Boston Eats

Every year I visit Boston, I take one day whilst the Mullins are hard at work, and take the best public transportation ever, into the city to Newbury Street (a street full of shops I cannot afford) and lunch all by myself (I check my phone frequently to look like I am occupied when really I am not) at Stephanie's.

I always order the same thing: the Classic Chunky Chicken Salad. It is hands down the best chicken salad I have ever tasted. It comes with a side salad of fresh tomatoes (they look like beef steak tomatoes) and greens tossed in a light vinaigrette, and a slice of Irish soda bread with raisins. It is such the perfect combo of creamy, tangy and sweet. The chicken salad is tossed in a light mayo, capers and nuts. The chicken is roasted and comes in huge moist chunks. I love it but I can never finish it ;) I highly recommend visiting this joint for a yummy lunch if you are in the area.


So after visiting the usual, I also experienced a new joint - The Barking Crab, not to be confused with Woodinville's Barking Frog. Although neither species can actually bark, these two places are polar opposites.

Any who, back to the crab... this restaurant should be called the Crab Shack; it just has more of that type of feel to it. Super cute place located downtown on the water, people wearing bibs and crab nets hanging all over the place.

We ordered clams for an app and they were yummy! However, this was the first time I have ever received a clam with the tail or whatever the hell that thing is, still on it. It was grasth...

For dinner I ordered the lobster sandy (when in Rome!) and it was worth the $2o! Fresh lobster chunks, seasoned and laid inside a hot dog bun. It was deelish. I opted for the side salad vs. the gut bomb, I mean french fries. Although pricey, you are in deed getting a fresh catch and the atmosphere is super fun - great place for a group!


Cant wait to get back to my favorite East Coast hot spot in 2010! Later Beantown.

Shipyard Pumkinhead Ale

I just got home from my annual cross-country jaunt to visit my dear friends the Mullins in Waltham, MA and happy to report I ate and drank like a superstar!

More to come on the eats... but first, the drinks! One of the reasons I chose to visit Boston this year during the fall, is because this time LAST year when I visited, I enjoyed the most fabulous brew, Shipyard Pumpkinhead Ale!

I have been listening to Stacie rave about this beer for several years now, so I was so excited to finally try it last year and I was even more excited to toss back a few of my new fall favorite this year.

Shipyard is an east coast thing, so I have been doing a little research to see if I can find a local pumpkin ale. Turns out Elysian Brewing Company has one! I have not tried this yet but since there is a Brewpub adjacent to Qwest Field, a place I frequent, I think I am going to add this to my list!

Here's to Fall, bottoms up!

Nothing better than a hot bowl of soup!

Marge's B-Nut Soup
This one is not on the list but I am proud to say that I winged this one!

Inspired by all of the gourds (squash, pumpkins, etc) I have seen prominently displayed at the grocery store, I snagged myself a butternut squash and went to work on my first try at making soup. I wanted to make this from scratch to see if I could do it, but also for my love of soup, but without all the sodium that it comes with when store bought.

Ingredients:
1 butternut squash
1/2 apple, grated
3 cups vegetable broth (low sodium)
1 cup water
1 teaspoon nutmeg
2 garlic cloves minced
1/2 tablespoon salt
1/4 tablespoon pepper
1/4 cup milk or cream
2 tablespoons olive oil for roasting
chives for garnish
sour cream for garnish

How I did it:
First, carefully peel and dice the gourd into 1 inch cubes. Toss in olive oil and spread out onto a cookie sheet. Roast at 350 degrees for about 40 minutes or until tender.

In the meantime, heat vegetable stock and water.

Using a blender (or emulsion tool, ricer, etc., which I don't have), place 1/3 of the roasted squash and about 1/2 cup of the stock into the blender, cover the blender with a towel (so it wont explode) and blend until think and smooth. Remove from blender and add to clean pot. Continue to do this until all of the squash and stock are blended.

