stay_classy's Profile
Local Yogurt?
Yes! I'm so glad someone said Sofia's....and South End Formaggio carries it (and can always order it if not in stock...), though I'm not sure about the Cambridge location...
Upper crust in West Roxbury
Yep! Across from West on Centre-- and it opened yesterday I believe!
Help! Par bake cinnamon rolls?
Hey everyone-- I'm in need of some sanity-saving help right now...
I'm looking to make cinnamon rolls (going to use the Pioneer Woman Cooks! recipe, found here: http://thepioneerwoman.com/cooking/wp-content/uploads/2008/12/pws-cinnamon-rolls1.pdf), for a weekend "camping" trip (there is a full kitchen for our use, so I use the term camping lightly..), and really need to make them ahead of time. My original plan was to make the dough on Thursday, then hold it in the fridge and assemble the rolls themselves early Saturday morning (Which is a little risky due to the fact that we're leaving late Sat morning..), keep them in a cooler in the car, and hold in the fridge to be baked on Sunday morning. The whole idea is that people want to wake up to the smell of cinnamon rolls. Does anyone know if holding the fully prepared and cut cinnamon rolls this long in a cooler/fridge will work? If not, is there anyway to par bake them and transport them up there to be finished off on Sunday?
Any help is greatly, GREATLY appreciated!
Salts Recommendations
Hey everyone-- I just made a reservation for my first trip to Salts, and am looking to you all for a little advice. It's a quasi-celebration dinner (my bday, my parents first trip up here in a long time, first real dinner in 2 yrs with the boyfriend and parents...), and have been dying to try this place. I've been reading some good things about their tasting menu, but am wondering if this is definitely the way to go, or if more people would recommend going a la carte? Just how pricey is the tasting menu (I picked the place, but am sure my father is going to demand taking the bill, and I'm trying not to kill him too too much here...), does it include wine pairings, and is this duck really all it's cracked up to be? Within the group, we'll have both a chef and a gastronomy student, as well as a semi-picky eater, so I'm really looking for something that will be special for us who are food-centric (yeah, it's a stretch, but am really trying to not use the word foodie here...) but will also cater to a dislike or two with the picky eater. Any advice/recommendations? TIA!
Kolaches
Ok, so I'm now understanding that the kolaches that I grew up eating (and still have to have every time I'm visiting my parents!) in the Houston, TX area aren't necessarily true kolaches-- I'm talking the egg and cheese/bacon/huevos rancheros fillings that you find at places like the Kolache Factory and Shipley's Donuts. I've been on the hunt for a good recipe for these types for years, and now think I'll try some of these recipes and play and pray that it works! Is anyone else familiar with this style of what we call "kolache"? From my memory, I would say that the eggs/cheese/etc were scrambled together first and then placed in the dough-- but after which rising would you put that type of filling? After the first, like the sausages? This post has re-fueled my quest for finally creating kolaches all the way up here in Boston...
Best French Toast in my life at Beehives!
The crunchiness of the Beehive french toast is because they deep-fry them. I mean, I know that you shouldn't exactly be worried about calories while eating french toast, but that's a little much in the morning for me...
Salmon cakes - help?
Have run into the same problem making salmon cakes-- I have found that freezing them before frying and letting them defrost uncooked allows them to fry up as if they had never been frozen. Otherwise you'll end up with soggy cakes.
ISO The Perfect Sweet Potato Biscuit Recipe
Does anyone have a tried and true sweet potato biscuit recipe that they live by? I'm looking to make pulled pork sandwiches with them (and a little coleslaw...). I like my sp biscuits heavily focused on the sweet potatoes, with more of an allspice/nutmeg flavoring that just a buttermilk biscuit with a little sweet potato mixed in. I've been playing with some recipes, but none have really made me happy yet, and the dinner is approaching fast! Any ideas?
Gastronomica Summer 2005-- In desperate need!
Oops, sorry, I totally forgot to mention that I want to purchase a copy for my home library! My university does in fact have a copy, but unfortunately won't let it go...
Gastronomica Summer 2005-- In desperate need!
Does anyone have any idea where I can get my hands on a copy of the summer 2005 issue of Gastronomica? It's the Julia Child issue (One of their most popular ever, unfortunately :( ), and I can't find a copy (Neither a used copy nor a back issue reprint from Gastronomica itself) anywhere! One of the editors of that issue was just a professor of mine, and she even said she has no idea where to get my hands on one-- Any ideas? I know this isn't going to be cheap, but I'm prepared for that! Thanks!
