Archive for the ‘Entree’ Category

We emptied this jar into a small sauce pot and as it started to warm our kitchen filled with an incredible scent of curry.  Expecting a savory flavor, we were caught off guard by the sweetness that jumps out of the soup reminding you that apple is the dominant ingredient here.  The smell of the soup didn’t quite match up with the sweetness, but that mattered less the more we ate.  The soup is a thick (but not creamy) texture, well blended with a nice curry finish that has just a touch of heat at the top and back of your mouth.  The heat is subtle though, and shouldn’t scare off kids or those that aren’t huge fans of spicy heat.  We enjoyed the soup best when accompanied by a grilled cheese for dipping.  That muted some of the sweetness and brought out the curry flavor.

Verdict: You’ll enjoy this soup if you embrace the sweetness and set aside an assumption that hearty means savory.  

Cooked up in Montpelier, we scooped up this jar when it was on sale at City Market for $3.49.  Read more about Two Guys in Vermont, like them on Facebook and follow them on Twitter @TwoGuysinVT.


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With absolutely no numbers to back it up, I’m confident that there’s more pizza consumed on Fridays than any other day of the week.  From pizza nights, to pizza parties, to school cafeterias, Friday is the day pizza shines.  Apparently American’s love pizza some much that the folks at The Week think its an addiction and an obsession.  To me it’s a reward for a long week of work, perfectly complemented by a beer it’s comfort food through and through.  No matter how good frozen pizza gets, it’ll never be as good as fresh pie.  Frozen pizza is great in its own right though.  Frequently I see it as a way to try something that I might not otherwise put on a pizza.

In this case it was trying a gluten free pizza.  Against The Grain’s three cheese pizza is like a blank slate, yet one that doesn’t necessarily need to be dressed up to be tasty.  The crust is thin and phylo dough like, slightly crispy.  There is an extremely thin layer of tomato sauce that gives a touch of flavor without softening up the pizza too much.  The cheese layer is thick and tasty and is really what makes the pizza.  At the edges of the crust the pizza has a taste that is a dead ringer for Cheez-Its.   Overall this was like a high quality cafeteria pizza (that’s meant as a compliment, some schools actually make decent pizza) that could be adapted with your own toppings.  One word of warning  this pizza did not reheat well at all the next day.

Verdict: A tasty thin crust frozen pizza.  

Made in Brattleboro, we snagged this pizza from the freezer section at City Market for $10.99. Follow them at @ATGG and check them out on Facebook.

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It was probably 1999 when I first found out that fresh mozzarella existed, learning that its a far different cheese than a bag of pre-shredded stuff you’d find in the dairy aisle. My exposure to delis was limited to Vermont general stores where I’d place a safe order of a ham sandwich or the like. I definitely had never heard of a caprese salad before. So when a friend opened my eyes to the world of fresh mozzarella I was blown away. The difference between fresh and processed mozz was astounding.

That palate expanding moment happened again when I had fresh ravioli for the first time. Familiar with the frozen packages of ravioli that always seemed to wind up with a chewy texture and clumped together after cooking, I had wrongly assumed that fresh ravioli wouldn’t be much different. Eating these ravioli reminded me of that experience. The pasta here is incredibly light and delicate, soft to the point of almost melting away.  The Quattro Formaggi is unbelievably creamy and holds up well when paired with a marinara sauce.  The Spinach and Roasted Garlic is balanced and anyone who has fears of being overpowered by garlic should find these incredibly pleasing.  The Basil Pesto proved an important player in our meal, dressing up some unfortunately heavy gnocchi with a taste that was nutty, sweet and very fresh.  Definitely give these raviolis a try if you’ve traditionally headed to the freezer aisle out of routine, they might just awake your taste buds.

Made in Proctorsville, purchased for $5.49 (Quattro Formaggi), $5.79 (Spinach & Garlic) and $5.49 (Basil Pesto) at City Market in Burlington.  Check out VT Fresh Pasta’s other products and how they are made at http://www.vermontfreshpasta.com/

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