tag:blogger.com,1999:blog-9887224406310679422024-02-20T01:10:19.737-08:00Pescetarian TimesA blog exulting my love for cooking and path to total vegetarianism. Populated by mostly Whole Grains, Take a look for the occasional restaurant review too!Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-988722440631067942.post-26205570327151500952013-01-17T06:16:00.001-08:002013-01-17T06:19:34.780-08:00Again...It's happening!<br />
A switch, a swap, a transformation, a flip-flop<br />
My blog is moving! Packing up its things, sweeping up shop, and changing.<br />
Like me?<br />
Oh the sentimentality...<br />
<br />
I've come to change my diet, my life views, and my needs - This blog no longer really conforms, in spirit, to what I need it to. Still will I showcase by breads, bakes, thoughts and tribulations - just equal parts ethereal and epicurean.<br />
<br />
Heres the address:<br />
<br />Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-20683684764902529222013-01-11T11:24:00.004-08:002013-01-11T11:24:39.861-08:00Soup For the Running Soul...But no chicken to be had.<br />
No, I had a long joyous run which went bad and decided an earthier fare would sooth my injured ego. Two birds with one stone, as it were, a Mushroom soup I had hoped to make - more than food but an outlet.<br />
<br />
Oh, get to the point already!<br />
Right, right; apologies. The show I watch as I write on Amazon Prime, "<a href="http://www.amazon.com/gp/product/B006P39APC/ref=atv_dp_gtv_hd_sib">The Trip</a>" is a rambling, comedic, attention-demanding romp through some of my favorite things: fine food and British comedy. Ironically, the food they eat bears no resemblance to the stereotypical bad-british-food-phenomenon.<br />
But to each their own I suppose... Again, I digress.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9rVohWqjjZc/UPBl7IdYf1I/AAAAAAAAA4M/X2zbZ_bexTE/s1600/P1000845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="186" src="http://3.bp.blogspot.com/-9rVohWqjjZc/UPBl7IdYf1I/AAAAAAAAA4M/X2zbZ_bexTE/s320/P1000845.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cookies, Books, and tea... they do these things to me...</i></td></tr>
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I had hoped to recreate the tremendous Mushroom soup I adored at the wonderful Chaiwalla, free of cream and pretenses. It was a simply soothing, smoothly hearty, earthy <i>amuse bouche</i> which demanded a return.<br />
It was a marvelous thing, served beside a sweetly chewy, apple-studded muffin; pure umami with a drizzle of rich and smooth olive oil juxtaposed with sweet spicy bread.<br />
These are a few of my favorite things...<br />
<a href="http://4.bp.blogspot.com/-POC24pP_Wvo/UPBlg1d2ZQI/AAAAAAAAA4E/TSEQjOQBo6Y/s1600/P1000848.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="128" src="http://4.bp.blogspot.com/-POC24pP_Wvo/UPBlg1d2ZQI/AAAAAAAAA4E/TSEQjOQBo6Y/s320/P1000848.jpg" width="320" /></a><br />
But here is my adaptation: The elixer of the gods.<br />
<b>Simple Portabella Soup</b><br />
<br />
<ul>
<li>2 pints Baby-Bella caps, washed <i>gingerly</i></li>
<li>3 sprigs of Thyme, leaves removed and stems discarded</li>
</ul>
<div>
<i>Simply</i> chop the mushrooms roughly and combine with Thyme leaves. Sprinkle with Cracked pepper as you like.</div>
<div>
<ul>
<li>2 stalks Celery, <i>diced</i></li>
<li>1/2 onion - Vidalia or Red but never white, you know... <i>diced</i></li>
<li>1 tbsp good EVOO and 1 tbsp unsalted butter <i>or so</i></li>
<li><i>several</i> sage leaves, torn small or diced up</li>
</ul>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LvK1qogA7WM/UPBkwVvnQ4I/AAAAAAAAA30/9OI3VvZio9g/s1600/P1000849.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="138" src="http://3.bp.blogspot.com/-LvK1qogA7WM/UPBkwVvnQ4I/AAAAAAAAA30/9OI3VvZio9g/s200/P1000849.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fun with Photoshop...</i></td></tr>
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<div>
<i>Sautee</i> the celery, onion, sage, and oils until onions are translucent but not quite carmelized. Set aside</div>
</div>
<div>
<i>Begin</i> to sautee the mushrooms in the now-empty pot you are left with and add...</div>
<div>
<i><br /><br /></i><ul>
<li><i>a splash</i> or about 2 tbsp of Red wine and a <i>drizzle</i> of honey.</li>
</ul>
<div>
<i>Simmer the concoction </i>stirring periodically. As the mushrooms cook down, reaching about <i>a half</i> of their original volume, add in the reserved onions and celery from before. Simmer again for a few moments, stirring as you so like.</div>
</div>
<div>
<ul>
<li><i>a stifled</i> teaspoon of vegetable bouillon (I like the jarred variety) and about a cup of water - warm or hot if you would.</li>
</ul>
<div>
<i>incorporating</i> these final ingredients, simmer for <i>ten or so</i> minutes, stirring again as you so wish. (Enjoy the aroma - it's key - and in respect for the Mushroom soup harbinger Chaiwalla, brew a cup o' tea, perhaps.)</div>
</div>
<div>
<i>Reduce</i> heat and apply your preferred blending machinery: I very much like my Immersion Blender but a good stand blender or food mill will do wonders. Be careful to however not puree the soup into a paste: it should retain a thick <i>porridge-like</i> roughness but not full pieces of vegetable.</div>
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-I-k_huJCtWY/UPBkw6RYJpI/AAAAAAAAA38/wpcHulBnH0k/s1600/P1000850.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="129" src="http://3.bp.blogspot.com/-I-k_huJCtWY/UPBkw6RYJpI/AAAAAAAAA38/wpcHulBnH0k/s200/P1000850.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I Swear, plated it looks better and tastes still greater...</i></td></tr>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Perhaps Honey-Buttermilk beauties...</i></td></tr>
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<div>
Serve with a crusty bread, sweet baked good like scones or muffins, and that cup of tea.</div>
<div>
You might add a <i>few slices</i> of avocado or perhaps a nice tart apple. I do love that salty-savory-sweet triumvirate. </div>
<div>
<br /></div>
<div>
As always: </div>
<div>
Enjoi!</div>
Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-40266820129893290852013-01-09T09:03:00.001-08:002013-01-09T09:04:34.906-08:00As Time Goes By...<br />
And not without remorse.<br />
<div class="separator" style="clear: both; text-align: center;">
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<i>It's the holiday season, after all.</i></div>
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<br /></div>
Is this it, getting older? Twenties only shortly underway and still I find myself with too little time to do the things I love - cook, blog, more than anything eat.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-aJ3NoyHWmk8/UO2hoMPJiVI/AAAAAAAAA3g/9lS4EiEA0DQ/s1600/DSC_0068.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="200" src="http://1.bp.blogspot.com/-aJ3NoyHWmk8/UO2hoMPJiVI/AAAAAAAAA3g/9lS4EiEA0DQ/s200/DSC_0068.JPG" width="162" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pie, to carry the season with you</i></td></tr>
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Well, I find myself in quite a new place. Both my milieu newly discovered and sense of self lost but found and life is born anew like a rising sun across the snowy plains of a lazy January.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tTtzDhc3jKE/UO2dfD20ANI/AAAAAAAAA2I/oePTlaiQi6Q/s1600/DSC_0002.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="111" src="http://4.bp.blogspot.com/-tTtzDhc3jKE/UO2dfD20ANI/AAAAAAAAA2I/oePTlaiQi6Q/s200/DSC_0002.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I, slave to its Honey-Whole wheat</i></td></tr>
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Maybe more like the crusty bread of this tiny oven, spending my time to bake its wares.<br />
Enough of the niceties: ever since Thanksgiving all I've wanted is to cook, serve, prepare, concoct. My battle with food rages on, appreciated but still unhealthy but at the end of this snowy day, I still stand.<br />
College has been rough and I've begun to question just exactly what I'm waiting for - a college diploma in biochemistry or something more? I dream in the sensory and live too cerebrally but perhaps I'm just yet to stitch the two together.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vplom0_W4rs/UO2dhcuMbkI/AAAAAAAAA2U/yN8-DMZvRbE/s1600/DSC_0054.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-vplom0_W4rs/UO2dhcuMbkI/AAAAAAAAA2U/yN8-DMZvRbE/s200/DSC_0054.JPG" width="131" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><i>Rural?</i></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-AFAu78mYYL0/UO2dj2uzZRI/AAAAAAAAA2c/NeIFJb2L-n8/s1600/DSC_0076.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-AFAu78mYYL0/UO2dj2uzZRI/AAAAAAAAA2c/NeIFJb2L-n8/s200/DSC_0076.JPG" width="131" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Damn Straight?</i></td></tr>
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</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FBdop_S1NJw/UO2da8JXE0I/AAAAAAAAA2A/kL6dIzamiUk/s1600/DSC_0038-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="176" src="http://2.bp.blogspot.com/-FBdop_S1NJw/UO2da8JXE0I/AAAAAAAAA2A/kL6dIzamiUk/s320/DSC_0038-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>But this ain't Christmastime in the city</i></td></tr>
</tbody></table>
I sit here on my couch, enjoying the scent of a rather experimental batch of sweet and salty, toasted-nut chocolate chip cookies. Sprinkled with Rye, sweetened with Maple, spiked with Bitters. What will become of them beside a dessert assuming I don't burn the second batch for writing?<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Lq5_UtfkmZg/UO2dlwYQ3cI/AAAAAAAAA20/SxsX0-rrT1s/s1600/DSC_0082.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="189" src="http://3.bp.blogspot.com/-Lq5_UtfkmZg/UO2dlwYQ3cI/AAAAAAAAA20/SxsX0-rrT1s/s320/DSC_0082.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Ah, Safe and Sound</i></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-APpNLVNLVb0/UO2dkVy9AJI/AAAAAAAAA2g/Klq_8cNa3AM/s1600/DSC_0006.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="http://1.bp.blogspot.com/-APpNLVNLVb0/UO2dkVy9AJI/AAAAAAAAA2g/Klq_8cNa3AM/s320/DSC_0006.JPG" width="251" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>And Still...I love it, This Homemade Cioppino</i></td></tr>
