Showing posts with label favorite. Show all posts
Showing posts with label favorite. Show all posts

Thursday, November 12, 2020

Food and Family: Watching good food TV, engaging the kids, and using leftovers creatively

This short essay and recipe were published in spring 2020 as part of the Boston University Gastronomy Student community's "Cooking During Covid" virtual cookbook. The book captured covid cuisine and cooking for the BU Gastronomy community. It includes contributions from students, alumni (like me!), instructors, and more. To get your own copy, email bugastronauts@gmail.com with proof of a donation to an organization working on COVID relief in the food system. Essential workers can email to receive a free copy. And be sure to check out @bugastronomy on Instagram for delicious content. 



In my family, over breakfast we discuss what’s for lunch, over lunch we discuss what’s for dinner, and over dinner we discuss what’s for breakfast. Every occasion is marked by an abundance of food, each family member has their signature dish (whether they cook it or they request it). This love and passion for food, tradition, and cooking is what put me on the path of food blogging and led to my pursuit of my gastronomy degree. It has been important to me to instill this same love in my children. In our “regular” lives, I tried to squeeze it in wherever possible. Our new “regular,” being home all day, everyday, presents an opportunity for more.

With this extra time, food has become one of our primary subjects of TV watching, topics of discussion, and sources of activity. Every weekday morning I wake up my six and eight year old with, “It’s time to get up, Lidia is about to be on!” They rub their eyes, trying to remember what day it is, and then scurry to the couch to see what Italian dishes are on the menu this morning. Then, I head to the kitchen to make my breakfast. I have exactly 24 minutes to get my breakfast on the plate and hot coffee in my mug before their favorite, A Chef ’s Life, with Vivian Howard begins.

We watch together, talking about what we’re seeing. The kids are curious about all the new foods they see - Southern cuisine is almost brand new to them. While they know something about where their food comes from, this takes it to the next level. While we watch we talk about farming, ingredients, culture, and whatever other questions they bring up (What do they mean, process a chicken? What is a rutabaga?). We make a list of cooking projects to try - hand pies, porridge, new vegetables, biscuits. One of the frequent topics on the show is respecting ingredients and where they come from. That means from the ground up - the people growing and harvesting, to the cooking method, to not wasting any part of the item. This leads us to talk about the uncertainty of the current situation, and what that means for food. We don’t know what groceries will be available to us, and when. It’s important to not waste anything on our plates. We talk about how there are people that are in different situations than us who have to make do with very little food and stretch what they have as far as possible. I hope, beyond just the excitement of starting each day with TV, these lessons will inform my children’s relationship with their food going forward. Once we go back to our “regular” school and work life I hope they continue to be curious, creative, thoughtful, and engaged.

And now, for my morning breakfast, cooked between 8:00 and 8:24 am each weekday. It is a way to be creative in the kitchen, to be thoughtful about the food we have, and to start the day with a hot breakfast made just the way that I like. The flavors change each day, but the breakfast provides well-needed consistency to the uncertainty in the world. I invite you to open your refrigerator, get creative, and watch some good food TV.

Serve with a side of your favorite toast and a steaming cup of coffee



Good Cook Doris’ Use Up Your Ingredients Breakfast Skillet
Serves 1

INGREDIENTS

1-2 eggs (depending on your current egg inventory, use more vegetables with one egg)
Leftover vegetables and/or meat, cut into bite sized pieces (suggestions below)
Cheese (for topping)
1 tablespooon olive oil or butter
Salt and /pepper or your favorite spice or herb blend

INSTRUCTIONS

In a small skillet, heat oil or butter over medium heat
Add in leftover vegetables, meat, and spices, cooking until heated through and just starting to brown
Push the vegetables and meat to the sides of the skillet, leaving a space in the center
Crack egg(s) into the center of the skillet, reduce heat to medium-low
Cover with a lid and cook for 2-3 minutes, or until egg whites are just set and yolks are still runny
Slide onto a plate, top with fresh herbs and/or cheese (optional)
Enjoy while watching your favorite cooking show

A few of my favorite combinations:
Brussels sprouts + shallots/leeks/caramelized onions + goat cheese
Kale + bell peppers + shallots or onions
Potatoes + scallions + brisket/pot roast
Stir fried vegetables (spicy is better!)
Broccoli + onions + cheddar + everything seasoning
Spicy black beans + scallions + bell peppers + cheese
Greens (kale, spinach) + sun dried tomatoes + garlic + red pepper flakes



Sunday, May 24, 2020

Seasonally Delicious Burger Night


Grilling season is year round at the Good Cook Doris house - you'll find me out in the snow womaning the grill. But now that the weather is finally warm the grill is really in full swing. Spring produce is also finally coming up and it seemd like the perfect combination for celebrating burger month 2020.

