The origins of the Peruvian-style chicken recipe are unknown. I saw it somewhere and I emailed the recipe to myself. Honestly, I thumb through so many cooking magazines and online blogs that I lose track of them all. As with most recipes I come across, I did alter it significantly. I can safely say that it is my recipe and I used another simply for inspiration.
Ingredients
2 tsp of paprika. I used a combination of bittersweet and spicy Spanish paprika. The paprika I have is very, very strong, hence why I only used 1 teaspoon, instead of the 1 tablespoon the recipe originally called for. If you don’t have either of these, any paprika can be used; however, use the full tablespoon. Most generic paprikas bought at supermarkets are subtle in flavor.
1 tbsp ground cumin. I ran out of cumin halfway through making this dish, otherwise I would have doubled it. That is just my preference because I simply love the taste and smell of cumin.
2 tsp of sea salt
3 tsp of black peppercorns. I used my lava-rock mortar to crush the peppercorns. You can also use ground pepper, but I highly recommend grinding it yourself in a pepper mill. I haven’t bought ground pepper in years; it doesn’t compare to the taste of fresh stuff!
8 cloves garlic. I smashed these in a mortar with the 2 tsp of sea salt until they turned into a paste. If you don’t own such a thing, you can mince the garlic.
4 tbsp sherry or white wine vinegar. The original recipe called for white wine vinegar, but upon Scott’s request to get rid of the last bit of sherry we had, I used that instead.
2 large Vidalia or sweet onions, peeled and thickly sliced
2 bell peppers, I used yellow and orange, seeded and cut into strips
1 lemon, cut into thin slices
5 boneless chicken thighs. This was enough to feed three people and I still have two left over. The original recipe called for a whole chicken, cut into 10 pieces (cut the breasts in half). If you decided to use a whole chicken, trim some of the fat. The cooking time will remain the same.
White cooking wine. I am very particular about the cooking wine I use. A great chef once said, if you can't drink it, don’t cook with it; however, my mom always used Goya Dry Cooking Wine and it has never disappointed me. If mom used it, it’s got to be good. You’ll need a drizzle or two. See below.
Cooking Instructions
Preheat the oven to 425 degrees. Mix the first six ingredients to make a paste. Combine the onions and peppers in a large mixing bowl and toss with enough paste to cover all of the vegetables. Set aside. Place the boneless thighs in a baking dish making sure not to overlap them. Rub both sides of the thighs with the seasoning paste. Cover the chicken with the lemon slices. If you have any remaining lemon, simply squeeze the juice over the chicken. Place the vegetables on top of the chicken, add a drizzle or two of the cooking wine and cover with aluminum foil. Bake for 30 minutes, remove the foil and bake for an additional 15 minutes. Remove from the oven and let stand for 5 minutes or until it is cool enough to eat. I served the chicken with white rice. Make sure to pour some of the pan drippings over your rice. Yum!
If you decide to make this meal, please give me your feedback.
Buen Provecho!
Monday, August 16, 2010
Monday, August 9, 2010
The Bloomy Rind, Hingham, MA
Oh, the sandwich! Layers of goodness stuffed in between two layers of even better goodness! It is not often that I eat a sandwich that I want to share with the world; but after eating one of Bloomy Rind’s hand-held creations, I want to shout it from the mountaintops! A more gourmet take on the BLT, the BLB is by far the best sandwich these taste buds have tasted. Pressed in between two slices of dark rye, oozing brie mixes with peach butter, lettuce and smoked bacon. The cheese is creamy; the bacon salty; the peach butter, sweet; the lettuce, crisp and fresh. I accompanied my sandwich with what else but fresh figs stuffed with a sharp, creamy, drool-producing stilton cheese and wrapped in prosciutto. What did you think I was going to accompany the best sandwich in the world with a bag of chips? Pffft…..you know me better than that!
The Bloomy Rind is located in downtown Hingham. It is a quaint shop that sells cheese, cured meats, and an assortment of salads and side dishes. I was greeted with a smile and a firm handshake from the shop’s owner, Mary. You can say that I was at the right place at the right time when she gave me a sample of a very creamy and very delicious blue cheese. Needless to say, after the work day is over, I will be picking up an order of this amazing blue along with some prosciutto, a crusty baguette, and perhaps a couple of those figs…talk about bringing home the bacon.
Buen Provecho!
The Bloomy Rind is located in downtown Hingham. It is a quaint shop that sells cheese, cured meats, and an assortment of salads and side dishes. I was greeted with a smile and a firm handshake from the shop’s owner, Mary. You can say that I was at the right place at the right time when she gave me a sample of a very creamy and very delicious blue cheese. Needless to say, after the work day is over, I will be picking up an order of this amazing blue along with some prosciutto, a crusty baguette, and perhaps a couple of those figs…talk about bringing home the bacon.
Buen Provecho!
Thursday, May 20, 2010
Paul’s Pasta Shop, Groton, CT
Scott always bragged about this little hidden jewel in his hometown called Paul’s Pasta Shop. I was intrigued that he spoke so highly of it given that he doesn’t crave pasta on the regular. This past Sunday, he surprised me by taking me to Paul’s for lunch. When you walk into Paul’s the first thing you see is a pasta machine that is older than time itself. There was also a man standing over said machine feeding it sheets of fresh pasta. Nothing beats fresh pasta. I repeat, nothing beats fresh pasta!
I decided to sit in their back deck alongside the River Thames, enjoying the scenic landscape of Southeastern Connecticut. It was a warm day and that can only mean one thing, I had to drink white wine! I ordered a glass of white from Stonington Vineyards, a vineyard just up the road from Groton. The menu didn’t specify what kind of white it was nor did I ask. The wine was slightly sweet, and although I prefer crisp wines, this one was absolutely delicious.
Appetizers
Scott ordered a cold pasta salad: shells tossed with cucumber, tomato and a light Italian dressing. Given that their pasta is homemade, I don’t see any reason why their dressing shouldn’t be, so I assumed that it was made in house. The dressing was slightly tangy, indicating vinegar’s presence, and heavy on the oregano and basil. This dish was the star of the meal.
We shared the baked shrimp, six medium sized shrimp cooked in a sage butter sauce. The sage wasn’t as prominent as I would have liked, however the butter sauce was delicious. It was twice even more delicious when I soaked it up with some crusty bread.
Entrées
One thing I liked very much about this restaurant is that they let you choose from two entrée sizes, small or large. Even though the small was half the size of the large portion, I was only able to eat half of my entrée.
I ordered one of the specials: fettuccini with shrimp, mushrooms, and asparagus, tossed in a white wine sauce. The pasta was delicious, but I do have a few suggestions for improvement. The sauce was extremely buttery. I think the chef may have ran out of wine and decided to add an extra cup or two of butter to my pasta. Mind you, it was still delicious but I would have preferred if my pasta wasn’t soaking in a tub of butter. My second suggestion is that the pasta could have been ‘kicked up a notch’ in the words of Emeril. Nothing major, perhaps a few pinches of red pepper flakes or freshly ground pepper. The vegetables were actually my favorite part of the dish because they were cooked perfectly al dente, especially the asparagus.
Scott ordered pasta cooked with spicy and sweet Italian sausage and green bell peppers. His dish was far superior to mine. The pasta was drowned in a thick tomato sauce that was perfect for dipping crusty garlic bread. There was nothing too exotic about the sauce, just sweet marinara sauce. Luckily he ordered the large portion and I currently have over two servings of pasta in my fridge.
I loved the simplicity and the freshness of the food. It was good Italian food at even better prices. The entire meal, including four glasses of wine, set us back $55. There were many things on the menu that I wanted to try, as is always the case with me, so I will definitely be returning to Paul’s.
Buen Provecho!
I decided to sit in their back deck alongside the River Thames, enjoying the scenic landscape of Southeastern Connecticut. It was a warm day and that can only mean one thing, I had to drink white wine! I ordered a glass of white from Stonington Vineyards, a vineyard just up the road from Groton. The menu didn’t specify what kind of white it was nor did I ask. The wine was slightly sweet, and although I prefer crisp wines, this one was absolutely delicious.
Appetizers
Scott ordered a cold pasta salad: shells tossed with cucumber, tomato and a light Italian dressing. Given that their pasta is homemade, I don’t see any reason why their dressing shouldn’t be, so I assumed that it was made in house. The dressing was slightly tangy, indicating vinegar’s presence, and heavy on the oregano and basil. This dish was the star of the meal.
We shared the baked shrimp, six medium sized shrimp cooked in a sage butter sauce. The sage wasn’t as prominent as I would have liked, however the butter sauce was delicious. It was twice even more delicious when I soaked it up with some crusty bread.
Entrées
One thing I liked very much about this restaurant is that they let you choose from two entrée sizes, small or large. Even though the small was half the size of the large portion, I was only able to eat half of my entrée.
