The Alchemist Chef

Empanadas de Pato a la Huancaina: Duck Empanadas with a Spicy Peruvian Sauce

2010-11-18T09:05:00.000-08:00

Last Friday I had two dear friends over for dinner. As Emily, Laura and I love Spanish, travel and good food, I thought it fitting to prepare empanadas for dinner. I'd recently purchased aji amarillo paste and was excited to try it out. Aji de gallina and papas a la huancaina are among my favorite Peruvian dishes, so I thought it would be a fun twist to try substituting duck for the traditional chicken. (For the purists out there, this is my version of the sauce).

For the Duck:

4 duck legs, thawed (or fresh!), rinsed well with water and patted dry with a paper towel.
S & P

Heat oven to 300.
Salt and pepper duck legs.
Place duck legs fat side down inside cooking dish.
Cook for 2 1/2-3 hours or until fat has melted into cooking dish.
Remove duck legs from cooking dish, place atop paper towels to drain some of the fat and let cool.
Remove duck meat and set aside.

For Aji/Huancaina Sauce:

1 diced onion
3 minced garlic cloves
4 tablespoons aji amarillo paste
2 cups chicken stock
3 slices stale white bread
1 cup whole milk
4 oz crumbled queso fresco
1 tablespoon butter or olive oil
1/2 teaspoon Paprika
1/2 teaspoon Turmeric
1/4 teaspoon Cumin
S&P to taste

Soak bread in milk. Mash up with a fork.
In large saute pan, heat up olive oil or butter over medium to medium-low heat.
Add onions and garlic and saute for 5 minutes, keeping an eye on it to make sure that the garlic
does not brown.
Add cumin, turmeric and paprika to mixture.
Add mashed bread/milk and aji amarillo to pan. Cook 5 minutes, stirring occasionally.
Add chicken stock and queso fresco to pan. Simmer 20 minutes.
Blend mixture until smooth. Return to heat and simmer additional 15-20 minutes.
Store sauce in refrigerator until serving.

For Empanadas:

10 empanada shells
4 oz chopped spinach
4 oz crumbled queso fresco
1 caramelized onion
Duck meat

To Make Empanadas:

Preheat oven to 400.
Roll out defrosted empanada shells and fill with duck meat, spinach, crumbled queso freso and caramelized onion mixture.
Fold over shells to make a half moon. Pinch shut with fingers and then press along seam with a fork to create indentations.
Cook about 20 minutes in oven until empanadas are golden.

Serve with heated huancaina sauce and a delicious Pisco Sour!

Rincon Limeño: A Bit of Peru in East Boston

2010-11-12T06:36:00.000-08:00

For one of my nurse practitioner clinical sites, I am in East Boston. Originally made up of five islands, East Boston was created when Bostonians filled in the spaces between the islands to form one large neighborhood. Eventually the island was connected to the mainland. The area has always been a mecca for immigrants, starting with Russian Jews and Italians, next came SE Asians and more recently, Central and South Americans. As a result, the neighborhood has exploded with Latin American flavor (and I couldn't be happier!) Rincon Limeño is one such restaurant. The owners have created a tiny refuge on Chelsea Street for those seeking tasty Peruvian cuisine.

When I think of Peruvian, gorgeous, juicy chicken comes to mind (no one makes better roasted chicken than they do). Pollo a la brasa is chicken cooked slowly over a charcoal grill or rotisserie, the meat is perfectly moist while the skin is kept nice and crisp.

I had the chance to sample Rincon Limeño's take on Peruvian cuisine recently. As a starter I enjoyed papas a la huancaina, roasted potatoes served atop lettuce in a thick, cheesy sauce. Black olives and a hard-boiled egg complete this dish. I know it sounds a bit odd served in this manner-but somehow, it really works! I like to think of it as Peru's very own, more delicious potato salad (is that sacrilegious to say?). Mine only thought is that I would love to try the potatoes served hot in the sauce. I think that some of the more subtle flavors of the huancaina sauce might become more pronounced if heated.

The chicken was happiness. I cannot think of a better way to put it! Juicy, tender, flavorful chicken is one of life's more simple pleasures. Rincon Limeño serves their's with french fries. I think I would perhaps enjoy it more with a side of yuca or potatoes and huanacaina and aji sauce. And of course, with a Pisco Sour!

We ordered alfajores, dulce de leche sandwiched between two butter cookies and dipped in powdered sugar for dessert. Mmm....guys, if you want to know how to impress your lady, surprise her a box of these, and you will have a very happy woman on your hands!

The best part of the meal was that the papas a la huancaina, 1/2 a roast chicken and side salad, and a box of about 12 alfajores were just 23 dollars, making this tiny Peruvian haven a very affordable dinner option!

After the meal, I popped into a nearby grocery store to check out the food options and picked up a bottle of aji amaraillo paste (yay!), choclo for toasting and a bottle of pisco! So expect a post detailing my adventures in cooking Peruvian cuisine in the nearish future :).

Myung Dong 1st Ave

2010-11-08T07:08:00.000-08:00

This past Saturday I finally checked out Myung Dong 1st Ave, a Korean restaurant that opened last year in Allston. The BF was in town (he is in NYC now for work) and we made plans to meet up with a dear friend of mine, Tali, and her boyfriend Brian.

Walking into Myung Dong, we were treated to a blast of what I assume to be Korean pop music. We were seated next to a large flat screen showing pop videos filled with adorable (or nausea-inducing) young singers dressed as cheerleaders, schoolgirls and the like. It is one of the odd-yet-completely-at-home touch you find in Asian restaurants in the area. It was filled mainly Asians, with a few other tables of young people (although as I get older, anyone younger than me suddenly qualifies as a "young person").

We ordered a pitcher of pear soju. It tastes like a fusing of pear nectar and a liquor, and was sweet and easy to sip, although technically one is supposed to drink the entire shot at once. For those unfamiliar with soju, wikipedia has a great summary of the etiquette required to drink soju in a group gathering (although according to the rules, it would be impossible to drink alone as one cannot fill their own glass).

The waiter brought out a variety of small complimentary dishes, including sauteed greens, fish cakes, kimchi and radishes.

We ordered a basket of mini dumplings to start. I had read some rave reviews about these little morsels, but found myself unimpressed with the fried pork and vegetable filled morsels. Great in idea, so-so in execution.

photo from: http://muze.exblog.jp/

I ordered bimbimbap for my main dish. To call it stir-fry would probably anger some, but the set up reminded me of that. Julienned vegetables were placed in a sizzling hot stone dish, surrounding a large scoop of white rice. Thinly sliced beef was placed atop the rice and an egg was broke over the top of the dish. I love, love when food is interactive. The egg came out sunny-side up but I was able to neatly flip it over to cook it to a little more than over easy. I used some chili-garlic sauce to give it a bit of a kick. The dish was simple, elegant, tasty but not too filling. Bimbimbap. Try saying it a few times; fun, isn't it?