This epic burger is part of a fan-frickin-tastic month-long event hosted by Girl Carnivore, but opinions are always my own!

This is less of a burger recipe and more of a burger guide. It takes advantage of seasonal local ingredients and a little bit of creativity! This year we joined a spring CSA that delivers a mix of winter storage crops, early spring crops, and pantry items from local food producers.



It's been a delightful assortment of products. Most exciting are the early spring crops that are new to me - like wild ramps and sunchokes. Each box also comes with a loaf of freshly baked crusty bread. With all of these ingredients to work with I got grilling! I think that the fun part of burger meals is that everyone can customize their burger however they like. The griller's job is to make a good assortment of toppings along with juicy patties and the eaters are in charge of their creations. 

Here's how I assembled my mid-May seasonally inspired burger! 

Ingredients:
Ground beef from a local farm that is now offering home deliveries (I prefer 80/20 or 85/15 ground beef - I find it stays nice and juicy)
Fresh crusty bread from a local bakery
Cabot extra sharp cheddar
Ramps
Local sriracha
Dukes Mayo (my favorite!)

Preparation:
Burger patties: 
Keep it simple and let the beef shine! I like to season generously with kosher salt and ground black pepper when I mix the meat. 
Gently form into patties, being sure to press down and make an indent in the center (helps it from puffing up when grilling).

Toppings:
Choose your toppings! 
I like to cut thick slices of Cabot cheddar to melt on top - the sharper the better
For vegetable toppings, coat in oil and sprinkle with kosher salt

Grilling:
Start the burgers first
Add thicker vegetables with the burgers, add more delicate vegetables when you flip the burgers
Add the cheese when the burgers are almost done, letting it melt into a delicious coating on top
Grill your bread if you want to add a little extra grill flavor



Assembling:
Spread mayo on both sides of the bread and drizzle sriracha to your desired level of spiciness
On the bottom bread, add the grilled veggies
Add the cheese covered burger and top with the second piece of bread
Serve with a side of pickles, simple salad, or some grilled sweet potatoes
Try to fit it all in your mouth! Watch out for the dripping juice!


Now it's your turn! Open the fridge and pantry and see what you've got in there and get yourself to the grill! To help you out, be sure to enter the Burger Month giveaway to win some awesome prizes. They'll help you take your grilling to the next level! 





Want more amazing burger ideas? Check out these bloggers for more burger month creations:
🍔 Girl Carnivore 🍔 A Kitchen Hoor's Adventures 🍔A Day in the Life on the Farm 🍔 A Merry Recipe 🍔 An Affair from the Heart 🍔Art of Natural Living 🍔 Caroline's Cooking 🍔Chef Justin Grimm 🍔Chiles and Smoke 🍔 City Living Boston 🍔Comfortably Domestic 🍔Culinary Adventures with Camilla 🍔 Dixie Chik Cooks 🍔 Everyday Eileen 🍔 Everyday Southwest 🍔 For the Love of Food 🍔Good Cook Doris 🍔Grillax: Fire. Food. Fun. 🍔 Grilling Montana 🍔 Hezzi-D's Books and Cooks 🍔 Jolene's Recipe Journal 🍔 Karen's Kitchen Stories 🍔 Kate's Recipe Box 🍔Kudos Kitchen by Renee 🍔Life Currents 🍔 Life of a Ginger 🍔Making Miracles 🍔Man Meat BBQ 🍔 Miss in the KItchen 🍔Off the Eaten Path 🍔Our Good Life 🍔 Palatable Pastime 🍔 Pastry Chef Online 🍔 Real Life With Dad 🍔Renee Nicole's Kitchen - Everyday Gourmet 🍔 Sarah's Cucina Bella 🍔Savoring Midlife 🍔 Seduction in the Kitchen 🍔 Simple and Savory 🍔 Spoonabilities 🍔 Sumptuous Spoonfuls 🍔 Swirls of Flavor 🍔 The Redhead Baker 🍔 The Spiffy Cookie 🍔This is How I Cook 🍔 Thyme for Cocktails 🍔What's Cooking Italian Style Cuisine 🍔 Wildflour's Cottage Kitchen 🍔Wile E. BBQ 🍔 Wok & Skillet 🍔





Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.


