b l o g o r e l l i

Thursday=Food Day, Kick-off: Sammiches + Doughnut Muffins!

I've decided that, since The Prof and I are on South Beach again (as in diet, not the sandy oasis,) what better way to not think about food than devote an entire day of posts to only food?!?

Genius.

First up is a delish little deli in Brookline where we had gigantic lunch sandwiches with The General and Ms. Clairvoyant a few weeks ago: Michael's Deli (& Seafood?) on Harvard Avenue in Coolidge Corner. Aside from being famous for their roast beef, they make a mean warm corned beef, "Thanksgiving", and egg salad sandwiches which I, Mark, and Sarah enjoyed heartily (Jeffé had the roast beef.)

Afterwards, we could hardly walk, we were so stuffed with sammich...

(Egg salad, in the background and the "Thanksgiving" in the front)

(The Prof just had to get a large iced coffee, which actually came in a takeout soup container! Below, Sarah uses perspective to show that Mark might have actually drank coffee that, in fluid ounces, is larger than her head.)

(Roast beef, in the background and my corned beef in the front)

Now, as much as I wish this whole post could be about perfect lunch foods that will clog an artery, I can't resist the chance to discuss another wonderful, buttery treat: the doughnut muffin at Geoffrey's in The Ros!

I ate my first grilled muffin (a total "New England" thang, in my opinion) years ago on the Cape with Frankie Nacho, but the doughnut muffin really takes it there. The fluffy inside melts in your mouth while the outside is coated with sweet, sweet sugar. Cut in half, grilled, and served with a side of softened butter...well, I never can resist ordering one, even if we're eating at a non-breakfast time.

(Below, the one and only Doughnut Muffin...ahhhh, my mouth is watering)

(Double doughnut muffins -- the food and The Prof's chin dimple, which I have affectionately given the same name)

G+T Redux

Try as I might, I can't seem to find a better summer cocktail than the gin + tonic. Though a creature of habit, I'm sometimes open to variations on a classic, which is why I was so excited to discover Hendricks Gin a few years back. The "small-batch gin hand crafted in Scotland" and "instilled with coriander, juniper and citrus peel — and infused with rose petal and a hint of cucumber" gives just the right new kick to an old fave. (FYI, they also have great product and packaging design.)

As everyone amps up for the holiday weekend, I hear through the Brix Mix of a new player in town who just might make sipping by the water even more delightful: Press Cucumber Cocktail Soda. Get out the wooden Tiki mugs and mix me a strong one, Mr. Man...

 

Like Buttah

On the Saturday while my mom was visiting a few weeks back, I made two just, well, tremendous purchases sharing a common theme: butter.

I've wanted to Believe The Hype about French-style butter crocks since I saw an über-cute hand sculpted one on Etsy a few months ago. Unfortunately, that crock sold and all the others I've seen looked too chunky and big. We took my mom into the Boston Cheese Cellar (watch the video, really, it is too fun and adorably pro-Rozzie) to show her where The Prof threw my surprise 30th birthday party and -- wham -- right there, in the window, The Original Butter Bell! I immediately bought the matte white version (although I wouldn't mind having some of the "mini bells" for brunches.)

Basically, you put 1/3 cup of cold water into the bottom of the crock and smooth softened butter into the lid. The lid turns upside down, goes down into the very top of the water, a vacuum seal is made...and the result is delicious soft butter for all your spreading needs. We tried the bell when we got home and have been using it since so I can truthfully gush: genius! I love having soft, fresh butter every time. Plus, keeping the butter in the crock on the counter feels so European somehow. Finally I can stop microwaving the butter dish, which was attracting much contempt from Bobby Crocker (a butter connoisseur) and The Prof (who disliked the resulting hills and valleys in the stick.)

One warning: if it's a bit balmy, the water must be changed every three days to avoid spoilage, and if the butter/room temperature reaches higher than 80 degrees, the yellow stuff will slip out when you raise the lid. I lost one stick of butter in this way last week.But no harm, no folly...a little time in the fridge to firm up, and the bell was back in service.

