Tagged: recipe

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Capturing California Citrus: Candied Blood Orange Peel

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.

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Summer Snacking: Fresh Guacamole

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!

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Ricotta Toasts with Turkish Figs and Spring Blossom Honey

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!

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Mac and Cheese Magic with Toasted Orzo + Parmigiano Reggiano

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.

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A Friend’s Finishing Touch: Goat Milk Caramel

On weekends, we often have 12-16 people over for dinner. Since neither Ihsan nor I are big dessert eaters, someone else usually brings dessert. A couple of weeks ago, our good friend, John “Doc” Willoughby, brought a gingerbread cake and homemade goat milk dulce de leche.

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Pimento Cheese: A Delicious Taste of the South

Starting with a recipe for Pimento Cheese from The Lee Bros. Southern Cookbook, they tested until they found a version of this Southern classic that ticked all the boxes. Julie tells us that, “our kitchen crew found the first batch to be irresistible… it was quickly consumed as a ‘test batch!'”

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Dried Mushrooms: Foraged and Found Edibles

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.

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Tajarin and Tagliolini: The Egg Pastas of Marco Giacosa

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 Marco Giacosa in Alba, a town in the northwest of Italy.

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A Taste of Autumn: Golden Beet Salad and Boiled Cider Dressing

Last fall, I was introduced to a product at Formaggio Kitchen that makes preparing all these veggies a cinch. Boiled cider vinegar, a concentrated apple cider vinegar syrup made by Willis Wood in Springfield, VT is the perfect addition to dressings, soups, roasted vegetable dishes and anything that could benefit from a little extra depth.