Good Cook Doris

Boston Brunchers: BOKX 109 American Prime in Newton, MA

2013-05-30T20:55:00.000-04:00

Brunch might be my favorite meal. I love finding new and interesting takes on brunch food - and our trip to BOKX 109 American Prime delivered! Thanks to the Boston Brunchers, the hubby, little guy and I headed to Newton for a delicious brunch experience.

BOKX 109 American Prime is located in the Hotel Indigo right next to Riverside Station. It is easily accessible by the Mass Pike, Route 16 and Route 30 (perfect for us suburbanites). For city-dwellers, it's an easy ride out on the Green Line D branch. The restaurant is located on the lower level and opens out into the pool area.

We started with a round of drinks - mimosa, fresh squeezed orange juice, and water. As we settled in to our comfortable seats overlooking the pool, it was hard to decide on our meal choices.

Our server was attentive, but laid-back, giving us time to decide if we were going to go with lunch or breakfast items. We ordered and then sat back to relax and wait for our food to be freshly prepared. We did not have to wait long, the chef sent out a special amuse bouche that definitely woke up our palates.

The pear and mascarpone sacchetti (handmade purses of fresh pasta) were the perfect mix of sweet and savory. The adult plates were presented with a smoke-filled glass bowl on top, which let out a wonderful smell when lifted. The little guy's plate was sans-smoke, but that didn't seem to get in the way of his enjoyment.

For entrees, the hubby and I chose two different egg dishes. For my entree, I opted for the Filet and Eggs Benedict. There were so many good flavors - the perfectly medium steak, rich runny egg yolk, white truffle, and bearnaise on top of grilled ciabatta. I am not normally an eggs benedict fan, but this won me over. The confit potatoes were rich and creamy.

The hubby normally opts for a sweet breakfast, but the pancake and french toast options were a little over the top for him. He chose the Steak Bomblette - a frittata style omelet with tenderloin, smoked gouda, mushrooms and carmelized onions. The bomblette was also topped with a drizzle of balsamic. This was an eight inch flavor bomb! The only thing missing was a good piece of toast on the side.

The little guy didn't need his own entree. But if we let him, he might have eaten all of that bomblette! An order of the fresh fruit plate rounded out his meal. The large square plate had melons, grapes, berries, and pineapple. On the side was a seasonal sorbet (peach/mango) and an unnecessarily large bowl of Champagne sabayon. We thought maybe they gave us the whole batch instead of an individual serving because the label was still on the serving bowl! Either way, it was wonderful.

To our surprise, the meal ended with a huge green apple cotton candy!! As soon as we saw it coming, the hubby and I looked at each other and thought - parenting dilemma! How can we explain to a toddler that this is mommy and daddy's pure sugar treat, and you can't have any.

Well, we let him touch it but told him he couldn't eat it. Below is what happened when he put his hand in his mouth and figured out we were trying to pull a fast one on him.

Thanks to Boston Brunchers and BOKX 109 for a great brunch! The service, food, and atmosphere were wonderful and we hope to make it back again soon!

Disclaimer: I entered a contest to win free brunch for two at BOKX 109 through Boston Brunchers. The meal was free, but we tipped our excellent server. All opinions are honest reflect our experience at brunch during this visit.

Traditional, with a Twist: Baked Farro “Arancini”

2013-04-06T21:19:00.001-04:00

This is my entry to the contest hosted by Tuscan Fields to win a conference registration to Eat Write Retreat. I had a fabulous time the last two years and would love to attend again in the new Philadelphia location. I hope that you enjoy my post and that I am able to attend EWR13 thanks to Tuscan Fields!

Connection – that is my word. Last year at Eat Write Retreat, Monica Bhide challenged us to find the one word that defined our blogs. Connection can mean many things, but for Good Cook Doris one of the main ways my “word” presents itself is connecting tradition with today through old recipes with new twists or traditional ingredients with a new spin.

This scholarship contest challenged bloggers to take farro, an ancient grain, and come up with an original recipe and post. Keeping my word in mind, I knew that my recipe would be traditional, with a twist! As with last year, I’m still squeezing cooking in along with family, work, school, and life. I wanted a recipe that would showcase the farro and be easy enough to make while having a million other things on my plate to do.

Tuscan Fields is bringing farro to the US from Tuscany. Their products are grown at Fattoria Pieve a Salti and are 100% organic. Farro has been a part of Tuscan cuisine as far back as ancient Rome! In addition to being an agriturismo, the farm is also the second largest producer of organic agriculture products in Tuscany. For my recipe, I used Tuscan Fields® Farro Perlato. For a little background on farro, I turned to the Tuscan Fields website. Here is a description in their words: “Farro is often translated into English as ‘spelt’ – but it is actually another variety of heirloom or “ancient” grain in the wheat family. Its biological name is triticum dicoccum and it is the forerunner to spelt (Triticum Spelta) on the evolutionary wheat chain. In the U.S. triticum dococcum is also called “emmer wheat” but it is readily known worldwide as “farro”.”

I decided on a twist on risotto and arancini. Farro’s nutty flavor and slightly texture makes it perfect for many different preparations and spice additions. We eat a lot of southwestern flavors here in the Good Cook Doris kitchen which means the spices and herbs we run out of the most are cumin, chili powder, and cilantro. I wanted to incorporate these into my farro recipe, along with a delicious Queso Blanco that we picked up at last week’s winter farmers market. The cheese is locally made in Rhode Island by Narragansett Creamery .

First, I made a savory and delicious farro-risotto with onions, carrots, garlic, spices, and chicken broth. Next, I wrapped it around squares of Queso Blanco and coated it in seasoned panko breadcrumbs. After about 20 minutes in the oven, and a quick broil, the baked arancini were ready. Cutting into the middle revealed a warm, melty cheese center. The sea saltiness of the cheese paired with the creamy, spiced flavor of the favor made for a delicious bite.

In true Good Cook Doris fashion, while I was making this recipe I was also busy at work on a paper for my graduate school class this semester. I set up shop in the kitchen and in between steps tried to get a few words written. It's all about maximizing the time you have, right?

I hope you enjoy this recipe and that I have a chance to enjoy Eat Write Retreat 2013 in Philly!

Farro Risotto
1 tablespoon olive oil
1 medium white onion, diced small
1 medium carrot, peeled and diced small
2 garlic cloves, minced
1 teaspoon chili powder (I used a red chili powder from Texas)
1 teaspoon ground cumin
1.5 cups Tuscan Fields Farro Perlato (this ended up being the entire 9.1 oz package)
2 cups water
1.5 cups low sodium chicken broth
2 tablespoons chopped fresh cilantro (or 1 tablespoon freeze-dried, or dried cilantro)
1 teaspoon fresh lime juice

In medium saucepan add oil, onion, carrots and garlic
Cover and cook over medium-low for 8 minutes, stirring occasionally
Stir in cumin and chili powder and cook until you can smell the spices (about 1 minute)
Add farro to the saucepan and stir well, cook for about 2 minutes or until lightly toasted
Add broth and water and stir
Bring to a simmer, then reduce heat to low and cook for 20-25 minutes, stirring every 5-7 minutes until farro is tender (but still has slightly chewy texture)
Remove from heat, mix in cilantro and lime juice and season with salt if desired

Note: I did not add too much salt, knowing that I would be adding a salty cheese to the final baked product.

Baked Farro Arancini
Farro-risotto from above recipe
10 half-inch cubes of Queso Blanco
1 cup AP flour
1 egg plus a splash of water, lightly beaten
1 cup panko breadcrumbs
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon dried cilantro
1 tablespoon olive oil or melted butter

Preheat oven to 375 degrees F
Line a baking sheet with parchment paper
Set up three shallow bowls on your work space
In one bowl, put the flour
In the second bowl, mix the egg and water
In the third bowl, mix breadcrumbs, chili powder, cumin and cilantro; add butter or olive and mix until well combined
Using an ice cream scoop (or cookie dough scoop), take a scoop of risotto and place it in your palm, flattening it slightly
Place a cube of cheese in the middle, using a smaller spoon, take about 1 tsp additional risotto and put on top of cheese
Shape the risotto into a ball, completely surrounding the cheese so you can’t see it at all, packing the ball tightly
Roll ball in flour, then egg, then breadcrumbs and place on the parchment paper lined baking sheet
Repeat for as many as you would like to make
Bake for 20 minutes at 375 degrees
Broil for 2-5 minutes until the outside is golden brown and crispy
Serve with warm salsa (your favorite jar or homemade)

Thank you to Tuscan Fields for the opportunity to win a chance to attend Eat Write Retreat!

Disclaimer:
I signed up to enter this scholarship contest and was one the first 50 entries which meant that I received two packages of farro from Tuscan fields to use in developing a recipe for this contest entry. To be eligible to win, I had to create an original recipe and post, and link to both Tuscan Fields and Eat Write Retreat. For full details of the contest, you can click here.

Boston Brunchers: Beautiful Bites at The Blue Room

2013-03-03T22:18:00.000-05:00

Last weekend I had the opportunity to join the Boston Brunchers for a delicious late brunch at The Blue Room in Cambridge. The Blue Room is one of my favorite restaurants but I have never made it to brunch there. What I love about The Blue Room is their focus on high-quality, seasonal ingredients. The structure of the menu stays the same, but the specifics are dictated by the available ingredients. Besides the food, the people make you want to keep coming back. Everyone on the team is warm and welcoming.

We arrived on a cold, rainy Sunday for a 1:00 pm brunch. Each of the brunchers in the group was treated to a Ramos Gin Fizz while we waited for our table to be set. The charming bartenders set up a delicious looking assembly line (see their photo here) and frothed, zested, and presented us with these festive drinks.

Cold, rainy day outside - Cozy brunch inside.

The Blue Room's Sunday brunch is a buffet ($27 for adults, includes coffee or tea). Brunchers were provided a free trip to the buffet along with a cocktail. We made sure to tip generously at the end. The buffet is setup along the open kitchen and the dishes are constantly replaced, ensuring a full selection of hot items. The plates were large - ensuring room for a sampling of all of the items.

