tag:blogger.com,1999:blog-63972043080304554172024-03-18T22:03:58.038-07:00WavescrestBridging the flavors and ingredients of the world, one dish at a time.Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-6397204308030455417.post-7880404012044722622011-04-01T11:13:00.000-07:002011-04-01T16:41:26.923-07:00Champagne, St. Germain, and Lychee Cocktails<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY86j3sWfDI0h8QLkeddcrpX9hMUDNy4_wYCEd15ztn5hp5Ashk06uSPe1d9-BfBgcjtv0z6c1FnQBO55f9f2OulxORmYBQOKiXIf56VTKU1_B5XZuqRkHcJza54VAdqO-W0tYpiXNzQ/s1600/DSC_0024+-+Copy.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY86j3sWfDI0h8QLkeddcrpX9hMUDNy4_wYCEd15ztn5hp5Ashk06uSPe1d9-BfBgcjtv0z6c1FnQBO55f9f2OulxORmYBQOKiXIf56VTKU1_B5XZuqRkHcJza54VAdqO-W0tYpiXNzQ/s400/DSC_0024+-+Copy.JPG" alt="" id="BLOGGER_PHOTO_ID_5590763763646054018" border="0" /></a><br /><div align="justify"><em>Spring Forward, kick back and enjoy a nice, cold champagne cocktail...<br />I whipped this up for the hubby and he loved it. I'm no mixologist but once in a while I get the urge to get creative with cocktails. For me, mixing drinks is pure alchemy but sometimes I strike gold.<br /><br /></em><span style="font-style: italic; font-weight: bold;">What you'll need: </span><br /><br /></div><em><strong>1 can of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">lychee</span> with syrup</strong> -- removed from the can and then chilled overnight.</em><br /><em><strong><br />2-3 ounces of</strong> <strong>St. Germain Liqueur.</strong> Exhibiting fresh Honeysuckle and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">lychee</span> notes<strong>, St. Germain</strong> <span style="font-weight: bold;">Liqueur </span>is a lot like the St. Germain section of Paris: dense, lovely and bright. </em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpgyQc5RpCvXUEQfN_fSIVrGa9xNVYSjx6kLkDmbuVEx6LoCfkpJDFTaZTVFhREwaGVTN-ewixWEZF60MtURTA-eFj66ds7g__SoUD7rVkQnwK1PRlMBqbrGBwaOUWqUiiPPluUY0Fg/s1600/DSC_0016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpgyQc5RpCvXUEQfN_fSIVrGa9xNVYSjx6kLkDmbuVEx6LoCfkpJDFTaZTVFhREwaGVTN-ewixWEZF60MtURTA-eFj66ds7g__SoUD7rVkQnwK1PRlMBqbrGBwaOUWqUiiPPluUY0Fg/s400/DSC_0016.JPG" alt="" id="BLOGGER_PHOTO_ID_5590763933635829458" border="0" /></a><br /><br /><div><a href="http://2.bp.blogspot.com/_oHodK5Fobqg/TGVbDbSFhgI/AAAAAAAAAwk/ULyql4l12Y4/s1600/DSC_0016.JPG"><br /></a><em> </em></div> <strong style="font-style: italic;">Chilled <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Champangne</span></strong><span style="font-style: italic;"> -- For this drink, get a Brut Champagne to offset the sweetness of the </span><span style="font-style: italic;" class="blsp-spelling-error" id="SPELLING_ERROR_3">Lychee</span><span style="font-style: italic;"> syrup. A </span><span style="font-style: italic;" class="blsp-spelling-error" id="SPELLING_ERROR_4">Demi</span><span style="font-style: italic;">-Sec Champagne might make this drink cloyingly sweet. It doesn't have to be top shelf Champagne as long as it is "dry". You can also use a </span>Rosé<span style="font-style: italic;"> Champagne, </span><span style="font-style: italic;" class="blsp-spelling-error" id="SPELLING_ERROR_5">Proseco</span><span style="font-style: italic;"> or any Sparkling wine.</span><br /><br /><div><em><strong>10 drops of Angostura Bitters</strong> -- Yes, it is hard to find Angostura these days and if you do find yourself a bottle, it can be expensive. Without knowing what it is used for, my husband got me a bottle while we were in the Bahamas. Now that we know what it is, this blended clove flavor enhancer exhibits that "umami" factor and has been an indispensable ingredient in many of our cocktail recipes. It's like MSG for cocktails only not as controversial.<br /><strong><br />4-5 leaves of Thai Holy Basil</strong> -- Adding the right fresh herb to your cocktail will give it life and flavor. Think of it as Thai <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Mojito</span>.<br /></em></div><br /><em><span style="font-weight: bold;">How to do it:</span><br /><br />Muddle your Thai Holy Basil in a cocktail shaker with about an ounce of <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Lychee</span> syrup. Add St. Germain, a cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Lychee</span> syrup and some ice cubes. Give it a good shake and then pour and strain into two chilled Champagne flutes. Drop 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Lychees</span> into each glass and then top with Champagne. Voila! </em><br /><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVARdwrniYSIRGOBatk2kc7Tp0W55a25Z-OFG7G4QkzZG0APvzDNLIrgP34T4c-mzxyZwu1AYuUFHgv6uDm3puLqdbKj5LvmPrPh-i1OgIW_FSeZjZJWEx5vK4Jh66yN-NF1YJevUAA/s1600/DSC_0045.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVARdwrniYSIRGOBatk2kc7Tp0W55a25Z-OFG7G4QkzZG0APvzDNLIrgP34T4c-mzxyZwu1AYuUFHgv6uDm3puLqdbKj5LvmPrPh-i1OgIW_FSeZjZJWEx5vK4Jh66yN-NF1YJevUAA/s400/DSC_0045.JPG" alt="" id="BLOGGER_PHOTO_ID_5590764191168015010" border="0" /></a><div align="center"><a href="http://1.bp.blogspot.com/_oHodK5Fobqg/TGVZSJZpucI/AAAAAAAAAwc/SLShc2ZZj48/s1600/DSC_0045.JPG"><br /></a> <em><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Sante</span>! A la <span class="blsp-spelling-error" id="SPELLING_ERROR_11">vôtre</span> !</em> </div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com2tag:blogger.com,1999:blog-6397204308030455417.post-73540814909924925562010-07-30T07:08:00.000-07:002010-08-03T12:47:22.013-07:00My Top Ten Favorite Spices<div align="justify"><em>Spices bring depth and personality to any bland dish. Cooking with spices gives any dish a pulse, a rhythm, and a beat. They make food sing. Here are my <strong>Top 10 favorite spices to cook with: </strong></em><em><br /><br /></div><div align="justify"><strong>10. </strong>Saffron is a powerful and expensive spice so I use it sparingly. I add it to my Saffron ice cream, classic Spanish paella, Tunisian lemonade and Moroccan Lamb Tagine.</div><div align="justify"></em><br /></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4bkLqE389WqPfNZjfFUAGqmx_j9-HbWgBTgpoTLHCgC9hsNyrTiEghetjpVQgcG8H4UE8vKmCLczRLa5DilxfdrprkjEUgaOVaghrFxBrTub8QXtca_MtjB8A6QZ06M4PIvNAdi3sg/s1600/DSC_0546.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 386px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499706090110694482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4bkLqE389WqPfNZjfFUAGqmx_j9-HbWgBTgpoTLHCgC9hsNyrTiEghetjpVQgcG8H4UE8vKmCLczRLa5DilxfdrprkjEUgaOVaghrFxBrTub8QXtca_MtjB8A6QZ06M4PIvNAdi3sg/s400/DSC_0546.JPG" /></em></a></div><br /><div align="justify"><em><strong>9.</strong> Hungarian paprika is great for Chicken Paprikash and regular California paprika is a major ingredient in my Southern BBQ rub. But smoked paprika adds a unique smokey flavor and richness to some of our favorite dishes. The "smoke" in this sweet paprika is the wow factor. It makes Mexican carnitas and tacos and Spanish Paella more flavorful. We also love it sprinkled on top of hummus and home fries. </em><br /></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaMBqLH-vkFAa9NgowXFtdlz9jWj_940i3fQZQInZguzTXyD9ohI_3bSrilzxBFCaQe562q4z-eiAM_5C6xpviHVFDeezf34pfr7hM50CmKucABKaQtdMFjxwZB3rQ2gi40IVhcAcaQ/s1600/DSC_0553.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 357px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499705998430980882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaMBqLH-vkFAa9NgowXFtdlz9jWj_940i3fQZQInZguzTXyD9ohI_3bSrilzxBFCaQe562q4z-eiAM_5C6xpviHVFDeezf34pfr7hM50CmKucABKaQtdMFjxwZB3rQ2gi40IVhcAcaQ/s400/DSC_0553.JPG" /></em></a><em><strong> </strong></em></div><br /><div align="justify"><em><strong>8</strong>. Vietnamese Pho won't be the same without this spice. It also gives Thai Iced Tea its distinctive flavor. I also like to add this to my Vietnamese Style beef stew. For my husband's birthday party this year, I made homemade bread with star anise and figs.</em></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgW13lC_VDdYA9XxCHowUBcu72BYc6MGJYjCSGZe2yBiAmPrNbtv5QqnqQcthuBw-s2z34Tm-Fl4LATZKCxHiPc1huzFZy37W9oRkzYN42ntQFqSCs-eDEZy43lQVNVfmfDz3-EP5Yg/s1600/DSC_0563.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 256px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499705905597360306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgW13lC_VDdYA9XxCHowUBcu72BYc6MGJYjCSGZe2yBiAmPrNbtv5QqnqQcthuBw-s2z34Tm-Fl4LATZKCxHiPc1huzFZy37W9oRkzYN42ntQFqSCs-eDEZy43lQVNVfmfDz3-EP5Yg/s400/DSC_0563.JPG" /></em></a><em> </em></div><br /><div align="justify"><em><strong>7.</strong> I use both black and green cardamom seeds in savory Indian and Tibetan dishes and the green ones exclusively in sweet desserts. One of these days, I would like to make one of my favorite Ethiopian dishes using berbere sauce and cardamom. Sometimes, I add ground cardamom to my blueberry muffins to give them an added flare. </em></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPha-nva5ub6fgvxoUPyZLS0CEx916zK0VRlhXPmSc-jTMsgUS9q4jJcDmIccBW6RxkvEax1pR53SfGRJJDQM8fGbclNzRGkwwDT99byZ9FNbpgR6ojxUJNdIYqr696d0dceqU0_U_g/s1600/DSC_0571.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 289px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499705741211888770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPha-nva5ub6fgvxoUPyZLS0CEx916zK0VRlhXPmSc-jTMsgUS9q4jJcDmIccBW6RxkvEax1pR53SfGRJJDQM8fGbclNzRGkwwDT99byZ9FNbpgR6ojxUJNdIYqr696d0dceqU0_U_g/s400/DSC_0571.JPG" /></em></a><em><br /><strong>6.</strong> Nutmeg is an easy choice. It's versatile and not just for baking anymore. With my microplane, I grate a dash into bechamel sauce to give it dimension and flavor. I also like to dunk and soak corn cobs in milk, butter and yes, freshly ground nutmeg.<br /></em></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglUtB84dWfhX4lojTwUSwpd6eSYXsPOtJM-NoSGLgs6b40xB-zAnjB_RPJjcT99oUnmqqTMmzp7ONCgsO3u1z_TRl2wWwg0_kiBVlYwSsHYeJWHjuVajX6uvTu4nx7Q1buTciulUQLA/s1600/DSC_0557.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499705576469902194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglUtB84dWfhX4lojTwUSwpd6eSYXsPOtJM-NoSGLgs6b40xB-zAnjB_RPJjcT99oUnmqqTMmzp7ONCgsO3u1z_TRl2wWwg0_kiBVlYwSsHYeJWHjuVajX6uvTu4nx7Q1buTciulUQLA/s400/DSC_0557.JPG" /></em></a><em> </em></div><br /><div align="justify"><em><strong>5.</strong> Thanks to Penzeys, I learned that there are many different types of cinnamon depending on their country of origin. I use this sweet spice in lots of things including my homemade cinnamon buns, korma masala and countless other applications. </div></em><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWsKnWd-dyTeYN7HzL0ZYvbvfAJlNeCOj3rz_EGGmz-PYUI3FE4-sAbSZSFKpKcMqLwX0uLLI1UPPHAINZcOyTUa2C7mktf4tbJ69rzFKeTV-Y-T_to-gqRBrbI1HTFew01ViIfCAcQ/s1600/DSC_0566.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 248px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499705268185359458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWsKnWd-dyTeYN7HzL0ZYvbvfAJlNeCOj3rz_EGGmz-PYUI3FE4-sAbSZSFKpKcMqLwX0uLLI1UPPHAINZcOyTUa2C7mktf4tbJ69rzFKeTV-Y-T_to-gqRBrbI1HTFew01ViIfCAcQ/s400/DSC_0566.JPG" /></em></a><em><strong> 4.</strong> Turkish Bay Leaves are the best bay leaves I've ever cooked with. Mild and earthy, Turkish Bay leaves are an important ingredient to many of our homemade stews and soups. </em><br /></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEJXFtFrSpA2G4SXts0-zatXibj9nLeYrcuY8IrTCkSnpq29aCmR-dLVBtNcnnUJ8GsWoUAU8Fo6_YaXs36iaWwvp_lAIGJ7wqJmo2e4phJYTb9VdfhQfxkKklld5uKrwHjkM7HMsfg/s1600/DSC_0558.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499705118172470466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEJXFtFrSpA2G4SXts0-zatXibj9nLeYrcuY8IrTCkSnpq29aCmR-dLVBtNcnnUJ8GsWoUAU8Fo6_YaXs36iaWwvp_lAIGJ7wqJmo2e4phJYTb9VdfhQfxkKklld5uKrwHjkM7HMsfg/s400/DSC_0558.JPG" /></em></a> </div><div align="justify"><em><strong>3</strong>. Once I saw women selling freshly picked allspice in little plastic bags during a trip to the Caribbean. Allspice gives many popular Caribbean dishes their great flavor. If you want to make authentic Jamaican Jerk Chicken and Pork, you'll need allspice. Ground Allspice along with really good cinnamon take hot chocolate to a whole new level. </em></div><div align="justify"><br /></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHPbkzNkhxRr8xicOFR9c8-6l7lBUqcb_ZTlB8ZaMlVfWPyCReGKr7HssXU0ZVXB86P-W82Sivte_vvsaCWFMYShiqdg4UnG6-ZJDsozf3rrSh2Q26H97GFkcE0Hpgovwyb2r-0xBqw/s1600/DSC_0574+(2).JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 248px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499704805340459906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHPbkzNkhxRr8xicOFR9c8-6l7lBUqcb_ZTlB8ZaMlVfWPyCReGKr7HssXU0ZVXB86P-W82Sivte_vvsaCWFMYShiqdg4UnG6-ZJDsozf3rrSh2Q26H97GFkcE0Hpgovwyb2r-0xBqw/s400/DSC_0574+(2).JPG" /></em></a><em><strong></strong></em></div><br /><div align="justify"><em><strong>2.</strong> Pepper is the most popular spice in the world. I cook with many different types of pepper ( Szechuan, pink, green and so on). Tellicherry peppercorns from India are the most aromatic black peppercorns I know. They enhance any dish and they are the ONLY peppercorns I use when I make my Philippine adobo. For me, this knocks any peppercorn out of the park.<br /></em></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1Cvp5kskUIZrtLr9ETgguNw33J-gWVjx0YPMiMuGCH5FcbiU_xLruaAnqYLjL_Yav75OkBI6E1XJCOZzgDWbdDuwpmbjYQ1vKjlpB6BQXYUuUUblNIoII4Q3-fXY9kzHJwoPRsJE6g/s1600/DSC_0561.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 245px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499704447839525874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1Cvp5kskUIZrtLr9ETgguNw33J-gWVjx0YPMiMuGCH5FcbiU_xLruaAnqYLjL_Yav75OkBI6E1XJCOZzgDWbdDuwpmbjYQ1vKjlpB6BQXYUuUUblNIoII4Q3-fXY9kzHJwoPRsJE6g/s400/DSC_0561.JPG" /></em></a><em><strong> 1.</strong> The second most popular spice in the world is #1 in my book! Cumin is found in kitchens all over the world -- from North and South America to India to the Middle East. It is intense and robust in flavor. I lightly roast Cumin seeds in a pan and then pulse them in a coffee grinder to transform them into a powdery power spice. Biting into roasted whole cumin seeds are my version of grown-up pop rocks candy. :) </em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsUie7vtHQveEOshisvpOBdGK5MYdmSLxUryL-qhAcLqLgSk1XkLLDYeXzksgaJgG4pUUZsMlKZLLPT8KXsKME1WEnM04_gbIRpuvKA_usW-RY6nN2NXSbs1BdOPzglCv6VzFhM3kQQ/s1600/DSC_0554.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 245px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499704001763505714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsUie7vtHQveEOshisvpOBdGK5MYdmSLxUryL-qhAcLqLgSk1XkLLDYeXzksgaJgG4pUUZsMlKZLLPT8KXsKME1WEnM04_gbIRpuvKA_usW-RY6nN2NXSbs1BdOPzglCv6VzFhM3kQQ/s400/DSC_0554.JPG" /></em></a><br /><em>I get my spices everywhere -- from Penzeys, local ethnic stores and some of our travels. Most of my spices are stored in tightly seeled jars. We have a lot of spices and some of them are in this plastic and durable organizer. Where did I get this fancy contraption? Home Depot! This was my hubby's brilliant idea and I do believe it's in the nuts and bolts section.<br /></em><em></em><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a-2z_HK5MHbphFgjXJ0gVD8FlWAv-sD3I81ADIiRfaftJAwp629pt6DhfSuwE-ZD18Hcp6wtbH0YO87tuTA9BKe8VuQDQX9Q4QaWSM1RlkM2c5Xv8Q3RC6BhJVyPAAuVa2gIF5BZHg/s1600/DSC_0570.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 268px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499703839036694114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a-2z_HK5MHbphFgjXJ0gVD8FlWAv-sD3I81ADIiRfaftJAwp629pt6DhfSuwE-ZD18Hcp6wtbH0YO87tuTA9BKe8VuQDQX9Q4QaWSM1RlkM2c5Xv8Q3RC6BhJVyPAAuVa2gIF5BZHg/s400/DSC_0570.JPG" /></em></a><strong><em> </em></strong><br /></div><div><strong><em>What spices do you like to cook with? :)</em></strong></div><br /></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com2tag:blogger.com,1999:blog-6397204308030455417.post-59177961253185322742010-07-26T15:57:00.000-07:002011-04-01T15:46:31.255-07:00A Garden Story<div style="text-align: center;"><span style="font-style: italic;">"Gardens are a form of autobiography."</span><span style="font-style: italic;font-family:lucida grande;" > ~Sydney Eddison, Horticulture magazine, August/September 1993</span><br /></div><br /><p style="text-align: justify;font-family:times new roman;"><span style="font-size:100%;"><em>There's one thing I learned about myself this year. I LOVE gardening. I love everything about it: from sowing the seeds to picking the vegetables off the vine and all the hard work in between. When my maternal grandmother was alive, she spent many days tending her huge Quezon City vegetable garden. I remember running around her garden and playing "Cops and Robbers" with neighborhood friends. This has to be one of my most memorable childhood memories of being in my lola's garden. In the middle of her garden was a rectangular fish pond which she constantly stocked with Tilapia and other fresh water fish. Every so often, she would bring home a cornucopia of Asian vegetables like <span style="color: rgb(102, 0, 0);">kangkong</span> or water spinach, <span style="color: rgb(102, 0, 0);">talong</span> or eggplant, and <span style="color: rgb(102, 0, 0);">puso ng saging</span> or banana heart/blossom. Unfortunately, I was one of those picky eaters who refused to eat anything green and healthy. I often shoved or hid vegetables under my plate (or fed them to the dog). I just didn't know any better. Like most kids, I did not appreciate what my grandmother was trying to do back then. </em></span></p><p style="text-align: justify;font-family:times new roman;"><span style="font-size:100%;"><em>I do remember the joy of being in her garden and watching her hunched over with her hands in the earth. As a novice gardener, I am now just beginning to understand why my grandmother spent all those long hot hours planting and meticulously caring for her vegetable garden. I recently learned that the process of planting your own vegetables is addicting. My family and I love watering our plants and watching recognizable supermarket vegetables pop right out of our own garden. Gardening creates a stronger connection between the food we eat and where the food comes from. I don't admit it out loud but I even like pulling out those unwanted weeds. It's pretty meditative. There is something really good that comes out of planting some of your own food. Growing vegetables goes beyond satisfying our appetite and keeping us healthy. It somehow fulfills our need to nurture, grow and produce food that's better for our family.