Spiced Almonds

I decided to spice up some almonds with garlic, paprika and chili powder for a heathier snack aternative for when that afternoon craving for sweets kicks in. Just one handful of almonds can provide a great deal of nutrients including, vitamin E, protein, and magnesium to name a few. They also may help in lowering cholesterol. The almond fruit is a drupe, and the seed inside is what we know as the nut. I am reminded of the days when I was studying neuroanatomy in college. It was easy to remember the almond shaped region deep within the brain called the amygdala (latin for almond) which is part of the part of the limbic system, or 'pleasure center of the brain'!

One thing to note about this recipe is to not use a lot of oil. I used a little too much and used the left over oil to spread on some bread and baked for delicious spiced toast bites for hummus dipping. Have fun and try out different spices!

Ingredients

2 cups whole, unsalted almonds

1 teaspoon tsp Garlic Salt

1 teaspoon paprika

1/2 teaspoon Chili Powder (optional)

2-3 tablespoons vegetable oil

Roast almonds in skillet without oil for about 3min. Remove almonds from skillet and add oil, and spices. Let the spices mix for about 2 minutes. Add the almonds to the spicy oil mixture and cook for another few minutes. I also cooked in the on 250F for a few minutes since I used a little more oil. The added roasting time provided more flavor.

Spicy toast bites!

Enjoy!

While enjoying some spiced almonds, check out Do Not Forsake Me Oh My Darling,  a band inspired by the 60's cult spi-fy TV show The Prisoner. Sophia Cacciola is the drummer and lead while Michael J. Epstein plays bass. They are both bandmates in The Michael J. Epstein Memorial Library where I play some kalimba! Check out their next show coming up on Febuary 10th at Wellesley College where you can also experience and learn about the science of Miracle Fruit! 

  

Guchi's Midnight Ramen: Good to the Last Slurp!

On January 16th,  I attended one of the premier opening evenings for the highly anticipated pop-up restaurant, Guchi's Midnight Ramen. Yet another culinary project co-creator of Dore Creperie, Vilas Dhar played a part in with mastermind chefs from O Ya, Yukihiro Kawaguchi (aka "Guchi"), Mark O' Leary, and O Ya alum, Tracy Chang. The result is a noodle dish unlike any other.  The opening nights took place at cozy Bondir in Cambridge. We were graced with a light dusting of snow that night which seemed perfect for the noodle slurping in the wee hours of the morning!

We were greeted by Vilas, Tracy, and friends upon arriving at Bondhir around 12:30AM. This was my first time in the space, and I will most definitely be heading back for dinner! The warm atmosphere made the event feel like an intimate dinner party with about 20 guests. With Brooklyn Lagers in hand, we were seated at our tables. Bandmate and food blogger extraordinaire, Rachel Leah Blumenthal of Fork it Over Boston and I sat at a table with two other bloggers; Patrick Maguire of I'm Your Server Not Your Servant, and Meredith Smith of Serious Eats. Thanks to Patrick, we were lucky enough to get a sneak peak behind the scenes as the noodle dishes were being constructed. We learned a few bits about the individual components of the noodle dish. The broth is cooked for 10hrs with pork and chicken. The noodles are, of course made by hand the same day, and each noodle dish is carefully arranged with precision and care.

"Guchi stands and watches the eggs cook for exactly 6 minutes" -  Mark O'Leary

Perfectly measured portions

After our paparazzi moment in the kitchen with Mark and Guchi, we went back to our table and were served a delightful pork bun appetizer with sweetened pork, cucumber and peanuts. 

(Meredith, me, Rachel)

When the highly anticipated noodles arrived at our table, I was immediately struck by the delicate placement of the egg, seaweed, perfectly cut pork slices, and equal ratio of noodle to broth. Then the slurping began! A camera was passed around to capture first slurps. The pictures were then printed and creatively posted on a cork board for all to enjoy.

