tag:blogger.com,1999:blog-204984332024-03-15T19:07:07.302-04:00Good Eatin With Lynne<b><a href="http://eatinwithlynne.blogspot.com/2006/03/all-restaurant-reviews.html">VIEW ALL RESTAURANT REVIEWS</a></b><br><b><a href="http://eatinwithlynne.blogspot.com/2006/03/all-recipes.html">VIEW ALL RECIPES</a></b><br>
<b>Visit <a href="www.how2heroes.com">how2heroes.com</a></b><br><br><a href="mailto:lynne@how2heroes.com">E-mail me</a> to join my mailing list.Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-20498433.post-51889228934007080012012-04-27T17:01:00.003-04:002012-05-02T17:29:00.679-04:00A Northerner's Guide to New Orleans<div class="separator" style="clear: both; text-align: center;">
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I just returned from a fun, food-filled long weekend in New Orleans. This is my third time visiting the Big Easy. The other two trips I was producing cooking videos for <a href="http://www.how2heroes.com/">how2heroes</a> with New Orleans treasures like <a href="http://how2heroes.com/videos/profiles/about-poppy">Poppy Tooker</a>, <a href="http://how2heroes.com/videos/profiles/about-frank-brigtsen">Chef Frank Brigtsen</a> and <a href="http://how2heroes.com/videos/profiles/about-boo">Boo Macomber</a>. This time was for pure fun with some friends. New Orleans is truly one of America's great cities. Culture, history, food and music - all its own. I fall in love with it again every time I visit.
I wanted to share some of the highlights of my trip with you in case you're planning a trip and trying to wade through all the options. I'm also including a recipe for Streusel Bread Pudding that I learned at the <a href="http://www.neworleanscookingexperience.com/">New Orleans Cooking Experience</a> from celebrated New Orleans Chef Gerard Maras. It is legendary and will make anyone you serve it to grin from ear to ear. Definitely take a class here. It's so much fun. And you eat like a king!<div class="separator" style="clear: both; text-align: center;">
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<b>COCKTAILS</b> - <a href="http://www.graylineneworleans.com/cocktail-tour.html">Take a Tour</a><br />
May sound like an excuse to booze but it's actually a great way to learn about the history of New Orleans as well as its cocktail culture. Did you know the word "cocktail" was coined in NOLA? I won't give away much more except to tell you that you visit several historic bars in the city and learn about their history as well as the cocktails that were born on the premises. Our tour guide was a third generation native New Orleanian and he could rattle off names, places and dates like nobody's business. Definitely take this tour. Drinks are not included except one at the start. Up to you if you want to partake along the tour but not required.<br />
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<b>RESTAURANTS
</b>There are so many amazing restaurant. Some you need to hit for historic purposes, others because they are the "best" at something very specific and there are some that are just damn good and not to be missed.<br />
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<b>Institutions:
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<a href="http://www.antoines.com/">Antoine's</a> - Open since 1840. 17 dining rooms including one used only for the President of the United States. French meets Creole here. Not the best food in New Orleans but you can't beat the atmosphere. See if you can get a peek at the wine cellar - over 125,000 bottles as far as the eye can see
<a href="http://www.arnaudsrestaurant.com/">Arnaud's</a> - Open since 1918. Rumored to be haunted. Houses a Mardi Gras museum. Be sure to take it in.
<a href="http://www.brennansneworleans.com/">Brennan's</a> - Famous for their expansive breakfast menu, Banana's Foster served table side with flames up to the chandelier and Brandy Milk Punch (pictured here)<br />
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<b>They "Own It":</b><br />
<a href="http://www.cafedumonde.com/">Cafe du Monde</a> - Beignet capital of the world. Huge place, quick turnover, freshly made, heavily powdered donut-like squares of heaven. Frankly, I like the smaller Cafe Beinet better but really, there are no bad beignets that I've encountered to date in NOLA.<br />
<a href="http://mahonyspoboys.com/">Mahony's</a> - Po-Boy shop in the Garden District (short trolley ride from the French Quarter) serving a variety of Louisiana-style sandwiches, ranging from fried oysters to roast beef and grilled shrimp. Get in line early and grab a beer while you wait.
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<b>Central Grocery</b>
Wonderful Italian specialty store that is known for the almighty Muffuletta, a multilayered meat and provolone sandwich with an addictive olive spread. The sandwich is HUGE and easily serves 4. We bought 2 and managed to work our way through both of them because, well, it was freaking delicious. If you want to make your own at home, watch this <a href="http://how2heroes.com/videos/entrees/muffuletta">Muffaletta vide</a>o featuring Johnny from All Star Sandwich Bar. It's a 6' version, y'all!
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<b>Incredible Food: </b><br />
<a href="http://www.brigtsens.com/">Brigsten's</a> - Frank Brigtsen should be deemed the James Beard Award winner most likely to be hugged. He is one of the warmest chefs I have ever met and his food is incredible. Frank worked under Paul Prudhomme way back in the day and has been making a name for himself serving New Orleans inspired fare since 1986. Watch the video we filmed of him making his special <a href="http://how2heroes.com/videos/dessert-and-baked-goods/pecan-pie-with-fresh-whipped-cream">Pecan Pie</a>. Eating there is like eating in someone's home. Delightful.<br />
<a href="http://danteskitchen.com/">Dante's Kitchen</a> - When I tried the <a href="http://how2heroes.com/videos/dessert-and-baked-goods/spoon-bread">Spoon Bread</a> and the <a href="http://how2heroes.com/videos/entrees/shrimp-w-grits-red-eye-gravy">Shrimp w/ Grits & Red Eye Gravy</a>, I knew we'd be coming back to film how-to videos on those dishes. And so we did. Eman Loubier, Owner & Chef, is a genius.<br />
<a href="http://www.liletterestaurant.com/">Lilette</a> - Beautiful, more upscale and contemporary restaurant. Enjoyed one of the most buttery, delicious pieces of fish I've ever eaten. Drumfish. Try it!<br />
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<b>C</b><b>lassic Cocktails: </b><br />
<a href="http://www.tujaguesrestaurant.com/">Tujagues</a> - Everything is original in this bar except for the floor, including the mirror over the bar which was brought over from France in 1956 and had been in a Paris bistro for 90 years previous. The Grasshopper, pictured above, was invented here.<br />
<a href="http://www.piratesalleycafe.com/">Pirate's Alley Cafe and Absinthe House</a> - Situated, where else? On Pirate's Alley where duels to "first blood" used to take place. Charming.
Classic cocktails are also served at most of the establishments above, particularly Antoine's, Arnaud's and Brennan's.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEorjoAhL18xw6P1njwQ1-_gM6Yy_25LzIph90TjzhX6zIhKCRkrr1W-0g1AbTsTQMAJPxOiksvCT36RcRWTNanYz9OtwdBMX4wxGZawLg7rX7U2PhyqCc_r-4qHkhrOGNEotr/s1600/IMG_0135.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEorjoAhL18xw6P1njwQ1-_gM6Yy_25LzIph90TjzhX6zIhKCRkrr1W-0g1AbTsTQMAJPxOiksvCT36RcRWTNanYz9OtwdBMX4wxGZawLg7rX7U2PhyqCc_r-4qHkhrOGNEotr/s320/IMG_0135.JPG" width="320" /></a>Try some of these but discover more of your own. Every corner there's an adventure and something delicious to eat and drink as well as a tuba parade coming down the street or a neighborhood with a variety of talented artists (check out my acquisition from talented artist Rick Fox!).
Visit New Orleans! They're waiting for y'all!
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<b>Gerard Maras' Streusel Bread Pudding</b>
Definitely take a class at the <a href="http://www.neworleanscookingexperience.com/">New Orleans Cooking Experience</a> when you go. So much fun!
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Ingredients:<br />
1 loaf French bread, day old, cut 1"thick pieces<br />
6 eggs<br />
2 cups milk<br />
2 cups cream<br />
1/2 cup sugar<br />
1 tsp vanilla extract<br />
1 pinch salt<br />
1/4 lb butter<br />
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Streusel:<br />
1/2 cup pecans<br />
1/2 cup brown sugar<br />
1 tsp cinnamon<br />
1/4 tsp ground clove<br />
1/3 cup golden raisins<br />
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Bourbon Sauce (oh ya. don't leave this out):<br />
1/3 cup sugar<br />
1/2 cup cream<br />
1 tsp vanilla<br />
1/2 lb butter, cold, 1" cubes<br />
1/3 cup bourbon (or more!)<br />
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How-to:<br />
1. Whisk eggs in a stainless bowl with sugar. Add milk, cream, vanilla & salt. Add bread to bowl and soak for at least 30 minutes<br />
2. Butter a 12" baking pan and lay buttered parchment on the bottom, extending up to the sides and top
3. Pulse streusel ingredients in a food processor<br />
4. Pour bread mixture into baking pan. Press streusel into areas of the bread pudding (this is key for getting all those streusel flavors worked in) and sprinkle the rest on top<br />
5. Cover with parchment and foil. Bake in a 350 degree oven for 1 hour. Remove from oven, allow to cool, then invert to another pan. Cut into 3" squares and sauce with Bourbon Sauce
Bourbon Sauce:
1. In a small sauce pan, add cream, vanilla and sugar and bring to a boil
2. Reduce to half its volume then add bourbon and cook 2-3 minutes longer
3. Whisk in butter then remove from heat and keep warm