Round 1 for me was going to be all breakfast food, but there were more 'lunch' items than breakfast. Going clockwise, starting at the top: Iggy's roll with pear-stout confiture, marinated beets, braised winter greens, patatas bravas, applewood smoked bacon, scrambled eggs with creme fraiche, smoked salmon, and cheddar grits with brisket in the middle. The potatoes and the brisket were probably my two favorites - see the homage to brisket below.

Even though the brisket had a dark crust, it was perfectly tender and extremely flavorful. I need to find out what they put in the rub before barbecue season rolls around! Round two was a few more savory dishes (and maybe another piece of brisket....)

Thankfully I was seated with my back to the pastries table. That way I could enjoy the savory items without jumping straight to the sweets! Chef Robert Grant made a special blackberry pain perdu for the group and sent out warm, custardy, slices for each of us to enjoy. Look at those layers! It was so smooth it just melted in your mouth.

My restaurant sharing pal Renee and I got an assortment of other goodies from Pastry Chef Mia Velasquez's fresh baked selection. We tried warm from the oven cinnamon rolls, vanilla bean pound cake, scone, flourless chocolate cake, and a macaroon. If I was forced to pick a favorite, it would probably be the macaroon. Sticky and just the right amount of sweet to end the meal.

I have never left The Blue Room unsatisfied. After experiencing casual dinners to private events to lunch on the patio, and now brunch I can continue to say that The Blue Room is on the top of my favorite restaurant list.

Thanks to The Blue Room team for a fabulous brunch! Hope to see you again very soon!

I was selected to join the Boston Brunchers for this brunch at The
Blue Room. Our meals (brunch, coffee, and brunch cocktail) were provided at no charge. We had a fabulous server and made sure to tip generously.

What’s Cooking in the Kitchen?

2013-02-20T23:18:00.000-05:00

My cooking routine has definitely changed since adding a new little one to the household and going back to work full-time and graduate school part-time. Now that we have a little eater, meals have to be quick to prepare and appealing to both adults and kid!

Pre-baby, we rarely ate out on weeknights. I cooked 3-4 nights a week, often trying out new recipes and techniques. Sometimes dinner wasn’t ready until 7:30 or 8:00 pm but we didn’t mind. With a little one, our weeknight schedule doesn’t allow for a lot of heavy duty cooking and we don’t want to do take-out. So over the past year I’ve slowly adjusted the routine, bringing us to our current schedule:

Thursday or Friday night: Menu planning and grocery list writing.
Saturday or Sunday morning (around 8 am): Grocery shopping.
Saturday morning (10 or 11 am): Weekly family trip to the farmers market to stock up on produce and our favorite bagels, meats, cheeses, and every so often a nice bottle of wine.
Sunday afternoon: Prep for the week! Wash, chop, cook, organize.
Weeknights: Assemble, reheat and eat! Make lunches and get organized for breakfast.

I try to cook everything we need for the week on Sunday and leave only a few things to cook during the week. If I cook during the week, it is usually something that goes in after the little guy’s bedtime. Here is a look at what we’ve had cooking recently! I’m sorry I have limited pictures – these days it’s more about getting dinner on the table for these guys.

Pot Roast in Many Ways
I cook for the week, but sometimes it can get a little boring to eat the same meal over and over again. Instead of the creativity of cooking something new each night I am having fun making variations with the original dish. This pot roast kept us well fed for many nights.

Pot Roast Take #1: Slow Cooker Top Round Roast with Vegetables
3ish pounds Top Round Roast – From Charlton Orchards (Wayland Winter Farmers Market)
16 oz sliced mushrooms
3-4 carrots, peeled and cut into 4 inch pieces (basically cutting in half)
About 10 small roasting potatoes (I used a mix of red, purple and Yukon gold)
1 medium yellow onion, quartered
1-1.5 cups water + beef base or beef broth/stock
Bay leaf
Splash of red wine
Salt

Salt the pot roast
Brown the pot roast on each side, for extra flavor (I skipped the step this time)
Add pot roast to the slow cooker and arrange vegetables around the sides of the pot roast
Add broth, wine, and bay leaf
Cover and cook on low for 4-6 hours (check after 4 hours to see how tender the meat is)
Remove bay leaf and serve

Pot Roast Take #2: Pot Roast Quesadillas with Sharp Cheddar
Flour tortillas
Shredded extra sharp cheddar cheese (I use Cabot Extra Sharp or Seriously Sharp)
Leftover pot roast, carrots, and onions – chopped

Preheat the oven to 350 degrees
Layout tortillas on a foil-lined baking sheet
Spread a thin layer of cheese on half of the tortilla
Top with chopped pot roast and vegetables
Sprinkle another thin layer of cheese on top of pot roast
Fold tortilla over
Bake for 5-8 minutes, until cheese is melted and tortilla is a lightly golden
Cut into wedges and serve

Pot Roast Take #3: Pot Roast Hash with Root Vegetables
Leftover pot roast, carrots, onions, and potatoes - chopped
Leftover roasted sweet potatoes and beets
Vegetable oil

Heat oil in a large skillet over medium-high heat
Add chopped pot roast and vegetables in a single layer
Cook for 5 minutes, stirring, until heated through
Press down with the back of a spatula and continue cooking for 5-10 minutes until the bottom is nice and crispy
Serve with a fried or poached egg on top – and a few splashes of your favorite hot sauce!

We served ours with scrambled eggs - I wanted to make sure the eggs were cooked through for the little guy.

What is your favorite way to repurpose food in the refrigerator? I am having a blast doing it!

Developing Flavor: Influences and Implications

2012-12-21T21:24:00.000-05:00

Eating - it's complicated! Eat what you want? Watch what you eat? Processed or unprocessed? Organic or conventional? The decisions can be overwhelming. And that's just for deciding for yourself. For parents, there is the added responsibility for making food choices for your little (and progressively bigger) ones. For my class this semester, Experiencing Food Through the Senses, we read a fascinating book entitled Neurogastronomy by Gordon Shepherd. For one of my writing assignments, I wrote a piece taking one of the ideas presented in the book and questioning how it might affect children's flavor preferences. Below is the piece I wrote for the assignment. I'd love to hear your thoughts and questions. I highly recommend this book - really fascinating to think about how you perceive flavor.

Chapter 27 of Gordon Shepherd’s book Neurogastromony discuss why flavor matters and what implication it has for affecting nutrition and food policy. Shepherd discusses the “six ages of flavor”. From infancy through adolescence the brain flavor system is a developing work in progress (Shepherd, 2012). As a parent, I wonder how I influence my son’s brain flavor system and ultimately his flavor experience. How will his hard-wired preferences combined with my actions impact him as he grows up and develops?
How do the mother’s preferences play a role in these developing flavor images? In the initial stage, Flavor in the Womb, Shepherd discusses existing research on the topic. The infant shows a preference for flavors of mother’s food eaten during pregnancy, describing that “learning of these preferences in utero and their emotional expression are therefore incorporated into this hard-wired system” (2012). Moving through in infancy, the flavor preferences of the mother continue to affect flavor preference in the infant. Through diet, breastfeeding mothers transfer flavor influences through milk.

At the next age stage, introducing solid foods, the infant’s brain flavor system continues developing. There are varying schools of thought on starting babies on solid foods. I cannot reflect on how other cultures address this, just what I have researched in the United States as a new parent. The amount of information is overwhelming. Sources of information range from family and friends, the American Pediatric Association, your baby’s pediatrician, and books too numerous to count authored by doctors, moms, and nutrition experts. There is the “traditional” method of introducing fruit and vegetable purees and mashes starting at six months. There is also a newer method called baby-lead weaning, where purees are skipped all together and soft solid foods are introduced from the beginning. Some sources suggest solids at four months while others advocate other to wait until at least six months. There are varying opinions on what foods to introduce and what to avoid. If, as discussed in the chapter, there is a short learning period in which infants “can be trained to different flavors” of up to six months, how does the traditional recommendation to start solids at six months impact future flavor images, perceptions, and preferences?

In addition to the timing for introducing foods, how do the types of foods offered in these different approaches impact the development of flavor images? Does a baby who starts with whole squash pieces develop a different flavor image than the baby who starts with squash puree? Does the difference in texture impact the resulting flavor image? Within these various methods there is the variable of how the food is prepared or packaged. Similar to adult foods, many baby foods are packed in convenience packaging. They are single-serve, shelf-stable, portable containers. From personal experience, I have found that the flavor from a homemade mashed carrot and prepackaged 100% carrot puree are very different. The prepackaged carrot puree was much more intense. If an infant is given only these prepared foods, how will this influence their flavor preferences later in childhood and adulthood?

Does this intensity of flavor in prepared baby foods impact infant’s flavor preferences moving into childhood? Shepherd discusses research showing that children do prefer intense flavors. Shepherd states, “this makes them especially vulnerable to the main culprits we have identified as leading to overeating – sweet foods, salt, and fat – through sensations that overwhelm the brain’s control systems” (2012). He suggests that more research needed to understand why children’s brain flavor system is so vulnerable. It is interesting to think of this preference for intense flavor in childhood, in the context of plasticity of the brain with relation to food preferences. Once the preferences are developed, it is hard to reverse them. If children become sensitized to a high sugar diet, this has implications for their health as they grow up into adulthood. Sweet is the most marketed flavor toward children, with marketers using bright colors, characters, games to attract children. In addition to marketing, there are cultural meanings associated with sweets – especially with holiday foods. In daily life, should sweets be treated as a special reward, giving them special status? Or should they be incorporated in moderation as part of the regular routine. How does this impact your child’s desire for the food – and the preference and association they develop with it?

There are many unanswered questions and unknowns. As the field of neurogastromony advances and expands the understanding of the brain flavor system, it will be important to use the findings to impact policy and thinking around children’s nutrition and eating habits. Understanding the underlying systems will help to design health and nutrition guidelines and systems to support the development of healthy children.

Bibliography Shepherd, G. M. (2011). Neurogastronomy: how the brain creates flavor and why it matters. Columbia University Press.

Smoke Siege BBQ Team: Inaugural Competition Season (Part I)

2012-11-04T22:30:00.000-05:00

This is the first post in a series about my first experience with competition barbecue. This summer I helped my brother at a barbecue competition in Indianapolis, Indiana. While it is a little overdue, I will be posting about the experience over the next few weeks. While the weather is getting cool here in the northeast, things will get a little smoky here on the blog!

