tag:blogger.com,1999:blog-26420143103038155832024-03-13T07:03:34.263-04:00Charlestown CulinaryChronicle of everything food from Charlestown, MassachusettsCharlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-2642014310303815583.post-80596286194452474532009-07-12T22:46:00.008-04:002009-07-13T12:37:14.536-04:00Let Them Eat CupcakesCambridge’s Bastille Day celebration proved to have better food than the typical street festival. At this event - hot dogs, cotton candy and fried dough were replaced with Crème Brûlée, Macaroons, Paninis and pastries - served up by local french bistros and cafés. Although Holyoke Street would have by no means passed for the Champs-Élysées, its lively music and great food visibly made many local Parisans proud.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRboFZ5bdl8Z4G_qVXaADjZ2IQ3OVTBwKu7mcRe8igtG4a4vlPDxUZs9_7-BVk0TebpG87poiWwAr-ATW3b86pqUnWQoVpCpfdur8JQ97M5pm1diu9l05EYPQ_5oDpulvsYUFUOgKhQY/s1600-h/bastille+005.jpg"><img id="BLOGGER_PHOTO_ID_5357785285940706146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 373px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRboFZ5bdl8Z4G_qVXaADjZ2IQ3OVTBwKu7mcRe8igtG4a4vlPDxUZs9_7-BVk0TebpG87poiWwAr-ATW3b86pqUnWQoVpCpfdur8JQ97M5pm1diu9l05EYPQ_5oDpulvsYUFUOgKhQY/s400/bastille+005.jpg" border="0" /></a> <a href="http://www.sweetcupcakes.com/index.html">Sweet</a> – Improper Bostonian’s 2009 winner of the Boston’s Best Cupcakes sold creamy <em>Madagascar Vanilla Bean</em> and <em>Dark Chocolate</em> cupcakes topped with butter cream frosting and decorated on-theme with red, white and blue sprinkles. <a href="http://www.chezhenri.com/"><img id="BLOGGER_PHOTO_ID_5357771088744090402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0bhu4IskSkr1Bop9yqyCrGyigCpFkvDe-yS4Gz60ebfc-AYDATFZDTxJUr0mKEkhlPQLJ0Ju4fFTQhLHaoQ5DGBHMsCqP8dYYGDmgECUusxQ8o4RFqRCXGtIB3KX5uSxFiXGHTPsLWGs/s400/bastille+003.jpg" border="0" />Chez Henri</a> took street food to the next level, with their version of vanilla bean Crème Brûlée - with sugar crusts being burnt to order. The dessert was the perfect combination of rich and creamy, with a thin and crunchy crust. <p>French or not - Bastille Day (July 14) is the perfect excuse to make your own Crème Brûlée. I am posting a copy of my favorite recipe to make at home. This recipe replaces the typical vanilla bean with fresh ginger, and is paired with a warm fruit compote. Bon appetit!!</p><p><a href="http://www.amazon.com/Alfred-Portales-Gotham-Grill-Cookbook/dp/0385482108#"><em>Alfred Portale’s Ginger Crème Brûlée with Warm Plum and Raspberry Compote</em><br /></a><br />2 cups heavy cream<br />1/4 cup chopped fresh ginger<br />6 large egg yolks<br />1/2 cup sugar<br />4 6-ounce ramekins<br /><br />Position a rack in the center of the over and preheat to 325 F. Place the ramekins in a large baking pan. In a medium saucepan, bring the cream and ginger to a simmer over medium heat. Reduce the heat to very low and simmer gently for 30 minutes.<br /><br />In a medium bowl, whisk the egg yolks and sugar. Gradually whisk in the cream. Strain through a wire sieve into a bowl, and discard the ginger. Place the baking dish with the ramekins in the oven, and carefully ladle or pour the mixture into the ramekins. Using a teaspoon, skim off any foam on the surface of the custards.<br /><br />Pour enough hot water into the baking pan to come ½ inch up the side of the ramekins. Bake until the custard sets firm (the centers will be slightly loose), 40 to 50 minutes. Remove from the water bath and cool completely. Cover each Ramekin with plastic wrap and refrigerate until ready to serve.<br /><br /><em>Warm Plum and Raspberry Compote</em></p><p>2 tablespoons butter<br />3 ripe dark-skinned black plums, pitted and cut into sixths<br />2-3 tablespoons sugar, depending on the sweetness of the plums<br />¼ cup fresh orange juice<br />½ pint fresh raspberries<br /><br />In a medium saucepan, heat the butter over medium-low heat. Add the plums and sugar. Cook, stirring occasionally, until the plums begin to release their juices, 3-4 minutes. Add the orange juice and bring to a boil over high heat. Cook until the orange juice is slightly thickened, about 2 minutes. Remove from heat and fold in the raspberries.<br /><br /><em>To serve:</em></p><p>2 tablespoons brown sugar<br /><br />Position a broiler rack about 6 inches from the source of heat and preheat the broiler. Rub the brown sugar through a wire sieve to cover each custard with a dusting of sugar. Put the ramekins on a baking sheet and broil, watching carefully to avoid scorching, until the brown sugar has caramelized, 1-2 minutes. On a large plate, place a Crème Brûlée and a small dish of the compote. </p>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com5tag:blogger.com,1999:blog-2642014310303815583.post-48673132951116823462009-07-01T22:46:00.013-04:002009-07-06T10:19:35.531-04:00Eat Fresh, Buy Local<div align="left">On Saturday June 20, <em>Mr. Charlestown Culinary</em> and I made a day trip down to <a href="http://www.westportrivers.com/">Westport Rivers Winery</a> for the <em>Taste of Westp</em>ort, an event to support local farming initiatives. <img id="BLOGGER_PHOTO_ID_5353690011579901490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguT9UNqFUD1AUkp-rsQa9YZNZp6fcOfuldiHgi5eFS2WzyGZoHhwZo3ow8-viZY2ejWF4oOMu40wXWLWAaNLo7vOEfPslgYzFAjnKPWi9ap87qEo2GyDBreg4ptOHRCKXVxg9GiJCJ0Gw/s400/wine+003.jpg" border="0" />At the event, <em>Mr. Charlestown Culinary</em> and I enjoyed a variety of food and beverages provided by local restaurants, caterers, farmers, breweries and wineries – while listening to a local blue grass band. </div><br /><div align="center"></div><div align="left">Here are some of the highlights of the event: </div><div align="center"></div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0k33SHD7z1el3FJDqG3SbQSIcb7ogtt0lXLYo39AnR0keIPErzaYH8KbD37RDRXd8KoqGT9oDbL9ciZgF3o2ZWe9ehZdRnI48wJmwh0GKOuPiiz3MTex9LkLCocGFNdN0COPSPlVTzJs/s1600-h/wine+010.jpg"><img id="BLOGGER_PHOTO_ID_5353692765549355090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0k33SHD7z1el3FJDqG3SbQSIcb7ogtt0lXLYo39AnR0keIPErzaYH8KbD37RDRXd8KoqGT9oDbL9ciZgF3o2ZWe9ehZdRnI48wJmwh0GKOuPiiz3MTex9LkLCocGFNdN0COPSPlVTzJs/s400/wine+010.jpg" border="0" /></a><a href="http://www.farmfresh.org/food/member.php?fn=362"><em>Starfish Bakery's Cupcakes</em></a> </div><div align="left"><br />Starfish's chocolate cupcakes were rich and moist, with a delicious buttercream frosting. <em>Mr. Charlestown Culinary</em> and I were so impressed with the little treats that we left the event with a purchased blueberry pie. (Which was sooo good it was devoured before any photos could be taken!!)</div><img id="BLOGGER_PHOTO_ID_5353692942495800066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 359px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARc9W1ioN9xz3Pk7mI2abnjHd2GHZPJ4fP7l3mNk38kTvLjP9hsUp6Q7uueffldJ4MjsCC2_je66xGmFRQcnCerfTXYOBfhuQdE1WieaXGizB5C2CYzc1TeGkt6iH2HfkLe06YjEZyoM/s400/wine+008.jpg" border="0" /><em><a href="http://shybrothersfarm.com/index.htm">Shy Brothers Farm's Lavender Bud Hannahbell Cheese<br /></a><br /></em><p align="left">Shy Brother's Farm shared a variety of their thimble-size artisan cheeses in 4 different flavors: Classic French, Lavender Bud, Rosemary and Shallot. All four flavors were creamy and delicious. My favorite was the Lavender Bud!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDB-yLIBVS3IpwYBz0dPiV3eK4eBXbodEHOVe8brEAJ2iGa2lAp3GG9G3_hviIB3wSKungCh8LHnqac4H7_pPCO0dXvcdsgSeVJnFMVEStJqMak2g1bwv9CmuJJKoWv5l4sSTY7QMTo4A/s1600-h/Westport01.jpg"><em><img id="BLOGGER_PHOTO_ID_5353693239703513218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDB-yLIBVS3IpwYBz0dPiV3eK4eBXbodEHOVe8brEAJ2iGa2lAp3GG9G3_hviIB3wSKungCh8LHnqac4H7_pPCO0dXvcdsgSeVJnFMVEStJqMak2g1bwv9CmuJJKoWv5l4sSTY7QMTo4A/s400/Westport01.jpg" border="0" /></em></a><em> </em><a href="http://www.travessiawine.com/"><em>Travessia Urban Winery Unoaked Chardonnay</em></a><em> </em></p><p>Travessia sampled three varieties of wine: Rosé, Unoaked Chardonnay and Vidal Blanc. My favorite was their Unoaked Chardonnay, which was very reminiscent of Chablis – my favorite white wine. Coming in close second was their Rosé – one of my favorite wine varieties for the summer.<em> </em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1sBPTpnUqb_gtxZSRI6Ybqz_cIZhGbuqFA9V4LjuE3Onlu0n96LN5RjOQFuIRlLfSAaRnhn89aMmTK7SySg-ZzeZwq9xlh9mgVLJuq95QZpSU206nG3Fi2DbuMSzEG875om6v5mcksQ/s1600-h/hope.jpg"><em><img id="BLOGGER_PHOTO_ID_5353693140490539010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 255px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1sBPTpnUqb_gtxZSRI6Ybqz_cIZhGbuqFA9V4LjuE3Onlu0n96LN5RjOQFuIRlLfSAaRnhn89aMmTK7SySg-ZzeZwq9xlh9mgVLJuq95QZpSU206nG3Fi2DbuMSzEG875om6v5mcksQ/s400/hope.jpg" border="0" /></em></a><a href="http://www.hopeales.com/Site/Welcome.html"><em>Hope Amber Ale</em></a></p><p>New to East Coast beer scene is Hope Ales (so new their beers are not yet available in stores), which sampled three beers: Prudence American Wheat, Hope Amber Ale and Patience Condensation Ale. Typically I am not a fan of darker beers, but their Amber Ale was terrific – refreshing with a hint of sweetness. We are looking forward to seeing it in stores in July! </p>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com1tag:blogger.com,1999:blog-2642014310303815583.post-59542531802859525702009-06-29T19:09:00.015-04:002009-07-06T10:20:25.096-04:00A Berry Merry Birthday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHiUvHOBYC2FIhf6M2bua5L9dcSfJMaHGJaAKa0igOwO2ziw1DsGEVFv7EagKtY9SkkzyoEqB-1EurRDM0z7A2Z_JIed6mJSdcFC1Epca_lJP3yArU8EO27vyCRd9J2fNVf6OOIYqNNc/s1600-h/blog+021.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5352920042488436722" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHiUvHOBYC2FIhf6M2bua5L9dcSfJMaHGJaAKa0igOwO2ziw1DsGEVFv7EagKtY9SkkzyoEqB-1EurRDM0z7A2Z_JIed6mJSdcFC1Epca_lJP3yArU8EO27vyCRd9J2fNVf6OOIYqNNc/s320/blog+021.jpg" border="0" /></span></a>In my culinary mind, a 'momentous birthday' deserves more than the typical layer cake. With <em>Mitti</em> - the <em>birthday girl</em> in-mind, I decided to go to a recipe from <em>Gourmet</em> magazine that combines summer’s ripe berries, zesty candied ginger and puff pastry. The combination is fresh, sweet and a little spicy…hmmm…the birthday girl 'to a T'!<br /><br /><div><div></div><div></div><div>NOTE: This patriotic-looking summer dessert would also be a great treat for the 4th of July. </div><div><br /><div></div><div><em>Charlestown Culinary's Berry Tart with Ginger Lemon Cream (Based on <a href="http://www.epicurious.com/recipes/food/views/Berry-Tart-with-Ginger-Cream-106760">recipe </a>from Gourmet) </em></div><div></div><div></div><div><em></em></div><div><em></div></em><div>1 large egg yolk<br />2 (17 1/4-oz) packages frozen puff pastry sheets, thawed<br />8 ounces neufchâtel cheese, room temperature<br />1/4 cup granulated sugar<br />1 teaspoon vanilla extract</div><div>Zest of 1 lemon<br />1/2 cup crystallized ginger, chopped finely</div><div>2 tablespoons water </div><div>1/4 cup seedless raspberry jelly</div><div>1 pint strawberries, halved<br />1 pint blueberries</div><div>1/2 pint red raspberries<br /></div><br /><div>Whisk egg yolk in a small bowl with a fork. Cover a chilled cookie sheet with parchment paper. Unfold the pastry dough, covering the cookie sheet. Prick the entire surface evenly with a fork. With the remaining dough, cut 1-inch-wide strips and place them along the border of the pastry (border should be two layers thick). Chill dough in freezer for 10 minutes. Remove dough from freezer. Make 1/4-inch-long vertical cuts through double layers of edge about 1/2 inch apart (to help sides rise evenly). </div><br /><div>Bake dough in an oven at 450° until puffed and deep golden brown, about 15 minutes. Allow pastry to cool completely. In the meantime, blend the neufchâtel cheese, vanilla, zest and sugar in a food processor until smooth. Add ginger and pulse until finely chopped and mixture is combined well. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEgYnJyNq2fkHzCX4JI641coKfes9NyJ5c5QiSmlVOviPTImJFczRo3rUTIrfErBdDNG223YNYPWOPP-WtD0YARSt2eBKDEyU3-nCCKwBo8NRnXoJEOXS1KBcu-jmiylL9EGnuoZt5dI/s1600-h/blog+010.jpg"><img id="BLOGGER_PHOTO_ID_5352917753252450034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 340px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEgYnJyNq2fkHzCX4JI641coKfes9NyJ5c5QiSmlVOviPTImJFczRo3rUTIrfErBdDNG223YNYPWOPP-WtD0YARSt2eBKDEyU3-nCCKwBo8NRnXoJEOXS1KBcu-jmiylL9EGnuoZt5dI/s400/blog+010.jpg" border="0" /></a>In a small bowl, microwave jelly with water for 60 seconds. Toss strawberries and blueberries in mixture. On the cooled pastry, spread the ginger cream. On the cream, arrange the berries in a decorative pattern. Serve within 3 hours.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QE_3QFGK-bs7tk8Ce7uOIRrRHkw2TdRYmeWfXx8a7L9UDS5y3NfHbXCO0sBzFzazt3jJzH2RiAM7kF-dAJKfaB3Vu15-rsmb6knu3M_su0Ok4F0lOidxUwKtExV5MjBGi-GlEkM1j9k/s1600-h/berries.jpg"><img id="BLOGGER_PHOTO_ID_5352920140336086402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 236px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QE_3QFGK-bs7tk8Ce7uOIRrRHkw2TdRYmeWfXx8a7L9UDS5y3NfHbXCO0sBzFzazt3jJzH2RiAM7kF-dAJKfaB3Vu15-rsmb6knu3M_su0Ok4F0lOidxUwKtExV5MjBGi-GlEkM1j9k/s400/berries.jpg" border="0" /></a> </div></div>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-16865480461214985322009-06-22T20:04:00.011-04:002009-06-22T21:20:47.497-04:00Summer, Summer, Summertime'Time to sit back and unwind...'<br /><br />I don't think Will Smith had a dreary and drizzling 60 degree day in mind when he wrote that song. But weather be damned, <em>Mr. Charlestown Culinary</em> and I were not going to be deterred. Despite the lack of sun, sand and waves – we blasted some tunes (alas no Will though) and fired up the grill for our first official summer meal.<br /><br />For our dinner, we kept the meal simple - grilled vegetables, corn on the cob and steaks. For the meal I relied on my favorite trio of olive oil, sea salt and freshly ground black pepper.<br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrzsrI5Fdohdwn_lQAnGGURy3jwj6RBPsuS4IiN0Y3SKBGpz6ylAHeWwoKUzT5UukDkMrou-QKAv1GyVePSQLWhyVXAKzP91_9VYfCs0paKEYnd5HLyFgpRwoVV73eFWVDkTbwB4hYGY/s1600-h/bday+014.jpg"><img id="BLOGGER_PHOTO_ID_5350316965744965954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrzsrI5Fdohdwn_lQAnGGURy3jwj6RBPsuS4IiN0Y3SKBGpz6ylAHeWwoKUzT5UukDkMrou-QKAv1GyVePSQLWhyVXAKzP91_9VYfCs0paKEYnd5HLyFgpRwoVV73eFWVDkTbwB4hYGY/s400/bday+014.jpg" border="0" /></a><em></em></p><p align="center"><em>Grilled Peppers, Zucchini, Yellow Squash and Onions</em></p><p align="center"><em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBmD9nveRmAsveExH-Ytnw7b7zQzWBwHMcNIUREd4G_wcc2sIoWQUHC6d7hlgVl8YdYIiaM8O3JOiUJGIQkSRmQjU6bI-iu1y0pOeU9XYUCvMyS621F5Zkj-8Nq4fh8LeXZ7r6XwrOtA/s1600-h/bday+012.jpg"><img id="BLOGGER_PHOTO_ID_5350316850953595650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBmD9nveRmAsveExH-Ytnw7b7zQzWBwHMcNIUREd4G_wcc2sIoWQUHC6d7hlgVl8YdYIiaM8O3JOiUJGIQkSRmQjU6bI-iu1y0pOeU9XYUCvMyS621F5Zkj-8Nq4fh8LeXZ7r6XwrOtA/s400/bday+012.jpg" border="0" /></a><em> Grilled Corn</em></p><p><em>Charlestown Culinary's Grilled Corn</em><br />4 ears of corn, husked<br />3 tablespoons of olive oil<br />Sea salt<br />Freshly ground pepper<br /><br />Bring 3 cups of water to a boil in a large pot. Add the corn and cover. Turn heat down to medium and steam for about 5 minutes. </p><p>Remove corn from heat, coat with olive oil, salt and pepper. Place corn on the grill, over medium heat, turning frequently until evenly charred. </p><p>NOTE: If you do not turn the corn every minute or so, you will end up with popcorn. </p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5NAfKTTA7ZE-Q9HHemVaNgjyN2OQD6kUMg_shGUfhvsOlsG7-iFyD7E1gwgcRO5vaimJBgyzs4zbkQ80vNgP5CoiTmyxYBkYxWszKBRDxRH4VbmhEl2q-11OgbYs-DKmH-kchVCqw40/s1600-h/bday+011.jpg"><img id="BLOGGER_PHOTO_ID_5350316743592693970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5NAfKTTA7ZE-Q9HHemVaNgjyN2OQD6kUMg_shGUfhvsOlsG7-iFyD7E1gwgcRO5vaimJBgyzs4zbkQ80vNgP5CoiTmyxYBkYxWszKBRDxRH4VbmhEl2q-11OgbYs-DKmH-kchVCqw40/s400/bday+011.jpg" border="0" /></a><em>Grilled Filet Mignon Steaks </em></div><br />‘…There’s an air of love and of happiness<br />And this is the Fresh Prince’s new definition of summer madness.’Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-34416178021080683132009-05-27T23:06:00.007-04:002009-05-27T23:23:53.923-04:00Happy B-anniversary!!On Saturday night, <em>Mr. Charlestown Culinary</em> and I celebrated 2 momentous occasions: His parent's 39th wedding anniversary and his father's birthday. I would love to say I made the celebratory cake we had that night, but alas we purchased it from <a href="http://www.konditormeister.com/">Konditor Meister</a> in Braintree, MA. I don't think anyone minded though...<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqhtMeu_3fq4jT0TiReX6I0eqHz0iakel5wRkuYlXQGU5im6uMVqXGzCMpu4gu0VQ019fvBoA1d4aY-Nu1GZAOW1Nco65xf74pD-P7c7LiHUWWCVvW8WwqR0ePbnTkm9zMSUSAevq9g8/s1600-h/bday+009.jpg"><img id="BLOGGER_PHOTO_ID_5340706751013517042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqhtMeu_3fq4jT0TiReX6I0eqHz0iakel5wRkuYlXQGU5im6uMVqXGzCMpu4gu0VQ019fvBoA1d4aY-Nu1GZAOW1Nco65xf74pD-P7c7LiHUWWCVvW8WwqR0ePbnTkm9zMSUSAevq9g8/s400/bday+009.jpg" border="0" /></a><em>Vanilla cake soaked with Grand Marnier, with white chocolate mousse and fresh strawberry filling, butter cream frosting and chocolate covered strawberries</em> </div>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-23926099383001222992009-05-17T21:35:00.006-04:002009-05-17T22:05:08.549-04:00Feeling Crabby?I WAS. The weather was reminiscent of a late fall day – rainy and chilly. My latest golf game was miserable (‘I spent more time on the sand than David Hasselhoff’), the living room was waiting to be vacuumed and I had a big pile of shirts waiting to be ironed.<br /><br />Fortunately for me AND Mr. Charlestown Culinary, there was a cure. And of course this cure involved food! With three key ingredients - golden ripe champagne mangoes, a tub of fresh crab meat and a mint bush growing on the fire escape – I was able to turn my blues around with a vibrant dinner of ginger crab cakes with a mango mojito salad. Now if only I could figure out a recipe to improve my golf game...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHed3YEG19PnJi85NCp7kju4bvER9hWCWst_VLigY08shA9pykyDyKSOT5NsQgvUoasRXiXv3UC2RxI5pFNMu2DySzNnAwon4-Awz16psa56vmk5LJ_gPNFC2dGWVenrc4X_csP3xUZs/s1600-h/crabcake+0081.jpg"><img id="BLOGGER_PHOTO_ID_5336975320511447202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHed3YEG19PnJi85NCp7kju4bvER9hWCWst_VLigY08shA9pykyDyKSOT5NsQgvUoasRXiXv3UC2RxI5pFNMu2DySzNnAwon4-Awz16psa56vmk5LJ_gPNFC2dGWVenrc4X_csP3xUZs/s400/crabcake+0081.jpg" border="0" /></a><em>Charlestown Culinary’s Mango Mojito Salad</em><br /><br />2 ripe champagne mangoes, diced<br />½ lime, juiced<br />¼ cup red onion, diced<br />¼ cup cucumber, diced<br />10 mint leaves, shredded<br />Red pepper flakes<br />Sea salt<br /><br />In a large bowl, combine mangoes, lime juice, red onion, cucumber and mint leaves. Stir well. Add red peppers flakes and salt, to taste. Cover with plastic wrap and let sit at room temperature at least one hour before serving.<br /><br />HINT: Check out <a href="http://www.champagnemango.com/site/cutting">this link</a>, for great instructions on how to dice a mango.<br /><br /><em>Charlestown Culinary’s Ginger Crab Cakes</em><br /><br />8 ounces cooked crab meat (for best results DO NOT use canned)<br />2 tablespoons fresh ginger, grated<br />1/3 cup panko crumbs<br />¼ cup mayonnaise<br />½ lime, juiced<br />½ teaspoon lime zest<br />Chipotle Tabasco sauce, to taste<br />Sea salt, to taste<br />Freshly ground pepper, to taste<br /><br />In a large bowl, combine crab, ginger, panko, mayonnaise, lime juice and lime zest. Mix gently. Add remaining ingredients to taste and mix gently. Dived crab mixture into four equal portions. Using a ramekin or round cookie cutter, form crab mixture into round cakes, and place on a cookie sheet covered with parchment paper. Bake in a preheated 400°F oven until crab cakes are golden brown, about 25 minutes. For best results, flip over crab cakes halfway through cooking.Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com1tag:blogger.com,1999:blog-2642014310303815583.post-30491294369521234602009-05-14T20:43:00.004-04:002009-05-14T21:07:07.458-04:00Kiss Me, I’m PortugueseI am sure you have heard of kissing the Irish – but the Portuguese? The next time you visit Cape Cod, head to the <a href="http://www.yelp.com/biz/provincetown-portuguese-bakery-provincetown">Portuguese Bakery</a> in Provincetown and you will see why. Here you can buy freshly fried malasadas – the Portuguese version of fried dough.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUQpMp52y8-zMdyY8aS9WDtlSmTb9BEiUZWWgXGpC6-oHJgKcxwmPfjHuA9kvSJ3N5I4KnEw4u86ji5OhAae3S9uD3-R-3CiepXdsw8QRMiGpGB2FIdrKqeccuOBd71kux60Y9heO21A/s1600-h/Easter+050.jpg"><img id="BLOGGER_PHOTO_ID_5335848872963616050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 312px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUQpMp52y8-zMdyY8aS9WDtlSmTb9BEiUZWWgXGpC6-oHJgKcxwmPfjHuA9kvSJ3N5I4KnEw4u86ji5OhAae3S9uD3-R-3CiepXdsw8QRMiGpGB2FIdrKqeccuOBd71kux60Y9heO21A/s400/Easter+050.jpg" border="0" /></a>Don't let the grease-stained bag scare you off. Just think of it this way – the more the bag soaks in – the less you are consuming. HINT: Buy an extra while you are there, the eggy fried dough tastes great the next morning cold with a hot cup of coffee. <p></p>P.S. They also pair perfectly with a trip to the gym!Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com1tag:blogger.com,1999:blog-2642014310303815583.post-67328576702957493632009-05-08T16:52:00.007-04:002009-05-08T17:37:00.421-04:00The Secret Ingredient is PEPPERSIt’s been over a week since the last time Mr. Charlestown Culinary and I stepped foot into a grocery store, and our refrigerator showed it. Its highlights included 4 different kinds of salsa, a bag of carrots, 2 green peppers, a couple stalks of celery and various other vegetables leftovers. In an impromptu Iron Chef moment, I decided to make couscous and vegetable stuffed peppers. I served these with a warm loaf of French bread and salad.