Boston Happy Hours

2010-04-06T14:21:00.000-07:00

One of the things that I love about leaving Boston is finding a good happy hour deal. For some reason, back in the day, someone decided that outlawing discounted drinks would keep Bostonians proper (they also made parties hosted by a household of women illegal-too much like a brothel and banned Native Americans from entering the city until a few years ago, but I digress). Anyone who been around Fenway after a good Red Sox game probably noticed that that idea didn't pan out...but the law remains in place.

To make up for the lack in drink specials, restaurants offer cheap eats daily, ranging from deep-fried pub food to freshly shucked oysters. As a graduate student I need to take advantage of the deals, because let's face it, ramen just doesn't cut it anymore. It is also a good way for a family to go out for dinner without having to dip into their 401ks (it can get pricey eating out in Boston). The following list is just the beginning-several deals will be added daily, but I wanted to start with some favorites...check back for updates!

Estragon
700 Harrison Avenue (Washington St. at E. Brookline, Silver Line)
Boston, MA 02118-2631
(617) 266-0443

Estragon offers $1 tapas at the bar from 5:30-7pm Monday-Thursday. I am in love with their braised beef cheeks in Pedro Jimenez...they are falling apart tender..mmm.

KO Prime
90 Tremont Street
Boston, MA 02108-4101
(617) 772-0202

KO Prime has $5 dollar glasses of wine and martinis from 5-7pm and 9-11pm! During those times bar bites are priced at $2 or $5. They also offer $29.95 all-you-can-eat prime rib on Tuesdays and Wednesdays! Now, I don't eat enough to take advantage of this deal, but for those who do, hot damn that's a great deal for steak!

Lineage
242 Harvard Street (Coolidge Corner, or Harvard at Beacon St. on the 66)
Brookline, MA 02446-2904
(617) 232-0065

Lineage has $1 oysters at their bar from 5-7pm Monday-Friday. I believe that the owner's brother is a fisherman-you cannot get much fresher seafood than that! Take your significant oyster-loving other to Lineage for a dozen (or two)!

Minibar
51 Huntington Avenue (Copley)
Boston, MA 02116
Tel: (617) 424 - 8500

Minibar offers $2 mini Kobe burgers from 5-7pm Monday-Thursday.

Noir
1 Bennett Street
Cambridge, MA 02138-5707
(617) 661-8010

Noir's 5-4-3-2-1 happy hour menu runs from 5-7pm Monday-Thursday. Flatbreads, salads, sandwiches, snacks and sweets compromise this tasty deal.

Small Plates
JFK Street
Cambridge, MA 02138
(617) 441-0056

Sundays and Mondays from 5-6pm and Tuesdays-Saturdays from 4-6pm Small Plates offers a delectable selection of tapas, wines and wine cocktails for $5 each!

Tapeo
268 Newbury Street (Copley T stop)
Boston, MA 02116-2424
(617) 267-4799

Tapeo offers $5 tapas at their bar-a steal for items such as duck confit in a berry sauce or scallops in a saffron cream sauce.

Tremont 647
647 Tremont Street (Arlington T stop)
Boston, MA 02118-1201
(617) 266-4600

$2 tacos are offered Tuesday evenings, the selection changes weekly. The cheap tacos provide the perfect excuse to consume plenty of libations such as their pepper-infused XXX margaritas! (Just be sure to take the T or have a DD-lined up, they can pack a punch!)

Union Bar and Grill
1357 Washington Street
Boston, MA 02118
(617) 423-0555

Free bar bites weekdays 5:30-7 pm, $29.95 for 3 courses with a glass of wine from 5:30-6:30pm daily, a $9.95 prix fixe brunch all day Saturdays and 10-11 a.m. Sundays includes coffee, fresh squeezed juice, coffee cake and your choice of B52 French Toast, Smoked Salmon Scramble of Chef's Choice Omelet. Great deal, great food, great (or okay but very amusing) service. 'Nuff said.

Travel and Babies and Life, Oh My!

2010-03-23T14:55:00.000-07:00

BABIES! So this semester at school has been uber-busy and uber-exciting. I am just finishing up my pediatrics and maternity rotations. What is is about babies that make every woman a baby-loving, clock-ticking crazy lady? I find it impossible to hold a newborn and not feel immense love towards it (not in a creepy, I am going to take your baby way, but rather more of a oh my god, this is so amazing feeling).

Before the start of the semester I was able to go home to visit my family over the holidays, then visited my boyfriend's family in the Dominican Republic. I had already met most of them, but had not spent much time with his father or that side of the family. So Carlos, the caring boyfriend that he is, throws me in the front of their SUV with his serious-seeming, bad ass corporate lawyer father (I do not really have a concept of what that entails, it just sounds important, you know?) . Luckily, my fears abated when his father popped in the sound track to Mamma Mia and started singing.

Summing up the trip: lots of Spanish, saw a baseball/pelota game-go Escogido!-, went to Playa Rincon and played in the waves, saw a roasted whole pig, ate a lot and celebrated New Year's.

Then in February my friends Bethany and Tony got married. Zipped home (by that I mean flew) for a quick Valentine's weekend wedding. Saw friends, parents, ate some good Thai. (You can read more about that here.

Probably the most amazing group of women you could hope to know! I could tell you more, but I might start crying or sound annoying 'cuz I do tend to brag about my friends.

I also went to Las Vegas over my spring break! To answer your question, no I didn't get married! Although I am sad to say that I was unable to convince strangers to get married so that I may stand up at their wedding, nor did I meet high rollers while in a cute cocktail dress, blow on their dice only to have them win thousands and give me a $1,000 chip. Isn't that supposed to happen if you go to Vegas? So disappointing.

What could have been the perfect culinary trip turned into a random assortment of tacos, hot dogs....yeah, you get the picture. Went to the Hoover Dam (cue lots of corny jokes with "damn" as a some sort of adjective), saw Red Rock Canyon-beautiful, Madam Toussaint's wax museum, the Bellagio Fountains, the Great Salt Lake, played some slots, won some money, lost more money and had a romantically wonderful time.

On a scary ledge at Red Rock Canyon. Where we may have seen a squirrel eating another animal (what can I saw-it's the Wild Wild West).

Tacos in old Las Vegas-north of the strip.

Unbelievably done-up midnight snacks at Pink's Hot Dogs outside of Planet Hollywood Las Vegas.

And that pretty much sums up the last three months :)

A Few of My Favorite Things: Clear Flour Bread Bakery

2010-03-19T00:00:00.000-07:00

My first installment of "A Few of My Favorite Things" is a place near and dear to me. Clear Flour Bread is located just out of Coolidge Corner and has a stand at the Coolidge Farmer's Market during the summer/fall months.