My brother Marc is a fantastic cook - he has been since we were little. I've mentioned it before on the blog. We used to make ourselves after school snacks and dinners when are parents were busy. Except that one time he almost caught the microwave on fire, we did pretty well! Throughout college and now into being a grown-up, he has continued to expand his culinary horizons. This summer I joined him for a weekend in Indianapolis to pursue his delicious new hobby of competition barbecue.

Competition Eve - getting ready for the night ahead.

What is competition barbecue? Simply explained, teams gather to barbecue (smoke) meat for prize money and bragging rights. In reality, custom smokers are commissioned, secret spice rubs and sauces are developed, entire kitchens and bedrooms are packed up into trailers, and teams spend the weekend working hard at their craft. After a few seasons of backyard smoking, my brother gifted himself a custom smoker for his big birthday this year. Depending on who you ask, the smoker is either St. Louis Cardinals Red or Hoosier Red (we're from St. Louis and Marc is an Indiana University alumni). The smoker was custom built by Iron Hog BBQ of Kansas City.

Sunrise over the smoker.
Saturday morning - competition day.

I flew out to Indianapolis to join the Smoke Siege BBQ Team for its second competition this summer. Our destination was New Palestine, Indiana for the "Wine, Brew & Bar-B-Que, Too" event. There are a few different competition circuits and formats. This event was a Kansas City Barbecue Society event, following rules determined by the society. For this event, 50 teams were competing for prizes in the following categories: chicken, ribs, pork, and brisket. Teams could also turn in a sauce as well as participate in a People's Choice pulled pork (festival attendees paid $5 to taste and vote for the best pulled pork). We entered all categories including sauce. Teams are provided with turn-in boxes for each category. You are judged on taste, tenderness and appearance. Appearance involves someone on the team spending a lot of time arranging curly parsley into a fluffy bed for the meat. All of the work has to be done on-site. Judging is blind, done by a panel of six KCBS certified judges (they take an oath). Points are awarded by each judge, the highest and lowest scores are tossed, and your final score is tallied. At this competition, teams were competing for a total of $11,000 in prize money across the categories. There are category winners as well as an overall competition winner.

Plush parsley prepared for presentation - thanks to Rob and Steve..

Marc had some help prepping before my arrival. The rules allow trimming and cleaning of meat before arriving on site. His friend Alan spent a few hours expertly preparing the skin on the chicken thighs and Marc trimmed the excess fat from the pork and brisket. On Friday morning, we got up early to finish blending the sauces and rubs before loading up the car and heading out. A lot of organization is required for these competitions. You don't want to take everything, but you don't want to be without something crucial to your success. It seemed like we took everything but the kitchen sink (although many teams did take sinks!). After stocking up on a few last minute supplies like water and beer we headed East to the "New Pal" Lions Club parking lot.

Teams came from all over Indiana to compete. There were a few from Michigan and even one from Mississippi! Competition barbecue is a serious hobby and even a profession for some. Teams included hobbyists like us, lifelong barbecue aficionados, and even barbecue restaurants. Team names ran from the pretty basic to the more entertaining. Names like Rob-a-cue (staffed by a very nice man name Rob), Sweet Racks and Smokin' Butts, Squealers BBQ, and the aptly named team below. A lot of tongue-in-cheek names to be found.

Set-ups ranged from tents and trailers to RVs and bigger RVs and tricked out buses. That's the range you get in the types of teams - but bigger equipment doesn't necessarily translate to better barbecue.

Local BBQ restaurant.
The other side had 2 giant televisions.

After we pulled into the Lions Club lot on Friday afternoon we got to work setting up our spot for the weekend. We had the car, the smoker, and a pop-up tent. Marc and I worked on our own for Friday and overnight and then were joined by the rest of the team on Saturday morning. Rob and Steve showed up with the sun to start the parsley prepping and Alan and his dad joined a little later. I'll end this post with a look at our set-up. The Lion's Club provided a water hookup, electricity, and ice. We were on our own for the rest of our supplies for prepping, cooking, presenting and cleaning.

Setting up work tables and supplies.

Dish washing station - soap, bleach water, and fresh water.

Getting the meat inspected so we can start working.
Head judge checks to make sure nothing but trim work is
done ahead of the competition.

Unloading the supplies we transported in the smoker.

A look at some of the other team setups.

Lions Club lot filled with trucks and tents.

Stay tuned for the next post - prep work, a soaking thunderstorm, the cook's meeting, and cook's dinner.

Our third teammate on Friday.

Food and the Senses

2012-10-06T09:22:00.002-04:00

This semester for my Masters in Liberal Arts, Gastronomy program at Boston University I am enrolled in a class entitled Food and the Senses. The course is an interdisciplinary look at the senses. We're looking at the senses physically - how do the senses work (like taste and smell receptors) as well as how do we perceive sensory experiences. We're also looking at food and the senses in a cultural context. How does sensory experiences translate from an individual experience to social phenomena?

We started with a science heavy look at just how the senses work. We had a biologist talk to us about how taste receptors on the tongue and olfactory receptors in the nose take in information and pass it up into the brain. We had a neurobiologist explain where this sensory information goes in the brain and how it gets processed. There are still a lot of unknowns in this area. Having not taken a real science course since high school, it was fascinating to relearn details of the brain and how amazingly it interprets all of the information inputs it is constantly receiving.

Now we're moving into each sense individually. The class readings and discussion look at both historical and contemporary research on the senses, as well as different cultural meanings and contexts. Each week we also have a lab experience to continue to understand the sensory experience with food. Our first lab had us smelling five different pieces of scented cloth and ranking them by the intensity of the smell. Our second lab had us start by closing our eyes and holding our noses. We then tasted three pairs of food items without knowing what we were trying. Each pair was two items similar in texture and flavor. The challenge was to first see what our experience was like having only touch and mouthfeel to inform the experience. Then the items were revealed to us and we tasted a second time (still no sight or smell). We were asked how did our experience change after we knew what each item was?

These are some of the questions we are considering - and thought I would share my first written assignment to give you a 'taste' of a few questions I've been thinking about after the first few weeks of class. I'd love to hear your thoughts! The reference for the article is at the end, if you would like to look it up to read.

The article “Flavor and the Brain” by Dana Small defines flavor as “a perception that includes gustatory, oral-somatosensory, and retronasal olfactory signals that arise from the mouth as foods and beverages are consumed (Small, 2012).” Small discusses that “although the sights, sounds and smells of foods that occur just before, or in the absence of eating, can impact ﬂavor perception, it is argued that these sensory signals exert their inﬂuence by creating expectations based upon prior associations (Small, 2012).” The discussion touches on “top-down” influences including attention, expectations and beliefs and how they impact neural and perceptual responses (Small, 2012). For example, being told about the intensity of a flavor can impact the resulting response in the brain. In the context of her article, Small also talks about how vision influences flavor, similarly to how verbal labels and cues might create expectations about the sensory experience. These top-down mechanisms bias “the neural code towards expected experiences (Small 2012).”

After reading the article I began to think about how flavor is influenced by expectation, specifically in the context of dining out at restaurants. What information influences and shapes the diner’s expectations and how does this impact the diner’s perception of flavor? Is it influenced by expectations created before the dining experience as well as during the experience?

When information is readily available, how does this change the dining experience? If the diner is armed with a photographs and descriptions prior to eating will the flavor he experiences be different than if he had just ordered off the menu with no prior knowledge? There are numerous ways to get information before dining out. Information on restaurants is available on websites, on television, in magazines, in guidebooks, and in newspapers. Information ranges from a basic review of offerings all the way to photographs and reviews of individual dishes. How does this impact the diner’s sensory experience? Websites like Tasted Menu and smart phone apps like Nosh let users post reviews and photographs of individual menu items at restaurants. Twitter, Facebook, and Instagram let users post real-time accounts of their dining experience.How does this information and visual representation shape the diner’s expectations? An interesting experiment would be to have a diner read about a dish and view photos ahead of time and ask them to describe the flavor, then compare it with the description from a diner with no prior knowledge of the dish.

Information on food is also presented through both food advertising and food television programming. There are numerous television programs that feature restaurant dishes, like Diners, Drive-ins and Dives. What impact does watching this type of program have on a viewer’s future dining experience? The viewer is watching participants in the show prepare the dish, eat, and describe their experience. The viewer is getting a visual (and sort-of auditory) play-by-play of the sensory experience of the host – smells, texture, and flavor – but without actually experiencing them. An interesting area for research would be how watching this type of programming causes responses in the brain while they are watching. Also, if the viewer dines at the restaurant featured in the show, how does this prior information impact their experience?

Areas for future study could look at the impact that this prior information has on shaping expectations and the resulting brain response and perception of flavor. From a marketing perspective, restaurants and food companies could understand how this type of information either positively or negatively impacts the diner’s experience.

Bibliography
Small, D. M. (2012). Flavor is in the brain. Physiology & Behavior. doi:doi:10.1016/j.physbeh.2012.04.011

A Peek at Tempurpedic + My Favorite Egg Recipe

2012-09-14T15:39:00.000-04:00

This week I was invited to check out the new Tempurpedic store at the Natick Mall along with my friend Renee from Eat Live Blog. The timing worked out great - an 8:00 am breakfast event is probably the best time I could think of these days. As a work outside the house-graduate student mom, free time is pretty non-existent. When I'm home, I like to be totally focused on enjoying time with my little guy before he is no longer little. So squeezing in a fun event before work was a great opportunity!

In celebration of opening their first retail store, Tempurpedic organized an event entitled "Breakfast in Bed with Barbara Lynch!" We couldn't technically eat in the beds, but we did get a chance to relax and sink into the beds before we enjoyed a fresh and delicious spread.

I remember mattress shopping when I graduated from college and moved into my first apartment. I had been sleeping on a twin extra-long with an egg crate topper for the past four years, so any mattress was a treat after that! But the shopping experience was stressful - being followed around by a salesperson trying to upsell me.