</em></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><em></em></span><span style="font-size:100%;"><em></em></span><span style="font-size:100%;"><em></em></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><em>There is a symbiotic relationship between the gardener and her garden. A gardener keeps the plants alive and in return they give her food, gardening skills, a sense or pride and for me, memories of my grandmother. If you know me, you probably know that I like to cook pretty much everything. I'm a fan of global cuisine and global cuisine requires ingredients that are not local. Our little suburban garden cannot sustain all the food we like to eat. It is possible to use our locally sourced garden ingredients to create some of our international favorites but this requires a lot of creativity in the kitchen. I have a few new recipes using our abundant Zucchini so I'm learning to bridge garden ingredients and the international flavors that we love. Of course, I will not completely rely on our garden for sustenance this summer. It's just not practical. Plus, I like to cook with international ingredients: frozen calamansi from a Filipino store, labne from a Middle Eastern Market, Gailan from Chinatown, Kaffir Lime leaves from a local South East Asian market and so on. With today's world food market within a 20 mile radius of our home, there is no need to make <span style="font-weight: bold;">everything</span> "artisinal" or plant everything from the ground up. But if I can substitute locally grown produce from our garden in some of my dishes, I will. Organic vegetables that we have planted ourselves just taste better.</em></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><em></em></span><span style="font-size:100%;"><em></em></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><em></em></span><span style="font-size:100%;"><em>There is a wonderful Asian restaurant in the heart of the Champagne country in France that uses a lot of locally grown ingredients. For me, this place is proof that bridging local ingredients with old school Asian flavors can be done. At Le Grand Jardin de Chine in Reims, France, I noticed that they beautifully married many different locally grown vegetables with traditional Chinese, Vietnamese and Thai flavors. We had black wood ear mushrooms here but I didn't see bokchoy or any other fresh Chinese green veggies on the menu. More on eating in France later. I <strong>will</strong> strive to cook with more local vegetables but I still like my international and imported ingredients. Our pantry is like a stamp collector's book -- the ingredients are from all over the place.</em></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><em><strong></strong></em></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><em><strong>In our garden, you will find Swiss Chard, Tomatoes, Chives, Rosemary, Thai Holy Basil and....</strong></em></span><span style="font-size:100%;"><br /></span></p><div style="text-align: justify;font-family:times new roman;"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVAGRGMNYxwecbCmCLqjVqVOHlmtlNasftp0Db8O1RyhmQ5JoJtrw_w6xr2Km6FDeoUWVZWR3-XmkSgzj-4uN9lWzXic4bN4uOo30CI53fnBuC4O3vlTWLL0ez3Vra2Et4sv5kdaVJ-A/s1600/DSC_1303.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 400px; display: block; height: 268px;" id="BLOGGER_PHOTO_ID_5498354015957216178" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVAGRGMNYxwecbCmCLqjVqVOHlmtlNasftp0Db8O1RyhmQ5JoJtrw_w6xr2Km6FDeoUWVZWR3-XmkSgzj-4uN9lWzXic4bN4uOo30CI53fnBuC4O3vlTWLL0ez3Vra2Et4sv5kdaVJ-A/s400/DSC_1303.JPG" border="0" /></a></span><span style="font-size:100%;"><em> These are the sweetest, crunchiest and most delicious raw snow peas we've ever had. I've been buying snow peas from Asian Supermarkets and Boston's Chinatown for years and store bought snow peas can't hold a candle to home grown snow peas. The only problem with them is that the vines seem to deteriorate after the first couple of harvests. We pick them of the vine, wash them and eat them raw just as they are. They never made it to the vegetable crisper.<br /><br /></em></span><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7cReaKHVx5sSMDRhQwiQ1uK_AViMUs6M4r5lxfdwCuPbtHzNQZJIHLyBAkDJQeC-2JMCj2NVml4rK1B4Aj3wMYyYhne1uO2im_wNLYKfQoy06sEw2rkNB9TIUFiPrg3a6JNLElZ6TA/s1600/DSC_1311.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 400px; display: block; height: 268px;" id="BLOGGER_PHOTO_ID_5498353930733931730" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7cReaKHVx5sSMDRhQwiQ1uK_AViMUs6M4r5lxfdwCuPbtHzNQZJIHLyBAkDJQeC-2JMCj2NVml4rK1B4Aj3wMYyYhne1uO2im_wNLYKfQoy06sEw2rkNB9TIUFiPrg3a6JNLElZ6TA/s400/DSC_1311.JPG" border="0" /></a></span><span style="font-size:100%;"><em> </em><br /></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><em>Zucchini plants come with Zucchini blossoms -- a delicate natural vegan casing ready to be stuffed, battered and deep fried, preferably with really good goat cheese or Queso Fresco. :)</em></span><span style="font-size:100%;"><br /><br /></span><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9K_E9rZbTkXzobY7C05UQAjRsugWJeuRgaSQrV01Dl0EJI6Hn8hdXPKmFLoTKtOOY6fbABfYMYu6xarbwkwqRMj4CHoWn5Xk4tzMdCyXYUtZFxvkkXFPnr2Y6jbfX5pbRi1SkG3LCnQ/s1600/DSC_1310.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 400px; display: block; height: 268px;" id="BLOGGER_PHOTO_ID_5498353810199706018" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9K_E9rZbTkXzobY7C05UQAjRsugWJeuRgaSQrV01Dl0EJI6Hn8hdXPKmFLoTKtOOY6fbABfYMYu6xarbwkwqRMj4CHoWn5Xk4tzMdCyXYUtZFxvkkXFPnr2Y6jbfX5pbRi1SkG3LCnQ/s400/DSC_1310.JPG" border="0" /></a></span><span style="font-size:100%;"><br /><em>This was the first monstrous Zucchini we harvested this year. In the middle of the summer, there is a population explosion of Zucchini in gardens all across the country but I never thought we would experience it ourselves. I'm sure Zucchini gardeners (and their neighbors) are not complaining. It's a good problem to have. </em><br /><br /></span><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFp3qnyP7DTEem4QlvzKU-lh_kUWI-orSTMIzg16KERfmSRvoUX3GQsXs6Olsmy1zg-h4KEKr0EOEVkqBsxbOb73hKBbdoxI4_zySDRL3jNXr08LEajnwzwO6fKEbGXhXIxgbwqiGUeQ/s1600/DSC_1349.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 400px; display: block; height: 162px;" id="BLOGGER_PHOTO_ID_5498353692387309698" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFp3qnyP7DTEem4QlvzKU-lh_kUWI-orSTMIzg16KERfmSRvoUX3GQsXs6Olsmy1zg-h4KEKr0EOEVkqBsxbOb73hKBbdoxI4_zySDRL3jNXr08LEajnwzwO6fKEbGXhXIxgbwqiGUeQ/s400/DSC_1349.JPG" border="0" /></a><br /></span><span style="font-size:100%;"><em>There is something to be said about planting your own food. I learned that your time and effort are the best fertilizers for your garden. I also learned that by growing some of our own vegetables, we are harvesting food for our bodies as well as our soul. I also learned that when I look at my somewhat green fingers and thumbs cultivating the soil, I see my grandmother's hands. </em></span></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com2tag:blogger.com,1999:blog-6397204308030455417.post-13293488163971087952010-07-01T06:04:00.001-07:002010-07-03T12:19:32.990-07:00Our Favorite Family Friendly Eats Near Storyland<p align="justify"><span style="font-family:lucida grande;"><em>It's summertime in New England and if you are a parent to young children, you are probably thinking about fun day or weekend trips with your little ones this summer. One thing that might come to the minds of many New England parents with young children is New Hampshire's kiddie wonderland and amusement park,<span style="color:#6600cc;"> </span></em></span><a href="http://www.storylandnh.com/"><span style="font-family:lucida grande;color:#6600cc;"><em>Storyland</em></span></a><span style="font-family:lucida grande;"><em>. If you are a foodie parent with foodie (or picky) kids, where do you eat around here? Honestly, there is not much to pick from especially if you are used to variety. But there are some hidden gems near the park. I've been to the White Mountains a few times and have enjoyed the food at Coyote Rose, <a href="http://www.shalimarofindianh.com/home.php"><span style="color:#6600cc;">Shalimar of India</span></a> and<span style="color:#6600cc;"> </span></em></span><span style="font-family:lucida grande;color:#3366ff;"><em><a href="http://www.horsefeathers.com/">Horsefeather's</a></em></span><span style="font-family:lucida grande;"><em><span style="color:#3366ff;">.</span> Here are some other family friendly eats in the area.</em></span></p><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1VFl2-XrDK6Kkzlnrkb57TFMAQOUZScpQNwaJEaDWjNpfudlMC9pEVjmfvEUFeFov4H1Ni7CYuT8DCENfD8bJTw-vuH5noqkjdwuk-b8MX6ggm9ZIn9g38H_pftxrgsJRJkMc0DL_w/s1600/DSC_0153.JPG"><span style="font-family:lucida grande;"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 311px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488924373808374834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1VFl2-XrDK6Kkzlnrkb57TFMAQOUZScpQNwaJEaDWjNpfudlMC9pEVjmfvEUFeFov4H1Ni7CYuT8DCENfD8bJTw-vuH5noqkjdwuk-b8MX6ggm9ZIn9g38H_pftxrgsJRJkMc0DL_w/s400/DSC_0153.JPG" /></em></span></a><span style="font-family:lucida grande;"><em> </em></span><br /><span style="font-family:lucida grande;"><em>A good bang for the buck is the </em></span><a href="http://www.hillstopbbq.com/"><span style="font-family:lucida grande;"><em><span style="color:#6600cc;">Hill's Top BBQ Restaurant</span> </em></span></a><span style="font-family:lucida grande;"><em>in Bartlett, New Hampshire. I like a place that invites you with the wonderful aroma of delicious smelling slow smoked meats wafting in and around the restaurant. I wish I could bottle that BBQ smell! </em></span><br /></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxXifv_meo8L26DY_KBJyrgg4cWBt7zl_rycyYz4wUARu1T2YB1Gem1CI2rqm206lrw-oug4o-aE-sf6nlkf85fCIAxwf1aWsVZAm3Y93HCJquAWfv3ZK878dbFALGOemYEXAJG1W-Q/s1600/DSC_0051.JPG"><span style="font-family:lucida grande;"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 175px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488924142033871634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxXifv_meo8L26DY_KBJyrgg4cWBt7zl_rycyYz4wUARu1T2YB1Gem1CI2rqm206lrw-oug4o-aE-sf6nlkf85fCIAxwf1aWsVZAm3Y93HCJquAWfv3ZK878dbFALGOemYEXAJG1W-Q/s400/DSC_0051.JPG" /></em></span></a><span style="font-family:lucida grande;"><em>I'm no barbeque expert but I've had a lot of great barbeque across New England (from Boston, MA to Brattleboro, VT) and the Hill's Top made my list of top BBQ restaurants way north of the Mason-Dixon line. Their house smoked beef brisket is comparable to the ones I've had from Texas. </em></span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zVd5N-OlWxa4VVc72ir1-2xdaGbv7JxZXCPRxGoHL7QBJn1ZB-CqW6ffslXTkUukGwNKeCTNHZ3yYaOt4fBpZHfnhuDBjPxCkL8Q0YnxAzglhdbYmPs5xfbdSimQzGnQvNeuMsD8VA/s1600/DSC_0052.JPG"><span style="font-family:lucida grande;"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 256px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488923890314408882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zVd5N-OlWxa4VVc72ir1-2xdaGbv7JxZXCPRxGoHL7QBJn1ZB-CqW6ffslXTkUukGwNKeCTNHZ3yYaOt4fBpZHfnhuDBjPxCkL8Q0YnxAzglhdbYmPs5xfbdSimQzGnQvNeuMsD8VA/s400/DSC_0052.JPG" /></em></span></a><span style="font-family:lucida grande;"><em> </em></span><br /><br /><span style="font-family:lucida grande;"><em>Who doesn't like an assortment of BBQ condiments on their table? The Hill's Top BBQ even has a white BBQ sauce called White Mountain White. This reminds of the mayonnaise and vinegar based BBQ sauce from Alabama.<br /></em></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx04NXVXZKfYxx5hfts5jLRFk-376NASmCB_G4fHNFy2NqHQ6SQ4XV1VXKWEhgZcXDV-qvr3OwUPlxt-kakbOgknrT-Y-OuWv1fC5UQdD0TFcMkir6YcNjZWi8KCQA3mV1iHWKfdRoSg/s1600/DSC_0050.JPG"><span style="font-family:lucida grande;"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 330px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488923722986870258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx04NXVXZKfYxx5hfts5jLRFk-376NASmCB_G4fHNFy2NqHQ6SQ4XV1VXKWEhgZcXDV-qvr3OwUPlxt-kakbOgknrT-Y-OuWv1fC5UQdD0TFcMkir6YcNjZWi8KCQA3mV1iHWKfdRoSg/s400/DSC_0050.JPG" /></em></span></a><br /><span style="font-family:lucida grande;"><em></em></span><br /><span style="font-family:lucida grande;"><em>Generally speaking, the food at Storyland is not bad. I like an occasional perfectly fried dough, here and anywhere else for that matter. But who doesn't like deep fried chewy bread bathed in powdered sugar? </em></span><span style="font-family:lucida grande;"><em>I was happy to see quasi Mexican food at this amusement park. It's a good alternative to the standard amusement park burger and fries.</em></span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEgirzuK6UzjXtMuZ4Vny9md3OEurvgvN_ZXHl9RKbaN9ySKKJN1bsK_HIBsQzWWivJS3_-aWVu-3MORQANGH1Z5g0o-yBDXJd7B6y9VfZWK-UYnJPGbY4y5drh_BISXx9rQovI5IOA/s1600/DSC_0237.JPG"><span style="font-family:lucida grande;"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 285px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488923543893487874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEgirzuK6UzjXtMuZ4Vny9md3OEurvgvN_ZXHl9RKbaN9ySKKJN1bsK_HIBsQzWWivJS3_-aWVu-3MORQANGH1Z5g0o-yBDXJd7B6y9VfZWK-UYnJPGbY4y5drh_BISXx9rQovI5IOA/s400/DSC_0237.JPG" /></em></span></a><span style="font-family:lucida grande;"><em><br /><a href="http://www.redfoxpub.com/"><span style="color:#6633ff;">Red Fox Bar and Grille</span></a> in Jackson, New Hampshire is kid friendly and pretty affordable. They have many beers on draft and a pretty good wine selection for thirsty parents. We like their finger licking baby back ribs and melt-in-your-mouth roasted garlic mashed potatoes. Because this place is close to Storyland, it's a popular oasis for many families coming out of the park.<br /></em></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMjdK0KmP7tXQU_ILpxlqZUUMaj13bwq2Kt9bF04Cq649067LuhhRJEN4gsi17TxGEIcbo1vhyphenhyphen1o-O0SkTVb80xQ-e3xgh6O6QqPpIoLHqGSj6-yJ9HMxp2nDwixOB1VlXdz_I36Ofw/s1600/DSC_0553.JPG"><span style="font-family:lucida grande;"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 312px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488923392060564482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMjdK0KmP7tXQU_ILpxlqZUUMaj13bwq2Kt9bF04Cq649067LuhhRJEN4gsi17TxGEIcbo1vhyphenhyphen1o-O0SkTVb80xQ-e3xgh6O6QqPpIoLHqGSj6-yJ9HMxp2nDwixOB1VlXdz_I36Ofw/s400/DSC_0553.JPG" /></em></span></a><span style="font-family:lucida grande;"><em> </em></span><br /><br /><span style="font-family:lucida grande;"><em>At Storyland, you and your kids might feel like a fast moving ball in a pinball machine. There are lots to see and lots to do so pace yourself and take lots of breaks especially if you have little ones. The whole family will be exhausted after a full day of riding the roller coaster, log ride and those spinning tea cups over and over again. It's all worth it though. The smile on your child's face is priceless and one you will remember for a long time. </em></span><br /><br /><br /><br /><em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoQmuNspTnlmti3chJ6ZZ3qBk6gIwAUcgi_1GgQBG2Aolv4mMzrpxNKGzJ1eGE4rOXQewk9I9QSm3iRI5yWofNwxu1HdQmTF4xQ02jldIUaZHbaZLCAaA83lC13aWb1Ze_Rq0FSZtFQ/s1600/DSC_0371.JPG"><span style="font-family:lucida grande;"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488923239289780290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoQmuNspTnlmti3chJ6ZZ3qBk6gIwAUcgi_1GgQBG2Aolv4mMzrpxNKGzJ1eGE4rOXQewk9I9QSm3iRI5yWofNwxu1HdQmTF4xQ02jldIUaZHbaZLCAaA83lC13aWb1Ze_Rq0FSZtFQ/s400/DSC_0371.JPG" /></em></span></a> </div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com3tag:blogger.com,1999:blog-6397204308030455417.post-33388862952157423592010-06-16T12:03:00.000-07:002010-07-01T06:00:52.384-07:00Weeknight Linguini with Fresh Pesto<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5483458120328692386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcTJo-ZNr9JTJIC-9n_P3to7QXvTS-pMj6xWmb68nMU9O9-J4An_UumdPf4vH7sgAopvunstzfkahTxcwRX4vLux6rZgGx1Lk3xGMVVKeMs3oPPY3Wi2JCGqtKNgtChiJatlDbxLVrg/s400/DSC_0063.JPG" /><br /><div align="justify"><em>There are days when I don't feel like cooking. Linguini with fresh pesto is one of my go to pasta recipes when I'm busy and don't have a lot of time to cook. I love pasta dishes that by the time the pasta is aldente, the sauce is finished. This dish is one my favorite odes to summer although I like making it any time of the year if I can my hands on some fresh sweet Italian basil. My son and husband make lots of yummy noises while eating this. It'll satisfy the carbo lover in you too! You can use Grana Padano or your favorite commercial brand of Parmesan cheese instead of Parmigiano-Reggiano. Our local Le fromagier/ cheese guy swears he can't tell the difference between a Grana Padano and a Parmigiano-Reggiano so use whatever Parmesan cheese that works for you.</em></div><br /><div align="justify"><em>1 Pound of Linguini (Barilla is our favorite pasta brand)</em></div><br /><div align="justify"><em></em></div><div align="justify"><em>2 cups washed and packed fresh sweet Italian Basil (leaves only, discard the stems)</em></div><br /><div align="justify"><em>1 cup of grated Parmigiano-Reggiano cheese (you can buy this pre-grated or pre-shredded at Whole Foods Market).</em></div><br /><div align="justify"><em>2/3 cup of roasted pine nuts (toasted in the oven for 15 minutes or until it acquires a nice tan) </em></div><br /><div align="justify"><em>1/2 teaspoon of sugar </em></div><br /><div align="justify"><em>1 fresh garlic clove</em></div><br /><div align="justify"><em>2/3 cup Extra Virgin Olive Oil </em></div><br /><div align="justify"><em>Kosher or sea salt and freshly cracked pepper to taste (I use a blend of of black Tellicherry peppercorns, Szechuan Peppercorns, and pink peppercorns in my pepper mill).