Next, add garlic, nutmeg, s&p and mix over low heat. Then add milk or cream. Let sit for about 10 minutes on low heat.

Serve with chopped chives and a dollop of sour cream! I enjoyed my soup with a fresh mozzarella and sourdough grilled cheese made under the broiler (little trick I learned from a special friend).

Rustic Apple Tart!

Four items from my "To Do" list down, and seven to go!

I received a pallet of Washington's finest straight from Wenatchee from a client of ours, which included my favorite hybrid, the Honey Crisp!

You can imagine my excitement when I opened the box and saw all these freshly picked, sticker-free apples since my list included some sort of apple desert - the perfect excuse to knock this one off the list!

As I usually do, I turned to my friend Ina Garten for a good/easy apple really "make it my own" (in the words of Paula Abdul circa American Idol).

What you will need for the crust:
1.5 sticks of cold, diced salt free butter
1 tablespoon sugar
1 teaspoon kosher salt
1/2 cup ice cold water

How to make the crust:
1. Pulse butter, flour, sugar and salt together until small beads are formed. (I don't have a food processor so I used a hand mixer).
2. Add cold water slowly until dough comes together.
3. Kneed briefly, then form into a ball and refrigerate for at least one hour.

What else you ll need:
1. 4 sliced apples (Contessa, Barefoot calls for Granny Smith apples, which I too would normally use for baking, but since I had all of these delicious apples, I decided to go for the Honey Crisp.)
2. 1.5 tablespoons of apricot or another favorite jam
3. Juice from half a lemon juice (only use this if you use a non-baking apple that needs a bit of tartness)
4. 1 egg yolk
5. 1/2 tablespoon of sugar
6. 2 tablespoons cold, diced salt free butter

Next, roll out the chilled dough in a round form. Take a fork and prick the surface. Mix the apple slices with the lemon juice, sugar and jam. Next, arrange sliced apples neatly over the dough leaving a 1.5 inch border around all edges. Once the apples have been placed, fold the edges over gently and brush with egg wash (makes it shiny). Lastly, drop little pieces of the cold butter on the crust and over to apples.

Pop it into a 400 degree oven for about 40 minutes or until brown, and enjoy! I like that this looks a bit more rustic and it was just wonderful with a glass of white wine!

Not So Pretty Potato...

I had meaning to try Jackie's Joy Pretty Potatoes. I'm not much of a regular potato fan so I wanted to try this great recipe with a sweet potato. I was a little nervous because they tend to get mushy a lot easier than regular russet potatoes but willing to give it a shot.

I started by slicing through the tater carefully to make slits. NOTE: this is rather challenging without slicing completely through the darn thing. It took me like 10 minutes to do this. Next, I actually used pre-pressed garlic instead of the sliced garlic (just because that is what I had on hand), a little olive oil, and a lot of sea salt and freshly cracked pepper.

I popped the little guy into a 400 degree oven and held my breath. About 40 minutes later, I removed him from the oven to cool off. He was nice and brown on top but a bit too soft in the center as I had suspected he would be.

I whipped up the sour cream, chives, garlic, s&p topping and laid a huge dollop on top. It was delicious! Not what I had hoped it would be or nearly as presentable as Jackie's, it taste great! So, thanks girl for sharing a great, simple recipe that is a great side with any meat or poultry.

Roast This!

Number two on my list - roasted pork loin! I have to preface this entry with the fact that I am very intimidated by cooking proteins (meat, poultry, fish). As much as I love meat and fish, I typically stick with simple recipes that I cannot royally screw up. However, I usually end up cooking things too long, which I suppose is better than the thing still talking, but, no one likes a dry piece of chicken :(

I was recently inspired by a gift from my Mom (Gretl) - a meat thermometer! After I recommitted to writing on my little blog, I purchased a loin of pork on sale (woot!) and thought I would try it out after our glorious win over the Jags Sunday. I thought: Worst comes to worst, I feed the loin to Lily - she will eat anything.

