FoodieMommy

Edamame, ketchup, marshmallow cupcakes anyone? Yup!

2012-02-01T10:00:00.000-05:00

The snow has arrived. And I do adore watching my sons bundle up in layers of winter clothes, barely able to contain themselves at the soon to be snow balls and snow angels outside. However, as the dark comes early, or when it is just a sleet storm, there are just so many pillow forts and recycled box castles that we can make. So, recently, inspired by our reading of Roald Dahl's book George's Marvellous Medicine we decided to cook. Or rather, my sons "cooked."

I loaded up muffin tins with aged spices, beans, rice, marshmallows, shriveled old edamame, and any other goodies that hid in the corners of my pantry. I gave them each a cupful of flour. They were in charge of finding measuring cups, mixing spoons and bowls. Then they designed their recipes. It was over an hour of sheer pleasure. They mixed. They measured. They readjusted. They decorated.

And, in the most classic of moments, one of my sons actually, yes, tasted the creation! (I promise no raw eggs were used!) They chose the oven temperature and time (with my guidance) and checked the items for doneness. Needless to say, I just don't think a recipe is necessary!

Inspired by Sofra's Parfait: Wheat Berry, Yogurt and Kumquat Compote

2012-01-25T10:00:00.000-05:00

It is a delight to dig into a nutty, creamy parfait and know that it is ridiculously healthy. Inspired by a dish that I had at Sofra in Watertown, I have been regularly making this for breakfast and lunch. At Sofra, they used grano, Greek yogurt and a fruit compote. I have swapped out wheat berries for the hard-to-find grano and use non-fat Greek yogurt. The simplest way to do this is to use fresh fruit or a store-bought compote. But I delight in creating the compotes themselves, often trying to take advantage of the fruits at Russo's in Watertown. This week, for example, I made two, both sweet and tart. For the first, scarlet rhubarb with a hint of ginger. The second was a gorgeous kumquat-lemon. Once cooked, the wheat berries last in the refrigerator all week. My son loves the wheat berries with a bit of maple syrup and milk. I have also used them in savory salads mixed with lemon, olive oil and chopped vegetables. But the parfait is what I eat after going to yoga or before starting out on my day.

To make the wheat berries, simply simmer 1 cup wheat berries in 3 cups of water for about an hour until tender. Drain and let them cool in the refrigerator. You can store them in the refrigerator or in the freezer.

Simply layer the wheat berries with the yogurt and fresh fruit or any fruit compote. You can eat it immediately. However, if you keep it in the refrigerator for about an hour, the wheat berries gently absorb some of the fruit and yogurt, making it even more delicious.

For the rhubarb compote, I simmer 4 cups of chopped rhubarb with 1 1/2 cups of sugar and 2 tablespoons of lemon juice. I cook the mixture on low heat until the rhubarb collapses. Other times I throw in thin slices of ginger.

For the kumquat compote, I simmer begin by slicing the kumquats. I try to remove the seeds as I do so. I then simmer about 2 cups of kumquats with 1 cup of sugar and the juice of one lemon. Again, I cook this on low heat until the mixture reduces slightly.

Both compotes will thicken as they cool. I use them as jams, on frozen yogurt, and to drizzle on hard cheeses.

Learning from Debra Samuels, Author of My Japanese Table

2012-01-10T09:30:00.000-05:00

After I read and cooked from My Japanese Table, I knew I wanted to talk to author Debra Samuels. Not only had I read her work for years in the Boston Globe, but her voice was so warm and genuine in the cookbook. In our hour long phone conversation we talked about our sons, cooking for children, the joy of Japanese food, the impact of the earthquake and about writing.

On Writing My Japanese Table: Ms. Samuels has been going to Japan for almost 40 years. The more she learned and understood the food and culture, the more she wanted to learn how to cook it at home. In many ways, this book is the result of her trips to Japan, through the generosity of friends who shared recipes with her, and through practice teaching in Boston.

On Writing a Cookbook: My Japanese Table is Ms. Samuels’ second book. She noted that there is more freedom as an author to write an ethnic cookbook then writing in a mainstream newspaper. Why? Because, as she noted, “an editor is pretty vigilant about a person having to buy so many esoteric things.” However, she also noted that she tried to use ingredients that were accessible to most cooks. She also made sure to use unusual ingredients in multiple recipes. The herb, shisho was the main exception to her rule because she loves it so much (and it grows abundantly in her backyard.)

On Writing: Ms. Samuels highlighted a few tips that have helped her to grow as a writer. First, she uses the Pomodoro method which she explained as writing straight for 25 minutes without stopping. Yet she also noted that she regularly throws out about 50% of what she writes! She tries not to look at subjects that other people have written about because “there is just so much original work you can do on the same subject.” Finally, she noted that the toughest editors are often the best teachers. In her case she said that they helped her to learn how to “tighten" her writing and to use “descriptors in a way that conveys what you want.”

On Suggestions for Japanese Stores, Restaurants and Ingredients: Ms. Samuels recommended Ebisuya in Medford or New Deal Fish Market in Cambridge for fish. She also pointed me to the new (and fabulous) store, Miso Market which opened in Porter Square. It is an adorable shop, filled with a wonderful assortment of organic and microbiotic products. They had a diverse selection of soy sauce, seaweed, rice and a very helpful staff. Other sources for Japanese ingredients include the Japan Village Mart in Brookline Village or Sakanaya in Allston. She suggested approaching these stores, or a larger store like H-Mart with a cookbook that lists ingredients. She also steered me towards the Asian Market Shopper. This app makes it easier to shop at stores where ingredients may not be listed in English. Although she more typically prepares Japanese food at home then eating out, she did note that she enjoyed the restaurant Shiki in Brookline.

On Sushi: I spoke to Ms. Samuels in August, prior to an alarming Boston Globe report about the fish industry in Massachusetts. However, even then she noted that she typically bought fish for sushi at Ebisoya or New Deal. I was fascinated by the fact that she prefers to buy superfrozen (as opposed to fresh) fish as it is safer.

On Preparing for Children: One of my favorite sections of her book was on O’Bento. Bento are Japanese lunch boxes as well as a style of preparing food. Ms. Samuels noted that bento are wonderful for children. I knew immediately that both my sons would be drawn to the fact that with Bento they could get both variety and have all their food separately. (They are young children after all!) While she offers a lovely and detailed section with images in the book, she highlighted a few things in our conversation. First, that the best way to tackle Bento is to use Sundays to make a variety of staple foods that can last the week. For example, by taking the time to cut cheese in cubes, cooking corn and pasta, you can create multiple dishes that can be mixed and matched over the week. One day those items could be on a salad while another day they could be separate. She was also a fan of cooking mini-meatloaves in little silicone cups. She noted that they could be frozen and then placed right in a Bento box. By lunch, they would be defrosted! She also emphasized that fresh vegetables such as tomatoes or edamade provided color and nutrition. The delicious yakisoba recipe in her book can be served cold (as long as you leave out the pork). However, she pointed out that some Bentos boxes themselves have multiple layers to keep hot food hot and cold food cold. For a fabulous visual (direct from her book), you can go to her blog post on Bento Boxes here. Bento boxes themselves are now widely available everywhere from H-Mart to Amazon.

On Her: To learn more from Debra Samuels grab one of her two cookbooks (which would also make wonderful holiday presents!) She has written My Japanese Table and The Korean Table Her website, Cooking at Debra's, offers a wealth of information full of recipes, articles, pictures and lessons.

A few last points. First, a thank you to Ms. Samuels for taking the time to talk. More importantly, an apology to her for the prolonged delay in this post. That being said, if you haven't done so already, buy My Japanese Table. I am turning to it more and more frequently. The recipes are absolutely delicious, but yet, healthy enough to be able to take one more helping of miso-glazed eggplant or that wonderful yakisoba!

A Simple Swap: Whole Wheat Pastry Flour and Kripalu's Maple Walnut Scones

2012-01-06T19:32:00.000-05:00

These flaky, tender, sweet scones were one of the highlights of my trip to the Kripalu Yoga Retreat Center. So, I was delighted to see that the recipe for these delicious maple walnut scones were just published on the Kripalu blog. I will admit, the amount of shortening helped me to understand why they were so scrumptious! As I have discovered through Heidi Swanson's blog, 101 Cookbooks, whole wheat pastry flour is a secret ingredient for creating wholesome and light baked goods, and Chef Deb Morgan clearly knows that trick. I swap it out for white flour in cookies and have been consistently pleased with the results. The key, though, is to make sure to use pastry flour, not regular whole wheat flour. The good news: whole wheat pastry flour is easily available at Whole Foods. Or, you can just head out to Kripalu as I plan to do soon.

Food, Foliage and Finding Balance at Kripalu Yoga Center

2012-01-04T09:30:00.000-05:00

One of the most defining parts of my life as a single parent is that, realistically, I spend all my time taking care of others. There is no one else to do my dishes, to cook the food, to do the shopping or cleaning or decision making. To spend two days at the Kripalu Yoga Retreat Center in Lenox, Massachusetts, then, was a retreat in the best sense of the world. During those 48 hours I was completely and utterly transformed as I spent time in an incredibly beautiful place, eating delicious food without having to do a single dish. This was my second visit to Kripalu. And so much of what I remembered was true. It is a peaceful and serene setting. However, being there at the height of fall foliage was spectacular. I was also lucky to be a part of a transformative Writing Workshop with one of my idols, Marge Piercy and her talented husband, Ira Wood. The yoga classes were both energizing and healing. Ironically, the food hadn’t been memorable on my past visit. Yet this time, I was struck by the utter deliciousness of all of it. I am not sure if the quality was better or if my tastes were changed, but I loved all of it.

Each meal included warm breads and ample buffets filled with the most delicious vegetable preparations. There were bowls of warming cauliflower soup, beautiful squash corn bread, huge platters of sautéed seasonal vegetables and a beautiful salad bar. (There were meat choices as well, but I never made it beyond the veggies.) I ate some meals in the “quiet room” and others perched outside, watching the clouds shift over the Berkshires. I never felt overly full, but was completely satieted. Eating so little processed sugar, so little coffee and so many whole grains made my body shift. There maple walnut scones were a perfect example of how healthier baked goods can still be delicious.

And, in fact, since my return, I have tried to continue to stick with tea, whole wheat pastry flour, whole grains and sugar substitutses, like agave nectar.

I keep trying to figure out how to return to Kripalu. But, truth be told, the irony of Kripalu is that it isn’t cheap. I stayed in a dorm room with 5 other women. They were as quiet and respectful as one would want. Yet, for a bunk bed (along with 3 meals, access to the grounds and classes), for just one night is no less than $185. So, Kripalu can not be a regular part of my routine. But to know it is there is a blessing.

The Kripalu Yoga Retreat Center is in the Berkshires

FoodieMommy Shifts Once Again

2012-01-03T09:37:00.000-05:00

I began FoodieMommy almost 6 years ago, when my first son was born. FoodieMommy was intended as a resource for other new parents, for parents of children with food allergies and, most of all, as a way for me to share my successes during the transition to parenting. By the birth of my second son in 2008, my oldest had grown out of his allergies and FoodieMommy became a place for me to share recommendations for restaurants, food stores, trips, artisan crafts and museums. I was lucky to be a part of an evolving food blog world and to enjoy its benefits. Yet in 2010, life evolved again, as I became a single parent. And, in fact, it is just in the last 6 months that I been able to settle into this life. For me, that has meant balancing three things. First, my sons. To be the best mother I can for them means being present when they are with me. Together we bake donuts and pretzels and rolls. We take walks, create art from recycled materials and build with homemade playdough. Yes, I still cook for them. My oldest (almost 6!) still eats 4 things: hot dogs, edamame, hamburgers and noodles (as well as bread, fruit and cucumbers!), while the youngest (almost 4) enjoys anything I make, from brisket to Japanese donburi. When they are with their dad, I find balance by doing what I love and need: yoga, taking walks, watercolor painting, drawing, writing and, yes, cooking. Finally, I work, teaching each day. The main point? That as the blog world has grown, as my life has reconfigured, I have both lost some of the motivation, energy and time to devote to FoodieMommy. What does this mean for my blog? I don’t know. It is still here, and I will write when I am inspired by a place, a food, a product. But it will not be as regularly as I did before. So thank you, dear readers, for your devotion and patience. And welcome to 2012.

Favorites of 2011

2011-12-31T09:36:00.000-05:00

2011 was the year I baked. And baked. And baked. And then tried to add whole wheat pastry flour to my baked goods to rationalize that they were healthy. Not ironically, it was also the year that I tried to teach myself to both draw and paint in watercolor, to do yoga at least once a week, and to spend as much quality time with my sons as possible. But no matter how busy, cooking continues to be respite. Here are the recipes, books and sites I turned to repeatedly as 2011 draws to a close.

101 Cookbooks was my favorite blog of 2011. I never cook the same thing twice, but I still made Heidi Swanson's delicata squash roasted with miso and harissa at least 6 times in the last month. These tiny ginger cookies were my favorite for cookies swaps (and nibbling myself!). I treated our dear babysitter to Swanson's cookbook, Super Natural Everyday because of its gorgeous photos and fabulous recipes.

I also leaned heavily on three other baking books this year. The Flour cookbook continues to be my go-to for pies and sweet treats. Baking by Dorie Greenspan is as reliable as I've ever tried. And Alice Medrich's Chewy, Gooey, Crunch, Melt-in-Your-Mouth Cookie book is the best single item book I have. The Maya's Lemon Thins were everything you could want in a lemon cookie. As for baking bread, Peter Reinhart's trio of Bread Baker's Apprentice, Whole Grain Breads and Artisan Bread Everyday are all I need to bake decent artisanal breads.

Two other non-baking books were my go-tos this year. First, My Japanese Table by Debra Samuels. I extolled this book here and will soon post an interview with Ms. Samuels. I also continued to cook my way through Around My French Table by Dorie Greenspan, yet again.

My favorite trip of 2011. Easy: my solo trip to the Kripalu Yoga Resort. Another post coming up about that, too. As a family, though, our trip to the Sebasco Harbor Resort was one of the highlight's of our summer. I can never get enough of Maine.

And you? What were your favorites?

Shelburne Farm: Movin' Right Along...On Tractors!

2011-10-03T20:32:00.001-04:00

Apple picking. Tractor riding. Bouncy houses. Pumpking picking. Cider donuts. And a hay maze. Excuse me, but what is there NOT to like in this list, especially for young boys?

And for a mom, only $5.00 for all the tractor riding-bouncy house bouncing-maze running that the children want? Perfect.

I am not sure why it took us so long to discover Shelburne Farm in Stowe. We still love Tougas for its fantastic berries and playground. But this year, the tractors won out. As in so many tractors, and diggers and forklifts, all perfectly sized for little children. My sons rode and rode and rode. There were other options, too: hay rides for extra money, along with hamburgers, hot dogs, apple pie and more. But we left as the crowds poured in at 11. And that then is my main advice: get there as it opens at 9:00 and that tractor area will be your children's alone.

Shelburne Farm, 106 West Acton Road, Stowe

Easy Chinese Recipes by Bee Yinn Low of Rasa Malaysia

2011-09-27T10:00:00.000-04:00

A craving for pork buns can be all consuming. A good pork bun is salty, sweet, crispy, fatty and moist all together. But there are just so many weekends that I actually have time to get fresh steam buns in Chinatown or at Myers and Chang. Which means I need to cook them at home. Last summer, I tried Eileen Yin-Fei Lo's recipe from Mastering the Art of Chinese cooking. The barbecued pork alone was fantastic but the recipe required "red wet preserved bean curd." Likewise, David Chang's recipe, in the Momofuku cookbook took almost 2 days, since I followed his suggestion to brine pork belly overnight, and then had to make the buns from scratch with bread flour and non-fat dried milk. They were fantastic...and my kitchen was a messy disaster!

However, in Easy Chinese Recipes, by Bee Yinn Low, the pork recipe took minutes and was very good even if they weren't as authentic as that of Yin-Fei Lo. In addition, Bee Yinn Low suggestion that you can make good steam buns by steaming, "Pillsbury biscuit dough" had me literally laughing out loud. It was a genius short-cut, especially for a working mom. And this is what I like most about Bee Yin Low's new cookbook. She isn't trying to emulate or replace others. (She, too, cites Eileen Yin-Fei Lo's fabulous book.) Yinn Low is herself.

(photo by Diane Cu)

Reading the introduction to Easy Chinese Recipes by Bee Yinn Low, I wanted to root for her. She has done what many of us bloggers long for (and are often to hesitant to do): to write her own book. It is so clear that she is so proud of this book and that it represents a tremendous amount of work. She first created the website RasaMalaysia.com. This book, and her blog, are extensions of her desire to share her love of Asian food and her "interpretation of popular Chinese dishes." One of the most impressive features of the book is the fact that the stunning photos are hers. As a food blogger for the last 4 years, I know how challenging it can be to create a gorgeous photograph of food. In one of the most fascinating sections at the end of the book, Bee Yinn Low writes about the process of styling and photographing her dishes.

She begins with a two page autobiography of her journey from a hesitant cook to a passionate one, as well as how her family and friends influenced her path. Bee Yinn Low's writing style is informal and personal. The book is well organized, with a thematic recipe guide at the beginning and an index at the end. She includes some fascinating techniques at the beginning, such as using baking soda to tenderize chicken and baking soda to make "shrimp bouncy." She has a clear section about tools, utensils and ingredients. Having the ingredients listed in Chinese would have made the book even more useful in an Asian Supermarket like Ming's or H-Mart. That being said, the photograph on pages 24 and 25 is just fantastic as it offers images of Yinn Low's recommeneded brands of vinegars and sauces.

For many people this book will be a wonderful introduction to cooking certain dishes. Some are Americanized, such as one of the first recipes for "Tasty Lettuce Wraps" which is a riff on that dish from the restaurant PF Chang. Yinn Low offers recipes for many Chinese restaurant favorites like Scallion pancakes, Cashew chicken and orange chicken. Others are more interesting like Steamed Fish Filets and Fish Fragrant Eggplant. Most dishes have meat. For example, even Mapo Tofu uses pork or beef. Many are also fried such as Salt and Pepper squid. My only wish? That Yinn Low had included some Malayasian recipes, though she notes that while she was born in Mayalsia, she grew up in a Chinese home. And here is the truth: I still love the authenticity and the challenge of Yin-Fei Lo's book. But people who want simplicity and great taste, Yinn Low's book offers an accessible way to try a new style of cooking.