</em></div><br /><div align="justify"><em>Cook your linguini according to package directions. While the pasta is cooking, prepare your pesto: Using a food processor, "pulse" the rest of the ingredients except for seasonings (salt and pepper) until you achieve a smooth and slightly gritty consistency. Adjust the taste with salt and pepper. Scrape every little bit of the pesto into a large bowl and fold in hot linguini. Serve while hot!</em></div><br /><div align="justify"><em>Click here for another </em><a href="http://www.wavescrest.com/2008/10/two-cheese-penne-with-crushed-allepo.html"><em>quick and easy pasta recipe</em></a><em> (published in the Harvard Business School Centennial Cookbook).</em></div><br /><div align="justify"><em>Have a fun summer!</em></div><br /><div align="justify"><em>Jen :-) </em></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com3tag:blogger.com,1999:blog-6397204308030455417.post-51229916659489771292009-08-08T14:24:00.000-07:002009-08-08T14:49:17.552-07:00Gifts from Bermuda<div style="text-align: justify;"><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUw4IvuDeOiVY0bcHcHewQImaolR6b5NJPgNIw00qvHChXSozUORLcGKmZpSd34O0LfbJ8ZYi2fVFuBJDXQ3y1pXEkl8fkH_wqhG9QR1S115uAGwfqV8WqFktHrl7vYYwES7zwZ4XvqQ/s1600-h/DSC_0279.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUw4IvuDeOiVY0bcHcHewQImaolR6b5NJPgNIw00qvHChXSozUORLcGKmZpSd34O0LfbJ8ZYi2fVFuBJDXQ3y1pXEkl8fkH_wqhG9QR1S115uAGwfqV8WqFktHrl7vYYwES7zwZ4XvqQ/s400/DSC_0279.JPG" alt="" id="BLOGGER_PHOTO_ID_5361104811663838674" border="0" /></a><span style="font-style: italic;">Every island on the British overseas territory of Bermuda is like a postcard. We've traveled there twice via cruise ship but have not really sampled a lot of local food. Why? See my <a href="http://www.wavescrest.com/2009/07/2009-boston-to-bermuda-cruise.html"><span style="text-decoration: underline;">last posting! </span></a>We went to a very popular local restaurant called </span><a style="font-style: italic;" href="http://www.frogandonion.bm/">Frog and Onion Pub</a><span style="font-style: italic;"> just to try some of the indigenous fare. If you happen to come across it, try their Bermudian fish chowder. Their fish chowder is not at all related to the New England clam chowda or any chowder I've ever had. Their tomato-based fish variation is a chowder of a different </span><span style="font-style: italic;" class="blsp-spelling-corrected" id="SPELLING_ERROR_0">persuasion</span><span style="font-style: italic;"> but just as good.</span><br /></div><div style="text-align: center;"><span style="font-style: italic;"><br /><br /></span> <div style="text-align: justify;"><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtod0wy5UUIewO8J-0WUS8uRR94xuMyaT_t51J6QaA1S3EEiu7P5MVIMoaQxYgbSqO8nlXGZISL9EmVxoZsLxT5HnK0_XwAX24p0IX1V7i9GQpObym3yR9jpScPnCzWFOXmLkgTXevw/s1600-h/cook+book.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 394px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtod0wy5UUIewO8J-0WUS8uRR94xuMyaT_t51J6QaA1S3EEiu7P5MVIMoaQxYgbSqO8nlXGZISL9EmVxoZsLxT5HnK0_XwAX24p0IX1V7i9GQpObym3yR9jpScPnCzWFOXmLkgTXevw/s400/cook+book.JPG" alt="" id="BLOGGER_PHOTO_ID_5361102729436559650" border="0" /></a><span style="font-style: italic;">My husband gave me gifts while we were on vacation and a couple of them were food related. This cookbook has some interesting recipes from famous restaurants and inns in Bermuda. It's filled with a lot of sophisticated yet easy to make British isle recipes. </span><br /></div><br /><span style="font-style: italic;"><br /></span> <div style="text-align: justify;"><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXvvk0a5rfupzwvLYZBHwK3XU4xh_JQL1NaOcx8_qsxk-JjOnceBoxVMMiYW6xk63M5jKIWzz4AO1b_K5JQeW3fTzQGMEVownatOczPjzZ1fODVPMM1uZ41RGwYNXbpdPROjvnT_Lfw/s1600-h/sherry+peppers.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 187px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXvvk0a5rfupzwvLYZBHwK3XU4xh_JQL1NaOcx8_qsxk-JjOnceBoxVMMiYW6xk63M5jKIWzz4AO1b_K5JQeW3fTzQGMEVownatOczPjzZ1fODVPMM1uZ41RGwYNXbpdPROjvnT_Lfw/s400/sherry+peppers.JPG" alt="" id="BLOGGER_PHOTO_ID_5361102381851389778" border="0" /></a><span style="font-style: italic;"> Nothing screams like Bermudian flavor to me than Sherry Peppers(okay, rum cakes and those dark n' stormy drinks remind me of Bermuda too). It's a complex blend of spices and peppers steeped in some nice dry sherry. Use this sparingly and in lieu of hot sauce. It's good with Bermudian fish chowder. </span><br /></div></div><br /><div style="text-align: center;"><div style="text-align: justify;"><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJokNknrffEWnsAzyprkMWNdtrCa1cXf1o6iSMcSkf0XN5f3WBfnDgTp5eJhgaNBKzH-MqXSIQpmL1cJYmTVFUZ6q1U24bD3YVxVUZ7jLzgqJer1GlzTrJH2Fx0A1QT2wtIqARw3kxg/s1600-h/chocolate.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJokNknrffEWnsAzyprkMWNdtrCa1cXf1o6iSMcSkf0XN5f3WBfnDgTp5eJhgaNBKzH-MqXSIQpmL1cJYmTVFUZ6q1U24bD3YVxVUZ7jLzgqJer1GlzTrJH2Fx0A1QT2wtIqARw3kxg/s400/chocolate.JPG" alt="" id="BLOGGER_PHOTO_ID_5361102537975045426" border="0" /></a><span style="font-style: italic;"> Made in England </span><span style="font-style: italic;" class="blsp-spelling-error" id="SPELLING_ERROR_1">Cadbury</span><span style="font-style: italic;"> chocolate bars. I have nothing against their American counterpart but these are a lot creamier. </span><br /></div><br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Q9Sn3IyP0e2XyzM6ZrHyZY3m42JuptkBQb53FWZ2GyLUt8Rg4QrF6d93qDLBAQ_j-669aBra61d4Jztr44GaMN_T9f4TK8rmIa7fhKkl6hRAz1949uQVm5j5yKDaGAHKXsgTON9EBw/s1600-h/DSC_0319.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Q9Sn3IyP0e2XyzM6ZrHyZY3m42JuptkBQb53FWZ2GyLUt8Rg4QrF6d93qDLBAQ_j-669aBra61d4Jztr44GaMN_T9f4TK8rmIa7fhKkl6hRAz1949uQVm5j5yKDaGAHKXsgTON9EBw/s400/DSC_0319.JPG" alt="" id="BLOGGER_PHOTO_ID_5362378664107317378" border="0" /></a> <span style="font-style: italic;">Before I go, here is one of our favorite stories from Bermuda: Bermudians were so nice and polite to each other and to us. For example, we hopped on a bus to go downtown Bermuda and a woman who was obviously a local got on the bus after us said "Good morning everybody." The whole bus said in unison: "Good Morning" back. It was almost Utopian. </span></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com2tag:blogger.com,1999:blog-6397204308030455417.post-21573601807002870512009-07-24T18:24:00.001-07:002009-07-28T12:01:18.171-07:002009 Boston to Bermuda Cruise<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJnznXNxlMuK9KF2kaY3FCoAHHlTNn1-JknSN4eB-o1-MFuaVVZ4ZtYckYLv30VKsTVyYRdPyxi9T91ram9x4py5k5EF1g9MqoxC1yxkq1nD5cl0T6PDSFhv0uAF8IFPEf2I1TIXDVQ/s1600-h/DSC_0175.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJnznXNxlMuK9KF2kaY3FCoAHHlTNn1-JknSN4eB-o1-MFuaVVZ4ZtYckYLv30VKsTVyYRdPyxi9T91ram9x4py5k5EF1g9MqoxC1yxkq1nD5cl0T6PDSFhv0uAF8IFPEf2I1TIXDVQ/s400/DSC_0175.JPG" alt="" id="BLOGGER_PHOTO_ID_5357039860833694066" border="0" /></a><br /><span style="font-style: italic;">My husband and I came back from a 7-day Boston to Bermuda cruise with Norwegian Spirit not too long ago. This was our second trip to Bermuda. It was like visiting an old friend: warm, friendly and eager to tell you what's new (or the same) with her while you were away. Staying on a luxurious cruise ship is in itself a pampered and well-rounded vacation with everything you need -- lodging, entertainment, and food. It's a fun one-stop, (mostly)all -inclusive one heck of a boat ride. This cruise ship is no different from any other. There is food. Good food and tons of it. It's an added bonus when the ship takes you to a fantastic destination like Bermuda.<br /><br /></span> </div><div style="text-align: center;"><div style="text-align: justify;"> <span style="font-style: italic;">Two years ago, we sailed with Norwegian Majesty. The food was pretty good but the food on Norwegian Spirit far exceeds the food on the Majesty. Celebrity Cruises still has the best food overall but the "freestyle cruising" on <span class="blsp-spelling-error" id="SPELLING_ERROR_0">NCL</span> can't be beat!</span><br /><br /><span style="font-weight: bold; font-style: italic;">My Top 10 food related experiences and observations (this is a food blog after all). The Norwegian Spirit itself is a culinary destination...<br /><br /></span><span style="font-style: italic;">1. </span><em style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Escrargots</span> a la <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bourguignon</span>! If you didn't like snails before, you will after eating these!</em><br /><em style="font-style: italic;">2. The specialty restaurants: They have 11 restaurants on this ship and more than half of them are "specialty" restaurants including a steakhouse, a Pan-Asian restaurant, a French restaurant and a sushi bar. </em><br /><em style="font-style: italic;">3. The cold fruit soups were superb: peach and pistachio, cherry soup, and the blueberry soup to name a few.</em><br /><em style="font-style: italic;">4. Garlic Fried Rice. A lot of chefs are from the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Philippines</span> so there is "<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Sinangag</span>" or garlic fried rice on this ship. I had it twice at the Raffles Lunch Buffet and they have it everyday at ship's amazing <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Teppanyaki</span> grill. The <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Teppanyaki</span> chef made garlic fried rice with our Fillet Mignon and jumbo shrimp. </em><br /><em style="font-style: italic;">5. The mostly Filipino waitstaff! We also met very friendly and attentive staff from Peru, Poland and St. Lucia. If you are going on a cruise, give an extra tip or write a "comment card" to those who provide you with exceptional service. The crew don't make a lot of money and are always working. I wrote 20 comment cards prior to disembarkation. I was told that comment cards actually help promote them. </em><br /><em style="font-style: italic;">6. The tuna and salmon <span class="blsp-spelling-error" id="SPELLING_ERROR_7">tartare</span>. I'm usually a little weary about eating raw fish on a cruise but these were exceptionally fresh and light. </em><br /><em style="font-style: italic;">7. The breakfasts at Windows Restaurant were phenomenal. I woke my husband up a few times in the morning because I didn't want to miss it. They "<span class="blsp-spelling-error" id="SPELLING_ERROR_8">brunoise</span>"(cut them into very tiny geometric cubes) the corned beef hash everyday! The lox, scotch kipper and some of our favorite European breakfast items were available at the restaurant everyday.</em><br /><em style="font-style: italic;">8. The ice cream was so luscious and creamy. I asked and they said the brand was San Bernardo. It's no Ben and Jerry's but it was pretty darn good. I had ice cream every day!l</em><br /><em style="font-style: italic;">9. Blue Lagoon Cafe. I nicknamed this restaurant and mini galley, "bottleneck cafe" because it's narrow as it is long and it's a very high traffic area. It's perfect for people watching and eating "comfort food" like freshly made fish and chips, big burgers and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">wonton</span> soup. My favorite menu item here is t</em><em style="font-style: italic;">he hot and perfectly deep fried crispy chicken wings. They did not say what kind of hot sauce they use but it tasted pretty similar to <span class="blsp-spelling-error" id="SPELLING_ERROR_10">sambal</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">oelek</span>, a delicious chili sauce from Indonesia and Malaysia. </em><br /><em style="font-style: italic;">10. The food at the Windows Main Dining Room. It's pretty self explanatory:</em><br /></div><em style="font-style: italic;"></em> <em style="font-style: italic;"></em><br /><em style="font-style: italic;"></em><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFtq-4WZh0gI7YUkfrRKDKf3Dxu2tiIw2ygfGNa2cSN858rKOYrBOvUvifLHABTzMsgeIK98kzFXhdfYV49FNeyR6MFECSzS0uImF-TLNiSZWR3CMunH3GAq2dNn8pK-2uzwf2LZ4nA/s1600-h/coconut+cream+pie.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFtq-4WZh0gI7YUkfrRKDKf3Dxu2tiIw2ygfGNa2cSN858rKOYrBOvUvifLHABTzMsgeIK98kzFXhdfYV49FNeyR6MFECSzS0uImF-TLNiSZWR3CMunH3GAq2dNn8pK-2uzwf2LZ4nA/s400/coconut+cream+pie.JPG" alt="" id="BLOGGER_PHOTO_ID_5349916535623172770" border="0" /></a> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwR873giANMDkenhcymfGM87QHYwa-Dt72IX45tJyJZLZ4zgaCLrIo_DMnZGppPo3qrd4xUnbOAngUtlZ2fHkFJR7Zlb2kpNXADYXdFT62WRULNXYbnsUnaG6Ibla25GpAUCSHaEkyQ/s1600-h/peach+soup.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwR873giANMDkenhcymfGM87QHYwa-Dt72IX45tJyJZLZ4zgaCLrIo_DMnZGppPo3qrd4xUnbOAngUtlZ2fHkFJR7Zlb2kpNXADYXdFT62WRULNXYbnsUnaG6Ibla25GpAUCSHaEkyQ/s400/peach+soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5349916439851902818" border="0" /></a> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QAt7ZHIofGqGUGieiuReok_TtBfkxjct3nlHzfPKg-PF7yJluA7EG19_9ikpYVyCwKJfWZnopSViRSpXFkNfJWCjuswkjwC0tiC3XQKyG3Wbl0ZpDbS8givkOYtuS92S88iB4xw45w/s1600-h/chocolategold1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QAt7ZHIofGqGUGieiuReok_TtBfkxjct3nlHzfPKg-PF7yJluA7EG19_9ikpYVyCwKJfWZnopSViRSpXFkNfJWCjuswkjwC0tiC3XQKyG3Wbl0ZpDbS8givkOYtuS92S88iB4xw45w/s400/chocolategold1.JPG" alt="" id="BLOGGER_PHOTO_ID_5349916351755257282" border="0" /></a> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXpoOCnPBJH1kBAb-av0YWizTkeKzZ-5CWvcqMaGYjbcn1HL_-0Kenlq6R-rYU6l3mw6SeMttibcWmiVDDe3njsHBa0cQFYIuU4rpova5GiWvf5P9WF9x6YWzT1P5Lgr2GL2a75JzLA/s1600-h/creme+brulee.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXpoOCnPBJH1kBAb-av0YWizTkeKzZ-5CWvcqMaGYjbcn1HL_-0Kenlq6R-rYU6l3mw6SeMttibcWmiVDDe3njsHBa0cQFYIuU4rpova5GiWvf5P9WF9x6YWzT1P5Lgr2GL2a75JzLA/s400/creme+brulee.JPG" alt="" id="BLOGGER_PHOTO_ID_5349916247123762482" border="0" /></a> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcC9TlS9KegI_mApDYe2q1p_4Q91Ee8SROt6ycvApaCJ-OV7ZeNGjRQzm9qvV7pwuEnoCzbsq60xz01bT579zjEr3GUdZFQf9m6yfGLAmoVIKC-G4KYQVdysVpcgWAcIHD6lzKxkqRg/s1600-h/coqauvin.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcC9TlS9KegI_mApDYe2q1p_4Q91Ee8SROt6ycvApaCJ-OV7ZeNGjRQzm9qvV7pwuEnoCzbsq60xz01bT579zjEr3GUdZFQf9m6yfGLAmoVIKC-G4KYQVdysVpcgWAcIHD6lzKxkqRg/s400/coqauvin.JPG" alt="" id="BLOGGER_PHOTO_ID_5349916117652339442" border="0" /></a> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bXGrRgWgtuvNXiopKr904Ylgu3K-M74S6qjqIl5E4LyLMXKNVBDVsnGrdn_Q6Nmb-XvoMWLzlCJ96j_oBmgh3oQffwUw75QajC-F0WpdH9wCG4kHiEYViQ7ixtkWNVAYApHSzZMH5Q/s1600-h/beef+wellington.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 348px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bXGrRgWgtuvNXiopKr904Ylgu3K-M74S6qjqIl5E4LyLMXKNVBDVsnGrdn_Q6Nmb-XvoMWLzlCJ96j_oBmgh3oQffwUw75QajC-F0WpdH9wCG4kHiEYViQ7ixtkWNVAYApHSzZMH5Q/s400/beef+wellington.JPG" alt="" id="BLOGGER_PHOTO_ID_5349916019000835266" border="0" /></a> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ilAarbe52AYc2RnFlksdjtWAR9Y0PxQps68LPThyphenhyphenaYjBsaHQ6jAeQsU9Q9OLf_H-8dUqN4oUXfsrusLz3FlD6jSXcbYqlNSMwexYKrwiGjJ6lyVcS8R3Qe8dDFmU5N3d-tw4YNFVbw/s1600-h/DSC_0186.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ilAarbe52AYc2RnFlksdjtWAR9Y0PxQps68LPThyphenhyphenaYjBsaHQ6jAeQsU9Q9OLf_H-8dUqN4oUXfsrusLz3FlD6jSXcbYqlNSMwexYKrwiGjJ6lyVcS8R3Qe8dDFmU5N3d-tw4YNFVbw/s400/DSC_0186.JPG" alt="" id="BLOGGER_PHOTO_ID_5349915841264075986" border="0" /></a><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLiTp927FXhiXXrl3TCzRp2Vl-6Y5UbNPdLF7lwU1Ip22Lrrm5KOeDu4MQdQH5qMx0V91OpPsb-PFrg4Cc8BsDRB_efLfXb8wHKSscNxmORFs7a3kLGb-NEY2iaDy6efMgdV4O2Av6A/s1600-h/prime+rib.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLiTp927FXhiXXrl3TCzRp2Vl-6Y5UbNPdLF7lwU1Ip22Lrrm5KOeDu4MQdQH5qMx0V91OpPsb-PFrg4Cc8BsDRB_efLfXb8wHKSscNxmORFs7a3kLGb-NEY2iaDy6efMgdV4O2Av6A/s400/prime+rib.JPG" alt="" id="BLOGGER_PHOTO_ID_5349916659553984674" border="0" /></a>Oh and yes, The Chocoholic Buffet...what <span class="blsp-spelling-error" id="SPELLING_ERROR_12">NCL</span> is known for.<br /><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsRizizpjcTShv_LS-E5UC7Lj71Lk4iZXZ0TCjjeJ4-AVa_7o2ggOEWMxSf5W8EoXvbOneh5XUHf8skD5rCB9qhoxvQIPQm2joJWaEPGCPoY_AIeNrd7o539LePQ0x99fJICVi2dkfw/s1600-h/DSC_0452.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsRizizpjcTShv_LS-E5UC7Lj71Lk4iZXZ0TCjjeJ4-AVa_7o2ggOEWMxSf5W8EoXvbOneh5XUHf8skD5rCB9qhoxvQIPQm2joJWaEPGCPoY_AIeNrd7o539LePQ0x99fJICVi2dkfw/s400/DSC_0452.JPG" alt="" id="BLOGGER_PHOTO_ID_5349916861566484082" border="0" /></a><span style="font-style: italic;"> We didn't miss the chocoholic buffet even though they didn't announce it!</span> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOt9HikOtJDxBE7sUgmNGDSxqE6ApeD68p06biNPkvqD7gd_tp-zccJLdKEhtjCJEUVjAu805j_pFd_8co-117doZaVk6lv4SfWMk3L-oXW5BlkOFfvR5GdVeiFnRXg7SxmdDudjCPw/s1600-h/DSC_0458.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOt9HikOtJDxBE7sUgmNGDSxqE6ApeD68p06biNPkvqD7gd_tp-zccJLdKEhtjCJEUVjAu805j_pFd_8co-117doZaVk6lv4SfWMk3L-oXW5BlkOFfvR5GdVeiFnRXg7SxmdDudjCPw/s400/DSC_0458.JPG" alt="" id="BLOGGER_PHOTO_ID_5349917462397874690" border="0" /></a> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDm-1ICTTaGsXmqSEdgIzSs19td_FoQpMiYyLV6dcZ3BUDsuQ0yYBsm84V3wjWaakZ9Rd7dS5c3aBudcLF5XK0T99-7iWlVniIb9ML8Fl2d-AR8skVR8yKOVXQMQWDeuevAWVda6LrWQ/s1600-h/DSC_0448.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDm-1ICTTaGsXmqSEdgIzSs19td_FoQpMiYyLV6dcZ3BUDsuQ0yYBsm84V3wjWaakZ9Rd7dS5c3aBudcLF5XK0T99-7iWlVniIb9ML8Fl2d-AR8skVR8yKOVXQMQWDeuevAWVda6LrWQ/s400/DSC_0448.JPG" alt="" id="BLOGGER_PHOTO_ID_5349917276249247602" border="0" /></a> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVwjlIilue6d8ijTfwoTnydFyAw7eVZwoV21JrobLba1SdxS56MErWT-mbmhiY-Y8gZf-8NqWMZ3oGDhkjsKLWHs68n7LfasldlSU1K0CFIjQ74TvJ_VdUIRwl_XHTOIqmpAN1YE0lw/s1600-h/DSC_0440.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVwjlIilue6d8ijTfwoTnydFyAw7eVZwoV21JrobLba1SdxS56MErWT-mbmhiY-Y8gZf-8NqWMZ3oGDhkjsKLWHs68n7LfasldlSU1K0CFIjQ74TvJ_VdUIRwl_XHTOIqmpAN1YE0lw/s400/DSC_0440.JPG" alt="" id="BLOGGER_PHOTO_ID_5349917134915022562" border="0" /></a> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmQ97fnmGUQqd6v5j_aXigUkNmoOdcOkJ_l_y3HztMseLNJ4SjeVadpeeuG56sDUIdP72XWxHeelGQfgrmDhFYLYWsAcv49SYFP0mL_MHLFRwgV61zgDOGwqDpIB6SQrKCWWlIEnZew/s1600-h/DSC_0331.