While I have tried a number of their items, their ciabatta holds a special place in my heart. I adore a good, crusty bread-and for 2.50 a loaf, this is a steal!

So you have this great bread, now what? You can purchase a good cheese and have a wine and cheese night, slice the length-wise (between the top & bottom flat ends) forming the perfect sandwich bread or slice the loaf in half and stuff each have with your favorite fixins' and stick in the oven or panini press for a crunchy delight!

In addition to bread, they often sell croissants, cookies, scones, tarts, cakes, cheese from a local farm and a ton of other items! (Go there yourself to see the full selection, or check them out online to see their daily offerings).

They are located at 178 Thorndike Street, off the Packard's Corner stop on the "B" line, Coolidge Corner on the "C" or at Coolidge Road if taking the 66. Those lucky enough to have a car, I envy you and suggest you look up driving directions (written in an envious tone).

Store hours are 8-8 M-F and 9-7 on the weekends.

Bertolli Four Cheese Rosa and Arrabbiata

2010-03-13T20:07:00.000-08:00

Last week, as part of Foodbuzz's Tastemaker program, I received 2 new complimentary Bertolli sauces, Arrabbiata and Four Cheese Rosa. The sauce's were packaged in a fancy schmancy black box that evokes a high end liquor container.

I had recently discovered Bertolli's pasta sauces, having purchased the Cabernet as well as the Roasted Garlic and Olive Oil varieties of Marinara, so I was psyched to try out some new flavors.

I decided to serve the 4 Cheese Rosa with Barilla Plus Pasta (one of my new favorite items-I am totally into the idea of adding Omega 3's to my favorite foods) and sauteed and chopped broccoli rabe with garlic. The bitter green was balanced nicely by the salty, sweet and creamy cheese sauce. I ended up eating the sauce for each subsequent lunch until I ran out.

I have not tried the Arrabbiata yet, but plan to serve it with grilled shrimp over linguine-I'll let you know how it is!

Cheers,

Caitlin

Quinoa with Charred Vegetables and Queso Fresco

2010-02-26T15:34:00.000-08:00

Some days the sun just seems to shine brighter-you know, the days where everything seems to go your way, you fit into your skinny jeans and your heart seems to swell with happiness. Last Saturday was one of those days for me. I was in the midst of a 3 exam, 2 paper and 1 presentation week at nursing school, but I got up early, cleaned my room, went for a massage and saw Shutter Island with Carlos (highly recommend this film!!) and cooked dinner.

I decided to make quinoa with charred zucchini, bell peppers, queso fresco and a smoky-spicy tomato sauce. I couldn't have been more pleased with the results-healthy, refreshing and simple to prepare.

To Make:
1 cup quinoa
2 cups low-sodium chicken broth (use vegetable stock to make this a vegetarian dish!)
1 quart whole milk
2 limes
3 bell peppers (I used 1 red, 1 orange and 1 yellow)
2 small zucchini
1 14 oz can of diced tomatoes with diced chiles
1/4 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 small diced tomatillo
4 cloves minced garlic
1 small diced onion
4 tablespoons olive oil
Salt

Heat up milk in heavy sauce pan over medium heat until steaming, but not quite simmering. Add juice of 1 lime and stir as milk curdles. Turn heat to low and let cook additional 10 minutes, stirring occasionally. Remove from heat, add salt and let sit 20 minutes.

As milk is cooking, heat up 2 tablespoons olive oil in saute pan over medium-high heat. Add onions, tomatillos and garlic and turn to medium. Stir constantly until you are sure that the garlic is not browning (if it is, remove from heat and let cool for a minute). Cook about 5 minutes until onions become translucent.

Add spices and cook 1 minute until fragrant.

Stir into tomatoes/chiles into mixture and cook 25-30 minutes, stirring occasionally.

Pour milk over a cheesecloth-lined colander. If you do not cheesecloth, a very fine strainer will do. Once liquid has mostly drained, form curds into a ball and twist cheesecloth over the ball so that the pressure from twisting causes excess liquid to drain. Hang over sink or a bowl for 2 hours so that cheese may dry out.

Slice bell peppers and zucchini lengthwise into small strips.

Heat up remaining olive oil in a cast-iron grilling pan over medium-high heat. Add bell peppers and zucchini (you will probably need to do this in 2-3 batches) and cook until lightly charred, adding extra olive oil if necessary. Remove from heat.

Heat up quinoa and broth over high heat. When it begins to simmer, turn heat down to medium-low and cover. Cook 20 minutes, stirring a few times to fluff quinoa.

Serve quinoa with vegetables, cheese and spicy tomato sauce to taste.

True Thai

2010-02-16T14:56:00.000-08:00

While in Minnesota for my friend Bethany's wedding (congrats Beth & Tony!) I met up with some friends for dinner. My mother's friend Nancy is a nurse, and one of her coworkers happens to own a Thai restaurant-she pretty much is living my dream! Nursing and a restaurant-ambitious, yes, but it CAN be done :)

Being a group of 6 plus one adorable 1 year old, it took us awhile to decide what to order, so we started with some appetizers.

(adorable 1 year old ->)

The best of the 4 ordered was definitely the corn cakes, served with a sweet-spicy-savory dipping sauce. The corn cakes were crispy on the outside and steaming inside.

For my main dish I decided to go my usual route; order something with lots of vegetables (I enjoy eating vegetables but find myself less motivated to eat them if I have to prepare them!). I settled on a wok-fried 7 vegetable medley with a savory brown sauce and tofu. The vegetables were lightly steamed, and the sauce flavorful but a little safer than I prefer. The dish was not at all greasy, which is something that drives me crazy about some Thai restaurants.

Anna, the super nurse-restauranteur was kind enough to send us out a couple of entrees to try.
The first was a spicy red curry, rich in coconut flavor with shrimp and kabocha squash. Although I tend to shy away from curries (I love them, but I have spice intolerances/allergies) but once in awhile will risk my health to try a particularly tempting one. This squash is awesome. And strange! I expected a summer/zucchini squash but this definitely would fall into our winter squash variety! It complimented the creamy coconut and fiery curry nicely. The second dish was a slow roasted Minnesota duck in a sweet, sour, salty chili reduction sauce. At this point I become very glad to have a mild entree! The duck was perfectly roasted, very moist and tender. The fire from the chilies cut through the sweet duck fat. I love love love this dish. If you are in Minneapolis, or even have a long layover there, I highly recommend ordering the roast duck, you will not be disappointed!!

My friend Andrea ordered dessert as her entree, having apparently had Thai for lunch (oops). Creamy coconut ice cream had flecks of real coconut and bananas were lightly battered (I believe) and deep fried. Bittersweet chocolate sauce was drizzled over both. Oh my freaking god, this is so mouth-watering awe-inspiring delicious. Period. I hope that I can find something similar in Boston.