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Any questions about NOLA, feel free to post. If I don't know the answer, I can probably point you to a good resource. Cheers!Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-75939036717969447732011-06-14T09:36:00.016-04:002011-06-14T17:00:13.232-04:00Starting An Urban GardenAfter 3 years on a waiting list for a gardening space in the Squirrel Brand Community Garden, I finally had the good fortune to be given a garden space. Although my father was the neighborhood green thumb and we had the biggest, baddest garden in the neighborhood, I mostly picked and ate the produce, didn't really do any of the hard labor. So this was a learning experience for me. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cPjZatZcOY_HdRz1GyzjTD9lroEhpAMgQlWIqjNDfj6ugeyUfk4HKJ9M9uRxnkMIFdV11hyphenhyphenZTFRsu5793K0ig0QPvYfUoExsgJjGsiL2f9XZ-ctB6lh3JyZaYKd9LRahN4qE/s1600/me.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cPjZatZcOY_HdRz1GyzjTD9lroEhpAMgQlWIqjNDfj6ugeyUfk4HKJ9M9uRxnkMIFdV11hyphenhyphenZTFRsu5793K0ig0QPvYfUoExsgJjGsiL2f9XZ-ctB6lh3JyZaYKd9LRahN4qE/s320/me.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5618172541832601826" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglq6HB-Vp8zDmsub4vwtwouboW39CG_ExxwLNJLQ0VMopLsOAuqiUJ4ffctvYqsjvQVQSI8FhZZUFgbIUB-9VHAzgFeYYXfjfBzxVIeUFhRmWSlAXAp-2IyRZWblhWeZYGyAi_/s1600/mahoney.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglq6HB-Vp8zDmsub4vwtwouboW39CG_ExxwLNJLQ0VMopLsOAuqiUJ4ffctvYqsjvQVQSI8FhZZUFgbIUB-9VHAzgFeYYXfjfBzxVIeUFhRmWSlAXAp-2IyRZWblhWeZYGyAi_/s320/mahoney.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5618072623006084994"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaL3jdwRTrTJfsrl0kTyhr-F_eVUTs9BTArC32nsM7jh3SgcRktOSC_eeahisTkqwU3RT1W5tGIkzDWMRVp8qmz7PfQlFRrI5F0vG04oG5KB2zs_i_-dbcFfo9REW04dUaYMe/s1600/assembly.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaL3jdwRTrTJfsrl0kTyhr-F_eVUTs9BTArC32nsM7jh3SgcRktOSC_eeahisTkqwU3RT1W5tGIkzDWMRVp8qmz7PfQlFRrI5F0vG04oG5KB2zs_i_-dbcFfo9REW04dUaYMe/s320/assembly.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5618072113738402018"></a><br />The hardest part is lugging all those bags of compost and soil. Thankfully I had my trusty partner in crime, Kemal, to help me with the heavy lifting. What a rewarding undertaking and how fun to watch things grow, particularly from the itty bitty seeds some of the plants have. I decided to focus on veggies and probably planted too much in my little space but it was hard to control myself. I will be posting updates but for now, here's a video that shows how I got the raised bed up and running. Raised beds are great for urban areas where you have to contain your garden. They are also a good idea because urban earth is usually riddled with lead. You don't typically want to plant in that stuff. Hope you find it helpful!<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/7mVacm19Ec0?hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/7mVacm19Ec0?hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com1tag:blogger.com,1999:blog-20498433.post-5804675165472246422010-09-08T12:04:00.004-04:002010-09-08T12:14:29.887-04:00Romesco is the Best-oRecently we shot a video for <span style="font-weight:bold;">Romesco</span> with <span style="font-weight:bold;">Chef Keith Pooler</span> of <a href="http://www.bergamotrestaurant.com/"><span style="font-weight:bold;">Bergamot</span></a> restaurant in Somerville, MA. I have since become obsessed with Romesco. It is so versatile. Serve it as a dip for veggies, a garnish for fish or chicken, with eggs. You name it. It is so easy to put together, too. Just roast tomatoes, peppers, almonds (key!), garlic, onions for about an hour, puree and Bob's your uncle. The recipe made about 6 cups so I measure out 1 cup portions for 3 of the cups and froze them. How happy am I that I have those in my freezer when the mood strikes me for more Romesco. Highly recommend you try it. I have a feeling you'll become addicted as well. Hope you enjoy the how2heroes video below and <span style="font-weight:bold;">for the recipe, <a href="http://how2heroes.com/videos/soups-sauces/romesco-sauce#/recipe">click here</span></a>. <br /><br /><object width="400" height="255"><param name="movie" value="http://how2heroes.com/embed/1680.swf"></param><embed src="http://how2heroes.com/embed/1680.swf" width="400" height="255"></embed></object>Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-74322663557725320882010-08-21T10:19:00.006-04:002010-08-21T10:45:01.512-04:00how2heroes, Smolak Farms and Boston's Best Chefs Throw a Hoedown!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVb9K0t-QEBQOwmuqNY19xy83jxLP0mzmvF1UVgau-kFxABqcBeBCRzuMoxLmuhZmm5GI8328NhNXjQjXdxMs6qIrkrd2wFp7_ZT0aG2zaaR6HWbMJRWNwXNsyxLGdTscSeu3D/s1600/how2heroes_hoedown.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 327px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVb9K0t-QEBQOwmuqNY19xy83jxLP0mzmvF1UVgau-kFxABqcBeBCRzuMoxLmuhZmm5GI8328NhNXjQjXdxMs6qIrkrd2wFp7_ZT0aG2zaaR6HWbMJRWNwXNsyxLGdTscSeu3D/s400/how2heroes_hoedown.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5507869157479705394" /></a>If you're free <b>Sunday, August 29th</b>, I highly recommend you hit <a href="http://www.how2heroes.com/hoedown"><b>HOEDOWN 2010</b></a> at <b><a href="http://www.smolakfarms.com/">Smolak Farms</a></b> in Andover, MA. It's going to be so much fun. Part food fest, part carnival with games and a dunk tank (yes, i'll be one of the victims) part hillbilly dance party with a live bluegrass band and part farm fest (animal farm, u-pick & hayrides). There will also be a <b><a href="http://www.how2heroes.com/hoedown/contest">Hoedown Baking Throwdown</a></b> sponsored by <b><a href="http://www.kingarthurflour.com/">King Arthur Flour</a></b>. Open to everyone who comes with great prizes for the winners and free King Arthur Flour for all entrants.<div><br /></div><div>The food fest will include a pig roast manned by the lover of all things pork himself <b>Jason Bond </b>of <b><a href="http://www.beaconhillhotel.com/">Beacon Hill Bistro</a></b> (and soon to open his own restaurant right in my neighborhood - yeah!). There will also be delicious bites and how-to demos from some of the Boston areas best sweet and savory chefs:</div><div><b>Brian Poe, <a href="http://www.rattlesnakebar.com/">Poe's Kitchen at the Rattlesnake</a></b></div><div><b>Chris Parsons, <a href="http://catchrestaurant.com/parsonstable/">Parsons Table</a><br /></b><div><b>Ben Hasty, <a href="http://www.brasseriejoboston.com/">Brasserie JO</a></b></div></div><div><b>Alina Eisenhauer, <a href="http://www.sweetworcester.com/">Sweet</a></b></div><div><b>Eunice Feller, <a href="http://www.breadnchocolate.com/">Bread & Chocolate</a></b></div><div><b>Antonio Bettencourt, <a href="http://www.sixty2onwharf.com/">Sixty2 on Wharf</a></b></div><div><br /></div><div>For more details, ticket info and how to enter the baking throwdown, check out the <b><a href="http://www.how2heroes.com/hoedown">how2heroes Hoedown 2010</a></b> invitation. Hope to see y'all there! And don't forget to wear hoedown appropriate duds. There will be a prize for the best outfit!</div><div><br /></div>Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-64159719951833592952010-02-11T15:39:00.005-05:002010-02-11T16:00:54.095-05:00Valentine's Day - how sweet (and savory) it is<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgeTGQ0T1Bx4ZUQbIGu1JRS7GUoCGQ9ETwwRNcifIiDZrkjDLWuK8wJrYIhE1_MOmGD9XqkqH2rGCwApOnceO3jwa9afWaOYnhn1cGva_cUfxdejyJc3ecKpOFRnSWuF4tpi8/s1600-h/Shortbread_Sandwich_admin.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgeTGQ0T1Bx4ZUQbIGu1JRS7GUoCGQ9ETwwRNcifIiDZrkjDLWuK8wJrYIhE1_MOmGD9XqkqH2rGCwApOnceO3jwa9afWaOYnhn1cGva_cUfxdejyJc3ecKpOFRnSWuF4tpi8/s400/Shortbread_Sandwich_admin.jpg" alt="" id="BLOGGER_PHOTO_ID_5437088903571111426" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Love it or hate it, Valentine's Day is a great excuse to indulge in decadent chocolate, cookies and mood-inducing savory delights like classic <a href="http://how2heroes.com/videos/seafood/oysters-rockefeller">Oysters Rockefeller</a>, born in New Orleans, or freshly shucked <a href="http://how2heroes.com/videos/seafood/oysters-rockefeller">Oysters with a Spicy Mignonette</a>.<br /><br />I have spent the past couple months hunting down the best desserts for this lovely occasion and filming chefs & home cooks with my team at how2heroes sharing their favorites.<br /><br />Please enjoy the fruits of our labor and enjoy all the wonderful videos in our <a href="http://how2heroes.com/videos/valentines-day">Valentine's Day section on how2heroes.com</a>:<br /><br />You'll find retro charming <a href="http://how2heroes.com/videos/dessert-and-baked-goods/red-velvet-cupcakes">Red Velvet Cupcakes</a>, powerfully puckering <a href="http://how2heroes.com/videos/dessert-and-baked-goods-pudding-custard/steamed-lemon-pudding">Steamed Lemon Pudding</a>, oh-so-<a href="http://how2heroes.com/videos/dessert-and-baked-goods/raspberry-macarons">French Raspberry Macarons</a> and go-to classics like liqueur-infused <a href="http://how2heroes.com/videos/dessert-and-baked-goods/chocolate-covered-cherries">Chocolate-Covered Cherries</a>, <a href="http://how2heroes.com/videos/dessert-and-baked-goods/chocolate-dipped-strawberries">Chocolate-Dipped Strawberries</a> and <a href="http://how2heroes.com/videos/dessert-and-baked-goods/chocolate-fondue">Fondue</a>.<br /><br />Whether you've met your soul mate or are happily single, you'll enjoy these heart warming recipes. Cheers to you all!Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-66098736250557358662009-11-20T09:15:00.009-05:002009-11-20T09:48:35.335-05:00how2heroes - One Awesome Resource for All Your Thanksgiving How-Tos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPTqdVA8QmjwA70p_pFpVtCg0DQOOTOuSwhIHisexxczGWp7DSe2LdfIvaPAT_ge8Uko65NQ3qgPWCX6vTYKZ8cTi_GtMhWow0sG0mdQnpSht4xsQkahfgxrqwCazEeJOb09R/s1600/Turkey_homepage.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 313px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPTqdVA8QmjwA70p_pFpVtCg0DQOOTOuSwhIHisexxczGWp7DSe2LdfIvaPAT_ge8Uko65NQ3qgPWCX6vTYKZ8cTi_GtMhWow0sG0mdQnpSht4xsQkahfgxrqwCazEeJOb09R/s400/Turkey_homepage.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5406196682858454130" /></a><br />So many dishes to prepare for Thanksgiving and so little time, right? I definitely recommend you make your life easier and hit one great destination for all your recipes and how-to instructions: <span style="font-weight:bold;"><a href="http://www.how2heroes.com">how2heroes</a></span>. Whether you're a pro at preparing your spread or need some help with the turkey and gravy instructions or making the perfect pie, <a href="http://how2heroes.com">how2heroes</a> can help you out with their <a href="http://how2heroes.com/videos/thanksgiving">Thanksgiving how-to videos and recipes</a>. Experts and home cooks from all corners of American from <span style="font-weight:bold;">Plymouth Rock</span> (<a href="http://how2heroes.com/videos/dessert-and-baked-goods/indian-pudding"><span style="font-weight:bold;">Indian Pudding</span></a>) to New Orleans (<a href="http://how2heroes.com/videos/dessert-and-baked-goods/pecan-pie-with-fresh-whipped-cream">James Beard Award Winning <span style="font-weight:bold;">Chef Frank Britsen's Pecan Pie</span></a>) show you how to make their favorite dishes your guests will want to gobble up.<br /><br />Here are some of the highlights I recommend trying: <br /><br /><a href="http://how2heroes.com/videos/entrees/brined-turkey"><span style="font-weight:bold;">Cider-Brined Maple-Glazed Turkey</span></a> (hint: brining is the KEY to the MOST MOIST TURKEY EVER!)