The broth really made this noodle dish. Each and every bite was full of flavor. The egg added to the richness, and the pork was perfectly tender. There was also a condiment at the table called 'umami oil'  I'm not exactly sure what was in this condiment, but it definitely had bits of sweet goodness which added another dimension to the noodle dish. Before I knew it, I was left with a very small pool of broth in my bowl. It was a sad moment. I sat and stared at the bowl in disbelief before picking it up to take the last slurp.

We were then treated to some gooey green tea chocolate chip cookies and were given a packaged cookie to take home!

Right down to the last detail, Guchi's Midnight Ramen was overall, a well executed, delicious experience. I will definitely be going back for more!


Special thanks to Vilas Dhar for inviting me to partake in this special event, and to my fun dining companions Rachel, Meredith, and Patrick. Extra special thanks to Guchi and Mark for creating this noodle dish!


Read more about this pop-up on Tiny Urban Kitchen, Eater: Boston, & Dishing - Boston.com.

Sweet and Spicy Short Ribs

Slow cooked short ribs are perfect for this time of the year, or any time of the year, really! As the temperature drops here in Boston during the winter months, my slow cooker tends to get more and more use.  Plus, I use this method of cooking when my schedule gets very busy. I recently made these Short ribs for a small gathering. After hours of cooking, the meat just falls off the bone and you are left with a sweet, luscious short rib. Add a little more chili sauce for more of a kick. I left it on the mild side for my guests. Paired with roasted carrots and parsnips (or any other vegetable), a favorite red wine, baguette to soak up the sauce, this dish is delicious and very easy to prepare. Your dinner guests will be very impressed. The ultimate in comfort slow-cooker meals!

Beef Short Ribs

1 cup flour

1 teaspoon salt

1/2 teaspoon pepper

4 short ribs

5 tablespoons butter

1 chopped onion

1 cup beef broth

1 cup red wine

1/4 cup brown sugar

1-2 pears, peeled, quartered

3 tablespoons chili sauce (sriracha)

3 tablespoons ketchup

2 tablespoons worcestershire sauce

2 cloves garlic, minced

Coat the beef with flour, salt and pepper in a large dish shaking off excess. Sear beef in butter in a large skillet over medium heat. Place in slow-cooker. Add additional ingredients to the skillet and cook for about 15-20minutes. Add to slow cooker with the ribs. Cook for 8-9 hours on low heat. The aroma will make you very hungry while the beef is cooking! I suggest having some tasty bites on hand to curb your appetite until the meal is ready.

Enjoy!

Holiday Cookies!

I always try out new cookie recipes for Christmas and host a cookie swap. This year I was traveling right up until recently so the cookie swap did not take place. I did try out four new recipes for gift giving and to bring to holiday gatherings; A colorful pistachio cranberry cookie, a rich and buttery chocolate espresso that adds a little sparkle with vanilla sugar, a chewy amaretti cookie sandwich with raspberry jam and chocolate ganache filling, and an orange cardamom with orange vanilla icing that melts in your mouth! All are equally decadent in their own way. Make one or all any time during the year!

Cranberry Pistachio 

Source: Gourmet 2006

I found this recipe while searching online for Christmas cookies a few years back. I love the color and they are very easy to make. Leave the dough in the fridge and cut and bake as needed.

1 1/2 cups flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 sticks (3/4 cup) unsalted butter, softened

1/4 cup plus 2 tablespoons granulated sugar

1/2 teaspoon finely grated fresh orange zest

1/2 cup shelled pistachios 

1/3 cup dried cranberries

Stir together flour, cinnamon, and salt in a bowl. Beat together butter, sugar, and zest in a separate bowl with electric mixer until pale and fluffy. Add flour mixture in small batches until dough comes together in clumps. Mix in pistachios and cranberries. Split the dough in half and form two logs (it helps to use plastic wrap). Form the tubes into a square shape and chill in refrigerator for at least 2 hours. When ready to bake, preheat oven to 350, cut 1/4" slices and arrange on parchment covered cookie sheet 1/2" apart. Bake until edges are pale golden brown, about 15 to 18 minutes. Remove from parchment and cool on racks. I doubled the recipe and ended up with about 4 dozen cookies.