The feeling in the Tempurpedic was the opposite - soft lighting, inviting bed set-ups, and teddy bears. They explained to us that if you didn't want to interact with a sales person you didn't have to. Each bed set-up included a short video discussing the benefits and features of the product. You could also test out the features of the Ergo Base - think lifting your head to watch TV and a massage feature.

The store is a way for consumers to test the feel of the different Tempurpedic mattresses and pillow styles and to educate consumers about the difference between Tempurpedic and other mattresses. The Touch & Feel wall was a fun way to see the difference between the different Tempurpedic styles.

The store also stocks a number of complementary products like teddy bears, pillows, slippers, and dog beds. In addition they are testing out some home products like scented candles and lotions called Nest.

At this point a new mattress isn't in the budget for us, but having another option to test out mattresses will be great when the time comes. Tempurpedic plans to open another store outside of Cinncinnati soon, with more on the way. From meeting the head of sales, the digital marketing manager, to the in-store salespeople you could tell that they were passionate about their products. A quick look at the Tempurpedic website will give you a look at their history and mission.

Thanks to Renee for inviting me along, and thank you to Tempurpedic for a delicious "breakfast next to bed" before work!

For those times when you have to make your own breakfast here's one of my favorites - baked eggs! This dish was a staple in our breakfasts growing up. It's easy enough to make anytime and can be dressed up for company. Pair it with bagels and lox, fresh fruit and a steaming cup of coffee and you have the perfect morning treat!

Baked Eggs
Note: This is for a 9x12 baking dish. There is a little bit of 'eyeballing' measurements here

1-1/2 dozen eggs
4-8 oz cream cheese - softened for easier blending
Milk proportionate to eggs
Salt and pepper to taste

Put these ingredients in a blender or mixer and blend on medium until frothy

At this point you could fold in shredded cheese and then gently hand mix

If you want other ingredients in your baked eggs, such as sauteed spinach, mushrooms, zucchini, tomatoes, onions, bacon, salami,lox etc...Optional seasonings can be sauteed with additional ingredients (dill, oregano, basil, chives). Prepare those separately and then put into the greased baking dish.

Pour egg mixture on top. You can top off with additional cheese

Bake in 350 degree oven for 45-60 minutes or until puffy and golden brown and all liquid in the center is cooked.

I was invited to attend this event and enjoyed a complimentary breakfast while browsing the store. I was not obligated to write a post, but was given a free Tempurpedic pillow for writing a post. As always, my opinions are my own.

Summer Evenings: Chilled Asparagus Soup from Mom

2012-08-08T09:18:00.000-04:00

My mom is the the master of the "take whatever is in the fridge and make a fantastic meal". Her creations are always creative, unique, and of course delicious. She sent me this recipe last week for a flavorful summer soup that can be served hot or cold, depending on your mood. Enjoy!

Last night I made asparagus soup. It was delicious hot and very refreshing as a chilled soup garnished with a ring of sweet red pepper, a dollop of sour cream and garnished with lemon zest!

Ingredients
6 cups of water
1 dozen asparagus stalks
1 large garlic clove, chopped
1/2 cup chopped sweet onion
2 tsp of chicken flavored "Better than Bouillon" soup base (Or, substitute chicken broth for the water if you don't have this)
Salt and pepper to taste

Cut asparagus in 1-1/2 inch pieces. Chop onion and garlic
Put water Into a 4 quart pot
Add all ingredients
Cook on a medium heat setting for an hour until asparagus is tender.

At this point the soup can be served hot. It will have the asparagus pieces.

To prepare for a chilled soup, reserve some of the cooked asparagus tips to use for a garnish. Use a hand blender to puree the warm soup. Chill soup for several hours or overnight.

For garnish
Sweet red bell pepper
1 lemon
Sour cream
Asparagus tips

To serve, ladle soup into a bowl. Top with red pepper sliced in rings or chopped pieces, a teaspoon/ dollop of sour cream. Add lemon zest and a squeeze of lemon juice onto the soup.

The chilled soup could also benefit from some chopped fresh basil as a garnish.

Served hot you could add baked croutons and top with shredded carrots for a colorful garnish.

Thanks for dinner Mom!

Like an Old Friend in the Kitchen: The Mom 100 Cookbook

2012-07-30T21:20:00.001-04:00

I am embarrassed that it has taken so long to write this review. As part of a Boston Brunchers event I received a complimentary copy of The Mom 100 Cookbook by Katie Workman. When I first got the book I thought it was not the book for me – it was for someone who didn’t know their way in the kitchen, couldn’t cook without a recipe or make an easy dinner. I set it aside and left it for a little while.

Then, one night at dinner I started reading it and was impressed with the tips, tricks, and ideas in the introduction section. I decided to pick a few recipes and give them a try. The hubby called out a few page numbers and with a few adjustments for title pages and pictures we were on our way.

After trying a few recipes, I can now say that I feel like this book is a well-loved old standby in the kitchen. Sure, I can whip up a dinner creation on my own, but sometimes you just want someone else to do all the thinking for you. The great thing about these recipes is that they are fantastic as they are but also lend themselves to variation. In the few months that I have had the book I find myself going back to it often to try out something new.

Honey Hoisin Tofu

Some of the recipes did have me wanting to deviate from the instructions. Instead of splattering oil with pan-fried chicken tenders I put them in the oven to bake. The enchiladas were amazing but I might make them into a casserole next time to eliminate the filling and rolling. However some of the extra steps were well worth the effort – like the homemade enchilada sauce that topped the individually rolled enchiladas.

I love that there are pictures of every dish in the book.

Here are a few photos of dishes that we’ve tried and loved so far. For recipes and other great information visit the website for the book at http://www.themom100.com/,

Broiled Miso Cod Fingers (left)
Lemon Chicken (right)

The sauce on the lemon chicken was so good I wished that I had made three times the sauce to pour over rice, noodles, vegetables or almost anything like Katie mentions in the intro to this recipe.

This book will be great as the little guy starts asking for more than pureed peas, carrots, and bananas!

I received a complimentary copy of this book from Workman Publishing in conjunction with a Boston Brunchers event. We had a delightful brunch with the author Katie Workman at Scollay Square. Brunch was on the house (except for the tip we left the servers).

Eat Write Retreat 2012: Connection

2012-06-18T21:41:00.000-04:00

Last year I attended Eat Write Retreat and had a fabulous time making new connections, learning how to improve my writing and photography, and of course enjoying delicious meals. My plan for the summer was to put this new knowledge to work to improve Good Cook Doris, but a little something else distracted me from putting the plan in action. We had just found out that a new addition was going to be joining the Good Cook Doris family and the summer sped by as we prepared for our new little one.

When the Eat Write Retreat 2012 twitter chatter started popping up, it was right around the time that we priced out daycare for the little guy. One fabulous weekend in DC versus a month of daycare made it clear that I would have to start saving my pennies for 2013. When I saw that Lindsay Olives was holding a scholarship contest I knew that I had to enter! I put on my recipe creating hat (a cook’s thinking cap) and came up with an entry that I thought could have a chance at winning the prize. My creation was an olive-centered main dish of black olive crusted salmon served with green olive cous cous. I had a ridiculously good time getting back into the (newly renovated) kitchen and coming up with a dish featuring one of my all-time favorite foods.

Incredibly, my dish was the winner of the Lindsay Olives scholarship for the Eat Write Retreat Conference! Thanks to Lindsay Olives I enjoyed a weekend of learning, eating, networking and fun with fellow bloggers, sponsors, and experts. They covered the conference registration fee and I found a reasonable enough flight that the hubby and the little guy came down for the fun!

The goody bag came with a baby!

There are a lot of great recaps that take you through the weekend session by session. I’ll link to them at the end of the post. You can see that for every person that attended, the takeaways were each a little different. For my post I want to focus on a few of my big takeaways from the conference. What they really boil down to is that you are in charge of where you want your blog to take you!

Takeaway #1:You have to define “Success” for yourself
There is money to be made, "fame" to be had, and plenty of free stuff to go around. There is also skill development. For me, I've decided that my blog is a place for me to grow as a writer, cook, photographer, and to explore my love for all things food related. Good Cook Doris started out as a way to document our daily dinners and share them with family and friends. Then it expanded to include reviews of meals, markets, and products. It led me to graduate school for a degree in Gastronomy. Now it is a place to continue to share my love of food from a variety of perspectives - cooking, eating, food culture, and the business of food.

Photo by James Bardin

Takeaway #2: Time...It all takes Time (with a capital T)
Once you know what success means to you then its time to sit down and create a plan. Researching, recipe planning, shopping, cooking, photographing - it all takes time. It is important to decide what matters to you and how much time you are willing to devote to doing it. For me, that means fewer posts on more relevant topics. It isn't feasible for me to post every meal that I cook. But as you'll read in my last takeaway I'll be posting with a more focused approach. And soon it will include posting homemade food for the littlest member of the Good Cook Doris team - although it might be a while before we can get him to give a full review!

Takeaway #3: Surprises and Adventures can be found everywhere!
This is my favorite part of blogging! I love the discovery of new ingredients, new recipes, new techniques, new restaurants, and most importantly new friends. Even in the most unlikely of places there are adventures to be had! Think you're going to a blogger conference to Eat, Write, and Retreat? You might find yourself square dancing across a ballroom!

Photo by Daphne Domingo

Takeaway #4: It’s all about Connection
In our Saturday writing workshop, Monica Bhide challenged each attendee to come up with one word that described ourselves - that drove our blog - our activities. Just one word. I kept tossing around words and the one word that kept reappearing was connection. I could not articulate the reasons why and left the session with a blank slate. After reflecting over the past month (yikes - where did the time go!) this is the word I have committed to paper.

For me the connections happen in many ways. My blog is a way to connect with friends and family. It is a way to connect tradition with today through old recipes with new twists. Some posts are connections with local food producers and markets. When I look back at my favorite posts that I’ve created they always focus on connection.

As I move forward into the next phase of Good Cook Doris I'll keep these lessons posted on my bulletin board to guide me along the delicious path of food blogging.

Thank you again to Lindsey Olives for sending me for a weekend of reflection, relaxation, and recharging. I am excited to return with a more clearly defined focus and a wealth of new ideas!