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmQ97fnmGUQqd6v5j_aXigUkNmoOdcOkJ_l_y3HztMseLNJ4SjeVadpeeuG56sDUIdP72XWxHeelGQfgrmDhFYLYWsAcv49SYFP0mL_MHLFRwgV61zgDOGwqDpIB6SQrKCWWlIEnZew/s400/DSC_0331.JPG" alt="" id="BLOGGER_PHOTO_ID_5357039963603830274" border="0" /></a><span style="font-style: italic;"> </span>Take care!<br /></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com1tag:blogger.com,1999:blog-6397204308030455417.post-34781761124459040622009-06-25T12:37:00.000-07:002009-06-25T13:32:49.707-07:00A Big thank you!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRjrEAepvMqcX14vGwAxj6_85_8Jw6Fz92o2hir6cYVErCiY-rJuXQDCjUhRWY39J-wqqN1pVumX2tV_uqcHWCyJq8LkZFiPIF2wZ6ObLZHyRMwSfq5p_su_SsP4-4mz6emInfAEIyA/s1600-h/creative-mom-blogger.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 319px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRjrEAepvMqcX14vGwAxj6_85_8Jw6Fz92o2hir6cYVErCiY-rJuXQDCjUhRWY39J-wqqN1pVumX2tV_uqcHWCyJq8LkZFiPIF2wZ6ObLZHyRMwSfq5p_su_SsP4-4mz6emInfAEIyA/s400/creative-mom-blogger.jpg" alt="" id="BLOGGER_PHOTO_ID_5351351886208442370" border="0" /></a><br /><span style="font-size:130%;"><span style="font-style: italic; color: rgb(51, 51, 51);font-family:lucida grande;" >Thank you so much Acdee for this award</span><span style="font-style: italic; color: rgb(51, 51, 51);font-family:lucida grande;" >! I truly appreciate it! </span> <span style="font-style: italic; color: rgb(51, 51, 51);font-family:lucida grande;" >Now I would like to pass this award to five talented, creative and haute mama bloggers:</span><br /><span style="color: rgb(51, 51, 51); font-style: italic;font-size:100%;" ><a style="font-family: arial;" href="http://pinoyamericanrecipes.blogspot.com/"> <span style="color: rgb(51, 51, 51);">Mely </span></a><a style="font-family: arial;" href="http://manangskusina.blogspot.com/">, Manang Kim, </a><a style="font-family: arial;" href="http://peachkitchen.blogspot.com/">Peachkins</a></span><span style="color: rgb(51, 51, 51); font-style: italic;"> </span><span style="color: rgb(51, 51, 51); font-style: italic;font-family:arial;font-size:100%;" >,<span style="color: rgb(0, 0, 0);"> </span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><a style="font-family: arial; font-style: italic; color: rgb(51, 51, 51);" href="http://acdee.blogspot.com/">Acdee </a><a href="http://www.neighborhood-dish.org/"><span style="font-style: italic; color: rgb(51, 51, 51);">and </span></a><a href="http://neighborhood-dish.blogspot.com/">Karen</a><br /><a style="font-family: arial; font-style: italic;" href="http://www.neighborhood-dish.org/"> </a></span><span style="font-style: italic;font-family:lucida grande;" ><br />Here are the simple rules:</span> <span style="font-style: italic;font-family:lucida grande;" >♥ Take your award and put the logo on your post.</span> <span style="font-style: italic;font-family:lucida grande;" >♥Link the person who awarded you.Remember each recipient of the award should acknowledge the person who honored them and go to </span><a style="font-family: lucida grande; font-style: italic;" href="http://emotemylife.blogspot.com/" target="_blank">Mom's Special Diary</a><span style="font-style: italic;font-family:lucida grande;" > to copy and paste the award.</span> <span style="font-style: italic;font-family:lucida grande;" >♥Put your own blog title and link.</span> <span style="font-style: italic;font-family:lucida grande;" >♥Nominate at least five deserving moms.</span></span><br /><img src="file:///C:/DOCUME%7E1/Jen/LOCALS%7E1/Temp/moz-screenshot.jpg" alt="" />Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com4tag:blogger.com,1999:blog-6397204308030455417.post-88325895644943560552009-06-21T14:11:00.001-07:002009-06-25T13:02:21.205-07:00Neighborhood Dish: Episode 7 "A Taste of the Philippines"<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQPCbEv-amq3NQQSBSvX4CCe0L0WqMLhSl2tXVC_soaMartBaKBoJQAcqXKi21heXXy5io8_HFjMDteWr5Lsd1XXQ0NGgrV0kDRRJQ3vu3h0X9Rnui3VWHWvxCoTz4gtuyg6DURCL7g/s400/DSC_0020.JPG" alt="" id="BLOGGER_PHOTO_ID_5340961563014613394" border="0" />
<br /><div style="text-align: justify;"><span style="font-style: italic;font-family:georgia;" >Last winter, my friend Kristine and I taped a show for Neighborhood Dish, a cooking show on Malden Access TV. Neighborhood Dish is produced and hosted by the multi-talented and vivacious Karen and Paula</span><span style="">. </span><span style="font-style: italic;font-family:georgia;" >This cooking show rocks! Some of my neighbors and I have never missed an episode. </span><span style="font-style: italic;font-family:georgia;" >I cook a lot but never in front of a camera. </span><span style="font-style: italic;font-family:georgia;" >This experience was fun and nerve wracking at the same time. </span><span style="font-style: italic;font-family:georgia;" >For this episode, we simply channeled our inner Rachel Ray and just had fun. </span><span style="font-style: italic;font-family:georgia;" >If you want to see Kristine and I cook Filipino food on TV and live in the Malden, Melrose and Stoneham area, please watch Neighborhood Dish on Fios Channel 28 or Comcast Channel 3 on </span>Fridays at 4pm, Saturday at 7pm and Sundays at 2pm. MATV will run this episode until the end of June/beginning of July.<span style="font-style: italic;font-family:georgia;" > You can also watch the episode online:
<br /><a href="http://blip.tv/file/2194199/">Neighborhood Dish: Episode 7 " A Taste of the Philippines"</a>
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<br /></span><span style="font-style: italic;font-family:georgia;" >Karen and Paula worked hard on this episode and every single Neighborhood Dish episode. I don't know anything about TV production but I after watching this episode on TV, I gained an appreciation for the hours and hours of editing that goes into one hour of TV. </span>Not being Filipino herself, Karen picked appropriate Filipino music that perfectly matched the content and transitions of this episode.
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<br /></div><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 12"><div style="text-align: justify;"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CJen%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml"><link rel="themeData" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 5"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 5"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 5"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 5"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 5"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 5"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 5"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 5"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 5"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 5"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 5"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 5"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 6"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 6"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 6"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 6"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 6"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 6"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 6"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 6"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 6"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 6"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 6"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 6"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 6"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 6"> <w:lsdexception locked="false" priority="19" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Emphasis"> <w:lsdexception locked="false" priority="21" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Emphasis"> <w:lsdexception locked="false" priority="31" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Reference"> <w:lsdexception locked="false" priority="32" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:lsdexception> </w:lsdexception><!--[endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1610611985 1107304683 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:none; mso-layout-grid-align:none; punctuation-wrap:simple; text-autospace:none; font-size:10.0pt; font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman";} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --></style><span style="font-style: italic;font-family:georgia;" >I'm very proud of "A Taste of the Philippines" because the representation of Filipino cooking and food on US TV is few and far between. I'm very grateful to Karen and Paula for featuring Filipino cooking on Neighborhood dish. My recipes for fresh vegetarian spring rolls or<span style="font-weight: bold;"> Lumpiang sariwa</span> with leeks, shitake, fried tofu, Chinese parsley and green papaya, "French custard based" <span style="font-weight: bold;">Ube Ice Cream, Kalamansi juice with simple syrup</span> and Kristine's delicious <span style="font-weight: bold;">Chicken Abobo </span>recipe can all be found on the Neighborhood Dish Website:</span>
<br /></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></w:lsdexception></div><a href="http://home.comcast.net/%7Eyateczak/ndepisode7.html">
<br />Neighborhood Dish Website</a>
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<br /><span style="font-style: italic;font-family:georgia;" >Thank you so much Karen and Paula for letting us cook on your show! </span><div style="text-align: justify;">
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<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HX0401bS6pkxJ9wP-E1zIMfzWbrTa4k_TPR8BLcMfvMRr1lDRGtKmtFdETXoHKesdaBF2XYYSsz0ONzURXkfgqlcsPm1cQKD6-f-PY4fhvYsWdmvUGZvifxk-Isob3r1rJPHtY9KjQ/s1600-h/DSC_0002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HX0401bS6pkxJ9wP-E1zIMfzWbrTa4k_TPR8BLcMfvMRr1lDRGtKmtFdETXoHKesdaBF2XYYSsz0ONzURXkfgqlcsPm1cQKD6-f-PY4fhvYsWdmvUGZvifxk-Isob3r1rJPHtY9KjQ/s400/DSC_0002.JPG" alt="" id="BLOGGER_PHOTO_ID_5340962782840001522" border="0" /></a> Jen and Kristine with Karen and Paula
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<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGRMSEXCyhguhr_fUQBvjeMZuNV5KD4uRfLoZ-_tm0yPcqQJWMqMOMXgoGs8VMWxp8kwd7vGzlYHFm89IAU0hAEVPYEN6a9lm1TAMqeiIbwPtMFx8Cxwte48z-ONpsMbvhwm5lwZn2g/s1600-h/DSC_0007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGRMSEXCyhguhr_fUQBvjeMZuNV5KD4uRfLoZ-_tm0yPcqQJWMqMOMXgoGs8VMWxp8kwd7vGzlYHFm89IAU0hAEVPYEN6a9lm1TAMqeiIbwPtMFx8Cxwte48z-ONpsMbvhwm5lwZn2g/s400/DSC_0007.JPG" alt="" id="BLOGGER_PHOTO_ID_5340963547842153730" border="0" /></a> Kristine's chicken adobo with green beans
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<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFVH4yCFVFMmPNiyvwVMZ7EzPiiFqp6JCXkrWWCUculf7jty_MbEb1gxr4AKT10rwb1h25yLdWK2lANzTcmnCekYGWf0S6l-LUO9ObT5zssSm67mW5n_l9kwPrR66OduVupHKAjeKsA/s1600-h/DSC_0006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFVH4yCFVFMmPNiyvwVMZ7EzPiiFqp6JCXkrWWCUculf7jty_MbEb1gxr4AKT10rwb1h25yLdWK2lANzTcmnCekYGWf0S6l-LUO9ObT5zssSm67mW5n_l9kwPrR66OduVupHKAjeKsA/s400/DSC_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5340963369874460882" border="0" /></a> Jen rolling vegetarian fresh lumpia
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<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsONVS00o4zwGgj3KmTrmqFJfkSQKYQ1mPetpVpRy7MAPp_EUKqb5_D6arGzoYDHI_nwd3cvzewUb0sDdlKb2JTF940i1I877uaNzI5rE1nMHYFOnRH8GFf_4PegWqx6xUKQaErHD1-g/s1600-h/DSC_0046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsONVS00o4zwGgj3KmTrmqFJfkSQKYQ1mPetpVpRy7MAPp_EUKqb5_D6arGzoYDHI_nwd3cvzewUb0sDdlKb2JTF940i1I877uaNzI5rE1nMHYFOnRH8GFf_4PegWqx6xUKQaErHD1-g/s400/DSC_0046.JPG" alt="" id="BLOGGER_PHOTO_ID_5340963009008749954" border="0" /></a> "French custard based" Ube ice cream
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<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tiUNO4hyuaIa2nwiyO807me4sP_q73H-7z0HHFJQWdCXXw5mpW3TQC0QHBQaW3gWXZJqYNh39aEEJvQTMo6uXNALock551tFcQZ0vHAaEupmPjye36zM9Nx0jz6qkq9mlF_JiaKgDQ/s1600-h/DSC_0012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tiUNO4hyuaIa2nwiyO807me4sP_q73H-7z0HHFJQWdCXXw5mpW3TQC0QHBQaW3gWXZJqYNh39aEEJvQTMo6uXNALock551tFcQZ0vHAaEupmPjye36zM9Nx0jz6qkq9mlF_JiaKgDQ/s400/DSC_0012.JPG" alt="" id="BLOGGER_PHOTO_ID_5340962526112763746" border="0" /></a> Kristine, a rockstar in the kitchen!
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<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3djJoUQHeFLnxbVm5V_vU4oF8e-aTK1HM0KlEou_4glFl8_X41K0d5YJ2g1D8al_XQqd569_0lCUkwZ0vbp2kqC3gvkY0iqJlzT-iNtSpH0V9z8ERZFw6ldp9BaRSir2b9p2eHxMVw/s1600-h/DSC_0025.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3djJoUQHeFLnxbVm5V_vU4oF8e-aTK1HM0KlEou_4glFl8_X41K0d5YJ2g1D8al_XQqd569_0lCUkwZ0vbp2kqC3gvkY0iqJlzT-iNtSpH0V9z8ERZFw6ldp9BaRSir2b9p2eHxMVw/s400/DSC_0025.JPG" alt="" id="BLOGGER_PHOTO_ID_5340962216479483234" border="0" /></a> Jen and Karen rolling some fresh lumpia.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9daGskmgnZZOMLwAkues4qVngbXKe1z-1Sf5qoN7XRsQI_qKcAOjWn9PhnaFQ86avLoVoKuHEWf3VLonfkTvWkgjDMylfsY0VJvBsg2nacuFEnMljYQ9H4YKgGxxIJaKvIOaO0481g/s1600-h/DSC_0003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9daGskmgnZZOMLwAkues4qVngbXKe1z-1Sf5qoN7XRsQI_qKcAOjWn9PhnaFQ86avLoVoKuHEWf3VLonfkTvWkgjDMylfsY0VJvBsg2nacuFEnMljYQ9H4YKgGxxIJaKvIOaO0481g/s400/DSC_0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5341449535850078258" border="0" /></a></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com7tag:blogger.com,1999:blog-6397204308030455417.post-44001488624589762092009-06-21T13:33:00.000-07:002009-06-21T14:31:29.170-07:00The New British Invasion: Sheperd's Pie!<div style="text-align: justify;"><span style="font-style: italic;">T</span><span style="font-style: italic;font-family:georgia;" >oday, I will show you how I make my version of </span>Shepherd's<span style="font-style: italic;font-family:georgia;" > Pie. This is exactly how I make it. It's not the most traditional recipe</span><span style="font-style: italic;font-family:georgia;" > but my family loves it. This English meat pie is hearty, yummy and makes a great weeknight meal. I love meat and potato recipes that are easy to make like this one.</span><br /><br /><span style="font-style: italic;font-family:georgia;" >1. First, caramelize 1 cup of roughly chopped red onion and garlic. Why red? because it's very sweet once it caramelizes. This will take about 30 minutes. Add about 2 pounds of ground beef and saute until brown. Add one tablespoon of </span><em style="font-family: georgia; font-style: italic;">Worcestershire</em><span style="font-style: italic;font-family:georgia;" > sauce and 3 tablespoons of brown gravy mix. The gravy mix will give the meat some flavor and will bind everything together. Don't forget to season with salt and pepper. Add frozen peas on top. There is need to thaw them. The residual heat from the meat will thaw them.<br /></span> <a style="font-family: georgia; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfsoEKeyq0Y95O1o0ZssTGRex4a6w9OZm8EftI3LBYaJHrA7rrjmF5-KXeGse2hK9xY5rf1i4BQ0BZcDzOaBO27l1aJ7TVfwGHw7qkuhI8aP_vnz01_AwAo8kJlRIlC2od9iEAoKGhg/s1600-h/meat.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfsoEKeyq0Y95O1o0ZssTGRex4a6w9OZm8EftI3LBYaJHrA7rrjmF5-KXeGse2hK9xY5rf1i4BQ0BZcDzOaBO27l1aJ7TVfwGHw7qkuhI8aP_vnz01_AwAo8kJlRIlC2od9iEAoKGhg/s400/meat.JPG" alt="" id="BLOGGER_PHOTO_ID_5331004053758909058" border="0" /></a><span style="font-style: italic;font-family:georgia;" >2. Add mashed potatoes. You can make it from scratch if you have the time but I use instant mashed potatoes. Spread the mashed potatoes evenly with a spatula or the back of wooden spoon on top of the meat and green peas.<br /><br /></span><a style="font-family: georgia; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAzc5uQEDO9mzRwuc6lGfOo02ZYE1aDhCKaZGBBL_K5nKNiulXfGcTiKRGmeNE5ChJGtNZ7m7zLcDQ5KnSdAwOh4gQ17KyAmE2ykDwiAqZUAe33Lp0dNIFj5zgQdh3tnyN2fnOr634A/s1600-h/mashed+potatoes.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 393px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAzc5uQEDO9mzRwuc6lGfOo02ZYE1aDhCKaZGBBL_K5nKNiulXfGcTiKRGmeNE5ChJGtNZ7m7zLcDQ5KnSdAwOh4gQ17KyAmE2ykDwiAqZUAe33Lp0dNIFj5zgQdh3tnyN2fnOr634A/s400/mashed+potatoes.JPG" alt="" id="BLOGGER_PHOTO_ID_5331003880996679378" border="0" /></a><span style="font-style: italic;font-family:georgia;" >3. Add your favorite cheese. This is not a traditional ingredient by any means but makes this dish richer. Most anything is better with cheese, right? When I make casseroles that require cheese, I add a</span> great<span style="font-style: italic;font-family:georgia;" > Mexican cheese blend from </span><span class="blsp-spelling-error" id="SPELLING_ERROR_1">COSTCO</span><span style="font-style: italic;font-family:georgia;" >.</span><br /><a style="font-family: georgia; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarFosbyRA51MjJ1fGK4DjOCMRRxQUyNZA9iuwxG4H-xnZVqTSdpMqrkIjlJrSfEYHnng3x5ylwAt21B3TY3nLe5LvIKu40tr3cNhw-HpCcSREQgtAn4DYXlp00QBa5d5DIyUEEAHqRg/s1600-h/cheese.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarFosbyRA51MjJ1fGK4DjOCMRRxQUyNZA9iuwxG4H-xnZVqTSdpMqrkIjlJrSfEYHnng3x5ylwAt21B3TY3nLe5LvIKu40tr3cNhw-HpCcSREQgtAn4DYXlp00QBa5d5DIyUEEAHqRg/s400/cheese.JPG" alt="" id="BLOGGER_PHOTO_ID_5331003591395682146" border="0" /></a><span style="font-style: italic;font-family:georgia;" >4. Bake in a preheated 400 degree oven for approximately 30-40 minutes. The top will turn golden brown.</span> <a style="font-family: georgia; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dWcUVpN_n439ObdfAHjnngj1Hxg1F2tJMcg7JDXOcFmkryWdZhEZKJ7jWNVxpWmZjPTtZ7luFXg50TM05WGfytIRtAsomvy805VDhtUzOBla5tB7MoI2bCYroJ8Nvqcn0_aAS8VZsA/s1600-h/baked+cheese.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dWcUVpN_n439ObdfAHjnngj1Hxg1F2tJMcg7JDXOcFmkryWdZhEZKJ7jWNVxpWmZjPTtZ7luFXg50TM05WGfytIRtAsomvy805VDhtUzOBla5tB7MoI2bCYroJ8Nvqcn0_aAS8VZsA/s400/baked+cheese.JPG" alt="" id="BLOGGER_PHOTO_ID_5331003467966020802" border="0" /></a><span style="font-style: italic;font-family:georgia;" >Wait for 10 minutes before serving because it's steaming hot after it comes out of that oven. Serve with your favorite salad. Enjoy!