A Boston Food Diary

Living Social Gourmet- A Dinner at Bistro du Midi, Boston

2012-01-19T14:06:00.001-05:00

Oh LivingSocial...I fell in love with you long ago, what with your charming coupons and swoon inducing deals. I fell hard when I found your listings of "escapes" wonderful locales luring me to their folds for fractions of what they would normally cost, but this was the week I realized that was true, everlasting love. You see this was the week that I had the good fortune to test out your brand new feature- LivingSocial Gourmet.

Similar to learning that your already great boyfriend is a guy who picks you up at 3 am from the airport, or makes you chicken soup when you're sick, LivingSocial Gourmet is going the distance bringing only the most unique dining experiences to the city of Boston. LivingSocial is partnering up with some of the finest restaurants in Boston to offer exclusive dining experiences that are not offered otherwise. That's right- LivingSocial Gourmet is your ticket into those new menu launches, tasting menus, and otherwise unobtainable restaurant events.

As part of the kick off of this program here in Boston, I was invited to attend their inaugural event- a 5 course tasting menu with wine pairings at the esteemed Bistro du Midi, a relaxed French Bistro located with a fabulous view of Boston's Public Gardens.

Bistro du Midi had elected to keep their offering small, and so a group of six of us culinary lovers were led to a small private section of the upstairs dining room, greeted by both the front of the house manager as well as their extremely accomplished Sommelier, Todd Lipman. Todd was our guide for the evening, explaining the course selections, as well as accompanying wine and cocktails. As soon as we sat, our group together at the rustic feeling French Farmhouse table, we knew we were in for a treat.

Starting off the evening as our Amuse Bouce was a small serving of Bistro du Midi's saffron scented Bouillabaisse, accented with a single piece of seared Petit Loup de Mer and two small potatoes. This was paired with a gin based, basil muddled, sparkling cocktail which was due to air on their menu the following day. The Bouillabaisse was rich and creamy, well flavored from their use of lobster shells, Pernod and wine in the base, and showcased the seafood with subtle grace. The ingredients balanced each other well, keeping the flavors in check lest they overpower the additions. The cocktail was a hit around the table- strong scents of Pernod settled into the gin and basil as the it hit your tongue, and the gentle fizz created a refreshing finish, perfect for the rich Bouillabaisse.

As we moved on to our "Premier Plat", Todd once again made himself available to educate us on the course, as well as it's pairing with a 2010 l'Olivier de la Reze from Minervois. It was a simple, clean white, dry but not overly so, a light wine which wonderfully complimented the intricate crudo dish laid before us. Delicate Spanish Mackerel, mixed with blood orange juice, and fennel, topped with watermelon radishes and micro greens and finally finished with a spicy pepper emulsion took my nomination for dish of the evening. The mackerel, delicate and fleshy, scented with orange and sweet fennel was elevated by the peppery radish with the slightest hint of heat provided by the emulsion. The dish had incredibly clean flavor, and the varying textures, from the silky crudo, to the slight crunch of the greens and finally the dense foam of the emulsion, created a different experience with each bite. This was a dish made with expertise, a conscious nod to the flavors present, and in tune with the crisp wine pairing.

Our next course, a giant seared prawn laid atop shrimp and arugula stuffed calamari with a Blue Crab tomato ragout was a work of art. The chef had gone so far as to add a single leaf of Arugula, perched on top of the prawn, as a palate refresher from the acidic ragout. The prawn, well seared with quick caramelizing on a single side, was meaty and delicious bringing strong notes of the ocean to my plate. The calamari was also well prepared, well cooked to avoid any chewy textures, however I felt that the filling was a bit lackluster. I missed the strong presence of arugula, and the delicious flavor of shrimp and was sadly distracted by an overall feeling of dryness in the stuffing. I was told later that a healthy dunking in the ragout solved the dryness concern. The ragout, while on the subject, was delicious- strongly flavored with Blue Crab. This dish was paired with the robust 2008 Domaine Fontsainte from Corbieres. Acidic but full of berry flavors, this dry red wine stood well with with seafood, proving, once again, that red wines, even bold ones, can be married beautifully to seafood.

Our next dish had several of us stealing glances almost asking permission to clean our plates with the highly impolite finger sweep rather than miss out on any drop of the heavenly sauce. Prime Sirloin steak, cooked to a perfectly pink medium rare was sliced and served atop a gentle hill of mashed potatoes (pomme puree), enhanced by a drizzle of Sauce au Poivre, and finally accented with a salad of frisee and green beans. That sauce, a combination of green peppercorns in brandy and a touch of cream...well- there wasn't a thing that could be said against it. It was spicy creamy perfection. It was paired with a 2008 Domaine Houchart Rouge, out of the Cotes de Provence. This was a highly interesting wine made from remainder of the red grapes also used to make rose. So where the rose is light, this was very dark, with deep flavors of berries that brought out those wonderful spicy notes from the sauce. I found this wine, a mix of Grenache, Carignan, Syrah and Cabernet Sauvignon to be highly drinkable, as I do with most blended wines.

The finale was dessert- a hazelnut milk chocolate cake, topped with ganache, and served with salted caramel ice cream. The table seriously considered ordering a vat of the ice cream, though I feel our sharing skills would have seriously been put to the test had we done so. The salt in the ice cream was light, but noticeable enhancing the sweetness of the caramel. The cake was my favorite part however. Similar in flavor to a favorite Christmas time hazelnut and chocolate candy, the base layer had crunchy texture lent from cornflakes mixed into the chocolate. The ganache was silky and smooth, dotted with whole hazelnuts and spears of chocolate. The cake itself was not overly sweet, and so when combined with the ice cream, a perfect level of decadent sweetness was achieved. This was paired with a 2009 Chateau Bel Air, Tradition from Sainte Croix du Mont, a golden wine made from Semillion grapes (one of my favorites). The beauty of the Semillion is that while they are considered dessert wine grapes, they just aren't as sweet as some others. Here, they complimented the dessert without bringing friction to the palate which so often results in an almost bitter by product.

I was truly honored to be a part of this evening. Todd Lipman and Chef Robert Sisca put together a superb meal from amuse to dessert, and in turn hosted a perfect dinner party. The experience truly felt unique, as I sat with my new found friends and we traded food stories from all over the globe, it was a night like no other. LivingSocial Gourmet is truly offering a special service, bringing the food lover into a world sometimes seen as off limits. It is a world I often have my nose pressed against the glass of, and I am so thankful to have been a part for this evening. LivingSocial Gourmet can be found at http://livingsocial.com/gourmet -they are still in a bit of a launch process here in Boston, but sign up and watch the incredible opportunities filter into your in box.

Roasted Vegetable Hoagies on Homemade Focaccia

2012-01-18T12:03:00.000-05:00

As I was setting out to investigate football foods, I thought: can you really sit down to enjoy a big game without a sandwich? Sure chips and dip, soups, chili's, and stews are all great- but isn't there some thing about clinging on to a sandwich with both hands as your team defends it's position and tension is high, and then tearing off a bite with your teeth- a feeling just as animalistic as a great tackle on the field- right?

I might be stretching, just a tad with that one, but the sandwiches I settled on for our football viewing party were worth a lot more! I decided to get them started on my favorite "guilty pleasure" sandwich bread- Focaccia. I am a ridiculous freak for Focaccia- it's crisp exterior blending into a pillowy soft yet thin interior has just the texture contrast I love. Baked with olive oil, earthy rosemary, spicy pepper and a sprinkling of salt the flavor profile separates this from just a typical bread to something truly special.

I decided several things about these sandwiches- first, I would make the bread from scratch. It's time that I become more comfortable with breads, and since my love of Focaccia is so great, I should be able to make a good one. Second- I wanted to make them vegetarian. Football food, and perhaps rightly so, is often very meat heavy, and it relegates our vegetarian friends to chips and dip while the rest of the party noshes on meatballs, sliders and Italian hoagies. Silliness. These sandwiches were just as warm and comforting as a big meatball sub, jam packed with flavor, and veggie friendly!

I found a recipe on King Arthur (of course) that I knew would be both easy (because I remain a baking wimp), and delicious. I set to work on the bread, and let me tell you- the recipe was pretty fool proof. It all got slapped together in no time, while I concentrated on other tasks.