I made a fabulous meal from her book. The best part? It was enjoyed by adults and children and we never had the leave the house.

My rundown so far:

Cucumber Salad-This is nice and light. It transforms every day cucumbers into something a bit more exciting and delicious with pork.

Sweet Pork Buns-As I noted above, I modified these by trying the Cantonese BBQ Pork instead of the Crispy Roast Pork that used pork belly. I had frozen steam buns in the freezer, but next time I am trying her Pillsbury secret!

Cantonese BBQ Pork-As I mentioned, I prefered Yin Lei Fo's version. That being said, it was so much easier and all the ingredients are easily available at Whole Foods.

Fresh Mango Pudding-This is genuis (and is pictured above) though I confess I simplified it further by buying a pureeed can of Kesar's mango pulp at Whole Food's. But in seconds you have homemade pudding that is healthy and delicious.

Shaved Ice with Fresh Fruits-Red beans and fresh fruit are a light, easy and instant dessert.

To purchase Easy Chinese Recipes directly from Bee Yinn Low's website, just click here.

Soba Delights at Cocoron, Lower East Side, New York City

2011-09-20T10:17:00.000-04:00

After my lovely meal at Hibino in Cobble Hill, my obsession for homemade noodles and tofu was excelerated. So, with my friend Becky in tow, we headed over to the newly opened Cocoron Soba in the Lower East Side.

Whereas Habino specializes in Kyoto style dishes, Cocoron's identity is based on soba, or thin buckwheat noodles. We were laughing as we sat down as the manga (Japanese cartoons) and the menu had some very creative ways of arguing that soba is incredibly healthy. We just thought it was wonderfully tasty. We began with warm yuba soba (pictured at the top of this post.) It consisted of a milky soy broth, kept warm with a sterno. We followed the directions as dipped our soba in for 10 seconds to warm them in the creamy liquid. We swirled the yuba, or tofu skin, for 15 seconds until it had the slimy, moist texture of egg whites. The dish was comforting.

We also shared the Chicken Burdock Dip Soba. This hot pot had a broth that was fuller and was loaded with homemade chicken meatballs, shitake mushrooms and thinly sliced burdock root. It would be lovely on a cold winter day. Again, you swirled in the soba and at it with the lovely broth.

We were both enjoyed a side dish of miso coleslaw. What arrived was bright purple cabbage, steamed so it was tender but still having some bite. It was draped in a light miso dressing and was a good break to the soba. were both pleased with the miso coleslaw. What arrived was bright purple cabbage, steamed so that it was tender while still having bite and draped in a light miso dressing. Like at Habino, Cocoron's tofu dish was served with freshly grated ginger and scallions. But here I enjoyed one other treat: bonito or, well, fish flakes.

Like at Habino, Cocoron's homemade tofu dish was served with freshly grated ginger and scallions. But here smoky bonito fish flakes were like flavored shards that melted on the tofu. . Finally, we were offered sobu-yu or the water that the soba is cooked in. Again, both the menu and our server informed us that it was so healthy as the protein in soba leaches into the cooking water. You drink it, essentially like tea. I can't say I was downing the stuff, but at the end of the meal, it was...interesting!

Between this and Habino, I am left with an irony. In Boston and Cambridge, we have many wonderful sushi restaurants, but homemade tofu? Homemade soba? Udon? Kyoto-style sushi? Until there is such a place, these restaurants are just more reasons to return to New York.

Cocoron Soba, 61 Delancy Street, Lower East Side, New York City

The Splendid Table's How To Eat Weekends: Better Than A Cookbook

2011-09-19T10:00:00.000-04:00

Each week I turn to Lynne Rossetto Kasper's voice for comfort, guidance and compassion. Sure, the topic of her podcast, The Splendid Table, is food, but her warmth, curiosity and knowledge emanate deeper than just sustenance. And her voice is captured clearly in The Splendid Table: How to Eat Weekends, her second book with Sally Swift. In their first book, How to Eat Supper, they focused on weeknight cooking. In this volume, their goal was to focus on recipes that take a bit more time, a bit more thought. The authors hoped the resulting dishes would be both special and pleasurable.

I was optimistic about this book for a few reasons. I knew that Rossetto Kasper understood food. I also knew how much she appreciates spices and full flavors from a range of ethnicities. From How To Eat Supper it was clear that Rossetto Kasper and Swift were capable of writing a book that transcended the label of "cookbook." In How to Eat Weekends, there are glorious recipes and photos. But within the pages are also other treats. Kasper and Swift included quotes to inspire and a fabulous section called "Building the Library" in which they recommend their favorite books for regional cooking. They go further with collages of food from Italy, India, Mexico, Vietnam, Italy and China. Throughout the book are tips on everything from choosing a dining chair to a knife and matching wines. In "Cook to Cook" they offer up gems of kitchen wisdom to enlighten even the most knowledgeable chef.

As a working mom I also appreciated their "Work Night Encores" in which they transform leftovers into a quick weeknight meal. They include clear directions about how to prepare elements of a dish in advance and how to store it for future meals. I love the authoritarian (but never condescending) voice that insists that "fresh cut corn is key; frozen or canned simply will not make the cut." And though some recipes are complex and have multiple elements, each element is wonderful on its own. For example, I used the candied lemon from the Unusual Italian Salad for the meatballs, salads, sorbet, a lemon cake. And the truth is that none of the elements were too complicated.

Finally, though, it is the headnotes to each recipe that are such pleasures to read. Each one is a story that made me want to race out the grocery store and begin to cook. And I did. And here is my one confession: as I am single, some of the most exciting recipes, such as "Moussaka of Lamb and Red Wine Ragu" or the "Yucatan Pork in Banana Leaves" are more than I can eat, but it simply meant that I convinced a few friends to come over. There were also many other dishes, such as the soups and salads, the pastas and chicken dishes, the vegetables and sides that were incredibly easy to down-size for my life.

The Treats I Tried So Far (In the Order That They Appear in the Book)

Pintos and Red Wine Soup with 20 Cloves of Garlic-This was a solid bean soup. It reheated beautifully and was best topped with thin slices of spicy salami, shards of Asiago and drizzles of olive oil.

Orange Onion Salad with Warmed Coriander Oil--The are two genius skills in this dish. First, the simple act of icing the red onions, takes the bite out and brings out the sweetness. Likewise, warming dried coriander in olive oil accentuates its wonderful citrus qualities. I ate this many times in one week.

North African Bread Salad-This salad hit the right notes with the mix of paprika, allspice, fennel and preserved lemon. It was even better on day two as the stale bread lapped up the dressing.

Grilled Lettuces with Pine Nut-Parmigiano Cream-While the dressing was a bit heavy for my taste, I loved the smoky taste of the grilled lettuce.

Pineapple, Greens and Tofu with Roasted Chile-Coconut Dressing-As Rossetto Kasper and Swift write, this dish is wonderful on its own, but the dressing is just heavenly. I used it on seared tofu, rice and noodles later that week.

An Unusual Italian Salad (with Candied Lemon Peel and Balsamic Syrup)-I confess that I loved the balsamic syrup so much that I ate it by the spoonful...and on ice cream...and on oranges. I used the candied lemon peel in a lemon-yogurt cake and stirred into Aperol and vodka. Together, though, the salad is wonderful.

Barley Risotto with Saffron, Corn and Chives-This was a great side dish as it was easy, light and yet filling at the same time. I may skip the saffron next time as no matter how lightly I treat the spice, it still dominates.

Vietnamese Green Mango Noodle Salad with Grilled Pork-I made this dish vegetarian by braising tofu in the pork sauce. It was still fantastic and bursting with flavor.

Renassaisance Lasagna: This recipe was irresistible filled with cinnamon, pancetta, cheese and pasta. I wanted to make it from the moment the authors wondered if it was "too quiet." The most complicated part was buying the ingredients (all available at Whole Foods). It was a meditative meal to make and so different from the heavy, cheese filled lasagnas of childhood (or mine at least!). The authors note it is best right after you make it. But the next day the flavors had combined even more, with the cinnamon lusting up from the meat. I plan to make the ragu again and serve it draped over homemade noodles.

Sweet-Sour Chicken Meatballs with Candied Lemon Peel-I loved the idea of this more than the reality. The spinach-almond-lemon-chicken meatballs were fine, but the flavor was too subtle for me to appreciate them.

Malaysian Spiced Pork: Oh, I wanted to love this. Mixing star anise, galangal, dark soy sauce and cloves just sounded like a spicy, sweet heaven. But, ironically, mine came out too one-dimensional. I tried to jazz it up with some fish sauce, a bit more palm vinegar and even some chilis, but it remained underwhelming.

French Radish Saute-This will transform people that insist they don't like radishes or think they are too sharp. The gentle flavors worked beautifully on their own and next to chicken.

Farmhouse Roasted Potatoes-One of the blessings of this dish is the smell that transforms the kitchen. Fennel, garlic, oregano and pancetta creating a nutty, piney oder that perfumed my kitchen. These potatoes were wonderful the next day with scrambled eggs.

Braised Belgian Endive-A perfect example of how the simplest of vegetables, when cooked properly can sing. With a slow braise the bitterness of the endive melted away leaving a buttery, sweet, tender vegetable that was as good cool as it was warm out of the oven.

Stirred Old Fashioned Lemon Ice Cream-This is revolutionary. Really. Ice cream made with absolutely no ice cream maker. It it took about 5 minutes to prepare. Think frozen custard...with no eggs. I plan to try the recipe with other fruits.

Triple (Double) Chocolate Brownie Cake-With allspice and cinnamon this rich chocolate-espresso cake tasted of gingerbread. A day later the warm spices had faded to the background providing a subtle hint that it was more than just chocolate cake.

Chili Spiked Mexican Wedding Cookies: I liked these. They were tender and melted in my mouth. But I needed something more-a bit more salt? A bit more sugar? A bit more spice. Other friends insisted that they were just right.

The Splendid Table's How To Eat Weekend's is available September 20th. You can buy it directly from the Splendid Table website here.

Not Your Mother's Brisket: Fatty 'Cue, Williamsburg, Brooklyn

2011-09-15T10:48:00.000-04:00

See that? See those ribs? Yeah. Well go and eat them. Really. I had been reading about Fatty 'Cue on and off for months and, in my first to Brooklyn, I knew it had to be at the top of the list. So, thus, my friend Seth and I were quickly taken in by Cat, waitress/bartender/friendly person who helped us design a menu of some of the best this place had to offer.

We started with thin shavings of celery with yuzu, tianjin preserved cabbage and sesame oil. Think Asian-inspired cole slaw. But lighter. It was good. But it really just set us up for the best ribs either me or Seth, of Dadventures, had ever had. And we have eaten quite a few ribs in our time. These things are just CRAZY good. They are burnished with a smoked fish-palm glaze. And they are the most succulent I have ever had, in large part because they are smoked for 4 to 5 days!

The "Bowl of Noodles" smelled heavenly, a combination of the thin ramen noodles, and the real bone-based broth. We were instructed to mix the noodles from the bottom up, along with the scallions and scarlet red homemade (and mild) Siracha that graced the side.
I was glad we chose the manila clams for two reasons. First, the clams were a great side track from the meat. That being said this dish filled my nose and mouth with a mixture of curry leaves, their own coriander bacon and more bone broth. It was impossible not to sop up the thick pieces of white bread with the elixar.
But all that was really a preface for the most fantastic of all (or at least a tie with the ribs): the brisket. And, sorry, mom, this just isn't your brisket. What arrived were a duo of thin slices of brisket and thick, fatty chunks of meat. They were served alongside the fullest and most tender of bao; garlicky, rich aioli and sweet-warm chili jam. We piled the jam, the aioli and meat and coriander leaves on the bao and then dipped them, still warm, into the bone broth on the side. This was, quite simply, insanely good. It was unlike anything I had ever eaten and was precisely why I had come to New York in the first place: to get food that is incomparable.

My drinks were good as well. I started with a Stone Fashioned which consisted of bourbon, peach-apricot-nectarine, autumn bitters and citrus peel. It was a bit difficult to drink as it was served in a metal cup loaded with ice. But as it melted it was a great contrast to the heavy food. Cat then offered up a Smokin' Bone, which, ironically, I had passed on when I initially saw it on the cocktail menu. And, yet, I loved it. It was made up of whiskey, 1/2 ounce regular pineapple syrup and 1/2 ounce smoked pineapple syrup, lime, tabasco and, yes, chocolate bitters. She nailed the balance so it didn't taste too smokey or too sweet.

At the end we were offered pies. We passed. But Cat tossed us one of the signature dark chocolate bars that are made for the restaurant. It was full of roasted almonds, sea salt and a spicy blast of chilis.

This place is casual-it was previously a biker bar. So, don't feel the need to get too gussied up. Check it out. See what you think. And go hungry.

Fatty 'Cue, 91 South Sixth Street, Brooklyn (Williamsburg), NY

The Treat of Hako Sushi at Hibino, Cobble Hill, Brooklyn

2011-09-10T09:54:00.000-04:00

In Adam Sachs' article, "Kyoto Obsession," he points out that the difference between store bought and homemade Kyoto style tofu is like the difference between chalk and cheese. Having had homemade tofu on my last trip to New York, I knew what he meant. And thus, I catapulted Kami into checking out Hibino with me in the Cobble Hill section of Brooklyn. Ironically, though, what I loved most about this meal wasn't the homemade tofu, but the spectacular sushi. But more on that soon.
We began our meal with an obanzai, or Kyoto-homestyle dishes. In this case it was a light and flavorful yuzu ohitashi. Baanched spinach wrapped around thin shreds of carrots, Hakusai cabbage, eringi mushrooms. The yuzu, a Japanese citrus fruit brightened the dish.
Next, the homemade tofu, served warm in an adorable container. We scooped up the custardy goodness with fresh grated ginger, sliced scallions and sweet-salty dashi. It was good. Don't get me wrong. Next, we each had a salad, both consisting of mesclun mixed tossed with onion-soy dressing. Kami's featured seared tuna, while mine had ribbon like slices of yellow tail.
Then, an unusual dish listed as Shrimp Toji Maki or Kyoto style shrimp roll. It was the thinnest yuba (or tofu skin) wrapped around layers of plump shrimp and then fried lightly.

The highlight, though, was Kyoto style Hako sushi (pictured at the top of this post.). The fluffy sushi rice was pressed and layered with honey-like kanpyo and shiso-leaf, a unique herb tasting like a cross between a sour plum, basil and mint. Layered on top were thin slices of buttery salmon. And, finally, on top of that were jewels of barely coated in Hishiho miso. It was unlike any sushi I have ever had.
We ended the meal with two desserts. Kami chose the green tea ice cream, while I continued my night of soy by having homemade chilled soy pudding. It was creamy and cold, but I wasn't licking the spoon. Instead I was longing for more Hako-Sushi!

Hibino, 333 Henry Street, Cobble Hill, Brooklyn, New York

My Japanese Table by Debra Samuels: A Wonderful Introduction to Japanese Cooking

2011-09-08T07:58:00.000-04:00

The cherry tomato salad with shiso was a light, flavorful and colorful way to start dinner. The mushrooms with soy sauce and butter were almost creamy, earthy and defined "umami." The Japanese rice bowl was so flavorful and yet so light. The sweet red bean crepes capped a wonderful meal. The best part? This dinner took place with good friends and family in my backyard rather than in the cool environment of a restaurant. Thanks to a preview copy of My Japanese Table by Debra Samuels, I have had a chance to both learn about Japanese cuisine and try to create it at home. Thanks to Ms. Samuel's ability to make Japanese food accessible it has been a successful (and tasty!) week.

Photograph by Heath Robbins

I have long adored the sushi at Oishii (in Chestnut Hill and Sudbury), Oga's, O Ya and Fugakyu. But I have had to travel to New York to eat more varied Japanese food, such as the incredible tofu at Habino, soba at Cocoron and ramen at Ippudo. I rarely cooked it at home as the dishes seemed too complex and the ingredients too hard to find. However, Ms. Samuels has countered both of these beliefs. I suspect it is her experience as a cooking educator that helped her to write a book that is welcoming, interesting and the least intimidating as possible. In fact, it will be the book I recommend to any friend who wants to try Japanese cooking.

Cooking Yakitori with Red Pepper and Lemon

The book is well organized. It starts with a memoir of sorts, based on Ms. Samuels' life of travel to Japan and cooking with Japanese friends and family. From there she includes a wonderful 4 page introduction to Japanese cuisine that is perfect for novices and also offers gems like the meaning of the sounds: "Sa, shi, su, se and so."

Tomato and Tofu Salad; Savory Pancake and Cabbage Noodles

Her guide to Japanese ingredients and useful equipment is also required reading. It offers a balance of text and images to clarify what you may need. I also appreciated that she tried to focus her list of "essential" ingredients and then to replicate the use of them throughout the book. If the ingredients had been written in Japanese it would have made it easier to use the book as a guide at grocery stores when seeking out shiso or daikon, for example.

Daikon with Sweet Miso, Summer Noodle Salad and Mushrooms With Soy and Butter

As for the recipes, I appreciated that they are grouped by category in the front of the book and then in an index at the back. The variety of healthy, light, and quick meals made it easy and delightful to cook from the book. There are many vegetarian dishes and variations on meat recipes which could create new tofu lovers. Ms. Samuels offers both traditional Japanese recipes (such as sushi), updates (such as lobster rolls) and treasured recipes from her friends. Once I had bought some basics-decent mirin, sake, seaweed and bonito, I was able to create many meals for very little money. At times the headnotes almost too extensive (and the font too small on the dust jacket) but at the same time, I appreciated the personal nature and stories that Ms. Samuels shared. The absolutely gorgeous photography by Heath Robbins provided a glimpse into each dish and reflected the artisnary of Japanse food. My only quibble: I wish that the recipes had clear storage information as I wasn't sure how to save my extra matcha cupcakes, or how long my daikon salad would last in the refrigerator.

Mushroom and Soba Noodle Soup

I also loved her section on Bento and how to prepare it for young children, as well as adults. I hope to try out this section more now that the school year is in full gear.

I was able to try a wide variety of dishes over the course of a week, in large part because her recipes are so easy and accessible.

A Week's Worth of Delights:

Crunchy Cucumber Pickles-I don't love cucumbers, but this recipe that I made in about 30 seconds transformed them into something spectacular. My new side dish.

Sweet Miso Sauce-this yummy sauce tastes almost dessert life. I am now a huge fan of white miso.

Kyoko's All Purpose Dashi Soy Sauce Concentrate-This smelled like the essence of a Japanese restaurant. Yum!

