Good Eatin With Lynne

Starting An Urban Garden

2011-06-14T09:36:00.016-04:00

After 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.

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!

Romesco is the Best-o

2010-09-08T12:04:00.004-04:00

Recently we shot a video for Romesco with Chef Keith Pooler of Bergamot 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 for the recipe, click here.

how2heroes, Smolak Farms and Boston's Best Chefs Throw a Hoedown!

2010-08-21T10:19:00.006-04:00

If you're free Sunday, August 29th, I highly recommend you hit HOEDOWN 2010 at Smolak Farms 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 Hoedown Baking Throwdown sponsored by King Arthur Flour. Open to everyone who comes with great prizes for the winners and free King Arthur Flour for all entrants.

The food fest will include a pig roast manned by the lover of all things pork himself Jason Bond of Beacon Hill Bistro (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:

Brian Poe, Poe's Kitchen at the Rattlesnake

Chris Parsons, Parsons Table

Ben Hasty, Brasserie JO

Alina Eisenhauer, Sweet

Eunice Feller, Bread & Chocolate

Antonio Bettencourt, Sixty2 on Wharf

For more details, ticket info and how to enter the baking throwdown, check out the how2heroes Hoedown 2010 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!

Valentine's Day - how sweet (and savory) it is

2010-02-11T15:39:00.005-05:00

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 Oysters Rockefeller, born in New Orleans, or freshly shucked Oysters with a Spicy Mignonette.

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.

Please enjoy the fruits of our labor and enjoy all the wonderful videos in our Valentine's Day section on how2heroes.com:

You'll find retro charming Red Velvet Cupcakes, powerfully puckering Steamed Lemon Pudding, oh-so-French Raspberry Macarons and go-to classics like liqueur-infused Chocolate-Covered Cherries, Chocolate-Dipped Strawberries and Fondue.

Whether you've met your soul mate or are happily single, you'll enjoy these heart warming recipes. Cheers to you all!

how2heroes - One Awesome Resource for All Your Thanksgiving How-Tos

2009-11-20T09:15:00.009-05:00

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: how2heroes. Whether you're a pro at preparing your spread or need some help with the turkey and gravy instructions or making the perfect pie, how2heroes can help you out with their Thanksgiving how-to videos and recipes. Experts and home cooks from all corners of American from Plymouth Rock (Indian Pudding) to New Orleans (James Beard Award Winning Chef Frank Britsen's Pecan Pie) show you how to make their favorite dishes your guests will want to gobble up.

Here are some of the highlights I recommend trying:

Cider-Brined Maple-Glazed Turkey (hint: brining is the KEY to the MOST MOIST TURKEY EVER!)
Cornbread, Pecan & Prosciutto Stuffing
Twice Baked Potatoes
Ginger Cranberry Sauce
Guaranteed Pumpkin Pie demonstrated in King Arthur Flour's test kitchen
Pecan Pie
Pumpkin Cheesecake
Maple Bread Pudding

Hope you all have a fantastic Thanksgiving and have some leftovers for one of the tastiest stuffing leftover dishes I've ever had that Annie Copps from Yankee Magazine shared with us. They're called Egg Nests. And you basically take your extra stuffing, line some muffin tins with it, crack an egg inside each one and bake. A-ma-zing!

And if you ever wondered how this great food holiday began that we are all so thankful for, watch The History of Thanksgiving presented by Plimoth Plantation's Colonial Foodways Culinarian, Kathleen Wall.

Waahoo for Pumpkin Whoopie Pies

2009-10-23T12:53:00.011-04:00

At how2heroes, 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 Pumpkin Whoopie Pie. 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.

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.

I made the Whoopie Pies for our Hoedown we had last weekend at The Herb Lyceum 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 Pumpkin Whoopie Pie video & recipe yesterday.

And for those of you who are purists or who have gluten allergies, we also have these how-tos: classic Whoopie Pies and Gluten-Free Whoopie Pies.

Baking Lessons at King Arthur Flour

2009-05-13T07:49:00.006-04:00

My company, how2heroes, recently took a food field trip to Vermont to film some incredible how-to baking and cooking videos with the wonderful folks at King Arthur Flour. Baking Genius Susan Reid baked up a storm with the greatest of ease: Chocolate Coffee Cake (epic and live later today!), Grilled Asiago Rounds with Zucchini Caponata and Whole Grain Brownies. While we were shooting, we realized she had a couple great baking tricks up her sleeve so we also filmed 2 simple techniques videos: Cleaning & Seasoning the Grill and Pulling a Window Pane (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.

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.

And for those of you interested in taking classes, 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.

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 Whole Grain Brownies as well as a few Danish dough whisks that Susan uses in the brownie and coffee cake videos on our site. It's the coolest thing. Just had to have it.

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.

Help Orchestras Feed America!

2009-03-26T18:38:00.003-04:00

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!

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.

Cash donations to the food drive can also be made by visiting the BSO’s website.

Psst...Free Cookbook sweeps on how2heroes.com

2009-02-05T19:37:00.006-05:00

Hi everyone.
Wanted to let you know that how2heroes is giving away 20(!) copies of a seriously awesome cookbook from L'Espalier restaurant called Wine Mondays: Simple Wine Pairings with Seasonal Menus. 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!). Here's the link to sign up for the Sweepstakes.

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!

Appetizer: Wild Mushroom Risotto w/ Broccoli Rabe - risotto is not hard at all, just a little love in the stirring. don't take my word for it though. watch the video.

Entree: Salmon w/ Black Quinoa & Cherries - wow. the contrast of the quinoa (a hearty grain) and the cherries with the salmon is incredible

Dessert: Chocolate-Orange Soufflé - oh yes, this is romance on a plate. The piece de resistance as they say. To die for.

Happy Valentine's Day everyone!

Don't you just love Super Bowl food?

2009-01-24T04:51:00.013-05:00

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.

I'm going to step it up this year with some of the recipes we've filmed recently for how2heroes. 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.

Habanero Flank Steak Chili with Ale by Marjorie Druker from the New England Soup Factory OR
Turkey Chili with Lime Sour Cream from Chef Steve Brand of Upstairs on the Square
Jessie's Beer Battered Honey Mustard Chicken Nuggets w/ Honey Mustard Dipping Sauce
Chef Seanny's Chunky Guacamole
Donna's Mexican Layered Dip
SoulFire's Sticky, Spicy Honey Wings (mmm mmm)
Raspberry Mojito (my own invention - i know it's more of a beer holiday but it's nice to mix - rather muddle - things up a bit)

Hope you have a tasty food-filled Super Bowl Sunday.
For these recipes and a slew more, check out how2heroes. Go team!

Shake Things Up This New Year's with New Cocktails & Twists on the Classics

2008-12-28T13:41:00.024-05:00

Courtesy of my company, how2heroes, here's a countdown of 10 inspired drink ideas from pros and enthusiasts alike for New Year's and into 2009. Click here for videos & recipes for these and more. Cheers!!

10. Fruitcake Flip
Finally, a great use for fruitcake! Eben Freeman, master mixologist from Tailor in NYC has developed a fruitcake infusion that you then turn into his delicious creation, the Fruitcake Flip.

9. Arctic Melt
Master mixologist Alex Ott, 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..."

8. The Rory
"Luscious Liqueurs" author A.J. Rathbun not only shows you how to make this luscious drink but also shows you how to create the Chocolate Cream Liqueur that goes in it. Hello!

7. The Cocotini
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.

6. The Valencia
"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.

5. Ginger Trois
Alex Ott shows us another heart-warming cocktail made with chai tea, apple cider, wine, vodka and of course ginger.

4. Sour Cherry Manhattan
Amy Collins from Street in San Francisco not only shows you how to make the cocktail but also the Brandy Infused Cherries for the drink. Meow.

3. Hot Buttered Rum
Rum and butter - what's not to love? Lino from Upstairs on the Square in Cambridge, shows you how to make this classic with panache.

2. Venus in Furs
Lino shows you this champagne cocktail, which is a twist on the Kentucky classic, the Sealbach.

1. how2heroes Holiday Sangria
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.

Happy New Year!!!
We hope you'll visit how2heroes often in 2009 for more recipe inspirations!

Save Money. Make Your Holiday Gifts This Year. Start with Sweets!

2008-12-08T19:59:00.008-05:00

Hi all.
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!

Making & Decorating Gingerbread Men
Peanut Brittle
Spritz Cookies
Hollyday Cookies
Lemon Squares

And for some budget savvy tips on nicely presenting your goodies, watch Packaging Your Holiday Goodies.

There will be lots more to come so be sure to check back to how2heroes often this holiday season.

Over 30 Thanksgiving Recipes & How-to Videos for YOU!

2008-11-22T17:40:00.012-05:00

Hi all!
My company, how2heroes, 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 check back on our site when you're ready for some creative leftovers recipe. We'll be launching a few amazing ones next Tuesday. Cheers!

Try these popular, delicious Thanksgiving recipes and visit the Thanksgiving section of how2heroes for more great recipes.

#1 - Pumpkin Spice Cupcakes
#2 - Deep Fried Turkey
#3 - High Heat Roast Turkey
#4 - Vegan Fig & Wild Rice Seitan Roulade
#5 - World's Best Apple Pie! It really is!
#6 - Bea's Gravy
#7 - Apple Crisp
#8 - Ginger Cranberry Sauce
#9 - Pecan Pie from James Beard Award Winner and New Orlean's favorite chef, Frank Brigsten
#10 - Uncle Frank's Oyster Stuffing

Definitely check out our new Thanksgiving Wines video for some great ideas on wine to serve with your meal!

Pumpkin Mania

2008-10-26T18:33:00.007-04:00

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. How2Heroes.com is based in Massachusetts and they have embraced this wonderful time of year with a variety of recipes and techniques you should check out:

Pumpkin Carving Intro & Advanced - 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.

Pumpkin Spice Cupcakes - can there be anything better? Seriously. Watch the video, bake them, eat them, be a hero with your friends and family. Enough said.

Calabash Squash Soup - 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.

So get thee to a farm or your favorite grocery store and get going on those pumpkins. Tis the season! Cheers!!

Make Tomatoes 3 Ways, Flourless Chocolate Cake, Fresh Pasta & More

2008-07-27T08:29:00.008-04:00

Hi everyone. My company's food & entertaining video site, how2heroes.com, 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:

Flourless Chocolate Cake and Blueberry Mochi Cake (pictured above) from Pastry Chef Jansen Chan (who recently won a chocolate competition on the Food Network - he built the Eiffel Tower out of chocolate!)

Tomatoes 3 Ways from Chef Scotty Snodgrass of ONE in New Orleans

Kids Cook! from Brooklyn - learn how to make Pasta from Scratch with Buster (10) and Alice (12) - great video if you want to teach your kids how to cook.

Baked Beans from BBQ Dave - a little whiskey is the trick

Whiskey 101 and The Full Blonde Apperitif, a lovely sophisticated cocktail - learn from Ethan Kelley of the Brandy Library in Manhattan

I hope you enjoy these how-tos and learning all about the "heroes" behind them!

Check Out How2Heroes.com!

2008-05-18T23:54:00.008-04:00

Hi there.
Some of you might be wondering - why hasn't Lynne posted a blog lately?
Well, I've been working on a much bigger, more exciting venture for all the food lovers out there. It's called How2Heroes 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.

Here are a few of the many great videos I recommend checking out:
Bea's World Famous Apple Pie - she's been making them for over 50 years!
Jane's Meatballs - a family recipe from Italy
Linos' Refreshing Cosmopolitan Cocktail - "not a chick drink" says Lino

One of the best things of all is that YOU can submit your food how-to videos too! Have a great recipe to share? Grab a friend, ask them to video tape you in action and upload your video! We're actually having a Family Recipe Contest. The best video receives a very cool Flip Video camera.

I hope you visit How2Heroes today 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!

Coconut Macaroons - a Light(er) Snack

2007-12-16T18:18:00.001-05:00

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!

Coconut Macaroons, Miraval Style

Yield: about 5 dozen

Ingredients:
- 8 egg whites
- 1/4 tsp salt
- 2 tbsp vanilla
- 3 cups sugar
- 4 cups coconut (unsweetened)
- 7 cups bran flakes
- Vegetable spray for the cookie sheet

How to:
1. Preheat oven to 350 degrees
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.
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.

Plan of Attack for a Tasty Three-Hour Thanksgiving

2007-10-31T08:11:00.000-04:00

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.

I know this is shameless self-promotion but I want to share with you a pretty cool website my company, Rival, designed and developed for Safeway. It will help you every step of the way with your 3-hour Thanksgiving feast. http://turkey.safeway.com

You'll find all the recipes you need - one for a 2-hour Turkey as well as 6 delicious side dishes. You'll also find a couple of helpful how-to videos. 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).

We also developed a cool Planning Guide tool 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.

The final icing on the cake (and my personal favorite) is the Leftovers Lounge 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: Sesami Thai Turkey Salad, Turkey Couscous Salad with Ginger Peach Dressing and Chili-Turkey Wraps. With recipes like these, you'll look forward to putting those leftovers to work.

I wish everyone a wonderful, safe holiday and I hope you enjoy the website and find it helpful for planning your Thanksgiving feast.

Visit Safeway's Thanksgiving site

My First Cobbler - Nectarine!

2007-09-06T21:11:00.000-04:00

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.

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...

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!

Nectarine Cobbler Recipe

Ingredients - Nectartine Mixture:
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/4 tsp cinnamon
- 1 tsp freshly squeezed lemon juice
- 4 cups peeled and sliced nectarines or peaches (I prefer nectarines. Not a fan of the fuzz.)
- 1 tbsp finely grated ginger (optional)

Preheat oven to 400 degrees.

How to - Nectarine Mixture:
1. Blend 1/2 cup sugar, 1/4 tsp. cinnamon and the cornstarch in medium saucepan.
2. Stir in lemon juice, peaches and ginger.
3. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole.

Ingredients - Topping:
- 1 cup all purpose flour
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp. salt
- 3 tbsp. shortening
- 1/2 cup milk

How to - Topping:
1. Measure flour, 1 tbsp. sugar, the baking powder and salt into bowl.
2. Add shortening and milk.
3. Mix until dough forms a ball.
4. Drop dough by 6 spoonfuls into hot fruit.
5. Bake 25 to 30 minutes or until biscuit topping is golden brown.
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.

Squash Blossoms - Incredible & Edible

2007-08-23T19:01:00.000-04:00

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.

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!

Crab & Chevre Stuffed Squash Blossoms Recipe

Serves 2 - 3

Ingredients:
- 6 squash blossoms (2-3 per person is a nice serving)
- 6 ounces of chevre or goat cheese
- 6 ounces of fresh crab meat
- 1 tsp fresh thyme leaves
- 1 tsp freshly grated lemon peel
- 1 tbsp freshly squeezed lemon juice
- salt & pepper to taste

How to:
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.
2. Cut the stems of the blossoms down leaving enough so the blossom holds together and is easy to pick up.
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.
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.
5. Lightly scramble the egg and place the cornmeal (seasoned with a little salt) on a plate.
6. Coat each squash blossom on all sides with the egg mixture, then with the cornmeal.
7. Melt 2 tbsp of butter in a cast iron pan or heavy bottomed sauté pan
8. Sauté the squash blossoms until lightly browned (about 3-4 minutes each side).
9. Serve immediately.

That's it! Very nice with a small side salad and glass of white wine.

August Corn - How Sweet It Is

2007-08-15T21:14:00.000-04:00

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.

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.

Corn Chowder Recipe

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.

Ingredients:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion
- 2 tbsp flour
- 1 bunch of scallions (5-7), chopped (only the white parts)
- 6 ears of corn, shucked, hold vertically and cut the corn off the cob
- 8 cups vegetable or chicken broth
- 1/2 cup heavy cream
- salt & pepper to taste

How to:
- Melt butter and add olive oil
- Sauté onions for about 8 minutes over low heat.
- Add scallions and sauté for an additional 3 minutes.
- Mix in flour a little at a time, stirring continuously for about 4 minutes - you will see the mixture thicken.
- Add the broth and corn, bring to a boil, reduce to medium and cook an additional 10-15 minutes, until corn is tender.
- Turn off the stove and stir in the heavy cream while soup is still hot.
- Season with salt and pepper to taste.
- 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.
- Serve as is or with a few seared scallops or chicken sausage slices in the bowl.

Summer on a spoon!

Cuchi Cuchi - Tapas & Cocktails with Vavoom

2007-08-05T12:40:00.000-04:00

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.

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.

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 White Wine Sangria which is a very refreshing summer beverage that goes down very easy - so beware.

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.

Three small plates each usually does the trick. There are several that are "must-orders." The Guatemala-inspired Seafood-Filled Avocado 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 Brie en Croute ($12) - brie, almonds and bacon in a puff pastry. So sinful. The Cuban Cigars ($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 Savory Cornets with Tuna Tartar and Avocado Mousse 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, per se. Nevertheless, they're tasty and probably about a tenth of the price of Keller's (just $12 for 3).

As for the drinks, it's hard to go wrong. The Ginger Gimlet has a spicy, citrusy flavor I love. The Strawberry Basil Martini is a winner as well. I wouldn't necessarily put basil in my cocktails but, hey, it works! Champagne cocktails and Sangria are also winning options.

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!

Cuchi Cuchi
795 Main Street (Central Square), Cambridge
Tel: 617.864.2929
www.cuchicuchi.cc

Burgers & Dogs - A Quest for the Best

2007-06-26T15:26:00.001-04:00

Flat Patties Two-Napkin Burger
THE BURGERS

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?

I have always loved the burgers at the Miracle of Science Bar & Grill 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 Flat Patties, located in The Garage in Harvard Square. 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 Sirloin Burger at the Four Season's Bristol Lounge after hearing the rave reviews from my friend, Brian. Nice, juicy but no Flat Patties. I went to Wild Willy's 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 Crane's Beach 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.

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 Harpoon Rootbeer. 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.

THE DOGS

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.

The winner in my book is called, appropriately, Top Dog. 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 Man's Best Friend (aka chili dog) or should I be adventurous and go for the Chihuahua with jalapeno peppers, salsa and cheese? Hmm. I decided to go classic and ordered the Purebred (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.

pictured at left: Flo's Hot Dogs in York, Maine

Other hot dog joints definitely worth chowing down on are Flo's in Ogunquit, ME; Tex Barry's in Taunton, MA and the classic steamed dogs at Fenway Park.

Flo's 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 Epicurious' Top Ten Hot Dogs. For good reason.

Tex Barry's 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 Chili dogs are the specialty and they rock.

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.

Finally, I can't leave out the Fenway Frank. 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).

Flat Patties
The Garage, Harvard Square
81 Mt Auburn Street
Cambridge, MA
617.871.6871

Top Dog
2 Doyles Cove Rd
Rockport, MA
www.topdogrockport.com

Flo's Hotdogs
Route 1
York, Maine
No phone (part of the charm!)

Tex Barry's Hotdogs
15 Main Street
Taunton, MA
508-824-9256

La Verdad Joins "Dice-Kay" as Newcomer to Fenway

2007-04-23T20:32:00.000-04:00

Pictured above: Chile Relleno Tacos - roasted poblano peppers with Monterey Jack cheese, batter fried. Muy bueno! Pictured below: Passion Fruit Margarita. Tart and tasty!

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 La Verdad. There are 10 mouth watering open-faced options to choose from, at a mere $2.50 each! Flavor combinations range from Carne Asada (grilled skirt steak, carmelized onions, guacamole and salsa ranchero) to Pescado (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 Mango or Passion Fruit Frozen Margarita with your dinner or walk up to the taqueria take-out window and get your order to go.

There are a couple items that must be mentioned aside from the tacos - the creamy Guacamole and super crunchy Tortilla chips and the Maiz Asado - 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 Toro, 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 Clio while Michael is the owner of Hudson Valley Foie Gras. 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.

La Verdad
1 Landsdown Street, Boston

Turkey Meatloaf & Twice Baked Potatoes

2007-04-02T07:54:00.000-04:00

Okay, spring is upon us but there's still a little chill in the air. Or at least that's my excuse to squeeze in one more comfort food dinner before it really starts warming up along with my menus. This Turkey Meatloaf recipe is actually healthy but the Twice Baked Potatoes, well, not so much. But they're pretty fabulous and worth the calories in my opinion.

I made this Turkey Meatloaf recipe years ago from a combination of a couple inventive recipes I had found in the magazine section of the Boston Sunday Globe. I LOVED it but lost the recipe and for years have been trying to find it again. Finally, the other day, through the wonders of the Internet, I dug it out of the archives on Boston.com - February 8, 1996 - wow, how time flies when you're cooking. What makes this Meatloaf special is the pine nuts, the raisins and spices. Really unique and smells amazing. The Twice Baked Potatoes is another stellar recipe from Bea. Thanks Mom! It is killer and can be made several hours ahead and warmed up when the meatloaf is finishing up.

Turkey Meatloaf with Pine Nuts and Raisins

For meatloaf mixture:
• Canola oil to oil the pan lightly
• 1 lb ground turkey
• 1 medium onion, grated or finely chopped
• 1 cup applesauce
• 1/2 to 3/4 cup fresh white bread crumbs (start with 1/2 cup; if mixture too wet, add a bit more in)
• 1 egg, lightly beaten
• 3 tbsp raisins, soaked in boiling water for 10 minutes and drained
• 2 tbsp pine nuts, lightly toasted on the stove in olive oil
• 1/4 tsp ground cinnamon
• Pinch of ground nutmeg
• Pince of ground allspice
• 1 tsp chopped fresh thyme
• Salt and freshly ground pepper to taste

For meatloaf topping (optional but HIGHLY recommended):
• 1 cup ground peeled canned tomatoes
• 2 tbsp brown sugar
• 2 tbsp distilled white vinegar
• 1 tbsp Dijon mustard

Preheat the oven to 400 degrees.
Oil a loaf pan (8.5 x 4.5 or around that size)

How to:
For the meatloaf topping:
If you want to make the optional topping above (I think it adds a nice zip to the dish), do that first. Takes just a minute or so.
- In a saucepan, combine the tomatoes, brown sugar, vinegar and Dijon mustard. Heat the mixture over medium heat just until the brown sugar dissolves (couple minutes). Set it aside to cool.

For the meatloaf:
- In a bowl, combine the ground turkey, onion, apple sauce, bread crumbs, egg, raisins, pine nuts, cinnamon, nutmeg, allspice, thyme, salt and pepper.

Assemble the meatloaf:
- In a lightly oiled loaf pan, place and press the meatloaf into the pan so it's even
- Top with the meatloaf topping

Bake for 50 - 55 minutes or until the juices are bubbling at the edges and the top is brown.
NOTE: if you're making the Twice Baked Potatoes and made them earlier in the day, place them in the oven about 30-35 minutes into baking the meatloaf. If the Potatoes were just made, you'll just need to reheat them about 15 minutes.

Twice Baked Potatoes recipe

Ingredients:
- 4-6 baking potatoes (make sure you get potatoes with a substantial skin - not Yukon Golds - because you will need to scoop out the insides and put the mixed potatoes back in)
- 3 oz cream cheese
- 1/4 cup milk (you may need a little more but start here and add if the mixture is not creamy enough)
- 1/3 cup of butter (again, you might need a bit more but start here and add more if needed)
- 4-6 cloves of roasted garlic (optional)
- Paprika for spinkling on top of potatoes (optional)
- Chopped chives for garnish - about 1/2 tsp per potato (optional)

How to:
Preheat oven to 375 degrees

1. Pierce potatoes a few times on top with a fork so they don't explode when they're baking.
2. Bake potatoes for 50 - 60 minutes depending on their size
3. Put the garlic in the oven to roast 25 minutes before the potatoes are done. (Simply chop off the top of a head of garlic, rub olive oil in it, wrap in tin foil and throw in the oven).
3. Remove the baked potatoes from the oven and cut down the middle of each potato without cutting all the way through - just enough to squeeze it open so you can scoop the potato insides out.
4. Put the potato "guts" in a bowl and add the butter, cream cheese, milk, salt & pepper. Mix at high speed with a blender until the mixture is nice and smooth.
5. Spoon the potato mixture back into each of the potato skins. I find it helpful to anchor the potato skins by putting tin foil around each one.
6. Spinkle paprika and chives on top of each potato.
7. Bake for 15-20 minutes (or if you made them earlier in the day, bake them another 15 minutes or so).

Not many meals more comforting than this one. And the meatloaf is great in a sandwich the next day - or two!!

Martha Martha Martha - live and in person in NYC

2007-03-15T07:47:00.000-04:00

Ever since Martha Stewart broke out of prison and started her new daytime show, I have to admit I have been a faithful viewer thanks to Comcast DVR. I tape the show every day and watch it when I can at breakneck speed, fast-forwarding through the commercials and the boring segments of the show. Say what you want about her but the woman is amazing. It's one thing to be knowledgeable about cooking or gardening or crafts but she's truly an expert at all of them. And, yes, now she has a million people working for her that come up with most of the ideas and make her look brilliant but it wasn't always that way and it's clear she has a wealth of her own knowledge about all of these topics. I actually learn a lot watching her show as opposed to some of the other cooking shows that are highly entertaining (Iron Chef America, Emeril, etc) but not necessarily educational. So when my friends from New York called me saying they had tickets to a taping of the show, I couldn't resist the opportunity to see what really goes on behind the scenes.

