In our Winter 2015-2016 Edition

Last Updated December 08, 2015
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Edible Rhody Winter 2015-2016

Dear Reader,

The news from our greater world has been less than positive these days, in particular the stories and images of refugees fleeing their war-torn homelands. The impact of unremitting migration of people from Africa and the Middle East is changing our world right before our very eyes.

How to meet the needs of the displaced is an overarching question that will be discussed and argued for years to come as the path of migration moves from continent to continent. Putting a local face on a worldwide crisis brings into focus both the obstacles and the possibilities for success of retraining and integrating those who have been displaced after oftentimes unfathomable challenge and loss.

In our own backyard there is an organization that since 2008 has been a beacon for recent refugees, providing job training and basic skill building all through the production of a delicious and wholesome food: granola.

For the Providence Granola Project, simpler truly is better: Making a handcrafted food with little technological integration has been an effective means of helping change the economic condition of its trainees. Its founders and its trainees are indeed food heroes in our midst. You can read about them on page 22 and by buying their products to enjoy and to gift, you help further their mission and success. Just think of the change you can help make by the simple act of eating a good breakfast!

We have many other food heroes in our little state and it is time once again to honor them by voting for your Local Food Heroes: the farmers who grow flavorful foods; the chefs who feed us; the artisans who tempt us; the food, wine and retail stores that inspire us; and the nonprofits that effect change in our food community.

Just go to EdibleRhody.com and follow the link. Once you vote, we’ll announce the 2016 Local Food Hero winners in our March e-newsletter (sign up on our website) and you can read about them in our spring issue.

And in thinking of our local food heroes, Rhode Island sadly lost two greats this past autumn: George Germon of Al Forno and Guy Abelson of Café in the Barn and InProv, both of whom were instrumental in Rhode Island’s ascension to culinary celebrity. They are remembered for their many important contributions to our food community on page 10.

We’ve got so much in our winter issue I know you will enjoy, from a virtual vacation (and great education) in the olive groves of Italy to the mushroom growers just around the corner. There is a trip to Rhode Island’s only farm brewery and a visit with one of Li’l Rhody’s well-known chef-advocates, Joe Simone. Plus we’ve got tempting recipes and sparkling cocktails to make your winter a little warmer and a little brighter.

With much for which to be grateful, Publisher John Schenck and I wish you our very best for a holiday season full of good flavor and a delicious and peaceful New Year.

Mac 'n' Cheese

Everyone’s Favorite Comfort Food Heads on Down to the Farm Winter is the perfect time for the scent of baking casseroles wafting through...

Farmers' Mac 'n' Cheese

Farmers Mac and Cheese
There are two versions of this classic favorite: Farmers' Mac 'n' Cheese with Butternut Squash & a variation with Turnip and Lacinto Kale

Passings

Little Rhody lost two of its brightest food stars in recent months. Both George Germon and Guy Abelson pushed the city of Providence up...

Tilted Barn Brewery

It’s Farm to Pint at Rhode Island’s Only Farm Brewery Just off Route 2 in Exeter lies a hidden gem. Anyone going too fast looking for the...

A Smidgeon, Pinch or Dash

Many European Christmas traditions feature heart shapes in baked goods, ornaments, baskets or other handmade wares. At Beehive Handmade,...

Cultivating a Following for Fungi

RI Mushroom Co. Takes Their Locally Grown Product Beyond the Borders As we don hairnets to enter the first greenhouse (and I note a sign...

Books to Give and to Get

For those of you familiar with Alana Chernila’s first book The Homemade Pantry and blog, her second cookbook The Homemade Kitchen (Clarkson...

Providence Granola Project

Changing the Lives of Refugees Delicious and Wholesome Products Tempt Our Taste Buds and Teach Workplace Skills What’s not to like about...

Hot Chocolate Bread Pudding

hot chocolate bread pudding
This recipe is a wink to my beloved mother. I grew up on a small farm in north central Massachusetts, where it seemed we always had lots of extra milk and leftover bread. My mother was a master at...

Roasted Leg of Lamb with Quince Cranberry Pan Sauce and Roasted Vegetables

Roasted Leg Lamb with Quince Cranberry Pan Sauce
I buy my lamb from Don and Debbie Hopkins from their farm Hopkins Southdowns in North Scituate, Rhode Island. Marinating the lamb overnight gives it a wonderful flavor. I like to serve it with gnocchi...

Roasted Blue Oyster Mushrooms with Grape Tomatoes and Fresh Herbs

Blue Oyster Mushrooms
Just about any type of fresh herbs can be used in this recipe—just be careful they don’t overwhelm the dish. Use less of stronger herbs like rosemary or sage than you would basil or tarragon. You...

Braised Blackbird Farm Short Ribs

Braised Blackbird Farm Short Ribs
We get our short ribs from Blackbird Farm in North Smithfield, where Ann Marie and Kevin Bouthillette raise their prized Angus cows. I prefer to begin this recipe two days ahead, though it will still...

Butterscotch Pudding

This is a dessert our customers absolutely adore. We served it at The Sunnyside and we were certain to put it on the menu at Simone’s, otherwise I think there would have been a revolt. It’s a...

Oven Roasted Winter Squash with Pancetta and Rosemary

Winter squash varieties that work well in this recipe include butternut, acorn, kabocha and big blue Hubbards—but don’t forget pumpkins, especially cheese pumpkin and rouge vif d’Étampes. If...

The King's Cup

King's Cup
Infusions are essential assets for the holiday host. They pull their weight in time otherwise spent prepping and mixing numerous rounds for guests.

Cauliflower and Leek Sformato

Cauliflower and Leek Sformato
We love this sformato for lunch or dinner, served alone over greens or alongside slow-cooked beef or pork. I like to finish it with a drizzle of quality extra-virgin olive oil.
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