I bing'd a simple recipe for roasted pork which included the following:
1. Olive Oil
2. Sea Salt and pepper
3. Dried rosemary
4. KITCHEN STRING

So, in my typical hurried fashion, I seasoned my loin up nice and good and as I went to seer the sides, the entire thing fell apart on me. Oof. I failed to notice that I needed kitchen string to tie the thing together.

I wasn't about to give to up so I improvised and snagged some dental floss. I know, sounds grasth, but in the end you never would have known! I remembered how B-foot Contessa ties up her loins and gave it whirl. It was by no means simple, but it worked!

After searing the meat on both sides, I placed it on a lined pan and popped it into a 350 degree oven. Cooking time suggested 1 hour and 20 minutes. I checked it after 30 and it was moving along nicely. After about 50 minutes, I decided to test my new tool and shoved it into the center of the loin hoping for a 160 temp read. To my dismay it read 190! I overcooked it... surprise, surprise. I immediately turned everything off and let the thing rest (and continue to cook, oof). After it was cooled I sliced into it and it wasn't as terrible as I thought. Slightly over cooked, but realllllly delicious! Or, maybe I have just become accustomed to dry meat? Either way, I consider it a success on the first try.

I obviously had way too much for one person, so I froze some and enjoyed leftovers the second night with some Swiss cheese and dried apricots (really good combo)! See photo above.

Best of luck with all of your protein adventures.

Ciao.

One down!

Pumpkin Chocolate Chip Cookies

I checked the first item off my list and made some of these yummy fall treats for a friend's 30th birthday shindig!

Here is what you will need:

2 sticks of unsalted butter (softened)

1 cup sugar

1 cup light brown sugar

2 eggs (at room temp)

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 cups semi-sweet chocolate chips or chunks

How to do it:

Pre-heat oven to 350 degrees F. Line baking sheet with parchment paper.

Using a mixer or whisk, cream butter and sugars together; add vanilla. Next, add one egg at a time until well mixed; then incorporate pumpkin puree. In a separate bowl, sift together flour, salt, baking soda and spices. Slowly add flour mixture until well incorporated. Add chocolate pieces last.

Bake for approx. 15-17 minutes and let cool on wire rack. Then enjoy with your favorite ice cream, a latte, or as a late night snack all by themselves!

I Just Remembered I Have a Blog!

I'm baaaack! If anyone actually reads this...

I have been on "sabatical" and well, quite frankly, I just havent had anything too exciting to write about (food wise that is). But, now that my favorite time of year has arrived, I have decided it is time to start cookin' and bakin' again!

So, I thought I would share some recipes I plan on making this beautiful Fall season - might extend into the Winter season schedule pending!

1. Pumpkin Chip Cookies

2. Pork Roast - Have been meaning to test out my new meat thermometer

3. Jackie's Joy "Pretty Potatoes" - I am going to try this with sweet potatoes I think
4. Gretl's chili and Lori's yummy corn bread

5. Barefoot Contessa Mac & Cheese - Already sort of made this for Delane, Kev and Parker (she could only smell it at 5 weeks of age) but had another request!

6. Marge's Candy Brownies

7. Pumpkin Risotto

8. Mexican Lasagna - A football favorite courtesy of my friend Heather Linderman AND I never make it the same twice!

9. Gretl's Artichoke Dip - Always a party fav

10. Apple Pie/Tart

I'll be sure to document my cooking adventures as I knock each of these off the list!

Happy Fall all.

JBay Bar & Grill

Fellow Eastsiders: Looking for a new hot spot? I may have found one, and just steps away from my front door! That probably doesn't mean anything to anyone but me, but I am all about easily accessible establishments.

JBay Bar & Grill, formerly known as the Juanita Bay Pub (ya know, the place on the corner of 100th with the volleyball court and dive'ish feel inside) recently opened and is in full swing! I have been admiring the transformation of this joint for months, so finally decided to bite the bullet and check it out for myself. Hints of its popularity? Well, the parking lot is always full (though that could be because there are only like 10 parking spaces), decent looking individuals coming and going, and well, the smell of a good burger as I run by with my dog was rather tempting.