Of course the day I went, it was February 14th, the worst weather day of the year in the Northeast. Snow, sleet, slush, ice, wind and frigid temperatures. Not exactly an ideal day to travel. But if the Acela train was going to NY, so was I. When the 6:15am train left South Station, I was on it - fully equipped with my iPod loaded up with an episode of "Heroes" and plenty of music, and lots of reading material. New York was an absolute mess when I got there. Not a plow in site. No sidewalks shoveled. Cab drivers fishtailing all over the road. But the show must go on as they say.

click on the image above to get a closer look at Eleni's beautiful cupcakes!
My friend Cathleen and I had a little time to kill so we went to Chelsea Market, home of the Food Network as well as a wide variety of wonderful food specialty stores - Eleni's (cupcakes & cookies), Fat Witch Brownies, The Lobster Place fish market, Hale and Hearty Soups, Amy's Bread and lots more. The building itself is very industrial and worth a walk-through. And I guarantee you one of the food shops will suck you in. The bright colors and beautiful displays of Eleni's immediately grabbed our attention and before we knew it, we were sitting down eating cupcakes for breakfast. The red velvet cupcake with chocolate ganache frosting was our favorite. Moist cake and intense chocolate frosting. Killer. The smell coming from the Fat Witch Brownies shop was intense. There was no way we could eat brownies after those cupcakes however they had tiny samples on the counter which was enough to find out how incredibly rich and delicious their brownies are. I believe Oprah has selected them as one of her "favorite things" in the past and I can see why. I could have stayed there all day sampling the many wonderful foods but before we knew it, it was time to make our way through the blizzard over to Martha's studio.

When we arrived at the studio, there was a small line outside. We had to stand in line briefly which on a day like that was not pleasant. The whole process of getting into the studio is very Martha-esque. Perky preppy girls with Madonna headsets anally ushering you into the correct lines and ensuring you "stay in line." Once you get through the security check, you enter a room with a large flat screen TV running episodes of, what else, Martha. There's an adjoining room so that all the guests have a place to sit. What I found most amusing is that they have computers set up but the only website you can view is marthastewart.com. So go head and shop on the Martha Stewart website but don't expect to look for a restaurant, check the weather or your e-mail while you're waiting.

I expected there to be a nice snack there for the audience and I was not disappointed. There were perfectly baked heart-shaped linzer cookies and bottles of water - all of which had to obviously be consumed before heading into the studios. I had high hopes for the bathrooms but definitely was disappointed on that end. That bathroom could have been in any mall or movie theater in America. Basic stalls, sinks, nothing special. No high-end hand soaps or 10-ply toilet paper for us.

While we were waiting, Joey "the warm up guy" who, if you watch the show, Martha often banters with on-air. He's sort of annoying but he's very down to earth and does a great job of keeping you entertained while you're waiting to be ushered into the studio. He instructs you on all of his hand gestures which signal "big applause," "medium applause" and my favorite, the signal to get the audience to say "Mmmmmm" (a clockwise motion of his hand over his stomach) - obviously for cooking segments.

When we got into the studio, it was very cool - and very cold. It made David Letterman's studio (known for being cold) feel like a sauna. We froze through the whole show and ever since then I watch the audience to see if they're bundled up and I often see folded arms, scarves being worn and other indications that they're freezing too. "Joey" explained that the lights get really hot which is why they have to have the temperature so low. So, if you go, wear a warm sweater.

The studio is amazing and huge. Her kitchen is a dream kitchen. Lots of storage, large counter space and every pot and pan you could ever desire - all perfectly polished looking shiny and new. To the left of the kitchen is another closed-in kitchen where her chefs "Wes and Angie" work their magic. There are large glass windows so you can see them in action and so that Martha can yell at them when they've done something wrong that's throwing her cooking segment off. To the right of the kitchen is a greenhouse with a variety of beautiful plants and flowers - all real and gorgeous of course. We were seated in the front row center which may sound ideal however there's a camera guy and a huge camera on a crane right in front of us so you, in turn, have to crane your neck at times to see what's going on but it's not that big of a deal.

Before the show starts, Joey kills some more time by talking with the audience, informing them of the guests and trying to interact with the audience by asking where everyone is from, etc. Come to find out, the main guest of the show (Katherine Heigl from Grey's Anatomy) pretaped her segment with Martha due to scheduling issues. That was a total bummer because her interview included the cooking segment which I was very much looking forward to. However, they showed the interview up on the monitors for us to watch and it was a pretty boring interview so I didn't feel too badly. What we did see was an interview with Tim Gunn from Project Runway along with 3 designers from Parsons Design School. There was a little runway show featuring the designs of the designers which was very cool. The clothes were gorgeous. We also saw an interview with a kid who is the youngest to have ever climbed Mount Kilimanjaro. He was very articulate and as cute as can be. And Martha was actually very good with him. She has hiked the mountain as well so was able to share her experience and make him feel at ease.

Well what about Martha, I'm sure you're wondering. What's she really like? How does she look in person vs. on TV? She is probably the one famous person I would say is exactly the same as you'd expect. Very professional, buttoned up, a bit distant but cordial. In the Q&A session after the show, she kept her distance and never got very close to the audience but she was nice. She's very tall and I hate to say it, but she's definitely put the pounds back on since prison. She's got a good amount of noticeable back fat. Meow! Sorry. Had to share. I'd have back fat too if I had all the dinner invitations she did. Good for her!

So overall the experience was a lot of fun and worth braving a blizzard to get there. I recommend the experience if you're a fan. It's fun to see her in action. If you're interested in going to the show, you can order tickets online on marthastewart.com. There are typically two tapings per day. A live show in the morning and a taped show in the afternoon. They tape shows so that when Martha is jet setting around the globe, they have shows "in the can" that they can air. You can also wait on "stand-by" but you're better off trying to get the tickets ahead of time. The only disappointment, as I mentioned, is that some of the segments have already been taped which is a bummer. But you roll the dice when you attend a taping. You never know what great guests might be on, what they might give away or what you could learn. That's the fun of it. It's also cool to watch the show at home afterwards to relive the day's events. And, as always, it's just fun to be in New York!

Resources:
Chelsea Market
75 9th Avenue - between 15th and 16th Streets
www.chelseamarket.com

Martha Stewart - TV studio
221 W 26th St - between Seventh and Eighth Avenues
For tickets:
Click here for info

Custard, "Ham" and Fanny Cradock

2007-03-04T18:15:00.000-05:00

Recently I was treated to an amazing Caramel Custard dessert as well as a hands-on lesson on how to make this creamy wonder. Dr. Raghavan Amarasingham (aka "Ham"), cardiologist and Caramel Custard expert, shared his tried and true recipe he's been making for 40 years and was kind enough to let me film him making it (watch the video below). He learned this recipe from watching Fanny Cradock on the BBC when he lived in England. He says she was the "Julia Child of England." I had never heard of her so I decided to do some digging to learn more about her.

Pictured at left (dig those false eyelashes), Fanny Cradock was born Phyllis Primrose Pechey - why would she change that great name? She is known as the first TV celebrity chef, most popular in the 50s and 60s. She introduced the English to the "Escoffier-standard" of food. Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef in the late 1800s and early 1900s who popularized and updated traditional French cooking methods. He replaced the practice of service à la française (serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu).

Fanny had several television shows on the BBC and apparently was quite the character. She was married four times and, according to uktv.com, "the formidable genius Ms. Cradock became famous for her snobbish, battle-axe persona and her long-suffering husband Johnnie." Boy would I like to dig up some of those old episodes. Fanny is also known for inventing the "prawn cocktail" which is a little fun fact. What endeared me to her most was when I read this about her on Wikipedia: "She insisted that everyone [was] entitled to a piece of really good cake at least once a year" which I think are good words to live by although I would change "year" to "month."

All I know is that Fanny made a mean Caramel Custard. Ham, thank you so much for inviting me into your kitchen, for patiently teaching me how to make this most incredible dessert and for introducing me to Fanny. I highly recommend that everyone try to make this wonderful dessert. As I mentioned, it's not difficult. It just requires a little patience while the caramel cooks and keeping a watchful eye on the custard as it bakes.

Caramel Custard Recipe - "How To" Video and Recipe

Ingredients:

For the caramel:
• 4 heaping tbsp of sugar

For the custard:
• 2 whole eggs, 2 egg yolks
• 3 heaping tbsp sugar
• 1 tsp vanilla
• 1 quart of milk

How to: (here are the basics but watch the video to see Ham work his magic)

Making the caramel:
- In a heavy-bottomed pan, slowly melt down the sugar into a thick caramel consistency. Keep an eye on it. Don't let it burn.
- Carefully pour caramel in each ramekin, covering the bottom of each.

Making the custard:
- Preheat the oven to 300 degrees.
- Blend together with an electric mixer: 2 whole eggs, 2 egg yolks, the sugar and vanilla.
- Heat the milk in a saucepan until almost scalding but not boiling.
- Mix some of milk into egg mixture, put the mixture back into the pan - do this 2 or 3 times.
- Ladel custard into the ramekins with the caramel in them.
- Place ramekins in a pan that has about 1/2 inch of water in it (a "bain marie" as they call it en francais).
- Bake for 1 hour and a half (or until the custard is firm and slightly browned on top).
- Remove ramekins from water bath and refrigerate custard for about 6 hours minimum.
- To eat, place a plate on top of the ramekin, flip the plate, tap the ramekin on the bottom a few times and release the custard onto the plate. Simply gorgeous!!

The Cellar - Movin On Up

2007-03-01T19:18:00.000-05:00

The Cellar has been a fixture on Mass Ave between Central and Harvard Square for as long as I can remember. It's always been a great place to grab a beer. Now, with the addition of Garden upstairs, there's also a great place to settle in for a nice dinner.

Open since November, Garden is a self-proclaimed "gastropub" that serves fine food above and beyond your typical "pub grub." You won't find burgers on the menu (although you can get those in The Cellar). Instead, you can look forward to fabulous entrées like the Steak Frites: Grilled Angus Hanger Steak, sweet-garlic spinach, rosemary-truffle fries and parsnip purée. Everything was cooked to perfection. But I'm warning you - the fries are highly addictive. I would absolutely make a trip back just for those. The aroma alone will suck you in.

Other tantalizing items on the menu include the Filet of Salmon with glazed carrots, tarragon-orange emulsion, and potato cake and the Crispy Chicken Breast with homemade tater tots. My dining companion had the latter dish and it was killer. The chicken was nice and crispy on the outside and very moist on the inside. There was some nice jus on the plate to complement it as well. The tater tots are phenomenal. I think there might be cheese in there but not sure. All you really need to know is that they are really, really delicious.

There are also a number of tapas plates on the menu so you could go the small bites route if you prefer. We tried the Warm olives with herbs (again, the herb theme), citrus and spices. The olives were excellent although some of them were warm and some were cold which wasn't ideal. Other choices include: Spanish almonds with sea salt and chilies, Grilled meatballs with thyme and tomato-pumpkin confit and Crispy potatoes with rosemary-Dijon aioli which I wanted to try but I was all carbed out.

Garden's Chef, William D. Gilson, most recently worked at the famed Oleana in Cambridge. But his "roots" in fine ingredients trace back to The Herb Lyceum, a family business in Groton, MA. It's an herb farm with a restaurant on the property that showcases herbs harvested from their greenhouse in their dishes. You can see The Herb Lyceum's influence at Garden in the potted rosemary plants throughout the restaurant and of course on the menu - rosemary in particular seems to be a favorite although it may be because it holds up even at this time of year.

I look forward to making Garden one of my "go to" neighborhood restaurants, right up there with Central Kitchen. I just have to remember to get there early. They do not take reservations and seating is limited - seats about 12 people at the bar and maybe 30 in the rest of the restaurant. The only other downside is that they don't offer dessert, which in some ways may be a blessing.

Garden at the Cellar
991 Mass Ave, Cambridge, 617.230.5880
http://www.gardenatthecellar.com/
Open Tuesday - Saturday, 5pm - 11pm

Cider Lamb Stew - Sunday Best

2007-02-26T20:22:00.000-05:00

If you're stuck in the house some weekend with a little cabin fever, here's a great meal that'll keep you busy, make your house smell heavenly (or your entire apartment building) and leave your guests feeling very satisfied. The cider marinade makes the lamb fork tender and slightly sweet. And the smoky chipotle seasoning gives the dish a little heat to keep you extra warm. I love this meal and highly recommend serving it over egg noodles which catch all that wonderful sauce. Browned almonds on top add a nice crunch. Mmm. I'm going to get me some leftovers now!

Cider Lamb Stew recipe

This recipe is adapted from one I made a long time ago from the October 1998 issue of Cooking Light.

Ingredients:
• 3-1/2 pounds boned leg of lamb
• 4 cups apple cider
• 1/2 cup all-purpose flour
• 2 tbsp vegetable oil
• Cooking spray
• 2 cups chopped onion
• 3 garlic cloves, minced
• 1-1/4 cups chicken broth
• 1/2 cup dry vermouth or white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 4 lemon rind strips
• 3 bay leaves
• 1 tsp chipotle flakes (optional - adds a nice smokiness)
• 1 cinnamon stick (about 3 inches long)
• 1-1/2 pounds potato, cut into 1-inch (about 1 lge potato)
• 1-1/4 cups (1-inch-thick) sliced carrot (about 3 lge carrots)
• 1-1/2 cups (1-inch pieces) green bell pepper (1 lge pepper)
• 1-1/2 cups (1-inch pieces) red bell pepper (1 lge pepper)

How to:
- Trim fat from lamb and cut into 2-inch cubes.
- Combine lamb and THREE (of the 4) cups of cider in a large zip-top bag or tupperware container. Seal and marinate in refrigerator for 6 - 8 hours.
- Once the lamb has marinated, drain, discard marinade and pat lamb dry with paper towels.
- Place flour in a large container or on a large plate and dredge the lamb in flour in batches. You'll probably have to do 3 rounds of dredging. Shake off the excess flour.
- Heat 1 tbsp of vegetable oil in a large heavy-bottom pan or Dutch oven over medium-high heat. Cook lamb in batches adding an additional tablespoon of oil before each new batch. Don't pile too much in there at once because you'll want each piece to get nice and brown on all sides. Again, you'll probably need to cook in 3 batches, about 5 minutes per batch. Remove all cooked lamb from the pan and set aside momentarily.
- Spray another large Dutch oven or pan with cooking spray over medium heat. Add onion and garlic; sauté 6 minutes.
- Put browned lamb in the pot.
- Add remaining 1 cup cider broth and next 6 ingredients (broth through cinnamon).
- Bring to a boil, cover, reduce heat and simmer 1-1/2 hours or until lamb is tender.
- Add potatoes and carrots; bring to a boil.
- Cover, reduce heat and simmer 15 minutes.
- Add peppers, cook 5 minutes more.
- Discard rind strips, bay leaves and cinnamon stick.
- Recommend serving it over egg noodles and topping with some sliced almonds that have been browned in butter on the stove for a few minutes.

Serves 8

Cake Decorating 101 with Aunt Anne

2007-02-06T21:31:00.000-05:00

Our first effort stab at cake decorating.
My Aunt Anne used to make incredible wedding cakes - multi-tiered, beautifully frosted and impeccably decorated. I was always in awe of her confectionary creations. Recently, I started thinking that you don't often see artfully frosted cakes anymore unless you go to a bakery. Individuals (like myself) just frost the cake simply and call it a day. So I thought perhaps I could learn a few tricks and find out how to make prettier cakes, cupcakes, even savory cheese appetizers - things that looked as pretty as they tasted. So I set up a lesson with my Aunt and brought my sister and mother along so we could all soak up the cake decorating knowledge of the master.

When we arrived at my aunt's house, she had everything perfectly organized and ready to go. She had 3 colors of frosting on the counter, all the tips we could possibly need and squares of wax paper for us to make our own pastry bags. What we quickly learned is we wouldn't be practicing on an actual cake. Instead, we would perfect our piping and decorations on an inverted tin container. Makes sense. Why ruin a perfectly nice cake?

Expert at work. Aunt Anne creates a beautiful American Beauty rose.

I'm completely clueless about frosting cakes except for the very basic stuff. Pastry bags, tips, piping borders and crafting roses seemed very overwhelming and daunting to me but I knew my Aunt would have the patience to stick with me while I floundered with my frosting. After we struggled with the wax paper for a bit, we got the hang of making our own disposable pastry bags. Pretty easy once you get the hang of it. And great for easy clean-up. In a short time, she had us really rolling. The lesson on creating an American Beauty rose was the most tricky and something that definitely takes some practice to get it down. There's a little flip of the wrist to make the rose petals and it has to be just so. The result is amazing though and watching my Aunt create them with the greatest of ease is like watching an artist at work (watch the video).

The day of our lesson was the day before my Mom's birthday so we saved all of our various creations and managed to make a pretty lovely cake out of it. My sister, Donna, brought it all together and made it work. Nice job, Donna!

I definitely have been bitten by the cake decorating bug. In fact, I have been so inspired that I have signed up (and dragged a couple of friends with me) to take a Cake Decorating course at the Boston Center for Adult Education. Should be very fun!

Below is my Aunt Anne's trusted recipe for the frosting she believes to be the most easy to work with when decorating cakes. She was kind enough to share it with me and now I share it with you. Happy cake decorating!

Aunt Anne's Butter Cream Icing

Ingredients:
• 1/2 cup vegetable shortening
• 3-1/2 cups confectioners sugar, sifted
• Pinch of salt
• 4-5 tbsp milk
• 1 tsp. vanilla

How to:
- Cream shortening
- Add sugar and salt
- Stir in milk a little at a time, adding enough to give the frosting a stiff consistency. If too stiff, add more milk. If too soft, add more confectioners sugar.

Indoor Grilling - Luscious Lamb Chops

2007-02-06T17:01:00.000-05:00

Aren't you longing for the warmer days when you can light up the grill and throw on a steak, some chops or a burger? Well, you don't have to wait until spring. Get a grillpan or cast iron pan with some nice ridges that will give you those nice grillmarks on both sides, crank up the stovetop and create a make-shift indoor grill. The key to getting that grilled look and taste is to wait until the pan is very hot before cooking your food. Since it's marinated (only 1 hour), it'll get nice and crispy on the outside but stay moist and juicy on the inside. Happy grilling!

The following is an adaptation of a recipe from Australian Chef Neil Perry. He shared the recipe on Martha Stewart's show recently. Mostly the recipe is adapted because I didn't have one of her original ingredients (lemongrass) and there was one 1 ingredient I wasn't a fan of (cilantro) so I replaced it with parsley. I LOVED this recipe. Easy, fast and very tasty.

Lamb Chops with Lemongrass and Ginger

Ingredients:
• 2 cloves garlic, chopped
• 2 stalks lemongrass, peeled and thinly sliced crosswise (I used 2 leeks instead)
• One 1/2-inch piece fresh ginger, peeled and chopped
• 1 tsp of sea salt
• 3 tbsp chopped cilantro leaves (I used parsley instead)
• 3 tbsp chopped fresh mint
• 1/4 cup extra-virgin olive oil
• 12 lamb rib chops, about 1/2-inch thick (I cooked 8 of them and they were a bit thicker than 1/2-inch so I had to cook them longer, fyi)
• Freshly ground pepper to taste
• 4 lemon wedges

How to:
- Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.

- Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.

- Preheat a grill pan over high heat. Place lamb on grill, and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.

- Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.

These lambchops are finger licking good. Prepare yourself ;-)

Lap It Up - Carrot, Sweet Potato & Ginger Soup

2007-02-01T04:54:00.000-05:00

A soup this vibrant in color and intense in flavor is bound to chase any winter blues you might have far away. It's filling, guilt-free (not an ounce of cream in it) and chock full of vitamins. This recipe is so simple that once you make it, you'll probably never have to reference the ingredients or instructions again. It's bound to become part of your cooking repertoire. Something easy and deeply satisfying to whip up when the weather's got you down. Enjoy.

Carrot, Sweet Potato & Ginger Soup recipe

This recipe is from Martha Stewart's mini magazine, "Everyday Food" (December 06 issue)

Ingredients:
• 2 tbsp olive oil
• 2 medium onions, chopped
• 2 lbs carrots, peeled and chopped
• 2 sweet potatoes (about 1-1/3 lb)
• 1 piece fresh ginger (2 inches), peeled and finely chopped (2 tbsp)
• 2 cans (14.5 ounces each) reduced-sodium broth
• Salt and pepper to taste
• 2 to 3 tsp sugar
• 2 to 3 tsp fresh lemon juice
• Sprig of rosemary for garnish (optional)

How to:
- In a large (5-quart) saucepan, heat oil over medium heat.
- Add onions and sauté until traslucent, about 5 minutes.
- Add carrots, sweet potatoes, ginger, broth and 4 cups water.
- Season with salt and pepper.
- Bring to a boil, reduce to a simmer and cook until vegetables are tender, about 20 minutes.
- Purée mixture in batches or just put an immersion blender right in the pot and let 'er rip.
- Add sugar and lemon juice to taste.
- Season with salt and pepper to taste.
- Serve a bowl with a sprig of rosemary for garnish and a nice aroma.

Fresh Baked Bread - It's Easier Than You Think!

2007-01-30T07:30:00.000-05:00

I've always been afraid of baking bread. Dealing with yeast, kneading and rounds of rising. Seemed like a lot of work with a high risk of something going awry. So I've left it to the experts - until now. What changed my mind? Well, I was at my Aunt Angie's house a couple of weekends ago and she had made this Oatmeal Bread that was amazing. So amazing that I was finally willing to take the plunge and try it myself. When she mailed me the recipe, I looked it over and saw how few ingredients there were and thought, "I actually might not screw this up!" So I bought the ingredients and blocked out Sunday to give it a try. Turns out, it was one of the easiest things I've ever made. I was shocked and mad at myself for waiting so long to jump in and get my hands doughy. Don't be a wimp like me. If you've never baked bread before, this is a great place to start. Simple recipe and the dough is very "forgiving," as they say. The intoxicating smell that permeates your house when the bread is baking is more than worth the price of admission. And of course the taste is heavenly as well. A little crunch on the "oatside" and soft on the inside. It's such a gratifying feeling to take a warm bread out of the oven that you made from scratch. I have to say I was pretty proud. Thank you, Aunt Angie, for the wonderful recipe and for curing me of my bread phobia.

Aunt Angie's Oatmeal Bread

Ingredients:
• 2 cups water
• 1 cup old-fashioned oatmeal (steel cut oats will do the trick)
• 3 tbsp butter
• 1 package dry yeast
• 1/3 cup brown sugar
• 1 tsp salt
• 5 cups flour

Note: I used 3 loaf pans - 2 10x4.5 and 1 8.5X4.5

How to:
- Bring water to a boil. Add butter and oats. Stir in 2 minutes. Cool to lukewarm.
- When oats are cool, combine with 4 cups of the flour, salt and brown sugar.
- Dissolve yeast in warm water with 1 tbsp sugar. Let rise about 10 minutes.
- Add risen yeast to cooled oats and mix well.
- Knead. It will be very sticky so add as much of the 5th cup of flour to make a nice smooth dough.
- Place in greased bowl. Turn to coat both sides. Cover and let rise in warm place for 1 hour.
- Punch down the dough and form into 3 loaves. Place loaves in pans and let rise again for 45 minutes. Pans should be greased (with butter or shortening).
- Bake loaves in 350 degree oven for 30 minutes. Test with toothpick to be sure they are cooked. Toothpick should come out clean not doughy.

Slice, butter and enjoy!

Risen loaves ready for baking.

Muqueca - My New Favorite Restaurant

2007-01-29T07:03:00.000-05:00

Sometimes the best restaurants are right under your nose. I have been walking by Muqueca every day on my way to and from work for the last 8 months. I guess the reason I hadn't tried it was because when I looked at the menu it appeared that their speciality was a boulliabaise-type dish which I often find disappointing at restaurants. However, I was SO WRONG.

Muqueca is an absolute delight from the brightly colored décor to the perfectly seasoned food to the dreamy bossa nova music to the warm hostess and co-owner, Fafa. The whole experience transports you temporarily to Brazil - a welcome respite on a sub-zero evening out.

The name Muqueca refers to Brazilian seafood stew, moqueca, which is cooked in homes in Espirito Santo. The moqueca is served steaming hot in handcrafted clay pots. I worried about the waitresses carrying around such hot, heavy dishes. We tried the Bacalhau a Capixaba - a moqueca with salted cod, hard boiled eggs, plantain and coconut milk. We also ordered the Mariscada - a moqueca with shrimp, crabmeat, mussels and squid with cilantro, tomato, onion and coconut milk. Both of these dishes were wonderful. It is obvious so much care goes into preparing the food. It tastes very homemade. In fact, you feel like you are in a Brazilian familiy's kichen as opposed to a restaurant. While I enjoyed both dishes, I preferred the Mariscada. It seemed that the coconut milk flavors were stronger and I loved the mix of seafood - all perfectly cooked. They also served some ground yucca on the side to sprinkle over your dish. I liked the texture it added. Tasted sort of like cornmeal.