<br /><a href="http://how2heroes.com/videos/sides/cornbread-pecan-prosciutto-stuffing"><span style="font-weight:bold;">Cornbread, Pecan & Prosciutto Stuffing</span></a><br /><a href="http://how2heroes.com/videos/sides/twice-baked-potatoes"><span style="font-weight:bold;">Twice Baked Potatoes</span></a><br /><a href="http://how2heroes.com/videos/sides/ginger-cranberry-sauce"><span style="font-weight:bold;">Ginger Cranberry Sauce</span></a><br /><a href="http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-pie"> <span style="font-weight:bold;">Guaranteed Pumpkin Pie</span></a> demonstrated in King Arthur Flour's test kitchen<br /><a href="http://how2heroes.com/videos/dessert-and-baked-goods/pecan-pie-with-fresh-whipped-cream"><span style="font-weight:bold;">Pecan Pie</span></a><br /><a href="http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-cheesecake"><span style="font-weight:bold;">Pumpkin Cheesecake</span></a><br /><a href="http://how2heroes.com/videos/dessert-and-baked-goods/maple-bread-pudding"><span style="font-weight:bold;">Maple Bread Pudding</span></a><br /><br />Hope you all have a fantastic Thanksgiving and have some leftovers for one of the tastiest stuffing leftover dishes I've ever had that <span style="font-weight:bold;">Annie Copps</span> from <span style="font-weight:bold;">Yankee Magazine</span> shared with us. They're called <a href="http://how2heroes.com/videos/breakfast/egg-nests"><span style="font-weight:bold;">Egg Nests</span></a>. And you basically take your extra stuffing, line some muffin tins with it, crack an egg inside each one and bake. A-ma-zing!<br /><br />And if you ever wondered how this great food holiday began that we are all so thankful for, watch <a href="http://how2heroes.com/videos/thanksgiving/origins-of-thanksgiving"><span style="font-weight:bold;">The History of Thanksgiving</span></a> presented by Plimoth Plantation's Colonial Foodways Culinarian, Kathleen Wall.Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-74345288874390142812009-10-23T12:53:00.011-04:002009-10-23T13:39:44.609-04:00Waahoo for Pumpkin Whoopie Pies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZEi5klPFXppiCNWcs5c0wF66IGMnLXtnkeYWH8KO5F-Wl-SRysU29gG5YEiaNRNWpPpkK4K1swXpaC5HEamsNdHwxMzU6xzITgpdCb9F6xh7EfUHcD_10bppnKS0vqoARbgR/s1600-h/WHOOPIE_PIES_THIS_VERSION.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZEi5klPFXppiCNWcs5c0wF66IGMnLXtnkeYWH8KO5F-Wl-SRysU29gG5YEiaNRNWpPpkK4K1swXpaC5HEamsNdHwxMzU6xzITgpdCb9F6xh7EfUHcD_10bppnKS0vqoARbgR/s400/WHOOPIE_PIES_THIS_VERSION.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5395849386459418050" /></a><br />At <a href="http://www.how2heroes.com">how2heroes</a>, we have been shooting a lot of wonderful festive Fall how-to videos around apples, squash and Halloween but nothing seems to have generated such excitement as the <span style="font-weight:bold;"><a href="http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-whoopie-pies">Pumpkin Whoopie Pie</a></span>. What is it about whoopie pies that makes people swoon. Is it because they are really homey and make us nostalgic for childhood? Is it that it's sort of like a cupcake but in an easier-to-eat sandwich format? Is it the name? Probably it's a combination of them all. And making a pumpkin version adds that extra warm, cozy fall feel. <br /><br />We knew we wanted to do Pumpkin Whoopie Pies and were fortunate to have Bakers' Best in Newton, MA share their recipe in a how-to video because it's one of their signature desserts and because it has a unique Maple filling. Moist cake, flavorful filling. It's a win win.<br /><br />I made the Whoopie Pies for our Hoedown we had last weekend at <span style="font-weight:bold;"><a href="http://www.gilsonslyceum.com/">The Herb Lyceum</a></span> in Groton, MA, and the only problem is that I didn't make nearly enough. They were gone in no time. And the next day, there were pleas to us on twitter to please share the recipe asap. So we reprioritized our editorial calendar and launched the <a href="http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-whoopie-pies"><span style="font-weight:bold;">Pumpkin Whoopie Pie video</span></a> & <span style="font-weight:bold;">recipe<a href="http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-whoopie-pies/recipe"></a></span> yesterday. <br /><br />And for those of you who are purists or who have gluten allergies, we also have these how-tos: classic <a href="http://how2heroes.com/videos/dessert-and-baked-goods/whoopie-pies"><span style="font-weight:bold;">Whoopie Pies</span></a> and <a href="http://how2heroes.com/videos/dessert-and-baked-goods/gluten-free-whoopie-pies"><span style="font-weight:bold;">Gluten-Free Whoopie Pies</span></a>.Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-33011078786099352722009-05-13T07:49:00.006-04:002009-05-13T09:52:21.835-04:00Baking Lessons at King Arthur Flour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wguTpyinDdBbrBhDeR9vytfrt6EAxhtTuMOrgmJOZb6xUUDtnoaWDBK_fiB2pBrpXHDU35ZPYhbVBnWFb7-UvT6EHRMZa_-eAQrcWxuurJ3JQvqn1OnZwFRkvkubcHprNd2T/s1600-h/kingarthur_blog_montage2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wguTpyinDdBbrBhDeR9vytfrt6EAxhtTuMOrgmJOZb6xUUDtnoaWDBK_fiB2pBrpXHDU35ZPYhbVBnWFb7-UvT6EHRMZa_-eAQrcWxuurJ3JQvqn1OnZwFRkvkubcHprNd2T/s400/kingarthur_blog_montage2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5335305587426748658" /></a><br><br><br><br><br><br><br><br />My company, <a href="http://www.how2heroes.com">how2heroes</a>, recently took a food field trip to Vermont to film some incredible how-to baking and cooking videos with the wonderful folks at <strong>King Arthur Flour</strong>. Baking Genius <strong><a href="http://how2heroes.com/profiles/SusanReid">Susan Reid</a></strong> baked up a storm with the greatest of ease: <strong>Chocolate Coffee Cake</strong> (epic and live later today!), <strong><a href="http://how2heroes.com/videos/dessert-and-baked-goods/grilled-asiago-rounds">Grilled Asiago Rounds</a></strong> with <a href="http://how2heroes.com/videos/sides/zucchini-caponata"><strong>Zucchini Caponata</strong></a> and<strong><a href="http://how2heroes.com/videos/dessert-and-baked-goods/whole-grain-brownies"> Whole Grain Brownies</a></strong>. While we were shooting, we realized she had a couple great baking tricks up her sleeve so we also filmed 2 simple techniques videos: <strong><a href="http://how2heroes.com/videos/techniques/cleaning-seasoning-the-grill">Cleaning & Seasoning the Grill</a></strong> and <a href="http://how2heroes.com/videos/techniques/bakers-tip-pulling-a-window-pane"><strong>Pulling a Window Pane</strong></a> (watch to see what this is about!). Now that's a full day. Susan broke everything down with detailed instruction and great humor so we felt we could easily recreate her recipes which is a good sign that you will be able to as well. <br /><br />The King Arthur test kitchen is a baker's dream. There are at least 6 ovens and many beautiful spacious work spaces with plenty of room for rolling out dough (aren't you always running out of space on your counter?!). The employee kitchen is right next door to the test kitchen so the lucky people who work there are constantly treated to test kitchen treats. I can see their job descriptions: "benefits include healthcare, vacation and all the baked goods you can eat." Not too shabby.<br /><br />And for those of you interested in taking <a href="http://www.kingarthurflour.com/baking/"><strong>classes</strong></a>, King Arthur offers several for those who bake for fun as well as professionals. What a nice trip - travel up to Vermont, take some baking classes and eat the fruits of your labor. <br /><br />Their store just down the street from the test kitchen is a baker's paradise. They carry all their different types of flour. Who knew there were so many kinds?! I bought the White Whole Wheat Flour for the <a href="http://how2heroes.com/videos/dessert-and-baked-goods/whole-grain-brownies"><strong>Whole Grain Brownies</strong></a> as well as a few <a href="http://www.kingarthurflour.com/shop/items/dough-whisk">Danish dough whisks</a> that Susan uses in the brownie and coffee cake videos on our site. It's the coolest thing. Just had to have it. <br /><br />I thank Susan Reid and the wonderful, lucky people who work at King Arthur Flour for taking the time to teach us (and you) some amazing cooking skills we can all learn and take with us on our future baking adventures.Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-44935268590661648322009-03-26T18:38:00.003-04:002009-03-26T18:58:24.983-04:00Help Orchestras Feed America!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fVDYMDY7Ee_TcwJlkONnCrUlWP8xEof5haBNlVdekXxYRNueMAkIn1CxExRmt6LVl4K1XuI7eN4cpIUABf_EmmLmyfZR0flrPTHixLSEXBmI5eDBESdhuv0eM4SqPPVbXcB9/s1600-h/BSO+Musicians+Timothy+Genis,+Elita+Kang,+Ann+Hobson-Pilot,+Benjamin+Levy,+and+Thomas+Rolfs+make+the+first+contributions+to+the+BSO%27s+food+drive+to+benefit+the+GReater+Boston+Food+Bank.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fVDYMDY7Ee_TcwJlkONnCrUlWP8xEof5haBNlVdekXxYRNueMAkIn1CxExRmt6LVl4K1XuI7eN4cpIUABf_EmmLmyfZR0flrPTHixLSEXBmI5eDBESdhuv0eM4SqPPVbXcB9/s400/BSO+Musicians+Timothy+Genis,+Elita+Kang,+Ann+Hobson-Pilot,+Benjamin+Levy,+and+Thomas+Rolfs+make+the+first+contributions+to+the+BSO%27s+food+drive+to+benefit+the+GReater+Boston+Food+Bank.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317630758773100962" /></a><br /><br />The Boston Symphony Orchestra is holding a food drive tomorrow and Saturday (March 27 and 28) as part of a national initiative "Orchestras Feeding America" through which more than 230 orchestras representing all 50 states will be gathering food to support local organizations. The BSO will support the Greater Boston Food Bank. So if you have some extra canned goods, head over to Symphony Hall and help!<br /><br />Receptacles for the BSO’s food drive at Symphony Hall will be available at both the Massachusetts Avenue and Cohen Wing entrances, before concerts and during concert intermissions on March 27 (1:30 p.m. start time) and March 28 (8 p.m. start time). You can drop food items off between 12:30-1:30 p.m. on March 27, and between 7 and 8 p.m. on March 28.<br /><br />Cash donations to the food drive can also be made by visiting the <a href="http://www.bso.org">BSO’s website</a>.Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-37125105001985560492009-02-05T19:37:00.006-05:002009-02-05T19:53:00.203-05:00Psst...Free Cookbook sweeps on how2heroes.com<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVHDZKWYS594DLeyeUHSl3QUtjGyuPs4R5j5wV3l78tvCeCP7pnvMgEaqIaI6xfx08Kg0LNcp2Ymexv95UPkxzsY-60RClUq2fqWUm6jATp21CfampSoxMdGnx4iMW7N60M-T/s1600-h/wine_mondaysjpeg.jpeg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 119px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVHDZKWYS594DLeyeUHSl3QUtjGyuPs4R5j5wV3l78tvCeCP7pnvMgEaqIaI6xfx08Kg0LNcp2Ymexv95UPkxzsY-60RClUq2fqWUm6jATp21CfampSoxMdGnx4iMW7N60M-T/s400/wine_mondaysjpeg.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5299479820164644946" /></a>Hi everyone.<br />Wanted to let you know that how2heroes is giving away 20(!) copies of a seriously awesome cookbook from L'Espalier restaurant called <span style="font-weight:bold;"><span style="font-weight:bold;"><a href="http://how2heroes.com/cookbookgiveaway">Wine Mondays: Simple Wine Pairings with Seasonal Menus</a></span></span>. The recipes are 4-star but scaled back for the home cook. I've tried a few things off it already and wow, were they all amazing. they are perfect menus for a romantic valentine's dinner at home. (save your pennies and stay in this year!). <span style="font-weight:bold;"><a href="http://how2heroes.com/cookbookgiveaway">Here's the link to sign up for the Sweepstakes</a></span>.