tag:blogger.com,1999:blog-81348251544089989252024-03-13T06:17:18.596-04:00The Small Boston KitchenGreat Food From A Wicked Small KitchenThe Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.comBlogger510125tag:blogger.com,1999:blog-8134825154408998925.post-55087254269841312002014-01-23T15:12:00.000-05:002014-01-23T15:12:00.572-05:00I've moved!Hi friends,<br />
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Update your browsers, folks! I've moved and have settled into to a comfy new home at a brand new web address, not to mention a fancy new site! You can now follow my adventures in a Small Boston Kitchen at <a href="http://www.smallbostonkitchen.com/">www.SmallBostonKitchen.com</a>.<br />
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See you there!<br />
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KatieThe Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com19tag:blogger.com,1999:blog-8134825154408998925.post-373029558861600652014-01-06T08:45:00.000-05:002014-01-06T08:45:06.157-05:00The Countries Game<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_TkwhbBXaig/Usqu0M2jqDI/AAAAAAAAGKs/g31E5XNH8kQ/s1600/Countries+Game-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-_TkwhbBXaig/Usqu0M2jqDI/AAAAAAAAGKs/g31E5XNH8kQ/s1600/Countries+Game-4.jpg" height="640" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">General Tso's Chicken from Chinese Take-out Night</td></tr>
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I'm going to let you in on a little game that we've become obsessed with at home. We don't have a name for it, we simply just call it "The Countries Game". Not an entirely creative title, but that's just fine by us. To play, we have a bag that is full of little pieces of paper that have random countries on them. Some a little more main stream (France, Italy, Greece, Mexico, and so on) and some a little less familiar (Kazakhstan, Mongolia, Zimbabwe, to name a few). As often as we have time for, we each draw a new paper from the bag and throughout the week, we have to prepare a dinner, either a starter or dessert and a beverage pairing from that country. So far, we've experienced food from Venezuela, Brazil, Scotland, Switzerland, Greece, Norway and Haiti. We even took the game further by adding random things into the bag as well, such as US regional cuisine (we had Hawaiian), Holidays (like Thanksgiving, 4th of July, etc.) and other themes (we've had take-out Chinese food).<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wH_0hdtOUVU/Usqu5j6SzoI/AAAAAAAAGK0/HCw3kO-yLs4/s1600/Countries+Game-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-wH_0hdtOUVU/Usqu5j6SzoI/AAAAAAAAGK0/HCw3kO-yLs4/s1600/Countries+Game-3.jpg" height="358" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scallion Pancakes, also from Chinese Take-out Night</td></tr>
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The idea for this game came to us on our honeymoon, actually. We had a stopover in Dublin and, not being able to resist the urge to try something while there (and having a couple of Euros left to blow), we shopped around the terminal, trying as much as we possibly could. Brown Bread crackers, Irish Cheddar cheeses, an order of bangers and mash and a pint of Guinness were all on the list of things we tried and we couldn't help but be inspired by things that are so simple and common to a country, and we can't even really say that we experienced the country itself. Why couldn't we do something like this at home?<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6OwEgIMUOJI/Usqu_yFXsvI/AAAAAAAAGK8/O9DihrdTWqI/s1600/Countries+Game-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-6OwEgIMUOJI/Usqu_yFXsvI/AAAAAAAAGK8/O9DihrdTWqI/s1600/Countries+Game-2.jpg" height="434" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Feijoada from Brazil Night</td></tr>
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Not only has this ongoing game been extremely fun to play, it's also been so great for us, professionally speaking. We've learned a lot of interesting techniques and we've been able to use a lot of what we learn in our everyday cooking for our clients. We have few rules to the game but the dishes have to be prepared somewhat classically, to give us a sense of how things are traditionally made and enjoyed in each given country. Some of our favorites that we've made so far have been Norwegian potato flat bread, Huli huli chicken from Hawaii (which is as fun to say as it is to eat) , Brazilian Feijoada, Chinese take-out scallion pancakes and general tso's chicken and corn cakes from Venezuela. We've also taken to listening to music of that country (thank you, internet) while we eat for the whole experience.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LOcI22PpzAY/UsqvGHEDeYI/AAAAAAAAGLE/jHomzYsne18/s1600/Countries+Game.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-LOcI22PpzAY/UsqvGHEDeYI/AAAAAAAAGLE/jHomzYsne18/s1600/Countries+Game.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Cakes from Venezuela </td></tr>
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Coming up this week, I have drawn Botswana and will be making food from that part of the world and Richard has drawn Jamaica. (Fingers crossed he makes jerk chicken and beef patties!) The last detail of the game is that once the country is drawn, it is returned to the bag and can be drawn again. That way we have the opportunity to experience even more from that country, holiday or random meal. I'll continue to update you all on how this is going and what we make.The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com9tag:blogger.com,1999:blog-8134825154408998925.post-53950656229052450992013-12-30T10:24:00.000-05:002013-12-30T10:24:02.229-05:00Tasting Notes from NYC<div class="separator" style="clear: both; text-align: center;">
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In what has become an annual event, we spent a couple of days before Christmas in New York City. This trip was part celebratory, we really had a great year - we got married, traveled to Italy for our honeymoon and have been growing our personal chef and catering company steadily. The other reason for our visit was inspirational. The food scene in New York is like none other, changing constantly and in many areas, way ahead of the curve. I always leave inspired and full of ideas that I can apply to my own cooking.<br />
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<tr><td class="tr-caption" style="text-align: center;">Katz</td></tr>
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There's always a couple of places that we will always visit every time, places like <a href="http://katzsdelicatessen.com/">Katz</a>, for <a href="http://onceuponasmallbostonkitchen.blogspot.com/2012/08/mrs-burger-boy-goes-to-montreal.html">sentimental reasons</a>, and also for pastrami loving reasons, as well as <a href="http://milkbarstore.com/">Momofuku Milk Bar</a> (damn you perfectly delicious corn cookies and cereal milk). This year we also added another one to our "must return to list", <a href="http://donantoniopizza.com/">Don Antonio</a>. Run by the same people that own <a href="http://www.pizzeriestarita.it/">Starita</a> in Naples (that we walked past while we were there on our honeymoon but we were too stuffed to try), the pizza here brought me right back to Italy and was the closest version that we've found of traditional and authentic Neapolitan pizza. A flavorful and slightly doughy crust, bitten by char with splotches of milky mozzarella and a light sauce of San Marzano tomatoes, I could taste each and every component of the pizza with each bite. We stopped here on one of our first nights in town and we threatened a second visit but ran out of time.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-drSLQxK96wQ/UsDnV4PUZ5I/AAAAAAAAGIo/HAZSyI2ZqbM/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-drSLQxK96wQ/UsDnV4PUZ5I/AAAAAAAAGIo/HAZSyI2ZqbM/s1600/photo+1.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instagram Picture of Ivan Ramen</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3P_eV1tFGEk/UsDnjmocLNI/AAAAAAAAGIw/SbbPShK0xsA/s1600/NYC+2013-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-3P_eV1tFGEk/UsDnjmocLNI/AAAAAAAAGIw/SbbPShK0xsA/s1600/NYC+2013-8.jpg" height="640" width="514" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slurping and Phones at Momofuku Noodle Bar</td></tr>
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We also ate our fair share of Ramen, first stopping at Ivan Ramen. I had just read the book cover to cover. I loved the noodles. They are non-traditional rye noodles, a nod to his Jewish heritage and I enjoyed the chew and how the fat of the soup hugged each strand. The broth, on the other hand, was a little too fishy for me. The second bowl of Ramen we had was from <a href="http://momofuku.com/new-york/noodle-bar/">Momofuku Noodle Bar</a>. We had eaten here before but never had the ramen and we were not disappointed. The broth was so smoky and meaty with an egg further enhancing the broth once it was stirred in. We had hoped to try Ippudo but the lines to get in were hours deep. Next year?<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Zjrm6URz6hU/UsDnzDERZ8I/AAAAAAAAGI4/3bGpK3LT7HI/s1600/NYC+2013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Zjrm6URz6hU/UsDnzDERZ8I/AAAAAAAAGI4/3bGpK3LT7HI/s1600/NYC+2013.jpg" height="544" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast at Murray's</td></tr>
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In addition to Ramen, we had some classic New York establishments on our list. We stopped at Murray's for bagels and were disappointed. My everything bagel seemed stale, making me really work to chew it. The cream cheese on the other hand, was so fresh and deeply tangy, it was more memorable than the bagel.<br />
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When we travel, we have an eating rule. If you're not enjoying what you've got in front of you, don't finish it. It saves valuable stomach space, which is a premium on these sorts of trips. So we chucked our bagels after a couple of bites and a couple of blocks down, we ordered a hot dog from <a href="http://grayspapayanyc.com/">Gray's Papaya</a>, to see what the fuss is all about. A famous landmark known for their cheap 'dogs, we also had a namesake papaya drink. I get the allure; a small spot, standing room only that smells of hot dogs. Crowded with grumpy elderly New Yorkers and one lady violently demanding directions somewhere and being answered with a simple shrug by the hot dog slinger, we enjoyed our hot dog. It felt New York. It wasn't special but I can understand that if you grew up on these hot dogs, you'd have a soft spot for them. Similar to how Bostonians feel about Fenway Franks, I assume.<br />
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<tr><td class="tr-caption" style="text-align: center;">Hot Dog from Gray's Papaya</td></tr>
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Also of note, we enjoyed a burger at <a href="http://www.cornerbistrony.com/">The Corner Bistro</a>, which had the atmosphere that you'd want a great burger place to have. Almost seeming like a well kept secret and that perfect mix of simple and gritty, with not a lot of thought put into the decor and only a simple menu with burgers and a couple of other sandwiches, we split a cheeseburger and an order of fries. Simple and straightforward with well-seasoned and loosely packed beef that was so juicy, the simple sesame bun could barely contain it all.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WlYo4z7Bwck/UsDtoHIRimI/AAAAAAAAGJ0/GYxvxXv2Y4Q/s1600/NYC+2013-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-WlYo4z7Bwck/UsDtoHIRimI/AAAAAAAAGJ0/GYxvxXv2Y4Q/s1600/NYC+2013-3.jpg" height="640" width="602" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Corner Bistro</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cheeseburger at The Corner Bistro</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YadAhycSM2o/UsDrhzUFUsI/AAAAAAAAGJU/Sj956UZMzMw/s1600/NYC+2013-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-YadAhycSM2o/UsDrhzUFUsI/AAAAAAAAGJU/Sj956UZMzMw/s1600/NYC+2013-5.jpg" height="396" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burger Boy documenting his work</td></tr>
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Another meal of note, we stopped at Wylie Dufresne's <a href="http://aldernyc.com/">Alder</a> for brunch. Creative and playful, this menu kept us on our toes with things like "egg yolk pepperoni" that rested on top of homemade bagel pizzas that were reminiscent of our youth and clever bacon, egg and cheese Gyoza and French Onion Soup Rings.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-chdl3pGnpcc/UsDszKJnGOI/AAAAAAAAGJg/FVMpohLnPlI/s1600/NYC+2013-9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-chdl3pGnpcc/UsDszKJnGOI/AAAAAAAAGJg/FVMpohLnPlI/s1600/NYC+2013-9.jpg" height="446" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon, Egg and Cheese Gyoza at Alder</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fN7oSGOzIs0/UsDszJbsmkI/AAAAAAAAGJk/q5i3D9uGUoE/s1600/NYC+2013-10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-fN7oSGOzIs0/UsDszJbsmkI/AAAAAAAAGJk/q5i3D9uGUoE/s1600/NYC+2013-10.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French Onion Soup Rings</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZzyD3js7BM4/UsDszK9UnjI/AAAAAAAAGJc/_XTGD8ES9_8/s1600/NYC+2013-11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ZzyD3js7BM4/UsDszK9UnjI/AAAAAAAAGJc/_XTGD8ES9_8/s1600/NYC+2013-11.jpg" height="428" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bagel Pizza with Egg Yolk Pepperoni</td></tr>
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This trip means so much to us each year because it gives us a chance to break away and unplug from everything, focus on getting new ideas, having long and in depths conversations on food, the future and everything in between. We left New York ready for a salad, a nap and maybe a session at the gym, but we also left with creative inspiration, feeling relaxed, rejuvenated and ready for a new year.<br />
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<br />The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com9tag:blogger.com,1999:blog-8134825154408998925.post-76056301858690308482013-11-04T10:31:00.003-05:002013-11-04T10:31:48.374-05:00Making Cheese - Homemade Queso FrescoThere isn't much exciting about standing over a pot of milk that is slowly coming to a specific temperature over a period of time but once other ingredients start to get added and the milk and it starts to thicken and separate from the whey, it's hard to contain the excitement. I've just made fresh cheese.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ax2dpLLglqI/Une3nFU2a1I/AAAAAAAAGHA/K-PfWNBLRGE/s1600/Queso+Fresco-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-ax2dpLLglqI/Une3nFU2a1I/AAAAAAAAGHA/K-PfWNBLRGE/s1600/Queso+Fresco-4.jpg" height="468" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first batch of homemade Queso Fresco</td></tr>