Aside from the moquecas, we had a few appetizers, one of which is highly addictive - the Fried Yucca. Take one bite of the yucca dipped in their amazing "secret sauce" and you are already starting to think about ordering it again on another visit. So amazing. The fried calamari have a very tasty passion fruit sauce worth sampling as well.

The desserts we had were creamy and delicious. We ordered the Passion Fruit Mousse which is sweet, light with little crunchy passion fruit seeds floating on top. The gentlemen at the table ordered the Chocolate dessert which seemed to be a form of mousse pie with jimmies sprinkled on top.

There's no alcohol served however they make some mean blended fruit drinks that are not to be overlooked - mango, papaya, passion fruit and coconut milk are just a few of the mixers you can choose from.

Muqueca gets loco on Saturday nights with the crowds that pour in so you may want to make a reservation. We waited an hour for a table and there's nowhere to wait except for tucked against the door under the heater. They will let you leave the restaurant and call in to check on things but once you get a look at the food, somehow you don't want to leave for fear of losing your table to someone else.

I have since returned to Muqueca for lunch. They open at 11:30 which is great if you're trying to get an early lunch in. We ordered 2 of their soups which both tasted so homemade and delicious - Black Bean Soup and Collard Green Soup. Just $3.50 for a generous crock of soup and bread. You cannot beat that! Clearly I am well on my way to becoming a regular.

Muqueca
1093 Cambridge Street, Inman Square, Cambridge
617.354.3296
www.muquecarestaurant.com

Cauliflower - Broccoli's Neglected Sibbling

2007-01-23T08:00:00.000-05:00

If cauliflower could speak, it would probably say, in the words of the late Rodney Dangerfield, "I get no respect." Cauliflower never gets showcased in the produce department like broccoli, asparagus or artichokes. It always seems to be the last veggie chosen on crudité platters at parties. And if you ask most people if they like cauliflower, they'll say yes but not with the same enthusiasm as their other favorite veggies. What I think is that this neglected veggie is not given the love it needs to make its flavors shine. Following is a delicious soup recipe that makes cauliflower the hero. Give it a try. And remember, cauliflower is a good source of protein, thiamin, riboflavin, phosphorus and potassium, and a very good source of fiber, Vitamin C, Vitamin k and Vitamin B6. So you'll be doing your body good. Enjoy.

Cream of Cauliflower Soup with Leek and Asparagus
from Healthy Cooking, January 2007 (nice magazine I picked at Whole Foods)

Ingredients:
- 4 tsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 1 leek, sliced thin (white and light green part only)
- 4 cups chicken broth
- 1 head cauliflower, chopped (no stems)
- 1 small red potato, diced
- 1 tsp diced fresh rosemary
- 1 tsp dried thyme
- 1 cup milk
- 1/2 lb asparagus, cut into 1-inch pieces
- Salt and pepper to taste
- 1/4 cup chopped parsley - optional
- 2 - 3 chicken sausages (sliced into small pieces and browned on the stove) - optional (I added this to the recipe. It adds nice contrast in flavor and texture to the soup)

How to:
• Combine olive oil, onion, garlic, celery and leek in a large pot.
• Cook on medium for 5 to 6 minutes.
• Add broth, cauliflower, potato, rosemary and thyme.
• Bring to a boil, reduce heat and summer for about 40 minutes until cauliflower is very tender.
• Remove the cauliflower from the pot and puree (or if you have an immersion blender, just turn off the stove, and put your immersion blender right in the pot).
• If you removed the cauliflower, put it back in the pan. Either way, bring the soup to a boil.
• Add milk and asparagus and reduce to simmer.
• Cook for 15 minutes, remove and add salt, pepper and parsely to taste. Also add in the chicken sausage at this time.

Taste how great cauliflower can be. Mmmm!

Peaceful Meadows - Best Ice Cream Southeast of Boston

2007-01-17T11:11:00.000-05:00

Peaceful Meadows began as a dairy farm in the early 1920s. Milk, cream and other dairy products were produced and processed on their farm. In 1962, they started making the all-American favorite - rich, creamy ice cream made with only the finest quality ingredients. The business began in their Whitman location and has expanded over the years to 2 shops in Plymouth and one (thankfully) in Middleboro, just a few miles from my Mom's house.

I have been going to Peaceful Meadows for as long as I can remember. When someone at my mother's house mentions ice cream, we all perk up, make eye contact and the next thing you know we are all putting our jackets on and heading to the car to go get our fix.

Peaceful Meadows remains one of those ice cream shops from days gone by. You line up at the sliding glass windows, linger over the long list of flavors, place your order and snag your napkins from the dispenser in anticipation of your desired flavor. There are a couple of benches outside but most folks end up lapping up their ice cream while sitting in their cars, SUVs and oh yes, even pick-up trucks. Ice cream has mass appeal unlike anything I've ever seen. Young. Old. In Between. Beachgoers. Fishermen. Families. I've often thought that the United States should air lift ice cream to countries around the world to try and improve world peace because, let's face it, who doesn't love ice cream.

We all have our own favorite flavors. I'm a huge advocate for the Coconut Chocolate Almond - creamy coconut ice cream with chocolate covered almonds. My only complaint is that they used to put whole chocolate covered almonds in the ice cream and now they're chopped up into little bits. But one of their employees informed me that they still have them whole as a separate topping so I may change my strategy next time I go and just get them as a topping. My Mom and my brother Dick love the Maple Walnut which has New England written all over it. Very intense maple flavor with big walnut chunks mixed in. My niece Kirby, an ice cream connoisseur, prefers the Orange Pineapple while Dutch Chocolate Almond is a winner with my brother-in-law Norman. They also feature a variety of wonderful seasonal flavors like Peach (my sister Carol's fav), Ginger (my brother Jim's pick) and Eggnog (my sister Donna's Christmas craving).

As you can see, this place is not a one-hit wonder ice cream shop. And yes, even in the dead of winter, there are plenty of other folks at Peaceful Meadows besides us. It's a mecca for ice cream lovers in the area.

Peaceful Meadows also makes ice cream cakes, fountain drinks like Lime Rickeys and Sherbet Freezes, and about 10 different kinds of sundaes. I highly recommend the Hot Apple Sundae with spicy apple topping smothering a scoop of vanilla ice cream and topped with whipped cream and nuts. Another all-American classic.

If you're looking for a nice day trip out of Beantown, consider including Peaceful Meadows in your itinerary. It's a small detour on your way to the Cape and well worth the mile or two off track.

www.peacefulmeadows.com

Locations:
Whitman (the original location)
(open read round)
Route 18 in Whitman, MA (just north of the East Bridgewater town line)
781.447.3889

Middleboro
(open year round - thank God)
2 miles south of the rotary on Route 28 in Middleboro, MA
508-947-1322

Plymouth (2 locations):
Village Landing
170 Water Street, Plymouth, MA
(open year round)
508.746.2362

Waterfront
115 Water Street, Plymouth, MA
(open March thru November)

Z Square - Hidden Gem in Harvard Square

2007-01-16T07:48:00.000-05:00

Harvard Square has no shortage of places to eat but to me, there was a need for a good, straightforward American food restaurant that fell between the high-end restaurants like Om and Upstairs on the Square and the simple places like Au Bon Pain and Bartley's Burgers. Z Square has filled this gap and is a welcome addition to the neighborhood.

First off, Z Square has multiple dining options - casual café upstairs, a sleek modern restaurant and bar downstairs and a great little outdoor seating in the warmer months that has a quiet, private feel yet it looks right out onto the chaos of Harvard Square.

The menu is very good too. Excellent pressed sandwiches - the Prosciutto, Mozzarella & Artichoke sandwich pictured here is outstanding. The bread is really crunchy and the combination of ingredients is delicious. With a sandwich, you get your choice of curried potato salad (best option), green apple slaw or mixed greens. They have 3 soups (plural) of the day - nice to have more than one option which is typical of most restaurants. They also offer fantastic burgers (beef, turkey, even chickpea for the vegetarians out there).

But what really makes a visit to Z Square special are the crêpes. They are THE BEST this side of the pond. I recommend the Carmelized Apple & Cinnamon Butter Crêpe or the Lemon Butter Crêpe. It's not on the menu but they will make you a Chocolate one which is amazing too. They also offer Savory Crêpes which I have not tried yet but I'm sure are equally good - Sautéed Mushroom & Swiss Chard, Smoked Ham & Gruyere, Smoked Salmon & Goat Cheese and Roasted Farm Vegetable & Goat Cheese. All options are less than $10, a steal if you ask me.

Z Square is open from 6am to 2am which is fabulous when you're looking for a place to eat on a late Sunday afternoon, a time when most restaurants close before opening for dinner.

So if you're in Harvard Square and craving a great, well-priced meal, an incredible crêpe and a place to watch the Pats game, check out Z Square. It's just steps from the Harvard Square "T" stop on JFK Street.

Z Square
14 JFK Street, Harvard Square
www.z-square.com
617.576-0101

Holiday Cookies - Break out the Butter!

2006-12-18T08:01:00.000-05:00

I just finished making several kinds of cookies to ship to my clients and it's always an adventure when you've got multiple baking projects underway. Some cookies need to be chilled, others left out on the counter before baking, some need to cool on the cookie sheet, others need to be removed from the cookie sheet and cooled on a rack. So many things to think about! But it's fun and result is tasty and so colorful. And hopefully you bring joy to the recipients (who simultaneously curse you for contributing to their packing on the pounds over the holidays).

Following are a couple of new recipes I tried that I think are really worth the time and effort. Both are from the December issue of Gourmet. I have made personal notes in the recipes to help you bypass a couple of the small issues I ran into. My experience is that baking with two cooking sheets in the oven at the same time and switching their rack position mid-way through does not work. One set of cookies is always more cooked than the others. But my oven is old-school so maybe you'll have better luck. My advice is to just cook one sheet of cookies at a time in the middle of the oven and ensure that your cookies come out the way you want. It takes longer but the result is better. Enjoy!

Cookie Recipes:
Cranberry Pistachio Shortbread Cookies
French Macaroons with Chocolate Ganache Filling

Cranberry Pistachio Shortbread Cookies recipe

Ingredients:
• 1-1/2 cups all-purpose flour
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1-1/2 sticks unsalted butter (3/4 cup), softened
• 1/4 cup plus 2 tbsp granulated sugar
• 1/2 tsp finely grated orange zest
• 1/2 cup shelled pistachios (2-1/4 oz; not dyed red)
• 1/3 cup dried cranberries (1-1/4 oz)
• 1 large egg
• 1/4 cup decorative sugar (preferable coarse, white, red or green)

How to:

Make Dough
- Stir together flour, cinnamon and salt in a bowl.
- Beat together butter, granulated sugar and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries.
- Gather and press dough together, then divide into 2 equal pieces.
- Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1-1/2 inches in diameter (these make small cookies so if you want them a little larger, make your log more like 2 or 2-1/2 inches).
- Square off long sides of each log to form a bar, then chill, wrapped in plastic, until very firm, about 2 hours.

Slice and Bake Cookies
- Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
- Cut each bar crosswise into 1/4-inch thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
- Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 mimutes total.
- Transfer cookies from parchment to racks using a slotted spatula and cool completely.

Dough bars can be chilled to to 3 days. Cookies keep in airtight container at room temperature for about 5 days.

French Macaroons with Chocolate Ganache Filling recipe

Ingredients:

For Macaroons:
• 6 oz (2 cups) sliced blanched almonds (not slivered)
• 1-1/2 cups confectioners sugar
• 3 large egg whites
• 1/8 tsp salt
• 3 tbsp sugar
• Red or pink food coloring

For the Chocolate Raspberry Ganache
• 3 oz quality bittersweet chocolate, finely chopped
• 1/3 cup heavy cream
• 1/16 tsp raspberry extract (I couldn't find this so I used Chambord - probably even better!)

How to:

Make Macaroons
- Line 2 baking sheets with parchment paper.
- Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground (2 to 3 minutes) then transfer to a bowl.
- Sift in the remaining cup confectioners sugar, stirring to combine.
- Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks.
- Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
- Add drops of food coloring to reach desired shade and mix at low speed until evenly combined.
- Stir almond mixture into meringue with a rubber spatula until completely incorporated (meringue will deflate).
- Spoon batter into pastry or gallon-size sealable plastic bag, pressing out excess air. If you're not using a pastry bag, you will need to snip off the end of your pastry bag with about a 1/4-inch opening. Twist bag firmly above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1-1/2 inces apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

- Meanwhile, put oven racks in upper and lower thirds of oven and preheat ove to 300 degrees.
- Bake cookies, switching position of sheets halfway through baking, until crisp and edges are slightly darker, 20 to 25 minutes. Cool completely on sheets on racks. They make this crackling noise when they cool which is really cool.

Make Ganache while Macaroons Bake
- Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth (bowl should not touch the water).
- Remove bowl from heat , then add butter and raspberry extract (or Chambord), stirring until butter is melted.
- Let stand at room temperature until cooled completely and slightly thickened (set on the window sill to expedite).

Assemble Cookies
- Carefully peel cookies from parchment.
- Sandwich a thin layer of ganache (about 1/2 tsp) between flat sides of cookies. I recommend finding something to lean them against while they're cooling so they two sides don't slide apart.

Note: The macaroons taste better several hours later. They turn from crunchy to a little chewy and the almond flavor really comes through then.

Filled macaroons keen in an airtight container at room temperature for around 5 days.

Another Amazing Cookie - Chocolate Hazelnut

2006-12-18T07:19:00.000-05:00

Of all the cookies I've made this holiday season (and there have been many), this is my favorite new recipe I've tried. This cookie recipe is also from the December issue of Gourmet. Just roasting the hazelnuts gets you in the holiday spirit. Such a wonderful fragrance. And the flavors of the cookie are layered. First you taste the chocolate, then the hazelnut. It's an unusual cookie. Definitely a step above. Give it a try!

Chocolate Hazelnut Cookies

Ingredients:

• 2/3 cup hazelnuts
• 2 tbsp sugar
• 6 oz fine-quality bittersweet chocolate (no more than 69% cacao if marked)
• 2-3/4 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 3/4 tsp salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1-1/2 cups packed light brown sugar
• 2 large eggs
• 1/4 cup whole milk
• 1 tsp pure vanilla extract
• 3/4 cup confectioners sugar

How to:

Make the Dough
- Put oven rack in middle position and preheat oven to 350 degrees.
- Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes.
- Remove from oven (turn off oven), then wrap hazelnuts in a kitchen towel and rub to remove loose skins (they won't all come out - that's okay).
- Cool nuts completely. When cooled, pulse nuts with granulated sugar in a food processor until finely chopped (about a minute).

- Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy (about 3 minutes). Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in ground hazelnut and sugar mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.

Form and Bake Cookies
- Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.

- Bake, switching position of sheets halfway through baking (I prefer to just bake one batch at a time), until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total.
- Transfer cookies (still on parchment) to racks to cool completely.
- While first batch is baking, roll remaining dough into balls.
- Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.

NOTE: Cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature for 5 days.

Midwest Grill - A Carnivore's Paradise

2006-12-17T13:47:00.000-05:00

Every day on my way home from work I walk past the Midwest Grill, a churrascaria (shoo-HOSS-ka-REE-ah) which I think translates to eat meat until they bring out the paddles. Actually, a churrascaria is a steakhouse where all forms of meat and poultry are slowly barbecued on spits - this technique creates a delicious crispiness on the outside and nice juicy flavors on the inside. The Midwest Grill wisely cooks all this food right near the window where passersby can get an eyeful of what's cooking. Quite a mouth-watering sight.

I have been resisting going there because I was waiting for a brisk winter comfort food kind of night and to remember to fast for a week beforehand. But since the weather has been so balmy and I can never stop eating, I decided to have my office Christmas party there instead. What a feast we had!

We arrived early so we pretty much had the restaurant to ourselves. The ambiance there is charming. It has a very European feel, warm and cozy with a nice bar tucked in the back. The menu basically consists of one thing - a $22.00 all-you-can eat meat and poultry extravaganza where the spit-roasted food is brought to your table, one item after another - chicken wrapped in bacon, lamb, beef, you get the idea. I'm getting a little woozy just thinking about it. The server carves you what you want and you grab it with a set of tongs and put it on your plate. The servers always look disappointed when you turn them down but truly, you have to pace yourself or you'll be full in a minute. My two favorites were the lamb and beef which were both crisp and amazingly seasoned on the outside and pink and juicy on the inside. The Brazilian sausage is also quite yummy. It was great to try a variety of things so that next time I will focus on the things I enjoyed most. I recommend you do the same.

Oh and did I mention they also have two huge buffet areas with everything from the most amazing mashed potatoes (I think they fold in cream cheese) to baked beans, broccoli sautéed in garlic and tangy meatballs?

And then there are the desserts - rice pudding, chocolate mousse, ice cream and my personal "wow" factor dessert, the passion fruit pudding which packs some unexpected pucker and is absolutely delicious. You must try this if you go there.

So pick a brisk winter night to get some friends together (tell them to fast) and all meet up at the Midwest Grill. Have fun. We did.

Midwest Grill
1124 Cambridge Street (Inman Square), Cambridge, 617.354.7536
Hours: Sun - Thurs, 11:30 a.m. to 11:30 p.m.; Fri. and Sat open till midnight

Big is the New Black in NYC Dining

2006-12-11T21:56:00.000-05:00

Huge cavernous restaurants that serve 900 dinners a night. Enormous cafés that offer a full chocolate-only menu. Giant family style platters of food. Big is "in" these days in New York. Often bigger can mean lower quality, less attention to detail and inferior service - but that did not prove to be the case on my recent Manhattan food tour.

Max Brenner's Chocolate by the Bald Man
If you're a chocaholic, I suggest you book a flight or hop on the Fung Wah bus to NYC pronto. Max Brenner's is a chocolate paradise second only to perhaps Willy Wonka's Chocolate Factory. It's a large two-level establishment that looks more like a French bistro than a chocolate café. Their menu consists of pages and pages of decadent chocolate delights, from Mexican Hot Chocolate to "Urban S'mores" to Chocolate Pizza . It's mind boggling. And mouth watering.

We asked our waitress for advice and she basically told us that everything is amazing and we'll just have to come back multiple times to try everything. Big help. Since we're not from New York and won't have the opportunity for multiple visits (which is really a good thing), we opted for the Tasting for 2 (aka the coma-inducing sampler). This ordering strategy enabled us to try a variety of things - a Crunchy Chocolate Cream Snack, Popping Candies Chocolate Lick (a shot of ganache with pop rocks on top), Warm Banana Split Waffle (served with carmelized toffee bananas and a mini beaker of chocolate sauce), Chocolate Covered Ice Cream Scoop and Chocolate Fondue with Marshmallows, Bananas and Strawberries which included a Pu Pu Platter-like flaming device for toasting the marshmallows (fire good). As if that wasn't way more than enough, we each ordered a form of the hot chocolate. I ordered the Italian Thick Hot Chocolate which the waitress said is a crowd favorite. Kemal ordered the "Suckao" which they describe as the "espresso of chocolate drinks." With all the chocolate activity on the table, I neglected my hot chocolate and was only able to drink a few sips of it but man was it good. Very rich. They should probably serve a smaller portion. I can't imagine anyone getting through a whole mug of that stuff. My favorite of everything was the Crunchy Chocolate Cream Snack. It was a thin rectangular slice of taste and texture - rich chocolate on one end and crunchy hazelnut on the other. Heavenly.

They serve their drinks in the greatest cups such as "hug mugs." It's sort of almond shaped. The idea is that you're supposed to hug it with your hands and drink out of the gravy boat-like spout. Very sweet - literally. The "Suckao" was a whole other interactive experience. You put chips of chocolate and steamed milk in a little saucer above a flame until it's your desired consistency then you sip it with a long metal straw. Quite an event.

These people are not just great chocolate makers but they are great marketers, too. They have a gift shop right on-site where you can buy all these cool things and they're plastered with the Max Brenner branding. So is the whole restaurant including the bathroom. A little bit overkill but clearly they know what they're doing.

If it's chocolate you crave, look no further than Max Brenner. They got it covered - in chocolate and lots of it.

Buddakhan
When we walked into Buddakan, an incredibly stylish Asian hotspot in the Meatpacking District, I was a bit concerned because that perhaps form might override function. In other words, I was worried the food might not live up to the décor. The place is absolutely gorgeous. 2 gigantic floors- a happening, dimly-lit bar upstairs and multiple nooks of dining space at every turn. A cascading staircase with an incredible view of the downstairs - massive chandeliers, Asian art everywhere and the largest family style table I've ever seen (must seat at least 45 people). The ceiling has to be about 50 feet high on this lower level. Amazing.

We were seated downstairs in an area that didn't make us feel like we were in such a gargantuan space which was kind of nice. We were still recovering from the chocolate bender so we just ordered some appetizers which even if we hadn't stuffed ourselves on chocolate, would have been plenty. The appetizers were fairly generous but not over the top by any means. They serve everything family style which is a brilliant strategy for a restaurant of that size. That's their way of saying, "There's no way we're going to be able to keep up with serving everyone appetizers and entrees in a timely fashion so we'll just bring out the food when the chefs get to it." Which worked out just fine for us. We didn't have to wait long. No complaints.

Everything we ordered was very good, a couple of things were great. The Steamed Sea Bass Roll was one of the great ones. The fish was simply prepared with ginger and scallion oil and then wrapped in cabbage. Absolutely delicious - and healthy, a bonus. The Boneless Spare Ribs with Chinese Mustard was definitely better than your average boneless spareribs. The Shrimp Dumplings with Scallions and Bamboo Shoots in an Egg Drop Broth was my favorite. The shrimp was so succulent. Melt in your mouth delicious. We also had the General Tso's Dumplings, chicken dumpings with ginger. There was broth in the dumpling so that when you bit into it, it was very juicy. I enjoyed it but it didn't live up to the hype the waiter gave it. I thought the other dishes were better.

Buddakan is a great place to go if you want to hang out in a fun, beautiful, lively place; dine on really good food; and not have to deal with the velvet rope "am I cool enough to get in" scene. Everyone is welcome. It may not be the most cutting edge cuisine but after a long day of holiday shopping, it's nice to dine at a plae with no attitude. If you're anywhere near the West Village or Meatpacking District at dinner time, I recommend stopping into Buddakan - if not for dinnner then at least for a cocktail.

Dominick's
Many, many moons ago, I was a student at Fordham University in the Bronx. Our campus was right near an Italian Neighborhood known as "Arthur Avenue" and that is where I first learned about the wonders of Italian cuisine. My favorite restaurant was (and still is) Dominick's. Every time I go to New York I think about revisiting Dominick's but never seem to get over there. This year I was determined to go. I made plans to meet up with some of my old roommates and friends. It didn't take a lot of persuading when I mentioned Dominick's. We all remember it very fondly.

What's so great about Dominick's you may ask. Mostly, their signature dish (at least in our eyes), the Zuppa De Pesce, Linguina with Red Sauce and Seafood (mussels, little necks, lobster and the the most flavorful, tender calamari ever). There's not one thing in this dish that makes it great. It's really the combination of the amazing red sauce, which tastes like it's made with some kind of fish stock, combined with the perfectly cooked seafood and the al dente pasta. Like most of the meals at Dominick's, this one is served family style in a giant platter, fantastic for sharing. Other hits are the Baked Clams and Classic Linguini with Clams.

The other great thing about Dominick's is the ambiance - both outside and in. As we walked down Arthur Avenue, Christmas music was piped into the streets. This neighborhood embraces Christmas wholeheartedly. You won't see anything that says "Happy Holidays" there. It's Christmas to them and they don't make any effort to water it down or make it politically correct. Kind of refrshing actually. Inside, Dominick's is no frills. Family style seating, not much in the décor category - the focus here is good food and good times tucked in tightly with a hungry, happy crowd.

Aside from the food, my favorite things about Dominick's that give it great character are the fact that there is no menu and no check. And you don't question it. The waiter gives you some suggestions, you can then tell him what you're in the mood for, and then you place your order. Once the dinner is over, the waiter verbally tells you how much you owe him and you hand over the cash. If you need a receipt for your business expenses, you'll be out of luck here. I just love that whole experience.

I haven't been back to Dominick's since I was in college and I have to say it was just as wonderful as I remember - so was sitting down with my old - er - former college friends and catching up.

We ended the evening with some Italian pastries at an Arthur Avenue bakery which turned out to be an amazing time. The café had an older Italian gentleman there who was belting out Andrea Bocelli songs. Very impressive. The owner was so friendly to us and invited us to come back. You do not feel that kind of genuine warmth and kindness in Manhattan. I am sorry to say I didn't write down the name of this café. Ladies, if you can help jog my memory, that would be great.

Next time you go to Manhattan, consider a little detour to the Bronx. Just hop on the Metro North at Grand Central and 17 minutes later you'll be at the Fordham Road stop. Arthur Avenue is an easy 10-minute walk away. Also in this neighborhood is the phenomenal Bronx Zoo and Botanical Gardens. So there's lots to see and do. This area is perfectly safe and very friendly for those of you who might be concerned.