<br /><br />Also, if you're interested in seeing L'Espalier's Executive Chef Frank McClelland in action, here are 3 mouth-watering videos for you (don't watch them with am empty stomach!). Cheers!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfizF6dciH904wMeWA8EvKkQ-pKs6cdTsbXhRiIUXXjUgryPu9bowiXkfsGQYjxfdMD_l-lInr33kZszXmf5VlIFF6GJGulvXUeFrk2w1gqOpIdYSQB86By78M7DKSyIhaE6U/s1600-h/Salmon.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfizF6dciH904wMeWA8EvKkQ-pKs6cdTsbXhRiIUXXjUgryPu9bowiXkfsGQYjxfdMD_l-lInr33kZszXmf5VlIFF6GJGulvXUeFrk2w1gqOpIdYSQB86By78M7DKSyIhaE6U/s200/Salmon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5299480310574170370" /></a>Appetizer: <a href="http://how2heroes.com/videos/entrees/wild-mushroom-risotto-w-broccoli-rabe"><span style="font-weight:bold;">Wild Mushroom Risotto w/ Broccoli Rabe</span></a> - risotto is not hard at all, just a little love in the stirring. don't take my word for it though. watch the video.<br /><br />Entree: <span style="font-weight:bold;"><a href="http://how2heroes.com/videos/entrees/salmon-w-black-quinoa-cherries">Salmon w/ Black Quinoa & Cherries</a></span> - wow. the contrast of the quinoa (a hearty grain) and the cherries with the salmon is incredible<br /><br />Dessert: <span style="font-weight:bold;"><a href="http://how2heroes.com/videos/dessert-and-baked-goods/chocolate-orange-souffles">Chocolate-Orange Soufflé</a></span> - oh yes, this is romance on a plate. The piece de resistance as they say. To die for.<br /><br />Happy Valentine's Day everyone!Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com2tag:blogger.com,1999:blog-20498433.post-69707322176811744562009-01-24T04:51:00.013-05:002009-01-24T05:18:49.915-05:00Don't you just love Super Bowl food?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhvrR04k9gEwUxhFtZFBfn7FizyV63sNRDHVyUEbnvmvn2aup1NraSsAbuEkwsJ_PEBt-0BDKyQfw-2JWM2vGlM1FUf21auf_wN-gyTHqdfzA2zuz9mB8A28xjYpZy2BGQ8Tm/s1600-h/mainimage_blog5.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhvrR04k9gEwUxhFtZFBfn7FizyV63sNRDHVyUEbnvmvn2aup1NraSsAbuEkwsJ_PEBt-0BDKyQfw-2JWM2vGlM1FUf21auf_wN-gyTHqdfzA2zuz9mB8A28xjYpZy2BGQ8Tm/s400/mainimage_blog5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294796201531678850" /></a>I have to admit I don't pay much attention to the game on Super Bowl Sunday unless the Patriots are in it but isn't it a great excuse to have a party and put out a spread of delicious dips, finger food and a big ole pot of chili? Wash it all down with a few beers and life is good. <br /><br />I'm going to step it up this year with some of the recipes we've filmed recently for <a href="http://www.how2heroes.com">how2heroes</a>. Here are a few I'm considering. Mind you, because we have filmed these, I have already tasted how amazing they all are. So I highly recommend you give them a try too.<br /><br /><span style="font-weight:bold;"><a href="http://how2heroes.com/videos/entrees/habanero-flank-steak-chili-w-ale">Habanero Flank Steak Chili with Ale</a></span> by Marjorie Druker from the New England Soup Factory OR<br /><span style="font-weight:bold;"><a href="http://how2heroes.com/videos/entrees/turkey-chili-w-lime-sour-cream">Turkey Chili with Lime Sour Cream</a></span> from Chef Steve Brand of Upstairs on the Square<br />Jessie's Beer Battered <span style="font-weight:bold;"><a href="http://how2heroes.com/videos/appetizers/honey-mustard-chicken-nuggets">Honey Mustard Chicken Nuggets</a></span> w/ <span style="font-weight:bold;"><a href="http://how2heroes.com/videos/soups-sauces/honey-mustard-sauce">Honey Mustard Dipping Sauce</a></span><br />Chef Seanny's <span style="font-weight:bold;"><a href="http://how2heroes.com/videos/appetizers/chef-seanys-guacamole">Chunky Guacamole</a></span><br /><span style="font-weight:bold;"><a href="http://how2heroes.com/videos/appetizers/mexican-layered-dip">Donna's Mexican Layered Dip</a></span><br />SoulFire's Sticky, <span style="font-weight:bold;"><a href="http://how2heroes.com/videos/entrees/spicy-honey-wings">Spicy Honey Wings</a></span> (mmm mmm)<br /><span style="font-weight:bold;"><a href="http://how2heroes.com/videos/beverages/raspberry-mojito">Raspberry Mojito</a></span> (my own invention - i know it's more of a beer holiday but it's nice to mix - rather muddle - things up a bit)<br /><br />Hope you have a tasty food-filled Super Bowl Sunday.<br />For these recipes and a slew more, <a href="http://how2heroes.com/videos/super-bowl">check out how2heroes</a>. Go team!Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-59156768573766514532008-12-28T13:41:00.024-05:002008-12-28T14:49:52.549-05:00Shake Things Up This New Year's with New Cocktails & Twists on the Classics<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimH6QZ67muYi9G5EHGFHsuPWf274M6D-gaFlIQEjM2kAmdGRU_Wfu4HXqvhFF6gdotPcZT2vdBXaWmhLrmHWku31uCcu5dP5FbnKj6nIhHUdhvCeZEyCKEqfQ1ibnHb82E_veD/s1600-h/cocotini.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 286px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimH6QZ67muYi9G5EHGFHsuPWf274M6D-gaFlIQEjM2kAmdGRU_Wfu4HXqvhFF6gdotPcZT2vdBXaWmhLrmHWku31uCcu5dP5FbnKj6nIhHUdhvCeZEyCKEqfQ1ibnHb82E_veD/s400/cocotini.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5284929344637394754" /></a>Courtesy of my company, <a href="http://www.how2heroes.com">how2heroes</a>, here's a countdown of <b>10 inspired drink ideas</b> from pros and enthusiasts alike for New Year's and into 2009. <a href="http://how2heroes.com/videos/beverages">Click here</a> for videos & recipes for these and more. Cheers!! <br /><br /><br />10. <a href="http://how2heroes.com/videos/beverages/fruitcake-flip"><span style="font-weight:bold;">Fruitcake Flip</span></a><br />Finally, a great use for fruitcake! <span style="font-weight:bold;">Eben Freeman</span>, master mixologist from <span style="font-weight:bold;">Tailor in NYC</span> has developed a <a href="http://how2heroes.com/videos/beverages/fruitcake-brandy-infusion">fruitcake infusion</a> that you then turn into his delicious creation, the <a href="http://how2heroes.com/videos/beverages/fruitcake-flip">Fruitcake Flip</a>.<br /><br />9. <a href="http://how2heroes.com/videos/beverages/arctic-melt"><span style="font-weight:bold;">Arctic Melt</span></a><br />Master mixologist<span style="font-weight:bold;"> Alex Ott</span>, who shakes drinks for OSCAR parties, says you can make someone fall in love with you by serving them this drink. In the words of Beyonce, "All the single ladies...All the single ladies..."<br /><br />8. <a href="http://how2heroes.com/videos/beverages/the-rory"><b>The Rory</b></a><br /><span style="font-weight:bold;">"Luscious Liqueurs" author A.J. Rathbun</span> not only shows you how to make this luscious drink but also shows you how to create the <a href="http://how2heroes.com/videos/beverages/chocolate-cream-liqueur">Chocolate Cream Liqueur </a> that goes in it. Hello!<br /><br />7. <a href="http://how2heroes.com/videos/beverages/cocotini"><b>The Cocotini</b></a><br />Created by yours truly, this drink is a real crowd pleaser even for those who don't typically drink. At its foundation is coconut and rum but it gets spiced up when you infuse water with star anise, cloves and cinnamon then top it off with grated nutmeg and a gorgeous raspberry. Make a pitcher before the night starts to get things rolling.<br /><br />6. <a href="http://how2heroes.com/videos/beverages/the-valencia"><b>The Valencia</b></a><br />"Luscious Liqueurs" author A.J. Rathbun strikes again with this winner and shows you how it's done - with apricot brandy, oj, bitters, topped with champagne. lovely.<br /><br />5. <a href="http://how2heroes.com/videos/beverages/ginger-trois"><b>Ginger Trois</b></a><br />Alex Ott shows us another heart-warming cocktail made with chai tea, apple cider, wine, vodka and of course ginger.<br /><br />4. <a href="http://how2heroes.com/videos/beverages/sour-cherry-manhattan"><b>Sour Cherry Manhattan</b></a><br />Amy Collins from Street in San Francisco not only shows you how to make the cocktail but also the <a href="http://how2heroes.com/videos/techniques/brandy-infused-cherries">Brandy Infused Cherries</a> for the drink. Meow.<br /><br />3. <a href="http://how2heroes.com/videos/beverages/hot-buttered-rum"><b>Hot Buttered Rum</b></a><br />Rum and butter - what's not to love? Lino from <b><a href="http://www.upstairsonthesquare.com">Upstairs on the Square</a></b> in Cambridge, shows you how to make this classic with panache.<br /><br />2. <a href="http://how2heroes.com/videos/beverages/venus-in-furs"><b>Venus in Furs</b></a><br />Lino shows you this champagne cocktail, which is a twist on the Kentucky classic, the Sealbach.<br /><br />1. <a href="http://how2heroes.com/videos/beverages/how2heroes-holiday-sangria"><b>how2heroes Holiday Sangria</b></a> <br />A nice twist on the citrus version we typically associate with summer. This version uses apple cider and holiday spices like cloves and star anise. It's our #3 recipe on the website right now. The beauty is you can make up a whole batch to last the whole night so the only thing you have to shake is your booty.<br /><br /><span style="font-weight:bold;">Happy New Year!!!</span><br />We hope you'll visit <a href="http://www.how2heroes.com">how2heroes</a> often in 2009 for more recipe inspirations!Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-28342765423803839662008-12-08T19:59:00.008-05:002008-12-08T20:12:38.785-05:00Save Money. Make Your Holiday Gifts This Year. Start with Sweets!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnPS-pvO5ybyXQU2USxJYBvXc20wMliZNRtG4dTNzTvdW1cpl_2kY_ZfroPRmK1bSX4bI5xTHFG9gdrVty9LHu9EIZ-ZvhVoPhdJdT6C6LqF8Gl-XLWgAr3-wTl0c6hTjSdY5/s1600-h/mainImage_blog.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnPS-pvO5ybyXQU2USxJYBvXc20wMliZNRtG4dTNzTvdW1cpl_2kY_ZfroPRmK1bSX4bI5xTHFG9gdrVty9LHu9EIZ-ZvhVoPhdJdT6C6LqF8Gl-XLWgAr3-wTl0c6hTjSdY5/s400/mainImage_blog.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277589342727981938" /></a><br><br />Hi all.<br />I'm sure you're all feeling like you should buckle down this holiday season even if you haven't been directly hit by the recession. Good idea. Here are the Top 5 holiday treats (videos & recipes) from how2heroes that will help you whip up some tasty confectinos for your friends and family. Cheers!<br /><br /><a href="http://how2heroes.com/videos/dessert-and-baked-goods/making-gingerbread-men"><span style="font-weight:bold;">Making</span></a> &<a href="http://how2heroes.com/videos/dessert-and-baked-goods/decorating-gingerbread-men"> <span style="font-weight:bold;">Decorating Gingerbread Men</span></a><br /><a href="http://how2heroes.com/videos/dessert-and-baked-goods/peanut-brittle"><span style="font-weight:bold;">Peanut Brittle</span></a><br /><a href="http://how2heroes.com/videos/dessert-and-baked-goods/spritz-cookies"><span style="font-weight:bold;">Spritz Cookies </span></a><br /><a href="http://how2heroes.com/videos/dessert-and-baked-goods/hollyday-treats"><span style="font-weight:bold;">Hollyday Cookies</span></a><br /><a href="http://how2heroes.com/videos/dessert-and-baked-goods/lemon-squares"><span style="font-weight:bold;">Lemon Squares</span><br /></a><br />And for some budget savvy tips on nicely presenting your goodies, watch <a href="http://how2heroes.com/videos/techniques/packaging-your-holiday-goodies"><span style="font-weight:bold;">Packaging Your Holiday Goodies</span></a>. <br /><br />There will be lots more to come so be sure to check back to how2heroes often this holiday season.Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-89274582112270741622008-11-22T17:40:00.012-05:002008-11-22T19:20:09.397-05:00Over 30 Thanksgiving Recipes & How-to Videos for YOU!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7fcg7wE4FBMwWmDUhP044wwF8P4esgCpAHJUCDCCFzTR6AW1j2NlibWGqopA4_sws4YDkt49urJboZSbGGaPRF4FY3ZUDpOYj7vQiREm1HkLZdgFhDxuk7_EJg4HMbwCwG99/s1600-h/how2heroes_thanksgiving.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 313px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7fcg7wE4FBMwWmDUhP044wwF8P4esgCpAHJUCDCCFzTR6AW1j2NlibWGqopA4_sws4YDkt49urJboZSbGGaPRF4FY3ZUDpOYj7vQiREm1HkLZdgFhDxuk7_EJg4HMbwCwG99/s400/how2heroes_thanksgiving.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5271626507748922898" /></a><br />Hi all!<br />My company, <a href="http://www.how2heroes.com"><b>how2heroes</b></a>, has been working day and night to bring you some of the most incredible Thanksgiving recipes - from great home cooks sharing family recipes, fancy chefs, bakers, even wine experts who'll help you figure out what to serve with your big juicy turkey. Below are our most popular Thanksgiving recipes. I hope you try some of them and have a wonderful holiday. I'm so looking forward to it. Oh, and <b>check back on our site when you're ready for some creative leftovers recipe</b>. We'll be launching a few amazing ones next Tuesday. Cheers!<br /><br />Try these popular, delicious Thanksgiving recipes and visit the <a href="http://how2heroes.com/videos/thanksgiving"><b>Thanksgiving section of how2heroes</b></a> for more great recipes.<br /><br />#1 - <a href="http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-spice-cupcakes">Pumpkin Spice Cupcakes</a><br />#2 - <a href="http://how2heroes.com/videos/thanksgiving/deep-fried-turkey">Deep Fried Turkey</a><br />#3 - <a href="http://how2heroes.com/videos/thanksgiving/high-heat-roast-turkey">High Heat Roast Turkey </a><br />#4 - <a href="http://how2heroes.com/videos/thanksgiving/fig-wild-rice-seitan-roulade-part-1-seit">Vegan Fig & Wild Rice Seitan Roulade </a><br />#5 - <a href="http://how2heroes.com/videos/dessert-and-baked-goods/worlds-best-apple-pie">World's Best Apple Pie! </a> It really is!<br />#6 - <a href="http://how2heroes.com/videos/thanksgiving/beas-gravy">Bea's Gravy</a><br />#7 - <a href="http://how2heroes.com/videos/dessert-and-baked-goods/apple-crisp">Apple Crisp</a><br />#8 - <a href="http://how2heroes.com/videos/sides/ginger-cranberry-sauce">Ginger Cranberry Sauce</a><br />#9 - <a href="http://how2heroes.com/videos/dessert-and-baked-goods/pecan-pie-with-fresh-whipped-cream">Pecan Pie</a> from James Beard Award Winner and New Orlean's favorite chef, Frank Brigsten<br />#10 - <a href="http://how2heroes.com/videos/sides/uncle-franks-oyster-stuffing">Uncle Frank's Oyster Stuffing</a><br /><br />Definitely check out our new <a href="http://how2heroes.com/videos/thanksgiving/thanksgiving-wines">Thanksgiving Wines video</a> for some great ideas on wine to serve with your meal!Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-47261712242472644242008-10-26T18:33:00.007-04:002008-10-26T18:48:35.622-04:00Pumpkin Mania<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RC-quAlCmap75cvEINiyfquLY-GHcWDEpCqcY7BPsakbCa1KM7pZSkBPaZJbr2UbhYZP5xtevRURZY1kbuSJRImfThDs5YV5y-qqtw3yL0mbtppOZeGaa8NAxONM20u3e6MH/s1600-h/how2heroes_pumpkinss.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RC-quAlCmap75cvEINiyfquLY-GHcWDEpCqcY7BPsakbCa1KM7pZSkBPaZJbr2UbhYZP5xtevRURZY1kbuSJRImfThDs5YV5y-qqtw3yL0mbtppOZeGaa8NAxONM20u3e6MH/s400/how2heroes_pumpkinss.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5261596909468363442" /></a><br /><br />This time of year in New England is wonderful. Leaves are turning, the air is crisp and people go insane for anything with pumpkin in it that they can get their hands on. Pumpkin pie, pumpkin ice cream, pumpkin spice cupcakes, soup, lattes, you name it. And of course we're obsessed with carving them too - hollowing them out old-school style or etching them new school which is a lot less messy and makes your work of art last a lot longer too. <a href="http://www.how2heroes.com"><span style="font-weight:bold;">How2Heroes.com</span></a> is based in Massachusetts and they have embraced this wonderful time of year with a variety of recipes and techniques you should check out:<br /><br /><span style="font-weight:bold;">Pumpkin Carving</span> <a href="http://how2heroes.com/videos/techniques/pumpkin-carving-intro"><span style="font-weight:bold;">Intro</span></a> & <a href="http://how2heroes.com/videos/techniques/pumpkin-carving-advanced"><span style="font-weight:bold;">Advanced</span></a> - which are actually demonstrations of etching, a cool technique shown by Carver and Chef Chris Gould. You'll be amazed at one you can do with just a simple paring knife.<br /><br /><span style="font-weight:bold;"><a href="http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-spice-cupcakes">Pumpkin Spice Cupcakes</a></span> - can there be anything better? Seriously. Watch the video, bake them, eat them, be a hero with your friends and family. Enough said.<br /><br /><a href="http://how2heroes.com/videos/soups-sauces/calabaza-squash-soup">Calabash Squash Soup</a> - I know it's not pumpkin but close enough. This soup will warm your soul - with carmelized onions, crispy fried sage and lots of squash goodness. <br /><br />So get thee to a farm or your favorite grocery store and get going on those pumpkins. Tis the season! Cheers!!Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-76035736286455334632008-07-27T08:29:00.008-04:002008-07-27T08:54:39.088-04:00Make Tomatoes 3 Ways, Flourless Chocolate Cake, Fresh Pasta & More<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQa1eHDX94BRCjMeHLMy0T4kM9SOlhfVDsIHbTa2uAfB3AKXjcLc_ivIQwb8ZzLMnfvCXoZV5-j5ubLXF35MZGlDxHOVL3TNi4aGWsoTznhRKABNysJpv18Tz3PrDn16t3w_dn/s1600-h/178_inst1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQa1eHDX94BRCjMeHLMy0T4kM9SOlhfVDsIHbTa2uAfB3AKXjcLc_ivIQwb8ZzLMnfvCXoZV5-j5ubLXF35MZGlDxHOVL3TNi4aGWsoTznhRKABNysJpv18Tz3PrDn16t3w_dn/s400/178_inst1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5227674621340371474" /></a>Hi everyone. My company's food & entertaining video site, <a href="http://www.how2heroes.com">how2heroes.com</a>, is exploding with great recipes and ideas. We have so many amazing new videos. i hope you will check them out and share them with your friends. Here are a few of our new ones:<br /><br /><b><a href="http://www.how2heroes.com/video_detail.cfm?videoid=177">Flourless Chocolate Cake</a></b> and <b><a href="http://www.how2heroes.com/video_detail.cfm?videoid=178">Blueberry Mochi Cake</a></b> (pictured above) from <b>Pastry Chef Jansen Chan</b> (who recently won a chocolate competition on the <b>Food Network</b> - he built the Eiffel Tower out of chocolate!)<br /><br /><b><a href="http://www.how2heroes.com/video_detail.cfm?videoid=157&CFID=3015694&CFTOKEN=44182344">Tomatoes 3 Ways</a></b> from <b>Chef Scotty Snodgrass</b> of <b>ONE</b> in New Orleans<br /><br />Kids Cook! from Brooklyn - learn how to make <b><a href="http://www.how2heroes.com/video_detail.cfm?videoid=172">Pasta from Scratch</a></b> with <b>Buster (10) and Alice (12)</b> - great video if you want to teach your kids how to cook. <br /><br /><b><a href="http://www.how2heroes.com/video_detail.cfm?videoid=162">Baked Beans</a></b> from <b>BBQ Dave</b> - a little whiskey is the trick<br /><br /><b>Whiskey 101</b> and <b><a href="http://www.how2heroes.com/video_detail.cfm?videoid=167">The Full Blonde Apperitif</a></b>, a lovely sophisticated cocktail - learn from <b>Ethan Kelley</b> of the <b>Brandy Library</b> in Manhattan<br /><br />I hope you enjoy these how-tos and learning all about the "heroes" behind them!Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-69357113911948520682008-05-18T23:54:00.008-04:002008-05-27T13:38:38.923-04:00Check Out How2Heroes.com!<a href="http://www.how2heroes.com"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbR1fI1qMg6E4SjLxwgbdqeXKTpLcXrWQGt__riMN8BrImtNV2wrMBXHfbvGdecwYlmN-H3LueRLD5OvyhZCaE81fvLIzFNSzCrL3vXxhidwtLjIF5sc7R6XJEpcEDlx9_P8O/s400/how2heroes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5201937347681976642"></a><br />Hi there.<br />Some of you might be wondering - why hasn't Lynne posted a blog lately?<br />Well, I've been working on a much bigger, more exciting venture for all the food lovers out there. It's called <a href="http://www.how2heroes.com">How2Heroes</a> and it's a new how-to website with lots of great videos that I think you're going to love. We've spent the last year filming professional chefs and home cooks alike who have great recipes and stories to share. You can learn a lot of fascinating things about the "heroes" behind the how-tos by watching their profile videos, too. And you can download both the videos and recipes so you can try the recipes yourself, even when you're not online.<br /><br />Here are a few of the many great videos I recommend checking out:<br /><a href="http://www.how2heroes.com/video_detail.cfm?videoid=15"><b>Bea's World Famous Apple Pie</b></a> - she's been making them for over 50 years!<br /><a href="http://www.how2heroes.com/video_detail.cfm?videoid=36"><b>Jane's Meatballs</b></a> - a family recipe from Italy<br /><a href="http://www.how2heroes.com/video_detail.cfm?videoid=26"><b>Linos' Refreshing Cosmopolitan Cocktail</b></a> - "not a chick drink" says Lino<br /><br />One of the best things of all is that <b>YOU can submit your food how-to videos too</b>! Have a great recipe to share? Grab a friend, ask them to video tape you in action and <a href="http://www.how2heroes.com">upload your video</a>! We're actually having a <a href="http://www.how2heroes.com/contest.cfm"><b>Family Recipe Contest</b></a>. The best video receives a very cool Flip Video camera.<br /><br />I hope you <a href="http://www.how2heroes.com">visit How2Heroes today</a> and enjoy it as much as we've enjoyed creating it. I'm thrilled to get the opportunity to share it with you all and I look forward to your feedback - and your videos!<br /><br /><object id="BLOG_video-FAILED" class="BLOG_video_class" width="320" height="266" contentid="FAILED"></object>Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com4tag:blogger.com,1999:blog-20498433.post-61492934771774262592007-12-16T18:18:00.001-05:002008-11-22T18:14:08.325-05:00Coconut Macaroons - a Light(er) Snack<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgis09QRXUrue7vu5IAavFIOM0xMU344fHks7zs3bQ8E1NsoAE3E3jhKN1UFdYHI2izyf4fJBWhJZjHyFmshA3Fi55koWWx0hj7j1-mJVSTyYUcyv87aVC6NmiK9Q34Z1YvUtge/s1600-h/IMG_1066.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgis09QRXUrue7vu5IAavFIOM0xMU344fHks7zs3bQ8E1NsoAE3E3jhKN1UFdYHI2izyf4fJBWhJZjHyFmshA3Fi55koWWx0hj7j1-mJVSTyYUcyv87aVC6NmiK9Q34Z1YvUtge/s400/IMG_1066.