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I'm starting off slowly and really trying to get an understanding of the basics. So far, I've made a batch of ricotta, so creamy and smooth yet bearing such a strong milky flavor that generic store bought ricottas just don't have. We found ourselves making any excuse to slather a healthy dose of it onto good, crusty bread and we used it in sandwiches or dotted it on homemade pizza and baked it until it had developed a nice golden brown exterior and warm, gooey center.<br />
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This past weekend, I stepped up my game a little more and made some Queso Fresco. Some of the same techniques that I had learned in making the ricotta were still used (as is the case with most cheeses) but I got to play around with some common cheese making ingredients such as liquid rennet and some other ingredients that give certain cheeses their distinctive characteristics. There was a lot more to it and it also took twice the amount of time it took to make the ricotta and half of that time seemed like nothing was happening. I had just started feeling guilty about the potential of having to toss two gallons of milk down the drain when it all just came together and I had perfectly firm curds that had formed. It was such a rush! I had just made cheese and I felt so proud of it I was beaming. The cheese came out just as I hoped it would - firm curds so purely white and that slightly squeaked with each bite. It was deeply flavorful with that intense milky flavor that I'm learning fast, only homemade cheese can provide. I used the queso fresco to dust on top of some homemade enchiladas and am now brainstorming other uses besides the obvious Mexican fare to utilize my almost three lbs (!!) of cheese. I'm thinking a fun version of poutine may be in order..<br />
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I'm so hooked on making cheese and am diving in full speed. I've got a nightstand full of a stack of books on cheeses and last night I was up studying milk and am hoping to source different milks from various local farms and I'm looking forward to advancing my cheese making to include aged cheeses. I'll be sure to keep you posted on how things are going!The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com4tag:blogger.com,1999:blog-8134825154408998925.post-74250448496469144692013-09-30T09:00:00.000-04:002013-09-30T09:00:16.494-04:00The Big E"I just need to sit. And maybe have a cup of coffee. And definitely one of those big turkey legs." Richard had declared right around the time we were starting to feel our stomach capacity reaching its limit. So we sat at a picnic table in the middle of the chaos that is the Big E. Not unlike any other state fair, the Big E is known for it's excessively indulgent food (i.e. deep fried everything) and it had taken me almost three years to make it work in our schedules to attend. I had grown up going to the Big E nearly every fall, gorging myself on Maine Baked Potatoes, mini maple cream cones and washing it all down with cool, spicy cup of cider. It was just tradition and I was excited to introduce my husband to the rituals. Fortunately for us, we had a picture perfect fall day to go.<br />
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Now, I'm about to show you a disgusting amount of pictures of food. I just fell like I want to prepare you for it. Though, in our defense, because I feel I at least owe you that, we only took a few bites of each item (except when it came to the apple pie, that baby got devoured..). And now for the recap of our day in pictures...ready? Here we go!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nISts2Irt0I/UkiOz9mc4JI/AAAAAAAAGE4/NGa1f3JS1IY/s1600/Favorites+Features.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-nISts2Irt0I/UkiOz9mc4JI/AAAAAAAAGE4/NGa1f3JS1IY/s1600/Favorites+Features.jpg" height="496" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The day started out like all days at a state fair should, with a good piece of apple pie and a thick slab of Cheddar draped over it. The salty - sweet - tart combo made this my favorite bite of the day.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Ioi4VOvjCS0/UkiOfWPCKLI/AAAAAAAAGCs/S751fQh5LKs/s1600/Favorites+Features-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Ioi4VOvjCS0/UkiOfWPCKLI/AAAAAAAAGCs/S751fQh5LKs/s1600/Favorites+Features-2.jpg" height="368" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We then added a cider donut to the mix, because why not, right?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">We stopped in all of the State Houses.. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gf7rSsKrH1E/UkiOqyUFxlI/AAAAAAAAGEc/z1S1jBolBCk/s1600/Favorites+Features-15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-gf7rSsKrH1E/UkiOqyUFxlI/AAAAAAAAGEc/z1S1jBolBCk/s1600/Favorites+Features-15.jpg" height="578" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Said hi to this guy in the Maine building..</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xbDrW0ERTcM/UkiOj1__TYI/AAAAAAAAGDM/ra63oN_F-YM/s1600/Favorites+Features-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-xbDrW0ERTcM/UkiOj1__TYI/AAAAAAAAGDM/ra63oN_F-YM/s1600/Favorites+Features-3.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then we hung out with some bees for a bit</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5EYvo3PMc_I/UkiOjjppPQI/AAAAAAAAGDA/EAeo3slfDAs/s1600/Favorites+Features-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-5EYvo3PMc_I/UkiOjjppPQI/AAAAAAAAGDA/EAeo3slfDAs/s1600/Favorites+Features-4.jpg" height="520" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of us couldn't resist the giant, overstuffed Quahog from the Rhode Island building and splashed some hot sauce on top before digging in</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3OFWmMaNM98/UkiOj4LRItI/AAAAAAAAGDQ/Vmk4oWvR-Yg/s1600/Favorites+Features-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-3OFWmMaNM98/UkiOj4LRItI/AAAAAAAAGDQ/Vmk4oWvR-Yg/s1600/Favorites+Features-5.jpg" height="622" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right around now is when someone got bored with all the photos and hand modeling</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Q-4bm7-1h1E/UkiOruk6WII/AAAAAAAAGEg/VPCvzUpQ3gA/s1600/Favorites+Features-16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Q-4bm7-1h1E/UkiOruk6WII/AAAAAAAAGEg/VPCvzUpQ3gA/s1600/Favorites+Features-16.jpg" height="378" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">But then we watched maple cream being made in the Massachusetts building and all was right in the world</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SxG1ttzBFn4/UkiOrmEjx6I/AAAAAAAAGEk/dFwGrqFw0cg/s1600/Favorites+Features-17.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-SxG1ttzBFn4/UkiOrmEjx6I/AAAAAAAAGEk/dFwGrqFw0cg/s1600/Favorites+Features-17.jpg" height="540" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">..and felt we had to try a cone. Sticky and teeth achingly sweet, it was exactly what I remembered it to be</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-F9VM809VVHQ/UkiOq2kMTHI/AAAAAAAAGEY/6IsDAbbBxhk/s1600/Favorites+Features-14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-F9VM809VVHQ/UkiOq2kMTHI/AAAAAAAAGEY/6IsDAbbBxhk/s1600/Favorites+Features-14.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once we finished up at the State Houses, we walked around the rest of the fair, taking it all in</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rYEsLBuX3ok/UkiOk7gue3I/AAAAAAAAGDg/-esaPoPEms4/s1600/Favorites+Features-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-rYEsLBuX3ok/UkiOk7gue3I/AAAAAAAAGDg/-esaPoPEms4/s1600/Favorites+Features-8.jpg" height="436" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So many ways to caption this photo...and no, we did not go in</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-m5UyIT9p3-Y/UkiOkcy7qnI/AAAAAAAAGDY/fDEtA3IzfQI/s1600/Favorites+Features-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-m5UyIT9p3-Y/UkiOkcy7qnI/AAAAAAAAGDY/fDEtA3IzfQI/s1600/Favorites+Features-6.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">But after all that walking around, we started to get a tickle of hunger again and ordered up an Arepa</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-exatnqEEozA/UkiOkuWswLI/AAAAAAAAGDU/hZo97WvV5-U/s1600/Favorites+Features-7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-exatnqEEozA/UkiOkuWswLI/AAAAAAAAGDU/hZo97WvV5-U/s1600/Favorites+Features-7.jpg" height="336" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh, and got a Chicherrone the size of my arm</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GZK_oqnCns8/UkiOlaTFQPI/AAAAAAAAGDk/wYYsSed0i_A/s1600/Favorites+Features-9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-GZK_oqnCns8/UkiOlaTFQPI/AAAAAAAAGDk/wYYsSed0i_A/s1600/Favorites+Features-9.jpg" height="506" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then, we saw that White Hut was serving up Waffle Burgers. We obviously couldn't pass that up, now could we?</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Ru8PCbkxINQ/UkiOpzgvrhI/AAAAAAAAGD0/mfUWHFuW3kk/s1600/Favorites+Features-10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Ru8PCbkxINQ/UkiOpzgvrhI/AAAAAAAAGD0/mfUWHFuW3kk/s1600/Favorites+Features-10.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So we split one...two griddled patties with American cheese and bacon, sandwiched between two waffles</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OrHQl_mb2_I/UkiOpyj6vFI/AAAAAAAAGEA/ZEeZdBmhqqg/s1600/Favorites+Features-11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-OrHQl_mb2_I/UkiOpyj6vFI/AAAAAAAAGEA/ZEeZdBmhqqg/s1600/Favorites+Features-11.jpg" height="404" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ladies and Gentleman, my first waffle burger</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-C5aAublSn6o/UkiOqNKYYDI/AAAAAAAAGEE/-nVsCvrt2tI/s1600/Favorites+Features-12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-C5aAublSn6o/UkiOqNKYYDI/AAAAAAAAGEE/-nVsCvrt2tI/s1600/Favorites+Features-12.jpg" height="640" width="522" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At this point we were stuffed but couldn't help but notice some of the other offerings</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6xJhh08HxME/UkiOvbdQsQI/AAAAAAAAGEs/J7c5KTnOzvw/s1600/Favorites+Features-18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-6xJhh08HxME/UkiOvbdQsQI/AAAAAAAAGEs/J7c5KTnOzvw/s1600/Favorites+Features-18.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right around here, we stopped to take a breather and just before we were ready to throw in the towel, we knew we needed one last thing....</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-oZ34FhQshX8/UkiOzx0mgnI/AAAAAAAAGE8/CGFTLtpdEgY/s1600/Favorites+Features-19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-oZ34FhQshX8/UkiOzx0mgnI/AAAAAAAAGE8/CGFTLtpdEgY/s1600/Favorites+Features-19.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A massive smoked Turkey Leg!</td></tr>
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We arrived at the Big E like little kids, excited to indulge in some good 'ol Americana fair food. We left exhausted, full and with a desperate need for a salad and a long run..</div>
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The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com6tag:blogger.com,1999:blog-8134825154408998925.post-70613726951043873172013-07-24T08:54:00.002-04:002013-07-24T08:54:44.688-04:00Honeymoon Part V - Naples<div class="separator" style="clear: both; text-align: center;">
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On a crazy whim, we decided last minute, that we would take an hour long high speed train from Rome to Naples, just for some pizza. We rationalized that we couldn't be that close to the birthplace of pizza and not stop in. In Naples, pizza ingredients are strongly regulated by the government, ensuring that the Neapolitan Pizza is of the highest quality and made by strict standards and we just had to see what that was all about. We traveled to Naples on our second to last day in Italy and not only had we gotten up extra early to take a train down there (we wanted to beat the lunch crowd lines which we heard could get very lengthy), we were thoroughly exhausted from traveling for two weeks.<br />
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When we arrived in Naples, we got off the train and exchanged glances at each other that questioned what we had gotten ourselves into. The city itself was pure chaos with people everywhere aggressively selling things, scooters and cars flying past wide lane roads without much regard to traffic rules or crossing pedestrians. Bedlam aside, the city had such a grittiness and we found ourselves stepping over large piles of garbage and filth. We were a little unnerved by all the commotion but we stayed focused. After all, we only had a brief couple of hours to scout out some of the city's best pizza, try as much as we could stomach (all in the name of research, of course) before jumping back on the train and heading back to Rome. We had a lot to accomplish.<br />
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<tr><td class="tr-caption" style="text-align: center;">Double Mozzarella Pizza at Pizzeria da Michele</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">One at a time..</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The "grumpy glarer"</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Food Paparazzi </td></tr>
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Luckily for us, the main pizza shops that are most popular and historic are not far from the train station and within minutes, we were in the doorway of Pizzeria da Michele, which is referred to as the best pizza shop in the world (and yes, featured in the Julia Robert's movie, <i>Eat, Pray, Love</i>). After a bit of a communication struggle, we were early enough to get a seat and all we had to do was wait for of four employees to take our order. The room full of people was eerily quiet, everyone focusing on the action - one man rolling out the dough and topping it, another slinging the pies one by one into the oven, and another seemingly glaring at everyone. Like a page from the "Soup Nazi" playbook, everyone knew better than to speak up and we patiently waited (40 minutes!) for one of the men to finally come over and take our order. There was never a rush or sense of urgency, just a grumpy, "You'll get it when you get it" attitude. Once they had our order, it was only minutes until we had a still steaming, double mozzarella pizza in front of us.<br />
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<tr><td class="tr-caption" style="text-align: center;">Our second stop</td></tr>
