Monday, August 19, 2019
I heart sashimi 4.21.2019
I'm a sake sashimi lover. I had good luck at Wegmans and found this very fresh salmon. I wouldn't pick up any sushi fish ready made like this normally, but noticed how fresh this looked and went for it.
It came in one whole piece, but sliced up was enough for a sake don and more! All it needs is an edible flower and a bed of seasoned rice.
It came in one whole piece, but sliced up was enough for a sake don and more! All it needs is an edible flower and a bed of seasoned rice.
GF crepes 4.15.2019
Best GF crepes that only use 3 GF flours (white rice flour, potato starch, and tapioca) and no xanthan gum! I used avocado oil instead of butter.
I really need to make a crepe cake next, for a decadent GF dessert.
I really need to make a crepe cake next, for a decadent GF dessert.
Salad Niçoise 6.11.2019
Les Zygomates Wine Bar & Bistro, 129 South St, Boston, MA
I love this place. It's like a hidden French treasure behind Chinatown.
This is the niçoise salad. It's a little too fancy for me, I like the traditional version with canned tuna. But I do love the perfectly cooked hard eggs and anchovy fillet.
I love this place. It's like a hidden French treasure behind Chinatown.
This is the niçoise salad. It's a little too fancy for me, I like the traditional version with canned tuna. But I do love the perfectly cooked hard eggs and anchovy fillet.
Buttermilk & Bourbon 4.30.2019
Buttermilk & Bourbon, 160 Commonwealth Avenue, Boston, MA
Something about the atmosphere at this place makes me want to stay and dine for hours. Buttermilk fried chicken and smothered corn were amazing. So were the biscuits, but everything was a bit carb heavy for me. Good for visiting once, but certainly a treat.
Something about the atmosphere at this place makes me want to stay and dine for hours. Buttermilk fried chicken and smothered corn were amazing. So were the biscuits, but everything was a bit carb heavy for me. Good for visiting once, but certainly a treat.
The fried chicken was so delicious, it was all gone before I could take a picture!
Infused Olive Oil 4.28.2019
Salt & Olive Market, 36 John F. Kennedy St, Cambridge, MA
I finally visited the new store location in the Garage. I got a stomach ache after tasting the oils there, so I'm hesitant to taste again. But I do love the Tuscan Herb Infused OO. I bought a small bottle and drizzle it on salads, and especially like it on my mozzarella and tomato salad.
I can't seem to figure out how to pour from the bottle with out oil getting all down the sides of the bottle.
I finally visited the new store location in the Garage. I got a stomach ache after tasting the oils there, so I'm hesitant to taste again. But I do love the Tuscan Herb Infused OO. I bought a small bottle and drizzle it on salads, and especially like it on my mozzarella and tomato salad.
I can't seem to figure out how to pour from the bottle with out oil getting all down the sides of the bottle.
Sunday, August 18, 2019
Homemade chicken tacos 2.16.2019
I think I'm always in the mood for tacos. I use Trader Joe corn tortillas (gluten-free). They are topped with sliced grilled chicken, coleslaw (shredded cabbage, mayo, vinegar, dijon, S&P), cooked corn kernels, sauteed onion, chopped tomato, cilantro, and lime-tahini sauce (tahini, lime juice, dijon, salt, water).
Vegan Crispy Rice Hearts 2.14.2019
These crispy rice hearts are made with Dandies marshmallows. They don't melt to as liquid of a consistency as regular marshmallows, which makes it difficult to stir in the crispy rice.
The flavor was delicious and I didn't notice any difference from the regular recipe. The marshmallows also taste great straight out of the bag. They also dried out very quickly. The day after made (even wrapped) they were quite dry.
Sake Don 2.14.2019
Sono Asian Cuisine, 471 Summer St, Arlington, MA
When this sushi place opened around the corner from where I lived, I waited about a year and a half before trying it out. Because you know, new sushi place. But since then it's become the place I get takeout sushi from most often.
Here's the Sake Don, which comes with miso soup and house salad (with that amazing ginger dressing).
They have amazing vegetarian meat substitutes (but not GF) that I will also often get. I asked the staff and they told me the meat substitutes are soy-based. Try General Gau's Chicken!
When this sushi place opened around the corner from where I lived, I waited about a year and a half before trying it out. Because you know, new sushi place. But since then it's become the place I get takeout sushi from most often.