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I cannot say but I trust they will be more than their parts. Maybe like my time in college, however uncertain it comes to be spent. Life at Umass is a step in the diaganol. Ahead is a similar path, behind old friends dearly missed but beside me still. The food is good at least! Never before have I read the word <u>salmon </u><i>unenthusiastically </i>- a man can eat fish however delicious and novel so many days per week!<br />
Holy Mackerel, talk about First World Problems.<br />
<br />
<br />
I digress. I've come to bake up a storm in this snowy abode I find myself in. It and the woods I've explored isolating and insulating it have been my greatest medication - more euphoric than the runs I take or the little pills I curse still.<br />
<br />
Well to get on with things - I really have been neglecting this blog now for some months, but I hope to change that in 2013!<br />
To bluntly display my past few months pictorally - that will just have to do!<br />
<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-aoyNrFoUnNw/UOzXYr81MeI/AAAAAAAAA1U/x9QaJITXUn8/s1600/IMG_20121218_112829.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="174" src="http://2.bp.blogspot.com/-aoyNrFoUnNw/UOzXYr81MeI/AAAAAAAAA1U/x9QaJITXUn8/s200/IMG_20121218_112829.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cheesecake - no, not for me - thanks to Southern Living</i></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hPQSoYVhYYw/UOzXaE4JRiI/AAAAAAAAA1c/Zflja_Nosqo/s1600/IMG_20130103_184045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="170" src="http://1.bp.blogspot.com/-hPQSoYVhYYw/UOzXaE4JRiI/AAAAAAAAA1c/Zflja_Nosqo/s200/IMG_20130103_184045.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Chard-Stuffed Haddock - yes Love it</i></td></tr>
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<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="text-align: center;">But ok, ok, some of my favorite newly-discovered restaurants, </span><i style="text-align: center;">a la carte</i><span style="text-align: center;">...</span></div>
The very best tea and flavors left to brew... <a href="http://urbns.pn/TpMn">Chaiwalla in Salisbury CT</a><br />
Sandwiches, Soups, hot drinks too... <a href="http://urbns.pn/cK8m">Juice n' Java, Dalton MA</a><br />
Hometown feel for a steal (alliterations, oh me, alas...) <a href="http://urbns.pn/p-Ak">Martin's of Great Barrington</a><br />
Bistro fare <i>a la American</i> - the pseudo-upscale affair? <a href="http://urbns.pn/oJMn">Firefly, Lenox Ma</a><br />
Baked, not half, and bread to share? Pleased to meet you: <a href="http://urbns.pn/o6Uj">Our Daily Bread, Chatham NY</a><br />
Pub styling, tavern fare, rustic feel, unexpected dinner fare? <a href="http://urbns.pn/6P0j">At Old Forge, Lanesboro Ma</a><br />
Last, never least... and Mind you, there is evermore yet to discover I'm sure<br />
<a href="http://urbns.pn/CZQn">Hitchinpost Cafe</a>, an unexpected in the unassuming - greatness in the middle of nowhere: New Lebanon NY<br />
<br />
Now I'll be on my way, explore new flavors, and yourself.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SFQWSsMxShg/UO2hmH4Jw_I/AAAAAAAAA3Q/aVKU6geJrt8/s1600/DSC_0053.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="173" src="http://2.bp.blogspot.com/-SFQWSsMxShg/UO2hmH4Jw_I/AAAAAAAAA3Q/aVKU6geJrt8/s320/DSC_0053.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>May you find glut-enous peace</i></td></tr>
</tbody></table>
Cliches...<br />
& Nature... ...<br />
Just Enjoi!Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-5245455453729896242012-09-09T15:23:00.000-07:002012-09-09T15:23:05.929-07:00Bread and Bread Alone...Will set you free...<br />
Well, perhaps not and that's too cliche.<br />
It can be truly the finest point of any great dining establishment, however. Perhaps that is a rather bold statement, but it is in my opinion the bread at a restaurant and especially at a cafe marks an attendance to the simple yet overlooked points of a meal. Yes, not every meal need be preceded by a basket of bread but every sandwich should be stuffed between only the finest such stuff. Bread is not only a thing seldom and difficultly mastered, it is also a very straight-forward way of playing to the simplest of human sustenance. Bread is the basis for all other culinary creation, in my opinion and should be honored as such.<br />
<br />
So in a cafe where great bread and good prices come together, a town called Northampton Massachusetts emerges.<br />
<br />
<a href="http://woodstarcafe.com/">Woodstar Cafe</a> in NoHo is a place of balance. Their sandwiches are masterful and fresh, with a crunch coming not just from perfectly baked bread but from fresh ingredients within. The Sandwich titled "Emily's Favorite" is an ode to the potential stored within tofu and a fine multigrain loaf. It's big and satisfying.<br />
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<a href="http://1.bp.blogspot.com/-lD6dHcxYyDs/UE0U058tAmI/AAAAAAAAApk/Qb4cnKOOcWk/s1600/IMG_20120908_125852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="139" src="http://1.bp.blogspot.com/-lD6dHcxYyDs/UE0U058tAmI/AAAAAAAAApk/Qb4cnKOOcWk/s200/IMG_20120908_125852.jpg" width="200" /></a></div>
<div style="text-align: center;">
<i>Smoked Tofu at its very finest. Pass it for meat? One could but why bother?</i></div>
<div style="text-align: left;">
The sandwich my dining companion enjoyed during my recent visit, The Berkshire, was a delight. With perfectly balanced pesto, roasted tomatoes, and chicken - yes chicken is growing on me, I'm sad to say - it was a fine approach to a seemingly simple sandwich. The rustic sourdough loaf was chewy and, well, sour as it should be.</div>
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<br /></div>
<div style="text-align: left;">
Later in the day, stepping in for a brief snack before leaving, the cupcakes: one chocolate with buttercream raspberry frosting and all vegan - the other crumbly but deeply flavored lavender and pistachio with a light cream cheese frosting, were purely delighting.</div>
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<a href="http://2.bp.blogspot.com/-CPzBJaMu9aQ/UE0WcQ8aqHI/AAAAAAAAAps/hVKFG2gu0MI/s1600/IMG_20120908_134818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-CPzBJaMu9aQ/UE0WcQ8aqHI/AAAAAAAAAps/hVKFG2gu0MI/s200/IMG_20120908_134818.jpg" width="196" /></a></div>
<div style="text-align: center;">
<i>Cupcakes: Little bundles of joy! Yes, even a blessing...</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
The tea selection was long and very well priced. Yellow tea. Yellow tea? I hardly ever see the newly-popularizing tea here.</div>
<div style="text-align: left;">
I'm going back. I may just gain weight but I don't mind.</div>
<div style="text-align: left;">
Really.</div>
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<a href="http://www.urbanspoon.com/r/205/1050128/restaurant/Massachusetts/Woodstar-Cafe-Northampton"><img alt="Woodstar Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1050128/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>
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Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-36335887593705576792012-09-03T18:59:00.001-07:002012-09-03T18:59:41.742-07:00Summer's Ends...Tied up in a week of hustle, bustle, excitement, and anxieties. Yes, college has again become us. Moving into a new school and things have been rough to say the least, but not so much here as in my life more broadly. All things considered, food has however again become an enjoyable thing. I'd rather not delve into the nature of that beast but let me just say it lost its taste for some time there...<br />
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Ending my summer vacation with a wonderful few days in Cape Cod, sampling seafood and generally delicious fare, I relaxed for the first time in what has felt a very long time. Now moving into the dorm-life again and that relaxed state has all but evaporated but nonetheless, food has been good. To taste again<br />
To live again?<br />
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Before moving in I enjoyed a wonderful meal at the Sierra Grill in Northampton. It's a small upscale tavern modeled after the old-time Speakeasy of Prohibition. From the start, I enjoyed terrific service from attentive and friendly waiters. A wide array of local and imported alcohols prime the palate and an assortment of mussels, Tapas tasting plates, and appetizers warm the jowls.<br />
I enjoyed two <i>Empadillas</i> - small puff pastry pockets filled with an herbed risotto it seemed. They were tasty but not the vegetable lined pockets I was hoping for. Followed by a delicious plate of my own creation, however, and the dinner resulted a tremendous success.<br />
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<a href="http://2.bp.blogspot.com/-N2puiAuKupE/UEVgS7l75PI/AAAAAAAAAoM/mbj16JWnzTg/s1600/NWKwfAvrAWqZiN-640m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-N2puiAuKupE/UEVgS7l75PI/AAAAAAAAAoM/mbj16JWnzTg/s320/NWKwfAvrAWqZiN-640m.jpg" width="320" /></a></div>
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<i>Earth in its many states...</i></div>
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The menu follows a make-your-own format, with an assortment of proteins to choose from; with choices like Tempeh, Mako Shark, Salmon, Duck, Steak... i chose the first and my company the grilled chicken. Next, choosing a sauce and two appetizers per plate; I found the Red-wine reduction a perfect compliment to the nutty Tempeh and hearty grilled vegetables with Roasted Asparagus. My fellow diner enjoyed her Peach Salsa (more of a chutney) but had wished it was a sauce as opposed to an accouterment as it was, relishing nevertheless the Cheddar mashed potatoes and grilled vegetables with which she was served.<br />
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<a href="http://4.bp.blogspot.com/--v4zuCB0w0g/UEVgK_a81gI/AAAAAAAAAoE/QubBelWPGQA/s1600/VwWSKxiebEgo2x-640m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/--v4zuCB0w0g/UEVgK_a81gI/AAAAAAAAAoE/QubBelWPGQA/s320/VwWSKxiebEgo2x-640m.jpg" width="320" /></a></div>
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<i>Sit to brew, never to stew...</i></div>
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The space is dark but warm, welcoming, and reasonably priced considering the service, location, and quality of the ingredients. I shall return!<br />
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<a href="http://www.urbanspoon.com/r/205/1050107/restaurant/Massachusetts/Sierra-Grille-Northampton"><img alt="Sierra Grille on Urbanspoon" src="http://www.urbanspoon.com/b/link/1050107/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>