</span><br /><br /><a style="font-family: georgia; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-gq2Y8LFbqCQaVYv3ng3YTA8ZGQcMTrq6uGrDE09OG0omMNFlFx52AisyqLaagpvi9t2hABc2a9O7m7ysxI0luec44pXU69g8BIwesxmJcBcbg9hbMfVRHD8ZFlTXShWfErJutoyBA/s1600-h/plate.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-gq2Y8LFbqCQaVYv3ng3YTA8ZGQcMTrq6uGrDE09OG0omMNFlFx52AisyqLaagpvi9t2hABc2a9O7m7ysxI0luec44pXU69g8BIwesxmJcBcbg9hbMfVRHD8ZFlTXShWfErJutoyBA/s400/plate.JPG" alt="" id="BLOGGER_PHOTO_ID_5331029621323494706" border="0" /></a></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com0tag:blogger.com,1999:blog-6397204308030455417.post-81460720601075027062009-05-11T11:57:00.001-07:002009-05-13T13:48:26.924-07:00The Harvard Faculty Club Mother's Day Brunch<div style="text-align: justify;"><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsOfTaMP-opIs-0_k64uM8UR36VN8fct3vmJrbXgNgl_bJG6WtewSAWCrXyzYxp7Xf1NE0HRKN5Z_NULYt-BF1kIAKH8s9EmAXhmK7y_E8hysXGV8fAEgV6FUIuNlehSUmJdCa_9X7A/s1600-h/dessert2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsOfTaMP-opIs-0_k64uM8UR36VN8fct3vmJrbXgNgl_bJG6WtewSAWCrXyzYxp7Xf1NE0HRKN5Z_NULYt-BF1kIAKH8s9EmAXhmK7y_E8hysXGV8fAEgV6FUIuNlehSUmJdCa_9X7A/s400/dessert2.JPG" alt="" id="BLOGGER_PHOTO_ID_5334645473722944178" border="0" /></a> <span style="font-style: italic;font-family:georgia;" >Mother's day was awesome this year. My mom, dad, son, hubby and I celebrated Mother's day at the famous members-only Harvard Faculty Club. The Faculty Club is famous for their opulent Easter and Mother's Day brunch. Overall, this has been one of the best brunch experiences of my life. The food and service is comparable to the Sunday brunch at the Four Season's Hotel and the Sunday Jazz Brunch at the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Langham</span> Hotel in Boston. </span><span style="font-style: italic;font-family:georgia;" > The piano player singing popular tunes and the beautifully wrapped pastries for the mommies were a nice touch. </span><br /><span style="font-style: italic;font-family:georgia;" >My favorite brunch items not featured in the pictures bellow included: the Pate Maison and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">foie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">gras</span> Mousse, the pasta salad with lobster and English peas, and oh the cheese blintzes with wild Maine blueberry sauce. I'm sure every mom in the room appreciated the unlimited Mimosas! Sunday brunch is not Sunday brunch without an omelet station. For me, eggs are eggs and I'd rather eat something that I don't eat every morning so I skipped the made to order omelets. One thing that was missing though -- a crepe station! I love both sweet and savory crepes and I wish they had one. Here some pictures from last Sunday's Mother's Day Brunch.</span><br /><br /><div style="text-align: center;"><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7cZy8tbHorZHNYdCxWgpYFVkrmAJgMSxhQiVs2dpoEAy2XxB5VM3_0EthAIgqQKRNE9ZDhQzufAsSihzJC0OxwGvJyh3qFZUHVnw5prKtOvGyz8ZRZkfhQptZoyLmVAOph_2kp_PtA/s1600-h/mafiaboss.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7cZy8tbHorZHNYdCxWgpYFVkrmAJgMSxhQiVs2dpoEAy2XxB5VM3_0EthAIgqQKRNE9ZDhQzufAsSihzJC0OxwGvJyh3qFZUHVnw5prKtOvGyz8ZRZkfhQptZoyLmVAOph_2kp_PtA/s400/mafiaboss.JPG" alt="" id="BLOGGER_PHOTO_ID_5334645360078421106" border="0" /></a><span style="font-style: italic;font-family:georgia;" > Our two year old got all dressed up for Mother's Day.<br /><br /><br /></span><div style="text-align: justify;"><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjls8qAkiKg97aff1q5Q0_AloT0PpXkgNxyF-aq6i7Gzs2GugF0ZfYn5lNT3cfavNxAYSpxk_do-KyOpFVyN-jgjhzI0JN-nCdYvRm5pUgNwxOwa_75qXrmYOI9gwMRkktotHvKlm0E6Q/s1600-h/carving+station.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjls8qAkiKg97aff1q5Q0_AloT0PpXkgNxyF-aq6i7Gzs2GugF0ZfYn5lNT3cfavNxAYSpxk_do-KyOpFVyN-jgjhzI0JN-nCdYvRm5pUgNwxOwa_75qXrmYOI9gwMRkktotHvKlm0E6Q/s400/carving+station.JPG" alt="" id="BLOGGER_PHOTO_ID_5334644411797148482" border="0" /></a><span style="font-style: italic;font-family:georgia;" >The carving station was phenomenal. This station included fork-tender roasted sirloin with horseradish sauce and honey baked ham with mustard chutney. My favorite though is the Salmon <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Coulibiac</span> en Brioche. I had three huge helpings of this salmon mousse wrapped in a delicate puffed pastry.</span><br /></div><br /><div style="text-align: justify;"><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMj4r1UpuLIAKClOy9GwjYSTZfbZkUEpyF_QZvjhHaG7dRjBEcctx2yJOtzHjO71WowLDAsU7w_eriweu2icjznCGNiQWDM4Jm5NIy3bd2r_ddDmiirTlm5OQkhhq6bHio9u-X1QIlg/s1600-h/seafood.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 287px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMj4r1UpuLIAKClOy9GwjYSTZfbZkUEpyF_QZvjhHaG7dRjBEcctx2yJOtzHjO71WowLDAsU7w_eriweu2icjznCGNiQWDM4Jm5NIy3bd2r_ddDmiirTlm5OQkhhq6bHio9u-X1QIlg/s400/seafood.JPG" alt="" id="BLOGGER_PHOTO_ID_5334643390340333986" border="0" /></a><span style="font-style: italic;font-family:georgia;" >I do admit that I'm not a big fan of oysters but these were great. The jumbo shrimp cocktail and fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Littleneck</span> clams were also delicious. The seafood menu also included delicately smoked trout, bay scallops, mussels and salmon. </span><br /></div><br /><br /><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxnaObF2So8tPcA7JfNMy35nl61d_q5X0F1NG_upwpUUQGzk9Ja014IVq17aduFsUdRlkgif7YKOW8__IyunTn8ozJ96DL4AKhX7toPMmyccE0rqeTl4JjoqxsRGcsER-4Q5g0LKpew/s1600-h/sushi.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 361px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxnaObF2So8tPcA7JfNMy35nl61d_q5X0F1NG_upwpUUQGzk9Ja014IVq17aduFsUdRlkgif7YKOW8__IyunTn8ozJ96DL4AKhX7toPMmyccE0rqeTl4JjoqxsRGcsER-4Q5g0LKpew/s400/sushi.JPG" alt="" id="BLOGGER_PHOTO_ID_5334643299748012034" border="0" /></a><span style="font-style: italic;font-family:georgia;" > The assorted sushi was fresh and plentiful.</span><br /><br /><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TBjuR_eFGhWLhhy9kSmGgYRM3_420DReGGZYWrVq2srOKRS_WatSFkxbx0qDjXfNx6S1cFclv6vmcIzTMV0DHqM8-vHdfMfdOtmYD_WmzHNa2GVO31ntilRn2VXj2wus2_q_1owE4Q/s1600-h/tuna.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TBjuR_eFGhWLhhy9kSmGgYRM3_420DReGGZYWrVq2srOKRS_WatSFkxbx0qDjXfNx6S1cFclv6vmcIzTMV0DHqM8-vHdfMfdOtmYD_WmzHNa2GVO31ntilRn2VXj2wus2_q_1owE4Q/s400/tuna.JPG" alt="" id="BLOGGER_PHOTO_ID_5334643218213153746" border="0" /></a><span style="font-style: italic;font-family:georgia;" >The pan seared five spiced tuna loin was so yummy. It was perfectly seasoned and seared. Heaven. </span><br /><br /><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt22VyzJFRpA2WXBBBdp0hahcpMGD1sdQMgfOYnaHDNJ91q6wOLZ083c16Xf2lgGdi4tV4P3VcezSEKvutsVClmeUb-WmOwU_Y3jNFN5kESePO-xnJwKeeURmnt9U-BbR7F8iVWpRDg/s1600-h/foodporn3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt22VyzJFRpA2WXBBBdp0hahcpMGD1sdQMgfOYnaHDNJ91q6wOLZ083c16Xf2lgGdi4tV4P3VcezSEKvutsVClmeUb-WmOwU_Y3jNFN5kESePO-xnJwKeeURmnt9U-BbR7F8iVWpRDg/s400/foodporn3.JPG" alt="" id="BLOGGER_PHOTO_ID_5334643141933642450" border="0" /></a><span style="font-style: italic;font-family:georgia;" > A very colorful rainbow cauliflower salad with herb Polonaise<br /><br /><br /></span><br /><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajUa__JWuklyMKtJfdhFEOrJK3jM5CZlYuyGW14cZz9Sn7-0c4uVmqloyBrbKIw70jWJVRLc6arR047BFrVzAnESIfbnH61PMFJ3efLxj98lytlkzeGztRiNiW_6-eQyzEExPPAVNRg/s1600-h/foodporn2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajUa__JWuklyMKtJfdhFEOrJK3jM5CZlYuyGW14cZz9Sn7-0c4uVmqloyBrbKIw70jWJVRLc6arR047BFrVzAnESIfbnH61PMFJ3efLxj98lytlkzeGztRiNiW_6-eQyzEExPPAVNRg/s400/foodporn2.JPG" alt="" id="BLOGGER_PHOTO_ID_5334643051897588274" border="0" /></a> <span style="font-style: italic;font-family:georgia;" > Heirloom tomato slices with fresh basil and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">mozzarella</span></span><br /><br /><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRhc83bsVQsX0M4TGiJ-4DKZNYvEc26FwnKUhHDnpEg5-o3ujG-xQ_pIGWEd0Xoo6Cih6DNWbnTa_XxvEi-JJdQnBucFyt6eafjsgGROzAb_IQ1wcFhoX1NeSTYdFTb9zSqQcKuSOiw/s1600-h/round3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRhc83bsVQsX0M4TGiJ-4DKZNYvEc26FwnKUhHDnpEg5-o3ujG-xQ_pIGWEd0Xoo6Cih6DNWbnTa_XxvEi-JJdQnBucFyt6eafjsgGROzAb_IQ1wcFhoX1NeSTYdFTb9zSqQcKuSOiw/s400/round3.JPG" alt="" id="BLOGGER_PHOTO_ID_5334642954424903042" border="0" /></a><span style="font-style: italic;font-family:georgia;" > Round 3(I made it past round 2)!</span><br /><br /><div style="text-align: justify;"><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpB6H5T5tOxtPBhbTCuXE2-OkHwJ54zjNGbKwNelsk8d1CgKXXk13EjjPip3DrmkiLVgcmU6tmadMxyh-Go3IR2lglzqeIyYhbvmXhgbN0DljYLp1k2sipH84Wj7hq2dZku0aaAnAkPw/s1600-h/dessertroom.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpB6H5T5tOxtPBhbTCuXE2-OkHwJ54zjNGbKwNelsk8d1CgKXXk13EjjPip3DrmkiLVgcmU6tmadMxyh-Go3IR2lglzqeIyYhbvmXhgbN0DljYLp1k2sipH84Wj7hq2dZku0aaAnAkPw/s400/dessertroom.JPG" alt="" id="BLOGGER_PHOTO_ID_5334642831444051698" border="0" /></a><span style="font-style: italic;font-family:georgia;" >Did I make room for dessert? Most definitely! The desserts included the following: Banana bread pudding, mouse cups, pecan <span class="blsp-spelling-error" id="SPELLING_ERROR_9">tartlets</span>, almond brittle, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">miniature</span> creme <span class="blsp-spelling-error" id="SPELLING_ERROR_11">brulee</span>, chocolate macadamia tarts and one of the best vanilla bean ice creams I've ever had. </span><br /></div><br /><br /><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLOLOSRtSYxmATZH8aBM1wZ-me9GgSd1GBZUvY8GgRq5HsxV20HLS9fZHuuIaNRtzhFUCowC8Bq8YAvDYdL_tjvFISbfYEQGWI75ksrKwVc0pZmFGjQUB_T_KEjDYs9wEop-EXrZn8A/s1600-h/mydesserts.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLOLOSRtSYxmATZH8aBM1wZ-me9GgSd1GBZUvY8GgRq5HsxV20HLS9fZHuuIaNRtzhFUCowC8Bq8YAvDYdL_tjvFISbfYEQGWI75ksrKwVc0pZmFGjQUB_T_KEjDYs9wEop-EXrZn8A/s400/mydesserts.JPG" alt="" id="BLOGGER_PHOTO_ID_5334642703062416850" border="0" /></a><br /><br /><br /><div style="text-align: justify;"><div style="text-align: center;"><a style="font-style: italic; font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmh-u4MW4XxnWoAUfDgoWi5IrPs6NdFsqKMZi5X7yHejNOsOmQ4aO6UUO2dfTcCjCWK8dSqKcDX5SjfRSpTlcZKpmTnLBJIncbchispceeIc65TVJSilMjBnu-uMGetkASCd9M_PunA/s1600-h/jenfaculty+club.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmh-u4MW4XxnWoAUfDgoWi5IrPs6NdFsqKMZi5X7yHejNOsOmQ4aO6UUO2dfTcCjCWK8dSqKcDX5SjfRSpTlcZKpmTnLBJIncbchispceeIc65TVJSilMjBnu-uMGetkASCd9M_PunA/s400/jenfaculty+club.JPG" alt="" id="BLOGGER_PHOTO_ID_5334642592607227058" border="0" /></a><span style="font-style: italic;font-family:georgia;" > This is me relaxing/digesting after eating all that food. </span><br /></div><br /><span style="font-style: italic;">The Harvard faculty club is conveniently located on the campus of Harvard University in Cambridge.</span><br /></div></div></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com3tag:blogger.com,1999:blog-6397204308030455417.post-78408959938406901642009-05-07T10:35:00.000-07:002009-05-13T11:31:07.558-07:00Sunday Night Dinner with the Family<div style="text-align: justify;"><span style="font-style: italic;font-family:georgia;" >My parents and brother live several towns away from us and once in awhile we have a potluck. My mom and I are the go-to cooks in the family. I love family gatherings because both my mom and I cook. Our dinner parties are a mish mosh of lots of different dishes so we get a variety of things to eat. My family is pretty down to earth and with the addition of our toddler to the bunch, dinners with my parents are sweeter, sillier, and a lot more entertaining. Here are a couple of self explanatory pictures from a recent dinner party with my Godfather who was visiting us from London a couple of weeks ago.</span> </div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMl-3HzfgU4ZZF1kyfrPX3-DPYahkTcT6eGC4leb9LWYfqtDmGsOpZbuV5np5rUx6BwDYoiolddflITNCxSuMbTK6MaNHsP2iOvRCWotqhhWe00W4ikGPmoAjTIWVJ5hVdjnqT0vVvvA/s1600-h/food.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMl-3HzfgU4ZZF1kyfrPX3-DPYahkTcT6eGC4leb9LWYfqtDmGsOpZbuV5np5rUx6BwDYoiolddflITNCxSuMbTK6MaNHsP2iOvRCWotqhhWe00W4ikGPmoAjTIWVJ5hVdjnqT0vVvvA/s400/food.JPG" alt="" id="BLOGGER_PHOTO_ID_5333138263061570642" border="0" /></a><br /> <span style="font-style: italic;"> Now for desserts.....</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_w3SVUOz6pjoXGlWbST3FH_AbxCMslOeC5ZURiq6kXVI4naiw4oSTStSwjWI0hOE5fltUhrZWUU_FeIY-NvRzRTqGh93gv9heAiIx952I-jQGPG44T9ud9RgMCrQtUx0TpArQen2pRw/s1600-h/food2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_w3SVUOz6pjoXGlWbST3FH_AbxCMslOeC5ZURiq6kXVI4naiw4oSTStSwjWI0hOE5fltUhrZWUU_FeIY-NvRzRTqGh93gv9heAiIx952I-jQGPG44T9ud9RgMCrQtUx0TpArQen2pRw/s400/food2.JPG" alt="" id="BLOGGER_PHOTO_ID_5333138169799242914" border="0" /></a>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com0tag:blogger.com,1999:blog-6397204308030455417.post-75671811641910240222009-05-01T16:19:00.001-07:002009-05-04T08:18:25.297-07:00A Filipino Breakfast, Lunch and Dinner<div style="text-align: justify;"><span style="font-style: italic;">Let's Eat. Kain<span style="font-family:georgia;"> na tayo.</span><br /><br /><br /></span><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9BDT3-fqnmCiDX1bW8m6Hqe7y8rVzm572C3xUaVh8-qz827oeLQnvLQa0LBUMOFN_nQSTYtMf7i5JEFFbvRgscpnywuKjOMY_PRBxWeLxeTRs_GqoWOWG4_37MVSNFLgaApPYZg33Kg/s1600-h/tapsilog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9BDT3-fqnmCiDX1bW8m6Hqe7y8rVzm572C3xUaVh8-qz827oeLQnvLQa0LBUMOFN_nQSTYtMf7i5JEFFbvRgscpnywuKjOMY_PRBxWeLxeTRs_GqoWOWG4_37MVSNFLgaApPYZg33Kg/s400/tapsilog.JPG" alt="" id="BLOGGER_PHOTO_ID_5326474484969010146" border="0" /></a> </div><div style="font-style: italic; text-align: justify;font-family:georgia;"><span style="font-size:100%;"> <span style="font-weight: bold;">Breakfast/Almusal</span><br />Tapsilog is a condensed word from three separate words: Tapa= cured Filipino beef, sinangag = garlic fried rice and itlog = egg. My husband calls tapa beef bacon because it's just that good. Tapa is usually eaten during breakfast along with garlic fried rice and a fried egg but I've had it for dinner many times. My grandmother made her own tapa. My mom also makes her own tapa so I learned to do the same. I cure thinly sliced and well-marbled beef strips with sea salt, brown sugar black pepper. The marinated beef sits in a Ziplock bag in our refrigerator for a day. Then, the tapa goes back in the refrigerator for another day to be "air dried." The tapa is then pan-fried and served with steaming hot garlic fried rice and a perfectly cooked fried egg.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSx_w4BVPsLWMiBt3ui3cKSOiiVD1bSQDLee6iGL0cpqjp83PQ_YQ5X3JaS4hy7SvD7Z2heRxqCgmxaC0I4vb69gUIXHweghN20oIIUB3nnHkA_7erHAH4dcOY2y9wlgHHzi2X5lOIQ/s1600-h/karekare1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 374px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSx_w4BVPsLWMiBt3ui3cKSOiiVD1bSQDLee6iGL0cpqjp83PQ_YQ5X3JaS4hy7SvD7Z2heRxqCgmxaC0I4vb69gUIXHweghN20oIIUB3nnHkA_7erHAH4dcOY2y9wlgHHzi2X5lOIQ/s400/karekare1.JPG" alt="" id="BLOGGER_PHOTO_ID_5324956943358164178" border="0" /></a> <span style="font-weight: bold;"><br />Lunch/ Tanghalian</span><br /></span></div><div style="font-style: italic; text-align: justify;font-family:georgia;"><span style="font-size:100%;">Kare-kare is my absolute favorite Filipino food. This Filipino stew is typically made with oxtail or tripe but I used large chunks of stewing beef for this recipe. First, I seared beef chunks on all sides and then I braised them in a flavorful beef stock. After a few hours in the pot, the beef becomes fork-tender. A packet of Mama Sita's Kare-kare mix containing </span><span style="font-size:100%;">roasted ground rice, ground peanuts and atsuete or annato flavoring </span><span style="font-size:100%;">goes into the pot. </span><span style="font-size:100%;"> My grandmother made the roasted ground rice from scratch by roasting native mountain grown rice in her big wok and then grinding them with her mortar and pestle. To make life easier, </span><span style="font-size:100%;">I use a packet of Mama Sita kare-kare mix. I added a list of where I buy my Filipino ingredients in the Boston area at the end of this blog entry. This stew included (but are never limited to) the following ingredients: organic peanut butter, sliced Japanese eggplants and green beans. I prefer long beans or snake beans but I didn't have them available when I was making this recipe. It's an excuse to go back to Chinatown soon. After the veggies are fully cooked, I garnished the kare-kare with finely chopped roasted peanuts. Kare-kare is typically eaten with fermented shrimp paste or alamang. Yum.<br /><br /></span></div><div style="text-align: justify; font-style: italic;font-family:georgia;"><div style="text-align: justify;"> <span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DsQ6MXPiFggYuZ8vET5BT9PzqvRlSxTm6ZcMZkuB9UINJ-Wxb7p7DkUDdaMRt1BROh1wDUjn2eqiiZHQX0Mn_h5ifLIKIvB_hyodYo6EoEGKFpVeFUXvlGZKEqW1RRqKIG2qNrpR1A/s1600-h/adobo.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DsQ6MXPiFggYuZ8vET5BT9PzqvRlSxTm6ZcMZkuB9UINJ-Wxb7p7DkUDdaMRt1BROh1wDUjn2eqiiZHQX0Mn_h5ifLIKIvB_hyodYo6EoEGKFpVeFUXvlGZKEqW1RRqKIG2qNrpR1A/s400/adobo.JPG" alt="" id="BLOGGER_PHOTO_ID_5324956814107999842" border="0" /></a></span><span style="font-weight: bold;font-size:100%;" ><br />Dinner/ Hapunan</span><br /><span style="font-size:100%;">Like I said in a previous entry, adobo comes from the word "adobar", a Spanish infinitive which means "to marinate". This quintessential Filipino entree is truly magical in every way. Every Filipino cook I know has at least one great recipe for adobo. Pork is my meat of choice for many of my adobo recipes. I braised thick bone-in pork chops in Native Filipino sugar cane vinegar, lots of freshly chopped garlic, black peppercorns, a bay leaf and good quality soy sauce. Like Kare-kare, this is a braise it and forget it kinda meal. </span> It's best eaten the next day when all the flavors have married.<br /><br /><span style="font-weight: bold;">Where do I buy my Filipino ingredients in Massachusetts?