What's The One Thing You Can't Eat, even for money.
Cilantro. It absolutely kills me that I can't eat it. Can't even get it down--I just gag!
(Did I mention that I used to live in Mexico? Talk about painful...)
Any brands of ice cream similar to Blue Bell that can be found in the Northeast?
Oh man, what I would give to get me some Blue Bell here in Boston. Something I miss terrible since my transplant up here in '03--on a recent trip to visit my parents in Texas, I was at my friend's house having dinner with her incredibly East Texan family. I had tried to explain to them that I am a gastronomy grad student, and when I saw the blank stares just said "I learn about food". Well, once dessert comes, my friend's father, who clearly had no idea what to talk about with this yankee food freak, just looks up and goes "Well you must use a lot of Blue Bell in your fancy cooking school, right?"
If only!!
Is there anything bacon DOESN'T go with?
And actually, I don't know if Gramercy Tavern still has it, but they had a phenomenal chocolate/bacon tart. Ok, so it's not chocolate pie, but after that experience I'd bet that a chocolate pie and bacon combo would be just fine by me.
How to enjoy PEARS without Cheese?
I often roast pears to serve with pork or chicken dishes, or I poach them with cranberries for a really delicious and light dessert (make sure to use a smaller, harder pear, such as Seckel.)
Favorite Rooibos?
I had a serious Rooibos void for a long time once I moved back from SA in 2004, until I tried MEM tea's versions. Mark Mooradian, the owner/creater, is super passionate about what he does, and you can definitely taste the difference (We order from him religiously for our restaurant). If you live in Massachusetts (Specifically the Boston area), you can find them at shops all over the city (i.e. Formaggio/SEF, Christina's, etc.), but a recent google search showed that you can order online from different places. MEM has three rooibos selection: A Bergamot Rooibos, which is actually an Earl Grey that uses rooibos as a base, a Decorated Rooibos that has orange and vanilla, and a Vanilla Rooibos that has, yep, vanilla (Bourbon vanilla to be exact.) I'm a big, big fan of all their teas--Highly recommended!
What is the most unusual, but tasty, sandwich you make or have made?
Actually just had a conversation about this last night--this is the sandwich I eat, well, way more frequently than I'd like to admit:
Toasted 9 or 12 grain bread (then put into the toaster oven with some good cheddar on it to melt it), mayo, romaine, thin sliced tomato, thin sliced red pepper, granny smith apple, pickled green tomato, deli turkey, and sometimes bacon if I'm being forgiving on myself. Yum!!
Foodie Book Discussion (Not Cookbooks)
My personal favorites:
All of Michael Pollan's books, esp.: The Omnivore's Dilemma, In Defense of Food, The Botany of Desire
Bill Buford's Heat
David Kamp's The United States of Arugula
Kathleen Flynn's The Sharper Your Knife, The Less You Cry
Julia Child's My Life In France
Jacques Pepin's The Apprentice
All of the "Best Food Writing of 200?" books, edited by Holly Hughes
Michael Sanders' From Here, You Can't See Paris
Marc Kurlansky's books: Salt, Cod, and Oyster
I'm sure I'm forgetting many, but there are still so more I'm dying to read-- I love this thread! Going on Amazon now to make sure I wish list all of your suggestions...
Uses for Mascarpone
Best late-night munchie snack (to be eaten rarely, of course :): Marscapone and nutella panini on thick cut brioche. Frighteningly addictive.
Cooking with sage
I like to toss some pasta with roasted butternut squash, sweet italian sausage and fresh sage (with a white wine cream sauce). Also, if I ever stuff pork chops or tenderloin, sage is a must! If you use a deep fryer at all, frying sage with french fries is beyond delicious--adds flavor to the fries and the fried sage is really tasty on its on. If you have a gas stove, slowly burning a little sage makes your house smell incredible--a little trick I use if I'm having a dinner party but have prepared most of the food ahead of time...love filling my house with the smell of fresh cooking!
Bento Ideas?
I actually just bought my first bento box and have been trying to prepare healthy bentos for myself daily (I manage a restaurant that's very influenced by French cuisine, which can be deadly for your waistline if you're eating it every day!). Although I haven't tried all of the recipes on the websites, I basically live off of these website's suggestions:
http://www.justbento.com
http://www.lunchinabox.net
http://www.cookingcute.com
Justbento.com even has a handy weekly bento planner, and tons of tips on how to plan dinners in order to have left-over ingredients that are perfect for the next day's bento.
Good luck!
Inauguration Party -- What to bring?