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Enjoying a breakfast after that last supper at the Wheatberry Cafe in Amherst center, I can safely say Farm-To-Table is a successfully growing movement. The breakfasts we enjoyed were small and somewhat expensive but fresh and delicious. Sadly, don't expect much from the tea...<br />
Tasty but on it's way to striking a successful balance, I am sad to say. Nonetheless, try the tartine if you happen to find your breakfast bells tolling.<br />
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<a href="http://www.urbanspoon.com/r/205/1555305/restaurant/Massachusetts/Wheatberry-Bakery-Cafe-Amherst"><img alt="Wheatberry Bakery & Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1555305/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>
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Finally, with a relaxing afternoon on the land, friends and i visited the Montague Book Mill and the <a href="http://theladykilligrew.com/">Lady Killigrew Cafe</a>. With a used books store, used music shop, and a beautiful gallery, the setting is ripe for a good time. I'd love to try the Night Kitchen for supper some time, but what's the rush? with a lovely afternoon to enjoy like I had there, life shouldn't be rushed...<br />
I'm kidding, really. I can't wait to go back.<br />
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<i>A Menu to Sip, a thought at a time...</i></div>
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The sandwiches are delectable, the Thai noodle bowl of some serious heft in flavor and mass, and the bread boards inspiring. I enjoyed a taste of a wonderful No.1 - Brie and Apples between sourdough as well as a sweet and savory Peanut noodle bowl. The bread board my companions shared with me was served with a spread of light and flavorful curried chicken "pate," Granny Smith apple, and nutty Cheddar slices.<br />
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<a href="http://3.bp.blogspot.com/-YmEqqOEClr0/UEVeqF_Y__I/AAAAAAAAAns/ycYXyl76qXQ/s1600/IMG_20120903_142028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-YmEqqOEClr0/UEVeqF_Y__I/AAAAAAAAAns/ycYXyl76qXQ/s200/IMG_20120903_142028.jpg" width="150" /></a></div>
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<i>Noodles, to wind their way through the hours...</i></div>
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Delicious Sandwiches, A good selection of teas, terrific bread boards to share, and a view to digest slowly, as the lazy afternoon sinks. It's a place to inspire new imaginations, not just their workings. Books to read, the rushing water to hear, art to appreciate, and music to set the mind at ease. It's a place to find love, not just to love in itself.<br />
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<i>Sweet and savory, like the passage of good time...</i><br />
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You can't be disappointed.<br />
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<a href="http://www.urbanspoon.com/r/205/1049954/restaurant/Massachusetts/Greenfield/Lady-Killigrew-Montague"><img alt="Lady Killigrew on Urbanspoon" src="http://www.urbanspoon.com/b/link/1049954/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>
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Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com2tag:blogger.com,1999:blog-988722440631067942.post-85848929815358885792012-07-17T17:04:00.001-07:002012-07-17T17:04:47.991-07:00Westward Ho...And On I go to another year of school; this time around it will be in Western Massachusetts as opposed to the Hudson Valley. Leaving Poughkeepsie behind is hard - leaving anyplace with roots is hard and so should it be. Settling in to a new school in Amherst won't be easy, but I am excited, somewhere deep down there.<br />
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Exploring my year and life to come, my mother and I decided to do some exploration of the Berkshires beyond the confines of my campus-to-be and discovered some good eats. Be it breakfast, lunch, dinner, or brunch the western hills of Massachusetts you seek, find it you will.</div>
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I did and I seriously doubt I have the force on my side...</div>
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Not all of the deserving restaurants I visited are here but be assured, in time they too will receive the credit they deserve! In order of my dining however, here are some of my favorites thus far...</div>
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<a href="http://1.bp.blogspot.com/-oskPoK93NmY/UASxWc_pJHI/AAAAAAAAAkg/yGVQUb7UVcU/s1600/DSC_0187.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-oskPoK93NmY/UASxWc_pJHI/AAAAAAAAAkg/yGVQUb7UVcU/s200/DSC_0187.JPG" width="191" /></a><a href="http://1.bp.blogspot.com/-oskPoK93NmY/UASxWc_pJHI/AAAAAAAAAkg/yGVQUb7UVcU/s1600/DSC_0187.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: black;"><i>And Moving on to the Main courses...</i></span></a><a href="http://1.bp.blogspot.com/-oskPoK93NmY/UASxWc_pJHI/AAAAAAAAAkg/yGVQUb7UVcU/s1600/DSC_0187.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><br /></a><a href="http://2.bp.blogspot.com/-LuDDHwzpBRc/UASxVJhm9NI/AAAAAAAAAkY/1bYgK5ebOwc/s1600/DSC_0186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="159" src="http://2.bp.blogspot.com/-LuDDHwzpBRc/UASxVJhm9NI/AAAAAAAAAkY/1bYgK5ebOwc/s200/DSC_0186.JPG" width="200" /></a></div>
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<i>Beginning with delicious Kale and Sweet Potato Risotto cakes...</i></div>
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<a href="http://3.bp.blogspot.com/-MJaWWWAXa3o/UASxXC8dOII/AAAAAAAAAko/dEBi8THZQDE/s1600/DSC_0188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/-MJaWWWAXa3o/UASxXC8dOII/AAAAAAAAAko/dEBi8THZQDE/s200/DSC_0188.JPG" width="200" /></a></div>
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<i>My Tofu Kabobs were quintessential Umami and my mother's shrimp stirfry like Hibachi from heaven...</i></div>
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<a href="http://www.urbanspoon.com/r/205/1050097/restaurant/Massachusetts/Paul-Elizabeths-Northampton"><img alt="Paul & Elizabeth's on Urbanspoon" src="http://www.urbanspoon.com/b/link/1050097/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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For breakfast the following morning, we dined at the <a href="http://www.amanouz.com/">Amanouz Cafe</a>. I enjoyed what may have been the best omelette ever to cross my plate... With an extensive menu served breakfast, lunch, and dinner; with vegetarian, meat-feeding, and light snacking dishes, you can't go wrong.</div>
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<a href="http://4.bp.blogspot.com/-6i-FiqqEXnM/UASxYCPUO7I/AAAAAAAAAkw/01-_NuC1DZI/s1600/DSC_0194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="http://4.bp.blogspot.com/-6i-FiqqEXnM/UASxYCPUO7I/AAAAAAAAAkw/01-_NuC1DZI/s320/DSC_0194.JPG" width="320" /></a></div>
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<i>Moroccan spices, Turnip Greens, Salty brined Feta, and look at that sweet roll...Mmmmm</i></div>
<a href="http://www.urbanspoon.com/r/205/1050027/restaurant/Massachusetts/Amanouz-Cafe-Northampton"><img alt="Amanouz Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1050027/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>
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Dinner that day rounded things out with an artfully spin Pizza Pie. Marigold Cafe in Bennington, Vermont offers locally sourced and creatively crafted pizza at great prices. Huge and delicious salads too!</div>
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<a href="http://2.bp.blogspot.com/-OkOtqpYt9rc/UASxZEPidpI/AAAAAAAAAk4/EgDoQ1M9rqM/s1600/DSC_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="http://2.bp.blogspot.com/-OkOtqpYt9rc/UASxZEPidpI/AAAAAAAAAk4/EgDoQ1M9rqM/s200/DSC_0215.JPG" width="200" /></a></div>
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<i>Our Tremendous pie of Mozzarella, Feta, Parmesean, Artichoke, Eggplant, and Fresh Basil...</i></div>
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<a href="http://1.bp.blogspot.com/-HOnLsdZc_oY/UASxaWctmHI/AAAAAAAAAlA/8GBTMeFbLDw/s1600/DSC_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="http://1.bp.blogspot.com/-HOnLsdZc_oY/UASxaWctmHI/AAAAAAAAAlA/8GBTMeFbLDw/s200/DSC_0216.JPG" width="200" /></a></div>
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<i> Small, unassuming: just how I like my local cafes.</i></div>
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<a href="http://www.urbanspoon.com/r/315/1469061/restaurant/Vermont/Bennington/Marigold-Kitchen-North-Bennington"><img alt="Marigold Kitchen on Urbanspoon" src="http://www.urbanspoon.com/b/link/1469061/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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Lunch just prior to returning home was enjoyed at <a href="http://www.hopeandolive.com/">Hope and Olive</a> where possibly the best brunch of my life was devoured. It's a farm-to-table restaurant, with great music, artwork - ambiance in a word. With food to match, I couldn't ask for any more.</div>
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<i> Simple shortbread and lemon curd to fire up the old jowls...</i></div>
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<i>All to savor the magical experience which was my Huevos Rancheros...</i></div>
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<i>For my mother, her vegetable panini which I gather was delicious as I wasn't able to sample it...</i></div>
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<i>And there in the background: an amazing "Porch Swinger" 'boozless' cocktail...</i></div>
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<a href="http://www.urbanspoon.com/r/205/1458061/restaurant/Massachusetts/Hope-Olive-Greenfield"><img alt="Hope & Olive on Urbanspoon" src="http://www.urbanspoon.com/b/link/1458061/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
Wow, when can I eat there again... Any and every meal. Please...</div>
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Please soon...</div>
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Further, we enjoyed sandwiches simple but satisfying at cafe <a href="http://licketysplitatmassmoca.com/">Lickety Split</a> Mass MoCa; a colossal oatmeal scotchie at the uncompromisingly compact <a href="http://elmersstore.com/">Elmers Store</a>; supper at the sedate but inspired (and inspiring I might say) <a href="https://plus.google.com/111606650489347602222/about?gl=us&hl=en">Old Heritage tavern</a>.</div>
