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September 2012 Openings and Closings

anyone know when Flour4 is supposed to open? I haven't seen anything since November (which suggested that they "could be open by year end", and they clearly weren't).

Jan 02, 2013
yanz in Greater Boston Area

Good Boston steak NOT at a steakhouse

I don't eat steak, but my husband's favorite place to get one is Sorellina, which I don't think the average person would consider to be a steakhouse.

Jul 24, 2012
yanz in Greater Boston Area

What's for Dinner #156 [old]

The boxed pasta was surprisingly good. For future reference, mushrooms were a worthwhile addition, spinach not so much.

Hopefully it'll cool off a bit later this week...I'm really craving pizza.

Today, I'm thinking corn on the cob. Not the most complete/nutritious meal, but...

Jul 24, 2012
yanz in Home Cooking

What's for Dinner #156 [old]

Moroccan style couscous is a staple in my house - we make it with chickpeas and nuts and raisins (in addition to everything you put in), so it serves as appetizer and entree all in one.

I just bought some truffle-infused pasta at a specialty store and was planning to make that for dinner. Will definitely add olive oil, roasted garlic, and shaved parmesan...trying to figure out whether to also add mushrooms and/or spinach...

Jul 23, 2012
yanz in Home Cooking

The Great Boston Pastry Hunt

not sure if this has been mentioned yet or not, but Athans has a honey walnut cookie that I find truly delicious. I'm not a huge fan of most of their other stuff (although some of the baklava can be quite good when fresh), but those walnut honey cookies...I can eat them til I pop.

Jul 23, 2012
yanz in Greater Boston Area

How can I make wild rice less boring?

There's a cranberry wild rice salad they make at a market near my inlaws' place that is delicious. Sounds a lot like the one above except it also has some fresh mango pieces in it...the dressing also tastes a bit tropical/citrus-y (though it may just be the mango juices), and I'm not sure that the herb they use is thyme. But the salad is super delicious and I pig out on it every time I'm at my inlaws.

Jan 16, 2012
yanz in Home Cooking

Sebastian's - any info?

The location near me also does crepes, which is different from your average lunch place, so if the new location has that, that would be worth checking out. Not cheap though ($6-9). I've never had the salads - they're huge but very expensive, so I've never experimented, though they do seem to have every ingredient imaginable. Their sandwich station isn't bad from a variety perspective. It's not going to have the best Reuben or Italian or whatever sandwich you may typically get elsewhere, but they do have a very large variety of breads, spreads, and stuff to put in a sandwich ($6.50-7.50). They also have a hot foods station with a couple of entrees, sides, and soups, as well as a prepared foods section where you can grab pre-made stuff including sushi. So for a place with variety, I actually find it pretty appealing. But as others have said, nothing in particular is going to stand out as superb.

Jan 13, 2012
yanz in Greater Boston Area

Favorite Ways to Cook Risotto?

I've very recently started experimenting with risotto, and I scoured the net for healthy options. I've concluded that I can make it without any butter or cream whatsoever; I use only olive oil, wine, broth, and cheese (so far only parmesan or asiago) at the end.

The flavors I've done so far are as follows (all were very yummy):
-mushroom & butternut squash (I pan sear the squash first)
-cauliflower & cocoa nibs & pistachios (I only threw in the pistachios bc I had them on hand; I think it would have been equally yummy without them)
-butternut squash & pistachio

FYI - I've actually adopted the absorption cooking method for pasta over the last year, so I make a lot of pasta "risotto" style, and it comes out just as "creamy" without having to add any butter or cream or even cheese (though I do tend to throw in a bit at the end for flavor), and I've made a lot of great "creamy" pastas that end up very healthy. One of my favorites is julienned sundried tomatoes (in oil & spices) & walnuts. Asparagus & walnuts is really good as well.

Jan 12, 2012
yanz in Home Cooking

Truffles?

Which restaurants have you been to recently that have had truffle specials?

Last weekend, we were at Bistro du Midi, which had both white and black truffle specials. The weekend before that, we were at Sorellina, which also had truffle specials. Those two have generally been our top places to find them, but where else should we go/try?

Jan 12, 2012
yanz in Greater Boston Area

4-5 cups of sour cream - what the heck should I do with it?

I can vouch for that. I once had a similar dilemma (too much sour cream), which was combined with having too many apples, so I did a search for recipes with sour cream and apples and came upon one that sounds just like this one. I made 2 pies and had my husband bring 1 to work and I brought the other to my work. He apparently put his out at 8am and it was gone by 9.

Nov 02, 2011
yanz in Home Cooking

ISO Whole Fish Restaurants in Boston

I have on numerous occasions had whole fish at Sorellina. It's never on the menu but they have it as a special (not always but like half the time I'm there).

At Milos, you can get the whole fish, but it's an entree for 2 (if you get a single portion, then it is fileted/steak'd).

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Sorellina
1 Huntington Ave, Boston, MA 02116

Oct 27, 2011
yanz in Greater Boston Area

soft food post wisdom teeth

I got all 4 out about a month ago and figured I may as well contribute my experiences here.

