Monday, January 25, 2010
Why I Would Clone Russo's Food Store!
Sunday, January 24, 2010
Eat Your Lima Beans and Enjoy them!
Today's recipe is an adapted version of this mushroom barley soup. Ironically, I was out of mushrooms and since most working parents don't have dried shiitakes lying around, I was glad the final version was so good. As you can see from the picture it turned out like more of a cross between a stew and a casserole, but that just made it easier for the one year old to scoop it up. It took minutes to make, froze beautifully and was inexpensive to make with ingredients people tend to have on hand.
Mushroom Barley Soup
- serves 10 to 12 -
Adapted from Serious Eats (who adapted it from Arthur Schwartz's Jewish Home Cooking)
Ingredients
- 3 tablespoons oil
- 2 medium onions, chopped (about 2 cups)
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped (about 1 cup)
- 1 1/4 cups barley (1/2 pound)
- 1 1/2 cup dried baby lima beans
- 1 1/2 cup split peas (green, yellow, or mixed)
- 12 cups chicken broth
- 4 cups (or more) water 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Procedure
- In a 5-quart or larger pot, heat the oil over medium-high heat; sauté the onions until tender and beginning to brown, 8 to 10 minutes.
- Add the celery and carrots. Sauté vegetables 3 to 4 minutes more.
- Add the barley, lima beans, split peas, broth, and water.
- Bring to a boil, then partially cover the pot; reduce heat to low so the soup simmers gently. Cook at a slow, steady simmer for about 1 1/2 hours, until the lima beans and barley are tender and the split peas have dissolved. After about 45 minutes, add the salt and pepper.
- At the end of cooking, add a little more water or chicken broth, as necessary, to bring the soup to a thickness you like. Then taste and adjust the salt and pepper. Serve very hot.
Notes: The soup can be kept refrigerated, tightly covered, for several days or frozen for several months. Reheat gently, stirring frequently, thinning it out with water and adding more salt and pepper as needed.
Monday, January 18, 2010
A Trip to Remember at the Iberostar Tucan and Quetzal, Playa Del Carmen, Mexico
I am almost embarrassed to confess this, but I loved it. I loved every. single. minute. And I am a picky traveler. While I could wax eloquently about this place, I will be clear-they didn't pay for me to say this. Heck, they didn't even pay for my trip. It was that good.
So here is the short list of all that we loved:
13. The weather. It was 80 degrees with no humidity each day. My sons had been sick all winter. Not only did they get healthy in Mexico, but they have been healthy since. I am sure that the warm air did the trick.
Was this place perfect? No. Of course not. I was sad that the spa closed at 7. It was a bit tricky that dinner wasn't offered until 6:30 (my kids often eat at 5:30). It was odd that the good restaurants are essentially completely booked during vacation weeks so you have to beg for a reservation. And, some of the food was mediocore. Yes, there was ample qualities. And my sons' adored it. They inhaled hamburgers, french fries, avocados, chips and cheese at lunch. At dinner, they had chicken and more french fries (I let go of any pretense of health this week.) They had ice cream cones all afternoon. We enjoyed fresh fish with salsa at lunch. Yet the dinner was very heavy. The New Year's Eve spectacular had more food than I have ever seen (which made me cringe at the excess), but like most buffet dinners, many aspects were overcooked or overdone.
Last suggestion: if you go and have small children bring a very good stroller. I threw in two cheap umbrella strollers at the last minute. It was a good 10-15 minute walk from hour room to the main dining area, and my little guy simply can't do that. The strollers weren't built for the "jungle" walk. So, we often took the less scenic route around the resort. Needless to say, we got great exercise!
The hardest part of this trip? Coming home and having no idea when (if ever we can go back.) But it was truly, truly worth every single cent.
Iberostar Tucan and Quetzal, Playa Del Carmen, Mexico
Sunday, January 17, 2010
This Week at the Natick Winter Farmer's Market
The Natick Winter Farmer's Market, 9:00 a.m. to 1:00 p.m. from January to February, 99 South Main Street.
Saturday, January 16, 2010
From the Fois to the Tail: The Joys of Coppa Enoteca
The Best of Metrowest: Sichuan Gourmet, Framingham
Each time I eat at Sichuan Gourmet in Framingham, I am struck by how good their food is. Honestly it gives me some semblance of relief that in an area that is so dominated by chain restaurants there can be gems like this offering excellent authentic food at reasonable prices. In fact the owners are from Chengdu-a major city in Sichuan province in China explaining in many ways why this food is so good and so unique. In a recent meal, I was immediately given a plate of vegetables that was an example of what I enjoy here. It consisted of broccoli stems and carrots quickly sautéed so they still retained their crunch and then topped with sesame oil.
Coated in hot oil and topped with quickly sautéed spinach it cleared my sinuses quickly. Another wonderful cold noodle dish is "Chengdu Sweet and Spicy Noodles."
This dish has thicker noodles and sits on sweet soy sauce. But on top is a combination of minced garlic and more of the hot oil. The intensity of the heat is mellowed by the delicious soy. Another spicy and completely different appetizer is the "Spicy Chinese Wood Ear Mushroom."
The mushrooms are served with fresh cilantro and tastes of vinegar. For me it is more of an acquired taste, but other friends have enjoyed it.
Their incredible Beef Noodle Soup (pictured at the top of this post) had a spice that was warming. The unique Sichuan peppers made my mouth tingle, but they also added flavor. The soup itself consisted of a rich homemade broth with enough noodles for two meals. Typically I shy away from fatty pieces of meat, but these hunks were so tender and so flavorful that it made me rethink the joys of fat.
I am hopelessly addicted to their "Old Sichuan Chicken". This features chunks of dry fried chicken that is then sautéed with chili peppers. It is crisp, exceptionally flavorful and makes you reach for bite after bite. They also offer “Dry Fried Chicken with Chili Sauce." This features smaller pieces than the Old Sichuan, making it taste more “fry” than chicken. On a recent trip I also tried the "Shredded Dry Beef with Chili Sauce."
This was also made with the dry fry style which means the beef is fried without batter. It is topped with dried chilis and bamboo sheets. It was good, but I think the Old Sichuan Chicken is still my favorite.
Two other fabulous spicy dishes are the Fish Filets and Napa Cabbage. This dish (which you can also get with beef) features a brilliantly colored, fire-breathing sauce coating fish and the soothing taste of cabbage. I also love their Sichuan wontons with spicy sauce. Amazingly each spicy sauce has a different range of tastes.
They also have delicious dishes for people who don't like spicy food (like FoodieDaddy). Each time we go we order the fresh bamboo shoots with special sauce. This light and refreshing dish make a mockery of canned bamboo shoots. Even their chicken wings are greaseless and delicious. Other non-spicy highlights include Baby Green Top with Black Mushroom lightly cooked bok choy in a white sauce and the Rainbow Chicken.
The menu is extensive. I recommend a few things-do try some of the more authentic Chinese dishes. Also, I also recommend going with a group of people so you can try range of dishes such as Sichuan Double Cooked Bacon or to try as many of the hot dishes as possible.
Lastly-although Sichuan Gourmet is right on Route 9, it is easy to miss. If you are headed on Route 9 going West, drive past the Natick Mall, Shopper's World and Walmart. Route 9 goes up a hill. As the road begins to decline, look right-the restaurant has a little sign and is on the second floor.
If you hit Route 126, you have gone too far, so just reverse directions at Route 126 back onto Route 9.
Sichuan Gourmet 271 Worcester Rd. (Rt. 9), Framingham 508-626-0248