After 4 appetizers for the table and entrees the bill came out to about 14 dollars each, with enough food left over for another meal. The food was amazing, the waiter sweet if a little inexperienced and the bill quite reasonable. True Thai is located at 2627 East Franklin Avenue in Minneapolis.

Also-there is an option to purchase curry sauce at the restaurant to use at home! I love that-I think it makes the food much more accessible to people who cannot afford to eat out as often.

*photos are from the restaurant's website www.truethai.com

Rosemary, Parmesan and Cracked Pepper Crackers

2009-12-23T11:07:00.000-08:00

I don't know why I do not make crackers all of the time. They are ridiculously cheap and easy to make, taste way better than the store bought kind and are totally fun for a get together, holiday or otherwise. Flour, water, olive oil and salt make up the basic ingredients for crackers. You can use your imagination and create a normal Parmesan cracker or chop up some hot peppers, toss them in spices and cheddar cheese for a fiery Southwestern version. The best part is, they are pretty much foolproof. I made some basic Parmesan, rosemary and cracked pepper crackers this morning in anticipation of Christmas Eve.

To Make Crackers:
1 1/2 cup white flour
1/4 cup rye flour
1/4 cup whole wheat flour
1 teaspoon sea salt
3 tablespoons EVOO
2/3 cup warm water

Preheat oven to 400.

Sift together flours and salt.

Whisk water with olive oil and slowly pour into flour mixture, stirring as you do so.

Stir dough until the mixture is fairly uniform.

Divide dough into 2 lumps.

Grease 2 cookie sheets, then roll out 1 portion dough over each cookie sheet, pulling the ends to cover the entire sheet.

Use a knife or pizza cutter to slice your crackers, mine were a bit haphazard today out of impatience, but those who desire may create beautiful uniform crackers.

Cook for 20-25 minutes...depending on how thin your crackers are, they may be done in 20 minutes...thicker crackers may take up to 30 minutes.

Remove crackers from oven once they become golden, place on platter and let cool before eating.

Carne Mechada

2009-12-13T10:32:00.000-08:00

Carne Mechada is a kinder, more easygoing relative of Ropa Vieja. Less ingredients equate less chopping and less active cooking time. I love this dish. Tender, shredded beef, sauteed red bell pepper and smoky paprika make my mouth water before sinking my teeth into the dish. I had some as stew last night with avocado, limes and Cuban black beans with rice but today, it's all about the empanadas. What is it about food that you can pick up that is so appealing?

To Make Carne Mechada:
1 lb flank steak, cut into 4 pieces
3 Vidalia diced onions
Enough beef broth to cover meat pieces
1 red bell pepper, sliced into thin strips
4 cloves minced garlic
3 tablespoons olive oil
1 tablespoon tomato paste or 2 diced tomatoes
Paprika, to taste
Salt
Pepper

In large stew pot, add meat, beef broth and 1 diced onion (making sure broth covers meat). Bring to a simmer and let cook 2 hours at this heat.

Remove pieces of meat from the broth (reserve for use later) and let them cool on a plate. When cool enough to handle, shred the chunks into thin strips using your fingers or a fork (I like doing it with my hands, easier to remove fat, etc).

Heat up olive oil in a clean stew pot. Add bell pepper, onion and garlic. Let cook 5-7 minutes until translucent. Sprinkle with 1/2 teaspoon paprika. Add tomato sauce and 1 cup reserved broth, let simmer about 15 minutes.

Add shredded beef and enough reserved broth to ensure the mixture is covered. Bring to a simmer, cover the pot and stir every 10 minutes or so to prevent the stew from sticking. The covered pot should just barely be boiling (to avoid drying out the meat). Cook an additional hour at this temperature.

Serve with rice, black beans, and a fried sweet plantain for pabellon criollo, Venezuela's national dish, by itself as a hearty stew, or in empanadas! You will love it any of these ways-it's just that delicious.

I'm Dreaming of a White Christmas Hot Chocolate

2009-12-10T07:45:00.000-08:00

My parents bought me an amazing milk frother in Italy this fall (for those who don't have parents in Italy to buy them a frother, see the end of this post). As a result, I have become a highly caffeinated version of myself-and those who know me, know I don't lack in energy! To calm my heart and allow me to fall asleep from time to time, I used my frother to update my favorite Christmas hot chocolate.

To make 4 mugs of hot chocolate:

1/4 cup crushed peppermint candies (or 1/2 teaspoon peppermint extract and 1-2 drops of red food coloring)
4 cups whole milk

1 cup skim milk
10 ounces good quality white chocolate (if preferred, dark is perfectly fine-Godiva, Ghiradelli or Lake Champlain are nice choices if you are feeling indulgent!)
1/2 teaspoon peppermint extract
Red sprinkles to garnish

Chop up chocolate. In medium saucepan, bring milk to simmer and whisk in chocolate pieces until smooth. Mix in peppermint extract. Remove from heat.

While cocoa is heating, microwave 1 cup skim milk for 2 minutes, until very hot. Pour into milk frother, go nuts, and then fold in crushed peppermint candies.

Pour cocoa into 4 large mugs (a ladle helps here). Spoon milk foam over each mug. Garnish with red and pink sprinkles.

*Add Bailey's, Godiva Liqueur or Peppermint Schnapps for a grown-up version of this cocoa!

Chacarero

2009-12-04T13:22:00.001-08:00

Green beans on a sandwich? When my friend Laura first told me about Chacarero, I was a wee bit skeptical that it would taste good-in fact I think I wrinkled my nose and tried not to voice my disbelief. (I am not very good at hiding what I think...I may not always voice my opinions, but, as they say, a picture is worth a thousand worlds and my facial expressions make quite the picture).

Strangely enough, the end result of this sandwich is more than the sum of its parts (or something clever like that). The round bun is a traditional Chilean bread, I actually ate it daily during my visit to Chimbarongo, a small town outside of Santiago.

You can choose steak, chicken or both for your sandwich. Atop the meat is melted Muenster cheese, slices of tomato and green beans. The employees will warn you that their mojo sauce is very spicy, but don't let that scare you away, the cool avocado spread balances its heat.

Chacarero started out as an outside sandwich stand in Downtown Xing, but its immense popularity required a storefront, where lines run out the door and down the block during a busy lunch hour, but you rarely wait over ten minutes to get your food. Chacarero is a well-oiled machine, having perfected a handful of items and turning out a consistent product.

Chacarero is located at 101 Arch Street in Downtown Crossing, Boston.

Sandwiches are 7-8 dollars and enormous.