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What happened next can only be described as the best pizza moment of my life. As I tore into the crust, adorned with dots of smoky char, it was crunchy, hot and perfectly doughy. The sauce had a balance of tart and sweet that accented the incredibly stretchy and milky cheese that was melted on top in artistically arranged splotches. With each component bearing it's own distinctive flavor and coming together in the most delightful of ways, I'm not sure I will ever find a pizza as good as this.<br />
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After leaving Pizzeria da Michele, we visited two more pizza spots, one a more new age pizza with a thicker dough that rose boldly above the rest of the pizza, framing the bright red sauce and pure white cheese, this pizza was exceptional, but still couldn't touch the experience we had just had. Lastly, we stopped into Pizzeria Trianon da Ciro, which is often compared to being on par with our beloved Pizzeria da Michele. The atmosphere was exactly what you'd want it to be, a couple of guys in the corner, almost on display, making the pizza by hand and expertly cooking them in a beautiful tile decorated oven. Here, we ordered the Pizza di Bufala, which is a white pie with Buffalo mozzarella cheese and slivers of fresh sliced tomatoes on top and embellished with fragrant basil. The cheese was the star here, intensely flavored, it was like no other cheese I've ever had.<br />
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We left Naples full and so happy that we had taken the time to get there. It was a little scary, but more exciting than anything else to race to a foreign city with only a few hours time, just for some (of the best we've ever had) pizza. Totally worth it and the perfect ending to two unforgettable weeks in Italy.The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com3tag:blogger.com,1999:blog-8134825154408998925.post-30820917325161659982013-07-15T13:43:00.001-04:002013-07-15T13:43:34.311-04:00Honeymoon Part IV - Bologna <div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Our first meal in Bologna</td></tr>
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After all of the excitement of Rome and Venice, Bologna was an excellent change of pace. Where Venice was breathtakingly beautiful in an obvious way and the scenery was the big draw, Bologna was more rustic and the allure of the city lied exactly where we wanted it to be, in the food.<br />
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When we first arrived in Bologna in late afternoon, we were starving. We had just checked into our hotel (which, to our surprise, ended up being a one bedroom apartment, complete with a full kitchen!) we stopped at the very first place that looked like it could be good. Lucky for us, it was incredible - two simple plates. One, a tomato-basil risotto, ripe with bright tomato flavor and vibrant peppery basil it was surprisingly light and delicate while maintaining intense flavors. The second dish was a classic Bolognese with a hearty sauce of meat lightly coating wide and flat noodles. We felt instantly at home.<br />
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<tr><td class="tr-caption" style="text-align: center;">Beautiful Bologna</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bologna's famous leaning towers </td></tr>
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Our days in Bologna were spent much differently than in our other cities that we visited. Because the city isn't very large, once we felt that we had walked its streets enough and explored it thoroughly, we found intimate spots to relax with a book and just take in the atmosphere of the city. Later on in the afternoon, we'd return to our hotel and freshen up before heading out for the night where we'd drink carafes of house wine and enjoy classic Italian dishes. One of our favorite meals was at a quaint little family run restaurant tucked away down a quiet side street. There, we feasted on a multi-course meal of various pastas, rabbit, veal and finished with a square of creamy, coffee spiked tiramisu. It was so prefect, it almost seemed surreal.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tucked away and taking it all in</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Applying cheese, naturally</td></tr>
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Because we had a kitchen all to ourselves, we couldn't help but use it. We also couldn't stop ourselves from regularly visiting the many produce markets, cheese shops, butchers and bakeries so, we frequently found ourselves cooking. The quality of the ingredients that we picked up were just so stunning. Richard made steak with Italian Peach and Basil Salsa and I used some fresh San Marzano tomatoes, garlic and olive oil to make a sauce that would coat handmade ravioli. I finished with a healthy scoop of Stracciatella Cheese, an extra soft and very decadent version of Mozzarella cheese.<br />
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<tr><td class="tr-caption" style="text-align: center;">Our apartment kitchen with fresh San Marzano tomatoes simmering away</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Richard's Steak Dish - Garlic and Olive Oil Seared Steak with Italian Basil-Peach Salsa</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My dish - Fresh Ravioli with Homemade Basil San Marzano tomato sauce and Stracciatella Cheese</td></tr>
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Bologna is where we also discovered Limoncello. We each ordered a shot priced at 4 euros after dinner one night and, to our surprise, a full bottle arrived at our table. We weren't sure what to do so we promised ourselves one shot each because we assumed that they were going to charge us by the shot. Instantly upon tasting it in its ice cold, citrusy-sweet glory, we were hooked and before we knew it, three quarters of the bottle was gone. It took all of our strength not to finish the bottle and we assumed our bill would be hefty but it turns out, we didn't get charged at all. An oversight or a Limoncello miracle, we'll never know but we've started making our own at home and we can't stop!<br />
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<tr><td class="tr-caption" style="text-align: center;">Classic Bolognese </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Salumi Plate </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tortellini en Brodo </td></tr>
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Food aside, one of the best parts about Bologna were the streets. We loved just walking along them, popping into shops and restaurants but the best part was the music. It seemed almost on every corner there was a small band and the music just carried through the streets and because people passing by would get so into it, dancing and singing, it made it seem like a party on every corner. One band played all classic American movie theme songs (think Indiana Jones) while another a couple blocks down was blasting Beatles hits. We were sad to leave Bologna because we had enjoyed ourselves so much and it also meant that our honeymoon was coming to a close. We were headed back to Rome before our trip back across the ocean, but not before a quick stop in Naples...<br />
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<tr><td class="tr-caption" style="text-align: center;">Bologna City Center at Night</td></tr>
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The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com2tag:blogger.com,1999:blog-8134825154408998925.post-45971094374765777372013-07-11T08:47:00.000-04:002013-07-11T08:47:09.797-04:00Honeymoon Part III - Venice<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Gondolas floating in the Canal</td></tr>
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The first thing I saw when we exited the train station in Venice were the canals. They were dotted with water taxis and Gondolas that gracefully glided past and the restaurants that hugged the waterways were bustling with people enjoying lunch. The music from an accordion hung heavily in the air making everything seem so enchanting. I was a goner and totally in love with this city at first glance. While we snaked our way around the island's windy and narrow walkways to our hotel, our luggage clamored up and down the steep bridges that sit above the canals, we couldn't help but get caught up in the city's beauty and it had a strong hold. It seemed that every corner we turned, the view was straight out of a postcard - lapping water, brightly colored barbershop poles sticking out of the water and bridges so dramatically stunning with their steep slopes, it was hard to stay focused on getting to our hotel and not trip along the way. </div>
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<tr><td class="tr-caption" style="text-align: center;">San Marco Square</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Late afternoon walk along the water behind San Marco Square</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dusk in Venice</td></tr>
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Our hotel was just on the other side of San Marco Square, the major area in Venice that most people think of when they imagine the city. The square itself was stunning in the daytime with the clock tower hanging grandly above. As the night wares on, the square gets even more majestic as smooth music begins to rise from the orchestra pits that are situated in front of most restaurants. Everything is beautifully illuminated by the soft light from the buildings in the square and a stroll in the hazy blue dusk along the Adriatic Sea offers such a feeling of total relaxation that I thought to myself, this is exactly what a honeymoon should be like. To add to our admiration of the city, while we may have stayed in one of the world's smallest hotel rooms, we were fortunate enough to be in an outward facing room right next to a canal and we could hear the water gently lapping against the side of the building as well as the alluring sound of accordions and Gondoliers passionately singing as they rowed past. </div>
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<tr><td class="tr-caption" style="text-align: center;">Gondoliers and a Gondola</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Traffic Jam</td></tr>
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The Rialto Bridge is impressive, pure white and dramatically lifting above the canal. We climbed its very steep steps to get a better view of the canal and the city itself and then stopped by one of the many restaurants near the foot of the bridge for a Bellini, which is a mix of peach puree and Prosecco that was invented in the city. While we did not take a Gondola ride (they are very expensive) just looking at them was fascinating because they were so elegantly elaborate with plush couches and intricate decorations. </div>
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<tr><td class="tr-caption" style="text-align: center;">The Rialto Bridge </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A quiet alleyway </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">One of the many bridges </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">More beautiful Bridges</td></tr>
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Our love affair with Venice did dip slightly when it came to food as the fare in this Italian city couldn't come close to competing with the other places we visited. By comparison, the food was significantly more expensive and the quality very poor (most places would make certain dishes to display to patrons and then simply microwave them to reheat them just before serving). The only exception to this rule that we found lied in the Apertivo - a stretch of a couple of hours in the early evening where bars offer substantial little bites for very cheap. It's sort of like a happy hour, only better because you can enjoy a couple of little specialty bites and a good, cool glass of Persecco for a mere couple of Euros. On our last night in Venice, we made a meal out of bouncing around to different bars dining on little cured meat sliders, bruschetta of all different kinds and various fried vegetables. </div>
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<tr><td class="tr-caption" style="text-align: center;">Apertivo</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YVW1N85PjFU/UdIHkmb8tHI/AAAAAAAAFfk/uBXaExnzaL4/s1600/194.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-YVW1N85PjFU/UdIHkmb8tHI/AAAAAAAAFfk/uBXaExnzaL4/s1600/194.jpg" height="470" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Outdoor bar turned party</td></tr>
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The best part about the bars in Venice (and in most of Italy for that matter) is that they let you take your drink and walk around for a bit and come back. One of my most memorable Venetian moments was sitting at the edge of the canal, slowly sipping Prosecco and taking in the Gondolas as they go by. Isn't that the way life should be? </div>
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<tr><td class="tr-caption" style="text-align: center;">A glass of Prosecco </td></tr>
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Our two days stay in Venice is something I will never forget. The city itself is like no other place I've ever been to and I can't imagine any place will ever come close to matching the beauty that city has. It's one of my favorite places that I've ever been and had the food been better, I would have been happy to stay much (much!) longer. Maybe that's why the food is so underwhelming. If it was incredible, they'd never get people to leave, because why would you? I know we wouldn't..</div>
The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com3tag:blogger.com,1999:blog-8134825154408998925.post-55671428356790518262013-07-08T08:50:00.002-04:002013-07-08T08:50:14.384-04:00Honeymoon Part II - Florence<div class="separator" style="clear: both; text-align: center;">
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One of the most striking things about Italy is just how different each city was. They all had their own distinct personality with only language and currency being the common thread. While Rome had a certain grandeur and shine to it, Florence was a little more humble and special in it's own way. Much smaller in size and nestled firmly in the Tuscan region of the country, Florence felt more like a large town and we quickly felt very comfortable navigating around its windy streets. </div>
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<tr><td class="tr-caption" style="text-align: center;">The Duomo</td></tr>