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<br /></div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-38332816179087118272012-07-09T17:54:00.001-07:002012-07-09T17:54:51.617-07:00A Midsummer...Evening (and night's) meal. Yup, just a brief check-in. Food has been very good this July, so i'd jsut like to share a few notable dishes.<br />
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Just today I threw together a simple batch of baked Kale Falafel with a simple salad, Raita yogurt sauce, and a multigrain cous-cous of quinoa and brown rice. It was light and still filling for a pleasant summer dinner.<br />
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<i>Falafal, nestled there like "</i>
<i><span style="font-family: inherit;"><span style="line-height: 15px; text-align: -webkit-auto;">8 pounds 6 ounces</span><span style="color: #222222; line-height: 15px; text-align: -webkit-auto;">... new born infant </span><span style="line-height: 15px; text-align: -webkit-auto;">jesus</span> ...</span>" to quote a lingual giant.</i></div>
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And this past wednesday, I visited <a href="http://happysbarandkitchen.com/">Happy's Bar and Kitchen</a> in Fenway. It isn't a small space by any means, with tall ceilings and a wide bar space followed by a spacious dining room and attractive open kitchen. I appreciated the <span style="background-color: white;">vintage look combined with a more modern shaggy-chic style and wide menu. They offered several pescetarian-friendly selections (such as my Veggie Dagwood below) as well as specials that may or may not fit the bill. Leading with deliciously chewy italian sourdough, my father enjoyed his omlette (a rotating daily special) and I my sandwich. I loved the hearty dense sandwich bread which could only be described as quintessential wheat sandwich loaf and even the fries - a delicacy I seldom sample even when good.</span></div>
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<i>Oh, Sammy...</i></div>
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<span style="background-color: white;">Prices were a bit high at times but certainly not any higher than comparable restaurants in the neighborhood and with ingredients of higher than many in the area.</span></div>
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<span style="background-color: white;">I'd go. Be happy to.</span></div>
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<a href="http://www.urbanspoon.com/r/4/1678447/restaurant/Fenway-Kenmore/Happys-Bar-and-Kitchen-Boston"><img alt="Happy's Bar and Kitchen on Urbanspoon" src="http://www.urbanspoon.com/b/link/1678447/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>
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Enjoi...</div>
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<br /></div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-45773484180111579062012-06-24T18:27:00.001-07:002012-06-24T18:28:55.322-07:00Burgahs and Burgahs and Burgahs...At <a href="http://wahlburgers.com/">Wahlburgers</a> there's more to eat than mere beef patties. Yes, there is Beef.<br />
Where's the Beef?<br />
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Well at Wahlburgers right beside the Thanksgiving-Turkey Burger, Portabello Cap, and Salmon patty.<br />
With a menu of fresh and common ingredients, there is still a collection of uncommon foods to be enjoyed. The Tater Tots come in the sweet and white potato varieties; the Onion rings which I did enjoy, were just coated enough to yield a crunch but not enough to at all mask the sweetness of the red onions it bound.<br />
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<a href="http://3.bp.blogspot.com/-pVC3kN_54Oo/T-e9gvpjGmI/AAAAAAAAAi8/w-TScpqBisw/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="http://3.bp.blogspot.com/-pVC3kN_54Oo/T-e9gvpjGmI/AAAAAAAAAi8/w-TScpqBisw/s320/DSC_0018.JPG" width="320" /></a></div>
<div style="text-align: center;">
<i>Onion Rings are truly a thing of beauty...</i></div>
<span style="background-color: white;">I enjoyed the Salmon patty myself during my outting for an early Father's Day lunch. It was fresh and sweet - well cooked with a slightly crisp exterior from a good sear. A light aioli and fresh cucumber slaw. The bun was a heavenly brioche and just hugged its components.</span><br />
My father enjoyed his Portabello burger and enough so that I didn't manage a taste but it looked delicious and messy. Just as it should be.<br />
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<i>Small, yes; mighty, also</i></div>
<br />
The interior of the restaurant is simple and modern, lined with large television screens and two different methods for ordering - table service or counter.<br />
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<br />
<br />
Give it a visit if you're on the south shore some time. It's reasonably priced, giving perfect not-too-big portions, and if you're a fan of Marky mark, a pilgrimage.<br />
<br />
Enjoi!<br />
<br />
<a href="http://www.urbanspoon.com/r/4/1627459/restaurant/Boston/Wahlburgers-Hingham"><img alt="Wahlburgers on Urbanspoon" src="http://www.urbanspoon.com/b/link/1627459/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-23298915484598717512012-06-20T13:46:00.001-07:002012-06-20T13:46:11.719-07:00Munch...Munch...Crunch...<br />
...<br />
Hold on, full mouth.<br />
Granola is crunchy and just good. Maybe not ALWAYS good for your healthy, as nutrient dense as it tends to be, but good for the soul. It's like oatmeal - 21st century, uppity soul food. Maybe? Well, for Father's Day I baked up a batch for my dad. It's tough to buy your father a gift when he has it all so what better way to show appreciation than with something he will both use and can never seem to get enough of?<br />
<br />
Drawing from a recipe I got at <a href="http://www.hungrygirlporvida.com/blog/2012/03/16/recipe-coconut-oil-granola/">Hungry Girl Por Vida</a><br />
<br />
<b>Granola </b>Test Kitchen!<br />
<br />
<br />
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
3 cups rolled oats</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1/4 cup almonds, coarsely chopped</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1/4 cup Walnuts, coarsely chopped</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1/8 cup Hemp Seeds</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1/8 cup Chia Seeds</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
2 Tbsp Flax Meal</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1 cup dried sour cherries, Craisins, Raisins... Change this up all you like chopped</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1/2 cup Dried Apples, chopped</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1 cup unsweetened coconut chips</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
pinch of salt</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
zest of 1 lemon</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1 teaspoon cinnamon</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1/2 teaspoon ground ginger</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1/2 teaspoon nutmeg</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1/4 tsp cloves</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
3/4 cup honey</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1/2 cup coconut oil</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
1 teaspoon vanilla</div>
<div style="font-family: Verdana, Arial, Tahoma; font-size: 12px;">
<br /></div>
<div>
<span style="font-family: Verdana, Arial, Tahoma;"><span style="font-size: 12px;">Combine dry ingredients and mix to incorporate. While that sits, melt the coconut oil with the sugar until just combined (i.e. homogeneous). Mix the liquid ingredients into the dry and spread evenly over prepared, parchment lined baking sheet (Oh yea, prepare that and preheat the oven to 350)</span></span><br />
<span style="font-family: Verdana, Arial, Tahoma;"><span style="font-size: 12px;">Bake for 10 minutes, stir, and repeat until desired darkness is reached. It'l probably take 2 iterations. </span></span><br />
<span style="font-family: Verdana, Arial, Tahoma;"><span style="font-size: 12px;"><br /></span></span><br />
<span style="font-family: Verdana, Arial, Tahoma;"><span style="font-size: 12px;">Give it a go and as always</span></span><br />
<span style="font-family: Verdana, Arial, Tahoma;"><span style="font-size: 12px;">Enjoi!</span></span></div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com1tag:blogger.com,1999:blog-988722440631067942.post-57943043975506628392012-06-13T17:46:00.002-07:002012-06-14T07:36:57.360-07:00Meenas Kitchen!Indian Food! It's eclectic and could mean anything, really. I'm not a terrible fan of the classic "Indian food;" Saag, paneer, biryani, and masala are each a bit heavy for my stomach and taste. I love them don't get me wrong, but I can only eat so much and the next day, process so little. Meena's Kitchen is a bit different.<br />
The small restaurant on Pearl Street in downtown Nashua, NH is a popular spot offering classic southern Indian street food. Almost like Indian tapas, you really need to dive in to experience all of the coordinating flavors. Luckily they offer a 6-course prix-fix everyday, rotating, so as to ensure your wallet stays full and taste-buds excited.<br />
The food is spicy and flavorful, but not stereotypically heavy. Try everything and jsut eat what you like. I'll certainly be back with some friends of mine who love Indian (and are either currently or were in a former time, vegetarian).<br />
<br />
Take some time out of your busy eating plans to give it a try! you can't really be disappointed, because there's something for everyone. At the least, the rice pudding is so sweet even the most novice ethnic palate will find some welcome flavor.<br />
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<i>The latter half of my 6-course meal. Cabbage rice, Dhal, Squash, Raita, and Pudding...Mmmmm</i></div>
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<br />
<div style="text-align: center;">
<i>A spicy-sour soup of spinach and lentils</i></div>
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<a href="http://3.bp.blogspot.com/-ztb3M-fnr4s/T9kz0ZsTrGI/AAAAAAAAAiw/80RgpNqMLw0/s1600/IMG_20120613_181153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://3.bp.blogspot.com/-ztb3M-fnr4s/T9kz0ZsTrGI/AAAAAAAAAiw/80RgpNqMLw0/s320/IMG_20120613_181153.jpg" width="320" /></a></div>
