Last Wednesday morning, as we received our weekly delivery of California produce, the wind was picking up and the clouds were grey and churning – a sure sign of snow on the way. As we hurriedly brought in the fresh greens, jewel-like lemons and first-of-the-season strawberries, the juxtaposition between the impending New England storm and spring produce from California was increasingly apparent. 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 the oranges’ 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. Continue Reading »
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.
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.”
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!