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The most impressive thing that we saw, arguable throughout the entirety of our trip, was The Duomo. We hadn't specifically planned when we'd see it but we just sort of happened on it during our first walk on the day we arrived. We rounded the corner and there it was, totally catching us by surprise, standing tall with its ornately detailed emerald marble exterior and brick red dome, it can only be described as breathtaking. It's much larger than I imagined it to be and is smack in the middle of this open space in the center of the city surrounded by restaurants and shops. We were so enamored by The Duomo that we even had dinner right next to it, where we enjoyed a lengthy meal consisting of various courses and dined on the most incredibly flavorful Florentine Steak, cooked simply with Olive Oil, Salt and Pepper and served very rare. </div>
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<tr><td class="tr-caption" style="text-align: center;">Ponte Vecchio</td></tr>
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Aside from the Duomo, one of my favorite parts of the city was the area around the Ponte Vecchio (which literally means "Old Bridge"). The bridge itself is quite unique as it hosts numerous shops (mainly of the jewelry and souvenir variety) and when the stores are closed, they are neatly packaged up in what almost looks like treasure chest boxes lined up. The area surrounding the bridge is out of a European fairy tale with colorful clapboard shutters adorning charming and historic buildings and you can see far into the Tuscan countryside when you cross the bridge. Rumor has it that the bridge was one of the only ones in Florence that was not destroyed during World War II, mainly because Hitler also fell subject to the bridge's beauty and spared it, but heavily bombed everything else right around it, just to make his point. </div>
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<tr><td class="tr-caption" style="text-align: center;">The view from Ponte Vecchio</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ponte Vecchio shops all closed up</td></tr>
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The food of Florence was slightly better then Rome in that it felt a little more homey and had that "Italian grandmother in the kitchen" sort of feel to it. It was also a little cheaper as well. We ate well in Florence, enjoying standard Italian classics like Gnocchi, made delicately and coated with thin layer of bright red marinara sauce. This Tuscan city was also home to one of my favorite dishes that I had- a simple square of Lasagna. Carefully stacked and lightly layered with several pasta sheets, cheese, Bechamel and dotted with bits of ground beef, it was topped with snowy Parmesan and a tangy tomato sauce that balanced the richness of the meats and cheese. The thing that made this dish really memorable was the fact that it changed the way I thought about lasagna - instead of being about the meats and cheeses, it was really about the pasta. Fresh layers were delightfully crispy on the sides and bottom and the fillings though very present in flavor, didn't overshadow the pasta, but instead, complimented it. It was outstanding to put it mildly. </div>
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<tr><td class="tr-caption" style="text-align: center;">One of the best things I ate on our trip - Lasagna</td></tr>
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Florence also introduced us to characteristic European markets with numerous butcher shops and bakeries that just felt like they've been there hundreds of years, and they probably have. As a whole, we had to work a little harder to communicate here, which we liked as we fumbled around on some broken Italian. At one point we popped into a salumi shop and asked a grumpy butcher to shave us off a couple of slices of Prosciutto di Parma and cut us a wedge of cheese that we took back to our hotel along with some crusty bakery bread and a bottle of wine. The prosciutto was unlike any I've ever had before and it just melted on my tongue releasing its intense meaty, salty flavor. While in Florence, we had the worst weather, drizzly and overcast, but despite that, it was hard not get a crush. While I didn't fall head over heels for it like I did for Rome, the more relaxed vibe and old world charm left us happy, content (and full!) after our couple days stay. </div>
The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com3tag:blogger.com,1999:blog-8134825154408998925.post-18806464573263523422013-07-01T12:15:00.000-04:002013-07-01T12:15:13.555-04:00And then there was an Italian Honeymoon..<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rFWe8q3TPb8/UdGklvwLsPI/AAAAAAAAFbI/ISkZQ4gLMs4/s1600/547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-rFWe8q3TPb8/UdGklvwLsPI/AAAAAAAAFbI/ISkZQ4gLMs4/s1600/547.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sneaking in a kiss at the Colosseum</td></tr>
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It was hard to leave Italy after our two week honeymoon was up. From the moment we touched down at Leonardo da Vinci Airport (best name for an airport ever, by the way) in Rome, I felt right at home and was totally smitten. When we arrived after our lengthy flight (and Dublin layover), we bellied right up to the espresso bar to energize ourselves enough to get to our hotel. In Italy, ordering espresso seems like a mess. There's the continuous clanks of the porcelain cups as they hit the marble counter while people shout their requests and stand with their beverage. (It costs only about one euro to stand and drink your caffeinated beverage of choice and in most places, it can cost up to ten times that much for the luxury of getting table service. So in most cafes, there's a disorganized mob of people standing around the bar. I loved the instant loud, chaotic atmosphere it created.) From the start, Italy had this energy that was tough to resist getting caught up in. </div>
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<tr><td class="tr-caption" style="text-align: center;">The Colosseum</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Brushing up on our Italian over some cocktails</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pasta near the Colosseum</td></tr>
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I'm going to pause right there before I get any further into my post, just for a moment, so that I can tell you that I've decided, instead of trying to sum up two incredible weeks in Italy, that I will dedicate a post to each city that we visited. After all, it seemed like the only way I could attempt to do these beautiful cities justice. Since our trip started off in Rome, lets begin there, shall we?<br /><div>
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Pretty early on into our trip, I claimed Rome my favorite European city that I've ever visited. It's stunningly clean, rich in deep routed culture and alive in the way I wish every city could be. It's truly amazing to walk through the city and see how they've preserved their history while carefully building up around it. It's the perfect balance of being old and modern at the same time. We often found ourselves enjoying just getting lost walking the streets and coming up to places and we settled into the relaxed Roman way of living very easily. While on our walks, we explored the Colosseum, Pantheon and Vatican, including the Sistine Chapel. We stood in awe at the Trevi Fountain, climbed the Spanish Steps and dined in Piazza Navona, which ended up being one of our favorite spots. </div>
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<tr><td class="tr-caption" style="text-align: center;">The Pantheon</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Espresso Break</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">One of the ceilings in the Vatican</td></tr>
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The people of Rome fascinated me. They all exuded such a strikingly strong confidence, it made me feel like they were living life so deliberately and not caring who was watching. Men and women of all ages as well as children and babies were superbly clean-cut and dressed to the nines at all hours. Women nearly three times my age were walking past in 3-inch stilettos with such grace, I could help but feel frumpy in my cotton dress and flip flops. At one point, I even saw a woman that had to be in her mid-80's, wearing a very revealing belly shirt, embarrassingly short skirt, stilt-like heels and gobs of flashy jewelry. She was totally owning her look in a way that made you not question her outfit choice, but made you admire her confidence. </div>
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<tr><td class="tr-caption" style="text-align: center;">Piazza Navona at Night</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The top of the Spanish Steps at night</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Carbonara...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Trevi Fountain at Night</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">More Carbonara</td></tr>
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Last but most certainly not least, the food in Rome really is outstanding if you avoid the tourist traps. It wasn't too long before we developed our own method of picking restaurants: we'd stick to the side streets, look for restaurants that were on the crowded side and we'd take a peek at people's plates. If the food looked good and the prices seemed fair, we'd go in. This method worked really well for us and I can say that we didn't eat a bad meal throughout the entirety of our trip. One of my favorite dishes in Rome was the Carbonara. The pasta itself was delicate but had a texture and perfect chew that stood up to the lusciously eggy sauce and let you know it was there. Studded with thick, salty bits of bacon, when it was finished with a Parmesan shower, the whole dish really was a stand out. </div>
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Rome, what can I say? You left me totally crazy for you.</div>
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The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com7tag:blogger.com,1999:blog-8134825154408998925.post-21818212708778097952013-06-25T15:26:00.002-04:002013-06-25T15:26:58.794-04:00First, there was a wedding..<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of The Danger Booth</td></tr>
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Hello again! It's been a little while and I've missed, I mean really missed, writing to you. I'm so happy to report that on June 1st, we did it! We got married. The weather was sticky and hot (one of the first days to hit the 90's) but the sun shone happily as we said our vows in front of all of the people that we love. It really was one of the happiest days of my life. We had busted our butts during the planning process and it was a long process to say the least, but looking back on the day, we both agree, we wouldn't change a thing. It was casual without being too casual, fun, and most importantly to us, all about the food. It was the perfect way for us to make the commitment of our life together official.<br />
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I can't let this post slip by without mentioning all of the people that helped make our day so memorable. We feel fortunate enough that we have a lot of friends who are just like us, small business owners who are so passionate about what they do, that we asked them to help us with our wedding. So here it is, in no particular order, the list of people that made our day possible:<br />
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- <b>Sam Monsour and Mark O'Leary</b>: These guys need no introduction because they are so well known for the passion and creativity that they bring to the Boston food scene. Lucky doesn't even begin to describe how we felt to have them there in the kitchen, they really did an outstanding job and our guests couldn't stop talking about the food. Both <a href="http://samuelmonsour.com/">Sam</a> and Mark are such good friends of ours and it has been so inspiring to watch them really make a name for themselves. Here's a peek at our menu:<br />
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If you haven't stopped over to<a href="http://jmcurleyboston.com/"> JM Curley's</a> yet to check out the crazy inventive things that Sam is doing over there, get on that! And Mark, formerly of JM Curley and the mastermind behind Gucchi's Midnight Ramen, is currently (and fortunately for you..) taking on personal clients for dinner parties and such.<br />
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- <b>Nookie</b>: If you've been following his posts on <a href="http://boston.eater.com/tags/steve-nookie-postal">Eater Boston</a>, you know that he's in the process of a opening up a restaurant in Cambridge. We were blown away that he took the time out of his hectic schedule to make us some burnt end brisket sliders for us. Resting in cute little poppy seed studded buns, these were a HUGE hit with our guests and they were devoured during the cocktail hour.<br />
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- <b>Roxie's Grilled Cheese</b>: To close out our night, <a href="http://www.roxysgrilledcheese.com/">these guys</a> showed up to give our guests a grilled cheese for the road! We had two different kinds (a his and hers, if you will..) and it was so cool to see their yellow truck roll up to our venue and even though people were stuffed, they found room for some grilled cheese. Though I haven't seen our wedding photos yet, I think some of my favorites are going to be grilled cheese based. It was the perfect ending.<br />
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- <b>Zac Wolf</b>: Our buddy and <a href="http://zacxwolf.com/home/">wedding photographer</a> extraordinaire, he snapped the pictures for our wedding (we should be getting them soon) and also generously gifted us the "<a href="http://thedangerbooth.com/">Danger Booth</a>" to use at our wedding. I was generally opposed to photo booths because I don't like the idea of people running around in big sombreros or ridiculous mustaches (can that trend go away already?) so we avoided props and only gave people the option to write on a chalkboard sign, which forced people to get even more creative. To my surprise, the photo booth was one of my favorite aspects of our wedding. Pretty much all of our guests at one point or another got in on the fun and we were left with over 1,000 pictures of everyone at their happiest. We had a blast looking through all of them and I would recommend this to anyone getting married as something fun to do.<br />
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<tr><td class="tr-caption" style="text-align: center;">Another Danger Booth Shot. There is a story to the sign but it's a long one..</td></tr>
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- <b>The Van Buerens</b>: <a href="http://www.vanburenmusic.com/">These guys</a> rocked and provided the musical backdrop for our wedding. They played while our guests arrived for the wedding and then during cocktail hour and dinner, they performed jazz classics and our guests really got into it. Their music just gave our wedding such an energy that we wouldn't have been able to have without them. They perform regularly throughout Boston and also do special events and private gigs as well.<br />