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<i>Sour crepe with a tomato chutney. Parisian meets Italian, in India...</i></div>
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<i><br /></i></div>
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Enjoi!<br />
<br /></div>
<a href="http://www.urbanspoon.com/r/215/1505976/restaurant/Manchester/Meenas-Kitchen-Nashua"><img alt="Meena's Kitchen on Urbanspoon" src="http://www.urbanspoon.com/b/link/1505976/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-23399132531190690602012-06-11T19:30:00.000-07:002012-06-11T19:30:29.147-07:00Chop Chop...Or sliver slice. I whipped up a quick vegetable salad today for a dinner of fresh whole-wheat pizza (which was delicious but I cannot take credit for). The salad was cool and refreshing - a good balance to the richness of a well cheesed (mozzarella, feta) and saucy pie enjoyed. I needed to use up my vegetables in the fridge so what better way than to make a quick slaw-salad?<br />
<br />
<b>Sliced Summer Slaw</b><br />
1 cup pre-shredded broccoli (for a yet-made slaw)<br />
1 cucumber, slivered thin<br />
1 zucchini, shaved thinly<br />
1 tbsp cilantro<br />
14-20 cherry tomatoes, quartered<br />
the juice of 1 lime<br />
2 tbsp maple syrup<br />
2 tbsp olive oil<br />
2 tsp <i>or so</i> thyme<br />
2 tsp ground or finely chopped rosemary<br />
pepper to taste<br />
<br />
Toss together and serve chilled!<br />
EnjoiBen Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-23699266591920453342012-05-26T17:38:00.001-07:002012-05-26T17:38:32.447-07:00First Meal?... Well, not really, but I wanted to write a quick review of a great product I found looking for something easy to eat without molars. Kozy Shack Rice pudding has always been a great go-to. With some cinnamon, or one of the flavored varieties, I can eat it and eat it and eat it...<br />
But for the lactose-Intolerant maong you, try <a href="http://www.soyummifoods.com/">Soyummy </a>. I've so far only tried the rice pudding but With cherry, Lime, chocolate, and tapioca left to sample, I know I can expect to come back for more.<br />
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<a href="http://www.soyummifoods.com/media/SY.RiceFace3D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.soyummifoods.com/media/SY.RiceFace3D.jpg" width="280" /></a></div>
<br />
<br />
It has a strong vanilla taste, well cooked tender rice, and a unique smoothness unlike dairy-based puddings. It's slightly less sweet but equally as delicious as the standard Kozy Shack Rice pudding.<br />
at 110 calories, 6 grams of sugar, and 4 grams of protein I love this stuff.<br />
<br />
<br />Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-13529174945760343552012-05-26T15:50:00.001-07:002012-05-26T15:50:01.608-07:00Last Meal...Gulp;<br />
Liquids are curious foods. Colloids: even more peculiar. I'm kind of fond of solid foods so before having the old wisdom teeth extracted and sutured, I wanted to try a new recipe. It wasn't anything spectacular but I saw something similar on the Huffington Post <a href="http://www.huffingtonpost.com/kitchendaily/">Kitchen Daily</a> page. I'm rather fond of the resource, between the recipes, reviews, and musings on the culinary.<br />
Anyways, I whipped up a basic pasta dish you might like. I call it <b>Rotini Pima-Pesce</b><br />
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<a href="http://1.bp.blogspot.com/-5MX8lIRyr-o/T8Fd82w1BMI/AAAAAAAAAhY/cSASzTN_mm4/s1600/DSC_0008%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-5MX8lIRyr-o/T8Fd82w1BMI/AAAAAAAAAhY/cSASzTN_mm4/s320/DSC_0008%5B1%5D.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<i>Makes 2-3 servings</i><br />
1 cup Eden spirals Kamut Pasta, or your favorite alternative<br />
5-6 canned artichoke hearts, diced<br />
1 cod loin, thawed (if frozen)<br />
3 Roma tomatoes, diced<br />
1 bunch of Beet greens, well rinsed and <i>ribboned</i><br />
3 tbsp olive oil<br />
1/2 Vidalia onion, sauteed<br />
3 cloves garlic, minced<br />
1/2 cup peas, frozen or fresh<br />
Pepper<br />
Sea Salt<br />
Fresh Basil, Oregano, Thyme diced finely<br />
<i>Optional</i><br />
<i>1 handful raw microgreens (like Dandelion greens!)</i><br />
<i>A drizzling of balsamic vinegar</i><br />
<i><br /></i><br />
Saute garlic and onions with oil until translucence and some browning just begins. Add peas and tomatoes with artichokes. Add beet greens after a few minutes of sautee<i>ing</i> and add spices to taste. Finally add fish, broken up and cook until flaky.<br />
Serve atop lightly vinegar-dressed greens and as always<br />
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Enjoi!Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-81524498311867744422012-05-22T14:43:00.002-07:002012-05-22T14:43:20.250-07:00Classics...Call it Occam's Razor, call it chemistry, or maybe just call it good bread. Old, simple; always good.<br />
<div>
The newest member of my bread-baking family has driven the creation of a new kind bread in my kitchen. It's something more rustic than the simplest of American Sourdoughs yet more complex and coordinated than the plainest of back-of-the-flour-sac recipes. It's called a Miche made with something called a Levian.</div>
<div>
Levain: sea monster, right?</div>
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<a href="http://upload.wikimedia.org/wikipedia/en/thumb/7/79/Lochnessmonster.jpg/220px-Lochnessmonster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://upload.wikimedia.org/wikipedia/en/thumb/7/79/Lochnessmonster.jpg/220px-Lochnessmonster.jpg" /></a></div>
<div style="text-align: left;">
No, not Nessy.</div>
<div style="text-align: left;">
A Levain is a naturally leavening pre-ferment not unlike a sourdough. While a leviathan may well be soothed by its sweet product, it is not nearly so delicious or attainable.</div>
<div style="text-align: left;">
Now I love to bake with sourdough. The distinct sourness of the acids, the nurturing of the bubbly culture, and the tremendous rise it produces within the loaf in question - what's not to like?</div>
<div style="text-align: left;">
Well exploring an older style of baking and using only salt, water, and whole wheat flour a great piece of baking history can be brought into the present.</div>
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<i>The Risen Loaf: Pre-bake</i> </div>
Thanks to <a href="http://www.breadalone.com/shop/cart.php?m=product_detail&p=7">Local Breads</a>, a great cookbook from one of my favorite bakeries in scenic Rhinebeck, New York I've found a whole new world of old loaves to explore. I truly implore you to read this tremendous book; it's a bit daunting in some places but really gives a good feel of where bread baking has been and is a definite next-step for the experienced baker.</div>
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<a href="https://www.breadalone.com/shop/secure/images/products/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://www.breadalone.com/shop/secure/images/products/6.jpg" /></a></div>
<div style="text-align: left;">
With a week or so of feeding and nurture, several hours of proofing, fermentation, a few kneads, and a spell in a hotter-than-usual oven, the product of one recipe for <i>Rustic Miche</i> produced wonderful results.<br />
<br />
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<a href="http://4.bp.blogspot.com/-NoYkrq-Kl58/T7wII4slI1I/AAAAAAAAAhE/TIyjVXibtxo/s1600/DSC_0004%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://4.bp.blogspot.com/-NoYkrq-Kl58/T7wII4slI1I/AAAAAAAAAhE/TIyjVXibtxo/s320/DSC_0004%5B1%5D.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i>The sadly fallen loaf, delicious nonetheless. Look at that gluten!</i></div>
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<i><br /></i></div>
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Buy the book, Bake some bread, Enjoy!</div>
</div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com1tag:blogger.com,1999:blog-988722440631067942.post-90213802766623056852012-05-18T19:16:00.001-07:002012-05-18T19:21:56.878-07:00Bountiful...<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px auto 10px; text-align: left;">
It isn't typically a word I'd associate with something as indulgent as brownies. Try wholesome, nutritous, delicous. Well maybe that last part fits... Fair enough.<br />
Well here's a recipe I've adapted from that given on <a href="http://www.vegetariantimes.com/recipe/red-velvet-brownies/">Vegetarian Times</a> which sounded generally irresistable. Red velvet brownies they called them. My adaptation takes that a step further:<br />
<br />
<strong>Red Velvet Brownies Take 2</strong>1/2 cup whole wheat flour<br />
1/3 cup cocoa powder (preferably Dutch Processed but cocoa is always good, no matter its acidity)<br />
2 eggs<br />
1/2 cup chocolate chips...<em>or more</em><br />
2 beets, peeled, boiled, blended<br />
1/4 cup applesauce<br />
1/4 cup vegetable oil<br />
1/2 cup sugar<br />
1/3 cup agave nectar (or 1/2 cup sugar)<br />
1 tbsp vanilla extract<br />
1 tsp instant coffee (Nespresso or similar)<br />
<br />
Combine all wet ingredients with sugar and add remaining dry ingredients, themselves whisked together, in 2 parts. Pour into prepared baking vesicle (I used a 9x9 parchment-lined pan) and bake for 20 or so minutes at 350, or until just firm and producing a dry toothpick-test. They rise very little, so the thicker the batter the thicker the product, so plan accordingly. </div>
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<div style="text-align: center;">
<em>Brownie Batter...Mmmm</em></div>
Enjoi!<br />
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<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-71664146627338138682012-05-13T19:27:00.000-07:002012-05-13T19:45:54.933-07:00Sweet Home...Massachusetts, I'm back in town. Is it good to be back?<br />
You bet.<br />
I haven't done too much cooking I'm afraid, for a long time...<br />
I did however get around to whipping together a simple Quinoa salad for an impromptu soiree with friends from an earlier time. A better time? No, but a life I miss more deeply with every memory. The six of us enjoyed a bounty of grilled goods, citrusy salad, summer sweets and strawberries. Pounds of strawberries...<br />
I missed home. I missed summer. Come fall, I'll be sick and tired and look forward to college but for the interim, I'll soak in all the sunny, sumptuous, and friended hours I can.<br />
<br />
Quick Summer Quinoa:<br />
<br />
