Linguine with Tuscan sausage and lobster mushrooms

This is a spectacular pasta, using savory pork sausages which are elevated to a higher level by fresh spinach, herbs and wine.  The sauce plays off the rustic flavor of the sausage, using large chunks of tomato and lobster-red mushrooms in a tomato-Madeira-cream sauce.  Fennel echoes the Pernod in the sausage, rounding out the flavor balance.

Miche to Levain to Baguette: Baking at King Arthur

 I recently spent three days at King Arthur in Norwich, VT., in a professional-level survey of classical French breads. The class was taught by Jeffrey Hamelman of King Arthur, and James MacGuire, a distinguished chef and baker from Montreal. Mr. Hamelman is of course well-known as the director of the Bakery and Bakery Education Center at KA, and the author of Bread: A Baker's Book of Techniques and Recipes. Mr. MacGuire is the past owner of La Boulangerie Passe_Partout in Montreal, and most recently the Technical Editor of Raymond Calvel's book, The Taste of Bread.

Why not Camembert?

Camembert is a relatively easy and quick cheese to create. So why not make some?
This is particularly true if you have access to high-quality raw milk: the resulting cheese has a depth and complexity that you won't find in the supermarket varieties. That's because Camembert is aged for less than two months. And in this country, that means that only Pasteurized milk can be used for Camembert that is to be sold...

Traditional Clothbound Cheddar at Starrfields Farm

Welcome!

Here is a one-year-old traditional clothbound cheddar that I made last October and recently unwrapped. It has been worth the wait.