tag:blogger.com,1999:blog-25423618359475202302024-03-18T20:09:32.604-04:00The Essential Rhubarb PieRecipes and ramblings from a very geeky gourmetThe Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.comBlogger624125tag:blogger.com,1999:blog-2542361835947520230.post-71431431815559560782023-10-07T07:23:00.002-04:002023-10-07T07:31:03.737-04:00The New Kid in Town - Alessia's Trattoria<p>It has been a long time since I reviewed a restaurant, hasn’t
it? When I started TERP, I stated one of the purposes of the blog was to review
local restaurants. When I think of all the restaurants who have come into my
neighborhood since 2007, I realize how much I am slacking off. I
suppose I can use the excuse that I don’t eat at every new restaurant. There are places in my neighborhood that have
been around a few years, and I have yet to set foot in them.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Today’s restaurant is one I had to try, and I had to review.
This one is important. This one matters.<o:p></o:p></p>
<p class="MsoNormal">When Kevin and I set up our first date twenty-five years
ago, he asked me if there were any good Italian restaurants in my town. He was
a city boy venturing into the suburbs to meet me. He had no knowledge of local
restaurants, so he had to rely on me for recommendations. I chose Chef Antonio.
It was what one would call a typical “red sauce Italian” restaurant. The menu
was filled with Italian-American classics. It wasn’t fancy, and probably bore
only a passing resemblance to what they eat in Italy, but it was always well executed
and the portions were huge (I could always get two meals for the price of one). We enjoyed our first meal there and over the years we kept it in our regular rotation of weekend restaurants.</p>
<p class="MsoNormal">Over the years it was more than a date night spot. It was also
a family spot. We celebrated many occasions here because everyone loved it. There
was always something on the menu everyone in the group would eat. The
restaurant was huge, so it was never difficult to book a large party. The front-of-house
staff was consistent, so they came to know us well over the years. When we couldn't or didn't want to celebrate an occasion at home, we had this second home waiting for us.<o:p></o:p></p>
<p class="MsoNormal">The place had its drawbacks. The dining room décor was tired and outdated. It still looked a bit stuck in the 80s. Over the years
long-time staff began to retire. Those giant portions began to shrink. Although
it survived the pandemic by switching to online takeout orders, it didn’t
survive much longer than that. After thirty-eight years in business, it shut
its doors in the spring of 2022.<o:p></o:p></p><p class="MsoNormal"></p><p class="MsoNormal">The building stood empty for several months.<span style="mso-spacerun: yes;"> </span>I wondered if another restaurant would take
over the space. Restaurants are always a tough business, and it would be even more difficult
to make a success out of a place that size. That’s a lot of rent to pay and many seats to be filled. The land was a prime piece of real estate. Old
houses and old businesses are being torn down constantly in my town to make room
for more apartment buildings. I imagined some developer buying the property and putting a mixed-use apartment tower in the space. <o:p></o:p></p>
<p class="MsoNormal">Then one day I saw a sign in the window. It informed me
there would be a new restaurant in the space called <a href="https://www.alessiastrattoria.com/" target="_blank">Alessia’s Trattoria</a>. I couldn’t
believe someone would try to put another restaurant there, but I was
happy to see it. Even if Chef Antonio was gone, I liked the idea of being able
to return to eat in that location. I hoped Alessia’s would retain the same values
we came to love about Chef Antonio: homey, well prepared food, friendly staff, and
universally appealing menu. I also hoped they would improve upon Chef Antonio’s
shortcomings such as décor.<o:p></o:p></p><p class="MsoNormal">It took several months after the announcement for it to
open, but in September they started taking reservations. Kevin and I knew we
had to try it. What better day to try it than our twenty-second anniversary? We
could celebrate our wedding anniversary in the same location (although not the
same business) as where we had our first date.</p><p class="MsoNormal"><o:p>The restaurant looks the same from the outside. Not much has changed other than the color of the awnings. For some reason they also walled over two of the windows.</o:p></p><p class="MsoNormal" style="text-align: center;"><o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHyO8lcWDNArvXlDH_VyXPt1bVtFS4bbaaJVCRtcxaGKDlwvLjiF5OuCyt-kBWf7OHah2n0ix9nmCr3UiLWf91dgslYeRE1n9fdnO9477aAO2nFWedhOzie2rwgHs_yQqH01aeXcejVtGc-DlZXZYonC4H3xB6Qyx9cVf-rEiVaYrlK22lOc8n6KgYIPv/s720/Chef_Antonio%20Outside.webp" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="620" data-original-width="720" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHyO8lcWDNArvXlDH_VyXPt1bVtFS4bbaaJVCRtcxaGKDlwvLjiF5OuCyt-kBWf7OHah2n0ix9nmCr3UiLWf91dgslYeRE1n9fdnO9477aAO2nFWedhOzie2rwgHs_yQqH01aeXcejVtGc-DlZXZYonC4H3xB6Qyx9cVf-rEiVaYrlK22lOc8n6KgYIPv/s320/Chef_Antonio%20Outside.webp" width="320" /></a> </o:p></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZlUClz8KhxYeNSD4P6tP5rIFXjQ2URUOFt5Fzudv-4mU5bv3RV3Pl6PSWvZhWjBmQVce8khtHM1ySiKaSbdc7E30lqmpcQUi3zY_1QGdYUfge_Q-6VK0xtZsrCjhfLQRxEVCuUx_bFTC_u8aEpno-3-n7nlY9hYPPTQ53yex3vpNwoGPqoeS-nc6GlkW/s4032/IMG_3243.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZlUClz8KhxYeNSD4P6tP5rIFXjQ2URUOFt5Fzudv-4mU5bv3RV3Pl6PSWvZhWjBmQVce8khtHM1ySiKaSbdc7E30lqmpcQUi3zY_1QGdYUfge_Q-6VK0xtZsrCjhfLQRxEVCuUx_bFTC_u8aEpno-3-n7nlY9hYPPTQ53yex3vpNwoGPqoeS-nc6GlkW/s320/IMG_3243.jpeg" width="240" /></a></div><p></p><p class="MsoNormal"><o:p>Did they update the dated, tired interior? Did they ever! </o:p></p><p class="MsoNormal"><o:p>Before:<br /></o:p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="576" data-original-width="1024" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9BjmigNzEqzZfnS6TEYr3m37A4a_N5VbSKZDY5zjIk407so3sOhU165QMS0hX5zaXjxdwRfnyMM_gvyWZKUZJEx_wvuyTAlZurbXRFSer9Upy29NFoUl_Itf5GBWUPj6lfQ6W0doNRdIFMgXzM66R90XHLwM9vFvpekLt9uIwjPBKoDE0H8FD9TqcGyM/s320/Chef%20Antonio.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"></div><p><br />After:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFZTRTurPb6ijFEjkhUSj1kOnfXb88JVw8mPjDXtbrP16XE3cwtoi3yQSBW4FR3IiHiNzLyIB37FzUyfPlaI3M8WmfbhqOq9A5iQguLK5vB3spemwzPC_hoowlCaPOlOEnJmgjC-LzqlHZjLJpSii1-WorHlrAHfu64SQuzJEIobGuvgqlps2v4Nci8vr/s4032/IMG_3244.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFZTRTurPb6ijFEjkhUSj1kOnfXb88JVw8mPjDXtbrP16XE3cwtoi3yQSBW4FR3IiHiNzLyIB37FzUyfPlaI3M8WmfbhqOq9A5iQguLK5vB3spemwzPC_hoowlCaPOlOEnJmgjC-LzqlHZjLJpSii1-WorHlrAHfu64SQuzJEIobGuvgqlps2v4Nci8vr/s320/IMG_3244.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Sw3y_psz-eGVxux9pIHtV6oqblU59I3M4HFvg0eM5eWhnCsy0q-l17x5ukbnayx00guZ4L5Y6wGP9NGviQXdRQ3RKpYGDJ7kGwh6tAg_4JOPYwOndB_m2HKy0XrjRybeI0Zxg9g8gC_lPKLv75gGVplldrg0My3WFIoPA5htd6iHNVzdDR_Uz1FCqwVN/s4032/IMG_3245.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Sw3y_psz-eGVxux9pIHtV6oqblU59I3M4HFvg0eM5eWhnCsy0q-l17x5ukbnayx00guZ4L5Y6wGP9NGviQXdRQ3RKpYGDJ7kGwh6tAg_4JOPYwOndB_m2HKy0XrjRybeI0Zxg9g8gC_lPKLv75gGVplldrg0My3WFIoPA5htd6iHNVzdDR_Uz1FCqwVN/s320/IMG_3245.jpeg" width="240" /></a></div><p>Someone did a good job of generating buzz for this place because it was packed and I don't think it has been open more than a month. The bar was full. The tables were filling constantly throughout the night. That meant the noise level was off the charts. It was the worst aspect of our evening.</p><p>Chef Antonio had a full bar, but no real wine list to speak of. The wine list at Alessia's was three or four pages long. I ordered the one Chianti they sold by the glass because I always had Chianti at Chef Antonio.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA69kUgisJV1HORJ0DP-Ze2yqLjqzOcijkxOfTf266H9SDfuYLAIe4myaAuX62WPk1yZryMm7HX5pC7LhIdv28BetN35l6meARsPHYTzQj3Y8Uks5zlwz3FvKqRJXavHZhYPg7H_i3P-BEu0gwEXI_bOSSRAPkqNSZ6LdJur45vPOre84ifHXzz7j0JrOx/s4032/IMG_3246.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA69kUgisJV1HORJ0DP-Ze2yqLjqzOcijkxOfTf266H9SDfuYLAIe4myaAuX62WPk1yZryMm7HX5pC7LhIdv28BetN35l6meARsPHYTzQj3Y8Uks5zlwz3FvKqRJXavHZhYPg7H_i3P-BEu0gwEXI_bOSSRAPkqNSZ6LdJur45vPOre84ifHXzz7j0JrOx/s320/IMG_3246.jpeg" width="240" /></a></div><p></p><p>We both decided to order the tre colore salad (arugula, endive, raddicchio and tomatoes). When we ordered, the waitress said the salad was huge and suggested we share it. I appreciated that kind of service. It saved us money and kept us from eating too much. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2SUPJw7Rrh-WtG45l_4FfgRoGZFJYUXFhgfIXwTh9FX4O5lTsLkK5Q7E9-lxiQrpsp5sZwrHImIS3y3p8um0vKLitft5j59MLAJcNj31WtJ7rAAQ0NNEtjBrunnCcXkopQmY06iskSJ2lGoGlLkJ5TJ5u8BK234XL7GKISnIs-KMUOh3BytiY9NC7StT/s4032/IMG_3248.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2SUPJw7Rrh-WtG45l_4FfgRoGZFJYUXFhgfIXwTh9FX4O5lTsLkK5Q7E9-lxiQrpsp5sZwrHImIS3y3p8um0vKLitft5j59MLAJcNj31WtJ7rAAQ0NNEtjBrunnCcXkopQmY06iskSJ2lGoGlLkJ5TJ5u8BK234XL7GKISnIs-KMUOh3BytiY9NC7StT/s320/IMG_3248.jpeg" width="240" /></a></div><p>The salad was a standard tre colore salad. It had a good balance of dressing on it. <br /></p><p>We had a bread basket and the bread was good, but I would have appreciated it if they warmed it a bit. The bread wasn't even room temperature.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHsClh1whRK0oS_VTNrSi42guURW2y2yy31tVitJSHG9bYhZEOm4G1sVwdJMgDpX4W1qQS2aUSZrtvLEiKQJbXr9ItJd-63D9WNJmzmTTPbpz5AKweNQUPcBSm5tpd56yqR1uIZKgXgkOmKNG_k6fpguTZl5ohRaOKAxTfLTOBqSqpYm3q1qKxCEfkT4F/s4032/IMG_3247.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHsClh1whRK0oS_VTNrSi42guURW2y2yy31tVitJSHG9bYhZEOm4G1sVwdJMgDpX4W1qQS2aUSZrtvLEiKQJbXr9ItJd-63D9WNJmzmTTPbpz5AKweNQUPcBSm5tpd56yqR1uIZKgXgkOmKNG_k6fpguTZl5ohRaOKAxTfLTOBqSqpYm3q1qKxCEfkT4F/s320/IMG_3247.jpeg" width="240" /></a></div><p></p><p>The menu consisted of all the Italian-American classics and a few surprises. We decided to order dishes similar to what we used to get at Chef Antonio for comparison's sake.</p><p>It took a long time for our entrees to come out. I wondered if that's one of the reasons the dining room was so crowded. They weren't turning tables quickly because people were waiting for their food for so long. I wondered why it was taking so long. Was the kitchen line backed up with orders? Were the dishes being carefully and lovingly prepared? Were our orders lost? Our waitress was very nice and assured us as much as she could that our food was on its way. She checked in often. We appreciated it.</p><p>Our meals arrived. My favorite dish at Chef Antonio was the (beef) braciole and gnocchi. Coincidentally Alessia's was offering a pork braciole as a special that night and it was served over rigatoni.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpMxhe4AX8UyPVo-ymdWK7C_1Gi1iXRTKu6F748z-TzRKVABlbW_6JZkNsL-SwFXe_b8xg4ez8fKchuK4ld6XdDSAETnuoSYxh9S8YdwVTJYGfVSu0o0YklXbF-J91RDxw59z4SpQt6LgWxHH4XRGn1Xvf-mk98Xag8JJkxE-DK9AkFuHYKD6cLC9nssq/s4032/IMG_3249.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpMxhe4AX8UyPVo-ymdWK7C_1Gi1iXRTKu6F748z-TzRKVABlbW_6JZkNsL-SwFXe_b8xg4ez8fKchuK4ld6XdDSAETnuoSYxh9S8YdwVTJYGfVSu0o0YklXbF-J91RDxw59z4SpQt6LgWxHH4XRGn1Xvf-mk98Xag8JJkxE-DK9AkFuHYKD6cLC9nssq/s320/IMG_3249.jpeg" width="240" /></a></div><p></p><p>I had three chunks of pork rolls served over perfectly al dente pasta. The meat was a little dry in places, but the sauce was perfect. That sauce was love at first taste. I was expecting to take this generous plateful home, but ended up eating the whole thing. (I miss Chef Antonio's gnocchi though. They had wonderful gnocchi.)</p><p>Kevin has always been one to stick with the basics. He almost always ordered the chicken parmigiana in the past and that's what he had at Alessia's. He was pleased with it. Food doesn't often make him as happy as that chicken parm did. He was even more bothered with the noise in the restaurant than I was, but he loved that chicken parm enough to want to come back. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bqaHT0rPVcPcVO9gPtxNc6zemnEvE2yuf6-ZWDK_inDhks-6oXQeijtcnXebFGpgZsFEiBU5cNvCpi0nMiX-69WkMPxTMBC1AkjAo6ZHels71EmIafC-LhQY0qLyxFv8dBMpOXv_TheG6QjW1WGrVmpc58hvU6u8_Ir2wEyRDxFKpO3qR5FjxJflNLok/s4032/IMG_3250.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bqaHT0rPVcPcVO9gPtxNc6zemnEvE2yuf6-ZWDK_inDhks-6oXQeijtcnXebFGpgZsFEiBU5cNvCpi0nMiX-69WkMPxTMBC1AkjAo6ZHels71EmIafC-LhQY0qLyxFv8dBMpOXv_TheG6QjW1WGrVmpc58hvU6u8_Ir2wEyRDxFKpO3qR5FjxJflNLok/s320/IMG_3250.jpeg" width="240" /></a></div><p>We had to try the dessert as well. The dessert menu had a decent offering with something for everyone's taste. The menu made a point of saying which desserts were made in house and indicated the cannoli were from Artuso's.</p><p>I decided to try something more homemade, so I had a ricotta cheesecake. It was light and fluffy and had a pleasant, but not cloying, citrus flavor to it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotHOycJ-NK_EfF8c3oSP7rieOiXXVR7EGzC1Sw56AFiKOxkCOTSTXMYc_Zwm7GSigOOcpyAzZBe1YMBi5B73HIZrnuUeHDHjwc0tHlNCMwYovPvsAK_l_rNqMWDzXR5nF7wkMCrJib6llIollvpHrSi5bYr1gMLwZeHyo7WbgHWOjDq-xGF1rKbEbH2ef/s4032/IMG_3251.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotHOycJ-NK_EfF8c3oSP7rieOiXXVR7EGzC1Sw56AFiKOxkCOTSTXMYc_Zwm7GSigOOcpyAzZBe1YMBi5B73HIZrnuUeHDHjwc0tHlNCMwYovPvsAK_l_rNqMWDzXR5nF7wkMCrJib6llIollvpHrSi5bYr1gMLwZeHyo7WbgHWOjDq-xGF1rKbEbH2ef/s320/IMG_3251.jpeg" width="240" /></a></div><p>Kevin continued to stick with his classic favorites and went with his beloved tartufo. This is a hard dish to mess up (unless you use crappy quality ice cream). Sorry for the blurry photo. I snapped it quickly.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXEtAAap1kfz08Q4aG5c2wkoGCyI_lJG7QT-votWgtTC0S4_jM1RCQD8fjdoUY9GP8Y-wusm-JiUUNtzCBaoskDc8crWbD65ffP3pUyES79ox9_AOgJFviz9hyphenhyphenbHPgrRdF2pDq1iKc190yyak51CDTCQNu1YF4xwhDawcvuJsgtjECw6Sks5SWfFGDpe1/s4032/IMG_3252.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXEtAAap1kfz08Q4aG5c2wkoGCyI_lJG7QT-votWgtTC0S4_jM1RCQD8fjdoUY9GP8Y-wusm-JiUUNtzCBaoskDc8crWbD65ffP3pUyES79ox9_AOgJFviz9hyphenhyphenbHPgrRdF2pDq1iKc190yyak51CDTCQNu1YF4xwhDawcvuJsgtjECw6Sks5SWfFGDpe1/s320/IMG_3252.jpeg" width="240" /></a></div><p>Overall I would give this place an 8/10 for food and a 7/10 for service. The food was solid, but didn't surprise me. Our waitress was great, and the slow service wasn't the fault of the front of the house, but the bus staff was bumbling. They were constantly delivering food and drinks to the wrong tables. Ambience rates significantly lower due to the noise. Again, that's not the fault of the restaurant. It's good to see it's popular.</p><p>We would definitely come back here. The prices are higher than Chef Antonio, so it's more of an occasion restaurant than a casual Saturday night dinner spot. We would probably come here if the occasion in question fell on a weeknight.<br /></p><p></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-55435969497281188282023-07-04T19:11:00.008-04:002024-02-11T18:02:35.266-05:00The Heart and Soul of Lasagne<p>When it comes to ethnic cuisine, I vacillate between being a purist and making my own "fusion" abominations (such as<a href="http://baconandrhubarb.blogspot.com/2019/03/ruining-two-cultures-in-one-recipe-slow.html?q=indian+chili" target="_blank"> this</a> or <a href="http://baconandrhubarb.blogspot.com/2011/06/from-sea-to-shining-sea-tale-of-two.html?q=coconut+risotto" rel="nofollow">this</a> or <a href="http://baconandrhubarb.blogspot.com/2009/10/in-thailand-they-weep.html?q=thai+cry" target="_blank">this</a>). I always make a point of letting readers know my recipes are rarely authentic but are merely "inspired by" regional cuisine.</p><p>I know how to properly make the classic Bolognese dish <i>Lasagne Al Forno (I even know how to spell it. Why do people say "lasagna"? There is more than one noodle in the dish. It's like people who refer to a single sandwich as a "panini".)</i>, but I am known to make certain compromises with it. I will swap out the traditional béchamel with the American-style ricotta (but anyone who uses cottage cheese should be forced to eat vegan cheese for the rest of her life). I will even use no-boil noodles (mostly due to the panic of my noodles becoming too sticky between when I remove them from the water and when I start to use them). </p><p>There is one thing I won't compromise on and that's the ragù that goes into the dish. I am not going to make an easy potluck lasagna dish that consists of adding ground beef to a jar (<i>shudder</i>) of pre-made sauce. I even tried swapping out my personal recipe for short rib ragù and was not happy with the results. Lasagne need to be baked with a traditional Bolognese - slow-cooked, rich, and simple. </p><p>I thought I would provide my recipe today in case anyone has never made it before and would like some pointers. I don't only serve this baked with lasagne. I also serve it over tagliatelle, rigatoni, or pappardelle (<i>NEVER spaghetti! Don't do it people!</i>). Italians are fanatical about the purity of their recipes, so I don't add many special touches or deviations on traditional Bolognese. I do vary the recipe depending on how I am serving it. If I am serving it over plain pasta, I will add some pancetta to my base. If I am making with lasagne, I cut it out because the ricotta cheese or béchamel is rich enough without having to add one more fatty ingredient. I also use more tomatoes when making lasagne because I feel the dish could use a little more acidity against the bland white dairy products. </p><p>Before I give the recipe, let's talk a bit about the ingredients I do and don't use and why I do or don't use them.</p><p><i>Meat </i>- I use either all beef or a mix of beef and pork. Some people add veal as well, but I don't eat veal personally. If you want to make this vegetarian please don’t use weird, factory-made, highly-processed meat amalgams. It is impossible to replicate the richness of a good ragù with soy protein. It would be beyond comprehension to imagine authenticity here. There are good recipes out there for mushroom ragù or other hearty sauces made from fresh vegetables. </p><p><i>Garlic </i>- This isn't traditional in ragù. Italians don't use as much garlic as Italian-Americans think they do. Italian-Americans do love garlic though, and as an Italian-American (50%, third generation) myself, I also love garlic and used to use it in ragù. I found with all the richness and intensity of the sauce, garlic doesn't add much to the dish, so I started leaving it out. I don't miss it.</p><p><i>Oil</i> - My latest cooking idol Samin Nosrat taught me to use way more olive oil than I thought reasonable, and made me rethink how much oil I use. I don't use as much as she does in her recipe, but the amount I use might raise some eyebrows. It’s twice as much as I used before I read <i>Salt Fat Acid Heat</i>. This isn't supposed to be a low-calorie dish.</p><p><i>Wine </i>- Most recipes I see say to use white. I use red. To me it makes sense. I eat beef with red wine. It makes sense to use red wine in my ragù.</p><p><i>Fresh Herbs</i> - Don't do this. Recently I saw a certain super-annoying TV cook put a bouquet garni in her ragù. They will turn to mush and lose their flavor. They don't add anything to the sauce. It's not supposed to taste fresh. Save your parsley for the cheese filling, save your basil for a light sugo. Save your thyme and rosemary for anything else.</p><p><i>Crushed Red Pepper Flakes</i> - Not traditional, but I use them anyway because I love them and I like that little hit of heat a few flakes can provide.</p><p><i>Tomatoes</i> - Contrary to popular belief, ragù is not tomato-intensive. As stated above, I use more tomatoes for different recipes, but it's not a tomato sauce. </p><p><i>Soffrito</i> - I don't like big chunks of vegetables in my sauce, so I chop everything fine. I feel no guilt over doing this to my celery and carrots using a food processor.</p><p><i>Dried Bay Leaves </i>- These are also not traditional, but I tend to throw these in stews out of pure habit. Again, I'm not sure they add much to the sauce, so I'm not sure why I do it.</p><p>Look good to you?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmu79eHtmEW9unHCgqw3-JUigyldS2zwD87NXOaJuDW37DApLgDmm_XdIeHNFsdjYVFTw6O6jJroMQ7nxjmNtXuuHPErEBL4K57tFaqj_XqPwhQK2QwLN4hN4LwKqublQiM4d5bA27FnuhoJnWujin_G-8PCfeSUtQv7MBcJqftvdDpXkWMseud4R9Y9Y3/s4032/IMG_2456.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmu79eHtmEW9unHCgqw3-JUigyldS2zwD87NXOaJuDW37DApLgDmm_XdIeHNFsdjYVFTw6O6jJroMQ7nxjmNtXuuHPErEBL4K57tFaqj_XqPwhQK2QwLN4hN4LwKqublQiM4d5bA27FnuhoJnWujin_G-8PCfeSUtQv7MBcJqftvdDpXkWMseud4R9Y9Y3/s320/IMG_2456.jpeg" width="240" /></a></div><p><b><span style="font-size: large;">The Short (dis)Order Cook's Almost Authentic Ragù</span></b></p><p><i>Ingredients</i></p><p></p><ul style="text-align: left;"><li>1/4 cup quality olive oil</li><li>2 oz diced pancetta (optional)</li><li>2-4 carrots* </li><li>2 stalks celery</li><li>1 medium yellow onion, cut in small dice</li><li>2 pounds ground meat</li><li>1/2 cup red wine</li><li>1/2 cup whole milk</li><li>1/2 cup tomato paste</li><li>20 oz pureed tomatoes (optional)</li><li>2 dried bay leaves</li><li>Salt to taste</li></ul>Finely chop the carrots and celery. If using a food processor, process the carrots first until rough and then add the celery and process until both are fine.<p></p><p>Heat a large sauce pot over low heat and add the oil. Sprinkle in the red pepper flakes. If using pancetta, add to the pot and cook until crispy. </p><p>Increase heat to medium and add the onion. Cook until softened. Then add the carrots and celery. Continue cooking the soffritto until all is soft and fragrant. It can even take on a little color.</p><p>Increase the heat at medium-high and add the ground meat. Cook it, stirring occasionally, until it's no longer pink.</p><p>Stir in the red wine. Make sure it is thoroughly integrated with the other ingredients in the pot. Allow it to evaporate off. </p><p>Add the milk, mix thoroughly and allow to evaporate as much as possible.</p><p>Add the tomato paste and incorporate well. You might want to taste it all right now and add a pinch of salt if it's bland. If you are going to use the tomato puree, add it now. Taste for seasoning once again. Add in the bay leaves.</p><p>Reduce heat to low and simmer for at least three hours. Serve with pappardelle, tagliatelle, or a tubular pasta such as rigatoni or penne. If you are making it into lasagne, then continue to make lasagne however you would make lasagne. My work here is done. </p><p><i>*Carrots come in so many different sizes, so I leave it up to your discretion about how many to use. If you have little skinny ones, you may feel you need more. If you have giant thick ones, you may find one is sufficient. I generally like to have between 3/4 and 1 cup total chopped, but you don't have to be precise about it. </i></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-29359332511797115052023-06-10T18:30:00.001-04:002023-06-10T18:30:42.867-04:00Winging It?<p>I never thought I would say this.</p><p>I'm tired of cooking. </p><p>No, Muffins. I am not giving up the blog and eating takeout for the rest of my life. I mean to say I need a break. I have spent half my life being responsible for procuring my own meals. For most of that time I have lovingly planned for, shopped for, and cooked them all with my own hands and my own kitchen. </p><p>I'm burnt out. I've had enough. I'm tired of being responsible for keeping two people from starving to death. </p><p>This feeling came over me about three weeks ago. I am an obsessive planner. I always like to know tasks that need to be done will be done. If I'm going on any sort of trip, whether it's a day outing, or a weekly vacation, I meticulously plan every activity so I make I do and see everything I want to see (I admit I have a bad case of FOMO and I'm fine with it). I need some structure or my chaotic overthinking brain will become overwhelmed.</p><p>The same goes for meal planning. I will plan my meals weeks in advance, making sure I cook all the recipes I want to cook. I plan for meals that are nutritionally balanced and contain the freshest local ingredients wherever possible. Most importantly, I have to figure out meals that both Sir Pickypants and I both want to eat.</p><p>I was working on my meal plan during my down time on the train to work one day and found myself unable to come up with anything I wanted to cook. I realized I didn't want to do it. I had enough. For nearly twenty-two years I had been doing this for the two of us and I felt cooked myself. </p><p>So I said, <i>"That's it. I'm not cooking." </i>I was going to take a break. For the next few weeks the kitchen would be closed. </p><p>My option was going to be to order all my meals from <a href="https://www.cookunity.com/" target="_blank">CookUnity</a>. It's a service I use during theater season when my rehearsal schedule keeps me from being home for dinner too often. The meals are microwaveable and they are delicious. Sixteen meals (enough for dinner for both of us most nights and lunch for me most days) wouldn't cost much more than my normal weekly grocery budget.</p><p>I ordered my first week of meals and came to an unfortunate conclusion. It's true the cost wasn't much more than my weekly grocery budget, but my weekly grocery budget covers more than groceries. It covers gas for my car and whatever other incidental expenses that pop up such as toiletries or a refill on the laundry card. CookUnity was not affordable as a long-term solution.</p><p>Also, not cooking in the bountiful months of late spring and summer give me major farm market FOMO.</p><p>So what was my next option?</p><p>Cooking itself can be a pain. There is the chopping and mixing and blending. Worst of all there is the cleanup. If I want to make my own food, there is no escaping that. But when I look at how stressed I was feeling about more unrelenting weeks of cooking meals, I realized what was bothering me the most was the planning. I was tired of trying to come up with meals in advance day in and day out. </p><p>I came up with two solutions.</p><p>1. Pay for a meal planning service that would feed me (no pun intended - okay maybe I did sort of intend it) recipes and shopping lists every week and tell me what to cook.</p><p>2. Stop planning. I could buy whatever looks good at the farm market and see what meals it would inspire. </p><p>I didn't want to spend more money. I decided to see if I were capable of dropping all the planning and simply working with the ingredients I have. If my recipe inspiration needed grocery items, I would buy them at the grocery store as needed.</p><p>It's almost summer. The market is full of vendors.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4W2UJyNL9DwHhN9C5r5Fi7jpvKSPVcEIgyyiGSJFfFh4uJsMWqYkFp2pum4hXMrJFrSIBPD0QrL938D9urjBXOjxcfkLdVwE9aJ0kKYh9YgVJI_TD7vrc14rY7wlPy0MTH8Qo7frMMcDz2aGZ8MCBQvWYsPpzn84aKJvMPCOh78yubtfwAvOwk0FFQ/s4032/IMG_2423.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4W2UJyNL9DwHhN9C5r5Fi7jpvKSPVcEIgyyiGSJFfFh4uJsMWqYkFp2pum4hXMrJFrSIBPD0QrL938D9urjBXOjxcfkLdVwE9aJ0kKYh9YgVJI_TD7vrc14rY7wlPy0MTH8Qo7frMMcDz2aGZ8MCBQvWYsPpzn84aKJvMPCOh78yubtfwAvOwk0FFQ/s320/IMG_2423.jpeg" width="240" /></a></div><p>I won't bore you with the details of my shopping trip. I will provide a list of what I bought. I should have taken a photo of my haul, but I'm in the habit of putting everything away as soon as I come home, so I did that without thinking. When I realized my mistake I didn't feel like taking it all out again and staging a photo.</p><p></p><ul style="text-align: left;"><li>Duck legs</li><li>Whole chicken</li><li>Vitamin greens (had no idea what they are, but you are supposed to try new products at the farm market, right?)</li><li>Asparagus</li><li>Spring mix greens</li><li>Shishito peppers</li><li>Garlic scapes</li><li>Carrots</li><li>Onions</li><li>Yellow Potatoes</li><li>Strawberries</li><li>Butter</li><li>Rascal Cheese from <a href="https://mcgrathcheese.com/" target="_blank">McGrath Cheese Company</a></li></ul><p></p><p>Once I had ideas for what I would do with these foods, I was able to figure out what I needed from the grocery store (in this case celery, heavy cream, a can of tomatoes, white wine, and some cremini mushrooms).</p><p>What did I make with it all? (Yes, I know the photos are awful. This post isn’t about staging photos to show off a recipe.)</p><p>I turned the duck legs into a ragu that I served with polenta. How did I ever make polenta before I had an Instant Pot?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LjYxXQzSIvIMC89j4bumpK0T6JbpewuCa_oEZRylZQ2DETx4CpHZBRZS0D_qxdNhF3lS1eUWhYEMLEPK76wgCY-x_Uth3htkzZVKPBBhMwJFfF-KDOnYcV62DfcZvVBJG9nZJDWXytyp-zHjmVGUfCUndK43IKI99b_DdXKwp7nvlbK6grVpLuC6uQ/s4032/IMG_2434.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LjYxXQzSIvIMC89j4bumpK0T6JbpewuCa_oEZRylZQ2DETx4CpHZBRZS0D_qxdNhF3lS1eUWhYEMLEPK76wgCY-x_Uth3htkzZVKPBBhMwJFfF-KDOnYcV62DfcZvVBJG9nZJDWXytyp-zHjmVGUfCUndK43IKI99b_DdXKwp7nvlbK6grVpLuC6uQ/s320/IMG_2434.jpeg" width="240" /></a></div><br /><p>A classic chicken dinner is always a winner with roasted potatoes and roasted asparagus. (Hint: I spatchcock the chicken for more even cooking. The severed spine is a bonus as I can save it for stock. This is important as I used the last of the homemade stock in my freezer for the next recipe.