Marinated Olives

2009-12-02T14:38:00.000-08:00

So the holidays are coming...very soon! These olives are simple to make and you can customize them according to your tastes. They make a very nice "thank you" gift for the teacher/employer/person you appreciate, and are the perfect snack to put out for guests. Here, I have a recipe for both citrusy green and herbed black olives.

Lemon-Garlic Green Olives:
1 1/2 cups green Greek olives in brine, liquid drained
Juice of 1 lemon
Lemon rind strips, white bitter pith removed
1/3 cup garlic infused olive oil

Citrus Herbed Olives:
1 1/2 cup good quality black olives, liquid drained
1 sprig fresh rosemary
4 strips of orange rind, white pith removed
1/4 teaspoon crushed red pepper
1/3 cup olive oil

Combine ingredients for each olive mixture in a mason jar. Seal tightly and wrap a decorative ribbon around lid. Make a fun holiday label for your jar. Refrigerate overnight before enjoying the olives!

Foodbuzz 24, 24, 24: O Ya: Haute Japanese Cuisine

2009-11-28T07:50:00.000-08:00

Some people in life simply eat to live. Others live to eat. Diners at O Ya definitely fit the latter category. Nestled into a former fire station, this Japanese gem has shook up the dining scene in Boston. Frank Bruni's reviewed O Ya as the NYTimes's 2008 Best New Restaurant in the United States, quite an accomplishment for a charming, unassuming restaurant in Boston's Leather District. We arrived for our 9pm reservation a few minutes tardy and were promptly shown to our seats at the chefs' counter.

Like any good foodie, I had spent a few hours pouring over O Ya's menu, as well as reviews on Yelp, Citysearch and numerous publications. Ordering your courses is a significant investment; each course costs between $8 and $38-thus, not a decision to be taken lightly.

The menu is divided up into user-friendly categories; nigiri, sashimi, vegetable, pork, wagyu beef, poulet rouge chicken, truffles & eggs, other stuff, something crunchy in it, salad and soup. Although I would have loved to get items from each category, I couldn't bring myself to order soup&salad at such an inventive place.

Tamago Omelet Roll with Dashi Sauce, Burgundy Truffles, Robiola and Chives

Tamago is a sweet egg omelet. Here, chefs at O Ya prepare it with burgundy truffles, a light and delicate truffle. They are typically served raw and shaved over dishes as a finishing garnish. Dashi is a broth made from bonito flakes-a deep cold water fish, usually skip jack tuna. Robiola cheese is soft, creamy and aromatic. The tamago was a sweet, earthy bite with a savory aftertaste left in your mouth from the dashi.

Shrimp Tempura with a Bacon-Truffle Emulsion, Chive Oil

Tempura is deep fried vegetable or seafood, which is commonly eaten in Japan. An emulsion of truffle and bacon is made by mixing two substances that normally would not go together, such as fat and water, and mixed together until they become viscous, forming an emulsion. The tempura were perfectly crunchy upon biting into them, the bacon-truffle emulsion was delicious-I could eat an entire platter of the tempura, sadly, 2 shrimp were all I experienced.

Peruvian-Style Toro Tuna Tataki with an Aji Panca Sauce and Cilantro Pesto

Toro is an incredibly tender cut from the tuna's belly. In tataki, the outside of the fish is seared (in our case, with a creme brulee torch) for just a few seconds. Aji is a hot chili pepper from Peru. The aji panca sauce was smoky but unfortunately overpowered the fish.

Tea-Brined Fried Pork Ribs with Hot Sesame Oil, Honey, Scallions

The chefs at O YA first brine these ribs in tea, then fry them, resulting in tender, moist and succulent bit of heaven. With a gentle poke of a chopstick the rib meat fell off the bone. Honey enhances the sweetness of the pork fat and spicy sesame oil complements the meat's richness. This was by far my favorite dish of the night. I could have eaten this meat candy all night long. I think my boyfriend caught my longing gazes (at the ribs, not him!) and offered me up some of his...good boyfriend!

Fried Kumamoto Oysters with Yuzu Kosho Aioli and Squid Ink Bubbles

I have gone through most of my life thinking that I didn't like oysters. Big mistake-turns out, I love fried oysters. The Kumamoto oyster tasted mildly fruity, has a rich, buttery texture and a slight mineral finish. A squid ink foam bubble covered the oyster; below was yuzu kosho-a combination of yuzu, a sour Japanese citrus fruit, and red or green chili peppers and salt, all over nori-wrapped sushi rice. It was a playful bite of crunchy, sweet and salty oyster, foamy squid ink and sour-spicy sauce. It was the kind of bite that makes you go, hmmm, afterwards while your brain deconstructs what just happened.

House Smoked Wagyu with Yuzu Soy

Wagyu refers to several breeds of cattle that are genetically predisposed to yummy-ness-that is, to intense marbling and a high percentage of unsaturated fat (some would argue that actually makes it healthier for you than a typical piece o' meat). It has enhanced tenderness, flavor and juiciness. The smoky beef was velvety, it melted in my mouth like a foie gras. The yuzu soy cut through the fattiness with just a hint of sour. I would definitely come back and try the other wagyu offerings-such as their petit loin with potato confit, sea salt and truffle oil, mmm...

Venison Tataki with Porcini Crema and Ponzu Oil

Venison was thinly sliced and briefly torched, then drizzled with ponzu oil, porcini crema and topped off with microgreens. Ponzu is a sour sauce made of Japanese citrus, soy sauce, vinegar, mirin and dashi. The venison's flavor was mild-not gamey at all, which was my fear, and tender. I felt somewhat underwhelmed, having mentally prepared for a strong flavor; I think that a second try would leave me with a more definitive decision about this dish.

Kyoto Style Enoki Mushrooms with Garlic and Soy

Enoki mushrooms have a mild, delightful flavor and a crunchy texture...and they remind me of spaghetti...or possibly a cute little cuttlefish (now picture a cuttlefish swimming through the ocean....adorable, isn't it?)

Wild Bluefin Maguro Tuna with Soy Braised Garlic and Micro Greens

A mature bluefin tuna can outweigh a pony! That, I certainly did not know before some research. At O Ya, micro is huge. I saw on numerous plates the smallest possible version of a salad I can think of atop various nigiri and sashimi dishes. Supposedly they are much more intensely flavored than normal salad greens-plus they fit much better atop sashimi ;)

Shrimp Sashimi with Golden Caviar...I think!

I didn't eat this dish-it appeared as we were waiting for our last dish, but my what a beauty! I was blown away by the intricate presentation of the dishes at O Ya-every morsel deliberated placed for maximum flavor and visual appeal. Golden caviar garnishes what I believe to be shrimp...anyone out there want to venture a guess at to this little fella's origin?

An hour and a half later, as we finished our meal, not a single table had left, nor had they attempted to acquire their checks. They seemed completely won over by O Ya. After some serious thought, I would declare that I too could fall in love with these small bites with big taste...if I could somehow find a sugar daddy or otherwise wealthy benefactor to pay for the bill (O Ya...oh boy, you are pricey!).