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5144715380670453986" /></a><br />Recently I had the good fortune to go to Miraval Spa in Arizona. The food they made was all amazing but the macaroons - I went crazy for them. Miraval is nice enough to provide copies of the recipe so I snatched one up. I thought this would be a nice cookie to make for the holidays - really delicious but no butter and full of bran flakes so if you're going to have sweets, this one's a bit better for you. Just don't eat dozens of them and you'll be fine. Enjoy and Happy Holidays all!<br /><br /><b>Coconut Macaroons, Miraval Style</b><br /><br />Yield: about 5 dozen<br /><br /><b>Ingredients:</b><br />- 8 egg whites<br />- 1/4 tsp salt<br />- 2 tbsp vanilla<br />- 3 cups sugar<br />- 4 cups coconut (unsweetened)<br />- 7 cups bran flakes<br />- Vegetable spray for the cookie sheet<br /><br /><b>How to:</b><br />1. Preheat oven to 350 degrees<br />2. In a bowl, beat the egg whites, salt and vanilla and beat until foamy. Gradually add the sugar and beat until stiff and glossy. Gently fold in the coconut and flakes.<br />3. Prepare a cookie sheet lined with parchment paper and sprayed with vegetable spray. Drop mixture in 1 tsp increments on the cookie sheet. the Directions say to leave 2" between cookies but I found they don't spread out so you can put them pretty close to each other. 1" should be plenty of room. Bake for 12-15 minutes until golden. Allow to cool on cookie sheet.Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com3tag:blogger.com,1999:blog-20498433.post-4104957278156977372007-10-31T08:11:00.000-04:002007-10-31T11:40:22.947-04:00Plan of Attack for a Tasty Three-Hour Thanksgiving<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHT1NSILe1qXqF7qs9O0-Nh1VuLuNrlsuJKOohBc_b4CbboZN6-7H2qkn0VXZ8bDeW3Epr2orsBRQbaBoNz2y-L3Cun3kREo-XT0a3YCmOkt3oGddIY8T2WLCqn7ZmyE33Igd/s1600-h/Thanksgiving_HOME_FIN.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHT1NSILe1qXqF7qs9O0-Nh1VuLuNrlsuJKOohBc_b4CbboZN6-7H2qkn0VXZ8bDeW3Epr2orsBRQbaBoNz2y-L3Cun3kREo-XT0a3YCmOkt3oGddIY8T2WLCqn7ZmyE33Igd/s400/Thanksgiving_HOME_FIN.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5126528836184026130" /></a><br />Want to spend less time in the kitchen this Thanksgiving and more time spending quality time with your family? Well you're in luck because my client, Safeway, has come up with a 3-Hour Thanksgiving plan that they've tested to perfection. <br /><br />I know this is shameless self-promotion but I want to share with you a pretty cool website my company, <a href="http://www.rival-marketing.com/portfolio">Rival</a>, designed and developed for Safeway. It will help you every step of the way with your 3-hour Thanksgiving feast. <a href="http://turkey.safeway.com">http://turkey.safeway.com</a><br><br />You'll find all the recipes you need - one for a <b>2-hour Turkey</b> as well as <b>6 delicious side dishes</b>. You'll also find a couple of helpful <b>how-to videos</b>. Always wondered how to correctly carve a turkey? Watch the video. It's easier than you think. There's also a video that walks you through their 2-hour Turkey recipe. Amazingly simple (hint - not stuffing the turkey is one of the keys to its success). <br /><br />We also developed a cool <b><a href="http://turkey.safeway.com/pg_main.cfm">Planning Guide tool</a></b> that lets you choose the recipes you want, tells you when and how to prepare them, and generates an aggregate shopping list (that's right. no printing out multiple recipes and figuring out how much butter you need across all recipes). You can either save your Planning Guide so you can come back and login later. Or you can download your complete customized plan. <br /><br />The final icing on the cake (and my personal favorite) is the <b><a href="http://turkey.safeway.com/lounge.cfm">Leftovers Lounge</a></b> section of the website. Looking for creative things to do with all those leftovers? Safeway provides many amazing recipes that in no shape or form look like leftovers. Recipes include: <b><a href="http://turkey.safeway.com/recipe.cfm?rid=10">Sesami Thai Turkey Salad</a></b>, <b><a href="http://turkey.safeway.com/recipe.cfm?rid=15">Turkey Couscous Salad with Ginger Peach Dressing</a></b> and <b><a href="http://turkey.safeway.com/recipe.cfm?rid=8">Chili-Turkey Wraps</a></b>. With recipes like these, you'll look forward to putting those leftovers to work.<br /><br />I wish everyone a wonderful, safe holiday and I hope you enjoy the website and find it helpful for planning your Thanksgiving feast. <br /><br /><a href="http://turkey.safeway.com">Visit Safeway's Thanksgiving site</a>Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com0tag:blogger.com,1999:blog-20498433.post-23080993091368583662007-09-06T21:11:00.000-04:002007-09-06T22:15:30.066-04:00My First Cobbler - Nectarine!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBdrv3FAHAjdGTXlJTphrQPXHhJktZZKi3zqijmPzqo4sGF-g6z9LJSbbQU2hXkLNAMPVW8EekXKGQEQGsdQdNGS6abckrwWiKkQZosknDOJNXnpEYRI6LcU2CBbJSSnURUJP/s1600-h/IMG_0609.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBdrv3FAHAjdGTXlJTphrQPXHhJktZZKi3zqijmPzqo4sGF-g6z9LJSbbQU2hXkLNAMPVW8EekXKGQEQGsdQdNGS6abckrwWiKkQZosknDOJNXnpEYRI6LcU2CBbJSSnURUJP/s400/IMG_0609.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5107265826803532002" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9PDmEo2Jk9AuFnFyOTN13mJkclTv7dwbmQ6G7ayy4C2NIODQXcjRt1uFRrYdxE-Lt3OWr3h0zgNPkBfqsLTqakZpAzVSQHWYj0pKuN6UOMKwfuxe_SqqTYUDcfwWr_4IoOm6/s1600-h/IMG_0597.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9PDmEo2Jk9AuFnFyOTN13mJkclTv7dwbmQ6G7ayy4C2NIODQXcjRt1uFRrYdxE-Lt3OWr3h0zgNPkBfqsLTqakZpAzVSQHWYj0pKuN6UOMKwfuxe_SqqTYUDcfwWr_4IoOm6/s400/IMG_0597.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5107264830371119314" /></a><br />Not sure why but this is my first attempt at making a cobbler (or as we call it in Massachusetts, a "cawbla"). One walk through the farmers market the other day and there was no escaping making one. There were piles and piles of fresh, ripe, drool-over-the-sink-juicy nectarines and peaches everywhere. And knowing they won't be around for much longer, I knew I should seize the day and take plenty home for eating as is and for making my first cobbler.<br /><br />I poked around the web for some recipes but none really appealed to me. Who to turn to? Of course. My mom. I've had her cobblers many times and they're always top notch. But she's an expert. Would mine come out okay? I tend to be fearful of any dessert involving crust or pastry. Somehow I thought this would work out okay and swept my crust fears off the counter and began the task of peeling nectarines which, incidentally, is the most time consuming part of making a cobbler. The rest is so easy, I'm actually kind of nervous that I might be making it a lot. Well, I guess that's one reason (the only one) that it's probably a good thing the nectarine season is coming to an end. But I suppose apples are right on its heels...<br /><br />On the evening I made the cobbler, I had made a lentil soup that morning which called for ginger. I was going to throw the unused portion of ginger away when I thought, hmm, I bet that would be delicious in the cobbler. Then and there, a small variation to my mom's recipe was born. While the original recipe is a perfect classic that you could argue should not be messed with, the ginger was lovely as well and gave the dessert a little kick. I happened to find ginger ice cream at Christina's in Inman Square which was the perfect accompaniment to the cobbler. Believe it or not, I'm not a huge dessert person (I'm more of a cheese gal) but I LOVED this dessert. Get thee to a farmers market. It's cobbler time! <br /><br /><b>Nectarine Cobbler Recipe</b><br /><br /><b>Ingredients - Nectartine Mixture:</b><br />- 1/2 cup sugar<br />- 1 tbsp cornstarch<br />- 1/4 tsp cinnamon<br />- 1 tsp freshly squeezed lemon juice<br />- 4 cups peeled and sliced nectarines or peaches (I prefer nectarines. Not a fan of the fuzz.)<br />- 1 tbsp finely grated ginger (optional)<br /><br />Preheat oven to 400 degrees.<br /><br /><b>How to - Nectarine Mixture:</b><br />1. Blend 1/2 cup sugar, 1/4 tsp. cinnamon and the cornstarch in medium saucepan. <br />2. Stir in lemon juice, peaches and ginger.<br />3. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole. <br /><br /><b>Ingredients - Topping:</b><br />- 1 cup all purpose flour<br />- 1 tbsp sugar<br />- 1 1/2 tsp baking powder<br />- 1/2 tsp. salt<br />- 3 tbsp. shortening<br />- 1/2 cup milk<br /><br /><b>How to - Topping:</b><br />1. Measure flour, 1 tbsp. sugar, the baking powder and salt into bowl. <br />2. Add shortening and milk. <br />3. Mix until dough forms a ball. <br />4. Drop dough by 6 spoonfuls into hot fruit.<br />5. Bake 25 to 30 minutes or until biscuit topping is golden brown. <br />6. Ideally, serve warm (with vanilla or ginger ice cream) but cold is fabulous too. In fact, I had some the second day after I made it and the ginger seemed to further infuse the nectarine mixture. Really amazing flavor.Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com4tag:blogger.com,1999:blog-20498433.post-49049602908686065572007-08-23T19:01:00.000-04:002007-08-23T17:35:34.229-04:00Squash Blossoms - Incredible & Edible<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqn17-nkjIRvhIekR5w95lUkY7dkQ_Zdl_wVqhc1_MnxeWo-m6ZU4zg9KtkEZBVwzzCScpH3MH6avh4ei1XLZl5j_Sz5rCLpQFEdj1-RIGWkiiaQVAsTyMT0EbJPKaYdFT3Bn/s1600-h/IMG_0503.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqn17-nkjIRvhIekR5w95lUkY7dkQ_Zdl_wVqhc1_MnxeWo-m6ZU4zg9KtkEZBVwzzCScpH3MH6avh4ei1XLZl5j_Sz5rCLpQFEdj1-RIGWkiiaQVAsTyMT0EbJPKaYdFT3Bn/s400/IMG_0503.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5102000823963861170" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj77KVjbACk52CtIezy8dMbdzS9u9uuNbUIq_Nv_f0hUFvh5RD2lGSBTyT3jJJGEoApxE6xuWYH1NQ5Owp1nG72aDgHPh-T2m6HnsWKED5-ja1bCaTj4GSBxOFHyyt0kZS1oU3/s1600-h/IMG_0491.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj77KVjbACk52CtIezy8dMbdzS9u9uuNbUIq_Nv_f0hUFvh5RD2lGSBTyT3jJJGEoApxE6xuWYH1NQ5Owp1nG72aDgHPh-T2m6HnsWKED5-ja1bCaTj4GSBxOFHyyt0kZS1oU3/s400/IMG_0491.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5102000952812880066" /></a><br />When I was a kid, we grew all kinds of squash in our garden - zucchini, butternut squash, summer squash. Although I thought the blossoms on the plants themselves were pretty, I never really gave them a second thought. I certainly never thought of eating them. It wasn't until I moved to Boston after college and started seeing them on menus and at farmers markets that I realized that they were edible - and incredible. <br /><br />Squash blossoms are plentiful in August and perfect for stuffing with your ingredients of choice and pan frying them. As I always say, when you're cooking with fresh seasonal ingredients, the simpler the better. You can eat the entire blossom except the bottom of the blossom and the stem. They're probably edible but I don't recommend eating them. Here is my recipe. The crab and chevre combination is quite heavenly. But feel free to experiment with your own stuffing combinations. I recommend starting with cheese and going from there!