Max Brenner's Chocolate by the Bald Man
2 locations:
841 Broadway (Union Square), Manhattan
141 2nd Avenue, New York
www.maxbrenner.com

Buddkhan
75 9th Avenue (Meatpacking District), Manhattan
www.buddakannyc.com

Dominick's
2335 Arthur Avenue, Bronx, NY
718.733.2807
They don't need no stinkin' website. Place is packed every night. Expect a 2-hour wait even at 6pm on a Saturday night. No worries. There's a bar upstairs and others in the neighborhood. It's worth the wait!

Best Bowl of Soup in Town - Sapporo Ramen

2006-11-28T12:59:00.000-05:00

As the temperature drops, our desire to hover over a big bowl of steaming delicious soup rises. It's not easy to find a GREAT bowl of soup though. Many restaurants don't give soup the attention they really deserve. And often the portions are too small because it's considered more of an appetizer. So where should you go if you want soup and nothing but the soup? Sapporo Ramen in the Porter Exchange's "Little Japan."

Located just a block from the Porter Square "T," the Porter Exchange building looks sort of like a mini mall from the outside. There's a City Sports, a Gap. Where's the food? Well, one step inside and you'll see and smell all the great Asian restaurants packed into one narrow section. You'll find Japanese, Korean and Chinese food. Something for everyone. All restaurants have seating (albeit limited) and the prices are very reasonable.

Sapporo Ramen is always packed. Often there is a wait for a table but it's well worth it. For around $8.00 you will receive an enormous bowl of noodles - enough for 2 actually but I have to say I've never shared. You can choose from different broths - miso, soy and clear. I highly recommend the clear which really undersells it. Clear does not mean tasteless. In fact, it is a very flavorful broth. Absolutely delicious. Along with the fantastic ramen noodles (do not confuse these with the awful dried Ramen Noodles you had in college!), in your soup you'll find slices of pork, ground pork, bamboo shoots and a small piece of nori on top. You can order it without meat but I personally wouldn't. I recommend topping it off with a little red chili sauce for a bit of a kick. One thing you'll notice is that when the soups is served, all conversation comes to a screeching halt until a fair amount of soup has been packed away. It's irresistible. Celebrity Chef Ming Tsai is also a huge fan so if you don't believe me, take his word for it.

If you still have room in your stomach after the soup, stop by the Japanese Bakery which is in the same building right near the Blue Fin sushi restaurant. They have THE BEST desserts. Not too heavy or sweet. Their Sweet Red Bean Paste Donuts are absolute perfection as are their Custard Buns which consist of a sweet bread on the outside and creamy custard on the inside. Definitely try one or bring it home and have it later.

Sapporo Ramen
Porter Exchange Building, 1815 Mass Ave, Cambridge
Porter Square (right near the "T" stop)
617-876-4805

Bea's Cranberry Bread - A Massachusetts Must

2006-11-09T16:35:00.000-05:00

As you can see, I'm in a Fall seasonal ingredient frenzy. First, Stuffed Pumpkins, then Pumpkin Gnocchi, next Butternut Squash Soup, and now Cranberry Bread. The thing is (and I have learned this the hard way) that when cranberries are in season, you have to scoop them up because once winter rolls around, they're nowhere to be found, not even frozen. This year, I'm actually going to freeze some so that I have them in the winter. I recommend you do the same. They're great with venison and things like that.

What I want to know is who is the genius that figured out a way to make the horribly bitter cranberry a dessert favorite? Have you ever gone to a cranberry bog and eaten a fresh cranberry? Yuk. Terrible! P'tooey! But of course, add a heap of sugar and butter to it and voila, it's a fabulous, slightly tart and very colorful addition to your bread. Ahh the magic of baking.

Following is my mother's recipe. Bea is the quintessential New Englander so you can trust that this recipe is the real deal. Personally, I think the secret ingredient is the orange juice. It keeps the bread nice and moist. Hope you like it. Enjoy it with a nice hot cup of tea or coffee. Good stuff.

Cranberry Bread Recipe

Ingredients:
• 2 cups flour
• 1/2 tsp salt
• 1-1/2 tsp baking powder
• 1 tsp baking soda
• 1 cup sugar
• 1 cup cranberries cut in thirds (or pulsed in the food processor if you have one - don't overprocess!)
• 1/3 cup orange juice
• 2 tbsp canola oil
• 1 egg beaten
• 1/2 cup chopped nuts

How to:
- Sift together flour, salt, powder, baking soda and sugar.
- Add orange juice, canola oil and enough boiling water to make 3/4 cup. Add egg, nuts and cranberries.
- Bake in greased loaf pan for 45 minutes at 350 degrees.
- Slice into 1" slices and serve.

Creamy, Delicious Butternut Squash Soup

2006-11-02T19:19:00.000-05:00

Butternut squash is a great comfort food you can enjoy without the guilt of major calories and fat like so many other delicious and sinful comfort foods. Of course you can make it a tad evil by adding coconut milk or cream but it's really not necessary. This is also a very easy soup and doesn't require lengthy cooking time. Sage leaves add nice flavor and color to the soup. Squash and sage are a classic pairing. Give it a try.

This recipe is adapted from one I found on epicurious.com.

Ingredients:
- 2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
- 2 tbsp vegetable oil
- 2 cups thinly sliced onion
- 1 tbsp brown sugar
- 1 tsp pumpkin pie spice or 1/2 tsp nutmeg, 1/2 tsp cinnamon
- 2 tsp minced fresh ginger
- 2 garlic cloves, coarsely chopped
- 1/2 cinnamon stick
- 5 cups (or more) canned chicken broth
- Sage leaves for flavor and garnish (optional)

other options:
- Add in 1 cup of coconut milk when it's done to add a nice, creamy flavor
- Substitute 1 tsp Pumpkin Spice (or 1/3 tsp nutmeg, 1/3 tsp cinnamon and 1/3 tsp allspice) for the cinnamon stick

How to:
- Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet and bake until squash is very soft, about 50-60 minutes (knife should go into squash very easily).
- Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
- Heat oil in heavy large pot over medium-low heat.
- Mix in onion, brown sugar, ginger, garlic and pumpkin spice.
- Cover pot and cook until onion is tender, about 15 minutes.
- Add squash and 5 cups chicken broth. Bring to boil.
- Reduce heat to medium-low. Cover and simmer 10 minutes.
- Working in batches, purée soup in blender or use an immersion blender (my person favorite because you can stick it right in the pot instead of pouring the hot soup into a blender and risking it exploding all over the place - not fun). Season soup with salt and pepper to taste.
- Serve with sage leaves or chopped sage on top.

Remember to let soup cool to room temperature before refrigerating.

What the Heck's a "Hangi?" A Little New Zealand Culture in New Hampshire.

2006-10-14T08:34:00.000-04:00

"Haere mai!" (Maori for "Welcome!") graced the sign leading guests on to the property for the 6th Annual Hangi, a wonderful event I attended this past weekend in scenic Canterbury, New Hampshire. Unless you're a Kiwi (or know one), you probably don't know what the heck a Hangi is. A Hangi (pronounced hung-ee) is a New Zealand method of cooking underground based on the Maori tradition (the original settlers whose decendents are dwindling but whose traditions live on). The whole event is actually referred to as a Hangi because the day revolves around waiting for the big unveiling of the food.

The event was hosted by Simon Leeming, New Zealand Honorary Consul to New England, on his vast country property overlooking the mountains, something you might find in New Zealand. Spacious, spectacular views and healthy, beautiful sheep and llamas with plenty of room to roam.

How to Hangi
Preparing a Hangi is quite an involved process and not one you could easily pull off in your back yard. First, a large fire is built. Train tracks (don't ask where they get those) and fireproof bricks are warmed on it. Next, a large pit is dug next to it about the size of a grave site (sorry, that's the best reference I could think of). Then the train tracks and bricks are placed in the bottom of the hole and the layering process begins. The food is lowered into the pit in metal buckets and baskets filled with a variety of foods for the feast — beef, lamb, carrots, potatoes, sweet potatoes, cabbage, onions, corn with the husks on and stuffing. The food is then covered with muslin cloth and burlap bags that have been soaking overnight which helps create a steam oven effect in the pit. The pit is then re-covered with soil and the food cooks in the ground for about 4 - 5 hours.

A Rugby Match
While the food was cooking, folks set off down the street to watch a little Rugby action - Kiwis vs. a team from Portland, Maine. For those of us who only know the rules of football, Rugby can be pretty confusing with the scrum (see photo), no "downs," throwing the ball backwards, no pads. It's crazy but fun to watch, especially since one-time All Blacks (New Zealand Professional Rugby team) star Mike O'Callaghan, at 60(!) was playing and smoking his opponents. Unfortunately, the Kiwis lost but were very gracious losers (what did they care? they were about to chow down at the Hangi!).

The Kahurangi Maori Dance Theater of New Zealand Performs
Maori singing and dancing took place right on the mountainside. They performed several songs in the Maori language. A very passionate, entertaining group who interacted so well with the audience and distracted them from their growling stomachs. At one point one of the women performers asked the audience to repeat "Kia Ora!" (Hello/Greetings!) after her and to our neighbors to the left and right of us. It was one of those events where nothing seemed silly or over the top. It was all genuine, real and you found yourself getting caught up in it all. "Kia Ora!" I said to my friend on the right and to the stranger at my left. Somehow it all felt good and right. I enjoyed the Maori dancers very much. Check out the video below.

The Pavlova Dessert Competition
There was also a little dessert competition which my boyfriend, Kemal (a Kiwi), and I felt the need to enter. Pavlova is a meringue-like dessert that was invented by New Zealanders (although some Australians contest that fact and want to claim it as their own). This is a delicious, light dessert that's a little crispy on the outside and sort of marshmallow-y (although not that dense) inside. Its classic incarnation is the baked meringue itself covered with whipped cream and fruit (kiwis, strawberries, etc.). We decided to break the mold a little and added New Zealand "Crunchie Bars" as a topping. They have sort of a malted flavor and are covered in chocolate. We also added raspberries and bananas. In our eyes, this was hands down the most innovative entry. Unfortunately, we did not win. The mother of one of the judges won (can you say "fixed?"). She entered 4 different Pavs. Oh well. We know in our hearts that we had the best one. It tasted amazing!! At the bottom of the page is the recipe if you'd like to try it yourself. We found that the key step is to NOT ever for any reason open the oven while it's cooking or even when it's resting in the turned off oven.

The Unveiling of the Hangi!
Finally, it was time to unearth the food that had been buried at 8:30 in the morning. A crowd formed around the men with shovels. The anticipation was building. The stomachs were growling. Dig that thing up! After a a short informative talk about the Hangi tradition (watch video for details), the digging commenced. Several men shoveled the soil off the top. When enough soil was removed, the men pulled up the muslin and burlap to reveal the metal cans and baskets with the cooked food. What a sight! The steam came pouring out. The meat looked so tender. The carrots bright orange. The corn - ready for shucking and eating. But could it feed 300 people?! It certainly didn't look like it.

The men pulled up the containers and before I knew it, a huge line had formed where the meat was being cut for serving. We high-tailed it to the line before we got too far back and waited not-so-patiently for our turn. Would there still be food by the time we got up to the serving area? Plenty. Seemed like a loves and fishes miracle to me but I was not asking any questions. Kemal, I and my friends Preethi & Joe loaded up our plates, found a nice sunny spot on the hill overlooking the mountains and dug in. Excellent! The meat, the stuffing and the cabbage were our personal favorites. They were cooked to perfection. So simple (no spices or anything) but very flavorful, almost a smoky flavor from the heated bricks and railroad track.

Canterbury is a great little town. Just down the street from the Hangi is a Hackleboro Orchards so you can get in a little apple picking. They have the best Honey Crisp apples ever! The name says it all.

New Zealand Pavlova Recipe
After combing the Web for the perfect "Pav" recipe, I opted for the one on epicurious.com because some guy named "Tom" had posted some extra tips on the recipe (I incorporated those below) which many of the other readers found helpful. Of course the topping idea is our original. Patent pending. LOL.

Ingredients:
For meringue-like part:
- 6 large egg whites
- 1 1/2 cups superfine granulated sugar
- 1 1/2 teaspoons cornstarch
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon vanilla
- 1/4 cup boiling water

For topping:
- 1 cup heavy cream
- 1/2 cup sugar
- 2 bananas
- 6 - 10 raspberries
- 2 Cadbury Crunchie Bars (or Velvet Crumble if you must - the Australian version. Both are available at Cardullo's in Harvard Square). This is obviously optional but it's darned tasty.

How to:
- Preheat oven to 350° F. and line a large baking sheet with foil.
- In a large bowl with an electric mixer beat together whites, sugar, cornstarch, vinegar, and vanilla on low speed until just combined.
- Add boiling water a little at a time and beat on high speed 3 to 5 minutes, or until mixture forms stiff, glossy peaks.
- Spoon meringue mixture onto baking sheet and spread into a 9- to 10-inch circle.
- Bake Pavlova in middle of oven 10 minutes.
- Reduce temperature to 200° F. and bake Pavlova 40 minutes more. Turn off oven and let Pavlova stand in oven 2 hours.
- Transfer Pavlova to a rack and cool completely. (Pavlova will be hard on outer surface and soft inside.)
- In a bowl with cleaned beaters beat cream pouring sugar in a little bit at a time until it holds soft peaks and spread over Pavlova.
- Slice bananas into 1/2" slices. Place slices in a circle around the top of the cake, overlapping one banana slice over the next.
- Break up the Crunchie bars into small pieces and drop on the cake, leaving a small circle in the middle for the raspberries. Place the rasperries with open end facing up in the middle.

Eat immediately or refrigerate. Should be eaten within a few hours from creation for best results. ENJOY!!

Pumpkin Gnocchi w/ Sage - Heavenly Pillows of Perfection

2006-10-12T10:22:00.000-04:00

I've been wanting to make gnocchi for years but it looked so hard. I was intimidated by the process. Turns out, gnocchi is in fact very easy to make. It's like the lazy man's pasta. I've made pasta several times and it's hard work! This is not at all. You just need to ensure the dough stays cool and that you work relatively quickly while the dough is cool. It's just easier to work with. Following is a recipe from another great Portuguese dude, Emeril Lagasse. This is a great main course or a nice appetizer for Thanksgiving dinner. The smell of the spices, the taste of the sage/butter sauce and the light, pillowy texture of the gnocchi are intoxicating. Simply irresistible.

Pumpkin Gnocchi with Brown Butter and Sage

It's great to have a "ricer" to make gnocchi because it makes the gnocchi so light and fluffy. This is not just a gadget you'll use once. It's great any time you make mashed potatoes.

Ingredients:
- 1-1/2 lbs Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender (about 20 - 25 minutes)
- 1/2 cup pumpkin puree (from a can is fine. you can also boil and puree your own.)
- 1/4 cup finely grated Parmesan cheese
- 1 egg
- 1/4 tsp cinnamon
- Pinch allspice
- 1 tsp salt
- Freshly ground black pepper, to taste
- 1-1/2 to 2 cups flour (I used about 1-3/4)
- Salted water, for cooking gnocchi
- 1/2 lb unsalted butter
- 2 tbsp fresh sage leaves, chopped
- 1/2 cup shaved Parmesan cheese
- 1 cup fresh or frozen peas, cooked

How to:

Making the Gnocchi:
- Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt. While still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding.
- Add the pumpkin puree, cheese, egg, cinnamon, allspice, salt and pepper and mix well.
- Gradually add in enough flour to form a smooth, slightly sticky dough.
- Briefly knead the dough to incorporate the flour, being careful not to overwork.
- Bring a large pot of salted water to a rolling boil.
- Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. (Keep the other pieces cool by placing them by the window or in the refrigerator. It makes the dough easier to work with.)
- Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed.
- Slice the rope into pieces 1/2-inch wide.
- Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured piece of parchment paper or baking sheet. (This is an optional step - looks nice and holds the sauce nicely)
- Immediately add the gnocchi to the boiling water and continue cooking for 2 to 3 minutes once they have risen to the top. - Remove the cooked gnocchi with a slotted spoon or skimmer and set aside briefly while making the sauce.
- Alternatively, you can freeze the gnocchi and cook later. Put in boiled water. Remove when they float to the top.

Making the Butter/Sage Sauce:
- In a skillet over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize.
- Quickly swirl the skillet and add choped sage. Let cook for 30 seconds longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary.
- Serve immediately with freshly shaved or grated Parmesan cheese and peas. Garnish with a couple of sprigs of fresh whole sage.

A Day in the Life of a Fishmonger

2006-10-05T15:08:00.000-04:00

Ever wonder how your fish gets from the ocean to your local fishmonger? I always have. And I finally got the chance to find out. Recently I tagged along with New Deal Fish Market's Fishmonger Extraordinaire Carl Fantasia on his daily trip to Fish Pier on the waterfront in Boston. Actually, normally Carl's father buys the fish but since he was on vacation in Italy, Carl took over the reins. Carl is a third generation fishmonger who upholds the excellent reputation his family has established by selling only the best. He's also a great sport and extremely knowledgeable. I thought I knew a lot about fish but have realized after going to his market for the past year or so, that I know nothing and he knows all.

I met him at his fish market at 9am. We hopped in his truck and headed to Fish Pier on Northern Ave. so close but in so many ways a million miles away from South Station and the Financial District. I envisioned one giant warehouse type space with all the wholesalers in their own area selling their fish. I was way off. Each wholesaler has his (I'm saying his because this business is 99.99% male) own store. Many of them are at Fish Pier but several others are in different spots along Northern Avenue. (Bet you never noticed that there are several right behind the Fleet Pavilion Concert Hall?) So you can imagine how much time it takes to go from store to store to get what you need. It took us about 2 hours! Imagine, 5 days a week, spending 2 hours shopping for fish?! I'm sure some folks are faster but Carl is very particular about the fish he buys so he takes his time finding the very best of the day.

In the course of the excursion, we stopped at one place for snapper, one place for Atlantic crabs, another place for soft shell crabs, scallops and periwinkles(!), yet another for sushi grade tuna and still another for "boo hoo," a beautiful fish - a type of tuna. What I found interesting was that the fish is not just from New England and not even just the U.S. Fish comes in from Italy, Portugal, the Carribbean. Amazing.

At each location, Carl would check in with the owners to see what they had. In some cases, the fishing boat carrying what he wanted had not yet come in. So he'd move on to the next item on his list. Walking into these places is a bit intimidating. They are all business. Get what you need and move on. They're busy people - artfully filleting fish, packaging it up, etc. No time for idle chit-chat. I just stood as out-of-the-way as possible and observed all the incredible beautiful fish. At one place, there was a whole wall of huge swordfish. An incredible site for a person like myself who is not in the industry. For Carl, it's just another day at the office so to speak.

Loading up your purchases is no easy task either. You have to bring in your own bins, shovel (yes, shovel) ice into your containers, layer in your fish and then cover the fish with ice to keep it fresh. You then need to lug it to the loading dock so you can put it in your truck. I was exhausted just watching Carl do all that hard work. I would have lent a hand but literally, I couldn't even begin to lift those things.

So next time you go to the fish market, thank your fishmonger for all the time, attention and muscle he puts into bringing you the best, most fresh seafood available.

New Deal Fish Market
622 Cambridge Street
Cambridge, MA (midway between Inman Square and the Cambridgeside Galleria)
Ask for Carl. Tell him Lynne sent you.

Fresh Flavors and Fine Service at Himalayan Bistro

2006-10-05T11:58:00.000-04:00

My sister, who is a discriminating diner, has recently been singing the praises of Himalyan Bistro, a new Indian and Nepali restaurant in West Roxbury. She and her husband love it so much they have been going there several nights a week. With that kind of review, I had to go there myself and find out what was so fantastic about this place. So I ventured out of my normal Cambridge/Boston stomping grounds and hit the road to West Roxbury.

When I walked into the restaurant, I knew this was not your typical Indian restaurant. They definitely went the extra mile designing a soothing, Zen-like space. It's very open. High, saffron-colored wood-beamed ceilings. Warm red and yellow color palette and Himalayan tapestries and photographs hung sparingly throughout the restaurant. Easy to breathe. Good for the digestion.

Our waiter was very friendly and recognized my fellow diners from their frequent visits. We were immediately served some warm, nicely spiced and crispy Papadum (lentil/chickpea flat bread), one of my personal favorites. Great start.

For an appetizer we ordered vegetable Momos, a steamed Napali snack that, according to the menu, are readily available on the streets of Kathmandu as well as in the homes of Nepal. I hate to say it but they were quite a bit better than the ones at Om. They were so fresh! And the dough was very light. We ran into a couple on the street afterwards who were very excited about these Momos. The guy had just moved here from Colorado where he said there was an incredible Nepali restaurant so he was so happy to find a place with great Momos here as well. I promise I did not initiate (and barely participated in) this animated conversation about Momos that took place on the street. I'm not the only one who loves food clearly. Anyway, it's a tribute to Himalayan Bistro's Momos. They're a huge hit.

For dinner, my sister suggested ordering something that was new to me - the Himalayan Dinner Thali, which includes Mulligatawny soup, a choice of 2 vegetarian dishes (a non-vegetarian option is also available), Raita and a choice of dessert. All for a very reasonable $13.95.

The soup was absolutely delicious - rich lentil flavor with a hint of lemon. I haven't had a lot of Mulligatawny soup in my lifetime so I can't compare it to others but definitely no complaints. The two vegetarian dishes we ordered were the Dal Maharani and the Saag Poneer. Dal Maharani consists of slow-cooked black lentils tempered with garlic, ginger, onions, tomatoes and spices. Saag Poneer (which I've also seen spelled Saag Paneer) is a blend of fresh spinach, ginger, onion and cubes of homemade cottage cheese, cooked in light spices. Both of these dishes were above and beyond anything similar I have ever ordered in an Indian restaurant. It just tasted so much fresher - like it's made seconds before it reaches the table. What you must order along with this is some of their Naan so you don't leave any of those delicious sauces behind! They have seven different kinds ranging from onion and garlic to those stuffed with ground lamp or nuts & raisins. This may actually be the first time I've ever ordered a purely vegetarian dinner and it was absolutely delicious. I didn't miss the meat at all. Having lentils, I think, replaces the hankering for meat. It's stick-to-your-ribs kind of food.

My sister and brother-in-law were very concerned that I get a good idea of how all the desserts tasted so they insisted that we order, well, all of them - Gazarko Haluwa (Indian carrot cake), Rasmalai (cottage cheese-like cheese in sweetened milk), Gulab Jamun (basically donut balls in sweet syrup) and Kheer (rice pudding). They also offfer mango and coconut ice cream but you have to draw the line somewhere. My personal favorite was the Gazarko Haluwa - much more carrot-y and a lot less sweet tasting than the American version. For some, it might be an acquired taste but I loved it. The Rasmalai tastes much better than it sounds. The creamy texture of the cheese with the milk is very nice. Only version of this I've had that was better was made by my friend, Preethi. The Gulab Jamun is one of those desserts you feel really guilty eating. Donuts in syrup. Hello. It's a little rich for my blood but a nice treat. I love pretty much any rice pudding and theirs was delicious although I like the Portuguese version better personally because I love the lemon and cinnamon that's added. Overall, again, better than average Indian food across the board. I hope you'll give it a try sometime.

Himalayan Bistro is very easy to find even for a person who is primarily a pedestrian such as myself. Here are some directions for my Boston area friends. It's worth the trip.

From Boston (from Brookline Avenue)
- Get on the Riverway (right near the Best Buy, EMS, Staples shopping area in Fenway).
- Riverway becomes Jamaicaway.
- Jamaicaway becomes Arborway.
- Enter next roundabout and take 1st exit onto Centre St.
- Pass Faulkner Hospital on the right, continue down Centre Street until you reach the rotary.
- Go through the rotary, and take the second right, this is still Centre Street.
- Himalayan Bistro is about 100 yds on the right.

Himalyan Bistro
1735 Centre Street
West Roxbury, MA
617.325.5057
www.himalayanbistro.net

Autumnal Hors d'Oeuvres & Cocktail Party Fun

2006-10-03T08:03:00.000-04:00

As many of you know, I just had an open house for my company, Rival Marketing, and went into a cooking frenzy for a couple of weeks preparing for the big event. Seasonal ingredients make for the freshest tasting, most vibrant and delicious hors d'oeuvres. Below are a couple recipes that I felt best captured the season. Judging by their quick disappearance from the serving trays, I take it they were a hit. My sense is that the appearance drew them in and that the taste kept them coming back for more!

Aside from food, cocktails and t-shirt giveways, another thing we did at the party was to set up a "Photo Booth" with one of our computers. There is a feature on the new Macs that enables you to sit in front of the monitor and take a photo really easily. I highly recommend setting this up at your next cocktail party if you have a Mac. We had a blast with it (note photo). Gives people something to do besides eat and drink (although there was still plenty of that going on!). And as the night goes on, the photos get more interesting as you might imagine. Good times.

Eggplant, Roasted Red Pepper and Feta Canapés
This recipe is from "Martha Stewart's Hors D'Oeuvres Hanbook," an amaaaaaazing book available everywhere fine books are sold. Seems complicated but it's not. Very easy actually.

Ingredients:
1 small eggplant (10 oz)
2 1/2 ounces creamy feta cheese
12 1/4-inch-thick slices of pumpernickel bread
6 oz of baby zucchinis or a larger 6-oz zucchini
2 large roasted bell peppers
1 tbsp olive oil
Salt and freshly ground pepper to taste

Preheat the oven to 400 degrees.