The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.

The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.

Saturday, April 2, 2016

First Annual Brisket Cook-off

Ask me my favorite thing to cook and I always say brisket. You might think that sounds a little boring, but brisket lends itself to endless variations. Whether it is braised or smoked the flavor possibilities are numerous. But now the golden brisket award and bragging rights are at stake in the First Annual Brisket Cook-off at temple. My friend Jenni Logan and I teamed up to enter and decided her mom's recipe was our best shot at winning. For this type of event we thought traditional was the right way to go. We're not going for a trendy or 'out there' recipe, but rather something tried and true that will bring back great memories from the tasters.

Jenni and I "met" in the Boston University Masters in Gastronomy program a few years ago. I say "met" because it turns out that way back in high school our paths crossed in the Midwest. We even found pictures with us together at the same summer camp events! Since then we've shared a love of cheese, cooking, and plenty of homework! 
 
We bring you Jenni's family recipe for brisket and hope that you enjoy as much as they do! It is a sweet and sour style recipe that produces melt in your mouth slices. Stay tuned for the cook-off results! Want to see more pictures and know results sooner? Follow along on Instagram



Mom's Yummy Brisket
1 (3-4 pound) brisket (7 pounds for 10-12 people - double entire recipe)
14 ounces Heinz ketchup
2 large white onions (thinly sliced)
1 lemon (juiced)
1 teaspoon mustard
2 squirts Lea and Perrin's Worcestershire sauce
1 heaping teaspoon brown sugar
1/2 cup water (adjust to consistency of a medium sauce)
Lawry's salt, black pepper
Garlic powder

1 9"x13" roasting pan
Pam non-stick cooking spray
Aluminum foil to cover and seal meat

Take roasting pan and Pam it. In a large mixing bowl, mix ketchup, lemon juice, mustard, Worcestershire, brown sugar, and water (you want a medium thickness (not to thin or thick!)). Put a small amount of sauce in the bottom of the pan. 

The brisket should have some fat on the top but not too much. Put Lawry's salt, pepper, and garlic powder on the brisket, season well. Place brisket in the pan. Cover the brisket pretty well with the sauce (you may have to add a little additional water). Add the sliced onions on the top of the brisket. Cover and seal the pan with the foil. 



Bake for at least 3 hours at 350 degrees or until very tender (fork should twist easily in the meat). Cool and slice (I use an electric knife). Be SURE to slice the meat against the grain. Return the meat to the pan, re-cover with the onions and sauce and re-foil. You can either freeze it our keep it in the refrigerator until you reheat and serve. Reheat the sliced brisket in the sauce at 350 degrees.


*Notes*
We used an 8 pound brisket (weighed before trimming fat). We cut into two pieces for ease of cooking.
The type of ketchup is a consideration! Heinz ketchup does have a distinct flavor. If you use another brand (like an organic ketchup), you can adjust the sweetness level with the amount of brown sugar you add.
We found that after slicing the meat needed to be heated fully through and cooked for about 45 minutes - 1 hour to become as tender as we wanted.
You could cook this in a crockpot on low for 4-6 hours, checking at 4 hours on the tenderness.
If you make this for Passover, check your sauce ingredients to be sure they are kosher for Passover.

If you are looking for even more brisket ideas, try these:
New England Maple Coffee Brisket (about halfway down the post)
Smoked Brisket
Smoked Brisket, Version 2
Passover Brisket (with Manishevitz!)
Fun ways to use leftover brisket: Beef and Biscuit Pie
Slow Cooker Brisket

Here are a few shots of the competition! We had a lovely spring snowstorm to start our day - perfect brisket weather. While we didn't win we did have a blast (pretending we were in a Top Chef style competition!). We'll be back next year for another great time.
 