I ordered one of the specials: fettuccini with shrimp, mushrooms, and asparagus, tossed in a white wine sauce. The pasta was delicious, but I do have a few suggestions for improvement. The sauce was extremely buttery. I think the chef may have ran out of wine and decided to add an extra cup or two of butter to my pasta. Mind you, it was still delicious but I would have preferred if my pasta wasn’t soaking in a tub of butter. My second suggestion is that the pasta could have been ‘kicked up a notch’ in the words of Emeril. Nothing major, perhaps a few pinches of red pepper flakes or freshly ground pepper. The vegetables were actually my favorite part of the dish because they were cooked perfectly al dente, especially the asparagus.
Scott ordered pasta cooked with spicy and sweet Italian sausage and green bell peppers. His dish was far superior to mine. The pasta was drowned in a thick tomato sauce that was perfect for dipping crusty garlic bread. There was nothing too exotic about the sauce, just sweet marinara sauce. Luckily he ordered the large portion and I currently have over two servings of pasta in my fridge.
I loved the simplicity and the freshness of the food. It was good Italian food at even better prices. The entire meal, including four glasses of wine, set us back $55. There were many things on the menu that I wanted to try, as is always the case with me, so I will definitely be returning to Paul’s.
Buen Provecho!
Monday, April 26, 2010
Mandu-Washington, D.C.
I was fortunate enough to have met someone in D.C. who loves food as much as I do. Elizabeth, like all the foodies in my life, has an adventurous palate. Needless to say, we instantly became friends. She took me to a Korean restaurant called Mandu in D.C.’s Dupont Circle neighborhood. Now, before I tell you about the wonderful authentic Korean fare I had, I want to tell you more about Dupont Circle. If you live in Boston, picture the South End: gorgeous brownstones with big stoops, small bistros and trendy bars. Given that it is a very gay friendly part of town, it was tasteful, trendy, and absolutely fabulous! Being the fabulous gal that I am, I felt right in! Now, onto the food.
D.C. has something Boston doesn’t have and will never have: happy hour. Not the kind of happy hour where you get a half-priced burger, but you still pay full price for a drink. No, not that kind. In our Nation’s Capital drinks are discounted EVERYWHERE usually from 4-7 P.M. At Mandu, beers were $2 and martinis were $4. A girl who loves to get her drink on could get used to these kinds of prices. I ordered, upon Elizabeth’s recommendation a soju martini. Soju is a typical Korean alcohol, usually made from rice and resembling sake. My soju martini was mixed with aloe juice. Think of how refreshing aloe feels when you rub it into your sun burnt skin. It felt just the same drinking it. It had a very refreshing herbal taste, perfect for a hot summer afternoon. My second martini (because there is always a second) was soju mixed with yogurt. Korean yogurt is not the creamy flavored food that most of us have for breakfast. It was milky, but not creamy, and very sweet. Because of it sweetness, it was an excellent after dinner drink.
For an appetizer we shared the pan fried mandu, or dumplings. We couldn’t decide which ones we wanted to order, so we settled for a combination of shrimp, vegetables wrapped in a spinach wonton, and beef and pork (ground and mixed together). The inside of the dumplings were steaming and the outside was fried to a delightful crunch. They were accompanied with a very simple, soy and sesame sauce. The sauce was tangy, so I am assuming it contained rice wine vinegar.
Korean restaurants serve complimentary sides, or appetizers. These are the chef’s choice- they constantly change and you never know what you will get. The server brought out four sides: sweet potatoes cooked in a sweet glaze and paired with green beans, sliced zucchini cooked in a red chili paste, tofu with eggplant and onions, and a spicy pickled cabbage, called kimchee. They were all served cold. The sweet potato was my favorite. It was very sweet and was great to eat after the zucchini and the cabbage to offset their spiciness. This sounds like a lot of food, but the portions are small and serve as the perfect course between your appetizer and your entrée.
For an entrée I ordered the Dolsot Bibim Bap. It was a rice dish served in a very hot stone bowl, so it kept on cooking while you were eating it. Plain white rice was served with a variety of vegetables, such as mushrooms, spinach, bean sprouts, carrots, thinly sliced beef and topped with a fried egg*. Elizabeth explained that you mixed all the ingredients together so that yolk breaks and soaks into the rice. A spicy red bean sauce, similar to a red chili paste, was served on the side so that you can add as much as you’d like. I added a couple of dollops and it added the perfect amount of spice to my dish. To me, this was the perfect meal because it contained all the nutrients you needed: carbohydrates, proteins, fiber, and of course, the right amount of fat. Since the rice kept cooking, when you reached the bottom, it was crunchy. I have zero complaints about the Bibim Bap. I absolutely loved it!
Elizabeth ordered the Duru Chigee, thinly sliced pork belly served with kimchee, tofu and rice cakes. The rice cakes are made with rice flour and are chewy in texture. I sampled her dish and I was a huge fan. Pork belly resembles bacon, but contains more meat. It is a fatty meat, so I don’t recommend it if you are concerned with your fat intake. In fact, Elizabeth’s only complaint was that her dish was a bit fatty. Otherwise, it was a very flavorful dish.
This concludes my authentic Korean experience. I loved it. Absolutely loved it! It has been one of the greater culinary experiences I’ve had. I already found a few Korean restaurants in Boston so that I can introduced all my Massholes to this wonderful cuisine.
Buen Provecho!
*As a side note, I want to tell you that one of my favorite dishes growing up, being the well-fed Cuban girl that I am, was plain white rice mixed with a fried egg. I used to have this all the time, served with steak or just on it own. Try it some time. It’s delicious!
D.C. has something Boston doesn’t have and will never have: happy hour. Not the kind of happy hour where you get a half-priced burger, but you still pay full price for a drink. No, not that kind. In our Nation’s Capital drinks are discounted EVERYWHERE usually from 4-7 P.M. At Mandu, beers were $2 and martinis were $4. A girl who loves to get her drink on could get used to these kinds of prices. I ordered, upon Elizabeth’s recommendation a soju martini. Soju is a typical Korean alcohol, usually made from rice and resembling sake. My soju martini was mixed with aloe juice. Think of how refreshing aloe feels when you rub it into your sun burnt skin. It felt just the same drinking it. It had a very refreshing herbal taste, perfect for a hot summer afternoon. My second martini (because there is always a second) was soju mixed with yogurt. Korean yogurt is not the creamy flavored food that most of us have for breakfast. It was milky, but not creamy, and very sweet. Because of it sweetness, it was an excellent after dinner drink.
For an appetizer we shared the pan fried mandu, or dumplings. We couldn’t decide which ones we wanted to order, so we settled for a combination of shrimp, vegetables wrapped in a spinach wonton, and beef and pork (ground and mixed together). The inside of the dumplings were steaming and the outside was fried to a delightful crunch. They were accompanied with a very simple, soy and sesame sauce. The sauce was tangy, so I am assuming it contained rice wine vinegar.
Korean restaurants serve complimentary sides, or appetizers. These are the chef’s choice- they constantly change and you never know what you will get. The server brought out four sides: sweet potatoes cooked in a sweet glaze and paired with green beans, sliced zucchini cooked in a red chili paste, tofu with eggplant and onions, and a spicy pickled cabbage, called kimchee. They were all served cold. The sweet potato was my favorite. It was very sweet and was great to eat after the zucchini and the cabbage to offset their spiciness. This sounds like a lot of food, but the portions are small and serve as the perfect course between your appetizer and your entrée.
For an entrée I ordered the Dolsot Bibim Bap. It was a rice dish served in a very hot stone bowl, so it kept on cooking while you were eating it. Plain white rice was served with a variety of vegetables, such as mushrooms, spinach, bean sprouts, carrots, thinly sliced beef and topped with a fried egg*. Elizabeth explained that you mixed all the ingredients together so that yolk breaks and soaks into the rice. A spicy red bean sauce, similar to a red chili paste, was served on the side so that you can add as much as you’d like. I added a couple of dollops and it added the perfect amount of spice to my dish. To me, this was the perfect meal because it contained all the nutrients you needed: carbohydrates, proteins, fiber, and of course, the right amount of fat. Since the rice kept cooking, when you reached the bottom, it was crunchy. I have zero complaints about the Bibim Bap. I absolutely loved it!
Elizabeth ordered the Duru Chigee, thinly sliced pork belly served with kimchee, tofu and rice cakes. The rice cakes are made with rice flour and are chewy in texture. I sampled her dish and I was a huge fan. Pork belly resembles bacon, but contains more meat. It is a fatty meat, so I don’t recommend it if you are concerned with your fat intake. In fact, Elizabeth’s only complaint was that her dish was a bit fatty. Otherwise, it was a very flavorful dish.
This concludes my authentic Korean experience. I loved it. Absolutely loved it! It has been one of the greater culinary experiences I’ve had. I already found a few Korean restaurants in Boston so that I can introduced all my Massholes to this wonderful cuisine.
Buen Provecho!
*As a side note, I want to tell you that one of my favorite dishes growing up, being the well-fed Cuban girl that I am, was plain white rice mixed with a fried egg. I used to have this all the time, served with steak or just on it own. Try it some time. It’s delicious!
Wednesday, April 21, 2010
Jaleo- Washington, D.C.
