The Bristol Blog
posted on September 30th, 2013 by Roger Arechiga
For those of us who regularly visit the local farmers market, you might already be familiar with this item, but for the rest of you, let me introduce you to ARIS NATURAL yogurt. Aris yogurt is produced and distributed locally by the Aris Natural Food company. This little company that was started in a garage seven years ago has emerged as the maker of a sheep milk yogurt with big taste. In a time period where there are so many different Greek yogurts to choose from Aris found a way to differentiate itself with this Greek style yogurt that is not only good in taste but also good for you. Being that Aris yogurt is made with sheep’s milk it is lactose free and it has smaller fatty globules than cow which makes it easier for digestion. All of their product is made using only natural ingredients with no preservatives, no hormone and rbst *free. This great tasting yogurt that was a regular fixture, and could only be found at farmers markets, is now available in the… Read More
posted on September 30th, 2013 by Mike McMahon
Léon BOULEY founded a mustard mill and oil producers way back in 1840. It was not long before the quality of his products were noticed and recognized by his peers, resulting in the award of a diploma from the City of PARIS, in 1903 during the Great International Exhibition.
Today, in BEAUNE, the FALLOT COMPANY, anxious to maintain both quality and tradition, adhere to the techniques of the old craftsmen mustard makers, and use stone mills to grind the grains, thus preserving all of the gustatory qualities of the mustard.
However, demands made by both our customers and the regulations on food products are unceasingly leading our production towards more and more rigorous quality control and the search for new taste experiences, and that is why:
the raw materials are rigorously selected before being processed, then checked throughout the manufacturing process, right up to packaging the final product,
the company is constantly seeking to innovate, to find new, subtle marriages of… Read More
posted on September 24th, 2013 by Christophe Moreau
We have some exciting news to share! After five years of development, we are proud to offer a new way to enjoy your Peet’s coffee—in convenient Single Cups.
These days, many people use the method of a single serve brewer to enjoy their coffee, but before Peet’s decided to offer coffee in this format, they wanted to make sure it was perfect: perfectly up to their standards and, more importantly, your standards.
They started with the same premium Peet’s coffee you love; use a better coffee, get a better cup. They chose to use more coffee than most, but hardly indiscriminately. They designed a specific dose (to the tenth of a gram) for each specific blend and a grind parameter that is measured to the micron. They are also deploying a mesh-like filter that allows more oils and flavors to pass into the cup. All these tiny details make a gigantic difference, especially in a method that must extract in under a minute.
The key, as always, is care and commitment to quality. These… Read More
posted on September 23rd, 2013 by Steve Howard
Slow Roasted Ham Parmacotto (slow roasted ham with herbs) is one of our favorite imports featured in our Foods from Around the World promotion. From the hills of San Gimignano, which is a small walled medieval hill town in the province of Siena, Tuscany, north-central Italy, this flavorful, grilled ham is made in the true Tuscan tradition: hand rubbed with rosemary, black pepper, and garlic. Prosciutto Toscano Grigliato – Tuscan Grilled Ham a true Tuscan delight. Our grilled ham is made using an old Tuscan recipe, passed down through the generations. We begin with the selection of fresh, Tuscan pork legs, weighing in around 20 lbs. The leg is deboned, injected with brine, and left to cure for 2 days. The ham is then hand-rubbed with a traditional mixture of herbs, including rosemary, black pepper, and garlic, and placed between metal grills. The ham is then slow-roasted on the grills for up to 18 hours. The result is exceptionally tender meat with a mild flavor and an inviting… Read More
posted on September 20th, 2013 by Michelle Salatino
From the Auvergne region, Fourme d’Ambert is known to be one of France’s oldest cheeses. It is made using pasteurized cow’s milk (although sometimes it is made with raw milk) and inoculated with Penicillium Roqueforti spores and aged for 28 days. The shape is unique as it is in a cylindrical shape, not a traditional wheel.
Fourme d’Ambert has an earthy scent, bloomy rind, and a white paste with blue veins. This is a milder blue and has a creamy, fruity flavor with mushroom overtones. This cheese is excellent in soufflés and salads or spread on a nice crusty baguette. Try Fourme d'Ambert in a delicious recipe this fall, like the potato gratin recipe below. Serve with a medium-bodied red wine from the Cotes du Rhone, or with a white like Sauternes or Vouvray and you'll have a perfect pairing this fall.