Night before surgery, I made a pureed sweet pea soup that I love that I knew would hold me over on the first day.

When I got home post-surgery, I had gauze in my mouth for most of the day, so eating wasn't really a[n exciting] option. When I got hungry enough to risk it, I took the gauze out long enough to inhale a small bowl of the soup. Ended up with about 3 such "meals" - while I was really hungry, I just didn't think it was good to put much if anything in my mouth while my sockets were still bleeding. I also made a second soup (for variety for the next day) where I pureed a bunch of veggies and added that puree to a broth with cooked potatoes. As a result, the potatoes were not pureed but still easily fell apart in your mouth, and the veggie puree added some extra flavor.
In the evening, once the gauze was no longer needed, I tried a few "soft" foods that had varying degrees of working out - cashew butter and honey were both too sticky; tiny bite of crabcake was fine (swallowed), and I nibbled a small hard cookie by essentially grating it with my front teeth into a fine powder in my mouth (think squirrel). hummus was fine, but I had nothing to put it on, since the bread I had was too dense to chew (and hummus on its own has limited potential)

Day 2: frozen yogurt for breakfast from pinkberry (no toppings). I finished the pea soup for lunch. tall iced latte (no straw). Had some of the veggie/potato soup as an afternoon snack, and really appreciated the un-pureed potatoes. I made "gazpacho" for dinner (pureed with avocado) for further variety. A few more cookies eaten same way as before. Scooped out the inside of some soft bread which still had to be chewed (which was not all that comfortable with front teeth).

Day 3: nibbled my way through a pretty soft healthy snack brownie. Ran a 5K (did not run very hard, since Dr told me not to do anything too vigorous). Had 2 bananas post-race. DH got Indian takeout, so I thought Naan would be easiest to eat, but I was wrong - it was actually quite dense. I ended up breaking it into pieces and drowning it in leftover soup so it got mushy. Then I headed back to pinkberry for more froyo. I then went out to a very nice restaurant for dinner. DH and I shared a meatball app (which fell apart easy enough in my mouth) and an eggplant/ricotta app which was conveniently bite-sized and required no real chewing. I got risotto as my entree and found the individual grains of rice very difficult to get through. I also had a side of soft polenta which was fine. Dessert was kind of moussey, so that was easy.

Day 4: went for a run and attempted oatmeal in the AM (we make steel cut oats at home, so it's not as mushy as instant or regular). Nibbled more bread with more soup for lunch...

I will say that I didn't start chewing food on the sides of my mouth until about a week after my surgery, and even then, I kept it to a minimum. Even now, almost a month later, I'm very careful about what I eat - I still try not to eat small grains (eg. quinoa) for fear of getting tiny bits stuck in the still-unfilled sockets, and I swish my mouth with liquid just about every time I take a sip of anything. I've learned that big food is actually better than little food wrt to not getting stuff stuck in the sockets...

Oct 26, 2011
yanz in Home Cooking

Pumpkin Gnocci?

http://www.franklincafe.com/franklin-...

butternut is close to pumpkin, right? Haven't tried, but sounds yummy.

Oct 07, 2011
yanz in Greater Boston Area

Watermelon Gazpacheo Recipe

haven't tried it, but happened to come across this recipe a few days ago: http://www.nytimes.com/2011/07/21/hea...

Jul 25, 2011
yanz in Home Cooking

4 Days in Montreal - Feedback please!

I apologize in advance for [sort of] highjacking this thread, but it was almost exactly what I was looking for, so I didn't really want to start another one...Husband and I will be in Montreal for 3 nights/4 days, the same wknd as the OP (Thurs-Sunday). We're also looking for great food, except we're from Boston. I've been to Montreal a few times before but it was when I was younger, so the extent of my yummy eating was pastries. DH has never been to Montreal.

We're willing to splurge, though there's only so much we're able to eat in a day (and in 4 days), so the focus is going to be on dinner, where we're probably going to grab light lunches as we go. We're staying downtown, so that seems like a convenient area to eat, though we're going to be exploring the city anyway, so further out could be fine.

Looking at the dinner recs in this thread, the places that looked yummiest to me were Lemeac and AIX Cuisine du Terroir, but I'm happy to hear more options. Thanks very much.

Jul 25, 2011
yanz in Quebec (inc. Montreal)

Iso a "Healthier and Delicious" Belgian waffle recipe?

I've had the waffles here and they were fantastic and relatively healthy: http://www.sevenseastreetinn.com/reci... (scroll down to almost the bottom)

Mar 08, 2011
yanz in Home Cooking

best lamb dish?

I think the Banjan is terrific as well. The pumpkin is much more reasonable with the meat sauce - somehow cuts through the sweetness. Though for some reason they don't always put the meat sauce on (make sure to ask for it).
I love the Qabelee lamb entree, but it's more of the falling-apart-in-your-mouth sweet and savery type dish, rather than a rack of lamb.