How to:
1. Place the whole eggplant on a baking sheet in the middle of the oven and roast until the skin buckles and the flesh is cooked throughout (30 - 40 minutes). Remove the eggplant and slice open.
2. Reduce the oven temperature to 300 degrees.
3. Scrape away all the cooked eggplant flesh from the skin and place it in a food processor. Set aside to cool.
4. Crumble feta into the food processor with the eggplant and blend. Season generously with salt and pepper and set aside.
5. Reduce over temperature to 300 degrees. Arrange the bread slices on a baking sheet. Place the bread slices in the oven to dry out and toast slightly, 5 - 7 minutes. Let cool. Cut each slice into a 2.5 x 3-inch piece.
6. Using a mandoline or vegetable peeler, cut the zucchini lengthwise into 1/8-inch-thick slices. Heat a grill pan over medium-high heat. Brush the zucchini slices lightly with olive oil. Working in batches, grill the slices until tender, about 2 minutes each side until light grill marks appear. Remove and set aside.
7. Generously spread each bread slice with the eggplant/feta purée. Place a roasted red pepper* piece over the purée (in the middle). Arrange a slice of similar size on each side of the eggplant.

Voil. So pretty, declicious and healthy!

* Roasting the Peppers:
To roast peppers, rub olive oil on the exterior of the peppers and place right on the flame of the gas stove, turning occasionally until all sides are charred. Let cool slightly and peel off the charred exterior. Cut the pepper in half and remove seeds and veins. Cut into 3 inch by 1/2-inch slices.

Pattypans with Tapenade, Goat Cheese & Toasted Pine Nuts
My Own Invention!

Ingredients:
18 - 20 mini pattypan squashes
6 oz Goat Cheese
1 tsp Honey
2 tsp fresh Thyme
2 tbsp Toasted Pine Nuts
Tapenade

How to:
1. So that the pattypans will sit upright, shave the bottom off of each with a paring knife.
2. With a small melon baller, scoop out the top of each so there's room for the tasty filling.
3. Steam the squash for about 7 minutes (until cooked but not too soft).
4. Spoon about 1/4 tsp tapenade in the bottom of each squash.
5. Blend the honey with the goat cheese with a spoon.
6. Cover the tapenade with goat cheese (about 1/2 tsp per squash).
7. Top off the goat cheese with 2 - 3 toasted pine nuts and a small sprig of thyme.
8. Refrigerate to set the ingredients.

Serve at room temperature. They're really beautiful and a real mouthful of flavors and textures.

A Fall Favorite - Stuffed Roasted Pumpkins

2006-10-02T20:21:00.000-04:00

Sunday, October 1st. Rainy, lazy day. Perfect time for Stuffed Pumpkins. Nothing says Fall like pumpkins and putting in a little extra time making a hearty dinner. The first thing that came to mind when I woke up and saw the dismal weather outside were these Stuffed Roasted Sugar Pumpkins that I made one day for Cards Night last year. The filling is absolutely delicious and scraping the roasted pumpkin insides into the rice mixture is a real treat. And as you can see by the photo, it's also lovely to look at. You can also make this in one big pumpkin instead of several small ones but remember to cook the pumpkin at least another 15 - 20 minutes longer to ensure it's cooked all the way through. This is a nice idea for Thanksgiving - bring it to your host or have it right at home. The mixture can be made a day or two ahead and stored in the refrigerator in an air-tight container.

Stuffed Roasted Sugar Pumpkins Recipe
This recipe is a combination of two recipes in a really nice cookbook, "Pumpkin, Butternut & Squash" by Elsa Petersen-Schepelern (available on Amazon.com).

Preheat the oven to 400 degrees.

Ingredients:
• 4 small sugar pumpkins
• 2 carrots, chopped
• 4 slices bacon, chopped
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 inch fresh ginger, peeled and finely chopped
• Leaves from 3 - 4 sprigs of thyme
• 2 cups ground beef or pork
• 2 tsp tomato paste
• 1 red chile, seeded and chopped
• 1 cup cooked white rice
• Leaves from 1 large bunch of flat-leaf parsley, chopped
• Salt and pepper to taste

How To:

Prepping the Pumpkins
1. Use a very small knife to cut the top off the pumpkin. I use a tiny pumpkin carving knife I bought at the drug store. Really does the trick!
2. Scoop out the seeds. An ice cream scoop does a great job or get down and dirty and stick your hand right in there!
3. Rub the outside and the inside with a little olive oil.

Fixin' the Filling
1. Par-boil the carrots in boiling salted water until almost cooked (4 - 5 minutes). Drain and set aside.
2. Put 1 tbsp of olive oil in a non-stick skillet or cast iron pan. Add the bacon. Cook until crisp. Drain on paper towels.
3. Add the onions to the skillet and sauté until softened and translucent. Add the garlic and ginger and cook until the onion is golden. Add the thyme and the beef (or pork) and cook until meat is browned. Stir in the tomato paste and chiles. Add the carrots, bacon and rice and sauté until well combined.
4. Mix in the parsley then spoon the mixture into the pumpkins.
5. Place the pumpkins on a cookie sheet, tip the top of the pumpkin to the side and pop in the oven.
6. Roast for 30 - 40 minutes (varies by pumpkin size). If you can insert a toothpick or knife into the base of the pumpkin easily, the pumpkin is done.

All Star Sandwich Bar: The Best Thing Since Sliced Bread

2006-09-04T20:17:00.000-04:00

Typically, the opening of a sandwich shop would not be cause for major buzz and excitement - unless the man behind said shop is Chris Schlesinger. For those of you who don't know him, Chris is the owner of East Coast Grill, an Inman Square mecca for fresh seafood and fall-off-the-bone ribs for over 20 years. Also, he's hosted his own grilling show on PBS, published several cookbooks, appeared on Martha Stewart's show, etc. Despite all that, he's sort of the anti-celebrity chef. He hasn't opened dozens of restaurants all over the planet risking quality control. He still greets and seats people at East Coast Grill. And he served us our sandwiches at his new goldmine, the All Star Sandwich Bar.

What's so special about the All Star Sandwich Bar?
1. They take their sandwich making seriously. They roast their own Roast Beef and Turkey. Their Pastrami is "Gansett Beer Steamed." You can "Hot Rod Yo Sandwich" with awesome additions like Tomato Ginger Chutney, Cider Slaw and Hot Pepper Relish. They even make their own pickles which are served with every sandwich. Wraps are banned from the menu because they're not considered "real" sandwiches. A book lies on the counter inviting customers to write in their favorite sandwich for consideration in the future. (I vote for a linguica sandwich with grilled onions and dijon mujstard on a Portuguese roll, a tribute to the Portuguese neighborhood in which the shop resides - Inman Square.)

2. They have a liquor license so you can have a beer with your meal (any place with Narragansett on tap is okay in my book).

3. If you opt to eat in, they'll actually wait on you at comfortable tables in a fun, friendly, hip atmosphere.

4. They're open for dinner - great for the nights where you want to eat out, eat well but don't want to drop a lot of cash.

All Star has been open for a couple of weeks now and there has been a line out the door at lunch every day. So I'm not the only freak that's been eagerly awaiting the opening. I have to say it's both a blessing and a curse to walk by this place every day because I've already eaten there 3 times (the sacrifices I make for my readers). And my choices were not lo-cal. I went first for the Cuban Sandwich with Black Forest Ham, Rubbed and Roasted Pork Shoulder, Dill Pickle and a Mango Mojo Mayo on a Baguette (pictured at top). My favorite so far. The sandwich was grilled panini style so all the ingredients melted into each other. The dill pickle adds a kick that complements the meat and cheese festival very nicely.

Next visit I tried the BBQ Pork Sandwich with Coleslaw on an "Average" White Bun (I think there's a 70's Motown reference there). The pulled pork was amazing and they didn't overpower it by pouring barbecue sauce on it. Instead you just get the stripped down vinegary flavor and the crunchy flavor of the coleslaw which was underneath. Highly recommend.

On my last visit, the Krispy Fried Local Bluefish Po' Boy (pictured above) was my sandwich of choice. Bluefish is not something you see on menus very often and I love it so I was really happy to see it. The fish came out steaming and was cooked to perfection - nice and flaky. I wished that there had been a little more of the Tabasco Rémolade on the sandwich but other than that, no complaints.

My dining companions were big fans of The Pastraminator, a classic served on Toasted Rye with Creole Mustard, the Tuna Melt with Cheddar and Sweet Pickle Relish on Whole Wheat, and The Reuben (pictured above), a classic taken to another level with House Corned Beef, Swiss, Sauerkraut and House Russian Dressing on Rye) - I had to take a bite of that one. It was sick - in a good way.

There are over 25 hot and cold sandwiches on the menu. I guarantee you'll find something that makes your mouth water and your palette come alive. You can start thinking about what you might want to order now. Their full menu is on their website.

All Star Sandwich Bar
www.allstarsandwichbar.com
1245 Cambridge Street, Inman Square, Cambridge, 617.868.3065

Dante — Enjoy the View

2006-08-16T07:45:00.000-04:00

Dante, a relatively new dining spot in Cambridge, offers some of the best "eye candy" in town. Not only does it provide outdoor seating with some of the best views of Boston and the Charles River (much of the indoor seating has great views as well), but it also serves up some of the most attractive and whimsical dishes that inspire you to take a moment and admire them before diving in.

For dinner, we decided to order all appetizers instead of entrées for two reasons: a) so we could try and share a bunch of things; and b) because the entrées were a little pricey for what we had in mind that evening.

I have read a couple of reviews that say the menu items are too whimsical and hard to understand. I say those writers need to relax. The menu is fun and perfectly easy to understand. One side of the menu is all "tasting" size appetizers and the other side is dedicated to salads and entrées. It ain't rocket science. Seems Chef Dante de Magistris does not take himself too seriously which is a plus in my book.
They group the appetizers into 3 categories:
"play pen" - twists on classics like the New England clambake and escargot
"raw" - oysters, tuna tartar, etc.
"pasta" - self explanatory

Perhaps it's this "play pen" category that gets under people's skin but whatever. Lighten up people.

I started off with the Escargot. The dish it was served in was classic. The preparation was anything but. The escargot were bathed in truffle-whipped potato spuma, candied lemon and garlicky crumbs. It was absolutely amazing. Luckily I only had to share one because everyone at the table had "Ew. Snails." written all over their faces. As my mother always says "Mais Para Mim!" (more for me).

My friend, Brian (who made it clear he wanted to be credited in this review after I omitted him from my Toro review), ordered the Mini Lobster Clambake which included an andouille sausage corn dog, roasted lobster, local clams with a fennel reduction. He enjoyed it but when I prodded him for specifics, his response was simply "Good. Small." But trust me, if he didn't like it, we would have heard about it all night. He neglected to share so we'll have to trust his judgment.

From the "raw" menu, Kristie and Jeff ordered the Flash Seared Tuna and the Mediterranean Tuna Tartar. The Flash Seared Tuna was prepared with egg white frittata, sesame seaweed, avocado and baby greens. A really nice combination of flavors and textures as you can imagine from the list. Definitely give this one a try. The Tuna Tartar was served with capers, olives, arugula, olive oil and an artichoke chip - a Mediterranean party in your mouth.

We ordered two of the pasta appetizers. The first was the Handmade Spaghetti "a la Guitarra," prepared with Maine crab, guanciale (similar to Italian pancetta), sweet peas and lemony crumbs. Aside from the Escargot, that may have been my favorite dish of the evening. I loved the lightness of the crab and lemony crumbs combined with the smoky but not overwhelming taste of the guanciale. It inspired me to make a similar dish a few nights later. The second pasta we ordered was the Potato Gnocchi, with gorgonzola dolce, roasted peaches, speck (smoked Italian ham) and pistachio pesto. I think the words "This peach is outstanding" came out of minimalistic food commentator Brian. I liked the change from the traditional pine nut pesto to the pistachio. And how can you go wrong with gorgonzola dolce, a wonderful complement to the peaches. Great pastas. Order them both.

The dessert may have been the highlight of the night - Beignets sprinkled with confectioners sugar served with 4 dipping sauces - chocolate, raspberry, anise/licorice and apricot. First of all, the presentation was beautiful (see picture above). And the beignets were served warm - a HUGE plus. The dipping sauces were delicious (we allowed for double-dipping they were so good). The crowd favorite was to dip in chocolate then raspberry. Least favorite was the anise/licorice-flavored sauce but it was tasty and gave the dish the nod to Italy it needed.

In terms of cocktails, they offer many creative options. I had the Passion Fruit Sangria which was refreshing and could be dangerous because it goes down quite easily. Highly recommend. They also offer many Italian classics such as Prosecco, Belinis and Campari Grapefruit. Ask for a cocktail menu so you can peruse the options.

I have to say that the service was really slow although our waitress and the busboys were very friendly. In fact (and to me this redeemed any lapse in service), they brought these warm, fuzzy wraps out for the ladies because it was a chilly evening. How amazing is that?! I was freezing so having the wrap really enabled me to relax, enjoy myself and gaze across the river at the stunning city view.

Dante
Royal Sonesta Hotel (across from the Cambridgeside Galleria Mall)
40 Edwin Land Boulevard
Cambridge, 617-497-4200
www.restaurantdante.com
Open for breakfast, brunch, lunch and dinner

Clear Flour Bread - Ooh La La

2006-08-13T12:36:00.000-04:00

I lived in Aix-en-Provence, France for about 5 months when I was in college and ever since then have been keeping an eye out for a place that makes Pain au Chocolat (chocolate croissants) that live up to the mini warm, flaky ones I used to buy right from a bodega-like open window on my way to or from class. Well, so far I have had no luck. However, today I had one that comes close, right in Brookline, at Clear Flour Bread. While the croissant was not warm, it was very flaky and the bittersweet chocolate inside was of the highest quality (the French wouldn't have it any other way). So needless to say, this was a delightful discovery. But this was just the tip of the iceberg of the wonderful assortment of baked delights that come out of this small, wonderful European bakery.

Clear Flour is a bit tucked away, off Comm Ave. in Brookline but you'd never know it. There's always a line to get in which is partially due to the fact that the place is tiny inside and only holds about 4 - 5 people at a time. But it's also due to the fact that this bakery is amazing. One step inside and you'll be smitten. There are breads of every size and shape (braided, baguettes, country loaves, etc.) as well as tarts, cookies, sticky buns and other guilty pleasures. It is the closest thing that I have seen to the types of bakeries you see in France on practically every corner (those people know how to live).

In addition to the Pain au Chocolat, I sampled an Almond Macaroon, a Sticky Bun with Walnuts, and a Roasted Tomato Quiche (Heck, it was Sunday, we decided it was okay to be bad). The Macaroon was perfect. A little crisp on the outside, slightly gooey on the inside. The Sticky Bun was very buttery, not too sticky, and ordering one with walnuts is a must (they sell them without but what's the point). The Roasted Tomato Quiche was the pièce de résistance in my opinion. They use grueyére cheese in the crust so that it doesn't get soggy. The roasted tomatoes were stellar, so much flavor and they didn't make the quiche watery in the least which often happens. The quiche custard was very fluffy, almost more like the best scrambled eggs you've ever had than a typical quiche. The crust was perfectly crisp and flaky. An absolute winner all around. They offer the quiche in a full-size (serves about 5) as well as individual size portion.

I think it is very difficult to capture the French bakery experience in America, partly because there is such a high turnover of bread and pastries in France that their baked goods are almost always still warm out of the oven which you cannot beat. However, Clear Flour does a wonderful job. I look forward to returning to try another thing I have not been able to find here in the U.S. - a light, crispy baguette. An authentic French baguette is so light that you can easily eat through at least half of it just walking down the street. Baguettes here are much heavier and denser. But maybe I will be presently surprised at what Clear Flour has to offer. I look forward to finding out. In the meantime, I am happy to have discovered the most amazing homemade quiche I have ever had. If you're in the neighborhood, I highly recommend stopping in for one. Heat it up or eat it cold. Delicious either way.

Clear Flour Bread
178 Thorndike Street, Brookline, MA
617.739.0060
www.clearflourbread.com

A Venezuelan Cooking Lesson

2006-08-09T07:07:00.000-04:00

I have learned quite a bit about Venezuelan food from my friend Carla. I've been eager to learn how to make some of the dishes and was lucky enough to get a cooking lesson from her Mom, Anamelia, on her recent trip to the U.S. Anamelia and her husband, Raul had a restaurant for 3 years in Venezuela called CIBUS Arepas Gourmet. They had a very successful restaurant and fiercely loyal customers but the toll of running a restaurant 7 days a week made them redirect their entrepreneurial ambitions into a tea business which is also doing very well. This couple is so incredibly warm and friendly, I'm sure they could make any venture succeed.

When I arrived at Carla's apartment, the place already smelled heavenly. Anamelia was working away on three different dishes without breaking a sweat or seeming the least bit stressed. Bea, my Mom, accompanied me since she is an avid cook herself and wanted to learn something new. We both decided to watch and participate where possible instead of taking frantic notes. I figured it was more important to really watch Anamelia in action since there are always nuances to regional cooking that can't be learned just from a recipe. I knew I could always gather the recipes later. It was difficult to take it all in but there's one thing in common I find in all regional cooking - it's a labor of love. They're not usually complicated recipes but they take the kind of time and TLC you put into cooking for someone you really care about. These recipes are not created by some hot celebrity chef. They come from generations and generations of famililes who prepared these meals with great love for their families.

I learned how to make 3 stellar dishes that day that are true comfort foods, Venezuelan style: Tostones (doubled fried plantains), Carne Mechada (shredded beef with tomato sauce), and Asado Negro (marinated bottom round steak with panela, brown sugar). Anamelia was kind enough to offer to share the Asado Negro recipe with me and all of you. Not sure any of us will be able recreate the dish like she makes it but we can give it our best effort.

ASADO NEGRO Recipe

Ingredients:
• 1 bottom round steak (about 2 lbs)
• 12 garlic cloves
• 1/2 cup soy sauce
• 4 tbs vegetable oil
• 5 tbs brown sugar or Panela (the Venezuelan version of brown sugar)
• 6 onions
• 2 green bell peppers

How to:
• Mix 4 minced garlic cloves with soy sauce. Rub the steak all over and let marinate for a few hours or overnight in the fridge. Take out of the fridge about 1 hr before cooking.
• In a big pot, heat the oil and 5 tbs of brown sugar (or Venezuelan panela available at Christina's spice shop and Latin specialty stores) until it melts and forms a dark caramel.
• Add the steak and let it sear on all sides (careful not to burn the sugar).
• Meanwhile add the onions, 8 cloves of garlic and the green peppers to a food processor until is all chopped finely and blended well.
• Add this mix to the seared steak and add 2 cups of water. Stir and let simmer for about 2 hrs until meat is tender.
• Take the steak out of the pot and let rest a few minutes. Slice crosswise and add back to the sauce for about 15 minutes.
• Add salt and pepper to taste.

Traditionally the Asado Negro is served with white rice and plantains. Fantastic comfort food.

Thanks so much to Anamelia and Carla for giving me a bird's eye view into Venezuelan culture and food. It was a truly memorable experience for both me and Bea. Next time we'll host and share Portuguese recipes.

Enjoy the recipe, everyone!

The Tasting Menu Experience at Upstairs on the Square

2006-07-31T14:13:00.000-04:00

Do you want to really spoil yourself and your dining companion? How about a world-class dining experience featuring 5 - 7 "tastings" (smaller plates) with layered, light flavors; surprising but perfect ingredient combinations and clean, sophisticated presentation? How about a night of savoring one of the best meals you'll ever have, in a gorgeous, eclectically-designed dining room with service that is second to none without a hint of pretentiousness? Recently I had the privilege of enjoying such an evening - at Upstairs on the Square.

I'm still thinking about what an all-around perfect evening it was and why more restaurants can't live up to their standards. They make it look so easy and effortless (which of course it isn't). All the hectic activity and hard work that probably goes on behind the scenes is invisible to the diner, as it should be but rarely ever is in most other establishments. So kudos to the warmest, friendliest restaurant partners you will ever meet - UotS' Mary-Catherine Deibel and Deborah Hughes. Their passion for food; positive, upbeat attitude; and laid-back sensibility permeate every facet of the restaurant from the food to the décor to the staff.

UotS is on Winthrop Street, a tiny road in Harvard Square tucked between JFK Street and Mt Auburn Street. Plans are underway to shut down the street to traffic and make it a pedestrian-only promenade with outdoor dining at UotS, Om and others. Something the Boston area needs more of!

There are 2 restaurants in UotS. Downstairs is the Monday Club Bar, a bit more casual in menu and ambiance, a place where you could easily find yourself becoming a "regular." Upstairs is the more formal Soirée Room (pictured above) where the Tasting Menu is offered. Feels more like a place to go for a special occasion, whether it be a birthday, job promotion or heck, maybe just a good hair day.

Our occasion was a birthday celebration and between the two of us, we were able to try everything on the Tasting Menu even though we opted for the 5-course menu instead of the 7. What a great way to eat out. Getting to try a little bit of so many different flavors - local produce, seasonal fish, varied preparations. And let's not forget about the wine pairings. Each "tasting" is paired with a different wine. This is an optional choice but I highly recommend it. (Unlike us, you don't actually have to try and keep up and drink all the wine in each course.) Wine Director Matt Reiser does not mess around. The man knows what he's doing. Trust his judgment. Anyone who can find a fabulous Hungarian dessert wine (Tokaji) clearly does his research.

Our first courses were Roasted Beets with Horseradish Panna Cotta, Arugula and Passion Fruit and Ravioli of Sweet English Peas with Smithfield Ham & Pecorino Romano. The Roasted Beet dish is zbsolutely gorgeous and what a combination of flavors. I am a passion fruit freak these days so to me, it's a success right out of the gate. But add the roasted beets (truly, people, beets are incredible if prepared right), the horseradish panna cotta (smooth with a kick - every roast beef sandwich should have some) and the arugula and you have an absolute winner. The Ravioli tasted like summer. The fresh whole peas in the pasta added texture you rarely taste in ravioli.

Next, we both savored the Slow-Baked Atlantic Cod with Hon-shimenji Mushrooms & Lemongrass. The mushrooms were very nutty, a nice companion to the cod. What I think I loved most about this dish was the serving "ceremony." We were each served our cod dish and then the waiter poured the broth into our dish from a small silver serving vessel. So civilized.

Pan Roasted & Braised Giannone Chicken with Native Spinach, Lovage & Aromatic Broth was the next course. The chicken was crispy on the outside, moist on the inside. The spinach was wilted but had plenty of substance and lots of flavor. The lovage was a first for me. It's an herb in the parsley family that tastes sort of like celery. Very crisp tasting.

The next course was our favorite - Wood-Charcoaled Lamb Sirloin with Pesto, Summer Panzanella (tomatoes, onions, etc.) & Lamb Jus. Wow. Whatever preconceived notions you may have about how lamb tastes go out the window when you bite into this dish. It tastes like amazing steak. So incredibly tender and cooked to perfection, medium-rare. Definitely order this dish even if you're not a lamb fan.

For dessert, we had the Artisanal Cheese Selection and Peach Tatin with Puff Pastry, Roasted Peaches & a Peach Creamsicle Shooter. I'm always a fan of cheese whether it be for the first or last course. I especially enjoyed a Vermont bleu cheese that was much milder than most bleus. The Peach Tatin dessert was great. The highlight was the Creamsicle Shooter which is a childhood favorite all grown up. Delicious.

Steven Brand is the young, wonderful chef who has developed this adventurous menu. A Marblehead native, Steve's previous experience included a stint at the world famous Jeans-Georges. In the words of UotS partner Mary-Catherine Deibel, "He is going to be a star." The night I dined there, he was in Spain, exploring all things culinary and trying to get into the impossible-to-get-into elBulli restaurant, home to Chef Ferran Adria, famous for developing the most cutting-edge food and dining experiences. Hope he got in and brings back some more great menu inspirations.

Upstairs on the Square
91 Winthrop Street, Harvard Square
Cambridge, MA
617.864.1933
Tasting menus must be partaken by all diners at the table.

Blue Ribbon Bar-B-Q: A Carnivore's Delight

2006-07-26T12:33:00.000-04:00

Arlington is a low-key, family-oriented suburb of Boston that is not necessarily the place you would think of for some of the best ribs north of the Mason-Dixon line. But it is. Because it's the home of Blue Ribbon Bar-B-Q, a small but wildly popular place way up on Mass Ave (yes, the same Mass Ave that runs from Roxbury through Back Bay and Cambridge).

On a recent steamy summer evening, I went with some friends and watched folks flood into the joint to wait in line, get their grub and bolt home with the best take-out ever or to try and snag a seat. Finding a place to sit is the trickiest part since there are only a few indoor tables, stools and outside tables. We opted to stick around and eat there which called for keeping an eagle eye out for an available table which we were lucky enough to spot outiside. The view is of Stop & Shop so it's not exactly scenic but having a place to hunker down with your hefty plate is a must.