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOH5p8wM1grbOMFh1BqWV4nCHI2CQCjWBBGCM1_N2tNQrxEWalx0nmIOqpsRUnz2t2uIug5BpRbD_vdovQ69Jz2NI_mhydd0cxU3x7zM1SSGd0fqM38Bn9ykWKE6EIpzoa4wrVuqNI7ZY/s1600-h/peppers+011.jpg"><img id="BLOGGER_PHOTO_ID_5333559158772285218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 322px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOH5p8wM1grbOMFh1BqWV4nCHI2CQCjWBBGCM1_N2tNQrxEWalx0nmIOqpsRUnz2t2uIug5BpRbD_vdovQ69Jz2NI_mhydd0cxU3x7zM1SSGd0fqM38Bn9ykWKE6EIpzoa4wrVuqNI7ZY/s400/peppers+011.jpg" border="0" /></a> <em>Charlestown Culinary's Couscous Stuffed Peppers</em><br /><br />4 tablespoons olive oil<br />1 cup Israeli couscous<br />2 large bell peppers, top cut off and diced, membrane removed<br />2 cloves of garlic, minced<br />2 stalks of celery, diced<br />1 carrot, diced<br />½ yellow squash, diced<br />½ onion, diced<br />Fresh thyme<br />Sea salt<br />Freshly ground pepper<br />1/2 cup grated parmesan cheese<br />Chipotle Tabasco sauce, to taste<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxSak2h8TDwT0rBPQlWYsP05nKF7qJ6SmafFCPrUitADSTAa6gAKmNfGPRO1yz5W7gV3HJOERsLSkLdV2JHJbzfn3clEtBTtQPvS96fheEYNv16n36zaaovuZEYNEklBIi4X2QNIEYZw/s1600-h/peppers+004.jpg"></a>In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add couscous and stir until lightly toasted, about 3 minutes. Add 2 1/4 cups of water and cover. Once water boils, turn heat to low and cook until completely dissolved. Scoop couscous into a large bowl and set aside. Rinse the same pot and add about 2 inches of water. Place whole peppers in pot, cover and steam for about 7 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8Ph1IPdlYHsKMTlVXiYL4Cx6VvJwkURM4c3-UEtX6TPQ_fw93QOHzbleWjXodaEZ2ZwjyZdUeEsNYc32GqiF1OcbuGv6KvXloHI1rN6RVYZrgYnfIfsNvoVutRLpWQhVouS3rxeJH-8/s1600-h/peppers+006.jpg"><img id="BLOGGER_PHOTO_ID_5333559297577696850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8Ph1IPdlYHsKMTlVXiYL4Cx6VvJwkURM4c3-UEtX6TPQ_fw93QOHzbleWjXodaEZ2ZwjyZdUeEsNYc32GqiF1OcbuGv6KvXloHI1rN6RVYZrgYnfIfsNvoVutRLpWQhVouS3rxeJH-8/s400/peppers+006.jpg" border="0" /></a> In a large skillet, heat remaining olive oil over medium heat. Add garlic, and saute for about 10 seconds. Add remaining vegetables and saute until soft. Salt and pepper to taste.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKXjk47Hu3WIjR-WaBb1o8P-V964mcRKo-YckEefsT01ESlaxlCfNArN2GOB8kcPYNgA1SQCYy0qJjDEf8UVBbaW_Olu_-Ay0tZK8eoQHLONQJ3tad27A61en6wOz5ib2afkEJ4j5vxo/s1600-h/peppers+004.jpg"><img id="BLOGGER_PHOTO_ID_5333559732666879138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 328px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKXjk47Hu3WIjR-WaBb1o8P-V964mcRKo-YckEefsT01ESlaxlCfNArN2GOB8kcPYNgA1SQCYy0qJjDEf8UVBbaW_Olu_-Ay0tZK8eoQHLONQJ3tad27A61en6wOz5ib2afkEJ4j5vxo/s400/peppers+004.jpg" border="0" /></a> Add vegetables and cheese to couscous. Add salt, pepper and Tabasco sauce to taste. Fill the drained peppers with the couscous mixture and bake in a preheated 350°F oven for about 15 minutes.</p>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com5tag:blogger.com,1999:blog-2642014310303815583.post-82589065457315069402009-05-05T20:50:00.011-04:002009-05-05T21:36:18.398-04:00Cinco de Mayo-MY!!If only Tuesday night dinners always came out THIS GOOD! I think it helped that I had great inspiration - Cinco de Mayo and a golden ripe champagne mango. With this, I made chicken fajitas with onions, peppers and a spicy mango salsa.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YgFWLFAtCTerFnyepZ9pBWCrVwwkq8TwlL-okjuarajwdNWcJQFL2GDNqh0elWPYjNBHu0ZFCd4Q3-sLp3fUWJJilAQzZ-S5mugLUt0pyRI71w-sqLA9a8fxgosjgpMSfvPWIToBgC0/s1600-h/dosxx+003.jpg"><img id="BLOGGER_PHOTO_ID_5332507767995227890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YgFWLFAtCTerFnyepZ9pBWCrVwwkq8TwlL-okjuarajwdNWcJQFL2GDNqh0elWPYjNBHu0ZFCd4Q3-sLp3fUWJJilAQzZ-S5mugLUt0pyRI71w-sqLA9a8fxgosjgpMSfvPWIToBgC0/s400/dosxx+003.jpg" border="0" /></a><em>Charlestown Culinary’s Chipotle Mango Salsa</em><br /><br />1 champagne mango, diced<br />½ red pepper, diced<br />½ cucumber, diced<br />½ red onion, diced<br />1 chipolte pepper, diced<br />2 tablespoons fresh lime juice<br />Pinch salt<br /><br />Combine ingredients in a bowl. Let sit at least 30 minutes before serving.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbz5_jTtoK76cdec09zqQ1M2hs9rRyEfFEDEC6KB2j2Vu01MLUzbuUOTDZ_bnK1I8pdbB2XJGeWMZOga3bU0ObZkiyhnQOvqdV0nMDnsni0hi6ab-MAH_e-nTTsUFGIuhhkGuEYhLyrc/s1600-h/dosxx+002.jpg"><img id="BLOGGER_PHOTO_ID_5332507660793090898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbz5_jTtoK76cdec09zqQ1M2hs9rRyEfFEDEC6KB2j2Vu01MLUzbuUOTDZ_bnK1I8pdbB2XJGeWMZOga3bU0ObZkiyhnQOvqdV0nMDnsni0hi6ab-MAH_e-nTTsUFGIuhhkGuEYhLyrc/s400/dosxx+002.jpg" border="0" /></a><em> Charlestown Culinary’s Chicken Fajitas<br /></em><br />3 tablespoons olive oil<br />1 pound chicken tenders, cut into strips<br />1 green pepper, sliced thickly<br />½ onion, sliced thickly<br />1 tablespoon grill seasoning<br />Half cup water<br /><br />Heat olive oil over medium-high heat. Add chicken, peppers and onion, stir until well coated. Add remaining ingredients and turn heat down to medium. Stirring occasionally, cook about 10 minutes until chicken is cooked through and vegetables are tender.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lDeb3PUQe5l0k22HbmHYVmZoIJ0aYCC6JnZgEMjp745_Wusm3xJIekmGGzjc77kUa3aiqj85EF1NG8H2vLVfX2sCf3v6-_WWYVYx9HCE6hiWghLAuTbnBzqJOvrJUvnO5hqrXmHINiM/s1600-h/dosxx+014.jpg"><img id="BLOGGER_PHOTO_ID_5332517441918889922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lDeb3PUQe5l0k22HbmHYVmZoIJ0aYCC6JnZgEMjp745_Wusm3xJIekmGGzjc77kUa3aiqj85EF1NG8H2vLVfX2sCf3v6-_WWYVYx9HCE6hiWghLAuTbnBzqJOvrJUvnO5hqrXmHINiM/s400/dosxx+014.jpg" border="0" /></a>To assemble the fajitas, I warmed a tortilla in a hot skillet. To the tortilla, I added a generous spoonful of chicken, peppers and onions. I then topped this with a spoonful of the mango salsa and a dollop of sour cream. Mr. Charlestown Culinary (my most interesting man!) and I enjoyed this meal with a cold Dos Equis. ¡Buen provecho!<br /><br /><div align="center"><embed src="http://www.youtube.com/v/8Bc0WjTT0Ps&hl=" width="445" height="364" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" color2="0x999999&border=" fs="1&color1="></embed> </div>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-72620644247128979652009-05-02T21:05:00.008-04:002009-05-02T21:44:56.612-04:00Does Your Stimulus Package include Filet Mignon?Nowadays it seems everywhere you look, some sort of stimulus package is being offered. The government has one, your favorite restaurant probably has one – but did you know that butchers have them too? Why YES – that is what Mr. Charlestown Culinary and I found out two weeks ago when we stopped at the <a href="http://www.hilltopsteakhouse.com/butchershop.php">Hilltop Butcher Shop in Weymouth, MA</a>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWUqxZfSrWEpKAPOWxjCCbL8xnhn8-2sIUAU7Kv3jO-w8Ni50gl2mgDMzG8e2LYADd-jXMuQHmxZwffLId4iRTEoeqN5M1VYZ95yaDYCUXsDDEgLv-jRhgLrus4sQdVxdy6Q7LT6cvRw/s1600-h/Easter+048x.jpg"><img id="BLOGGER_PHOTO_ID_5331401669158023122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 333px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWUqxZfSrWEpKAPOWxjCCbL8xnhn8-2sIUAU7Kv3jO-w8Ni50gl2mgDMzG8e2LYADd-jXMuQHmxZwffLId4iRTEoeqN5M1VYZ95yaDYCUXsDDEgLv-jRhgLrus4sQdVxdy6Q7LT6cvRw/s400/Easter+048x.jpg" border="0" /></a>Fortunate for us, our timing was impeccable. Walking into the refrigerated ‘room of meat’, we stumbled upon a sign advertising Filet Mignon at $4.99/pound. We were even more lucky when one of the butchers rolled out a cart with freshly cut filets and handed us the best looking of the bunch. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDXe9PyaGbVuConp2bBr0NHD4-FpqEhiO-Dvp4divRK9VugJo7GjrnnrrrGDxUnEO2TSiv0LbGh-wVySI1hx9Xj6qiLq7J_3J4AQbhFi_46f4ceesABAN-6pBIX4lCDZdBixhGWID1iY0/s1600-h/Easter+045.jpg"><br /></a><img id="BLOGGER_PHOTO_ID_5331399450345715762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDXe9PyaGbVuConp2bBr0NHD4-FpqEhiO-Dvp4divRK9VugJo7GjrnnrrrGDxUnEO2TSiv0LbGh-wVySI1hx9Xj6qiLq7J_3J4AQbhFi_46f4ceesABAN-6pBIX4lCDZdBixhGWID1iY0/s400/Easter+045.jpg" border="0" />That night we seasoned those steaks with Hilltop’s blend of salt and spices and cooked them to a perfect medium rare. With these steaks, we had grilled vegetables, mashed potatoes and a chilled rose wine. It was a perfect start to the grilling season.<br /><img id="BLOGGER_PHOTO_ID_5331399692161306626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YwiBC9UZyUZKTrI9Be5vnqdzvwLUx80OCh775rvbNc-K0rvUbwjCd3R7v_nRlyn1K0wi26-PgYookYtykLjCcTnspMXKRZUL3NlIqYoNuxuTF0dd7J44pxRksWNj66cUyEMfi0LTf4U/s400/Easter+047.jpg" border="0" /> Note: Hilltop publishes their weekly specials on its website every Wednesday. (This week's specials include beef tenderloin for $3.99/pound!)Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-39105843905009031892009-04-14T22:00:00.026-04:002009-04-16T08:40:16.293-04:00La Cucina Italiana<div align="left">Imagine walking into a restaurant with a warm Tuscan feel, wood-fired oven, background conversations in Italian and Executive Chef Marisa Iocco in the kitchen. I am sure you are thinking you are in Boston’s North End. Now - what if I told you that you were able to park out front and on the way to the front door you walked past a large stone patio with outdoor seating? Perhaps that is when you would realize that you were envisioning Needham’s newly re-opened <a href="http://web.mac.com/www.spiga.com/Spiga_Restaurant_Needham,_MA/">Spiga Trattoria Italiana</a>.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJgo3QFqUZiXI06fhMrtFNheyGmgedvUZU8Y6k_ORssFs8qm_q6D_vIfNJbnvwpaxhEpUclG3ZOcgUQQUKyzafvh92MWzkhHtXj2wUjlmkWHjusEekoEcyXPzp-0rPCyWGo6SzcyeK1k/s1600-h/needham+004.jpg"><img id="BLOGGER_PHOTO_ID_5324732637893750354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJgo3QFqUZiXI06fhMrtFNheyGmgedvUZU8Y6k_ORssFs8qm_q6D_vIfNJbnvwpaxhEpUclG3ZOcgUQQUKyzafvh92MWzkhHtXj2wUjlmkWHjusEekoEcyXPzp-0rPCyWGo6SzcyeK1k/s400/needham+004.jpg" border="0" /></a> <em><div align="center">Spiga's wood-fired oven, visible to diners in the restaurant's open kitchen</em> </div><p align="left">Through a friend, I had an opportunity to visit Spiga the night before their grand re-opening. It was then that Nick (General Manager) and Carmelo (Owner) walked me through the restaurant's face-lift and Chef Iocco’s exciting new lunch and dinner menus. This made it very easy for me to imagine sitting down to a four course meal paired with a nice bottle of wine. My vision included the following:</p><p align="left"><strong><em>Antipasti:</em></strong> Carpacchio of prosciutto and bresaola with arugola, parmigiano and lemon cream<br /><strong><em>Primi:</em></strong> Parmigiana of eggplant with crispy pasta sails, tomato and fresh mint condiment<br /><strong><em>Secondi:</em></strong> Sesame crusted trout with striped beets, fresh poblano pepper, kiwi insalata, rice and zenzero vinegar reduction<br /><strong><em>Dolci:</em></strong> Chocolate trilogy of chocolate budino, gianduia gelato and truffle bacio <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvsWlt390LyPvQGi99j2dc-K2qUHeHmPHhuF08V4Vr0LYY0aYghy4crH5N0q9vTuvf7m0Ayjw5tNsIHO1uZE6id5hGGIe-9CiVpsVoeKA0InT_-RWvGO9yDz_WiPaH_2hKONMlYlEHpo/s1600-h/needham+003.jpg"><img id="BLOGGER_PHOTO_ID_5324732371401752162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 316px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvsWlt390LyPvQGi99j2dc-K2qUHeHmPHhuF08V4Vr0LYY0aYghy4crH5N0q9vTuvf7m0Ayjw5tNsIHO1uZE6id5hGGIe-9CiVpsVoeKA0InT_-RWvGO9yDz_WiPaH_2hKONMlYlEHpo/s400/needham+003.jpg" border="0" /></a> <em><div align="center">Parmigiana of eggplant with crispy pasta sails, tomato and fresh mint condiment</em> </div><p align="left"></p><p align="left">After visualizing my future dining experience, I perched myself at the bar, where I had a front-row seat to watch the extremely energetic Jose train the front-of-the-house lunch staff. As I looked on, he demonstrated everything from the proper technique for frothing milk for a cappuccino, to the importance of maintaining a clean bar area, to his expectations for the reaction to dropped silverware. I could tell that his audience of trainees, (like myself) was soaking up every word he was saying.