Leftover Turkey, Cranberries and Cheese Panini

2009-11-27T11:59:00.001-08:00

I hope that your Thanksgivings went smoothly, tasted delicious and were joyous. Mine went fairly well...mole sauce turned out pretty amazing...if I say so myself (which I do), turkey looks really dark but that is just a little mole, desserts were lovely, zucchini cornbread was savory and a delight. Pretty calm on my end...the way I like most holidays. A safe and happy get together...unlike Tiger Woods. Did anyone else find it odd that he run into a fire hydrant. And then a tree...pulling into (out of?) his driveway? And the police say that alcohol was not a factor. Frankly, I'd feel better if it were a factor-if that is how Tiger drives...I'd feel safe with my 90 year old grandmother behind the wheel! But, I do digress...anyways, here is a simple and elegant way to use up your Thanksgiving leftovers.

To Make 4 Sandwiches:
1/2 lb shredded turkey
Cranberry sauce
4 ounces good quality aged cheddar, such as Dubliner
OR: Brie
OR: fresh goat cheese
1/2 cup baby spinach
8 slices bread
Butter

This sandwich can be eaten cold, but I prefer to use my George Foreman and create nice panini.

Butter 1 side of each slice of bread (these will be the outsides of the panini).

Place cheddar cheese over bread, with turkey and spinach.

Grill until cheese melts and bread develops golden lines from the grill.

Remove from grill and open sandwich. Spread cranberry sauce over the side of sandwich opposite from melted cheese.

Cut panini diagonally into fourths. Serve with a crisp, dry white and a side salad.

Pumpkin Mousse

2009-11-24T18:47:00.000-08:00

For Pumpkin Mousse:

2 cups roasted pumpkin
1/2 cup maple syrup
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1 envelope Knox gelatin
1 cup whipping cream
1/4 cup sour cream

Pulse pumpkin flesh in blender with maple syrup, cinnamon and ginger.

Sprinkle gelatin over 1 tablespoon whipping cream and let sit 5 minutes.

Beat whipping cream until peaks form.

Heat up gelatin mixture in pan of water over medium heat until dissolved. Pour into blender and pulse with pumpkin.

Add whipping cream to blender. Pulse until just combined.

Spoon pumpkin-whipped cream mixture into reserved pumpkin shell.

Refrigerate overnight. Serve in ice cream dishes alone or with crumbled gingersnap cookies on top.

Cranberry-Applesauce with Candied Ginger

2009-11-23T19:06:00.000-08:00

For Cran-Applesauce:
1 12 oz bag cranberries
1 lb apples, cored, peeled and chopped
1 cup sugar (taste, and add more if necessary)
1 cup apple cider
2 teaspoons grated lemon peel
1 cinnamon stick
1/3 cup (about 2 ounces) minced crystallized ginger

Combine apples, cranberries, sugar, apple cider, cinnamon stick, and lemon zest in medium sauce pot.

Cook over medium heat for about 15-20 minutes until apples have softened and cranberries burst open, stirring frequently.

Discard the cinnamon stick & add more sugar to taste if too tart. Stir in chopped candied ginger.

Mashed Sweet Potatoes

2009-11-22T13:32:00.000-08:00

For Mashed Sweet Potatoes:
4 medium sweet potatoes, peeled and cut into 2-inch chunks
1/4 cup evaporated skim milk
1/4 cup low sodium chicken stock
1 tablespoon maple syrup (optional)
1/8 teaspoon cinnamon
Pepper to taste

Cook sweet potatoes in boiling water until tender. Let cool slightly; peel. Mash to desired consistency with maple syrup, cinnamon, milk and chicken stock. Add pepper if you like.

Serve with Turkey with Cashew-Mole. Drizzle some extra mole sauce over potatoes for a sweet and spicy combination.

Ginger Panna Cotta with Cranberry-Blood Orange Sauce

2009-11-21T12:11:00.000-08:00

Why have cranberries as your dinner side when you can dress them up a little bit for a fun and spicy dessert? Evaporated milk, lite cream and yogurt lighten up this creamy Italian classic while maintaining the rich flavor that makes panna cotta so irresistible.

For Panna Cotta:
1 1/2 cups evaporated milk
1/2 cup lite cream
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
1/3 cup sugar
1 cup lowfat Greek vanilla yogurt
1 teaspoon grated ginger, juice reserved

Mix milk (minus 1 tablespoon that you need to save) and cream in saucepan. Add grated ginger. Bring to simmer. Remove from heat. Cover; let steep (cover) 30 minutes. Strain to remove ginger.

Sprinkle gelatin over ginger juice/reserved tablespoon milk. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat until sugar and gelatin dissolves. Remove immediately from heat. Whisk in vanilla yogurt. Divide among ramekins. Cover; chill until set. It typically needs at least 5 hours to set.

For Cranberry-Blood Orange Sauce:
12 oz fresh or unthawed frozen cranberries
1 cup honey or light brown sugar
Juice from 2 blood oranges, about 1 cup

Use a peeler to remove 2 large strips (about 4 inches long) from 1 orange. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Chop zest very finely and transfer to a bowl.

In a saucepan bring to a boil juice and sugar/honey, stirring to dissolve sugar. Add cranberries, return to a boil. Simmer for 10-25 minutes or until cranberries burst. Taste for sweetness, add extra sweetener if needed.

Remove from heat and stir in chopped zest. Refrigerate until serving.

Run small knife around panna cotta. Place bottoms of ramekins in bowl of hot water briefly to loosen them. Place plate atop ramekin. Hold plate and ramekin together and flip gently to removed panna cotta.

Serve with a generous helping of Cranberry-Blood Orange Sauce

Turkey with Cashew-Mole Sauce

2009-11-21T07:56:00.000-08:00

This mole sauce takes a bit of effort, but it can be made a few days ahead, on Monday, if you are making it for Thanksgiving. If you cannot eat nuts or prefer to leave them out, that's okay-mole sauce varies by each cook's personal preferences and by ingredients available regionally.

For Mole:
2 medium dried ancho chiles, seeded and membranes removed
3-4 cups low sodium chicken broth
2 chipotles in adobo, seeded and diced
4 heads garlic, minced
1 onion, diced
3 tablespoons olive oil
1 14 oz can diced tomatoes
1 large ripe (black) plantain, cooked
3/4 cup dry roasted, unsalted cashews
1 tablespoon sesame seeds
1 tablespoon roasted peanuts
1/2 teaspoon cinnamon
1/4 teaspoon paprika
1/2 teaspoon dried oregano
3/4 teaspoon cumin
3-4 squares dark chocolate
Freshly ground pepper to taste

Heat a medium skillet over medium-high heat and toast the dried chiles until they begin to change color, 15 seconds/side. DO NOT burn them, that will make your mole taste bitter. (If nervous about the skillet heat, my advice is to start at a lower temp and go slow, testing with 1 chile and having an extra 0n hand...chances are you would buy a bag of them anyways, and the comfort of knowing one mistake will not doom the dish is worth it, trust me!)