Stuffed Savory Pancake-Don't shy away from the bonito flakes. They add a smoky nuance that makes this Japanese street food (Okonomiyaki) even more delicious.

Yakitori-Ms. Samuels suggestion to serve the chicken with red pepper and lemon elevated this easy grilled chicken dish.

Cherry Tomato Salad with Shiso and Basil-A perfect use of seasonal tomatoes, even though it was a challenge to find shiso!

Refreshing Tofu Salad: a light salad that matched tomatoes, chunks of tofu and a sesame dressing. A perfect example of her quick and healthy recipes.

Carrot and Daikon Salad-This is a lightly pickled salad that was a nice accompaniment to the yakitori

Carrot and Celery Salad with Hijiki Seaweed-the Hijiki was too strong for me, but my friends devoured it.

Yoshie's Delicious Crab Fried Rice: This recipe is so much lighter and full of flavor than restaurant versions. I made it without crab and added edamame. The best part of this dish? It is the perfect weeknight meal. I made it in 10 minutes at most and my kids loved it.

Rice Bowl With Three Toppings-I made this with tofu and swooned. It was comfort food at its best.

Mushroom and Soba Noodle Soup-I slurped this up on a cool and rainy summer day.

Fried Cabbage and Pork Noodles (Yakisoba): This dish is fantastic for kids. In minutes you have a dish that marries any vegetables (or protein) and noodles. The best part? You can use prepared Bull Dog sauce. The dish couldn't be quicker and even my most finicky son loved it.

Spring Rain Summer Noodle Salad-My sons and young niece adored this.

Shoko's Summer Sesame Chicken Salad-The smell of toasted and heated sesame oil wrapped itself around this wonderful salad.

Simmered Daikon with Citrus Miso-a new way to try daikon and one that mellows it out.

Grilled Eggplant (and Tofu) with Sweet Miso Sauce-Savory and sweet, tender and flavorful.

Eriko's Simmered Eggplant-Fast food at its best.

Tofu and Vegetable Scramble-this was wonderful served on top of rice. It was inexpensive and flavorful.

Japanese Mushroom Melange with Butter and Soy-Eat this and you will understand the concept of "umami." It took minutes to prepare and the smell was pretty heavenly.

Fruit Cup with Mochi and Sweet Bean Topping-This recipe, which combined strawberries and red beans (easily purchased at Asian food stores), convinced me that this instant dessert is a perfect combination.

Matcha Chocolate Coffee Cake-I liked the texture of this (and transformed the recipe into cupcakes), but would have preferred them with a bit less baking soda.

Crepes Stuffed with Red Bean Jam-It was a delight to make the crepes (and they freeze beautiful for future desserts) and was another great use for Sweet Bean Topping.

For more fabulous recipes, Ms. Samuels' website is rich with video, articles and a range of recipes for everything from OBento to okonomiyaki. She will also be speaking around Boston and the country in honor of her new book. The book officially comes out September 10, 2011 but you can already order it through Amazon.com. I also was lucky enough to interview her. So watch for that post, as well.

My Knife: Le Cordon Bleu Santoku by Wusthof at Amazon.Com

2011-09-06T06:00:00.000-04:00

In the forthcoming book, Splendid Table's How To Eat Weekends, authors Lynne Rossetto Kasper and Sally Swift write about good knives. More specifically, they reference another author, Chad Ward who wrote, An Edge in the Kitchen. According to Mr. Ward, you need to try out knives to decide if you like the French/German style or the Japanese style. He notes that the former are sharper, but the later are lighter. Until last week I understood what he meant. My traditional Wusthof sliced well, but was heavy in my hand, especially since I am a short and relatively small woman. My lighter knives, though, like my Kuhn Rikon, literally slipped out of my hands the first time I used it (hello, stitches!) But recently, the kind folks at Wusthof were generous enough to send me a Santoku knife from the Le Cordon Bleu collection. And already it has become the only knife I use. The key? It is 30% lighter than their Classic Line and is made with their "Precision Edge Technology" (PEtec) All that is a fancy way of saying that is light AND sharp. And so far it has been a joy to use. I have diced potatoes, minced garlic, julienned carrots, sliced heirloom tomatoes and even used the sides to gently cube tofu. In fact, it has been the only knife I have used since receiving it. Hello, decluttering! The best news? It is available for about $100.00. In fact, I would recommend getting this one instead of a whole knife set which takes up far more room. Just note that it is only available directly from Amazon.com or by clicking here.

Want more information from Wusthof about their Le Cordon Bleu line? Click here.

Want more information about The Splendid Table's How to Eat Weekends? Just wait, more posts are coming soon or go directly to the fabulous Splendid Table website!

Wish it Was Closer: The BKLYN Larder, Brooklyn, New York

2011-09-05T15:37:00.000-04:00

The impending chaos of Penn Station was the only thing that prevented me from buying most everything at the BKLYN Larder. Melissa Clark of the Good Appetite blog and column led me there after a Twitter exchange about buckwheat polenta. I assumed that any place that actually carried such an item would, inevitably, be a find. And it was. There were glorious containers of cherries, artisan bitters, special jams, olive oils, house-made pickles, and beautiful grains and pastas. (Think Fromaggio's...but with counter space and a table to sit and eat!) Gizella kindly created a lovely platter of cheeses, salumi and chocolate for me to try. She even created a guide to suggest which order I should eat them. I love that. I adored the range of cheeses-nutty, sharp, filling. The chocolate, Askinosie Cortes from Honduras, was a perfect compliment-fruity, dense, sour. But my favorite treat on the platter? The Saba! Huh? Right. Saba, apparently is the grape must syrup right before it becomes true balsamic. This version, from San Giacomo was the like best possible cross between maple syrup, chocolate and figs. It was heavenly on the cheese or on a spoon. I was just as smitten with the simple sounding beet salad. The chunky beets were tossed with olives, lush capers, chopped mint and, my favorite, long pieces of orange rind. The bitter orange transcended the sweet-saltiness of the rest of the salad. It was perfect and one I will definitely try to replicate at home. Apparently there were fewer items than normal at the Larder due to a power outage. And customers, used to a range of prepared salads, chickens, etc. were clearly a bit startled. But everyone seemed content to order sandwiches. I was happy just so sit, eat and enjoy what I had.The BKLYN Larder, 228 Flatbush between Bergen Street and Sixth (Park Slope/Prospect Heights), Brooklyn

Wish it Were Closer, Part 2: Culture, Park Slope, New York

2011-08-29T16:42:00.000-04:00

As I dipped my spoon back into my homemade apricot yogurt, I sighed, glad that I could experience Culture, but needing it more back in Massachusetts. Culture: An American Yogurt Company was started by Jenny Ammirati and her husband, Gino. The antibiotic and hormone free milk comes from an upstate dairy and is both strained on the premises into fresh yogurt and made into frozen yogurt. I have tried to make frozen yogurt and it tastes, like, well, sour yogurt. But here the apricot yogurt was tart, refreshing and lovely. I loved it even more with the apricot-ginger topping. I tried a taste of the full fat fresh Greek yogurt which was as rich as sour cream and was heavenly with a raw honey. This is precisely the type of place that I would love to take my young sons for a treat, but a 4 1/2 hour drive seems a bit unwieldy for such a thing. So, for now I will have to regal them with tales of one more speciality they can have when they finally make it down here. And Park Slopers can rejoice.

Culture: An American Yogurt Company, 331 Fifth Avenue, Park Slope, Brooklyn

The Great Veggie Grain Salad: My Go-To-Summer (And Fall and Spring) Meal

2011-08-28T09:46:00.000-04:00

I am trying to simplify life. I wanted a dish that was vegetarian, inexpensive, could be prepared in advance and was good enough to be served to company. And thus my grain salad was born. It is simple, but can be varied tremendously.

I start with a cooked and cooled grain. My favorites this summer have been farro, barley, wheat berries, quinoa, Israeli couscous, brown rice, etc. I toss in diced vegetables such as cucumbers, tomatoes, red pepper, carrots, fresh peas, sweet corn off the cob, and green beans. I mix it with lemon juice, olive oil salt and pepper. And then I put it into the refrigerator. It make enough to eat for that first night, but is at its best on the second day as the grain absorbs the citrus and tomato juices.

I put it out on the table as is, and then offer mix-ins on the side. My favorites are chickpeas, shelled edamame, aleppo pepper (for kick) and/or chopped scallions or chives.

As for proportions, well, I improvise each time. I use as many veggies as I have on hand. I often let the grains dominate, unless the best tomatoes are on hand. I squeeze in one to two lemons and add to taste. Same with the olive oil, salt and pepper.

The good news: my three year old and guests love it. I can make it and bring it to work for lunch. I always have the ingredients on hand. And, is a start towards making things just a bit easier.

Snow's in Orleans: Train Heaven on a Rainy (or any) Day

2011-08-24T08:34:00.003-04:00

Rain in Wellfleet means a few limited choices: the library (if it is open), the Wellfleet Audubon's Nature Center or the movies (if there is G-rated fare). But this year we discovered another treat.

Tucked into Snow's Home and Garden Store are two amazing train displays. As in model trains. As in electric model trains that go in circles and can entrance my three year old for quite a while.

Snow's a department store of sorts, besides having everything from arts supplies, placemats, lawn furniture and decent children's toys is a model train and boat mecca. I was fascinated by the Civil War figurines, the turn-of-the-century trains and the little village that they had created. Sure, we would have loved to have been splashing under the sun at the ocean, but it was a lovely way to spend an hour or so...

Snow's Home and Garden Store, 22 Main Street, Orleans

Indian Neck Beach: Our Favorite Beach of 2011

2011-08-23T08:53:00.000-04:00

Ponds are beautiful, peaceful places. The ocean is dramatic. But there is nothing like Indian Neck Beach for a three and five year old boys. Indian Neck curls into Wellfleet Harbor and is technically a bay beach.

What this means is you get the dynamic views of the tides, varied seashells and rocks, spectacular views of boats and jetties, and calm water for children to play in. It has fast become our favorite beach to go to when we visit Wellfleet, MA.

My boys love that they can try to catch minnows, play in their beach rings and jump the mini-waves. We know that depending on the tide, Indian Neck is a completely different experience. A Wellfleet Beach Permit is required for Indian Neck Beach from June through Labor Day, though I have no doubt this place is gorgeous in the off season.

Hole In One: Really Good Donuts...In My Sons' Eyes

2011-08-22T08:27:00.001-04:00

I am not a donut fan. And with the exception of eating lavender doughnuts at the Doughnut Plant in New York City, I rarely indulge. A donut breakfast in Wellfleet, however, is one of my sons' summer treats.

The Hole In One is both a restaurant and donut shop and has two locations in Orleans and Eastham. By 9:00 on a Sunday morning the Eastham line snaked out the door, but it moved fast as people snatched up homemade donuts. And we got to the front just in time to see them sliding fresh honey glazed yeast donuts into a pan.

The three year old prefered his huge cake like chocolate glazed, but the five year old and I liked the light and tender honey glazed. They have many other varieties, including Whoopeecreme, honeywheat (is that an oxymoron?), and sour cream. It wasn't the Doughnut Plant...but it was also 10 minutes from the National Seashore!

Hole In One Donut Shop, Orleans and Eastham, MA

Mac's Seafood On the Wellfleet Town Pier and Why You May Find Us There

2011-08-21T09:11:00.002-04:00

It is a pleasure to eat good food while watching boats stream in and out of Wellfleet Harbor. When my kids are done eating they curl their toes in the sand and collect shells. And then we all grab ice cream cones and try to eat them before the creamy drips scatter on our chins.

Mac's Seafood has many locations in Wellfleet, but we have only tried their casual place on the Welllfeet Town Pier. It is typically overpriced but the food is solid and the fish is from their fish market next door. I like getting their burritos for a quick, easy and healthy meal. Friends love the burritos with grilled scallops, but I preferred the grilled shrimp. My mom got a grilled chicken salad on mixed greens.

We always call ahead, meaning that our food is ready as soon as we drive up. After dinner, we stroll on the town pier and watch the fishing boats and scan Indian Neck beach to see where we went swimming that day. And then we get our ice cream. Always the ice cream.

Mac's Seafood on the Wellfleet Town Pier

The Wellfleet Bay Audubon Society: A Treat In All Weather

2011-08-20T07:56:00.001-04:00

In the middle of Wellfleet is a 1,100 acre oasis: The Wellfleet Bay Audubon Society. It offers a chance to hundreds of words such as Warblers, Sparrows, Yellowlegs, Sandpipers, Sanderlings and Egrets.

There is a lovely butterfly garden, a boardwalk and gorgeous views of the salt marsh, tidal flats, and Cape Cod Bay. In many ways it offers a microcosm of what makes Wellfleet such a special place to explore.

As wonderful as it is for adults, it is a fabulous place for children-whether it is sunny or rainy. As long as the weather is nice, it is a great place to take a walk. The Audubon supplies kids with a scavenger hunt sheet to record and track observations of birds, mammals, tracks, flowers and insects.

The many Audubon volunteers are good at offering suggestions for short walks or longer hikes. We usually bring our sturdy (Mountain Buggy) stroller so that we aren't limited by the kids' legs.

One of my favorite parts, though, of the Wellfleet Audubon is their gorgeous Nature Center. It has two huge aquarium tanks, microscopes and binoculars, books, an area to touch all kinds of shells and skeletons and many models of birds and other mammals.

It is a mini-Natural History/Science Museum that is perfect for a rainy day. They also have workshops and walks for adults and kids, week long camp programs for young naturalists and even a small campground. And finally, for my kids, at least, the best treat: a small gift shop where my sons bought "bug jars" and nature books that entertained us throughout our vacation.

The Wellfleet Bay Audubon, 291 State Highway, Route 6, Wellfleet

PB Boulangerie: A Wellfleet Highlight. Again. And Again. And Again.

2011-08-19T08:26:00.000-04:00

Those buttery layers, filled with molten chocolate, are why I went to PB Boulangerie 10 times over two weeks in Wellfleet. Sure I raved about it last year. But this year I really fell in love. My five year old, now a French bread connoisseur got it, requesting the baguette daily. My three year old started waking up asking for "Cwahsints." And I just wanted more. The good news? I was able to try a wide range of their goods (You know. I HAD to do the research, right?) So here is what we enjoyed:

Their raspberry tart was as beautiful as ever. Each raspberry was plump and tart, sitting on just the right amount of custard so that the crispy, buttery shell wouldn't get soggy.

The croissants were buttery, flakey, breakfast, lunch and dinner treats. I still prefer the dark chocolate and find the almond too rich, while the plain is just right.

The baguettes were our daily bread. Each loaf is utter and complete heaven, especially when warm. Somehow they have just nailed the perfect salt to dough and tender to crusty ratios. They lose their spark by the next day, but are wonderful in soup (I doctored up some Kale soup and tossed them), and tossed with chunks of August tomatoes, olive oil and salt.

The lovely and tangy lemon tart was full of lemon zest and the deep dark and rich chocolate tart was so decadent four of us could share it.

The had two other raspberry pastries. They have French danishes with raspberries (or blueberries) that were baked in buttery croissant dough. However, another of my favorites was actually a muffins sized tower that mixed with raspberries, brioche dough and cream.

The apricot tarte which had just sour apricot halves sitting on a buttery dough was delightful. (Other versions included the nectarine pictured above, cherries or rhubarb.)

The fruit tarts were as artistic as ever and featured a myriad of combinations of fresh figs, currents, peaches, raspberries, blackberries on a buttery cookie crust and topped with just enough custard to add texture without making the tart soggy.

The "Pain Au Chocolat" is brioche dough with nibs of white chocolate that melt into the bread and create, as my sister-in-law put it, a marshmallowy bread. My mother declared it heavenly and she doesn't even like white chocolate or marshallows!

The "Pain Au Fromage" and "Pain Au Fromage et Lardons" were as smokey and savory and cheesy as ever. This year I also tried the Pain Meteil and the Viverais, as well as the Pullman style White.

The huge farmer's loaf (which you can buy as a 1/4 or 1/2 loaf) which is tender, sour and full of wheat with a chewy crust. This was spectacular when fresh, but also freezes beautifully to toast and eat with soup, cheddar cheese or slathered with Nutella.

The "Pizza of the Day" was perfect as an appetizer with a cold glass of white wine. On this day it was topped with the thinnest slices of zucchini and eggplant topped with Parmesan.

The remarkably bittersweet brownie, tender oatmeal cookie and dark chocolate cookie were popular with the kids.

Their meringues are almost one foot long and melt on the tongue. Think of it as cotton candy for adults with the fleeting taste of toasted almonds.

The Croque Monsieur, recommended to me by another customer, consisted of thick white bread layered with smoky ham, rich mornay sauce, gruyere and then...more mornay, Gruyere and ham. It was so rich that I could only eat a few bites at a time, but it reheated beautifully the next day.

I was so much more impressed with the counter help this year. The main crew, Amanda, Rachel and Sam were as informative as one would hope and always helpful. That being said, you still have to plan your time well and be prepared for a wait or go to PB Boulangerie at off hours.

So, some tips: See the picture above? No line! I found that if I arrived between 3 and 4 pm, the wait was about 15 minutes. Yes, the variety may be just a bit less than in the morning. But my baguettes were still warm out of the oven. The tarts were still glorious. There were still croissants to munch for a pre-dinner snack and brownies to buy for dessert. Really, a heated up day old chocolate croissants is still delicious. Second option: Call 24 hours in advance and order $50 worth of goods. Don't worry: it is remarkably easy to spend that amount. The next morning, just saunter up to the front of the line, sign on the dotted line and grab your stash. If you absolutely need your croissant fresh as you wake up, bring a paper, a good attitude and chat up your fellow line mates. 'Cause the the morning line and system is as convoluted as I remembered from last year. The servers are very good, overall, but since they need to make coffee, cappucino AND deal with a myriad of customer questions AND ring up the items, the line is still S.L.O.W. Expect about one hour wait for your goodies. Fourth tip: on your last day, buy enough to fill the freezer. And then start looking forward to next summer's return. Remember, they are closed on Mondays and Tuesdays so plan accordingly.

And if you have been to the Bistro, let me know what you think...Friends who ate there this year said it was good, and even better in the off season. Hopefully I will be able to make it down in the fall (and to stock up my freezer once more!)

