Halloween is one of my favorite holidays and it is Monday, so that gives us permission to celebrate the entire weekend. Sunday night suppers with black squid pasta, coupled with lobster, or vodka pasta sauce. Black rice just arrived from Italy, eggplant and pepper sauce is great with this. Fancy Wild Rice longer than most
The Suhanosky Fish Dish By Chef Colleen, owner Rifrullo Café Brookline 1# Firm white flesh fish ( tilapia, sole , cod) 1/2 cup White wine 1/2 cup Good fruity Olive oil (we used Meyer Lemon EVOO from California)
Vanilla olive oil adds an extra deliciousness to this recipe! 2 oz. fresh yeast (or 6¾ tsp. dry yeast) ½ cup warm water 6½-cup flour ½ cup sugar 12 oz. margarine/butter (3sticks) (1/2 cup+1 TBS. EVOO) ½ cup warm orange juice 4 eggs – Pinch salt Filing: 2-cup sugar ½ cup confectioner’s sugar 1 cup
Perfect for beach dinner parties, paella is terrific because it feeds a crowd, is fun to cook, and is easy to serve straight from the pan. I love paella served with a chilled dry rosé from Navarra or Rioja. The paella takes one hour.
These dog days of summer are filled with a market basket of the freshest and most flavorful vegetables that deserve a splash of the best vinegars and oils. Take advantage of our anniversary 20% off special oils and vinegars many of which are in the store and not on the web. Our customers tell
Last Year, August 4th, 2015 was our opening day; the excitement was the highlight of our hard work paying off with a pretty neat store. There was ribbon cutting, photo of our first customer, celebratory hugs. We were happy and honestly could not have done anything better. Our friends, (thankfully we have many) were our
“When it comes to Pizza- It All Starts With the Dough!!!
I have two favorite dough recipes: In the summer it is Wolfgang Puck’s recipe cooking in my wood burning oven (hot) or on the grill.
YIPEE that WE at the Olive Connection have in our store a few of the products that won the Sofi Awards from the Fancy Food Show in New York this week. Since 1972, the Sofi Awards have helped the Specialty Food Association advance culinary excellence and creativity worldwide by recognizing the outstanding work of its
A vinaigrette is traditionally a mixture of 3 parts oil to 1 part vinegar whisked into an emulsion and used as a dressing for greens, vegetables, grains, pasta or as a marinade. In French cuisine a vinaigrette is considered a mother sauce. Salt and pepper are often added as are herbs, shallots, cheese. sugar or
The Sicily vacation was scheduled before we opened the store, joining our friends Jen and Josh Ziskin owners of the restaurants La Morra and the Heritage Inn of Sherborn, and a few friends who enjoy great food, wine, have a lust for adventure, want to cook with Chef Josh. Little did we know that we
June 1st begins as my favorite time of the year visiting Farmers Markets. We discover many creative food artisans, make new friends, and offer new products in our store. The market schedule is robust. Brookline is Thursday, Copley is Tuesday and Friday. Cambridge Kendall Square is Thursday, the South End is Sunday. Roslindale and Newton
FRENCH APPLE TARTE By Jane Barton Griffith When a good friend said she couldn’t make pie crusts, I suggested she make this French tarte. There isn’t any tricky top crust to fit on the pie and, by laying the bottom crust on a cookie sheet; it is easy to patch the dough if it tears.