</span><br /><br /><span style="font-weight: bold;">Supper 88 Market,</span> 118 Commercial St, Malden, MA 02148<br /><span style="font-weight: bold;">See Sun Market</span>, 25 Harrison Avenue (between Essex St & Hayward Pl) Boston, MA 02111<br /><span style="font-weight: bold;">Sure Pinoy Oriental Food Mart, </span>145 Water St., Quincy, MA 02169<br /><span style="font-weight: bold;">China Merchandise</span>, 120 Cambridge Street, Burlington, MA 01803<br /><div style="text-align: justify;"><br /><span style="font-weight: bold;">Where do get my "merienda" or Filipino snacks when I'm in Boston's Chinatown?</span><br /><br />These Boston Chinatown bakeries have "dupes" of some of my favorite steamed and baked Filipino goodies:<br /><span style="font-weight: bold;">BaoBao Bakery,</span> 77 Harisson Ave. -- This Taiwanese bakery has good Chinese style siopao called "big bun" and wife cakes(lao po bing) or hopia.<br /><span style="font-weight: bold;">Ho Yuen Bakery Inc</span>., 54 Beach St. -- This bakery has pretty good moon cakes, coconut buns, spring rolls and puto!<br /><span style="font-weight: bold;">Eldo cake house, </span>36 Harrison Ave. -- Their round cakes are somewhat comparable to Goldilocks' cakes. Goldilocks a very popular Filipino bakery in the Philippines. </div></div></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com3tag:blogger.com,1999:blog-6397204308030455417.post-67596612962334011602009-04-24T12:30:00.000-07:002009-05-03T18:21:31.917-07:00Boston Area Restaurant Reviews: Early Spring<span style="font-style: italic;"><span style="font-style: italic;">Here are my top three favorite restaurants last month and my quick thoughts about each one.</span></span><br /><span style="font-style: italic;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpdx5ZbmDGvObFojACp_XxzMiA2lFopun9a750zK2bDIOfYE-LuG6vKPlM01wkzV3eEd0VgmkYdWl7DdFUhzmkwyElRe5CUNk4DefmNhIAcQFBR9j6REybzXnrKtFa1qG91jR9hQTUg/s1600-h/yokirestaurant.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpdx5ZbmDGvObFojACp_XxzMiA2lFopun9a750zK2bDIOfYE-LuG6vKPlM01wkzV3eEd0VgmkYdWl7DdFUhzmkwyElRe5CUNk4DefmNhIAcQFBR9j6REybzXnrKtFa1qG91jR9hQTUg/s400/yokirestaurant.JPG" alt="" id="BLOGGER_PHOTO_ID_5326479957847142786" border="0" /></a><div style="text-align: justify;"><span style="font-style: italic;"> <span style="font-style: italic;">Yoki is probably our favorite sushi place in the area. The sushi is always fresh and reasonably priced. </span><br /><span style="font-style: italic;"><span style="font-weight: bold;">Type of Outing:</span> Date night with my husband</span><br /></span><span style="font-style: italic;"><span style="font-weight: bold;">Ambiance:</span> </span><span style="font-style: italic;">This fairly new restaurant has moderate lighting and a typical minimalist Japanese decor. The Japanese shoji screens, bamboo and exposed beams add a warmth and an element of fun to this place.<br /></span><span style="font-style: italic;"><span style="font-weight: bold;">Service:</span> The staff was friendly and attentive.<br /></span><span style="font-style: italic;"><span style="font-weight: bold;">Food: </span> They are not stingy with their sashimi here. They always give us nice thick slices of fresh raw fish. Their tender and delicate hamachi sashimi was excellent. I could eat a pound of this stuff. My husband likes their salmon sashimi. Unlike high end sushi places in Boston like the Uni Sashimi Bar in Clio, their designer maki rolls are limited. But the ones that they do have like "The Red Sox " are outstanding. The Red Sox is not printed on the menu so ask your server about it. I'm a sucker for their Panko crusted tempura shrimp so I always order it. I like to eat something greasy to compliment their potent scorpion bowl. :-)<br /></span><span style="font-style: italic;"><span style="font-weight: bold;">Final Thoughts: </span> I like a place that makes me feel good during and after dinner. The food is not too heavy but we were completely satisfied.<br /></span><span style="font-style: italic; font-weight: bold;">Yoki is located at 62 Station Landing, Medford, Massachusetts<br /><br /><br /></span> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGWlnxNQgaqUjhEvjFrhx-dXglBnepKDTI9jZXEukC5zWe0KS_A44cp_fgXsU1ik-PtQ9v9-bsPrRRuwBHtgYr45jRe798E3r_LUDzqc6LNv98sDFy0wD7o0Yyyq7Ug86izkwCbeFxA/s1600-h/bouillabase.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGWlnxNQgaqUjhEvjFrhx-dXglBnepKDTI9jZXEukC5zWe0KS_A44cp_fgXsU1ik-PtQ9v9-bsPrRRuwBHtgYr45jRe798E3r_LUDzqc6LNv98sDFy0wD7o0Yyyq7Ug86izkwCbeFxA/s400/bouillabase.JPG" alt="" id="BLOGGER_PHOTO_ID_5325771182848341362" border="0" /></a><span style="font-style: italic;"> <span style="font-weight: bold;">Type of Outing:</span> My husband and I went out with friends for sophisticated and creative drinks at a place appropriately named Drink in Boston and then dinner at Miel (sans the children).</span><span style="font-style: italic;"><br /></span><span style="font-style: italic;"><span style="font-weight: bold;">Ambiance</span>: Miel has lovely crystal chandeliers, lots of of elbow room, very high ceilings, a view of the harbor and a beautifully decorated room. The decor reminds me of a modern Louis the XV room. </span><br /><span style="font-style: italic;"><span style="font-weight: bold;">Service:</span> The waiters were exemplar in every way. The service was on point.<br /></span> <span style="font-style: italic;"><span style="font-weight: bold;">Food: </span>I love new French food but I also love a traditional French menu especially when it is done right. At Miel, they do it right. The food reminds me of Hungry i, another great French restaurant on the other side of town. My husband and I thought the all lump meat crab cakes were superb. The steak part of my steak frites was pretty standard but it was tender and good. The frites/pomme frites or french fries were amazing. They were crispy and lightly tossed in white truffle oil and high quality sea salt. My husband's meal was the winner though. I tried some of his bouillabaisse and it was quite impressive. I have never been to Marseille but I was transported there upon tasting Miel's delicate and flavorful Provencal fish stew. The fennel and saffron in the soup were not too overpowering and the rouille on top of the French bread was colorful and tasty.<br /></span><span style="font-style: italic;"><span style="font-weight: bold;">Final Thoughts</span>: Miel is sweeter than honey.<br /></span><span style="font-style: italic; font-weight: bold;">Miel Restaurant is located at 510 Atlantic Ave, Boston, Massachusetts<br /><br /></span><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Y9pzTkBrxxYBq1DuXEW1WKHMeAS7YHsHtldq7hs6BVpifYV86x7eOlR8qoUBhI1dHYnrMAvPb2V0yrXhxf7WK1fSwYq-oD2iMCQB11R5BTHmpbMWEUuZJ8gxetnd98pd6TeAdwhSPg/s1600-h/dockside.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 396px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Y9pzTkBrxxYBq1DuXEW1WKHMeAS7YHsHtldq7hs6BVpifYV86x7eOlR8qoUBhI1dHYnrMAvPb2V0yrXhxf7WK1fSwYq-oD2iMCQB11R5BTHmpbMWEUuZJ8gxetnd98pd6TeAdwhSPg/s400/dockside.JPG" alt="" id="BLOGGER_PHOTO_ID_5325771052927556722" border="0" /></a> </div><span style="font-style: italic;"><br />The Dockside in Malden is our go-to family friendly restaurant in Malden, Massachusetts. </span> <span style="font-style: italic;">This is one of the restaurants in the area where we like to take our two year old son.<br /><span style="font-weight: bold;">Type of Outing: </span>Family night with our little guy.<span style="font-weight: bold;"><br /></span><span style="font-weight: bold;">Ambiance: </span>It's a bit of a dive but don't let the Keno and the portable TVs and DVD players fool you(there is practically one in every booth). The booths are pretty comfortable though.<br /></span> <span style="font-style: italic;"><span style="font-weight: bold;">Service: </span>Our waiter was friendly and attentive.</span><span style="font-style: italic;"> We went here on a Saturday night and they had a magician making balloon animals for the kids and a cartoonist making caricatures for anybody who wants one. The balloon animals were a big hit to our tot as you can imagine. </span><span style="font-style: italic;"><br /><span style="font-weight: bold;">Food:</span> I order the same thing every time I come here: the steak tips with bourbon sauce. It's tender and that bourbon sauce was out of this world. For dessert, we had their peanut butter pie. It made my list for top 10 best pies of all time.<br /></span><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;">Final Thoughts:</span> Our toddler happily sat in his high chair for this 2 hour dinner... so we will be back!</span><span style="font-style: italic; font-weight: bold;"><br />The Dockside is located at 229 Centre Street in Malden, Massachusetts<br /><br /><span style="color: rgb(102, 0, 204);">For a complete list of our favorite Boston area restaurants, please scroll down to the very end of this blog. </span></span></span>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com0tag:blogger.com,1999:blog-6397204308030455417.post-82438179675010767182009-04-08T13:19:00.000-07:002009-04-17T14:51:19.288-07:00Jen Hearts Mayo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPOlLCB-DFIuADkxkJIqobQHWYzDIvJdV0cA4lCwJ4r98m-Y-12IU8XRZ0USdGbTBNDglF5I0i8H6zeFxTQV0Vf3Ms-XmSUXRBzQDazsSGt08B9NCkuIg1mS8yKsnA047jGBzJiT01g/s1600-h/shrimp1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPOlLCB-DFIuADkxkJIqobQHWYzDIvJdV0cA4lCwJ4r98m-Y-12IU8XRZ0USdGbTBNDglF5I0i8H6zeFxTQV0Vf3Ms-XmSUXRBzQDazsSGt08B9NCkuIg1mS8yKsnA047jGBzJiT01g/s400/shrimp1.JPG" alt="" id="BLOGGER_PHOTO_ID_5325760489824421362" border="0" /></a><br /><div style="text-align: justify; color: rgb(102, 102, 102);"><span style="font-style: italic;">Shrimp with lychee mayonnaise and chili sauce was inspired by similar entrees I’<span class="blsp-spelling-error" id="SPELLING_ERROR_0">ve</span> eaten at Chinese and Japanese restaurants here in Massachusetts. When most people think of mayonnaise, they usually think of it as a condiment/spread/ edible glue in sandwiches but in many Asian cultures, mayonnaise is sometimes a sauce ingredient on top of anything battered and deep fried. One of my favorite mayonnaise sauces is a fruity mayonnaise and chili sauce on top of crispy deep fried shrimp or chicken. I have several versions of this mayonnaise, fruit juice and chili sauce combination. Today, I combined mayonnaise, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">lychee</span> juice(reserved juice from a can of lychees) and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Lingham's</span> Hot Sauce. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Lingham's</span> hot sauce is an all natural hot sauce from Malaysia and it’s fantastic. It's a perfect blend of sweet and spicy and an unknown complexity that I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">couldn't</span> quite put my finger on. It's quickly becoming my favorite. I have used <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Sriracha</span> in the past and that works quite well too.</span><br /><br /><span style="font-style: italic;">I <span class="blsp-spelling-error" id="SPELLING_ERROR_6">deveined</span> and peeled about a pound of large sized shrimp. Then, I made a batter with buttermilk and Vietnamese Fry Powder. The Fry powder is available at your local Asian Supermarket. I love Vietnamese Fry powder for deep frying because it’s a perfect blend of wheat flour, cornstarch, rice flour, baking powder, salt and pepper. </span><span style="font-style: italic;">The best part - no MSG. </span><span style="font-style: italic;">The buttermilk and fry powder makes a nice light crunchy batter. Finally, I drizzled the shrimp with the sweet, spicy and creamy sauce. Shrimp with lychee mayonnaise and chili sauce is great with white rice. </span></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com0tag:blogger.com,1999:blog-6397204308030455417.post-27821746346454034982009-03-29T14:09:00.000-07:002009-04-08T14:45:24.111-07:00My Favorite Spring Ingredients<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yATUfG2gOWId2bCj3zQp9Zv0Wl8yEJcsoy05KmBql4J1zI0RuOpzHflCkwpSOe1hBPfHftC9Kw5FXYzYHpLJLeUlapU87N6WEQ_nlBK3IkN8RoAf0tQgZdyqzeviAq4ZjPwlBcMQAg/s1600-h/spring1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 234px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yATUfG2gOWId2bCj3zQp9Zv0Wl8yEJcsoy05KmBql4J1zI0RuOpzHflCkwpSOe1hBPfHftC9Kw5FXYzYHpLJLeUlapU87N6WEQ_nlBK3IkN8RoAf0tQgZdyqzeviAq4ZjPwlBcMQAg/s400/spring1.jpg" alt="" id="BLOGGER_PHOTO_ID_5322118300361901570" border="0" /></a><br /><div style="text-align: justify;"><span style="font-style: italic;"><span style="color: rgb(0, 153, 0);">Spring has arrived. So have the ingredients that are best during this season. I don't always cook with the seasons but I try to cook seasonally whenever I can. You can get any of these ingredients year round. We don't live in the 1800s after all. Many great restaurant chefs cook with the seasons so they can get an ingredient's peak flavor. </span></span><span style="font-style: italic;"><span style="color: rgb(0, 153, 0);"> I love restaurants with a "Spring menu." </span></span><span style="font-style: italic;"><span style="color: rgb(0, 153, 0);">I'm inspired to do the same. Spring brings a bountiful of fun and tasty ingredients to chow down on. Here are some of my favorites:</span></span><br /><br /><span style="font-style: italic;"><span style="color: rgb(0, 153, 0);"><span style="font-style: italic;"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Jicama</span></span> -- This crunchy <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ve</span></span></span></span><span style="color: rgb(0, 153, 0);"><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">getable</span> is great raw in salads and as an ingredient in deep fried spring rolls. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Jicama</span> is a pain to peel but it's worth every bite. It's a refreshing feast for the mouth and the ears. crunch. crunch. </span></span><br /><span style="color: rgb(0, 153, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Lamb</span> -- Oh let me count the ways. I love cooking with lamb. When I cook lamb, I borrow from food cultures which cook lamb really well like Morocco, Afghanistan, Turkey and Greece. We are big fans of lamb <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tagines</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_5">doner</span> kebabs so I might try to make those for dinner one of these days. </span> <span style="font-style: italic;"><span style="font-weight: bold;"><br />Salmon </span>-- Fantastic fresh catch wild salmon is great until end of summer. Highly pigmented pink/red salmon has a strong flavor on its own and doesn't need much. Maybe a little dill or <span class="blsp-spelling-error" id="SPELLING_ERROR_6">wasabi</span> perhaps?</span> </span><br /><span style="color: rgb(0, 153, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Watercress</span> -- The peppery watercress leaves are great for many rich soups. I also like it simply prepared and sauteed with chopped garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">EVOO</span>.</span> </span><br /><span style="color: rgb(0, 153, 0);"><span style="font-style: italic;"><span style="font-weight: bold;"></span></span></span><span style="color: rgb(0, 153, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Fresh Morels</span> -- Morels are one of my favorite mushrooms. They have tons of flavor and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">umami</span>! They add a rich earthy flavor to just about anything. I don't cook with them often because they are hard to find around here but I look for them when we go out to eat. </span></span><br /><span style="color: rgb(0, 153, 0);"><span style="font-style: italic;"><span style="font-weight: bold;">Strawberries</span> -- The possibilities are endless! Strawberries are so sweet from the middle to the end of Spring. I love a Fresh strawberry pie with a huge pillow of freshly whipped cream. My husband made this for me once and it was delicious. Maybe he will make it for me again. :-)</span></span><br /></div><span style="color: rgb(0, 153, 0);"><span style="font-style: italic;"><br /></span><span style="font-style: italic;">Happy Spring cooking and eating everyone! </span><br /></span>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com1tag:blogger.com,1999:blog-6397204308030455417.post-40909109692660706622009-02-24T12:08:00.000-08:002009-04-16T15:41:40.448-07:00Sweet and Yummy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOf7wfghxWaUhyphenhyphen9q1-frm-oTnfajPp4KXblY8XlTmqe_e8VGieW2LUsdCqo7JVOhBs0AfCveF_z1KQHUp7guwmP7sZa0zcn3iCIB6yRhfDI9rvtqBA2feA-iK_oiNHtDyKl-e9_tj4jA/s1600-h/coconut+pannacotta.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 379px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOf7wfghxWaUhyphenhyphen9q1-frm-oTnfajPp4KXblY8XlTmqe_e8VGieW2LUsdCqo7JVOhBs0AfCveF_z1KQHUp7guwmP7sZa0zcn3iCIB6yRhfDI9rvtqBA2feA-iK_oiNHtDyKl-e9_tj4jA/s400/coconut+pannacotta.JPG" alt="" id="BLOGGER_PHOTO_ID_5325387796989124962" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="font-style: italic;">I love making all kinds of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">panna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">cottas</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Panna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cottas</span> are silky and luxurious and are super easy to make. I ate a yummy and beautifully plated <span class="blsp-spelling-error" id="SPELLING_ERROR_4">panna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">cotta</span> at a new upscale restaurant in Cambridge not too long ago. Don't get me wrong, it was pretty good but a homemade <span class="blsp-spelling-error" id="SPELLING_ERROR_6">panna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">cotta</span> can measure up to a restaurant <span class="blsp-spelling-error" id="SPELLING_ERROR_8">panna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">cotta</span> any day. And a homemade one will costs a fraction of what you pay at a restaurant. All you need is really good cream. I brought this dessert at a friend's party. :-)<br /><br /></span><span style="font-style: italic;">1/2 tablespoon of unflavored gelatin</span> <span style="font-style: italic;"><br />2 small cans of Nestle Media <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Crema</span> or table cream<br /></span><span style="font-style: italic;">1 1/2 cups of heavy cream</span><br /><span style="font-style: italic;">1 can of coconut milk</span> <span style="font-style: italic;"><br />1/2 cup of sugar(more if you like it sweeter)<br /></span><span style="font-style: italic;"><br /></span><span style="font-style: italic;">Combine everything except for the unflavored gelatin in a medium sauce pan.