Tell me, what word would you use to describe my blog? If you are a blogger, what would your word be?

Eat Write Retreat Recaps
Everyone took away a little something different!
Sarafina’s Kitchen
Food Musings
The Experimental Gourmand
52 Kitchen Adventures
(a)Musing Foodie
Comet Photo
Cooking By Design
Canadian Coupon Mom
Cupcakes for Breakfast
EF Stewart Communications
Em-i-lis
Fifth Floor Kitchen
I’ll Have What She’s Having
Lisa Cherasky
Maroc Mama
My Halal Kitchen
Penny Pinching Epicure
Sarafina’s Kitchen
The Wicked Noodle

On the Menu

2012-04-22T22:31:00.004-04:00

Let's face it, everyone wishes they had a few more hours in the day to get things accomplished. While a lot of cooking has been going on in the Good Cook Doris Kitchen not much of it has made it from the plate to the blog in the last month. I've been cooking through some new cookbooks, blogger recipes, along with old favorites. With a short window of cooking time on weeknights my cooking routine has changed over the last few months. I try to prepare and cook as much as I can on Sundays. Everything from washing and chopping vegetables to cooking dishes ahead. For weeknight dinners all we have to do is reheat or combine prepared ingredients into a quick and satisfying dinner.

Here's a look at what we've been enjoying lately!

Hearty vegetarian fare from the cookbook Fresh from the Vegetarian Slow Cooker. This book has 200 recipes for everything from appetizers to desserts. The main dishes are creative and filling. Our absolute favorite so far (no picture yet!) is the mushroom and green bean stroganoff. You don't miss the meat! We've also made the vegetable lasagna and no-hurry vegetable curry. I did snap a picture of a fun weeknight meal.

Vegetarian Paella

This hearty dish includes vegetarian sausage, creamy rice, kidney beans, peas, green beans and peppers. With saffron and a squeeze of fresh lemon it is bright and fresh.

Spicy Peanut Butter Noodles with Ground Beef

One of the lovely bloggers I met at Eat Write Retreat, Isabelle Boucher, is part of Peanut Butter & Company's All-Star Recipe team. When I saw this title I knew I had to try it out! The combination of creamy peanut butter, spicy flavors, vegetables and a crunchy topping led to licking the bowl at the end of dinner. The recipe can be found over at the blog. I used half "The Heat is On" (spicy PB) and half "Smooth Operator" to tame the heat.

Matzo Ball Soup

Nothing is better than a warm bowl of chicken soup with matzoh balls when you are feeling a little run-down. This is a combination of techniques from mom and grandma, with my spin too. I made this over two nights. The first night - browning the carrots, onions, and chicken breast and cooking the noodles. The second night while the vegetables and chicken were simmering I made the matzo balls. After 2 hours of simmering our soup with the works was ready to be savored.

On the menu this week

Today was filled with cooking for the upcoming week. On our menu this week:

*Skillet Cheesy Beef and Macaroni (http://themom100.com), served with steamed green beans

*Sandwiches with chicken salad with red grapes and celery

*Spinach, egg and cheese breakfast sandwiches

*Yogurt & granola afternoon snacks

*Gala apples

*Carrot and celery sticks

How do you prepare for the week? What are you cooking in your kitchen?

Staying Sharp

2012-03-23T10:07:00.003-04:00

Staying sharp is essential to many things. Maintaining relationships, keeping the house clean, blogging, cooking, working, the list goes on. When the little guy arrived, sleep became a luxury and I found myself becoming less sharp. So as I adjusted to the new routine and new responsibilities I looked for new ways to keep myself sharp. I took out my NY Times crossword puzzle books, did the daily Sudoku, and tried to take on blogging challenges. I won’t say that my brain was totally sharp upon my return to work, but I’m getting better! Just don’t judge me when I ask, “What day is it again?”

Like keeping your mind sharp to be more effective, keeping your kitchen knives sharp can boost your efficiency in the kitchen. I love to chop vegetables. Give me a huge pile and a sharp knife and I will happy chop, dice, and mince my way through. After a few years of enthusiastic chopping, however, my knives were starting to lose their edge (literally). Knife sharpening is one of those things you know you should do, but never get around to doing.

Enter Patti Small and On the Edge Knife Sharpening. With Patti around there is no excuse for having dull knives in your kitchen. Since 2008 she has been sharpening kitchen knives (along with other equipment as well). From her home base in Bolton, Massachusetts, Patti travels to farmers markets, specialty stores, and other locations to sharpen on the spot. Her specialty is hand sharpening kitchen knives. Prices are very reasonable - a little maintenance goes a long way in extending the lives of your cutlery. Her sharpening skills are in high demand – make sure you get to the market early in the day to drop off your knives!

Credit: ontheedgeknifesharpening.com

Patti was at Russell’s Garden Center in Wayland, MA for the Winter Farmers Market this season. One Saturday I packed up my knives and the little guy and headed out to the market. Don’t worry, the hubby carried the knives and I carried the baby. Those things don’t mix! We arrived at the market and headed straight to see Patti and drop off our knives. After a quick assessment, Patti added our knives to the queue and gave us an estimate of 45 minutes. She put her headphones back in and got to work. We ventured off to make the usual rounds and treated ourselves to an early lunch from our favorite vendors. When we returned laden with bags of bagels, brisket, Doves & Figs jam, and eggs our knives were packed in individual sleeves and ready to go.

When we got home, I took out all the vegetables I could find and started chopping. Wow! What a difference! The knives were like new – perfectly sharpened making chopping, mincing, and dicing a breeze. Just make sure to pay attention! What might have been just a little scratch with your old knives can be a three band-aid cut with your sharpened knives.

So the next time you end up with sore arms from tackling a chopped vegetable dish, check the On the Edge Knife Sharpening website, wrap up your knives, and go find Patti. You’ll be so thankfull that you did!

Disclaimer: I paid a discounted rate for my knife sharpening in exchange for posting about my experience. As usual, all opinions are my own. Patti also gave me permission to use photos and information from her website, ontheedgeknifesharpening.com. Photos not marked were taken by me.

And if you find any typos, please excuse me. The brain sharpening is still a work in progress.

Feastie Photo Contest: Eat Write Retreat 2012

2012-03-11T23:27:00.002-04:00

As I look through my four years of food photos (too many to count!), I am amazed at the variety of foods I've cooked at home. From sushi and tempura to smoked meats to sinfully gooey Flour sticky buns. I"m practically clawing at the screen wishing it was scratch and sniff!

I'd love to go back to Eat Write Retreat again this year to continue to expand my horizons. New photography skills, writing tips, cooking techniques, and especially new friendships. While I have many favorite photographs, I'll enter this one into the ring and hope that you enjoy it as much as I do!

Besides being a picture that deserves scratch and sniff, this was one of my favorite things I've baked. I present to you Flour Bakery's Throwdown winning sticky buns right from my kitchen. For the original post, click here.

Thanks Feastie for the opportunity to share my photo and have a chance to head back to Eat Write Retreat!

If you are looking for recipes, check out Feastie for a fun way to browse and find delicious new recipes to add to your collection! If you are looking for a fabulous food blogger conference, don't miss the fun at Eat Write Retreat.

Back in the Kitchen: Lindsay Black Ripe Olive-Crusted Salmon served with Green Olive Cous Cous

2012-03-11T22:55:00.001-04:00

This is my entry to the contest hosted by Lindsay Olives to win a conference registration to Eat Write Retreat. I had a fabulous time last year and would love to attend again. I hope that you enjoy my post and that I am able to attend EWR12 thanks to Lindsay Olives!

Eating olives in Spain!

I have never met an olive that I didn't like. From eating them off the tips of my fingers growing up in St. Louis to small plates at the Mercado San Miguel in Madrid, I love olives. Family get-togethers aren't complete without a relish tray of pickles and olives to start and our pantry is never short of them. They are a constant in our house and make appearances in many meals.

Lindsay Olives Naturals

Have you ever met someone with olives framed on their dining room wall? Many people hang vacation photos of people, we hung vacation photos of olives.

I challenged myself to use often-used ingredients in a new way to create something delicious for the Lindsay Olives scholarship contest for Eat Write Retreat. After a few months of not cooking, I'm back in the kitchen enjoying the time to be creative. While I don't have unlimited time to spend concocting in the kitchen, with a little bit of planning it is possible to create delicious new dishes to enjoy. I take advantage of the little guy's nap time and daddy time to prep my ingredients. Then the little guy gets some attention and at the next nap time I cook!

This recipe was a one nap and after bedtime meal. Even though the hubby and I did not eat until almost 9 p.m. we still enjoyed the delicious new flavors of the dish. The flavors and textures created a balanced dish that was, according to the hubby "tasty". He called the salmon "scrumptious" and liked that he got an olive in every bite of the salmon. The olive crust was a little salty, a little sweet, a little tangy, and a little spicy. The creamy flavor of the sockeye salmon was a perfect contrast for the crunchy complex flavor of the olive crust. The sweet and tangy flavor of the cous cous was an excellent complement to the salmon. We both cleaned our plates and wished that there were seconds.

Thanks Lindsay Olives for this opportunity to cook with your delicious olives. And thank you for your generous sponsorship of Eat Write Retreat and scholarship contest. I had a wonderful time meeting you last year at Eat Write Retreat and learning about your family-owned company and 100 years of producing delicious California olives!