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- <b>Simone Montali</b>: A Culinary School buddy of mine, hailing from the great city of Florence, Italy, Simone created one of the appetizers and helped work with Sam and Mark on getting the food out to our guests. We can't thank him enough!<br />
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- <b>Patrick Maguire</b>: We felt so fortunate to have <a href="http://www.servernotservant.com/">Patrick</a> as part of our serving team and it was great to have a friendly, familiar face there helping us out. One of our favorite surprises was that he and the rest of our servers and chefs also jumped into the "Danger Booth" at the end of the night. If you don't know Patrick, stop into JM Curley's and say hello. He's usually right up front, welcoming you in.<br />
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<tr><td class="tr-caption" style="text-align: center;">Another photo from The Danger Booth</td></tr>
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Without this list of incredible people, our wedding would not have come close to being the memorable event that it was. Of course this goes without saying too, our parents and siblings (both mine and Richard's) also offered so much help, love and support that we owe them a big thanks too. Also a huge thanks to all of guests who traveled to our wedding to be there to celebrate the exciting start of our new life together. At the end of the day, and still even now, I can't help but be so happy, that not only did I get lucky enough to marry the man of my dreams, I was reminded of all of the amazingly wonderful, talented and just honest-to-goodness great people that I (and we) have in our life.The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com4tag:blogger.com,1999:blog-8134825154408998925.post-80189856916374188682013-05-24T16:07:00.002-04:002013-05-24T16:07:39.458-04:00Weddings and Burgers Last night I got to carve out a bit of time to take a break from wedding planning and do what I've always loved most, just cook. The Beatles were blasting in the background and our kitchen was so humid and hot from having the stove on but it didn't matter. I was able to tune everything else out and just focus on the task at hand - making a burger. Sounds easy enough but this wasn't just any old burger I was making. <div>
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"Before we get married," said Burger Boy, "I'd like you to make me a burger". It's true, in all of our time together, I've never once made him a burger and I can't blame a guy for wanting to see what he's signing up for before we get married next week (!!). So I took my responsibilities seriously and selected a blend of different cuts to grind myself. I also made the bun myself, attempting a homemade Portuguese bun. Pillowy, yet just substantial enough to hold up from first bite to last, it worked beautifully. I also made a homemade ketchup that was designed to accentuate the burger and be a cross between a ketchup and steak sauce. Cabot Clothbound, intensely rich in cheddar flavor yet still melts well, was my cheese of choice. Crisped Panchetta "Chips" gave an extra bit of saltiness as well as some texture and I, as well as my burger loving companion, was very pleased with the results. Looks like I passed the test and there will be a wedding after all!</div>
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It's so very hard for me to believe that in just a couple of days time, I will be a Mrs. I've thought of this day my whole life and it's hard to wrap my head around the fact that this day is right within my reach. Within the next couple of days various family and friends from out of town will be arriving and that will be next phase of making this whirlwind of an experience all the more real. I really can't wait! Once we're married, we are off to Italy and we plan to do nothing but eat, drink and relax (and maybe visit a cultural landmark or two..). We need to unwind and just celebrate the start of our life together. </div>
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To address one last important thing, to be fair, in exchange for making him a burger, he's making me an ultimate pizza tonight. I'm an absolute sucker for a great pie and as I type this, he's hard at work making me the pizza of my dreams. I can't help wondering what toppings he'll put on it. I just hope there's lots of cheese involved :) but pressure's on and tonight he's in the hot seat! And on that note, I temporarily bid you adios. Back to working out some final details. Next time I write my wedding will just be a memory and I'll be a Mrs. who has been to Italy and can't wait to tell you all about it! </div>
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The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com5tag:blogger.com,1999:blog-8134825154408998925.post-43012139017601086162013-03-28T14:04:00.000-04:002013-03-28T14:04:41.043-04:00Catching Up: Wedding and WorkingIf you've been looking for me, I've been buried under a pile of prospective centerpieces, our wedding invitations, assorted ribbons in varying colors, rubber stamps and am covered from head to toe in embossing powder. Why? Because we're almost exactly two months away from our wedding and we decided that the only way we could pull off all that we wanted for what we had budgeted, was to DIO - Do It Ourselves. I used to have this glorified and romanticized association for the DIY/DIO phrase (thank you very much HGTV) but the reality of it has been a little, well, less than glamorous (see first sentence). <br />
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<tr><td class="tr-caption" style="text-align: center;">Our invitations, just before they hit the mail</td></tr>
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At least the invitations are out (side note: what's with the line with an "M" already on that response card line? I've never seen a response card without one before so we left it on ours. To me, it's like telling guests, "Here, I know you're probably going to write "Mr. Mrs. or Ms." on that line anyway, why don't I lighten that burden and get you started. Here's an M. Now tell me the rest.."). Now we're just waiting to get the little response card in the mail and I have to admit, it adds an element of excitement to our day as we tear through each envelope in a suspenseful manor, anxious to see who is coming and who isn't. We especially love that some friends have even left us thoughtful or funny notes, or even better yet, have drawn pictures. We're just so excited to have all of the people that we love in one big room, we can't even stand it. We just need to get through all these details first.<br />
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<tr><td class="tr-caption" style="text-align: center;">Richard's Brunch: Smoked Portabello Mushroom, Canadian Bacon, Poached Egg, Gruyere and English Mushroom Croutons. Finished with a Smoked Mushroom Sauce </td></tr>
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In addition to the wedding, on the work front, we're so proud. We're working on two new very exciting projects that unfortunately I have to be coy and vague about them for now until we firm up some things first. On a day-to-day basis, we've got some really terrific clients that we're working with and we're totally getting into our rhythm with them. Additionally, we've been doing a lot of dinner parties and in-home cooking classes lately and it's been really incredible for us to find friendships in it all and really get to know people. We've just felt so rewarded by the work that we do and the people we've been meeting.<br />
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<tr><td class="tr-caption" style="text-align: center;">Richard's Brunch Part II: Spiced Yucca Home fries</td></tr>
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In between all of these happenings and meetings and just our life as we know it now, it's been imperative for us to remember that we are a couple and take a break. It seems like such a silly thing to have to remind ourselves but with all that's going on, we've made a point to try to etch out some time, even if it's just a bit of time, for ourselves. A couple weekends ago Richard made me brunch and took me out to dinner. It was so nice to set aside time to take a breather. I've also turned to baking and cheese making to relax myself. I made some Soda Bread for St. Patrick's Day and since our centerpieces involve milk bottles from Whole Foods, we've had an abundance of milk that we've been trying to get through. It's helped to relax me a bit and keep me grounded with all that's going on.<br />
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<tr><td class="tr-caption" style="text-align: center;">My St. Patrick's Day Irish Soda Bread</td></tr>
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I know that all of this excitement is temporary and in just a couple month's time, it will all be over and I have a love-hate relationship with that. I love that I'll seem to get my life back and I feel like I keep pushing things aside to tackle after the wedding. I'll love that my days won't be ruled by whether or not we should order soup spoons, even though we don't plan to have soup at our wedding. I know a part of me will hate that I will go to our mailbox and response cards won't be there and I'll miss that we won't be having those in depth discussions on soup spoons. It's just the nature of being a bride, I suppose.The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com4tag:blogger.com,1999:blog-8134825154408998925.post-69389254002467174032013-03-07T15:11:00.001-05:002013-03-07T15:11:44.735-05:00What's the {Zuppa di Fagioli} Soup?<div class="separator" style="clear: both; text-align: center;">
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There are only a (small) handful of things that I actually like about winter. For starters, I actually do like snow but it's a conditional love affair in that I only like it when it's falling, swirling around giving everything, especially trees, a crisp, white glow. This condition is furthered by the fact that I only like it when I'm inside and can admire it's beauty, preferably with mass amounts of candles lit and a glass of red in hand. If I have to be out in the snow or it spoils my plans, all bets are off. Next on my short list of wintertime likes is a big bowl of a hearty, stick-to-your gut kind of soup, something that you just can't enjoy in those warmer months. My list rounds out with other heavier fare, braises, chilies and stews, etc. but to me, a hearty bowl of soup is tops.</div>
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Still new to the South End dining scene, <a href="http://www.cinquecentoboston.com/">Cinquecento</a> (which literally translates to "500" in Italian, which is the restaurants address on Harrison Street) is sleek to say the least. With its bold red awning and painted brick walkway, both proudly bearing the "Cinquecento" name, the attention to detail, from the catchy marketing, by way of vibrantly printed glossy menus and slim matchbooks, to the restaurant's grand staircase and uniquely shaped metal hostess stand, there's a certain chicness and sexiness to it all. The restaurant is dimly lit to "allow couples to escape for an intimate second, yet still remain part of the greater environment", boasts this eatery's website. Once we made our way to our table, a simple tea light candle and tiny terracotta ramekin filled with salt were there to greet us, along with crusty Italian bread and some good, sharp Olive Oil for dipping. </div>
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Since the focus of the evening's visit was to sample the soup and report back for the folks at <a href="http://whatsthesoup.net/">What's the Soup</a>, I ordered the Zuppa di Fagioli ($7.50), which is a combination of Borlotti Beans, Smoked Ham and Kale. The soup arrived hot and I dug right in, dipping bits of bread into the the soup's rich and smoky broth. There was an abundance of beans and torn pieces of Kale. The soup was incredibly filling and perfectly satisfying for a chilly, winter night. Overall, I totally dug the atmosphere at Cinquecento and would happily return for a cocktail or a bite. </div>
The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com3tag:blogger.com,1999:blog-8134825154408998925.post-7806599607549835172013-02-20T12:35:00.000-05:002013-02-20T12:35:02.150-05:00Warm Bacon Cheeseburger Dip<div class="separator" style="clear: both; text-align: center;">
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I made this Cheeseburger dip a couple weeks ago, per the request of <a href="http://www.bostonburgerblog.com/">you-know-who</a>. He had been asking me to make him something with a cheeseburgery theme to it and it took me a little while to finalize this recipe, because it seemed like there were so many directions to go in. I made this for a Superbowl party that we hosted and I'm just now getting around to writing it because it's been a crazier than normal couple of weeks. We're now in the thick of our wedding planning and reaching the midpoint. Tomorrow marks our 100 day countdown until we say our "I do's" and I get to be Mrs. Burger Boy! In between one of the busiest couple of months<a href="http://www.theskinnybeet.com/"> The Skinny Beet</a> has had to date, we are finalizing the band, creating centerpieces and selecting invitations and with each detail, our wedding becomes more real. <div>
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This past weekend, the real icing on the proverbial Wedding Cake (or in our case, French Macaroon) was the fact that I had my bridal shower. Expertly hosted by my lovely Sister, Mom (and even Dad had a hand in it) some of my nearest and dearest brunched with me, sipped mimosas and watched me unwrap toasters, new towels and wine glasses. The whole day was surreal and it hit me, I'm getting married! In talking more about my upcoming nuptuals to my burger-lover for life, it only seems fitting to provide a recipe for Cheeseburger Dip. </div>
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When I set out to make this, I wasn't really sure what to expect. Obviously the point was to mimic a burger but make it into an ooey-gooey cheesy and scoopable form. I started by making a simple roux (butter and flour mixture) then added sharp cheddar cheese and a little Worcestershire, Ketchup and Mustard, which give it that "burger" taste. Already browned ground beef get added to the mix before some briny pickles are mixed in. You could, of course top the whole thing off with lettuce and tomatoes (or whatever other burger fixin's you fancy) or just leave it as is. Serve with Sesame Rounds (sliced and toasted sesame bread) or tortillas, Pita Chips, etc. Surprise the burger-lover in your life with this fun dip or just make it for yourself :) </div>
