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!'”
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.
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.
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.
Negus was my drink for a stressful holiday season, when its comforting, calming sips hit the spot. However, the less taxing months of January and February mark the arrival of Seville oranges and allows one to graduate from negus, to the more grown-up Smoking Bishop. Smoking Bishop is also made with port and sugar but, instead of water, it calls for dry red wine and tasty Seville oranges replace the lemons.
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.
We had the opportunity to try two French fondues. They were both delicious but the one Claude, the Chef du Cave at Marcel Petite, made for us was hands down the best fondue I have ever had.
Our head chef, Eduardo, has cooking in his bones – here’s his recipe for Roasted Chestnut Risotto.
In our Cambridge store, our bakery sits next to our produce room offering our baker Alice a chance to browse around the bins and shelves to find inspiration for her breads, pies, crostatas and muffins. At this time of year, it’s all about apples. From her award-winning apple pie to the simple muffins in this recipe, Alice makes the most of each apple variety from our local farms.
Serves 6 3 pounds boneless cubed goat meat 1 T kosher salt 1 small onion, quartered 6 scallions, roughly chopped 2 scotch bonnet chili peppers, seeded and stemmed ¼ c fresh lime juice 2 T soy sauce 6 T extra virgin olive oil, divided 1 T brown sugar 1 T fresh thyme 2 t ground Continue Reading »
I have gained a new appreciation for the humble bean since we started carrying Rancho Gordo beans in our shops. Rancho Gordo beans have so much of their own flavor you hardly want to add anything else when you eat them.
Early spring in Vermont is cold and muddy. It’s a time when the fields and forests are a muted brown and nothing is growing yet, but it is the time of year for one very important Vermont agricultural product: maple syrup.