Lindsay Black Ripe Olive-Crusted Salmon served with Green Olive Cous Cous

Serves 2
1/2 teaspoon Lindsay black ripe olives, diced
1 teaspoon orange zest
1 teaspoon orange juice (fresh squeezed)
1 teaspoon chopped thyme (stripped from stem and chopped)
1 clove garlic, minced
1/8 - 1/4 teaspoon crushed red pepper flakes (depends on your tolerance for spice)
1/4 teaspoon kosher salt
1/4 cup panko breadcrumbs
3/4 - 1 pound salmon fillet
1 tablespoon olive oil

Preheat the broiler in the oven
Place oven rack 6-8 inches below broiler
Line a baking sheet with foil
Spread 1/2 tablespoon of the olive oil on the foil
Place salmon skin side down on the oiled foil (if salmon has skin)
Rub the top of the fish with the remaining 1/2 tablespoon of olive oil
In a small bowl, mix together olives, orange zest, orange juice, thyme, garlic, red pepper flakes, and salt

Add breadcrumbs and use your hands to combine the mixture well
Spoon mixture onto the top of the salmon and press down with hands, covering the entire piece of fish

Broil for 4-6 minutes for a 1-inch thick fillet (check after 4 minutes)
Fish should be opaque on the outside, it will continue to cook after coming out of the oven

Green Olive Cous Cous

Serves 2
3/4 cup plain cous cous
1 cup water
1 tablespoon olive oil
1/4 cup chopped green olives (Lindsay Naturals)
1/4 cup golden raisins
Approximately 2 tablespoons of orange juice (fresh squeezed)
1/2 teaspoon chopped thyme

Measure raisins in a measuring cup, pour orange juice into measuring cup with the raisins and set aside

In a medium saucepan, bring water and olive to a boil over medium-high heat
Add cous cous, stir, cover and remove from heat
Let stand five minutes and then fluff with a fork
Stir in chopped olives, thyme, and the raisins and orange juice
Serve warm with salmon

Making Memories with Jarlsberg

2012-02-28T20:11:00.002-05:00

This is my entry to the contest hosted by Jarlsberg USA to win a conference registration to Eat Write Retreat. I had a fabulous time last year and would love to attend again! However with a new baby, a new kitchen, and lot of other things going on it just isn't in the budget to go this year. I hope that you enjoy my post and that I am able to attend EWR12 thanks to Jarlsberg!

Last year at this time I was signing myself up for my first food blogger conference - Eat Write Retreat. I didn't know anyone else going, but I was sold on the combination of location, workshops, hotel, and the promise of a fabulous weekend. Leading up to the conference I kept checking the attendee list and adding new people to my twitter list and 'meeting' my fellow conference attendees. May arrived and I boarded the plan with fellow Boston food-blogger Kimmy. We met up with Mike at the baggage claim and started our weekend adventure! A quick stop at the hotel and we were off to lunch with Meghan, Ethan, Isabelle, and more. It was like meeting up with old friends!

We spent the weekend building friendships, knowledge, skills and connections. Connections with like minded passionate bloggers, connections with experts, and connections with brands, and more.

Through the connections made at Eat Write Retreat, this month I was invited to participate in an online celebration to help introduce Jarlsberg's new cheese dip. To prepare for the post I picked up both the dip and a few wedges of classic Jarlsberg cheese. Being home on maternity leave, I had plenty of nap-time opportunities to create Jarlsberg inspired meals. Everything from breakfast...

Cheesy spinach omelet

to lunch...

Roast beef melt with Jarlsberg and spicy mustard

to snack time.

Jarlsberg slices with crackers

Plus the delicious dishes I created for the event "29 Ways to Leap into Jarlsberg Dip".

Thanks to Jarlsberg I will have tasty memories of beign home with my little guy in my new kitchen. As I head back to work and leave my little one at daycare, I hope that sneaking Jarlsberg into my lunchbag will remind me of the fun three months spent with the little guy, and the fun with friends that I had at Eat Write Retreat. Here's hoping that I'll be lucky enough to win a trip to Eat Write Retreat to create even more wonderful memories!

Vacation Eats: Montreal as Recommended by Friends

2012-02-06T21:39:00.003-05:00

I missed blogging regularly while I was pregnant. Between the exhaustion of the first trimester, preparations in the second, class, and just regular activities in the third I didn't get a chance to post as much as I would have liked. So excuse the off-season post today. I realized that I never delivered on my promise to share our summer vacation eats in more detail.

Our first stop on vacation was Burlington, Vermont for the Vermont Cheesemaker's Festival and other delicious eats. I did manage to post about that (Vacation Eats: Burlington, Vermont)!

After our dairy extravaganza in Vermont we hit the road headed north. Just a few hours later we crossed the bridge and arrived on the island of Montreal. Did you know that it is on an island? We stayed right in the Old City. The location was perfect for squeezing in a lot in a short amount of time.

View from the top of Parc du Mont-Royal

Before heading to Montreal, I asked food friends for their tips on where to eat. As lovers of a good deli, we knew we wanted to sample the famous Montreal smoked meat and of course the bagels. Thanks to my Canadian friends I met at Eat, Write, Retreat and other food-loving pals we had a three page list of eateries to explore. Thanks to Ethan, Kimmy, Isabelle, Olga, Emily and others who sent along tips!

Our first food stop in town was Schwartz's for smoked meat. In the same location since 1928, it is a fixture in the Montreal food scene. Montreal smoked meat is brisket that has been seasoned, marinated, cured for a week (or more) and then hot smoked. Similar to corned beef or pastrami, but distinctly unique in texture and seasoning. We lined up outside the restaurant and waited for a spot for four at one of the long tables packed into the place. After a short wait, we squeezed into four cozy seats at the back of the energetic space. We ordered up sandwiches, pickles, coleslaw and some Cott's Black Cherry soda per Ethan's advice (and a Canada Dry...since we were in Canada...). The only disappointment is that they had already sold out of half-sour pickles for the day. We managed to get by with the regular kosher dills.

The generous stack of smoked meat was sandwiched between thick cut rye with tangy yellow mustard. It was a perfect sandwich. We were satisfied and sufficiently stuffed for a nice walk over to the Parc du Mont-Royal. From there we walked through McGill University and down Rue St. Catherine and back to Old Montreal. I think we ended up walking about 4 miles - not bad for being four-months pregnant!

The next day we decided to do our Montreal bagel taste test. After all that walking we headed out in the car for our adventure. Montreal is known for bagels that are hand rolled, boiled in honey water, and cooked in a wood fired oven. This gives them the chewy texture and slightly sweet taste. The signature bagel is sesame. From my pre-trip polling I discovered that loyalties are divided when it comes to Montreal bagels. You're either a Fairmont or a St. Viateur. It was an even split between my sources.

Our first stop was The Original Fairmount Bagel Bakery. Claiming to be the first bagel in Montreal (opening up shop in 1919), there were high expectations. We tucked into the small shop lined with bagels from floor to ceiling. Behind the counter bagels were being hand-rolled at a remarkable speed before the cooking process. We ordered a half dozen sesame bagels along with a bagel & cream cheese each.

Our second stop was St-Viateur Bagel. St-Viateur opened up shop in 1957 and has been rolling out hot bagels non-stop! The shop was slightly more spacious, but still just a counter to order and take-away the goods. St-Viateur also has some bakery-cafes in other locations with seating and a more extensive menu. We were there for the bagels. The front window was lined with bags of flour waiting to be mixed, hand-rolled, boiled and baked off in a wood-fired oven. The speed of the hand rolling makes each bagel a unique shape as they are whipped together before the next step in the process. This location offered strictly bagels - packaged cream cheese was in a refrigerator case.

After sampling both, we had a favorite too. Something about the texture (they give your jaw a little workout), the hint of sweetness, the toasted sesame seeds, and the wood-fired crunch made St-Viateur the winner for us. After eating the half we purchased on our first trip we made a stop on our way out of town to stock up on more!

We had a fantastic trip to Montreal and look forward to going back! With such a long list of great places to eat (and see) we need a few more visits. Have you been to Montreal? Where did you eat? And are you a Fairmount or a St-Viateur?

Kitchen Play: Leap into February with Jarlsberg Dip

2012-02-01T08:00:00.000-05:00

With an extra day to play in the kitchen this month, why not try something new? The lovely folks over at Kitchen Play and Jarlsberg cheese asked me to be a part of a leap year celebration - "29 Ways to Leap into Jarlsberg Dip".

I was introduced to Jarlsberg cheese at last year's Eat Write Retreat conference in Washington, D.C. (a fabulous event!) Jarlsberg was a sponsor and provided delicious samples at the cocktail party. Jarlsberg is a semi-soft, nutty Norwegian cheese. Have you tried it? Last May was my first time - delicious! It is a good addition to a cheese plate, great on sandwiches, melted in an omelet, and the list goes on. At the grocery store you can find it in the deli case (to order sliced) or in the specialty cheese case.

As you can tell from the title, Jarlsberg has a new dip that they are introducing! I'm excited to be the official kick-off post for "29 Ways to Leap into Jarlsberg Dip". Throughout the 29 days of February, Kitchen Play has enlisted bloggers to post recipes and serving ideas incorporating this new cheese dip. Jarlsberg dip is a nutty, flavorful combination of Jarlsberg cheese, real mayonnaise, and diced red onions. There are endless ways in which you could use the dip. I have two recipe ideas to start off the month of creative ideas!

My recipes may seem pretty basic - but they are flavorful! Perfect for watching the big game, a red carpet special before an awards show, or just a relaxing afternoon at home. I hope you enjoy!

Devilishly Delicious Jarlsberg Eggs
Makes 24 pieces

12 hard boiled eggs
1/2 - 3/4 cup Jarlsberg Dip
Salt and pepper
1-2 tablespoons finely diced pickles (bread & butter or kosher dill)

Note: Start with a half a cup of Jarlsberg dip if you are using all of the yolks from the eggs. If you reduce the amount of eggs, add a little more dip to have enough to fill the eggs.

Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks
In a medium bowl, mix the egg yolks with Jarlsberg dip
Taste and season with salt and pepper to your liking
Using a spoon (or pastry bag, or plastic bag with a corner snipped), fill the egg white halves with the 1-2 teaspoons of the yolk mixture
Sprinkle diced pickles on top
Enjoy!

Alternatively, you could spread some dip on toasted bread and pile on sliced hard-boiled eggs and pickles for a quicker lunch!

Tasty Turkey Roll-Ups

My grandmother makes an appetizer that I request for every party - corned beef roll-ups. I took her technique and swapped in turkey and Jarlsberg for a new party favorite!

Serving size varies depending on the size of cucumbers used. I used three mini-cucumbers here and cut each into 5-6 pieces.