Focaccia Bread (adapted from King Arthur Flour)

1 1/2 teaspoons active dry yeast
1/2 teaspoon granulated sugar
1 cup warm water
1/2 teaspoon salt
1/2 cup King Arthur Traditional Whole Wheat Flour
2 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour

2 tablespoons extra virgin olive oil

1 tablespoon chopped rosemary

2 teaspoons each- black pepper, salt

Dissolve the yeast and sugar in the water. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let this sit for 10 minutes to give the yeast a chance to get going.

Add the salt and the whole wheat flour. Add the rest of the all-purpose flour, 1/2 cup at a time, until the dough is pulling away from the sides of the bowl. Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in an oiled bowl and turn the dough to coat it with the oil. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a draft-free place for 1 1/2 to 2 hours.

When the dough has doubled in bulk, punch it down, and turn it out onto a lightly floured counter. Stretch the dough into a 14-inch circle and place on a greased baking sheet. Let it rise for 30 minutes.

Preheat the oven to 425°F while the focaccia is rising. Dimple it with your fingers and place it in the oven. Evenly spread the dough with olive oil, rosemary, salt and pepper. Bake for approximately 25 minutes, or until lightly browned and cooked through.

After the bread had cooled, I cut it into squares (approximately 4" x 4") and then stuffed them with roasted Portobello mushrooms, roasted red and orange bell peppers and a slice of Provolone cheese. I baked them off for 10 minutes or so, until the cheese had fully melted, and then devoured.

These sandwiches were simple, but truly delicious. The simplicity of the roasted vegetables paired with the gooey cheese and then stuffed into the flavorful homemade bread was a combination worth its salt. They were hearty and satisfying, providing all of the toothsome feel you want when savagely ripping into them...or daintily eating them as a lady would.

Go Pats!

Mashed Potato Soup

2012-01-17T10:53:00.000-05:00

It really shouldn't come as any big surprise that I adore, adore, my friends who are just as obsessed with food as I am. Trading ideas, listening to their thoughts, and the obscene amount of knowledge that I gain from these conversations constantly amazes me. I am inspired by their ideas, and treasure these discussions. Last week, in passing, my friend Dan (aka Chef Daniel Silver raved about here) mentioned that he was competing in a soup contest, and he was entering with a mashed potato soup that sounded incredible. I was in the process of designing some snacks for football viewing, and immediately thought that that sounded like a wonderful accompaniment. Hearty and comforting, with the approach ability of the heart warming side dish we all love so well, but spun into a perfect soup, perfect for entertaining and keeping guests warm and satisfied as they cheer on their favorite team.

I alerted Dan that I'd be pilfering his idea, though I promised to change it up. His included that little bit of heaven ingredient- roasted garlic, a combination I knew had to be delicious. I took a bit of a left turn though and decided to draw some inspiration from the idea of Potato Skins, a classic sports accompaniment in my mind, and topped my bowl of steaming hot soup with cheddar cheese, scallions and bacon (mmmm bacon). I always believe it is ridiculous to talk about "lightening" something up when I've just discussed bacon, but I did want to make the note that I decided against using cream in this soup to achieve the "creamy" flavor of mashed potatoes. Instead, I depended on my old friend the Cannelloni Bean,which, when whipped into submission, provides a wonderful cream like flavor/texture that I truly adore.

Mashed Potato/Potato Skin Soup

8-9 medium Red Bliss Potatoes, peeled and cut into bite size pieces
4 large garlic cloves, peeled, but left whole.
1 can drained cannelloni beans
3-4 cups vegetable stock
2 tablespoons butter
Salt and Pepper

Shredded Cheddar cheese,
Crisp crumbled Bacon
Scallions

Place the potatoes and the garlic cloves in a large pot, and fill with cold water until the potatoes are submerged. Set over medium heat and boil until the potatoes easily break a part with a fork. Drain the water from the pot, and then add the beans,butter and 2 cups of the stock. Puree using either an immersion blender (my choice), or in a blender/vitamix or even a food processor (last choice). Salt and pepper to taste. Continue to add the stock until the soup reaches the consistency you desire. The soup should be creamy and thick.

Ladle into bowls and top with cheese, bacon and scallions ( or whatever toppings your heart desires) grab a spoon, a beer, and start cheering on your favorite team!

Banana Chocolate Chip Bundt Cake

2012-01-13T09:59:00.002-05:00

I won't lie to you- bringing baked goods into my office is a secret joy of mine. I don't do it often- don't want to spoil my co workers, but when I do- it's just always so much fun. I tend to do it in secret- I unwrap the goodies in the kitchen before many people are here, and then nonchalantly walk away hoping not to be spied by anyone. Then, as people arrive I get to hear the exclamations as people stroll to the kitchen for their morning coffee or water and discover the offering. Throughout the morning I then have morbid curiosity to find out how quickly it is devoured. What can I say- it's a little ego boost.

Last night, I stood in my apartment, cleaning out my fridge of leftovers for the week for dinner, I noticed two sad looking bananas in my fruit bowl. Purchased, I'm sure with the idea of eating them over last weekend, forgotten about, and then pushed aside when I went grocery shopping the week in favor of newer, tastier bananas. They looked so forlorn there, pretty yellow siblings lying next to them, and my apple pear mocking them, I decided that I had to rescue them. I quickly found a recipe for Chocolate Chip Banana Bundt Cake and those that were forlorn were re-purposed. Life again. I knew that I would want that cake out of my house pronto- so as soon as possible I wrapped up the cake, and put it with the rest of my stuff for the day. Two birds- one stone.

Banana Chocolate Chip Bundt Cake (stolen from Tastebook.com)

2 cups chocolate chips
3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup mashed ripe bananas (about 2 large bananas)
1/4 cup whole milk, at room temperature
1 tbsp. vanilla extract
1 cup butter, softened
1 1/2 cups sugar
4 large eggs

DIRECTIONS

Preheat the oven to 325 degrees. Butter a 10-inch bundt cake pan and dust with flour. Toss the chocolate chips with 2 tablespoons of the flour and set aside. In a medium bowl, stir together the remaining flour, baking powder and salt. In another bowl, stir together the bananas, milk and vanilla. In a large bowl, using a handheld electric mixer, beat together the butter and sugar until combined. One at a time, beat in the eggs, mixing well after each addition. In three additions each, mix in the flour and banana mixtures until just combined. Using a wooden spoon, stir in the chocolate chip mixture. Scrape the batter into the prepared pan and spread evenly. Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack. Cool 10 minutes. Carefully invert the cake onto the rack to remove it from the pan and cool completely. For a garnish, sift confectioners’ sugar over the top of the cake or drizzle with melted chocolate chips. Store the cake in an airtight container at room temperature.

The cake was moist and dense, full of sweet banana flavor, interrupted only by the delight of bitter sweet chocolate. This was a sturdy cake, able to stand up to a good topping, had I dedicated time to make one, or a delightful glaze. I kept envisioning a orange glaze for some reason...perhaps I'll have to make again.

This is a good cake recipe though folks-and I'll say the reviews from my co workers- who quickly figured out who the "stealth" giver was- were great.

Event Alert: TV Diner Platinum Plate Gala

2012-01-11T16:16:00.000-05:00

Can you think of any better way to spend a Friday night then sampling food from some of Boston's best restaurants and enjoying a libation or two surrounded by Boston's food loving community? No? I didn't think so!

Friday, January 20th from 7-11 pm NECN is bringing their TV Diner Platinum Plate Gala to Boston! Over 30 different vendors will be offering up some of their greatest creations and dishes. These restaurants include: Lucca, Tasty Burger, Taranta, Modern Pastry, Red Lantern and Market- among many many others.

More information, tickets etc can be found here: http://www.necn.com/pages/tvdiner_gala_home/ Check it out- promises to be a great time!

Local 149, South Boston

2012-01-09T12:06:00.002-05:00

There are some places that you just immediately feel at home once you step through the threshold. Many of my favorite restaurants have achieved this feeling. They aren't pretentious, they are fun, laid back and comfortable. Now, when they have delicious food as well, the combination makes it a spot I want to return to time and again.

Local 149 in South Boston has quickly become one of these spots to me. I have visited a couple of times in the past few weeks, and have already settled in to a "go to" cocktail, and have been thrilled with the dishes I have tried. Everything I've had has been fresh, well cooked, well seasoned and ultimately delicious.