Now, what could possibly top and still thematically link with The Butter Bell? Why, Butter by Nadia's Signature Wrap Dress, of course. I happened upon this amazing garmet in the store Bliss when we daytripped to Portsmouth. I will be wearing the dress to all remaining weddings this season -- but in what configuration? Guess the world will have to wait and see, since the slightly shimmery, nylon cloth can be wrapped, knotted, and tied into 15+ combinations. This dress so flattered my "bod" that I almost want a jersey version in some fun color (or basic black) for everyday.

My Sigg, Your Sigg, No Sigg

Been waiting since the downfall of Nalgenes to jump on Sigg's train? Get to a computer or nearest "outdoor lifestyle" store stat -- apparently the lightweight, crack-resistant, reusable, and recyclable aluminum bottles are in such short supply that even the company's own online store has halted sales.

"Due to the incredible demand for SIGG bottles, we are forced to close down the MySIGG shop. We are also unable to supply any other Internet business for Sigg Brand. Our Swiss factory is working around the clock to produce and ship more bottles to us, but the demand has currently and for the near future - exceeded the supply."

REI, EMS, and LL Bean all seem to still have the bottles in stock (online and off)...I might just buy a few to auction at eBay!

Hotdogs, TOO?

As if the low(er) housing prices and quaint seaside charm aren't enough to recommend Rockport as a possible place the buy in MA, now I find out that the town has Top Dog, "a truly unique 'have to stop'  hot dog shop located on historic Bearskin Neck in the old fishing village of Rockport, Massachusetts."

What hot dog stand isn't a 'have to stop"?!?

The Prof is working with one of the owners (Eliza Lucas) of Top Dog on a project, and we have a weekend field trip with the ChoBos planned for an upcoming weekend. I love that all the menu items are named after dog breeds, and also that the business plan was inspired by the PBS documentary A Hot Dog Program.

The only question that remains is, do I order the Boston Terrier, the Shaggy Dog...or both?

LLB (Lavender, Lilacs and Basil)

This weekend, some purple and white crocuses, red tulips, and yellow daffodils starting blooming in the front yard -- Spring is here! (If you could see me, Inter-net, you'd know that my fingers are tightly crossed in hope.)

I'm busily preparing for the upcoming growing season, with plans to "harvest" a few "crops" on the back porch. One hope is to attempt to beg some lavender into growing. I feel like I'm always seeing photos on the Inter-net of beautiful terra cotta pots bursting with the fragrant purple bunches (always, somehow, taken in France). More growing info here and here as well.

(Foto from Flickr, by Andrew Dunn)

Proposed crop #2 is Basil. We made pesto a few weeks ago, and I'd love to have some homegrown stock for delicious-sounding recipes like Gingered Carrots with Cumin + Basil and Basil Cream-filled Cupcakes with Raspberry Mousse Frosting.

(Addendum, 4 April 2008: I wanted to include a link to instructions for freezing fresh basil from Kalyn's Kitchen.)

(Foto from Flickr, by Princess of Llyr)

(Foto from Flickr, by mvo168)

(Foto from Flickr, by La Tartine Gourmande)

(Foto from Flickr, by Chockylit)

Finally, in the interest of all Spring things that smell delicious, May 11 is Lilac Sunday at the Arnold Arboretum. Lilacs are my FAVORITE smelling flower, I could just inhale their intoxicating scent for hours at a time. That Sunday (Mother's Day) is Cian's christening, however, and since The Prof is his Godfather, we'll be in attendance at the service. Missing the "official" day honoring lilacs, though,  doesn't meant that I don't anticipate some quiet, early morning walks in the Arboretum while the purple blossoms are making their yearly showing.

(Foto from Flickr, by CountryDreaming)

Italian? Oh Yes. I. Am. (Fist Pump)

Since I can no longer chat with Nona on Sundays, I try to remember our times together often and do things weekly that keep her in my thoughts. This week, that thing was to make homemade pasta with the manual machine she bought in Italy when her and my grandfather visited (circa 1970s.) The Prof and I had good intentions to make fresh pasta months ago, but didn't because 1) we wanted to locate a Italian flour for the dough and 2) I felt totally intimidated by all the pasta-making tutorials I'd watched online.