Ordering at Blue Ribbon can be a bit stressful. There are SO many options and though the line can be long, it moves quickly so you need to be ready when you're up. You can practically read the minds of the people in back of you - "Hurry up! I want my ribs!" Can't say that I blame them. So I cheated a bit and ordered a combo plate so I really wouldn't have to decide. My plate consisted of Memphis Dry-Rubbed Barbecue Ribs and Texas Sliced Beef Brisket. It comes with corn bread and pickles along with two sides. I chose the Collard Greens and the Baked Beans. Blue Ribbon also has a number of barbecue sauces you can help yourself to that range from sweet to hot to chipotle flavored, the latter of which is my personal favorite. It's a sticky, messy, good ole time.

My friends were equally happy with their choices. Tom ordered the North Carolina Pulled Pork Sandwich which he claims is the best anywhere. Kemal opted for a combo as well - Memphis Ribs and Barbecued Chicken with Mashed Potatoes and Green Beans on the side. He was a big fan of the chicken. Just sitting with these guys and watching everyone around us indulge in their inner carnivore was a site to see. Great summer night out.

I've never had room for dessert but if you're smarter than I am and stop eating before you're completely stuffed, you might have room for Pecan Pie, Sweet Potato Pie or some Fruit Cobbler with Whipped Cream, all of which sound very tempting. Maybe next time I'll squeeze it in. Doubt it.

Blue Ribbon Bar-B-Q also has a Newton location that is even smaller than this one. Just a few stools. Mostly a take-out business. If you live in the area and are in the market for take-out, you're in luck.

Blue Ribbon Bar-B-Q
www.blueribbonbbq.com
908 Massachusetts Ave, Arlington, 781.648.7427 (take out or eat in - seating for about 20 people inside max, 4 tables outside as well)
-OR-
1375 Washington St, West Newton, 617.332.2583 (take out or eat in - only a few stools)

A Taste of Charleston - Shrimp & Grits, Sweet Tea, Hush Puppies & Peaches in Season

2006-07-17T14:08:00.000-04:00

I took a trip recently to Charleston, South Carolina to visit my friend, Jen who was brave enough to live up here in Boston for a few years before heading back down south. Let me just tell you that the food in Charleston is outstanding and is worth the trip just for a bite into a fresh, juicy peach or a plate of shrimp and grits and some sweet tea. The cuisine in Charleston is referred to as "low country" - local fresh flavors with a mixture of African, European, Caribbean and Native American influences.

There are now direct flights from Boston to Charleston which makes for an easy, fun trip. I highly recommend a visit, particularly in the Spring when it just can't get warm enough fast enough after the long, grueling New England winter.

We started off our foodventure by heading straight from the airport to one of Charleston's favorites, Hominy Grill. As in many southern dining establishments, you are immediately asked if you would like some Sweet Tea (sweetened iced tea) instead of water. When in Rome... I can see why Southerner's poo poo any attempt at Northerners to make iced tea. We just don't make it nearly as good. In our defense, we're not in the practice of making it or drinking it every day like they are. The southern version is sweet but not too sweet and the perfect antidote to the heavy duty heat down there.

The Hominy Grill is charming. Homey and welcoming. A large chalkboard advertises the specials which feature items rarely seen up North. I ordered the Fried Shrimp with Hush Puppies and Cole Slaw. I didn't even know what a Hush Puppy was but I was determined to find out. Jen told me it was a fried cornbread kind of thing so I figured how could I go wrong. The shrimp were delicious which I would expect coming from one of the biggest shrimping towns in the country. They were very lightly fried. Not your typical batter either. Not oily at all. I could have eaten hundred of them. The Hush Puppies were great as well. Cornmeal is the hero of this treat, spiked with a little jalapeno and accompanied with a tartar sauce for dipping. Even the rice was fantastic. It had what I believe to be spicy andouille sausage in it. It was de-lish, y'all. Clearly I would order this dish again.

Jen ordered a Fried Green Tomato BLT - again not something you would see on a menu in Boston. The fried green tomatoes were lightly fried. I thought the sandwich was great but Jen, a more discriminating fried green tomato eater, thought the slices were a bit too thick. The pickled okra on the side was another new one I hadn't tried. Pretty tasty.

Well that was only lunch so we were pretty full and opted to skip dessert and save our appetites for what we knew would be many other food opportunities to come. I spent the afternoon hitting the shopping scene in Charleston before needing a break and a snack. Jen had given me the heads-up that there was a place called cupcakes specializing in - guess what - cupcakes. Since I've written about many other cupcake spots in New York and Boston, I figured I needed to hit this one. It's so good it warrants a separate blog entry which you can read about by clicking here.

That evening Jen suggested we try a diner near her house. I figured, great, I love diner food. But this was NOTHING like any other diner I had ever been to. As you can see from the white board listing out side dish and dessert options, this was a truly southern affair. Boulevard Diner is a no-frills joint with a line out the door. And for good reason. The food here is sensational. Comfort food at its finest. As I reviewed all the options, I had a slight anxiety attack. There were so many things I wanted to try I couldn't make a decision. The poor waitress came by at least 3 times before I could put a stake in the ground and pick something. I opted for the Fried Chicken (pictured at top of page) knowing this is yet another thing that southerners kick northerners butts at and also knowing that Jen was going to order the other dish that was on the top of my list, Shrimp and Grits. The fried chicken was sooo crispy and flavorful. I was in heaven. How DO they do it? Buttermilk is the answer I believe. It keeps the chicken really, really moist. I ordered the Speckled Butterbeans as my side because I had never had them. With the mashed potatoes and fried pickle on the side (another first), this made for the perfect meal.

The Shrimp and Grits Jen ordered truly rank in the Top 5 most delicious things I have ever eaten. Wow. Why grits has never caught on up here is beyond me. It's tragic frankly. They are so heavenly. Clearly they are not low-cal but what are you going to do. They are creamy, buttery and cheesy. A forkful of shrimp and grits and you will be a fan for life. I know I am. Bought some grits and brought them back home to try and recreate the heaven I had. They came out very well. My sister became addicted and took the leftovers home. Always a good sign.

While I was in Charleston, I also had the pleasure of going to the Farmers Market, one of my favorite things to do. Once again, you see a lot of things down there you won't see up here and the things that we do have are in season WAY earlier.
Peaches are clearly the hero of the Charleston Farmers Market. Did you know South Carolina grows more peaches than Georgia which most people assume is the top grower? It's kind of like Boston being more windy than the windy city itself, Chicago. There were so many varieties and the smell of each was more intoxicating than the next. Even though I knew they might get a little bumped around on the trip home, I had to take some with me. I knew it would be worth it. I packed up a mix of nectarines and peaches. Each required a napkin or else a lot of juice dripping down your chin.

One thing that really caught my eye were the Fresh Boiled Peanuts. They taste nothing like the peanuts you buy in the store. They are actually soft, more like a cooked bean. The ones I tried were boiled in salt but they also boil them in spices. They were very unusual tasting. Took me a minute to get used to the texture since I am programmed to think of peanuts as crunchy. You can picture a farmer in a straw hat, overalls and suspenders rocking on his porch eating these one after another. Highly addictive. Some other unusual items I saw were okra and green tomatoes. But everything we saw was at the peak of ripeness, not a bad fruit or vegetable to be seen.

Want to learn more about Charleston? Visit the Charleston Area Convention and Visitors Bureau website.

Hominy Grill
207 Rutledge Ave
Charleston, SC
843.937.0930

Boulevard Diner
409 Coleman Blvd
Charleston, SC
843.216.2611

A Taste of Charleston, SC - More Cupcakes!

2006-07-17T06:15:00.000-04:00

The battle of the best cupcakes in the US of A continues. First on the scene was the now-famous Magnolia's in New York. More recently, Cosmic Cupcakes in Watertown opened and is wowing Boston-area residents with their funky sea urchin cupcakes . Now, sweet little Charleston, South Carolina has pulled ahead of the pack with a cupcake establishment of its own, aptly named cupcake.

Cupcake Owner Kristin Kulke, a former marketing and sales executive, was inspired by Magnolia Bakery in New York and thought she'd bring the cupcake craze to Charleston. Unlike her competitors who feature cupcakes as well as other confections, her adorable shop sells cupcakes exclusively which makes you feel like they are getting the time and attention they deserve. And it shows. The cupcakes are the best I've had to date based on my sampling (who am I kidding. I ate every bite.) of two keepers - Red Velvet Chocolate w/ Cream Cheese Frosting and Coconut with Lemon Cream Cheese Frosting. One of my pet peeves about cupcakes is that too much attention is paid to the frosting and very little to the actual cake. Kristin has hit the jackpot in both areas. The cakes are moist and the frosting is creamy but not too sweet or grainy. My personal favorite was the Coconut because I am a coconut nut. The Lemon Cream frosting which had coconut flakes in it was an ideal pairing. Kristin has a gift for pairing the right frosting with the right cake.

Cupcake is a real find. A little off the beaten path from the busy shopping area but a great reward once you get there. My only regret is that I don't live closer and can't try the other flavors. I'll have to ask my friend, Jen, to go once in awhile so I can live vicariously through her.

Cupcake offers 9 flavors each day out of her repertoire of about 20 different flavors. Just $2.75 each and $30.00 for a dozen wonders. A must stop if you visit Charleston.

Cupcake
433 King Street
Charleston, South Carolina
843.853.8181

Fresh Clams? Make Bea's Clamcakes!

2006-07-14T18:20:00.000-04:00

Clams (steamers) on left. Quahogs on right.
Last weekend, I went to my Mother's house well prepared. What does that mean? Well, I assumed that my brother who lives next door to my Mom would be going clamming and I wanted to be ready to bring some home. So I left my house with a little cooler hoping I'd be filling it up with clams for the return trip. My plan paid off. My brother had just dug some amazing clams on Cape Cod. So before I left, I put some ice in the cooler, loaded it up with clams, threw it over my shoulder and hopped on the train back to Beantown.

When I got home, I thought about steaming the clams but all the sudden I had a craving for my mother's Clamcakes which are stellar. No clam shack can compare. Not Woodman's. Nobody. So I quickly called her up and asked her for the recipe. I had never made them myself before but I was up for the challenge. Turns out they're pretty easy. You just have to steam the clams first, chop them up and then prepare the batter for frying. I recommend serving them with an ear of corn and a cold beer. They're fantastic. I hope you try them. Let me know if you do. Enjoy! And thanks for the clams, Dick. They were sweet and delicious as always.

Note: If you're not fortunate enough to have a family member who goes clamming every weekend (and I'm sure very few of you do), I recommend the next best thing - visiting your local fish market. New Deal in Cambridge is top notch.

Ingredients
• About 17 clams (steamers) or quahogs
• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• A dash of pepper
• A dash of paprika
• 1 tbsp butter, softened
• 2 eggs
• 3/4 cup clam juice
• 1/4 milk

How to:
1. Steam the clams in water. Be sure to have enough water in the pan to reserve 3/4 cup of clam juice to put in the batter.
2. When the clams are done, remove the "necks" (the black thing attached to the neck of the clam) and chop the clams into small pieces.
3. Beat 2 eggs.
4. Add clam juice and milk
5. Mix in chopped clams, flour, baking powder, salt, pepper, paprika and butter.
6. Put vegetable oil in a heavy-bottomed pan or a deep fryer. Ensure there's enough oil to cover the fritters but be sure to leave at least 3 inches from the top as the oil will rise when you drop in the batter.
7. Put a teaspoon full of batter per clamcake into hot vegetable oil. You'll know the oil is ready when you flick a bit of water in the heated oil and it sizzles.
8. After a few minutes, turn the clamcake and see if it has browned. If not, turn back. Both sides should be brown.
9. Work in batches. You can usually cook 3 - 4 clamcakes at a time.
10. Remove from oil when done and lightly salt.
11. Eat as is or squeeze a little lemon on top. You can even serve a tartar dipping sauce on the side but I don't think they need it.

Home for the Holy Ghost Fiesta, an East Taunton tradition

2006-07-11T16:29:00.000-04:00

Marinated pork. Linguica sandwiches. Bacalhau (salt cod w/ vinegar and spices). Meat on the Stick. Malasadas (homemade fried dough w/ sugar). For well over 50 years, hundreds of people have gathered at the 3-day Fiesta in East Taunton, MA, to enjoy these Portuguese specialties, have a beer, listen to music, socialize and play some classic carnival games. A few brave souls even hop on a rickety ride for a hair raising (literally - my pony tail was horizontal according to my sister) adventure.

Last weekend, I returned home for my umpteenth year at the Fiesta with my family and as always, we had a great time. There's something very comforting about returning to a place you've been a million times, eating the comfort food you've eaten your whole life and hanging out with the people who've known you since birth.

On arrival, we made a beeline for the the Marinated Pork window. Just $3.00 for this amazing sandwich. The pork just falls apart and the Portuguese roll it's on is fresh and soft but substantial enough to hold the sandwich together and keep it from getting soggy. I think this year's batch was the best ever. So delicious. My sister opted for the linguica sandwich, also a huge crowd pleaser. Her sandwich had a little more kick but I preferred mine.

After we washed our sandwiches down with a nice cold beer, we took a break to hit the arcades. Let's see...I lost at Whack-a-Mole but won the game where you squirt water in the clown's mouth until the balloon bursts. I love those games. Good old fashioned fun.

I tried to avoid the one amusement park ride that you know is not safe but my brother bullied me into it. It was called the Twister and you sit in a cup with a rope strapped around you (oh that will keep me secure if something goes wrong). There's a wheel in the middle and the more you spin it the faster you go around. You would think the ride would be wimpy but what can I say, I screamed - a lot. A total blast though.
After I staggered off the ride, we decided it was time for dessert and headed inside Holy Ghost Hall for the malasadas. Just $1.50 each. While they are no where near as good as the ones my Mom makes, they did the trick. We were happy.

Before we headed out, we listened to the band sing some traditional Portuguese songs and watched an old couple dance like they were still 25. Watching them warmed our hearts and left us feeling happy to have ventured out to the fiesta once again this year and feeling certain we'd return next year.

Mission Figs w/ Goat Cheese, Honey & Rosemary

2006-07-06T20:21:00.000-04:00

Mission figs just started popping up at the grocery store and I couldn't be happier. Such amazing flavor and texture packed into these beautiful bite-size fruits. I really think that figs should be called "the forbidden fruit" because they're so good, somehow you feel like they should be really bad for you. But that's thankfully not the case here. Figs are fat free and high in fiber and potassium! They combine so well with so many different things, from cheese and nuts to pork and steak dishes. Figs seem to be more popular in European countries like Portugal and Spain. When I visited Portugal, figs were plentiful — and I was thankful. Be European! Branch out and go buy some while you have a chance and experiment with them. There's nothing quite like them.

I'm continuing on my simple summer snack trend with this heavenly appetizer - Mission Figs stuffed with goat cheese blended with honey and minced fresh rosemary. You can eat it as is, skewer the figs and grill them, or warm them in the oven. Either way, you're in for a treat.

Ingredients:
6 - 12 Mission figs (they should give a little when you touch them but not be too squishy)
2 tablespoons goat cheese
1 tablespoon honey
1/8 tsp minced fresh rosemary

How to:
• Mix the goat cheese, honey and minced rosemary together with a spoon until blended (don't overblend, just mix until the ingredients are combined).
• Make a small hole in the wide end of the fig.
• Either pipe in the goat cheese mix with a pastry bag or just spoon it in with a 1/8-tsp measuring spoon.
• Eat as is or place on the grill for about 5 minuters or in the oven at 375 degrees for about 15 minutes.

Serve with nuts and a nice glass of white wine or sangria.

Great Summer Snack - Grilled Shrimp & Guacamole

2006-07-05T14:05:00.000-04:00

When the humidity kicks in, heavy meals are definitely out. All you want is a nice fresh snack and maybe a cool Corona with a lime to wash it all down. Here's a quick, simple snack that is high in protein (shrimp) and provides the "good fat" we need (avocado). Grilling the avocado gives it a nice smoky flavor not typically found in guacamole. I have a feeling I'll be making this a lot this summer.

If you're like me and don't have outdoor space for a nice grill, no worries. Just use a cast iron stove or panini pan to grill your shrimp and avocado.

For the Guacomole

Ingredients:
• 1 avocado, sliced in half, pit removed (leave in skin while grilling)
• Olive oil, lemon and salt (just enough to lightly coat the avocado)

How to:
1. Coat the inside of the avocado lightly with olive oil, lemon juice & salt.
2. Grill insides down for about 4 - 5 minutes.
3. Remove avocado flesh and mix together with minced garlic and a little more lemon juice to taste. Leave the avocado a little chunky so it has some texture to it.

For the Shrimp

Ingredients:
• 3/4 lb. shrimp, shelled (devein if large)
• 1 tsp olive oil
• Fresh lemon juice (from 1/2 lemon)
• 1/4 tsp paprika
• 1/4 tsp garlic salt
• 1/4 tsp oregano
• 1/4 tsp lemon peel
• 1/4 tsp red pepper
• Fresh ground pepper to taste

How to:
1. Mix the olive oil and lemon juice in a bowl.
2. Add in seasonings and shrimp.
3. Cook shrimp on grill. Or coat a hot pan coated with olive oil and cook shrimp at high heat. Either way, it shouldn't take more than 3 - 4 minutes each side. When they're pink, they're done.

Serve shrimp and avocado with some nice blue corn chips and a nice frosty brew. Happy summer!

East Side Bar & Grille - Future Favorite Spot of East Cambridge Residents

2006-06-15T16:28:00.000-04:00

A new neighborhood bar/restaurant, East Side Bar & Grille, just opened in East Cambridge and its mission is to serve the neighborhood with great food, a nice but non-pretentious atmosphere, fantastic cocktails and a nice beer selection.

I think Proprietor Christopher Kosinski is on to something. One step through the door and I felt like this is the kind of place that's going to have a good following of "regulars." There's a welcoming bar to the right and some nice high round tables and chairs to the left if you want a little more elbow room when you dine in the bar area. The bar is light wood as opposed to the dark Irish pub-like dark wood you typically encounter in a bar. It's nice. Lightens up the space. It's a great place to while away the afternoon or evening watching the Sox game. The restaurant is in the back. It's painted "Tuscan Red" according to Chris. He actually knew the Benjamin Moore paint color. Impressive. Chris himself is a reason for people to come back. He's a local. Born and bred in East Cambridge. And really committed to providing the community with a great place to hang out. He worked for the city for many years so people know him well. He has pictures on the wall of the restaurant of him with different celebs he rubbed elbows with at the DNC (Democratic National Convention), one of which is Cambridge's own Ben Affleck. Apparently Chris went to high school with Ben and refuses to see any of his movies due to jealousy. Bitter with a sense of humor. Important qualities for running a successful restaurant.

In terms of the menu, there's a wide array of options from open-faced sandwiches to salads and pastas. You'll find a lot of classics such as artichoke dip and chicken wings too. Something for everyone. I ordered the Steak Bomb minus the sausage (I even have my limits). When's the last time you saw a Steak Bomb on a menu that wasn't in a greasy pizza take-out joint or ate one that didn't sit like a bomb in your stomach? Perhaps never? Well you're in for a treat then. The East Side Bar & Grille's Open-Faced Steak Bomb is, well, d'bomb. The meat is marinated for 24 hours. It is so tender. Might be the best steak tips I have ever had. The onions and peppers are grilled to perfection — not too soft, not too crunchy. My lunch companion had the dinner version of the Steak Tips which she also was very fond of. Her lunch came with a salad. Good deal.

The margaritas are top notch. And while the beer wasn't flowing from the taps yet (it was only day 4 of the restaurant being open), Chris assured me that they will have a nice selection.

I look forward to returning to the East Side Bar & Grille, sampling some of the other menu items, and taking in a Sox game now and again. We need more of these great places in our neighborhoods.

East Side Bar & Grille
561 Cambridge Street, East Cambridge (mid-way between Inman Square and the Cambridgeside Galleria), Cambridge, MA
617.661.EAST (3278)

Cha Fahn - A Dining Oasis in Jamaica Plain

2006-06-13T17:16:00.000-04:00

One step off busy Centre Street in Jamaica Plain into tranquil Cha Fahn and you immediately begin to feel your shoulders relax, your mind stop racing and your cares fade away. Cha Fahn is a lovely tea house. The design combines both traditional furnishings with modern accents and artwork. They have the most amazing chairs I have ever seen or sat in. The backs of these chairs must be seven feet tall (see photo below). You'll find countless teas from China, Japan and England. Hot and iced. Black, white, green and herbal. And some amazing bubble tea flavors - taro root anyone? In addition to the wonderful teas, Cha Fahn offers fine food with complex layered flavors, artfully presented.

The tea menu was so immense I started to glaze over. Luckily my sister had been there twice before and helped me focus. While she and my other sister opted for the hot anti-oxidant packed Rooibos Green Tea, I was intrigued by the Taro Pearl Green Tea, an absolutely delicious cold bubble tea. The tapioca in the bottom were Taiwanese black pearls (tapioca made with yams). Sound weird? It's not - at all. So good.

The lunch menu had so many options we were interested in, including many items that featured tea as an ingredient. So in true Lynne style, we ordered a bit of everything starting with Lapsang Souchong Black Bean Soup. Frankly, I would have been happy if that's all we had. Perfectly seasoned, surprisingly light and a little lemony.

Next, Pork & Shrimp Su Mei arrived at the table. Very homemade tasting and nicely garnished with a pea on top of each serving. Many Tea Sandwiches are on the menu and can be purchased in sampler sizes of 3 ($9), 4 ($12) or 5 ($15). You actually get two of each so if you plan on ordering other things, the order of 3 will be enough. Each sandwich is served open-faced on a French baguette slice which enables you to see all the pretty, colorful ingredients. We ordered the way-above-average Egg Salad with Red Onion; Shrimp with Cucumber and Curry Spread; and Goat Cheese with Apricot Preserves, Ginger and Mint. I think I liked the latter the best because the flavor combination was such a pleasant surprise. I immediately thought I should serve something like this at my next cocktail party. What a great array of flavors.
What I consider to be the piece de resistance arrived next. Pan-roasted Beef and Noodles in a Broth of Soy Citrus, Chinese Herbs and Pu-erh Tea (pictured at the top of the page). The beef was clearly slow-cooked and just fell apart. Amazing. Unlike other beef stews, this soup was light and left you feeling pleasantly full not overstuffed.

My sister insisted we leave room for dessert. We all know there's always room for that. We sampled (who am I kidding, ate) Ginger Spice Tea Cake and a special, a Berry Almond Tart. The Ginger cake was the winner hands down. There are chunks of spicy candied ginger in almost every bite. If you love ginger, you must try this cake.

I can't think of a better place to go to decompress, dine and catch up with friends and family. Next time you need to chill out, head out to Cha Fahn. Make it a long lunch or leisurely dinner. You deserve it.

Cha Fahn, 763 Centre Street, Jamaica Plain, MA, 617.983.3575
ww.chafahn.com
Lunch & Afternoon Tea: Tuesday - Sunday starting at 11:30am
Dinner: Tuesday - Sunday starting at 5pm

Rice Pudding-loved round the world

2006-06-06T17:30:00.000-04:00

Click image for a closer look.
Rice. Milk. Sugar. These are staples of kitchens around the world. And the main ingredients of one of the most popular desserts in the world - Rice Pudding. Most of us probably grew up eating some form of rice pudding for dessert, usually a result of leftover rice from last night's dinner. It's cheap. It's easy. It's economical. And it's delicious.

Not to toot my own ethnicity's horn or anything but the Portuguese make a mean rice pudding (try Atasca's version) as do the Spanish and Venezuelans. Some versions are more creamy, others have lemon zest, still others are spiked with rum. Serve it warm or chilled, with or without cinnamon on top. They're all good. Perfect comfort food. Here's one of the many millions of recipes out there. It's a good one. What's yours?

RICE PUDDING

Ingredients:

• 5 cups whole milk
• 2/3 cup white rice
• 1/2 cup sugar
• 1 vanilla bean, split lengthwise or 1 tsp vanilla extract
• 1 tsp orange zest
• 2 tsp dark rum
• Cinnamon for sprinkling on top
• Fresh fruit to top off rice pudding (blueberries, raspberries, whatever you like - this is optional)

How to:

1. Pour the milk and rice into a saucepan with a heavy bottom.
2. Scrape in the seeds from the vanilla bean and add the bean. Or, add the vanilla extract.
3. Bring the mixture to a boil (stir often to ensure rice doesn't stick to the bottom or burn).
4. Reduce the heat to medium and simmer until the rice is tender, stirring often, about 20 minutes.
5. Mix in the sugar, rum and orange zest. Discard the vanilla bean.
6. Cook until the mixture thickens, about 5 minutes longer.
7. Spoon the rice pudding into a casserole dish or individual ramekins.
8. Sprinkle cinnamon on top.
9. Refrigerate for several hours. Or, if you are going to serve within a couple of hours and would prefer the rice pudding warm or at room temperature, just let cool a bit on the counter.
10. Before serving, top the rice pudding with some fresh blueberries or raspberries (optional).

Overripe Bananas? Make Yummy Muffins.

2006-06-03T09:03:00.000-04:00

How many times have you tossed out bananas because you didn't quite get to them before they turned brown and tasted, well, funky? Next time that happens to you, toss the bananas into muffin batter instead of into the trash. Overripe bananas make the most delicious muffins. Throw in some walnuts, top each muffin off with a raspberry and you have a real treat for breakfast. Muffins are incredibly easy to make. You can make the batter in minutes and they only take between 15-20 minutes to bake. Feel free to go bananas and add blueberries, blackberries, and/or any kind of nuts you want. You can't go wrong. Here's my recipe if you want to try. Enjoy.