Last time I was in D.C. in 2008, I went to a Spanish restaurant called Jaleo, located near Chinatown on 7th Ave. NW. The restaurant was featured on Rachel Ray’s $40 A Day show. Say what you will about her annoying squeaky voice, but the woman knows her food! I took my mom and she said that the only tapas that surpassed the ones from Jaleo, were the ones she ate in Spain. Jaleo got my mom’s seal of approval and it definitely got mine ten times over.
I headed to Jaleo last night for their “Jaleo Hour”, their happy hour where tapas, wine, sangria, and well drinks are $4. Unfortunately, I don’t know my way around D.C. very well and my commute took longer than I expected. I arrived at the bar at 7:01 p.m.- ONE MINUTE too late! I had eaten at my hotel room, so I wasn’t terribly hungry, but I was definitely in the mood to have a drink (or seven!) I plopped down on a stool and order a half carafe of their Cava Sangria: Cava, brandy, strawberries and mint. Simple, delicious and refreshing! After I finished the sangria with the help of my new friend, Elizabeth, I ordered one of their signature cocktails, La Pomada: gin, freshly made lemonade, and mint.* After two Pomadas and half a carafe of sangria, I was ready to eat! Two different people, sat next to me at different times throughout the night and ordered the oxtail, so in my quest to try new things, I followed suit. A big chunk of oxtail was served on top of very, very creamy mashed potatoes. The meat came off the bone effortlessly and had the richest flavor imaginable. The tail was cooked in a red wine sauce, that when mixed with the meat’s natural juices, made a heavenly puddle perfect for dipping bread. It definitely wasn’t made for sharing. I mean, you could, but trust me, you won’t want to. I could have eaten at least two more. Absolutely fantastic!
I will definitely be returning to Jaleo this week to partake in their happy hour and to eat more food. Stay tuned.
Buen Provecho amigos!
*The lemonade was served out of canister that made it fizz. If any one knows the proper name for this device, let me know
I headed to Jaleo last night for their “Jaleo Hour”, their happy hour where tapas, wine, sangria, and well drinks are $4. Unfortunately, I don’t know my way around D.C. very well and my commute took longer than I expected. I arrived at the bar at 7:01 p.m.- ONE MINUTE too late! I had eaten at my hotel room, so I wasn’t terribly hungry, but I was definitely in the mood to have a drink (or seven!) I plopped down on a stool and order a half carafe of their Cava Sangria: Cava, brandy, strawberries and mint. Simple, delicious and refreshing! After I finished the sangria with the help of my new friend, Elizabeth, I ordered one of their signature cocktails, La Pomada: gin, freshly made lemonade, and mint.* After two Pomadas and half a carafe of sangria, I was ready to eat! Two different people, sat next to me at different times throughout the night and ordered the oxtail, so in my quest to try new things, I followed suit. A big chunk of oxtail was served on top of very, very creamy mashed potatoes. The meat came off the bone effortlessly and had the richest flavor imaginable. The tail was cooked in a red wine sauce, that when mixed with the meat’s natural juices, made a heavenly puddle perfect for dipping bread. It definitely wasn’t made for sharing. I mean, you could, but trust me, you won’t want to. I could have eaten at least two more. Absolutely fantastic!
I will definitely be returning to Jaleo this week to partake in their happy hour and to eat more food. Stay tuned.
Buen Provecho amigos!
*The lemonade was served out of canister that made it fizz. If any one knows the proper name for this device, let me know
Uncle Julio’s Arlington, VA
I decided to check out the local eats in Arlington and found myself at Uncle Julio’s, a Tex-Mex restaurant offering classics plus a few extra exotic items, such as frog legs. I sat outside in the patio because, compared to Boston, the weather in Virginia is very pleasant! I ordered a Margarita, made with Patron of course. For $10, I would have liked more Patron because after two Margs I was barely tipsy. Zero points for Uncle Julio for making weak, expensive drinks.
I wasn’t very hungry, so I only ordered an appetizer. I ordered the vegetable tamales topped with Cotija cheese and sour cream. I liked this dish, but I do have some negative criticism. I was expecting a lot of vegetables: mushrooms, onions, peppers, maybe a zucchini or two, but what I got was two corn tamales, topped with a drizzle of sour cream, a few crumbles of cheese, and 3 slivers each of red and green peppers. All was forgiven when I took the first bite. The masa was firm in texture and had a smoky, spicy aftertaste and to my surprise, I found a few corn kernels in it. Maybe these were the vegetables they were talking about. They were served on top of dried corn husks, not wrapped in them like I would have liked. These were simply for garnish and I applaud their effort to make the dish as authentic as possible.
I browsed through the menu and the food seemed rather pricy for a Tex-Mex restaurant; however, I noticed the people around me had massive portions served in front of them, so I am sure you got your money’s worth. I certainly did with the tamales. I was able to eat one and take the other one back to my hotel room. Did I mention the complimentary all-you-can-eat chips and salsa? Perhaps they were the reason I didn’t finish the second tamal.
Will I come back here? Given, that I have to travel to Arlington for work a couple times out of the year, yes! Next time, I’ll definitely show up hungry so that I can have an entrée, such as their fish tacos or even their frog legs! But, I think I’ll skip on the $10 Margarita and order a Corona with a lime next time.
Bon Appetit, or as Uncle Julio would say, Buen Provecho!
I wasn’t very hungry, so I only ordered an appetizer. I ordered the vegetable tamales topped with Cotija cheese and sour cream. I liked this dish, but I do have some negative criticism. I was expecting a lot of vegetables: mushrooms, onions, peppers, maybe a zucchini or two, but what I got was two corn tamales, topped with a drizzle of sour cream, a few crumbles of cheese, and 3 slivers each of red and green peppers. All was forgiven when I took the first bite. The masa was firm in texture and had a smoky, spicy aftertaste and to my surprise, I found a few corn kernels in it. Maybe these were the vegetables they were talking about. They were served on top of dried corn husks, not wrapped in them like I would have liked. These were simply for garnish and I applaud their effort to make the dish as authentic as possible.
I browsed through the menu and the food seemed rather pricy for a Tex-Mex restaurant; however, I noticed the people around me had massive portions served in front of them, so I am sure you got your money’s worth. I certainly did with the tamales. I was able to eat one and take the other one back to my hotel room. Did I mention the complimentary all-you-can-eat chips and salsa? Perhaps they were the reason I didn’t finish the second tamal.
Will I come back here? Given, that I have to travel to Arlington for work a couple times out of the year, yes! Next time, I’ll definitely show up hungry so that I can have an entrée, such as their fish tacos or even their frog legs! But, I think I’ll skip on the $10 Margarita and order a Corona with a lime next time.
Bon Appetit, or as Uncle Julio would say, Buen Provecho!
Monday, April 19, 2010
Simple and Delicious Meals
I am currently out of town and although my room comes equipped with a small kitchen, I don’t have access to many cooking tools or ingredients. Last night, I went to the local grocery store in Arlington, VA and I bought a few essential things. I came up with a simple recipe for honey mustard chicken. You’ll need the following equipment: a bowl, a fork, a knife, and a frying pan. You’ll need the following ingredients: one or two chicken breasts, white wine, honey mustard (plain mustard works as well), olive oil, salt, pepper, chopped garlic and Mrs. Dash Garlic Herb spice mix, or any other multi-purpose spice mix.
In a bowl, whisk about 2-3 table spoons of mustard with half a cup of white wine and a tablespoon of olive oil. Mix in the salt, pepper, garlic and one or two shakes of Mrs. Dash. Let the chicken marinate in the mixture for 10-15 minutes or longer if you have the time. Remove the chicken from the mustard wine mixture and reserve any remaining sauce. Cook the chicken about 3-4 minutes on each side and then add the remaining sauce. Cook for an additional 3 minutes and serve. I paired the chicken with baby Portobello mushrooms. I seasoned these with a bit of Mrs. Dash and cooked with olive oil over medium heat until they were browned on both sides. I enjoyed my meal with a chilled glass of Pinot Grigio.
I love how versatile this recipe can be. I can add the chicken to a salad made with baby romaine, cucumber and red pepper or melt a slice of cheese on top of it to make a sandwich. It is the perfect dish to make after a long work day.
Bon Appetit!
In a bowl, whisk about 2-3 table spoons of mustard with half a cup of white wine and a tablespoon of olive oil. Mix in the salt, pepper, garlic and one or two shakes of Mrs. Dash. Let the chicken marinate in the mixture for 10-15 minutes or longer if you have the time. Remove the chicken from the mustard wine mixture and reserve any remaining sauce. Cook the chicken about 3-4 minutes on each side and then add the remaining sauce. Cook for an additional 3 minutes and serve. I paired the chicken with baby Portobello mushrooms. I seasoned these with a bit of Mrs. Dash and cooked with olive oil over medium heat until they were browned on both sides. I enjoyed my meal with a chilled glass of Pinot Grigio.
I love how versatile this recipe can be. I can add the chicken to a salad made with baby romaine, cucumber and red pepper or melt a slice of cheese on top of it to make a sandwich. It is the perfect dish to make after a long work day.
Bon Appetit!