<br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPosyntsBuRGw9rSU0fc6Ap6sbzH6lC_jLA-eJEGpJaDWesLeqkI8vocSHHGhcloi_CCbj0-r4f1y5RRkdnskS8GS20XAKQl9yTENxwpgffiKo_p1aMWt_oLl5ziGRtyuo_38GO0mwfWk/s1600-h/needham+018.jpg"><img id="BLOGGER_PHOTO_ID_5324733038833154258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPosyntsBuRGw9rSU0fc6Ap6sbzH6lC_jLA-eJEGpJaDWesLeqkI8vocSHHGhcloi_CCbj0-r4f1y5RRkdnskS8GS20XAKQl9yTENxwpgffiKo_p1aMWt_oLl5ziGRtyuo_38GO0mwfWk/s400/needham+018.jpg" border="0" /></a><em> <div align="center">A trainee's cappuccino, made under Jose's watchful eye</em> <div align="center"><p align="left">Having lived in the North End prior to moving to Charlestown, fortunately, this is not the first time I have walked into one of Chef Iocco’s restaurants. Bricco and Mare were favorite dinner locations for authentic pasta and fresh seafood. When I worked downtown, Umbria was a favorite lunch-time meeting place. With these dining memories – and the experience I had last night, how could I not be looking forward to going back for my four course meal?<br /><br /><em><strong>‘Uno non può pensare bene, amare bene, dormire bene, se non ha mangiato bene.’ ~ Virginia Wolf</strong></em> </p></div></div></div>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-28278282606260081632009-04-13T21:36:00.013-04:002009-04-14T10:07:29.108-04:00Rascally Rabbit<p>Unfortunately, the Easter Bunny did not visit <em>Mr. Charlestown Culinary</em> and I on Sunday morning. SO-- we tried to lure him to our home with a dinner menu that we thought no bunny could resist:</p><ul><li>Golden Beet Salad </li><li>Carrot Risotto </li><li>Lemon Roasted Chicken with Mushrooms </li><li>Hazelnut Lemon Meringue Tart </li></ul><p>All dishes were made from scratch with my own recipes. But-none-the-less, that chocolate-carrying bunny was a no-show. If he only knew what he missed... <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQEXQdUd0-OV0qF5pMuQTwQ9pd4DvKdukfa5-NhpOCxlimM7WBpBiybCBFS42uf7D_sLzbcvjpj1VT5N59IDp1gHLP9yYSI2mBUp7vJTTV2pAGFXWnJPaxYH96n8UwpT415yp-sVYuMk/s1600-h/Easter+021.jpg"><img id="BLOGGER_PHOTO_ID_5324355963692646962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQEXQdUd0-OV0qF5pMuQTwQ9pd4DvKdukfa5-NhpOCxlimM7WBpBiybCBFS42uf7D_sLzbcvjpj1VT5N59IDp1gHLP9yYSI2mBUp7vJTTV2pAGFXWnJPaxYH96n8UwpT415yp-sVYuMk/s400/Easter+021.jpg" border="0" /></a><em>Charlestown Culinary’s Golden Beet Salad</em><br /><br /></p><p>8 small golden beets, remove and reserve greens<br />1 orange<br />¼ shallot, finely chopped<br />1 teaspoon Dijon mustard<br />1 tablespoon lemon juice<br />2 tablespoons olive oil<br />1 tablespoon fresh chives<br />Salt, to taste<br />Pepper, to taste<br /><br />Rinse and dry beets. In bunches of 4, wrap beets in foil. Roast in 425°F oven for 45 minutes. Meanwhile, peel and segment 1 orange, squeezing excess juice into a bowl. To the orange juice add the shallots, mustard, lemon juice, olive oil, chives, salt and pepper. Removed roasted beets from oven, cool, peel and quarter. Toss beets with orange segments and vinaigrette. Plate on beet leaves. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHQKA7ucN2YA3ib5YxXRIwuyhB5TVyYz_3oZOtijYlezLHkP_3E9hcrhzS-7Azm0ztcpLpj2ab4VqspltMoz0_JI-kWmHbWLtXR1weDHMOWraUx_3MlHy_VzyilduxTnmSm4UieR-0X4/s1600-h/Easter+030.jpg"><img id="BLOGGER_PHOTO_ID_5324355742169013570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHQKA7ucN2YA3ib5YxXRIwuyhB5TVyYz_3oZOtijYlezLHkP_3E9hcrhzS-7Azm0ztcpLpj2ab4VqspltMoz0_JI-kWmHbWLtXR1weDHMOWraUx_3MlHy_VzyilduxTnmSm4UieR-0X4/s400/Easter+030.jpg" border="0" /></a><em>Charlestown Culinary’s Carrot Risotto</em><br /><br />3 cups carrots, peeled and diced<br />4 tablespoons olive oil<br />¾ shallot, finely chopped<br />½ onion, diced<br />1 ¼ cup arborio rice<br />1 cup white wine<br />6 cups chicken stock<br />Salt, to taste<br />Pepper, to taste<br />1 tablespoon chives, chopped<br /><br />In a 10 inch sauté pan add chopped carrots and 1 tablespoon of olive oil over medium-high heat. Add water until carrots are just covered. Cook until all water is reduced and carrots start to caramelize, remove from heat. In a blender, puree 1 cup of carrots with ½ cup hot water. Set remaining carrots aside. In the meantime, bring chicken stock to a boil, then reduce to a low simmer.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPBwJUaueHO8Yb-jtlddrOuTHWLr3MfRps1jtBfm3KUbsdJW_G4ho0NmGz29iN6-RcnJtTuXT7GIBZqCG34rx6NHu7jtuzUeeoWwO4v8eiRLebXQDbCITlP2qaSuussEhda4BfJlqJQI/s1600-h/Easter+009.jpg"></a><br />In the same pan used for the carrots, heat the remaining olive oil and sauté shallots and onions until soft. Add rice and stir until translucent. Add wine and stir until evaporated. Add carrot puree and 1 cup of stock. Stir until evaporated. Repeat process, stirring a cup of stock at a time. Towards the end of cooking, add the caramelized carrots, salt and pepper. Garnish with the chives.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRknlOeJdvVHUFrpx_U5UJV-fbOHhn407nozL7Mlpz4ei7mO8edt0HNIh6njF0gVQbiJmJzNl7j-eycus6A9tZYYYsFhxUbfh1uNYAmYlzHPIvtWMnI_F_EsYcpvgFwpFk1KHIBVoCFgM/s1600-h/Easter+031.jpg"><img id="BLOGGER_PHOTO_ID_5324355638999333922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRknlOeJdvVHUFrpx_U5UJV-fbOHhn407nozL7Mlpz4ei7mO8edt0HNIh6njF0gVQbiJmJzNl7j-eycus6A9tZYYYsFhxUbfh1uNYAmYlzHPIvtWMnI_F_EsYcpvgFwpFk1KHIBVoCFgM/s400/Easter+031.jpg" border="0" /></a> <em>Charlestown Culinary’s Lemon Roasted Chicken with Mushrooms </em></p><p>4 chicken drumsticks<br />Juice of 1 lemon<br />1 cup vermouth<br />8 ounces baby bella mushrooms, halved<br />1 cup chicken stock<br />1 tablespoon corn starch<br />Salt, to taste<br />Pepper, to taste<br />1 tablespoon chives, chopped<br /></p><p>Combine first 3 ingredients and marinade for at least 4 hours. Combine chicken and marinade with mushrooms, and bake at 350°F for about 40 minutes. Remove the pan from the oven and carefully pour the lemon, mushroom sauce into a pan over medium heat. Turn oven up to 450°F and continue baking chicken until skin is crispy. Meanwhile, add chicken stock and corn starch to sauce and whisk until smooth and thickened. Season with salt and pepper. To serve, pour sauce over chicken. Garnish with the chives.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZum4pWuTHl4PtxKspMU2J5tGPnU-1VY3lJhJ23RernM89RLlsWdw96VApWjvhyphenhyphenoWUKcM7jhRFcTkXCIG57FH_MUPMOlZqPXLKjDjjNgAfO_O9urSF4W42rGeGSsqQUXuoEJLMD_wF7CE/s1600-h/Easter+038.jpg"><img id="BLOGGER_PHOTO_ID_5324355470972003138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZum4pWuTHl4PtxKspMU2J5tGPnU-1VY3lJhJ23RernM89RLlsWdw96VApWjvhyphenhyphenoWUKcM7jhRFcTkXCIG57FH_MUPMOlZqPXLKjDjjNgAfO_O9urSF4W42rGeGSsqQUXuoEJLMD_wF7CE/s400/Easter+038.jpg" border="0" /></a><em> Charlestown Culinary’s Hazelnut Lemon Meringue Tart<br /></em><br />½ cup hazelnuts, toasted, peeled and finely ground<br />¾ cup whole wheat flour<br />2 tablespoons dark brown sugar<br />¼ cup extra virgin olive oil<br />1 pinch salt<br />2 tablespoons cold water<br />1 cup sugar<br />¼ cup corn starch<br />¾ cup fresh squeezed lemon juice<br />½ cup cold water<br />4 eggs, separated<br />½ teaspoon cream of tartar<br />1 teaspoon vanilla<br />2 tablespoons sugar<br /><br />For the crust, combine the ground hazelnuts, flour, brown sugar, olive oil, salt and water. Press into a deep 8 inch tart plan. Bake tart crust in a 425°F oven until golden, about 15 minutes. Remove crust and cool.<br /><br />For the lemon filling, over medium heat, combine sugar, corn starch, lemon juice and water. Whisk in yolks, 1 at a time. Continue whisking until lemon mixture comes to boil. Pour thickened lemon mixture into the cooled tart crust.<br /><br />For meringue topping, beat egg white with cream of tartar and vanilla until soft peaks form. Slowly add sugar and continue beating until shiny, stiff peaks form. Cover lemon mixture with meringue topping. Bake tart crust in a 325°F until golden brown, about 20 minutes. </p>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com5tag:blogger.com,1999:blog-2642014310303815583.post-42272437223383090952009-04-05T21:05:00.009-04:002009-04-06T21:59:53.703-04:00Ménage à TroisWho knew the suburbs were so exciting? On Saturday night I joined 2 girlfriends at <a href="http://www.bonvivantwine.com/">Bon Vivant</a>, a wine shop located in Randolph, MA that was celebrating their first anniversary with a <em>Spring Fling Grand Tasting</em>. The tasting featured over 25 varieties of wine, beer and port. With them were passed hors d'oeuvres and a cheese selection that included an addictive cranberry cinnamon Chevre. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EyiCJkT6eLdQI6lkL1POcS8XgwGqoed7cL70K2VzTKpTkVJVuPpR3YO3r_d58gNYC80IHburGQopd8I-bGkd1cbpuquUR3W2hbiHO8mmnEdolOSYWtq9c4obMkuItdPReooQzg__AVQ/s1600-h/wine+005.jpg"><img id="BLOGGER_PHOTO_ID_5321397497775899698" style="margin: 0px auto 10px; display: block; width: 266px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EyiCJkT6eLdQI6lkL1POcS8XgwGqoed7cL70K2VzTKpTkVJVuPpR3YO3r_d58gNYC80IHburGQopd8I-bGkd1cbpuquUR3W2hbiHO8mmnEdolOSYWtq9c4obMkuItdPReooQzg__AVQ/s400/wine+005.jpg" border="0" /></a> Amongst the selections at the tasting, were three that scored very highly with our group:<br /><br />1. <em><strong>Jockey Club Reserve Porto</strong></em>: A spicy tawny port that paired very well with the cranberry goat cheese.<br />2. <em><strong>Lindemans Framboise</strong></em>: A sweet Belgian beer fermented with raspberries.<br />3. <em><strong>Ménage à Trois Red</strong></em>: A fruity wine made from a mix of Cabernet, Merlot and Zinfandel that is very reminiscent of a French Beaujolais.<br /><br />Interested in checking out Bon Vivant, our selections and other great wines? Fortunately, they hold <a href="http://bonvivantwine.com/weeklytastings.html">weekly tastings</a> on Thursday nights between 5 and 7. À votre santé!Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com1tag:blogger.com,1999:blog-2642014310303815583.post-30822199007634275672009-04-02T20:25:00.009-04:002009-04-02T23:13:04.058-04:00When Life Gives You Lemons......make lemon chicken.<br /><br />As described in my post <a href="http://charlestownculinary.blogspot.com/2009/03/boston-dollar-menu.html">The Boston Dollar Menu</a>, a trip to <em>Haymarket</em> on Saturday yielded a bounty of lemons and sweet peppers for under $4. These ingredients were used to liven up a comfort meal of roasted chicken and rigatoni. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bRWZkk0S9pkQHtSeNvzmktRKe62YAMtOWuo1QIkh1b6uDGhggSxXump2fMm0Q6GDPp1xEp9yK1oSvOCJZpNjKYZ9Hz5VhxSUv8V00XngyHEX6k0RWxFK0NcGLWwVQSJTFt6FZXPIhuE/s1600-h/haymarket+046.jpg"><img id="BLOGGER_PHOTO_ID_5320257246373136946" style="margin: 0px auto 10px; display: block; width: 400px; height: 327px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bRWZkk0S9pkQHtSeNvzmktRKe62YAMtOWuo1QIkh1b6uDGhggSxXump2fMm0Q6GDPp1xEp9yK1oSvOCJZpNjKYZ9Hz5VhxSUv8V00XngyHEX6k0RWxFK0NcGLWwVQSJTFt6FZXPIhuE/s400/haymarket+046.jpg" border="0" /></a><em>Charlestown Culinary's recipe for Lemon Roasted Chicken</em><br /><br />3 split chicken breasts (with bones and skin)<br />6 lemons (4 juiced, 2 thinly sliced)<br />Sea salt<br />Pepper<br /><br />Marinade the split chicken breasts in the juice of 4 lemons for at least 4 hours. After patting dry with a paper towel, season the chicken with salt and pepper. Layer the lemon slices on a roasting rack and place chicken on rack, skin-side up. Roast chicken in oven at 425°F for about 40 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPbOppUFJJj-lRzIWer7Bm2ABCOMSnK_RMrXuK90RQ-C5g1KHwXH5qcrhDcrOSl_U4udt5vQiqwBrtdBcGU-A2ELk1DiZ9462ViV56VWLikfQRT6tfovj9L2bzZ1b0m861emWmzyoMkOE/s1600-h/chicken+022.jpg"><img id="BLOGGER_PHOTO_ID_5320256798287420706" style="margin: 0px auto 10px; display: block; width: 400px; height: 306px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPbOppUFJJj-lRzIWer7Bm2ABCOMSnK_RMrXuK90RQ-C5g1KHwXH5qcrhDcrOSl_U4udt5vQiqwBrtdBcGU-A2ELk1DiZ9462ViV56VWLikfQRT6tfovj9L2bzZ1b0m861emWmzyoMkOE/s400/chicken+022.jpg" border="0" /></a> I served the chicken over rigatoni that I tossed with a mixture of roasted peppers, garlic, olive oil, balsamic vinegar, salt, pepper and fresh thyme.Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-85122555211149826822009-03-30T21:03:00.015-04:002009-04-01T19:56:14.615-04:00The Boston Dollar MenuSure it has its share of expensive parking, high-end restaurants and pricey theater shows, but not everything in Boston will leave your wallet empty. On any given Friday and Saturday throughout the year, wander over to <em>Haymarket</em> and you will be amazed at what a dollar will get you.<em> </em>An open-air market located between the North End and Fanueil Hall, <em>Haymarket</em> is where $1 will get you everything from 5 apples, to 3 avocados, to 2 melons, to 5 pounds of potatoes -- it is a mecca for the produce and seafood-wanting bargain shopper.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLATy-sjYfVkja85CTNQF5ZII0jGVVYIh-lxBH01OtjDe5NfXlmYvG6ctmRU-4vhWHEe_-uxKtqodFWbmOHvVmaETTZWc2dkJ-z2MLfxUIN0JQINUNRUfUPsz-fa40np_NGPpH2U2QIrE/s1600-h/haymarket+001.jpg"><img id="BLOGGER_PHOTO_ID_5319159113784946418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLATy-sjYfVkja85CTNQF5ZII0jGVVYIh-lxBH01OtjDe5NfXlmYvG6ctmRU-4vhWHEe_-uxKtqodFWbmOHvVmaETTZWc2dkJ-z2MLfxUIN0JQINUNRUfUPsz-fa40np_NGPpH2U2QIrE/s400/haymarket+001.jpg" border="0" /></a>This past weekend, <em>Mr. Charlestown Culinary</em> and I walked the Freedom Trail from Charlestown over to <em>Haymarket</em>. 20 minutes and $3.50 later, we left with 5 dozen sweet peppers, 4 bunches of scallions, 5 lemons and a bunch of spring asparagus (recipes to follow in future posts). With the photos below (taken by <em>Mr. Charlestown Culinary</em>) are some hints for visiting and surviving <em>Haymarket</em>.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdzEAmpaUIY358RYtRGLweMpAlBo7r62ku6-0_qpZqGGZjTIIxRce2NKFDlyW29mTaOM58fNq9sbLE3NWNbVZjQaiehN2N6MJaZp_Z7bF9J2V77sd5fGhit0d9-qo3VYzlDj4PPW74zw/s1600-h/haymarket+031g.jpg"><img id="BLOGGER_PHOTO_ID_5319161127671935602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdzEAmpaUIY358RYtRGLweMpAlBo7r62ku6-0_qpZqGGZjTIIxRce2NKFDlyW29mTaOM58fNq9sbLE3NWNbVZjQaiehN2N6MJaZp_Z7bF9J2V77sd5fGhit0d9-qo3VYzlDj4PPW74zw/s400/haymarket+031g.jpg" border="0" /></a></div><div><strong>Hint 1:</strong> Do not buy anything before walking the entire market. Quality and prices can vary significantly by stall. Also, stalls on the outskirts tend to be priced higher. <img id="BLOGGER_PHOTO_ID_5319160519702098770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 323px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1etLTRwI7kntjsZiBUGKzWbl_Sgvty5YWZUIRzrvECxmOvnVegWnR-VNOBslMYTnlwaT178nr-WTrINCvg8EmktOQw-jGNUczer_UwiviDj_F_TtX0f3QgVPuHeh5X6pN0yPU_PH6Bk/s400/haymarket+033.jpg" border="0" /><strong>Hint 2:</strong> Unless you want to be yelled at by an Italian man 3 times your size or refused a sale, do not pick up the produce. Being allowed to pick out the exact 5 oranges is a privilege that you can enjoy at the supermarket or your local farmer's market. But NOT at <em>Haymarket</em>.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvptn_W7S7siTUT9ISGVcY9fimigROp7Ph014Mry8A3cZGC5kZAWcGHcY7MdpNc6ETXiZnS4sglrN1l_FRTT5Sr-BuX4grQJOhQWs43p0KQim3LNYnfZLw8_2o-E9MCZp92w5_mveQVA/s1600-h/haymarket+048.jpg"><img id="BLOGGER_PHOTO_ID_5319159613198325122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvptn_W7S7siTUT9ISGVcY9fimigROp7Ph014Mry8A3cZGC5kZAWcGHcY7MdpNc6ETXiZnS4sglrN1l_FRTT5Sr-BuX4grQJOhQWs43p0KQim3LNYnfZLw8_2o-E9MCZp92w5_mveQVA/s400/haymarket+048.jpg" border="0" /></a><strong>Hint 3:</strong> Be prepared to eat your purchases within a couple of days, trim them or flat out throw them away. The produce at Haymarket comes from wholesalers clearing their inventories for their next delivery. Often times produce is at or near peak. This is perfect for making a large fruit salad for under $10, roasting vegetables or making large vats of stock. This is not good for the strawberry shortcake you want to make on the following Thursday.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKXEOMVQX1W7TfRd0XXexOUeXE06T7VTS1ZYzaPTg4hVJLyEVzjQlgcOprA9y-SQ0aRY_qBu6GelfhIUeIwL6flnoiljyREq3wMWnDZ-uMdFsrJ3na6lVCPIscWuERPehlIfxKFvtlkk/s1600-h/haymarket+005.jpg"><img id="BLOGGER_PHOTO_ID_5319159279048517378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKXEOMVQX1W7TfRd0XXexOUeXE06T7VTS1ZYzaPTg4hVJLyEVzjQlgcOprA9y-SQ0aRY_qBu6GelfhIUeIwL6flnoiljyREq3wMWnDZ-uMdFsrJ3na6lVCPIscWuERPehlIfxKFvtlkk/s400/haymarket+005.jpg" border="0" /></a><strong>Hint 4:</strong> For the best selection, go early on Fridays. For the best prices, go after 2 on Saturdays. Hours vary with the weather and supplies, but tend to be between 7am and 3pm.</div>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com3tag:blogger.com,1999:blog-2642014310303815583.post-26951473663951556032009-03-28T10:55:00.021-04:002009-03-28T12:05:43.693-04:00'Chef's Table' at OlivesOn Friday night <em>Mr. Charlestown Culinary</em> and I decided to join the tail end of <a href="http://bostonusa.com/visit/restaurantweek">Boston Restaurant Week</a> and ended up at <a href="http://www.toddenglish.com/">Olives</a> in Charlestown, sans reservation.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDY5Tnzdu7_BT26mmaf-eaJi8-oUrpMUrkT6bxFKKOqLDHZ5Ap9kvvDRPPbjHg5lvHT8ZtHaij9tB_7dqaurp2rTXIegiSUik5sUC0FAd5tTPXyNqefZPGVMZkays-NuFU1PIRiNkVWM/s1600-h/Boston_Restaurant_Week_2009_Rattlsnake_Bar_and_Grill.gif"><img id="BLOGGER_PHOTO_ID_5318256749864932418" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 164px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDY5Tnzdu7_BT26mmaf-eaJi8-oUrpMUrkT6bxFKKOqLDHZ5Ap9kvvDRPPbjHg5lvHT8ZtHaij9tB_7dqaurp2rTXIegiSUik5sUC0FAd5tTPXyNqefZPGVMZkays-NuFU1PIRiNkVWM/s200/Boston_Restaurant_Week_2009_Rattlsnake_Bar_and_Grill.gif" border="0" /></a> When we showed up, the restaurant was fully booked. Although after a little back and forth whispering, we decided to stay – we figured we could always elbow for a meal at the bar or have a drink and go someplace else for dinner. We were not expecting that the hostess would come over to us shortly to offer us the two best seats in the house – the <em>'Chef’s Table'</em> .<br /><br />At Olives, the <em>'Chef’s Table'</em> is two seats at a counter that directly look into the kitchen. On the backside of the pasta station, these seats gave us a birds-eye view of Bobby making order after order of Sweet Pea Angnolotti, the new girl making countless orders of Seared Scallops (with Chef <a href="http://bostonchefs.com/restaurant/Olives/chef/joseph-brenner/">Joe Brenner</a> very close by her side), and the rest of the action on the line.<br /><br />After conversing with the line on their favorites, <em>Mr. Charlestown Culinary</em> started with the Beef Carpaccio (pictured below), which was served over a gorgonzola potato cake and mixed greens, topped with scallion aioli, balsamic drizzle, onions and shaved Parmesan cheese. My choice of the Sweet Pea Angnolotti was driven by being able to watch Bobby make my dish directly in front of me. For this dish, he cooked the stuffed fresh pasta in a butter broth, plated it on a Fontina cheese fondue, topped it with sauteed fava beans, peas and asparagus, then finished the dish with greens dressed in olive oil.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUr_ezHwSByRwMItf66oOvSxUVmagj7CxxqdGDkP82puQVv2qFlpPO172GNrYjQcFeYCu3S5XAQ2IR7kXavv0HLTHyeWnEsSfWmFqwmC_-dWe2CsktBJq7U8TRvpUhUAqB6x6I-f-xK8U/s1600-h/olives+004.jpg"><img id="BLOGGER_PHOTO_ID_5318269462741520018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 261px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUr_ezHwSByRwMItf66oOvSxUVmagj7CxxqdGDkP82puQVv2qFlpPO172GNrYjQcFeYCu3S5XAQ2IR7kXavv0HLTHyeWnEsSfWmFqwmC_-dWe2CsktBJq7U8TRvpUhUAqB6x6I-f-xK8U/s320/olives+004.jpg" border="0" /></a> For our entrees, <em>Mr. Charlestown Culinary</em> chose the Wood Grilled Bass. The fish was served on horseradish whipped potatoes and finished with bacon, fennel, green beans and a lobster salad. From recommendation of the kitchen, I had the Seared Sea Scallops (pictured below), which were served with a spinach pesto cous cous, bacon, tomato-based sofrito and smoked paprika.<br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRdHgXOImlCI_cEVHriN8KrYkX2xO_1ZVri9_ay_Zf_dh523QDh4TaU4ngj-P9ic6PN7KCReUtX-lMICE5ncgdCwpW6n1nBa7-u2-UdtzI9jAPbHQEiXs9FYRpsNSCEnMwsfkW7aKxrE/s1600-h/olives+010.jpg"><img id="BLOGGER_PHOTO_ID_5318255404794178802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 329px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRdHgXOImlCI_cEVHriN8KrYkX2xO_1ZVri9_ay_Zf_dh523QDh4TaU4ngj-P9ic6PN7KCReUtX-lMICE5ncgdCwpW6n1nBa7-u2-UdtzI9jAPbHQEiXs9FYRpsNSCEnMwsfkW7aKxrE/s400/olives+010.jpg" border="0" /></a>While we ate, Chef Brenner came over periodically to talk about everything from spring onions (‘Spring means no more turnips and carrots!’) to NCAA picks (sorry Chef about Gonzaga…) to Gordon Ramsay's show Hells Kitchen (completely staged) to Todd English’s visit to the Charlestown location (always visits the kitchen first) to the ribs on my blog (better than Red Bones). <em>Mr. Charlestown Culinary</em> and I couldn’t get enough. When our dessert was delivered (a flourless chocolate cake served with mango and sour cherry sauces), we were both slightly disappointed that our meal was coming to an end. Fortunately though, our server and the kitchen encouraged us to stay, which we did until the kitchen closed.