<br />Simmer for 20 minutes until everything is well combined. Slowly sprinkle the gelatin into the hot liquid. Stir to combine. Do this slowly because you don't want the gelatin powder forming into tiny clumps. Transfer into ramekins or molded containers and refrigerate for at least 16 hours.<br /><br /></span><span style="font-style: italic;">This is such a rich dessert so I made a passion fruit caramel to go on top. The acid in the passion fruit gives this <span class="blsp-spelling-error" id="SPELLING_ERROR_12">panna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">cotta</span> a little more edge. Reduce equal parts of sugar and water, until mixture starts to caramelize. Making caramel takes a lot of patience so be patient. Carefully add unsweetened passion fruit juice to the caramel and stir to combine. Cool overnight and then drizzle on top of the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">panna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">cotta</span> before serving. <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Bien</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Provecho</span>! </span><br /></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com1tag:blogger.com,1999:blog-6397204308030455417.post-79313002111859135652009-02-18T11:29:00.000-08:002009-03-25T10:03:02.747-07:00His Birthday. :-)<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GnPJz4M622lk90Pn2poL7VISDl_kTi-HY05J1yPi6sz_EANFRObrkSYo_zCFCLbLSLauFdRX1QGf5psaI6Oo4OUh9QVrvEZBwg7TFsE9wtyX516PDGZvtTl-IsFwARU45FzThW4ceA/s1600-h/red+wine.JPG"><img id="BLOGGER_PHOTO_ID_5304238816490960306" style="margin: 0px auto 10px; display: block; width: 246px; cursor: pointer; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GnPJz4M622lk90Pn2poL7VISDl_kTi-HY05J1yPi6sz_EANFRObrkSYo_zCFCLbLSLauFdRX1QGf5psaI6Oo4OUh9QVrvEZBwg7TFsE9wtyX516PDGZvtTl-IsFwARU45FzThW4ceA/s400/red+wine.JPG" border="0" /></a><br /><span style="font-style: italic;">For my husband's birthday weekend this year, I surprised him with a special eight course dinner on the eve of his birthday. </span><em><br /></em><br /><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DI5oD7PD_sZCgb4gys3FtcYQ10tjOjq2ZzdyYcKxfSwarONwmqIBrcf9woIkJOc9s7MN8VOUdtjFG-NGKCpnBGT96oGpSa6UveU-MimU0EbO5OU2nVTFlUgZcvbZ3mO-BUV6FcHpnw/s1600-h/tapanade.JPG"><img id="BLOGGER_PHOTO_ID_5304224386805623842" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 201px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DI5oD7PD_sZCgb4gys3FtcYQ10tjOjq2ZzdyYcKxfSwarONwmqIBrcf9woIkJOc9s7MN8VOUdtjFG-NGKCpnBGT96oGpSa6UveU-MimU0EbO5OU2nVTFlUgZcvbZ3mO-BUV6FcHpnw/s400/tapanade.JPG" border="0" /></a><span style="font-style: italic;"> <span style="font-weight: bold;">The first course </span>is a "A Study in Olives." I made most of the food from scratch except for the green and black tapanade, and a couple of other items like the kaiso salad and of course the cheese in the cheese course. The <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tapanade</span>/Olives are from Whole Foods Market.<br /></span></div><br /><div style="text-align: justify;"><span style="font-style: italic;"> </span></div><br /><div style="font-style: italic; text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGeGWYSGi42Vmr8c-wQ4_-E3dnz0ZPkOOjkS0l1zI9ucNiSpkFOFC9tmiob1p-Aej_op2ScFx8acFzNEr29wY0fEtguGIq_y9zXkeS8DTZbKhPV0GBlXbbcW5KCi7FGZIeKF5U8jyvw/s1600-h/bing+cherry+soup.JPG"><img id="BLOGGER_PHOTO_ID_5304223723404715346" style="margin: 0px auto 10px; display: block; width: 208px; cursor: pointer; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGeGWYSGi42Vmr8c-wQ4_-E3dnz0ZPkOOjkS0l1zI9ucNiSpkFOFC9tmiob1p-Aej_op2ScFx8acFzNEr29wY0fEtguGIq_y9zXkeS8DTZbKhPV0GBlXbbcW5KCi7FGZIeKF5U8jyvw/s400/bing+cherry+soup.JPG" border="0" /></a> <span style="font-weight: bold;">The Second Course: </span>Cold Bing Cherry Soup with Kirsch. This is a double shot of cherries in the form of Bing cherries and Kirsch or <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kirschwasser</span> ( a cherry liqueur from Germany ). I first discovered cold soups during a cruise with Celebrity Cruises. The Cold cherry soup was the best one we had there so I recreated it for my hubby on his birthday. The taste is similar to a Hungarian Sour Cherry Soup but with an extra kick.<br /><br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-style: italic;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTxuw470KWHdNDqjXm90kEmx0SpYxAdTAE-o-aegejpprtpyrA3WnhPqKDqD79QxhZzOOtdHBsRZzfUa_6jdcib6lluTYtDS7q6VNOLb-na8mBEK6j4B6XZ-TyGNIUsyeornS1fqsVQ/s1600-h/salad.JPG"><img id="BLOGGER_PHOTO_ID_5304223615731054018" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 310px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTxuw470KWHdNDqjXm90kEmx0SpYxAdTAE-o-aegejpprtpyrA3WnhPqKDqD79QxhZzOOtdHBsRZzfUa_6jdcib6lluTYtDS7q6VNOLb-na8mBEK6j4B6XZ-TyGNIUsyeornS1fqsVQ/s400/salad.JPG" border="0" /></a> </div><br /><div style="font-style: italic; text-align: justify;"><span style="font-weight: bold;">The Third Course: </span>Salad Greens with fresh water chestnuts, slow roasted beets and Chinese plums. I dressed the salad with a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Maile</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Dijon</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">vinaigrette</span>.<br /></div><br /><div style="font-style: italic; text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35OtHsFnc3XfwVEXMFAQdGXRIZSkzuzBBCdnPJJnPuG3kPueNgCBq6aGkkRti1kJ3DD4ZW07e3E4Zvi2I7jUSaOJ1IumiQi_odPHx70B0jwuURIO7OwSf78M0yx_2Re0R8xWv9cltgw/s1600-h/sashimi.JPG"><img id="BLOGGER_PHOTO_ID_5304223441863340210" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 339px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35OtHsFnc3XfwVEXMFAQdGXRIZSkzuzBBCdnPJJnPuG3kPueNgCBq6aGkkRti1kJ3DD4ZW07e3E4Zvi2I7jUSaOJ1IumiQi_odPHx70B0jwuURIO7OwSf78M0yx_2Re0R8xWv9cltgw/s400/sashimi.JPG" border="0" /></a> <span style="font-weight: bold;"><br />The Fourth Course:</span> We love <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Sashimi</span> and so I made him checkered <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Hamachi</span>(yellow tail) and salmon <span class="blsp-spelling-error" id="SPELLING_ERROR_8">sashimi</span> plate with <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Kaiso</span> seaweed salad. I purchased the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">kaiso</span> seaweed salad along with Grade A raw fish from a local Japanese market.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-style: italic;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibC2nc51iabIEBUbRXmOGlP0OK5z5m0Q2cswDHZHAsUQZrkEmKXY8btshSWTaWQMSO9ujY67oySCVWkHfEV_HROtusF9W3yHCInX3gqX1cUs2CFibkcr3PjJZWt9wOIcPbWy7AMxGZmg/s1600-h/saffronmussels.JPG"><img id="BLOGGER_PHOTO_ID_5304223300443707746" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 378px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibC2nc51iabIEBUbRXmOGlP0OK5z5m0Q2cswDHZHAsUQZrkEmKXY8btshSWTaWQMSO9ujY67oySCVWkHfEV_HROtusF9W3yHCInX3gqX1cUs2CFibkcr3PjJZWt9wOIcPbWy7AMxGZmg/s400/saffronmussels.JPG" border="0" /></a><span style="font-style: italic;"><span style="font-weight: bold;">The Sixth Course:</span> Mussel and Saffron soup. I made the mussel infused Spanish saffron broth and then made a roux in a separate pot. I added the broth, lots of cream and tender mussels and spices to the roux.<br /></span></div><br /><div style="text-align: justify;"><em></em><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-style: italic;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fEi1ILN3DwAu3f_BQuRUws1-THKQnDzvwGn7rTW5ygCVHXc_a2eTYpX1Vy17YtqyOX_5J2bks3pP3PDhtP7NcH-wGhK5-X4jJIcoQibSozFWXk0_nBq485Ch8hit7nEtrQsSBwTI3Q/s1600-h/porkbelly.JPG"><img id="BLOGGER_PHOTO_ID_5304222922094930674" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 304px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fEi1ILN3DwAu3f_BQuRUws1-THKQnDzvwGn7rTW5ygCVHXc_a2eTYpX1Vy17YtqyOX_5J2bks3pP3PDhtP7NcH-wGhK5-X4jJIcoQibSozFWXk0_nBq485Ch8hit7nEtrQsSBwTI3Q/s400/porkbelly.JPG" border="0" /></a><span style="font-style: italic;"><span style="font-weight: bold;"><br />The Seventh Course(Main course): </span><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Twiced</span> cooked pork belly with roasted garlic mashed potatoes. This took the longest to make. I bought a huge slab of fresh rindless pork belly from one of my favorite local butchers and braised it in juniper berries, allspice and other aromatics for hours. Then, I cooled it down, rubbed it with LOTS of <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Maile</span> whole grain Dijon mustard and other pork friendly spices like oregano. I baked it in a 350 degree oven until it was golden brown. Three cheers for pork belly.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-style: italic;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkf6B8g6ugbLSPb4yxeIHVJPTKf9GBhxfYgseFujiBS1-szQDDrOv0Z1amGTpWxKay6GRsfPtQfqPwm3hy7nfQNiHjthffy2_LN0JxZlvF4OglI6pHtQqBjPIOjdCBqTorkouD3UYrrQ/s1600-h/cheese.JPG"><img id="BLOGGER_PHOTO_ID_5304222795072846594" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 259px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkf6B8g6ugbLSPb4yxeIHVJPTKf9GBhxfYgseFujiBS1-szQDDrOv0Z1amGTpWxKay6GRsfPtQfqPwm3hy7nfQNiHjthffy2_LN0JxZlvF4OglI6pHtQqBjPIOjdCBqTorkouD3UYrrQ/s400/cheese.JPG" border="0" /></a><span style="font-style: italic;"><span style="font-weight: bold;"><br />The Seventh Course/The Cheese Course:</span> We love the Cheese Course at <span class="blsp-spelling-error" id="SPELLING_ERROR_13">L'Espalier</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Adjour'hui</span> so I included a cheese course in his birthday menu. I picked two cheeses, one of which he is familiar with and loves -- Gruyere. The other one is an amazing and very creamy "double cream" blue cheese called St. <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Agur</span> from the Basque region of France. I added gigantic fresh blackberries and homemade honeyed quince chunks.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-style: italic;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtmjjnAbYCNBI65zk8RgkQ0_EsxSbZ2wCciCssRO31bLvDpvn7VIuOoI71DbHNZ_LVGHSLcuhrzBJYK0ez7sCaV0YyQpHgiBEG1kC9WRRKi-6pN8V_jVHRoah9GZNvV7YrByT90tU8w/s1600-h/chocolate+malt.JPG"><img id="BLOGGER_PHOTO_ID_5304222688013609074" style="margin: 0px auto 10px; display: block; width: 282px; cursor: pointer; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtmjjnAbYCNBI65zk8RgkQ0_EsxSbZ2wCciCssRO31bLvDpvn7VIuOoI71DbHNZ_LVGHSLcuhrzBJYK0ez7sCaV0YyQpHgiBEG1kC9WRRKi-6pN8V_jVHRoah9GZNvV7YrByT90tU8w/s400/chocolate+malt.JPG" border="0" /></a><span style="font-style: italic;"><span style="font-weight: bold;"><br />The final course</span> -- I kept the dessert course simple. This homemade chocolate malt pudding is made with lots of melted Dove chocolate bars and malt milk powder. I garnished the pudding with "white chocolate pearls."<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-style: italic;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoEk9B90nvVe69PZPgfxmQ0nXpu4NQ3QmZuE5ujF0Fq61PdbTq3BP-4s8yEXCLmvIOucu8dEWYodHMZ0udsR6fWcFbTqZgrRK7B9RdAK-eYDBoLgDRI8nEVsSwT-fnDonVPuEZ4zd-g/s1600-h/capecod.JPG"><img id="BLOGGER_PHOTO_ID_5304222598388729890" style="margin: 0px auto 10px; display: block; width: 162px; cursor: pointer; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoEk9B90nvVe69PZPgfxmQ0nXpu4NQ3QmZuE5ujF0Fq61PdbTq3BP-4s8yEXCLmvIOucu8dEWYodHMZ0udsR6fWcFbTqZgrRK7B9RdAK-eYDBoLgDRI8nEVsSwT-fnDonVPuEZ4zd-g/s400/capecod.JPG" border="0" /></a><span style="font-style: italic;"><span style="font-weight: bold;">Tonight's cocktail</span><span style="font-weight: bold;"> : </span>I made my version of a Cape Cod Cocktail with Nantucket Nectar Cranberry juice, Smirnoff Vodka, Gran <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Marnier</span> and freshly squeezed orange juice.</span></div></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com3tag:blogger.com,1999:blog-6397204308030455417.post-83582406224367394852009-02-14T10:40:00.000-08:002009-03-24T15:31:56.310-07:00Figs and Prosciutto<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AWVAAJbEThQV0V5ouGQI3oYel5PxVy35baBH_MJ5lBKVSK7AaenC7pJIdJ8BGLDZiLxG0_VBVa6L0kKrXaanRN4FH7b0LsUP7QNxWkskvqRmImNu3E67vjJY9zsp7NUWeGENjKI6-Q/s1600-h/figs1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AWVAAJbEThQV0V5ouGQI3oYel5PxVy35baBH_MJ5lBKVSK7AaenC7pJIdJ8BGLDZiLxG0_VBVa6L0kKrXaanRN4FH7b0LsUP7QNxWkskvqRmImNu3E67vjJY9zsp7NUWeGENjKI6-Q/s400/figs1.JPG" alt="" id="BLOGGER_PHOTO_ID_5302730518538050034" border="0" /></a><span style="font-style: italic;">I first had the fig-prosciutto combination at a popular eclectic pizza joint called Figs in </span>Charlestown<span style="font-style: italic;">, Massachusetts. Figs is the brain child of celebrity </span><span style="font-style: italic;">chef Todd English. Figs is a few steps from English's flagship restaurant Olives(another favorite in Charlestown). When we crave for a "different" kind of pizza, we head over to Figs. Figs offers a delicious figs and prosciutto pizza. The marriage of figs and prosciutto is a classic sweet and savory combination. I used these two ingredients in our appetizer the other night. </span> </div><div style="font-style: italic; text-align: justify;"><br /></div><div style="text-align: justify;"><div style="text-align: center;"> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlHT4hhgPgu0rl6Z6m0IItBv0EYL21p7c57WjrY7RmSG719fMb5WCUP47iiT4gQhtZOKSwSEGsBLkU9_TYBUFPVnd1VZjE-90WogPnPtuZqcyFpkHSphlcE7IasR4IaVAGk9VcZ_E1g/s1600-h/figs2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlHT4hhgPgu0rl6Z6m0IItBv0EYL21p7c57WjrY7RmSG719fMb5WCUP47iiT4gQhtZOKSwSEGsBLkU9_TYBUFPVnd1VZjE-90WogPnPtuZqcyFpkHSphlcE7IasR4IaVAGk9VcZ_E1g/s400/figs2.JPG" alt="" id="BLOGGER_PHOTO_ID_5302727788691788082" border="0" /></a><span style="font-style: italic;">Slice figs and top with Prosciutto di Parma and brown sugar.</span><br /></div> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISwbKWeXaKov2Fa5-FMJ4gHuvFnGm-3BTBbV8ulhzBs-4HZvziO3sj6iMSsMXNdUWlhgRkhs0c-kDsaktaU8l1WGEyMAJGnul1zGARaMrSTEtuNw4FpDbTu7o9tiSSTiCcRtkl8CiNw/s1600-h/figs3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 330px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISwbKWeXaKov2Fa5-FMJ4gHuvFnGm-3BTBbV8ulhzBs-4HZvziO3sj6iMSsMXNdUWlhgRkhs0c-kDsaktaU8l1WGEyMAJGnul1zGARaMrSTEtuNw4FpDbTu7o9tiSSTiCcRtkl8CiNw/s400/figs3.JPG" alt="" id="BLOGGER_PHOTO_ID_5302727637192753074" border="0" /></a><span style="font-style: italic;">Bake in a pre-heated 350 degree oven for 20-30 minutes until the brown sugar caramelizes on top. The prosciutto will crisp up and mingle nicely with the figs and brown sugar. </span> </div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com0tag:blogger.com,1999:blog-6397204308030455417.post-29831981176395704222009-01-17T12:33:00.000-08:002009-03-24T11:28:15.732-07:00An Unforgetable Dinner<div style="text-align: center; font-style: italic;"><br />I celebrated my birthday earlier this month. One of the surprises I got for my birthday is a special dinner lovingly prepared by my husband(I'm not the only cook in the family). Our son visited his grandparents that weekend(it's great because my parents live close by!)<br /><br /></div><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcrlW0iPNdEw9IVMBKef53Vv8rvi-8DcWpNmUdU4toifgHzP9XMK5XSXWygqtPvX8tvvmqOXy2HHN07c4_n_vDbxsp7BP2fYET_8MuTq5MdY46ytviKUvPqmyZUsQnBznh3Idn7reTQ/s1600-h/birthdaydinner.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 367px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcrlW0iPNdEw9IVMBKef53Vv8rvi-8DcWpNmUdU4toifgHzP9XMK5XSXWygqtPvX8tvvmqOXy2HHN07c4_n_vDbxsp7BP2fYET_8MuTq5MdY46ytviKUvPqmyZUsQnBznh3Idn7reTQ/s400/birthdaydinner.JPG" alt="" id="BLOGGER_PHOTO_ID_5292365041592939106" border="0" /></a><span style="font-style: italic;">He surprised me with lobster thermidor -- one of my favorite preparations for lobster. Lobster Thermidor is a labor of love. It took him hours to make this dish. I'm not exactly sure how he made it -- I was not allowed to help :-)</span> <a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqRf2mbehdWanIaFg2TPAdL6UsWcbwLuSD2C1nT8fy_lo3hkKqLb1JvE9XjnZLbpcSGXOLnslo40EftNCKHeR7Fw1Q2LKDPh-jdibNxNf3Pvd_H1y_lBSRPy4gGVQyDE2zR09dBPV9w/s1600-h/lobster.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 361px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqRf2mbehdWanIaFg2TPAdL6UsWcbwLuSD2C1nT8fy_lo3hkKqLb1JvE9XjnZLbpcSGXOLnslo40EftNCKHeR7Fw1Q2LKDPh-jdibNxNf3Pvd_H1y_lBSRPy4gGVQyDE2zR09dBPV9w/s400/lobster.JPG" alt="" id="BLOGGER_PHOTO_ID_5292364800845437762" border="0" /></a><span style="font-style: italic;">Six pounds of live lobsters were sacrificed in a rich creamy cheesy sauce. They met their demise in the most glorious way. </span> <div style="text-align: center;"><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HsP2Tx_0seZuTaSm3YMTzj1C10GZMoyjWL63xr6p-Wby0_LpE7hvqz8-OmReM14VYfETiSA_SqIR0C30eOq974Vpc6wAhyphenhyphenTG-KAJuTJEwXtXrSgKovS_COhUV05TpxcnrHbztFeHYg/s1600-h/coconutcakeforjen.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 359px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HsP2Tx_0seZuTaSm3YMTzj1C10GZMoyjWL63xr6p-Wby0_LpE7hvqz8-OmReM14VYfETiSA_SqIR0C30eOq974Vpc6wAhyphenhyphenTG-KAJuTJEwXtXrSgKovS_COhUV05TpxcnrHbztFeHYg/s400/coconutcakeforjen.JPG" alt="" id="BLOGGER_PHOTO_ID_5292364312538186162" border="0" /></a><span style="font-style: italic;">He also baked a delicious coconut cake from scratch. Heaven.