Tuesday, March 24, 2015

I left my stomach in Lima, Peru

I had the opportunity to travel to Santiago, Chile and Lima, Peru for work at the beginning of March. Even though the days were packed with meetings, of course I still found time to squeeze in some fantastic dining experiences. Here is a shot of the gorgeous ceviche we tasted at Cebicheria La Mar with giant choclo corn, aji pepper, Peruvian sweet potatoes, and plenty of leche de tigre (the liquid that cooks the fish):



While I digest my experience and put together my photos, I wanted to share a recipe from a post way back in March of 2011. As part of the Daring Cooks challenge we made Peruvian recipes. Since I am missing the bright lime and zesty flavors of the many ceviches I had on my trip, I wanted to share this recipe to try to relive the experience!




I used a Wild Alaskan Halibut steak and plenty of fresh lime juice and cilantro. A finely diced red fresno pepper added a little kick to the dish (no aji peppers here, like they have in Peru). The fish "cooked" for about 10 minutes, until just opaque. Here's the fish in the 'cooking' liquid:


Ceviche de Pescado (Fish Ceviche):
Adapted from recipe by Annik Franco Barreau
1 lb. Wild Alaskan Halibut steak
1 garlic clove, mashed
1 red fresno chili pepper, minced
1/2 - 3/4 cup  freshly squeezed lime juice (enough to cover fish)
1 tablespoon  fresh cilantro, finely chopped
1/4 red onion, thinly sliced lengthwise
Salt and pepper (to taste)

Rinse fish and pat dry
Cut into 1 inch cubes (anywhere from 1/2 inch - 2 inches, depending on your preference)
Place fish in a thin layer in a non-reactive dish
Combine lime juice, chili pepper, garlic and cilantro in a dish
Pour marinade over the fish and lay sliced onion on top
After 10 minutes (approximately) fish will be 'cooked'
Remove from the liquid and serve


Wednesday, May 28, 2014

Cooking My Books: The New Jewish Table {Book Review}

As a parent you want to teach your kids about traditions, but you also want to build on them and create your own. That is how I feel about recipes and cooking too. You need a place to start, familiar favorites that area  jumping off place for creation. And that is also how Judaism is for me – tradition, with individual interpretation to make things meaningful to you. 


Our new Jewish table! Rye for me, wheat for the hubby and little man.

I had the opportunity to receive a copy of The New Jewish Table, Modern Seasonal Recipes for Traditional Dishes by Todd Gray and Ellen Kassoff Gray for review back in the fall before our family expanded from 3 to 4. After trying to dive right into the bowl of matzo ball soup on the cover, I dove into the contents inside. Organized by season and type of meal, the book interweaves stories of family traditions, passed-down recipes and the evolution of them into the recipes in the books pages. The book is not strictly Kosher, but does indicate if a recipe is meat, dairy, or pareve with suggested substitutions. After a preface about the author’s relationships and background the book showcases recipes and the stories of their origins and evolution. By the end you feel as if you are a member of the authors’ extended family. The authors are owners of the Washington DC restaurant Equinox.

Included in the book are new takes on favorite dishes like chicken salad, matzo ball soup, kugel, and more. I love a good chicken salad sandwich. Ingredients need to be in the right balance and the chicken has to be the right texture. The authors include two great chicken salad recipes each with a little different twist. I started with a pulled chicken salad with cranberries and toasted cashews. According to Todd, the dish was a favorite at the White House and one of Equinox's signature items. I can see why! Using a whole poached chicken and then pulling it gives the chicken just the right texture. 


Piled onto two slices of good rye with a side of pickles and a Dr. Brown’s cream soda, this sandwich was deli-worthy!



I also used the recipe for Not Exactly Aunt Lil's Matzo Ball Soup, pictured on the book cover, for Passover this year. My grandmother passed along her matzo ball recipe, but her soup recipe hasn’t been written down yet. My mom tweaks her soup every time she makes it, much like I do. So I loved to read the journey this recipe took from Ellen's Aunt Lil to Equinox. The authors describe the soups evolution from "rustic, homey and satisfying"  to more refined and elevated to the next level for the book.



The addition of finely diced vegetables at the end (about 10 minutes of simmering at the end before adding and simmering noodles and chicken for 10 more minutes) gives me a solution to my lifelong dislike of cooked carrots in soup! The original vegetables are strained out, having given their flavor to the broth. The freshly added vegetables retain a slight crunch and all of their flavor.