Gratin with Fourme d'Ambert
* 2 lbs. small, firm potatoes
* 8 oz. Fourme d'Ambert
* 1/2 cup fresh cream
* Salt and pepper
* Chopped… Read More
posted on September 18th, 2013 by Bristol Farms
“I’m leaving on a jet plane”...Wait! Don’t leave. No need to hop on a plane, train, boat, or bus. Bristol Farms is proud to present the flavors and culinary cultures from many continents with "Foods from Around the World." A journey for the senses: from Europe to Australia to North America.
As our society has become more global, so has food. Every year, we are introduced to new, exciting foods and cuisines further expanding our knowledge and taste for so many wonderful foods all cultures have to offer. Whether it is a traditional recipe from the homeland or the fusion of ethnic cuisines, there is always something new and out of the ordinary. You might even say extraordinary!
Continuing the tradition, we are offering food and drink that will be familiar for some and new to others. Visit us from September 18 through October 15 as we will be featuring many products from across the globe with in-store call-outs, product demonstrations, and tastings.And, check out our promotional… Read More
posted on September 16th, 2013 by John Savidan
Fall is right around the corner, September 22 to be precise, and that means sweet, bright, and crisp apples will at their peak in season. With so many varieties to choose from, one of our personal favorites is the Organic Honeycrisp™ variety. As the name of this variety implies, Honeycrisp is one of the sweetest tasting apples in the marketplace today. The Honeycrisp tends to be quite large with light red striping over a gold background. The variety was first bred in the Midwest and is, in fact, Minnesota’s state fruit. This variety bruises quite easily and has a relatively short storage life compared to other varieties because of their high sugar content. When choosing your Apples make sure that they are extremely firm and free of obvious bruises.
The Organic Honeycrisp, and many other varieties such as Fuji, Granny Smith, and Galas, are perfect for making candied apples, dipped in caramel and decorated for the fall! Halloween treats, anyone? Or if you are feeling a… Read More
posted on September 13th, 2013 by Martin Deveau
I have always liked the quality product Reed’s has created from their Micro-brewed Virgil’s Root Beer to their Ginger Beer. Now, Reed’s has done it again with their creation of Reed’s Kombucha. When I have tasted Kombucha in the past, I was reminded of a strong vinegar taste but not so much with Reed’s Kombucha. Bristol Farms offers 6 different flavors which all have a hint of ginger. The ginger provides a nice balance and taste to the Kombucha. Come and try a sampling of these 6 flavors: Lemon Ginger Raspberry, Hibiscus Ginger, Cranberry Ginger, Goji Ginger, Pomegranate Ginger, and Currant/Lime Ginger at one of the following stores this Saturday and Sunday, September 14 and 15 from 11:00 – 2:00: Rolling Hills, South Pasadena, Manhattan Beach, Newport Beach, West Hollywood and Santa Monica Read More
posted on September 13th, 2013 by Aaron Jones
It's Friday the 13th! And, in light of this pseudo holiday, we thought it'd be fun to share the top ten food superstitions, according to one source. Whether you believe them or not, they certainly are entertaining to read. Enjoy!
1. Egg shells: The story goes that as per superstition if you do not crush the egg shells after having the egg they will be gathered by a witch who will then use the shells to make a boat for herself. Thus if you crushed the shells, they would be of no use to her.
2. Hanging up garlic: Garlic used in food and medicine since ancient times also has a strong superstition attached to it. The legend has it that the way to repel an evil eye is by carrying a piece of garlic with you. Garlic was supposed to be a powerful deterrent against werewolves and vampires.
3. Salt: Spilling salt is considered unlucky. The only way out to turn back the bad luck is to throw some salt with your right hand over your left shoulder. It is also… Read More
posted on September 10th, 2013 by Michelle Salatino
Blueberry Cobbler Cheddar Cheese is a blend of blueberries with a double-milled, aged, white Wisconsin Cheddar Cheese, crafted by master cheese maker Kerry Henning of Kiel, Wisconsin. Blueberries are in every bite of this creamy Wisconsin white cheddar. This cheese is young aged, mildly flavored, and soft textured.
Blueberry Cobbler Cheddar is great melted on a bagel, as part of a fruit and cheese platter, after lunch desert, or in a grilled cheese! Also goes great on a slice of pie or shredded into salads. Of course, it's also enjoyed on its own. Here's a great Sunday morning biscuit recipe found in the Henning's recipe archives. So simple and delicious...you must give it a try and let us know what you think!
Henning's Blueberry Cobbler Cheddar Cheese Biscuits
1 sleeve Honey Flavored Flakey Butter Biscuit, pop & fresh
1 cup Henning's Blueberry Cobbler Heritage Cheddar, shredded
1/4 cup Honey
1/2 pint Blueberries
Preheat oven… Read More