Thursday, February 13, 2014

You should be eating: Braised Chicken Meatballs

This was an impulse order at the Dumpling Cafe on Washington Street in Boston.

(True story: when I was telling my Mom where it was, I used the Naked i as a point of reference.)

I'd actually gone for the xiao long bao (broth filled dumplings) also known as "Juicy Buns", which they are famous for apparently. Hey, better late to the party than to not party at all, right?

Because I did my homework, I knew to load one on to the spoon and then to nibble a little hole and suck out the piping hot broth. That is a tip that you will thank me for later, I promise you.

There is no time that biting down enthusiastically into a bun filled with scalding hot filling and broth will reward you in any way.

Also I knew from my homework that the key was to order everything at once while the waitstaff was near you. So in a panic I ordered the braised chicken meatballs.

What a treat! They come with baby bok choy and a plate of rice. I totally think you should go eat them right now.

You should be drinking: La Garagista

Did you know that you can buy wine made in Vermont from grapes GROWN in Vermont? Incroyable!

Back in December I was at the fantastic Eat Boutique event and was given a taste of this wine. My first taste was less than appropriate - I puckered up like a toddler who'd just had her first taste of a lemon. In fairness I am not a big wine drinker usually, and I'd just eaten a delicious maple and bacon donut from Union Square Donuts (you know the one I am talking about) so my tastebuds were all hopped up on sugar. Not ideal for wine tasting.

But then I tasted the Vinu Jancu and all of a sudden I totally got it. It's the wine of my people.

No seriously, my Meme was from the town of L'Etoile in the Jura and her people were wine people, vin jaune people: bakers AND wine makers. One taste of the vinu jancu (Sicilian for orange wine) and the French DNA in me lit up like sparklers. Fortunately I was able to share this moment with the maker, a marvelous woman by the name of Deirdre Heekin who, with her partner Caleb Barber, also run Osteria Pane e Salute in Woodstock Vermont.

It was a real epiphany.

Anyway, so since December I've been waiting to get my hands on more of this wine and I finally did last night at a wine tasting at Central Bottle in Central Square. Yes, I crossed the river to The Other Side, but it was for wine, so it's all good.

Now I have my own stash, as well as a stash for my Maman. And if you are smart, you will also get a stash of this wine. Find them on Facebook: Osteria Pane e Salute / La Garagista and get notified of where and when you can taste this very good wine.

You should be tasting: Cardamom

This is how our tongues taste cardamom:

           WTF IS THIS SOAP?

Yes, this lovely spice is lovely only sparingly. Too much of a good thing ends up tasting like you ate a small cake of Crabtree & Evelyn hand soap.

Use it lightly and make Mor's Boller as often as possible.

Mor's Boller - recipe from Food52

Friday, December 20, 2013

How do I not have scurvy?

My lunch today consisted of a bagel, a slice of cheddar cheese, and some grapes.

I don't even want to talk about my breakfast....

Did you know that oysters are high in vitamin C? (Thank you Internet)

And also zinc? Which I think means that oysters and martinis are on deck for dinner... A kind of scurvy inoculation, if you will. 

But seriously, I hate my diet right now. 



1986 called and wants their salt back.

Also this salt contains yellow prussiate of potash, presumably used in this application as an anti-caking agent.

However sodium ferrocyanide (another name for yellow prussiate of potash) is also used as a stabilizer for the coating on welding rods, if Wikipedia is to be believed.

At any rate I am now convinced that there was one massive salt packet batch made in 1980, like a kabillion packets that will never be depleted.

Thursday, December 19, 2013

Okay so keep this between us, yeah?

I made Black Cake this year with fruit that MAY have been macerating for POSSIBLY three years. Sounds like a recipe for intestinal distress huh?

However, this cake batch is exceptionally delicious so I guess the extra long soak in the rumachevitz was a good thing.

You hear that Martha, A GOOD THING!

Man, this cake is strong. Am I shouting? I need a nap.

Friday, March 8, 2013

PreBirthday Lunch

Um yeah so I plan on eating ALL the bacon on my actual day of birth.....

Which means eating healthy-ish until Sunday.

But I can't make any promises.

Saturday, February 9, 2013

Blizzard beans

Last winter - no snow.

This winter - no snow. Until February when BA-BAM we got all the snow. All the snow at once.

Did I go out in it? Hell no. I used to love winter weather, but I got used to no snow. Think of it this way - if you ease yourself into it, you CAN go swimming off the coast on Maine in June. But if you plunge in, you are going to jump right out because it's too much all at once. If you don't immediately die of a heart attack from the shock, that is.

If we'd had a little snow all season, it'd be easier to cope with the mountain of snow that is at present parked  right outside my front door.

Ugh. Wah wah wah. Call the wahhhmbulance.

So rather think about that, I thought about lunch and about how it ought to have bacon in it.

I had some nice bacon that I chopped up and cooked with some onion and garlic.  Then I added some black beans and slow cooked the whole thing for a few hours.

Frankly, I could have just eaten it without the beans...

But then I wouldn't have had THIS for lunch. 

And it was delicious. 

Friday, February 1, 2013

Ah le weekend est arrivee!

Man do I LOVE Friday. It holds so much promise, a lovely two day blank slate. Providing you don't think too much about the laundry, dishes, bathroom, bedroom, kitchen, basement, that need cleaning and all that other crap. 

On the list of things I want to do this weekend, aside from the fantasy where I totally finish every unfinished project around the house, is to take the MiniET to the latest iteration of Flour Bakery + Cafe on Clarendon. 

Not only is there a tot-lot across the street from it, but I love Joanne Chang. And frankly, who doesn't? No one. I worked for her about a million years ago and didn't appreciate it at the time because, well, for lots of reasons and none of which speak well of my own character at the time. 

Let's just say it took me a very long time to grow out of the center of my own universe. 

Nowadays when I churn out a meal in my wee kitchen, I think about my brief stint at Flour and how I was trained to work in a small space with a minimum of utensils. Even today it's faster for me to whip cream by hand rather than lug out the stand mixer, and I make a great lemon curd. So yeah, I will always be a fan. 

And I am gonna make the MiniET (aka the niece) a fan too. But that won't be too hard - a brioche and the playground, it's a toddlers dream come true. 

So here is to the weekend, I hope you have a good one.