Tranfer toasted chiles to a large pot and add 1 cup broth and bring to a simmer. Cook about 20-25 minutes this way to rehydrate the chiles, stirring occasionally. Strain liquid and reserve. Chop chiles.

Heat up 1 tablespoon olive oil over medium high heat in large saute pan. Add onions and garlic, stirring occasionally so that garlic does not burn (if browning, take pan off burner, turn heat to medium and return pan to burner 1 minute later). Cook 5-7 minutes, until onion is tender. Add tomatoes and bring to a simmer, stirring occasionally. Let cook 15 minutes.

Pour the mixture into a blender or food processor along with the cooked plantains, cashews, sesame seeds, peanuts, bread, drained chipotles and spices. Add 1 1/2 cups broth and blend until smooth. Stop blending to stir occasionally and add extra chicken broth if needed to make this smooth. Press the mixture through a sieve into a bowl.

In large sauce pot, heat remaining 2 tablespoons olive oil over medium high heat. Add tomato-chile sauce and bring to a simmer for 10 minutes (you will probably need to turn heat to medium-low at this point). Melt chocolate squares into sauce (use 4 for a stronger chocolate flavor). Simmer for 35-45 minutes, stirring regularly. If sauce thickens too much, add extra chicken broth to thin to desired consistency.

For Turkey:
1 12 lb turkey (defrost in refrigerator 2-3 of days in advance
1 cup mole
2 teaspoons salt
2 teaspoons freshly ground black pepper
3 tablespoons melted unsalted butter
2 cups chicken stock

Remove neck/any gizzards or random parts that come with turkey. Rinse turkey and pat dry. Sprinkle inside and out with salt and pepper and transfer to roasting pan. Spread 3/4 cup mole sauce over skin and 1/2 inside turkey cavity. Cover turkey with plastic wrap and refrigerate overnight (you can do this a few hours before cooking, but who wants to get up that early?).

Arrange oven rack in lowest position and preheat oven to 450°F. Add stuffing to turkey cavity, if using. Baste turkey with a little butter and tuck wings under breasts and tie together legs if using twine. Place in large baking dish.

Roast turkey 15 minutes. Reduce heat to 350°F, cover turkey loosely with foil, and continue roasting 45 minutes more. Remove foil, add 1/4 cup stock to pan, and continue to roast, basting with pan juices every 30 minutes, 1 1/2 hours more.

Increase oven temperature to 450°F, rotate turkey pan 180° in oven to ensure even cooking, and add 1/4 cup stock to pan.

Roast turkey, basting occasionally until a instant-read thermometer inserted in thickest part of thigh (do not touch the bone!) registers 170°F, about 1 to 1 1/2 hours.

Remove turkey from oven and insert instant-read thermometer into middle of stuffing. If temperature does not register 170, remove stuffing from bird, place turkey back in backing dish and put stuffing in cooking dish and continue roasting until both are at the required temperature.

Let turkey rest 20-30 minutes before carving. Heat remaining mole sauce and put in a gravy dish.

Serve slices of turkey alongside mashed sweet potatoes and stuffing. Drizzle plate with mole.

Happy Eating!

Note: a stuffed 12 lb turkey will probably take 3 1/2-4 hours to cook, if not using stuffing, expect a total cooking time closer to 3 hours.

A Happy Thanksgiving without Looking Like a Turkey

2009-11-20T13:11:00.000-08:00

The Holidays. A time filled with the joy and pain of seeing relatives, spending too much money and buying wonderful, thoughtful presents and eating and drinking way too much. Is there any wonder that a top New Year's Eve resolution is to lose weight? Not really. But it is possible to eat a delicious meal and maintain a healthy eating pattern (I know, it sounds boring and like no fun, but I have faith that you can do it!). Why am I so focused on healthy eating? Maybe it is because during nursing school a block of cheese seems like a reasonable breakfast choice. Or maybe it is going to my school gym and seeing all the perky, pretty young college students (just to be clear, I am not the "all cute and chipper working out student"); either way, I feel compelled to at least try to live a bit healthier.

Last year I actually had a Dominican feast for Thanksgiving. You can read about that (mis)adventure here and here. I realized as I was falling asleep, that for the first time in my life, I hadn't eaten myself to the point of nausea. Carb coma? Nope. Meat sweats? None. Vague chest pain that should concern me more but I helped myself to the wine to help myself deal my family (just kidding, I love you guys)? Not a single palpitation! It occurred to me that maybe I didn't need to eat and eat and eat to enjoy myself on Thanksgiving and Christmas. In addition to physical exertion (shoveling snow off the walk), emotional strain (arguing with relatives) and exposure to cold (November weather in much of the country), eating a big meal temporarily strains your heart. People have heart attacks on Thanksgiving. The weekend before Thanksgiving, at one hospital there were so many critically ill patients that doctors ran out of a key heart-pumping machine and had to rent two extras

Tomorrow I will post a healthy turkey main course, as well as a homemade cranberry dish that puts the cylindrical cranberry sauce to shame.

From WHfoods:

"Turkey is a very good source of protein, providing 65.1% of the DV in a four ounce portion. Along with protein, turkey is a very good source of selenium. In addition, it is a good source of niacin, vitamin B6 and phosphorus.

Cranberries are an excellent source of vitamin C, a very good source of dietary fiber, and a good source of manganese and vitamin K."

Sunday I will post healthy and delicious recipes for mashed potatoes and a fun alternative to traditional stuffing.

"Potatoes are a very good source of vitamin C. They are also a good source of vitamin B6, copper, potassium, manganese, and dietary fiber.

Check back Tuesday to find out so-delicious-they-must-be-bad-for-you ideas for your perfect dessert.

What do you think guys, is it possible to enjoy a healthy Thanksgiving? What do you do to make the holidays a bit healthier?

Shrimp Milanese with Lemon Cream Sauce

2009-11-19T08:13:00.000-08:00

After looking at my credit and debit card history, and the amount of food in my kitchen/fridge I have determined that I spend way too much money on groceries for 1 person! So the idea is I will buy only fresh items like veggies or milk that complete recipes that can be made from ingredients that I already have. Sounds good, right? Of course, the first recipes will definitely be the easiest..let's see how this works 3 weeks from now! My first idea: shrimp that has been in my freezer for...um...a while, Parmesan , frozen spinach and zucchini I got at Trader Joe' last week. The recipe: Parmesan-crusted shrimp over pasta with a creamy lemon sauce, and some vegetables thrown in for good measure (and better nutrition).