Oh no, you beat me to it! I thought I was gonna be clever with my spam musubi rec. But seriously, try it! Just make sure to use regular Spam--the low sodium or Spam Light just takes away the snack's salty goodness! (Yes, I used the words goodness and Spam in the same sentence--but try it, you'll see!)
Your favorite recipes using chevre / goat cheese
Assuming that the chevre is one that you feel is good enough to eat on its own, there's really nothing better than chevre chaud. just take a baguette or a rustic loaf, cut into slices (I like mine a little thick, especially if it's great bread), brush bread with olive oil, sprinkle some spices on top (anything you want, really) and toast just lightly in the oven. Put a slice of tomato on top and the chevre on top of that and bake in the oven until the tomato has cooked a bit and the chevre is nice and warm (but not too hot-- you want it to still keep some of its texture and not get runny).
Super easy, and great as an alternative to bruschetta for an app/hors d'oeuvre.
Dinner before Celtics game tonight?
I'd recommend Johnnie's on the Side, right on Portland St (Where Anthem used to be). It's ridiculously close to the Garden, plus you could do the burger thing or the more complicated entree thing. And make sure to get the honey margarita!
T Rex -- Brookline Village in General
I second not trying Matt Murphys--Not for the food, at least. Ended up there for brunch (pretty much by mistake) one Sunday and got to experience what cold and rubbery eggs taste like.
Go try Orinoco-- As much love as I have for the SE, I like this location better. Absolutely try the datiles (dates stuffed with almond paste and an almond and wrapped with bacon), and go in on a Sunday night when Rick (the GM/Ops guy) is behind the bar-- he make some serious cocktails.
wedding planning? need ideas for catering!
First of all, congrats!
As for locations, the Gamble Mansion is actually a great deal for a beautiful setting for a wedding. I know that the building was recently sold, so I'm not sure how long they're accepting new events, but it's definitely worth checking out. You can find the information at http://www.gamblemansion.org/gambleframe.html.
If you do decide to go with the Gamble, or with many other locations for that matter, I would highly recommend The Catered Affair as your caterer. Having worked in events in a couple of different locations, I have been most impressed by the consistency and level or service provided by TCA. They'll take great care of you!
New to Houston, what's your favorite restaurant in town
I'm glad to see someone gave a shout out to El Tiempo-- Was raised by foodie parents, and this is our first stop every time I get back "home" to visit them (I moved to Boston about 5 years ago). We started going about 8 years ago, and it quickly became a mandatory weekend meal for us-- In fact, my parents still go religiously every Saturday. The staff is great and the fajitas are to die for-- Go for the tenderloin fajitas or the mixed grill (lobster, quail, ribs, chorizo, filet, and chicken. Also, be prepared to take some home for some great left overs [breakfast burritos anyone?]-- there's a tonnn of food in those orders) The tortillas are freshly made and delicious--both corn and flour. Don't miss the queso fundido or the calamari, either. Plus, order a gold margarita-- absolutely unparalleled, but watch out, they're pretty deadly.
So go, but go to the one on Washington Street near Memorial Park. And don't forget to stop by the El Tiempo market next door to take home some great meats and mexican ingredients. And if you see my parents at the bar on Saturday, tell them I say hi. :)
Portsmouth, NH to Portland, ME suggestions
I just recently was in Portland for the first time, and after lots of CH research and feedback, I had dinner at Fore Street. I would highly recommend you do so as well-- The food was beyond excellent, well thought out and well prepared-- You really get to taste the ingredients in pure form. The service was also phenomenal, and you just get the feeling that the people involved in the restaurant care about what they are doing. Their menu changes daily, and there's no wine list on the menu, but their Wood-fire mussels are a staple and are a must-have. I also tried the Jumbo Oyster Mushroom Confit, the Hangar Steak, the Pork Chop (another must-have!!), the rhubarb shortcake and the chocolate/peanut butter/caramel tart, and honestly I was very happy with every dish. Of course, washing it down with a bottle of Sancerre Rouge didn't hurt :)
One thing I would definitely recommend, however, is to make reservations. ASAP.
Enjoy!
Black Angel Hair?
South End Formaggio and Formaggio Kitchen (Cambridge) both carry squid-ink pasta. If it's not currently in their inventory, they happily order it for you.
Any restaurant in New England-- any suggestions?
My roommate just recently gave me an interesting birthday gift-- Any restaurant in New England at any time for whatever meal I want. I've been in the industry in Boston for some time but definitely have a lot of places to experience. Where would you go if you had this opportunity? I need suggestions!