I began my journey into Local 149 with a selection of their cured meats and cheeses, served with pickled vegetables and the traditional accompaniments. Obviously cured meats have become rather trendy throughout the restaurant scene, however Local 149 brings a new freshness to it. Each selection is labeled with its origin, with many locally sourced, and others representing a great cross section of the US. Meats from Tennessee, Virginia and New York are mingled with those cured right here in New England, and the cheeses hail from California to Ireland with diversity in their flavors and textures. It is clear that Local 149 has put time and thought into their charcuterie, and it is worth it.

Second on the list were the Hog Wings. Yeah- you read that right- Hog Wings. Mini Pork Shanks, trimmed down to resemble chicken drumsticks, fried and coated with a hoison barbecue sauce are served piping hot and with Local 149's own ranch dressing for dipping. First bite of these was fantastic. The slightly sweet, slightly spicy BBQ sauce packed the perfect punch, and when dipped into the ranch dressing, accentuated with a healthy dose of dill, the flavors blended well. However, I was disappointed as the third/fourth bites were reached, when my bites had already eliminated the BBQ sauce, and it no longer imparted it's flavor. The internal meat, while juicy and well cooked, lacked any discernible flavor, rendering it a little "boring" and subject to discard before fully finished. Perhaps a bit of a marinade pre-frying would help?

Entrees at Local 149 run the gamut as well - from hearty helpings of Braised Lamb Shank, to warming servings of Chorizo Cassoulet, to the always fun Chicken and Waffles. They offer a variety, as well, of burgers and sandwiches, and it was here that I found my new obsession. Saturday evening, dining late and not wanting anything too heavy, my dining companion and I decided to share the Yellow Fin Tuna Burger and the Local Cheeseburger. My first bite was the Tuna Burger in which large chunks of Yellow Fin Tuna had been formed together into a patty, topped with caramelized onions, eggplant bacon, and wasabi flavored pickles. The result was incredible. The tuna was fresh, and rare inside having just been seared on the outside. It had perfect, subtle flavor and a luxurious consistency that accommodated the toppings wonderfully. The sweetness from the onions, the tang and spice from the pickles and the smoke from the "bacon" brought all of the familiar flavors of a burger into play while maintaining the sandwich's unique properties. We split this bad boy in half- but each of us caught the other eyeing the half that wasn't there- plotting a stealth move of stealing it back. That was one tasty Tuna Burger!

The Local Cheeseburger was not to be outdone however. Thick, flavorful and juicy despite it being cooked to a medium well state (by request- I shuddered in horror), it was a burger to be reckoned with. We elected to have it bedecked with a couple slabs of crispy bacon in addition to it's original toppings of Caerphilly Cheddar cheese and a pickled green onion- it was a very smart decision. That crisp and smokey bacon lent a wonderful textural contrast to the melted cheese and held up well in the face of the tangy tomato. The beauty here though was that neither of these flavors interfered with the flavor of the grass fed beef the burger was composed of. Here was a burger that held true beef flavor- which is so often lost in burgers due to over salting, or just a lower quality beef. Local 149 though had a truly delicious blend of seasoning and beef, and the result was fantastic. The fries here were a bit of a misstep for me, limp and a bit soggy, they were easy to bypass.

There is no burger face off here- thank goodness because I wouldn't want to choose a winner.

Local 149 has quickly become a comfort spot for me- a great place to enjoy a cocktail, a pint of beer from an extensive menu, and enjoy some great food with some inventive twists and turns. I am already looking forward to my next visit...

Winter Cocktails Around Town!

2012-01-06T12:20:00.000-05:00

I know I've been failing to bring you guys new recipes and reviews the last couple of weeks- but have no fear I am working on it!I promise! In the mean time, yesterday I received an email outlining several winter themed cocktails around the area and I had to pass it along! I figure that even without the snow swirling a warming cocktail is always a good thing!

Legal C Bar (950 Providence Highway, Dedham, 781. 234.6500)

Hot Toddy ($7.95)- Maker’s Mark Bourbon, honey, lemon, clove, water
Hot Buttered Rum ($7.95) - Myers’s Dark Rum, Appleton V/X Rum, spice box syrup, butter
Honey Apple Warmer ($8.95) - Applejack Brandy, Barenjager Honey Liqueur, spices

Legal Harborside (270 Northern Avenue, Boston-617.477.2900)

Rum Toddy ($10)- Rooibos chai tea, tropical rums, demerara syrup, citrus
Mulled Wine ($10) - Traditional warmer- red wine, brandy, ruby port, citrus, winter spices

Woodward at the AMES Hotel (1 Court Street, Boston, 617.979.8100)

Hottie Tottie ($12)- Bulleit Bourbon, Earl Greater Grey Black Tea, Honey and Lemon
Rosehips Rita ($12) Gran Centeranio Rosangel, Chamomile Rose Herbal Tea, Agave Nectar and Lime

BOKX 109 American Prime (Hotel Indigo, 399 Grove Street, Newton, 617.969.5300)

Apple Warmer ($18) - Pierre Ferrand selection des anges, cider, clove clipped orange

Poe’s Kitchen at the Rattlesnake (384 Boylston Street, Boston, 617.859.8555)

Winter Spiced Peppermint Mocha ($10)- Peppermint and Clove infused Belvedere Kahlua, Hot Cocoa and Whipped Cream

Legal Seafoods Announces "Chowda Day" on January 11, 2012

2012-01-04T08:52:00.001-05:00

Whoa...it is COLD out there today! I mean, it is seriously, frigidly cold! I spent about 20 minutes last night trying to pick out my warmest clothes for today. Brrrr. Weather like this makes me crave big bowls of hearty soups, piping hot and able to keep me warm as I trudge through the city.

With this in mind, Legal Seafoods is helping us all out by hosting a national "Chowda Day" on January 11, 2012. Pop into any Legal Seafoods location across the country and receive a cup of their famous Clam Chowder for just $1.00 (with purchase of an entree). Hows that for heart warming?? If you feel like spreading the love a bit, then quarts for shipping are also available online for just $11.00 that day.

Legal's Clam Chowder has long been my family's favorite, a dish I remember eating from the time I was little and I loved the creamy base and salty oyster crackers more than the treasured clams themselves. $1.00 for a cup is a great deal, and I know I'll be heading to my nearest Legal on the 11th to cash in!

NB- Thank you dear reader for double checking the fine print and pointing out that the cup is just a dollar with purchase of an entree- that was a detail worth showcasing! Readers- you are the best!

A Look Back at 2011

2011-12-30T11:06:00.002-05:00

It is certainly "that" time of year again- a time to look back and a time to look forward. It's a time to reflect on the joys and challenges of the year previous, and to make goals and create hopes for the year to come. 2011 was a year of change for me. It was a year that presented, as I'm sure it did for all of us, challenges, but it also was a year where great things happened. Both of these types of events are catalysts that I will utilize to propel me into 2012, to create new challenges and new joys.

As I look back on 2011, I am thrilled to look back on many of the events that I was able to share with you all, the events of A Boston Food Diary:

2011 began with several fiery posts where I defended both the quality of food in Boston, as well as the respect due to the serving staff in the restaurants around this city. A Boston Food Diary turned 3 years old, and I continued to pursue trying new to me foods.

I had the extreme honor of being invited to attend one of the Four Season's cooking classes- a unique experience to cook alongside Chef Vosika and check out one of their fabulous kitchens. They are offering classes throughout 2012 as well- I would absolutely urge you to check them out!

Speaking of classes, I was also able to attend two days of baking classes at the King Arthur Facility, and learned so much about different types of flour, baking techniques, and the joy that comes from baking a perfect loaf of bread, and perfect pie crust. King Arthur Flour offers these classes year round- if you have any baking fears, I urge you to head on up there and take a class or two. Since my attendance I have been baking far more, and and much more comfortable doing it. If you can't get up to King Arthur- at least check out their website- they have a support chat feature which is truly incredible and they have helped me out of several jams!

In May, one of the top news stories centered around the end of the world. Being as consumed by food as I am, I spent a moment reflecting on, if that rumor were true, what would I want to eat during my final day. I certainly do know how to make anything about food huh?

June was a busy month after my adventures at King Arthur Flour, I then had the opportunity to compete in I Can't Believe It's Not Butter's Toast Off campaign, which included jetting down to NYC and competing against some other amazing cooks. Though I didn't walk away with top prize, I did leave NY with a new found appreciation for the wonder of toast, amazement at the creativity of others, and a burgeoning love for New York City. Recaps:
One
Two
Three

Summer brought me to Nantucket for a weekend to hang with my sister and her friends as they competed in the Nantucket Tri (my sister is such a rock star). I was finally able to dine at Company of the Cauldron, a spot I have wanted to try for years.