Raspberry Banana Nut Muffins

Ingredients:
• 2 large overripe bananas
• 3/4 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1-1/2 cup flour
• 1/3 cup melted butter
• A dozen or so raspberries
• 1/4 cup chopped walnuts

Preheat oven to 375 degrees.

How to:
1. Mash the bananas with a wooden spoon.
2. Mix in the sugar and slightly beaten egg.
3. Add the melted butter. Blend.
4. Add all the dry ingredients and stir until well mixed. Fold in walnuts.
5. Put liners in a muffin tin and fill each liner 3/4 of the way up.
6. Plop one raspberry on top of each muffin (you can fold them into the batter but I like having the one on top for esthetics and so they don't get squashed). Having that burst of raspberry flavor in the muffin is really great. I wouldn't leave it out.
7. Bake for 15- 20 minutes (when top of cupcakes are brown, muffins are done).

Perfect Beach Day - Wellfleet's Beachcomber

2006-05-29T10:25:00.000-04:00

If you're looking for the perfect beach day, get up early, pack up the car and take a road trip to Wellfleet on Cape Cod. It's about an hour and a half from Boston (without traffic) but it's well worth the trip. We went on the Sunday of Memorial Day weekend when I anticipated traffic would be light due to the fact that most people had already driven to their destination. Luckily I was right. No traffic in either direction. You gotta love that.

For those of you who don't know, Wellfleet is way down on the Cape, only two towns away from the furthest point on the Cape, Provincetown. What makes it worth the journey? The National Seashore. In my opinion the beaches on the National Seashore (that run all the way from Orleans to Provincetown) are the most beautiful in all of New England (except perhaps some of the beaches on Nantucket and Martha's Vineyard). Stunning cliffs, thick sand and beautiful (yet frigid) open ocean.

Cahoon Hollow Beach is my beach of choice in Wellfeet even though there are many stellar choices. You drive down this long windy road off Rte 6 and are greeted by a truly breathtaking view of the ocean. The beach is located at the base of a huge cliff so you have to decend down a steep path. It's easy going down but the ole calves burn a little on the way up. It's good to burn a few calories before you make it back up to the top where the best waterfront bar and restaurant resides - the Beachcomber. It's the kind of place you find in places like the Carribbean but not so much in these parts. There's an outdoor deck where you can walk in with sand all over you, sit down, get waited on by the same friendly bartenders that have worked there for decades and order up a delicious Mudslide, some freshly shucked Wellfleet oysters (but of course), an amazing grilled swordfish sandwich or a simple but tasty burger. Inside there are tables, pinball machines, a big bar and plenty of space for the great bands they have playing there all summer. I've been going to the Beachcomber for many years and I never get sick of it. Sit down at the bar on that deck, look out at the ocean and you immediately begin to relax. What job? What stress?

After the beach, it's always fun to head to PJ's Seafood which is at the end of Cahoon Hollow Road on Rte 6. It's an old- school stand where you can order everything at the take-out window from boiled lobster dinner to hot fudge sundaes. They have picnic tables you can sit and eat at that are covered with plastic tablecloths - easy to hose down after a messy lobster dinner. Their fried clams are to die for and the chocolate/vanilla soft serve twist is a winner. Don't pass PJ's without getting a snack.

If you do decide to make it a weekend, Wellfleet Center (which is on the bay side of Wellfleet, the other side of Route 6) is a really nice place to stay. There are many inns and bed and breakfasts, great places to eat and several galleries to browse. If you want to venture out a bit, Provincetown is just another 15 minutes away. Plenty of entertainment there!

Don't let the summer go by without hitting the Beachcomber at least once. It's a great escape!

Beachcomber, Wellfleet, Cape Cod, MA
www.thebeachcomber.com
Directions

One on One with Om's Chef Rachel Klein

2006-05-22T16:15:00.000-04:00

Click image below to enlarge.

When I go out to eat, I often wonder what goes on in the minds of chefs. Where do they get their inspiration? How do they find the best ingredients? Do they go to farmers markets and specialty stores like you and me or do they have special suppliers? What is their background (geographic, ethnic, educational) and how does it influence their cooking style?

I figure if I'm curious about these things, others must be too. So I decided to begin going to the source and interviewing chefs around town about what makes them tick. I have started at the top with Om's Rachel Klein, the hottest new chef in town, who graciously agreed to be my first "victim."

When I originally went to Om, I was blown away by the inspired dishes - the flavor combinations, the presentation and the "deconstructed" nature of many of the menu items. I thought to myself that this chef had ventured into territory not explored by many local chefs. This chef had something truly unique to offer the Boston restaurant scene and I was thrilled she decided to pack up her chef's knives and move here from Providence. I was even more thrilled when she agreed to meet with me and tell me more about herself and her new spring menu at Om.

Om has been open about 5 months and the restaurant has quickly become a hot spot. When I spoke to Rachel and she told me that they now have a spring menu, I was dying to know what would be on it. I was also interested in how she goes about modifying a menu at a new restaurant. How do you change things without alienating customers who have come to love what's already on the menu? How do you introduce new dishes that seamlessly integrate with the dishes that are staying on the menu?

Rachel told me that she starts thinking about her menu a season ahead. So during the cold winter months when virtually nothing is in season around here, Rachel is dreaming up her spring menu. She says it's sometimes a challenge because you forget what comes in season first. Produce catalogs are good for inspiration. They tell you what you can get now, what you have to look forward to, where the produce is coming from, etc. These produce catalogs also have "reps" who visit the chefs in their restaurants and bring in ingredients to show them. This is extremely helpful to chefs who are really too busy to go out and about to markets browsing for ingredients. However, Rachel does enjoy going to farmers markets and places like Whole Foods. Because she can see everything at once as opposed to individual pages of a catalog which isn't as inspiring.

In terms of creating dishes for the menu, Rachel's approach is to think about textures first and how they will work together. Then she tries to strike a balance of sweet, salt and spicy to best bring out the flavors of each of the key ingredients. She always has salt, pepper, acid (citrus, vinegar) and sugar on hand in her kichen to help create that balance she is looking for.

The introduction of Om's spring menu has been a staggered process which is a great idea to let people get their feet wet with a new dish here and there as opposed to a whole new menu all at once. This answers my question about how you go about introducing dishes to a menu that is just getting established. So what's on the spring menu so far?

Colorado Lamb. Colorado boneless loin of lamp with braised artichokes, sweet olive relish, coriander emulsion and parmesan shavings on top. When I asked Rachel how she thought to bring all these things together in one dish, she said "salivating." Hmm. Interesting. At first I wasn't sure what she meant. But then she explained...after a bite of each of these items (particularly the parmesan and artichokes), you get this salivating feeling in your mouth. When I started combining all the flavors on the dish and took a bite, I totally got it. What an interesting way to pair things together. And, by the way, an absolutely heavenly dish. Lamb naysayers will reconsider when they try this. The lamb has more of a steak quality to it. It's prepared medium rare and you can practically cut it with your fork. Take a little of everything, combine it and what a burst of flavor you will enjoy. Lamb is actually outselling the steak right now which is Rachel's signature dish. That goes to show you how delicious the dish is.

Korean Beef. Chili spice & brown sugar rubbed sirloin,
yellow watermelon, Asian herb salad. This is a first course but could easily serve as an entree. Again, it's the combination of all the different flavors and textures that make the dish. And as always, beautiful to look at. I love the contrast of the unusual bright yellow watermelon against the greens and the beef. Definitely created with spring in mind.

Also new to the menu is Georges Bank Scallops which includes sweet English peas, Chinese sausage, thai basil, mint, pickled red pearl onions and Chef's garden bowtie arugula. Very fresh and light.

She wants to add a soft shell crab dish to the menu but is waiting for the price of crabs to come down. She doesn't want customers to have to pay outrageous prices, so her plan is to introduce crabs to the menu when the price is more reasonable.

On the dessert front, there are several new creative, tempting choices. I have not personally had the opportunity to try these yet but will definitely have to return to indulge.
• 23 Karat Gold Cake. Carrot cake and parsnip ice cream sandwich with creme fraiche icing, toasted walnuts, habanero chili caramel sauce and gold dust. How chic.
• Linzer Bar. Guava jelly, mascarpone sorbet, hazelnut crust and micro upland cress.
• Coconut Layer Cake. Madras curry ice cream, cocoa nibs and baby fennel confit (candied).

As you can see, Rachel is no ordinary chef nor is her menu run-of-the-mill. If you're looking for an adventure, head to Om. I promise you won't be disappointed.

Thank you to Rachel for taking the time out of her busy schedule to let us get in her head a little bit and learn more about what makes her a great chef and Om such a wonderful place.

Om Restaurant/Lounge
57 JFK Street
(entrance on Winthrop Street - across from Upstairs on the Square)
Harvard Square, Cambridge, MA, 617.586.2800
www.omrestaurant.com

Farmers Market Opening Day!

2006-05-22T14:39:00.000-04:00

Most Bostonians look forward to Red Sox Opening Day. Me, I eagerly await the Farmers Market Opening Day. When farmers truck in from miles away with beautiful fresh produce and flowers. And bakers come bearing breads, cookies and other confections. They sell their pride and joy to city folk like myself who may not have the time, talent or real estate to grow their own. The farmers market I frequent most often is in Central Square, in the parking lot behind Pearl Arts & Crafts. It's every Monday from 12-6. I try not to miss a week because each week something new is in season which sadly means you have to see other things go out of season but such is life.

It's always an adventure going to the farmers market. Since this was the first week, not a lot is in season yet but I was thrilled to see even a few fresh-picked items. Lots of greens are available and some are pretty unusual - chrysanthemum greens, red Russian kale (pictured above) and pea greens (which taste exactly like peas!). Try to find those at your local grocery store.

Also for sale were lots of flower and herb plants both large and small. I bought 4 plants to grow on my window sill—rosemary, thyme, oregano and sage. It's so nice to have fresh herbs in the house. They smell great, they look pretty and they're great to have on hand for cooking.

Two bakeries will be at the Farmers Market all season long. One is Hi-Rise Bakery from Cambridge (pictured above). They make the most delicious cookies. Try the almond macaroons. They melt in your mouth. Breadsong Bakery from Auberndale is the other bakery and their olive bread is amazing. I brought one home and immediately made a turkey, havarti and pea green sandwich with dijon mustard. Heaven.

I will definitely look forward to Mondays for the next 6 months, when I'll be able to go from getting fresh asparagus and greens to blueberries and raspberries to watermelon and corn to apples and butternut squash. I'll keep you posted on what I find each week so you'll know what's in season. I encourage you to patronize your local farmers market. Not only are you supporting the growers, but you're treating yourself to the freshest food available and because it's in season the prices are reasonable. Find out the location of your local farmers market.

Lemon Heaven

2006-05-18T20:21:00.000-04:00

My sister came over for dinner tonight and she is the best audience for my cooking adventures so I always try to make something special when she comes over. I knew she'd enjoy some Black Cod Baked in Parchment with fresh littlenecks my brother had dug, some chopped linguica, spinach, thyme - yum. The entrée choice was easy. But what to make for dessert. Something bright, light and spring-like perhaps. Something with lemon! I immediately thought of these adorable lemon soufflés that are baked right in the lemons I had seen Martha make. I thought I'd give it a try.

Don't be scared off by soufflés. I had never made them before and found them pretty easy. There are very few ingredients and the process is fairly simple. I did make one major discovery that I'd like to share with you. It makes a big difference whether you use the hollowed out lemon or a ramekin to hold the soufflé mixture. The finished soufflé in the lemon was so much lighter, fluffier and tastier. The soufflé in the ramekin was more cake-like. You don't want that. Definitely go with the lemons. The reason I used both is because you have to trim off the very bottom of the lemon so that it can stand up straight on the cookie sheet. But even a small slice off the bottom created a hole all the way through some of the lemons. So I had to use some lemons and some ramekins. Midway through I came up with the idea to cover the holes with some of the rind from the inside of the lemon. Worked like a charm! I recommend using that McGyver maneuver so you can use all lemons.

This is a great spring/summer dessert. Give it a try!

This recipe is from Martha Stewart's website. I've featured it below because I have a couple of suggestions based on my experience.

LITTLE LEMON SOUFFLÉS RECIPE

Serves 8
Preheat the oven to 350 degrees.

Ingredients:

• 8 large lemons, preferably Meyer
• 3 large eggs, separated (use room temperature eggs, they separate so much easier!)
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• Confectioners sugar, for dusting

How to:
1. Preheat oven to 350°; line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut the top of the lemon off (about one-third of the way down), making cut parallel with bottom; reserve top. Repeat with remaining lemons.

2. Hold a lemon above a strainer set over a bowl and scoop out the insides (use a melon baller or serrated grapefruit spoon). Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet. (By the way, you will have WAY more lemon juice than you need for the recipe so plan on mixing up some cocktails later using all that extra great fresh lemon juice. I made a lemon mojito!).

3. Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment (or if you only have a hand mixture like I do, just use that). Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; mix constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, about 10 minutes. Set aside

4. Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.

5. Whisk one-third of the meringue into the yolk mixture. Gently fold in the remaining meringue. Fill each of the lemon shells to just below the rims.

6. Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Dust with confectioners’ sugar and garnish with a mint sprig. Serve immediately.

Cuckoo for Cupcakes

2006-05-15T11:04:00.000-04:00

America's latest obsession is not Jennifer Anniston and Vince Vaughn, TomCat or even Brangelina. It's cupcakes, my friends! I don't know if you've noticed lately but America can't get enough of them. If you read my review of Magnolia Bakery in New York or of the Cosmic Cupcakes at Deluxe Town Diner in Watertown, you probably were starting to get that idea.

What's up with cupcakes? They're cute, they're delicious and it's like having your own little personal cake. They're also sort of retro. I think they remind us all of a simpler time in our youth when Mom or Grandma used to make them for us and our biggest decision in life was whether to pick the chocolate or the vanilla. But why the recent surge in popularity? My guess is that all the buzz about Magnolia may have sparked the trend. Katie Holmes had a photo shoot in In Style Magazine which showed her eating their cupcakes (that was before she fell under the spell of Scientology poster boy Tom Cruise). Saturday Night Live did a hip hop video on the show that mentioned Mangolia. There's even an East Coast vs. West Coast thing going on with cupcakes. Apparently Yummy Cupcakes in LA is giving Magnolia a run for its money.

Martha Stewart has even joined the craze and not only made a couple different kinds on her show in the past few weeks but she also sent her staff out on a secret search for the best cupcakes in Manhattan. They chose the cupcakes from Billy's Bakery and had the baker in to share his recipe. (How psyched is that guy.) The verdict was that the his cupcakes weren't too rich, the frosting wasn't grainy, they were just right. Unfortunately I found out about this a few days after my return from New York so alas, I did not get the opportunitiy to try them for myself.

Did you know there's even a hot baking book out called (you might have to write this down to remember it) "Cupcakes!" by Elinor Klivans. It's great and is available in book stores and places like Crate and Barrel. Who knew there were so many different ways to make them? I must admit that I have jumped on the bandwagon. This weekend I made some killer Hi-Hat Cupcakes for Mother's Day that I had seen Martha make. The recipe actually comes from the "Cupcakes" book though. The recipe is up on Martha's website but I am including it below because having gone through the process, I have some suggestions/modifications for you. While these cupcakes are time consuming, they are a lot of fun and the smiles and "Yummmms" they bring are well worth the effort.

Have you made or eaten any great cupcakes lately? I'd love to hear from you. Let me know!

RECIPE FOR HI-HAT CUPCAKES

Preheat the oven to 350 degrees with rack in center.

Makes about 16 cupcakes.

Ingredients for the Batter:
- 3 ounces unsweetened chocolate, chopped
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1-1/4 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream

Ingredients for the Frosting:
- 1-3/4 cups sugar
- 3 lge egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 tsp almond extract

Ingredients for the Chocolate Coating:
- 1 cup (about 6 ounces) chopped semisweet chocolate
- 1-1/2 tbsp canola or vegetable oil

How to - the Batter:
1. Place chocolate in a medium heat-proof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. Cream the butter and sugar with an electric mixer on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup (if you have an ice cream scoop, use it to dole out the batter). Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes. (Note: if you like cake batter, you'll love this. Give it a taste!)
5. Remove cupcakes from tin and let cool completely.

How to - the Frosting:
6. In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes (if you're like me and don't have a free-standing mixer, you might want to ask someone to take turns holding the mixer - your arm starts to get sore!) . Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip (or in a pinch, cut the tip off of a Ziploc bag and use that instead). Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

How to - the Fun Part - the Chocolate Coating!:
8. Combine the chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.

9. Invite your friends in for this part. It's a blast. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.

10. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Note: You can remove the cupcake papers but I would wait until after they've refrigerated for a couple of hours. I tried it before putting them in the refrigerator and the cake part started to fall apart. Once they've set for awhile, they stay together better.

Recipe from "Cupcakes!," Chronicle Books, U.S., June 2005

Start Spreading the News - NYC Food Finds

2006-05-09T00:01:00.000-04:00

New Discoveries and Old Friends (locations at bottom of page):
A Salt & Battery
Doughnut Plant
Rosa Mexicano
The Boathouse, Central Park
Tabla

There are so many reasons to love New York. The theater. The shopping. The David Blaine stunts (well, maybe that's a reason not to love New York, along with the Yankees). But the food...my God. So many choices. One block has more restaurants than most towns. And they certainly run the gamut, from Chinese to Indian, upscale to pub-style, bagels and pizza. You name it. They have it. And we ate lots of it. Which is why I walked all the way from the Upper East Side to Soho one of the days I was there. It's the best way to see the city anyway. That's how you stumble upon those cool, out-of-the-way places.

Where to begin. Well I guess A Salt and Battery is a great place to start. My boyfriend is originally from New Zealand and has been on a 14-year quest to find authentic Fish & Chips here in the U.S. Well, this weekend he reached the end of his journey at a "Chipper" (pronounced "Chippah," nickname for a fish & chips joint) on the west side of Manhattan. A Salt & Battery is run by English expats who also own an English café and specialty store in New York called Tea and Sympathy. So this place is the real deal. The menu is short, sweet and all deep fried — fish & chips, giant battered "bangers" (tastes like breakfast sausage but looks like the street sausages you buy at Fenway Park), Mars bars (yes, the candy bar), pineapple, you get the idea.

We ordered fish and chips with two different kinds of fish - cod (the classic) and halibut. When we got our chips I realized why they have that name. I never really thought about it until then. You see, English "chips" are all different sizes, many of which are little crunchy chip-like pieces that you quickly find yourself hunting for amidst the chunkier sizes. We also ordered a banger. I have to say one bite was more than enough. It was good but man, it had evil written all over it. There is such a thing as too much of a good thing.

I couldn't wait to see what the expert thought. Would this fish and chips live up to Kemal's expectations? He had been let down so many times before. I figured if this didn't cut it, his only alternative at this point would be to hop place to England or New Zealand to satisfy his craving. Luckily, after the first bite of fish, it was clear that he was a very happy man. The batter was just the right consistency and the chips were both soft and crunchy depending on which chip you grabbed. Whew. What a relief.

I tried to get the guys who work there to cough up what makes English fish and chips so darned tasty. They sort of blew me off but I did discover that they use vegetable oil and it's probably different than the vegetable oil we use here. Also, often french fries here are fried in peanut oil so that changes the flavor too obviously. I don't know what the secret is but it was really good. I'm almost thankful that they're the only place this side of the pond that makes them that good. Could be dangerous.

Although Kemal had extolled the virtues of the deep-fried pineapple, neither one of us could go there at that point. Besides, we had another evil item on the agenda for later in the day...

Doughnut Plant

I've been hearing about the Doughnut Plant for the last few years. Owner Mark Israel started the business out of his apartment using his grandfather's donut recipe. Now he has a very successful shop in New York, supplies many upscale stores like Balducci's and Dean and Deluca and also has 7 shops in Japan! I love entrepreneurial stories like that. Based on that success, I figure the doughnuts must be pretty delicious.

The facade of Doughnut Plant is sort of industrial looking and the neighborhood is a little gritty which I kind of like. It's a nice departure from the sometimes overly-polished neighborhoods like Soho. A glass front to the shop lets you instantly see the array of freshly made doughnuts, which is enough to suck anyone in who happens to be passing by. A very friendly, gregarious gentleman originally from Sri Lanka was working the counter. We asked his advice on what to order and he said, "One of everything." Yikes. That wasn't going to happen. After further prodding, he suggested the coconut and almond doughnuts. We ordered one of each. Both doughnuts were square which I didn't quite get until I realized the point - to have more room for filling! The coconut doughnut was incredible. Coconut flakes on the outside, coconut cream on the inside. Wow. I love all things coconut anyway but this was something extraordinary. The almond doughnut was excellent as well. The ingredients they use are clearly the best quality. They also have some unusual flavors like Valrhona Chocolate, Pistachio and Ginger and change them up based on the season which is unusual. These doughnuts are definitely a step above any others I've tried. I can see why they're so popular. By the way, the tasty looking beverage in the doughnut photo above is called Agua de Jamaica. They made it especially for Cinco de Mayo. It's made with Jamaican flowers, sugar cane and spring water. Very refreshing and so pretty to look at.

Since it was Cinco de Mayo we felt the need to join in the festivities somewhere. We had just taken a gander at David Blaine bobbing around in the fish bowl and spotted Rosa Mexicano right across the street. Bingo. It was still early enough to beat the after-work crowd so we headed inside. Apparently a lot of people knocked off early for a bowl of freshly made guacamole and some margaritas because the bar was packed. We noticed that everyone was drinking this red drink so of course we had to have one. Turned out to be a Pomegrante Margarita. HIGHLY recommend trying these. While we didn't eat there that night, I have eaten there several times in the past. The food is amazing.

So we pretty much overdid it that day which I guess is an understatement. But hey, we were in New York.

The next morning we decided to do something really touristy. Have breakfast at The Boathouse Café in Central Park. The weather was so beautiful we wanted to sit outside and a lot of the outdoor cafés in New York are just too close to traffic and noise. The Boathouse is gorgeous. What a spot. Right in Central Park overlooking a pond where people can rent row boats. It's a nice escape from the city that never sleeps. The food is actually nothing to write home about and there are tons of tourists there (a large table of visiting birdwatchers were next to us) but we didn't really care. Just sitting there and looking out at the water and the blossoming spring flowers was more than enough to make us happy.

Where to go on Saturday night... I had of course done a lot of research and had some options in mind but I decided to go somewhere I had been before because I had such a fond memory of the place. Tabla. It was even better than I remembered. Tabla is a very cool place without being super trendy or obnoxious. The cuisine is classified as New Indian. They combine classic Indian spices with western flavors. The upstairs is more formal and the downstairs area is called the "Bread Bar" and offers many small plates, sort of like Indian tapas. I prefer the downstairs and you get seated quicker there anyway. Everyone from the hostess to the bartenders to the wait staff were very friendly and totally on top of their game. The second I started thinking I needed something, someone would appear and take care of us. They made you feel that they were happy you had picked their restaurant for dinner which is the way you'd think all restaurants would be but as we all know, that is just not the case.

The highlight of the meal were the Goan Braised Brisket, something we made ourselves order because it sounded different than anything else we had tried at an Indian restaurant. It was absolutely delicious. Slow cooked with whiskey and sweet spices. Also tasty was the Asparagus Caldin which was prepared with coconut milk. Very unusual. You can also choose from a variety of chutneys and sauces for dipping some of the small plate items. We liked the Tamarind Dhutney the best. We dipped our chickpea-battered fish in it. Fantastic.

The menu at Tabla's Bread Bar is also very affordable for New York. The small plates are all in about the $8.00 range. An excellent value. I highly recommend trying this place next time you visit this fine city.

Where to Find Them:
A Salt & Battery
112 Greenwich Street, between 13th & Jane (West Village)
www.asaltandbattery.com

Donut Plant
379 Grand Street (between Essex and Norfolk Street), Lower East Side
www.doughnutplant.com

Rosa Mexicano
Three locations:
First Avenue (been there-cozier than Lincoln Center location)
1063 First Avenue at 58th Street
-OR-
61 Columbus Avenue at 62nd Street (that's where we went - very cool water wall)
-OR-
9 East 18th Street (bet. 5th Avenue & Broadway)
www.rosamexicano.com

The Boathouse, Central Park
East 72nd Street at Park Drive North
www.thecentralparkboathouse.com

Tabla
11 Madison Avenue (at 25th Street)
www.tablany.com
212.889.0667

Empanaditas & Margaritas for Cinco de Mayo

2006-05-02T18:25:00.000-04:00

click for a closer look

Cards night at my house calls for creative snack ideas. We always eat a lot and play cards a little. Usually we opt for an amazing spread of cheese and crackers, shrimp cocktail, fruit and the occasional evil peppercorn salami. But in the spirit of Cinco de Mayo we switched things up a bit and opted for some festive Empanaditas and Margaritas. The Empanaditas can be made ahead of time and frozen so all you'll have to do is pop them in the oven and focus your energy on squeezing some fresh limes for the Margaritas, well worth the effort for your amigos. Hope you enjoy! Happy Cinco de Mayo!