PB Boulangerie, 15 Lecount Hollow Road, Wellfleet

The Sweet from the Bitter: Checking Out Brooklyn, NY

2011-08-15T10:58:00.000-04:00

For the past 4 years I have listed Kami, blogger-mom-educator extrodinaire and Seth, an amazing principal-dad and, yes, blogger, as the people to call if neither I, nor my ex-husband could pick the kids up from school. They, and their beautiful sons, are more than my best friends. They are my family. And with two incredible job opportunities and a love for New York, they just moved back to The City. More specifically, they moved to Park Slope in Brooklyn. So, while I am stuck with blank lines on my sons' back to school forms, it means a chance to explore New York and, Brooklyn, a borough I barely know. So I headed down for the first time to see their new home.

The good news? A gluttonous chance to chow and to spend time with friends. Over the next few posts you will find out more about my trip to BKLYN Larder (awesome gourmet food store, charcuterie, lunch stop, prepared food stop), our insane Malaysian barbeque experience at Fatty 'Cue in Williamsburg, fabulous sushi and homemade tofu at Habino and homemade frozen yogurt at Culture.

Some other stops I made while I was there:

The Clay Pot at 162 7th Avenue, Brooklyn: I last visited this craft store about 10 years ago. I loved it then and still do now, full of gorgeous hand crafted housewares, jewelry and accessories.

Sky Ice at 63 5th Avenue, Corner of St. Marks Ave, Brooklyn: In addition to authentic Thai dishes, this place has homemade ices (sorbets, really) in a rainbow of colors and flavors that I had never tried. Sapota, anyone? Or Dragonfruit? Magosteen or durian? I ended up chosing a "sampler" which were 5 generous scoops all served in little chocolate shells. The Mango was vegan, but creamy. The fresh coconut was a bit too sweet for my taste. The lemongrass was bright and, well, vegetal. The watermelon-strawberry was refreshing. But, my favorite by far? The lychee-rose. The two flavors complimented each other beautifully, the floral of one bouncing off the tartness of the other.

I made a few pit stops at Gorilla Coffee, on of the many artisan coffeshops, for their dark roast and cold-brewed iced coffee.

I was disappointed with the Brooklyn Botanic Gardens. Whether because of financial cutbacks or simply the hot summer heat, the place looked weathered and saddened. That being said, I look forward to returning at other seasons as it is simply so large and diverse.

We had breakfast at Miriam, an Israeli establishment. We dipped warmed pitas into Shakshuka: poached eggs sitting lazily in a pureed tomato sauce. The Israeli salad was refreshing after a night eating meat, though it was a bit heavy on the olives. Overall I was reminded that, no breakfast does not have to be pancakes, toast, or croissants.

After a dip in the Red Hook Pool we lunched the New York way: At El Olomega, a Salvadoran Pupusa food truck. The homemade pupusas were creamy, cheesy and filled with bits of loroco flower. The dish was served traditionally with fuschia pickled cabbage, a squirt of crema and hot sauce. For $2.50 it was one of the cheapest lunches I have had in New York, ever. We sipped up horchata which the vendor patiently explained was made with ground Morro seed. It tasted like sweetened milk, even though it was actually vegan.

Feel free, then to e-mail me or comment with other most-see Brooklyn experiences. 'Cause I can guarantee I will be back.

The Cottage, Chestnut Hill: Two Moms and a Night Out

2011-08-14T10:12:00.004-04:00

It had been over a year since my friend Jen and I were able to get together. So when we made dinner plans, we knew we wanted to meet at place that was comfortable and convenient. We wanted to be able to relax and really talk. We also, though, wanted good food. Then I remembered The Cottage in Chestnut Hill and that they had generously offered to allow me to try it out with a friend. I have had a number of good meals at The Cottage in Wellesley and was optimistic about this new location.

And in fact, we had a lovely meal. Like the Wellesley setting, The Cottage is decorated in calming blues and greens and overall has an atmosphere that is just comfortable. Our server, Nate, was friendly and helpful.

We began with two drinks. Jen tried the night's speciality: a mix of huckleberry vodka and lemonade. I preferred my blood orange margarita which mixed Cuervo Silver tequila, blood orange juice, lime juice, agave nectar, Cointreau and included a wonderful Demera sugar rim.

When Nate suggested our first appetizer, I was hesitant: fried avocado? It sounded impossibly rich. Truth be told, Jen and I couldn't stop eating it! A play on the thick potato skins of our teens, the avocado was breaded, fried and topped with, yes, bacon, spiced sour cream, cheese and pico de gallo. I would never make this at home, but I could easily crave this.

Our salad featured a summer treat: frozen grapes sitting on spinach leaves with candied pecans, feta cheese and fresh strawberries and blueberries. Served with an orange vinaigrette it could easily be a light meal.

The Cottage is known for their fish dishes and that night they were offering wild Alaskan salmon. It was served with an arugula, corn and wild mushroom salad, as well as potatoes. I enjoyed the earthy salad, but the potatoes were undercooked. And the salmon was...fine. It was a bit underseasoned and while good, did not astound us.

However, I enjoyed my filet mignon, cooked medium rare and topped with herb butter. The accompanying potatoes, smashed and served with fontina, more sour cream and more butter were pretty heavenly. (Yes, I indulged that night!)

For dessert we tried another special: a double chocolate rocky road brownie topped with a scoop of ice cream. It was as rich as it sounded and too sweet for my taste. But we still ate it all. We had to, right?

We also had a trio of Giovanni's iced treats. My favorite was the smooth passion fruit gelato. The blueberry sorbet would have benefited from lemon juice while the pineapple sorbet was a bit icy.

It was clear that children are welcome here. And I appreciated that the children's menu offered more than the typical chicken fingers: tuna slider, meat loaf, chicken over garden salad. And the sides included fruit salad, carrot and celery sticks or jasmine rice. Kids' entrees, with a side and a beverage are $7.50. In fact, that night the restaurant was filled with kids. I may bring my kids to brunch. At that meal, for $7.50 my kids could get pancakes, french toast or eggs.

But realistically, I may save the Cottage at Chestnut Hill for this: as a good place to meet a friend to have a drink, to enjoy a salad, and to really catch up.

The Cottage Chestnut Hill, 47 Boylston Street (Route 9), Chestnut Hill

A Chicken, A Sandwich and a Monkey: North Creek Farm, Phippsburg, Maine

2011-08-10T10:10:00.001-04:00

My son still cracks up from the sign that sits at the entrance of the North Creek Farm store: "Frog Parking Only. Others will be Toad." Okay, so it may not be your sense of humor, but to enter North Creek, laughing at the sign and watching the chickens nibbling at our feet certainly set a context for our meal. We had come to get food for lunch. (Lunch wasn't included in my MAP plan at the Sebasco Harbor Resort.) We were sticky and sandy from a few hours jumping the waves at glorious Popham Beach and wanted good food.

North Creek Farm was a perfect find, situated just down the road from Sebasco and combined mini-grocery store, produce market, sandwich shop, dessert stop and gift store in one.

There was even an adjoining art gallery to check out. In one corner of the store were freshly picked peas, local greens and blueberries. Another turn and we discovered locally ground grains, yogurts and drinks.

As my sons were entranced by the playing cards and cars, my mother and I eyed the sandwich menu. Ultimately I chose an delicious smoked turkey, gruyere and blueberry chutney sandwich. Melted and oozing, it was salty, sweet and savory at the same time. My mom had thick slices of turkey, homemade bread and a fresh soup, filled with summer vegetables. I also tried a fresh broccoli salad, which, while a bit heavy on the mayo, was still crisp and yummy. I will admit that we never got to try the blueberry pie or the gelato. But we did explore the backyard/garden which included more of those truly free range chickens, a newly built stone oven and seating in a little oasis.

North Creek Farm, 24 Sebasco Road, Phippsburg, Maine

Sebasco Harbor Resort: Eating in a Beautiful Setting

2011-08-08T10:32:00.003-04:00

I didn't want to cook for a few days. That didn't seem like so much to ask. And so much of the appeal of staying at the Sebasco Harbor Resort was the MAP plan. For $45.00 a day, I could have a full breakfast and dinner without ever having to take out my wallet. This included lobster, brought in daily from right off the docks. It also included food for my young sons. While this wasn't a deal per se, it was at least something I could rationalize for a few days.

Ultimately, I was pleased with the quality of food at Sebasco. The lobster, in fact, was the most memorable-tasting of the ocean, as fresh as could be. That being said, the homemade potato chips were irresistible, too.

Sebasco has, essentially, two dining options The Pilot House, upstairs and the more casual Ledges, downstairs.

We ate at the Pilot House for three different meals. We began our first night with dinner there. The space is lovely, but the experience was stressful as within minutes, my typically careful three year old tipped over twice in his chair! Needless to say, we moved him into a high chair, and though he wasn't too pleased, we were able to watch the birds fly over the harbor and enjoy our meal.

Our food, including fresh salads, hamburgers for the kids, salmon for my mom and lobster for me were very good. And the views were spectacular.

We returned for breakfast. This time the boys had oatmeal and pancakes, while I had delicious granola and eggs. The only complaint this time? Service seemed a bit slow...meaning simply that we had to keep my hungry boys from whining too much.

Brunch was the best, as it meant the food was there instantly. The quality and range was also good. My mother got fresh fruit and cereal, while the boys had waffles, bacon, eggs and cinnamon rolls.

We felt far more relaxed, though, in the Ledges restaurant. Between the more boisterous atmosphere, the TV, the access to the outdoors and, quite frankly, the bathrooms, we were able to enjoy the food and the kids.

Over the course of a few days, my sons enjoyed truly homemade mac and cheese, thin slices of white meat chicken tenders, fresh haddock in fish and chips and, of course, a hot dog.

(Yes, I totally get that this doesn't win the healthy food award. But it was vacation. That being said, a salad bar or more great veggie choices with the kids' meals would have been appreciated by their tummies (and me).)

My mother and I tried the salads, the lobster roll and, of course, had more lobster. I loved, too, the micro-brewed draft beers, while my sons were delighted by their first experience eating whoopie pies.

Our last day offered one last treat: a picnic brunch outside on the Ledges' lawn, featuring blueberry pancakes made as quickly as people gobbled them up.

While, by that point, my mother and I needed another set of hands to ensure that the boys had, yes, all their beverages, maple syrup, fresh fruit and pancakes BEFORE we sat down, it was a pleasure to eat while we watched the birds, the sailboats and kayaks skim by.

So, overall-the food was good. Did I appreciate not having to do the dishes for a few days? Absolutely. Was it as easy as I had hoped? No...I didn't realize the stress of two kids waiting for meals at a restaurant. Was the food decent? Absolutely. Would I have loved a bit more fresh fruit and veggies for the kids? Yes. But, truth be told even I couldn't resist those potato chips!

Sebasco Harbor Resort, Phippsburg, Maine

Sebasco Harbor Resort: Swimming, S'Mores and More

2011-08-05T10:19:00.001-04:00

It was easy to understand why my son declared his love of Maine after a few days at the Sebasco Harbor Resort in Maine. Needless to say, my mother and I were also pretty happy. The 4 straight days of glorious weather helped. The unfailingly kind and genuine staff at Sebasco, did, too. It was, though, the wonderful opportunities that brought it together. Sebasco offers a daily schedule of activities from boat trips (we passed this time), kayaking excursions (ditto), and golf (um...not for us, yet!)

My kids adored the chance to tie dye T-shirts with the staff (and bring them home!).

They enjoyed touring the lighthouse, while I loved the spectacular views and location for doing art.

We played horseshoes, checked out the playground, ate ice cream at the ice cream stand right out our front door and sat on our "patio" and watched a wedding party arrive and stared at the way the sky's colors changed as the sun set.

The pool offered a shallow end for my sons, and a deeper end for bigger kids. It is filled with salt water and solar heated, which meant the temperature was perfect mid-summer.

One night we checked out their recreation center which included a bowling alley from the 1950s, foosball, ping-pong, arcade games and pizza for the kids.

Another night we sang with Dennis by the campfire and enjoyed his lesson on how to properly make s'mores.

Round Cove, a short walk away, enchanted my kids with crabs, fish, beautiful rocks, and shells. Sebasco doesn't offer a beach of its own. Instead, a few miles away is the glorious Popham Beach. There river and ocean meet, to create unbelievable tides, the softest sand imaginable, and views that are stunning. Larry at Sebasco steered us well, encouraging us to go at low tide...and before the crowds swarmed. Needless to say, by the end of the day, my sons slept well, excited for more beachcombing, pancakes and swimming once again.

Sebasco Harbor Resort, Phippsburg, Maine

A First Visit to Sebasco Harbor Resort, Maine

2011-08-03T10:37:00.002-04:00

It didn't seem so complicated. I just wanted to find a beautiful place to vacation with my young sons for a few days. The only requirement: that I didn't have to cook for a few days. I love to cook. Clearly. But after a year of being a working single mom, I needed a respite. I had fond memories of our trip to Mexico which involved limitless platters of fruit, vegetables and baked goods. But, since I couldn't afford any flights, I focused on New England. There were surprisingly few places that seemed to provide a nice place to stay, activities for kids and food for a reasonable price. Then, somehow, I stumbled upon Sebasco Harbor Resort in Maine. And thanks to them generously giving us a discount, we were able to spend 4 lovely days there in July. (And thanks to my mom for joining in the fun!)

Ultimately, we had a delightful time. The staff was one of my most favorite in all my travels: genuinely kind and helpful. The grounds were both lovely and fit with the Maine surroundings, full of wild flowers, towering trees, rock formations and a glorious harbor. The food was good and the activities kept us content.

Sebasco offers a huge range of accommodations. The main four choices were cottages (too big for us), rooms in a lighthouse (umm...didn't want the young ones disrupting others!), the main lodge (no availability in the family suite) or the newer Harbor Village Suites (pictured at the top of this post). For most people, the benefit of the Harbor Village space would be that it has air conditioning. We chose this modern space because, with four of us, we needed two rooms. One room had a huge king bed, a TV and a large, full bathroom. The other room had a pull-out couch, another TV, a kitchenette, a bathroom and a small patio. They also brought us a cot for my younger son. It was spotless, airy and offered plenty of room for all of us. That being said, it wasn't cheap. (The Sebasco website is incredibly detailed in terms of videos of the rooms and pricing. Expect to pay between $200 and $400 a night for the different accommodations though it depends on the time of the year, day you arrive, etc.)

No matter where you stay you don't is not having to go far to enjoy the place. And, in fact, we loved all we did at Sebasco. Click here for more posts about our favorite eats, activities and discoveries.

Sebasco Harbor Resort, Phippsburg, Maine

Graze Delivered: Life Got Easier Via Vermont

2011-08-02T10:08:00.001-04:00

"Would you like to try a sample of fabulous food?" Who couldn't resist such an e-mail? The fact that the e-mail offered seasonal Vermont goods made it even harder to say, "No." But then it got better-Graze, a Vermont-based farm delivery service, would deliver the products DIRECTLY to my front door. When time is so limited these days, and heading to a grocery with two little boys is...well...challenging at best, I was thrilled.

What surprised me most, though, about Graze delivery was this: not only did they deliver fresh Monument Farms milk and Goat Ledge Farm Camembrie Cheese and Castelton crackers, but they delivered meals in bags. Seriously! We got a the fixings for a Caprese Salad with Maple Brook Farm's delicious mozzarella, fresh basil and tomatoes. We got prepared free range chicken tenders that even my finicky son devoured. We got a bag with grass-fed beef, cheese, salsa and whole wheat tortillas, for easy to make tacos and, finally, a Pizza Kit with a Flatbread crust, sauce, cheese and sliced pepperoni. I enjoyed the fresh pasta salad with escarole, swiss chard, feta and orzo. My kids loved the brownies and we all enjoyed the tender mini-banana muffins. The Goodie Goodies protein bars were the only item that wasn't quite our style, a bit too healthy (and spongy) for us.

The scoop: trying to provide two little boys with healthy and seasonal food is hard enough. And now, as a single parent I am finally understanding why, yes, some people use mixes, buy prepared foods and go to restaurants frequently. But I still am holding fast to my desire to sit around the table at our house and eat. It is far less expensive, and, frankly, much easier. I often feel as though I need to choose between caring about the food I give my children and life's challenges.

But, for this week, at least, Graze made it feel like I didn't have to choose. While I wouldn't typically have my food delivered from Vermont (and it made the locavore in me a bit uneasy), the food we were given was simply, good. Now, granted, we didn't pay for this thanks to Graze's generosity, but they did provide a price list. And, I was shocked at how reasonable the prices were: The entire taco kit was $14.00. The pizza kit was $13.50. And the tray of chicken tenders (which also come in a gluten-free version) that easily fed us for two meals (one adult, two pre-schoolers) was only $12.00. And, get this: delivery is FREE. In other words, all this was far less then going out to eat, far better than prepared food at most stores and, offered me a bit more time to read with my kids rather than cooking one.more.meal. In the future, I look forward to trying the eggs, the raw honey and the Millborne Farms Drinkable Yogurt.

When my teaching year begins again and the boys and I arrive home, cranky and tired at the end of the long day, I know I will be turning to Graze.

Graze Vermont Artisanal Foods, 1-888-934-7293

Two Boys and Fries at Foundry on Elm, Somerville

2011-08-01T08:52:00.000-04:00

I get that not all parents would view the Foundry on Elm gastropub in Davis Square as a perfect family friendly restaurant. But for my three and five year old sons, it was pretty fabulous. I didn't set out to go there. But it was close to the Davis Square Farmer's Market and my sons had requested hamburgers. So, we meandered in at 11:30 after a sprinkler filled morning at Artesani Park.
Our server, David, couldn't have been more accommodating: getting my 3 and 5 year old boys straws, great seats and taking their questions about food seriously. And we loved the food. It started with tender bread, still warm from the oven. My sons' hamburgers were perfectly cooked. And oh, the fries. Double cooked skin-on Idahos, they were everything good fries should be: sweet, earthy, crisp, tender. Typically I allow "one bite of hamburger for each fry." But even I had to let them have two! The kids sensibly declared that these were the best fries they had ever had. I was just as happy. David steered me to what sounded like the ubiquitous grilled Veggie sandwich. But what arrived was special on a few fronts. The sweet onions, meaty portabella and grilled pepper were cooked perfectly and nutty Parmesan was folded between bites. But it was the sauce that really made it stand out. David explained it was a Bordelaise base, folded in with fresh thyme, basil and pureed sun dried tomatoes. It came with a lovely little salad, full of fresh greens and topped with slivers of fennel. For dessert, the Chef treated us to a taste of his new dessert: a rosy colored Red Velvet cupcake/whoopie pie of sorts. Then, my sons who had wanted an ice cream treat got something better still: a tasting of 3 gelatos. First, a creamy french vanilla. Next, a soothing chocolate pudding. And finally, my favorite, a wonderful hazelnut.
My boys were fully entertained by the big windows that allowed them to watch the world of Davis Square go by and to keep us busy playing, "I Spy."