I launched the new look of A Boston Food Diary in September, the result of months of work for the brand new logo by the ever patient Krys Mroczkowski. Seriously- if you guys need logo work done the kid is amazing!

The end of the year grew hectic in my personal life (work) and so I concentrated more on comforting foods and embracing the flavors of fall. However, in this time I was able to present my first wine review. I have been itching to explore the world of wine more and more, and when I was invited to attend the Mauritson Wine dinner at Legal Seafoods, I was thrilled.

Recipes from the past year I think deserve a look at:
Butternut Squash Bisque
Pumpkin Pancakes, with Apple Cider Syrup
Caramel Apple Cupcakes
Pate a Choux
Warmed Blue Cheese and Apricot Crostini
Truffled Mushroom Bruschetta
Peanut Butter and Jelly Brownies
Salsa Verde

I will be spending the next few days thinking about 2012, it is a year I am thrilled to begin, and I am excited to set forth my thoughts on what I anticipate for the year.

Happy New Year all!

California Olive Ranch Olive Oil Chocolate Chip Cookies

2011-12-27T08:25:00.001-05:00

Several months ago I had a wonderful time experiencing the deep, rich flavors of olive oil from the California Olive Ranch at a dinner here in Boston. During the evening the reps from COR spent time talking about the versatility of Olive Oil, a topic I hadn't thought much of. Normally I just saute with it, or whisk it into dressings, however they spoke of it's ability to take the place of butter in baking and that really piqued my interest.

Of course, butter is delicious. It is a perfect pairing with golden brown toast, delicious melted over a piping hot mound of mashed potatoes, and a wonderful flavor in cookies and cakes. However, butter also equals, well, less than nutritious elements and on the flip side, olive oil has so many wonderful properties I wondered how the substitution would be.

I decided to check it out with America's classic cookie- the Chocolate Chip. As American as apple pie, the chocolate chip cookie is flavored by those delicate elements of vanilla, brown sugar, salt, chocolate and, of course, butter. So how would these cookies stand up without this crucial element?

Olive Oil Chocolate Chip Cookies

by Ashley Viegas | May 31, 2011

2 ¼ cup all-purpose flour
1 ½ tsp. salt
1 tsp. baking soda
¼ cup California Olive Ranch extra virgin olive oil
1 tsp. vanilla extract
¾ cup granulated sugar
¾ cup brown sugar
2 eggs
1 or 2 Tbsp. of milk (or rice milk)
1 cup chocolate chips

Preheat the oven to 375 degrees F.

Combine the flour, baking soda, and salt in a medium bowl and set aside.

Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in 1 Tbsp. of milk to make the dough a bit firmer, maybe another tablespoon if you feel the dough is too sticky/dry (I use about 1 tablespoon + 1 teaspoon).

Roll the dough into balls with your hands and place on a greased and/or lined baking sheet.

Bake for 10-12 minutes, until lightly golden and set. (Mine took about 10 and a half minutes.) These over bake quickly, so it’s better to take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.

Recipe courtesy of Sydney Kania

Now I subbed in California Olive Ranch's Arbequina Extra Virgin Olive Oil in place of the regular Extra Virgin mainly because I didn't read labels. The Arbequina has a stronger, fruitier flavor to it, so its presence was a bit more recognizable. However, even with that error, these cookies were fantastic. They maintained their tastes of vanilla and salt, the chocolate chips were warm and melty, and the cookies bore very very little difference to their higher caloric brother. I think I have been converted- olive oil in baking- there's a way to start the new year on a healthier note!

Roasted Root Vegetable Salad with Cranberry Mustard Dressing

2011-12-22T12:00:00.000-05:00

The holidays are always jam packed with sweet treats and rich foods, so during this time Im always looking for ways to enjoy the flavors of the season but still have a mind for health. Hearty salads become my go to as I combine satisfying vegetales with hearty green leaves to create filling and nutrient rich dinners

Roasted Root Vegetable Salad with Cranberry Mustard Vinaigrette

Cranberry Vinaigrette
1 tsp mustard seed
1/2 tsp fennel seed
Salt & Pepper
1/2 cup cranberry sauce
1 tsp fresh grated orange zest
1.5 tbsp olive oil
1 tsp champagne vinegar

Salad components:
1/2 cup each chopped rutabaga, turnip and parsnip
1 tbsp pumpkin pie spice
1 tbsp garlic powder
1 tsp oregano
Salt & Pepper
Olive oil
1/4 cup finely chopped sweet onion
Arugula
Spinach

In a spice grinder or mortal and pestal combine mustard seed, fennel seed, salt and pepper until a sand like texture is reached. Combine with cranberry sauce, zest, vinegar and olive oil in a small bowl. Set aside.

Preheat the oven to 400 degrees. Arrange the chopped root vegetables in a single layer on a baking sheet, sprinkle with pumpkin pie spice, garlic powder, oregano, salt and pepper. Drizzle with olive oil and then toss to evenly coat. Bake for 20-30 minutes until the vegetables are fork tender.

Combine the greens, onion, and roasted veggies in a large bowl and toss with the cranberry vinaigrette. Serve.

The Biltmore, New Upper Falls, Newton

2011-12-16T14:03:00.000-05:00

Indulgent, decadent...downright sinful. All of these are words I'd use to describe my dining experience at The Biltmore located in the Upper Falls area of Newton. I headed over with a group of three other girls, and we were dead set on trying as much of their menu as possible.

The Biltmore is billed as being a pub with American comfort food as their foremost offering- it has to be said-they take "comfort" to a whole different level. We began our meal with two appetizers (as I said- indulgent) and settled on the Wrapped Scallops and the Crazy Delicious Pub Fries.  The scallops, wrapped in salty Prosciutto, resting in a pool of cider glaze and topped with apple butter and fried sage leaves were lovely. The salt from the cured meat was well complimented by the sweetness from the glaze, and the flavorful apple butter worked really well with the large plump sea scallops.  The pub fries are where that word indulgent really comes into place. Large, crisp waffle fries were mounded on to a plate topped with a mix of three cheeses (ricotta included), slivers of bacon and a fried egg. The menu stated that gravy would also be present- but I didn't find any on our serving. However, even without that added punch of gravy, these fries were basically insane. The potatoes themselves were perfectly crisp and meaty, the cheese was a perfectly blend of salty, melty and creamy, the bacon smokey, and that egg...runny yolk, greasy whites, it was an egg to make breakfast jealous. The combination was awesome-a perfect dish to sop up any beers you might be imbibing.

We decided to split our entrees, so we settled on their Chicken and Waffles, the Burger special which, for the evening hailed from Ireland with Irish Bacon and Irish cheese, the Smoked Duck Grilled Cheese, and the half rack of their Memphis Ribs. What was I saying about decadent? My favorite of the evening, hands down, was the Chicken and Waffles. Crispy fried chicken, a golden brown Belgian Waffle, and a variety of sauces and spreads made every bite delicious. Stacking together a warm piece of waffle, topped with apple flavored butter, a bit of hot sauce, chicken and then a drizzle of apple flavored maple syrup hit every taste bud. Sweet and savory, breakfast and dinner- it was every bit as delicious as I had hoped.

I am pained to say I cannot give a great review of the burger, I was in charge of divvying that one out and somehow cut the quarters oddly and ended up with only a small piece of burger between my section of buns. However, what I did have looked well cooked, and tasted fine. Ill have to return (twist my arm).

The Smoked Duck Grilled Cheese was the down fall of the evening for me. It was billed as Duck Confit with Fontina cheese, and a blue cheese mustard, served with apple butter, and apple slaw.  The sandwich was jam packed with well flavored duck, however the cheeses and mustard were barely present making it much more a duck sandwich rather than a grilled cheese. Adding the apple butter mixed up the flavors a bit, but I was sad to be missing out on the tang of blue cheese, the heat of mustard and the creaminess of the Fontina.

The Memphis Ribs, however, were fantastic. Meaty and well flavored with a tasty barbecue sauce, the meat itself contained that wonderful sting of smoke from a good fire, and the barbecue sauce coated well without being overly messy. These were served with the same apple slaw, baked beans and fries.

