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dordalina's Profile

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Cow share

My cousin and I are looking for somewhere in the South shore, Cape, or even RI are where we can purchase a share in a cow. We did this a couple years back where we were able to split one cow 4 ways and the meat was processed and packaged up for us, but unfortunately we lost that source. Has anyone else done this or do you have any recommendations? I've obviously Googled it, but have come up with a very, very short list. Thank you!

New Restaurant Falmouth MA (Old Roo Bar location)

I don't know anyone who has been there yet but the name is Bear and Boots Gastropub. They ran into some construction issues when they were revamping which caused the delay in opening. Hopefully it will be a fun new place to go to.

C Salt in Falmouth

I know I'm late to the party, but the husband and I checked it out last week for a birthday dinner. We thought both the food and service was wonderful! It's tiny in there so definitely make reservations or go early. By the time we left at 8 there wasn't an empty seat!
I got the skirt steak special (hoisin glazed with wasabi potatoes and stir fried veggies), hubs got the short ribs. Mine was a touch salty, but still delicious. As an app we got the duck confit which is served with roasted brussel sprouts and local blue cheese. It was EXCELLENT. I highly recommend!

Fresh Chanterelles?

Well said CCG, well said!

Fresh Chanterelles?

CCG, give Windfall Market in Falmouth a call. I could have sworn I've seen them there before as they do have quite an extensive selection of mushrooms available. Otherwise, I'm with Frank, start mushroom hunting. ;) If you know what you are looking for, they are actually one of the easier mushrooms to find on the Cape, IMHO.

Jimmy Brown's Cafe, East Falmouth...Hidden Gem

Wow, that is right down the road from me! That restaurant location has turned over about 5 times in the last two years and each one has been a disappointment both is service and quality of food. I'm excited to hear such a positive review!

"Tomatoes au Jus"--what is this?

Along the same lines, I think this would be great to poach some eggs in. Crusty dipping bread a must!

Jul 14, 2013
dordalina in Home Cooking

Chicken breast: excess liquid remaining [pic]

Not only will browning the meat keep in some of the juices, it's also going to add a tremendous amount of flavor to the meat. It looks like you've steamed your chicken which may be fine if you are going to shred the meat and add it to a chicken salad, but otherwise I'm guessing that those chicken breasts were pretty bland when you bit into them.

Jul 13, 2013
dordalina in Home Cooking

Cape Cod evening out near Falmouth, Mashpee, or Sandwich

I second Osteria la Civetta. The restaurant itself is beautiful and the food, fantastic. The owners are from Italy and their knowledge of the cuisine shows in the ingredients and the cooking. I will warn that this is not a place for a "quick bite" before a movie. The meals are long and drawn out, but well worth it, especially for sharing with a special someone (or a group of friends). I believe that during Friday and Saturday "happy hours" the bar features a selection of free appetizers, including cheeses, fruits, meats and more.

Boneless skinless chicken breasts...any new ideas?

It's so hard to want to use the stovetop or oven in this blazing heat. Something we do is grill our chicken breasts (simply salt, pepper, olive oil, lemon marinade) then I make a quick saute of garlic, mushrooms, sundried tomatoes, and kalamata olives. When the chicken comes of the grill, we top them with the saute and a sprinkle of feta cheese and a drizzle of good olive oil and balsamic. Serve with a tossed salad and you're good to go!

Jul 07, 2013
dordalina in Home Cooking

Spicy Burger Sauce Recipe? (Without Ketchup)

As simple as it is, I'm obsessed with mixing mayo, soy sauce, and sriracha together and topping my burger with that and some sliced cucumbers.

Trini-Chinese Chicken recipe deliciousness

I'm so looking forward to making this over the weekend. I have a whole chicken in the fridge that I'm going to piece and I think I'll grill the parts since it's BLAZING hot here right now and I can't bear to turn on the oven. I even have the hot pepper sauce arriving from Amazon today! Mmmmm-mmmm.

Jul 05, 2013
dordalina in Home Cooking

What favorite food is such a labor of love, time, technique or even money that rarely make it but when you do…

Thanks for the info grampart! I live in MA so this is a great find, surprised I hadn't heard of them! My mouth is watering already.