We left and, of course, they are still asking when we can go back. (And, yes, for the record I do plan to go back, sans children, to indulge in their drink menu!)

Foundry on Elm, 255 Elm Street, Davis Square, Somerville

Island Creek Oyster Bar and the Beauty of a Biscuit

2011-07-28T12:30:00.000-04:00

The biscuit at the Island Creek Oyster Bar was perfect. Browned and crispy on the exterior. The inside was warm, moist and tender as only a baker who knows how to properly fold in the butter can create. But what had me unable to stop devouring it was the molten honey that oozed down the top. One bite and I realized there was another flavor that I couldn't place. Anise? Ginger? Finally, the waitress revealed the unexpected taste: rosemary. Brilliant.
My oysters were fantastic, too; don't get me wrong. I find it so compelling that 6 oysters can taste so completely different. My oyster vocabulary is too limited to be able to distinguish each in words. But I can say this: the Misty Point from Pope's Bay, Virginia tasted of pure ocean. The Blue Pool from Lillywaup, Washington was buttery, creamy. The Umami from Narragansett Bay, Rhode Island had a totally different texture: less plump, longer.
As much as I try, I don't really enjoy mussels. I tried them here, though, sitting within a lemongrass, chili and and lime broth. They were fine, but I am still not compelled to order them again.
However, we loved the Steamed Duxbury Littlenecks. I typically have steamers, and a few bites are more than enough. However, these steamed littlenecks, having soaked up the salty, smokiness of lardons and Pilsner were fabulous.
The servers were kind enough to offer us a bite of their silky house cured Idaho red trout. I adored the combination with a tart orange to offset the rich nature of the fish. My dining companion, though, passed, preferring the fish on its own merits.

Having enjoyed baked beans at the Maine Diner and Chancey Creek, I tried them here, too. These were more simplistic, tasting of brown sugar, rather than deep molasses. Ultimately, they just weren't as special as, say, that biscuit.

I was smitten with the drink menu as well, hard pressed to choose between a drink with homemade Rhubarb vermouth, another with my favorite Aperol. I loved my final choice: the Royal Bermuda Yacht Club made with Berkshire Rub, fresh lime, bitter orange and homemade falernum-a fabulous sugar syrup with cloves and allspice.

So will I be back? For the food perhaps. The atmosphere, full of beautiful people, isn't quite my style. And, truth be told, I prefer the warm, comfortable atmosphere of Lineage where I can still get Island Creek Oysters. But for those biscuits...maybe!

Island Creek Oyster Bar, 500 Commonwealth Avenue, Boston

A Perfect Picnic: Salads from the Good Table at 2 Lights State Park

2011-07-24T10:18:00.000-04:00

Returning to Two Lights State Park in Cape Elizabeth, Maine reaffirmed the awe-inspiring beauty of this place. Although an earlier visit was full of light and sun, this time bright flowers and the grey sky added drama to the rocky coast line. Children peered into tidepools and people scurried on the rocks to stare at the waves. Even with a few people, this place is still a place to think, to draw, to write or to explore. We were content, having picked up delicious salads at the nearby Good Table. My memory of the Good Table is of their spectacular cinnamon buns. They were out of those, and I had already reveled in my croissant from Standard Bakery. So, my mom and I were thrilled to open our takeout containers and discover freshly grilled chicken on top of beautiful greens. I had the chef salad, and so my chicken shared the salad with bacon, an egg, and blue cheese. On the side, a warm and thick pita-type flatbread. We ate, staring at the view, silenced by the shore. After we drove a bit further down Two Lights Road, hoping to see the actually "Two Lights." Instead we came upon a future visit: The Lobster Shack restaurant which may have the ultimate in views as it, too, is directly on the ocean.

Two Lights State Park, Cape Elizabeth, Maine
The Lobster Shack, Cape Elizabeth, Maine
The Good Table, Cape Elizabeth, Maine

Strolling the Promenade and Other Portland Joys

2011-07-20T15:19:00.000-04:00

My mother and I had enjoyed our meal at Fore Street. We had been delighted by the art and context of the Ogunquit Museum of Art. And now was my chance to show her some of my Portland Favorites. Standard Bakery came through with their insane chocolate croissants that had my mother covered in buttery crumbs.

They also had French macarons in flavors like yuzu, green tea, black sesame and cherry. Arabica Coffee gave us time to sit and a luscious cappuccino. We meandered into Company C whose rugs are as much art as functional with multi-textured and multi-colored designs.Two Fat Cats offered rhubarb-blueberry in addition to their perfect multi-berry pies, while I bought my sons tender cupcakes. We discovered the Eastern Promenade, a long walking path that borders old Railroad tracks and Casco Bay, perfect to get exercise after so many good meals. And we enjoyed the light and creativity of the Portland Museum of Art. And then, finally, finally, the sun emerged allowing us to picnic and enjoy the glory of Two Lights Beach.

A Seasonal Return to 51 Lincoln in Newton

2011-07-19T09:51:00.000-04:00

I have fond memories of the meal I ate at 51 Lincoln two years ago. And as this summer rolled around and I began to get emails about their new rooftop garden and their BBQ specials, I realized it merited a return. Chef and Owner Jeffrey Fournier kindly offered my friend Ilene and I a chance to check out his July menu. Or more specifically, his July 13th menu as the dishes change daily.

I am a huge fan of Bar Chef Ben Brenner's creations and was just as pleased tonight. He somehow intuited my love of Aperol and mixed up it up with fresh grapefruit juice and Citadel gin. Ilene's Scarlet Martini was a bit sweeter but with a bite: Svedka Clementine, Luxardo Triplum, Blood Orange juice and lime.

The bread are made in-house and reflect the playfulness and ambition of the restaurant. The basket included focaccia, corn bread, and a wonderful ciabbata with onion-like nigella seeds. We dipped into the homemade tomato-chili jam and hummus.

For the month of July, 51 Lincoln is switching it up with BBQ. Each week they focus on another state and, best of all, is the price: 3 courses for $35. We enjoyed the foods of North Carolina, and thus, one of our first appetizers was a plateful of fried green pickled tomatoes. We then enjoyed a cup of soupy, smokey, tender BBQ shrimp.

One of the cornerstone dishes of the restaurant is their pan-seared watermelon steak. Ironically, Ilene and I were ambivalent about the butter-braised fruit. But we couldn't get enough of its partner: chickpeas cooked with tomatoes and topped with thinly sliced radishes and French feta.

I was shocked that my favorite dish of the night was a Caesar salad. I am not a huge fan of dressing and Caesar salad can be so pedestrian, gloppy, salty. Not here. Instead, what arrived were wide pieces of Romaine, topped with silky, tender white anchovies. This was heavenly eaten with a bite of the homemade crouton and the richness of Fiore di Nonna's Burrata. I will easily go back for this. The incredible Fiore Di Nonna cheese accompanied the next dish. A tempura fried shrimp sat next to homemade mozzarella. The cheese was brightened with an ancho chili rub and emerald dots of basil oil. Thai purple and green basil, picked from the restaurant's roof top garden, were wonderful with the soft cheese. But the best part of the dish? A fabulous champagne reduction that was the result of reducing the alcohol with star anise until it was both syrupy and just acidic enough.

The BBQ meal continued with pulled pork sitting atop collard greens and accompanied by a mustard sauce and fresh cole slaw. The meat was flavorful and falling apart tender and was amped up with the mustard sauce. Our other main? Perfectly cooked Atlantic Salmon that was as sweet and succulent as I have had. In the center was one beautiful squash blossom filled with fresh ricotta and sitting on two saucers of fried yucca.

We were treated to a trio of seasonal desserts. Fresh strawberries were piled on a tender biscuit and were topped with wonderful basil whipped cream. A Fig Newton Highlands played off of the traditional. Here were two Fresh mission figs, topped with ricotta and sitting boldly on butter cookies. My favorite element was the base: a puree of figs and late Harvest Riesling.

My favorite dessert, though, was the pecan pie. Rarely have I had a pie that doesn't taste monotone of sticky sweetness. But here, fresh crunchy pecans were the focus, while the base tasted of caramel, rather than being overwhelmed by sugar.

51 Lincoln was bustling on a summer night. It is a great alternative for festive food without heading into Boston and fighting for parking. I will return for the bar menu. I am not sure it can get better than than housemade Charcuterie, a plate of Wasik's cheese and Brenner's cocktails. That being said, 51 Lincoln also offers lunch (and includes that Caesar salad!). There isn't a kid's menu, per se, but it does offer a chance to amp up a child's palate. For example, my three year old would be thrilled to eat up a grilled cheese made with Tellegio, a burger with aged cheddar or rigatoni with homemade bolognese. My pickier 5 year old, though, would be happy with pasta mixed with Parmesan and butter. You can also sample the 3 course BBQ meal here as well.

51 Lincoln, 51 Lincoln Street, Newton, MA

Lobster and Wine in the Not-So-Rough Chauncey Creek, Kittery, Maine

2011-07-18T10:10:00.000-04:00

Eating at Chauncey Creek Lobster Pier means following a few directions. First, make sure you can find it. Second, make sure you head to the correct cash register to order. Have your money ready at your table because, for some odd reason, you have to pay AFTER you get your food. And bring any fanciful appetizers, desserts and drinks with you as you are encouraged to create a picnic spread. Got it? If so, then be prepared to enjoy lobster in a lovely setting. Nestled on Chauncey Creek in Kittery Point, Maine, while not "lobster in the rough", it is pretty basic. Picnic tables sit under a covering. Food arrives on paper plates. And your choices are quite traditional: lobster, mussels, clams. Last October I had the best lobster of my life here, as the molting lobsters were as sweet and tender as could be. This time service was a bit more haggard. But the lobster was still solid. While other people arrived with coolers full of extra dishes (hummos seemed to be the most popular), we kept it simple, bringing water and a pie from Two Fat Cats back in Portland. We tried the clam chowder but it was too thick, floury and full of potatoes to merit the calories. Okay, and I'd also skip the baked beans, which were fine, but not nearly as stellar as those from the Maine Diner. But really, the lobster was good. Kids were content to run around while they waited for food, and parents were happy to have a break on the coast of Maine.

Chauncey Creek Lobster Pier, Kittery Point, Maine

Better than a Tourist Trap: The Maine Diner, Wells, Maine

2011-07-17T10:14:00.000-04:00

Unlike some people, accolades from the Food Network turns me AWAY from a restaurant or recipe. So, perhaps, that is what took me so long to try the Maine Diner. Yet as my mom and I headed from the Ogunquit Museum of American Art to Portland, hunger struck us both. And, there was the obvious: the Maine Diner standing smartly right on Route One in Wells, Maine. We didn't eat a lot, but what we ate was, well, fantastic. No joke.
We each got a lobster roll. My mother's came as promised: full of huge chunks of fresh lobster meat with just enough mayonnaise to add taste. I was enthralled with my "Dale Arnold." What arrived was warm chunks of fresh lobster meat placed in a grilled hot dog roll with melted butter. One bite and I was in heaven. The sweet meet was enveloped in the squishy bread. It was so good that I barely needed the butter.I also enjoyed their homemade baked beans. Made the traditional way, they consisted of little navy beans with the delightful combination of deep molasses and bacon. Unlike most people, we passed on dessert, but I suspect we will be back.

Maine Diner, Route 1, Wells, Maine, 207-646-4441

The Beauty of the Ogunquit Museum of American Art

2011-07-14T10:07:00.000-04:00

In Michael Pollan's A Place of My Own, he spends a good bit of time addressing both frames and windows. And one of his central points is that the right window allows you to view things as never before. When I took my mother to the Ogunquit Museum of American Art, I knew I would see lovely works of art in the museum. And we did. (No photographs allowed, so you will just have to check out their website or the museum instead!)
But what we didn't anticipate was the beauty of their outdoor sculpture gardens. In grey weather the early summer flowers popped in shades of fuchsia and chartreuse. Roses exploded over puddles and artwork lay around the corners. What enchanted us the most, though, was what lay right through the doors of the museum. At one end full windows opened up to a spectacular framed view of the Atlantic, crashing down on the granite rocks of Maine. And, better still, the rain halted long enough for us to go outside and to watch the natural art unfold.

The Ogunquit Museum of American Art, 543 Shore Road, Ogunquit, Maine

Rediscovering the New England Aquarium and the Greenway

2011-07-13T10:52:00.000-04:00

Summers mean lazy mornings. Summers mean afternoons at the lake. And Summer Wednesdays mean "Stay Home Day with Mommy!" On our first Wednesday we headed to Artisani Park and had a great lunch at Foundry on Elm in Somerville. Next, a return to the utter joy of Davis Farmland. It is so clean, so well run and presents two pleasures in one: a petting zoo and a sprinkler park. This Wednesday we trotted off to Boston. Eighteen dollars later we had parked right on the Harborwalk under Rowe's Wharf. (Make sure you get a coupon at the Aquarium.) We checked out the airplanes, the excitement of window washers (my kids don't get this thrill everyday!), tourists on Segways and boats. We hadn't been to the New England Aquarium in over a year. The secret on this hot day? Getting there at 9:30 a.m., before the crowds swarmed in. We started at the new "Touch Tank" where my sons were enthralled with feeling the slimy and elegant sting-rays and slithery tiny sharks. My three year old may have stayed there all day...though he was equally enamoured with the penguins. I preferred the outdoor, and also relatively new, Marine Mammal Center where we watched Northern Fur Seals clap and spin. After an hour indoors, checking out the feeding of sea turtles and holding starfish, we stepped right over to the Greenway. In the future we hope to take a Harbor Tour over to the Boston Harbor Islands. But for today my sons were grinning deliriously as they spun around on the Carousel. We had planned on trying out the Sprinkler park, but instead met my brother for lunch. It was too hot to spend time meandering through the North End. Instead, we had a mediocre lunch at Barking Crab, but my kids loved the atmosphere, right up against the Harbor and involving a trip over a bridge.

The Art of the Carrot at Fore Street, Portland, Maine

2011-07-11T10:29:00.000-04:00

I don't do cooked carrots. Or so I thought. They are too mushy, too sweet, too one-dimensional. But at Fore Street in Portland, Maine I gobbled them up like chocolate chips. We spotted them on the adjacent table, a mini-abstract expressionist piece in a little Staub iron dish. I wanted to admire them as much as eat them. The miniature carrots, grown locally, were cooked perfectly with a firm bite beneath the soft exterior. The orange carrots were topped with a magenta beat and vinegar puree that added a whole other level to the vegetable and the beauty to the dish.
Beyond the carrots, I was surprised overall by how much my mother and I loved Fore Street. Ironically, all the accolades and TV spots had created, I suspected, unrealistic expectations on my part. But I wanted to give my mother, newly retired from over 30 years of teaching, a treat. And I knew Fore Street, with its wood grilled specialities would be a treat. And it was; at the end of the meal she declared it one of the best she had ever had! And, unlike me, she isn't one for extolling food.
The atmosphere is boisterous, rustic, homey. Our waitress was lovely and helpful without being overly so. The kitchen, in the center of the restaurant gives both an open view of the wood burning oven and stove, as well as a visual into the pace of the restaurant. On the edge, a mini produce market allowed staff to take what they needed to create meals. The daily menu, too, is created with the most local and seasonal of goods.We began, as we hoped, with bread from the adjacent Standard Baking Company. The pain francese was chewy and flavorful, the perfect platform for slathering sweet, creamy butter from Vermont Butter and Cheese.
My mother began with the mixed organic Maine salad greens .Topped with brilliant orange flowers, they were as fresh as could be and were delicious with the aged cider vinaigrette.
I took my typical path, opting for two appetizers instead of a main dish. My first dish, wood oven roasted sardines were large enough for a meal themselves. The trio arrived, meaty and succulent, topped with a creamy Hollandaise-like sauce. I enjoyed nibbling the juicy meat and crisp skin. The fresh sardines bore more resemblance to fresh bluefish than the canned specimen beloved by my grandmother. My favorite part of the dish, however, was the Madeira braised bacon and kale that leaned against the fish. I adore kale and saute it frequently in olive oil. But in this oven-roasted dish, the kale charred becoming crispy and smoky.
For my mother's main, she took a tip from Jasper White who proclaimed June the season of wild Pacific salmon. Hers arrived sitting alongside "wild rice with sweet peppers, almonds and leeks." One bite and we were both clamouring for more. The carefully julienned leeks had melted gracefully into the tiny diced peppers. The crunchy almonds and earthy rice added another dimension. My mother quickly identified both finely chopped capers and olives as adding salinity to the dish. The salmon, cooked in the wood oven, was so moist. The fennel herb sauce, draped over bites of fish made the dish even more unforgettable.
I chose an indulgent treat as my second dish: wood grilled Hudson Valley fois gras. It was the perfect choice and the perfect size-just enough buttery lush goodness to spread on bread. The deep purple plum basil sauce was tart enough to pucker and fresh enough to drizzle over and again on the fois gras.

We struggled to choose among the wonderful sounding desserts, but again chose something we spotted on another table. My mother's dish was listed as a dark chocolate torte. What arrived was the most fabulous of lush and creamy chocolate mousse. Made with El Rey chocolate, the fruity and bittersweet cream sat on top of a small puddle of dark chocolate sauce. Alongside, crumbled graham crackers. Then, the best contrast: mint ice cream made with the freshest of herbs.I was underwhelmed initially by my chocolate crepes. The crepes themselves were cold and devoid of flavor. However, the dish took off with the bitter almond cream that was sandwiched between the crepes. What I reached for most, though, was their homemade apricot marmalade, sour and flavorful. I avoided the chocolate lavender honey ice cream which tasted of too many flavors gone astray. But as we dipped our spoons again and again into my mother's chocolate torte none of it seemed to matter.

We left Fore Street content and eager to return.