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<b>Warm Bacon Cheeseburger Dip </b></div>
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- Olive Oil for the pan</div>
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- 3/4 pound ground beef</div>
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- 1/2 Onion, cut into half-moon sized slivers</div>
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- 1/2 stick butter</div>
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- 1/4 cup all-purpose flour</div>
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- 1 cup whole milk (more if needed)</div>
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- 2 cups shredded sharp cheddar cheese</div>
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- 3-4 slices of American Cheese</div>
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- A couple splashes of Worcestershire Sauce</div>
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- 1 TBS Keptchup (a little more if desired)</div>
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- 1/2 TBS Mustard (a little more if desired)</div>
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- 1/2 cup Kosher Dill Pickles, divided</div>
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- 2-3 pieces cooked, crumbled bacon </div>
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- Salt, to taste</div>
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- Sesame Rounds, Pita Chips or Tortilla Chips for dipping</div>
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In a medium, cast iron skillet (or regular skillet), heat just enough olive oil to coat the skillet. Add the ground beef and brown. Once meat is browned, remove from skillet and set aside. Drain skillet of any excess fat. Add the onions and heat on medium-low heat until they are caramelized and very soft. Add the butter and flour, stirring to combine. Heat for a minute or two until the roux starts to smell nutty. Add the milk and stir to combine. Add the cheese and heat until it's melted. You should be left with a thick sauce. If the sauce is too thick, add a little more milk. Add the ground beef to the skillet along with the Worcestershire, Ketchup and Mustard. Finally, add half of the pickles and adjust the seasoning. Garnish with remaining pickles and bacon. Serve immediately or refrigerate until ready to serve. </div>
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The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com4tag:blogger.com,1999:blog-8134825154408998925.post-33770198929047964702013-02-05T10:36:00.000-05:002013-02-05T10:36:21.089-05:00Buttermilk-Millet Johnny Cakes<div class="separator" style="clear: both; text-align: center;">
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I can distinctly remember the first time I had a Johnny Cake. I was in first grade and we were doing a lesson on the American colonies which included making the food of early New Englanders. We made a couple of dishes but I can only remember the Johnny Cakes. Looking just like a pancake but made with cornmeal, I was blown away by how different they were and I instantly fell in love with the snappy texture and alluring sweetness they naturally had. To me, they tasted so sophisticated and had much more personality than an average pancake. I was hooked. I brought the recipe home to my Mom and they soon made regular appearances on our breakfast table, especially for a special occasion breakfast.<br />
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It had been a little while since I've had or made a Johnny Cake. I think they somehow got phased out but for whatever reason, I got the urge to make them this weekend, only I dressed them up a bit and gave them a little makeover. They are so simple to make and only consist of a couple of ingredients, but instead of using milk, I used buttermilk to compliment the cornmeal and give them a nice tangy note. I also added millet to the batter, which further added to the texture of the cake and enhanced its flavor.<br />
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Making these made me question why I ever stopped having them but they remind me of my childhood and eating them makes me feel like a kid again, sitting in the kitchen of my parent's old house, the house that I grew up in, while my Mom stood at the stove making Johnny Cakes. She had a special pancake griddle that she'd use for the task and these cakes, while not exactly the same recipe that she used, brought me right back to that moment. I love how like nothing else, food can do that.<br />
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<b>Buttermilk-Millet Johnny Cakes </b><br />
Makes about 6-10 medium sized Cakes<br />
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- 1 1/2 cup All Purpose Flour<br />
- 3/4 cup Cornmeal<br />
- 1/2 cup Millet<br />
- 1 tsp baking powder<br />
- 1 tsp salt<br />
- 2 TBS sugar<br />
- 2 eggs<br />
- Enough Buttermilk to make a thick batter (about a cup)<br />
- Butter for the skillet<br />
- Maple Syrup (for serving!)<br />
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In a medium bowl, combine the flour, cornmeal, millet, baking powder, salt and sugar. Combine with a whisk. In a separate small bowl, combine the 2 eggs and pour over dry ingredients and combine just until it starts to come together. Add just enough buttermilk to make a thick batter.<br />
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Heat a large skillet (or griddle) and add just enough butter to lightly coat the bottom. Once the butter starts to foam up, add a ladle full of batter to the skillet and add just enough ladles of batter so that you still have room to flip the cakes. Once the batter starts to dry out around the corners and turn golden on the bottom, gently flip the cakes over and heat until cooked through and golden. Repeat process for the rest of the batter and serve the Johnny Cakes warm with maple syrup.The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com4tag:blogger.com,1999:blog-8134825154408998925.post-22177163798081389732013-01-29T08:57:00.001-05:002013-01-29T08:57:45.049-05:00Mohegan Sun, Bobby Flay and a Special Evening at JM Curley's<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Bobby Flay</td></tr>
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Out of nowhere, we had quite the weekend. Earlier in the week, we planned to have a quiet night in on Friday, work on Saturday and relax on Sunday and I couldn't wait. Sweatpants and some lazy lounging on the couch were sounding pretty good. But then, we got invited to <a href="http://mohegansun.com/gateway/index.html">Mohegan Sun</a> to check out the <a href="http://mohegansun.com/sitelet/winefest/">Sun WineFest</a> so we shuffled around a few things on our Friday afternoon schedule and off we went. We unfortunately didn't have long to stay because we had a busy Saturday but we were able to hang out just long enough to run into a couple of local chefs (Jasper White and Andy Husbands) and to win $150 on a flashy Wheel of Fortune penny slot machine. It was pretty exciting. </div>
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<tr><td class="tr-caption" style="text-align: center;">Mohegan Sun</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Setting up for our "One Pot" class at the BCAE</td></tr>
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We woke up bright and early on Saturday to get back to Boston in time to teach a class at the <a href="http://www.bcae.org/">BCAE</a> before jetting over to Newton to cater a private dinner party. Before we collapsed, we popped into an art show that was being held in the back of Brookline Liquors. Our friend Mike was catering the evening and his wife's art was on display. It wasn't too long until we passed out and slept for a very long time.</div>
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<tr><td class="tr-caption" style="text-align: center;">Richard and Bobby, after our chat</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Santa Fe Burger</td></tr>
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On Sunday, we had been invited to the opening of Bobby Flay's first Boston area restaurant, <a href="http://www.bobbysburgerpalace.com/">Bobby's Burger Palace</a> at the Burlington Mall. We had the opportunity to chat with him for a bit before the event started and he was terribly genuine and honest in chat, not to mention, very down to earth. While the majority of the talking revolved around burgers, we also talked about his involvement in his restaurants. Joking that he doesn't get much credit for his presence in his spots, he said that most people are surprised to see him there since they assume he spends his time and energy on tv, instead of worrying about what goes on in his own restaurants. We also talked about how hard it is to maintain a healthy weight while being passionate about food and around it all the time. While admitting that it's not easy, he said his trick is to work out every day (Chef Flay prefers a morning routine) and he subscribes to the philosophy that he can eat whatever he wants, just watches the portions. He's also selective about what he eats and only picks things that he especially enjoys, not wasting calories on those things he doesn't like. Simple, but good advice. </div>
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<tr><td class="tr-caption" style="text-align: center;">The Santa Fe Burger at Bobby's Burger Palace</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sweet Potato Fries at Bobby's Burger Palace</td></tr>
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After we had our fill of burgers (the Santa Fe was my pick, medium rare, cheesy, and spiked with heat and crunch from some blue tortilla chips) fries (extra crunchy and well seasoned Sweet Potato fries) and shakes (the Pistachio shake is of particular note...creamy, nutty and just really good, it's a must!), we were headed back to the City to attend a very special dinner at <a href="http://jmcurleyboston.com/">JM Curley</a>. </div>
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If you haven't heard, JM Curley is doing some really amazing things. We were first introduced to these guys last year when we got invited in to try their burger. Since then we've become good friends with everyone over there and that's one of our favorite spots. Last night, they closed down the place to welcome local celebrity Chef Jamie Bissonnette and Top Chef alum, Edward Lee. This was the first of many Sunday evening dinners that will host well-known chefs from across the country (yes, country!) to cook for 24 lucky diners and then again on Monday for an open to the public brunch. All of the proceeds from the dinner go towards charity. Here's a peek at the menu:</div>
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<b>Pickled Fried Island Creek Oysters</b></div>
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Leeks, Radishes, Haikuri Turnips, Chili Threads</div>
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<b>Frog Legs in Bourbon Butter Fish Sauce</b></div>
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Celery, Brown Butter Bits, Cilantro, Asian Pear Puree</div>
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<b>Adobo Fried Chicken</b></div>
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Radishes, Thai Chilis, Red Sorrel, Cherry Tomato, Dill, Buttermilk Dressing</div>
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<b>Escargot alla Coppa</b></div>
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Snails, Smoked Bone Marrow, Kohlrabi, Black Garlic and Celtuce</div>
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<b>Octopus Ramen Bolognese </b></div>
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Squid Ink Pasta, Sea Urchin, Bottarga</div>
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<b>Ribeye with Lemongrass-Habanero</b></div>
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Oxtail with Gravy Grits, Cured Egg Yolk, Red Vinegar Syrup</div>
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All of the courses were expertly paired with an adult beverage ranging from various wines, to beers and specialty cocktails and following the meal, everyone got to socialize with the chefs and chat with them. They have many more of these coming up and though they are pretty tight-lipped about who some of the chefs they have committed to this series of dinners, the smirks on all of their faces let us know that it's going to be an exciting year for them. </div>
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The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com3tag:blogger.com,1999:blog-8134825154408998925.post-37542857324293530332013-01-23T11:24:00.000-05:002013-01-23T11:24:00.488-05:00Moroccan Tomato Soup <div class="separator" style="clear: both; text-align: center;">
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Oh Ladies and Gentleman, it has been a long couple of weeks. I have been down and out with a bizarre shoulder injury. I classify it as bizarre because I still don't know what caused it or where it came from, all I know is it kept me away from the kitchen and left me bound to the couch, draped in a heating blanket (which actually felt really nice with these frigid temperatures) and popping Advil 'round the clock. Finally, with the pain 90% gone, I started to ease my way back into the kitchen to make some soup.<br />
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Whew. It felt so good to hold my knife and feel the cushion of our Chef's mat under my feet again. Two weeks might not seem like a long time but to me, it felt like decades. During my couch stay, Richard had taken over all cooking responsibilities like a champ, banging out incredible dish after dish. He even did all of the food for a tasting for a couple whose wedding we are catering this year and I've never been more proud. If I do say so myself, he nailed it while I turned the couch into a make-shift office/wedding central, alternating from work emails and phone calls to ordering cocktail napkins with our names and our wedding date on them. I missed cooking so much.<br />
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Since yesterday (and really all this week) is just perfect for soup, that's where I thought I'd start. Tomato soup is one of my favorites and from there, I gave it a Moroccan flair, just because I felt like something a little different. This soup was very simple to make, yet tasted complex and bright with flavors from different spices. It was the perfect introduction back into the kitchen.<br />
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<b>Moroccan Tomato Soup </b><br />
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- Enough Extra Virgin Olive Oil to coat the bottom of the pot<br />
- 1/2 onion, peeled and diced<br />
- 2 carrots, peeled and diced<br />
- 1 clove garlic, peeled but left whole<br />
- 1/2 tsp Ground Turmeric<br />
