Tag: formaggio kitchen

A Sprinkle of Urfa Pepper…

Urfa Biber or Urfa pepper is one of those spices I kept seeing in Turkish recipes. Then I noticed it on Formaggio Kitchen's website. That made sense because owner Ihsan Gurdhal is from Istanbul and an expert in Turkish cuisine. In her book, Spice: Flavors of the Eastern Mediterranean, Chef Ana Sortum of Oleana says he's the one who introduced her to it.

When I saw a bag of it at Arax Market in Watertown, I knew I had to give it a try. I gave part of my supply to a cooking friend so we could both play with it and compare notes. "They are simultaneously bitter like coffee or chocolate and sweet like molasses, and they lend a wonderful, deep, smoky aroma to sauces," Chef Sortum writes.

It looks a bit like rich, oily coffee grounds with a rusty red tint. It is an afterburner chili giving you a mild introduction with a kick on the finish. It is wonderful with eggplant. A spinkle will add a lift to a tray of roasted root vegetables. And, I added a dash to some leftover pork for a second night supper.

In Spice: Flavors of the Eastern Mediterranean, Chef Sortum features Urfa as one of her favorite chili peppers, along with Aleppo pepper and paprika.

Urfa Tip:

Notice that my work board is protected with a piece of parchment and my Urfa is in a glass jar. This is a spice, like tumeric, that could be used as a dye. It will stain your counter, clothing, or hands. It even left stains on a small aluminum scoop I was using with it. And the natural scallop shell in the first photo now has an orangy interior. Use it with this caution in mind.

If you try Urfa pepper, be sure to let us know how you like it and what recipes you explored.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Photos: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

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January 30, 2013
A Sprinkle of Urfa Pepper…

Urfa Biber or Urfa pepper is one of those spices I kept seeing in Turkish recipes. Then I noticed it on Formaggio Kitchen's website. That made sense because owner Ihsan Gurdhal is from Istanbul and an expert in Turkish cuisine. In her book, Spice: Flavors of the Eastern Mediterranean, Chef Ana Sortum of Oleana says he's the one who introduced her to it.

When I saw a bag of it at Arax Market in Watertown, I knew I had to give it a try. I gave part of my supply to a cooking friend so we could both play with it and compare notes. "They are simultaneously bitter like coffee or chocolate and sweet like molasses, and they lend a wonderful, deep, smoky aroma to sauces," Chef Sortum writes.

It looks a bit like rich, oily coffee grounds with a rusty red tint. It is an afterburner chili giving you a mild introduction with a kick on the finish. It is wonderful with eggplant. A spinkle will add a lift to a tray of roasted root vegetables. And, I added a dash to some leftover pork for a second night supper.

In Spice: Flavors of the Eastern Mediterranean, Chef Sortum features Urfa as one of her favorite chili peppers, along with Aleppo pepper and paprika.

Urfa Tip:

Notice that my work board is protected with a piece of parchment and my Urfa is in a glass jar. This is a spice, like tumeric, that could be used as a dye. It will stain your counter, clothing, or hands. It even left stains on a small aluminum scoop I was using with it. And the natural scallop shell in the first photo now has an orangy interior. Use it with this caution in mind.

If you try Urfa pepper, be sure to let us know how you like it and what recipes you explored.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Photos: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Your Questions: The 10 Essential Spices for Stocking Your Pantry

Introducing Julia: Cheesemonger, Teacher and Buyer of Chocolate, Tea, Jam, Honey and Spices!

Eastern Turkey's ancient wonders

We Recommend Drinking Boston (The Book!)

Cook's Treasure: Sautéed Onions and Garlic

January 30, 2013
Formaggio Kitchen’s “Staff Picks” 2012 – Friday Link

We always find wonderful things at Formaggio Kitchen and their skill in choosing wonderful products goes way beyond cheese. So, when their staff picked their "Top 10 of 2012," we paid attention and want to share what we learned with you.

