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From the archives

Spring-dug parsnips

28 March, 2012: I am so excited that it’s parsnip season. It pretty much means that winter is over. Spring-dug parsnips are the first vegetable coming out of the ground in early spring. Parsnips planted in the previous spring are left in the ground to “Winter” and experience a deep freeze. As this happens, the starches are converted to sugar,… Read More

From the archives

Offset serrated knife

28 March, 2012: I love using a serrated knife. It goes right through tough- skinned vegetables: eggplants, tomatoes, peppers and cucumbers. And you can use it to chop. A regular chef knife has two opposing angled edges called a double-beveled edge. A serrated knife has a single beveled edge. The important thing to know about a single-beveled edge knife is… Read More

From the archives

Knife Skills Training

18 March, 2012: I’ve been really focused lately, training staff how to care for and use knives at Clover. Most of the staff, don’t have formal culinary training, so it is important that I teach them these techniques (for safety and efficiency). This photo is of Maggie from Clover Harvard Square sharpening a knife. I do a basic class (knife… Read More

From the archives

Sweet potato sandwich

16 March, 2012: This is one of the first seasonal sandwiches that I created and it’s one of my favorites. It has a cilantro spread (silken tofu), roasted spiced sweet potatoes and a jicama salad (lime juice and a nice crunch). I just can’t get enough of that flavor from the roasted sweet potato. This is the third time that… Read More

From the archives

Large potato = 368 grams

13 March, 2012: I noticed that some of the soups were coming out a bit off (too thin, too thick). I knew that these recipes were tight and I needed to figure out what was going on.┬áThe Clover kitchen crew takes the soup recipe and preps soup kits. They measure all of the produce, wash them, then assemble them into… Read More

From the archives

Winter hot sauce

11 March, 2012: Our idea is that hot sauce will change with the seasons. Fresh peppers in the summer when they’re cheap and available, dried peppers in the winter. I stopped over to see Ray at Christina’s Spice shop for samples of dried chilies. I admit, I was a little reluctant to make hot sauce w/dried chilies. Mostly I was… Read More

From the archives

Will the popover breakfast sandwich change the world?

10 March, 2012: Ayr started talking about a popover breakfast sandwich over a year ago. Now he’s joking that it might change the world. To make the popover sandwich, we take one of our popovers, cut it open, add a touch of mayo, sliced tomatoes, cheddar, roasted smoky tempeh, and fried leeks. Then we put it in the oven to… Read More

From the archives

Barismo coffee: Buena Esperanza, Guatemala

8 March, 2012: Welcome back┬áBarismo. We’re pouring a coffee called Buena Esperanza from Guatemala. The coffee varietal is Mundo Nuevo, which is typically not well-respected. It’s usually grown at low elevations in Brazil. You see it sold cheap, ground in grocery stores there. Gustavo Alfaro decided to grow the coffee plants at really high elevations to see what would happen.… Read More

From the archives

3pm special: Tostones

22 February, 2012: Heather (my wife), made these for me on Valentine’s day, served with rice and beans. She really knows how to make me happy. I grew up eating these plain. I am Puerto Rican. Last year we served them with a cilantro mojo (like a caribbean vinaigrette). They are green plantains and are actually much more like a… Read More

From the archives

C-folds

19 February, 2012: When we started Clover about 3.5 years ago, there was a few things I told Ayr that I couldn’t work without. Kosher salt, deli containers, green tape, sharpies and C-fold paper towels. C-folds are very versatile. Can use to, quickly wipe-up down a cutting board, dry hands, moisten to stabilize a cutting board, jot a few notes… Read More