Wednesday, April 14, 2010
Central Kitchen-Central Square, Cambridge
I’ve heard mixed reviews of Central Kitchen. People loved it, hated it, or thought it was worth returning to only for a dish or two. I love hearing other people’s suggestions and opinions about food, but I figured this was one restaurant for which I needed close my ears and form my own opinion.
A board of complimentary bread with hummus was served before dinner. I’ve been to many restaurants lately that serve their crusty bread with hummus. I love hummus, I could eat hummus every day, by the tub; however, not everyone loves hummus as much as I do. I don’t think that hummus should be a substitute for butter because as much as I love hummus, I love butter even more(especially on a piece of bread!)
Starters: Fennel Parsnip Soup and the Filet Mignon Tartar
The naturally spicy flavor of parsnip that I absolutely love was very weak in this soup. The fennel was more prominent than the parsnip and I would have preferred the opposite. According to the menu the soup was topped with a drizzle of curry infused olive oil. Although the olive oil was present, the curry was not. The consistency of the soup was extremely runny. I would have preferred a thicker consistency. Overall, this dish wasn’t the most memorable.
The tartar was the crowned jewel of the meal. It was made with a buttery filet mignon and mixed with mustard, capers, shallots and green onions. A raw quail egg sat on top of the beef and served as a perfect dipping ‘sauce’ for the meat. It was also accompanied by two brussel sprouts, tangy cornishons and pickled carrots. Yes, everything in this dish was raw, the egg, the meat and the vegetables and I am still alive to tell you that this has been one of the greatest appetizers that I have eaten at a restaurant. Don’t be turned off by raw meat or eggs. Contrary to popular belief, it won’t kill you nor will you fall ill with salmonella.
Entrée: Cassoulet and Chicken
Buttery cannelli beans were seasoned very lightly with parsley and served with wild boar sausage, duck confit, and pork. The meat on the pork pulled apart effortlessly. I think it might have been braised based on the consistency and moisture of the meat. The duck leg was extremely juicy and flavorful and its skin was extremely crispy. The wild boar sausage was too dry for my taste, which is very unfortunate because the flavor was gamey and delicious. This dish was slightly different from the original cassoulet recipe. Instead of having the consistency of a stew, the beans were drained and served dry. Although I enjoy a different take on an original recipe, a touch of moisture, preferably the juice of either the duck or the pork would have been the perfect addition to this dish.
Half a chicken was served on a skillet and accompanied with brussel sprouts and fingerling potatoes. One particular accompaniment stood out amongst the rest. It was an intact, whole onion seasoned heavily with anise. It was the only part of the dish that was seasoned as such and I thought this was a very creative way to add a subtle hint of spice. Sure, if you ate the onion by itself, the anise was very prominent, but when mixed with the other ingredients it provided a slight hint of anise’s licorice-like flavor. The chicken was extremely moist, however, the skin was not crispy enough. This was just a minor flaw and did not affect the buttery flavor of the chicken. The brussel sprouts and the potatoes were cook al dente and seasoned with the juice from the chicken.
Dessert: Tahitian Vanilla Bean Creme Brulee
The vanilla bean was very subtle in this dessert, almost nonexistent. Nonetheless, once the caramelized layer of the brulee was cracked, a delicious, thick custard was revealed. Neither Scott nor I stopped to breathe while we were eating this dish. In fact, the waitress stopped by our table and commented on how fast we had inhaled the brulee. I love a waitress with a good sense of humor!
Drink: Rum Swizzle
Spiced rum was mixed with simple syrup and ginger, garnished with candied ginger and mint. It was very similar to a dark and stormy but mixed together. It was very heavy on the rum, the way a good mixed drink should be.
I also tried a white wine I had never tried before called viognier. It reminded me of a Sauvignon Blanc, dry and slightly crisp. I highly recommend it.
I greatly enjoyed this restaurant. The food and the service were excellent, and the prices were very reasonable for the portions. Both Scott and I were able to take half of our dishes home, minus the brulee of course!
Bon Appetit!
A board of complimentary bread with hummus was served before dinner. I’ve been to many restaurants lately that serve their crusty bread with hummus. I love hummus, I could eat hummus every day, by the tub; however, not everyone loves hummus as much as I do. I don’t think that hummus should be a substitute for butter because as much as I love hummus, I love butter even more(especially on a piece of bread!)
Starters: Fennel Parsnip Soup and the Filet Mignon Tartar
The naturally spicy flavor of parsnip that I absolutely love was very weak in this soup. The fennel was more prominent than the parsnip and I would have preferred the opposite. According to the menu the soup was topped with a drizzle of curry infused olive oil. Although the olive oil was present, the curry was not. The consistency of the soup was extremely runny. I would have preferred a thicker consistency. Overall, this dish wasn’t the most memorable.
The tartar was the crowned jewel of the meal. It was made with a buttery filet mignon and mixed with mustard, capers, shallots and green onions. A raw quail egg sat on top of the beef and served as a perfect dipping ‘sauce’ for the meat. It was also accompanied by two brussel sprouts, tangy cornishons and pickled carrots. Yes, everything in this dish was raw, the egg, the meat and the vegetables and I am still alive to tell you that this has been one of the greatest appetizers that I have eaten at a restaurant. Don’t be turned off by raw meat or eggs. Contrary to popular belief, it won’t kill you nor will you fall ill with salmonella.
Entrée: Cassoulet and Chicken
Buttery cannelli beans were seasoned very lightly with parsley and served with wild boar sausage, duck confit, and pork. The meat on the pork pulled apart effortlessly. I think it might have been braised based on the consistency and moisture of the meat. The duck leg was extremely juicy and flavorful and its skin was extremely crispy. The wild boar sausage was too dry for my taste, which is very unfortunate because the flavor was gamey and delicious. This dish was slightly different from the original cassoulet recipe. Instead of having the consistency of a stew, the beans were drained and served dry. Although I enjoy a different take on an original recipe, a touch of moisture, preferably the juice of either the duck or the pork would have been the perfect addition to this dish.
Half a chicken was served on a skillet and accompanied with brussel sprouts and fingerling potatoes. One particular accompaniment stood out amongst the rest. It was an intact, whole onion seasoned heavily with anise. It was the only part of the dish that was seasoned as such and I thought this was a very creative way to add a subtle hint of spice. Sure, if you ate the onion by itself, the anise was very prominent, but when mixed with the other ingredients it provided a slight hint of anise’s licorice-like flavor. The chicken was extremely moist, however, the skin was not crispy enough. This was just a minor flaw and did not affect the buttery flavor of the chicken. The brussel sprouts and the potatoes were cook al dente and seasoned with the juice from the chicken.
Dessert: Tahitian Vanilla Bean Creme Brulee
The vanilla bean was very subtle in this dessert, almost nonexistent. Nonetheless, once the caramelized layer of the brulee was cracked, a delicious, thick custard was revealed. Neither Scott nor I stopped to breathe while we were eating this dish. In fact, the waitress stopped by our table and commented on how fast we had inhaled the brulee. I love a waitress with a good sense of humor!
Drink: Rum Swizzle
Spiced rum was mixed with simple syrup and ginger, garnished with candied ginger and mint. It was very similar to a dark and stormy but mixed together. It was very heavy on the rum, the way a good mixed drink should be.
I also tried a white wine I had never tried before called viognier. It reminded me of a Sauvignon Blanc, dry and slightly crisp. I highly recommend it.
I greatly enjoyed this restaurant. The food and the service were excellent, and the prices were very reasonable for the portions. Both Scott and I were able to take half of our dishes home, minus the brulee of course!
Bon Appetit!
Sunday, April 4, 2010
Garden at the Cellar
I’ve been to Garden at the Cellar many times. You can even say it is my favorite bar and why wouldn’t it be? The drinks are cheap, Quentin the bartender is a riot, and their bar bites are the most gourmet the city has to offer. I had never been to their upstairs restaurant until now.
When I first arrived at the restaurant there was a 45 minutes wait, so I headed downstairs to the bar to have a few drinks. I started my meal with a $2.50 PBR because I am a classy broad and accompanied it with crispy potatoes. These were cubed and fried to a crisp topped with a rosemary dijon aioli. Both the rosemary and the dijon were very subtle, but the aioli sauce was loaded with garlic and the best thing besides a potato is a garlicky potato. The greasy potatoes paired very well with my Blue Ribbon.
My first course was a potato leek soup with sliced black truffles. As soon as the plate was set on the table the smell of truffles filled the space around me. I was surprised (and excited) to see the sliced truffles. Most dishes I’ve eaten contain either a pinch truffle shavings or a drizzle of truffle infused olive oil. The Chef was very generous with his truffles, which provided a delectable flavor and great texture to the creamy potato.
For my second course I had a glazed short rib served with a side of quinoa, which is similar to a couscous. I am not a huge fan of quinoa or couscous simply because their texture doesn’t sit well with me; however, I cannot overlook that fact the Chef Will’s quinoa was very flavorful. The gravy-like consistency and its flavor lead me to believe that the quinoa was cooked in a thick, hearty broth. Seared brussel sprouts adorned my plate. These were perfectly caramelized on the outside and very soft on the inside. The short rib was bathed in a sweet glaze and it was very, very tender.