Turns out, we had nothing to fear. Saturday, after a raucous skeeball competition with Beth (The Prof threw the lowest score, a bit of a sting since he initiated the outing, and had to buy us a delicious Disco Brunch at Geoffrey's in Rozzie Square -- try the donut muffin!) and a nap (for me,) we decided the time had come for fresh pasta making. I braced myself.

Once we got the machine assembled and the dough mixed, though, things progressed fairly quickly. One great thing about Nona's Imperia Al Dente is that the machine comes with an attachment to cut the pasta -- we made fettucine. The Imperia also holds some historical cred:

"Since 1935, Italy's first pasta machine is still the premier Italian model. The meticulous detail and engineering of the Imperia makes it unquestionably the highest quality home use pasta machine produced today."

The resulting pasta, once cooked, came out tasting DELICIOUS! We tossed the fresh fettucine with EVOO and Parmesan cheese purchased at the Boston Cheese Cella (where The Prof threw my surprise 30th birthday party.) I added a little sea salt to, um, fuel my sodium addiction.

Click  "continue" to see our process, in fotos...

In My Barbie Kitchen: Homemade Pesto Sauce

I rarely cook food from scratch. Inspired by my current read, Plenty (about the couple in Vancouver who created the 100 Mile Diet phenomenon,) I agreed to be sous chef as The Prof made fresh pesto sauce this week. He got the recipe (below) from his company's chef. Besides being fairly easy, this recipe calls for almonds instead of the usual (and expensive) pine nuts.

PESTO SAUCE
2 oz Fresh Basil Leaves
2 T Roasted Almond Slivers
1 bulb garlic, roasted (in oven or microwave)
1 oz fresh grated parmesan cheese
1 tsp fresh squeezed lime juice
Extra virgin olive oil to consistency
Salt & Pepper to taste

Puree almonds in food processor. Add roasted garlic, basil, and some olive oil, and puree. Add more olive oil to reach desired consistency (a slightly grainy paste but not a fine puree). Add cheese, lime juice and some salt and pepper. Blend, taste, and adjust seasoning as needed.

(Photo above is from La Tartine Gourmande's Flickr photostream. Be sure to check out her other beautiful photographic recipes!)

Ketchup Potato Chips: Urban Legend No Longer

To everyone who has scoffed at my dedicated four-year search for Herr's ketchup flavored potato chips since they disappeared after I initially bought them in Pittsburgh during a visit home:

They're baaaaack!

Not only is Herr's finally producing ketchup potato chips again, but they're also working in conjunction with my exclusive and favorite ketchup-making company to boot, Heinz. My case is already on order, and no need for that guarantee, Herrs, I'm ALREADY satisfied!

To Hell With The Yogurt Machine After All

Enough about Fage already, has anyone met my newer, more expensive, and Icelandic-style favorite yogurt?

Allow me to introduce Siggi's:

My co-worker brought the Pear & Mint variety to work one day, and by 9pm that night, I possessed three kinds (purchased at Whole Foods) for tasting. Siggi's has not only a creamy deliciousness, but also a great story. Siggi, a NYC transplant from Iceland, missed his homeland's special skyr (a strained, fat free type of yogurt) so much that he started producing it himself in the U.S.

Since I'm currently reading a book about healthier, more natural eating, I especially like the fact that Siggi's is all natural, using milk from grass fed cows and produced without using rBGH. The yogurt is also sweetened using agave syrup, which is low on the glycemic index, which means...no aspartame, sucralose, gelatin, artificial colorings, preservatives, or high fructose corn syrup.

For those disbelievers, here's the nutritional info from the Pomegranate & Passion Fruit label:
Ingredients: Skim Milk, Agave Nectar, Passion Fruit, Pomegranate, Live Active Cultures, Vegetable Rennet

Refreshingly pronounceable, don'tcha think?

After tasting all three varieties shown above, I can say that the flavors are subtle and the yogurt definitely tart. However, I felt full and satisfied after eating a container for my afternoon work snack.Even though I didn't try the Plain variety, its basic richness would probably taste delish as a sauce, with some fresh dill mixed in perhaps. Finally, the label possesses such a simple and elegant design that I didn't want to peel it off, as instructed, in order to recycle the container. But I'm glad that I did -- because there's even more of Siggi's story on the inside label!