<br /><br /><b>Crab & Chevre Stuffed Squash Blossoms Recipe</b><br /><br />Serves 2 - 3<br /><br /><b>Ingredients:</b><br />- 6 squash blossoms (2-3 per person is a nice serving)<br />- 6 ounces of chevre or goat cheese<br />- 6 ounces of fresh crab meat<br />- 1 tsp fresh thyme leaves<br />- 1 tsp freshly grated lemon peel<br />- 1 tbsp freshly squeezed lemon juice<br />- salt & pepper to taste<br /><br /><b>How to:</b><br />1. Carefully remove the stamen from the inside of the blossom. Be careful not to tear the blossom but if you do, it's not the end of the world. The filling will hold it together.<br />2. Cut the stems of the blossoms down leaving enough so the blossom holds together and is easy to pick up.<br />3. Mix the chevre, lemon zest, lemon juice, thyme, salt and pepper, and crab meat. Fold in the crab last so it retains its meaty texture.<br />4. Stuff each of the squash blossoms with the mixture. You can get fancy and pipe it in but I just used a small spoon. It worked just fine. Sort of squeeze the blossom together with the mixture so it'll stay intact throughout the prep and cooking process.<br />5. Lightly scramble the egg and place the cornmeal (seasoned with a little salt) on a plate.<br />6. Coat each squash blossom on all sides with the egg mixture, then with the cornmeal.<br />7. Melt 2 tbsp of butter in a cast iron pan or heavy bottomed sauté pan<br />8. Sauté the squash blossoms until lightly browned (about 3-4 minutes each side).<br />9. Serve immediately.<br /><br />That's it! Very nice with a small side salad and glass of white wine.Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com1tag:blogger.com,1999:blog-20498433.post-25363639663541006652007-08-15T21:14:00.000-04:002007-08-16T09:21:02.243-04:00August Corn - How Sweet It Is<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jfF8rRFl2iPGHsPlBZKVX19Q3hVCB_ZlMQsdk5paSSHAHzFY-JoPJLp4jl86CvPTr-NwusPXXjetxxSuPvOMf-Y7oXHfJzz88XHcxNpCztfb6lpDmmH_KBKUNUUN-SCbX8qd/s1600-h/IMG_0395.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jfF8rRFl2iPGHsPlBZKVX19Q3hVCB_ZlMQsdk5paSSHAHzFY-JoPJLp4jl86CvPTr-NwusPXXjetxxSuPvOMf-Y7oXHfJzz88XHcxNpCztfb6lpDmmH_KBKUNUUN-SCbX8qd/s400/IMG_0395.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5098361081131894306" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tyaIPokx7B-ifnxlW1vs7du0DeSa2w1J8Sdk1HJ1s7ITQG-nywtTa2qeQMI29CuDgBRciXPIRdZJlOxZ61_nzVa4qOvnR_Zv8yrEzfy1T-NOi2ACMFVksb_ItU5V9XLrvbal/s1600-h/IMG_0406.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tyaIPokx7B-ifnxlW1vs7du0DeSa2w1J8Sdk1HJ1s7ITQG-nywtTa2qeQMI29CuDgBRciXPIRdZJlOxZ61_nzVa4qOvnR_Zv8yrEzfy1T-NOi2ACMFVksb_ItU5V9XLrvbal/s400/IMG_0406.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5098361660952479282" /></a><br />It's that time of year. Prime corn season. When you use the word "shuck" more than all the other months combined. When it's acceptable to roll a freshly boiled ear of corn in a brand new stick of butter. When raising your corn at mouth-level and going to town on it typewriter style until you're done is really the only way to go. Oh how I love August.<br /><br />It's also the only time of the summer where I really get excited about making soup. Corn chowder. Nothing like it. Pure, fresh, simple, slightly creamy. I love it. Here's my easy recipe. Hurry and try it. Sadly, summer is almost over and so is the chance to indulge in the sweetest, most tender corn of the year.<br /><br /><b>Corn Chowder Recipe</b><br /><br />There are probably as many recipes for Corn Chowder as there are kernels of corn in the world. This is my take on it. Very minimalistic - lets the corn be the hero.<br /><br /><b>Ingredients:</b><br />- 2 tbsp butter<br />- 2 tbsp olive oil<br />- 1 onion<br />- 2 tbsp flour<br />- 1 bunch of scallions (5-7), chopped (only the white parts)<br />- 6 ears of corn, shucked, hold vertically and cut the corn off the cob<br />- 8 cups vegetable or chicken broth<br />- 1/2 cup heavy cream<br />- salt & pepper to taste<br /><br /><b>How to:</b><br />- Melt butter and add olive oil<br />- Sauté onions for about 8 minutes over low heat.<br />- Add scallions and sauté for an additional 3 minutes.<br />- Mix in flour a little at a time, stirring continuously for about 4 minutes - you will see the mixture thicken.<br />- Add the broth and corn, bring to a boil, reduce to medium and cook an additional 10-15 minutes, until corn is tender.<br />- Turn off the stove and stir in the heavy cream while soup is still hot.<br />- Season with salt and pepper to taste.<br />- Purée soup with a hand blender or put in a blender (just be careful not to fill too high - it might splatter). You can strain the soup if you like but I prefer it with some texture to it.<br />- Serve as is or with a few seared scallops or chicken sausage slices in the bowl.<br /><br />Summer on a spoon!Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com1tag:blogger.com,1999:blog-20498433.post-57318275749945496622007-08-05T12:40:00.000-04:002007-08-05T22:47:20.372-04:00Cuchi Cuchi - Tapas & Cocktails with Vavoom<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhXZ_Uzu-60cj-ZsUm7xtk4FWgD-lSmqTg8YHBfv7kCXCeDehBpIAy0zAyt5xqQGnpEsDrSFUcAJQVrzyGeH-o7y0PTwBGkbWGFBWb_ixlRCacihV4WCpphONTx9CyYloY45g/s1600-h/IMG_0143.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhXZ_Uzu-60cj-ZsUm7xtk4FWgD-lSmqTg8YHBfv7kCXCeDehBpIAy0zAyt5xqQGnpEsDrSFUcAJQVrzyGeH-o7y0PTwBGkbWGFBWb_ixlRCacihV4WCpphONTx9CyYloY45g/s400/IMG_0143.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5083759415960990130" /></a><br />First off, Cuchi Cuchi is pronounced "koo-chee" "koo-chee" and based on the fact that there's a picture of Charro on the wall, I'm guessing the name is a nod to the over-the-top but actually talented Mexican guitarist. What it has to do with the restaurant, I haven't a clue but maybe it's Charro's quirky joie de vivre that they're tapping into.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbgbCo-oyG0mWkVUaYVQkKcCLuMegUxigqObWimWxfNx6_i3_J89X2FUX4N_GB58noJg2fKYB0_IYyrZoT7aNmdkUHrjIJC6p8g3m0LMCJcklP2A1DG5Y7f5jWY0p1tHBjmzI/s1600-h/IMG_0151.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbgbCo-oyG0mWkVUaYVQkKcCLuMegUxigqObWimWxfNx6_i3_J89X2FUX4N_GB58noJg2fKYB0_IYyrZoT7aNmdkUHrjIJC6p8g3m0LMCJcklP2A1DG5Y7f5jWY0p1tHBjmzI/s320/IMG_0151.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5083760811825361362" /></a>One step in the doorway and you get the vibe. High open-beam ceilings, Victorian and Deco décor - warm, cozy, a place to settle in for the evening. The waitresses dress in vintage and I've been told by an inside source that there's a massive dressing room downstairs and the waitresses are encouraged to change throughout the evening to entertain guests - and I'm guessing themselves. How fun.<br /><br />The bar is straight ahead from the entrance. It's beautiful - with three stunning stained-glass windows from the 1890s behind the bar. The atmosphere is fun, lively, usually crowded - and the bartenders make KILLER drinks, many with fresh squeezed juices and muddled herbs such as basil and mint. They also mix up an amazing <b>White Wine Sangria</b> which is a very refreshing summer beverage that goes down very easy - so beware.<br /><br />The tapas (they prefer the term "small plates") is not limited to Spanish. In fact, the small plate options span the globe and include delicious bites influenced by Russia, France, Indian, Argentina, Italy and China. And with the most expensive dish going for $16 (the Boulliabaisse), you may as well experience a few cultures and order up a range of flavors. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUC3a3_9gE1aJ33gxAl5O3_2GorZRBURgsImLrL5zx7EqBnI74hdG5XKf3hX-E1_kD-xVxF4UilA4c_TtTnoYgxnxQQby_op21h4XAbUbhBKUjdeU7WGno9Y3xZKN2FnDKer6/s1600-h/IMG_0147.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUC3a3_9gE1aJ33gxAl5O3_2GorZRBURgsImLrL5zx7EqBnI74hdG5XKf3hX-E1_kD-xVxF4UilA4c_TtTnoYgxnxQQby_op21h4XAbUbhBKUjdeU7WGno9Y3xZKN2FnDKer6/s400/IMG_0147.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5083759944241967554" /></a>Three small plates each usually does the trick. There are several that are "must-orders." The Guatemala-inspired <b>Seafood-Filled Avocado</b> is incredible. The avocado is peeled, cut in half and filled with succulent lobster tail (the good stuff), shrimp, octopus, scallops and salsa. It is so amazing. Just $15 for all those delicious ingredients. If you want to be naughty, go for the <b>Brie en Croute</b> ($12) - brie, almonds and bacon in a puff pastry. So sinful. The <b>Cuban Cigars</b> ($13) are sort of like Thai spring rolls on the outside. On the inside, it's all Cuban with flavorful beef short ribs and black bean salsa. Another favorite is the <b>Savory Cornets with Tuna Tartar and Avocado Mousse</b> which are a tribute to The French Laundry's Thomas Keller. While these are absolutely melt in your mouth wonderful, the cornets themselves do not match up to Keller's which I have had the pleasure of trying at his restaurant in New York, <b>per se</b>. Nevertheless, they're tasty and probably about a tenth of the price of Keller's (just $12 for 3). <br /><br />As for the drinks, it's hard to go wrong. The <b>Ginger Gimlet</b> has a spicy, citrusy flavor I love. The <b>Strawberry Basil Martini</b> is a winner as well. I wouldn't necessarily put basil in my cocktails but, hey, it works! Champagne cocktails and <b>Sangria</b> are also winning options. <br /><br />You see what I mean when I say it's a place you'll be settling in for the evening? So many tempting options to keep you there!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lDzRYlPVHAD3SbVfcUJTg_86CctnDE5E7aiil2YMjGQLaNxIQ3-tiKr1iW7Y4GktsHFY-giZQ13CsbhyphenhyphenlF_-5JYQXpXaTkunnewEUC7Aa0Lm121uabYTc-F1EjseCDafrFq-/s1600-h/IMG_0142.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lDzRYlPVHAD3SbVfcUJTg_86CctnDE5E7aiil2YMjGQLaNxIQ3-tiKr1iW7Y4GktsHFY-giZQ13CsbhyphenhyphenlF_-5JYQXpXaTkunnewEUC7Aa0Lm121uabYTc-F1EjseCDafrFq-/s400/IMG_0142.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5083757796758319522" /></a><br /><b>Cuchi Cuchi</b><br />795 Main Street (Central Square), Cambridge<br />Tel: 617.864.2929 <br /><a href="http://www.cuchicuchi.cc">www.cuchicuchi.cc</a>Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com2tag:blogger.com,1999:blog-20498433.post-87150584797112219052007-06-26T15:26:00.001-04:002007-06-27T09:42:38.932-04:00Burgers & Dogs - A Quest for the Best<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPrERZ-wSfU_Z87Fic0ViOgJXE2Q_Fs9_NRO4UmWxMBMcPydcTPTK_zmgcETqEA6mdwiJIzW99iM2IMAwImGAuwjhvzXGuXemPCDlqsI7Fyc7GrQJTNeAO-Yqv-mZZJaYL-o0/s1600-h/flatpatties.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPrERZ-wSfU_Z87Fic0ViOgJXE2Q_Fs9_NRO4UmWxMBMcPydcTPTK_zmgcETqEA6mdwiJIzW99iM2IMAwImGAuwjhvzXGuXemPCDlqsI7Fyc7GrQJTNeAO-Yqv-mZZJaYL-o0/s400/flatpatties.