Over all the fries that accompanied the meals were limp and greasy, not their best showing. However, as we had polished off the plate of Pub Fries earlier- they were not missed.

We finally, decided to end the evening on a sweet note. To be honest- we were set to leave after our entrees, but then we remembered- the sinful dessert that we had read on the menu. That item that couldn't be missed- a fried fluffer nutter.  When we saw it on the menu it was as though it was illuminated in light from heaven with angels flying around and harps playing...well and a little devil sitting in the corner with his little horns on and his pitchfork spouting fire. It seemed too good, too exciting, too "bad" to miss. And so it arrived, wedges of a fluffer nutter, stuffed with banana slices, battered and deep fried and then drizzled with raspberry sauce. It appeared just as I imagine, fluff oozing out of the crisp exterior, but the result was lacking. The crispy exterior had an odd flavor to it, as though this sweet dessert had been fried with the french fries, or had been dunked in oil that was a bit too old. The peanut butter was delicious, but used too sparingly, and the fluff got a bit lost in the mix.   My piece didn't contain any bananas, so it felt as though I was simply eating fried bread. Sinful yes, but the treat I was going for it was not.

The Biltmore is definitely creating some showstopping menu items. Their fare is rich, it's comforting, and it's definitely warming. Their menu does concentrate on the hearty meals, and offers little diversity for one seeking a lighter alternative. This can be ignored however, especially as we are in the season to "bulk up" for the winter months.

Lemon Goat Cheese Nachos

2011-12-12T11:45:00.000-05:00

We're all pretty well aware of Nachos right? Chips, cheese, some beans, salsa, sour cream...the ingredients are pretty standard, and, I won't lie- pretty awesome. I mean honestly- you melt some cheese and combine it with salty crisp chips and then top it all with spicy salsa- well you've got a hit. Nachos were first created in 1943 in Piedras Negras, Coahuila, Mexico as a quick snack using what was readily accessible in the kitchen of a closed restaurant for some hungry shoppers. Since then Nachos have been made time and time again and are now the snack food of choice in restaurants, bars, ball parks etc for anyone searching for a cheesy treat. Watching football always seems to instill the craving in me, so when a friend suggested making some Nachos for the Patriots game this weekend- I was all in.

Of course, these weren't any ordinary nachos we made. It all started with a purchase of Wild Boar Salame. Wild Boar has a really unique taste to it, strongly influenced by the boars diet of grasses, roots, and berries. It is stronger than your average pig flavor, and is also a fair amount leaner. The salame is often made by combining this boar meat with pork to add some fat to it. The flavor is rich and intense, with deep flavors. Wild Boar Salame in hand, it was time to imagine the rest of the nacho ingredients.

After a fair amount of discussion and planning, the ingredients became less and less similar to "ordinary" nachos. Goat cheese, lemon zest, parsley, cheddar cheese, red bell pepper, mushrooms, and green onions found their way on to regular, salty corn chips, and our nachos were born.

1 bag, shredded cheddar cheese
5 oz goat cheese
2 tbsp chopped fresh parsley
2 tsp lemon zest
8 oz sliced baby bella mushrooms
3 + 1 cloves of garlic, chopped
3 oz Wild Boar Salame, sliced and quartered
1/2 a red bell pepper, diced
Corn chips
Salt
Pepper
Olive Oil

In a skillet over medium heat, drizzle 1 tbsp of olive oil, add 3 cloves of chopped garlic. Once the garlic begins to smell, add the mushrooms and saute until cooked.

In a small bowl combine, the final clove of chopped garlic, half of the parsley, lemon zest, goat cheese salt and pepper, and then drizzle about a tablespoon of olive oil and combine by whisking. The result should be thick, but loose and easy to spread without being runny.

Lay out a layer of chips on a baking sheet, spoon a dollop of the goat cheese into the middle of each, and then place a piece of the boar salame, and mushrooms on each. Top with cheddar cheese, red peppers, and green onions, then repeat with another layer until the ingredients are used.

Bake at 400 for approximately 7 minutes, or until the cheese is melted, and a little bit brown on top. Top with any leftover chopped parsley, peppers and green onions.

While this mix of ingredients may seem odd, the result was addictive. The lemon zest added a wonderful burst of brightness to both the rich Boar meat as well as the tangy goat cheese. The sharp cheddar cheese lent striking contrast to the goat cheese, and surrounded the mushrooms. I loved the different textures all throughout these nachos. The crispy chips paired well with the saucy cheese and the soft mushrooms. These were definitely not a typical nacho preparation, but one that truly worked.

Grog, Hog and Nog and Aquitaine Boston: Sunday, December 11, 2011

2011-12-09T13:36:00.000-05:00

Oh my dear, dear friends. I have been a terrible, awful, no good, very bad blogger! My day job took a turn for the crazy the last few weeks and extended hours have caused for a tired lady, and one without a lot of time to get writing. My sincere apologies, but please note, I have some really fun projects in the works for you all, a list a mile long of restaurants I NEED to check out, and soon some wonderful vacation time with which I hope to get it all done :-)

However, I do have an awesome little event to let you all know about! This Sunday, December 11, between 5:30 and 7:00 pm Aquitaine in the South End is opening its doors and inviting you in for their Grog, Nog and Hog party! Stop on by to taste some tasty appetizers, sip on a cocktail and even take home some of their delicious recipes! I attended last years event (all about punches for those Holiday parties) and had a blast, so I can definitely encourage you guys to check it out. I would also encourage you to stick around after the event, grab a table and order up some of their amazing mussels....best in the city if you ask me!

Finale Dessert and Wine Tasting, Boston

2011-12-08T15:57:00.000-05:00

Is there anything cozier than gazing across a table at your sweetie, your forks clinking over a decadent dessert, and a glass of wine lulling you into the evening as the snow swirls outside? I didn't think so. It's tough sometimes though to find that perfect spot to simply share a dessert, and that is where Boston's own Finale steps in. Opened in 1998 as the brainchild of Harvard Business School grads, it has long since withstood the test of time with its offering based almost entirely in the dessert category. I've had mixed feelings on the place for the past few years, but was lured back in recently to try a late fall sampling of their desserts.

We began our journey with an Apple Cranberry Pie, paired with a Banylus, a red French dessert wine. The combination of sweet apples and tart berries was a lovely mix, and the pie was cooked well throughout, however it didn't shine out to me as a stellar pie. However, my mom makes the best apple pie so its entirely possible I'm a bit bias. The wine pairing however was really lovely. The Banylus was rich and sweet without being overpowering and when sipped just before a bite of the pie, I found stronger notes of cinnamon and spice from the dessert.

We moved on to Pineapple Upside Down Cake, which was paired with a lovely Italian Moscato. The cake was absolutely delicious. I often stay away from this homespun classic fearing it will be too sweet, or the pineapple will overpower. Finale's version concentrates on wonderfully buttery spongy cake, a nice piece of pineapple lending fresh sweetness, and is topped with an almost bitter caramel sauce to balance it. The combination is wonderful, elevating yet not overshadowing this cake. The Moscato was a nice pick with it, though it was a bit sweet for my liking.

Next was the Pumpkin Cheesecake which I was prepared to dislike, to be frank. Cheesecake and I don't always love each other. Often I find it too tangy and it ruins the experience for me, however Finale's rendition was full of pure pumpkin flavor and was far creamier than the cheesecakes I feared. The result was incredibly decadent, with the flavor of pumpkin puree combined simply with cream. This was paired with Dr. Loosen Late Harvest Riesling Auslese, which was light, crisp and sweet.

We then tried out the Chocolate Bourbon Pecan Pie. Pecan Pie is my weakness -I absolutely love the stuff. Its sweet, decadent, delicious...it's perfection. Finale's version has a chocolate base layer that is a nice addition, though in my book, not needed. This was paired with a beautiful Vin Santo, which, when paired with the pie, brought out notes of orange which was lovely and created a bit of diversity in the dish.

Finally we dug into the Peanut Butter Pie- layers of peanut butter mousse, peanuts and chocolate ganache, all together a perfect harmony. This is a far cry from what your mother might have made when you were little, but the upscale rendition was perfection with notes of creamy mousse, bitter chocolate and salty peanuts in wonderful harmony. This was served with my go to Port- a 10 year Tawney. I found the combination a bit unpleasant on this one- the port, sweet on its own, became slightly bitter in the face of the very sweet pie and created a dissonance. Something perhaps less sweet or fuller bodied might have paired a bit better here.