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmisKpAJ1BB0ROdADB-FwsrJk_GFurkUX0S_9cVdO9PzhDSmZe43PY3yh3OKrJ0-my1MRF_eFEltx6m_15ABzFawcOwxRLeUT40afrVDHWkqsGY69_Z4rGvU1QXyu0sOch43tQSmH9XC4rCtROb_yXxLLEtx0V5CjhjjcHvU2Fsx6bZB0jTUA3g4DaZA/s4032/IMG_2442.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmisKpAJ1BB0ROdADB-FwsrJk_GFurkUX0S_9cVdO9PzhDSmZe43PY3yh3OKrJ0-my1MRF_eFEltx6m_15ABzFawcOwxRLeUT40afrVDHWkqsGY69_Z4rGvU1QXyu0sOch43tQSmH9XC4rCtROb_yXxLLEtx0V5CjhjjcHvU2Fsx6bZB0jTUA3g4DaZA/s320/IMG_2442.jpeg" width="240" /></a></div><br /><p>I sautéed the greens and the garlic scapes together and added them to risotto. I wasn’t crazy about the vitamin greens. They were kind of bitter. I won’t buy them again, but now I know,</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGAK31fpfPnVWB9VNGISIXryqK6_vlGSWLAnJAftYouHYnojgYAmybHHUjcfhAXCBHoc7gNzMV33kRSD5YZDqpYRDfDm-XIpO9ghcYDJhYVCZ28T7SnvrKgVQpXVDx4HaFP6IVx0yXYl2XUcCurj8uwtI6ZrpPVGlewJwU3qCK0wjJKxSfvNm3VlqzQ/s4032/IMG_2443.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGAK31fpfPnVWB9VNGISIXryqK6_vlGSWLAnJAftYouHYnojgYAmybHHUjcfhAXCBHoc7gNzMV33kRSD5YZDqpYRDfDm-XIpO9ghcYDJhYVCZ28T7SnvrKgVQpXVDx4HaFP6IVx0yXYl2XUcCurj8uwtI6ZrpPVGlewJwU3qCK0wjJKxSfvNm3VlqzQ/s320/IMG_2443.jpeg" width="240" /></a></div><p>I had some egg whites left over after making ice cream for my mother's birthday dinner last week (you will read about that fiasco on my other blog soon). I turned them into meringues and the strawberries became Eton Mess. This time of year I usually love making strawberry shortcakes, but Eton Mess is a bit lighter and due to the egg white situation, it was a case of waste not, want not.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vuZErUyFmCPV0PnTRTqOXvamxaJIWH1LiOd4IiYDPnK9beYpynOMy9DRYg0ZGPEcfLTKdaOX2iE57yg7kmYU4GKIJjtrOGovE35Ar-yBhIPBwJv-5Gtx-442w56ep4Pt-6FZqjs8bK95ziYQheYI9o_9rpc64VYFHiSiiqm3R7S8L8pl5rqFpIQt3Q/s4032/IMG_2435.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vuZErUyFmCPV0PnTRTqOXvamxaJIWH1LiOd4IiYDPnK9beYpynOMy9DRYg0ZGPEcfLTKdaOX2iE57yg7kmYU4GKIJjtrOGovE35Ar-yBhIPBwJv-5Gtx-442w56ep4Pt-6FZqjs8bK95ziYQheYI9o_9rpc64VYFHiSiiqm3R7S8L8pl5rqFpIQt3Q/s320/IMG_2435.jpeg" width="240" /></a></div><p>I blistered the shishito peppers (I adore those peppers) in a cast iron pan. I added them and the cheese to the greens and tossed in two hard boiled eggs. I had this salad for lunch a couple of times during the week.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRp4gB22tVBZpr0mOTeDPnuYrGviHaXVY-DfKAzkHYnTcPY7DAL9qgJDqjg_Cfl8NpzBw_iEkzJcQFdk5X6bTHkm_ES74DLQq38xgi9EoC6ZJzVbEfoFpUlXh6B8Yg2G1NzvznctJfcmmYXpoEOXRYqwTfnmhsZWoSGkENZVHVIVYthbqT0u2URMamfA/s4032/IMG_2441.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRp4gB22tVBZpr0mOTeDPnuYrGviHaXVY-DfKAzkHYnTcPY7DAL9qgJDqjg_Cfl8NpzBw_iEkzJcQFdk5X6bTHkm_ES74DLQq38xgi9EoC6ZJzVbEfoFpUlXh6B8Yg2G1NzvznctJfcmmYXpoEOXRYqwTfnmhsZWoSGkENZVHVIVYthbqT0u2URMamfA/s320/IMG_2441.jpeg" width="240" /></a></div><p>In conclusion, I put together nearly a week of meals (I always make large dinners that are eaten as leftovers the next day) with little planning. Everything was homemade and most of it was nutritious. It didn't take huge amounts of brain power to put together. I did have to buy a few ingredients at the grocery store, but many items were available to me in the kitchen already (eggs, polenta, Arborio rice, chicken stock).</p><p>Will I wing it next week? I doubt it as I have been cruising my Pin boards searching out the next big recipe or meal inspiration. I do think I need to stop worrying about what I will make for dinner beyond this week. I like to believe I am a good enough cook to come up with meals using what's available, what looks good, and what's in season. I also like to know there is no sin in ordering a few meals delivered now and then. Maybe I shouldn’t wing it, but let’s take it one week at a time instead of worrying if I will have tasty nutritious meals every day for the rest of my life.</p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-28484654941246478842023-03-13T15:30:00.004-04:002023-03-13T15:30:37.115-04:00Pasta Night - Pappardelle con Ragú Bianco<p>Sometimes you have to say it in Italian. The beauty of a delicious dish can only be matched by the beauty of the language of the country that inspired it. Am I being sappy? Of course I am. Don't forget I'm a raging Italophile. </p><p>Today's recipe involves pappardelle. Lately pappardelle are my pasta obsession. Their wide surface area leaves plenty of room for sauces and dressings. They have the slippery, twirly, fun of spaghetti, but they don't slide off your fork because it's wide enough to stab if necessary. Plus they are from Tuscany and we know how much <a href="http://baconandrhubarb.blogspot.com/2011/10/im-back-from-italy-and-i-may-never-eat.html?q=italy" target="_blank">I love Tuscany</a>.</p><p>My inspiration for today's recipe started off with a random recipe I found on Pinterest. It was for pappardelle (because I will pin anything with pappardelle as long as it contains no fish, peas, or olives) with a "white bolognese". I thought the idea of meat sauce with no tomatoes was interesting. Plus it looked like it was made from turkey or chicken. That's a plus for those who are picky about red meat (*ahem*). What else did it taste like? There was rosemary in the photo. I read the recipe and saw it used ground pork. That would not please Sir Pickypants. </p><p>I still couldn't stop thinking about the concept of toothsome pappardelle with a poultry-based, ragù - perhaps on that was cream-based. Then I heard about another white bolognese recipe in an online forum. This one used chicken, but also used fennel. I don't remember what else was in it, but I liked the idea of the sauce containing more than meat and soffrito. I love fennel and knew it would give me the perfect additional flavor angle.</p><p>So a new recipe was born. This would contain pancetta ground turkey, carrots, celery, onion, fennel, wine, cream, and rosemary. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlldzZvhO84HNfdCYe6M3SsI7o-Q52283O_OIKg-qcVgVTdK7tIsfdl2MaoXUyd_I9cgqlXoj0NSxaUYL-avhi3K04chyHFRFMn54asHRnML4vbGR25eiWfwOgnCPXOR4zPq2y0w-bsc3cNNtVj_6fi3umy-obJxjxL955LPuL0haFc-kHSWs3o3v/s2048/9F450899-7A36-4399-80A3-EF71C446BF4B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlldzZvhO84HNfdCYe6M3SsI7o-Q52283O_OIKg-qcVgVTdK7tIsfdl2MaoXUyd_I9cgqlXoj0NSxaUYL-avhi3K04chyHFRFMn54asHRnML4vbGR25eiWfwOgnCPXOR4zPq2y0w-bsc3cNNtVj_6fi3umy-obJxjxL955LPuL0haFc-kHSWs3o3v/s320/9F450899-7A36-4399-80A3-EF71C446BF4B.jpeg" width="240" /></a></div><p>Wow! Maybe it didn't look pretty, but the taste was phenomenal. Who would have thought a recipe would be so much better than the sum of its parts. I had to share this recipe, so today I am putting up a rare recipe blog post.</p><p><b>TIP:</b> I use a food processor to chop the carrots and celery. I chop the carrots first because they take longer and do the celery separately. I dice the onion manually because I didn't want it mushy. I diced the fennel manually as well, but I realize I can probably chop it in the food processor</p><p><span style="font-size: large;"><b>Pappardelle con Ragù Bianco</b></span></p><p></p><ul><li>.5 oz pancetta, cut into small pieces</li><li>1/4 cup olive oil</li><li>4 small carrots, finely chopped</li><li>2 ribs celery, finely chopped</li><li>1 finely diced onion</li><li>1 medium fennel bulb, finely diced</li><li>2 cloves garlic, minced</li><li>Salt to taste</li><li>1 pound ground turkey</li><li>1 cup white wine</li><li>1/2 cup heavy cream</li><li>1 Tbl fresh rosemary leaves</li><li>Copious amounts of finely grated parmesan (measure with your heart)</li><li>1 lb pappardelle*</li></ul>Cook pancetta over medium heat until crispy. Reduce heat to low and add onion. Cook until soft. Increase the heat and add the carrots and celery. Cook until softened and beginning to brown. Add the fennel and continue cooking until soft. Add the garlic and cook one more minute. Add a pinch of salt at this point and adjust seasoning. Add the turkey and cook until no longer pink. Stir in the wine and allow some of it to evaporate off. Add the cream and the rosemary. Simmer for about 45 minutes. Taste and adjust seasoning again. <p></p><p>Cook pappardelle in salted water according to package directions, cooking it about one minute less than recommended. Drain, reserving a scoop of the cooking water. Add the water to the sauce in the pot. Stir in pappardelle and a few handfuls of the cheese. Serve with a</p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-5384851094297298932022-12-25T13:51:00.005-05:002022-12-26T08:08:37.283-05:00A Piña Colada Christmas Breakfast<p>If you have been reading this blog for any amount of time during the past fifteen years (yes, TERP hit its fifteenth anniversary back in March) then you know I love to host holidays. I have documented any number of Thanksgiving, Christmas, and Easter dinners here on this page.</p><p>2022 hasn't been much of a year for holidays. One would think more relaxed COVID restrictions would make my family more inclined to gather, but in fact, it often gives us all more opportunities to scatter. I <a href="http://baconandrhubarb.blogspot.com/2022/04/easter-2022-biscuit-bacchanalia.html" target="_blank">hosted my dream Easter brunch</a>, but Thanksgiving was at a restaurant, and Christmas has been the season for many of us to go elsewhere. We were left with only Kevin, Mom and me.</p><p>When the pandemic first hit, I began a tradition of elaborate Sunday brunches to keep our spirits up. I experimented with all manner of morning treats such as sticky buns and (made from laminated brioche dough) and croissants along with some of my usual favorites like biscuits and French toast. I also own a waffle iron and like to have fun with that. </p><p>Post-pandemic, breakfasts are my way to do something special for holidays when it's only the two of us. We can enjoy a meal that feels festive and get it out of the way. Then we spend the day riding. I don't often post the recipes here because most of them are simple, or I can't be bothered, or they aren't my recipes.</p><p>This year I'm sharing even if it's only because this old dinosaur of a food blog needs a recipe now and then.</p><p>One thing I love about having a lot of time off at home is that it gives me time to make yeasted treats. I can make breads and cinnamon rolls and focaccia and coffee cake. During lockdown I made homemade buns every time I made burgers. </p><p>One easy breakfast to make with yeast is waffles. I love all kinds of waffles, but there is something special about yeasted waffles. </p><p>This year I had it in my head to make something coconut flavored and topped with a sweet pineapple compote. In other words, I wanted breakfast to taste like a tropical drink. Well, that's not entirely true. It's more like I know Kevin loves coconut desserts and pineapple and coconut taste delicious together (there is a reason the cocktail exists). I had to contemplate what form my coconut breakfast treat would take. Did I want coconut pancakes or coconut French toast? </p><p>Ultimately, I decided to make waffles. I didn't want to make any old waffle. I wanted to make waffles that would have that fluffy texture of a waffle made from yeast dough. I would flavor those waffles with coconut and top them with pineapple just as I planned. </p><p>I started with the yeast waffle recipe provided on the King Arthur Flour website. King Arthur Flour has the perfect recipes for bakers who want to make homemade yeasted treats, but don't want too deal with multiple steps. (Those homemade burger buns I made during lockdown were ones I could mix, rise, and bake in an afternoon). All I needed to do was mix together my ingredients and let them sit an hour to rise (then sit overnight in the fridge to be cooked in the morning). To turn these plain waffles into coconut waffles, I added some flaked coconut to the waffle dough. I also made the daring experiment of replacing the milk in the recipe with canned coconut milk.</p><p>As I said, I was looking to mix pineapple with my coconut, so I made a pineapple sauce spiked with a bit of coconut rum (I think any sort of run would be good in this sauce). (Some whipped cream might have also been nice, but I neglected to buy cream in my last shopping trip and didn't miss it too much.) My breakfast fantasy was complete.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheoP4Nr-VcHNKmS-DTMJW_NYJAbQooYeNOu2itCa93xGveqhOYkHaj5qPcaa-YcjMH_qsWpt0olFVmi2OrQW0OnSUfdqasF7Icvrsn4xaPvhq6LSZgSaNsz09eh2tEYGpomSEXwPo6YCA_zfXUTzLAADxf0zE499hQT5O-jk6voubRfiUQeOj9DVmI-Q/s4032/IMG_2265.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheoP4Nr-VcHNKmS-DTMJW_NYJAbQooYeNOu2itCa93xGveqhOYkHaj5qPcaa-YcjMH_qsWpt0olFVmi2OrQW0OnSUfdqasF7Icvrsn4xaPvhq6LSZgSaNsz09eh2tEYGpomSEXwPo6YCA_zfXUTzLAADxf0zE499hQT5O-jk6voubRfiUQeOj9DVmI-Q/s320/IMG_2265.jpeg" width="240" /></a></div><p>I served with some chicken breakfast sausage patties on the side (somewhat visible on this platter) because all that sweet needs a little savory and salt. </p><p>I admit I had a bit of trouble adjusting cooking times on these. My first batch was a bit overdone. I dialed back the cooking time on the second waffle. <br /></p><p>I also added some classic mimosas because it's not brunch without mimosas.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTABVDfDoSbTNE5nB6HyHdYLHE-Mp2coLh7zCkBokuVzvZYwSL88-imfC61P3EbTtYxMdmsUSnkCdhTxEtShtWTVzsOTOAeYLRucW4U6gza1B0MqmG6z5q9oYOoh4KRpKDmQBWSjmjkIZph1WGio4miiDKZe7rk-tz82XdGouJnbf-lnRaHu2yZXEXnA/s4032/IMG_2266.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTABVDfDoSbTNE5nB6HyHdYLHE-Mp2coLh7zCkBokuVzvZYwSL88-imfC61P3EbTtYxMdmsUSnkCdhTxEtShtWTVzsOTOAeYLRucW4U6gza1B0MqmG6z5q9oYOoh4KRpKDmQBWSjmjkIZph1WGio4miiDKZe7rk-tz82XdGouJnbf-lnRaHu2yZXEXnA/s320/IMG_2266.jpeg" width="240" /></a></div><p></p><p><b><span style="font-size: large;">Coconut Waffles</span></b></p><ul style="text-align: left;"><li>2 cups all-purpose flour</li><li>1 1/2 tsp instant yeast <br /></li><li>2 eggs, lightly beaten </li><li>Pinch of salt</li><li>2 Tablespoons light brown sugar <br /></li><li>1 1/2 cups lukewarm coconut milk </li><li>6 Tablespoons melted butter<br /></li><li>1 cup sweetened shredded coconut <br /></li></ul><p>Mix all ingredients together into a large bowl big enough to accommodate expansion. Let sit for one hour until doubled and bubbly. You can use this right away or cover with plastic wrap and refrigerator until ready to use. The longer you let it sit, the deeper the yeast flavor will become.</p><p>Cook waffles according to the manufacturer's directions on your waffle iron. <br /></p><p><b><span style="font-size: large;">Pineapple Topping</span></b></p><ul style="text-align: left;"><li>1 20 oz can crushed pineapple</li><li>1/2 cup brown sugar</li><li>1/4 cup coconut rum (regular rum or spiced rum would also be good here)</li><li>Pinch salt</li></ul><p>Bring all ingredients to a boil in a small saucepan. Cook for about 30 minutes until syrupy and flavors are more concentrated. All to cool slightly before serving. <br /></p><p><br /></p><p><br /></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-49462283896291996642022-12-21T14:38:00.002-05:002022-12-22T08:32:55.083-05:00Eating My Way through the Holiday Shops Again<p>Many of us have our December holiday traditions - the things we like to
do every year and never want to miss. Sometimes
it’s a family tradition at home. Sometimes it’s attending specific local events. Sometimes it’s a
vacation. </p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">There is never a shortage of Christmas themed events and attractions in New York City, but if you live in the area, they can make you feel a bit jaded.<span style="mso-spacerun: yes;"> </span>I’m sure there are still some local families
who make a point of visiting the major ones every year, but I have seen most of them and I’m done.<span style="mso-spacerun: yes;"> </span>The Rockefeller Tree is a big pine tree with
a lot of lights on it – so what? Is it worth pushing one’s way through the hordes
(and risk a pickpocketing) to be close to a big tree?<span style="mso-spacerun: yes;"> </span>The store windows on Fifth Avenue are lovely,
but it’s a bit annoying to queue up for a block to look at a store window.<span style="mso-spacerun: yes;"> </span>I love the <a href="https://www.nybg.org/event/holiday-train-show/" target="_blank">Holiday Train Show</a> at the
Botanical Gardens dearly, but the last time I went I was able to imagine what toothpaste
feels like as it’s pushed through a tube.<span style="mso-spacerun: yes;"> I also love <a href="https://bronxzoo.com/holiday-lights" target="_blank">Holiday Lights</a> at the Bronx Zoo (I love the Bronx Zoo no matter what), but the weather can make an outing there painful (went with friends four years ago and suffered below-freezing temps).</span><o:p></o:p></p>
<p class="MsoNormal">I have my own personal holiday tradition. It's the tradition of eating my way through
the <a href="https://bryantpark.org/activities/holiday-shops" target="_blank">Bryant Park Holiday Market.</a><span style="mso-spacerun: yes;"> </span>Like
Rockefeller Center it has a big tree and a skating rink (and unlike
Rockefeller, the skating is free if you bring your own skates).<span style="mso-spacerun: yes;"> It also has a marketplace of locally made goods for Christmas shopping. </span>The Bryant Park Market may become a bit more
filled with tourists as the calendar moves closer to Christmas, but it's not bad earlier in the season.<span style="mso-spacerun: yes;"> </span>More
importantly, there is always good food.<span style="mso-spacerun: yes;">
</span>Crowded tourist traps are always more tolerable when there is stuff to
eat.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdtnx-c8xxd5bobr8FyF_qjDjbGO6WUkhB9zaot9B36FULsmP5CXZhFMyBjPHfOiSufzB8gMMW8p1lTRaj4-1WSarPJyvCA4a__U3vqLA1KyW-QiYpVU7gsht2bduCICB5WGN8EhFMAQpfrVb62JSWLQTQPtuncGIlnK7OXEg-d2UCzOrbK3RwqLp_A/s4032/7C01D145-396B-4E6D-ACF7-56729A37D59C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdtnx-c8xxd5bobr8FyF_qjDjbGO6WUkhB9zaot9B36FULsmP5CXZhFMyBjPHfOiSufzB8gMMW8p1lTRaj4-1WSarPJyvCA4a__U3vqLA1KyW-QiYpVU7gsht2bduCICB5WGN8EhFMAQpfrVb62JSWLQTQPtuncGIlnK7OXEg-d2UCzOrbK3RwqLp_A/s320/7C01D145-396B-4E6D-ACF7-56729A37D59C.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsCdJ19GfOFV2GtcgmaWzN0P9JPGWKvFVsnMVZzSxafd3ZsaJiY2Nj4141o6bpA6kUVMwPPLjW8zZwjXaKUv8mjYrOZXYQJLpXaDoLevXe8LL0EhVeSxChVxW7k0IzIz02wW_W_Z476VakxQnfHy9EUzWB2XkTrp84zEvRA65MkPZbnI_AQBIy88gmA/s4032/54CA224D-F41B-4036-A7DC-3AACE71477B6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsCdJ19GfOFV2GtcgmaWzN0P9JPGWKvFVsnMVZzSxafd3ZsaJiY2Nj4141o6bpA6kUVMwPPLjW8zZwjXaKUv8mjYrOZXYQJLpXaDoLevXe8LL0EhVeSxChVxW7k0IzIz02wW_W_Z476VakxQnfHy9EUzWB2XkTrp84zEvRA65MkPZbnI_AQBIy88gmA/s320/54CA224D-F41B-4036-A7DC-3AACE71477B6.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lqovW6URlZyCtSVRdzTWSGI2L1qVWJBKeIuqM6WWpDvS8UvjAO7YLvTGErvfUUP9jWDbof3B0oZ5e5Wr8os0vYkMf4gLKd94faqE3CdJfnMKk5LINsWxT-Ae16wIvdWLLWG2lMrn6wGkEoZc4yFtHmS58Nl2sIae3UZSMr76BrmyWnvwiEaKrul9iQ/s4032/D149B1A2-D30A-4B8D-A985-FFF02C24CBE3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lqovW6URlZyCtSVRdzTWSGI2L1qVWJBKeIuqM6WWpDvS8UvjAO7YLvTGErvfUUP9jWDbof3B0oZ5e5Wr8os0vYkMf4gLKd94faqE3CdJfnMKk5LINsWxT-Ae16wIvdWLLWG2lMrn6wGkEoZc4yFtHmS58Nl2sIae3UZSMr76BrmyWnvwiEaKrul9iQ/s320/D149B1A2-D30A-4B8D-A985-FFF02C24CBE3.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I discovered the holiday market when I first started working in the city ten years ago. I decided to try as many of the food booths as possible and then <a href="http://baconandrhubarb.blogspot.com/2012/11/eating-in-winter-wonderland.html?q=bryant+park">I blogged about it</a>. The selection of food has expanded since then. Some of the same ones come back every year, but there is also a rotating batch of new ones every year. In general the selection has improved over time, although there are often a few disappointments among the treasures. <p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"></p><p class="MsoNormal">Due to my theater commitments, I worked from home more often than usual, so I didn’t go as often as I have in the past, but I made five trips.<span style="mso-spacerun: yes;"> </span>What goodies did I buy?</p><p class="MsoNormal">On my first day, I tried a kiosk that is new to the park
this year (or maybe it was only new to me).<span style="mso-spacerun: yes;"> </span>It’s called Pelanque.<span style="mso-spacerun: yes;"> </span>This vendor does nothing but Argentinian and
Colombian style barbecue meats.</p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmtjdq3RGExZQaVbDolLnQzQuIpolRlE4hHdlIUUTkPPFvNRFCqMnmme5w1FIZIP2DwPz4xqVUi6ZUNusaC8U1sJNxJ8Fk7ku553u8pne1kcfXxEtAnvkChoWzuBLm3-5TUzDToRF-t_8Tsji15KzriMxlbonoqTNJWyo8atlFtm3WY33R0loNr57Rw/s4032/AC8CC779-86CE-40FA-83CF-F248C68A4D0E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmtjdq3RGExZQaVbDolLnQzQuIpolRlE4hHdlIUUTkPPFvNRFCqMnmme5w1FIZIP2DwPz4xqVUi6ZUNusaC8U1sJNxJ8Fk7ku553u8pne1kcfXxEtAnvkChoWzuBLm3-5TUzDToRF-t_8Tsji15KzriMxlbonoqTNJWyo8atlFtm3WY33R0loNr57Rw/s320/AC8CC779-86CE-40FA-83CF-F248C68A4D0E.jpeg" width="240" /></a></div><p class="MsoNormal">I had a
roll with a generous hunk of chorizo sausage and a garlicky chimichurri.<span style="mso-spacerun: yes;"> </span>Delicious.</p><p></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherF3VF1SbTAzVqrUduO3ACFBZ83t5JuJn5rkuQ116oXj3COSWQZX5aLI2H37k5kBlUQjrkx8SvNoTyf55w9Xpl9pL7Zkxj5khsUkSEbCwMe8k6UTxTo9ffAjDdATrEusvXS1S2O-GYXa__JdwnNzdg303WDEcsoXlasRqst8ZI3caAfnXzHIQoPOy4g/s4032/4312872A-F1E7-4B50-80C8-D6512DCB72A0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherF3VF1SbTAzVqrUduO3ACFBZ83t5JuJn5rkuQ116oXj3COSWQZX5aLI2H37k5kBlUQjrkx8SvNoTyf55w9Xpl9pL7Zkxj5khsUkSEbCwMe8k6UTxTo9ffAjDdATrEusvXS1S2O-GYXa__JdwnNzdg303WDEcsoXlasRqst8ZI3caAfnXzHIQoPOy4g/s320/4312872A-F1E7-4B50-80C8-D6512DCB72A0.jpeg" width="240" /></a></div>
<p class="MsoNormal">I decided to have dessert that day and try the whoopie pie
kiosk.<span style="mso-spacerun: yes;"> </span>There were many tempting flavors,
but I went with milk chocolate.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdazwS8G9AuFd--bbKdTn_lMpOwpn6U9TcwZE6LXiSIBFoWFs2MymhP2dg3sHII6JmnhS0_HzFcrhzb0L_g8s280IcIzbyM6GddjnSC5gFkXF5rsIiNiNz-AyePQB4uFVxqIlo5KGjlA2a8jVPbZvwS4hNrWXhs-LVg9qUNWfNj0Ul4yRIdFf-qb-n2g/s4032/218E7A5A-4F24-4E4A-B9B8-E9511F9B7C63.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdazwS8G9AuFd--bbKdTn_lMpOwpn6U9TcwZE6LXiSIBFoWFs2MymhP2dg3sHII6JmnhS0_HzFcrhzb0L_g8s280IcIzbyM6GddjnSC5gFkXF5rsIiNiNz-AyePQB4uFVxqIlo5KGjlA2a8jVPbZvwS4hNrWXhs-LVg9qUNWfNj0Ul4yRIdFf-qb-n2g/s320/218E7A5A-4F24-4E4A-B9B8-E9511F9B7C63.jpeg" width="240" /></a></div><p></p>
<p class="MsoNormal">The cake was dry, although the cream cheese filling was creamy
and buttery.<span style="mso-spacerun: yes;"> </span>The milk chocolate coating
on the outside tasted like high quality chocolate.<span style="mso-spacerun: yes;"> </span>I enjoyed it, but it wasn’t as good as the PA
Dutch whoopie pies my campus bakery (RIP Backdoor Bakery) used to make when I
was in college. Those had deep, rich,
moist cake.<span style="mso-spacerun: yes;"> Anyway, shouldn't whoopie pie filling be marshmallow?</span><o:p></o:p></p><p class="MsoNormal"><span style="mso-spacerun: yes;">My next outing brought me to Nada's Empanadas. Doesn't the name sort of imply there won't be anything to eat? </span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGV5FaJhBGpAkUkp0BmXcLm39kBcuPFgCrbabRDDsEIPWlk2fsQfFcccJ3sEjGNwM6PD7ZS2Hyj3NTpLpq7lmK9Aj5GA9Ihmp9U_tm30_7SE3ZPwtX6vQ4xxiJG4bufFOqOYIFf88aHp-9gdpBoa1juajQAyo-C8nlZ4ZeUuy4uTWGoOGZQJuhlFdFPA/s4032/8315E706-AFEF-4574-9D6A-358E594F7F98.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGV5FaJhBGpAkUkp0BmXcLm39kBcuPFgCrbabRDDsEIPWlk2fsQfFcccJ3sEjGNwM6PD7ZS2Hyj3NTpLpq7lmK9Aj5GA9Ihmp9U_tm30_7SE3ZPwtX6vQ4xxiJG4bufFOqOYIFf88aHp-9gdpBoa1juajQAyo-C8nlZ4ZeUuy4uTWGoOGZQJuhlFdFPA/s320/8315E706-AFEF-4574-9D6A-358E594F7F98.jpeg" width="240" /></a></div><p></p><p class="MsoNormal"><span style="mso-spacerun: yes;">They made empanadas in a "rainbow" of flavors with the dough color corresponding with the filling type. Supposedly it's all natural. I decided to try two flavors.</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ejkMu9HqmTDORD02k20k_29X47z33kKKXkSfU0KLbGZx9a9USwKlCaTQ-qussG02MrzdRK5wLQtptOf5eL4pl8KI9OIIx2cQXBvUesGzjehrJxfU833kAdEa4HXmcwqKZNSQNdPjthDxIU5mMZ1c4Z5pTSiixi4p4o80uZd5rFXy5BNdLcc2g-ixNw/s4032/41606AA9-F264-4982-9F11-AC23EBC44610.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ejkMu9HqmTDORD02k20k_29X47z33kKKXkSfU0KLbGZx9a9USwKlCaTQ-qussG02MrzdRK5wLQtptOf5eL4pl8KI9OIIx2cQXBvUesGzjehrJxfU833kAdEa4HXmcwqKZNSQNdPjthDxIU5mMZ1c4Z5pTSiixi4p4o80uZd5rFXy5BNdLcc2g-ixNw/s320/41606AA9-F264-4982-9F11-AC23EBC44610.jpeg" width="240" /></a></div><p></p><p class="MsoNormal"><span style="mso-spacerun: yes;">This was chorizo and cheese. It was good, but need more chorizo.</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FzmHBKyKJ1_jTBqGomDkdtiZ2rCerguQV27MMc4WyS6geNgyEMnktRiP7WowfOuT5Eo0Kpjh4G2X3R34QBCZu0pC0aKwKzP2V9PizHrJMVtihMyjdb7BAa587LZSl1aNwUlJ9jtUoY2N88QpSy5lSMnBsAQmVoOZzQqDcM4EaG0no_oXQL_P0wgOIw/s4032/94905D86-D693-42AE-A14F-C2BA79058D91.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FzmHBKyKJ1_jTBqGomDkdtiZ2rCerguQV27MMc4WyS6geNgyEMnktRiP7WowfOuT5Eo0Kpjh4G2X3R34QBCZu0pC0aKwKzP2V9PizHrJMVtihMyjdb7BAa587LZSl1aNwUlJ9jtUoY2N88QpSy5lSMnBsAQmVoOZzQqDcM4EaG0no_oXQL_P0wgOIw/s320/94905D86-D693-42AE-A14F-C2BA79058D91.jpeg" width="240" /></a></div><p class="MsoNormal">This was pork and mango. It was full of pork, but also could have used more mango. </p><p></p><p class="MsoNormal">I'm glad they provided hot sauce because both empanadas were a little flat tasting due to a lack of balance in ingredients. They were filling though. I thought the small size would make an inadequate lunch, but two empanadas were more than enough for lunch.</p><p class="MsoNormal">For my third visit I went to the Truffleist Cheesesteak booth.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrbu-v0IszRdSTcJRb1nE6q1YxuPmlSDfYXlg12Ni8gebpF67AQDtmb2cxVf4xhJJUVuXJi3LkrGAL3u0Io2KZ0Vf6L9okWGThvVzXieappOW-Cvd2eZVFyiJfy_gYjeTs9WP4pFDlQ-LXbrtfBRHGf5Vk8wVie3mgHFCXSDhyLwFDT0OFmIVnkzXeYg/s4032/44BA2AA0-AD14-4B61-B698-478D379F3B0B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrbu-v0IszRdSTcJRb1nE6q1YxuPmlSDfYXlg12Ni8gebpF67AQDtmb2cxVf4xhJJUVuXJi3LkrGAL3u0Io2KZ0Vf6L9okWGThvVzXieappOW-Cvd2eZVFyiJfy_gYjeTs9WP4pFDlQ-LXbrtfBRHGf5Vk8wVie3mgHFCXSDhyLwFDT0OFmIVnkzXeYg/s320/44BA2AA0-AD14-4B61-B698-478D379F3B0B.jpeg" width="240" /></a></div><p class="MsoNormal">This was a feast. I ordered the "NY Cheesesteak". It has cheese and peppers and onions and a topping of bechemel. I also ordered a side of Tater Tots that also had cheese on them (and I wasn't expecting that).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGNwJQ4hoNh5KOwJaVXOHyYLLoyIBfv-cokrQvQRnzkx9Vsm2s7-7pahPar-xstqeFMOdjKp1N_e0-eOGzAsGniK4HAveXvL30nG8KYDl0fzzWIsEKryK9DGrfd8WWMKe0eFdfLimoy5g_k5pfAhDcaMoWL1wip_hbm2jkpAVUp2Xptj-zBsnHuXsMQ/s4032/B65C20ED-8941-45DA-A252-290E3AC84512.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGNwJQ4hoNh5KOwJaVXOHyYLLoyIBfv-cokrQvQRnzkx9Vsm2s7-7pahPar-xstqeFMOdjKp1N_e0-eOGzAsGniK4HAveXvL30nG8KYDl0fzzWIsEKryK9DGrfd8WWMKe0eFdfLimoy5g_k5pfAhDcaMoWL1wip_hbm2jkpAVUp2Xptj-zBsnHuXsMQ/s320/B65C20ED-8941-45DA-A252-290E3AC84512.jpeg" width="240" /></a></div><p class="MsoNormal">I didn't realize how huge the portion of tots would be. It came out long before the sandwich did, so I ate half of them before I had a chance to tackle the sandwich.</p><p class="MsoNormal">Even I didn't have the appetite to handle all this food. I was going to take half the sandwich home for another lunch, but in the in the holiday giving spirit, I gave it to a homeless man instead.</p><p class="MsoNormal">Visit Number Four brought me to one of my most favorite booths that comes back every year (thank goodness) - Bao by Kaya.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANgXf4SpZSZyDbEbZQFqqF-xTaDSIaNeTCYXk5KZmgNQNbslncxk1tp-I_MFxZZY8PLuLKqKRC_0OhyURZfcA0-WIDrNzMun8SocZ-AxP2RRiCGGjpOuIUHiFWUyrRzecE8nJc4ZSb9ZVMjak1z_tFyQF94dd1F5ZpHHAN73wXZmyqqj780k8Nj3UAA/s4032/F0E953C1-D4EB-40D5-BF16-95237AD12B34.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANgXf4SpZSZyDbEbZQFqqF-xTaDSIaNeTCYXk5KZmgNQNbslncxk1tp-I_MFxZZY8PLuLKqKRC_0OhyURZfcA0-WIDrNzMun8SocZ-AxP2RRiCGGjpOuIUHiFWUyrRzecE8nJc4ZSb9ZVMjak1z_tFyQF94dd1F5ZpHHAN73wXZmyqqj780k8Nj3UAA/s320/F0E953C1-D4EB-40D5-BF16-95237AD12B34.jpeg" width="240" /></a></div><p class="MsoNormal">I love the 2 buns and popcorn chicken combo. This is a another feast. I always choose the duck and pork belly buns (that's one bun of each kind and not two meats in one bun). </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxOfwQolbh4lLYFXaJJv_a3K-UDLHxLizEw2kQPF9ezgfM1qboY0fFElhWyVYDWYYbncloDMOH9qLReTxa6-OoSnAflBRakKPoGRyzHNDYFNkJ_U8Je76Kr2nBk-Q7bl2nB2-KAkXdgloW_65r6H2GFEEkw4jAOxrEkNwoL6zTXTy6A6RoEZAw-RMRA/s4032/F6FD34D4-3F92-4A98-889C-0335090313C7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxOfwQolbh4lLYFXaJJv_a3K-UDLHxLizEw2kQPF9ezgfM1qboY0fFElhWyVYDWYYbncloDMOH9qLReTxa6-OoSnAflBRakKPoGRyzHNDYFNkJ_U8Je76Kr2nBk-Q7bl2nB2-KAkXdgloW_65r6H2GFEEkw4jAOxrEkNwoL6zTXTy6A6RoEZAw-RMRA/s320/F6FD34D4-3F92-4A98-889C-0335090313C7.jpeg" width="240" /></a></div><p class="MsoNormal">Did I giggle like a middle schooler when I saw my order number was 69? Maybe a little...