- A pinch of Saffron (just a couple of threads)<br />
- 1 tsp Ground Cumin<br />
- 1 tsp Ground Coriander<br />
- 1/4 tsp Ground Clove<br />
- 1/2 tsp Ground Cinnamon<br />
- 1 28 oz. can Fire Roasted Diced Tomatoes<br />
- 1/4 cup Golden Raisins<br />
- 1 TBS Preserved Lemon, chopped (you can use a little bit of lemon juice to taste if you can't find preserved lemon)<br />
- Salt to taste<br />
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Coat a large soup pot lightly with olive oil and heat. Add onions carrots and garlic along with a generous pinch of salt. Heat vegetables for about 5 minutes until they soften. Add all spices (Turmeric, Saffron, Cumin, Coriander, Ground Clove, Cinnamon) and heat an additional 2-3 minutes. Add the Fire Roasted Diced Tomatoes and use to empty can to add two can-fulls of water to the pot. Add the raisins and bring everything the a boil and reduce the heat to simmer until the carrots are completely softened but not falling apart. Allow the soup to cool a bit, then place soup in blender and puree until smooth. Return soup to pot and heat soup until desired temperature. Add Preserved Lemon or lemon juice and salt to taste.<br />
<br />The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com8tag:blogger.com,1999:blog-8134825154408998925.post-33332300464830005082013-01-02T15:47:00.001-05:002013-01-02T15:47:39.428-05:00Happy 2013<div class="separator" style="clear: both; text-align: center;">
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We started off our 2013 by eating some black eyed peas for dinner. Legend has it that these little beans are supposed to bring prosperity and good luck to the New Year. We had both been struck down by the flu for the past week and were finally on the mend and we wanted to keep it simple; black eyed peas that we had soaked over night, quinoa, shreds of cheddar cheese and a splash of hot sauce. Nothing fancy, no frills or much finesse. It was just a simple meal that was comforting in all of the right ways. Nourishing, hearty and satisfying and setting the right tone for this year: keep things simplified and to enjoy.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OvUWl2hdSdM/UOSY5G-0U4I/AAAAAAAAEnk/Ew0yWHqCXfA/s1600/photo+2+(36).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-OvUWl2hdSdM/UOSY5G-0U4I/AAAAAAAAEnk/Ew0yWHqCXfA/s640/photo+2+(36).JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milk Bar Cookie Party!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Hand-Pulled Noodles</td></tr>
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Right before Christmas, we stayed in New York City for a couple of days. On last year's trip, we kept a pretty ambitious schedule of places to go, things to see and eat. This year we kept it a bit more low key, focusing on a couple of neighborhoods and restaurants. We also decided that it would be tradition that we always visit <a href="http://katzsdelicatessen.com/">Katz's</a> for what we now have deemed "<span style="color: #0000ee;"><u>engagement</u></span><a href="http://onceuponasmallbostonkitchen.blogspot.com/2012/08/mrs-burger-boy-goes-to-montreal.html"> sandwich</a>" (Pastrami on Rye, with mustard of course). It was just as good as the first time. Smoky, with a deep peppery flavor and meat that is so tender it barely can maintain its shape. With only two thin pieces of rye holding this monster together and a healthy slathering of mustard to punctuate the flavor of the meat, this is one of my favorite sandwiches. In other food notes, we enjoyed a shopping spree in <a href="http://www.eataly.com/">Eataly's</a> produce market and we purchased exotic fruits that we had never seen before like sweet limes and pink lemons. We also had brunch at <a href="http://www.craftrestaurantsinc.com/craftbar-new-york/">Craftbar</a>, enjoyed wine and cheese at <a href="http://www.casellula.com/">Casellula</a> (a place I'd highly recommend for an extensive wine and cheese list, if that's your thing) and had our own cookie tasting party with a slew of cookies from <a href="http://milkbarstore.com/">Milk Bar</a> (the Cornflake Marshmallow was my personal favorite). One of the best meals I had was at <a href="http://tastyhandpullednoodles.com/">Tasty Hand-Pulled Noodles</a>. For around $6, I got a massive bowl of Pho with generous pieces of chicken and, best of all, hand-pulled noodles. Light, thin and very delicate, I know I'm a sucker for a homemade noodle, but these were exceptional.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1EmyME84jEM/UOSZ4lV0hFI/AAAAAAAAEn4/CQk-wkFCwEY/s1600/007-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-1EmyME84jEM/UOSZ4lV0hFI/AAAAAAAAEn4/CQk-wkFCwEY/s640/007-6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Engagement Sandwich"</td></tr>
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Now that we're back and the holidays are over and the new year has officially begun, I'm so excited. Personally speaking it's a big year for us for obvious reasons but I'm also really professionally looking forward to this year. With each year that goes by, I get more and more confident in my skills and knowledge and plan to focus my energies on getting to know new ingredients and playing with different combinations of flavors to create new dishes. It's going to be a great year, so happy 2013 is here!The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com2tag:blogger.com,1999:blog-8134825154408998925.post-83858794554070200482012-12-13T15:39:00.000-05:002012-12-13T15:39:54.738-05:00The Holidays This YearThis year the holidays feel different and I mean that in a good way. Last year was our first holiday season together as a couple and we celebrated both Hanukkah (Richard is Jewish) and Christmas (I am Christian). And while we aren't through the holidays yet, I guess this year it feels different because since we've already made the decision to spend the rest of our lives together, there's a sense of permanence this year as we are creating new traditions for subsequent holiday festivities.<br />
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<tr><td class="tr-caption" style="text-align: center;">Duck Fat Beet Latkes, just before the oven</td></tr>
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We had made the decision when we first started dating to honor the traditions of our different religious backgrounds and incorporate them. So every year around this time, we pull out our menorah and light it for all eight nights. This year we bought a new one that has taken up residence as the centerpiece of our dining room table. We thought, "new life, new menorah", makes sense, right? We have a second menorah that was in Richard's family for years and it sits comfortably on the window sill.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tri-color Matzoh </td></tr>
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Next to the menorahs is a freshly cut Christmas tree. Well, by freshly cut, I mean someone else physically cut it down but it's real and that's what matters. I love that subtle piney fragrance and the glow of the lights on the tree. I also love how we made it a tradition to buy a new ornament each year for our tree. Most of them are food related and we love it that way. My favorite thing to do is turn out all the lights, flip on a movie and sit in the glow of the menorah and Christmas tree lights. This is what the holidays will be like and I love every minute of it.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chocolate Babka</td></tr>
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For the first night of Hanukkah, we had Richard's parents over along with two of our closest friends. Here's a peek at what we made:<br />
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<ul>
<li>Matzoh Ball Soup with Tri-Color Matzoh </li>
<li>Duck Fat Beet and Sweet Potato Latkes</li>
<li><a href="http://www.shmaltzbrewing.com/HEBREW/j16.html">Jewbelation</a> Beer Braised Brisket </li>
<li>Tsimis Kugel </li>
<li>Homemade Challah</li>
<li>Chocolate Babka </li>
</ul>
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To say we had a blast putting together this menu would be an understatement. We kept it sort of classic and then twisted things up a bit, similar to our cooking style. And because we just got caught up in the excitement of it all, I didn't really write down any recipes (sorry!) nor capture many pictures (double sorry!). For the most part, these photos are Instagrams, for a fun change of pace.<br />
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As part of another annual tradition, we're off to NYC for a couple of days before working our way to my parent's house in Western Mass for Christmas Eve and Christmas Day before we're back in Boston to ring in 2013. Whatever you celebrate this year, hope it's merry and happy!The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com1tag:blogger.com,1999:blog-8134825154408998925.post-4987436009765622552012-12-10T14:55:00.000-05:002012-12-10T14:55:58.669-05:00What's the {Six Different Kinds Of} Soup at City Landing?<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Golden Tomato Soup and Roasted Onion Bisque Duo</td></tr>
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"So, can I bring out a couple of soups for you?" Chef Bill Brodsky had asked when I sat down at<b> <a href="http://www.citylanding.com/">City Landing</a></b> last week. I had been sent there by <a href="http://whatsthesoup.net/"><i><b>What's the Soup</b></i></a> to check out their offerings and when I smugly replied, "Bring it!" in response to Chef Brodsky's question. I had thought their special "duo of soups" ($10) was headed my way and soup spoon in hand, I was ready to dig in. And I sort of thought that's how the story would start and end, with two soups. But it didn't. Before I knew it, six (!) bowls of soup later, I was having difficulty buttoning my jeans but my stomach was happy. So let's get to the soupy details and bowl by bowl replay, shall we?<br />
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<tr><td class="tr-caption" style="text-align: center;">Butternut Squash Soup and Boston Clam Chowder Duo</td></tr>
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It's obvious that there's a lot of attention to detail and it's apparent in the service and most importantly in the food. Each bowl of soup I had was carefully crafted and thoughtfully presented. I started out with a duo of Golden Tomato Soup, artfully adorned with swirls of sour cream and basil oil, and the Roasted Onion Bisque. The bisque was dressed up like a classic French Onion Soup would be but under a layer of gooey cheese and pretty little shreds of chives, to my surprise and delight, was a luxuriously creamy sweet onion puree. The Golden Tomato Soup, the Chef explained, was not regularly on the menu but this soup was so popular during the summer, there are regulars that still ask for it. For that reason, the Chef keeps a hidden reserve of this tangy puree on hand. At this point I thought that this was all the soup I'd be having so I heartily (almost) licked the bowl clean. </div>
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<tr><td class="tr-caption" style="text-align: center;">The inside of City Landing </td></tr>
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My plate was removed and placed before me was another duo: Butternut Squash and Boston Clam Chowder. Still hungry, I polished off the Butternut Squash Soup, a hearty puree that hit all of those rich, wintery notes of cinnamon and nutmeg with another artful swirl gracing the top. While I don't care for seafood (I know, I'm a New Englander through and through and it makes no sense) I still found myself enjoying a couple spoonfuls of the creamy soup spiked with buttery diced potatoes, generous portions of clams and a fried clam resting on top. At this point, I thought for sure I was done.</div>
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<tr><td class="tr-caption" style="text-align: center;">Golden Beet Borscht</td></tr>
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But then a Golden Beet Borscht arrived on the scene, garnished with fresh cabbage shreds on a Beet-Horseradish painted plate and I dug in. The flavor of the cabbage was so vibrantly bitter (and that's a compliment) in that earthy way that cabbage is, it was balanced by the natural sugars from the beets. "This one is on our regular menu", Chef explained before placing a Split Pea soup before me. "This one, is one I'm working on for the holiday menu". By now, I was over my limit but I couldn't ignore the soup, especially since Split Pea soup has a reputation for being murky this soup defied that, taking on an attractive, slight green hue and topped with crispy black pepper croutons and diced bacon. Bright flavors of pea and pork were apparent and were it not for all the soup beforehand, I would have devoured it. </div>
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<tr><td class="tr-caption" style="text-align: center;">Split Pea Soup</td></tr>
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While I had little room to sample anything else off of the menu, I can say that after the tour of soups that I took last week, great things are happening at City Landing. Should you happen to find yourself in the Waterfront area on an empty stomach, stop in for a bowl of soup. At only $6-$9 a bowl or $10 for a sampling of two, generously portioned and skillfully made, you'll be happy you did. </div>
The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com6tag:blogger.com,1999:blog-8134825154408998925.post-1538435847255504612012-12-06T10:49:00.000-05:002012-12-06T10:49:13.925-05:00Red Chili Fideos <div class="separator" style="clear: both; text-align: center;">
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If you didn't know any better, you might think (and I can't say I'd blame you) that we opened up a small Mexican Cafe from the comforts of our apartment. Ever since our<a href="http://onceuponasmallbostonkitchen.blogspot.com/2012/12/how-to-make-homemade-corn-tortillas.html"> little fiesta this weekend</a>, we've been hooked on classic Mexican flavors and incorporating them into every meal, in any which way we can. Tacos, burritos and enchiladas of varying kinds have been created and consumed in masses as well as a new favorite of mine, Fideos.<br />
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Fideos in Spanish literally mean "noodles" and most commonly refers to the thin variety (either long or short in length) and can be classically found in soups or as a side dish. For my first attempt, I kept it pretty simple, toasting some broken vermicelli noodles in some hot oil before adding my spicy, peppery tomato broth. After that, there really wasn't much to it, just waiting until the noodles soaked up all that flavorful broth. From start to finish, we're looking at about 30 minutes and very little work to yield something so satisfying. From there, some chicken, pork, beef or even some roasted vegetables could be perched on top to round things out and make it a complete meal. Or, if you're like me, you could focus your energy (and stomach) on just the noodles and save the proteins for another meal. Sprinkle some fresh chopped scallions and/or a bit of cheese and you've got yourself quite the dish. Fideos, I also discovered, are delicious for breakfast as well. Spicy in all their noodley glory, they make a perfect nest for a poached egg to rest on and the added richness from the yolk takes it all one step further.<br />