This book is a great addition to the my cookbook collection. If you have a traditional with a twist streak, I recommend checking it out. The recipes offer a new interpretation of traditional dishes that make them a welcome addition to the table for holidays or everyday. Next on my to-make list are curried chicken salad with golden raisins and slivered almonds, Todd's deviled egg salad, and the Kassoffs' sweet noodle kugel. 


Starting a tradition, little man asked me to take a picture of his dinner!


Pulled Chicken Salad with Cranberries and Toasted Cashews
This is a signature item on their restaurant menu and the most popular lunch dish. 

1/2 cup dried cranberries
1 whole poached chicken
1 cup mayo
1 tbsp olive oil
1 tbsp fresh lemon juice
2 tsp salt
1/4 tsp ground pepper
1 cup minced red onion
1 cup minced celery
1/2 cup chopped toasted cashews
2 tbsp chopped parsley

Put the cranberries in a small bowl and cover with boiling water. Set aside to soak while doing the next step.
Pull or cut the chicken from the bones pull into bite size pieces, shredding with your hands. Place in a large bowl.
Drain the cranberries with a strainer.
With a fork, mix the mayonnaise, olive oil, lemon juice, slat, and pepper in a small bowl. Add the onions, celery, cranberries, cashews and mayonnaise mixture to the bowl with the chicken; mix thoroughly with a wooden spoon. Mix in the parsley. Cover and chill for at least 1 hour before serving.

Note: I omitted the onions and served the nuts on the side since we had a toddler dining with us. This allowed everyone to customize their sandwich to their liking. 

Book Info: 
The New Jewish Table, Modern Seasonal Recipes for Traditional Dishes
Todd Gray and Ellen Kassoff Gray 
Photos by Renee Comet (I met her at Eat Write Retreat!)
2013

I received a review copy of this book. All opinions are 100% mine and I was not compensated for this post. 

Wednesday, April 16, 2014

Maple...Chocolate...Matzo...Passover Deliciousness

Passover snuck up on me this year. Since early February, the Good Cook Doris house has been abuzz with the activity of a new baby in the house. We welcomed taste tester #2 and have been having a blast with big brother and little sister in the house. Thankfully she doesn't mind hanging out in the kitchen with mom, but she doesn't have the patience for long drawn out recipes. When the time came to prepare for our two Passover seders, I knew a few sacrifices would have to be made.

Instead of peeling the hard-boiled eggs, a sign of spring and new life, for our gefilte fish platter I decided to spend my few minutes in the kitchen making this:


Maple Matzo Crunch! I think that it was a wise decision to forgo the stress of peeling eggs for this crunchy, sweet, addictive matzo treat. If you have about 15-20 minutes you too can be enjoying this! Perfect for Passover and honestly anytime of the year. 

The maple flavor gives it a unique New England twist. Top with nuts or leave it plain - either way it won't last long. Note, use Kosher for Passover products according your level of observance.

Maple Matzo Crunch
Serves ?? (not too many people if you are home alone with this!)
5 matzos (you may need more) 
1 cup of butter
1 cup granulated maple sugar
1 tablespoon maple syrup (Grade A Dark Amber or Grade B)
2-4 oz. chocolate chips (semi-sweet or milk chocolate)
1/4 cup toasted pecans (or your favorite nut), chopped (optional)

Preheat oven to 450 degrees
Line a baking sheet with foil and arrange matzo pieces in a single layer
In a medium saucepan, combine butter, maple sugar, and maple syrup
Bring to a boil over medium heat and boil for 3 minutes, stirring occasionally with a heatproof spatula
Remove from heat and pour evenly over matzo
Bake maple covered matzo for 4 minutes
Remove from oven and sprinkle chocolate chips evenly over the matzo pieces
Return to oven for 1-2 minutes, until chocolate is melted (the chips will still hold their shape)
Using a spatula, spread the chocolate on the matzo, creating a smooth layer
Sprinkle toasted nuts on top of the chocolate, if using
Allow to cool completely and break into smaller pieces
Store in an airtight container in the refrigerator

Chag Sameach!

Friday, January 3, 2014

How Do You #LoveAvocado? There are so many ways!

{This is a sponsored post written by me on behalf of the Hass Avocado Board. }


Every Saturday after breakfast, I gather up my cookbooks along with a pen and paper to make my weekly grocery list. Whenever I ask my 2 year old son what we should buy at the store he always answer the exact same way without fail, “avocados and apples.” Those are the first things we see when we get into the produce section, but I am always happy to oblige. These days the little guy is loving avocado – with a spoon, mixed into chili, on sandwiches, and more. I don’t mind because over 75% of the fat in an avocado is unsaturated. Avocados are so versatile and can be used in so many different cuisines and ways. Avocados have long been a part of my diet. The rich, creamy flavor makes them feel like an indulgence even though they are a good fat.