On this list you'll find cheese, vinegars, olive oil, pasta, seasonings, tea, cakes, coffee, chocolate, and more. They added a few honorary mentions. That group included the Cabot Clothbound Cheddar we told you about yesterday.

Formaggio is the perfect place to shop for gifts for the food lovers on your list. We have so many personal favorite items that entered our pantry through a visit to this wonderful collection – the best things one group of people can find to please those of us who love to splurge on great food.

Addresses and directions below the ad.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Formaggio Kitchen

244 Huron Avenue, Cambridge, Massachusetts (map)

(617) 354-4750

Some items may also be found at:

South End Formaggio

268 Shawmut Avenue, Boston, Massachusetts (map)

(617) 350-6996

Words: Penny & Ed Cherubino
Photos: Screenshot from Formaggio Kitchen's Cheese Blog

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

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December 7, 2012
Formaggio Kitchen’s “Staff Picks” 2012 – Friday Link

We always find wonderful things at Formaggio Kitchen and their skill in choosing wonderful products goes way beyond cheese. So, when their staff picked their "Top 10 of 2012," we paid attention and want to share what we learned with you.

On this list you'll find cheese, vinegars, olive oil, pasta, seasonings, tea, cakes, coffee, chocolate, and more. They added a few honorary mentions. That group included the Cabot Clothbound Cheddar we told you about yesterday.

Formaggio is the perfect place to shop for gifts for the food lovers on your list. We have so many personal favorite items that entered our pantry through a visit to this wonderful collection – the best things one group of people can find to please those of us who love to splurge on great food.

Addresses and directions below the ad.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Formaggio Kitchen

244 Huron Avenue, Cambridge, Massachusetts (map)

(617) 354-4750

Some items may also be found at:

South End Formaggio

268 Shawmut Avenue, Boston, Massachusetts (map)

(617) 350-6996

Words: Penny & Ed Cherubino
Photos: Screenshot from Formaggio Kitchen's Cheese Blog

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Surryano Ham from Virginia is Peanut-Fed Berkshire Pork

Our 2012 Holiday Gift Guide: Cheese, Truffles, Chocolate and More!

Introducing Tripp: Cheesemonger, Teacher, Grillmaster and Domestic Cheese Buyer!

New Cheese Offerings from Eastern Standard

15 items you should always have in the kitchen

December 7, 2012
Formaggio Kitchen’s “Staff Picks” 2012 – Friday Link

We always find wonderful things at Formaggio Kitchen and their skill in choosing wonderful products goes way beyond cheese. So, when their staff picked their "Top 10 of 2012," we paid attention and want to share what we learned with you.

On this list you'll find cheese, vinegars, olive oil, pasta, seasonings, tea, cakes, coffee, chocolate, and more. They added a few honorary mentions. That group included the Cabot Clothbound Cheddar we told you about yesterday.

Formaggio is the perfect place to shop for gifts for the food lovers on your list. We have so many personal favorite items that entered our pantry through a visit to this wonderful collection – the best things one group of people can find to please those of us who love to splurge on great food.

Addresses and directions below the ad.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Formaggio Kitchen

244 Huron Avenue, Cambridge, Massachusetts (map)

(617) 354-4750

Some items may also be found at:

South End Formaggio

268 Shawmut Avenue, Boston, Massachusetts (map)

(617) 350-6996

Words: Penny & Ed Cherubino
Photos: Screenshot from Formaggio Kitchen's Cheese Blog

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Surryano Ham from Virginia is Peanut-Fed Berkshire Pork

Our 2012 Holiday Gift Guide: Cheese, Truffles, Chocolate and More!

Introducing Tripp: Cheesemonger, Teacher, Grillmaster and Domestic Cheese Buyer!

New Cheese Offerings from Eastern Standard

15 items you should always have in the kitchen

December 7, 2012
Basque Country Supper: Recreating Happy Memories

Sometimes we gather food to recreate a happy memory. A recent Basque themed supper did just that.