Mini cucumbers or pickling cucumbers

Thick sliced deli turkey, preferably oven-roasted

Jarlsberg dip (slightly softened)

Tear off one 10"x10" piece of foil for each cucumber you plan to use

On one piece of foil lay out 1-2 slices of turkey (wide enough to cover the entire cucumber)

Gently spread dip on the turkey slices

Lay one cucumber across the slices

Roll up tightly and then wrap tightly with the foil

Repeat until all are made

Refrigerate for a minimum of 2 hours (these can be made a day or two ahead of serving)

To serve, unwrap and slice each roll into 1/4 inch slices

Place on a platter and serve

I hope that these recipes will inspire you to try something new! And you can win some Jarlsberg dip and other tasty goodies as part of the 29 Ways to Leap into Jarlsberg month! For all the details on how to enter, visit the Jarlsberg blog. Sounds delicious!

The giveaway will include a tailgate tote stocked with:
Jarlsberg Lite Cheese
Jarlsberg Cheese Dip
Snofrisk (a Norwegian style cream cheese)
Crispbreads
Honey crèmes
Honey vinegar

Disclaimer: I was provided with compensation to cover the cost of ingredients for these recipes. The folks over at Kitchen Play were kind enough to invite me to participate in this event with Jarlsberg cheese. My participation was voluntary and as usual, all opinions are my own. It's always fun to have a new ingredient to work with - and a little motivation to create a new recipe!

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New Year, New Baby, New Kitchen....Happy 2012!

2012-01-23T13:44:00.002-05:00

Which will come first, the baby or the kitchen? That was the question I posed via twitter and facebook on Friday, December 9, 2011. At that point, the only thing cooking was the bun in the oven.

Five days until the due date!

The kitchen renovation was slowly approaching completion and the due date of December 14 was close. Well, the baby beat the kitchen! The little guy arrived two days early and we’ve spent the last six weeks as a family of three! The visitors are gone and we’re starting to figure out a daily routine of our own. Thankfully, the kitchen is also completed (minus a few finishing details). Even though I don’t have a lot of time to devote to cooking – I am trying to squeeze in as much as I have the time and energy for (babies are small, but exhausting).

So while I get in a little cooking (and hopefully blogging) in short windows of free time, here is a look at the kitchen renovation and completed look! We’re still waiting on the back splash and the molding. Those should be done in the next few weeks.

Our house was built in 1954 and had one owner before us. They redid the kitchen in the 70s, judging by the dishwasher that was here when we moved in. The kitchen was functional, but not really designed for the way we cook & live. Not nearly enough space for books, appliances, pantry items, and all my kitchen gadgets. And a pretty terrible floor too!

We asked my grandfather, an architect, to put together a kitchen design for us that had storage, counter space, and a functional layout for us. We also did not want to knock down any walls. So with those instructions he drew up a few options for us to consider. Once we settled on the design, we headed to pick out all of the cabinets and goodies to fill the space

Our style is what you might call transitional. We love arts & crafts and craftsman. I like the the look of the 50's (my idea for a diner look didn't make the cut). So we designed a look that works for us aesthetically and functionally. We've been enjoying it so far - and can't wait for the absolute final look!

Here are some views of the new space. The photography isn't my best work - but I'm doing in as much as I can when the little man naps!

New cabinets and relocated range

Real bookshelf! With a small fraction of my books.
The book selection will rotate!

Double oven for more cooking adventures

Now the trash and recycling are hidden - and a
normally useless corner cabinet is utilized.

Counter depth fridge

Open workspace!

Pantry & specialty sized storage

New hardwood floors - oak to match the rest of the house

Counters:
Material - Quartz
Color - Stellar Fire

Cabinets:
Wood: Cherry
Style: Mission

Hardware, Lights, and Faucet:
Oiled Bronze (almost black)

Appliances:
GE Profile double oven, counter depth fridge, and microwave

Happy 2012! Hope to be back here soon - all depends on how the little man naps :)

Terrier for Life: Making Lasting Connections (And Please fill out a brief survey!)

2011-10-27T22:40:00.001-04:00

BU Hockey wins the 2009 National Championship

Back when I was deciding where to go to college, I sent away an application to Boston University (along with about seven other schools). I wanted to go somewhere where I didn't know everyone and where I could have a new experience. When it came time to pick a place, I figured why not try something new? So I packed up a car full of stuff and headed east from my suburban St. Louis home and landed in the heart of Boston. I couldn't have imagined that 10 years after arriving on campus that I'd be back to BU as an employee. On my first day of work I ran into my first professor in the elevator and almost had a panic attack that I forgot my homework! Almost four years later I'm approaching my 10 year reunion and still heading into the School of Management everyday for work. I had a great experience as a student and am glad that I can continue my connection to BU. Coincidentally, this weekend is Alumni Reunion Weekend. While I'll be working for part of the weekend, I'll also put on my favorite scarlet & white BU shirt to cheer on the men's ice hockey team from our season ticket seats!

About a month ago I got an email from Lily Keung, a BU student in the School of Management, asking for help with a school project. In the junior year at the School of Management, students work in teams to develop a new product and build a business plan from scratch. I gladly agreed to take part in a focus group - not only was it a BU project, but it also had to do with a cooking product! After the focus group, Lily asked if I could help her team gather some feedback on their product. I hope that you'll take a few minutes to read below and fill out her team's survey. It's short, fun, and an interesting new product to consider!
________________________

Hi fellow foodies!

My name is Lily and I currently attend Boston University. As Juniors in the School of Management, we are working on a semester-long project that involves teams of students creating a new product and developing a formal business plan. A large portion of this project involves getting feedback from consumers of our product to refine our target market and overall marketing strategy. Our product is in the category of bakeware, and thus we are reaching out to all those who love to cook and bake! If you would just take a few minutes to fill out our online survey, we would really appreciate it. Please also pass it around to anyone who loves to cook and bake around you (relatives, roomies, etc)! Lastly, thank you to Lara for hosting us on her blog. BU Love!

Survey deadline is Tuesday, November 2.
http://bumanagement.qualtrics.com//SE/?SID=SV_6VfRadGbpytLw2g

Please feel free to contact me with any questions/concerns!
Lily Keung
lily123@bu.edu

Go Terriers!

Boston Brunchers: The Cottage in Chestnut Hill

2011-10-14T11:35:00.002-04:00

It was my second time going to a Boston Brunchers Brunch, so the deal I made with the wife was that to go, I had to write the post. As you can see, not only am I good at eating my wife's cooking, I am also good at procrastinating. Sometime last month, I joined my wife, Renee over at Eat.Live.Blog and about 17 others at The Cottage in Chestnut Hill for brunch. I was very interested in going because we previously had brunch at The Cottage's other locations. The one in La Jolla, CA and the one in Wellesley. I was anxious to go to the one in Chestnut Hill because we heard they had changed their menu to be more like their California offerings. We had such a fabulous meal in La Jolla, that we were disappointed that on our trip to Wellesley we couldn't find the same menu items. [editor's note: we went to the Wellesley location right when they opened and they did not have a full brunch menu]

The restaurant was well furnished and the abundance of beadboard made me feel like I was in a very well decorated and maintained cottage. So that made sense to me! Off the top, let me just say that everything was fantastic. I was immediately comfortable in my seat, the wait staff was very attentive, and the atmosphere was perfect for a Sunday brunch. The owner and chef came out and explained the menu and the talk around the table was that the mashed potato omelet was one of a kind. The promise of mashed potatoes made my ordering easy and when I told the waitress what I would like, her reaction was truly unique. I've never had a waitress show such genuine excitement over something I ordered. I knew I had made the right choice.

I forget what the wife ordered, but I think it was an omelet with a whole bunch of guacamole. It looked really good too. [editor's note: I ordered the Southern California Special omelet]

The wife's Southern California Special omelet

When the food arrived I was pleasantly surprised to find that on the side of my mashed potato omelet was a fruit cup. I thought this was great. I already had plenty of potatoes in the omelet so why would I want the typical hash brown side?

That they adjusted their offerings showed that they were putting a lot of thought into what they were sending out. Needless to say, the omelet was fantastic. I had to slow myself down so I didn't inhale it in seconds. What helped divert my attention was the complimentary scone that also came with my dish. It was fluffy, flavorful, and had little sugar crystals on top.

There was nothing to complain about, it really was a nice meal. To top it all off, a fellow bruncher ordered some French toast stuffed with strawberries and marscapone for the table and I was able to try a slice. I consider myself a bit of a French toast connoisseur, and I can say that this was right up there with the best I've had.

All in all, it was a great brunching experience. It made me feel, if only for an hour or two, that I was back near the Pacific Ocean, feeling the sea breeze come off the water as the sun warmed my skin. Not a bad feeling when in reality I was only looking out at Rt. 9 in Newton. The next time we are going out to brunch, we'll be sure to think of The Cottage so that we can, if only briefly, escape to some sun and fine California flavors.

Truffle tater tots to start

[Editor's note: The Cottage provided us with complementary brunch, coffee, and juice. We paid for tip. Also, The Cottage opens at 9am for brunch - perfect for those of us who get hungry a lot earlier than 11 am!]

What's Cooking

2011-10-11T23:15:00.000-04:00

Kitchen and bathroom renovation are in full swing! That means we have set up a temporary kitchen in our dining room. Combined with a busy schedule, cooking has been interesting. There has been a lot of toasting, microwave eggs, frozen soup from our freezer, and cereal. We have done really well with not ordering takeout during the week. By the time we get home we just want to eat, not wait for takeout to arrive. Weekends we tend to go out for breakfast and dinner - but that is usually because we are out running errands related to the renovations or starting to prepare for our other new addition.

So far we've put the toaster and microwave to the most use. Not wanting to leave out any appliances - this week I put the waffle iron and slow cooker to work for us.

First up, turkey and cheddar melts! This is where the waffle iron came in handy. I assembled some roasted turkey from the grocery store and a thick slice of cheddar on whole wheat bread. After the waffle iron heated up I added in the sandwich, closed the lid and waited for the 'ready' alarm.

After 2 flips and cooking cycles the sandwiches were toasty and ready to go!

I am already thinking up more delicious sandwiches - pressed PB & Banana (with Dark Chocolate Dreams PB), goat cheese and fig spread - the possibilities are endless!