So, last weekend a few of my good Eastside friends and I made an occasion to grab some drinks and dins. It literally took me like 3.5 minutes to get the place (located next to the well-known Cafe Juanita) so needless to say, I didn't worry about the multiple yummy Blue Moon beers I consumed (with a slice of orange on the side; the only way to drink a Blue Moon).

The setting is reminiscent of Joey's which for some of you, could be a turn off. Normally, that would be for me, but I decided to look past the waitresses with thigh high boots and shorty shorts (mostly because they were super nice and actually paid attention to their tables). And well, some of the male specimens that congregated had definitely just come from Gold's Gym, right before they finished their bye-weekly spray tans. Turbos I like to call them. Good people, but their biceps are usually bigger than their brains. In general, great people watching!!!

The bar also has like 8-10 plasma TV's, which was great - every direction you turn there is a TV to view your favorite sport! They also have what looked like a dance floor, though the square footage to "get down" is about as big as my office system (office system = Cubicle). They did however play great beats, a little loud, but a good play list of recent hits.

Now for the food... well... it was... mediocre at best. Their menu is very diverse, but not a lot to choose from and no rhyme or reason to their options i.e. if you asked me what kind of food they have, I wouldn't know what to tell you.

I had the pulled turkey ciabatta sandy. It was pretty good but the turkey slightly dry, ciabatta bread slightly a day old, and the fries that came on the side LOOKED good, but were a little chilly. I also had a side salad with blue cheese, which was actually really good. Let's just say my Blue Moon's made it all worth while.

Overall, I would give it a 2.5 out of a 5. They still have some decorating to complete and a menu to perfect. But, I would definitely go back. If anyone wants to join me, you ll have a place to sleep :)

Happy bar hopping!

For more information: http://www.jbaybarandgrill.com/

It's been awhile!

No one is probably going to read this since I have been a horrid blogger and have not written anything in loooong time!

BUT, I'm back and I am going to try to make an effort to take a few moments away from soccer and football and document my food related life moments more often!

To kick off my renewed blogging, I thought I would share some interesting finds on water temperature for those of you who drink tea like me (I also drink coffee but apparently this only applies to tea drinkers).

Recent studies done in the Middle East show that tea drinkers who drink their tea extra hot, are actually putting themselves at a greater risk of getting throat cancer. Not because of the tea (that is the part that is actually good for you :)), but tea in water that exceeds 158 degrees F (FYI - water boils at 212 degrees F). HOT!

Research showed that drinking tea less than two minutes after pouring was associated with a five-fold higher risk for throat cancer, compared with drinking it four or more minutes after being poured. Essentially, these findings lend support to the notion that scorching liquids may cause damage to the throat’s epithelial linings and lead to cancer.*

We reviewed this article at our Easter brunch and nearly scared my tea-drinking cousin into a tizzy over it. Anything in today's world seems to cause cancer one way or another, so take this how you will. However, if you are a logical person, you would recognize that drinking boiling hot water wouldn't be so good for you, and ultimately cause adverse effects on your body. And, I know y'all have burnt your tongues doing it this way and who likes a burnt tongue? Not I!

Moral of the entry: don't be in such a hurry, let your tea sit for a few and enjoy a nice luke warm tea vs. sipping on a hot spring.

*More information can be found here:
http://www.healthnews.com/medical-updates/hot-tea-may-increase-risk-esophageal-cancer-2873.html

Ciao for now!

Aloha!

I have been a BAD blogger, this I know! I honestly have not had any time or opportunities to eat awesome food/bev and write about it. BUT, I did just get back from Maui (my dear friends the RinoCoffey's got Maui'd a couple weeks ago) and I enjoyed several yummy Mai Tai's and a personal favorite, the Lava Flow!