Chocolate Espresso Sparklers

This is a Martha Stewart original. I really like the cocoa and espresso combination with pretty vanilla sugar decorating the outside. This is also another easy recipe where you can cut and bake as needed. 

1 1/2 cups all purpose flour

3/4 cups unsweetened Dutch-process cocoa powder (I used Valrhona cocoa powder sold at Whole Foods)

1/4 teaspoon salt

1/4 teaspoon finely ground black pepper

1 tablespoon plus 1 teaspoon good-quality instant espresso powder

1/2 teaspoon ground cinnamon

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 1/2 pure vanilla extract

Gold course sanding sugar (I used vanilla sugar)

Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon in large bowl. Set aside. Mix butter and sugar together in a separate bowl until pale and fluffy. Mix in flour mixture until just combined. Roll out dough on parchment, and roll into a 2 inch log. Roll log and square off. Chill for at least one hour. When ready to bake, preheat oven to 350, remove dough from fridge and let sit for a few minutes to soften. Roll the dough in the vanilla sugar to coat. Next, cut into 1/4" slices and bake for 10 minutes. The cookies are done when there is slight resistance when touched with fingertip.

Chewy Amaretti Sandwich Cookies

I knew that I wanted to make an almond cookie after my recent trip to Switzerland where I had a delicious chewy marzipan cookie with chocolate covered bottom. I performed a quick search, and found that one of my favorite blogs of all time, Smitten Kitchen had exactly what I was looking for! The cookies came out perfect and the recipe is very easy. No flour and I enjoy using a pastry bag when creating these! I decided to use raspberry jam AND chocolate ganache for the sandwiches. Both are equally incredible with the chewy almond.

1 7-ounce tube pure almond paste

1 cup sugar

pinch of salt

2 large egg whites, room temp for at least 30 minutes

Preheat oven to 300. Place parchment paper on cookie sheet. The recipe says to pulse the almond paste and sugar until broken up. Since I do not have a food processor, I used a Pastry Blender which worked fine. Add the egg whites and puree until smooth with the food processor or beat with electric mixer like I did. Next, fill pastry bag with mixture and pipe 3/4" rounds onto the parchment paper with a 3/4" tip or no tip like I did. Be sure to space the cookies 1" apart. Bake for 15-18 minutes (mine took 16 minutes) or until pale golden on the edges. Turn the cookie sheet at halfway point at around 7 minutes. Let cool completely and remove from parchment. To make the ganache, melt 3 oz. semi-sweet chocolate with 1-2 tablespoons cream. 

Orange Cardamom Cookies with Orange Vanilla Glaze

This recipe was adapted from Epicurious.com. In a world of electronic recipe keeping, I am known to have many recipes decorating my fridge at a given time! This recipe has been on my fridge for quite a while, and I am happy to finally make it! I love cardamom and the combination with orange makes this my favorite of all cookies listed in this post. 

2 1/2 cups flour

1 1/2 tablespoons grated orange zest

1 1/2 teaspoons ground cardamom

1 teaspoon salt

2 sticks unsalted butter, softened

3/4 cup sugar

1 large egg yolk

2 Tablespoons heavy cream

Whisk together flour, zest, cardamom, and salt. Set aside. Beat butter and sugar with electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in three batches just until dough forms. Quarter dough and form each piece into a disc. Chill, wrapped in plastic wrap until firm for at least 2-3hrs. When ready to bake, preheat oven to 350. Roll out dough between two pieces of parchment paper and cut out cookies using a 3" round cookie cutter or a cutter of your choice. When dough starts to soften, chill quickly in freezer and continue making cookies. Bake for 12 minutes or until pale golden on edges. To make orange vanilla glaze, mix 1 1/2 cups powdered sugar with 2 tablespoons milk with 1/8 teaspoon vanilla extract and approximately 1/4 teaspoon orange zest. Be sure that cookies are completely cool before drizzling with glaze. 