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5080456724595650386" /></a><i><small><center>Flat Patties Two-Napkin Burger</center></i></small><br /><b>THE BURGERS</B><br /><br />I recently got on this kick to find the best burger in town. Not exactly the smartest task to take on considering it's bathing suit season. But what's a carnivorous girl to do?<br /><br />I have always loved the burgers at the <b>Miracle of Science Bar & Grill</b> in Cambridge so I used that as my benchmark. They grill the buns and the burgers and they're always nice and juicy, the way a burger should be. But I was not convinced this was the very best burger in town so I began the search for burger supremacy. One of the first places I tried was <b>Flat Patties</b>, located in <b>The Garage in Harvard Square</b>. The phrase "quit while you're ahead" definitely comes into play here. Of all the burgers I tried after theirs, none would come close. I tried the pricey <b>Sirloin Burger</b> at the <b>Four Season's Bristol Lounge</b> after hearing the rave reviews from my friend, Brian. Nice, juicy but no Flat Patties. I went to <b>Wild Willy's</b> in Watertown basically because I like saying "Wild Willy's" and kicking a leg up. Don't ask me why. It just works for me. Anyway, while the place was kind of fun (it has a Wild West feel) and the burger was pretty darned tasty, again, it was no Flat Patties. I highly enjoyed the <B>Crane's Beach</B> burgers, cooked right at the beach on a huge grill. Not much tastes better than a burger at the beach. Still, Flat Patties reined supreme.<br /><br />So what, may you ask, makes Flat Patties burgers my favorite? Well, first let me say that I was skeptical of how good a patty could be that wasn't at least an inch and a half thick. I always have thought of a big, thicky juicy burger as the best. Not the case. Flat Patties' burgers are thin (thicker than a McDonald's burger but much thinner than your average pub burger). It's amazing how juicy these burgers are. Definitely a two napkin affair. Apparently, they hand grind their quality beef daily which clearly makes a huge difference. And the bun - soft but with enough chutzpah to keep it from getting soggy. I highly recommend running to Flat Patties and ordering the double cheeseburger. So amazing. Flat Patties also carries <b>Harpoon Rootbeer</b>. Outstanding paired with the burger. The only thing I wish was a bit better (and I think this applies across the board to all the burger places I sampled) were the fries. People, fries should be hot and crispy! Not limp, cold and soggy. Is that so hard? Having said that, the less than perfect fries did not detract from the winning burger. Flat Patties rules.<br /><br /><b>THE DOGS</B><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYg2aePRzXfUWW3BuSbFI68I40_mKMlCIlO919gTpKlRkVdy_b5fgzVmq2DDfA47bodt_iXREQnqjXSasR_OsCzmqNR9roLdz7cwF4qfeonyCCw4Co5CbJEoa3cQaUEKvm1qbP/s1600-h/frontpagephoto.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYg2aePRzXfUWW3BuSbFI68I40_mKMlCIlO919gTpKlRkVdy_b5fgzVmq2DDfA47bodt_iXREQnqjXSasR_OsCzmqNR9roLdz7cwF4qfeonyCCw4Co5CbJEoa3cQaUEKvm1qbP/s400/frontpagephoto.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5080531584829288834" /></a><br />Places that specialize in the art of the hot dog are few and far between. In a world where everyone is trying to be great at everything, it's nice to see places that still specialize and succeed. I have frequented a few hot dog establishments that stand out and one that I tried recently was truly top notch. <br /><br />The winner in my book is called, appropriately, <b>Top Dog</b>. It's located in lovely, coastal, slightly kitschy and seafood saturated Rockport, Massachusetts. And it is so darned cute. The exterior fits right in with the neighbors it's nestled in with - a petite building with shingles weathered by the sea air. Inside, a bit more contemporary. An extensive menu of hotdog options (all under $4!!). It's a bit overwhelming at first. Aside from the basic choice of Steamed or Grilled and Meat, Turkey or Veggie, there are over a dozen hotdog combos to choose from. Should I go with <b>Man's Best Friend</b> (aka chili dog) or should I be adventurous and go for the <b>Chihuahua</b> with jalapeno peppers, salsa and cheese? Hmm. I decided to go classic and ordered the <b>Purebred</b> (meat option and grilled) which enabled me to go to the self-serve bar and mull over all the mustards, relishes and other various condiments. I doctored my dog with the dijon, the freshly made relish, a dash of ketchup and another dash of barbecue sauce. You might think that with all those toppings I wouldn't actually be able to taste the hotdog. Wrong. One bite and I was smitten. A nice snap when I bit into the hotdog and great intense beef flavor. Fantastic. Once again, the fries were decent but nothing to write home about. But those dogs. Fabulous. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpikRazkoIzEsXzhxekQgrw3Hr_nQQQuvcZX_UlvZAPCYv-SAsaNiqpHqcnuHvCM9M1kveZM38nBHe7bYGfkHuu-gGKNETCFjtgEvPsbj7KYtM0EadVdkPtNvgOJmPCyCvMI-O/s1600-h/flo2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpikRazkoIzEsXzhxekQgrw3Hr_nQQQuvcZX_UlvZAPCYv-SAsaNiqpHqcnuHvCM9M1kveZM38nBHe7bYGfkHuu-gGKNETCFjtgEvPsbj7KYtM0EadVdkPtNvgOJmPCyCvMI-O/s400/flo2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5080560657462915474" /></a><small><i>pictured at left: Flo's Hot Dogs in York, Maine</small></i><br><br><br><br><br><br><br><br><br><br><br><br><br><br>Other hot dog joints definitely worth chowing down on are <b>Flo's</b> in Ogunquit, ME; <b>Tex Barry's</b> in Taunton, MA and the classic steamed dogs at <b>Fenway Park</b>. <br /><br /><br><b>Flo's</b> is a throwback. Open for over 45 years, it's a little rickety shack along busy Route 1 in Wells on the way to the scenic coastal town of Ogunquit. You have to be prepared to turn off the road quickly and hope there's a parking spot to pull into. There's always a line at Flo's - probably for 2 reasons. One - the steamed dogs are very tasty (make sure to get it with their homemade relish and celery salt - not a seasoning you'd expect). Two - Flo's is only open 11 - 2 so there's not much time in the day to get your dog. Flo's hotdogs are on the list of <b>Epicurious' Top Ten Hot Dogs</b>. For good reason.<br /><br /><b>Tex Barry's</b> is another throwback. It's located in downtown Taunton and I frequented that place many, many times when I was in high school and on summer breaks in college when I worked down the street. It's still there and still serving up delicious dogs Coney Island Style. The <b>Chili dogs</b> are the specialty and they rock. <br /><br />In a world where everyone is trying to be great at everything, it's nice to see places that still specialize and succeed. Keep the dog alive.<br /><br />Finally, I can't leave out the <b>Fenway Frank</b>. I know you can buy them at the supermarket but it's not the same. For the best Fenway Frank experience, you must buy one at the game and not from the guys walking around the park (God bless them lugging that stuff around in the heat). You must buy the hotdogs from the vendor stands so the hotdogs and buns are freshly steamed. My sister, though tiny, always insists on getting 2 dogs. It's a ritual. I highly enjoy watching her pack them away. I can only put down one because I have to leave room for the freshly roasted peanuts I buy outside the park (that's a review for another day though).<br /><br /><b>Flat Patties</b><br />The Garage, Harvard Square<br />81 Mt Auburn Street<br />Cambridge, MA<br />617.871.6871<br /><br /><b>Top Dog</b><br />2 Doyles Cove Rd<br />Rockport, MA<br />www.topdogrockport.com<br /><br /><b>Flo's Hotdogs</b><br />Route 1<br />York, Maine<br />No phone (part of the charm!)<br /><br /><b>Tex Barry's Hotdogs</b><br />15 Main Street<br />Taunton, MA<br />508-824-9256Lynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com4tag:blogger.com,1999:blog-20498433.post-33032951111305848782007-04-23T20:32:00.000-04:002007-04-25T15:16:16.977-04:00La Verdad Joins "Dice-Kay" as Newcomer to Fenway<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpEtj0CLBobZqQ_Ki3c7uJzw58ZP2kBh3OsUkvAh4uLxQR7SNLVbaD_sBlTBM2M8bR_BQnQpEToo-lGbhfeJozHBgbiXo4vphnvrcJP2GtoP5FFGVLvzuYdb-Ky-xGcm05Jii/s1600-h/100_2260.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpEtj0CLBobZqQ_Ki3c7uJzw58ZP2kBh3OsUkvAh4uLxQR7SNLVbaD_sBlTBM2M8bR_BQnQpEToo-lGbhfeJozHBgbiXo4vphnvrcJP2GtoP5FFGVLvzuYdb-Ky-xGcm05Jii/s400/100_2260.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5054091530836809330" /></a><i><small>Pictured above: Chile Relleno Tacos - roasted poblano peppers with Monterey Jack cheese, batter fried. Muy bueno! Pictured below: Passion Fruit Margarita. Tart and tasty!</i></small><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXWTZJkcdLHjxcpHAE2CLOhLFjBZ01pFQ13oKbCLFKGWHtQUkrXZ8LyNHopR3KOjfpYhm3Ml-n_maP9TwC42N5iJpD02ti8V1EQ60-bikdfBGwkdTjWUXhIehg3LIImAqVUP-/s1600-h/100_2258.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXWTZJkcdLHjxcpHAE2CLOhLFjBZ01pFQ13oKbCLFKGWHtQUkrXZ8LyNHopR3KOjfpYhm3Ml-n_maP9TwC42N5iJpD02ti8V1EQ60-bikdfBGwkdTjWUXhIehg3LIImAqVUP-/s320/100_2258.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5054092007578179218" /></a><br />Inside Fenway Park, the buzz might be all about Daisuke, the Red Sox's hot new pitcher. But outside on Landsdowne Street, everyone will soon be talking about the tasty tacos at <b>La Verdad</b>. There are 10 mouth watering open-faced options to choose from, at a mere $2.50 each! Flavor combinations range from <b>Carne Asada</b> (grilled skirt steak, carmelized onions, guacamole and salsa ranchero) to <b>Pescado</b> (Encenita style fried fish with avocado purée, marinated cabbage, crema, salsa cruso and chipotle mayonesa), my personal favorite. You can sit down in the restaurant and have a nice cold <b>Mango or Passion Fruit Frozen Margarita</b> with your dinner or walk up to the taqueria take-out window and get your order to go. <br /><br />There are a couple items that must be mentioned aside from the tacos - the creamy <b>Guacamole</b> and super crunchy Tortilla chips and the <b>Maiz Asado</b> - grilled corn, mayonesa, cotija cheese and chile spice. It's the most delicious corn on the cob you will ever have - unless you've been to <b><a href="http://eatinwithlynne.blogspot.com/2006/02/bravo-toro.html">Toro</a></b>, one of co-owner Ken Oringer's other restaurants in the South End. It's on the menu there as well although intended for this Mexican "street food" restaurant he and partner, Michael Ginor, have been dreaming of opening for years. Ken Oringer is known for his upscale, award-winning culinary creations at <b>Clio</b> while Michael is the owner of <b>Hudson Valley Foie Gras</b>. Both have been involved in the high-end food scene for many years, however they love street food and wanted to try something different. And we're thankful. Their passion shines through in the food. And the reasonable prices make great food accessible for any budget. You can easily fill up for less than $25. 3 tacos, corn and a drink will do you just fine. Let's hope Daisuke does as well as La Verdad this season.<br /><br /><b>La Verdad</b><br />1 Landsdown Street, BostonLynnehttp://www.blogger.com/profile/11444949689524511692noreply@blogger.com3