May 24, 2013
dordalina in Home Cooking

What favorite food is such a labor of love, time, technique or even money that rarely make it but when you do…

Definitely pierogis! My grandmother made them for me as a kid and oh, how I loved them smothered in onions, butter, and sour cream. I make them about once a year now. Between making the dough and the filling, then filling the dough, boiling, and sauteing, it's a an all-day affair (though very worthwhile!)

May 23, 2013
dordalina in Home Cooking

Cape Cod gets a Food Truck!!! Rte 6A in Sandwich

Fiddlestix is an awesome gem! She usually will update her fans on Facebook to her daily location, though most of the time she's somewhere on 6A. The falafel and the burritos are awesome. If you want to check Fiddlestix and some other food trucks out (not all Cape Cod based, however) there is a Food Truck Festival going on this weekend at the Marina Park in Falmouth. It's to benefit the Carousel of Light and should be a good time!

Their FB page has more info on which vendors will be attending.

Mozzarella for pizza

I'm going out into crazy land and I'm going to suggest making your own mozzarella. It's SUPER easy to make with organic, non-ultra pasteurized milk and it makes a lovely string melted on pizza.

May 09, 2013
dordalina in Home Cooking

Rhubarb is in Season

This is one of my favorite, favorite rhubarb cake recipes. The link to the original recipe is here:

Rhubarb Sour Cream Cake
2 & 1/3 cups Self-Raising Flour
1/2 tsp salt
2 tsp cinnamon
1 stick unsalted butter, at room temperature
1 & 1/2 cups firmly packed brown sugar
1 large egg
3 tsp pure vanilla extract
1 cup sour cream
4 cups rhubarb, cut into 1/2 in. chunks
1/4 tsp grated nutmeg
1/2 cup turbinado sugar
1/3 cup flaked almonds

Pure cream or vanilla ice cream, to serve

1. Preheat your oven to 180 degrees C and grease a 26cm round cake tin (I just used non-stick baking paper as this ensures easy clean up). Then mix together the flour, salt, nutmeg and 1 and 1/2 tsp of cinnamon in a bowl with a whisk and set aside. Put the butter and brown sugar into a separate bowl and beat till the mixture resembles (and feels like) wet sand.

3. Once the butter is fully incorporated, add the egg and beat will till the mixture is fluffy and creamy and there are no more lumps of sugar.

4. Add the sour cream and vanilla and beat in till well combined.

5. Mix in the flour on low speed till combined, then add your rhubarb chunks and stir briskly to make sure that the rhubarb is completely coated in batter.

6. Once the mixture is combined, scrape it into your prepared cake tin and sprinkle the top liberally with sugar, almonds, and remaining cinnamon

7. Bake the cake for 1 hour and 10 minutes, or till a wooden skewer inserted into the middle of the cake comes out clean. Now at this stage you can serve it as a pudding by scooping it out of the container with a large spoon and serving with a vanilla ice cream wait til it cools and serve like coffee cake with whipped cream.

May 06, 2013
dordalina in Home Cooking

Best Macaroni and Cheese Recipes

I like my mac and cheese pretty simple, like I remember it as a kid. I still revert to my tattered Betty Crocker cookbook for the most basic recipe...classic bechamel sauce with a bit of dry mustard added to the sauce. Add in a mix of cheddar, parmesan (not too much, just to add that parm-saltiness), and...cringe...american cheese slices. Not the peel the cellophane off kind, but the kind you get at the deli counter. Mix it with elbow macaroni and bake until browned on top. Always my go-to.

Mar 06, 2013
dordalina in Home Cooking

Does Anybody Really Like Fennel?! it. Growing up we always had it after dinner sliced raw, dipped in a mixture of a little olive oil, salt, and pepper. It's great on the grill too. Marinate it in the same, maybe add a little garlic. I like to slice the bulb in large slices and grill this way. The grilling makes it sweeter and it tastes great with lamb kabobs!

Jan 14, 2013
dordalina in Home Cooking

Bulk spices?

Are you willing to shop online for spices? The Spice House carries tons of spices, some in larger size jars/bags.

Winter recommendations in Provincetown?

I've never been disappointed with Napi's and I know that they are open year-round. I love the diversity of the menu and they make a killer Bloody Mary. It's pretty casual and the prices are very reasonable (even with a glass of wine or two!)