1 cup quinoa, rinsed<br />
1 cucumber, partially peeled and diced<br />
1 red bell pepper, seeded and shopped<br />
3 medium radishes, quartered and sliced<br />
1/8 cup balsamic vinegar<br />
2 tbsp Evoo<br />
Fresh chopped Organo<br />
Pepper, salt, and spice to taste<br />
<br />
Prepare quinoa according to directions and let cool. Combine all ingredients and fluff. Chill and serve!<br />
<br />
Enjoi!Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-68804699471919826442012-04-25T19:30:00.000-07:002012-05-13T19:45:33.655-07:00Chez Henri; With itSo I got a Gilt City coupon for a 3 course dinner for two with 2 entrees, 2 starters, and a dessert. It's a service not unlike Groupon, Google Deals, or Living Social - I recommend them all.<br />
<br />
So as an early birthday gift I took my mother recently and enjoyed what was among the best meals I have ever had.<br />
Chez Henri is located exactly between Cambridge and Porter squares on a side street just off of Mass Ave in Boston. It's a fusion between French and Cuban; sauces and styles beckon to the Western culinary tradition as flavors and dishes tend to lean nearer the equator. Dishes such as Bouillabaisse, Steak-Frites, Ceviche, French onion Soup, chickpea crepes, Seared Flounder...<br />
The list goes on, never mind an extensive and well liked bar menu including empanadas and what is called the best Cuban Sandwich in Boston. <br />
I enjoyed what was perhaps some of the best service I've ever received at a restaurant and a comfortable environment, not to mention food. Oh the food!<br />
I had the Bouillabaisse of shrimp, crawfish, Cod, Salmon, Mussels, Clams, and a Deliciously salty-spicy-garlicky broth. With a Ceviche of the freshest calamari and sweet mango, I was quite satisfied. My mother had a delicious and generous crab and blue cheese salad - two flavors which complimented nicely despite the strength of the cheese and mild sweetness of the crab - before a trout dish with rock shrimp and root puree. We each enjoyed our dinners immensly and hardly had room to demolish the amazing lemon-berry Creme Brulee that followed it all down.<br />
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I'd certainly frequent Chez henri were I better funded and closer to the city but I will be back, nonetheless.<br />
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<i>Photos to come!</i>
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<a href="http://www.urbanspoon.com/r/4/51119/restaurant/Boston/Porter-Square/Chez-Henri-Cambridge"><img alt="Chez Henri on Urbanspoon" src="http://www.urbanspoon.com/b/link/51119/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-7644373232655682882012-03-12T10:27:00.008-07:002012-03-12T10:50:34.848-07:00Back In Town<div style="text-align: center;"><span style="font-family: Georgia, serif; font-size: 100%; text-align: left; ">The Beantown. Thank god for Spring vacation and what a week to have it too! Yesterday I enjoyed good conversation and a delicious </span><span style="font-family: Georgia, serif; font-size: 100%; text-align: left; ">Thai</span><span style="font-family: Georgia, serif; font-size: 100%; text-align: left; "> Peanut Tofu wrap at Blue Shirt Cafe in Davis with the best of company from Tufts University. I must say if you're ever in Davis Square and you can't decide on what restaurants to count out, it's not going to get any easier because Blue </span><span style="font-family: Georgia, serif; font-size: 100%; text-align: left; ">Shirt</span><span style="font-family: Georgia, serif; font-size: 100%; text-align: left; "> certainly isn't one to skip over. Oh Davis Square how I missed you...</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: left; "><span><span style="font-size: 100%;"><br /></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><a href="http://1.bp.blogspot.com/-nzwlQJrpBbI/T142bghGKMI/AAAAAAAAAeA/03bAt9UFax4/s1600/j7uPV2j2ZxL5To-640m.jpg" style="font-style: normal; font-family: 'Times New Roman'; text-align: left; font-size: medium; "><img src="http://1.bp.blogspot.com/-nzwlQJrpBbI/T142bghGKMI/AAAAAAAAAeA/03bAt9UFax4/s320/j7uPV2j2ZxL5To-640m.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5719068423020226754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><i>The Organized Chaos of Something Great...</i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;"><br /></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;">But today, on my way north from south of the city I stopped in East Boston for sweet sustenance at <a href="http://www.flourbakery.com/">Flour Bakery + Cafe</a> on Farnsworth street. There are three of the charming bakeries scattered across Boston and this one certainly sees its fair share of patrons from the bustling business district it nested beneath. It was a busy shop and I waited about ten minutes for my take-out order but considering the customer to employee ratio I observed it was a feat of cooperative capacities. </span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;"><br /></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;">I enjoyed a delicious Grilled Tofu panini stacked thick with crisp roasted vegetables, salty-umami Olive tapenade and perfectly soft-crusted bread. The sandwich was substantial but sadly I devoured it before realizing I had intended to photograph it!</span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;">Good? No. Perfect.</span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;">Beyond the extensive sandwich menu sure to please carnivores and veg-heads alike (Hummus to Portabello Melts and Tofu for the latter and Curried Chicken, Roast Beef, Grilled Chicken-Avocado, and Turkey-Cranberry for a sample) the bakery treats... Oh the sweets...</span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;">Soups, salads, and stuffed savory breads are rotated daily alongside </span>delectable<span style="font-size: 100%;">-sounding quiche (Portabello and spinach I think it was today) and pizette. </span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;">I'd love to stop in some Sunday morning and sip a steeping tea while enjoying the sticky residue of a cinnamon bun or piping oatmeal bowl. Perhaps next time...</span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;"><br /></span></span></div><div><a href="http://2.bp.blogspot.com/-tljdkEKmUk0/T142n4DKAkI/AAAAAAAAAeM/gYMRELokk6g/s1600/7jMeVSFCAvAHI2-640m.jpg" style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-family: 'Times New Roman'; font-size: medium; "><br class="Apple-interchange-newline"><img src="http://2.bp.blogspot.com/-tljdkEKmUk0/T142n4DKAkI/AAAAAAAAAeM/gYMRELokk6g/s320/7jMeVSFCAvAHI2-640m.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5719068635495531074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><div style="text-align: center;"><span><i>Cookies, Cakes, Croissants, Cross Buns... Too much!</i></span></div></div><div style="text-align: center;"><span><i>Never.</i></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;"><br /></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="font-size: 100%;">So if you're in the vicinity of one of these gluten-stronghold stop in. Even if you've jumped the wheat-ship there's </span>something<span style="font-size: 100%;"> you'll enjoy, I assure you, even if its the company of as good friend and a few good cups of tea.</span></span></div><br /><a href="http://www.urbanspoon.com/r/4/182031/restaurant/South-Boston/Flour-Bakery-Cafe-Boston"><img alt="Flour Bakery + Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/logo/182031/biglogo.gif" style="border:none;width:104px;height:34px" /></a>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-41723763614858876682012-01-07T16:21:00.001-08:002012-01-08T07:12:10.289-08:00Veggies Out of this...<div style="text-align: center;"><span style="text-align: left; ">Galaxy! At Veggie Galaxy they just keep coming and joyfully so. For so long have I wanted to indulge the vegetarian/vegan getting pushed down by the burden of cafeteria food. But no longer; more specifically my craving is sent into temporary remission and now it will probably only be worse come March vacation.</span></div><div><p>Anyways, to the crooks of the matter: the food. Veggie Galaxy is owned and operated by the same people who run Veggie Planet at Club passim in Harvard Square. Galaxy is a more sit-down diner style joint whereas the former is a very noisy, less intimate (if a diner can be intimate) place. I love both restaurants' menus but Veggie Galaxy caters to a more comfort food-seeking audience.</p><p>Located In Central Square between Harvard and MIT, next to The Middle East and amongst so many good restaurants, it still stands out. It's flashy to look at and really serves food unlike most restaurants in the area. I've never been to the Cambridge location of Life Alive, just a few blocks away, but it's not at all the same in my opinion. The food is fresh and moderately healthy (still good diner style food remember) but creative and entirely enticing. Serving everything from omlettes to pancakes and French Toast, to Veggie Burgers, Open Faced Seitan Sandwiches, Mac and Cheese (ze) and Tempeh Ruebens. The fillings in the omlettes (also available as tofu omlettes) are many, as are the toppings for the burgers.</p><p><img src="http://2.bp.blogspot.com/-7T356c_jFuE/TwmuK4TvV9I/AAAAAAAAAdA/vw56QwwXp0s/s320/Burgeh.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695274705723807698" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 229px; " /></p><div style="text-align: center;"><i>All That Burger Goodness. I'm a Sucker for a good house-made patty...</i></div><p></p><p>My fellow diner and I enjoyed the Salad special to start, an arugula salad tossed with a light balsamic vinaigrette topped with chopped walnuts, roasted squash, and a very light goat cheese, all dotted by tart dried cherries. It was sweet and very generous considering we split it. The waitress even split the salad before bringing it to us - very thoughtful!</p><p>I had the Mushroom Chickpea burger topped with sauteed leeks, roast Brussel Sprouts, and a corn-apple salad. It was all the vegetables I love this time of year tossed together. With a delicious homemade Brioche bun and Cabbage slaw, it was fantastic. I'm pretty sure I'm still full from it this morning. My fellow diner had some of the most delicious baked mac and cheese (vegan, if you so like) I've ever tasted, with a creamy herbed ricotta and crisp bread crumbs. It was spicy from cracked black pepper, spiced just right with oregano, maybe dill, some basil perhaps... I can't be sure but it was terrific.