Fore Street, 299 Fore Street, Portland Maine

Waffles Make the Wait Easier: The Paramount in Beacon Hill

2011-07-08T09:11:00.000-04:00

My five year old son has spent far too much of his life in and out of doctor's offices. So, with another recent visit to Massachusetts General Hospital, I knew we had to do something wonderful together. My boy adores pancakes, requesting, "Best Recipe Pancakes" (a fantastic recipe from the Cook's Illustrated series) daily. But, he had never had a waffle! And I knew just where to bring him. We strolled down Beacon Hill and into the open doors of the Paramount Cafe on Charles Street. It was perfect for a young child-you order at the counter and then can sit and watch the world go by in the moments it takes to get your food. And when it came, he was in breakfast nirvana, loading blueberries into the crisp crevices of his tender malted waffle. At the end of the morning, he didn't tell more stories of the doctor. Instead he regaled his little brother with his first and favorite new waffle restaurant. Which, of course, he insists we need to all visit again together.

The Paramount, 44 Charles Street, Boston, MA

An Unexpected Ode to the Vegetable at Bondir

2011-07-06T15:30:00.000-04:00

I emphasized pig each time I tried to convince a friend to join me at Bondir, I love house cured salumi and Chef/Owner Jason Bond has a strong reputation as part of the "snout to tail" revolution. Yet since eating there a month ago, what I recall most are the vegetables and the herbs. Perhaps that is Chef Bond's gift-transforming not just meat, but vegetables, too.

We were first served 3 breads that were made in house: a nine grain, caraway current and "The Sea." This final, unusual option was marbled with dried seaweed, squid ink and dehydrated shrimp. I loved the tender crumb of the nine grain and caraway, but will pass on the briny Sea. The menu changes daily and the restaurant offers both full and half portions of their dishes. So, we were easily able to try a number of different dishes, plus dessert of course!Our first dish was a light, lemony Garden Sorrel Vichyssoise. The soup itself was lovely, marred only by overly salty smoked soy hazelnuts. A homemade burrata was served with shaved green and purple asparagus, topped with chili oil vinaigrette. I loved the fresh preparation so much that I tried to emulate it at home with fresh asparagus from Verrill Farm.

Another favorite of the night, pictured at the top of this post, was their "Root cellar vegetables, roasted and glace with teff polenta and mustard oil." The dish included 12 different vegetables ranging from beets to bok choy to salsify. Each vegetable was cooked perfectly and retained its own uniqueness.

Next, asparagus and calaminth risotto with a ragu of Scituate lobster, RI mussels, periwinkles and Mangalitsa prosciutto. The dish was brothy and fresh, full of herbs.

The weakest dish of the night was listed as "Garden Herb Pappardelle with braised chicken, Georgia peas, sorrel and ricotta." While the ricotta was wonderful, the pappardelle was tough and heavy. Even more surprising was the chicken that was so overdone it was almost inedible.

Ironically, though, our other favorite dish of the night was also chicken. This time it was a roasted chicken breast from Crystal Farms, Pennsylvania. The skin was crisp and chicken was the juiciest I have had. It sat atop Red Russian kale that was as crispy, salty and addictive as potato chips. Below that, tender black lentils and a sweet white flint cornmeal cake. Then lardo glistened on top.

Our other main dish was also memorable: Scituate Scallops that were pan-seared to perfection, tender and sweet. We swooned over the morel and mousseron mushroom ragu with burdock root and baby bok choy. Here sweet Cicley, a myrrh like herb was used.

The dessert menu was so fanciful that we HAD to try each one. We savoured the cheese: Ascutney Mountain, a raw cow's milk cheese from Cobb Hill Vermont. It was served with a wonderfully bitter Seville orange marmalade and pear leather. The freshly made crostata consisted of a buttery, rich shell enveloping almond cream and braised rhubarb. I adore rhubarb and appreciated that it was kept sour, with a trace of sugar. It was topped with a lemon mousseline that melted creamy streams down the tart. The highlight of the cherry trifle was the meringue brulee. Finally, a chocolate panna cotta, a cross between jello and chocolate pudding, served with rhubarb jelly, cocoa nibs, pistachio and seville orange puree, that fed the chocolate lover in each of us. But Bondir stepped in with one last treat: homemade chocolates, as thin as paper, scattered with pumpkin seeds.

It is easy to enjoy a restaurant like Bondir. The atmosphere is homey and the service was attentive without being pretentious. Too, though, the daily changing menu means that a return visit is guaranteed to be full of unexpected pleasures.

Bondir, 279A Broadway, Cambridge

The Surprise of a Sandwich at A & J King Bakery in Salem

2011-06-30T08:54:00.000-04:00

On my way home from a respite in Rockport, I steered off to Salem, hoping to find crusty loaves of bread at A & J King Bakery. And, in fact, I did make it home with a bag full of a heavenly chewy, flavorful pain au levain that I devoured with my sons that night. But what I didn't expect was to be able to sit down for a bit, drinking coffee from Coffee By Design in Portland. I didn't anticipate the tender and crumbly pecan shortbread. And I certainly didn't plan on thoroughly loving my Banh Mi, of all things. Sitting between two pieces of their French bread, lay Niman Ranch's lean smoked ham, coated with homemade mayonnaise and moistened with house-made pickled vegetables. And best of all, the bakery is just close enough to the Peabody Essex Museum to make it a ritual stop on a day trip.

A & J King Bakery, 48 Central Street, Salem, MA

To Sit and Enjoy Sushi: Daikanyama, Chestnut Hill

2011-06-28T09:48:00.001-04:00

It was one of those days (weeks, really). I needed peace. I need calm. And when I crave that, the food I crave is sushi. I will never tire of the incredible sushi at Oishii. However, the Chestnut Hill location, with its minimal seats, does not lend itself to relaxation. After reading some positive reviews of Daikanyama at the Chestnut Hill Mall, I decided to treat myself. (I had finished a year teaching, after all!). And it was worth it. The restaurant itself is soothing, with soft water fountains and shades of browns and tans. And for just about $20, I had a delicious meal. It began with a treat: a warm towel to clean my hands and face. Then, a small salad. It distinguished itself from others I've had by the selection of field greens and a sweet-sesame enriched dressing. Then, a soothing miso soup, filled with not only tofu and seaweed but small dice of daikon. Next, 3 perfect appetizers. Steamed and chilled broccoli with sesame. Eggplant broiled so perfectly it was silky and sweet, sitting on a lemon slice. And my favorite: pieces of seaweed, almost candied, chewy and sweet. And all this before the sushi and sashmi selection arrived. Salmon, buttery and tender; tuna-filling and sweet; hirame-light and chewy; fresh shrimp and a tuna roll. Finally, the meal closed with sweet bites of pineapple and orange. I left refreshed and satiated, content to have another option for just the meal I needed.

Daikanyama, 199 Boylston Street (Route 9), Chestnut Hill, MA

Rediscovering Rockport at the Emerson Inn By the Sea

2011-06-27T15:00:00.000-04:00

My year as a teacher ended and I need a get-away, fast. I wanted a place to write, a place to retreat, some place beautiful and within an hour or so of Boston. I realized, though, that what I wanted most was the ocean. I came to Rockport as a last resort. The Rockport of my childhood memories was full of touristy shops laden with salt water taffy, fudge and identical T-shirts. It was packed with cars and the smell of fresh lobster. But the location fit the bill in so many other ways. And then the kind people at the historic Emerson Inn by the Sea gave me a rate for a room that looked out over their lawn towards the ocean. How could I say no? I couldn't have been happier. Yes, there are the tourist shops, but Rockport also has beautiful art studios, houses from the 1700 and 1800s and charming streets to meander down. For many people, the highlight would be the ocean. For me it is the glorious and majestic granite boulders, garnered from years of local quarrying. Some lay strewn on lawns. Others nestle against the ocean, giving the waves a chance to batter them still. And in June, all this is set against wild green and roses in a multitude of colors. The Emerson Inn itself is set in a neighborhood that offers paths directly to the ocean, with huge rock formations that are perfect for sitting, daydreaming, sketching, writing and reading. Pouring rain kept me from the enjoying the lawn chairs or heated outdoor pool. But I sat outside on their porch, watching the birds dip down into the Atlantic. And at the end of a wet day, the Inn offered me chocolate covered strawberries and chocolate dipped sugar cookies, with tea and coffee. Sitting in their comfortable parlor, still looking out at the ocean and skyline, I rested. At night, my room was perfect. A queen bed. Internet access. A bathtub. Quiet. Breakfast the next morning meant a range of baked goods, fruit, coffee, cereal, pancakes, bacon and a egg souffle. I had hoped to eat on the terrace, but the boundless rain had wet it entirely. Instead, I returned to the main room to sketch, to write, to read.

Emerson Inn By The Sea, 1 Cathedral Ave, Rockport, MA

A Strawberry Feast at Hanson's Farm in Framingham

2011-06-22T16:58:00.000-04:00

Just minutes beyond the sprawl of big box stores and chain restaurants is a delightful respite: Hanson's Farm in Framingham. And this past Sunday, my sons and I took advantage of the weather to enjoy warm strawberries fresh from their fields. We crouched in the straw and sought out the "beauties", gorgeous deep red berries. We piled them in our green baskets, glad to finally have the sun and time to pick together. I appreciated that you can drive out to the fields, though a good stroller can get you there as well. There are horses to check out as you enter, Topaz the goat bleating, "Hello" and, if you are lucky, freshly-laid eggs from their Araucana chickens in pale blue. Berries are $2.50 a pound. Hanson's adds $2.00 a picker, but it is free for pickers under 5. Inspired by Hanson's shortcake, I went home to rinse off my now-rose-colored boys, and then I baked. Dorie Greenspan's Baking provided recipes to make a tart and a cake. For the adults (and my food-loving 3 year old), sweet tart dough, covered in pastry cream and topped with lime zest and sliced berries. I also made a simple white cake (Greenspan's "Perfect Party Cake"), to slice with more strawberries. The rest, so delicate, I rinsed, trimmed and froze on cookie sheets for frozen yogurt and ice cream as summer extends. Hanson's Farm, 20 Nixon Road, Framingham

A Second Season, A Second Garden

2011-06-09T09:24:00.000-04:00

My sons and I have lived in our home for just over a year. Perhaps we will measure time by our garden. We remember last year as the year of the CUCUMBER. Each day my boys stuffed themselves on long, thin, sweet cucumbers that exploded each day. I couldn't stop popping sweet Sungold tomatoes, finally succumbing to a slow roast that caramelized them, tweaking their taste slightly. The 2010 garden wasn't pretty. But it was successful. And for me it began a love affair with the gardening itself. I fell for the ability to plant and not worry. To know that a weed or a lost plant would not make the world tumble down. Instead I could pick the weed and replace the plant and all would be good.

We planned this year's garden for months. The boys insisted, insisted!, on fruit. So after questioning all the gardeners we knew, as well as the fine staff at Russells in Wayland, we chose a few fruits. First, we planted two blueberry plants in a wide pot. At the suggestion of Russells, we chose a mid- and late-bloom plant, put together to cross pollinate. So far? Ummm...some buds, but we are hopeful.

The strawberries have proven ironic. My sons were devastated when some suburban animal (a rabbit, perhaps) devoured last year's measly crop of 2 strawberries. So, this year we planted one in strawberry planter that sits high on a table, away from hopping bunnies. The other is in planter, overlooking the patio. We had extra plants and I offered them up to our neighbor. They planted the strawberries in flower pots on the other side of the house. As of today? They have about 2 dozen strawberries. We have...well...3! My sons have stayed optimistic and moved our planter to the other side, too, hoping that sun was the factor here. Science at its best. They also planted a honeydew and a cantaloupe because, well, who can resist planting a melon? Our friend Seth brought over blackberry and raspberry cuttings from his yard, but they died, perhaps victims of too much heat and shade, as I am still learning where to plant things.

I let the boys chose the tomatoes and a rainbow emerged: purple, gold, green and red are all sitting, waiting for consistent warmth. I skipped last year's broccoli and traded it for cauliflower. We are also trying to be more careful with carrots which never grew beyond spindly strands.

As for the rest of the garden? It is slow going with a few bright lights. Though the cold weather snagged my first set of basil, I replanted and have plenty for tossing on pasta or grilled pizza. My first batch of arugula and rainbow chard lauded me a few meals, though they recently both died. And we also lost our first set of cucumber plants! I am suspecting that I haven't quite got the hang of how often to water, whether to add some sort of fertilizer and how to manage this jumpy weather. My other irony? As we started our garden I "pruned" some leaves. Luckily, my best friend and gardener galore, Seth, pointed out that actually, I was pruning lettuce! So, the lettuce I planted last year is growing by the glorious handful, perfect for poached eggs and tossed salads. (Seth also bought my son the BEST birthday present: seeds and four pots for him to plant his own beans!)

In the meantime, though, we water. We prune. We eat fresh mint. We wait for radishes, and beets, snow peas and green beans, tomatoes, berries and yes, cucumbers.

Let the Steak Grilling (And Eating) Begin: Wusthof Grand Prix II Steak Knives

2011-06-08T13:47:00.001-04:00

For many years I was a vegetarian. Yes, this pork-loving, meat-devouring woman was a master of stir-fried tofu and beans. Truth be told, I still love to cook and eat vegetarian meals and they are a central part of my dinner rotations. However, after a recent experience with my grandmother I realized how delicious a good steak could be. You see, my energetic, travel-loving grandmother arrived in Boston for a quick visit and broke her hip. Her hospital stay, while supported by wonderful nurses, did not provide her with her favorite: good food. So, one night I marinated a flank steak, threw it on the grill and packed it up picnic style to bring to her. I hadn't had flank steak since I was a child and it was wonderful. Best of all was the warmth that filled my grandmother's face as she ate it hungrily, proclaiming that it made her feel better.

And thus my love for steak was reborn. Yet after such a long time without meat, I had never actually owned a steak knife. So, I was more than appreciative when the Wusthof company sent me a sample of their new colorful Grand Prix II line of steak knives. I am a big Wusthof fan, relying on my knife set from Crate and Barrel for all my cooking. These beautiful knives from the Grand Prix II line, are a deep red. They are forged from one piece of high carbon steel. And then they sharpen the knives. As in, really sharp. (As in, be careful not to cut yourself sharp!)

So, the key question: how did they do with a good steak? Perfectly. It made any steak seem as tender as butter. In fact they call out for me to head over to my favorite butcher (Dewar's in Wellesley) and keep the red meat coming. The reality for such knives, however, is price. And, the reality: Wusthof Grand Prix II Steak Knives are available for around $160 at stores like William Sonoma. In other words, they may not be on the top of everyone's "must purchase" list. That being said, they are a great gift for a food-lover or a wedding. You can get them in the beautiful cherry red to dress up your table or the basic black.

Disclosure: from time to time I am sent products to review. However, I only blog about those I would recommend to my closest friends and family. In this case, I also thank Wusthof for sending these along.

More Favorites, As Of Late

2011-05-31T09:41:00.003-04:00

This long winter eased into a cool spring. And while at times that constant grey, snow and cold was numbing, it also gave me a chance to huddle in, to cook, to read, to listen. Here are some of my loves as of late:

The eloquence, subtle humor, honesty and beauty of Gabrielle Hamilton's writing in Blood, Bones and Butter. Let's just say I am dying to try her restaurant Prune in New York City. And, I confess, to meet her! Groupie, I am.

The fact that every.single.recipe is absolutely delicious in Dorie Greenspan's Baking. I know I am late to discover this gem. Ironically, after I swooned over Around My French Table, I realized that Baking was the first to use her fantastic format: dozens of recipes, with even more variations. Her recipes are so clear, so easy and just so yummy.

The writing of Nigel Slater. Slater is another writer I would love to emulate. His voice is so calming and reassuring as he suggests ways to grow and prepare vegetables, to enjoy simple meals and just to be.

The Leite's Culinaria "Authors' Answers" Podcasts. I have long been a fan of the amazing site, Leite's Culinaria. It fulfills two roles for me: access to great recipes and to glorious writing. Yet, somehow I missed these podcasts. Here David Leite interviews authors such as Melissa Clark, Joanne Chang, Dorie Greenspan and Amanada Hesser. Not only do you get a chance to discover these authors but to find out how a cookbook evolves. Listening to this is a joy.

The writing of Melissa Clark. I have written before about the thrill of discovering her broccoli and shrimp dish. Roasted in the oven, dinner is ready in minutes. While I had enjoyed the sweet crispness of roasted cauliflower, roasted broccoli is good, too. But the revelation in the recipe is the use of coriander and lemon zest. With that combination the other flavors sparkle. And each week in her New York Times column, Ms. Clark provides a backdrop for her thinking and a lovely recipe that I am dying to cook. I have also loved having many of those recipe (and more) in her delightful book, In the Kitchen with a Good Appetite. The recipes aren't complicated, but the resulting dishes sing with flavor. The stories, too, support her strength as a writer.

Mario Batali's cookbook, Molto Gusto. As I wrote about here, I am not a huge celebrity chef fan. But this cookbook, which focuses on his restaurant Otto, centers on simple preparations and many are focused on vegetables. Rather than covering, say, cauliflower with cheese sauce, you top it with sliced olives and serve it warm. I am always looking for more ways to honor the vegetable, while taking a new twist, on, say, brussel sprouts. This also has many pizza recipes which could be done on the grill. But my secret fav? His recipe for olive oil ice cream from Otto, one of the most memorable desserts I have had!

Cafe Pajaro coffee from Trader Joe's. While I would love to always get coffee from local roasters like Karma in Sudbury, I can stock up on dark, rich Pajaro for those mornings that I need coffee. NOW.

High Lawn butter. After a great Spilled Milk podcast that covered butter, I, too tried to find a local sweet butter for topping my bread. High Lawn uses Jersey cows, known for their rich milk and cream. This butter is a lovely and deep yellow. It is sweet and wonderful topped with Maldon salt flakes.

Maldon Salt Flakes. Okay, I get that I am really late to this party. But these crunchy gems are a revelation on top of butter and bread, polenta, vegetables and, well, anything. They are worth the price.

The way my son, 5 years old, loves "popping peas." He sits with a huge bag of English peas from Russo's and devours them. One of those moments that I can actually take pride in my mom skills!

And you, readers? Any things that you are a cravin' right now?

"Mom, I am HUNGRY!": Sargento Cheese Fridge Packs

2011-05-30T07:51:00.002-04:00

I know I am not the only parent that is hit with demands of starvation in the time between arriving home and dinner. Ironically, when my goal is to put some fresh vegetables and healthy meal on the table for dinner, I can't prepare a good snack. So, I am always looking for easy healthy options that the kids can eat. I also, though, care that they learn to make healthy choices independently, so I love when snack is something my sons can chose themselves. For the most part this means yogurt, which they love but still is loaded with sugar. And my peanut allergic child eliminates the standard peanut butter based snacks. Cheese sticks, though, fill this role beautifully. The protein fills up the kids, they can grab it themselves and, voila, instant calm. So, when Mom Central Consulting asked for some volunteers to try Sargento's new Fridge Packs, I easily jumped on the bandwagon. While, honestly, I prefer to go organic, the price, especially of organic cheese, can be prohibitive.

