Cozy Green Lentils

One of my favorite comfort foods is a good lentil dish. A member of the legume family, one cup of lentils contains only 230 calories and is packed with iron, fiber, and protein. Lentils can help in lowering the risk for heart disease, are full of maganese, folate, and copper (for more on copper, see Interesting tidbits at the end of this post). Really, the lentil is a superfood!

In addition to being healthy, lentils are easy to cook and they absorb flavor very well.  Lentils make a great substitute for meat. Post Punk Kitchen  creates many delicious recipes using lentils. My great grandmother from Naples made lentils often. I never tried her recipe, and it was lost through the generations. I did find a Lentil and Sausage Soup recipe by Maria Esposito. I was fortunate enough to meet her at an event for the release of her most recent cookbook, Ciao Italia with Maria Ann Esposito. I recommend checking it out. It was not until I started eating dal (also dhal, daal, or dahl) that I could really have a true appreciation for the lentil. I became hooked after traveling to India for a wedding back in 2009 (I will expand upon my trip in a future post).  It was in Chandigarh that I had my first thali, a combination plate served in little metal dishes which usually includes dal.

Vegetable Thali - Chandigarh, India

For this recipe, I purchased some green lentils from one of my favorite Armenian markets in Watertown, MA.  called Arax. I have tried a few Armenian Lentil dishes containing a delicious mix of bulgur with lentils. I typically use green lentils when cooking, but you can use any color. I found a great online reference listing some different types of Lentils. I am told that there is not really a difference in flavor, but people do have preferences as to which type to use for certain recipes. I enjoy experimenting with spices and may have gone a little spice crazy with this one. Perhaps I will consult with some dal experts next time and make some masoor dal or dal makhani. This dish will pair well with with chicken, tofu or anything else bland since it has so much flavor. I find the taste of cumin to be a little overpowering, so I would use less next time. I would also maybe use a little less sage, and add in some garlic. Your home will definitely smell wonderful while this dish is cooking! Add vegetables, potatoes, or any of your favorite ingredients. This versatile dish will keep you warm in the winter months!

Ingredients

2 cups lentils

2 tablespoons vegetable oil

1 medium onion, chopped

(measurements for the spices are in the photo below)

turmeric

curry powder

1 cinnamon stick

chili powder

sage

ginger

cumin

cardamom

Be sure to wash the lentils very well. Wash and drain until water is clear. Next, place lentils in a pot on medium high heat with water at a level so the lentils are just covered. Add the oil to a pan and saute the onions with a dash of salt and pepper for a few minutes. Next, add all of the spices except for the cinnamon stick. Saute until well mixed for another few minutes. Add onion mixture and cinnamon stick to the lentils. Mix well. Lower heat and simmer. The longer this simmers, the better. I left it for a few hrs adding water when it became too thick. It will definitely thicken up.

pretty colors!

almost forgot the cardamom!

Enjoy your lentils!

Interesting tidbits:


Copper is an essential component in the formation of cells that protect against free radicals, aids in the transport of oxygen into red blood cells, strengthening of connective tissue, and also is great for healthy functioning of brain cells. The body can regulate and store excess copper in the GI system via the liver. Deficiency is rare, but could happen in cases of malnutrition.

Check out Boston's own Streight Angular: Everyone is Syncopated! 


Interesting tidbits, indeed!

Chocolates in Back Bay

Sweet-N-Nasty store front

Living in Back Bay, I am constantly surrounded by picturesque views, art galleries, restaurants, shops, etc... Minus the traffic & high tourist season,  it can be pretty romantic.

One can now find a number of places to purchase chocolate in this area. I thought this would be a good time to list my favorites which I am familiar with. If you are looking for a last minute gift this Valentine's Day, there is something for most everyone. Even for the budget conscious.

First, I will start with a legendary store which has been in business for over 30 years now! Sweet-N-Nasty located at 90A Mass. Ave, Boston, MA. They boast as being "New England's only home for erotic cakes, cupcakes, and chocolates"! By mentioning the words penis, vagina, boobs, and ass, I can only imagine where my blog will pop up now on the internets! This is a great place to go for bachelorette, bachelor parties, valentines, etc.. They know their craft very well as you can see in the photos! While I was taking these photos, a man had walked in and asked the woman at the register if she knew whether or not the TSA would allow vibrators in carry-on baggage. I am sure they get many interesting questions!

Valentine Spirit

Next, we have my favorite place for purchasing chocolate, teucher Chocolates of Switzerland. I have become a chocolate snob since traveling to Switzerland twice in my life. Here is where you can find quality chocolates, but for a price. I highly recommend their champagne truffles. They run out of them fast on holidays. You can purchase a 5 pack for about $12. They have many different options. I'll let the pictures speak for themself. Their hot chocolate is also my favorite. I have been to the cafe in Zurich. It is difficult to find in the old town, but well worth the adventure!

teuscher - Zurich

230 Newbury St.

teucher also has impeccable gift wrapping

The hot chocolate is appropriately sold in a pretty gold bag consisting of sugary chocolate squares that you add to hot milk. I like to add a little whipped cream, chocolate shaving, and caramel! 

Best champagne truffles in Boston!

Max Brenner has also opened a location at 745 Boylston Street. I have been to the restaurant and thought the chocolate menu was very creative, and the decor in the restaurant is well done. A great place for a date! Here is a review by Rachel Leah Blumenthal on Tasted Menu. 

Next, we move on to the UK based company,  Hotel Chocolat. They generally do not allow picture -taking in the store. Rosanna who works there is very nice. She let me sneak in a couple of photos with my iphone. What I like most about this store are the samples, and their chocolate slabs. The quality of the chocolate is so-so, but they mix spices, caramel, cookies, and other delicious concoctions into small, medium, and large squares of chocolate.  I will most likely go through the proper channels and head back for a tasting in their tasting room to try more of the chocolates.

141 Newbury St.

Most recently, L.A Burdick has added a new location at   220 Clarendon Street. The cafe is not open as of yet, but their retail store is open. I really like the adorable chocolate mice. Be prepared to pay a price for them. They may be handmade, but they are a little over $3 each. I would prefer the champagne truffles over at teuscher. When the cafe opens at this location,  it is worth checking out for the chocolate drinks. Quality chocolates from around the world are combined to create rich, milk and dark,  hot and cold liquid delights. Actually, they are more like liquid crack so be careful!

I would have to mention the chocolate selection over at Trader Joes on Boylston Street. I love their Dark Chocolate Sea Salt Caramels. Great selection, fair trade, and at an affordable cost, you really can't go wrong!

Also worth mentioning is the chocolate bar selection at DeLuca's Market located at 239 Newbury st. They have a nice variety of exotic Vosges bars. 

and last, but not least... do not forget about your pet! Give them extra hugs, love, and treats! The Fish and Bone over at 217 Newbury Street always has specialty treats for the holidays. 

Treats are usually from Polka Dog Bakery or Taxi's Dog Bakery in Holyoke, MA. where these Valentine dog treats are from.

Happy Valentine's Day!

Take a listen to Valentine by Viva Viva.

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.