EMPANADITAS - Recipe
This is another one of my Mom's stellar recipes. The cream cheese in the dough makes it so easy to roll out and delicious to eat. Thanks Bea. Another hit!

Ingredients:

For the dough:

- 2 1/4 cups flour
- Pinch of salt
- 1/2 cup butter, cut up into pieces
- 8 oz. cream cheese, cut up into pieces
- 2 eggs, slightly beaten
- 2 tbsp ice water

For the filling:

- 1/2 lb. ground beef
- 1/3 cup grated cheese
- 1/4 cup red wine
- 1 sm. onion, diced
- 1 clove of garlic, chopped
- 1 pinch of dried thyme
- 1/2 tsp. cumin
- 1/4 tsp. chili powder
- 1/2 tsp. salt
- Dash of hot sauce
- Dash of Worcestershire sauce
- 1 egg, lightly beaten for sealing the empanaditas

How to:

For the Dough:
1. Mix flour & salt in a large bowl & add butter & cream cheese.
2. Blend with fork until mixture resembles bread crumbs.
3. Sitr eggs into ice water & add to flour mixture. Stir to form dough.
4. Turn dough onto lightly floured board and knead until smooth. Add flour to your hands to keep the dough from sticking to them.
5. Form dough into a flat, round cake, wrap in foil & refrigerate for 30 minutes.

For the Filling:
1. Sauté the ground beef in a dry skillet until brown.
2. Add wine, onion, garlic, thyme, cumin, chili powder, salt, hot sauce & Worcestershire sauce & continue cooking 5 minutes or until liquid has evaporated.
3. Remove pan from heat & cool completely. Then mix in the grated cheddar cheese.

Assembling the Empanaditas:
1. Roll out on lightly floured board to about 1/8."
2. Use a 4" round cutter to stamp out discs. Makes 24 - 30 discs.
3. Brush edges of rounds with beaten egg & put 1 tsp. meat filling on each circle, leaving a 1/4" border. Fold over.
4. Dip tines of fork in flour & press edges to seal.
5. Lightly grease baking sheets. Set empanaditas on them & refrigerate for 15 minutes.
6. Preheat oven to 375 degrees. Bake for 20 to 25 minutes or until golden brown. Serve at once.
Note: If you decide to make them ahead of time, freeze them in a single layer so they don't stick together and bake them for an extra 8 - 10 minutes.

PITCHER OF MARGARITAS - Recipe

If you're having more than a couple of people over, mix up a pitcher of Margaritas instead of shaking them up one at a time.
But do take an extra 5 minutes to squeeze fresh limes instead of using a Margarita mix. They're tart but fresh and a little simple syrup gives them a perfect blance of citrus and sweet.

Ingredients:
- 2 cups tequila, chilled
- 1/4 cup Cointreau, chilled
- 1 3/4 cups fresh squeezed lime juice (about 12 - 14 limes)
- 1/4 cup simple syrup (equal parts sugar and water warmed over a stove to dissolve the sugar)
- 4 - 6 lime wedges
- Coarse sea salt
- Ice

How to:
1. Mix the tequila, cointreau, lime juice and simple syrup together.
2. Add a couple of handfuls of ice cubes.
3. Rub lime on the rims of the margarita glasses.
4. Pour salt onto a plate.
5. Rub the glass rims in the salt.
6. Pour margarita into glass.
7. Add lime slice for garnish.

Makes about 6 drinks. Beware of the tequila. It'll sneak up on you ;-)

From Shubael's Pond to My Dinner Table - Fresh Trout

2006-05-01T12:37:00.000-04:00

click image to get a closer look

As I've mentioned before, my brother Dick is an avid fisherman and I am very fortunate to reap the benefits of his hard labor. Last night, two trout (along with some freshly dug clams and asparagus from my Mom's garden) made it to my apartment via my sister Donna, the seafood Sherpa. My brother had just caught the fish earlier in the day at Shubael's Pond on Cape Cod. Doesn't get any fresher than that. I was planning on getting some steaks for dinner but when I got the call about the fresh fish, I put the steak idea on the back burner so to speak.

Fresh fish, as you may well know, doesn't need a lot of fuss. Just a couple ingredients to bring out its flavors. I decided to go with the simple, classic pairing of trout with green beans and almonds, otherwise known as Trout and Green Bean Almondine. If you're not lucky enough to have a fisherman in your family, many of the fish markets now have trout. Give them a shout.

Recipe for Trout with Green Beans Amandine

Ingredients:
- 2 whole trout with skin on (heads removed, descaled and gutted - ask your fishmonger to take care of it for you)
- 1/2 lb haricots verts (or string beans)
- 1/4 cup sliced almonds
- 1/2 stick plus 1 tablespoon unsalted butter
- 2 tbsp lemon juice
- 2 tbsp canola oil
- Salt and pepper

How to:
1. Rinse the fish inside and out, pat dry, salt and pepper both sides.
2. Heat a non-stick or cast iron pan on medium-high.
3. Add the canola oil.
4. Let the pan get hot and add the two trout. Cook 4 minutes on each side.
5. Remove the fish from the pan and keep warm by covering it with tin foil.

Meanwhile...
1. Bring about 8 cups of water to a boil.
2. Blanch the haricots verts/green beans for about 3 minutes.
3. Drain the green beans and put them in an ice bath or run under cold water for a couple of minute to stop the cooking.
4. Melt 1 tablespoon of butter in a pan and sauté the green beans for another 3 - 5 minutes so they've still got some snap to them but aren't too raw.

Then...
1. Add the 1/2 stick butter to the fish pan over medium-high heat.
2. When butter starts browning, add the almonds and cook until browned.
3. Add the lemon juice and let cook for another 2 minutes.

Finally...
1. Get a large platter.
2. Plate the fish.
3. Arrange the green beans all over the plate.
4. Pour the almonds and butter sauce over the fish and green beans.
5. Serve family style to a happy audience. Serves about 4 people.

Town Diner's Cosmic Cupcakes & Heavenly Pancakes

2006-04-28T16:53:00.000-04:00

My recent trip to Deluxe Town Diner in Watertown had two objectives. One, to treat my Mom who was visting to a nice down-home classic diner breakfast. And two, to check out Cosmic Cupcakes, home of the coolest looking cupcakes I have ever seen.

While the Town Diner is a quick drive from Cambridge, turns out that Watertown addresses don't actually go in order all the time so you need landmarks to get around. As you approach what you think should be 627 Mount Auburn Street, there's no sign of the diner. Just a big Star Market. So keep driving about a couple of hundred yards further. When you see the 7-11 on your right, you are there. You'll see the free-standing, real-deal diner right across the street in all its glory.

The entrance to Cosmic Cupcakes is on the side of the diner (both have the same owner, Don Levy). We spotted their multi-colored "Sea Urchin" cupcakes through the window immediately (they're kind of hard to miss) but decided to have breakfast first and hit the cupcake shop after.

Deluxe Town Diner is a throwback as it should be. Nice, comfortable booths for spreading out as well as bar stools that swivel for those who want to be closer to the action. The menu is immense and covers everything from eggs and pancakes to meatloaf and mac and cheese. But Town Diner goes the extra mile and has some unusual items on the menu you won't find at just any diner.

Exhibit A - Sweet Potato Pancakes. The menu says they have no cholesterol but I'm guessing that the addition of pecans, a heap of butter and maple syrup makes that statement null and void. I have to say I hadn't had pancakes in a really long time and these made it worth the wait. The pancakes were light and fluffy and though you could taste the sweet potato, they were not sweet per se. Just really delicious. Order the short stack. It's more than enough.

Exhibit B - Blue Corn Pancakes. These were equally delicious, and with the corn in the flour, not sweet. But combined with the butter and maple syrup, perfect. They even had a little blue tinge to them which is kind of cool. You don't get to eat blue food that often.

On to Cosmic Cupcakes

When we entered the store, there were two large trays of colorful "Sea Urchin" muffins in the case. What a beauiful, fun display. I asked the woman in the store how long it takes the baker to frost the cupcakes. And she said only about 2 minutes a piece. Clearly she has her technique down to a science.

The frosting is creamy and delicious, so creamy that unless you eat the cupcakes immediately (and why wouldn't you) you should keep them refrigerated since the frosting starts to melt.

There are two cake flavors - chocolate and yellow cake. The chocolate is very good and along with the frosting almost tastes like a Devil Dog (but better). The yellow cake was a bit dry and may need a bit more butter in the batter which seems to be a common problem with cupcakes. They also have a carrot cake cupcake that has a carrot frosting design on top. I think they should abandon the carrot and adorn the cupcake with the sea urchin look like the others. It's one of those foods that's more fun to eat with the wacky frosting design.

I think these folks are on to something. They may soon become the Magnolia Bakery of the Boston area, with lines out the door of people craving these cupcakes. After all, who doesn't love a cupcake? And when it's fun to look at, you just can't resist.

Deluxe Town Diner and Cosmic Cupcakes
627 Mount Auburn Street, Watertown, MA, 617.926.8400
www.deluxetowndiner.com
The entrance to Cosmic Cupcakes is on the left-hand side of the diner.

Soft Shell Crabs - Just in from the Chesapeake Bay

2006-04-27T19:00:00.000-04:00

Let the soft shell crab season begin! Soft shell crabs have just come in season this week and will be available from now through August. If you have never tried them, now's the time (recipe below). Call your local fish market and see if they have some.

Some of you might be wondering, "What is a soft shell crab exactly?" Well, a soft-shell crab is a blue crab that has just shed its shell in order to grow. They are 20-30% larger than normal at this point so they are even more delicious and meaty than usual. See how they molt.

Soft shell crabs are often called Maryland crabs as well because they are primarily found there in the Chesapeake Bay. However, according to a very informative blue crab website, "the range of the blue crab is from Nova Scotia, down the east coast of North America, off Bermuda, throughout the Gulf of Mexico and the Caribbean Sea (including the Antilles Islands), and down the east coast of South America to northern Argentina. Although the blue crab is rarely found north of Cape Cod, it has been seen in Maine and Nova Scotia following consecutive warm years."

You also might be wondering, "Do you actually eat the whole crab, body and all?" Pretty much. The fishmonger removes some gills, the eyes and a part called the "apron," but other than that, you eat it all. This might seem weird to those who have only eaten hard shell crabs. But try to put that out of your mind. It is not like biting into a shell. It is like biting into a sweet, juicy crab festival with a little crunch to it. They're out of this world. And very easy to cook. I look forward to them every year. Below is a simple recipe so you have no excuse not to try them.

Cornmeal-Crusted Soft Shell Crabs Recipe

Cleaning or "Dressing" the Crabs
Ask the fishmonger to clean the crabs for you. It only takes them a minute and saves you the hassle. If you would like to know how to clean them yourself, it's actually pretty easy. Here's how.

Ingredients:
Soft shell crabs (1 - 2 for each person)
Whole milk or butter milk (enough to cover the crabs)
Corn meal
Salt & Pepper to taste
Olive oil or canola oil

How to:
1. Put the crabs in a bowl and cover with the milk. Let sit for 1/2 hour.
2. Place about 4 cups of corn meal in a large plate or platter and season with salt and pepper.
3. Coat the bottom of a non-stick or cast iron pan with oil and let it get hot.
4. Remove the crabs from the bowl one at a time, dredge in the corn meal mixture and put in the pan.
5. Fry the crabs about 4 minutes on each side (or until nicely browned)
6. Squeeze a little lemon over the crabs. Add a bit more salt if needed.
7. You can serve the crabs a number of ways. I plated them over greens with guacamole and browned linguica on the side (as pictured at the top of the page). You can also simply put one in a sandwich on a fresh roll or thick grilled slices of bread with lettuce, tomato and mayonnaise.

Enjoy!!

Where to buy them in the Boston area:
As I mentioned, I recommend calling your local fish market or Whole Foods and asking them if and when they have soft shell crabs. I got mine at the Courthouse Fish Market and they were live and delicious. The fishmonger even cleaned them for me and showed me how to do it myself for future reference.

Courthouse Fish Market, 298 Cambridge Street, East Cambridge (midway between Inman Square and the Cambridgeside Galleria)

Where to buy them online:
www.crabplace.com

Green Steet Grill: Re-Open for Business!

2006-04-25T08:51:00.000-04:00

Green Street Grill has been closed since January for renovations which I found out the hard way one freezing, wintry evening after I fought my way through a blistering wind tunnel to get there. But thankfully they re-opened their doors last night. And the place is jumpin' once again.

We walked in around 6:15 and the bar was already full with what looked like friends and family of the Greet Street staff. This place has a heartbeat. It always feels so alive. They play the best music - that night there was a great mix of Motown with the occasional Ben Harper track slipped in here and there. Everyone seemed to know each other. They even collectively applauded when the first dish was broken in the kitchen. You don't see that every day. We were the first to sit in the restaurant section but were soon accompanied by many others including Chris Schlesinger of the East Coast Grill and Steve Johnson of Rendezvous who were seated next to us. It's great to see other restaurant owners show their support.

On to the food. I'm going to do something I have never done before. Talk about the dessert first. Why? Because they make THE best bread pudding I have ever had in a restaurant and perhaps one of the best desserts I have ever had - period. And also, I want to make sure you save room for it! It is described on the menu as Warm Banana Bread Pudding with Rum Caramel Sauce and Coconut Ice Cream. First off, I give them props for committing to always serving it warm. The ice cream and caramel melt down the sides just perfectly. And the consistency of the bread pudding itself is sublime. It tastes like banana bread but much less dense. And the rum in the caramel sauce definitely makes a statement. It's absolutely fantastic. My sister and I split one and devoured the whole thing. I can't recommend this dessert enough. Get on down to Green Street Grill and order one soon.

In terms of the rest of the menu, there are many standouts that tap into the Caribbean and Latin influences which Green Street has been known for in the past.

The Pan Fried Shrimp and Crab Cakes with roasted corn & green onion hot sauce are perfection (and seemed to be a hot item - we saw many orders of it going around). This appetizer does not skimp on the crab or overdo the breadcrumbs which is often an issue with crab cakes. And the corn side is the perfect accompaniment.

The side order of Plantains with spicy ketchup is addictive and not to be missed. The plantains are perfectly soft and browned and the ketchup I believe has chipotle pepper in it which gives it a deliciuos smoky flavor. Excellent.

The Grilled Shrimp, Chorizo and Yucca with Spanish olives and sour-orange garlic mojito sauce has a nice zesty flavor to it. My favorite part was actually the Yucca. It tastes sort of like a potato but with more chutzpah and went really well with the sauce.

The Grilled Chile Rubbed Rib-Eye Steak was the entrée of choice. We decided to split it which was a wise move because it was a very generous portion. It was cooked perfectly medium-rare and served with a very flavorful red onion-tamarind marmalade and french fries. I know comfort food is supposed to be on the back burner for the warmer months but it was raw and rainy last night. That's our excuse and we're sticking to it.

In terms of what's changed, nothing that I minded (although I'm still bitter about the removal of the pinball machine from the last time they renovated). The menu has some new options but is still top notch, they have some new artwork up that is fantastic (check out the happenin' one below), there are some new red hanging lights over the bar and in the dining room that add some ambiance, and the crowd is still fun and up for a great meal and maybe a tasty Zombie or two.

Green Street Grill
280 Green Street, Central Square, Cambridge, MA, 617.876.1655
www.thegreenstreetgrill.com

One Fab Appetizer - Edamame Dumplings

2006-04-24T17:10:00.000-04:00

I've noticed that everything I'm making lately is green - Pesto, Asparagus Soup, and now...Edamame Dumplings. Must have something to do with the change in seasons and my desire to eat fresh, healthy food. Anyway, just an observation.

The other day, I was shopping at Whole Foods (what else is new) and decided to flip through the April issue of Cooking Light for inspiration. A recipe for Edamame Dumplings immediately caught my attention. Yum. Had to try these. All the ingredients looked amazing and it seemed like a potential hit for Cards Night that I could make ahead of time. So I quickly gathered the ingredients and got to work in the kitchen. Pretty easy to make. Just a little time consuming to assemble the dumplings but put on some good tunes and you'll get in a zone. The payoff is HUGE. These dumplings are a real treat. And the dipping sauce is a perfect complement. I highly recommend giving these a try. I tweaked the recipe just a tad by adding some fresh ginger to the filling. I think it gives it the extra kick it needs. In the future, I think it would be fun to try adding some sauteed ground pork or shrimp to the mix as well. You could try a lot of variations once you get the basic recipe down. I also doubled the Dipping Sauce recipe since the original recipe didn't yield enough sauce.

Edamame Dumplings Recipe

Ingredients:

For the Dumplings:
- 1 cup frozen shelled edamame (soybeans)
- 1 tsp fresh ginger, peeled and chopped
- 1 tsp fresh lemon juice
- 1 tsp dark sesame oil (I just used regular sesame oil)
- 1/2 tsp ground cumin
- 1/4 tsp salt
- Approximately 24 wonton wrappers (I found them near the tofu)
- 2 tsp cornstarch
- Cooking spray
- 1/2 cup water, divided

For the Dipping Sauce:
- 4 tbsp chopped scallions (aka green onions)
- 2 tsp low-sodium soy sauce
- 2 tsp honey

How to:

For the Dumplings:
1. Cook the edamame according to package directions, drain.
2. Combine edamame, juice, sesame oil, cumin, ginger and salt in a food processor. Pulse until smooth. I had to add a little extra sesame oil because the mixture was a bit dry.
3. Working with 1 wanton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon of the filling in each wrapper. Moisten the edges of the dough with water, fold opposite corners of the dough to form a triangle, pinching the points together to seal.
4. Place dumplings on a large cookie sheet covered with parchment paper and sprinkle with cornstarch.

Cooking the Dumplings
You can either pan fry or steam the dumplings. Steaming is healthier but to be honest, pan frying is tastier - you get a nice browned crispy outside and soft, delicious inside. You can also freeze these and cook them on another day.

Pan Frying:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Let the pan heat up.
2. Arrange about 5 dumplings at a time in the pan, reduce heat to medium.
3. Cook the dumplings for about a minute or until the bottoms begin to brown then turn
4. Add 1/4 cup water to pan, cover.
5. Cook 30 seconds then uncover and cook for 1 minute or until water evaporates.
6. Repeat procedure with the remaining dumplings and water.
7. Serve immediately with sauce. Makes about 20 dumplings.

Steaming:
1. Steam dumplings for about 8 minute
2. Serve immediately with sauce.

For the Dipping Sauce:
- Combine the scallions, soy sauce and honey.
- Cover and refrigerate if you don't use right away.

Asparagus Season is Here!

2006-04-23T12:51:00.000-04:00

In Massachusetts, the first thing to sprout out of the garden is asparagus. And what an exciting day that is because seeing these spears shooting out of the ground means that this is the just the beginning of many months of fresh, delicious vegetables and fruit coming your way.

Asparagus is wonderful simply steamed or roasted (coat with olive oil and salt, roast at 450 degrees for about 20-25 minutes). But I thought I'd branch out a little this year and make some Asparagus Soup. I started thinking about what ingredients might make this King of Spring come to life, headed to Whole Foods and brightened up a rainy Sunday afternoon by making this really healthy, delicious soup. I hope you enjoy it as much as I did. And here's to farm-fresh produce for many months to come!

Asparagus Soup Recipe

Ingredients:
• 1 large bunch of asparagus (about 20 spears), snap off the ends and chop into roughly 2-inch pieces
• 2 large handfuls of spinach (about 2 cups packed)
• 1 onion chopped
• 2 leeks chopped (white and light green part only - make sure to rinse them well)
• 4 garlic cloves
• 4 cups chicken broth
• 1/4 cup heavy cream
• Chopped chives for garnish (optional)
• Dollop of sour cream (optional)
• Sautéed scallops (optional)
• Salt and pepper to taste

How to:
1. Sauté onions, leeks and garlic for 3 minutes.
2. Add in asparagus. Sauté for 5 minutes.
3. Pour in chicken broth. Bring to boil then cook on low for 15 minutes.
4. Add in spinach. Cook for another 2 minutes.
5. Purée the soup*.
6. Blend in the heavy cream.
7. Season with salt and pepper to taste.
8. I topped each bowl of soup off with a small dollop of sour cream, a few scallops I sautéed in butter and some chives but these additions are optional. The soup is velvety and delicious all by itself.

* Puréeing Soup
Puréeing soup while it's hot can be a dangerous task if you purée the soup in a blender. It can blow the lid right off and splatter soup all over the kitchen. I'm speaking from experience. It's not pretty. So I recommend letting it cool first unless you have a Hand Blender (aka Immersion Blender) that you can insert right into the pot. They are great. Unfortunately I just burned out the motor on mine so I had to let the soup cool. In order to expedite the cooling process, I created an "ice bath" for the soup. I took a large bowl, put a lot of ice in it, poured the soup into a smaller glass bowl and sat the bowl of soup in the ice bath on the window sill with the window open. Once it cooled, I puréed it in baches in the blender.

The Many Pleasures of Pesto

2006-04-19T19:53:00.000-04:00

Pesto is amazing. It's hard to believe that I didn't even know it existed when I was a kid. While I don't recall the first time I tasted pesto, I do know that once I did I was smitten. There's no better way to bring basil to life than by blending it with toasted pine nuts, olive oil and freshly grated parmesan cheese. And luckily you can now buy fresh basil even in the dead of winter thanks to greenhouses. But I do like making pesto most in the Sping and Summer months when I can pick up a fresh bunch of just picked, locally grown basil at the Farmers Market in Central Square (which will thankfully be up and running again on May 22nd - I'm counting the days!).

Pesto can bring any pasta dish to life. I've included a recipe below to get you started. But it's also amazing in soups. Add a dollop to corn chowder or chicken soup. Pesto is also excellent as an alternative spread for sandwiches. A simple tomato and mozzarella sandwich with pesto is the perfect summer sandwich. Pack one for the beach, a picnic, a hike. Marinate some shrimp or chicken in pesto and grill them up on the grill or in the broiler. Absolutely delicious. And that's just the beginning of the many things you can do with pesto. As you can see, pesto is more than just a pasta companion. So make plenty, freeze the extra and have plenty on hand for whenever you get a hankering. Enjoy!

PESTO RECIPE

Ingredients:

• A large bunch of fresh basil (4 - 6 cups of basil leaves)
• 1/3 cup pine nuts, toasted in a pan on the stove in a little bit of olive oil (walnuts can be substituted but get the pine nuts if you can)
• 1/3 cup freshly grated parmesan
• 1 or 2 garlic cloves (depending on how much you love garlic. Keep in mind the garlic will be raw so you don't need a ton.)
• About 1/3 cup extra virgin olive oil
• Salt and pepper to taste

How to:

1. Wash the bunch of basil, remove the leaves and dry them with a paper towel.
2. Put the basil leaves in a food processor. You may find that you have more leaves than you have room for in the food processor. Not to worry. Just pack in what you can, drizzle in some of the olive oil, process what's in there, pack it down, drizzle some more olive oil and add more leaves.
3. Once all the basil leaves are in the food processor, add the garlic cloves and pine nuts and process.
4. Drizzle in more olive oil if needed. The mixture should be wet but not overly oily.
5. Add salt and pepper to taste.
6. You can add the grated parmesan cheese at this point or wait until you actually serve the pesto and combine it at that time. I like to do that because if I have extra pesto, I prefer to freeze it without the cheese in it. Seems to keep better. Also if you just want to keep it in the refrigerator for a couple of days, squeeze in a little lemon juice to keep the color from turning.

PASTA WITH PESTO, BROILED TROUT AND PEAS
(pictured above)

This is just one of a million pasta dishes you can make with pesto. You can use any kind of fish. Chicken is fine too. Or even just go veggie and add zucchini, squash or other seasonal vegetables. I used trout because I was lucky enough to get some fresh from my brother. Yes, I am spoiled. Thanks Dick!

Ingredients
1 lb. fresh water trout, wild salmon or other flavorful fish (personal preference - whole fish, skin on, keeps fish moist)
1/2 lb. pasta (penne or fusilli work great)
About 4 tablespoons of pesto (just enough to nicely coat the pasta)
1/2 cup of frozen peas (thawed)
A handful of toasted pine nuts
1 - 2 tablespoons of olive oil
Salt and pepper to taste

Turn on the broiler.
Boil water for the pasta.

How to:
1. Rinse and pat dry the fish.
2. Cut 3 or 4 vertical slits through the skin of the fish on each side.
3. Rub olive oil on both sides of the fish.
4. Sprinkle sea salt on both sides of the fish.
5. Broil the fish for 4 minutes on both sides.
6. When fish is done, remove the skin and flake the fish.
7. Cook the pasta until al dente.
8. Drain the pasta, add a small sliver of butter to coat the pasta.
9. Add the flaked fish, pine nuts, peas and pesto to the pasta.
10. If you didn't add the parmesan to the pesto when you made it, add it now.
11. Season with salt and pepper to your taste.

You can eat this dish warm or cold. It's fantasic both ways.
Serves 3 - 4 depending on how hungry your guests are. You can always just cook more pasta and add a little more pesto to serve more people.