Scott and I shared the bacon wrapped dates, filled with goat cheese and served on a bed of apple hash. The dates were sweet, the cheese was salty, and the bacon was smoky. The combination of these three flavors was an amazing one. Neither one was stronger than the other, creating an explosion of flavor in every bite. The apple hash was very unusual and I loved every bit of it! The apples were shredded and cooked al dente in a curry sauce. They were sweet, salty, and slightly spicy. The apple hash could have stood alone as its own appetizer, but Chef Will’s decision to pair it with the dates was an excellent one. This is one dish that I recommend you try at least once in your life.
Scott ordered the steak frites. A generous portion of skirt steak was served with French fries, parsnip puree and garlicky spinach. He ordered the steak medium rare because he knows that there is no other way to eat red meat. Needless to say, the steak was very juicy and flavorful. I’ve had the French fries in the pub many times before. They were topped with black truffle olive oil and rosemary. I’ve eaten a large plate of these by myself before. I recommend you do the same! The spinach was cooked very well. I have my reservations with cooked spinach because it is very easy to over cook, resulting in a pile of wilted green goo. This was not the case at The Cellar. The spinach was not wilted, but it was not raw either. Chef Will achieved a good medium between these two textures providing us with a plate of warm, crisp, and very garlicky spinach. I am saving the best for last: the parsnip puree. Its creamy texture and slightly piquant flavor were absolutely flawless. My only complaint about the parsnip is that there wasn’t more of it, but that is just the glutton in me speaking!
I opted out of ordering an entrée because I really wanted to try all of the above plus the Spanish Mussels. Even the glutton in me knows its limits at times. For the past year or so I’ve been on the hunt for the perfect mussels and I think I have come very close to finding perfection at The Cellar. I’ve had my fair share of overcooked and bland mussels. I can safely say that the mussels at The Cellar didn’t exhibit any of these traits. They were drowned in a tomato saffron sauce. The saffron wasn’t overbearing, but it was still a prominent flavor in the dish. The Spanish chorizo was a great addition to the dish. Large chunks of them made their way into the shells and paired exquisitely with the mussels. Long after the mussels were gone, I was searching for tiny bits of the chorizo in the sauce. I hope I found all of them because it would have been a shame to let such a flavorful chorizo go to waste.
I washed all my food down with a Rose Martini: gin, raspberry and rose water, garnished with a maraschino cherry. I had my back to the bar so I was not able to see the bartender prepare my drink. Scott had a great view of the bar and told me they sprayed the martini glass with the rose water instead of mixing it with the other ingredients. This makes perfect sense because the rose was very subtle. I personally don’t like maraschino cherries and I thought their addition to the drink added very little value. I would have preferred a different garnish, like rose buds or raspberries. I have to focus on the flavor of the drink, not on what’s floating in it. Overall, the drink was very light and paired well with my food. Scott ordered a Dark and Stormy, which was served in a pint glass and was very delicious; the perfect example of quantity and quality.
Garden at the Cellar does not have a dessert menu, which I found rather interesting. Instead they offer a complementary plate of Taza chocolate. Taza chocolate is a locally owned chocolatier based out of Somerville, MA. I would love to further investigate the methods they use for making the chocolate because its texture was slightly ashy, not creamy. I don’t want you to interpret this in a negative way. The flavor of the chocolate was delicious and I became an instant fan of Taza.
When I got the bill, I nearly fell out of my chair. All of the above, plus drinks, set us back $75. For a meal of this caliber, I expected nearly twice as much. Good eats at good prices. Garden at the Cellar just became my favorite restaurant.
Bon Appetit!
When I first arrived at the restaurant there was a 45 minutes wait, so I headed downstairs to the bar to have a few drinks. I started my meal with a $2.50 PBR because I am a classy broad and accompanied it with crispy potatoes. These were cubed and fried to a crisp topped with a rosemary dijon aioli. Both the rosemary and the dijon were very subtle, but the aioli sauce was loaded with garlic and the best thing besides a potato is a garlicky potato. The greasy potatoes paired very well with my Blue Ribbon.
My first course was a potato leek soup with sliced black truffles. As soon as the plate was set on the table the smell of truffles filled the space around me. I was surprised (and excited) to see the sliced truffles. Most dishes I’ve eaten contain either a pinch truffle shavings or a drizzle of truffle infused olive oil. The Chef was very generous with his truffles, which provided a delectable flavor and great texture to the creamy potato.
For my second course I had a glazed short rib served with a side of quinoa, which is similar to a couscous. I am not a huge fan of quinoa or couscous simply because their texture doesn’t sit well with me; however, I cannot overlook that fact the Chef Will’s quinoa was very flavorful. The gravy-like consistency and its flavor lead me to believe that the quinoa was cooked in a thick, hearty broth. Seared brussel sprouts adorned my plate. These were perfectly caramelized on the outside and very soft on the inside. The short rib was bathed in a sweet glaze and it was very, very tender.
Scott and I shared the bacon wrapped dates, filled with goat cheese and served on a bed of apple hash. The dates were sweet, the cheese was salty, and the bacon was smoky. The combination of these three flavors was an amazing one. Neither one was stronger than the other, creating an explosion of flavor in every bite. The apple hash was very unusual and I loved every bit of it! The apples were shredded and cooked al dente in a curry sauce. They were sweet, salty, and slightly spicy. The apple hash could have stood alone as its own appetizer, but Chef Will’s decision to pair it with the dates was an excellent one. This is one dish that I recommend you try at least once in your life.
Scott ordered the steak frites. A generous portion of skirt steak was served with French fries, parsnip puree and garlicky spinach. He ordered the steak medium rare because he knows that there is no other way to eat red meat. Needless to say, the steak was very juicy and flavorful. I’ve had the French fries in the pub many times before. They were topped with black truffle olive oil and rosemary. I’ve eaten a large plate of these by myself before. I recommend you do the same! The spinach was cooked very well. I have my reservations with cooked spinach because it is very easy to over cook, resulting in a pile of wilted green goo. This was not the case at The Cellar. The spinach was not wilted, but it was not raw either. Chef Will achieved a good medium between these two textures providing us with a plate of warm, crisp, and very garlicky spinach. I am saving the best for last: the parsnip puree. Its creamy texture and slightly piquant flavor were absolutely flawless. My only complaint about the parsnip is that there wasn’t more of it, but that is just the glutton in me speaking!
I opted out of ordering an entrée because I really wanted to try all of the above plus the Spanish Mussels. Even the glutton in me knows its limits at times. For the past year or so I’ve been on the hunt for the perfect mussels and I think I have come very close to finding perfection at The Cellar. I’ve had my fair share of overcooked and bland mussels. I can safely say that the mussels at The Cellar didn’t exhibit any of these traits. They were drowned in a tomato saffron sauce. The saffron wasn’t overbearing, but it was still a prominent flavor in the dish. The Spanish chorizo was a great addition to the dish. Large chunks of them made their way into the shells and paired exquisitely with the mussels. Long after the mussels were gone, I was searching for tiny bits of the chorizo in the sauce. I hope I found all of them because it would have been a shame to let such a flavorful chorizo go to waste.
I washed all my food down with a Rose Martini: gin, raspberry and rose water, garnished with a maraschino cherry. I had my back to the bar so I was not able to see the bartender prepare my drink. Scott had a great view of the bar and told me they sprayed the martini glass with the rose water instead of mixing it with the other ingredients. This makes perfect sense because the rose was very subtle. I personally don’t like maraschino cherries and I thought their addition to the drink added very little value. I would have preferred a different garnish, like rose buds or raspberries. I have to focus on the flavor of the drink, not on what’s floating in it. Overall, the drink was very light and paired well with my food. Scott ordered a Dark and Stormy, which was served in a pint glass and was very delicious; the perfect example of quantity and quality.
Garden at the Cellar does not have a dessert menu, which I found rather interesting. Instead they offer a complementary plate of Taza chocolate. Taza chocolate is a locally owned chocolatier based out of Somerville, MA. I would love to further investigate the methods they use for making the chocolate because its texture was slightly ashy, not creamy. I don’t want you to interpret this in a negative way. The flavor of the chocolate was delicious and I became an instant fan of Taza.
When I got the bill, I nearly fell out of my chair. All of the above, plus drinks, set us back $75. For a meal of this caliber, I expected nearly twice as much. Good eats at good prices. Garden at the Cellar just became my favorite restaurant.
Bon Appetit!
Thursday, March 25, 2010
Estragon
Walking into Estragon feels as if you are walking into a Toulouse Lautrec painting. Nineteenth century France meets Old Hollywood in this South End eatery. The restaurant’s theme is very vintage, from the black and white movie playing in the background to the Victorian furniture adorning the lounge area. Out of all the tapas restaurants I’ve been to in the city, this has been the best one so far.