Three huge boxes of cheese sticks in 3 varieties: Mild Cheddar Cheese, Light String Cheese and Colby-Jack arrived in the mail. The selling point? That for around $6.99, you get 18 string cheeses in a stand up pack. Initially I was ambivalent about this. First, from an environmental perspective, I am always skeptical of more packaging.

But truth be told, those boxes do make it easier for my kids to find the box of cheese behind the plums, peaches, snap peas and jars of jam that easily take over the frig. Overall, the Colby-Jack was a bit strong for a few tasters under age seven, but my cheese-obsessed 3 year old nibbled his up quickly.

So, the verdict? The cheese is tasty. While not organic or local, it isn't processed and is easily available at the supermarket. So, will I buy the frig pack in the future? Probably not but only for my hesitancy about extra packaging. But will I buy more Sargento cheese sticks? Yup. For more info about their products, just click here.

Now, the full disclosure: I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of Sargento and received product samples and a promotional item to thank me for taking the time to participate. For more info about Mom Central Consulting, click here.

Rolling The Lumpia: Filipino Spring Rolls

2011-05-24T20:24:00.000-04:00

My dear friend, Alyssa, wears many hats. She is a wonderful mother, teacher, friend, and despite her insistence, a terrific cook. And one of her specialities are her Lumpia, or Filipino Spring Rolls. Her recipe, in turn, comes directly from her mother, Gloria Andrada. As Alyssa told me, each family has their own recipe for Lumpia. But I know this, her Lumpia are just delicious. And on a recent night, as we shared stories over Lumpia wrappers, Alyssa shared her family's own version. In fact, she shared two styles: a chicken filling and one, with chicken and vegetables.

Lumpia Filling #1: Chicken

1 lb ground chicken

1/2 cup diced onions

4 garlic cloves, diced

1 can diced water chestnuts

2 eggs

8 dried shiitake mushrooms, soaked and chopped

salt and pepper

1-2 Tbs soy sauce

Mix all the ingredients together and put into the refrigerator for about 30 minutes.

Filling #2: Chicken and Vegetable

1 pound ground chicken

1/2 cup chopped onions

4 cloves chopped garlic

1 russet potato, chopped

1 packaged frozen mixed vegetables

1-2 fish sauce

Saute the chicken and vegetables over medium heat until just cooked through. Add just enough fish sauce to create balance without making the mixture too salty. Let cool for a few minutes.

To Create the Lumpia:

1 package Lumpia wrappers

water mixed with cornstarch

For the chicken Lumpia, cut the wrappers diagonally to make triangles.

Place about a teaspoon of filling diagnolly on the wrapper.

Fold each corner over.

Then roll up. Finally, put a dab of water on the final triangle to seal the Lumpia.

For the chicken and vegetable Lumpia, do the same, but use the whole square Lumpia.

As you seal them, place them spaced slightly apart on a cookie sheet covered in parchment paper. Put them in the freezer for about 30 to 60 minutes until they are just frozen solid. Put in freezer bags until ready to cook.

To Cook

Heat up canola oil in a deep pan until it reaches about 350 degrees. (At that temperature, when you put the Lumpia in the oil, they should sizzle immediately). Put the frozen lumpia in for about 7 to 8 minutes making sure not to crowd them. Put in a colander to drain, ideally standing up and serve immediately.

You can serve with sweet chili sauce (Mae Ploy is a good brand that is readily available at supermarkets.) However, Alyssa recommends serving them with Vinegar Sauce. To make it, mix Vinegar (ideally Filipino Spicy Vinegar such as Datu Puti brand), salt, pepper, minced garlic. Super Filipino secret: make a slit in the vegetable lumpia and pour the vinegar sauce on top!)

The Indian Feast

2011-05-18T08:28:00.000-04:00

For years I headed over to Rangoli in Brighton to enjoy their plate-sized rolled dosas. These morsels were far better than what I was used to: the luncheon buffets heaving with greasy pakoras, cream-laden saag paneer and wilting iceberg lettuce. The truth is that I have struggled to find Indian restaurants that reflect the true complexity of the food.

During a recent family reunion in Florida of all places, I had a chance to have an opportunity that reinforced my understanding that so much of my Indian food experiences are stereotypical at best. I also had one of my favorite cooking opportunities of the year. Because, as the ironic case may be, my second cousins are, in fact, Indian. And so, as I looked on, my cousins created a feast, Punjabi Jain style. (All the lovely photographs here are by my uncle, Brian Richards. He also creates gorgeous panoramic photos. You can view his photographs here.)

Sanjay and Winnie cook together each Sunday. And their nephew Akshay had joined us from Chicago, trained in his mother’s own style of cooking. Thus, to watch them all cook together was to watch a comical and occasional clash of food training. For example, Aksahy insisted on using one technique for creating the bread dough while Winnie jumped in with another version. (In the meantime they tried their best, and failed, to teach me the proper mixing, rolling and folding methods necessary to create the roti-style breads!) All I know is that the final meal was fabulous.

We started with crispy and warm pakoras or fritters made of spinach, onion and gram flour. I was captivated by this flour which is made from ground chickpeas. I have used it unsuccessfully for French soccas and love the idea of this protein rich flour. Here it was nutty and moist. I loved the second version of the batter as Sanjay cooked it into a pancake in a skillet.

Akshay explained that the resulting bread was a cross between between pronti and fulka (also known as phulka or pulka). These were made simply with whole wheat flour and water. The truth is that I have only known chapatti and paratha. I loved how easily these came together and how healthy they are. I also adored watching Akshay and Winnie try to find a compromise on exactly how they should be cooked. My younger cousins Natasha and Keitan also made sure I knew just how to use the bread to scoop up my meal instead of using a fork.

One of my favorite dishes was Sanjay’s okra. This is one of those dishes that would dispel any idea of okra being a slimey vegetable. He began by heating a non-stick skillet on high heat. Then he seared the okra until it was dry and almost burnt. He addedred chilies, coriander, garam masala, onions and scallions. Finally, off the heat he topped it with a wonderful spice: anardana powder, otherwise known as powdered pomegranate seeds! It added a spicy-sour taste to the vegetable.

His mushrooms were just as wonderful. This time he began by heating sautéing chopped red onions. He added chana masala (a spice mixture). Then he added sliced mushrooms and sautéed them til they were just seared. He added more onions until they cooked down. And, as a final touch, a few more red onions, barely cooked to retain their bite.

His potatoes would put any hash browns to shame. Somehow, despite the limited kitchenware in our rental house he managed to cook the cubed potatoes until they were deliciously crisp and crunchy on the outside, but soft inside. Again, they were sautéed with the chana masala giving them an aromatic taste and smell.

Sajay used a tomato base for two dishes. He pureed tomato paste, fresh tomatoes, red onions and chilis in the blender. He cooked the sauce down and put chick peas in half, creating of my other favorite dish: chole.

Winnie made homemade paneer or cheese by heating up 2% milk just until it was boiling. She slowly poured in lemon juice until it curdled and then drained it in cheesecloth until it was firm. Cubed and placed in the same tomato base it was unrecognizable, but just as delicious as the chana fraternal twin. The only difference-Sanjay added whole milk to create a creamy sauce.

Finally, basmati rice, rinsed and cooked with tumeric and two cloves to give it a sublte glowing color and scent. More importantly, Akshay and Winnie finally taught me how to properly say the name of this aromatic rice: bas’ma-thi.

It is a rare treat to be able to eat truly homecooked, regional food. It is far more special when you get to eat it with family you see too infrequently. So I thank my cousins for bringing us all around the table, to break roti together.

Making Our Way off Marco to the Little Bar

2011-05-13T09:34:00.002-04:00

Before heading down to Marco Island in Florida, I did my standard research to find the best can't-be-missed-Roadfood-style-destination restaurants. The only place that seemed to get more than a mediocre rating was the Little Bar in Goodland, which, ironically, isn't on Marco Island after all! And, in fact, the Little Bar was the bright light among a number of subpar meals out. (My cousins' Indian feast was far better than anywhere we could eat.)

Goodland is just minutes from Marco and the restaurant sits along a canal, providing a chance to see a pelican fly by. We indulged in all things seafood, beginning with our favorites, the poorly named, "Grouper Balls!" Consisting of grouper meat, eggs, and cajun spices they were deep fried and served with a cajun-spiced sauce. We continued our fried food foray with fried calamari, served with the ubiquitious marinara sauce, as well as conch fritters. Conch, a chewy shellfish, was mixed with flour and eggs creating a doughy mass.My vegetarian cousins took advantage of their housemade (skin on) french fries, sweet potato fries, fried onion rings and fried mozzarella.

My brother and I changed course with bowls of conch chowder. This red soup is similar to Long Island clam chowder: a tomato base with thyme, oregano, a red pepper kick and chunks of chewy conch. It was good, though the conch was a bit overdone.

The best part? The waitress, with our contented approval poured a dollop of sherry into the bowl. My cousin had a wonderful vegetarian soup: their flavorful black bean. My aunt enjoyed their cold asparagus salad while my sister-in-law tried the rich, sweet stone crabs for the first time. I loved their smoked amberjack spread, consisting of house smoked fish in a creamy sauce.

For dessert, a trio of pies: chocolate peanut butter, key lime and chocolate mousse. The key lime was a more chiffon style (lightened with gelatin, perhaps) and wasn't my favorite. However, the chocolate peanut butter, as rich as a cheesecake, had us waging fork wars for the last biteful.

The atmosphere was casual and relaxed and our waitress was warm and friendly. The menu (offered up on a white board), offers more sandwiches at lunch and full dishes, such as prime rib at dinner.

Little Bar Restaurant, Goodland, Florida, 239-394-5663

Pear Buttermilk Spice Cake

2011-05-07T09:38:00.000-04:00

When I am deciding what to make for dinner, I ask my virtual "friends" (otherwise known as authors of the food blogs that I read so obsessively). I often turn to Molly, whose honesty and humor and photos are always as worth it as her recipes. Recent hits included her homemade marshmallows, and fresh ginger muffins. Luisa led me to Melissa's great recipe for shrimp that you mix with the most marvelous mixture of cumin, coriander, lemon zest and roast with brocolli. I made it with tofu and was in heaven. But Deb leads me most days, especially now that she is also raising a young son. And with her suggestion, I created a twist to her pear cake. It sounded lovely, but I always try to fake myself out by adding white whole wheat flour to baked goods to pretend they are healthier. In that vein, I swapped out some oil for buttermilk. Then, in my new apartment without a box grater (!), I pureed some pear and chopped the rest. Finally, I amped up the spices and reduced the sugar. The result? An apartment that smelled divine and a cake that was so very good.

Pear Buttermilk Spice Cake, adapted from Smitten Kitchen

2 1/2 cups white flour

1/2 cup whole wheat or white whole wheat flour (I love King Arthur Brand)

1 tsp. baking soda

1/4 tsp. baking powder

1 tsp salt

1 Tbs ground cinnamon

1/4 tsp of each: ground ginger, allspice, cardamom, cloves

1/2 cup vegetable oil (or an olive oil/vegetable oil mixture)

1/4 cup buttermilk

3 eggs beaten

1 cup white sugar

1/2 cup brown sugar

2-4 pears

2 tsp vanilla extract

Preheat your oven to 350 and grease and flour 2 9x5 inch loaf pans or a 10 inch tube pan. Mix the flours, baking soda, baking powder, salt and spices in a mixing bowl Peel, core and grate or chop the pears so that you have 2 cups total. In another bowl, mix the oil, buttermilk, eggs, sugar, pears and vanilla. Mix this into the dry ingredients. Pour into pans and bake at 350 for 60 to 70 minutes until brown. Cool in the pans for about 10 minutes, then remove from pans and cool on a cooling rack.

Store, lightly wrapped in plastic. It is even better on the second day...or third.

Sharing a Meal at Journeyman

2011-05-03T09:48:00.002-04:00

In a non-descript alleyway in the center of Union Square, my dining companions and I opened a large door to reveal the perfect box of a restaurant. We sat at the bar. We ate wonderful food. We talked. And we emerged happy and content 3 hours later, analyzing which was our favorite bite amongst all the lovely things we ate. Thus was the pleasure of discovering Journeyman in Somerville.Truth be told, I was, initially a bit ambivalent about eating at Journeyman. Though I wanted to support the work of 3 aspiring young people who went out on a limb and started their own restaurant, I had read many lopsided reviews. But the more I dove into the varied views, the more I realized that Journeyman might be just the kind of restaurant I love. And, in fact, I was smitten. Journeyman's concept isn't for everyone. But I went with the ideal dates: two friends who love food and appreciate the art of good food. We sat at the bar, giving us front seats to watch directly into the focus of the chefs. Instead of a menu, Journeyman presented us with a choice of 3 tasting menus: 3, 5 or 7 course, meat or vegetarian. Between the 3 of us, we created the perfect meal: a 5 course vegetarian, a 5 course "omnivore" and a plate of house made charcuterie.

For me there is such pleasure in giving over to the whims of a good chef. And we were happy from our first amuse-bouche: white beans with herbs, confit veal tongue and light-as-air gougeres made with gruyere. And I enjoyed my "Vaccaro", a perfectly tart mix of Ethereal Gin, Aperol and Cocchi Americano. We ate this with homemade rye breads, one sourdough and the other with caraway. One of our favorite dishes of the night was the silky fois gras terrine served as part of our charcuterie platter. Next, we enjoyed the earthy liverwurst and the rougher, but just as tender squab pate. Finally, the miso pork rillettes, perfect for spreading on bread and eating with a German walnut-mint mustard.
Our first "official course" reflected what I loved most about Journeyman. It was a warm salad, that both inspired by sense of salad and how to cook. Instead of a standard plate of greens, they offered perfectly cooked seasonal vegetables artistically arranged on a plate. We enjoyed golden yellow beets, pickled watermelon radish, fresh fava beans, tender Thumbalina carrots, pea tendrils, potato puree and a warm wheat pilaf. On top, deep-fried quinoa replaced croutons. They were graced with herbs, cut right from the garden that lay against the window boxes directly in the main dining area.
Next, another treat that, I can promise tasted far better than it sounds: a roasted carrot soup with a nicoise olive and chocolate ganache. Fried snow peas and more pea tendrils draped on top. I am not a fan of cooked carrots, but one spoonful of the carrot soup eaten with the olive-chocolate mixture was just this side of dessert. It was fruity, delicate, deep.
On the meat side, a dish that was just as good: a Pig's Head torchon with panko on a sauce gribiche and a raspberry-rhubarb mostarda. I dove, though, right into the tender morel. I could have eaten those alone all night.

We then enjoyed braised artichokes that were lightened by a vinegar reduction. Again, I fell for the maiitake mushrooms that were on the side, though the polenta was perfectly cooked. I never quite "got" the addition of the parmesean coated popcorn, though it was tasty.

The meat course this time: a duck confit that made my dining companions swoon. We were more ambivalent about the Parisian gnocchi which weren't quite light enough to merit our admiration.
Our mains were the weaker part of the night, though still then, each dish had an asset. I enjoyed the homemade canelloni which were brightened by the addition of lemon zest to the fresh ricotta filling. While I could have skipped the pea tendrils, I loved the spring composite of salsify, peas, favas, celeriac and kholrabi.
The meat dish consisted of a large chunk of smoked pork shoulder that was too dry, too heavy. It missed, in many ways, the joys of the other dishes. However, the fresh corn pudding that decorated the side was sweet and creamy.
We were easily turned again by the whole concept of a "Pre-Dessert." This time it consisted of a sliver of goat cheese cheesecake topped with a sweet and creamy fresh corn sorbet.
Our main dessert took the best of the season, rhubarb and transformed it four ways. I adore rhubarb but stick to compote. Here, it was served macerated in raspberry juice and elderflower, highlighting the vegetal taste of the fruit. The beignet (I had idealized visions of it being warm) was tender and filled with rhubarb jam. What I loved most was the delicate and tart rhubarb-hibiscus sorbet . The rooibos-panna cotta was elegant in look and taste-a chai like cream topped with rosy rhubarb syrup.

But the meal wasn't over. Journeyman treated us to 3 last bites: a chocolate biscuit, a rose hip topped butter cookie and an airy and heavenly homemade Campari marshmallow. As the meal ended, we talked about the pleasure of Journeyman. The staff was excellent. Meg, in particular took the time to patiently explain each dish and to make sure we were content. The intimate restaurant was calm enough to allow us to have conversation and hear one another without yelling over background noise. And each dish surprised and delighted us in different ways. No, Journeyman may not be for everyone. But we will be back. I know that another evening, another season will bring another round of wonderful food in a warm atmosphere.
Journeyman, 9 Sanborn Court, Somerville, 617-718-2333

Don't Miss the Dessert At Asana

2011-04-30T10:52:00.005-04:00

There isn't much more relaxing then leaving a gorgeous hotel room to emerge down an elevator at your dinner table. During my stay at the Mandarin Oriental, I took advantage of Asana, located right in the hotel and directly on Boylston Street.
I was intrigued by Asana after trying Chef Nelson Paz's chocolate lollipops at the Taste of Boston event in March. Inevitably, then, I began by meal by checking out the dessert menu. And my dessert, a riff on lemon meringue pie was my favorite dish of the night. It consisted of sable crumbles, basil pearls and a lemon confit. What arrived was a wonderful lemon semi-freddo, sitting aside a perfectly browned meringue swirl, a fabulous lemon confit and tiny orbs of basil. It was a delicate end to my meal. (Just days later I had another, and equally delightful Chef Paz creation at the Taste of the Back Bay. This time, the dessert played on strawberry shortcake. Chef Paz also took the time to reveal that the strawberry orbs were made by combining fresh strawberry juice with alginate to create this lovely, caviar like bubbles.)My favorite savory dish of the night, ironically, was one was sent out as a treat from the current Chef, Executive Sous Chef Damian Zedower. It was a perfectly cooked butter poached lobster, draped in orange segments and set in a pool of butternut squash puree. Alongside were slivers of radish and baby arugula. I have always been a purist when it comes to lobster. But the Chef had me charmed here. The butter made the lobster even more tender. And then, ironically, the sweet and creamy puree helped to balance the richness of the seafood. Finally, the arugula and oranges provided enough of a tart contrast to give depth of flavor.
Instead of your standard bread and butter, Asana started the meal off a bit oddly with a dip of smoked tomato and leek puree on bread. I was a bit perplexed by the pickled cucumbers and never quite fell in love with the dip or the breads.
However, I loved my two plump Island Creek oysters, as lush and sweet as I remember from my meal at Lineage in Brookline.
My main dish was Apple Cider Braised Berkshire Pork Shank. It came served over grits with baby carrots, cipollini onions and mustard greens. I heard the next waiter explain that it was very rich....after I had ordered it...And he was right. The shank was big enough for a Flintstone. Combined with incredibly buttery grits and the gravy, the dish was almost impossibly heavy. That being said the meat was tender and literally falling off the bone. I loved the carrots and greens and ate a few bits of the shank. But at the end, most of it ended up in a doggie bag.
For a special treat, you can also try the Chef's Table. In a private room, adjacent to the kitchen you can have a the Asana cooks create a meals for two or more people while you can take in scenes of the kitchen.