</span><br /><br /></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com0tag:blogger.com,1999:blog-6397204308030455417.post-76137365287365164782009-01-06T11:14:00.001-08:002009-03-24T11:26:17.834-07:00Gourmet Comfort Food<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVF0oAlDERfI-pRDBcBTA-1fzJq-S6yv5Q8G8xE_RyG67f7mku_L2lomVbTSNRR3GpF8f3MqNrLpJlPrS51lfcfcJJ_3FP3_A1wioKVykb_Lf0Ii1p8jwse2ClyQCDn3a7mcP1SV-4nw/s1600-h/gruyerefuji.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVF0oAlDERfI-pRDBcBTA-1fzJq-S6yv5Q8G8xE_RyG67f7mku_L2lomVbTSNRR3GpF8f3MqNrLpJlPrS51lfcfcJJ_3FP3_A1wioKVykb_Lf0Ii1p8jwse2ClyQCDn3a7mcP1SV-4nw/s400/gruyerefuji.JPG" alt="" id="BLOGGER_PHOTO_ID_5292745624465386082" border="0" /></a><span style="font-style: italic;">Sometimes I like simple things to eat with just two or three ingredients. Take this snack for example: slices of delicious Fuji apples and Gruyere cheese. How can something so simple taste so darn good? </span><span style="font-style: italic;">There is nothing like good comfort food. Here are two yummy dishes using one of my favorite cheeses in the whole world -- Gruyere. Gruyere is an essential ingredient for great fondue because it is a fantastic melting cheese. It's takes mac n cheese to a whole new level. </span><br /></div><div style="text-align: justify;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NHT0bEp495A0tZg-v1ZtyTDcdgJnXUQiox2GtpfR19W4_hpAhXYs1-C2jjiNdkSvoHLMEUpTKB_QMtDOleFrhT3uLycS_N9ppqkGT8d36qkwihrp-8S24pWO2f4ejevCQiIZ-mukOQ/s1600-h/macncheese.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 330px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NHT0bEp495A0tZg-v1ZtyTDcdgJnXUQiox2GtpfR19W4_hpAhXYs1-C2jjiNdkSvoHLMEUpTKB_QMtDOleFrhT3uLycS_N9ppqkGT8d36qkwihrp-8S24pWO2f4ejevCQiIZ-mukOQ/s400/macncheese.JPG" alt="" id="BLOGGER_PHOTO_ID_5288263032772900914" border="0" /></a><span style="font-style: italic;">Penne for your thoughts? Here is a baked gooey pasta casserole made with three kinds of cheese. Our little guy loves this pasta dish. It's a trio of three amazing white cheeses -- </span><em style="font-style: italic;">Parmigiano</em><span style="font-style: italic;">-</span><em style="font-style: italic;">Reggiano, </em><em style="font-style: italic;">Provalone and Gruyere. Fontina would be another good cheese to add. I melted all three cheeses in heavy cream and whole milk and folded the cheese sauce to the cooked penne. I topped the pasta cheese mixture with fresh bread crumbs and more grated Parmigiano-Reggiano cheese. I baked it in the oven for 40 minutes until the crust turned golden brown. </em><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl1GYmLWxdXMJnXp0iMm6fw8FD1LSbfkH_5Z9GKMKL4dRzfaDgvprVXOOUcF2Gf15dS-uOArZ8XHHWzhMziRKTWj-vQm0rpDjLDymu0M8CNYF9WAwseY0IfLrfNarfxmhAb77A6Bunw/s1600-h/hamngruyere.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl1GYmLWxdXMJnXp0iMm6fw8FD1LSbfkH_5Z9GKMKL4dRzfaDgvprVXOOUcF2Gf15dS-uOArZ8XHHWzhMziRKTWj-vQm0rpDjLDymu0M8CNYF9WAwseY0IfLrfNarfxmhAb77A6Bunw/s400/hamngruyere.JPG" alt="" id="BLOGGER_PHOTO_ID_5288262198002925618" border="0" /></a><span style="font-style: italic;">My husband told me that this is the best ham and cheese sandwich he ever had in his life. I had a lot of help from Gruyere cheese. Anything with this much fat has to be good!<br /><br /></span><span style="font-style: italic;">2 pieces of thick white bread</span><br /><span style="font-style: italic;">1 slice of really good ham</span> <span style="font-style: italic;">(about 3-4 ounces)<br />4 ounces of Gruyere cheese</span><br /><span style="font-style: italic;">lots of butter.<br /><br /></span><span style="font-style: italic;">Butter both sides of your bread. Put the ham and cheese in between two slices of bread. Using a non-stick pan on medium heat, fry the ham and cheese sandwich. Use a spatula to press down or flatten the ham and cheese melt. Wait for a few minutes until bread is golden brown before flipping it over . Brown the other side. </span><span style="font-style: italic;">Enjoy! </span><br /></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com0tag:blogger.com,1999:blog-6397204308030455417.post-50968045153144483372008-12-31T11:46:00.000-08:002009-04-15T19:33:00.604-07:00Stone Fruit Compote and Honey Labne Parfait<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8LLdL0nmdIDMY0JMGotYijpm6nkmojNPjEA5uAw0dnOeulLfh8DK0aueyk53zjmC3vaSQMfH3kujCQbaA8zL8YbR9uzK8djG0x0BfMrwBO5bEKfPtgwz6mjjzXAJyPBCKK2hI2a8GQ/s1600-h/stewedstonefruitwithlabne.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 324px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8LLdL0nmdIDMY0JMGotYijpm6nkmojNPjEA5uAw0dnOeulLfh8DK0aueyk53zjmC3vaSQMfH3kujCQbaA8zL8YbR9uzK8djG0x0BfMrwBO5bEKfPtgwz6mjjzXAJyPBCKK2hI2a8GQ/s400/stewedstonefruitwithlabne.JPG" alt="" id="BLOGGER_PHOTO_ID_5325111378526942386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWoITjSz1W7qmhaBQH4cjUj9_vEGzLNW63kWGpfbFP6__rViXGxddfaJuy8HkspshUDvGfXWMiw5UESMgMzfXl9JOBl2J6rJFrjqGYlqsSUUXdQLGH7WxpaSf-6nx0PgSPX0Pmj6h-A/s1600-h/stewedstonefruitwithlabne.JPG"><em></em></a><span style="font-style: italic;"><br /></span><div style="text-align: justify;"><span style="font-style: italic;">Last year, my good friend <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mikell</span> introduced me to <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Labne</span></span>, a thick, silky and delicious Middle Eastern style yogurt(very similar to Greek yogurt). It is commonly used as a spread or dip for bread. It's a good low fat alternative to cheese. I also saw labne make an appearance on my dinner plate at one of Boston's high end restaurants last week. </span><span style="font-style: italic;">I recently created a labne parfait as the curtain raiser for last Sunday's brunch. I flavored the <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">labne</span></span> with honey and cardamom. My hubby loved it. This is a yogurt parfait for two:</span><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">For the fresh stone fruit compote:</span></span><br /><span style="font-style: italic;">2 peaches stoned, peeled and diced into small cubes</span><br /><span style="font-style: italic;">3 plums stoned, peeled and diced into small cubes</span><br /><span style="font-style: italic;">1/3 cup of tropical orange juice( I used a guava, mango and pineapple cocktail juice) </span><br />1 teaspoon of fresh orange zest( just the orange part -- the white part is very bitter)<br /><em>1 teaspoon of pure vanilla extract(Bourbon or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Tahitian</span>)<br />1 -2 teaspoons of sugar<br /><br />Bring everything to a gentle simmer and cook for 15-20 minutes until fruit is tender.<br /><span style="font-weight: bold;"><br />For the Labne with honey:</span><br />1 cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Labne</span><br />6 green cardamom pods in a tea filter paper<br />3-4 tablespoons of honey<br />1/2 cup of milk<br /><br />Combine the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Labne</span>, honey and milk. Steep the cardamom "tea" in yogurt. Refrigerate overnight and remove cardamom tea bag before serving. Put some fruit compote in a serving glass and then top it off with some <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Labne</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">appetit</span>.<br /></em></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com0tag:blogger.com,1999:blog-6397204308030455417.post-16480449777120527682008-12-29T14:02:00.001-08:002009-01-20T11:57:03.977-08:00Burrito time!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TvCagAjS-rbSSGwANRxLdi_PtgxrplIkdB6YUbqc9KNZpvA0lc7m4pgkO-U4HqHDUcQ1-gx4EfNjiGpYzfXb8yyMmkx5VYqrxNckL7F4Kfej65-h-FrZzKNpXtrfAjjNtrxqK01ZsQ/s1600-h/burrito2.JPG"><img id="BLOGGER_PHOTO_ID_5286533508659420914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 309px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TvCagAjS-rbSSGwANRxLdi_PtgxrplIkdB6YUbqc9KNZpvA0lc7m4pgkO-U4HqHDUcQ1-gx4EfNjiGpYzfXb8yyMmkx5VYqrxNckL7F4Kfej65-h-FrZzKNpXtrfAjjNtrxqK01ZsQ/s400/burrito2.JPG" border="0" /></a><br /><br /><div style="TEXT-ALIGN: justify"><span style="FONT-STYLE: italic">I first had burritos in a little hole in a wall <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">taqueria</span></span> in <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Somerville</span></span>, Massachusetts. It's a place where you can get authentic Mexican Food and practice your Spanish at the same time. Making homemade burritos is fun and easy. It involves an assembly of ingredients that were simply made for each other.</span><br /></div><br /><div style="TEXT-ALIGN: justify" align="center"><span style="FONT-STYLE: italic"><span style="FONT-WEIGHT: bold">Beans:</span><span style="font-family:arial;"><span style="font-family:courier new;"> I like to use South American Grade A dried black beans. You can use canned beans if you like.</span> </span>Soak the dry beans overnight and then simmer them with carrots, celery, onions, garlic, beef bones and a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">bay leaf</span> until the beans are tender.</span><br /><div style="TEXT-ALIGN: justify"><span style="FONT-STYLE: italic"><span style="FONT-WEIGHT: bold">Rice: </span><span style="font-family:courier new;">I use Jasmine rice to make my </span><span class="blsp-spelling-error" id="SPELLING_ERROR_3" style="font-family:courier new;"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Arroz</span></span><span style="font-family:courier new;"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_4" style="font-family:courier new;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Mexicana</span></span><span style="font-family:courier new;"> or Mexican rice. Why Jasmine rice? I like the scent, flavor and </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_5" style="font-family:courier new;">texture</span><span style="font-family:courier new;"> of really good Jasmine rice.</span> Saute finely chopped garlic and onion in a couple of tablespoons of <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">achiote</span></span> infused extra virgin olive oil(steep the <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">annato</span></span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">achiote</span></span> seeds in extra virgin olive oil). Add cumin, <span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ancho</span></span> chili powder, <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">adobo</span></span> seasoning and 1/2 cup of tomato puree to the pan.</span><span style="FONT-STYLE: italic"> Then, saute 1 cup of rice with the oil and spices until every grain is orange. Add 1 and a half cups of chicken broth, cover the pan and cook the rice for 20 minutes. </span><br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic">Meat:</span><span style="FONT-STYLE: italic"> <span style="font-family:courier new;">I usually like slow cooked </span><span class="blsp-spelling-error" id="SPELLING_ERROR_11" style="font-family:courier new;"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">carnitas</span></span><span style="font-family:courier new;"> for my taco and burrito filling. </span>For this weeknight burrito, saute ground beef and taco seasoning until the meat turns brown.</span><br /><span style="FONT-STYLE: italic"><span style="FONT-WEIGHT: bold">The rest of the crew</span>: large tortillas, salsa, chopped fresh cilantro, sour cream, and Mexican cheese blend(<span class="blsp-spelling-error" id="SPELLING_ERROR_12"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">asadero</span></span>, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Monterey</span></span> jack, and so on) and anything else you like in your burrito..guacamole perhaps? Oh yes, don't forget wedges of fresh lime.</span><br /><br /><span style="FONT-STYLE: italic">Let's wrap and roll...</span><br /><span style="FONT-STYLE: italic">Lay the tortilla on a flat surface. Arrange some of your fillings on the middle of the tortilla. <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Take</span> the tortilla end closest to you and pull it over the filling. Fold about 2 inches of left and right sides towards the center of the tortilla, creating a pocket. Roll the burrito tightly until you end up with a wrap.</span><br /><br /><span style="FONT-STYLE: italic"><strong>What do I like to wash it down with?</strong> How about some <span class="blsp-spelling-error" id="SPELLING_ERROR_15"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Horchata</span></span>, a refreshing Mexican rice drink with vanilla, cinnamon and sometimes almonds or <span class="blsp-spelling-error" id="SPELLING_ERROR_16"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">caswhews</span></span>. I like to garnish mine with fresh whipped cream, cashews and a Mexican Chocolate cake. <span class="blsp-spelling-error" id="SPELLING_ERROR_17"></span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFF3KfHCIpR_2Fod3I8WVTiHtTBdrrwwQ_jfaqXf50CxTSXBZABTnU6h3JTdMox768VrbTieSmFrr2Ysav_y8qMNbx61YKUeM_9teTwgTqKUPR95L2OO5wDzRNG9Vuro1oV7hmAksug/s1600-h/horachata1.JPG"><img id="BLOGGER_PHOTO_ID_5286041515413079458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 391px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFF3KfHCIpR_2Fod3I8WVTiHtTBdrrwwQ_jfaqXf50CxTSXBZABTnU6h3JTdMox768VrbTieSmFrr2Ysav_y8qMNbx61YKUeM_9teTwgTqKUPR95L2OO5wDzRNG9Vuro1oV7hmAksug/s400/horachata1.JPG" border="0" /></a></div></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com1tag:blogger.com,1999:blog-6397204308030455417.post-40375451602693229502008-12-23T10:34:00.000-08:002008-12-24T12:47:47.111-08:00Happy Holidays to all!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7_T8Z6_hvoYUOGKgEt4L4SHX77rkGDJBcyyPqInBQ9qv6MSeDWUYGhViKHPyNgZKNCROKLCvT-Cr8xV8EvuPbGUwpeL4Eu0z8RUcsS6wTZ_JQAf1wkDtZGsdYKHlaLh7WuIdt4SnLA/s1600-h/snow.JPG"><img id="BLOGGER_PHOTO_ID_5283459941562639218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7_T8Z6_hvoYUOGKgEt4L4SHX77rkGDJBcyyPqInBQ9qv6MSeDWUYGhViKHPyNgZKNCROKLCvT-Cr8xV8EvuPbGUwpeL4Eu0z8RUcsS6wTZ_JQAf1wkDtZGsdYKHlaLh7WuIdt4SnLA/s400/snow.JPG" border="0" /></a><br /><span style="FONT-STYLE: italic"><span style="font-family:georgia;"><span style="color:#990000;"><span style="color:#660000;">Have </span>a wonderful and memorable Christmas and New Year. </span></span></span><br /><em><span style="color:#990000;">May you have a holiday full of good eats and sweet treats. </span></em><br /><br /><em><span style="color:#990000;"></span></em><br /><em><span style="color:#990000;">Sincerely, </span></em><br /><em><span style="color:#990000;">Jen :-)</span></em> </div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com0tag:blogger.com,1999:blog-6397204308030455417.post-71427774963427078962008-12-17T10:46:00.000-08:002008-12-22T11:52:36.936-08:00Pumpkin Braised in Thai Red Curry Sauce<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyC5HzfCCIDjWk9-mvxzT125FPpKpwqg75nYqUM-L7rLfF0VNUl4KIEgIhx8sLtljW5VZWrSDR9qP9awkxg8MuEbgVv7ElNhTok0FTHCj77Y69RtMblVROm-lNwRD0D8oSDkL-U_rhQg/s1600-h/pumpkin+red+curry.JPG"><img id="BLOGGER_PHOTO_ID_5280838116209618866" style="margin: 0px auto 10px; display: block; width: 400px; height: 274px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyC5HzfCCIDjWk9-mvxzT125FPpKpwqg75nYqUM-L7rLfF0VNUl4KIEgIhx8sLtljW5VZWrSDR9qP9awkxg8MuEbgVv7ElNhTok0FTHCj77Y69RtMblVROm-lNwRD0D8oSDkL-U_rhQg/s400/pumpkin+red+curry.JPG" border="0" /></a><br /><div style="font-style: italic; text-align: justify;">I love making Thai food any day of the week. This is a Thai red curry <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">pumpkin</span> recipe that hits all the sweet, salty and spicy notes. This recipe also makes good use of wonderful locally grown New England pumpkin.<br /><br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;"><span style="font-style: italic;">3 tablespoons of extra virgin olive oil or peanut oil</span> </div><div style="font-style: italic; text-align: justify;">3 finely chopped garlic cloves</div><div style="text-align: justify;"><span style="font-style: italic;">1 medium onion roughly chopped into chunks.<br />2 pounds of pumpkin flesh cut into small chunks( you can substitute butternut squash).<br /></span> </div><div style="font-style: italic; text-align: justify;">1 teaspoon of finely slivered ginger</div><div style="text-align: justify;"><span style="font-style: italic;">1 teaspoon of finely slivered <span class="blsp-spelling-error" id="SPELLING_ERROR_1">galangal</span> </span> </div><div style="font-style: italic; text-align: justify;">2 tablespoons of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Thai</span> red curry paste</div><div style="text-align: justify;"><span style="font-style: italic;">3 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">kaffir</span> lime leaves</span> </div><div style="font-style: italic; text-align: justify;">1/2 pound of snake or long/yard beans cut into 1 inch pieces</div><div style="text-align: justify;"><span style="font-style: italic;">1/2 cup of chicken or vegetable stock</span> </div><div style="font-style: italic; text-align: justify;">1 can of coconut milk</div><div style="text-align: justify;"><span style="font-style: italic;">2 tablespoons of fish sauce</span> </div><div style="font-style: italic; text-align: justify;">1-2 tablespoons of brown sugar<br /><br /></div><div style="text-align: justify;"> </div><div style="font-style: italic; text-align: justify;"></div><div style="font-style: italic; text-align: justify;">Using a large fry pan, heat 3 tablespoons of oil. Saute the garlic and onion for a few minutes until fragrant. Add ginger, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">galangal</span>, red curry paste and cook for an additional 3 minutes, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">stirring</span> occasionally. Add <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pumpkin, kaffir</span> lime leaves, long beans, coconut milk, stock, fish sauce, brown sugar to the pan. Bring to a gentle boil and then reduce heat. Simmer for 20 -30 minutes until the pumpkin and long beans are fully cooked. The pumpkin will help "thicken" the sauce. Correct seasonings with salt and pepper. </div></div>Jenhttp://www.blogger.com/profile/10238481234589007303noreply@blogger.com2