</div></div>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-78874988007886965772009-03-26T20:50:00.007-04:002009-03-26T22:19:51.704-04:00Iron Chef CharlestownDisappointed with the quality of produce at the local grocery store, <em>Mr. Charlestown Culinary</em> and I decided to try <a href="http://www.bostonorganics.com/index.html">Boston Organics</a>, a Charlestown company that specializes in weekly deliveries of organic fruits and vegetables to your door. The concept of the company is simple: pick the size of your delivery, select the ratio of fruit to vegetables you want, pay the fee, wait for your box to arrive, then determine how you are going to use your produce bounty.<br /><br />One of the items we received in our first delivery was an eggplant. Lacking some of the key ingredients for caponata, my favorite eggplant dish (the challenge of this method of shopping), I decided to make rolled eggplant. <em><strong>NOTE:</strong></em> For this recipe, I made my own tomato sauce, although jarred sauce would work as well.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfE6QHrikLbpaTa7Tw6c2wGMucwCIt4dOhiktlFOZS-Z2PoxpiI3_0P-mitTyoQQ-bL6H__gCr3er3JnzU51jaMXUuT2kh5XaHiBTo40NwsZxi0RqRtIUl9a9f9zznltySMjMIhDdVpg/s1600-h/eggplant+013.jpg"><img id="BLOGGER_PHOTO_ID_5317670739989988306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfE6QHrikLbpaTa7Tw6c2wGMucwCIt4dOhiktlFOZS-Z2PoxpiI3_0P-mitTyoQQ-bL6H__gCr3er3JnzU51jaMXUuT2kh5XaHiBTo40NwsZxi0RqRtIUl9a9f9zznltySMjMIhDdVpg/s400/eggplant+013.jpg" border="0" /></a> <em>Charlestown Culinary's recipe for Rolled Eggplant</em><br /><p>1 eggplant, sliced lengthwise<br />1/4 cup olive oil<br />Salt<br />Pepper<br />2 cups ricotta cheese<br />1 egg<br />1 teaspoon dried basil<br />1 teaspoon dried oregano<br />1/2 teaspoon garlic powder<br />3 cups tomato sauce<br />Parmesan cheese<br /><br />Salt eggplant slices and let sit for 30 minutes. Rinse slices under cold water and dry with a paper towel. Brush slices with olive oil, and season with salt and pepper. Bake in the oven at 425°F for 20 minutes, turning over halfway through. While cooking, mix the cheese, egg and spices in a bowl.</p><p>In a baking dish, spread one cup of tomato sauce. Spoon a generous amount of cheese onto the eggplant slices and roll up. Place rolls a dish and cover with remaining sauce. Cover and bake at 350°F for 30 minutes. Finish with Parmesan cheese and serve with crusty bread. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKV0_-oQAH3Dajg022PoTOzq68cTSG74MYyCLuKM5r1krP6BNtq7jKMvV7bGcR8fLTDgb9hVsEs2tx-bT4xm1-Cu93B0owBEYCLekhviJaeGZNJ8ZOiXP4MSkCu3IoOL7sKGBiAHgvV8/s1600-h/eggplant+025.jpg"><img id="BLOGGER_PHOTO_ID_5317674875994502546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKV0_-oQAH3Dajg022PoTOzq68cTSG74MYyCLuKM5r1krP6BNtq7jKMvV7bGcR8fLTDgb9hVsEs2tx-bT4xm1-Cu93B0owBEYCLekhviJaeGZNJ8ZOiXP4MSkCu3IoOL7sKGBiAHgvV8/s400/eggplant+025.jpg" border="0" /></a></p>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com1tag:blogger.com,1999:blog-2642014310303815583.post-15965713017864432982009-03-22T18:05:00.014-04:002009-03-22T19:40:09.255-04:00MEAT me in St. LouisOther than braising short ribs, I admit I was always scared of making ribs at home. From the way I saw it, I had three strikes against me:<br /><br /><strong>Strike 1:</strong> I do not own a smoker (Trade-off for living in the city with no back yard)<br /><strong>Strike 2:</strong> I do not own a grill (See above trade-off)<br /><strong>Strike 3:</strong> Raised in Massachusetts, I am a card-carrying Yankee (Not to be confused of course with a NY Yankees fan!)<br /><br />In the grocery store on Saturday I saw hickory smoking bags that were meant for the oven. Right next to them was a case with thick St. Louis style ribs. It was enough to give me a confidence boost. I started thinking - <em>maybe a Charlestown Yankee can make ribs???</em> Fortunately, <em>Mr. Charlestown Culinary, </em>who thinks with his stomach, was quick to add the extra encouragement I needed.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpQIRKRQZh2XtwmOfoASnxGUz570D-FcC6AXB-Asx6VQUB7o0NVNwaZ1x7amMKCz0y7lhHm8VyINHnbCrPHrY7DcZK5j3fBYPQzZb9qdP6_93xEByWlgKCiekyEFIoPe0MRZokvvW2zc/s1600-h/ribs+002.jpg"><img id="BLOGGER_PHOTO_ID_5316152725012754594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 254px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpQIRKRQZh2XtwmOfoASnxGUz570D-FcC6AXB-Asx6VQUB7o0NVNwaZ1x7amMKCz0y7lhHm8VyINHnbCrPHrY7DcZK5j3fBYPQzZb9qdP6_93xEByWlgKCiekyEFIoPe0MRZokvvW2zc/s400/ribs+002.jpg" border="0" /></a>I started my ribs adventure by trimming off the excess fat and pulling the membrane off of the backside of the ribs. Thanks to some hints from <a href="http://www.youtube.com/watch?v=H_MGM_RRTUQ">youtube</a>, this was fairly simple. I then rubbed the ribs with a dry rub that I made out of a combination of sea salt, black pepper, red pepper, garlic powder, celery seed, paprika, onion powder and brown sugar.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-wXcmGs_5gedMvJoi0l9uTzqsTHK1mZxAOo57S3I7uRhaKkxzJRwSWjE3q_Lr19ZGGQXlxlWRKzBt3N0FlI4sl_PdeoU2VAMnUhy3YWYupi_4nV8Yb2dmyzmlDf7DajR3EbjP_Q80Ms/s1600-h/ribs+016.jpg"><img id="BLOGGER_PHOTO_ID_5316140360227791474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 316px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-wXcmGs_5gedMvJoi0l9uTzqsTHK1mZxAOo57S3I7uRhaKkxzJRwSWjE3q_Lr19ZGGQXlxlWRKzBt3N0FlI4sl_PdeoU2VAMnUhy3YWYupi_4nV8Yb2dmyzmlDf7DajR3EbjP_Q80Ms/s400/ribs+016.jpg" border="0" /></a> </div>After bringing the ribs to room temperature, I placed them in the smoking bag and closed it tightly. I put the bag on a baking sheet in a 450°F oven for 15 minutes. I then turned the oven down to 200°F and cooked the ribs for an additional 4 hours.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwmgBRSMCMjHzozW_gkh4gKBAdw4K6DiggHvMnTfk9UpgXAchJBnPxFtH6FuEzdIgiueiLVmUWTyrFhjV2fu2TS5_ILIBaZHvhdYlndaaprT8IJRlop0_aGKoX0fG2mJno5xZ14yJgwc/s1600-h/ribs+026.jpg"><img id="BLOGGER_PHOTO_ID_5316140541814014706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwmgBRSMCMjHzozW_gkh4gKBAdw4K6DiggHvMnTfk9UpgXAchJBnPxFtH6FuEzdIgiueiLVmUWTyrFhjV2fu2TS5_ILIBaZHvhdYlndaaprT8IJRlop0_aGKoX0fG2mJno5xZ14yJgwc/s400/ribs+026.jpg" border="0" /></a>As a dinner insurance policy, while the ribs were slow-cooking, I mixed up my recipes for buttermilk cornbread and mashed potatoes. Both are favorites of <em>Mr. Charlestown Culinary</em>, and could have easily been turned into his full meal (in case the ribs didn't turn out edible). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0p6xUDLEcVE7SUW7nAyGHlZMUz-HHR14dO5VKaU7UoKP7nnflbqh7hcUJ2uyfHbv1kfjTQexfqUD_yIhrNTbqurBUibLVyttd4M_HzdDD-aoE-4bCGDvXATLRnUcvijE2M0Lmb1TPtGc/s1600-h/ribs+037.jpg"><img id="BLOGGER_PHOTO_ID_5316142016519301554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0p6xUDLEcVE7SUW7nAyGHlZMUz-HHR14dO5VKaU7UoKP7nnflbqh7hcUJ2uyfHbv1kfjTQexfqUD_yIhrNTbqurBUibLVyttd4M_HzdDD-aoE-4bCGDvXATLRnUcvijE2M0Lmb1TPtGc/s400/ribs+037.jpg" border="0" /></a> Once the cornbread was done baking, I basted the ribs in a chipotle pepper honey sauce that I made earlier in the day. I then finished the ribs under the broiler for 6 minutes per side. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRfVCi6V5zi0D9qEMXIsViyAwTL7TefcRTLDzzyoqwkZLEGgGmbvT1qPhRygWce6MeOMTTrJQ3Aid-CJ-z1lXC0aBJ9qOtCmiUT4HvWHZRVsJ_dB_q36RC-dhyphenhyphenq85YFxquGJec8LykAE/s1600-h/ribs+055.jpg"><img id="BLOGGER_PHOTO_ID_5316142430850733714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRfVCi6V5zi0D9qEMXIsViyAwTL7TefcRTLDzzyoqwkZLEGgGmbvT1qPhRygWce6MeOMTTrJQ3Aid-CJ-z1lXC0aBJ9qOtCmiUT4HvWHZRVsJ_dB_q36RC-dhyphenhyphenq85YFxquGJec8LykAE/s400/ribs+055.jpg" border="0" /></a> The results? The ribs were so tender, the meat fell off the bone. They had a subtle smokiness from the hickory, spiciness from the rub and sweetness from the sauce. To quote <em>Mr. Charlestown Culinary</em>, <strong>'These are the best ribs I have ever had'</strong>.Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com5tag:blogger.com,1999:blog-2642014310303815583.post-26923425759159841982009-03-19T20:35:00.010-04:002009-03-21T18:04:16.580-04:00Famous TriosRice Krispies could never be without Snap, Crackle and Pop. Likewise for nursery rhymes and the Three Blind Mice, Saturday Night Fever and the Bee Gees, Christopher Columbus and his three ships, AND <em>Charlestown Culinary</em> and olive oil, salt and pepper. Thursday night, these three ingredients were front and center to a meal of green beans, roasted potatoes and chicken.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ia5i8lr7B_cYdhxHusZXm9CYQmTfHYdoZdtvBkN06dHiJti0J00QPQvawD0qzcPi7ZQSBpcwCyyFgPQrTFJXY2pWzlIwDH_CUjTT5mwea_ZwwOhW7MDXV-2qBdZIpsJcnqQkKDQBbvQ/s1600-h/taters+009.jpg"><img id="BLOGGER_PHOTO_ID_5315077768676175442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 362px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ia5i8lr7B_cYdhxHusZXm9CYQmTfHYdoZdtvBkN06dHiJti0J00QPQvawD0qzcPi7ZQSBpcwCyyFgPQrTFJXY2pWzlIwDH_CUjTT5mwea_ZwwOhW7MDXV-2qBdZIpsJcnqQkKDQBbvQ/s400/taters+009.jpg" border="0" /></a> The green beans were blanched for 5 minutes in salted boiling water before serving.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgWxgRRawzrQMVTnHPqQS06z2lOTdFIaY6QN2mUeyw_AdRF-XGZ_VMLZXFGuyQbsoo1gQb3ceHpKYxfG-yebz1lHN15Ei8LPwouPJvYUyGXmu1hk9qlEUNT2c3bzjH_ffKUOEy5yiIsg/s1600-h/taters+027.jpg"><img id="BLOGGER_PHOTO_ID_5315077248881456354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgWxgRRawzrQMVTnHPqQS06z2lOTdFIaY6QN2mUeyw_AdRF-XGZ_VMLZXFGuyQbsoo1gQb3ceHpKYxfG-yebz1lHN15Ei8LPwouPJvYUyGXmu1hk9qlEUNT2c3bzjH_ffKUOEy5yiIsg/s400/taters+027.jpg" border="0" /></a> The potatoes were par-boiled for 15 minutes, then tossed with peeled petit onions, olive olive, salt and pepper. They were then roasted in the oven for 45 minutes at 450°F until crispy on the outside and tender in the inside.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBzKKhggsA2ctwFwlhaXKlH0tZLHfFuxOVENAU5S8pL6yNUjTUBPzMFivkLtKoNzAdC27yvVU0Z9KecAag6Y0EPH97ZRbTidhart6VSsm2o8ZLtpXeucLFr9qozuMyFFffqFuH7z6Wr4/s1600-h/taters1.jpg"><img id="BLOGGER_PHOTO_ID_5315076622124187426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 337px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBzKKhggsA2ctwFwlhaXKlH0tZLHfFuxOVENAU5S8pL6yNUjTUBPzMFivkLtKoNzAdC27yvVU0Z9KecAag6Y0EPH97ZRbTidhart6VSsm2o8ZLtpXeucLFr9qozuMyFFffqFuH7z6Wr4/s400/taters1.jpg" border="0" /></a> The chicken was coated in olive oil and then generously seasoned with salt and pepper, then roasted in the oven at 450°F for an hour. The result was tender chicken with a crispy skin.Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-55009007482968353642009-03-16T15:48:00.003-04:002009-03-16T16:08:58.754-04:00From You, Our Readers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rvq-k3TZBQGs6rziHIBN-AhZvvcUhgWSFjT5cmi6zAu7VVUnybVDiWiXpMLmEdZDKGzZdXqc_DOw8Qmy_rotAD77WuBh9SvLXDWbr9oMKjACD5cl2hs7DGZENquznTHxXKGrbNt2-5g/s1600-h/untitled.bmp"><img id="BLOGGER_PHOTO_ID_5313879291135504946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 73px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rvq-k3TZBQGs6rziHIBN-AhZvvcUhgWSFjT5cmi6zAu7VVUnybVDiWiXpMLmEdZDKGzZdXqc_DOw8Qmy_rotAD77WuBh9SvLXDWbr9oMKjACD5cl2hs7DGZENquznTHxXKGrbNt2-5g/s400/untitled.bmp" border="0" /></a>Ken George, of Boston's Public Radio station, is the mastermind of <a href="http://publicradiokitchen.org/">Public Radio Kitchen</a>. Described as: <em>'Recipes and cooking tips & opinions on all things edible served up by You, Our Listeners. From locavores to omnivores, professional chefs to local food bloggers, all are welcome!'