” – small Iggy’s rolls with a varying assortment of toppings. We always do a vegetarian option or two and then we regularly make some ham and Brie sarnies, sometimes dubbed the “Huron Classic” and at other times, “The Frenchman.” If time allows, that cheesemonger will also whip up an additional dish for the sandwich window. One such Sunday, I had enough time to make a casserole dish of mac ‘n’ cheese. Availing of our “cheese bits” bin, I think I used 35+ cheeses in the end. So, it was only a slight exaggeration when the dish was dubbed “Mil Fromages.” Continue Reading »
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!
Serves 2 as an entrée, 4 as a side dish Ingredients: 1 cup White Quinoa 1/2 cup Red Quinoa 3 cups water 2 tablespoons Shallot, diced 1 teaspoon Lemon Zest 1/2 cup Parsley, chopped A generous squeeze of Lemon 2 packages Sardines, drained Good-quality Extra-virgin Olive Oil Sea Salt and fresh ground Pepper Instructions: In Continue Reading »
Recently, 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 a kind of open faced sandwich. Made with a sprinkling of dried Turkish figs and spring blossom honey, they are very more-ish!
A riff on a delicious salad offered by B&G Oysters – a recipe involving arugula, ricotta cheese and fresh citrus.
I recently had the good fortune to dine at B&G Oysters in the South End. With a natural affinity for all things dairy and, in particular, for a good mac and cheese, I ordered the orzo from their list of “Sides” to go with my lobster roll.