We opened a small cafe in front of The Boulevard Market! French inspired (of course!) with a simple fresh menu of snacks, espresso and completely ALCOHOL FREE cocktails! I know, right?!
Our menu offers a Raclette grill, charcuterie boards and so much more. I hope you take a moment to refresh someday soon. Enjoy a bite to eat and perhaps some company. You can order at the counter and we'll get you sorted out in a quick manner!
The full menu is posted on Facebook.
I think you'll love this 1 pan pasta meal that's a specialty in the Umbria region of Italy. Since it is so simple you'll want the best ingredients. I used Rustichella brand pasta (Masccheroni al torchio) and my sausage was from a local farmer. The Sabatino Truffle Zest is a dream to use in ALL the things! Enjoy!
PASTA ALLA NORCINA
14oz penne or other short pasta
2-3 Italian pork sausages, casings removed and crumbled
1 onion white or yellow, sliced fine
1-2 black truffles I used 2 small ones OR 3 Tablespoons Truffle Zest
7 oz. fresh cream
1/2 glass white wine
4oz. pecorino toscano cheese grated
3-4 tbsp extra virgin olive oil
salt for pasta and to taste
black pepper to taste
Bring a large pot of water to a boil for the pasta, add salt and bring to the boil again.
Meanwhile, heat the oil in a large frying pan or skillet over a medium heat. Add the onion and cook until it starts to soften then add the crumbled sausage meat.
Brown the sausage and pour in the wine. Allow the alcohol to evaporate while stirring.
Pour in the cream and bring the sauce to a gentle simmer. Add salt & pepper. Add a few truffle shavings (if using) and half the pecorino. Reduce the sauce for 3–4 minutes, then turn off the heat, cover and set aside.
Cook the pasta in the salted boiling water until al dente according to the instructions on the packet. Save some of the pasta cooking water and drain the pasta. Add it to the pan with the sausage and cream sauce
Over a low heat, mix the pasta and sauce together– you can add a little pasta cooking water if it seems too thick
Serve immediately with a generous sprinkling of grated pecorino, some freshly ground black pepper and truffle shavings .
We're featuring everything Italian this month!
A one bowl, not very sweet cake. I used "Marchesi di San Giulano Orange Slices in Syrup". They are Sicilian oranges that have been slightly candied. Really amazing flavor and great for cheese boards too! You could drizzle some of the syrup on top of the finished cake if you'd like it to be sweeter. I included the video and finished cake below. Enjoy!
1 1/4 cup flour
2/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup mild or grassy olive oil
1/2 cup sour cream or greek yogurt
2 large eggs
3 Tablespoons lemon juice
9 slices of candied oranges in syrup (about 1/2 of a jar if buying at Boulevard Market)
Preheat oven to 350 degrees.
Grease a 9 inch cake pan and then lay orange slices out evenly.
In a large mixing bowl combine all dry ingredients. Add wet ingredients. Stir until well combined. Pour evenly over orange slices being careful to not dislodge your pattern.
Bake 30-35 minutes until golden brown. Allow to cool about 5 minutes and then turn out onto a cake plate or wooden board. I garnished with fresh herbs and drizzled a bit of remaining syrup over cake slices.
This is a fun & easy dip to make. You can alter the fruit preserves to the season or your personal preference! A jam or jelly will make this sweeter, a preserve is usually a little less sweet and a looser consistency. Enjoy!
6 oz fresh goat cheese (I used The Market's fresh goat cheese round)
1 Tablespoon Bacon, cooked and crumbled
1 Tablespoon pecans, toasted and chopped fine
1/4 cup Cranberry Grand Marnier preserves ( or fruit preserves of choice)
Sprig of fresh rosemary, finely chopped
Preheat oven to 350 degrees. Find a small dish for serving that is oven proof.
Blend goat cheese with bacon, pecans and rosemary. Place in dish and cover with preserves. Garnish with another pinch of rosemary and bake about 10 minutes until warmed through.
All the juicy details...each month The Market will be featuring 5 wines from a particular country. Multiple styles will be represented and all are priced at 2 for $40. Thus begins your journey!
Our membership includes:
3 months of membership; You agree to sign up for 3 months of wine at $40 per month. The Market will release the wines at the 1st of each month and you can make your selection of 2 bottles. Reds, whites, sweet, rose, bubbly, special releases, older vintages, you name it.
2 bottles of wine for $40
10% off all wine everyday
Exclusive member tasting events
The Market hosted a French Night this week and had so much fun! We all nibbled and talked about all the French things we love or love to hate! Recipes and delicious foods were brought as well. Here are the recipes.
FAR BRETON CAKE
2 CUPS PITTED PRUNES
½ CUP COGNAC OR RUM OR BRANDY
3 ¼ CUPS WHOLE MILK
2/3 CUP SUGAR
1 VANILLA BEAN, SPLIT AND SEEDS SCRAPED
4 LARGE EGGS
PINCH OF SEA SALT
1 ¾ CUPS FLOUR + 2 TABLESPOONS
1 TEASPOON SALTED BUTTER, SOFTENED
IN A SMALL BOWL, COMBINE PRUNES AND SPIRITS OF CHOICE. ALLOW TO SIT AT LEAST 2 HOURS.
PREHEAT OVEN TO 400. GREASE 7x11 BAKING DISH
IN A SMALL SAUCEPAN, BRING MILK, SUGAR, VANILLA BEAN AND IT’S SEEDS TO A SIMMER OVER MEDIUM HEAT
IN A LARGE BOWL, BEAT EGGS WITH SALT.
DISCARD THE VANILLA BEAN POD AND POUR WARM MILK INTO EGGS WHISKING CONSTANTLY. POUR IN THE ½ CUP OF SPIRITS AND GRADUALLY WHISK IN FLOUR.
POUR HALF BATTER IN PREPARED DISH AND SCATTER THE PRUNES EVENLY ON THE BOTTOM. POUR IN REMAINING BATTER. BAKE FOR 30 MINUTES.
REDUCE OVEN TEMPERATURE TO 350. REMOVE THE CAKE FROM THE OVEN AND SPREAD BUTTER EVENLY ON TOP OF BATTER. RETURN TO THE OVEN FOR AN ADDITIONAL 10 MINUTES. LET COOL COMPLETELY BEFORE SERVING.
Here's a bit of inspiration for the gray, rainy days of March in Michigan...
St Angel Triple Creme
Point Reyes Bay Blue
Green Olive Tapenade
Assorted sprigs of herbs for color and aromatics
I'm Erika Aylward, co-founder of The Boulevard Market. I love to share our love of food, wine and travel. I also enjoy giving an insider look at the foods we produce at The Market and the current situation in Tecumseh, Michigan!