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Whether you eat your Fideos for Breakfast, Lunch or Dinner, it doesn't matter. What matters is that you make them. While I can't say how much longer our little obsession for perfecting our own Mexican recipes will last before we move on to another region of the globe, I can say that I have a whole new level of appreciation for South of the Boarder cuisine.<br />
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<b>Red Chili Fideos </b></div>
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- 3 dried Ancho Chilies </div>
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- 1-2 whole canned Chipotle Peppers in Adobe Sauce (depending on how hot you like)</div>
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- 1 pint cherry or grape tomatoes</div>
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- 1 tsp ground Cumin</div>
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- 1/2 tsp ground Coriander</div>
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- 3/4 cup water</div>
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- 2 TBS Vegetable Oil </div>
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- 1/2 Vermicelli or Thin Spaghetti, broken into 2 inch pieces</div>
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- Salt to taste</div>
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- Chopped Scallions and/or Queso Fresco (optional)</div>
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Put the dried Ancho Chilies into a skillet and toast on medium heat, turning every couple of minutes until the peppers start to get very shiny (about 5 minutes). Allow to cool, cut off stems and remove seeds and place in blender. In a small, non-stick skillet, roast the tomatoes until they start to get soft and their skins start to brown a bit. Place them in the blender along with the Ancho peppers. Add the cumin, coriander and a generous pinch of salt. Puree the pepper and tomato mixture with the water. Set aside.</div>
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In a large skillet, heat the vegetable oil and add the Vermicelli. Stirring constantly, heat the noodles until they turn golden brown (about 5-7 minutes). Once the noodles have browned, add the Chili-Tomato broth and stir to combine. The noodles should all be submerged in the broth. If they aren't add more water. Add another pinch of salt and stir to combine. Lower heat to medium-low and cook until all of the broth has been absorbed and the noodles are cooked through. Serve with Scallions and/cheese (optional). </div>
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The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com1tag:blogger.com,1999:blog-8134825154408998925.post-57822945811274484202012-12-03T13:54:00.000-05:002012-12-03T13:54:38.250-05:00How To Make Homemade Corn Tortillas<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-q6c4Tpbag44/ULzseub5xAI/AAAAAAAADzo/nqofW25ql74/s1600/021-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="470" src="http://4.bp.blogspot.com/-q6c4Tpbag44/ULzseub5xAI/AAAAAAAADzo/nqofW25ql74/s640/021-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Breakfast Tortillas with Refried Black Beans, Scrambled Eggs, Mole and Queso Fresco</td></tr>
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By now it shouldn't be a surprise that homemade is always, always, always best and the tortillas that we pressed ourselves this weekend were no exception. We had bought a tortilla press months ago and never seemed to get around to actually making them and it took a lazy, grey day at home to give us that push we needed. On a last minute whim, we decided to devote the weekend to brushing up on our Mexican skills and have ourselves a little fiesta. </div>
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<tr><td class="tr-caption" style="text-align: center;">Our brand spankin' new Tortilla Press</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready for the press!</td></tr>
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There's really on two things that you must purchase to make homemade tortillas work: 1.) A tortilla press (while I'm sure you could rig something up that would work, tortilla presses are very simple to use and a good one can cost as low as $20) and 2.) Masa Harina, which can be found in the Latin American section of most grocery stores. Masa Harina starts out as corn that is dried and treated with <a href="http://en.wikipedia.org/wiki/Calcium_hydroxide">slaked lime</a> and water and made into a dough when wet. Finally it is dried and ground into a powder, perfect for making tortillas and tamales. </div>
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<tr><td class="tr-caption" style="text-align: center;">Prepare to be flattened...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pressed Tortilla heading for the stove</td></tr>
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The process of making the tortillas is simple, mix Masa Harina with enough water to form a dough, roll into a little ball and flatten the dough using the tortilla press. Then, you simply place your little dough circle into a hot, dry pan (it makes a playful little hiss when you do this) and then you simple cook them for about 15-30 seconds on one side, flip them, cook for another 15-30 and then flip again. At this point, they start to puff up a bit, which means they're done. The whole process takes about 3 minutes and the results are well worth it. </div>
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<tr><td class="tr-caption" style="text-align: center;">Yum!</td></tr>
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<b>Homemade Corn Tortillas </b></div>
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Makes about 12-15 tortillas</div>
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- About 2 cups Masa Harina</div>
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- Enough water for a dough to form (about a little more than a cup)</div>
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In a medium bowl combine the Masa Harina with just enough water for a dough to form. The dough shouldn't be wet and sticky or dry and crumbly. Keep adding water or more Masa Harina until you reach the desired texture. Line the tortilla press with plastic wrap and heat a skillet to medium-high heat. </div>
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Roll the dough into a ball, about the size of a golf ball. Place in a plastic wrap lined press and shut the top and use the level to flatten the dough as much as possible. Carefully remove flattened dough and place in a hot skillet. Cook for 15-30 seconds and then flip. Cook for an additional 15-30 seconds and then flip one last time. The dough may puff up a bit and start to get brown spots and edges. Remove from heat, cool until you can handle the tortillas without burning yourself. If there's leftover tortillas, wrap them in plastic wrap and store in the refrigerator. Reheat quickly in a skillet before enjoying. </div>
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The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com4tag:blogger.com,1999:blog-8134825154408998925.post-53596316130989332252012-11-27T09:30:00.000-05:002012-11-27T14:23:53.087-05:00Cinnamon-Vanilla Bean Biscotti <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Cinnamon-Vanilla Bean Biscotti paired with a mug of Vietnamese Coffee</td></tr>
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I do have a list of things that I want to make, try, or perfect at home and it seems that with every cookbook I read or food show I watch, I keep getting further and further inspired and thus, my list grows longer. There's quite the range of items from classic, from global influences, classic dishes or even just different spices and blends I want to try. I also have a nice space devoted to just combinations of things that I think might work or that I'm curious about and I turn to it often, especially when I feel like I'm in a cooking rut.<br />
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My list lives in this super cute notebook with pictures of jams, jarred and pickled items on the front that makes me happy every time I look at it. Lately I've been on a roll with my list and in the last couple of weeks I've made a classic Rye Bread, Moussaka and Monte Cristo Waffles. Also taking up residence on my list (and for quite some time I might add) has been to create my own Biscotti recipe.<br />
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I had done a lot of research on Biscotti recipes and, to my surprise, they're quite simple to make. Mix flour with softened butter, eggs and sugar and then add in whatever else you want, including nuts and dried fruit or chocolate. You bake it once as a big log and then let it cool, slice, and bake it again to gt crisp individual biscottis. I decided to keep things simple on this run, just sticking with some vanilla bean, lots of cinnamon and a bit of allspice. I also found that using Turbinado sugar made for a nice crackly finish and hearty little bite. While I think I could use a little more practice on shaping biscottis, I love the irregularity of this batch and the taste, well, that speaks for itself.<br />
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<b>Cinnamon-Vanilla Bean Biscotti </b><br />
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- 2 eggs<br />
- 1 stick unsalted butter, softened<br />
- 3/4 cup Turbinado sugar<br />
- 2 cups all-purpose flour<br />
- 1 1/2 tsp Baking Powder<br />
- 2 TBS Cinnamon<br />
- 1 tsp Allspice<br />
- 1 Vanilla Bean, split lengthwise, seeds scraped out<br />
- Pinch of Salt<br />
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Preheat the oven to 375. Line a baking sheet with parchment paper and set aside. Using a stand mixer or hand blender, blend eggs, butter and sugar until well incorporated. In a separate bowl, combine flour, baking powder, cinnamon, Allspice, the Vanilla Bean Seeds and pinch of salt. Mix until well combined and then add half of the dry mixture to the wet mixture and blend. Add the rest of the dry mixture and blend until the dough just comes together. Roll out the dough into a flat log. Bake the dough on the parchment lined baking sheet until the dough is cooked through and just beginning to turn golden brown (about 30-40 minutes). Remove from the oven and let cool for about 20-30 minutes. Once it's cool enough to handle, but still a little warm, slice the log into 1 inch slices and bake for another 20-30 minutes, or until the biscottis are crisp and golden brown. Remove from oven and let cool before eating. Store in an airtight container.The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com2tag:blogger.com,1999:blog-8134825154408998925.post-19383068567589426672012-11-14T16:16:00.001-05:002012-11-14T16:16:49.255-05:00Monte Cristo Waffles We broke down and got a great stereo system a couple weeks ago to help bring a little life to our home office. We situated it in the center of the apartment so that no matter where you are, you can hear the music. Since its arrival, we've easily slid right into a routine; soft Indie Rock in the mornings and some blend of R & B or Classic Rock in the afternoons that carries us into the evenings. The only apparent break in this routine has been on the weekends. That's when the jazz on comes on and breakfast changes from quick bites of yogurt into something a little more exciting.<br />
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Last weekend, while we were enjoying our relaxing morning of jazz, I got to work on breakfast while Richard brewed some coffee. With the help of my waffle iron, I gave a classic, favorite brunch sandwich of mine a fun new twist. A Monte Cristo, under normal circumstances, is a relative of the grilled cheese sandwich, only with a French Toast exterior and usually the addition of ham and Maple Syrup or jam and it's that sweet-savory combo that keeps me going back for more. Here, a cornmeal and mustard batter became a great bed to lay some good quality Black Forrest Ham and shreds of Gouda before a quick stamp from the waffle iron left fun tracks for maple syrup to slip right into. Just before serving, powdered sugar was finely dusted on top to give the waffle a sweet finish to contrast the savory fillings.<br />
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It didn't take long for us to eat these up and inspired by them, I foresee a lot more waffley fun ahead of us. There's just something about those little bits of cheese seeping out of the waffles and the slices of ham poking out of the batter, gaining a nice crispness to them. The cornmeal compliments the tangy mustard and gives the whole thing such an enjoyable little crunch while the powdered sugar and maple syrup duo give it all a nice, sweet finish. For best results, I recommend serving with homemade Bloody Mary's and a healthy dose of jazz music on a lazy Sunday morning.<br />
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<b>Monte Cristo Waffles</b><br />
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- 2 cups All Purpose Flour<br />
- 1/2 tsp baking soda<br />
- 1 tsp baking powder<br />
- 1/2 cup cornmeal<br />
- A generous pinch of salt<br />
- 2 TBS Dijon Mustard<br />
- 2 eggs<br />
- Enough buttermilk to form a thick batter (about 2 cups)<br />
- 1/4 lb. Thinly sliced ham (I used a good quality Black Forrest Ham)<br />
- 1 cup Shredded Gouda (or other cheese of your preference)<br />
- Powdered Sugar (optional)<br />
- Maple Syrup<br />
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In a large bowl, combine the flour, baking soda, baking powder, cornmeal and pinch of salt. Whisk ingredients together until combined. In a separate small bowl, combine Dijon mustard and whisk until well combined. Add the egg-mustard mixture to the dry mixture and stir in just enough buttermilk to make a thick batter (about 2 cups).<br />
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Heat waffle iron and add a half a ladle of waffle batter. Working quickly, lay ham and sprinkle cheese on top before adding another 1/2 ladle on top and closing the waffle iron. (Be careful not to add too much batter or it will run down the sides!) Cook until desired doneness and serve warm with powder sugar and maple syrup, if desired.<br />
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<br />The Small Boston Kitchenhttp://www.blogger.com/profile/11068604673389902901noreply@blogger.com0