Overall though, I was very pleased with the Finale Tasting. I was thrilled with the desserts chosen and will definitely return for a piece of that Pineapple Upside down Cake- that was heaven on my plate!

Tastings like this one are held close to monthly at the Park Plaza location, and are open to the public for nominal fees.

Starbucks Sun Dried Ethiopia Harrar

2011-12-06T12:38:00.000-05:00

Bleary eyed and often pressed for time, Coffee is the beverage we reach for to put some pep in our step and start the day off right. That bitter flavor from roasted coffee beans awakens our senses and the caffeine brings that jolt of energy we so often need. Of course Coffee isn't just something to swill down on the way to the office. Coffee, is so much more than that. Different regions, and techniques greatly vary the flavor of coffee, making it clear that every cup is as diverse as the mugs we all use.

Over the Thanksgiving holiday, I was sent a package of Starbucks latest reserve coffee: Sun Dried Ethiopia Harrar. Truly, this is a coffee unlike any other. There are times when I read packages of food and the flavors sound amazing, but the delivery is a far cry from what was promised. Sun Dried Ethiopia Harrar packs a powerful punch- bringing in rich, dark notes of chocolate, rum and berries. This is a perfect coffee to pair with dessert, as the refined sugars bring out the natural sweetness of this very full bodied coffee.

Sun Dried Ethiopia Harrar is cultivated in a single small region in Ethiopia and harvested uniquely, resulting in this rich brew. This coffee is dried as a full fruit, under the sun, and then husked once it is fully dehydrated. Allowing the bean to fully dry in its hull gives it the full flavors that make this coffee so unique.

Starbucks sells this only for a short time, and for a steep price tag, but it is definitely worth it for pairing with all of your holiday desserts.

The Gallows, South End, Boston

2011-11-30T18:36:00.000-05:00

Almost a year ago I journeyed to The Gallows in the South End for the first Boston Food Bloggers meet up. Seemingly hundreds of Boston area food bloggers piled into its four walls, mingling, chatting and scarfing down all of the tasty bites the Gallows had on hand for us. I had a smattering of food, and resolved that I would soon return to try more of their menu, and really learn what makes them sing. A few days ago, I finally had an opportunity to make good on this resolve.

The Gallows from the moment we entered, was warm, welcoming, and most of all, fun. The staff fell right into an easy comfort, cracking jokes where appropriate, recommending favorites, and answering any ridiculous question we could come up with. The food didn't miss a beat and only improved on the experience.

We began our meal with an order of their Simple Poutine. Poutine, if you are unfamiliar, is Canadian in origin, a hearty serving of freshly fried potatoes topped with creamy cheese curds and a brown gravy. The Gallows version is, in a word, addictive. The cheese curds, just a bit tangy and salty, are the perfect topper for the crisp french fries with a nice gravy to make the whole mess that much more tempting. Honestly, with something as devilish as Poutine, you really can't go wrong.

I had a difficult time deciding on my entree, finally settling on the slow roasted Berkshire Pork, which was served atop fresh apple sauce, and topped with a salad of escarole and chicory with a bacon vinaigrette. The play between the bitter, crisp greens and the sweet apple sauce was a stroke of genius, with the pork playing a harmonious role between the two. I did wish that the bacon vinaigrette had a bit more bacon to it, as it was overpowered by the other flavors, and the pork was a bit on the fatty side, however to be honest, neither really made for negative feel to the dish.

The cocktails, at The Gallows, are another high point. Libations I sampled were well balanced, each flavor described present, and all in a pleasing way.  They are, I will say, potent as well.

The Gallows is not a spot to be missed, and I am kicking myself for delaying my visit so long. It is a spot where patrons can immediately settle in for an evening of fun, well designed drinks and delicious, comforting food.

Taberna De Haro, Brookline

2011-11-29T16:44:00.000-05:00

There are those restaurants that sit, quietly, without proclamation, waiting for you to find them. They have been around for ages, their food known to be good, classic, and dependable. Perhaps it is their dependability that makes their presence known, but not emphatically. Taberna De Haro in Brookline in one of these restaurants. Opened in 1998, Taberna De Haro has stood the test of time, offering authentic Spanish Tapas to the hungry residents of Brookline and Boston. As my sister, a lover of tapas, was in town over the holiday weekend, and she has recently returned from a trip to Spain, I couldn't think of a better spot to check out.

We began our journey of tapas with the Tortilla Espanola, a rustic dish of potatoes layered high into an omelet and then sliced into wedges. This was a simple and clean preparation, with little adornment. The result was a satisfying intro into our tapas meal.

Next were Piquillos Rellenos, roasted red peppers, stuffed with Branada and then pan fried.  Branada is an ingredient I haven't been introduced to previously- so I thought I'd provide a little explanation here for anyone else who hasn't tried it. Branada, in its basest form, is an emulsion of salt cod and olive oil.  Here it was stuffed into those wonderful peppers which, when roasted take on a beautiful earthy and tangy flavor. The Branada was a bit grainy for my liking, with a tongue feel similar to light sand, but the flavors were lovely together.

Next we tried the Alcachofas salteadas, sauteed artichoke hearts. This was another simple preparation of tender artichoke hearts, quartered and then sauteed in olive oil and garlic. The beauty of this dish was in its incredible simplicity- a showing of respect for the ingredients used.

Habas con jamon were delivered next, and were a standout of the evening-though the menu named fava beans in the dish, delivered were lima beans. The difference was inconsequential however as the combination of the hearty beans with the wonderful smokey richness of the ham was a perfect combination. It was a dish that we all enjoyed multiple helpings of, and were sad to see when it was done.

Next to our table was my stand by tapas order: Gambas al ajillo: a cast iron pan, sizzling with hot oil, and full of small shrimp and a healthy dose of garlic.  Taberna de Haro's offering did not disappoint with full flavors coming through, but not overpowering the delicate flavor of the fresh shrimp.

Rounding out our table of food were the Chorizo a la Sidra, chorizo sausage braised in sparkling cider, and Ensalada de endivias con cabrales, a wonderful salad made simply of endive and blue cheese crumbles. The chorizo was a good dish, though I felt that the cider reduced was too sweet for the sausage and overpowered it's spicy nature. The salad, however, was perfect. Bitter endive, crisp and refreshing, paired with tangy blue cheese was a wonderful addition to some of the heavier dishes we enjoyed.

I was really impressed with Taberna de Haro, though from the rave reviews I've heard around town I knew that that was to be expected. The beauty of their food is in the great simplicity with which it is prepared. It is the confidence they show in their end result to not muddle every dish with extraneous garnish, or complicated ingredients. Taberna de Haro graces every table with the feel of what a meal in Spain would be, full of flavor and life.

King Arthur Flour Potato, Onion and Dill Crackers

2011-11-28T12:00:00.001-05:00

So Thanksgiving is over...it's sad really, but the end of Thanksgiving marks the beginning of my favorite month of the year so it's a bittersweet ending for me. However, of course Thanksgiving tends to last long past the day itself, especially if you're measuring in leftovers. The one thing that I always find that we make far too much of is mashed potatoes. Now, I'd never complain about too many mashed 'taters but at some point the question becomes- what to do with them before they spoil? This year I was bound and determined to come up with a good use.

Flipping through what has become my go to guide for all baked goods, the King Arthur Flour cook book, I found a recipe for Potato, Dill and Onion Crackers that used pre mashed potatoes. I was sold immediately.

2 cups (8½ ounces) unbleached all-purpose flour

½ tsp. baking powder
½ tsp. salt
3 Tbsp. dried dill weed ( I used fresh and chopped it fine)
1 Tbsp. onion powder
4 Tbsp. (½ stick, 2 ounces) butter
1 cup (10 ounces) mashed potatoes, or 1 medium russet potato (about 8 ounces) plus 3 Tbsp. (1½ ounces) salad oil and 1 tsp. salt (see Note)
¼ cup (2 ounces) water
~ Coarse salt for sprinkling

In a large bowl, whisk together the flour, baking powder, salt, dill, and onion powder. Cut in the butter with a pastry blender or a fork until the mixture looks like small crumbs. Add the mashed or roasted potatoes, mixing to combine everything evenly. Sprinkle the water over the mixture a tablespoon at a time, mixing with a fork to distribute it evenly. Continue adding water until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 1 hour before rolling out.

Preheat the oven to 375 degrees.