As for me, I look forward to more dessert from Chef Paz

Asana at the Mandarin Oriental, 776 Boylston Street, Boston, 617-535-7841

More Serenity at the Mandarin Oriental Spa and Fitness Center

2011-04-28T09:23:00.003-04:00

When I planned my staycation in Boston, a spa was my first priority. And I chose the Mandarin Oriental for just this reason. Ironically, the good news is that you don't have to be a guest at the hotel to use the spa facilities. However, but if you are a hotel guest you can use the facilities as long as they are open.

(photo from the Mandarin Oriental)

I have been spoiled in terms of spas. Last year I fell in love with the spa at the Iberostar Tucan in Playa del Carmen. And years ago I went hiking with a friend and we spent the day at the incredible Fairmont Hotel in Banff Springs, repleat with mineral hot springs. But the Mandarin Oriental is far closer and was lovely in its own right.

While there were no mineral hot springs at the Mandarin Oriental, they did have a huge spa area. I was welcomed with a steaming hot towel that had been enhanced with wonderful mineral oils and in minutes I had settled into the spa experience. In the separate women's area is the "Crystal Steam Room" with lights that change color, giving the impression of a night sky. The hot tub was so deep that you could do laps in it. And then there was the shower which had 4 buttons that imitate the rhythm and sounds of, say, a rain forest. There is also a space to relax, with comfy chairs, magazines, fresh fruit, almonds and bottled water.

(Photo from the Mandarin Oriental)

The highlight, for me, though, was the massage I had from Emily. It was, hands down, the best I have ever had. I was always skeptical of getting a massage, but this time I walked out feeling my bones and muscles sigh deeply. The 60 minute, "Oriental Essence" massage was the perfect amount of time for me to both relax and to enjoy the rest of the spa.

The spa was directly connected to the fitness center. I loved the luxury of being able to roll down from my lovely hotel room directly to the gym. And, better still each machine had its own personal TV, movie channels, bottled water and fresh fruit.

Such are the joys of working out at the Fitness Center at the Mandarin Oriental. It is for guests and residents alone, but is certainly a compelling benefit of staying at the hotel. The gym is made up of 3 rooms, one for free weights, one for aerobic machines.

But my favorite was the third room that had Lulumon yoga mats and was perfect for a yoga session.

Finally, if you are hungry, you can eat at the adjacent spa restaurant and take a break from the world outside. I didn't get a chance to do so on this visit, but it is one more thing on my list to do when I return.

The Spa at the Mandarin Oriental, Mandarin Oriental, Boylston Street, Boston, 61-535-8888

Serenity at the Mandarin Oriental in Boston

2011-04-26T09:45:00.000-04:00

Writing at my desk, nibbling on chocolates and watching the world walk down the Boston streets, it was almost too easy to forget the stress in my life. And then I had a massage and for a few hours, I truly escaped.

Without the time or money to jet away to the beaches of Mexico this year, I set my eyes on a local place that I could relax. Remembering last year's Staycation at the Seaport Hotel, I decided to create another local vacation here in Boston. But this time the kids would stay with their dad and I would whisk over to a spa. A few Google searches later and the Mandarin Oriental, located right on Boylston Street, quickly jumped to the top of my list of great local spas. Then, thanks to the generosity of the hotel, they offered me a price that made me grab a room and run over.

Truth be told, it was the most relaxing 24 hours I have had in a very, very long time. My room, number 631, allowed me to look down Fairfield Street and watch people meandering on Newbury and Boylston Streets. It even offered glimpses of the sailboast on the Charles. The floor to ceiling windows let in light and made it tempting to never leave the room. There were other touches that I appreciated: the double table was genius, allowing me to write and store my papers. The beautiful bed was graced with cozy linens from neighboring Frette. I chose to skip going on-line (the better to relax), but Wi-Fi was available, as was a great big TV and a wide range of DVDs.

Second to my writing couch, though, my favorite was the glorious bathroom with a deep tub and beautiful shower. I also loved the Blood Orange soaps, shampoos and conditioners from Red Flower. I took advantage of being able to walk right downstairs to dine at Asana (more in an upcoming post) and to frequent the spa and fitness facilities (next post, don't worry!).

(photo care of the Mandarin Oriental)

The next morning, I cozied up on the couch, enjoying the pleasure of the complimentary New York Times and Boston Globe. While I was disappointed that there wasn't the now standard Keurig coffeemaker in the room, Starbucks was right outside.

I loved the breakfast that was delivered right to my room: a large bowl of Bircher's Muesli covered in fresh berries. I hadn't tried this before, and the dish was far more delicious than the description (cold oatmeal) sounds!

Overall it was clear to me that the Mandarin Oriental is about attention to detail. There was artwork throughout the hotel from David Hockney, Frank Stella, Robert Sieglman, Micahel Mazer and others. It created a sense of beauty without being ostentatious. In fact, that was another thing I loved about the hotel: it never felt pretentious. The soft colors, the fabrics and lighting all lent a calm throughout the hotel.

The staff was not only kind, but they took care of me, even when I wasn't quite aware of it. For a working single mom it was pretty heavenly.

The hotel is certainly convenient. I hadn't explored the Back Bay in years. I walked down Newbury and even across and over to the South End. I am not much of a shopper but I liked the idea that if I wanted to buy a book, pick up some make up or get more yoga gear I could do so without going outside as the hotel is connected to the Prudential Center.

A few last notes: parking is extra at $45.00 for 24 hours. On that note, let's be honest: the Mandarin Oriental is neither inexpensive nor in everyone's budget. But if, as life would be, you need to treat yourself alone or with someone else, I can't recommend it highly enough. I, for one, am already trying to figure out how to get back!

Mandarin Oriental, 776 Boylston Street, Boston 617-535-8888

Share Our Strength's Taste of the Nation Boston, 2011

2011-04-25T09:21:00.000-04:00

On Thursday, April 14th, The Annual Taste of the Nation/Share Our Strength Event took place at the Hynes Convention Center. As I wrote about here, this event is another opportunity, like Taste of the Back Bay to try wonderful dishes and contribute to a fundraiser.

My favorites bites of this event?

From Erbaluce: Salmon Cured with Fresh Rosemary and Orange Zest and Served with Pink Peppercorns on Treviso Radicchio

From Craigie on Main: PB and J Hobnob Cookie with House Made Plum Jam

From the South End Buttery: I loved their Spicy Chai Shakes (vanilla ice cream and their own Chai blended together), though they also had yummy Signature Chocolate Cupcakes with Coffee and Mocha Frosting

From Neptune Oyster: 3 wonderful oysters: Kusshi from the West Coast, Peter's Point from Dennis and Mayflower Point from Onset.

From Whole Foods: Smoked Smelts and Sardines with Pearl River Caviar and Salmon Roe

From Taza Chocolates: A few new yummy flavors: Orange, ginger and a chiptole chili chocolate (though the salty almond remains my favorite!)

From Clink: Chef Margate prepared Baby Octopus with Salsa Verde and Torched Salmon with Cucumbers and Shisho
From Hammersley's Bistro: Chef Hammersley cooked Grilled Duck with Spring Vegetables, chickpeas and wheatberries From Gargoyles (and soon to open his own restaurant), Chef Jason Santos created a Lychee Orange Blossom Sorbet that was served with coconut foam and lavender milk. The catch: The Chef encouraged you to start with a "Buzz Bud" or the bud of the sancho chili plant.

From Taranta: Lamb Tamalito that were incredibly tender as they were made with fresh corn (rather than masa)

And, without a picture, but so good: From Rialto: Salt Cod on Crisp Potato Chips with Spring Vegetable Salad

Other great bites included...From Abbey Park: Tuna Tartare with a Mango Miso Vinegreette and Toasted Sesame

From Kickass Cupcakes, many, many cupcakes.

From L'Espalier: Goat Cheese Panna Cotta with Sweet and Sour Rhubarb Foam

From The Blue Room: Gougeres with Saussison Sec, Fig Jam and Vermont Butter and Cheese Goat Cheese
From Athans Bakery: Ouzo Truffles and Baklava

From Cambridge Culinary School: A range of pastreis and orecchiette with spring Ramps and Sweet Peas in a Lemony Mint Pesto Garnished with Pancetta Chips

From the Oak Bar: The Copley Serenade with Organic Gin, fresh lime juice, fresh mint, raspberries and ginger ale.

From 606 Congress, Chef Gracia made a light asparagus foam that was unique.

For more information, ways to donate to Share our Strength and more details about upcoming events, just click here.

Savoring Time at The Butcher Shop

2011-04-23T09:00:00.001-04:00

My most civilized meals have been in Paris. I don't think I have romanticized that experience. Instead, I think that lunch there is meant to be far slower than our bite and run culture. Or perhaps it is because I have been there on vacation, able to sit and write or watch people walk by.
I recently, though, had a similarly delightful experience at The Butcher Shop in the South End. I have eaten at Sportello and interviewed Barbara Lynch. And I love her cookbook, Stir. However, I haven't eaten at a number of her restaurants such as at Number 9 Park, Menton, or The Butcher Shop. I decided to change that, arriving at the Butcher Shop at the sedate hour of 11:00 am and, for most of my lunch, was the only diner present, content to enjoy the quiet.All aspects of my meal were delicious. It began with two breads: a wonderful house made whole grain soda bread, as well as baguette slices from Hi-Rise Bakery in Cambridge. Accompanying them was a perfect duo: butter with fleur de sel and raw honey from the Champlain Valley in Vermont. As my server Steve explained to me, The Butcher Shop chose the honey for its low protein content, giving it a particular smoothness. I followed his advice and was soon swooning over the butter, salt, and honey spread on the soda bread. I could have eaten just that and been happy.

Luckily though, he steered me to a lovely trio of house made pate and terrines. I began by nibbling on a bacon wrapped Pate de Campagne of pork. Next was a duck liver mousse with sweet wine gelee. And, finally, a Lamb rillette. Nestled on the dish were pickled onions, cornichons, whole grain mustard and a fig puree. The pate was appropriately coarse. The bacon added a wonderful smokiness to the earthy pate and was wonderful with the fig. The lamb rillette had an almost chewy texture and was lovely with the mustard. My favorite, though, was the creamy and silken mousse that was delightful with the gelee.

Since this was my civilized lunch out, I was please that Steve suggested a perfect wine pairing; A Heinrich Red. It is an Austrian wine from 2008, that consisted of 3 grapes: Zweigelt, Blaufrankisch and St. Laurent. It was lush and reminded me of berries.
And then, because sometimes life happens this way Steve brought me the ultimate treat: a trio of cheeses for dessert. First, I tried a bite of Delice de Bourgogne. A cow's milk cheese from France, it was tart, creamy and as rich as butter. Spread on the bread with the house made Greengage plum preserve, it was as good a dessert as I can think of. Next, the Tomme from Twig Farm. This resembled a nutty chedddar and was wonderful on its own or with more of the raw honey. Finally, Queso Azul de Valdon from Spain. Typically I don't love blue cheeses. Often their pungency masks the rest of the cheese. But this time, following Steve's recommendation I spread it on the yeasty baguette with the honey. And it exploded in my mouth-salty and sweet.

I finished with an espresso, content and planning to return.

The Butcher Shop, 552 Tremont Street, Boston, MA, 617-423-4800

Supporting the Women's Lunch Place at the Taste of the Back Bay

2011-04-11T10:34:00.002-04:00

In the heart of Boston is a wonderful place. There, with flowers and cloth napkins on the tables, delicious food is served daily. Unlike most warm restaurants, though, the women who dine there don't pay. Because, you see, at the Women's Lunch Place, meals are served to homeless women and their children each day.
This past week, a lovely event offered the chance to both try some special dishes, to enjoy spectacular views and to support this fine organization. The Taste of the Back Bay, which took place on April 7th is both a fundraiser for the Women's Lunch Place and a chance to meet the Chefs from some of Boston's top restaurants. Whereas this year's Boston Magazine Taste event took place at the new 1 Marina Place, and the Taste of the Nation/Share Our Strength event will be at the Hynes, the joy of the Back Bay event was the chance to watch the sunset from the 50th floor of the Prudential. Despite being a life-long Bostonite, I have never been to the Skywalk at the Prudential and there is a joy to be had: 360 degrees of glorious views of the Boston.
Throughout the event where a range of wonderful dishes, wines and cocktails. My favorites of the night...From Asana (and pictured at the top of the post): Strawberry "Shortcake" or strawberry juice pearls, strawberries, sable crumble, vanilla cream and tiny meringues. This dish was refreshing and perfect for spring.
From Eastern Standard: Maine Crab Salad with Avocado Mousse and Mango Salsa. I loved the lightness of this dish. It tasted of pure crab, rather than being cloying with mayo as is often the case.

From Sorellina (pictured above), Crema Al Limone or lemon custard, rhubarb gelee and ginger cream. Sigh. I could have eaten the rosy pink gelee all night. It was tart and lush.

From Chef Sisca at Bistro du Midi, Goat Cheese Barbajuan with Provencal Honey. I admit that I had never heard of these Southern French style fried ravioli. At Bistro Du Midi, the Chef offers 3 daily, ranging from seasonal ones with pumpkin or courgettes and basil and, gasp, fois gras. But I thoroughly enjoyed this salty sweet treat.
Simple, but true: From Summer Shack, freshly shucked Cotuit Oysters.

From La Voile: The Soup de Poisson. This elegant soup was clean and comforting, tasting of gentle saffron and fish. The owners recommended dipping in aioli topped croutons into the broth. They also offered chicken liver mousse, olive tapenade and brie profiteroles.

Other treats:
Also from Asana: Sirloin Steak from PT Farms in Vermont with Strawberries and a Truffle Vinaigrette
From Market: Lobster Spring Rolls with Citrus-Chili Emulsion, Homemade Cherry Marshmallows and chewy Ovaltine (!) based caramels with peanuts and popcorn.
From Pairings, Niman Ranch braised pork with smoked pork shoulder braised beans and grilled napa cabbage slaw.
From Via Matta, a trio of crostini with tuna, apple butter and crispy capers; Scottish salmon with blood orange, crispy lentils and mint and my favorite, fluke with jalapeno jam and grapes.
From Sel de La Terre: Veal Cheek Rillettes with Pickled Rhubarb, Pancetta Crumbs and Fresh Herbs
From L'Espalier: Lamb Terrine with Rhubarb Foam and Cauliflower Piccalilli
From Top of the Hub: Braised Pork Belly, Mongolian BBQ Sauce, Peanut Brittle and Enoke Mushrooms

From Brasserie Jo: Slow Cooked Kobe Beef Cheek with Choucroute Cabbage, Brioche Bun and Remoulade Sauce
From Lucca: Homemade Mortadella, Focaccia, Agro Dolce Syrup, Arugula, and eggplant Tapenade

From 94 Mass Ave: A Truffled Mac and Cheese

From Deuxave: Steak Tartare

From Da Vinci, Chef Peppino's Punjabi Arancini with Green Apple Cumin Chutney

From Cafeteria: Pulled Pork Sandwich, Salsa Verde and Mexican Cole Slaw
From Lolita Cocina and Tequila Bar: Scrumptious Cornbread and Tuna on Tortillas
There was even more-chowder from Legal Seafoods, Chicken Tikka Masala from Kashmir, and Vegee Surmai from Mumbai Chopsticks. You could also sample wine and even a beer made from, yes, Island Creek Oysters!
The sunset over Boston. The views were even more gorgeous. Finally, if you want to support the Women's Lunch Place in the near future, they have a wonderful Mother's Day fundraiser each year. Just check out their website and you can purchase beautiful Mother's Day cards. The best part? The money goes directly to the Women's Lunch Place.

I was lucky to be invited to the Taste of the Back Bay this year. But between the atmosphere, the dishes and the cause, I plan to return next year.

Another Chance to Enjoy Coppa

2011-04-10T12:07:00.001-04:00

My long week began to alleviate with a morning visit to the Museum of Fine Arts. But the day got far better as I sat down at Coppa for brunch. (Just as it is far easier to find parking near the MFA on a Sunday morning, same in the South End.) Though Jamie Bissonnette recently won Food and Wine Magazine's "2011 People's Best New Chef" award, there were even tables at 11:30. And, how very lucky for me. This brunch both reminded me of the joys of eating at Coppa (I first had dinner there just over a year ago) and the pleasure of a truly good meal.

I began with an Aperol Spritz. Molly of the blog, Orangette had persuaded me to try this French Apertif, and, in fact, it hit the spot. I followed that with another treat-one of Jamie Bissonnette's house made charcuterie.

I enjoyed thin slices of homemade porchetta. As my ever patient waitress explained, Bissonnette takes all the extra parks of the pig and creates a sausage of sorts. They then mix it with pistachios and slow roast it. What arrives is porky, meaty goodness trimmed with thin, succulent fat.

However, the highlight of my meal was my "Uova in Camicia." What arrived was a heavenly combination of 3 things. First, eggs that were poached slowly so that the whites and yolk were all perfectly tender. Part of the joy was the trio of chopped chives, chopped and sauteed garlic and pimenton d'esplette that anointed the top. Ultimately the eggs were just perfect to ooze slowly over the nutty, cheesy and absolutely decadent buckwheat polenta. Then, on the side, house made bacon, sliced thick and salty to eat over buttery toast. The polenta was so good that I have been determined to recreate it at home...or at least a semblance thereof!

This visit convinced me once again of the joy of this place. What I love most? The incredible care that goes into each dish. But I also love that there is so much more on the menu that I can return for.

Coppa Boston, 253 Shawmut Ave, Boston, 617-391-0902