Mar 03, 2011
yanz in Greater Boston Area

Ricotta dinner recipes that aren't stuffed shells or lasagna?

2 suggestions:
1. Mediterranean Diet Cookbook has an awesome walnut ricotta pasta sauce recipe (reprinted online here: http://www.e-rcps.com/pasta/rcp/p_wxy...). Have made this numerous times, and it's delish.
2. I have a recipe from somewhere (cooks illustrated maybe?) that calls for pasta with peas, ricotta, and sundried tomatoes (and possibly other things, not on hand right now). Have made this once or twice - pretty good.

Feb 17, 2011
yanz in Home Cooking

croissants there anyone in the Boston/Cambridge area, making wonderful croissants?

the best croissant I've ever had in boston was a bread course at Menton...if Sportello has anything even resembling those croissants, I'm going to need to try some.

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Sportello
348 Congress Street, Boston, MA 02110

Feb 17, 2011
yanz in Greater Boston Area

What to do with Quinoa?

I use same way as rice/cous cous. Some dishes need a heavy base like rice, some a medium base like cous cous, and some go well with a light and fluffy base like quinoa.

Feb 15, 2011
yanz in Home Cooking

Restaurants pushing a "signature dish"

I think there's a difference between a "special" and a "specialty"...a special is often either more fresh or inventive, whereas a specialty is tried and true and served countless times a night. Each is tempting in its own way. I'm likely to order a special if I really think I'll love it [more than regular menu items] because I look at it as a fleeting opportunity. With a specialty, though, if it really is the specialty, it'll be there next time and the time after, etc, so I'll order it if I'm really craving that dish, but I'm not going to go out of my way to order it if that's not what I want. Although if it's my one and only time eating at that restaurant, I may feel more pressure to not screw up...

Feb 15, 2011
yanz in Greater Boston Area

Chicken livers: Any great recommendations?

3rd Davio's. And the portion is huge (crispy fried).

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Davio's
75 Arlington Street, Boston, MA 02116

Feb 11, 2011
yanz in Greater Boston Area

Any recent reviews on Brunello Bistro?

I fell for the original deal they had last year and was sorely disappointed. I'm pretty sure I ranted about it already, but I was expecting good Italian (I live in Back Bay and frequent places like Via Matta, Davio's, Davinci, Coppa, etc), and the hike out there was definitely beyond not worth it.

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Davio's
75 Arlington Street, Boston, MA 02116

Via Matta
79 Park Plaza, Boston, MA 02116

Coppa
253 Shawmut Ave, Boston, MA 02118

Feb 09, 2011
yanz in Greater Boston Area

McCann's Steel Cut Oats in Boston....

Shaws carries it too.

The trick is finding it in the correct aisle. It's not in the hot/cold cereal aisle. It's in the specialty/world/ethnic/health section, and often not under "Irish"

Feb 08, 2011
yanz in Greater Boston Area

What do you take for lunch to work?

A guy I once worked with had a gf who packed him sandwiches for lunch every day. She put a slice of cheese next to both slices of bread, and layered everything else in between to keep the bread from getting soggy (the cheese being the driest ingredient). I thought it was genius!

Jan 10, 2011
yanz in Home Cooking

Truffles

thanks.

Jan 05, 2011
yanz in Greater Boston Area

Truffles

Thanks for the Savenor's tip, I'll check it out.

The reason I ask is that we've been at a few places recently that have had specials with truffles, but these items are obviously not on the regular menu, so you'd only know if you're there to hear the specials (or call, I guess). So I was curious if anyone's had anything worth hunting down...

Jan 05, 2011
yanz in Greater Boston Area

Truffles

Who's had any yummy dishes with truffles recently and where? Preferably in Boston, not greater Boston area. Thanks!

Jan 04, 2011
yanz in Greater Boston Area

Pureed Soups -- How Do You Make Them More Interesting?

I had the same issue, but even more so, because I like making a pot of pureed soup at the beginning of the week and eating it for lunch every day. You can quickly get bored.

What I do is buy rolls and make my own croutons out of them. I particularly like multigrain rolls because they have more flavor, texture, and crunch, but the best part is that you can get so many different types of rolls for variety...

Anyway, I just preheat the oven while I chop up a roll or two (depending on size) into .5-1 inch cubes, spray with olive oil (and salt/pepper if you want), arrange on a pan, put in the oven for however long it takes to warm up the soup, and then throw the croutons into your bowl a few at a time to keep them from getting too soggy. Totally livens up the soup (and each bite!). And it's quite easy/quick.

Oct 22, 2010
yanz in Home Cooking

Pastry quantity discounts?

devil's [devil's?] advocate...
If they can sell 24 cannoli by serving 1 customer and prepping the order whenever they have time, rather than 24 customers ASAP each, they probably save something somewhere, whether it's time/money or increased efficiency/ability to sell more.

However, to the OP's point, at actual bakeries (rather than supermarkets, etc), particularly better known ones, I've rarely (if ever) seen volume discounts. So I would say that it probably is market standard.

Oct 22, 2010
yanz in Greater Boston Area