Roll out the dough as thin as possible (about ⅛ inch thick) on a lightly floured surface or on a sheet of parchment paper. Prick the dough all over with a fork, brush with water, then sprinkle with coarse salt. Cut the dough into strips with a ruler and a pizza cutter or fluted pastry wheel. You can make whatever shape and size you like: small squares, diamonds, or rectangles. Any scraps or odd shapes can be squeezed together, then rolled again.

Transfer the dough to a lightly greased baking sheet, or slide the parchment with the cut crackers on it onto your baking pan. Bake the crackers for 18 to 22 minutes, until they begin to take on a light golden-brown color. Remove the pan from the oven and put it on a rack to cool the crackers. They will finish crisping as they cool.

These crackers had a delightful onion dill flavor, and a certain unexpected creaminess from the potatoes. I rolled a couple batches a bit too thick and they weren't as crisp as they should have been, but otherwise they were delicious. Think a baked potato loaded with onions, sour cream and fresh dill- a wonderful combination!

Joy Bauer's Ginger Spiced Pumpkin Muffins

2011-11-22T12:26:00.001-05:00

I am a rather ridiculous fan of the Today Show. Not in a creepy way or anything, but I love them, I love the reporting style, I love their fun pieces, I love the banter between the hosts. I love the Today Show. So when I was contacted by Joy Bauer's people to join her Food Cures Network I was all in. Joy Bauer is the nutrition expert for the Today Show and in her book Food Cures she looks at different foods and which can actually help those suffering from a host of ailments, and which can prevent new ones from appearing. Through each section, she provides lists of the foods that can be used to help combat different concerns, and helpful recipes to incorporate these foods into your daily life. For example- there is a section on Healthy Hair and Ms. Bauer suggests that foods rich in B vitamins, Biotin, Iron Rich Protein, Vitamin C, Beta Carotene, and Zinc are best for healthy hair. She follows this with suggestions for fruits like Pineapple, Tangerines and Mangoes, veggies such as Kohlrabi, Soybeans and Rutabagas, and of course lean proteins, sea foods, grains, nuts etc. And then finally, she creates meal plans to best aid in menu planning.

As I have been flipping through the book, a number of recipes stood out to me, but none so much as her Muffins with a Mission. She states that these muffins can aid in Eye Health, Arthritis, Migraines, Hair, and Cancer Prevention. Even more exciting for me, they were healthy, ringing in at just 131 calories per muffin and 5 grams of fat, and were made with whole wheat flour for sustainability. They also contain Pumpkin, so I immediately thought they would be perfect for the Thanksgiving Holiday weekend-when quick breakfasts and snacks are in high demand.

Ginger Spiced Pumpkin Muffins

cooking spray
1/2 cup(s) sugar, brown (packed)
1 1/2 cup(s) flour, whole-wheat pastry, (if you can't find whole wheat pastry flour, may substitute regular whole wheat flour)
2 teaspoon baking powder
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
1/2 teaspoon salt
1 egg(s)
1 cup(s) milk, fat-free
1/2 cup(s) pumpkin, puree
1/4 cup(s) oil, canola
1/2 teaspoon orange peel (zest), grated

PREPARATION

1. Preheat the oven to 375°F. Lightly spray 12 muffin cups with nonstick cooking spray.

2. In a large mixing bowl, stir together the brown sugar, flour, baking powder, cinnamon, ginger, and salt.

3. In a small bowl, beat the egg for 30 seconds, until foamy. Add the milk, pumpkin, oil, and orange zest. Beat well. Add the egg mixture to the flour mixture, and stir until the flour mixture is moistened.

4. Fill the muffin cups three-quarters full with batter. Bake for 15 minutes, until the tops spring back when you touch them with a finger. Turn out muffins onto a wire rack to cool. Once cool, you can freeze the muffins, tightly wrapped, for up to 2 months.

Pumpkin Pancakes with Apple CIder Syrup

2011-11-21T12:50:00.000-05:00

Sometimes life just gets away from me. Over the past few months I feel like I have been running non stop, the hours running into days, days into weeks, and weeks into months. I realized that I haven't taken a full week off of work since last December, so I thought, when better to take some time off than the week of one of my very favorite holidays-Thanksgiving? So here I sit, the week stretching ahead of me, with the promises of relaxation, family, friends and food- could it be any better?

I am fully in the holiday
spirit at this point, embracing all things winter, Thanksgiving and yes, even Christmas, awaiting more snow flakes, and cozying up with hearty dishes. Sunday afternoon I found myself craving some breakfast foods for lunch, so I indulged my craving and found a recipe for Pumpkin Pancakes.

Low Fat Pumpkin Pancakes

1 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg, lightly beaten
1 tbsp canola oil
1 cup nonfat milk
1/3 cup pure pumpkin
Preparation:
Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.

For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.

Makes 8-10 pancakes.

While the pancake batter was resting I turned my attention to what I'd be topping them with. I knew that plain old maple syrup, while delicious, wasn't going to do these guys justice. I wanted something to really celebrate the season, something that would serve as a perfect compliment to the beautiful pumpkin. I decided that nothing would do better than Apple Cider Syrup.

2 cups of Apple Cider
2 t pumpkin pie spice

Pour the cider into a small pot, add the pumpkin pie spice and set over medium high heat. Allow to boil, uncovered, until the liquid reduces into a thick syrup. Remove from the heat.

Pour over a stack of piping hot pancakes.

The flavors here were exactly what I was hoping. The pancakes were rich in pumpkin flavor, and the syrup had the beautiful sweet tart flavor of apples that brought the two together into beautiful autumn harmony. These were easy to whip up, and since they contain many of the same ingredients as other Thanksgiving dishes, they are a perfect Thanksgiving morning breakfast to enjoy while watching that fabulous Macy's Parade!

Shrimp Cocktail, with Fresh, Homemade Cocktail Sauce: Another Perfect Appetizer for Thanksgiving

2011-11-15T13:33:00.000-05:00

It always astounds me how much planning goes into Thanksgiving dinner- it's wonderful, awesome, joyful planning, but it's planning. I think what really gets me is that it's planning for a dinner that by and large, the majority of America eats the same things for- Turkey, Stuffing, Potatoes (always a variety), Gravy, Cranberry Sauce, and something green. Right? Something along those lines? Sure- we may vary up different facets of it, but for the most part it's a pretty standard meal. However, every year, about two weeks before Thanksgiving, my mom starts the menu planning. Don't get me wrong- I totally understand-somehow even with the skeleton set, it is still a lot of details. The biggest question is usually- what to do as a starter? Yesterday I talked about Butternut Squash Bisque for an appetizer- and believe me it works. However, my family is more toying with the idea of shrimp for a starter course this year. As soon as it was mentioned my mind went immediately to chilled, refreshing shrimp, dunked into a perfectly spicy cocktail sauce. Heaven....

Of course, a bad cocktail sauce can ruin the whole thing right? Pasty, flavorless, or even monotoned with one dominant flavor and shrimp cocktail goes from phenomenal to forgettable. I decided to make my own so I could be sure of the right flavors as a test run. I wanted really bright flavor, with a fair amount of contrast to it.

1/4 cup chopped yellow onion
2-3 chopped cloves of garlic
2 tablespoons extra spicy horseradish
juice of half a lemon
2 tablespoons chopped fresh dill
1/3 cup chopped tomato (fresh or canned)
salt & pepper

Add all ingredients into a food processor, blender or bowl to accommodate an immersion blender. Combine until the ingredients are finely pureed. Chill for for an hour (+), and serve with a plethora of cooked, chilled shrimp.

While the color of this cocktail sauce is a bit, off, it's flavor is bright and spicy, full of freshness from the dill and the lemon juice and a bit of sweetness from the onion. After the shrimp were done, I started looking for other things to start dipping into this sauce. Definitely a perfect start to a big Thanksgiving feast!

Butternut Squash Bisque- A Perfect Thanksgiving Appetizer!

2011-11-14T12:28:00.000-05:00

I set aside every Sunday to spend in my kitchen. Life has been a bit crazy the last few months, and with all of the running around, I am not always guaranteed quality kitchen time during the week, so I set aside Sundays for nothing but me, my special "cooking" play list, and my fridge full of groceries. Often I make soups to last the week for lunch, or I'll bake to my little hearts content, trying to make myself more comfortable with the processes involved with baking. This week, after my disappointing visit to Garden at the Cellar to try their Butternut Squash Bisque, I couldn't get the idea of rich, creamy soup out of my mind. I decided that making my own batch, to my own specifications was the only way to remedy the situation.