</p><p class="MsoNormal">No complaints on this lunch. It was perfect in every way. </p><p class="MsoNormal">By my fifth visit the crowds had gone from "Bad But I Can Tolerate It" to "SWEET BABY JESUS ON A SECONDHAND RAZOR SCOOTER I CAN'T DEAL WITH ALL THESE PEOPLE." It was the first day of winter and four days away from Christmas. It felt like I had to slither rather than walk the pathways through the park.</p><p class="MsoNormal">I still had a list of places I wanted to try. I knew it would be my last visit for the season, so I wanted to make it count. I also had to to consider the lines and the limited time I had to purchase and buy my lunch. Some booths had more diners waiting around than others. I also wanted to balance my desire to try a new place with my desire to balance the types of food I ate. In other words, I had already eaten steak, fried chicken, sausage, and pork belly. What else could I have? </p><p class="MsoNormal">In the end, I decided on a good old fashioned hamburger from 4X4 Burger. I haven't had a burger since <a href="http://baconandrhubarb.blogspot.com/2022/10/beantown-new-england-hold-beans-and.html" target="_blank">Boston</a>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2ibmGjABr2EHShTCAEXx82dqw4npSNycwpXXo4932xLu-LBmI1WD9Dje9r9QKBkdke-Nexru_m3QRdMWsfUa_weumlgCjh7PrNfiZ0wNm05-b1WulGgTLQO2BWFvyEXaoj0NWId_cJPWwy2Br1nVAAt_jmJPtGU7mkC-Q7Uq-VEJ_VavAS2tQx8YQQ/s4032/7DD2C8D5-AC45-4E9A-AC0B-70036516BAB9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2ibmGjABr2EHShTCAEXx82dqw4npSNycwpXXo4932xLu-LBmI1WD9Dje9r9QKBkdke-Nexru_m3QRdMWsfUa_weumlgCjh7PrNfiZ0wNm05-b1WulGgTLQO2BWFvyEXaoj0NWId_cJPWwy2Br1nVAAt_jmJPtGU7mkC-Q7Uq-VEJ_VavAS2tQx8YQQ/s320/7DD2C8D5-AC45-4E9A-AC0B-70036516BAB9.jpeg" width="240" /></a></div><p class="MsoNormal">This was a Mexican burger. I chose this because it would combine burgers with Mexican food. This had cheddar, jalapenos, avocado, and salsa. I had it with sweet potato fries.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PZ37Z0TPp9VTsJtpgnLVGL8BAEitJa8UTowmkIDZZtoBN7Mm-HQGK0R1YSY4HwHeM7ru7F7DcUXoadtC4-_azukt3L15WTuhbq_usDsmHqhm9cbTfEqyo7xHOZVqq8FS-ypbrh5EvIFdtKVFOQd6Fcfd6YyGPx5v8QCxBYShmBhjOpzqjHQIJaKrRg/s4032/6A177854-CC6C-453D-9FCA-2F636F623F8A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PZ37Z0TPp9VTsJtpgnLVGL8BAEitJa8UTowmkIDZZtoBN7Mm-HQGK0R1YSY4HwHeM7ru7F7DcUXoadtC4-_azukt3L15WTuhbq_usDsmHqhm9cbTfEqyo7xHOZVqq8FS-ypbrh5EvIFdtKVFOQd6Fcfd6YyGPx5v8QCxBYShmBhjOpzqjHQIJaKrRg/s320/6A177854-CC6C-453D-9FCA-2F636F623F8A.jpeg" width="240" /></a></div><p class="MsoNormal">The burger was quality meat. The toppings were a bit skimpy. The fries were great. It's tough eating something like this outdoors on a cold winter day because food gets cold quickly and it's not as appealing when the melted cheese congeals.</p><p class="MsoNormal">I ended with my favorite hot chocolate from No Chewing Allowed.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWsxvT-DXsVUEoJdX4D4lyXn_hJNHwHMUsyp9RvIOoyvJKRGv7Zz7Aqr37xcrNdWalDRGOGY9Gi97aLTtABSp9TmGXV9U8WEbARz-931qWiDwgBtw5bt2nNyrXbtyfs4YiTLw_OoXvRBd4BrQ0Ngz5xZIjFIcedCD1xgNGgDBAn_oyBWe9eokKfPDOA/s4032/4B34C374-BB2A-46F1-B7C8-DD668AC3C584.jpeg" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWsxvT-DXsVUEoJdX4D4lyXn_hJNHwHMUsyp9RvIOoyvJKRGv7Zz7Aqr37xcrNdWalDRGOGY9Gi97aLTtABSp9TmGXV9U8WEbARz-931qWiDwgBtw5bt2nNyrXbtyfs4YiTLw_OoXvRBd4BrQ0Ngz5xZIjFIcedCD1xgNGgDBAn_oyBWe9eokKfPDOA/s4032/4B34C374-BB2A-46F1-B7C8-DD668AC3C584.jpeg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4pIl1PTZlbwjb9rNFxOgUGHm5DouHL9NfY4Rd48OVymbWDF0yw7ulIZF0S7iY590i0COjsKecFNCE0e5sN848gKi6vRTt3j6t3_s5Rh4TiWw8DDGBCs3UKJEYHqy4HAXPKLywfvmg1uF0J6jZEraRu4stXH-2qME1RHcO6dmrsbf5IuQiWTguojICQ/s4032/9F5F10CC-845B-4974-8552-68E6003E7411.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4pIl1PTZlbwjb9rNFxOgUGHm5DouHL9NfY4Rd48OVymbWDF0yw7ulIZF0S7iY590i0COjsKecFNCE0e5sN848gKi6vRTt3j6t3_s5Rh4TiWw8DDGBCs3UKJEYHqy4HAXPKLywfvmg1uF0J6jZEraRu4stXH-2qME1RHcO6dmrsbf5IuQiWTguojICQ/s320/9F5F10CC-845B-4974-8552-68E6003E7411.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWsxvT-DXsVUEoJdX4D4lyXn_hJNHwHMUsyp9RvIOoyvJKRGv7Zz7Aqr37xcrNdWalDRGOGY9Gi97aLTtABSp9TmGXV9U8WEbARz-931qWiDwgBtw5bt2nNyrXbtyfs4YiTLw_OoXvRBd4BrQ0Ngz5xZIjFIcedCD1xgNGgDBAn_oyBWe9eokKfPDOA/s320/4B34C374-BB2A-46F1-B7C8-DD668AC3C584.jpeg" width="240" /></div><p class="MsoNormal">Sadly, the price of this hot chocolate has gone up, and the quality has gone down. It's sweeter than I remember it and not as rich and thick. Maybe I should stick with Jacques Torres in the future (which I can always buy at Grand Central Station). I still love the No Chewing Allowed truffles anyway.</p><p class="MsoNormal">One day of working from home and then I'm off work for a week. I will not be in the city for ten days straight and I could not be happier. Take me away from the crowds and the tourists please!</p><p></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-1029723537065457612022-10-11T08:04:00.004-04:002022-11-13T11:07:59.796-05:00Beantown, New England (Hold the Beans and the Clam Chowder)<p></p><div class="separator" style="clear: both; text-align: left;">I recently returned from a four-day anniversary celebration weekend in Boston (I need to satiate my burning desire to take a new vacation). For such a quick trip, I ate a lot of food. In a short period of time we ate at a wide enough variety of restaurants to need a separate blog post for them.</div><p></p><p>When you think of Boston's food scene, you probably think of seafood like clam chowder and lobster rolls. Maybe you think of baked beans. You might also think of Irish pubs and Boston Cream Pie. </p><p>Well, I didn't eat any of that. As always I was a landlubber in a seafood town and whenever I travel, my goal is to find places to eat that two picky eaters will find something appealing. That means sometimes we have to overlook the local specialties. (I do wish I had a chance to eat Boston Cream Pie though.)</p><p>It was our twenty-first anniversary on the Thursday night we arrived. I was looking for something swanky and romantic. I found <a href="https://www.woodshillpier4.com/" target="_blank">Woods Hill Pier 4</a>. This is a farm-to-table restaurant overlooking the Boston Main Channel. Much of the food comes from the restaurant's own farm. </p><p>We scored a table by the window with gorgeous views.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqVZrpsuZAwzPQTa1_6GxvTgup77IxsEkc5_ookwzArcDN1ufGDR6PQDKLq3ojXCjtybj3djPHp_PpSBcW-CaV-KH2bDXTuNG2JNMW3OkyfaPAtHWi9yl6hIe3RKqfoIAvOqsP7PaHyPTBYZkrb1zHfF_0jBiZAyOWpogMsfRoPbzIqBf-yw7N42Rhg/s4032/995F6762-F5A4-464B-8D59-99E0666167FC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqVZrpsuZAwzPQTa1_6GxvTgup77IxsEkc5_ookwzArcDN1ufGDR6PQDKLq3ojXCjtybj3djPHp_PpSBcW-CaV-KH2bDXTuNG2JNMW3OkyfaPAtHWi9yl6hIe3RKqfoIAvOqsP7PaHyPTBYZkrb1zHfF_0jBiZAyOWpogMsfRoPbzIqBf-yw7N42Rhg/s320/995F6762-F5A4-464B-8D59-99E0666167FC.jpeg" width="240" /></a></div><p>The drinks menu had an interesting selection of both cocktails and mocktails. I started with one made from proseco, lemon, blackcurrant, and vodka. Kevin had something called a "Fly-Tai" that was made from ginger ale, pineapple and a bunch of other fruits. He liked it so much he had a second one. I had an interesting Pinot noir with my entrée.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEQCmgoFRJcQL6Y7zux9CPVDmzMcTTk4oXjTnGBL73jtJGnKecofmoQ5tQmMwOiuLZgUvzFgjLb72zXAPrzb2IjCBZrDh2oYVPj_QvcMJa4J45I52KvqIc26LvHkO4Au817alSVqBwkOFyDQr67EpdmgvAya2CpqtNVq8Hsdlbyz4NmhJ52qwstrcnA/s4032/A4D83F10-73E2-499C-A94B-7A5E760F564A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEQCmgoFRJcQL6Y7zux9CPVDmzMcTTk4oXjTnGBL73jtJGnKecofmoQ5tQmMwOiuLZgUvzFgjLb72zXAPrzb2IjCBZrDh2oYVPj_QvcMJa4J45I52KvqIc26LvHkO4Au817alSVqBwkOFyDQr67EpdmgvAya2CpqtNVq8Hsdlbyz4NmhJ52qwstrcnA/s320/A4D83F10-73E2-499C-A94B-7A5E760F564A.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1e1HOxFytzO53d-bUxKl1O_6rYUMqsgSrCTb86BbS3lBVIHFRVZLyorI-uwY5dU71VeGsog7hvyTgBrYjxC_kAi-VQGH2a5KvHMBtOP1cfcwWLrj2q0LcGBksjPpVpnZA5jQQCR6_bNdGSdTWk50k9W-KVD3Wsuatv1xGxPQiWs6zZoDIW_v6B0H-fQ/s4032/7E16AAEE-36D7-4B26-86C6-794536F8CF44.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1e1HOxFytzO53d-bUxKl1O_6rYUMqsgSrCTb86BbS3lBVIHFRVZLyorI-uwY5dU71VeGsog7hvyTgBrYjxC_kAi-VQGH2a5KvHMBtOP1cfcwWLrj2q0LcGBksjPpVpnZA5jQQCR6_bNdGSdTWk50k9W-KVD3Wsuatv1xGxPQiWs6zZoDIW_v6B0H-fQ/s320/7E16AAEE-36D7-4B26-86C6-794536F8CF44.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtghCO4fmvhEpAenQXNd0rjy_rvU_aQ565vcNFOe9dqAMbD-qXGzU2ayr1KTJWG15GmT2Zvr6YTHylrITaV-0bk87fGhdzCi64yWx4q1uIO0zvTOAbsW7e9rQT7r7H-yG1B-JaH2RRTd9v7nMi0M-2WY7TR7Q91Mwvgad129CzaKwgwv9fnzWRB8GKxQ/s4032/7B87675B-91E1-45F6-8234-2FC2911119F7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtghCO4fmvhEpAenQXNd0rjy_rvU_aQ565vcNFOe9dqAMbD-qXGzU2ayr1KTJWG15GmT2Zvr6YTHylrITaV-0bk87fGhdzCi64yWx4q1uIO0zvTOAbsW7e9rQT7r7H-yG1B-JaH2RRTd9v7nMi0M-2WY7TR7Q91Mwvgad129CzaKwgwv9fnzWRB8GKxQ/s320/7B87675B-91E1-45F6-8234-2FC2911119F7.jpeg" width="240" /></a></div><p>The plate sizes are small-to-moderate (or so they say) and diners are encouraged to order all three courses. We both began our meal with salads. This had mixed greens, apples, feta, and toasted sunflower seeds. The seeds are what took it over the top.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoVHaghhGbnRp7gk5eJM_uHUVF2sL-Ke5OOXD5mh7KWuvyFt-UhCRFwjh-lP0dTOyqpQwXVaGvaL-_ErSSZ1l5ivqZgT8vsx5eXt6EqB-RQK8ffjc1kzUvb1qzzGy5qNazF-Ymj2-_NQi-yScYn3oDYqZCQemj5W2KwWut5ekh8s2bGvLAeOH2326cg/s4032/E8DDC3CB-CEFF-415E-AA2C-DFC449B901F3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoVHaghhGbnRp7gk5eJM_uHUVF2sL-Ke5OOXD5mh7KWuvyFt-UhCRFwjh-lP0dTOyqpQwXVaGvaL-_ErSSZ1l5ivqZgT8vsx5eXt6EqB-RQK8ffjc1kzUvb1qzzGy5qNazF-Ymj2-_NQi-yScYn3oDYqZCQemj5W2KwWut5ekh8s2bGvLAeOH2326cg/s320/E8DDC3CB-CEFF-415E-AA2C-DFC449B901F3.jpeg" width="240" /></a></div><p>My next course was crispy roasted broccoli dressed with smoked garlic aioli and a broccoli puree, topped with crispy leeks. Would you believe this was the dish that knocked my socks off the most that night? I never knew broccoli could be so delicious. If they served this to kids all the time, kids would eat their broccoli. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNm-JD7S_LylCTu5u7HtvYL3jVGX-v7LammqHOsIZoK1cpJl5l3hddTNupi-1fNT4LsYvz-nVG6SNF750fd4HyNky9eMZAQ5Zmz857sXrgf6UWd6KGo78r5Y6_23Z34KeEqoqwbekM-OWrOQ8dBbJwO_MFd5NP60hRlaGcsYpZSBX4iRrVAvNBJ-XGg/s4032/D5B13C76-87F7-4D4E-A37B-8BEE0130587B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNm-JD7S_LylCTu5u7HtvYL3jVGX-v7LammqHOsIZoK1cpJl5l3hddTNupi-1fNT4LsYvz-nVG6SNF750fd4HyNky9eMZAQ5Zmz857sXrgf6UWd6KGo78r5Y6_23Z34KeEqoqwbekM-OWrOQ8dBbJwO_MFd5NP60hRlaGcsYpZSBX4iRrVAvNBJ-XGg/s320/D5B13C76-87F7-4D4E-A37B-8BEE0130587B.jpeg" width="240" /></a></div><p>Kevin had a fritto misto of both seafood and vegetables. He liked it, but for a "small plate" it was rather large and he was becoming too full to finish it and still eat his main course.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8zwmjv7CClhRj6xlDSqVjhgPt44DOHatSO2EDb1s2wVld05OuRqiEXW1Ci1vliZOqK8ZiZm67OPIeemyM1_Z4jFyG5-WP0phmQsRiKxcY2Rzknyaw1y0Pn3RzDnbpTSY0Mm8sLgP6fXSURpk4gB6Rc2HbDgvugW0J9tgf6QPTfk8Io6tH4hF3dfwbg/s4032/9CB165BE-1716-45A5-932F-FC35B3BCC1DF.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8zwmjv7CClhRj6xlDSqVjhgPt44DOHatSO2EDb1s2wVld05OuRqiEXW1Ci1vliZOqK8ZiZm67OPIeemyM1_Z4jFyG5-WP0phmQsRiKxcY2Rzknyaw1y0Pn3RzDnbpTSY0Mm8sLgP6fXSURpk4gB6Rc2HbDgvugW0J9tgf6QPTfk8Io6tH4hF3dfwbg/s320/9CB165BE-1716-45A5-932F-FC35B3BCC1DF.jpeg" width="240" /></a></p><p>My main course was a roasted pork shoulder in some sort of mole sauce and hushpuppies. There were little leaves of something that might have been Brussels sprouts on the side. I am not a fan of the sprouts, but these were delicious. Hush puppies are always welcome. The pork was tender. Everything about this dish was well-executed. I found the sauce a bit bitter though. That's why the dish in general didn't quite bowl me over the way the broccoli did. Everything was good, but there was one element that wasn't as good as everything else on the plate.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuqjliJmxKPnZJ6e8106ShwdakAo3JMkwMncBk9yPphkWFQzHxndXPrxNCGiflbcCH9KFTk7usvmYEP5IVKe0-wU-xZjLSl1iHe4sUnBnM9-v29XKxqxqDsx_0Momd98AR2O90LdQiHLAGOW1xFG_FXJjDWwWaBRcb5xDNeZXzvlaBVxGPOmHqeMPYA/s4032/C5392A23-FC2B-4B8B-AA7D-AC9130D1237E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuqjliJmxKPnZJ6e8106ShwdakAo3JMkwMncBk9yPphkWFQzHxndXPrxNCGiflbcCH9KFTk7usvmYEP5IVKe0-wU-xZjLSl1iHe4sUnBnM9-v29XKxqxqDsx_0Momd98AR2O90LdQiHLAGOW1xFG_FXJjDWwWaBRcb5xDNeZXzvlaBVxGPOmHqeMPYA/s320/C5392A23-FC2B-4B8B-AA7D-AC9130D1237E.jpeg" width="240" /></a></div><p>We managed to eat all that food and make it to dessert. Kevin stuck with a small amount of ice cream. (He asked for one scoop and they took him at his word.) I tried the four layer bar. This had layers of coconut, chocolate ganache, and dulce de leche on a chocolate crust. It was spectacular. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvxeGJaAIdNvUxx-c3Bc4AIjuUDE1sNs36XDtFjdsaoyWLUqN52YaAVBvq-cY61uhjuSUZMauYhC8UknWLvx9W13qCAptMCnoy6bnFbPkbYql380rPVUJ5yr_1x3NckYTo_5mHW1cQDUISRNTaZhfRJRsoXfYSTStk0ZPyJXzC9d1cAZk87uwVz91Kw/s4032/02B53496-7786-425C-A375-7A28F9B82F99.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvxeGJaAIdNvUxx-c3Bc4AIjuUDE1sNs36XDtFjdsaoyWLUqN52YaAVBvq-cY61uhjuSUZMauYhC8UknWLvx9W13qCAptMCnoy6bnFbPkbYql380rPVUJ5yr_1x3NckYTo_5mHW1cQDUISRNTaZhfRJRsoXfYSTStk0ZPyJXzC9d1cAZk87uwVz91Kw/s320/02B53496-7786-425C-A375-7A28F9B82F99.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJ_3uf_VM9tNTXQ79JKj8DiQovNZBjjX_xJuhInCsGZeYidnlPiBWdLQA3Sjn3pEn98GuJFbswo2wAc3yFIKT3zipriZFpRdAMMw0oFrQGagvT3Fd35Gs_Gw_allF4U7Pcac9Fu2hJVCayuz7pY2ZCrOUX0WSHf0ratJ6s4QGtN0S1VQfU01oaEU1zA/s4032/8079A633-5926-47A3-A679-142844C6B9B1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJ_3uf_VM9tNTXQ79JKj8DiQovNZBjjX_xJuhInCsGZeYidnlPiBWdLQA3Sjn3pEn98GuJFbswo2wAc3yFIKT3zipriZFpRdAMMw0oFrQGagvT3Fd35Gs_Gw_allF4U7Pcac9Fu2hJVCayuz7pY2ZCrOUX0WSHf0ratJ6s4QGtN0S1VQfU01oaEU1zA/s320/8079A633-5926-47A3-A679-142844C6B9B1.jpeg" width="240" /></a></div><p>I mentioned it was our anniversary when I made our reservations and also told our server it was our anniversary. They didn't do anything special for us or comp us anything, which was a little disappointing. I guess I should be happy we had such a good table and leave it at that. We had no complaints about the service in general. Everything was friendly and well-timed. <br /></p><p>One good meal down. What else would Boston offer us?</p><p>During our January trip we learned our hotel breakfast is pretty lame, so we were in search of better options. I did my research and learned about <a href="https://www.kanesdonuts.com/" target="_blank">Kane's Donuts</a>, which had a branch within a five-minute walk from our hotel. We went there for breakfast on Friday morning. It is a charming spot with a big outdoor patio. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5jq0w3shaepV7TJ1y8DhKj9FJgshNXYR0kh4w0nxGhblaKH_KZfm2is9ajB4oqEQNmcZQpxDl-bfwb9VX34QcYVWuOuBJlkUSVxqKFIY472vR-vVqYUoR9B3ritMK046cKRFveh6zTxAWsN_vtlB589zdKgl9Uvq9mfezdyJIEW8GDDW0s1evESWXw/s4032/B21116B6-E6A5-498E-BB5C-BD05BB4911B1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5jq0w3shaepV7TJ1y8DhKj9FJgshNXYR0kh4w0nxGhblaKH_KZfm2is9ajB4oqEQNmcZQpxDl-bfwb9VX34QcYVWuOuBJlkUSVxqKFIY472vR-vVqYUoR9B3ritMK046cKRFveh6zTxAWsN_vtlB589zdKgl9Uvq9mfezdyJIEW8GDDW0s1evESWXw/s320/B21116B6-E6A5-498E-BB5C-BD05BB4911B1.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQvR6G67-o-rX1Ix3GeuDxah5809KTSZuGQwF_f7gqjFuAHp8HDQlWcVYu5Zjs5JBeEq3mLrtWZCPITVCE1Tr0AkcV512kRkRxAXuNA68GgXzJ4mgSwnqrPoYSCnnK-CW0JEwR3gILgRs-9ay6Pn2t97h0Reo0NgAO6vJsGbbpcxD5rK9GdjS9gSgsA/s4032/B9DA5386-E923-48AB-9B60-50B66E98DD33.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQvR6G67-o-rX1Ix3GeuDxah5809KTSZuGQwF_f7gqjFuAHp8HDQlWcVYu5Zjs5JBeEq3mLrtWZCPITVCE1Tr0AkcV512kRkRxAXuNA68GgXzJ4mgSwnqrPoYSCnnK-CW0JEwR3gILgRs-9ay6Pn2t97h0Reo0NgAO6vJsGbbpcxD5rK9GdjS9gSgsA/s320/B9DA5386-E923-48AB-9B60-50B66E98DD33.jpeg" width="240" /></a></div><p>We ordered our doughnuts I had a creme brulee. Kevin had a strawberry frosted. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCX6DbhRwFEDxcWx3NHbTnjQMcko8Ypm_NsSXnJTa21U1b5Su4-VlB9d5zq1WcZt6GWEZ4zUShzyCoHY6uGT3ORIXziGyZo9t0Y_ou1532kAUqQ7AgM1NAzdfKZlasInVU6FEMt-iikhZenbAUVyx-YvbMuizT51Vujc-Tkov4CnWruFqGIe1sZSsnVA/s4032/966EB2B1-76F3-4F88-9A00-C69FFABBC843.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCX6DbhRwFEDxcWx3NHbTnjQMcko8Ypm_NsSXnJTa21U1b5Su4-VlB9d5zq1WcZt6GWEZ4zUShzyCoHY6uGT3ORIXziGyZo9t0Y_ou1532kAUqQ7AgM1NAzdfKZlasInVU6FEMt-iikhZenbAUVyx-YvbMuizT51Vujc-Tkov4CnWruFqGIe1sZSsnVA/s320/966EB2B1-76F3-4F88-9A00-C69FFABBC843.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aAwV9jYKDasqBHj0jSEK-f6tRgdd6QRdeZA_bqxUcwW10h0r4xnBppU-qoDqQMglyU5LZ-bNXlMRCszMU5qj7VdK24iazCebo17kCbMizlqgdf-5-0H3_d202s4_66I7aAA-uicX2fWoe12SCT44QlgI2lmWBQ95eJzgGIdY9XebCNhDlQ80V4Iwmg/s4032/DF827C1F-F77B-460B-ABF2-FCBC893FA8A4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aAwV9jYKDasqBHj0jSEK-f6tRgdd6QRdeZA_bqxUcwW10h0r4xnBppU-qoDqQMglyU5LZ-bNXlMRCszMU5qj7VdK24iazCebo17kCbMizlqgdf-5-0H3_d202s4_66I7aAA-uicX2fWoe12SCT44QlgI2lmWBQ95eJzgGIdY9XebCNhDlQ80V4Iwmg/s320/DF827C1F-F77B-460B-ABF2-FCBC893FA8A4.jpeg" width="240" /></a></div><p>Wow. These doughnuts were astounding. We both agreed they were the best we ever ate. We decided we needed to go back again. </p><p>If you read my other blog, you saw that we spent Friday morning taking a nearly four-hour walking tour of the Freedom Trail. We were ready to eat almost anything at that point. Our guide recommended several spots for different types of food around the city. While walking through the North End, he recommended an Italian restaurant called <a href="http://www.ristorantelimoncello.com/" target="_blank">Limoncello</a> (I love a glass of limoncello, so how could a place with that name be bad?) We decided to try it. The place was started by a waiter who won a million dollars in a scratch-off ticket and used the money to open a restaurant where he could serve his mother's meatballs. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeh-_01dYqvaGjBK7qLNDkhiM6wBYoiirSc6JXaoFmjvbiRlEocFcK0uch9mUkPgzqvinbyE-Zi14xUjCAG7tECFHSQM-lCI-xJ1qF12QlTZNka33b_DOu1_spfOlzy5CZSJ0o6fRkS2XmnO7kX57HKqqR2s0-xOoZe_CArWbU-smYdkyH9tQEAmyjA/s4032/FDE7DABF-B2E8-4AF4-A1D4-716340D22387.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeh-_01dYqvaGjBK7qLNDkhiM6wBYoiirSc6JXaoFmjvbiRlEocFcK0uch9mUkPgzqvinbyE-Zi14xUjCAG7tECFHSQM-lCI-xJ1qF12QlTZNka33b_DOu1_spfOlzy5CZSJ0o6fRkS2XmnO7kX57HKqqR2s0-xOoZe_CArWbU-smYdkyH9tQEAmyjA/s320/FDE7DABF-B2E8-4AF4-A1D4-716340D22387.jpeg" width="240" /></a></div><p>It was a warm sunny day that begged for a glass of proseco (yes, I am a little obsessed with that stuff). Alongside it I enjoyed a plate of fusilli with a lamb ragu. The sauce was a little bland to me, but the pasta was topnotch. It was cooked perfectly al dente and had a buttery quality to it. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbwgNpyJIOkbDtXoNDr4zrrnKlupYcnbBv06M1M6CLvzx11jAbA3RT_IBSWMn8UFnHZJQEqqHRs_OBt28yKN-tIjbCYtmrB5Dq40Ru2f8UGFygPNPPp2GSDOPvXJ5Sm41yjVeF37jbK4LBoCtFpOkApWM8Kg7zloppgOt1X9GXG8OWggiAD25QxFweA/s4032/A00DDEE9-08C2-40ED-ABBB-E8B8052F9DAB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbwgNpyJIOkbDtXoNDr4zrrnKlupYcnbBv06M1M6CLvzx11jAbA3RT_IBSWMn8UFnHZJQEqqHRs_OBt28yKN-tIjbCYtmrB5Dq40Ru2f8UGFygPNPPp2GSDOPvXJ5Sm41yjVeF37jbK4LBoCtFpOkApWM8Kg7zloppgOt1X9GXG8OWggiAD25QxFweA/s320/A00DDEE9-08C2-40ED-ABBB-E8B8052F9DAB.jpeg" width="240" /></a></div><p>Kevin had chicken parmigiana, which meant he was eating yet another meal that was bigger than expected. We finished with the signature limoncello for me and tartufo for Kevin’s dessert, which we shared. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrj2HuU55DZes3vDTaE58FNfHbMRetI6D2pX-Olp51aaxX7zRnMWELALfllNhhDJjIKE6hlODdS8R5aI4oCEUc71Pio9AAva0H9SHMIJZnrZF6dp-PlYf3bznv-FFsfaHESULTpw_eZHijBCHQ0ieWBRNt7a6z4Z6ciaRh_e-_cmYhXSjpixBc3SCqg/s4032/506D5DAC-426C-44E4-B444-638A19B58515.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrj2HuU55DZes3vDTaE58FNfHbMRetI6D2pX-Olp51aaxX7zRnMWELALfllNhhDJjIKE6hlODdS8R5aI4oCEUc71Pio9AAva0H9SHMIJZnrZF6dp-PlYf3bznv-FFsfaHESULTpw_eZHijBCHQ0ieWBRNt7a6z4Z6ciaRh_e-_cmYhXSjpixBc3SCqg/s320/506D5DAC-426C-44E4-B444-638A19B58515.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie8eqBbFicwbR4GfSzgtwBh-9GwdwIr2wPkj35GebMjFPc5vwb-aphaoTCMfOYp-6_DDgTwjOkFHOwmQrEgjqe6o4kqStbEG2fO773sQK-z3-DncqE3YGmB94--ABdc2MNhSai1pn7y6c0rbkJrSbQ4PF_3yBSNFi-_DVFrS_6-iHfoxSf0wFvQv7Qw/s4032/E67F898E-21FB-4BD0-8FAF-7E2DBCAF5515.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie8eqBbFicwbR4GfSzgtwBh-9GwdwIr2wPkj35GebMjFPc5vwb-aphaoTCMfOYp-6_DDgTwjOkFHOwmQrEgjqe6o4kqStbEG2fO773sQK-z3-DncqE3YGmB94--ABdc2MNhSai1pn7y6c0rbkJrSbQ4PF_3yBSNFi-_DVFrS_6-iHfoxSf0wFvQv7Qw/s320/E67F898E-21FB-4BD0-8FAF-7E2DBCAF5515.jpeg" width="240" /></a></div><p>I'm not sure if this is a Limoncello thing or a Boston thing, but the tartufo was not what I normally think of for tartufo. A tartufo should be round (tartufo literally means truffle after all). This was a wedge. Traditionally it's vanilla ice cream with nuts and a cherry coated in chocolate. This was chocolate throughout with a hint of hazelnut. If you didn't tell me it was tartufo, I would have guessed it was a Nutella semifreddo. It didn't matter what you called it. It tasted good and that was what mattered. </p><p>I would also say the service here was friendly and efficient despite the popularity and large lunch crowd. The place had an overall congenial atmosphere one expects to find in a neighborhood Italian restaurant. <br /></p><p>Even though we had a good six or seven hours until our dinner reservation, we weren't starving by the time dinner rolled around. It's too bad because the restaurant I picked had an interesting menu. I chose <a href="https://statestreetprovisions.com/" target="_blank">State Street Provisions</a> because of its proximity to the pickup site of our evening ghost tour. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXo0Fi_mRYgAzhNAQHEC_yzPPOfNQDJDB5p40dCcNtacnR1C7f1ohls-AZDcqBdBtokFCf4XXRY-QD8GseSEI8bTBPIPHbmuTkrVmGeVjEwZPLKgpU5Qx9bEj5jye0PL62gtUbHgYsXy33fG4WHMWIp8L0m2R-BsB7PcICnckebL2DJM0HacepE7jXMQ/s4032/D4D68836-F343-42F7-B0B0-6091AF87ACF5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXo0Fi_mRYgAzhNAQHEC_yzPPOfNQDJDB5p40dCcNtacnR1C7f1ohls-AZDcqBdBtokFCf4XXRY-QD8GseSEI8bTBPIPHbmuTkrVmGeVjEwZPLKgpU5Qx9bEj5jye0PL62gtUbHgYsXy33fG4WHMWIp8L0m2R-BsB7PcICnckebL2DJM0HacepE7jXMQ/s320/D4D68836-F343-42F7-B0B0-6091AF87ACF5.jpeg" width="240" /></a></div><p>My first thought when I walked in there was, "I'm not hip enough for this place." It was a young crowd and had a cool-kid vibe. Despite this I made an immediate bond with the server, who told me her name was Rachel. We both agreed that spelling it Rachel and not Rachael is the only way to spell it. </p><p>I liked the selections on the menu, and might have ordered an appetizer if I were hungrier, but there was a lot of pasta on my plate at lunch. Kevin and I both stuck with personal pizza. I had an unusual one of duck confit, fig jam (fresh jam - had chunks of fig in it), and brie. Kevin went with something more traditional along the lines of margarita. It had a heavy amount of parmesan on it, so he wasn't fond of it. My pizza was delicious but could have used a bit more duck on it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsqpLglr2ZKJ5G9MNtU8FewGe4rq8KWKJkkNOIRZCsswj94A99CTNALGemvKemr4OpjGkyD8G7fBFf75Tkjj7RujmTkMpX8ELmH5q2Q_tifAiZD20NoMDsX7Nqz3IbzUNnwrR8aOTsQmryrbaPQwwugrLjw-n997C7KmWrg-0ekTEqt6wOsVpbL-j1w/s4032/899CFE4B-37A7-431E-A222-A973CE927D7F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsqpLglr2ZKJ5G9MNtU8FewGe4rq8KWKJkkNOIRZCsswj94A99CTNALGemvKemr4OpjGkyD8G7fBFf75Tkjj7RujmTkMpX8ELmH5q2Q_tifAiZD20NoMDsX7Nqz3IbzUNnwrR8aOTsQmryrbaPQwwugrLjw-n997C7KmWrg-0ekTEqt6wOsVpbL-j1w/s320/899CFE4B-37A7-431E-A222-A973CE927D7F.jpeg" width="240" /></a></div><p>He asked for a Shirley Temple to drink and I saw something I never saw before - Shirley Temple in a bottle.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1Z26PV_sdI1tXC265lNWRUl9JDW6XlrpUUMVK7n4VP5Yy8WPCH6Eh_QxXnp0H4xNoHSZ091KboT22UlnQbu94drCPSCB6rsMfUul0Ypm5KJQblqmDoTVuO-OhmGGl_ZFsmaBQJc9sehXOXKrfV61AKzy7lrjplj3Pr4aMKx1rZyg4jcu1DhYdEZ-UQ/s4032/C0107029-3B06-473A-9E90-120D2E3BD1D3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1Z26PV_sdI1tXC265lNWRUl9JDW6XlrpUUMVK7n4VP5Yy8WPCH6Eh_QxXnp0H4xNoHSZ091KboT22UlnQbu94drCPSCB6rsMfUul0Ypm5KJQblqmDoTVuO-OhmGGl_ZFsmaBQJc9sehXOXKrfV61AKzy7lrjplj3Pr4aMKx1rZyg4jcu1DhYdEZ-UQ/s320/C0107029-3B06-473A-9E90-120D2E3BD1D3.jpeg" width="240" /></a></div><p>The next morning we made good our promise to return to Kane's Donuts. He had a vanilla frosted doughnut. I had an apple fritter. The apple fritter was as good as the doughnut, although it could have used more apple. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7cp_MdsB50H_gSJAVaG724RwAODzlbDrQZWxWK-YgeYndggTlxkaWeo8PO-drpf9PI7xo0zHzSTwWWpA2zWAdGanxClwo7QP5HcbI3w0IHzSkH_V5dvHo60oFUJjPHcXbzogWKxn9QCNvmFx5G3OXTyHU14dvVd1w3nCP9MBNxplb3av20dWIei7xQ/s4032/83CB9881-B762-4F11-A309-2EC6A9946725.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7cp_MdsB50H_gSJAVaG724RwAODzlbDrQZWxWK-YgeYndggTlxkaWeo8PO-drpf9PI7xo0zHzSTwWWpA2zWAdGanxClwo7QP5HcbI3w0IHzSkH_V5dvHo60oFUJjPHcXbzogWKxn9QCNvmFx5G3OXTyHU14dvVd1w3nCP9MBNxplb3av20dWIei7xQ/s320/83CB9881-B762-4F11-A309-2EC6A9946725.jpeg" width="240" /></a></p><p>We spent the rest of the morning touring Beacon Hill and it was lunch time when the tour was over. Our plan was to take the subway to the Isabella Stewart Gardner Museum and have lunch on our way to the subway. Beacon Hill is full of restaurants, so it seemed like a good idea to eat lunch in that neighborhood. We walked down the main drag and saw every open place that served food had a line out the door. It was a holiday weekend, we were in a major tourist neighborhood, and it was a beautiful day so everyone was out. We would need to walk farther afield to find a place to eat. We made our way to the subway station on the other side of the Public Garden hoping to find something to eat on that area. </p><p>We found a side street with some cafes and many of them were crowded. Then I spotted one with several open tables out front and the inside looked close to empty. It was called <a href="https://www.eatbeatnic.com/" target="_blank">Beatnic</a>. It's a chain, but I had never heard of it before. It's too bad we never heard of it because it was only after we were inside that we realized it was a vegan restaurant. I guess that's why it wasn't crowded. Vegan isn't everyone's cup of tea. As we had already inspected the place to see if it contained a badly-needed public restroom, it seemed rude not to order something. We were hungry and we didn't want to keep looking for a place to eat, so we decided to give it a try.</p><p>I had a flatbread with broccoli, tomato and truffle coconut ricotta (whatever that is). It tasted good. My only beef with it (pun intended) was the broccoli was tough and fibrous. It made the sandwich hard to eat. Kevin had a “chicken” sandwich made from jackfruit. He had no complaints either. Shortly after we ordered, a large group of teenagers invaded the place, so we were glad we arrived and ordered when we did. We were happy to be able to sit down and get something to eat. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mGVRGheMdIY1sV7eZxOGjw4kg48adXMQw0p8uHtfXG7BJzzttaee-gEEWTPvpyp9QxLOAh6iDy-bfnPVrXW5YwhgcU0R_g29037RWLwWxA4ssFeXCL3JlMm34H5ODgBkcelRtv6w8aSwScuxjP2lCTau_Gny2hCArSwgBUgNFUC1ZqKjWlfxshNvKg/s2048/6E4CE7DF-B5A6-4D2B-916A-9DB3C3FF3A47.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mGVRGheMdIY1sV7eZxOGjw4kg48adXMQw0p8uHtfXG7BJzzttaee-gEEWTPvpyp9QxLOAh6iDy-bfnPVrXW5YwhgcU0R_g29037RWLwWxA4ssFeXCL3JlMm34H5ODgBkcelRtv6w8aSwScuxjP2lCTau_Gny2hCArSwgBUgNFUC1ZqKjWlfxshNvKg/s320/6E4CE7DF-B5A6-4D2B-916A-9DB3C3FF3A47.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJoxWsS47d9lptEZeY4Vnd0MT_upzcKZKwVG9NLCMdkFT5j9PeIRuade_GNXR5IO4VBkVbnNP7EkPvJ3bZ_R6pfO4PF32XE7usb-XMpae3g7bdWb38DusvhTgnTX_QsFaVbNmQd9JIiFOygQtlPGf8DjZkcFbnx-hIeoT1B6Thtbd7KHuvHz666vK2w/s2048/465061CA-5AD8-4E8A-9C76-8716C05C2D4C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJoxWsS47d9lptEZeY4Vnd0MT_upzcKZKwVG9NLCMdkFT5j9PeIRuade_GNXR5IO4VBkVbnNP7EkPvJ3bZ_R6pfO4PF32XE7usb-XMpae3g7bdWb38DusvhTgnTX_QsFaVbNmQd9JIiFOygQtlPGf8DjZkcFbnx-hIeoT1B6Thtbd7KHuvHz666vK2w/s320/465061CA-5AD8-4E8A-9C76-8716C05C2D4C.jpeg" width="320" /></a></div><p>After that lunch and all the walking we did that day, we were starving by dinner time that night. I chose a burger place for dinner called <a href="https://www.lolaburger.com/" target="_blank">Lola Burger</a>. <br /></p><p>The restaurant is a bit smoky and vents to the outside, luring people in with the scent of cooking burgers.