For Lemon Cream Pasta:
2 tablespoons olive oil
1/2 onion, diced finely
3 garlic cloves, minced
1/2 cup cream
1 1/2 cups low sodium chicken stock
1/2 lemon, juiced
1 teaspoon lemon zest
1/2 cup frozen spinach, defrosted and drained in colander over sink
2 small zucchini, sliced horizonally into thin slices
1/4 cup Parmesan cheese
1 box cooked pasta-linguine, angel hair, tagliatelle, fettuccine...

For Parmesan-Crusted Shrimp:
1 lb large shrimp, deveined & shells removed

1/3 cup plain dry bread crumbs
1/3 cup shredded Parmesan cheese

1/8 teaspoon ground black pepper
Sprinkle of dried basil and dried parsley
2 tablespoons butter

To Make Lemon Cream Pasta:
Heat olive oil in large saute pan over medium high heat. Add onion and garlic and saute for about 3 minutes, turning heat down to medium after adding, and stirring often to ensure they do not stick to pan and burn.

Add zucchini and saute for a minute on each side. Add in lemon juice, lemon zest and chicken stock. Whisk together and allow it to come to a boil then reduce heat. Simmer about 15 minutes; it should thicken up a bit at this point.

Add the spinach (squeeze beforehand to ensure excess liquid does not enter pasta sauce) and cook in the sauce for a few minutes. Remove from heat and stir in cream.

Stir in Parmesan cheese and pour sauce over cooked pasta.

To Make Parmesan-Crusted Shrimp:
Mix together cheese, bread crumbs, and spices over large plate. Coat shrimp with mixture.

Melt 1/2 butter in large saute pan over medium high heat. Add 1/2 of shrimp and cook for 2 minutes on each side, they should be golden. Remove from pan and set aside. Melt remaining butter and cook remaining shrimp.

Serve shrimp over lemon cream past~voila! And I didn't have to buy any ingredients to make it either...free dinner always tastes better!

What ingredients have been hanging around your kitchen for too long? Maybe with a little freezer burn, stale nature or been on the shelf and will expire if you don't use it in the next month of two...let me know your ideas! (I just may use them with my bajillion items chilling in my kitchen-pun intended)

Brussels Sprouts with Spicy Chorizo and Caramelized Onions

2009-11-17T13:57:00.000-08:00

Lately I have been trying to eat more fruits and vegetables. I suspect that my methods may be considered a bit, well, unorthodox by some. I have been sneaking produce into my meals...a big bowl of pasta+some frozen spinach or diced zucchini...ice cream sundae+a handful of berries, well, you get the idea. Brussels sprouts. I imagine that many of you shudder reading those two words. Parents force their children to eat vegetables and children rebel, it's only natural. But once you try them again, you may discover that brussels sprouts are not the evil green monster you had previously imagine. In fact, they are pretty damn good. In this recipe, I use chorizo (drool) to compliment caramelized onions and brussels sprouts. 2 vegetables, not too shabby...at least, I think an onion counts as a vegetable, right?

1 lb brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil, plus a little extra-just in case!
6 ounces cured spicy Spanish chorizo, quartered lengthwise & sliced crosswise into 1/3'' long pieces
1 small Vidalia onion, sliced into long, thin pieces
2 garlic cloves, minced
Salt and pepper (to taste)

Heat a large pot of salted water to a boil. Add brussels sprouts and cook until tender, 6 minutes. Remove brussels sprouts and place in a bowl of ice water for 5 minutes (this stops the cooking process). Drain Brussels sprouts and dry with a paper towel.

Heat 1 tablespoon olive oil in a large cast-iron pan over medium heat. Add the onion and turn heat to medium-low, stirring occasionally to prevent pieces from burning/sticking. Cook about 20 minutes, until onions caramelize-they should be golden but not brown. Remove onions from pan, reserving them in bowl.

Add chorizo to pan and turn heat to medium-high, stirring occasionally, until browned, about 5 minutes. Turn to medium, adding more olive oil if necessary, and add the garlic, stirring for 2 minutes as it cooks.

Transfer chorizo mixture to a bowl. Increase heat to high and add 1 tablespoon olive oil and brussels sprouts. Cook until the sprouts are brown and tender, about 8 minutes, flipping once or twice to ensure even browning. Add reserved onions and chorizo mixture.

Season to taste with salt and pepper.

Pastelon de Platanos con Camarones

2009-11-08T12:52:00.000-08:00

Do you ever get a dish stuck in your head and then you daydream about its smell, texture and taste until you realize that making the dish may be a life or death situation? I'm undergoing one of these urgent matters, all whilst studying for a nursing exam tomorrow morning.

Orinoco is a Venezuelan restaurant that opened its first location at the corner of Shawmut and East Concord, near Boston Medical Center in Boston's South End. Arepas, empanadas, slow-cooked beef (pabellon criollo), sweet plantains, molten chocolate cake...these are just some of my favorite thing to eat at Orinoco. While service varies between locations, the food is simply heavenly.

On my most recent visit to their Brookline Village location, my boyfriend was smart enough to order the appetizer special: fried oysters over a bed of mashed sweet plantains, gooey cheese (Fontina perhaps? I couldn't figure it out) and bitter sauteed spinach. The contrasting sweet/bitter & gooey/crunchy nature of the dish was a-frickin-mazing. I am not a big oyster girl-never cared for them, especially not (god forbid) raw, but did enjoy this fried version. That being said, in my recreation, I am going to use shrimp; cheaper, easier to cook, pleases more people. Case closed.

To Make Plantain Pie (PHOTO up tomorrow evening):

5 large ripe plantains
1 1/2 cups chopped baby spinach (I used frozen spinach and let it defrost, then drain)
1 cup shredded fontina
1/2 lb chipotle shrimp
Canola oil (enough to come up about 1/3 inch in saute pan)

Preheat oven to 400.

Cut ends from plantains and peel. Sllice each plantain lengthwise into 4 pieces. In a 12-inch skillet heat oil over medium-high heat until hot but not smoking and saute pieces in batches(test 1 pieces of plantain-if oil does not mostly cover plantain, add more and heat before adding the remaining pieces), without crowding, until golden brown, 1 to 2 minutes on each side (use spatulas to turn slices). With a spatula transfer plantains to a paper towel to drain. Flatten strips with plantain peel.

Place 1/2 of plantain slices alongside each other to cover bottom layer of pie dish, forming an impromptu pie crust.

Cover plantains with baby spinach. Sprinkle fontina cheese over spinach.

Spread shrimp evenly over spinach and cheese. Use remaining plantain slices to cover shrimp and press down.

Cook in oven about 25-30 minutes, until plantain is turning golden.

Let sit 5 minutes before slicing.