</em>, this is a great resources to get updates on the latest in Boston food and food writing.<br /><div></div><br /><div>This past Sunday, Ken featured my recent post on Biscotti. <a href="http://publicradiokitchen.org/2009/03/15/twice-baked/">Check this post out</a>, as well as other great cooking from local foodies and bloggers. Enjoy! </div>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com1tag:blogger.com,1999:blog-2642014310303815583.post-15192662453721502072009-03-15T17:36:00.014-04:002009-03-17T10:23:47.497-04:00The Luck of the Irish Soda BreadIf you followed <em><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Charlestown</span> Culinary </em>back in January, you may remember my post <em><a href="http://charlestownculinary.blogspot.com/2009/01/we-all-make-mistakes.html">We All Make Mistakes</a></em>. In this post, I recounted my disastrous attempt at making oatmeal bread. I am not sure if it was because my second homemade bread attempt was yeast-free, or if it was because it was <em>Irish </em>Soda Bread. Whatever the reason, this bread came out wonderful and was completely gone only hours after baking. Traditional soda bread is plain, however I chose to use a recipe that called for the addition of raisins and a little bit of sugar. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoXS58y5EB8h7VHO_HRn125hyphenhyphenh_v8I-GXJzzGPDSNnuB01gMFcfM1OrNlbZKmn3k9B9PNOpKBxNtIjOiOXW37fjpXunpBjTQ_naWXjRaSU17YgvBsCwiRFXH8naRKpafx7lK_4flXmLA/s1600-h/sodabread+037a.jpg"><img id="BLOGGER_PHOTO_ID_5313534992815789874" style="margin: 0px auto 10px; display: block; width: 400px; height: 324px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoXS58y5EB8h7VHO_HRn125hyphenhyphenh_v8I-GXJzzGPDSNnuB01gMFcfM1OrNlbZKmn3k9B9PNOpKBxNtIjOiOXW37fjpXunpBjTQ_naWXjRaSU17YgvBsCwiRFXH8naRKpafx7lK_4flXmLA/s400/sodabread+037a.jpg" border="0" /></a><strong>Hints:</strong> The <a href="http://www.epicurious.com/recipes/food/views/Irish-Soda-Bread-with-Raisins-231580">recipe</a> I used, from <span class="blsp-spelling-error" id="SPELLING_ERROR_1">epicurious</span>.com, called for white flour, but I chose to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">substitute</span> whole wheat flour. The other change I made that I would <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">recommend</span>, was to use a <a href="http://www.webstaurantstore.com/images/4074936X_lg.jpg">pastry blender</a> to incorporate the butter in the dough. Using this little tool made mixing the cold butter with the flour mixture very easy.<br /><br /><em><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Appétit's</span> Recipe for Irish Soda Bread with Raisins:</em><br /><p>Nonstick vegetable oil spray<br />2 cups all purpose flour<br />5 tablespoons sugar, divided<br />1 1/2 teaspoons baking powder<br />1 teaspoon salt<br />3/4 teaspoon baking soda<br />3 tablespoons butter, chilled, cut into cubes<br />1 cup buttermilk<br />2/3 cup raisins </p><p>Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiAErGd0wNSh314Z5eDgteg4NdU9uUv12CxN1i3qxx9d30cbn35FdnAS3DFxDCs9vZHCobaB9fAxFEZ_Cn4VeXCfpFiguZ0oFxm4c0Hfl_DDmZPRsoA62n48izDfZratN0sQguGebIo8/s1600-h/sodabread+004a.jpg"><img id="BLOGGER_PHOTO_ID_5313533664649506754" style="margin: 0px auto 10px; display: block; width: 400px; height: 266px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiAErGd0wNSh314Z5eDgteg4NdU9uUv12CxN1i3qxx9d30cbn35FdnAS3DFxDCs9vZHCobaB9fAxFEZ_Cn4VeXCfpFiguZ0oFxm4c0Hfl_DDmZPRsoA62n48izDfZratN0sQguGebIo8/s400/sodabread+004a.jpg" border="0" /></a> Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyCygOb4NwLr70g7i7D1Ju7qkQomV06lwygc_O6DvmqlDoMB0fkvOdAHRn3daCbK1cY-dQ3fNhyvzN2T1C7fo6Docca3WIC-7I-iup-rSjd8WxviZPhE79C2EfxnrtVzMexsuUotnl4U/s1600-h/sodabread+008.jpg"><img id="BLOGGER_PHOTO_ID_5313533507223528434" style="margin: 0px auto 10px; display: block; width: 400px; height: 266px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyCygOb4NwLr70g7i7D1Ju7qkQomV06lwygc_O6DvmqlDoMB0fkvOdAHRn3daCbK1cY-dQ3fNhyvzN2T1C7fo6Docca3WIC-7I-iup-rSjd8WxviZPhE79C2EfxnrtVzMexsuUotnl4U/s400/sodabread+008.jpg" border="0" /></a> Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGenZ_g2MFwvby0a09AbZCmRzidy3mtrCoVbgOeO4HVCOiClf1T68y9r7VppeEYJq1dXkDGhd9s0BZrMN0Yk7qIbnmksBA0GeLXHbX5nZuIkD7WYpT2jey7KJ2HEvijQcGWz8bI7Pkvg/s1600-h/sodabread+014.jpg"><img id="BLOGGER_PHOTO_ID_5313533349273788226" style="margin: 0px auto 10px; display: block; width: 400px; height: 266px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGenZ_g2MFwvby0a09AbZCmRzidy3mtrCoVbgOeO4HVCOiClf1T68y9r7VppeEYJq1dXkDGhd9s0BZrMN0Yk7qIbnmksBA0GeLXHbX5nZuIkD7WYpT2jey7KJ2HEvijQcGWz8bI7Pkvg/s400/sodabread+014.jpg" border="0" /></a> Serve warm or at room temperature with butter.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMleJ6Rm5GVw2P5F5TXZOvdu7pbyXyrCCvab6iSzpAu_mvfvFzT6mVgfsvnLW8pXvMr3gBJZGH8C2JG4Teexy6exePbXc2duQPRNkKuWaTA8Ka0p3qN4vSkJ48Pk4U7CyJ9h2d_QlNVyc/s1600-h/sodabread+020a.jpg"><img id="BLOGGER_PHOTO_ID_5313534242726775794" style="margin: 0px auto 10px; display: block; width: 306px; height: 400px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMleJ6Rm5GVw2P5F5TXZOvdu7pbyXyrCCvab6iSzpAu_mvfvFzT6mVgfsvnLW8pXvMr3gBJZGH8C2JG4Teexy6exePbXc2duQPRNkKuWaTA8Ka0p3qN4vSkJ48Pk4U7CyJ9h2d_QlNVyc/s400/sodabread+020a.jpg" border="0" /></a></p>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-2841610276896491512009-03-13T21:28:00.007-04:002009-03-13T21:45:16.795-04:00Charlestown Culinary gets SaucyUnfortunately, an end-of-winter cold has put my cooking and dining adventures on hold. Unable to fathom spending the day in front of the TV or glued to my laptop, I used my day home from work (despite my best efforts as <em>Charlestown Culinary</em>, I am required to also hold a <em>real</em> job) to pick up the David Paul Larousse’s <u>The Sauce Bible: Guide to the Saucier's Craft</u>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCAOMhq_3bPILXRJnN8JOYeI1pAY8e5y6CYMBqRoHU6J0WkVx9M7UDuAHMPCGFYZXCp6fP-1i23I8hdmcGGkahhHNtDV_SpfBIld7Z7WLbz-Uuwxb1tVcjQx5wKop3m0N72odgYxwZGU/s1600-h/book+001.jpg"><img id="BLOGGER_PHOTO_ID_5312852806941890386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 360px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCAOMhq_3bPILXRJnN8JOYeI1pAY8e5y6CYMBqRoHU6J0WkVx9M7UDuAHMPCGFYZXCp6fP-1i23I8hdmcGGkahhHNtDV_SpfBIld7Z7WLbz-Uuwxb1tVcjQx5wKop3m0N72odgYxwZGU/s400/book+001.jpg" border="0" /></a> <div><div>True confession, I enjoy reading cook books. I am not talking about picking up a book and sifting through for a specific recipe, I am talking about picking up a book and reading front to back every page. In addition to giving great inspirations, this has also helped me understand basic cooking techniques, while giving me a perspective on how to create different variations of the same dish.<br /><br />So here I was, inspired by recently reading about Jacques Pepin’s experience as a saucier in France, reading about the basic recipes for hollandaise, beurre blanc, béchamel, béarnaise and veloute sauces. It was not surprising that at one point I was craving asparagus with hollandaise instead of the minestrone soup <em>Mr. Charlestown Culinary</em> had brought me. In addition to the hundreds of sauce recipes, the book also covers other food compliments such as marinades, chutneys and salsas.<br /><br />Although on the traditional side, and perhaps a bit heavy with the butter and cream, this book gives a solid foundation for understanding the chemistry that goes into creating a sauce. It also had an interesting chapter on Sauce Arabesques, how to artistically 'paint' sauces for dishes. Overall, I see this book building upon my cooking repertoire and OF COURSE translating into future blog posts. </div></div>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-26476189584780788472009-03-10T21:11:00.011-04:002009-03-10T22:37:58.607-04:00Twice-BakedEvery week <em>Mr. Charlestown Culinary</em> and his friends go to a bar in Somerville for trivia night. A few months back, in the category of 'Food', they were asked 'What Italian dessert translates to <em>twice-baked</em>?'. Unfortunately, he was not channeling his wife that night and was unable to answer the question correctly. The answer, as he now knows, was 'Biscotti'.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18U4IYPyNIlj4Pq6pTKwmlrFqJdWG5ArLlkNIigYbYG6y-plfEHeXUliqZP4ooNEJtrUkyYENyIkaKhu-6czyWSguOg4MYlR2HMQOYxtcI5QfhvXVaVlcOlVhEz4AnlX1nP79Cd_6QWU/s1600-h/biscotti+008.jpg"><img id="BLOGGER_PHOTO_ID_5311738929361215010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18U4IYPyNIlj4Pq6pTKwmlrFqJdWG5ArLlkNIigYbYG6y-plfEHeXUliqZP4ooNEJtrUkyYENyIkaKhu-6czyWSguOg4MYlR2HMQOYxtcI5QfhvXVaVlcOlVhEz4AnlX1nP79Cd_6QWU/s400/biscotti+008.jpg" border="0" /></a>In one of my first blog posts, I posted my recipe for <a href="http://charlestownculinary.blogspot.com/2008/12/nicholas-cage-pistachio-cranberry.html">Pistachio-Cranberry Biscotti.</a> This time, I chose to follow a recipe from Bon Appétit. Although I love my recipe, I could not resist trying the combination of chocolate with hazelnuts and candied ginger. <p></p><p><strong><em>Hints:</em></strong> To prevent crumbling while slicing, make sure to let the 'logs' cool completely and use a sharpened chef's knife instead of a serrated one. To make these breakfast friendly, I chose to cut back slightly on the sugar and omit the white chocolate drizzle. Also, to bring out the nuttiness of the Biscotti, I also added a teaspoon of almond extract.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmc47YeoDOyJyQzCN2K_xvYt_tZlS77nmq5cKsnnX9tgdMWUKXyjMmofDCu_TntF4HPn5S5fRQYl627Kv2KB70zV2JoeRarwqXi7pCTNGToBfO6gXmkvqn_SdHLwZhlJZIP-rcS-TtyY/s1600-h/biscotti+002.jpg"><img id="BLOGGER_PHOTO_ID_5311744550736323682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmc47YeoDOyJyQzCN2K_xvYt_tZlS77nmq5cKsnnX9tgdMWUKXyjMmofDCu_TntF4HPn5S5fRQYl627Kv2KB70zV2JoeRarwqXi7pCTNGToBfO6gXmkvqn_SdHLwZhlJZIP-rcS-TtyY/s400/biscotti+002.jpg" border="0" /></a><em>Bon Appétit's Recipe for Chocolate, Hazelnut and Ginger Biscotti</em><br /><br />1 2/3 cups all purpose flour<br />1 cup sugar<br />1/3 cup unsweetened cocoa powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />4 large eggs<br />2 teaspoons vanilla extract<br />1 1/4 cups semisweet chocolate chips (about 8 ounces)<br />2/3 cup hazelnuts, toasted, husked, coarsely chopped<br />1/3 cup finely chopped crystallized ginger<br />6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped </p><p>Preheat oven to 350°F. Line large baking sheet with parchment paper. Sift first 5 ingredients into medium bowl. Add 3 eggs and vanilla; beat until blended. Stir in chocolate chips, nuts and crystallized ginger (dough will be firm). Turn dough out onto floured surface. Gather into ball. Divide dough in half. Roll each half into 12-inch-long log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Flatten each to 2 1/2-inch-wide log. Whisk remaining egg in small bowl to blend. Brush logs with some of beaten egg. </p><p>Bake logs until golden and firm to touch, about 35 minutes. Cool logs on baking sheet 15 minutes. Reduce oven temperature to 325°F. Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices. Place slices, cut side down, on large baking sheets. Bake until firm, about 15 minutes. Transfer Biscotti to racks and cool completely. </p><p>Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Place Biscotti on rack set over baking sheet. Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over Biscotti. Let stand until chocolate is firm. (Can be prepared ahead. Store Biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaptV-Mjq1j-dT9sTzSJG9EDRqVaf8RNeGnPz1qtamgW594qCM5Ty5rn7IR5blzKQ-UyGUPSiNJWlRpx10GPRZSgWzM-36W51XzqGv7zTpv9702OYJD_Wb2mRexByny1sxFlWhP6GcQU/s1600-h/biscotti+0121.jpg"><img id="BLOGGER_PHOTO_ID_5311740173297812962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 275px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaptV-Mjq1j-dT9sTzSJG9EDRqVaf8RNeGnPz1qtamgW594qCM5Ty5rn7IR5blzKQ-UyGUPSiNJWlRpx10GPRZSgWzM-36W51XzqGv7zTpv9702OYJD_Wb2mRexByny1sxFlWhP6GcQU/s400/biscotti+0121.jpg" border="0" /></a></p>Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com2tag:blogger.com,1999:blog-2642014310303815583.post-74274388572283004052009-03-09T20:49:00.008-04:002009-03-09T22:20:58.173-04:00Chicken Soup for the SoulGrowing up, my mother was the cook in the family. Every night she would make multiple dishes from scratch and we would always sit down and eat together as a family. The last night of our stay in Taos, <em>Mr. Charlestown Culinary</em> and I had dinner with my parents much like during my childhood. This time though, my meal at home was slightly different. This time, the kitchen I walked into - the one smelling of homemade chicken noodle soup, had <em>Dad Culinary</em> in an apron and behind the stove. Fortunately, a camera was at hand. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5m84Z6OEk1DeMfqgg40fTIOnCOIry-X_0IOIxmNebMzCrqlSwSv9EL_LXTuhi6miNSWTtgxAZEHr0AkUHRlFyXByGxMa2ZR7vHBXDiRUftdOvpFU8Ml2pJNIlLNkV6P3dXqMDRQLaEAc/s1600-h/nm+045.jpg"><img id="BLOGGER_PHOTO_ID_5311355563711261906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 340px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5m84Z6OEk1DeMfqgg40fTIOnCOIry-X_0IOIxmNebMzCrqlSwSv9EL_LXTuhi6miNSWTtgxAZEHr0AkUHRlFyXByGxMa2ZR7vHBXDiRUftdOvpFU8Ml2pJNIlLNkV6P3dXqMDRQLaEAc/s400/nm+045.jpg" border="0" /></a><em> Dad Culinary's homemade chicken noodle soup with crusty artisan bread.</em><br /><em></em><br />P.S. '<em>Hello'</em> to all of my Charlestown readers. Thank you for your support. I had no idea my little blog would ever be 'all the rage'.Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com0tag:blogger.com,1999:blog-2642014310303815583.post-33714294148832985762009-03-07T09:51:00.044-05:002009-03-08T23:31:41.978-04:00And the Award for Best Chef Goes To...In the weeks before our trip to Taos, the semifinalists were announced for the <a href="http://www.jamesbeard.org/?q=node/99">2009 James Beard Awards</a>. Often referred to as the ‘Oscars of the Food World’, the James Beard categories include Outstanding Restaurateur, Outstanding Chef and Outstanding Restaurant. Included in the nominations for Best Chef in the Southwest is Damon Simonton of <a href="http://www.999dine.com/nm/chefdamons/index.html">Chef Damon’s</a> in Taos, New Mexico. Knowing my love for food (and frankly <em>Mr. Charlestown Culinary's</em> love for eating food), my mother suggested we add a visit to our Taos itinerary.<br /><br />So on a Friday night in February, my parents, <em>Mr. Charlestown Culinary</em> and I found ourselves enjoying a meal at Chef Damon’s, which from start to finish was excelent. We started our dinner with a dish of warm olives and a bottle of 2006 Duck Pond Pinot Noir.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcMXzlJGVX8ntp-IHy1igvmX5eoZ1MznqrwJfDRSf_2V8PB2LK9SHSygLoLqiIGQG44lRhfwlEbKaSpBhGBtyEfEcJbTX_BKgTnoz_SAyGSlFyOnSWVjOvFrHPyI2sAR-cVABCYOxEUc/s1600-h/nm+015.jpg"><img id="BLOGGER_PHOTO_ID_5310574348669057506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 219px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcMXzlJGVX8ntp-IHy1igvmX5eoZ1MznqrwJfDRSf_2V8PB2LK9SHSygLoLqiIGQG44lRhfwlEbKaSpBhGBtyEfEcJbTX_BKgTnoz_SAyGSlFyOnSWVjOvFrHPyI2sAR-cVABCYOxEUc/s320/nm+015.jpg" border="0" /></a> Following this, we all ordered the apple curry salad. The salad topped baby greens with golden raisins, dried cranberries, pistachios and a julienne of apples and celery root with a mild curry dressing.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPuFi3HKkTLmpgX_FplreIAK8NV29ziTeSyJ6fUAYOLP9J_qHZwT7-upRiJhmL9sR68EF1ssxKbef9tpxleX2mYswV48TdHzHiXZ6z49OghuxSCVJbzpoju5OkY977kkHjwSp0PQN8OE/s1600-h/nm+012.jpg"><img id="BLOGGER_PHOTO_ID_5310582155934996258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 293px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPuFi3HKkTLmpgX_FplreIAK8NV29ziTeSyJ6fUAYOLP9J_qHZwT7-upRiJhmL9sR68EF1ssxKbef9tpxleX2mYswV48TdHzHiXZ6z49OghuxSCVJbzpoju5OkY977kkHjwSp0PQN8OE/s400/nm+012.jpg" border="0" /></a>For an entrée, we each chose a dish off of the ‘small plates’ menu. With so many tempting dishes to choose from, each of us ended up with a different dish. <em>Mom Culinary</em> ordered the chipotle BBQ lamb ribs.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjqFsc-N-rCGfdVic2Mz65bstIr_a2qtjcymUzbsU1t930QYzwAWeH0WE-dXS5pBa6oYRNpC6fEEj7_jBVrDa-QA6bsyCroJ3KmnQ-aAA1AA6bnQh7wuydlNHcbgUCcfQRRdhNFHjVQU/s1600-h/nm+021.jpg"><img id="BLOGGER_PHOTO_ID_5310482623771739218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 269px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjqFsc-N-rCGfdVic2Mz65bstIr_a2qtjcymUzbsU1t930QYzwAWeH0WE-dXS5pBa6oYRNpC6fEEj7_jBVrDa-QA6bsyCroJ3KmnQ-aAA1AA6bnQh7wuydlNHcbgUCcfQRRdhNFHjVQU/s400/nm+021.jpg" border="0" /></a><em> Dad Culinary</em> ordered Chef Damon’s ‘Award Winning’ Lamb green chili with a flour tortilla.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALicWeKJ3-8VAsdidbTCQOXrznjAJRVaQlbdYcUbGJHmhEhBCZIDSAAifXO1W7sHEg1lFrxPHfZ3lYfrVR6g1Q5IEHkB8SYs0oTdWrcQnAcJENDEfmzA8rnTnVsbAZI6eps32JuS66eU/s1600-h/2.jpg"><img id="BLOGGER_PHOTO_ID_5310842606443287346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 279px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALicWeKJ3-8VAsdidbTCQOXrznjAJRVaQlbdYcUbGJHmhEhBCZIDSAAifXO1W7sHEg1lFrxPHfZ3lYfrVR6g1Q5IEHkB8SYs0oTdWrcQnAcJENDEfmzA8rnTnVsbAZI6eps32JuS66eU/s400/2.jpg" border="0" /></a><em>Mr. Charlestown Culinary</em> ordered the pulled pork sliders, which were topped with more of the curried apple and celery root.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyYvH4HRBtu-OaUTXmefzfnHjIPY94twB6L_f9s_XIydxZ0BRhqFi5TRxsRTUlv3ZAcO5mBj5bQZ3TpowO0Pzh8OxBUzU9pkcdqrIl6OGlvlFzL0W5235lflsKeA-gc7HEN3c-1_XDGY/s1600-h/nm+017.jpg"><img id="BLOGGER_PHOTO_ID_5310483037073653410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyYvH4HRBtu-OaUTXmefzfnHjIPY94twB6L_f9s_XIydxZ0BRhqFi5TRxsRTUlv3ZAcO5mBj5bQZ3TpowO0Pzh8OxBUzU9pkcdqrIl6OGlvlFzL0W5235lflsKeA-gc7HEN3c-1_XDGY/s400/nm+017.jpg" border="0" /></a>Rounding out our entrées, I ordered the Pueblo squash tart, which was finished with a salty and creamy feta cheese and sweet Marcona almonds.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHLWNcSkzy8C6PfoZd0YmAleDqbJgME7Yq8fQV0wRHFj-2bOj-Bqzr8SgELwvVoCeGQqxC38hKW576SfNim3RlHAau6Q5jpuOamIc8_PFN7gly3zXqPXwvHJU9depYQQmNPPXDFQz3L4/s1600-h/1.jpg"><img id="BLOGGER_PHOTO_ID_5310842194773121234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 260px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHLWNcSkzy8C6PfoZd0YmAleDqbJgME7Yq8fQV0wRHFj-2bOj-Bqzr8SgELwvVoCeGQqxC38hKW576SfNim3RlHAau6Q5jpuOamIc8_PFN7gly3zXqPXwvHJU9depYQQmNPPXDFQz3L4/s400/1.jpg" border="0" /></a>The nice things about ordering the ‘small plates’ for an entrée was that it left plenty of room for each of us to order our own dessert. <em>Dad Culinary</em> had a decadent Kahlua chocolate torte, that was finished with a dark cherry sauce.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHBd6MOcp4geti0AlHjfdn9M8yYoq_q28sT26ODC0PSVENiL2DxJh7PnW1XwnDn-FEFqSNfRelwhSZ7-4UJG1xMdjO08Mq5kqjbIFz4nAOrbGhGeUa-8R1re-PlftQcO2BON-YySGj4Q/s1600-h/3.jpg"><img id="BLOGGER_PHOTO_ID_5310843597062716290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHBd6MOcp4geti0AlHjfdn9M8yYoq_q28sT26ODC0PSVENiL2DxJh7PnW1XwnDn-FEFqSNfRelwhSZ7-4UJG1xMdjO08Mq5kqjbIFz4nAOrbGhGeUa-8R1re-PlftQcO2BON-YySGj4Q/s400/3.jpg" border="0" /></a> <em>Mom Culinary</em> had a rich ice cream made with milk chocolate and hazelnuts.<br /><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2smzu2omgDVk8GOY-qmdTiMAXwxeeK41TOwovdOyKxuESdM20LkbyZoIAVXAymKW8r3Ip2hrTe4juTPM8SDYFZra00jJ_g2IkhzGBdGACglfP0N152oqPyLnu-jMsxhvkzADVSfT8Ho/s1600-h/nm+024.jpg"><img id="BLOGGER_PHOTO_ID_5310578745703702946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 310px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2smzu2omgDVk8GOY-qmdTiMAXwxeeK41TOwovdOyKxuESdM20LkbyZoIAVXAymKW8r3Ip2hrTe4juTPM8SDYFZra00jJ_g2IkhzGBdGACglfP0N152oqPyLnu-jMsxhvkzADVSfT8Ho/s400/nm+024.jpg" border="0" /></a><em> Mr. Charlestown Culinary</em> had the lemon walnut tarte.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKf7rDOcj9uQ1rzgMrE5AhV-TkEQOmvV19Sj97di_79vpKFf5SvWqF_iVnyTx2eG9Puqb99omQ10m_SBlSnjljVe1Rt6_di5GrKbkrgdOt17psFFNjB_fsGpZ-l73hOpkRvj_xON6XWc/s1600-h/nm+031.jpg"><img id="BLOGGER_PHOTO_ID_5310578641478548306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 305px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKf7rDOcj9uQ1rzgMrE5AhV-TkEQOmvV19Sj97di_79vpKFf5SvWqF_iVnyTx2eG9Puqb99omQ10m_SBlSnjljVe1Rt6_di5GrKbkrgdOt17psFFNjB_fsGpZ-l73hOpkRvj_xON6XWc/s400/nm+031.jpg" border="0" /></a> While, I finished my meal with rich Crème Brulée made with duck eggs and Grand Marnier.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBeMhRJOV5_aNA8UjrjdoUFkhNx2k-MIRPIkwMwt2ihu0lUxQFYHmZIGUcscypUcpvHvaJ_P8jR_jeTRqsPAP6Ac7xbLLZPklYXrwgLeI_SeMVrLxWTrrdMOtSa68ZBtKi7VXui6aef4/s1600-h/nm+026a.jpg"><img id="BLOGGER_PHOTO_ID_5310578539362126098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 304px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBeMhRJOV5_aNA8UjrjdoUFkhNx2k-MIRPIkwMwt2ihu0lUxQFYHmZIGUcscypUcpvHvaJ_P8jR_jeTRqsPAP6Ac7xbLLZPklYXrwgLeI_SeMVrLxWTrrdMOtSa68ZBtKi7VXui6aef4/s400/nm+026a.jpg" border="0" /></a></div></div></div></div></div></div></div>After finishing our meal, we had the chance to talk with Chef Damon to thank him for the wonderful meal and wish him luck with the James Beard Awards. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiajE8WF9LQ9ubjG-bZeLRFr-CnH3ZYAgu6CK1prYoVrXo-CIjgZsXmQCWlc9tn0b1J4AafBwcPbGe86y5hEMdeOaX1NddFDbBIcaGaRKMKHQ8aKT_Ejco6Y3UpqKSwO2teGK_JBjrY0Y/s1600-h/nm+033.jpg"><img id="BLOGGER_PHOTO_ID_5310581703617578274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiajE8WF9LQ9ubjG-bZeLRFr-CnH3ZYAgu6CK1prYoVrXo-CIjgZsXmQCWlc9tn0b1J4AafBwcPbGe86y5hEMdeOaX1NddFDbBIcaGaRKMKHQ8aKT_Ejco6Y3UpqKSwO2teGK_JBjrY0Y/s400/nm+033.jpg" border="0" /></a>To follow Chef Damon and the other nominees, visit the <a href="http://www.jbfawards.com/">Announcement Website</a> on March 23 - for the Nominees Announcement and May 4 - for the Awards Announcement.Charlestown Culinaryhttp://www.blogger.com/profile/13007063920652074977noreply@blogger.com3