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-Gza3toETUwMHVrwVCi2o8rVnZMp8Pdm99Czk973KdHDgttHPQ1nL5pGP3jvbwdkCGW3ColWrya9j5fd794z1zjN-cx8kEmIX4iCHaw24-sXKaWHD_8tKcT6ixh18Tti8UDGQ2kbKT9IsSHNCy29IsqKVyLRxibcm-au3r41YIecI1VzEUrDHnWYug/s4032/8FDE0FA7-4C00-4DB4-8EF4-B489E63ECCEA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-Gza3toETUwMHVrwVCi2o8rVnZMp8Pdm99Czk973KdHDgttHPQ1nL5pGP3jvbwdkCGW3ColWrya9j5fd794z1zjN-cx8kEmIX4iCHaw24-sXKaWHD_8tKcT6ixh18Tti8UDGQ2kbKT9IsSHNCy29IsqKVyLRxibcm-au3r41YIecI1VzEUrDHnWYug/s320/8FDE0FA7-4C00-4DB4-8EF4-B489E63ECCEA.jpeg" width="240" /></a></div><p>Diners sat in tight smoky quarters here. The music was also too loud and the lights were dim. There was a bit too much sensory overload. </p><p>Kevin said the burger he had (a classic cheeseburger) was one of the best he had eaten in a long time. I had to agree with partially. My burger itself was perfect. It was thick and meaty and flavorful. It was cooked exactly as I asked. I had a fancier burger than he did. The cheese wasn't quite melted and the toppings were a little skimpy. I also felt my fries weren't fresh. They were starting to get cold and were on the way to being soggy. They must have been sitting for a few minutes after coming out of the fryer. They were fries that could have been great, but weren't (but I liked the special spicy sauce they came with). Service was friendly. I liked our server, so I don't like blaming him for our lack of dessert, but he never gave us a dessert menu. He may have offered, but if he did, we couldn't hear him over the loud music in the place. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6HmFhzFN8ZVsDgez-iqYy-KFpY8emVCgG0sK280SLnCJJgKUAg-ye1gWY_fJFyjLo-ZJx2W-gYktebvF5c0Eb751iXEUU8Zs78INm_MDL_FSJ6RwzvQERkSIk8fNc5bxsM00g1sLSy1DOl1yTy3X0Iamx-YPDkeaEkDScEPhriCRUPt5r4I0kzB4pwQ/s4032/DD565DAA-B371-460F-BE4B-B6F680BC573E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6HmFhzFN8ZVsDgez-iqYy-KFpY8emVCgG0sK280SLnCJJgKUAg-ye1gWY_fJFyjLo-ZJx2W-gYktebvF5c0Eb751iXEUU8Zs78INm_MDL_FSJ6RwzvQERkSIk8fNc5bxsM00g1sLSy1DOl1yTy3X0Iamx-YPDkeaEkDScEPhriCRUPt5r4I0kzB4pwQ/s320/DD565DAA-B371-460F-BE4B-B6F680BC573E.jpeg" width="240" /></a></div><br /><p>We took a short walk in the neighborhood to see if we could find a place to grab a sweet treat. We found the old classic Ben & Jerry's. Fudge brownie ice cream hit the spot.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizsP8Pv7L-sHrrJ618c7Anp3QaDaqPJJra3odLYc1xzPxTOQ2K8JqHSZAqrB4rf8x4hMF_QIFGC7siJwdX0S-y9WHe7Ps3zT_oDPRfw77A57T8GnsMUN6JPYxw-_v0UtT_XKLhFvr5_75rXCmoAZeF-ps9a3uj_W-k7qtJp1i4w_EM3k4iIdgm_r_ftQ/s4032/5EC24FB0-7583-4CD0-81F2-A499AB451BF3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizsP8Pv7L-sHrrJ618c7Anp3QaDaqPJJra3odLYc1xzPxTOQ2K8JqHSZAqrB4rf8x4hMF_QIFGC7siJwdX0S-y9WHe7Ps3zT_oDPRfw77A57T8GnsMUN6JPYxw-_v0UtT_XKLhFvr5_75rXCmoAZeF-ps9a3uj_W-k7qtJp1i4w_EM3k4iIdgm_r_ftQ/s320/5EC24FB0-7583-4CD0-81F2-A499AB451BF3.jpeg" width="240" /></a></div><p>The next day was departure day. We had one more meal to eat before leaving Boston. I wanted to try some of the offerings in the neighborhood besides Kane's. I decided to try the neighborhood branch of <a href="https://www.flourbakery.com/" target="_blank">Flour Bakery</a>. </p><p>I purchased two of my favorite breakfast pastries for us: a cinnamon roll and a sticky bun. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzrzHIMsEUc9X1IFjCF1edoO_qrf6ule2oVEqpvKbh7c9Rf7a3yua1jcppre2MH0oDZDPRrKxFy4LYmj5Hu9P36mEfS7G336xJNpy5WOj1A17RtiwtYBkllyYti3VElINOBhN6c4hI7-MfK5kyeriyOA-jQAq2bsBV7rxaJAP4wFVmaVt3NRlCVUl5A/s4032/955A444F-A8E8-4E42-A25E-30606DE3B506.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzrzHIMsEUc9X1IFjCF1edoO_qrf6ule2oVEqpvKbh7c9Rf7a3yua1jcppre2MH0oDZDPRrKxFy4LYmj5Hu9P36mEfS7G336xJNpy5WOj1A17RtiwtYBkllyYti3VElINOBhN6c4hI7-MfK5kyeriyOA-jQAq2bsBV7rxaJAP4wFVmaVt3NRlCVUl5A/s320/955A444F-A8E8-4E42-A25E-30606DE3B506.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAkaGBWT0N2uSFKJ4QZnLMSD2fEoe3OzLdxXealk3SwHz9dV_pWe9BC0rVT6mMaXqHOwNumOcdVRT7C6YPM9q5bHVg1HsXSWMtBNEs0uajTKcSw8cx9Gw6mF-frHbOFLcfB_D89cEGh8plI3YGWRtnl2v8sMwrue_xdI6fWA1FK5kVZB_ojkfF09Xqg/s4032/AD6FA747-D895-49F5-BB7F-BBA13903AFD9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAkaGBWT0N2uSFKJ4QZnLMSD2fEoe3OzLdxXealk3SwHz9dV_pWe9BC0rVT6mMaXqHOwNumOcdVRT7C6YPM9q5bHVg1HsXSWMtBNEs0uajTKcSw8cx9Gw6mF-frHbOFLcfB_D89cEGh8plI3YGWRtnl2v8sMwrue_xdI6fWA1FK5kVZB_ojkfF09Xqg/s320/AD6FA747-D895-49F5-BB7F-BBA13903AFD9.jpeg" width="240" /></a></div><p>I was a bit disappointed in the roll as it was a little dry. There are two types of people in this world: those who like their cinnamon rolls fluffy and those who like them dense and moist. I am in the latter camp. Kevin had no complaints about the sticky bun.</p><p>It's bye-bye Boston for now. Since we have family in the area now, we will be coming back. Maybe I'll get Boston Cream Pie the next time around. </p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-50419570963175786742022-09-18T07:16:00.002-04:002023-10-03T15:51:27.479-04:00Random Food Thoughts<p><span style="font-family: PT Sans;">On my Shipwrecked and Comatose blog, I like to do posts that are a series of microblogs on random topics. I decided it was time TERP had a similar entry of miscellaneous thoughts about food. A lot of these are a collection of my pet peeves about food terminology.</span></p><p style="text-align: center;"><span style="font-family: courier;">~</span></p><p><span style="font-family: courier;">Marinate is a verb. Marinade is a noun. Why do some people have such a hard time differentiating between those words?</span></p><p style="text-align: center;"><span style="font-family: courier;">~</span></p><p><span style="font-family: Merriweather;">Dunkin Donuts finally figured something out when it introduced Snackin’ Bacon. Sometimes people want to eat only the bacon. Forget the eggs and pancakes and toast. Let's eat the bacon.</span><span style="font-family: courier;"> </span></p><p style="text-align: center;"><span style="font-family: courier;">~</span></p><p><span style="font-family: helvetica;">Bruschetta is not chopped tomatoes. Bruschetta refers to the grilled bread. It literally means, “roasted over coals” in reference to how the bread is traditionally toasted. Calling chicken topped with chopped tomatoes is not “bruschetta chicken” unless you roasted the chicken over coals. Also, it’s pronounced “brusKetta” not “bruSHetta” but you knew that, right?</span></p><p style="text-align: center;">~</p><p>Panini, ravioli, cannoli, and manicotti are all plural nouns. In Italian, the i at the end of the word is like the s at the end of an English word. You do not need to end any of these words with an s. This includes panini. The singular of panini is panino. The singular of canoli is Canolo. Saying you are having a panini is like saying one sandwiches.</p><p style="text-align: center;">~</p><p><span style="font-family: Indie Flower;">Speaking of Dunkin Donuts, I know it's officially called Dunkin now, but why is the logo still DD?</span></p><p style="text-align: center;"><span style="font-family: Indie Flower;">~</span></p><p><span style="font-family: Nanum Gothic;">Strawberry shortcake. Did you ever notice it's called "short" cake? Shortcake is like <i>short</i>bread or <i>short</i>crust pastry. It refers to the fact that the key ingredient in the dessert is <i>short</i>ening (and we hope the shortening in question is butter). The texture should be firm, even crisp, and not spongey. In other words, do not make a regular sponge layer cake with a strawberry cream filling and call it strawberry shortcake. Strawberry short cake is made from sweet biscuit dough (can be individual biscuits or large layer-cake-sized biscuits) topped with whipped cream and strawberries. There is nothing shortcake about a standard sponge layer cake (which will probably contain shortening of course, but in different proportions and with a different texture). </span></p><p style="text-align: center;"><span style="font-family: Nanum Gothic;">~</span></p><p><span style="font-family: Nanum Gothic;"><span style="font-family: Merriweather;">Italian cream cheese is called MAScarpone (if you want to truly say it like an Italian, you say Mahs-car-po-neh). It is not MARScapone. Look at the container and tell me how it's spelled. Say it like that. </span><br /></span></p><p style="text-align: center;"><span style="font-family: Nanum Gothic;"><span style="font-family: Merriweather;">~</span></span></p><p>I often see bread recipes that are “no-knead”. Am I the only one who enjoys kneading bread? I find it fun - therapeutic even. To me when you remove the kneading from bread making, you take some of the pleasure out of it.</p><p style="text-align: center;">~</p><p><span style="font-family: Raleway;">Also, I don't understand the point of some no-bake desserts. I think some desserts are better baked. Take cheesecake for example. Why would I want to eat a slab of cold cream cheese on greasy, unbaked crumbs? It's much better beaten with eggs to lighten it and give it a cake-like texture. Some desserts are naturally no-bake, but that doesn't make them easier than baked desserts (like homemade pudding or mousse for example). </span></p><p style="text-align: center;"><span style="font-family: Raleway;">~</span></p><p><span style="font-family: georgia;">Note to Self: If I consider flour and sugar to be pantry staples, I need to do a better job of keeping them in my pantry. I started getting it into my head that buying five pounds of sugar or flour took up too much space in the cabinets. I also worried having an abundance of key ingredients would tempt me to bake too often. After the pandemic quarantine was over and I wasn’t baking all the time,I started buying one pound at a time whenever I needed something for a specific recipe. Unfortunately I was so used to having sugar and flour in the kitchen all the time, I always assumed I had enough. Then the next time I wanted to bake something, I found I did not, in fact, have enough. Lesson learned. If I need ingredients for one recipe, buy more than I need because I’ll be happy to have it the next time I need it.</span></p><p style="text-align: center;"><span style="font-family: georgia;">~</span></p><p><span style="font-family: Nanum Gothic;">Why am I a dedicated summer lover who dreads the approach of fall? First, I am sick of the Fall/Halloween Industrial Complex (fall is a season and not a lifestyle brand). Second, you don’t see a beautiful bounty like this in November and December.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwntGkJ4kFNc5j3tHywiLc4TKMvO7F5vmKxnQabnGZIZpS2zwfhkQtIUcH989cKgAvfhkPzHdcF1D8twNntRw2WfW_0znvgStaLt0VyrgJrmFl1TRGyNeU5PzGPTOOVSI8G7kMdwIqZZr5Umw-ynJAx4MxPicY1LchNh6FNCBK-len0eG3rkxisR2hQ/s2048/1129BD51-BE97-41FF-B36C-AE5A6625E784.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwntGkJ4kFNc5j3tHywiLc4TKMvO7F5vmKxnQabnGZIZpS2zwfhkQtIUcH989cKgAvfhkPzHdcF1D8twNntRw2WfW_0znvgStaLt0VyrgJrmFl1TRGyNeU5PzGPTOOVSI8G7kMdwIqZZr5Umw-ynJAx4MxPicY1LchNh6FNCBK-len0eG3rkxisR2hQ/s320/1129BD51-BE97-41FF-B36C-AE5A6625E784.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TTvI-wq8ZvT1euv6yKg-sW3UybfZNmrH90jU_AcQt19vYM8-b12e0OEKH62-iod9Cqfp0UHchb6fjAU82ovWB-hMxyEl1rsmDP46SfCtR56gk2Oqev4eCxnQFBfXFI44oQz_nnpm6sdnNU34g1M5AIP-s1B2z-GnEYGcGM5oJ8dbHGdBfKAdEO4mCA/s2048/7660B5D9-1553-4B95-958E-D18A1178610C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TTvI-wq8ZvT1euv6yKg-sW3UybfZNmrH90jU_AcQt19vYM8-b12e0OEKH62-iod9Cqfp0UHchb6fjAU82ovWB-hMxyEl1rsmDP46SfCtR56gk2Oqev4eCxnQFBfXFI44oQz_nnpm6sdnNU34g1M5AIP-s1B2z-GnEYGcGM5oJ8dbHGdBfKAdEO4mCA/s320/7660B5D9-1553-4B95-958E-D18A1178610C.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDz7feqc3rrxF5i2_TjzxYnDMU5HgzZSx45y6ijN1LgIGErhVhDh6EO5fFrRNlR-loXkGGcSiv4jKMhxgXtkYvWmL1GmsTVT_TphumFVS3MuOIDPoZWI9CwmrL1GAAgKH46210dUgOU0J8suEU31Bj2MzclzeNJlzztBQ7VbT-XNgNzTz4FHC68wWxw/s2048/27718094-9B8F-43D0-A0CB-5402871CDC46.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDz7feqc3rrxF5i2_TjzxYnDMU5HgzZSx45y6ijN1LgIGErhVhDh6EO5fFrRNlR-loXkGGcSiv4jKMhxgXtkYvWmL1GmsTVT_TphumFVS3MuOIDPoZWI9CwmrL1GAAgKH46210dUgOU0J8suEU31Bj2MzclzeNJlzztBQ7VbT-XNgNzTz4FHC68wWxw/s320/27718094-9B8F-43D0-A0CB-5402871CDC46.jpeg" width="240" /></a></div><br /><span style="font-family: Nanum Gothic;"><br /></span><p></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com1tag:blogger.com,1999:blog-2542361835947520230.post-12862022211119001352022-06-04T05:07:00.006-04:002022-06-10T08:38:14.406-04:00In Loving Memory<p>For those of you who read this blog and are not Facebook friends, or otherwise members of my friends and family circle, I must make a rather sad announcement. Tragedy has struck the (dis)Order-Pickypants household. Three weeks ago my beloved mother-in-law passed away. She was 96 and lived a full life surrounded by a large circle of friends and family, and she will be sorely missed.</p><p>Two weeks ago we had to go through the dreaded task of cleaning out her apartment. I was there with Kevin, his sister-in-law, the home health aide, and the building superintendent to decide what we needed to throw out, what could be donated, and what we all wanted to keep.</p><p>As we began making our way through each room, something in the kitchen caught my eye. I couldn't stop looking at it. There was an object sitting on her stove beckoning to me. Everyone was in the living room and the bedroom trying to decide which of her financial records needed to be saved, how to disconnect her cable box, and who would take possession of the various family photographs. The last thing I wanted to do was swoop into the kitchen like a vulture and examine the cookware. That seemed tacky and rude. I didn't want anyone in the family to think I only there to scavenge my mother-in-law's stuff. </p><p>Once the most important tasks were completed and everyone started going through the small stuff, I gave myself permission to go into the kitchen and examine my prize up close. </p><p>It was one of the most beautiful saucepans I had ever seen. It was more beautiful up close than it was from a distance. Kevin's sister-in-law recognized it as a <a href="https://www.mackenzie-childs.com/">Mackenzie-Childs </a>piece. When I first saw it, I assumed it was purely decorative. I would have been reluctant to take home a tchotchke that would clutter our condo even more, but I picked it up and felt its weight. It was a legitimate piece of cookware. I knew it had to come home with me. I loved the idea of cooking with something so beautiful.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNyXEFqowqVogYt17UcdN66-SEp9rahdKU-tpA1ZSQXA9zHL-civFHAZdO0I9iJMDgjPzSmX3k1xivP0MY1Bxsenz4Aa3wX6RR2sRLIqH6UN4MpNbBQG_V-VJEiI5ZwVE-sTan50JYYNtAYXiG4YafO_pURIOgrIQZJKa4i4c0leKTUFaYizEwtWIEQ/s2048/B35E9166-CE0C-41C1-A906-C3539E85FACD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNyXEFqowqVogYt17UcdN66-SEp9rahdKU-tpA1ZSQXA9zHL-civFHAZdO0I9iJMDgjPzSmX3k1xivP0MY1Bxsenz4Aa3wX6RR2sRLIqH6UN4MpNbBQG_V-VJEiI5ZwVE-sTan50JYYNtAYXiG4YafO_pURIOgrIQZJKa4i4c0leKTUFaYizEwtWIEQ/s320/B35E9166-CE0C-41C1-A906-C3539E85FACD.jpeg" width="320" /></a></div><p>I wondered how my mother-in-law came to have such a piece. The pot didn't look like it had been used much. Eleanor lived alone and didn't entertain. She wasn't passionate about cooking either. If I ask Kevin about her cooking skills, he would say, "She made the best peanut butter and jelly sandwiches I ever had." His brother isn't nearly so kind when he talks about their mother's cooking (he's even pickier than his younger brother). </p><p>When I came home with my new pot, I kept looking at it. I was so taken with its beauty. It was almost too beautiful to cook with, but I am more practical than that. I don't have much space in my kitchen for non-functional items. As I said, I wouldn’t have taken home anything that I wouldn’t have a use for.</p><p>I decided I was going to make risotto in that pot. Something about the pot said, "risotto" to me. I even told Kevin when I brought it home, “I have to make risotto in this pot.” </p><p>The question now was what type of risotto to make? Should I stick with the tried and true milanese, or so something with vegetables? There are so many spring greens in season. </p><p>I decided to go in a different direction. I love caramelized onions and I noticed my pin boards are filled with French onion soup inspired recipes (including risotto). I decided to create my own version of caramelized onion risotto with all the flavors of the soup, but not the bread. </p><p>So many French onion soup inspired recipes out there use shortcuts like using onion soup mix. I wanted to make it taste more authentic, so I used fresh onions and used beef broth instead of chicken broth (my usual liquid for risotto) for my liquid. I flavored it with a bit of wine and a bit of brandy, because that is what we used when we made French onion soup in my class at the <a href="http://baconandrhubarb.blogspot.com/2018/05/a-day-at-ice.html?q=A+Day+at+the+ICE">ICE</a>. A traditional milanese risotto uses pancetta, but I used bacon because it's readily available at the farm market, and I think bacon tastes great with onions. At the end, I stirred in some shredded Gruyere. </p><p>I am adding this stirring-the-pot photo to show that I found a matching spoon in the kitchen as well. It's silicone coated to protect the enamel.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEXoK6UKB8vaIi4Viy4mohbujdoEkPOAokf3dbRQ_GB2jGFrLKPRJcsAU5M5_lG7TqoALP1HYm_DMjlifvUxqJG6R7yvzKgFEPLKnMPDfBZ-TtJnkCmWAHpMA7fOb_aBPjQooGnJRpsI8YgVZPrclhLzmm1tvfoYotbwpp5lQU_WFeC0bM5gc-5f7Dg/s2048/95F0C3BE-A3DC-437E-A5E9-24C500B3C39E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEXoK6UKB8vaIi4Viy4mohbujdoEkPOAokf3dbRQ_GB2jGFrLKPRJcsAU5M5_lG7TqoALP1HYm_DMjlifvUxqJG6R7yvzKgFEPLKnMPDfBZ-TtJnkCmWAHpMA7fOb_aBPjQooGnJRpsI8YgVZPrclhLzmm1tvfoYotbwpp5lQU_WFeC0bM5gc-5f7Dg/s320/95F0C3BE-A3DC-437E-A5E9-24C500B3C39E.jpeg" width="240" /></a></div><p>My finished dish. Sorry I didn't put out the light box and stage it. Another bad photo for which The Essential Rhubarb Pie is famous.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDAvyUEKCMzQl7AewEVqAVigWexV5j5T5rFCTTTGt87QtTksrlhInCsKU54tDuqMmMGn9oqZ7Cji7ITdpBQBjGrdO4buSD4uWcHiXz_Oe8vfy36-VC-snhE7mmhpjlA_uq-ObVJj5TkCjVh1mnzQY-BSaRkOoqNtXWeych0F-RfkCiyj7hMdOwN-qIA/s2048/93433027-36A2-4387-BB66-66D92E0F926E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDAvyUEKCMzQl7AewEVqAVigWexV5j5T5rFCTTTGt87QtTksrlhInCsKU54tDuqMmMGn9oqZ7Cji7ITdpBQBjGrdO4buSD4uWcHiXz_Oe8vfy36-VC-snhE7mmhpjlA_uq-ObVJj5TkCjVh1mnzQY-BSaRkOoqNtXWeych0F-RfkCiyj7hMdOwN-qIA/s320/93433027-36A2-4387-BB66-66D92E0F926E.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I enjoyed it in her honor. Thank you for this gift to remember you by when I cook.</div><p><b><span style="font-size: large;">French Onion Soup Risotto</span></b></p><p><i>Ingredients</i></p><ul style="text-align: left;"><li>2 strips bacon cut into lardons<br /></li><li>1 Tbl olive oil</li><li>3 medium onions, thinly sliced</li><li>1 Tbl butter</li><li>1 1/2 cups arborio rice</li><li>1/4 cup white wine</li><li>1 quart beef stock</li><li>1/4 cup brandy</li><li>Salt to taste <br /></li><li>1 Tbl fresh thyme leaves</li><li>4 oz Gruyere cheese, shredded</li></ul><p>In a medium saucepan cook bacon over low heat until crisp. Pour off any excess fat, leaving about a tablespoon in the pot. Chop crispy bacon into small bits.</p><p>Keep heat low and add olive oil the the pot then add onions. Cook stirring frequently for about forty minutes until soft and brown. Remove onions.</p><p>Meanwhile heat the beef stock and brandy in a small saucepan and keep at a low simmer.<br /></p><p>Increase heat to medium and add the butter. Now add the rice and stir to coat with the fat. Cook until the rice smells a bit toasty. Add the wine and cook until absorbed. </p><p>Begin adding the stock/brandy mixture into the rice one ladleful at a time, stirring until each one is absorbed. This should take about twenty minutes. Once the risotto has absorbed all the liquid, remove from heat and stir in the salt. DO NOT SKIMP ON THE SALT. French onion soup needs salt to bring the flavors forward and this risotto is no different. Taste and adjust carefully. Now stir in the thyme, bacon and onions. Stir in the Gruyere and serve. (In my case I made my own portion and stirred the cheese into that since I know SPP wouldn't like it with Gruyere.)</p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-43312020852669819472022-05-22T10:26:00.000-04:002022-06-01T16:13:45.603-04:00Tiramisu Level Two <p>I love tiramisu and I love making variations on it. I know any self-respecting Italian cook would be horrified at the idea of messing with a classic recipe, but it's an easy recipe to mess with. The creamy mascarpone filling lends itself well to so many flavors other than coffee and marsala. I haven't posted too many variations here on the blog other than the <a href="http://baconandrhubarb.blogspot.com/2012/10/birthdays-and-anniversaries-stories.html?q=Tiramisu">dulce de leche</a> one I made several years ago, but I have known to fool around with the recipe a bit.</p><p>One thing I have never done with tiramisu is make an authentic recipe. Most of the times when I make it I use a version that only uses mascarpone and whipped cream. However, the authentic method is to create a custard with raw egg yolks and whip the mascarpone into that, then fold eggs whites into the mascarpone. I have too many qualms about doing that, but there are safer recipes out that use a zabaglione custard with cooked egg yolks. Some purists say this is still incorrect, but it seems like a good compromise to me. Besides, I was never going to be 100% authentic because I don't like the flavor of marsala in my desserts and that is the traditional tiramisu liquor. Anyway, I decided to make this re-adjusted version of tiramisu on my list of must-make desserts of 2022.</p><p>Then Mom threw a wrench in the works.</p><p>For many years my go-to recipe for tiramisu was a chocolate recipe. It's base was made from whipped cream and mascarpone with no eggs, but it had an extra kick of flavor. One layer had shaved chocolate and Kahlua in it. The other layer had the chocolate melted throughout it and was flavored with crème de cacao. It was a family favorite (my stepmother's late father had a particular fondness for it when he was alive). Recently I was talking to my mother about it once and she said she couldn't remember eating it, but it sounded wonderful and she hoped I would make it again. (I come by my chocolate obsession honestly.)</p><p>Her birthday was approaching and I was planning to make the <a href="http://baconandrhubarb.blogspot.com/2016/05/mothers-day-and-sunday-sauce.html?q=sunday+sauce">traditional macaroni dinner</a> for her, but I needed a dessert for the party as well. I thought tiramisu would be the perfect dessert for her (especially since she prefers creamy desserts to cake). But that put me in a quandary. Did I want to make my easy chocolate tiramisu recipe, or did I want to try to make a regular tiramisu using classic methods? Should I make Mom happy, or should I make myself happy? Should I even have to ask? <br /></p><p>I decided to try making a more traditional tiramisu with eggs, but no raw egg yolks (so more authentic than my previous versions, but not completely authentic). Then I would use elements of my old recipe by melting chocolate and adding chocolate liqueur into the filling and using a chocolate liqueur in the soaking liquid.</p><p>I made a sabayon custard and beat it with the mascarpone and plenty of melted chocolate. Then I folded whipped eggs whites in.</p><p>The resulting dessert was dense. It was more like a rich chocolate mousse than a fluffy tiramisu filling. If you make this, be sure to have a lot of friends to share it with because a little goes a long way.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcakOGZ0St_EDur3D9JfO6LLwTnb6DiE0s2JFOuNWseRR9OpRx3Io8Ix0wwXZx3z6vz15tcjBO204AwLiVnlKDNmDRR21r7SPwXDNCWVE7ZlbFc1nD4EKvISWj3PUV8YMYw3uULtPcEiqZ2eKrVT2gYjSDdTo30VnOPs7Y5zljXJlnEuaIS-Fk1dVysg/s2048/B310117C-671E-442E-8BF9-750AFA24D5AE.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcakOGZ0St_EDur3D9JfO6LLwTnb6DiE0s2JFOuNWseRR9OpRx3Io8Ix0wwXZx3z6vz15tcjBO204AwLiVnlKDNmDRR21r7SPwXDNCWVE7ZlbFc1nD4EKvISWj3PUV8YMYw3uULtPcEiqZ2eKrVT2gYjSDdTo30VnOPs7Y5zljXJlnEuaIS-Fk1dVysg/s320/B310117C-671E-442E-8BF9-750AFA24D5AE.jpeg" width="240" /></a></div><p>Classic tiramisu is often dusted with cocoa powder for contrast. I served mine topped with a dusting of powdered sugar for the same reason.</p><p><span style="font-size: large;"><b>Leveled Up Chocolate Tiramisu</b></span></p><p><i>Ingredients</i></p><p></p><ul style="text-align: left;"><li>3 egg whites</li><li>6 egg yolks</li><li>1/3 cup sugar</li><li>1/4 cup + 2 Tbl crème de cacao</li><li>6 oz semi-sweet chocolate, melted and cooled</li><li>48 savoiardi ladyfingers</li><li>1 1/2 cups espresso or strong coffee*</li><li>16 oz mascarpone</li></ul><p></p><p>In a clean bowl, with clean beaters, whip the egg whites until stiff peaks form. Set aside.</p><p>Place a bowl over a pan of simmering water. Whip together the egg yolks and sugar. Whisk until the yolks are pale and increasing in volume. Add the 1/4 cup liqueur and keep whipping until it reaches 150-160 degrees.</p><p>Move from heat and beat with a mixer until thick. Beat in the mascarpone. Make sure it is well incorporated. Beat in the chocolate until smooth and distributed.</p><p>Carefully fold in the stiff egg whites until well combined. </p><p>Mix together the coffee and remaining liqueur in a shallow dish. </p><p>Quickly dip the ladyfingers into the mixture (one side only) and lay soaked-side up in your serving dish, covering the bottom of the dish with a full layers of ladyfingers. You can break them up to make them fit as needed. Spread half the mascarpone mixture over the top. Top with another layer of ladyfingers. Spread another layer of the mascarpone over the top. </p><p>Sprinkle with a dusting of powdered sugar, additional ladyfingers, and shaved chocolate if desired.</p><p>Cover tightly and refrigerate at least four hours. </p><p><i>*I used instant espresso granules to make life easier. Go ahead and do that if you don’t feel like brewing a pot of coffee. I won’t tell.</i></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-40550926597317484272022-05-02T11:52:00.008-04:002022-06-01T16:14:04.731-04:00You Must Make This Pork Tenderloin<p>Hello, TERP Muffins. Am I being a little presumptuous with my post title? What about the vegetarians or the kosher readers? </p><p>I'll amend that to say you don't have to make this pork tenderloin, but if you can, you should.</p><p>You must remember I don't post here as often as I used to. Part of that is I am less likely to come up with original recipes as the years go on and I don't want to repeat myself. However, I am also trying to keep non-commercial, hobbyist food blogging (and all non-commercial long-form blogging) alive, even if I'm the only voice out there. When the time comes and I make a great recipe, this blog helps me record it so I can make it again. I also want to make sure all of you out there in TERPland have the recipe too. </p><p>I wanted to share today's recipe for other reasons other than it being delicious. The first is it's a perfect example of "waste not, want not". I was able to use up ingredients I had in my kitchen that would have been tossed if I hadn't used them soon. Additionally, I learned a new cooking technique for pork tenderloin I wanted to share. </p><p>I was in the mood for pork this week and wanted to do something new with it. I'm lazy these days. I rarely bother to come up with a new recipe. In the past year I became a Pinterest addict (I know I am late to that party and the rest of the world has moved on from Pinterest) and began saving recipes at a furious pace. I am trying to cook my way through my <a href="https://pin.it/1aSSTGX" target="_blank">Pin boards</a>. I found a couple pork tenderloin recipes and was all set to make a Chinese style one. </p><p>Then I started to think about what I would serve with it. Asparagus is starting to make an appearance at the farm market along with ramps and strawberries. I thought about serving asparagus on the side, but somehow asparagus didn't seem appropriate for Chinese roast pork. </p><p>Last week I used the spring ramps to make my <a href="http://baconandrhubarb.blogspot.com/2011/05/mad-pasta-experiments.html?q=ramps+spring" target="_blank">Springtime Pasta of the (dis)Ordered Mind</a> along with a Thai-inspired chicken burger (<a href="http://baconandrhubarb.blogspot.com/2009/10/in-thailand-they-weep.html?q=thai+chicken">not this one</a>, but <a href="https://marlameridith.com/recipe/grilled-thai-spice-chicken-sliders/">this one</a>) and ginger-soy slaw. Both used cilantro or mint. I still had cilantro and mint left over this week. I wanted to use them up before they went bad.</p><p>I decided I would make a roasted pork tenderloin using the cilantro and mint and serve some roasted asparagus on the side. </p><p>I usually cook my pork tenderloin in the Instant Pot. It's quick and the meat comes out tender and not overcooked. On the other hand, cooking it that way tends to make it a bit flaccid, almost rubbery. I decided to try cooking it in the oven the way I used to. (I flirted with cutting it into medallions and pan frying, <a href="http://baconandrhubarb.blogspot.com/2010/05/eureka.html?q=pork+medallions" target="_blank">which is one way I used spring ramps in the old days</a>.) I haven't made it in the oven in so long I wasn't sure how long to cook it and at what temperature. </p><p>I did some Googling to double check optimal times and temperatures and discovered something new. Rather than quickly roasting it at a high temperature, I found a method that required pounding it thin and roasting it slowly at a low temperature. This maximizes the flavor without drying it too much. It dries it out a bit more than pressure cooking it or quick-roasting it, but the concentration of flavor was said to be worth it. It seemed worth trying once.</p><p>I marinated it in a combination of cilantro, mint, honey, lemon juice, olive oil, and a few drops of hot sauce. When I first conceived the recipe, I wasn't thinking of using hot sauce in the marinade. Then I took my first taste of the marinade. I felt it needed something more to push it over the edge. The hot sauce was just the thing.</p><p>Muffins, I got out my light box to take this photo. I did this for you, so now you have more pressure to make this recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuR3atLZfxB61UXq23nRlmQliBiiTs3NwLHvob6gW2433pGVKrzDhZPe07khUahyN-yaxNiDx2CNhFrQVMLkfEnpA6czc9kkjaw1rdo0yZPw5BhfSDTxHhQ-Ybr_WF8fyExhKmUixqM6lKtHEHobeXzMUyfm4e2-CIEZcRFp9nShGjSUleTuH8RdGfQ/s4032/9B118861-465E-4576-AB5B-A528006F08C7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuR3atLZfxB61UXq23nRlmQliBiiTs3NwLHvob6gW2433pGVKrzDhZPe07khUahyN-yaxNiDx2CNhFrQVMLkfEnpA6czc9kkjaw1rdo0yZPw5BhfSDTxHhQ-Ybr_WF8fyExhKmUixqM6lKtHEHobeXzMUyfm4e2-CIEZcRFp9nShGjSUleTuH8RdGfQ/s320/9B118861-465E-4576-AB5B-A528006F08C7.jpeg" width="240" /></a></div><p><span style="font-size: large;"><b>Slow Roasted Honey Herb Pork Tenderloin</b></span></p><p><i>Ingredients</i></p><p></p><ul style="text-align: left;"><li>1 pork tenderloin</li><li>1/2 cup fresh cilantro leaves</li><li>1/2 cup fresh mint leaves</li><li>1/4 cup mild honey</li><li>3 Tbl olive oil</li><li>Juice of one lemon</li><li>A few drops of hot sauce (I used Frank's)</li><li>1 tsp salt</li></ul><p></p><p>Cut pork tenderloin in half vertically. Pound each half to 1" thick.</p><p>Place the remaining ingredients together in a blender, food processor, or whatever mixing device you use, and blend to a paste. Reserve two tablespoons and pour the rest into a plastic bag with the meat. Place in a dish in case of leaks and marinate at least one and up to eight hours.</p><p>Heat oven to 275 degrees. Remove excess marinade from your pork and place on a baking sheet. Roast for 55 minutes. </p><p>Heat a broiler. Brush the roast with reserved marinade and broil for two additional minutes. </p><p>Allow to sit a few minutes, then slice and serve. </p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-43127882915542067862022-04-17T15:18:00.004-04:002022-06-01T16:14:29.485-04:00Easter 2022 - The Biscuit Bacchanalia<p>It’s so exciting to see the world open up a bit more. I’m doing theater again. I am looking forward to a real Pony Penning in Chincoteague this summer. Best of all, my family can gather for holidays at home. This past December I hosted Christmas. Then I hosted Easter for the first time in years.</p><p>Even before the pandemic started, Easter dinners were becoming rare in my family. Everyone had somewhere else to go on Easter Sunday. That's sad for me because I love Easter dinners. There is something about spring celebrations that makes me happy. </p><p>On the other hand, I sometimes feel I shouldn't get my hopes up. I often talk on my blog about how spring can be a disappointing season. I want it to be sunny and mild and beautiful. I want the flowers to be blooming and the trees to be budding. I love the spring in theory because I am happy to see winter end and I imagine the lengthening days to be filled with flowers and sunshine. All too often it's filled with rain and chill. Sometimes I will leave the house on an April morning feeling grumpy because I'm still wearing a parka. </p><p>This year Easter was a mixed bag. The weather was sunny and there were buds on the trees, but it was chillier than I would have liked. It was disappointing since the temperatures were in the 60s and 70s the preceding days. </p><p>