I began with half of a butternut squash- those suckers are pretty big, and I knew that I don't need to be eating a ton of creamy bisque's. After slicing it in half, peeling the outside and then removing the seeds, I cut the squash down into 1.5 inch pieces, or there abouts. I placed them onto a baking sheet, preheated the oven to 400 degrees, and then tossed the squash with 2 tablespoons of fresh chopped sage, 2 tablespoons of fresh chopped garlic, 1 tablespoon of pumpkin pie spice, 1/4 cup of Extra Virgin Olive Oil (or enough to evenly coat the squash) and about 3 tablespoons of Maple Syrup-basically just a sparse drizzle to give a hint of maple-y sweetness. I roasted the squash for about 20 minutes, until the pieces were fork tender. I do need to note- you want to watch these pretty carefully- because of the sugar in the syrup there is a high risk of burning them and ending up with a pretty foul flavor, but if you keep an eye on them- it will work perfectly.

While the squash cooked I made a quick "stock" from 1/3 cup chopped sweet onion, 4 cloves of chopped garlic, another 2 tablespoons of chopped fresh sage, and a bottle of Pumpkin beer. I began with a medium size sauce pan over medium high heat and melted 2 teaspoons of butter, and then added the onion and the garlic. As they began to sweat I added the sage, salt and pepper. Then finally, I poured in the beer and left it to boil and reduce. About 10 minutes later it had reduced by 1/4 and had great flavor of sweet onions, sage and the lovely pumpkin beer.

The grossest looking photo ever- but it illustrates my point

Once the squash had finished roasting, I transferred it to my food processor, and then strained in the beer stock, and pureed the two together. Once finely pureed I then went the extra step that I feel is so necessary to create a good soup- I ran the liquid through my chinoise- a cone shaped strainer made of fine mesh. Because the strainer is so fine, it takes a fair amount of added effort to push the liquid through, but what finally pushes through is silky smooth. I reheated this final liquid on the stove and added just 1/4 cup of heavy cream while it cooked.

My final step was to create a little adornment and combined even parts of sour cream and apple cider to make a perfect drizzle for my bowl of bisque.

The result was a soup rich in flavor of with the wonderful fall flavor of the squash, a subtle sweetness, those traces of wonderful warming spices of sage and cinnamon and nutmeg, and a creamy richness that warmed my soul. This is what I had been dreaming about.

Butternut squash bisque is simple to make, and would make a wonderful appetizer for Thanksgiving. It could be made a head, read a couple of days ahead, and then frozen to be heated up on the day when so many other dishes are being created. It is very rich and decadent, so a little goes a long way...

Maple Cornbread

2011-11-09T11:38:00.000-05:00

Last weekend, as I geared up to watch my beloved Patriots, I got a hankering (yes a hankering- I said it) for some chili. So I whipped up a batch, but as I was considering my big pot of spicy goodness as it simmered on the stove, I realized another craving- good, crumbly corn bread. Now, under normal circumstances, I am not a cornbread fan. Often I find it to have an odd bitter after taste, or it's too greasy, or it just has an awkward mouth feel. However, when done correctly- cornbread is simple and delicious. The corn meal makes for a crumbly texture, the flavor steeped in corn and butter, and the overall affect light and fluffy. It's real beauty is in its versatility- it can stand up to the hearty spice of a good chili, or be simply adorned with just a pat of butter and allow it's simplicity to shine.

Knowing how wonderful cornbread could be when made correctly, I set out for a recipe that wouldn't disappoint. I turned, of course, to my King Arthur Flour cookbook- I swear-that book is a godsend! I found a recipe for Maple Cornbread within its folds and immediately decided it would be worth a try.

Maple Cornbread, from King Arthur Flour

1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour

1 cup (4 3/4 ounces) yellow cornmeal
1 tablespoon (3/8 ounce) baking powder
1/2 teaspoon salt
1 cup (8 ounces) milk, whole, skim or 2%, your choice
1/4 cup (2 1/2 ounces) maple syrup
1/4 cup (2 ounces) melted butter
2 large eggs

Preheat your oven to 425°F. Lightly grease or oil an 8 x 8-inch square or 9-inch round baking pan.

In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened.

Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it's lightly browned and a cake tester inserted into the center comes out clean. Remove it from the oven, and serve it warm with butter and additional maple syrup, or with a main dish -- red beans and rice are nice!

I really enjoyed this cornbread. The maple flavor was very light, but it did cure the dreaded bitter flavor. I paired this with a very spicy chili and loved its texture and homey goodness next to the big flavors, and I also topped it with a piece of griddled ham and an over easy egg for a wonderful breakfast for dinner meal. I think this might just become my go to corn bread!

Catalyst, Kendall Square, Cambridge

2011-11-07T12:26:00.000-05:00

As some of you may have heard, I have recently begun writing a weekly column for Boston Magazine's on line food edition Chowder, called Taste Test. The premise behind Taste Test is for me to check out restaurants soon after they open, or launch a new menu, or make some other substantial change to their offering, choose a dish that best encompasses their food philosophy and report back to you all- the viewing audience. It has been a truly wonderful experience to work with the team at Boston Magazine, not to mention collaborating with such an amazing piece of Boston culture. Boston Magazine is awesome, truly and completely.

Last week I made my way over to Catalyst, a newly opened restaurant in Kendall Square. Catalyst was opened by Chef William Kovel, formerly of the late great Aujourd'hui in the Four Seasons which shuttered several years ago. Kovel's reputation from that time led him to work as consulting chef at 28 Degrees in the South End for some time, and now finally brought him to his own space- the realization of many dreams coming true. I had the opportunity to meet with Chef Kovel last December, just as the space for Catalyst had been acquired and he was mulling chair decisions and table top looks. I toured the empty space and he marked where each section of the restaurant would fall- the partially open kitchen, the massive bar, the conference room spaces....his vision was clear, and it was evident that this restaurant would be a treasure. When it opened last month I was thrilled to finally get to see the reality of the space, and the creations of his menu.

We began by splitting a salad billed as: Arugula, Endive, Asian Pear, Walnut, Berkshire Blue Cheese, Whole Grain Mustard Vinaigrette. Understanding our desire to share the salad, it was delivered to our table on separate plates, making what could be an awkward venture, easy and appealing. The salad was absolutely delicious. Peppery Arugula and lightly spicy Endive paired with sweet pear and tangy blue cheese created a dish that touched on every flavor sensation. The combination resulted in a crisp, refreshing salad, but which packed a full and addictive punch. This salad would end up being the star of the evening.

Next we also shared a second appetizer, the Crispy Quail, served with Black Mission Fig, Gastique, Mizuna, and an Autumn Berry Jam. Delicate as a quail is, this was served on a single dish and we were left to divvy it ourselves. Though I appreciated the touch on the salad, here it would have been difficult to split the quail with finesse.  Quail has a very strong flavor, similar to the dark meat of a chicken, rich and gamey. Paired with the figs and jam the sweetness was a nice contrast, though I felt that the gastique was lost in the mix. The mizuna, a Japanese Water Green, provided a nice relief with its peppery flavor.  Though the quail wasn't as crisp as anticipated, the dish showcased, once again, a strong suit of Chef Kovel's- layering flavor components to create "perfect bites" when all are brought together.

I dined on the Garganelli, Chicken Oysters, Bacon, and Black Truffle Butter for my main course. I'll refer you to my thoughts found on BostonMagazine.com for the full review.

Finally, we ended the evening with the Bosc Pear Tart, House Made Crème Fraiche Ice Cream, and Candied Almonds for dessert. Here, again, Kovel showed off his skill of layering components.  The tart itself was tender and moist, with butter and pear flavors in even distribution.  It was decadent and sweet, the contrast was brought in with the slightly tangy Creme Fraiche ice cream, and then the wonderful and satisfying crunch of the almonds.

Catalyst is absolutely an experience. The space is warm and welcoming, and the staff, for the most part, are knowledgeable and helpful. Kovel's presence is felt in every dish, and throughout the space as he wandered from station to station ensuring proper execution. Are there missteps to be had? Absolutely, the restaurant has only just celebrated its one month birthday, however over all, it is apparent, from the moment of entry, that attention to detail is chief and that the restaurant as a whole will attempt to dazzle their patrons.