Here's the Sake Don, which comes with miso soup and house salad (with that amazing ginger dressing).
They have amazing vegetarian meat substitutes (but not GF) that I will also often get. I asked the staff and they told me the meat substitutes are soy-based. Try General Gau's Chicken!
Perfect custard 2.10.2019
This is the custard that forms the bottom of a crème brûlée. The bake was superb in this last batch and I forgot to take a picture until I was down to my last one (and had eaten half of it already)!
The recipe is paired down from Gisslen Professional Baking. I heated the cream before adding to the eggs and baked in a bain marie.
I love this custard. It has the silkiest, creamiest texture. Picture doesn't do it justice.
The recipe is paired down from Gisslen Professional Baking. I heated the cream before adding to the eggs and baked in a bain marie.
I love this custard. It has the silkiest, creamiest texture. Picture doesn't do it justice.
Chickpea Salad 1.13.2019
Mediterranean Chickpea Salad from Martha Stewart's Meatless
The recipe calls for sherry vinegar, which I replaced with red wine vinegar. I used canned chickpeas and grated carrots. The salad really soaked up the dressing (I wonder if this is due to the canned beans).
Here's the mise en place.
And the final salad.
The recipe calls for sherry vinegar, which I replaced with red wine vinegar. I used canned chickpeas and grated carrots. The salad really soaked up the dressing (I wonder if this is due to the canned beans).
Here's the mise en place.
And the final salad.
Office Holiday Party 1.11.2019
Wreath shaped crispy rice treats
Color the melted mashmallows with green food coloring. Shape the rice krispie wreaths while still warm and sprinkle with red sprinkles.
Cheese Log with Dried Cranberries and Chopped Walnuts
Adapted from 5 Minutes for Mom
INGREDIENTS
Cheese Log
8 ounces cream cheese (softened)
4 ounces sharp white cheddar cheese (grated)
1/4 cup dried cranberries (roughly chopped)
1/4 cup toasted walnuts (roughly chopped)
1 green onion (finely sliced)
1/8 teaspoon salt
1/8 teaspoon pepper
Coating
1 green onion (top only, finely sliced)
1/4 cup toasted walnuts (finely chopped)
1/4 cup dried cranberries (roughly chopped)
INSTRUCTIONS
Add the cream cheese, cheddar, cranberries, walnuts, green onion, salt, and pepper to a large bowl. Mix until well combined.
Form cream cheese mixture into a log shape, wrapped in plastic wrap, and place in the refrigerator.
To make the coating, spread the green onions, walnuts, and cranberries on a large plate.
Remove the cheese log from the refrigerator, and pick it up with your hands. Place it directly on the plate with the coating, and roll it to coat all sides. Most of the topping will stick immediately, but you can use your hands to press on any that falls off, filling in the bare spots. Store wrapped in the fridge.
Sprinkle additional cranberries, walnuts, and green onions around the platter for garnish.
Serve with gluten free crackers, or sturdy veggies (like carrots and celery).
Color the melted mashmallows with green food coloring. Shape the rice krispie wreaths while still warm and sprinkle with red sprinkles.
Cheese Log with Dried Cranberries and Chopped Walnuts
Adapted from 5 Minutes for Mom
INGREDIENTS
Cheese Log
8 ounces cream cheese (softened)
4 ounces sharp white cheddar cheese (grated)
1/4 cup dried cranberries (roughly chopped)
1/4 cup toasted walnuts (roughly chopped)
1 green onion (finely sliced)
1/8 teaspoon salt
1/8 teaspoon pepper
Coating
1 green onion (top only, finely sliced)
1/4 cup toasted walnuts (finely chopped)
1/4 cup dried cranberries (roughly chopped)
INSTRUCTIONS
Add the cream cheese, cheddar, cranberries, walnuts, green onion, salt, and pepper to a large bowl. Mix until well combined.
Form cream cheese mixture into a log shape, wrapped in plastic wrap, and place in the refrigerator.
To make the coating, spread the green onions, walnuts, and cranberries on a large plate.
Remove the cheese log from the refrigerator, and pick it up with your hands. Place it directly on the plate with the coating, and roll it to coat all sides. Most of the topping will stick immediately, but you can use your hands to press on any that falls off, filling in the bare spots. Store wrapped in the fridge.
Sprinkle additional cranberries, walnuts, and green onions around the platter for garnish.
Serve with gluten free crackers, or sturdy veggies (like carrots and celery).
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