</p><p class="MsoNormal">I did something different for Easter brunch.<span style="mso-spacerun: yes;"> </span>I believe I can credit<a href="https://www.niksnacksonline.com/" target="_blank"> Nikki</a> for my inspiration.<span style="mso-spacerun: yes;"> </span>She was the one who turned me on to the idea
of a “Biscuit Bar”.<span style="mso-spacerun: yes;"> </span>The concept is
simple.<span style="mso-spacerun: yes;"> </span>You bake a large batch of biscuits,
and then provide guests with everything you might want to top biscuits
with.<span style="mso-spacerun: yes;"> </span>This includes the classics like
jam and butter. It also includes the makings of a breakfast sandwich like eggs
and bacon.<span style="mso-spacerun: yes;"> </span>You can’t forget the classic
sausage gravy either.<span style="mso-spacerun: yes;"> </span>Beverages are the brunch
classics of mimosas, bellini, and coffee.<span style="mso-spacerun: yes;">
</span>Non-biscuit-related treats are at the hosts’ discretion.<o:p></o:p></p>
<p class="MsoNormal">I bought many of my supplies at my local farmers’
market.<span style="mso-spacerun: yes;"> </span>I bought bacon made from
heritage pork and pastured pork sausage.<span style="mso-spacerun: yes;">
</span>My jams were locally made as well.<span style="mso-spacerun: yes;"> (</span>I had to make sure I had non-berry options for my sister-in-law who has
berry allergies.)<span style="mso-spacerun: yes;"> </span>Even the milk I used to
make the gravy was from a local farm.<span style="mso-spacerun: yes;"> </span>My
thought was if I was going to give my family a heart attack with all this rich
food, it would be a local heart attack.<o:p></o:p></p>
<p class="MsoNormal">My other dishes for the meal went to two extremes.<span style="mso-spacerun: yes;"> </span>I had a fruit salad available to balance and
lighten up the meal.<span style="mso-spacerun: yes;"> </span>At the other end of
the spectrum was a hummingbird cake flavored with bananas, cinnamon, pineapple, and pecans and smothered in cream cheese frosting. (I didn't invent my own recipe, but used <a href="https://cookiesandcups.com/hummingbird-cake/" target="_blank">this one</a>.)<o:p></o:p></p><p class="MsoNormal">I made three batches of homemade biscuits. I should have made fewer biscuits that were thicker rather than more, but thinner biscuits.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCGeH1q7ipv7F7u4FhLc7gKxwPDaTHDYStsEmAGn9E79hQ6g34k-OUqdLg8BDsVo69k9vk68fHHSLZdATuZTKhifSF_WJAo-_7SdscjY8zGOHn-7nYnLHKTd4PRNQOrrYIe385QBlaasN4xCUWQjztA5DSIUXI5xmKaJ-9oL1N7xQ391n8Kuyg_M-Bw/s4032/C8E8273B-6EF4-4895-9BB8-A98B285951F5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCGeH1q7ipv7F7u4FhLc7gKxwPDaTHDYStsEmAGn9E79hQ6g34k-OUqdLg8BDsVo69k9vk68fHHSLZdATuZTKhifSF_WJAo-_7SdscjY8zGOHn-7nYnLHKTd4PRNQOrrYIe385QBlaasN4xCUWQjztA5DSIUXI5xmKaJ-9oL1N7xQ391n8Kuyg_M-Bw/s320/C8E8273B-6EF4-4895-9BB8-A98B285951F5.jpeg" width="240" /></a></div><p class="MsoNormal">Sausage gravy is one of my favorites.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjX2rVMAC7PULPMrFgo8TvTDv-XqmKUTK-V2sOuQmSjdbeZL5SBw1eN-vcxdPy89EyVgCyUyajH41WoZW4kCXYv1c-tT2yqnIg7VmyR8BDlSoQE_-sXnhXqHPVjXDM3bWiV22eCoHy-g5eFl2ffvrFAqwBsUDTXgt73Pl031adRqIqmSNtefev0NiFWA/s4032/6163602F-21DE-4AD3-BD0C-0275607B694D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjX2rVMAC7PULPMrFgo8TvTDv-XqmKUTK-V2sOuQmSjdbeZL5SBw1eN-vcxdPy89EyVgCyUyajH41WoZW4kCXYv1c-tT2yqnIg7VmyR8BDlSoQE_-sXnhXqHPVjXDM3bWiV22eCoHy-g5eFl2ffvrFAqwBsUDTXgt73Pl031adRqIqmSNtefev0NiFWA/s320/6163602F-21DE-4AD3-BD0C-0275607B694D.jpeg" width="240" /></a></div><p></p><p class="MsoNormal">Fruit salad, scrambled eggs, and heritage pig bacon. Not pictured were three jars of jam (vanilla pear, blackberry, and raspberry), butter, and local honey.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCKjTj8yTFyfSUjkioYvjB1zldv3jkqt7wO612mDUAYudS_oonO2WIBR5cTrgMP2BEzsUiR-eqHaA5LEdL2h2CXS_QBzWNPZOaKGpH9QqrHo74La_kcqaRXba0FiWkjRaFB6BymF1N8JMH9tdk-y4u585eQmhBEw6nYz3grZM-lWQhJO3NL3DPfKYCQ/s4032/111F81EF-26D6-4CDA-A8DA-0346918F7D59.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCKjTj8yTFyfSUjkioYvjB1zldv3jkqt7wO612mDUAYudS_oonO2WIBR5cTrgMP2BEzsUiR-eqHaA5LEdL2h2CXS_QBzWNPZOaKGpH9QqrHo74La_kcqaRXba0FiWkjRaFB6BymF1N8JMH9tdk-y4u585eQmhBEw6nYz3grZM-lWQhJO3NL3DPfKYCQ/s320/111F81EF-26D6-4CDA-A8DA-0346918F7D59.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmOgtoK6dCMOueuRVXhmEdcNz6bV4539a4QWQt4Pm9qLIzZwyYvfpnZagyjYUX-XHpdolUY7TGfEnDPxTGx3y-zurkvz9tQh0kiqMoAzak6JKqCopxcU601G4tQvygvOzSEfrHMVEESwDVB1uw-3rIvfJ8r0K1MIn2Co6wK_dyYiepYhpLoZOKRpYNg/s4032/6141D68A-6D50-40E4-AA60-6115F8E2B883.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmOgtoK6dCMOueuRVXhmEdcNz6bV4539a4QWQt4Pm9qLIzZwyYvfpnZagyjYUX-XHpdolUY7TGfEnDPxTGx3y-zurkvz9tQh0kiqMoAzak6JKqCopxcU601G4tQvygvOzSEfrHMVEESwDVB1uw-3rIvfJ8r0K1MIn2Co6wK_dyYiepYhpLoZOKRpYNg/s320/6141D68A-6D50-40E4-AA60-6115F8E2B883.jpeg" width="240" /></a></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAICAqTZ77gs1zKCT_JEa5eJpbn24Egn3_QgxRw03hv1ObwL6VuQTGSTJ2_cj9TY7GcHlwTFh06Iryprz-uveHZ415wSJu49-sTdhGW169Gv9wvDSqDdchPRJvdiilqmP0EYazTiqG9CKLVtpli70xRetBqZY0-UDKtZc_sQRiMB_5h5cZpmSIfJ-F6Q/s4032/BC19FB59-D446-4542-9797-1AC76940D9D8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAICAqTZ77gs1zKCT_JEa5eJpbn24Egn3_QgxRw03hv1ObwL6VuQTGSTJ2_cj9TY7GcHlwTFh06Iryprz-uveHZ415wSJu49-sTdhGW169Gv9wvDSqDdchPRJvdiilqmP0EYazTiqG9CKLVtpli70xRetBqZY0-UDKtZc_sQRiMB_5h5cZpmSIfJ-F6Q/s320/BC19FB59-D446-4542-9797-1AC76940D9D8.jpeg" width="240" /></a></div><div><br /></div>Hummingbird (banana pineapple) cake.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIgcQIHJpEQA9_FBRi1SSYFzfXlT_w8JCWZvwPz2sQKUS2KGdg-t_CUQM149nw7DxXxCulLU7rvhLhtZth6reiEZOFIo36yCOLYbnsTg20SnfUrqRXwiNEXkdXIkK1X3nKLm4Q7bfAy-TmLCY9NPXR6v1xQdkLzcbjC3DUrerA6hxVhQkQJk644wSUQ/s2048/0E95929A-14C2-4965-9BE3-4ED4B47350FF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIgcQIHJpEQA9_FBRi1SSYFzfXlT_w8JCWZvwPz2sQKUS2KGdg-t_CUQM149nw7DxXxCulLU7rvhLhtZth6reiEZOFIo36yCOLYbnsTg20SnfUrqRXwiNEXkdXIkK1X3nKLm4Q7bfAy-TmLCY9NPXR6v1xQdkLzcbjC3DUrerA6hxVhQkQJk644wSUQ/s320/0E95929A-14C2-4965-9BE3-4ED4B47350FF.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9y4sRx-GhcXmmlWIwALdUqln7-oUB0ri3mJVDVMIvNoQ1sWUNsJ9YvyTa2UKHJrFdAab233rJOI5Ub-yY5nnplL0k1FWjXCDvFkrgmGQsCg4IevrSdTzy52BLpDEfiK6TaNtvqUL22nhJAMcpdSZnOGDOlCAfy8pKoMf7KBsMqShWYnt7avxyDbHpUQ/s2048/A2BC520F-64DB-4040-811E-51A7E06CCA84.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9y4sRx-GhcXmmlWIwALdUqln7-oUB0ri3mJVDVMIvNoQ1sWUNsJ9YvyTa2UKHJrFdAab233rJOI5Ub-yY5nnplL0k1FWjXCDvFkrgmGQsCg4IevrSdTzy52BLpDEfiK6TaNtvqUL22nhJAMcpdSZnOGDOlCAfy8pKoMf7KBsMqShWYnt7avxyDbHpUQ/s320/A2BC520F-64DB-4040-811E-51A7E06CCA84.jpeg" width="240" /></a></div><div><br /></div>My sister-in-law brought a batch of her beautiful cookies.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExvM1MrUsxadrjtpAS93mJ4MYcxAeLyerHnUVaolaTAkzkopltl3BfzG1OB5U3IH_F6-vajBUCz494xWmfKDfQMr-LLLyLUn1F_1bObPYicyo-EdKgriiOTbK5g0ryKZqqoW-sagz3_BA5inxprCEGhpEwCXAHQAsdSGwgwY87R2a6Cp8qK5pJN9TTA/s4032/6322661C-B2EC-4D82-81DE-C110417F0FF1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExvM1MrUsxadrjtpAS93mJ4MYcxAeLyerHnUVaolaTAkzkopltl3BfzG1OB5U3IH_F6-vajBUCz494xWmfKDfQMr-LLLyLUn1F_1bObPYicyo-EdKgriiOTbK5g0ryKZqqoW-sagz3_BA5inxprCEGhpEwCXAHQAsdSGwgwY87R2a6Cp8qK5pJN9TTA/s320/6322661C-B2EC-4D82-81DE-C110417F0FF1.jpeg" width="240" /></a></div><p class="MsoNormal">I had a mimosa/bellini bar set up for beverages.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrUTLA0kF8MVdwxtiYLC6z1sWpKxA0nFFzi_lTvB8lUx-xv6efqX021hFtj_tpwPCZ1nB_KHN9FLS3ygQBsfNlViYaw0PV-cZtpCDT8rR33a_4TMUavHVrUkbgCGgORYHS5EsOqC5qVXeG5S7gzNfj9VQ68FJIsZNXkT35DzBCovalcPYc1UbcMqvaw/s4032/DB9A58AC-4373-4A25-99CC-A7BBA7C68480.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrUTLA0kF8MVdwxtiYLC6z1sWpKxA0nFFzi_lTvB8lUx-xv6efqX021hFtj_tpwPCZ1nB_KHN9FLS3ygQBsfNlViYaw0PV-cZtpCDT8rR33a_4TMUavHVrUkbgCGgORYHS5EsOqC5qVXeG5S7gzNfj9VQ68FJIsZNXkT35DzBCovalcPYc1UbcMqvaw/s320/DB9A58AC-4373-4A25-99CC-A7BBA7C68480.jpeg" width="320" /></a></div><p class="MsoNormal">I made sure to provide coffee as well. I rarely use my electric coffee maker since I never make large amounts of coffee at home unless people are over. Glad to see it’s still in working order.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJ6CcbXSDHX4CZFc4rjNthaF4_gSMxGSinwmqKuHElAdLpMCtWarzChAvNHU1KbXSR1zBBxMPIIeTcAdl5A9H96PhJcrL0a1B_3pPTpG9tO_Z6a1oDj2-MekuXlR6z8NHaU3wO4BlgCqcIzo6qHT62_UdlmUCKuIlGdQt0iQcaZNB2jRf7eZMzgOcnA/s4032/5E9864FF-2CA8-4279-88EC-7EFD7DAE6432.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJ6CcbXSDHX4CZFc4rjNthaF4_gSMxGSinwmqKuHElAdLpMCtWarzChAvNHU1KbXSR1zBBxMPIIeTcAdl5A9H96PhJcrL0a1B_3pPTpG9tO_Z6a1oDj2-MekuXlR6z8NHaU3wO4BlgCqcIzo6qHT62_UdlmUCKuIlGdQt0iQcaZNB2jRf7eZMzgOcnA/s320/5E9864FF-2CA8-4279-88EC-7EFD7DAE6432.jpeg" width="240" /></a></div><p class="MsoNormal">Beatrice Bunny made her annual Easter appearance as well. </p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil54nhSDo7Nu5xCQtELaOpJFaCx5rMYOPLI1mNW8G4MPJ8KEkF6L2xw8YRJGafHuiqy48xBUdzfevWHd81Qw6HjQ6E7xW01xxFMhtPk2m1JOSW6MUv5g9ee9gh_fVPN64mQae3SSCyQiYyG1LmI9K0JkY2rM1G6vjmyvxDAiuGQprvuXiLWQPsysw_6A/s4032/73E6D0D7-193F-4405-B836-F8BA4644FE56.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil54nhSDo7Nu5xCQtELaOpJFaCx5rMYOPLI1mNW8G4MPJ8KEkF6L2xw8YRJGafHuiqy48xBUdzfevWHd81Qw6HjQ6E7xW01xxFMhtPk2m1JOSW6MUv5g9ee9gh_fVPN64mQae3SSCyQiYyG1LmI9K0JkY2rM1G6vjmyvxDAiuGQprvuXiLWQPsysw_6A/s320/73E6D0D7-193F-4405-B836-F8BA4644FE56.jpeg" width="240" /></a></div>Best of all, the whole family was together.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKtWqBNUV0pZbcgAzncBOWSi37xwS-QsSTgsD_R9fDlaS4VwCr-QoPCGBT_oSnYIrwMpatvBxcB__5Jz1gUtH2hvkxAt_y5yA84iBAcgRSx-rM-rq2RmpdmCyNJab-LCx5XWBucLf7wy2iP5JwXsEXllqqrOLCCERUDBlUZOaaYTOUnmutfYNKJeAOw/s2048/0B49366D-24CF-4F09-97BB-FBE91B65620A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKtWqBNUV0pZbcgAzncBOWSi37xwS-QsSTgsD_R9fDlaS4VwCr-QoPCGBT_oSnYIrwMpatvBxcB__5Jz1gUtH2hvkxAt_y5yA84iBAcgRSx-rM-rq2RmpdmCyNJab-LCx5XWBucLf7wy2iP5JwXsEXllqqrOLCCERUDBlUZOaaYTOUnmutfYNKJeAOw/s320/0B49366D-24CF-4F09-97BB-FBE91B65620A.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigncH9GrrHM6IIPhb6eaBepVtVReAJq3MMGJ_qLo8LDg9kLgkPFMxNDwOhUz8MNgez5fX59Wzar6WY2AA14vpYSag7u29EEuICyXy_LdC1x5Q-rAQiPKJ8p4jGWh0RryDa4KfwmOqRPzH6DaGBAjdawo1UHjfTOJM9lFrpnVBGI0wiHnjSJlUXP6xjBQ/s4032/7F3E9122-22E0-47C0-B2BF-1158C417F060.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigncH9GrrHM6IIPhb6eaBepVtVReAJq3MMGJ_qLo8LDg9kLgkPFMxNDwOhUz8MNgez5fX59Wzar6WY2AA14vpYSag7u29EEuICyXy_LdC1x5Q-rAQiPKJ8p4jGWh0RryDa4KfwmOqRPzH6DaGBAjdawo1UHjfTOJM9lFrpnVBGI0wiHnjSJlUXP6xjBQ/s320/7F3E9122-22E0-47C0-B2BF-1158C417F060.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2spHcsioOD5Py4edQqjDwjFGLwDplfursnfewaaSt4_mQPzs7XKMeMo-daTvEdWV08qWpUqmkr3yK_pl5tH7pYkqHBIZXpv-8LhVh9OQoY1-kFSwmbYP7pVS-UsoRw5PhALZFvqrQWuYZyLb0YBtKjFvWfF6Rg9o7k0nMZeDx8BkWgjmQYFC_zRaDww/s4032/9E023951-EE38-42B1-A46A-0D75BD6CF65A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2spHcsioOD5Py4edQqjDwjFGLwDplfursnfewaaSt4_mQPzs7XKMeMo-daTvEdWV08qWpUqmkr3yK_pl5tH7pYkqHBIZXpv-8LhVh9OQoY1-kFSwmbYP7pVS-UsoRw5PhALZFvqrQWuYZyLb0YBtKjFvWfF6Rg9o7k0nMZeDx8BkWgjmQYFC_zRaDww/s320/9E023951-EE38-42B1-A46A-0D75BD6CF65A.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp5XvPGvwRUG5YSTfMnz1_bl3022ulCnthY2YEkbPIFCMRXfwME-Gy0OeMy3czESzqjEXEmLhqAMvKXxeL2znLhkdB8KEEAemG7RfMsDOiM8N3cFwZd5vbPZQnmZVbNFkO_WjHnSqcCR2HcRCrQFuokFN-C-r9emMVbc0y0OfaG4Nhoio6wxECbEM9Q/s4032/2534EA6A-CE47-457F-BE89-0C5146217525.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp5XvPGvwRUG5YSTfMnz1_bl3022ulCnthY2YEkbPIFCMRXfwME-Gy0OeMy3czESzqjEXEmLhqAMvKXxeL2znLhkdB8KEEAemG7RfMsDOiM8N3cFwZd5vbPZQnmZVbNFkO_WjHnSqcCR2HcRCrQFuokFN-C-r9emMVbc0y0OfaG4Nhoio6wxECbEM9Q/s320/2534EA6A-CE47-457F-BE89-0C5146217525.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5duIRHZvoZ3FdF_7_doY2xZkHJeLBdW9k49KY6E5KFh0K6179uO_NK3wjYZr-j-jM9uWQrGqpPGiEu6yoqNNr-DZWrXBRrcJiVOBBhTirt-JPxwq2X7rfW9_9xIWcEJazim6hRjr1yRlwq6HwPCJPDc8JngDUlj65R6HDWLLwdG-qg3DY71AAfOmxRw/s2048/AD13BBA0-7196-45D5-A53F-A6297AB018AD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5duIRHZvoZ3FdF_7_doY2xZkHJeLBdW9k49KY6E5KFh0K6179uO_NK3wjYZr-j-jM9uWQrGqpPGiEu6yoqNNr-DZWrXBRrcJiVOBBhTirt-JPxwq2X7rfW9_9xIWcEJazim6hRjr1yRlwq6HwPCJPDc8JngDUlj65R6HDWLLwdG-qg3DY71AAfOmxRw/s320/AD13BBA0-7196-45D5-A53F-A6297AB018AD.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I think we can safely say I made my choice regarding whether or not I wanted to <a href="http://shipwreckedandcomatose.blogspot.com/2022/04/standing-at-fitness-crossroads.html">maintain my new weight loss or eat what I like</a>. 😄</div><p class="MsoNormal">I have posted my biscuit recipe before, but I will post it again to avoid making anyone go back for it. I made three batches of these. As I said above, I could have rolled them less thin (and I left instructions to do so in this recipe) and made fewer, but thicker biscuits.</p><p class="MsoNormal"><span style="font-family: inherit;"><b style="background-color: #fafafa; color: #333333; font-size: 14px; text-align: justify;"><span style="font-size: large;">Buttermilk Biscuits</span></b><br style="background-color: #fafafa; color: #333333; font-size: 14px; text-align: justify;" /><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><i style="background-color: #fafafa; color: #333333; text-align: justify;">Ingredients</i><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><span style="background-color: #fafafa; color: #333333; text-align: justify;">2 1/2 cups all-purpose flour</span><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><span style="background-color: #fafafa; color: #333333; text-align: justify;">2 tsp sugar</span><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><span style="background-color: #fafafa; color: #333333; text-align: justify;">2 tsp salt</span><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><span style="background-color: #fafafa; color: #333333; text-align: justify;">2 Tbl baking powder</span><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><span style="background-color: #fafafa; color: #333333; text-align: justify;">1 tsp baking soda</span><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><span style="background-color: #fafafa; color: #333333; text-align: justify;">1 stick cold butter, cut into pieces</span><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><span style="background-color: #fafafa; color: #333333; text-align: justify;">1 cup buttermilk</span><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><span style="background-color: #fafafa; color: #333333; text-align: justify;">Heat oven to 450 degrees. Mix the dry ingredients together and place in a food processor with the butter. Pulse until the butter is integrated into the flour. Place the dough in a bowl and gently stir in the buttermilk.</span><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><span style="background-color: #fafafa; color: #333333; text-align: justify;">Turn out onto a floured surface and gently roll to 1/2" thick. Fold dough over 5 times gently rolling with each fold, until they are 1" thick. Cut to your desired size.</span><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><br style="background-color: #fafafa; color: #333333; text-align: justify;" /><span style="background-color: #fafafa; color: #333333; text-align: justify;">Place on cookie sheet lined with parchment. Make sure they touch a bit as that helps them rise highter. Brush the tops with a little milk. Bake 12-15 minutes or until browned.</span></span></p><p class="MsoNormal"><span style="font-family: inherit;">#######</span></p><p class="MsoNormal"><span style="font-family: inherit;">Sausage gravy is sausage gravy and there aren't too many variations on it, or need for variation, but I tried to put a little of my own spin on it</span>.</p><p class="MsoNormal"><span style="font-family: inherit; font-size: large;"><b>Sausage Gravy</b></span></p><p class="MsoNormal"><i><span style="font-family: inherit;">Ingredients</span></i></p><p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">1 pound sweet bulk breakfast sausage</span></li><li><span style="font-family: inherit;">2 Tbl butter</span></li><li><span style="font-family: inherit;">1/3 cup flour</span></li><li><span style="font-family: inherit;">3 cups milk (I don't need to tell you whole milk, do I?)</span></li><li><span style="font-family: inherit;">1 tsp smoked paprika</span></li><li><span style="font-family: inherit;">1 Tbl dijon mustard</span></li><li><span style="font-family: inherit;">1 tsp onion powder</span></li><li><span style="font-family: inherit;">Several grinds black pepper</span></li><li><span style="font-family: inherit;">Salt to taste if needed</span></li></ul><span style="font-family: inherit;">Heat a skillet to medium high. Crumble in the sausage and cook until no longer pink. Add the butter and mix it in well. Sprinkle the flour over the sausage mixture and mix until absorbed. Now turn down the heat to medium low and slowly add the milk, stirring constantly for about 10 minutes (you can't rush perfection as the old saying goes). Stir in the paprika, onion powder, mustard, and black pepper.</span></div><div><br /></div><div>You may want to add salt if you feel you need it. Bulk sausage can be pretty salty. I bought mine from the farm market and it was less salty than commercial brands, so my gravy needed a bit of extra salt. YMMV.<br /><p></p><p class="MsoNormal"><span style="font-family: inherit;">Keep warm and serve over biscuits. (Or eat it with a spoon. I won't judge you.)</span></p><p></p></div>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-63469096217004207312021-10-02T21:08:00.004-04:002021-10-03T05:44:55.941-04:00My First Post-Pandemic Dinner Party<p>Even though I mourn the end of summer and complain that fall is the most overrated season on the calendar, when fall arrives, I am on board 100%. While I still curse the apple pickers who clog the roads, I am no less under the spell of changing leaves (however temporary their beauty is) than anyone else. I may eschew pumpkins, but I embrace apples. As I grow older and wiser, I am more likely to cook seasonally in a way I didn't do when I first<a href="http://baconandrhubarb.blogspot.com/2008/06/further-proof-that-im-completely-insane.html" target="_blank"> started</a> this blog.</p><p>As much as I complain about the fall, October is a happy month for me. In October we celebrate my father's birthday, my wedding anniversary, Kevin's birthday, and my niece's birthday.</p><p>It was the occasion of Dad's birthday that restarted the long-neglected tradition of dinner parties at the Pickypants-(dis)Order household. I have not hosted a holiday or any other sort of gathering since 2019. I miss cooking for people. I was happy to have the occasion.</p><p>We weren't only celebrating Dad's birthday. We were celebrating a bathroom renovation and a new paint job in the rest of the house. <a href="https://www.youtube.com/watch?v=yciX2meIkXI" target="_blank">There was much rejoicing!</a></p><p>The menu paid tribute to the season as well as to the man it celebrated. Slow braises are a classic cold weather dish. Short ribs are one of Dad's favorite foods. Those slow-braised short ribs were the star of the evening.</p><p>I decided to create a dish inspired by the Belgian<i> Carbonade Flamande</i>. I had it for the first time in <a href="http://baconandrhubarb.blogspot.com/2017/05/my-amsterdam-food-travelogue.html?q=bruges" target="_blank">Bruges</a>, but it was disappointing. When I came home, I experimented with making my own version (sorry I never posted the recipe here) but Kevin didn't like it (he doesn't like beef stew in general). Since this meal wasn't about Kevin, and I wanted to give Dad his favorite meal as well as recreate that Belgian beef stew flavor, I came up with this recipe.</p><p>I realize I never posted a short rib recipe on this blog. The only one I ever posted was my <a href="http://baconandrhubarb.blogspot.com/2012/06/fathers-day-and-world-beyond.html?q=short+rib" target="_blank">short rib ragù</a> served over pasta. That gave me extra incentive to post today's recipe.</p><p>The meal started with a salad made from apples, fennel, celery, lettuce, and shavings of "Rascal" cheese from <a href="https://mcgrathcheese.com/" target="_blank">McGrath Cheese Company</a> dressed with a bit of olive oil, cider vinegar, honey, and tarragon.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJcVXRO7o3rg90fRyaeDrxn6rBrgT9kaPVE9WPonUyj5vHyrV-J6xsTSL8kkmyoQnTUVNf1qZ0vlO6Ze2Lso_uDJSp8Tm7yb_kwd7brYP9WcRsfsi3a8DvO_Y8zQW_cgyvsBgxeWdec1q/s2048/A3924E4D-F685-4D64-BECF-3463E33F788B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJcVXRO7o3rg90fRyaeDrxn6rBrgT9kaPVE9WPonUyj5vHyrV-J6xsTSL8kkmyoQnTUVNf1qZ0vlO6Ze2Lso_uDJSp8Tm7yb_kwd7brYP9WcRsfsi3a8DvO_Y8zQW_cgyvsBgxeWdec1q/s320/A3924E4D-F685-4D64-BECF-3463E33F788B.jpeg" width="240" /></a></div><p>The short ribs were served with buttery mashed potatoes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZC1WEmvsZ4vN2fCesUJGzXfBH6lUZuI2CycilXI7h5LXGnPj6xPQ8rTNYFUS07osaX3rrhgh5JeZ90rvFZNi8TUhlAxoyELvWcLzwPtjYVJ40QEzQIvMRpHQFiCrwKH9o5Xpvf7ip718m/s2048/C450A25B-9F2B-423B-A354-1FCAF68196B5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZC1WEmvsZ4vN2fCesUJGzXfBH6lUZuI2CycilXI7h5LXGnPj6xPQ8rTNYFUS07osaX3rrhgh5JeZ90rvFZNi8TUhlAxoyELvWcLzwPtjYVJ40QEzQIvMRpHQFiCrwKH9o5Xpvf7ip718m/s320/C450A25B-9F2B-423B-A354-1FCAF68196B5.jpeg" width="240" /></a></div><p>Finally we had an old-fashioned apple pie with homemade cinnamon ice cream. I used three different apple varieties I bought from the farm market that morning. I recently learned a new method of piecrust making. Rather than cut all the butter and flour together at once, you mix the butter and half the flour into a paste. Then you cut in all remaining flour. It give a much better butter-flour distribution and the crust is easier to handle. (Find a recipe <a href="https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/" target="_blank">here</a>.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWL65C9zbG-MxXvfpcRxpNHWEbeIAuuQMAJmNBrN50FVu-xIxR6Zau1VdQVTitQKSS8H33PQd0JpO5VxU4u6phpfpuSN-ZtUUEm4AS_rp-l_McJ8u6Fzc3nhpFyadIygaQHtkinr0hSi0/s2048/439464C4-27E3-4EF4-BFFE-10930016E0BF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWL65C9zbG-MxXvfpcRxpNHWEbeIAuuQMAJmNBrN50FVu-xIxR6Zau1VdQVTitQKSS8H33PQd0JpO5VxU4u6phpfpuSN-ZtUUEm4AS_rp-l_McJ8u6Fzc3nhpFyadIygaQHtkinr0hSi0/s320/439464C4-27E3-4EF4-BFFE-10930016E0BF.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-k4bOZ_0819pGAWxWd0dV-kOLcJGQudtNTIt4yeEkEZrs7jp_91xIPWLqrSH0Q73Snhj40A34F4B9z8oZ4okBJuwTMNmVCRxd4MJKkGH5D8a5q04K68G6So7cD5_g2qAKtQ0GU7BbAC0i/s2048/E400FFFD-337E-4D88-91C4-801C1FD2064B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-k4bOZ_0819pGAWxWd0dV-kOLcJGQudtNTIt4yeEkEZrs7jp_91xIPWLqrSH0Q73Snhj40A34F4B9z8oZ4okBJuwTMNmVCRxd4MJKkGH5D8a5q04K68G6So7cD5_g2qAKtQ0GU7BbAC0i/s320/E400FFFD-337E-4D88-91C4-801C1FD2064B.jpeg" width="240" /></a></div><p>If this isn't the ultimate fall meal, what is?</p><p>The recipe leave a lot of liquid behind in the pot. If you want to try reducing the liquid, I would love to know how it turned out. I had a 16-Oz bottle of beer and didn’t want to waste it. (I don’t like drinking beer, so I wasn’t going to drink what I didn’t pour into the pot). I also wanted to temper the beer flavor with beef stock. More or less of one of these ingredients or both might leave a little less in the pot to deal with later. I decided to freeze it. Maybe I will use it for another braise in the future, or reduce it down to make a gravy for roast beef.</p><p><span style="font-size: large;"><b>Belgian Inspired Short Ribs</b></span></p><p><i>Ingredients</i></p><p></p><ul style="text-align: left;"><li>4 short ribs (about three pounds)</li><li>4 strips thick bacon, cut into lardons</li><li>2 Tbl butter </li><li>1/4 cup all-purpose flour</li><li>2 onions, finely diced</li><li>2 cloves garlic, minced</li><li>16 oz Belgian ale</li><li>1.5 cups beef broth</li><li>2 Tbl grainy mustard</li><li>1 Tbl brown sugar</li><li>2 bay leaves</li><li>1 cinnamon stick</li><li>Salt and freshly ground black pepper to taste</li></ul>Cook bacon in a large pot or Dutch oven until crispy. Remove from pot and set aside. <p></p><p>Sprinkle the short ribs liberally with salt and pepper. Add the butter to the pot and cook until melted. Increase heat to medium-high, add the beef, and brown well on all sides. You may need to do this in batches so you don't overcrowd the pan. Once beef is browned, remove from pot.</p><p>Reduce the heat to medium low and add the onions to the pot and cook over low heat until soft, about 20 minutes. Add the minced garlic and cook another minute. Add the flour and stir until everything is coated.</p><p>Add the beer to the pot and scrape any brown bits from the bottom of the pan. Combine the sugar, broth, and mustard. Add the ribs back to the pan and add the broth mixture with the bay leaves and cinnamon stick. </p><p>Bring the pot to a boil and reduce to a simmer. Cover and simmer 90 minutes. Add all the bacon bits you didn’t eat back to the pot. Then cook uncovered another 45 minutes until ribs are tender Taste and adjust seasoning. </p><p>Serve with mashed potatoes and crusty bread.