Special Fried Rice ingredients????????

Sounds like you got some excellent advice, but I did want to add that the only way I have been able to match the texture of fried rice that I get at my favorite take-out place is to use day old or chilled rice. Otherwise, it all just seems a bit mushy.

Jan 07, 2013
dordalina in Home Cooking

Cape Cod Doldrums

CCG, this is even further out than Falmouth, but Quicks Hole in Woods Hole makes a fantastic, fresh grilled cod taco (amongst other things). It's small and it was counter service last time I was there, but Mr. Dordalina and I each had a great meal and couple beers after walking downtown last summer. They often have music in the evening and it beats ANYTHING in Woods Hole. Sadly, closed for the winter.

Cape Cod Doldrums

Ciclista, so true! I have a bucket list of mid to lower Cape recs that I need to make it to, I just never seem to make it thataway.

Pub/Bar with solid Food in Wareham area

I'm meeting some friends at Cranberry's Restaurant and Pub tonight (on 28 in Bourne...) I've heard great things about it but will be able to report back my own findings tomorrow. I heard it's owned by the same folks that run Ella's in Wareham, which I've also heard pretty good things about.

Need advice on serving duck confit as an appetizer

My first thought would be fried or roasted potato crisps but I"m assuming the potato may still too heavy with the pizza. Maybe with crisp endive leaves or how about on baked kale leaves?

Dec 29, 2012
dordalina in Home Cooking

Blue Cheese Appetizers.....

Mushroom caps stuffed with blue cheese, crab meat, and bacon, popped under the broiler until just brown. Mmm....

Dec 28, 2012
dordalina in Home Cooking

Cape Cod Doldrums

Lots happening in Falmouth!! I hate to get too excited, less I get my hopes crushed. A new breakfast/sandwich shop opened where Arties used to be on Main St called Parkside Market. I heard the owner's also have a place on the Vineyard. I've been there twice in the past two weeks and have been thrilled with my sandwich choices both times. They have a large list of speciality sandwiches, all on fresh bread. The first time I got roasted chicken (which they roast in can see them all in the open kitchen), avocado, bacon, cheddar, and ranch on ciabatta. The chicken was sliced thin on the roll...not the usual thick breast slapped on the bread. The bread wasn't the usual thick, chewy ciabatta either. It was crisp on the outside, but soft and light inside. The second time I got roast chicken, bacon (a trend of mine, I guess), a goat cheese/walnut blend, and spinach on ciabatta. Again, delicious. Both times I had to wrap the second half to eat the next day. I haven't tried the breakfast menu yet, but it's served all day. A mix of breakfast sandwiches, burritos, pancakes and eggs.
The inside is small and cozy but nice to relax with a friend for lunch. Prices were average in my opinion ($9-$12).
I saw your post about Maison Villatte, which I also found wonderful. I'm trying to resist an afternoon run for a chocolate croissant. Bought a loaf of their smoked bacon and gruyere bread to have with a souffle last week and it was decadent.
I heard a rumor that a higher end English style pub is going in where Roo Bar used to be. They are just starting work on the inside now, but I haven't heard a firm confirmation yet.

I received a Kitchen-Aid meat grinder attachment for Christmas

Thanks for the info Porker...the ratio has definitely been something we've had to play with. And I agree...the quality of your own homemade sausage will trump anything you can get at the market.

Dec 27, 2012
dordalina in Home Cooking

I received a Kitchen-Aid meat grinder attachment for Christmas

I'm not sure what the gray ooze is, but we've had our grinder for two years now and have great luck with ours.
We've made sausage twice and we haven't quiet perfected our recipe yet, so I don't have one to lead you to but there are a lot out there. I think the most important thing is figuring out your meat/fat ratio. We just did some venison sausage that came out too lean but we've done hamburger and venison burger in about an 80/20 ratio that came out really well. An old-time told us to use some bacon in blend and I think it added a lot of flavor (it didn't taste too "bacony" which I was a little worried about.) In regards to the casings, we've had great luck with Eastman Outdoors Hog casings. They come in a ziplock pouch, packed in salt. I bought mine from Amazon. Also, when making the sausage, make sure your meat is VERY cold. It makes it so much easier to fill into the casings.

Dec 27, 2012
dordalina in Home Cooking