Upon my arrival in a very windy version of Maui, I immediately headed to the nearest pool side bar for one of these suckers... they are absurd to say the least. I don't think there is much alcohol in them, but they are superb and really add to the "tropical" experience. They are especially yummy when you start drinking them at 2pm in the afternoon whilst sunning yourself (PS - If you use Maui Babe, lather some SPF on first :)).

Any who, if you have never had the pleasurable experience of downing a Lava Flow, here is a bit more info on what exactly they are. I like to describe them as a lovely meeting of Pina Colada and strawberry daiquiri.

Ingredients:
1 oz. light rum
1 oz. Malibu® coconut rum
2 oz. fresh or frozen strawberries
1 small banana
2 oz. unsweetened pineapple juice
2 oz. coconut cream

Preparation: Blend the 2 rums and the strawberries in a blender to form a smooth paste. Pour this mixture into a tall (Collins or Hurricane) glass. Rinse the blender. Blend the banana, the coconut cream, and the pineapple juice in blender with crushed ice until smooth. Pour this mixture into the glass with the rums very slowly and watch as the strawberry mixture oozes its way to the top along the sides of the glass creating the flowing lava effect. Garnish with a pineapple wedge and paper umbrella.

Note: DO NOT EXCEED 3-4 OF THESE DRINKS OTHERWISE YOU WILL PAY FOR IT IN MORE WAYS THAN ONE. Discretion advised!

Super Snack

I just received this image accompanied by a recipe in my email and nearly fell out of my chair. LOL. How ridiculous is this!

The sheer fact that someone took the time to create this masterpeice AND calculate the calories, is mind boggling!!!!

The Field:
1 Pound of Guacamole
15 Oz. Queso Dip For The Steelers End Zone
15 Oz. Salsa For The Cardinals End Zone
2 Oz. Sour Cream for the Field Lines

The Players:
15 Vienna Sausages
Helmets - 3 Oz. Sharp Cheddar Cheese

The Goal Posts:
1 Slim Jim for Each Goal Post
1 Oz. Monterey Jack Cheddar To Anchor (each)

The Stands:
58 Twinkies
1 Pound of Bacon
1 Bag of Nacho Cheese Doritos
1 Bag of Cheetos
1 Bag of Corn Tortilla Chips
1 Bag of Chex Mix

The Blimp:
20 Oz. Football-Shaped Summer Sausage (optional) (on second thought, no, this isn't optional. Go buy one.)

TOTAL CALORIES: 24,375
TOTAL GRAMS OF FAT: 1,285
TOTAL COST: $86.47

Enjoy!

Potatoes a La Jacques Pepin

I have been a really bad blogger of late... but, it is my new New Year's resolution to be more inspired by cooking and food and write about it!

I hope to come back with an inspiring post after my weekend excursion.

In the mean time, I thought I would share a recipe my mom and dad discovered on crazy Rachael Ray. Although super annoying and cheesy beyond belief, she does have some pretty "yumo" recipes, this one a French inspired potato dish.

What you will need:
1 lb or bag of new potatoes, mini gold potatoes, russtes, etc. Basically something small.
3 - 4 cups of chicken stock, reduced sodium
2 tsp salt
1 tsp pepper
Herbs of your choice either fresh or dried (basil, dill, thyme, oregano, etc)
2 tbls unsalted butter
1 tbls olive oil

What to do:
- Poor about 3 cups chicken stalk in a stalk pot and drop potatoes in with 1/2 of salt; turn on boil and let em' go until the stock is nearly gone (about 30 minutes)
- Check potatoes for done-ness and add additional cup if needed (another 10-15 minutes)
- Once all of the liquid has been absorbed, add olive oil and sauteed potatoes for about a minute
- Place in bowl and toss with butter, salt, pepper and herbs

This is super easy and it really makes a boring old potato into something special and full of flavor!

Enjoy!