Drinks
In case you were wondering, Estragon means Tarragon Wormwood in Spanish. This is very fitting given that I started my meal with a fabulous absinthe cocktail. It was minty and refreshing. I suggest taking your time with this drink. It was definitely on the stronger side. I also recommend ordering it before or after dinner because the taste is overbearing and will not pair well with your food. I took a few sips in between bites and the taste of the absinthe lingered for a long time, making it difficult for me to truly savor my food. Luckily, I decided to order a pitcher of sangria with dinner and set the absinthe cocktail aside for after dinner.
The sangria was very simple: red wine, brandy (lots of brandy) and citrus fruits. Unlike, the absinthe cocktail, it paired very well with the food, serving as a perfect way to cleanse your palate between tapas.
Scott ordered the El Jefe Margarita made with chili-infused tequila and a salt-paprika rim. The paprika rim was both smoky and spicy and it complemented the spiciness of the tequila very well. I took two sips: one without the paprika rim and one with. I noticed that the paprika rim made the drink noticeably spicier.
First Course
We shared the fried artichokes and the pork belly. The artichokes were slightly fried without batter and topped with a garlic alioli sauce. Scott couldn’t have described this dish any better when he said they tasted like “lemony garlic”. The artichokes were soft and just dissolved in your mouth.
The pork belly reminded me of chicharrones, which is very popular in Cuban food. It is essentially a freshly made pork rind. These were topped with a red sauce that was mildly spicy. If you are concerned with your caloric and fat intake, don’t eat this! If you enjoy a greasy piece of pork as much as I do, I recommend you order at least three orders of the pork belly. You’ll eat them like popcorn!
Second Course: Pinxtos
The second course consisted of pinxtos, or pinchos. Pinchos are baguette slices topped with tapas. Think of it as a bruschetta with unlimited options for toppings.
We shared four different pinchos.
The first one was a goat cheese and tomato pincho. The goat cheese was warm and slightly heated the tomatoes. The saltiness of the goat cheese was all the seasoning it needed. It was a very simple dish with a ton of flavor!
The second pincho was topped with beef tongue. I always had my reservations about tongue, but after eating it at Estragon I concluded that I love tongue and I will eat tongue over and over again. The tongue was very crispy on the outside and soft on the inside. Think of it as eating the skin of a chicken: crispy with the right amount of fat. The only downside to this dish was the one hot pepper that topped the dish. I am not sure what kind it was, but it was the hottest pepper I have ever had. It made my tongue hurt long after I ate it and nearly made me shed a tear or two. I asked for a glass of milk, which I couldn’t drink it fast enough!
The third pincho was very simple: Spanish chorizo topped with a lonely banana pepper. The banana pepper didn’t add much to the dish. I would have liked a few more in order to get that tangy, spicy taste banana peppers offer.
The last pincho we sampled was topped with pork belly, bone marrow and beef shank. These three ingredients were mixed in together with the shank being the most predominant flavor. The marrow had a very buttery consistency and I am certain it played an important role in bringing out the flavor of the beef.
Third Course
Two large scallops were served in pool of saffron cream sauce. The saffron was subtle, which is a good thing in my opinion. A strong saffron flavor can be overbearing. The texture of the scallops was slightly rubbery and tough.
Two small lamb skewers were grilled, served on a thick piece of toast and accompanied with cumin mustard. The skewers were seasoned very simply, perhaps with only salt and pepper. The mustard was very strong and served on the side of the lamb. I would have liked more cumin. Otherwise, this dish was flawless. Absolutely perfect!
We ordered, of course, the chicken croquetas, my favorite Cuban street food! These mini chicken croquettes could have used a dipping sauce, perhaps a romesco or a red pepper sauce. Their consistency was a bit ‘soupier’ than I am used to. When I normally make them, they have a meatier consistency; however, they were still delicious and I ate them in a single bite.
Our last plate consisted of several slices of manchego cheese and serrano ham, with the former being nature’s greatest gift to mankind. I’ve eaten a lot of manchego in the past and the one at Estragon was phenomenal. This dish was flawless and perhaps my favorite dish in the entire meal (besides the tongue!)
Dessert
I ordered a cheese plate containing blue cheese and a soft cheese (which I later learned was Mahon), quince and a cranberry compote garnished with walnuts and honey. When this dish arrived at my table, I realized the waiters at Estragon were not the most knowledgeable or the most passionate about food. The menu did not specify what kinds of cheese were served. When I asked the waiter, he said that one was obviously a blue cheese (I knew that already, but I would have liked to know the specific variety) and that the other was a manchego. It did not taste or look like manchego to me. It wasn’t until I went to Whole Foods two days afterwards that I learned that the mystery cheese was Mahon. A restaurant of this caliber should properly train their waiters so that are knowlegebale about the food they are serving, especially their cheeses!
Scott ordered the flourless bitter chocolate cake which tasted, felt and looked like a soft moist browny. The caked was drowned in a runny Basque sauce, made with heavy cream and vanilla. The sauce was very simple, but it paired exquisitely with the moist cake. It was almost like dipping the cake in a glass of milk. I loved this dessert! It was truly the perfect way to end the best tapas meal I have ever had.
I will definitely eat here again because there were numerous items on the menu that I want to try, such s the little necks cooked with serrano ham and cooked in Spanish hard cider. Drool… Next time, I will make it a point to order my tapas two at a time. I ordered everything at the same time and the waiters kept on bringing everything out without waiting for us to finish the previous dish. I felt rushed and a couple of my dishes turned cold before I was sample them. Overall, I highly recommend this restaurant.
Bon Apetit!
Saturday, March 13, 2010
Black Seed Café and Grill
The weather yesterday called for warm comfort food, but given that I had spent the entire morning at the dentist, I couldn’t bear the thought of eating solid food. I was craving a bowl of soup, but no restaurant in particular came to mind. I decided to walk around Boston in search for the perfect soup. I stumbled upon the Black Seed Café across from the Boston Common near the Park Street T station. I was too hungry to keep on walking. I decided to press my luck with this café.
From the outside, the restaurant seemed like your run of the mill place. Given that it is located near Emerson and Suffolk University, my expectations weren’t too high. It seemed like the kind of place where drunken college students flocked to at 3 AM for pizza. As I walked into the restaurant, all these assumptions were quickly proven wrong. The atmosphere was very casual. The restaurant was furnished with small round tables crowded together and brightly painted walls. Orders are placed at the counter; there are no waiters. Nonetheless, I was very pleased with my service. The girls who took my order at the counter were very attentive and nice.
I placed an order for a bowl of home made chicken soup. My other option was vegetarian lentil soup that resembled chili, but I was craving something lighter. I browsed the menu while I waited for the chef to put my order together. The menu was not very extensive: paninis, cold subs, smoothies, salads and one or two entrees made to order. I was intrigued by the variety of burgers they served: lamb burgers, veal burgers, turkey burgers, all ground and assembled in house. I didn’t see anything on the menu for over $7.
The chicken soup is one of the best I’ve had, coming second to my mom’s. I particularly enjoyed it simplicity, made with carrots, celery, black pepper, an abundance of shredded chicken and lemon juice. The latter was very predominant and provided a tangy, yet refreshing aftertaste. The soup was accompanied with a generous slab of pita bread, perfect for rolling up and dipping into the soup. My entire lunch set me back $3.73.
I sat in one of the small tables overlooking the Boston Common. I love people watching and I love eating. I am very glad that this restaurant allowed me to do both simultaneously! If you happen to be in the area, I highly recommend the Black Seed Café for a quick, light, and inexpensive lunch.
From the outside, the restaurant seemed like your run of the mill place. Given that it is located near Emerson and Suffolk University, my expectations weren’t too high. It seemed like the kind of place where drunken college students flocked to at 3 AM for pizza. As I walked into the restaurant, all these assumptions were quickly proven wrong. The atmosphere was very casual. The restaurant was furnished with small round tables crowded together and brightly painted walls. Orders are placed at the counter; there are no waiters. Nonetheless, I was very pleased with my service. The girls who took my order at the counter were very attentive and nice.
I placed an order for a bowl of home made chicken soup. My other option was vegetarian lentil soup that resembled chili, but I was craving something lighter. I browsed the menu while I waited for the chef to put my order together. The menu was not very extensive: paninis, cold subs, smoothies, salads and one or two entrees made to order. I was intrigued by the variety of burgers they served: lamb burgers, veal burgers, turkey burgers, all ground and assembled in house. I didn’t see anything on the menu for over $7.
The chicken soup is one of the best I’ve had, coming second to my mom’s. I particularly enjoyed it simplicity, made with carrots, celery, black pepper, an abundance of shredded chicken and lemon juice. The latter was very predominant and provided a tangy, yet refreshing aftertaste. The soup was accompanied with a generous slab of pita bread, perfect for rolling up and dipping into the soup. My entire lunch set me back $3.73.
I sat in one of the small tables overlooking the Boston Common. I love people watching and I love eating. I am very glad that this restaurant allowed me to do both simultaneously! If you happen to be in the area, I highly recommend the Black Seed Café for a quick, light, and inexpensive lunch.