</p><p><br /></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-34319909042455188222021-09-08T10:04:00.005-04:002022-06-01T16:14:44.191-04:00Another Gentile New Year Dish<p>I remember one of the many playful arguments I used to have with my late best friend Mike was whether or not summer or fall was the superior season. Although he, like me, had a July birthday (so close to mine we had joint parties together for years) and loved swimming as much as I do, he favored the latter season (he felt an indoor pool was as good as an outdoor body of water, while I feel they are a lesser experience and a weak substitution). To me, fall is an endless slide into darkness and decay. He saw it as a new beginning. According to Mike, September is the start of a new school year and the Jewish new year. I always argued that I hadn’t been in a classroom full time since 1992, and neither of us was Jewish, so that argument didn't work for me. </p><p>Then I went ahead and married a member of the tribe. The guy I call Sir Pickypants is non-practicing from a Reform family, but he is solidly culturally Jewish. He doesn’t always remember when the holidays are (someone asked him this past weekend the date of Rosh Hoshanna and he thought it was next week) but he appreciates when you wish him a happy new year.</p><p>That’s why I try to remember to create meals for Jewish holidays. We aren’t going to temple and we aren’t blowing a shofar, but I can at least make a meal that follows some of the holiday traditions. </p><p>I made variations on the same recipes in the past, but this year I wanted to try something new. This year’s version would contain the traditional apples, unlike <a href="http://baconandrhubarb.blogspot.com/2008/09/ringing-in-new-year-day-late.html" target="_blank">previous</a> <a href="http://baconandrhubarb.blogspot.com/2013/09/meshugge-shiksa-strikes-again.html?q=new+year+chicken" target="_blank">versions</a>. </p><p>I took my inspiration for today's recipe from a Facebook group of local foodies. Someone posted a photo of a one-pot chicken and orzo dish. I love orzo, and wanted to try making either the featured dish, or something similar to it. I was making up my meal plan for this week when it was posted, so I decided to combine my desire to make a dish with chicken and orzo with the Rosh Hoshanna traditions of using apples and honey.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsFjspHmavKL0_wBKkLkoGDX4M9uaiW8bQSBSiHRQ7xACntcWNl5j2_9viAuS4uZLLtEOEsctxrNpymCDZRVchoz7vMBPYlN-pShuDXS2CjCswIHodz9055tu45-osX-bLjABZ4LC9FhC/s2048/A355F870-F806-42C1-90D6-082DEB238656.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsFjspHmavKL0_wBKkLkoGDX4M9uaiW8bQSBSiHRQ7xACntcWNl5j2_9viAuS4uZLLtEOEsctxrNpymCDZRVchoz7vMBPYlN-pShuDXS2CjCswIHodz9055tu45-osX-bLjABZ4LC9FhC/s320/A355F870-F806-42C1-90D6-082DEB238656.jpeg" width="240" /></a></div><p>My dish is made from onions, apples, cider, mustard, brandy and sage. I wanted this dish to lean more savory than sweet. When I was trying to come up with an herb to enhance the flavors, I considered rosemary as I know rosemary combines well with apples. Then I went onto my balcony and looked at my sage plant. It is out of control. I decided to use sage.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLIl5CHKQcRBPSTKGUthdbwCl5k6DLKq0vY-ac8-42QQQqYNa54eVfYvm8UJEYMTIFz-gzeWjmQdZUbGWGRX45mNGIzH3n7JcWHnaOpRnR8iCoxWD7MJPQPEY_Hi13VwJAq1OcY3x25QM/s2048/3DA5360F-7642-4F7B-A0EE-75BDD1B3CF80.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLIl5CHKQcRBPSTKGUthdbwCl5k6DLKq0vY-ac8-42QQQqYNa54eVfYvm8UJEYMTIFz-gzeWjmQdZUbGWGRX45mNGIzH3n7JcWHnaOpRnR8iCoxWD7MJPQPEY_Hi13VwJAq1OcY3x25QM/s320/3DA5360F-7642-4F7B-A0EE-75BDD1B3CF80.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Seriously, what do I do with all this sage?</i></div><p>Out of respect for dietary laws, I didn't add anything to the dish that would be forbidden, such as bacon, butter, or parmesan. I thought they might enhance the savory aspects of the dish even more, but it tasted good without them. In fact, it was delicious. I couldn't stop sneaking more bites of the just-sweet-enough orzo long after I ate my chicken.</p><p>With the apples and the cider included here, I think this dish will be perfect for the entire season. I can see this as a good dish for any chilly fall night. I might even try adding some of that bacon and butter to it. ;-)</p><p><span style="font-size: large;"><b>Meghugge Shiksa's New Year Chicken Take Three</b></span></p><p><i>Ingredients</i></p><p></p><ul style="text-align: left;"><li>1 Whole Chicken, Cut Up*</li><li>2 Tbl olive oil</li><li>2 Medium yellow onions, diced</li><li>2-4 firm tart apples, sliced**</li><li>1 cup chicken stock</li><li>1 cup fresh apple cider</li><li>2 Tbl honey</li><li>1/4 cup brandy</li><li>2 Tbl mustard***</li><li>2 cups orzo</li><li>2 Tsp chopped fresh sage</li><li>Salt and pepper to taste</li></ul><div>Sprinkle chicken liberally with salt and pepper. </div><div><br /></div><div>Heat olive oil in a large skillet over medium-high heat. Place chicken in the pan, skin side down, and cook about 7-10 minutes per side or until browned. Remove from the pan. </div><div><br /></div><div>Reduce heat to medium and add the onions and cook until they begin to soften. Add the apple slices and cook until they begin to soften. Add the orzo and cook until it starts to brown. </div><div><br /></div><div>Mix together the cider, stock, brandy, and mustard. Pour into the pan and stir to get up any brown bits stuck to the bottom. </div><div><br /></div><div>Place the chicken back into the pan on top of the orzo and bring to a boil. Reduce to a simmer and cook an additional 10-12 minutes or until chicken is cooked through and orzo has absorbed most of the liquid. </div><div><br /></div><div>Remove chicken from the pan and stir in the sage and scrape up any orzo stuck to the bottom. Season with additional salt to taste. </div><div><br /></div><div><i>*You can use all breasts or all thighs if you prefer. I cut my breast in half so they cook more evenly.</i></div><div><br /></div><div><i>**I used four, but it was a lot of apples. I think the dish would have been fine with fewer apples.</i></div><div><i><br /></i></div><div><i>***I think any kind of mustard is going to be fine here. I used brown mustard. If you prefer the intense tang of dijon, go for it. If you like something sweeter, use yellow mustard. I'm not a mustard snob. </i></div><p></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-21348501592149870202021-08-16T16:25:00.010-04:002021-09-15T08:51:43.790-04:00Put Some Taco in your Summer<p>I am sure you don’t need my help to put tacos in your summer. You are probably doing that already. I created this recipe more because I want to put summer in my tacos.</p><p>I suppose people who have a grill, and a yard to grill in, are making grilled taco masterpieces all summer long. I don’t have that privilege, being an apartment dweller. I still wanted to make tacos that epitomize summer this week.</p><p>Readers of this blog, and anyone else who knows me well, know I am an unapologetic lover of summer. I hate winter. Spring has its merits, but it always disappoints me with the weather. Fall is three weeks of nice weather and nasty cold and rain and disgusting pumpkin for months. Plus I have to spend August through Halloween hearing people blather on about how fall is their favorite season (even though the “fall weather” they claim to love only happens in October) with the crunchy air and Halloween and leaves (that cease to be on the trees for much of the official season) and all the nasty pumpkin stuff.</p><p>Why do I love summer so much?</p><p></p><ul style="text-align: left;"><li><b>Long Days</b>. I love waking up with the sunrise and eating dinner with the sunset. I prefer to make the long drive home from the barn in daylight. I don’t like feeling like it’s bedtime when I come home from work.</li><li><b>Swimming</b>. I am happiest immersed in water. Yes, indoor pools exist, and I use them in the off season, but nothing beats the combination of fresh water and sunshine.</li><li><b>The Clothes</b>. I feel my prettiest in a sweet sundress and a cute pair of sandals (pedicure is not optional).</li><li><b>The Farmers’ Markets</b>. The Dog Days so many people dread are peak produce times. There are so many beautiful vegetables and fruits at the farm markets: tomatoes, corn, berries, peaches, plums, nectarines, green beans, and all the peppers. I see new and different vegetables every week. I always feel my most creative in summer. I worry less about what to make for lunch and dinner. It is a cook’s time of year.</li></ul><p></p><p>So this week I decided to do a taco meal with some of the classic summer vegetables. This is not a particularly original recipe. It doesn’t contain anything new and different, but it’s mine. It came from my own inspiration and I hope it can inspire you, my TERP Muffins.</p><p>My tacos are simply a mix of classic summer produce with classic taco seasoning. They were inspired by the desire to use as much of that farm market bounty as possible in a way that tastes good. They contain just a touch of meat for protein and lots of farm market plant stuff.</p><p>I used turkey for my protein. One of my favorite pastured meat vendors at the market started selling ground turkey and I snatched it up. My husband, occasionally known as Sir Pickypants, has been more open to other meats in recent times, but he still prefers the poultry, so I use it for him. These tacos would work as well with beef or even fresh chorizo. You can also make a vegetarian option with pinto beans or black beans. Maybe even try nuts and mushrooms or tofu. </p><p>Not everything was fresh and natural. I have been making my tacos with pre-made hard taco shells lately. I used to make soft tacos with soft corn tortillas, but Kevin decided he didn’t like them. I tried making my own hard shells by<a href="https://www.mexicanplease.com/baked-taco-shells-just-good-fried/"> baking the soft tortillas draped over the oven racks</a>, but it was hard to get the timing right and there wasn’t much window between having them still be chewy or being burnt. (Maybe I should throw all caution to the wind, buy fresh tortillas, and fry them.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTJ9bT5qa0vPNFRfef8KSo83rySbLXT4osUZQzvTeDAu9t4Xk7fYQ0J24Z_W16aP1IZHLurnflRkKMwO8-AtzGRXQvtr4KeVj7_ChxmTaBQPuCOpWIwSdZulqV65DJDC0-PZDGBUImtOi/s2048/6D2C1D1D-9687-4F60-8E38-558B0738FCB1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTJ9bT5qa0vPNFRfef8KSo83rySbLXT4osUZQzvTeDAu9t4Xk7fYQ0J24Z_W16aP1IZHLurnflRkKMwO8-AtzGRXQvtr4KeVj7_ChxmTaBQPuCOpWIwSdZulqV65DJDC0-PZDGBUImtOi/s320/6D2C1D1D-9687-4F60-8E38-558B0738FCB1.jpeg" width="240" /></a></div><p>I garnished them with cilantro and a bit of fresh cheese, but I suggest you don't go overboard with the cheese. They're best if you keep them light and preserve all the flavors of the taco filling.</p><p>This recipe makes a lot. Have plenty of shells (or tortillas of your choice) on hand. </p><p><span style="font-size: large;"><b>Farm Market Turkey Tacos</b></span></p><p><i>Ingredients</i></p><p style="text-align: left;"></p><ul style="text-align: left;"><li>~2 Tbl neutral oil </li><li>1lb ground turkey </li><li>1-2 onions, finely diced (depending on size)</li><li>1 tsp a ancho chili powder</li><li>1 tsp chipotle chili powder</li><li>1 tsp ground cumin</li><li>1 poblano pepper, finely diced</li><li>1 jalapeno pepper, finely diced</li><li>2 cloves garlic, minced</li><li>1 medium zucchini-small dice</li><li>1 small yellow squash- small dice</li><li>Kernels cut from two ears of corn</li><li>About 15 cherry tomatoes, halved</li><li>1 tsp dried oregano </li><li>2 tsp salt</li><li>Juice of one lime, plus a few extra squirts</li><li>Taco shells or tortillas of your choice</li><li>Chopped Fresh cilantro for garnish</li><li>A sprinkle of soft fresh cheese (optional)</li></ul>Heat a tablespoon of oil in a large frying pan over medium-high heat Add the turkey and cook all the way through. Remove from the pan and set aside.<div><br /></div><div>Add additional oil to the pan (as needed) and reduce heat to medium. Add the onions. When they begin to soften, add the cumin, chili powder, and chipotle powder to the pan and mix thoroughly. Add the peppers to the pan and cook until they begin to soften. Add the zucchini and yellow squash. Continue cooking until the entire mixture is cooked down and soft. Then add the corn, tomatoes, garlic, and salt. Mix well and continue cooking another five minutes. Stir in the cooked turkey to combine and warm it back up a bit. Stir in the lime juice.</div><div><br /></div><div>To serve, warm your tortillas or shells according to package directions. Spoon in your filling and garnish with cilantro and a few more squirts of lime juice. Top with cheese if desired. </div>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-63469787678982615662021-07-10T10:34:00.004-04:002023-06-22T09:15:21.214-04:00Does Size Matter That Much to Me?<p>The end of July marks 20 years Kevin and I have lived in our little condo on the Avenue. I'm not sure I ever intended to be here this long. Kevin and I used to talk about having a real house one day. Sometimes we still talk about it, but it has yet to happen. </p><p>Seven years ago we paid off our mortgage after Kevin received a bonus at work when his company was sold. <a href="http://shipwreckedandcomatose.blogspot.com/2014/03/home-sweet-home.html" target="_blank">During that time we contemplated if it was time to give up the condo, sell it for pure profit, and use the money for a down payment on something better, or if we should enjoy the benefits of living without the constant expense of a mortgage</a>. In the end, we chose the latter option. Not having a house enabled us to enhance our lifestyle in other ways. Pre-pandemic we pursued our love of travel. We added to our art collections. We can keep sinking our incomes into the money pit that is our equestrian hobby. Kevin is able to indulge his love of musical instruments. I can spend money in the kitchen, making sure everything I cook is made with the finest ingredients. When Kevin was out of work for a year and a half, we could be a bit more relaxed about how we were going to get through it financially. </p><p>If I move out of this place, it will be into the old folk’s home or into my grave.</p><p>I still dream of a house. I have some particular ideas of what kind of house I want. I am a traditionalist (as evidenced by my <a href="https://www.pinterest.com/rachelzen/if-i-had-a-house/" target="_blank">Pin Boards</a>). The mere words, "Mid Century Modern" give me hives. I dream of a country farmhouse with a wraparound porch. I dream of a stone cottage that looks like it was transported from the British Isles. I dream of the stately-yet-homey brick (or stone) boxes that dot the roads of Lancaster County when one leaves the confines of the campus of Elizabethtown College (<a href="https://www.realtor.com/realestateandhomes-detail/753-Bellevue-Ave_Gap_PA_17527_M39718-72643" target="_blank">something along these lines</a>). </p><p>What does my dream home contain? It has a working fireplace and hardwood floors. It has at least one spare bedroom for guests. It has plenty of space for our art and books. It has a room Kevin can use for a music and photography studio (and can double as the computer room for both of us if need be, but a separate computer room would also be useful). Most importantly, it must have my dream kitchen. Cooking is one of my creative passions. I love to entertain at home as much as I love to entertain on stage. (If you know me or read my blog, you have heard me joke that I live to give dinner parties.) I long for a kitchen and a dining area that are worthy of that passion.<br /></p><p>What is my dream kitchen like? It is large enough to provide me with plenty of counter space so I can easily move between prep areas for different parts of a meal. It has a walk-in pantry where my shelf goods can stay organized and easily accessible. It has a massive range (preferably gas) and a double wall oven. I would never have to worry if the refrigerator had the space to store all my treasures from the farmers' market, and the freezer would have space for my containers of homemade stock and tubs of homemade ice cream. A special bonus would be a sunny breakfast nook from where I could greet the day with leisurely breakfast (<a href="http://shipwreckedandcomatose.blogspot.com/2021/02/my-new-take-on-health-in-2021-just-eat.html" target="_blank">should I choose to eat one</a>). </p><p>My dining room or dining area would be big enough to house a table that seats (at least) ten. My beautiful sideboard would store a set of dishes for each season. It would house the serving bowls and dishes I buy (or wish I could buy) from European markets and antique stores. My glassware wouldn't only be a set of water glasses and a set of wine glasses. It would be a full bar set with glasses to suit various cocktails.<br /></p><p>As I grow older, and presumably wiser, I now have to ask myself if this massive dream kitchen is necessary. What would I get from this dream kitchen that I am not already getting from my little condo kitchen?</p><p>My current kitchen is about 8'x8'. It has a refrigerator, stove, sink, dishwasher, and as many cabinets as I was able to fit in there when I did my kitchen renovation fifteen years ago. There is counter space for food prep. I have space for my food processor, Instant Pot, and KitchenAid mixer. I have two sets of dishes on hand (the old everyday set, and the Crate & Barrel "good" set we received for a wedding gift) and my grandmother's silver in the back closet if we want to use it (but sadly not the space for my grandmother's china). I have a set of glasses for white wine and a set of glasses for red wine. I have silverware for every day. It can be tight in there doing food prep, but it's doable. (I advise you not to come in there when I'm cooking unless I ask for your help, or you may be greeted with, "<i>Out of my kitchen</i>!") My linen closet contains some beautiful tablecloths and a bountiful supply of cloth napkins. My storage locker keeps the Christmas linens and serving bowls safe for the holiday dinners. <br /></p><p>In twenty years my kitchen turned out thousands of meals for both Kevin and myself, along with many more for friends and family. I also baked countless cakes, cookies, brownies, bars, pies, and bread products, and churned many tubs of homemade ice cream. The experiments I featured on this blog were made in that kitchen. I took risks and tried new things in that kitchen. I made my first whole duck, my first goose, my first leg of lamb, and my first homemade croissants in that kitchen. I never let space stop me from cooking whatever I felt like trying to cook.<br /></p><p>Almost all of my friends and family have sat at my table for a dinner party at some point in the history of my apartment (and if you haven't yet, consider this post an invitation). A year doesn't go by (with the exception of 2020) without me hosting at least one family holiday or birthday celebration. I have hosted holiday dinners for as many as 17 people. My dining room table seats a tight eight, but I only own four chairs (more than that would take up too much space in the living room). When I host a big party I have to bring in folding tables and ask my guests to bring their own chairs (much to some their annoyance). Nobody complains (at least not where I can hear it) about the less-than-perfect seating arrangements or the tight squeeze, and everyone seems to enjoy the food (or they act like they do). I am the only one who feels the anxiety when someone at the table accidentally pairs the wrong salad plates with the dinner plates. The food and the company are far more important than the place settings.</p><p>Check out the books and blog posts of food writers who moved from the US to Europe, such as Elizabeth Bard or David Lebovitz, . The size of European kitchens is a culture shock. Their refrigerators are half the size of mine (and mine is small). They don't have cabinets on every wall. They are still able to cook, bake, and serve meals to friends. I once went to an Italian restaurant in Amsterdam where the kitchen was no bigger than kitchen at home and it served me the best spaghetti carbonara I ever ate (let me repeat that - commercial kitchen). I know people with large, beautiful well-equipped kitchens who live on takeout. The size of one’s kitchen has little to do with the number of meals one cooks, or the quality of the food that comes out of it.<br /></p><p>One of the most special compliments my husband gives me is, “Rachel puts a lot of love in her cooking.” Do I need a bigger kitchen to show love? Would my meals have more love if I had a bigger kitchen? <a href="http://baconandrhubarb.blogspot.com/2017/11/is-food-love.html?q=is+food+love" target="_blank">Food is love</a>, no matter what the dieticians and Food Police say. I serve love, nurturing, family, friendship, and nourishment - not grandiosity. </p><p>As I said in a <a href="http://shipwreckedandcomatose.blogspot.com/2021/06/clean-and-guilty.html" target="_blank">recent post</a> in my other blog, I do feel like I am sometimes buried under twenty years of stuff and would like a bigger place. A bigger kitchen would be part of that. A bigger kitchen would potentially be neater and less cluttered. The question is if I need a bigger kitchen to make better food, or to show more appreciation for my friends and family. Maybe my holiday meals and dinner parties are a little cramped, but everyone keeps coming back for more when I invite them. </p><p>Besides, I am in a constant fight to keep my kitchen clean. I can spend a morning making the kitchen sparkle and it is undone after preparing one meal, A bigger kitchen means more kitchen to clean up.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9CGvvfjK7aH9TJQckIg_8s_dD3Rl6ux5kap-hreeqAqYfZPxSwpWOQjGaeWDDl8Nz_NlDC4QR2Pa603WMk-SZRsd9zdsI2QOmtjORweOQw772YaMkiiGMLNSCn5XIR3XtKAQc_ilEmr6/s2048/97572CCD-41D0-48E7-87FF-9747E48E7970.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9CGvvfjK7aH9TJQckIg_8s_dD3Rl6ux5kap-hreeqAqYfZPxSwpWOQjGaeWDDl8Nz_NlDC4QR2Pa603WMk-SZRsd9zdsI2QOmtjORweOQw772YaMkiiGMLNSCn5XIR3XtKAQc_ilEmr6/s320/97572CCD-41D0-48E7-87FF-9747E48E7970.jpeg" /></a></div>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com3tag:blogger.com,1999:blog-2542361835947520230.post-28692688713987648222021-07-03T08:00:00.004-04:002021-07-07T06:34:03.298-04:00I Will Always Eat Pasta<p>My last post inspired me to keep posting recipes again. I have this belief that everything I post here on TERP must be original and like nothing I ever made before, or nothing like anything else ever made before. The first four or five years of this blog seemed to be an endless variation on the same recipes, and was afraid of being boring. I didn't want to post recipes that were like a hundred other recipes on the internet, or like ten other recipes here on TERP. <br /></p><p>Then I realized I was so concerned about making my recipes unique, I nearly stopped posting. </p><p>It's time to strike a balance. I don't have to post everything I cook, but if I come up with a new recipe and I enjoy it, why not share it? Maybe there are other recipes like it out there, but there might be friends and family out there who want to see mine.</p><p>That's why today's recipe may not be particularly original, but I am posting it anyway for fun.</p><p>I made pasta.</p><p>That's a radical idea these days. So many people shun pasta. I think the anti-carb mania has slowed down a bit in the past ten years, but it still lingers in some people's minds. Pasta has questionable nutritional value. It occupies too much space on the plate where lean protein and vegetables should go. It's easy to eat way more of it than one should. I understand that arguments against it. I simply don't care anymore.</p><p>Earlier this year<a href="http://shipwreckedandcomatose.blogspot.com/2021/02/my-new-take-on-health-in-2021-just-eat.html" target="_blank"> I decided to stop worrying so much about my diet</a>. I declared no food off limits. I stopped doing food challenges. The truth about diets is there is no one right way to eat that works for all people. Unless one has a sensitivity or allergy, there is no reason to cut a food from your diet. Deprivation only makes you hungry. There is nothing wrong with my diet. Even though I have a reputation for loving chocolate and fried foods and cheese and ice cream, my diet is balanced with plenty of nutritionally dense choices. I also make plenty of other smart lifestyle choices like daily exercise. I decided to eat what I want and see if my body and my appetite would take care of itself.*</p><p>Part of the plan was to stop worrying about my weight as well, but I must point out to those who care about such things, I lost 10 pounds since the beginning of the year. </p><p>My one concession to health fads is I still often use gluten-free pasta. I don't think gluten affects me in any way, but the jury is still out on Kevin. He probably doesn't have celiac disease, but that iffy digestive system of his can still react to large amounts of wheat, and it's possible there are links to gluten and the effects of Meniere's Disease. </p><p>Anyway, my pasta dish for the day is a simple one. In fact, it's not too different from one I made in the early years of this blog (but I won't link to it since that would make this post too redundant). Today's dish contains cauliflower, garlic, ricotta, parmesan, and lemon. The cauliflower gives it some veggie power. The lemon gives it freshness. The ricotta gives it richness and some protein. The garlic and cheese give it a savory element. </p><p>I wanted to use a hearty macaroni shape like rigatoni. Then I went to the farm market and an artisanal pasta maker lured me in. I love fresh pasta. He didn't have any macaroni shapes. He had tortellini, spaghetti and something called <a href="https://en.wikipedia.org/wiki/Mafaldine" target="_blank">Mafalde</a>. I can only describe them as skinny lasagne noodles or maybe tagliatelle with curly edges. They were the heartiest pasta he had. I went with them. They didn't seem to cause Kevin any issues. I was able to get locally made ricotta at the farm market that day as well. <br /></p><p>I should have taken photos of what the pasta looked like before cooking it. I was unable to take a decent photo of the finished dish. I almost considered not posting this because my pasta looks so unappetizing. I am not sure putting in the light box would have helped. I swear it tasted good.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxqDQ8flvOlCnb-YYJkxTTPtUL0oqLsYlpZXmklYF24Yqa_VcUAOmmxJsrcIEC1JmJ7MW4HK7dABNaNPjfFH2MJYC0ZN4mzwGNj1iIgKQaDH_NZkOZJL5qNXgNvZGzVFUuh06ZfgTlXTT/s2048/3358B310-BD6E-4F2D-9F60-1BBAFC2691D5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxqDQ8flvOlCnb-YYJkxTTPtUL0oqLsYlpZXmklYF24Yqa_VcUAOmmxJsrcIEC1JmJ7MW4HK7dABNaNPjfFH2MJYC0ZN4mzwGNj1iIgKQaDH_NZkOZJL5qNXgNvZGzVFUuh06ZfgTlXTT/s320/3358B310-BD6E-4F2D-9F60-1BBAFC2691D5.jpeg" /></a></div><p>Here is how to make it. As always, my recipes are suggestions, not formulas. For example, I like to roast my cauliflower until it is dark brown and has some crispy edges. If you prefer it roasted less, then go for it. You may find the lemon zest is too overpowering and cut back. Salt is optional and amounts are up to you. More or fewer cloves of garlic would not likely hurt this dish either. <br /></p><p><b><span style="font-size: large;">Cauliflower Pasta 2</span></b></p><p><i>Ingredients </i><br /></p><ul style="text-align: left;"><li>1 head cauliflower, cut into small florets</li><li>5 cloves of garlic, unpeeled</li><li>15 oz ricotta <br /></li><li> Olive oil for coating</li><li>Zest of one lemon</li><li>1/2 cup freshly grated parmesan <br /></li><li>Salt to taste</li><li>1 lb thick hearty pasta such as rigatoni or other macaroni style pasta shape</li></ul><p>Heat oven to 400 degrees. Lightly coat the cauliflower with olive oil and scatter on a cookie sheet with the garlic cloves. Roast 20 minutes. Remove the garlic cloves and toss the cauliflower. Return cauliflower to the oven. Roast an additional 20 minutes (or until your desired level of brownness) and remove from oven.<br /></p><p>Squeeze the garlic clove paste from the skins into a bowl. Make sure the cloves are well mashed. Mix in the ricotta, parmesan, and lemon zest. Add salt to taste as needed.</p><p>Bring six quarts of well-salted water to a boil. Cook pasta according to package directions. Before draining add some of the cooking liquid to the ricotta. </p><p>Drain and toss the pasta together with the cauliflower and ricotta mixture. Serve with additional cheese if you like. _______________________________________________________________________________</p><p>*Confession Time (Gross warning)</p><p>If you read the linked blog post from my other blog, <a href="http://shipwreckedandcomatose.blogspot.com/2021/02/my-new-take-on-health-in-2021-just-eat.html" target="_blank">you read the story about how I tried Intermittent Fasting </a>as a way to keep from gaining weight during the pandemic and decided to give it up because I enjoy eating breakfast too much. I will confess I started doing it again. This time it was for a reason. Once I was back to eating three meals a day, I started having digestive issues. There were times when they were a mere annoyance and times they were downright painful. At first I assumed it was my body adjusting to a new meal schedule, but while the symptoms eased up after a couple of months, I never felt quite right. I still feared random intestinal blowouts or painful cramping. I came up with the unscientific theory that when I eat too often, I "back up" the system. Not eating for sixteen hours at a stretch gave me time to fully digest without piling more food into the pipes. I decided to try the eight hour eating window again and I started to feel better about about two weeks. Now that I know I am doing this more to feel better physically, I am more able to deal with hunger. I also am not neurotic about what eating breakfast could do to my metabolism or fat burning mechanisms or whatever else fasting is supposed to support. If I want to eat breakfast on a special occasion, I do as long as I am willing to accept the after effects (one breakfast doesn't usually create intestinal chaos). It's all about bodily self-experimentation.