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Romantic dinner gift

Thanks for the suggestions, everyone. I ended up getting the certificate from Bistro du Midi, since one of the happy couple loves classic French and they both love an upscale date night and great food and don't get out for fine dining very often. Also, I had planned on heading to one of the three suggested places and hoping for reasonable parking and there were several places across from BdM late Thursday afternoon, so I went for it.

The recipients were quite thrilled, and I'll report back with their impressions after their night out.

about 8 hours ago
bear in Greater Boston Area

Best sandwiches in Boston?

Emma's is now serving their sandwiches at dinner as well.

(It could be that they served them at night before and I didn't realize it. They've changed the menu a bit so they are now listed prominently on the back.)

about 9 hours ago
bear in Greater Boston Area

What's for Dinner #351: the Wishing & Hoping Edition

A Prudhomme meatloaf sandwich is beyond compare. There needs to be a loaf in my oven within the week. Thanks for the reminder, steve. And my husband will thank you as well.

about 23 hours ago
bear in Home Cooking
1

What's for Dinner #351: the Wishing & Hoping Edition

I haven't made the Prudhomme meatloaf in a while, steve. Sounds like a great antidote to this yucky weather.

about 24 hours ago
bear in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition

The lamb sounds heavenly, LW. Perfect sides, too.

about 24 hours ago
bear in Home Cooking
1

What's for Dinner #351: the Wishing & Hoping Edition

I've felt Gio's absence, too, bc. I hope all is well with her.

about 24 hours ago
bear in Home Cooking
2

What's for Dinner #351: the Wishing & Hoping Edition

Aw, nothingswrong, I'm so sorry you got such bad news. It sure seemed like things were looking up. Sending good thoughts...

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

That sounds fabulous, LW.

Feb 26, 2015
bear in Home Cooking
1

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Thanks. This link worked. Looks easy and tasty. Fun blog! I'll enjoy exploring.

(Oh, and the blog link in your profile still doesn't work for me on my Macbook. You may want to relink it.)

Feb 26, 2015
bear in Home Cooking

Brunch at Island Creek-Anyone Been?

Good question, chuck. Would the brunch be good for a non-shellfish lover as well? My husband loves fin fish, but not shellfish.

Feb 25, 2015
bear in Greater Boston Area

Romantic dinner gift

This decision is tough! Thanks for the input. My husband and I don't do much fine dining and don't have personal experience with any of these, so it's helpful to hear other hounds' opinions.

Feb 25, 2015
bear in Greater Boston Area

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

That looks delicious. Care to share the recipe? Your blog link didn't work for me.

Feb 25, 2015
bear in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Those look wonderful! And much prettier than the dumplings I made a few months back. Guess I'll have to give them another shot.

Feb 25, 2015
bear in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

My son is so stealing your HVR recipe, CM. He bought some mix the other day when I told him about it, but now that you mention melted butter that will seal it. Especially since he and he fiancee are watching the carbs but not the fat.

Feb 25, 2015
bear in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Thanks. That's what I usually do, too, but lots call for mayo and lots don't.

Feb 24, 2015
bear in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Which aji sauce recipe did you use, CM? There are about a million online so I don't even know where to start. We have a local market that sells the paste.

Feb 24, 2015
bear in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Some ricotta hanging out in the fridge was begging to be used up, so WFD was eggplant rollatini and spaghetti tonight. Good red sauce fare for a frigid night (-13 when we got up at 5:30 thai morning).

Tomorrow, we're meeting some friends at an outpost of a decent local Italianish chain. It will be good to catch up and hopefully grab some good chow.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Well said, steve. Well said.

Feb 24, 2015
bear in Home Cooking
1

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Have fun, lingua, and report back on tomorrow's dinner/drinks. And stay warm.

Feb 24, 2015
bear in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Yum!

Feb 24, 2015
bear in Home Cooking

Lasagna with fresh pasta

I vote for a quick parboil and medium to thin noodles. I decided to put it to a test a couple of years ago. In a side-by-side comparison, the lasagna with parboiled noodles had a bit more texture than the uncooked noodles, which were quite soft. I think the dip in boiling water helps the egg protein to firm up, which helps with the overall integrity of the dish. It's not as though the uncooked noodles were unpleasant, but if I've put in the time and effort to make fresh noodles I'd definitely opt for the extra step of a quick parboil.

Feb 24, 2015
bear in Home Cooking

Romantic dinner gift

Thanks, CportJ and addiez. That's quite helpful. I have a couple more days before I need to purchase, and will probably decide between Sorrelina and Deuxave.

Feb 24, 2015
bear in Greater Boston Area

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Glad you enjoyed it, kris! Did you make the tahini sauce?

Feb 24, 2015
bear in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Mmmmm...duck fat potatoes.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Yum.

Feb 23, 2015
bear in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Oh, I forgot about that recipe. And we even have some Mantouk's that we picked up during our splurge to St. Thomas for my husband's 60th last spring. That will be on the menu soon.

Feb 23, 2015
bear in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Gee, lingua, we're on a similar wavelength. We had our BISO thighs last night with a compound butter of thyme, dijon and garlic, started on the stovetop and finished in the oven. The side was more Mediterranean, though. A simple farrotto that let a rich homemade chicken stock shine through, and some simple mashed butternut on the side.

I keep meaning to ask, what's TCC?

Sorry for the sucky pic.

Feb 23, 2015
bear in Home Cooking
1

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Sure wish I had neighbors like you! Why don't you move to the Boston area.

Feb 23, 2015
bear in Home Cooking
1

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Glad you ended up having some fun after such a miserable time with the pipes.

If you love the buffalo cauliflower, I'd love the recipe. I made some the other night, but didn't bother with a batter and just roasted it and tossed it with some buffalo sauce I threw together. It was tasty, but I bet it could be even better.

And that's great that they little one loves a bit of heat!

Feb 23, 2015
bear in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Beautiful, ghg.

Feb 22, 2015
bear in Home Cooking