Wednesday, March 10, 2010
Home Cooked Meals
I originally started this blog with the intention of providing restaurant reviews, but I cook very often at home and I thought it would be a great idea to write about the food that Scott and I prepare. My favorite meals are those that are homemade for two reasons: I know exactly what ingredients are going into them and they are a fraction of the price of a restaurant meal. I will not only provide you with the critique of my food but I will include recipes so that you can replicate these dishes.
Last night’s menu was inspired by the warm weather we have been experiencing in New England. Any New Englander knows that once the mercury rises above 50, it’s grilling time! The menu consisted of flank steak marinated in a basil chimichurri sauce, tequila and orange shrimp, and grilled zucchini and white onions.
The chimichurri sauce was different from the one I am used to eating at Argentinean Steakhouses or at grandma’s house for that matter. Chimichurri sauce is typically heavy on the parsley and garlic and even heavier on the olive oil, resulting in a thick garlicky paste. The chimichurri sauce that Scott made was a blend of basil, oregano, parsley, sherry wine vinegar and olive oil. We used only the freshest ingredients from Whole Foods. My kitchen was filled with the aroma of basil, which was the star of the sauce. The sweetness of the basil was very prominent and complemented the spiciness of the tequila orange shrimp. The chimichurri came out more watery than intended. Although the consistency did not affect the flavor in any way, Scott decided to reduce the amount of liquid the next time he makes it. The flank steak was seasoned with coarse sea salt and pepper and marinated in the chimichurri for about two hours. It was grilled to perfection. My steak was thinner and was cooked medium, whereas Scott’s steak was medium-rare. Nonetheless, both steaks were extremely juicy and tender.
The shrimp was cooked in a spicy sauce made of red onion, garlic, serrano and chipotle peppers and orange zest and flambéed with Patron prior to serving. It was very spicy! It would have been overbearing if I didn’t have the sweet basil chimichurri sauce and a tequila lemon juice cocktail to offset the heat. The next time I make this dish I will cut back on the peppers.
The vegetables were my favorite part of the dish. They were seasoned on one side only with olive oil and a blend of spices inspired by Emeril. The spice blend was heavy on the paprika and provided a very subtle smokiness to the vegetables. The zucchini and onions were grilled for about 3-4 minutes on each side resulting in an al dente texture. I love the simplicity of this recipe, both in preparation and flavor.
Overall, this meal was a success and a great precursor to the months of summer grilling that lie ahead.
Bon Apetit!
Flank Steak with Chimichurri Sauce
1 Flank Steak, 1 ½- 2 lbs.
3/4 c. evoo
1/3 c. sherry wine vinegar
2 tbsp. lemon or lime juice
1 c. parsley
4-5 handfuls of basil
2 handfuls of oregano
3-4 garlic cloves
1 medium shallot
¼ tsp. ground black or white pepper
salt, to taste
1-2 pinches of red pepper flakes
1. Combine all ingredients in a food processor, with the exception of the flank steak and olive oil.
2. While pulsing the ingredients, slowly pour in the olive oil.
3. Season the flank steak with salt and pepper, to taste and place in a plastic Ziploc bag
4. Pour half the chimichurri into the plastic bag and let the steak marinate for 2-4 hours.
5. Grill flank steak for 5 minutes on each side
Serves 2 very hungry people
Orange and Shrimp Tequila
1/2 lb shrimp, 26/30 count (see note)
1 orange, zested
3 tbsp red onion or shallots. diced
1 serrano pepper, diced and seeded
1-2 chipotle peppers, in adobo
2-3 cloves of garlic, minced
¼ c. tequila, plus one shot
the juice of half a lemon
olive oil
1. heat olive oil in a frying pan over medium heat and add onions, orange zest, serrano, chipotle, and garlic.
2. Cook for 5 minute or until onion is translucent
3. Add the shrimp and cook for 3 minutes
4. Pour the tequila over the shrimp and ignite with a long match or lighter. Let the lames burn out.
5. When the flames burn out cover the pan with a lid, turn off the heat and let sit for 5 minutes
6. Remember the extra shot of tequila this recipe called for. This is the opportune time to drink it. Tequila!
Note: 26/30 means that a pound of shrimp contains 26-30 shrimp
Serves 2
Tequila Lemon Cocktail
1 ½ shots of tequila
½ shot of simple syrup
the juice of one lemon
1. Combine all the ingredients and drink. Bottoms up!
Serves 1
Saturday, February 27, 2010
Harvest in Cambridge
Last night, it was Scott's turn to pick the restaurant. He was indecisive between Central Kitchen or Harvest. Boy, am I glad he chose Harvest! I don't know where to begin with this restaurant. Yes, it was that good! Perhaps I will start with the location. Harvest is located on 44 Brattle Street in Harvard Square. The restaurant is located on a walkway right off Brattle Street. The food is heavily influence by French cuisine and the combination of ingredients are rare and creative.
Drinks
Scott and I both ordered the Ruby Red Cocktail, a martini made with Orange Vodka, Blood Orange Juice, Chambord and Bubbly and garnished with an orange slice. The combination of these drinks were heavenly! It was sweet and tangy and the bubbly provided the perfect amount of carbonation. Think of it as a very upscale orange soda. As soon as I took the first sip, I realized that it was the perfect summer drink. I can picture myself drinking this on a hot summer day while I am tanning in my backyard.
Appetizers
I ordered the Chestnut and Hazelnut soup with Smoked Duck and Candied Cranberries. Before I go into the details of this dish, I must tell you how it was presented to me. Unfortunately, I did not take a picture so please try to picture it as best as you can. The bowl was shallow and it was served empty with the exception of three slices of ducks breast fanned out next to three cranberries. The soup came in a small copper pitcher, which the waiter proceeded to pour into the shallow bowl, drowning the duck and cranberries in a pool of goodness!
The soup was made from a cream-based broth and had a subtle, nutty after taste. The smokiness of the duck complemented the nutty broth, very, very well. I cut the duck breast in half and scooped them up with every spoonful of broth. I added a couple of shakes of black pepper because I felt that the soup was missing that extra little 'oomph'. Otherwise, this dish was perfect.
Scott ordered the Peppercorn Crusted Venison Carpaccio. Four paper thin slices of venison carpaccio were served in the center of the plate with four accompaniments in each corner. These were: a creamy truffled cheese, crispy shallots, watercress and radicchio salad and three slices of grilled baguette. The point was to make small open faced sandwiches with the carpaccio and the accompaniments. The venison was buttery in both texture and taste, but it was subtle enough to bring out its natural gamey flavor. The peppercorn crust added the perfect amount of spice and texture. It goes without saying that piling up the venison and the remainder of the ingredients on the baguette was the best culinary decision I have ever made. Kudos to the person who thought of marrying all these ingredients.
Entree
I ordered the Pennsylvania Duck Breast as my entree. This is a very complex dish with a lot of different flavors, so pay close attention. The duck breast was sliced, served on top of a small salad of baby bok choy, carrots, and pearl onions and drizzled with a lemongrass sauce. The duck was seared on the outside and very juicy on the inside. The duck breast had about a half-inch of fat and although it was very flavorful, I would have liked it to have been crispier. Two different kinds of rice were served on the side. One was a jasmine rice that tasted like jasmine green tea. The other was forbidden black rice with shredded duck confit (duck leg). Forbidden rice is an heirloom black rice that when cooked it is dark purple in color. I had never had it before. It was salty, but not overbearing. The shredded duck confit was a nice touch, but its flavor was drowned in the earthiness of the rice. I would have preferred the confit as a garnish instead of it being mixed into the rice.
Scott ordered the Guinea Hen drizzled with an apple cider sauce and served with pureed butternut squash, napa cabbage, and haricot verts (french for green beans). The hen was perhaps the most tender piece of poultry I have ever eaten at a restaurant. The meat was extremely moist, a perfect contrast to the bird's crispy skin. It was served on top of the cabbage and green beans, both crisp and fresh. Scott's only complaint was that the butternut portion was too small. There was only small dollop in the center of the plate.
Dessert
Dessert at Harvest was the star of the meal. Scott and I shared the Chevre (goat cheese) Cheesecake. The plating was as magnificent as the flavor. A scoop of cheesecake was served on a crispy short bread cookie and plated with roasted figs and raspberries, a light raspberry sauce, and a button-sized dollop of white truffle balsamic vinegar. The latter being the highlight of the plate. I love truffles, but I had never had it with anything sweet. I usually get truffled fries or steak drizzled with a bit of truffle olive oil. I would have never imagined that truffle and cheesecake would go well together. I am glad my palate proved me wrong! The earthy, pungent flavor of the truffle balsamic sauce was the perfect compliment to the goat cheese cheesecake.
I can assure you that this is one restaurant I will be eating at again. The atmosphere was very dynamic partly due to their open kitchen. Watching the chefs prepare your exquisite food enhances your dining experience. This is a very upscale restaurant. I recommend it to those who are willing to try dishes that do not resemble (not even closely) anything you have ever eaten before. Unique, elegant and delicious. What more do you need in a restaurant.
Bon Apetit!