We fell in love with Basque food in Philadelphia back in 2007. Preparing for the trip, Penny had scoured the area’s Chowhound boards and booked a table at a new restaurant called Tinto. As we’ve said so many times since then, “If we’d had a week in Philadelphia, we would have eaten at Tinto every night.”

Wine, cheese, ham, olives, and bread combine for supper with terroir!

We love grazing on small plates. At Tinto, those small plates were perfect gems. When we want to bring back some of those memories, we stop at a place like Formaggio Kitchen and tell the staff we want a Basque experience. They will then lead us to the flavors of the region.

The rosey Jamón Serrano seems to call out for a Txakolina Rosé like the one above from Ameztoi. We like both their rosé and their crisp, thirst-quenching white. If you haven’t discovered Txakolina, summer is the time to introduce it to your personal wine list.

The cheese is from the French Basque side of the Pyreness, Ardi-Gasna Pardou. It’s a rich, aged sheep’s milk variety with an edible rind and proper, sheepy punch.

Some good bread and olives filled out our tray. The flavors share the terrior of the region. You might want to return to a different region of Spain, to Turkey, or to Paris. Gather the best of what Boston has to offer from your favorite place and make yourself a supper filled with memorable flavor.

What’s on your Summer Fun shopping list? Shop Amazon Everything You Need for Summer Fun and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

A Rosé Amongst the Thorns

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August 7, 2012
Basque Country Supper: Recreating Happy Memories

Sometimes we gather food to recreate a happy memory. A recent Basque themed supper did just that.

We fell in love with Basque food in Philadelphia back in 2007. Preparing for the trip, Penny had scoured the area’s Chowhound boards and booked a table at a new restaurant called Tinto. As we’ve said so many times since then, “If we’d had a week in Philadelphia, we would have eaten at Tinto every night.”

Wine, cheese, ham, olives, and bread combine for supper with terroir!

We love grazing on small plates. At Tinto, those small plates were perfect gems. When we want to bring back some of those memories, we stop at a place like Formaggio Kitchen and tell the staff we want a Basque experience. They will then lead us to the flavors of the region.

The rosey Jamón Serrano seems to call out for a Txakolina Rosé like the one above from Ameztoi. We like both their rosé and their crisp, thirst-quenching white. If you haven’t discovered Txakolina, summer is the time to introduce it to your personal wine list.

The cheese is from the French Basque side of the Pyreness, Ardi-Gasna Pardou. It’s a rich, aged sheep’s milk variety with an edible rind and proper, sheepy punch.

Some good bread and olives filled out our tray. The flavors share the terrior of the region. You might want to return to a different region of Spain, to Turkey, or to Paris. Gather the best of what Boston has to offer from your favorite place and make yourself a supper filled with memorable flavor.

What’s on your Summer Fun shopping list? Shop Amazon Everything You Need for Summer Fun and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

A Rosé Amongst the Thorns

Food Tips for Shakespeare on the Common

Happy Summer: We Declare Rosé Wine Season Open!

August 7, 2012
Twig Farm Square Cheese Is Back!

If I were really pressed to name my favorite cheese, I'd still have a list. But near the top of that list would be Twig Farm Square. It's near the top of the list for other cheese lovers too. The small supply sometimes disappears quickly and you have to wait until the next batch is ready.

It's ready!

And, it's now available in a few of my favorite cheese shops. The piece above came from South End Formaggio. But, it's also at Central Bottle in Central Square and Formaggio Kitchen.

We've already provided you with a full post on this cheese so I won't go into all the delicious details here, except to say that the current batch is great with a dab of honey.

Ed and I usually have a cheese for a few days and often have a small cheese plate with three or four selections. But one taste of this Twig Farm Square, and we decided it was an evening for "one perfect cheese."

Related Posts: Here's more about Cheese from BostonZest

What's on your Summer Fun shopping list? Shop Amazon for Summer – Everything You Need and support this site!

Details:

Words: Penny Cherubino
Photography: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

July 16, 2012