Enjoy and Happy Holidays!

Raspberry Chocolate Crumb Squares

The raspberry square is a classic dessert. Most recipes call for jam or a combination of jam and fresh raspberries. I like a little tartness provided by using only fresh. By adding cornstarch, the raspberries form a jam-like consistency. A little lemon juice with a controlled amount of sugar allows you to adjust the the level of tartness. I just so happened to have some mini chocolate chips on hand and added some to the filling. Naturally! With lemon zest and an almond crust, this is an extremely delicious and very festive dessert that will not last very long at any gathering!  I topped off the dessert with powdered sugar and some lemon vanilla icing.  If you are in a chocolate mood, chocolate sauce is great (there could never be enough chocolate!), but I really enjoyed the lemon vanilla icing with powdered sugar. It was like a streusel!  Like most of my recipes, you can veganize this one and replace the butter with Earth Balance and use an egg substitute. I would recommend trying out some different berries such as cherries, blackberries or blueberries. Whatever happens to be season or available. This is an easy recipe with many possibilities.

Ingredients

1 1/2 cups flour

2 cups fresh raspberries

1/2 cup sugar

1/2 teaspoon baking powder

1/4 cup mini chocolate chips

1 stick butter

1 Tablespoon cinnamon

1/2 cup slivered almonds, ground

1/2 tablespoon cornstarch

dash of salt

1 egg

1/2 teaspoon vanilla extract

1/4 cup brown sugar

1/2 teaspoon Lemon zest

Icing

1.5 cups powdered sugar

2 tablespoons soy milk

1 teaspoon vanilla

1.5 teaspoons fresh lemon juice

Preheat oven to 375. Grease a tart pan or 9X9 baking dish. Combine flour, 1/4 cup sugar, baking powder, and salt. Cut in butter until it is a course crumble. Stir in the egg, extract, and almonds. Spread 2/3 of the mixture into prepared tart pan. Reserve 1/3 of the mixture for the topping. In a separate bowl, combine the raspberries with 1/4 cup of sugar and cornstarch. Mash gently with a fork. Spread evenly over the crust. Sprinkle mini chocolate chips over raspberry mixture followed by lemon zest, and remaining topping.

Bake for 40 minutes or until the topping is golden brown. Let cool for at least 15 minutes (if you can wait that long!). Sprinkle with powdered sugar. Mix ingredients for vanilla icing. Add more or less milk for desired consistency. Drizzle icing over raspberry squares. 

This crust is perfect!

Delicious!




Now that we talking festive, delicious and jam-like... be sure to check out Boston local band, Walter Sickert and the Army of Broken Toys ! Listen to their new album, SteamShipKillers on the website.  They are a must see live! 






Enjoy!

Kickin Beef Soup

This is the season for soup. Whether you are sick and in need of an elixir, or just want something warm. This will do the trick. The srircha adds a nice kick in combination with the full flavor of the seasoned beef.  You'll also get a nice dose of protein, vitamins and minerals from the brussels sprouts, fennel, red peppers and tomato. Fennel is packed with Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Manganese. Read up on Fennel. You can replace the beef with tofu and use vegetable stock for a vegeterian/vegan soup. It is simply delicious, low in calories, nutritious and very comforting!!

Ingredients

1lb stew chunk beef

1 fennel, chopped

1 lb. Brussels sprouts cut in half

2 red peppers chopped

1 tablespoon cardamon

1.5 tsp cinnamon

2 tablespoons paprika

1 tablespoon garlic salt

1 tsp. pepper
1 tablespoon cumin

~2 tablespoons sriracha chili sauce

~1 tablespoon worcestershire sauce

 2 tomatoes, chopped

 1 8oz. can crushed tomato

Add 2 tablespoons of oil to a large pot. Add beef. Season with cardamon, cinnamon, paprka, garlic salt, cumin. Cook until seared. Turn heat down to low. Cook Brussels sprouts, red peppers and fennel in separate pan. Add worcestershire sauce, sriracha and season with salt and pepper. Cook for about 20min. Add to beef pot. Add tomatoes, followed by enough water to cover everything in pot. Bring to boil and reduce heat to a simmer. The longer it simmers the better (at least for a couple of hrs.). I recommend using a slow cooker.