</p><p>The prices were very good and the desert looked amazing - all vegan and all enormous - but alas we were too full.</p><p>I'll go back as soon as I can. The food was great, the bill reasonable, the space clean, bright, and very lively; for a reasonably new restaurant the staff was on top of everything and very attentive. I'll recommend it to carnivores, omnivores, and veggies alike!</p><p><a href="http://www.veggiegalaxy.com/">Galaxy Site</a></p><p><a href="http://www.urbanspoon.com/r/4/1622414/restaurant/Boston/Central-Square/Veggie-Galaxy-Cambridge#"></a><a href="http://www.urbanspoon.com/r/4/1622414/restaurant/Boston/Central-Square/Veggie-Galaxy-Cambridge"><img alt="Veggie Galaxy on Urbanspoon" src="http://www.urbanspoon.com/b/link/1622414/minilink.gif" style="border:none;width:130px;height:36px" /></a></p><p>Enjoi!</p><p><br /></p></div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com1tag:blogger.com,1999:blog-988722440631067942.post-15351408146784582832012-01-04T05:09:00.000-08:002012-01-04T06:37:44.875-08:00Chestnuts Roasting...<div style="text-align: center;"><span style="text-align: left; ">In my toaster oven...</span></div><div style="text-align: left;">It's been that time of year: the time to cook, bake, eat, sleep, stress, laugh, and generally stare out the window to watch cold air blow upon the carefully hung Christmas lights, now is terrible but beautiful disarray. I love Christmas time and the holidays and I can't say I feel any rush to go back to school.</div><div style="text-align: left;"><br /></div><div>I've been baking and cooking like mad but just too busy or conversely relaxed to bother blogging any of it. Sorry!</div><div>But here are some of my less recent creations. Yesterday I did whip up a cornmeal brioche from The Bread Bible - slightly too dense but wonderful toasting bread, as I had intended it to be - and perhaps the best whole wheat sandwich loaf I've ever made. Not to pat my own back - I'm much too busy holding that two-fisted sammy.</div><div>I also experimented with making Seitan and a good stand in for mac and cheese from <a href="http://kblog.lunchboxbunch.com/2011/08/fake-out-mac-n-cheese.html">Healthy Happy Vegan Life</a> that actually really hit the spot, tossed with some Green Beans, Chard, and Zucchini.</div><div>Cookies and Sourdough galore, below are the few actual pictures I did take - sorry! I'll pick up better blogging later into the new year. Only so much time for so many resolutions at once.</div><div><br /></div><div><b>Apple-Pear Gingerbread Upside-down Cake</b></div><div>A great end to a wonderful Hanukkah dinner with friends</div><div><a href="http://2.bp.blogspot.com/-N4KnqPNb4Xs/TwRgdOn_x8I/AAAAAAAAAcU/zmqjXZafZG4/s1600/P1010911.jpg"><img src="http://2.bp.blogspot.com/-N4KnqPNb4Xs/TwRgdOn_x8I/AAAAAAAAAcU/zmqjXZafZG4/s320/P1010911.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5693781884161476546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 267px; height: 320px; " /></a><div style="text-align: center;"><i>I even made un </i><span style="background-color: rgb(245, 245, 245); text-align: -webkit-auto; "><span ><i>petit gâteau for home use...</i></span></span><b style="font-family: 'times new roman'; font-size: medium; text-align: -webkit-auto; ">Pumpkin Sherry Quick Bread</b></div></div><div style="text-align: -webkit-auto;"><span >Great for, well any time... The Brandy I subbed does bake off but really brings out the spices. Thank you again Bread Bible!</span></div><div style="text-align: -webkit-auto;"><a href="http://1.bp.blogspot.com/-1pnoeT-OpUA/TwRhSfC1N5I/AAAAAAAAAcg/hbxFeYv7ZM8/s1600/P1010806.jpg" style="text-align: left; "><img src="http://1.bp.blogspot.com/-1pnoeT-OpUA/TwRhSfC1N5I/AAAAAAAAAcg/hbxFeYv7ZM8/s320/P1010806.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5693782799102064530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><div style="text-align: center;"><i>Batch two and just as good as the original!</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">There was, by the way, Chestnut stuffing on the Christmas table, but here's my contribution to that meal. I did bake up some Challah from a wonderful recipe I'll have to share once I get it down. Here, however was my personal pride and joy:</div><div style="text-align: left;"><b>Pumpkin-Chocolate Yule</b></div><div style="text-align: left;"><a href="http://2.bp.blogspot.com/-Ytr5WJMUlbw/TwRjCUWGuDI/AAAAAAAAAcs/lmwKluefEoY/s1600/P1010921.jpg"><img src="http://2.bp.blogspot.com/-Ytr5WJMUlbw/TwRjCUWGuDI/AAAAAAAAAcs/lmwKluefEoY/s320/P1010921.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5693784720375461938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 244px; " /></a><div style="text-align: center;"><i>The Snowflakes and green sugar were just right considering I forgot the marzipan Fungi...</i></div><div style="text-align: left;">The Recipe came from inspiration off of Joy the Baker. The sponge cake itself was a rich pumpkin, the filling a Neufchatel-unsweetened chocolate mixture, sweetened with a bit of Agave Nectar. The frosting is a rich Chocolate-Pumpkin butter-cream of simple softened butter, heaping tablespoons (2) of cocoa powder, a splash of soy milk, powdered sugar, and a few tablespoons of pumpkin butter.</div><div style="text-align: left;">Never has a dessert been so rich. It was enjoyed if not to blame for a worse case of Tryptophan-Coma than is commonly witnessed.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enjoi! I promise I'll bring some more soon!</div></div></div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-8546000206503577432011-12-16T18:26:00.000-08:002012-01-08T07:19:34.356-08:00It's Christmas!!!<div style="text-align: center;"><span style="text-align: left; ">No ellipsis here - there's no space for anything extra when there's such a great season to blog about!</span></div><br />It's been a painful Thanksgiving-Christmas period to work through. Finals, Life, my first job (food service isn't what I envisioned. I should have figured...) But now, as I sit upon my cushy couch, The Bread Bible beside me, lights twinkling, and vegaan eggnog in my stomach ruminating with real food. Wow, life can be comfortable again, I'd nearly forgotten.<br /><br />Today is a big update or series thereof. My hand at Seitan and its transformation into Bourgegnon, Gingerbread Waffles, Baking galore, and a few good breakfasts. My goodness, the season of eating is that much better when it so starkly contrasts the doldrums of the college cafeteria. It really is a thing to behold - the kitchen in full whir, lights twinkling, a mug of steaming beverage, whatever it may be, in one hand and a good recipe in the other. I missed home.<br /><br />Following a basic recipe for Seitan from scratch and whipping together a basic stock, I mimicked the Seitan Bourguignon from What The Hell Does A Vegan Eat. It was delicious atop a torn slice of whole-wheat Scali bread.<br /><br /><div style="text-align: center;"><img src="http://3.bp.blogspot.com/--7ep3CH-ayw/TwmzvSO2f3I/AAAAAAAAAdQ/xGh6hxMIb2s/s320/Seitan.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695280828716056434" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 274px; " /><i>Seitan: More tender than any meat you'll ever meet.</i></div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0tag:blogger.com,1999:blog-988722440631067942.post-64307172308074114912011-11-26T19:33:00.000-08:002011-11-26T19:52:34.853-08:00Mishaps...<div style="text-align: left;">They happen. Wednesday my faithful old Kitchen Aid Mixer finally jumped ship when it tumbled from my counter into my waiting hands' ceramic dishes. Needless to say my bread dough was done for, a mixer was in the cards, and I need to look for some replacement vintage Corningware...</div><div>Ah well - It was just one of those days.</div><div>Thanksgiving day was much more enjoyable!</div><div><br /></div><div>Anyways, to break in the fruits of this Black Friday - a Kitchen Aid Pro 520 which completely blows me away - I whipped some Spicy Pumpkin bread based on the recipe from The Bread Bible. My goodness, I very much enjoy that book. The whole-grain wild rice-molasses bread I was making and (with much help) remade sans-mixer too came from its glorious pages.</div><div>Also a wonderful bread...Sweet, Chewy...</div><div>Anyhow, the Pumpkin-Cream Cherry bread came out wonderfully. I added orange zest and a bit of oatmeal as well as a splash of almond extract to make up for the lack of Sherry in my inventory.</div><div><br /></div><div>It was spice, moist (Thanks to the addition of some plain yogurt to offset the volume of oil called for) and rose very well.</div><div>There's no substitute for careful mixing in chemically leavened quick-breads, I always say. I really do, it's a bad habit.</div><div><br /></div><div>Anyways here it is - if you're ever in the market for a nice spiced quick bread, hit this recipe up. There's never enough Pumpkin in the pie alone this time of year.</div><div><br /></div><div><a href="http://4.bp.blogspot.com/-FwiJYRkApsQ/TtGzX8Ft92I/AAAAAAAAAZc/iwGKEaiSWAw/s1600/P1010807.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-FwiJYRkApsQ/TtGzX8Ft92I/AAAAAAAAAZc/iwGKEaiSWAw/s320/P1010807.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5679517828939380578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 229px; " /></a><div style="text-align: center;"><i>One loaf...</i></div><a href="http://4.bp.blogspot.com/-GPrBqa00s84/TtGzXmNmjJI/AAAAAAAAAZI/Qc_RMNrGuZU/s1600/P1010808.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-GPrBqa00s84/TtGzXmNmjJI/AAAAAAAAAZI/Qc_RMNrGuZU/s320/P1010808.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5679517823066868882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 203px; " /></a><div style="text-align: center;"><i>Two Bundts...</i></div><a href="http://4.bp.blogspot.com/-86gc2JmHZ74/TtGzXa_nhAI/AAAAAAAAAZA/VS6IBdo-s2E/s1600/P1010810.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-86gc2JmHZ74/TtGzXa_nhAI/AAAAAAAAAZA/VS6IBdo-s2E/s320/P1010810.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5679517820055421954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 202px; " /></a></div><div><br /></div><div style="text-align: center;"><i>And a whole-lot of sweet-scented holiday baking...</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">Enjoy the start to the holiday season! I'm already hitting the Christmas music pretty hard...</div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com1tag:blogger.com,1999:blog-988722440631067942.post-59219036338551160652011-11-08T13:36:00.000-08:002011-11-08T13:57:28.737-08:00November Comes!