Drinks
Scott and I both ordered the Ruby Red Cocktail, a martini made with Orange Vodka, Blood Orange Juice, Chambord and Bubbly and garnished with an orange slice. The combination of these drinks were heavenly! It was sweet and tangy and the bubbly provided the perfect amount of carbonation. Think of it as a very upscale orange soda. As soon as I took the first sip, I realized that it was the perfect summer drink. I can picture myself drinking this on a hot summer day while I am tanning in my backyard.
Appetizers
I ordered the Chestnut and Hazelnut soup with Smoked Duck and Candied Cranberries. Before I go into the details of this dish, I must tell you how it was presented to me. Unfortunately, I did not take a picture so please try to picture it as best as you can. The bowl was shallow and it was served empty with the exception of three slices of ducks breast fanned out next to three cranberries. The soup came in a small copper pitcher, which the waiter proceeded to pour into the shallow bowl, drowning the duck and cranberries in a pool of goodness!
The soup was made from a cream-based broth and had a subtle, nutty after taste. The smokiness of the duck complemented the nutty broth, very, very well. I cut the duck breast in half and scooped them up with every spoonful of broth. I added a couple of shakes of black pepper because I felt that the soup was missing that extra little 'oomph'. Otherwise, this dish was perfect.
Scott ordered the Peppercorn Crusted Venison Carpaccio. Four paper thin slices of venison carpaccio were served in the center of the plate with four accompaniments in each corner. These were: a creamy truffled cheese, crispy shallots, watercress and radicchio salad and three slices of grilled baguette. The point was to make small open faced sandwiches with the carpaccio and the accompaniments. The venison was buttery in both texture and taste, but it was subtle enough to bring out its natural gamey flavor. The peppercorn crust added the perfect amount of spice and texture. It goes without saying that piling up the venison and the remainder of the ingredients on the baguette was the best culinary decision I have ever made. Kudos to the person who thought of marrying all these ingredients.
Entree
I ordered the Pennsylvania Duck Breast as my entree. This is a very complex dish with a lot of different flavors, so pay close attention. The duck breast was sliced, served on top of a small salad of baby bok choy, carrots, and pearl onions and drizzled with a lemongrass sauce. The duck was seared on the outside and very juicy on the inside. The duck breast had about a half-inch of fat and although it was very flavorful, I would have liked it to have been crispier. Two different kinds of rice were served on the side. One was a jasmine rice that tasted like jasmine green tea. The other was forbidden black rice with shredded duck confit (duck leg). Forbidden rice is an heirloom black rice that when cooked it is dark purple in color. I had never had it before. It was salty, but not overbearing. The shredded duck confit was a nice touch, but its flavor was drowned in the earthiness of the rice. I would have preferred the confit as a garnish instead of it being mixed into the rice.
Scott ordered the Guinea Hen drizzled with an apple cider sauce and served with pureed butternut squash, napa cabbage, and haricot verts (french for green beans). The hen was perhaps the most tender piece of poultry I have ever eaten at a restaurant. The meat was extremely moist, a perfect contrast to the bird's crispy skin. It was served on top of the cabbage and green beans, both crisp and fresh. Scott's only complaint was that the butternut portion was too small. There was only small dollop in the center of the plate.
Dessert
Dessert at Harvest was the star of the meal. Scott and I shared the Chevre (goat cheese) Cheesecake. The plating was as magnificent as the flavor. A scoop of cheesecake was served on a crispy short bread cookie and plated with roasted figs and raspberries, a light raspberry sauce, and a button-sized dollop of white truffle balsamic vinegar. The latter being the highlight of the plate. I love truffles, but I had never had it with anything sweet. I usually get truffled fries or steak drizzled with a bit of truffle olive oil. I would have never imagined that truffle and cheesecake would go well together. I am glad my palate proved me wrong! The earthy, pungent flavor of the truffle balsamic sauce was the perfect compliment to the goat cheese cheesecake.
I can assure you that this is one restaurant I will be eating at again. The atmosphere was very dynamic partly due to their open kitchen. Watching the chefs prepare your exquisite food enhances your dining experience. This is a very upscale restaurant. I recommend it to those who are willing to try dishes that do not resemble (not even closely) anything you have ever eaten before. Unique, elegant and delicious. What more do you need in a restaurant.
Bon Apetit!
Tuesday, February 23, 2010
Acqua Restaurant NYC
My love of good food starts with my mother who only allowed me to eat fresh, natural foods-nothing frozen, canned or boxed. Everything in my house was made from scratch. Throughout the years I have been lucky to meet people that share my love for fresh foods. My closest friends are those with whom I can talk to for hours upon hours about food. I am also extremely lucky to have met a wonderful man who shares my passion for cooking and exquisite cuisine. He opened my eyes (and my appetite) to a variety of new ingredients and cuisines. I created this blog to inform my audience about the hidden culinary treasures New England has to offer. Think of it of a restaurant guide for foodies or for any one who wants to try something different. Before I review my first restaurant I want to give all of you a bit of advice:
Don't be afraid to try new things. My new year's resolution wasn't to lose weight, exercise more or eat better, it was to eat things I would have never imagined eating. A few months ago I was at the Rattle Snake Bar and Grill in Boston, MA and I tried CHILI INFUSED ARIZONA RATTLESNAKE! As someone who has an irrational fear of snakes, I couldn't believe that I was actually eating one, but I am glad I did. It was delicious! The meat was very white and it reminded me of crab, both in texture and taste. In your adventure to try exotic things, start with small portions and remember, don't be afraid! As long as it's not poisonous, it's edible! :-)
This past Saturday I went to Acqua in New York City located in the upper west side on the corner of Amsterdam Ave and 95th St. It was a very quaint Italian restaurant. The heat of the brick oven made the restaurant pleasantly warm and very cozy. It is a great restaurant to go with a group of friends, have a romantic dinner with your hunny, or simply enjoy a glass of wine at the bar by yourself . At first I was a bit upset that they were out of their Cabernet Sauvignon, which happens to be my all-time favorite red. I ordered the Malbec instead and I was very, very impressed and at $8 a glass it was a bargain. I skipped the appetizer, which is very rare with me, but there was a large variety of very reasonably priced appetizers- the most expensive appetizer was $10. I ordered the striped bass with green olives and tomatoes with a side of wilted spinach as my entree. The fish was perfectly seared on the outside, flaky and moist on the inside. It was topped with olives and tomatoes that had been cooked lightly in olive oil. Did I mention that the olives were massive!? They looked like baby bella mushrooms. The spinach was not listed on the menu, so it came as a little surprise. It was exquisite. I usually have an issue with wilted spinach because most restaurants tend to over cook it and I am left with gooey leaves. This was NOT the case at Acqua. It was by far the best spinach I have eaten at a restaurant. The texture was leaning more towards that of fresh uncooked spinach, tender and crunchy. It was seasoned to perfection with just a dollop of butter. Sometimes that is all you need, butter. My food was absolutely flawless. My plate was $18, which was surprisingly the most expensive one on the menu. Inexpensive and flawless Italian food. It doesn't get any better than that!
Until next time. Bon Apetit!
Don't be afraid to try new things. My new year's resolution wasn't to lose weight, exercise more or eat better, it was to eat things I would have never imagined eating. A few months ago I was at the Rattle Snake Bar and Grill in Boston, MA and I tried CHILI INFUSED ARIZONA RATTLESNAKE! As someone who has an irrational fear of snakes, I couldn't believe that I was actually eating one, but I am glad I did. It was delicious! The meat was very white and it reminded me of crab, both in texture and taste. In your adventure to try exotic things, start with small portions and remember, don't be afraid! As long as it's not poisonous, it's edible! :-)
This past Saturday I went to Acqua in New York City located in the upper west side on the corner of Amsterdam Ave and 95th St. It was a very quaint Italian restaurant. The heat of the brick oven made the restaurant pleasantly warm and very cozy. It is a great restaurant to go with a group of friends, have a romantic dinner with your hunny, or simply enjoy a glass of wine at the bar by yourself . At first I was a bit upset that they were out of their Cabernet Sauvignon, which happens to be my all-time favorite red. I ordered the Malbec instead and I was very, very impressed and at $8 a glass it was a bargain. I skipped the appetizer, which is very rare with me, but there was a large variety of very reasonably priced appetizers- the most expensive appetizer was $10. I ordered the striped bass with green olives and tomatoes with a side of wilted spinach as my entree. The fish was perfectly seared on the outside, flaky and moist on the inside. It was topped with olives and tomatoes that had been cooked lightly in olive oil. Did I mention that the olives were massive!? They looked like baby bella mushrooms. The spinach was not listed on the menu, so it came as a little surprise. It was exquisite. I usually have an issue with wilted spinach because most restaurants tend to over cook it and I am left with gooey leaves. This was NOT the case at Acqua. It was by far the best spinach I have eaten at a restaurant. The texture was leaning more towards that of fresh uncooked spinach, tender and crunchy. It was seasoned to perfection with just a dollop of butter. Sometimes that is all you need, butter. My food was absolutely flawless. My plate was $18, which was surprisingly the most expensive one on the menu. Inexpensive and flawless Italian food. It doesn't get any better than that!
Until next time. Bon Apetit!
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