Lots of flavor!

This alone would make a great dish!

I attended the Boston Music Awards at The Liberty Hotel (formerly the Charles Street Jail) on November 20th. Among the winners were Freezepop - Best Electronic Act, Viva Viva - Rock Artist of the Year, Lady Lamb the Beekeeper - Singer Songwriter of the Year, Shea Rose - R&B/Soul/Urban Contemporary Artist of the Year, Dead Cats Dead Rats - Punk Artist of the Year, The Dropkick Murphys  took home two awards, Live Artist of The Year & Artist of the Year. There were so many great live performances. All were winners! Among them were Bodega Girls, The Wandas, Emperor Norton's Stationary Marching Band who performed outside the hotel!  Check out a recap and full list of winners and nominees on Boston Music Spotlight and on the BMA Facebook page.

Enjoy!

Crepe Making with Dore Creperie!

This past Saturday I had the pleasure of learning the fine art of crepe making at Dore Creperie. Vilas Dhar conducts classes at this "pop-up" restaurant as another way of bringing more buzz to the location in downtown Boston. Read more about about Vilas and his Dore Creperie Pop-Up on Boston.com.

Crepe making demonstration with Vilas and Rob

There were eight of us in the class. We sat and listened to a brief presentation about the history of the crepe. Then we were split up into pairs and given tasks. We made crepe batter which consisted of eggs, melted butter, flour and sugar for the sweet crepe, and the savory batter had some herbs; Rosemary, thyme, oregano and a couple of others that I am forgetting. We then learned how to make crepes on the crepe stone! It is definitely more difficult than it looks! Vilas calls the wooden tool used to spread the batter around the stone 'a dowel'. It seems that the interwebs calls it a 'Trowel Spreader'. This small tool evenly distributes the thin batter allowing for a nice, crispy crepe. A very important tool, indeed! We then chose our fillings. For me, I chose a sweet variety with bananas, brown sugar, walnuts and marshmallows with a little whipped creme and cinnamon on top. We all had fun sampling each of our creations! There was so much going on in the kitchen, and with customers sporadically coming in during the class. Vilas remained calm, cool and collected and kept the class fun and engaging. At Dore they are always experimenting with different recipes. Vilas earlier that day cooked up some caramelized oinions and made a focaccia dough. He did not have time to finish and make the bread, so my food blogger buddy, Rachel who invited me to the event, volunteered me to finish the bread! I gladly agreed and made a few loaves of focaccia! It was my first time making focaccia, so it was risky. Luckily it came out pretty good and everyone enjoyed eating it. I would've made some cookies, but they were out of vanilla and sugar. This was the first I was let loose in an industrial kitchen and I would have whipped up many more baked goods that evening! With some good music, great company and the right tools, the atmosphere was perfect for cooking!

An added bonus, foccacia!

Dore will be closing its doors on November 19th. I highly recommend stopping in if you can and trying the bananas foster or the elvis crepes. The elvis contains bananas, peanut butter, and bacon! Vilas cooks the bacon on the crepe stone first and then adds the remaining ingredients. The flavors meld together perfectly. 

It is sad that Dore will be closing, but Vilas and partners are planning another pop-up in the near future. Keep a look out for the next pop-up restaurant near you!

In addition to having great pop-up restaurants, Boston also has a thriving local music scene. I would like to feature a new band with each blog post whenever possible. This evening of crepe making reminds me of a local band called The Cinnamon Fuzz I once had the privilege of sharing the stage with at Church of Boston about a year ago when playing with The Michael J. Epstein Memorial Library. Check out their techy, new-wave synth pop EP, Cruise of The Century with songs like Reboot My Heart! Let's see if you recognize the special guest with red hair appearing at the end of the You Tube video!