<div style="text-align: left;">I love this month. It's the start of Scorpio season for us Children of November; It's the start of the true holiday season; It's home to possibly the single greatest day of eating in America. What's not to love?</div><div><br /></div><div>I'm afraid until Thanksgiving is actually upon us there will likely be a continued dearth of recipes, reviews, and good things to blog about. Food here is still, well, uninteresting. Our valley cafe on tuesdays is good - today's dishes surrounded Italian, specifically perhaps Milanese, dishes. It was good, bringing fresh bitter-sweet slaw, stewed Chickpeas, and an interesting spaghetti torte, and a Chicken dish to The Foxes.</div><div><br /></div><div>I miss Italian like <i>mia mamma</i> makes.</div><div><br /></div><div>In the interim, enjoy these pics - long overdue - from the Goffstown (NH) Pumpkin Festival. I've been meaning to post them with this recipe for Pumpkin Softies - a recurring cookie of mine - since mid October! So sorry about that...</div><div><br /></div><div><div style="text-align: center;"><br /></div><a href="http://3.bp.blogspot.com/-pTXMCukfw1k/TrmkcGHrTQI/AAAAAAAAAYo/6D3fGyj906Y/s1600/P1010784.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="http://2.bp.blogspot.com/-ojEfb8UsWIk/Trmkb5CTUbI/AAAAAAAAAYg/QE5Llh2cLME/s1600/P1010776.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://2.bp.blogspot.com/-ojEfb8UsWIk/Trmkb5CTUbI/AAAAAAAAAYg/QE5Llh2cLME/s200/P1010776.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672746004723749298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 187px; " /></a><div style="text-align: center;"><i>The Great Pumpkin Charlie Brown! The biggest and greatest in fact!</i></div><a href="http://1.bp.blogspot.com/-rHI-ES6tsrM/Trmka5WuF5I/AAAAAAAAAYY/5nFz05GNqxQ/s1600/P1010792.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://1.bp.blogspot.com/-rHI-ES6tsrM/Trmka5WuF5I/AAAAAAAAAYY/5nFz05GNqxQ/s200/P1010792.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672745987629520786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 152px; " /></a><div style="text-align: center;"><i>Punkin Chunkin' on the river!</i></div></div><div style="text-align: center;"><i><br /></i></div><div><img src="http://3.bp.blogspot.com/-pTXMCukfw1k/TrmkcGHrTQI/AAAAAAAAAYo/6D3fGyj906Y/s200/P1010784.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672746008235953410" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 107px; " /></div><div><div style="text-align: center;"><i>A great little cafe in town. Check it out if you're in area!</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">Mmmm... Tremendous amounts of Apple Crisp, Pumpkin Pie, Individually wrapped baked goods. Not to mention the dessert competition tasting table! My god, I love Fall...</div></div><div><br /></div><div>And here's my most recent recipe for <b>Pumpkin Spice-Softies: </b></div><div><i>Makes 2 Dozen</i></div><div><p class="MsoNormal"><o:p></o:p></p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->½ cup Butter, softened<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->½ cup sugar<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="margin-left:1.0in;mso-add-space: auto;text-indent:-.25in;mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="font-family:"Courier New";mso-fareast-font-family:"Courier New"">o<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->1/3 cup extra reserved for rolling<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->1/4 cup honey and/or maple syrup<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="margin-left:1.0in;mso-add-space: auto;text-indent:-.25in;mso-list:l0 level2 lfo1"><!--[if !supportLists]--><span style="font-family:"Courier New";mso-fareast-font-family:"Courier New"">o<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->Puree ¼ cup honey with ¼ cup dates, ¼ cup craisins, 1/3 cup boiling water and incorporate into wet ingredients<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->2/3 cup pumpkin puree<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->1/3 cup molasses, darker the better!<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->1 egg<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->2 ¼ cups whole wheat flour (or white, unbleached)<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->¼ cup oatmeal<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->1 ½ teaspoons baking soda<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->2 teaspoons cinnamon<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->2 teaspoons ginger<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->1 teaspoon ground cloves<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->½ teaspoon salt<o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle"><o:p> </o:p></p> <p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol">·<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]-->Chocolate Chips, Cinnamon, Brown Sugar, Ginger to taste for rolling<o:p></o:p></p> <p class="MsoNormal">Combine Sugar, butter, honey, pumpkin, and egg in a large mixing bowl, combining well. The butter won’t fully incorporate but remain slightly <i>chunky</i>.<o:p></o:p></p> <p class="MsoNormal">Combine extra sugar, extra spices (listed at bottom) and set aside chips for finishing the cookies.<o:p></o:p></p> <p class="MsoNormal">Combine all dry ingredients left and slowly spoon into wet batter, mixing very thoroughly. An electric mixer makes this much easier.<o:p></o:p></p> <p class="MsoNormal">Set aside for 20 minutes or so, or until sufficiently chilled so that the batter can be more or less rolled into walnut-sized balls by hand.<o:p></o:p></p> <p class="MsoNormal">Roll in sugar-spice mixture and set about 1-2 inches apart on a greased cookie sheet or parchment paper. Press several chocolate chips into each ball and flatten slightly while on sheet. Bake for 8-12 minutes at 350° or until cookies are solid to the touch and crack slightly. They will darken due to the sugar caramelizing, not burning.<o:p></o:p></p></div><div><a href="http://4.bp.blogspot.com/-9TZWs0qY2b4/TrmkaKoQjVI/AAAAAAAAAYI/eeUKVc1lKB8/s1600/P1010772.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-9TZWs0qY2b4/TrmkaKoQjVI/AAAAAAAAAYI/eeUKVc1lKB8/s200/P1010772.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672745975086615890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 175px; " /></a><div style="text-align: center;"><i>A Strong showing but they dodn't last but a few days...</i></div><a href="http://1.bp.blogspot.com/-R6_RrCK8T2w/TrmkZ1z6K0I/AAAAAAAAAX8/y_XpOPNB84w/s1600/P1010774.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://1.bp.blogspot.com/-R6_RrCK8T2w/TrmkZ1z6K0I/AAAAAAAAAX8/y_XpOPNB84w/s200/P1010774.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5672745969498336066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 129px; " /></a></div><div style="text-align: center;"><i>The Sugar-spice coating makes the difference, don't skimp...</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Enjoy. I know I do.</i></div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com2tag:blogger.com,1999:blog-988722440631067942.post-75769499699276288992011-10-22T18:05:00.001-07:002011-10-23T14:11:56.406-07:00It's Been a Long Time...<div><p>Since I've posted much. Not for lack of tinned in the kitchen. Just last night I even made some whole wheat butterscotch blondies to ship home to the better half. They came out perfectly (I forgot to shoot a pic! Next time...). But life is busy at school. Luckily I'm getting more comfortable in my kitchen but I miss my home's nonetheless.<br />Anyways, here are a few pics of what ive been up to:<br />Some decent food from our cafe even! Real tofu once...</p>The Great Bakery at Rhinebeck, NY: <a href="http://www.breadalone.com/">Bread Alone</a><br /><div style="text-align: center;"><img src="http://lh3.ggpht.com/-oosk16ikFC4/TqNlcuIVHsI/AAAAAAAAAXI/gWMVuoCx2_Q/gmm1703318445.png" /></div></div><div><div style="text-align: center;"><i>I loved my lentil patty but this Sweet Potato and Kale Soup was warm and satisfying - Vegan too!</i></div><div style="text-align: center;"><img src="http://lh5.ggpht.com/-2IG95xT7Ozg/TqNlnLjRlPI/AAAAAAAAAXQ/_h7mm1uS3Pk/IMG_20110930_170812.png" /></div><div style="text-align: center;"><i>Changing gears, Heres my hand at vegan cookies - mostly because I didn't have eggs. I adapted it from this <a href="http://www.theppk.com/2008/10/chewy-chocolate-chocolate-chip-cookies/">Post Punk Kitchen recipe</a></i></div><div style="text-align: center;"><img src="http://lh3.ggpht.com/-CTX9f_Eg6UE/TqNluBzfIHI/AAAAAAAAAXY/MvK7GNIR3yw/IMG_20111009_133624.png" /></div><div style="text-align: center;"><i>Here are my Petite Apple Pies from the pies I picked a few weeks ago...</i></div><div style="text-align: center;"><img src="http://lh4.ggpht.com/-xxdwjZO6wHY/TqNoOifqobI/AAAAAAAAAXg/kc1ZxHDsN_w/IMG_20111011_114620.png" /></div></div><div style="text-align: center;"><i>Finally, the "real" tofu I had in the midst of culinary depths...</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">When I get a chance, I'll post my Pumpkin (improved) cookie recipe from my weekend home at a Pumpkin festival in New Hampshire. Enjoy (in advance!)</div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0DiLorenzo Tree Care, 24 Tricia Boulevard, Highland, NY, United States41.743653 -73.956178tag:blogger.com,1999:blog-988722440631067942.post-3640608827298008022011-09-25T20:14:00.001-07:002011-09-25T20:18:00.640-07:00Early pumpkins? Never...<div><p>I miss pumpkin pie, Apple crisp, and maple syrup atop buckwheat pancakes. Nostalgia? Maybe. The coming of fall, my favorite season? Definitely. Whatever the cause all I can think of between tests and college work is Apple picking, Halloween, and thanksgiving. So here's my attempt at impromptu pocket pies. They're not exactly the proper shape or consistency of good pre but they hit the spot as I explore the idea of a shared kitchen...</p>
<p><b>M</b><b>ini</b> <b>pies</b><b> </b><b>of </b><b>pumpkin</b><br>
For the filing I used simple pumpkin puree, an egg, sugar, and cinnamon to taste. The crust was 1 cup flour to 1 tbsp flax meal, pinch of salt, and 1/3 cup sugar. <br>
I learned you need butter in crust more than anything.<br>
Oh well, consistency side my mini press tasted good!</p>
<p>Enjoy the fall yall </p>
<br/><img src='http://lh5.ggpht.com/-v5IXs0_vptU/Tn_uMUOMADI/AAAAAAAAAW4/zfuruImiGds/IMG_20110925_005241.png' /></div>Ben Robertshttp://www.blogger.com/profile/02862695354284127491noreply@blogger.com0