This is a classic French dish of leeks bathed in a mustardy dressing, and is particularly delicious with the young spring leeks we've been getting these days. This can be enjoyed as a light entree, but will also work beautifully as a side dish for a special dinner. The most important part of this recipe is blanching the leeks long enough so they are easy to slice through when serving.
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The American food landscape is full of incredible farmers and small scale craft producers and we’re lucky enough to work with some of the best. This week we want to highlight A Small Good, a charcuterie company in Rockport, ME started by Oliver Perkins. Hailing from Australia, Mr. Perkins used the local term, “small good”, which means any dried or cured meat product like salami, as his company’s moniker; it also happens to aptly describe his work ethos.
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This is the perfect sweet treat on a warm day! Cafe Grumpy’s cold brew has such a deep, rich flavor that it doesn’t need much else to make this delicious. We almost tricked ourselves into thinking we accidentally dropped a little maple syrup into the bowl when we were mixing it. The key to making this granita nice and fluffy is not forgetting about it in the freezer. Once the liquid starts to freeze you want to make sure you are raking it every 30 minutes until you reach that light snowflake texture.
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