Next up in our remote cooking adventures is a slow cooked brisket. I modified an recipe I've used in the past. Using what I had on hand, I modified the recipe and technique. I turned the slow-cooker to high and as I sliced onions I added them in to the pot. That allowed them to heat & sweat a little before I added the rest of the ingredients. My idea was to brown the onions and maybe sear the brisket, but the slow-cooker wasn't quite hot enough for that. Even without browning, the brisket came out fall-apart tender and the vegetables were cooked perfectly. Thankfully the 3.5 pound brisket will feed us most of the week!

Slow-Cooker Brisket
3.5 pound brisket, fat trimmed
Dry mustard powder - about 2 tablespoons
Celery salt - about 1 tablespoon
Ground black pepper - about 1 teaspoon
1 medium vidalia onion, cut into 1/4 inch rings
1/2 pound baby carrots
6 small red potatoes, peeled and cut into 1/4 inch thick rounds
Soy sauce - 3-4 tablespoons
Worcestershire sauce - 2 tablespoons
Beef broth
Ketchup

Heat 6-quart slow cooker on high heat
Add sliced onions and allow to cook
While onions are cooking, rub brisket with mustard power, celery salt, and ground pepper
Allow brisket to rest while you peel and slice potatoes
Remove onions from the slow cooker and set aside
Line the bottom of the slow cooker with potato slices
Add brisket on top of the potatoes
Next, layer on the onions then carrots
Add soy sauce, Worcestershire, and enough beef broth to fill the slow cooker about halfway (too much & it will boil over)
Squeeze ketchup on top of carrots
Place the lid on and cook on high for 6 hours
When finished cooking, put brisket and vegetables in one container and the sauce into a separate container
Refrigerate overnight
Before serving, scrape any accumulated fat off the juice

Next up for the slow cooker - spicy turkey and kidney bean chili. And then a cinnamon applesauce made with local Massachusetts honey crisp apples.

Do you have a favorite microwave or slow-cooker recipe that doesn't require a lot of prep work? We've got a few more weeks of creative cooking and could use some ideas!

I'll leave you with a look at the kitchen in progress. Today the electrician came to start wiring for all of our new outlets, switches, and appliances. No more cords across the kitchen!

And here's a look from the kitchen into the bathroom. Next up this week, putting in the tub and the bathroom walls. Next week - tiling the bathroom floor and shower/tub area.

We still have a few more things to pick out - kitchen faucet, cabinet hardware, light fixtures, and outlet covers. There are so many choices!!!

L'Shana Tova - Here's to another great year!

2011-09-28T15:10:00.001-04:00

It's that time of year again - time to reflect on the past year and prepare for the next! Tonight brings the start of Rosh Hashana and as we move into the year 5772 there is a lot to celebrate.

While things posts might not have been appearing as frequently on the blog, it's been a busy summer and fall at Good Cook Doris. After taking a few classes and then applying, I was officially accepted into the Master of Liberal Arts in Gastronomy program at Boston University. This fall I'm taking my first class as an official student - Culture and Cuisine of New England. I'm excited to find out what New England cuisine is (if there is such a thing!).

This summer we also took a food-filled vacation to Vermont, Montreal and Maine for my mom's birthday (more posts to come soon).

There were trips to farmers markets, Sunday trips to the icy cold waters of the Atlantic, a trip home to St. Louis for a delicious visit, and two meat-filled summer cookouts with our new smoker.

The fall has brought even more excitement! We are in the midst of a total kitchen and bathroom renovation. We've taken everything out and are preparing to put in our new cabinets, floors, appliances and more! The progress is being documented and I will post progress reports as we go along. Here is a look at the Good Cook Doris kitchen that I've been cooking in for the past five years.

Here's a look at what is underneath!

And last, but probably most exciting about the upcoming year is another new addition coming to the Good Cook Doris kitchen.

If the picture doesn't give it away, in December the hubby and I will be welcoming a new member to the Good Cook Doris team! We are waiting for the arrival to find out if the newest addition will be a boy or girl. Either way, we expect (and hope) that the little one will share our love for food and cooking!

While we are microwaving and slow-cooking in our makeshift kitchen, stay tuned for more vacation eats, take-out tips, and some reposts of some fall favorites!

To celebrate the new year, here are a few fall posts for you to enjoy. L'Shana Tova!

Apple Kugel Muffins

Cranberry Apple Fritters (for Local in Season)

Will Drive For Food: A Fall Food Adventure

Kosher with a Kick: Pick up Kosher Wines at the Urban Grape

L'shana Tova to those of you celebrating!

Marc's Take: State Fair Food Guide

2011-09-21T23:31:00.001-04:00

This week’s guest post is the writing debut of my brother Marc. While he has made cameos on the blog over the past three years, this marks his first official article! My brother is a fantastic cook, expert meat and fish smoker, and all around great guy. He shares the family love for food adventures and this post covers one of his annual traditions. With the Big E running in Massachusetts, I asked him to share his guide to state fair eating. If you follow his guide, you'll be sure to have a great time. He currently lives in Indianapolis and shares his guide to the Indiana State Fair. I hope you enjoy!

State Fair Food Guide

The end of summer brings one of America’s great traditions, the State fairs. The Big E began this past weekend in Springfield. In Indiana our state fair takes place in August, so below are some highlights to help you guide your way through the Big E over the next few weeks.

State fairs began as a way to celebrate and promote local agriculture and products available in each state. They were a way for local farmers to showcase the crops and animals they raise. They were also way to educate each other on the best practices in farming. State Fairs continue to serve this function today, although it is more of an education for those of us that are not part of the agricultural industry on a daily basis. As you visit the fair be sure to take a walk through the animal barns and vegetable displays to see this first hand.

Yes, even Lambs have Snuggies (animal print snuggies)

Now let’s talk about what makes the state fair great, the food and in particular the deep fried foods. The Indiana fair offers a great way to enjoy the fair and try many different foods, Two Dollar Tuesday. Each Tuesday of the fair vendors offer a different item for $2, usually it is a smaller portion of their signature dish. This not only allows you to save money but also try significantly more items. I recommend checking the specials at your state fair for an opportunity like this.

For the past few years a group of friends and I have made the trip to the fair. Luckily the fair grounds are in Indianapolis just a 10 minute drive. Even if you are further away the state fair is a good day trip and is worth experiencing. Here are some highlights from our trips to the fair:

Appetizers- Always start with something sweet, that’s why you came to the fair to begin with right?

Deep Fried Butter- This is by far one of the best deep fried treats, imagine a frozen pat of butter coated in cinnamon and sugar dipped in funnel cake batter and deep fried. The resulting golf ball sized treat tastes like a gooey cinnamon roll. The best way to eat it is to bite off one end take the liquid center as if it were a shot and chase it with the fried dough. 5 out of 5.

Deep Fried Reese’s Peanut Butter Cup - Right up there with the deep fried butter. People rave about the Snickers Bar and the Twinkie. But the Reese's cup surpasses both. The full size Reese’s cup dipped is dipped in a funnel cake batter and fried until the outside is crisp. The inside of the dough is soft and the peanut butter and chocolate melt together to create an unforgettable combination. 5 out of 5.

Deep Fried Cookie Dough - This was actually found at Progressive field in Cleveland, home of the Cleveland Indians. We all love raw Chocolate Chip cookie dough and this hits the mark. A generous portion of raw cookie dough is covered in funnel cake batter, fried and served with powdered sugar. The cookie dough come out warm and tastes like a partially baked cookie. If you are at the ball park this is a must have. 5 out of 5.

Entrees- Time for something a bit heartier
Chicken Eggo Sandwich- A deep fried chicken breast coated in a Captain Crunch Batter between two eggo waffles. This was worth the hype and had a nice crunch on both the eggos and the chicken. I would recommend giving this a try if available at your fair. 4 out of 5

Donut or French Toast Cheeseburger- As it sounds a burger with maple syrup between two pieces of French toast or two krispy crème donuts (your choice). This has become more popular in recent years and really isn’t all that it’s cracked up to be. The sweetness of the donuts overpowers the burger and doesn’t offer the right balance of sweet and savory. 2 out of 5

Burgers and donuts on the flat top.

Gotta love the ads.

Dessert-

Ya Ya’s Deep Fried Tomato Balls - Greek inspired combination of diced tomatoes, cheese onions and bread crumbs fried to a crisp golden brown. These come served with a tzaziki sauce that makes it extremely refreshing after all the sweet items you had before. 4 out of 5.

Corn on the Cob - I know what you are thinking. Corn on the Cob that is too healthy for the fair, why waste your time? Well remember the fair is about celebrating the harvest and the local farmers. Oh and they have crock pots full of melting butter that your corn takes a bath in before it gets to you. Throw that health concern out the window, nothing healthy about it. 5 out of 5

Hopefully this helps you navigate the state fair and narrow down some of the choices. What are your favorite fair foods?

Here are a few more fair offerings.

Deep fried brownie

Freshly fried Saratoga chips

Beth From Denver: Zucchini Crisps for Healthy Snack Wednesday

2011-09-13T21:18:00.001-04:00

My best friend Beth from Denver is back with another delicious vegetarian friendly dish. This is a great addition to the game night snack spread, or even for a quick appetizer before a dinner party. Some of our favorite Italian restaurants in St. Louis (where we grew up) offer fried zucchini sticks as an appetizer. While they are always tasty, this version is more appropriate for Healthy Snack Wednesday. Enjoy!

From Beth:
I love snacks! Especially when they are healthy and easy to make. I knew I would want something to snack on while watching the Broncos on Monday Night Football but didn't want to spend too long in the kitchen. So I sliced some zucchini and made some crisps. Sorry for the vague ingredients list, as I was being speedy, I didn't measure anything.

Zucchini Crisps
1 zucchini, cut into about 1/4 inch slices
Shredded parmesan cheese
Bread crumbs
Olive oil
Salt
Pepper
Marinara sauce

Preheat the oven to 450 degrees. Slice the zucchini and toss with olive oil in a bowl to coat evenly. Combine the shredded parmesan cheese, bread crumbs, salt and pepper to taste in a smaller bowl. Coat both sides of each zucchini slice before placing on a foil covered cookie sheet. Bake for 20-25 minutes until zucchini is tender. Serve with warm marinara sauce for dipping.