</p><p><br /></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-30585111272678217912021-06-21T12:44:00.005-04:002021-06-21T16:47:07.544-04:00A Long-Overdue, Honest-to-Goodness Recipe<p>Hello, my TERP Muffins. I know this blog hasn't had much love in 2021. In fact, it hasn't had any love at all. 2021 has been post-free. I admit my brain isn't as good at coming up with recipes and food stories the way it did back in 2007. I used to believe I never wanted to talk about anything but food. Considering my other blog has many more posts, it seems is I have many topics I want to write about other than food.</p><p>I still can't bring myself to kill this blog. I know non-commercial, hobbyist food blogging is dead. The community I once had of hobbyist food bloggers is mostly gone (although I am happy to still be in touch with some of my old blog buddies on Facebook). I never had much audience, but I have even less of one now. Still I keep this blog alive. I do it because every once in a while I get that bit of food-related inspiration, I create that recipe I want to keep, or I have that delicious moment that needs to be shared and not only kept inside my head. I still have friends and relatives who want to see my new recipes. As long as I love to cook and eat, TERP will be here to stay.</p><p>This blog has been so inactive that if I try to search for The Essential Rhubarb Pie on Google, the results are all links to recipes for actual rhubarb pie. My blog has disappeared from search results. If there is one reason to post more recipes on this blog, that is the biggest one of all. </p><p>That's why today I am coming back after a long hiatus to share a simple recipe.</p><p>You know what else I have neglected in the past year? I neglected my ice cream maker. I always loved creating my own ice cream flavors, but if it weren't for the blog archives, I wouldn't be able to remember the last ice cream I made (it was <a href="http://baconandrhubarb.blogspot.com/2018/06/i-thought-i-would-try-jumping-on-this.html">this one</a>). I can't believe I made so many desserts during quarantine (hardly any of them were original, so they weren't recorded here) but never made ice cream. </p><p>This blog post is here to remedy both situations. I am making a post and there will be ice cream.</p><p>Today's ice cream flavor is my variation on strawberry. </p><p>I have a strange history with strawberry ice cream. As a child it was my favorite ice cream next to chocolate (or chocolate-based flavors like rocky road). I love strawberries. I love the color pink. It made sense that I would love strawberry ice cream. That was the problem right there. I loved the idea of strawberry ice cream more than I loved the ice cream itself. One day I went off it. At some point I felt the acidity of strawberries didn't jive with the creaminess of ice cream and that was that. By the time my age was in double digits, I rarely touched strawberry ice cream again.</p><p>Two weeks ago Kevin and I had a rare Sunday at home and we decided to go out for brunch. We ended up at <a href="https://www.nonnacarola.com/" target="_blank">Nonna Carola</a>, a recent addition to our neighborhood (it occupies the building that once housed the <a href="http://baconandrhubarb.blogspot.com/2012/03/time-for-eatin-o-lamb.html?q=molly+spillane" target="_blank">evil hellhole known as Molly Spillane's</a>). After I enjoyed some hash made with chicken sausage and perfectly crispy potatoes, topped with a creamy egg and mornay sauce, I decided I wanted a little something sweet. It was a humid day and I thought ice cream would hit the spot. The menu advertised mascarpone ice cream, which sounded interesting to me. Unfortunately, when I ordered it, I was informed they were out. I could only have vanilla or strawberry. I never saw much point in vanilla ice cream, so I decided it was time to re-acquaint myself with strawberry (and they were kind enough to not charge me for it).</p><p>I enjoyed my dish if strawberry ice cream. I would have preferred chocolate, but it was still good. I thought about how it’s strawberry season and how my ice cream maker has sat dormant for far too long. That’s when I decided I should try to make a strawberry ice cream of my own.</p><p>I came to the conclusion that I could give my blog and my ice cream maker more love if it came up with my own strawberry ice cream recipe and posted it to this blog.</p><p>If I was going to post a recipe to this blog, I needed to post my own recipe. I needed to make my own version. I had to do something different. I couldn't simply mash up some strawberries in ice cream. How could I mix it up a bit?</p><p>One way to do this would be to add a second flavor. What flavors would complement the strawberry? I found the answer in my overgrown mint plant. I always grow more mint every summer than I can ever use. I wasn't looking to make a mint-flavored ice cream. I was only looking for a subtle flavor enhancement, so I infused the custard with mint leaves and took them out before churning.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zgX0YhvAuCX4oRuSCyu3Dyl7p_sxjMlT2PXEdqSObZ2bonJPo2eL7aGpy0CgoGthDbE5nQ0xRz9wGsGvE3EdrBMs8x_IAnJO0TQTHCgfAd8SeTljvAQBRghgFYFIRGspc83IYsX9iv1Z/s2048/2F5DAC38-08AC-485B-960B-2987DCAF13D5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zgX0YhvAuCX4oRuSCyu3Dyl7p_sxjMlT2PXEdqSObZ2bonJPo2eL7aGpy0CgoGthDbE5nQ0xRz9wGsGvE3EdrBMs8x_IAnJO0TQTHCgfAd8SeTljvAQBRghgFYFIRGspc83IYsX9iv1Z/s320/2F5DAC38-08AC-485B-960B-2987DCAF13D5.jpeg" /></a></div><p>I also decided to roast the strawberries. That would make the flavors of the strawberries sweeter, more concentrated, and more intense. It would also soften them nicely so they would distribute through the ice cream better than if I used them raw.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPvEP9JlO3B7_ZiG1iy4pzunSjmtz02yslPt1-fmgkNRpYl-XHpYiPCwTajd3iAa9sQlQeitGq9ZLu8cX99-jG8PhmhEETEgxs_PKTZ9-o0hvsONkJ297hTychHss7uUhRf_Zw1Y5kwpd/s2048/475C86CD-73C9-4DB8-B23D-FA3FBACC5345.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPvEP9JlO3B7_ZiG1iy4pzunSjmtz02yslPt1-fmgkNRpYl-XHpYiPCwTajd3iAa9sQlQeitGq9ZLu8cX99-jG8PhmhEETEgxs_PKTZ9-o0hvsONkJ297hTychHss7uUhRf_Zw1Y5kwpd/s320/475C86CD-73C9-4DB8-B23D-FA3FBACC5345.jpeg" /></a></div><p>My ice cream maker is old. It was a wedding gift from my Maid of Honor. In case you're wondering how old that is, Kevin and I will be celebrating our 20th anniversary in October. When I use it, I freeze the chamber several days ahead of time instead of the night before, because I am not sure how well it will hold the cold if I don't give it a deep chill. I also worry the motor is starting to wear a bit. I suppose it's blessing in disguise that I have been sporadic about ice cream making in recent years, since it extended the life of the ice cream maker a bit, but I still think the machine has slowed down.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjCx9_j79fmm-Q-4y0Ca_M69BjcNciYgvM6HlnvPq_80r66wc1osMP0SoMfaQR74C0od1MNWi_y5ykft6hHUSlgne78jpczSWPWWt1vmqJVEq049dMHzJvERJgI3-GmHVQSIHQrdU_x-U/s2048/2A97C050-8CB2-4165-B5A6-56A5C4A15049.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjCx9_j79fmm-Q-4y0Ca_M69BjcNciYgvM6HlnvPq_80r66wc1osMP0SoMfaQR74C0od1MNWi_y5ykft6hHUSlgne78jpczSWPWWt1vmqJVEq049dMHzJvERJgI3-GmHVQSIHQrdU_x-U/s320/2A97C050-8CB2-4165-B5A6-56A5C4A15049.jpeg" /></a></div><p>I have mixed feelings about my ice cream. Flavor-wise I had the exact flavor I was looking for. It was intense strawberry with a subtle mint undertone. The texture wasn't what I wanted. I had that icy texture in my ice cream from crystallization. I'm not sure of the cause. Was it because the juice of the strawberries created too much free water? Was it because my ice cream maker churns too slowly? I will have to make more ice cream to confirm the latter (I am sure Kevin will be so upset about that). If the issue is the former, then I have to decide what to do with the strawberry juice. Should I boil it and reduce it down? Should I not use it? Should I give up on roasting the strawberries? </p><p><b><span style="font-size: large;">Roasted Strawberry Ice Cream</span></b></p><p><i>Ingredients</i></p><p></p><ul style="text-align: left;"><li>2 cups heavy cream</li><li>2 cup whole milk</li><li>6 egg yolks</li><li>Pinch salt</li><li>3/4 cup sugar</li><li>6 fresh mint leaves</li><li>1 quart fresh strawberries, stems cut off</li></ul>Heat oven to 375 degrees. Line a cookie sheet with parchment paper and scatter the berries on it. Roast for 20 minutes. Place the berries and the juices into a bowl and mash into a pulp. I like to use a potato masher because I like to have some strawberry chunks in there. You can also blend or process them if you want your ice cream smoother.<div><br /></div><div>Beat the egg yolks together in a bowl. Set aside.</div><div><br /></div><div>In a small saucepan combine the milk, cream, salt, sugar and mint leaves. Bring to a gentle simmer and simmer until sugar is completely dissolved. This should take about five minutes. </div><div><br /></div><div>Pour some of the hot cream mixture into the bowl with the egg yolks. Whisk it in quickly and thoroughly. Return the tempered egg yolks to the saucepan. Keep cooking over low heat, whisking constantly, until thickened enough to coat a spoon. The large number of egg yolks means it will tighten up quickly, so watch it carefully. </div><div><br /></div><div>Strain through a find-mesh sieve into a bowl. Stir in the mashed berries. Place a piece of plastic wrap directly over the custard and chill at least four hours. </div><div><br /></div><div>Once your custard has thoroughly chilled, place in your ice cream maker and freeze according to manufacturer's directions. </div>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-64821826145245189872020-12-27T07:25:00.007-05:002021-01-31T19:54:08.171-05:00If You Could Eat Whatever You Wanted<p>This Christmas, after dinner was consumed and the dishes were cleared, Kevin and I settled down to watch the Christmas special of <i>Call the Midwife</i>.</p><p>The episode had its usual lineup of risky dramatic births, personal tragedies, comic moments, and heartwarming interactions with the characters, but my favorite scene was almost a throwaway. </p><p>Nurse Crane and Miss Higgins (the doctor's receptionist) had a discussion on their respective ideal Christmas dinners. Both characters are the more mature, non-nun characters in the show. Both are portrayed as women who initially present as bit crusty and difficult, but their soft sides are revealed as their character arcs progress. They both like order and tradition. No character ever wants to be on either of their bad sides. The brusque and stoic Nurse Crane became a more sympathetic character in her first season, but she remains a formidable woman. Miss Higgins is often uptight and prissy, but always seems to surprise the viewer with her views.<br /></p><p>As the two women plan to attend the annual Christmas dinner at Nonnatus House, neither one seems to be looking forward to it. It is not the fellowship of their fellow medical professionals they shun. It's the food. Nurse Crane asks Miss Higgins what they would eat if they could have whatever they wanted.</p><p>Nurse Crane, a no-nonsense vegetarian, says all she wants is beans on toast and a bottle of stout. She isn't interested in full holiday meals. She wants a plate of plain comfort food. This particular episode explored some her fantasies and inner life, proving she is not as dour and boring as she often lets others believe, but she has her limits to how far outside the plain and predictable she wants to be. She may dream of putting on a feathered costume and swing on a trapeze in the circus, but she doesn't dream of meals at the The Savoy. </p><p>Miss Higgins said she wanted to skip the main course and eat an entire trifle for dinner and wash it down with a Harvey Wallbanger cocktail. The wish for a dessert for dinner, accompanied with a sweet cocktail, shows a more childlike side of a character who is the epitome of proper adulthood.</p><p>The two women end up having a dinner together where they indulge in their fantasy Christmas dinner together and toast their comfortable spinsterhood.</p><p>One of the reasons I prefer to host Christmas dinner rather than Thanksgiving is that I have no restraints on what to serve. On Thanksgiving the family requires turkey and endless starchy dishes (potatoes, sweet potatoes, rolls, stuffing, desserts). As my family comes from primarily Italian origins, the Christmas Eve menu is supposed to be seafood, with the tradition being "seven fishes" (which anyone who reads this blog knows I don't like). Christmas seems to give me more freedom because my family has no specific traditions for Christmas Day. I remember eating a lot of turkey and ham (particularly with cheese grits on the side) on Christmas, but I also remember lasagne, manicotti and beef tenderloin. Sometimes Christmas is brunch with bagels and French toast style casseroles. <br /></p><p> I keep that tradition of unpredictability going. I don't think I have ever made the same Christmas dinner twice. I vary my menu according to my cravings and moods. Followers of this blog know my holiday dinners have ranged from <a href="http://baconandrhubarb.blogspot.com/2014/12/christmas-live-blog-2014.html?q=christmas">traditional American</a> with roast beef, roast turkey, mashed potatoes and green bean casserole, to <a href="http://baconandrhubarb.blogspot.com/2015/12/christmas-live-blog-2015.html?q=christmas">something a bit British</a> with ham, goose, roasted parsnips and potatoes, and trifle for dessert, to a more <a href="http://baconandrhubarb.blogspot.com/2017/12/christmas-live-blog-2017.html?q=christmas">Italy-centric</a> menu filled with tortellini soup, porchetta, and chocolate ricotta cake. Two years ago I hosted a small gathering where I served four cheese baked rigatoni. This year I made tagliatelle with bolognese ragu and chocolate mousse for dessert. I keep saying one day I will do a taco bar. Maybe I will do brunch instead of dinner and do a biscuit bar.</p><p>I think it's an interesting question to ask, "If you could have whatever you want for dinner, what would you have?" I am not only talking about Christmas. I am talking about any meal. What if you didn't have the restraints of nutrition and social convention? If you were condemned to die (or if aliens came to take you away to a better planet) what would you request for your last meal on earth? </p><p>It is fascinating to see what people love when they allow themselves to break the rules of what they should be eating. I love the anecdote in Melissa Clark's cookbook, <i>Dinner</i>, where she says as a teen she and her friend saved their money to eat dinner at a fancy restaurant and chose to eat three appetizers and dessert instead of the standard courses. I have seen many friends get excited about breakfast foods and consider it a treat to eat breakfast for dinner. Some people, like Miss Higgins, would love to live on dessert alone. My nephew, a picky eater who makes me look open-minded, could probably happily live on a handful of his favorite foods. I suspect when he is an adult and living on his own, he will be thrilled to finally eat his limited diet and not be judged by his family for it. </p><p>It's a difficult concept for me to understand. Even though I have a reputation as a picky eater, I can't limit myself to one food or type of food. If you ask me what my favorite food is, I will have a difficult time giving you an answer. I am known for loving sweets (especially since I love to bake), particularly ice cream and anything chocolate, but I love my meats too. Speaking of meats, do I love pork more than chicken and do I prefer a pulled pork shoulder, baby back ribs, sausage, or bacon? I love fine dining as much as I love hole-in-the-wall joints. I don't have a passion for breakfast foods, and am more likely to have dinner for breakfast than breakfast for dinner, but I like a good brunch now and then filled with waffles and omelets (also BACON). A well-composed, well-dressed salad can be a beautiful thing, but so can a cheeseburger. I have no strong preference for particular ethnic cuisines. I will eat Italian, Mexican, Chinese, Thai, Indian, and whatever other cuisines you want me to try (as long as the menu contains base foods I normally eat). When Kevin and I eat out or order in, it can be hard for me to pick a place to eat because everything sounds good. (On the other hand, he has a smaller range of preferences and I believe would happily live on a few foods if he hadn't married a foodie.)</p><p>I don't want to be restrained by tradition. I don't want to be told what to eat or what to cook only because it's a certain day or a certain meal. I want no restraints on what I eat and when I eat it. The world is full of delicious food. It's hard for me to pick only one thing I want. Maybe I am a little envious of those who do. </p><p>I suppose in the end, having social constraints is a good thing. How would I ever make up my mind what to eat if I didn't have the guidance of time of day, nutrition, and tradition? For someone like me a guide is good. I don't think it would do me much harm to have ravioli for breakfast, a hot fudge sundae for lunch, and a roast chicken for dinner, but it might not be the optimal choice for nutrition and energy. </p><p>In a single day I might have to do at least one of the following: conduct client training sessions, compose and send out promotional mailings, work out, take a walk, go to a dance class, answer emails, drive 140 miles in a day, ride a horse, attend a rehearsal, read a book, clean the house. My day can start at 5AM and end at 10PM. I need fuel to get through those activities. How do I get through the day feeling my best? Maybe I should eat some fruits and vegetables. Maybe I should eat foods that give me sustained energy instead of starches and sugar. Maybe I should eat a bit less fat and salt and a bit more vitamins and fiber. It's not only about what others expect from me. It's about how I can feed my daily activity. </p><p>I don't believe in foods being off limits. I don't believe there has to be a designated time or day to eat specific foods. If I eat a huge lunch, I don't need to eat dinner if I don't feel like it. (Case in point: I had a spicy pork burrito from Salsa Fresca that was as big as my head for lunch today. It's an hour from dinner time and I have no desire to eat any time soon. Kevin, on the other hand, never feels right if he misses a scheduled meal no matter how much he ate at the previous one.) The only foods I won't eat are ones I don't like or have strong physical reactions too.</p><p>The key is to accept some choices are going to make me feel better. Some food choices will give me more energy to get through tough physical tasks. There are also foods that might make me feel sluggish and weighed down and not up to doing much (although they might make me swoon with joy while eating them). There is a tough balance between eating what you want and eating what you need. It is a beautiful thing when those two categories intersect in a meal.</p><p>The key takeaway here is no never let anyone else dictate your food choices. Eat what you want when you want it. Eat what makes you happy and what makes you feel good. People like me who love food so much they can't decide what they really want have a true advantage. When we allow ourselves more choices, when we love all food more than we love one food, we have a better probability of better food.<br /></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com1tag:blogger.com,1999:blog-2542361835947520230.post-5322918864851389052020-12-18T10:08:00.004-05:002020-12-21T10:27:52.247-05:00A Chicken Pasta Recipe I Must Share<p>What do I do when I have a recipe that is worthy of this blog, but a post that is not?</p><p>I am sure that doesn't make much sense right now, but it will if you keep reading.</p><p>I post the recipe anyway and hope any readers coming across it will forgive the lack of photos. My photos are terrible anyway, so why worry if the post leaves them out? My blog is non-commercial and has no real audience beyond a few friends, so why not share a recipe recipe with them that I thought was good?</p><p>COVID-19 cases are rising and I am doing my best to stay in and stay safe. Over the past two months I have been slowly amassing pantry items in case the lockdown measures become more stringent and the long lines start reappearing at the markets. When December came I began coming with creative ways to use them. Some were more creative than others. </p><p>I had boxes of pasta and cans of tomatoes. I had bags of frozen vegetables. I had bags of onions, garlic, and potatoes. I had packs of ground chicken and ground beef and bacon (locally raised). I bought eggs every time I shopped. I bought pounds of butter. I bought baking supplies like flour, sugar, and chocolate. I bought a bag of dried black beans and a bag of dried pinto beans. My challenge was finding ways to use all of it creatively.</p><p>Earlier in the month I made spaghetti and meatballs, which is always Kevin's favorite. This week I wanted to do something else with pasta that would feel familiar, but not be a repeat. I came up with the idea of a chicken meat sauce. </p><p>At first I was going to make it the way I normally make sauce, but have it contain loose ground meat instead of meatballs. Then I realized that would be boring. I might as well roll the chicken into meatballs. Besides, I had no fresh basil and my traditional sauce always uses fresh basil. My sauce would have to be flavored with items that still taste good when they have been sitting in a cupboard. It's December and having truly fresh flavors is a mere memory.</p><p>I went through my spice shelves and the rest of my cabinets to come up with this. The flavors are not like my usual sauce and were more unique than I expected. After I ate it I realized it was special enough to share and wished I had taken a photo. I have no photo. I only have a recipe and I am sharing it.</p><p>So this is a good recipe, but a terrible post. Enjoy.</p><p><span style="font-size: large;"><b>Spaghetti with Ground Chicken </b></span></p><div style="text-align: left;"><ul style="text-align: left;"><li>2 Tbl olive oil</li><li>Pinch of red pepper flakes</li><li>1 onion, finely diced</li><li>3 cloves garlic, minced</li><li>1 pound ground chicken (I think turkey would work well too)</li><li>1 tsp fennel seeds</li><li>1 28 oz can peeled plum tomatoes</li><li>1 tsp salt (or to taste)</li><li>1 tsp dried oregano</li><li>1 Tbl red wine vinegar</li><li>Grated parmesan (amounts according to taste)</li><li>1 pound spaghetti</li></ul></div><p>Heat olive oil over low heat in a large saucepan, dutch oven, or large, high-sided pan (a large saute pan for example). Sprinkle in the red pepper flakes. Add onion and cook until soft. Add the garlic and fennel seeds and cook another minute or two until fragrant.</p><p>Add the chicken and cook over medium-high heat until cooked through. Break up the tomatoes with your hands and add them to the pot. Add the salt and taste to make sure it it seasoned well. Turn heat to low and simmer at least 30 minutes.</p><p>Add the salt, oregano, and red wine vinegar to the pot and cook five minutes more. </p><p>Cook spaghetti according to package directions. When it is just short of being cooked properly al dente, drain and add it to the pot with the chicken and toss well for another minute or two with grated parmesan.</p><p>Serve immediately, adding additional parmesan if you like.</p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-79901094710382267632020-11-04T06:57:00.002-05:002020-11-04T06:57:42.296-05:00Vegan Cauliflower Tacos - Take Two<p> I have said many times in both my blogs that I am an unrepentant omnivore. I define my diet by what I do eat, not by what I don't eat. My priority in eating is making sure I eat fresh food that's locally sourced wherever possible. That means I buy as much of my food as possible, including my pastured meats, at the farmers' market even though that means food can take up a massive part of my budget (I keep meaning to make a post about that). </p><p>I have nothing against vegetarianism or veganism (I only ask you don't preach to me about dead animals if you are wearing leather, and you don't preach to me about unhealthy I must be by eating meat if you smoke or if your diet is generally crappy and full of junk food), but if I am going to have a meatless meal, my priority is always making sure it's fresh and unprocessed. I love a good falafel, or a well-prepared dish of rice and beans. On the other hand I have no desire to eat any of those weird meat amalgams currently on the market. I have looked at the ingredients list of some of that stuff and all I see is a pile of soy, starch, and flavorings. It seems the only virtue of this stuff is the fact that it's not meat. I can do better than that.</p><p>One of my best vegan recipes was my <a href="http://baconandrhubarb.blogspot.com/2017/01/looking-for-healthier-2017.html?q=vegan" target="_blank">cauliflower tacos</a>. These had a beautiful layering of flavors and textures with the spicy roasted cauliflower, creamy cashew sauce, and pungent pickled onions. </p><p>Even though they were tasty, I hate the idea that my next vegan recipe would be yet another cauliflower taco. Then I read some recipes online for ground taco "meat" made from cauliflower and I was intrigued. Some of the recipes called for mushrooms. Some called for walnuts. It didn't sound good only because it sounded like a meat substitute. It sounded like a interesting savory combination regardless of whether or not one was looking for a vegetarian taco filling that wasn't beans or something made in a factory. </p><p>I did what I always do for my recipes and checked out a few recipes online for inspiration and then followed my own path. I used cauliflower with both mushrooms and walnuts. I mixed them with the typical Mexican spices, but also added a bit of tomato paste and soy sauce for added umami-ness. I sautéed some onion and garlic in oil before cooking the cauliflower mixture as well. I wanted these tacos to be as complex and savory as possible. </p><p>My mushroom choice was king trumpet. These are my new favorite mushroom. They are meaty but not bitter. Portobello mushrooms would work well too.</p><p>The walnuts had the potential to be problematic. If you are a longtime reader of this blog (or are someone close to me) you know I am mildly allergic to walnuts. I won't end up with anaphylaxis if I eat them, but if I eat too many in one sitting, I feel an unpleasant burn in my mouth. </p><p>Several years ago I learned a way to get around this. I tried a walnut cream pasta recipe that required me to boil the nuts beforehand and that was supposed to remove the bitter juices. I assumed those bitter juices were probably what I am allergic to, so I tried the recipe and survived it. Sadly, I couldn't remember how long to boil the nuts when I made these tacos. I decided to guess. After the fact I searched for the<a href="http://www.weareneverfull.com/long-fusilli-with-salsa-di-noci-and-mushrooms/#sthash.ShDUoWhv.dpbs" target="_blank"> original recipe </a>and found it was supposed to be twenty-five minutes. I boiled them for two minutes. Oh well, I had no burning mouth issues.</p><p>Other than no allergies, how did it taste? It didn't taste like meat, but it still tasted good, which is an amazing feat because I have tasted some pretty awful homemade vegan burgers and loaves in the past. The fact that it was so veg-heavy kept it fresh tasting. It's also very satisfying. I wasn't hungry an hour later due to lack of substance. I would make this again. I would love to try shaping patties and frying them like falafel, but I don't know if I could keep them from falling apart without eggs.</p><p>This recipe makes a lot. I made it into tacos, but burritos might be more appropriate, or perhaps a burrito bowl. I spread my little tortillas with avocado to help "glue" the filling in there a bit better. I topped it with homemade salsa. I filled these tacos so much that there wasn't room for much else. If you want to put a plethora of taco toppings on yours, be my guest. Use cheese if you like. Use sour cream. Use crumbled bacon. I won't judge.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_5FjEVT7XHxmeGIkHQSUR-iwsQCeu4ZBVBr8BV9kqozbFs7MmBgb-2FB_dVWKYczstKOL9l9oA_v46a6dZbyGKzuOCH9aq5lCOKKoNzuoSw_5zmdPalGsE3TjGM7Yz-ShnHT-9xVcG2A/s2048/F29CF5EF-E795-4A99-A6FB-8CC55FF441AD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_5FjEVT7XHxmeGIkHQSUR-iwsQCeu4ZBVBr8BV9kqozbFs7MmBgb-2FB_dVWKYczstKOL9l9oA_v46a6dZbyGKzuOCH9aq5lCOKKoNzuoSw_5zmdPalGsE3TjGM7Yz-ShnHT-9xVcG2A/s320/F29CF5EF-E795-4A99-A6FB-8CC55FF441AD.jpeg" /></a></div><p><span style="font-size: large;"><b>Cauliflower Tacos II</b></span></p><div style="text-align: left;"><i>Ingredients</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>1 1/2 cups walnut halves or pieces</li><li>1 head cauliflower, cut into florets</li><li>3 King Trumpet (portobello would work well too) mushrooms</li><li>1 Tbl chipotle powder</li><li>2 Tbl soy sauce</li><li>1 Tbl tomato paste</li><li>1 tsp ancho chili powder</li><li>1 tsp ground cumin</li><li>2 tsp salt</li><li>1/4 cup olive oil (I said this recipe was vegan. I didn't say it was low fat)</li><li>1 yellow onion, cut in small dice</li><li>4 cloves garlic, minced</li><li>Avocado, salsa, or whatever your favorite taco toppings are</li></ul></div><div style="text-align: left;">Boil water in a small saucepan and add the nuts. Boil for two minutes and drain.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the cauliflower in a food processor and process until it's in small "rice" bits. You may need to work in batches depending on the capacity of your food processor. Place the blitzed cauliflower in a large bowl.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the mushrooms and the nuts in the food process and process to a similar size as the cauliflower. Add it to the bowl.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the ground mushrooms, nuts, and cauliflower with the soy sauce, chipotle, tomato paste, cumin, chili powder and salt until all the flavor is well distributed. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat a large frying pan or sauté pan and add the oil. Cook the onion over low heat until it soften and add the garlic and cook another minute. Turn the heat to medium and add the ground cauliflower mixture. Spread it out over the pan and let it cook a few minutes before breaking up and cooking further. You want to get this browned all over and a little crispy if you can. Cook for about ten minute or until it doesn't taste a raw cauliflower taste.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with warm tortillas. Top as desired.</div>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-41742443425075391152020-10-14T07:18:00.000-04:002020-10-14T07:18:46.819-04:00Seasonal Market Pasta<p>I was going through some of my posts for the past year and was struck by how much this blog has changed since it began. When I first started it, I was tracking everything I cooked, no matter how commonplace the recipe. In recent years, I felt as if I had exhausted my repertoire and I found I would only post a recipe if I considered it to be as original and outlandish as possible (hence my making things like <a href="http://baconandrhubarb.blogspot.com/2018/01/literary-inspirations-address.html?q=How+to+be+a+good+cook" target="_blank">risotto timbale filled with duck confit</a>). I wanted to make sure I never featured a recipe that looked too much like either recipes I made before, or recipes someone else made before.</p><p> This blog is all about original recipes. I rarely post other people's recipes here (although I sometimes will cook someone else's recipe and give full credit). My focus here on TERP is on my own creations - regardless of whether or not "my" creations look like a hundred other recipes out there. I realized I should be posting more recipes. Maybe nobody will look at them or cook them, but it's good to have an archive up.</p><p>I can't say if today's recipe is unique in any way, but I came up with it, I cooked it, and I enjoyed it, so I'm going to archive it.</p><p>As much as I hate to sound like some kind of bougie, white, suburban cliché, I do try to focus on local and seasonal food. Shopping at the farmers' market is more challenging these days thanks to social distancing but I am meeting that challenge. I would rather deal with the inconvenience of pre-ordering, long lines, and the inability to touch anything at the market than not go there at all (at least I no longer have to sign up for a time slot as I did at the beginning of the season). </p><p>October is what I consider the last hurrah of the good days at the market. There is still plenty of my favorite produce in the markets before the first frost happens. I can get tomatoes for a while. I can get green beans and peppers and leafy greens. In October there are still a few precious weeks left before the markets become nothing but root vegetables and squash.</p><p>Even if the summer vegetables aren't quite gone, that summer feeling is. The food world has moved on and food bloggers (at least the ones that people read) are cooking "fall" recipes whether there is still summer produce available locally or not. This time of year food is supposed to be heartier and richer and contain vegetables (or fruits if you want to be nitpicky) other than tomatoes (unless you are making a ragu or other slow-cooked tomato-based sauce). It's the unwritten rule of food blogging.</p><p>Today's recipe doesn't scream "FALL!" the way a ragu or a butternut squash mac and cheese dish would, but it is definitely heartier than a sauce made from market tomatoes. It's rich and almost all of the ingredients came from the farmers' market. </p><p>This dish is a rather daring use of mushrooms. I often talk about my suspicion of mushrooms in this blog. There are only certain kinds I like. I find many of the fancy, expensive wild mushrooms to be too strong and bitter for my liking. Whenever I try a new kind of mushroom, I am a little apprehensive. Will I like it or not? </p><p>When I came up with the idea for this dish, I wasn't sure what type of mushrooms to use, but decided to pre-order something that sounded interesting from the farmers' market and take my chances. There is a vendor called <a href="http://www.mushrooms.nyc/" target="_blank">Mushrooms NYC </a>that sells a wide variety. The farm market website describes each kind in detail. I tried to find one that had an appealing description. The one that sounded best was King Trumpet, which was described as being a good meat substitute. I had my doubts.</p><p>Once I had the mushrooms home, I took a good look at them. They had a fun shape. They looked like little trumpets as the name suggests. Too bad I cut them up before I remembered they deserved a photo. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCQYJkoYQy8erJ89wpERMD3QPuUHNpwRHQtQ_MP6S2yRE-sb1SBCqIWSSxH9yevCIcJxgo_BJ0A2vRBHeeh60moYyBhXTo70DQiwTwr6c1Z0O-gaHPSBke6EUm_NsBHu4_iktzZeYzWWl/s2048/BABCA295-AAD7-4830-8B7C-0BFEB480A805.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCQYJkoYQy8erJ89wpERMD3QPuUHNpwRHQtQ_MP6S2yRE-sb1SBCqIWSSxH9yevCIcJxgo_BJ0A2vRBHeeh60moYyBhXTo70DQiwTwr6c1Z0O-gaHPSBke6EUm_NsBHu4_iktzZeYzWWl/s320/BABCA295-AAD7-4830-8B7C-0BFEB480A805.jpeg" /></a></div><p>They tasted pretty good. In fact, they tasted better than most varieties of mushrooms. They worked well in this dish.</p><p>I'm not fond of kale, but I decided it would be a good green to mix in here. Cream, parmesan, and bacon can hide a lot. My fettuccine was also locally made. <a href="https://trottafoods.com/" target="_blank">Trotta Foods </a>makes some of the best fresh pasta I have ever tasted.</p><p>This dish is simple, but it took a lot of work getting everything chopped up, so I was too lazy to plate it nicely and took my final photo of the pasta in the pan.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB87MtkHw81lYKxEQW0yVJq465bAjIl-JVlalal-iJdFtVoZ1saVi6FEPRe0KF6dvNl8MHn9vsIwvbyu6dEpkrBPdvQxIRkHCprIexDpyhXwxNrTJu7Fl6uhFZESGMJWD-wSxAxpTQgMqS/s2048/2AEE7546-F019-4306-82F9-0FDD5716B85D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB87MtkHw81lYKxEQW0yVJq465bAjIl-JVlalal-iJdFtVoZ1saVi6FEPRe0KF6dvNl8MHn9vsIwvbyu6dEpkrBPdvQxIRkHCprIexDpyhXwxNrTJu7Fl6uhFZESGMJWD-wSxAxpTQgMqS/s320/2AEE7546-F019-4306-82F9-0FDD5716B85D.jpeg" /></a></div><p>I can't say this dish is unique, but it's still mine. I am over the idea that this blog should only feature my most unique recipes.</p><p>This can easily be made vegetarian by leaving out the bacon, although from a health standpoint the amount of cheese and cream isn't going to make this a nutritionist's paradise regardless of the bacon. I suppose you could leave out the cheese and the cream and make it vegan, but it probably won't taste nearly as good. I'm sure there are vegan substitutes out there, but I leave that to my vegan friends to figure out.</p><p><span style="font-size: large;"><b>Fettuccine with Creamy Kale and Mushrooms</b></span></p><p><i>Ingredients</i></p><div style="text-align: left;"><ul style="text-align: left;"><li>4 strips of thick-cut bacon, cut into lardons</li><li>1 Tbl olive oil</li><li>4 cloves of garlic, minced</li><li>3 king trumpet mushrooms, sliced thin</li><li>1 bunch kale, chopped</li><li>1/2 cup heavy cream</li><li>1/2 cup freshly grated parmesan</li><li>2 tsp sherry vinegar</li><li>Salt to taste</li><li>1-2 pounds fettuccine</li></ul></div><p>In a large frying pan cook the bacon until crisp. Remove from pan and drain off all but about a tablespoon of the fat. Add a tablespoon of olive oil to the pan.</p><p>Keep the heat low and add the garlic to the pan. Cook for a minute or until fragrant. Stir in the mushrooms. Cook until they give off their liquids and take on some color.</p><p>Increase heat to medium and add the kale. Cook until it softens. Then add the cream, parmesan, and sherry vinegar. Taste and adjust seasoning with salt.</p><p>Cook fettuccine in boiled salted water to al dente. Stir into the pan with the mushrooms along with a little of the cooking liquid. Add the bacon back to the pan and stir until everything is well integrated.</p><p>Serve with additional cheese if desired.</p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-72053121462560328892020-09-30T17:45:00.000-04:002020-09-30T17:45:05.230-04:00A Transitional Chicken Recipe<p>Remember the early days of TERP when I would always be coming up with chicken recipes and posting them here? I believed every possible combination of chicken, booze, cream, mushrooms, mustard, fruit, onions, and garlic (not all at once) was worthy of a mention here. Eventually I stopped posting every new recipe because it sometimes felt every "new" recipe was just like all the others. I archived my favorites into the Essential Rhubarb Pie Cookbook (<a href="https://createmycookbook.com/store/show/115678_122132" target="_blank">which you can still buy</a>) and vowed to only put my most interesting and original recipes into this blog.</p><p>The number of posts I made to this blog began to drop precipitously after that. </p><p>I was so intent on always creating new recipes in those first few years that I had a hard time coming up with new recipes in the following years. I knew what my best ones were, so it made more sense to keep making those instead of trying to always come up with more. </p><p>Now I miss those days of archiving recipes. Even though many of the recipes I have been sharing to TERP these days are the simplest, I still enjoy sharing them and sharing the stories associated with them (even though everyone is tired of food blog stories and wishes bloggers would just <a href="https://www.eater.com/2020/3/31/21201374/why-are-free-online-recipes-so-long-stop-shaming-food-bloggers" target="_blank">get to the recipe already</a>). I still hold to the idea that a recipe is just a story about food.</p><p>This post and my previous one were all about doing something a little different with chicken. Chicken has been my foundational protein since this blog began since it's one my husband and I both enjoy and it's versatile. </p><p>Summer has officially ended, but we are still in a transitional season. Farmers' markets are still brimming with produce and it's not all squashes and apples. Tomatoes still come as the threat of the first frost looms closer. Corn is still available, but is likely to be turned into a hearty corn pudding instead of corn on the cob at the family barbecue. I am still able to find other locally grown vegetables that aren't hard squashes or root vegetables. </p><p>Even though I am reluctant to welcome the fall because I miss summer, and I loathe the fall clichés about sweaters and pumpkins, I have to accept the seasons will always turn. I can't resist the pull of the change of seasons no matter how much I try to fight it. I don't want squash, but I do want to work with apples. I understand the appeal of a good stew or chili. When it's cold and dark, the appeal of a chilled rose` is diminished and a cup of spiced hot cider with a nip of brandy feels right. </p><p>Last week I trotted out a simplified version of one of my favorite recipes, <a href="http://baconandrhubarb.blogspot.com/2009/10/october-is-new-november.html">Chicken with Brandy Cider Cream</a> sauce (although in the interest of my waistline, I served it with roasted red potatoes instead of the required buttered noodles). This week I decided to try something new and employed another ingredient traditionally associated with the season: maple syrup.</p><p>There isn't much else to say about this recipe. You know I don't like to crowd too many flavors and ingredients into my cooking (I think of that as a rookie mistake), but I had a specific flavor combination I wanted to try here. </p><p>I had a bumper crop of sage this summer that I have barely used. This is part of what makes the recipe transitional. I can still grow stuff on my balcony. My herbs and flowers aren't dead yet (although the leaves on my basil plant grow smaller by the day).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7DCdbta5ha2JsorkMIMCspCJ8E7N3cmzUnUGCym0ty-ykhupwhANFSOnKE9H1liCSno_Nh-qx1Eowuwk57i2Rx5DMfHcmykFTh4Z2HN8DRPhKY-YgsTt_oWqozDMC8xRpZB34q9KqqaA/s2048/E8D90E47-D95F-49D2-80C6-8ED37FDF9561.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7DCdbta5ha2JsorkMIMCspCJ8E7N3cmzUnUGCym0ty-ykhupwhANFSOnKE9H1liCSno_Nh-qx1Eowuwk57i2Rx5DMfHcmykFTh4Z2HN8DRPhKY-YgsTt_oWqozDMC8xRpZB34q9KqqaA/s320/E8D90E47-D95F-49D2-80C6-8ED37FDF9561.jpeg" /></a></div><p>I also had a good chunk of ginger left over from my last recipe. It made sense to use everything I had on hand. (Heck, even the syrup was something readily available because I keep a bottle around for my husband’s oatmeal.)</p><p>I know maple syrup can work well with citrus and that citrus works well with ginger and that sage works well with chicken. I know my <a href="http://baconandrhubarb.blogspot.com/2009/01/more-new-featured-ingredients.html">orange sage chicken roast chicken</a> was a hit. Could I put all of these together and make a dish people would want to eat?</p><p>I wanted badly to use whole thighs here instead of boneless ones. They take longer to cook so they can spend more time soaking up that sauce. Unfortunately as I try to move toward a more sustainable and ethical kitchen, that means buying as much of my meat as possible directly from the farmers at the farmers' market. The cuts I want aren't always available. If the choice is to either have pastured meats that aren't the optimal cut or going to supermarket Perdue route, I'm going to go with the famer. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbDdA2TBja_zYBc0KSkG1WkC8nsu3O2JoBNlbO9EC_Q_6vWVFR_lHJdfKZVqSjvYaUnVmiw9784ZgsReehkOHL6zvo_GaeIaNHiY0EsZad0wHHHbjAAF-SaI7iIUzgWyW9GGLBaJISJR9/s2048/D4CCB47D-A3B2-4D8A-A053-2FA1B7796C64.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbDdA2TBja_zYBc0KSkG1WkC8nsu3O2JoBNlbO9EC_Q_6vWVFR_lHJdfKZVqSjvYaUnVmiw9784ZgsReehkOHL6zvo_GaeIaNHiY0EsZad0wHHHbjAAF-SaI7iIUzgWyW9GGLBaJISJR9/s320/D4CCB47D-A3B2-4D8A-A053-2FA1B7796C64.jpeg" /></a></div><p>I served this over mushroom rice with a side of sautéed spinach. That always feels appropriately seasonal to me.</p><p>My original recipe was a bit too sweet and a bit too much liquid, but the flavors I chose work well together, as I had hoped. This recipe adjusts the original.</p><p><span style="font-size: large;"><b>Maple-Orange Glazed Chicken Thighs</b></span></p><p><i>Ingredients</i></p><div style="text-align: left;"><ul style="text-align: left;"><li>2 lbs boneless, skinless chicken thighs</li><li>Salt to taste</li><li>1 Tbl Olive oil (or other oil of your choice if you prefer a more neutral taste) and 1 Tbl butter for frying</li><li>1/4 cup chicken stock</li><li>1/4 cup maple syrup</li><li>Juice of 2 oranges</li><li>Zest of 1 orange</li><li>1 Tbl grated ginger</li><li>2 Tbl red wine vinegar</li><li>10 leaves fresh sage, chopped</li></ul></div><p>Lightly sprinkle the chicken thighs with salt.</p><p>Mix together OJ, syrup, zest, ginger, and vinegar.</p><p>Heat a frying pan and add oil and butter to shimmering. Add the chicken thighs to the pan and brown on both sides, about 5 minutes per side. Remove from pan. </p><p>Deglaze the pan with the chicken stock. Add the syrup-juice mixture and stir. Bring to a gentle simmer. Stir in sage.</p><p>Add the chicken back to the pan and cook in the simmering sauce another five minutes or until thoroughly warmed and cooked through. If the liquid evaporates too much, add a bit more chicken broth. Taste the sauce and adjust the seasoning to taste.</p><p>Goes nicely over rice!</p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-26716319326560443832020-09-19T18:20:00.002-04:002020-12-17T16:30:49.412-05:00Spicy and Fried - With a Korean Twist<p>Sometimes when people ask me what my favorite food it, I say, "Anything spicy, fried, or chocolate." Longtime fellow food blogger <a href="http://www.acookblog.com/">Peter</a> told me I should make something spicy, fried, <i>and</i> chocolate. I took that challenge to heart and created a recipe for <a href="http://baconandrhubarb.blogspot.com/2011/01/mole-spiced-fried-chicken-because-i.html?q=mole+fried+chicken">Mole Fried Chicken</a>, but never took it further than that. I swore at one point I would make doughnuts with a ginger cream filling and chili chocolate frosting, but that one is still on the recipe-to-develop-in-the-future list. (2020 isn't over yet, and I'm still home almost every day, so I don't have too many excuses not to try these, do I?)</p><p>This year one thing I am making much more of is fried chicken. I love fried chicken and good fried chicken isn't easy to get these days. I am forced to make more of it myself. In the past few months I have made basic fried chicken as well as my favorite fried chicken sandwiches on biscuits. As the weather gets cooler and frying in hot oil becomes a more attractive way to cook, I am craving it again. I wanted a new spin this time around. What could I do with fried chicken that I have never done before?</p><p>If you have followed this blog over the past 15 years, you may have noticed I go through different obsessions with my spices. Chipotle powder from Penzey's was my go-to way to add some heat for dishes in the early years of TERP. Then I discovered sriracha and I couldn't find enough ways to use it. One or two years year ago I discovered gochujang and it’s my new obsession. I love how that wonderful Korean chili paste adds both heat and a rich, savory depth of flavor. </p><p>I also noticed the Korean fried chicken is a trendy food right now. I admit I haven't tried it yet. We have an interesting mix of ethnic restaurants in my town and in the surrounding area, but we don't have Korean food or Korean fried chicken yet. I haven't been in the city since that Friday in March when I packed up my laptop, hopped on the train, and headed home to go shelter in place so that’s not an option. I thought it was a temporary situation, but I still do all my work from my dining room table. If I want Korean fried chicken, I have to make it myself.</p><p>My recipe isn't true Korean fried chicken of course. That requires a double-fry technique and I am too lazy for that. Those recipes also tend to be for wings or other whole pieces. I wanted to do something with easy-to-eat, quick cooking boneless chunks. On the other hand, various Korean fried chicken recipes include one where you coat the chicken with a sweet-spicy gochujang-based sauce. That is the flavor I am trying to imitate.</p><p>I took a different approach to my usual fried chicken method. Instead of soaking it in buttermilk, I brined it with salt, sugar, and ginger. I used corn starch instead of flour as a coating as well. I didn't want to bother with whole chicken pieces, so I used boneless, skinless breasts and cut them in pieces before dredging and frying. Once they were all fried up, I tossed them in a delicious gochujang sauce. I served them over ginger-scallion rice and added some dry-fried green beans on the side.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpadChfLj_514s1pMkPTwSk1Cuo_NKMBC7A8KWB5J6ZI6bpSm8cWMXOdATYSN_d-E2sQVJxcRFjjHiiO22MUK0c2feLwk5bmkzMp0MKQkRjooNuCwmnFun5TbY2MPr1RiVteGBdgDw-bNF/s2048/30969976-1F5B-4624-B607-014237EB692C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpadChfLj_514s1pMkPTwSk1Cuo_NKMBC7A8KWB5J6ZI6bpSm8cWMXOdATYSN_d-E2sQVJxcRFjjHiiO22MUK0c2feLwk5bmkzMp0MKQkRjooNuCwmnFun5TbY2MPr1RiVteGBdgDw-bNF/s320/30969976-1F5B-4624-B607-014237EB692C.jpeg" /></a></div><br /><p><b><span style="font-size: large;">Sweet Spicy Gochujang Fried Chicken</span></b></p><div style="text-align: left;"><i>Ingredients</i><b style="font-size: x-large;"> </b></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Brine</i><br /><ul style="text-align: left;"><li>6 cups water</li><li>1/4 cup salt</li><li>2 Tbl sugar</li><li>2 cloves peeled garlic</li><li>1" piece peeled ginger</li><li>1 piece star anise</li></ul></div><div style="text-align: left;"><i>Chicken</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>2 lbs boneless, skinless, breasts</li><li>1 cup cornstarch</li></ul></div><div style="text-align: left;"><i>Sauce</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>1/2 cup gochujang</li><li>2 Tbl soy sauce</li><li>2 Tbl Honey</li><li>2 cloves minced garlic</li><li>1 Tbl minced fresh ginger</li><li>1 Tbl rice wine vinegar</li></ul></div><div style="text-align: left;"><ul style="text-align: left;"><li>Rice and chopped scallions for serving</li><li>Oil for frying </li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bring the brine ingredients to a boil in a small saucepan. Allow to cool and place in a bowl with the chicken breasts. Refrigerate for 12 hours. Remove from brine and pat with paper towels to dry.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix sauce ingredients in a large bowl and set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cut the chicken pieces into chunks. Place the cornstarch in a bowl or dish and toss with the chicken chunks.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the oil in a deep frying pan or Dutch oven to about 350 degrees. Gently place as many chicken chunks in there as you can without crowding. Cook for five minutes on one side, then flip and cook an additional three minutes. They won’t be as brown as they would be if you used flour. Carefully scoop them out and keep warm while you fry remaining chicken. Toss the finished chunks in the sauce and serve over rice. Sprinkle with scallions.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Bonus</i>: I cooked the rice with a chunk of ginger in the water.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To make my dry-fried green beans I tossed a bag of haricot verts in a very hot pan with a tablespoon of oil, tossing often. I cooked them until they had blistered brown spots on them. I removed them from the pan and added another tablespoon of oil to the pan along with some minced ginger, scallions and garlic. It got a quick sauté and the the beans went back in the pan with a little salt. </div>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0tag:blogger.com,1999:blog-2542361835947520230.post-48466031689086412082020-09-02T16:43:00.007-04:002020-12-17T16:37:35.342-05:00My Definitive Guide to Bacon<p>The food world is full of controversies. Many of us are passionate about how we eat certain foods. We also encounter people who are equally passionate about how wrong we are about those foods. </p><p>For example, do you like pineapple on pizza? How do you feel about ketchup on hot dogs? Is mayonnaise delicious or gross? How about ranch dressing or Miracle Whip? Would you eat guacamole with peas in it? Do you like Peeps or candy corn? Is a well-done steak a sin against the cow who gave its life for your dinner? I'll bet anyone reading this is silently expressing her opinion.</p><p>One food topic that always generates copious online chatter is how well done bacon should be. Are you Team Soft or Team Burnt to a Crisp? Everyone has his opinion, which will be defended to the death (or at least until after breakfast).</p><p>In my opinion, we approach the bacon argument incorrectly. I think all of us can agree that bacon is a beautiful and magical food that has the power to bring satisfaction and happiness. Apologies to Ben Franklin, but in my opinion it is bacon and not beer that is proof God loves us and makes us happy (Just kidding. I'm an atheist, but a good piece of bacon or exquisite scoop of ice cream can give me pause and reconsider*.) Bacon is a versatile treat with many uses. </p><p>Think of all of the ways you eat it** How you prepare your bacon should correspond with how you plan to use it. That is what I want to explain in this post.</p><p>Are you making a salad? Then you need your bacon extra crispy. The idea is to get the bacon to the point where it easily crumbles. The more the bacon crumbles the more evenly it will distribute itself throughout the salad and properly flavor all those vegetables. Bigger bits will add a tasty textural dimension while the smaller ones will provide more flavor distribution.</p><p>When I say crispy, I don't mean burned. If you burn your bacon, you risk having that charcoal taste overpower the bacon taste. Then again, maybe that extra-maillard-y (I would love to say I came up with that term, but <a href="https://voodooandsauce.com/" target="_blank">Heather</a> deserves the credit) flavor is what you prefer. Hey, who am I to judge?*** You like your salad to taste like charcoal, go for it. My true goal here is texture. Crispy-crumbly is the perfect texture for salads.</p><p>If you are making a sandwich, the opposite applies. You want your bacon soft. Why? Think of most of the sandwiches you eat. Is a ham and cheese crispy? Does your chicken salad crumble in your mouth? Does your hot dog crunch+ once you bite past the skin? Your bacon is the meat in a sandwich and needs to be treated at such. You don't want it limp and chewy with none of the fat rendered, but you don't want it too crispy either. It will break off and fall out of your sandwich when you bite it. It might even cut your mouth. The bacon in your BLT or on your burger shouldn't feel too different from any sandwich meat. </p><p>Bacon as a side dish is a bit more subjective. You're not combining it with other foods the way you are with sandwiches and salads. You are now holding a piece of naked bacon in your hand. What is the best way to enjoy it? </p><p>This is a matter of your own personal preference of course++ but I want to offer my suggestions for optimal bacon enjoyment.</p><p>If your bacon is a side dish to sweet breakfast foods such as pancakes, waffles, or French toast, I advise you not make it too crispy. It should be crispier than it would be if you were having a sandwich, but it shouldn't be so crispy that it's fragile. Your bacon needs to be sturdy enough to dip in syrup. You don't want to dip your bacon in the syrup, have it break off, and then have to waste time retrieving your bacon from that sticky puddle. </p><p>If this isn't palatable for you, the solution is to coat your bacon with syrup while it's raw and cook it in the oven to your desired crispiness level. You will have crispy bacon and still have that sweet-salty satisfaction. Unfortunately, you still have to figure out what to do with the overspill of syrup on your plate. Some people may find this takes too much time as well. Have you considered sausage?</p><p>When eggs are the main course (this would include omelettes and frittate), I would definitely go crispy. Salad-crispy might be too extreme, but definitely make sure your bacon has some snap to it. Eggs are soft, and crispy bacon makes a perfect contrast. Also, eggs are rich, so it's better to have most of the fat rendered off the edges of your bacon when you're eating eggs. If you cook your bacon first, you can also use some of that rendered fat to cook your eggs and that will make your eggs more delicious.+++</p><p>So there you have it. There is no one right way to eat bacon. There are many ways to enjoy bacon, which means there are many ways to prepare bacon. </p><p>Now go to your local farmers' market, purchase a few pounds (my favorites come from <a href="http://www.stoneandthistlefarm.com/default.htm" target="_blank">Stone & Thistle Farm</a>, <a href="https://www.gaiasbreathfarm.com/" target="_blank">Gaia's Breath Farm</a>, and <a href="https://shopmangalitsa.com/collections/the-market/smoke-house" target="_blank">Mangalitsa by Mosefund</a>), and chow down.</p><p><i>*Then I realized that the world is filled with desserts made out of squash and carrots. Foods like olives and peas exist. There are people who will put moldy cheese on my salad rather than bacon. I can't believe a benevolent being could have created a world filled with these foods or people who would prepare them.</i></p><p>*<i>*I'm not talking to vegetarians. If you are a vegetarian, why are you even here? The title of this post clearly stated it's about bacon. I don't want to be mean but - GO AWAY</i>.</p><p><i>***I'm me! I love judging!</i></p><p><i>+See what I did here? I threw in another controversy. Are you going to tell me a hot dog isn't a sandwich now? </i></p><p><i>++ Just kidding. You know I'm always right.</i></p><p><i>+++Made you look! Ha ha!</i></p>The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.com0