Some of my Favorite Ways to use Avocados: 










  • As a key ingredient in Taco Night
  • Cut in half, topped with hot sauce and either a little plain Greek yogurt or sour cream.
  • Spread on warm toasty bread and topped with smoked salt. 
  • Blended with tomatillos, lime juice, and cilantro – used to top eggs, tacos, chili, soups, and more! 




Why are avocados so good? 
Avocados are nutrient-dense and have less than 1 gram of sugar per 1 ounce serving. Since they are sodium and cholesterol free, they fit right in to my goal to feed my family a well-balanced diet. What are your favorite ways to eat avocados as part of a healthy lifestyle?


Sweepstakes



#LoveAvocado and have an inspiring story about getting your loved ones to add fresh avocado to their diet? Enter for a chance to win for yourself and to share avocados with someone you love.

Prizes include:
• 1 of 4 prize packs including $100 and fresh Hass Avocados delivered to your door
• Plus an additional package of fresh Hass Avocados delivered to someone you love


Recipe Contest
Discover a new favorite recipe and vote today for your favorite avocado recipe! 

I’m excited to explore more ways to incorporate avocados into my cooking . I’d love to hear how you incorporate them in yours! Follow along the Love One Today™   fun on Twitter and Instagram with the #LoveAvocado hashtag.

{This is a sponsored post written by me on behalf of the Hass Avocado Board.} Tracking Pixel

Thursday, November 14, 2013

Seta's Cafe: Market Favorite turned Restaurant

Back in 2010 I had the deliciously good fortune to discover Seta's Mediterranean Cuisine at the Copley Square Farmers Market. It happened to be her first day at the market and everything I tried was fantastic. Seta was so lovely and I had a great time talking with her (article here). Over the past three years I have enjoyed talking with Seta, tasting her carefully crafted dishes, and watching her business continue to boom. 

Just a few years after starting her prepared food business Seta has realized her next goal - a space of her own open last month! Her cheery light-filled Seta's Cafe is located on bustling Belmont Street in Belmont, MA. 



The Armenian-Mediterranean menu is framed on the wall and the counter opens to the kitchen, busy with activity. Smells of garlic and grilled meats filled the air during my early lunchtime visit and tempting treats filled the display case next to the register. 



On a recommendation from the chef herself, I opted for the grilled lamb plate ($17). Every dish is made to order and after a short wait a sizzling plate arrived with my lunch. Enough for two people, the lamb plate included two generous skewers of tender lamb, bulghur pilaf, grilled tomato, grilled onion, and piaz (parsley, onion, sumac, aleppo pepper). 



The portion was generous enough for two people. The lamb was perfectly cooked and the piaz was a perfectly complement. The combination of savory sumac with a little kick from the aleppo was the perfect complement. Even seemingly basic salad was dressed with a tangy vinaigrette that brought it to another level. The meal is served with housemade lavash to either roll the meat or sop up the vinaigrette from the plate. 



Here is a close up look at the piaz - finely chopped parsley, red onions, and delicious sumac and aleppo pepper combination.



Ordering just one thing was just too hard. For dinner I took home half the lamb plate along with a chopped salad with added falafel along with baba ganoush. 

My first trip to Seta's new place was a wonderful experience and I can't wait to get back in there to try out the rest of the menu - especially brunch. If you find yourself in the area, don't miss out on a visit to Seta's Cafe.


Seta's Cafe on Urbanspoon

Sunday, March 3, 2013

Boston Brunchers: Beautiful Bites at The Blue Room

Last weekend I had the opportunity to join the Boston Brunchers for a delicious late brunch at The Blue Room in Cambridge. The Blue Room is one of my favorite restaurants but I have never made it to brunch there. What I love about The Blue Room is their focus on high-quality, seasonal ingredients. The structure of the menu stays the same, but the specifics are dictated by the available ingredients. Besides the food, the people make you want to keep coming back. Everyone on the team is warm and welcoming.

We arrived on a cold, rainy Sunday for a 1:00 pm brunch. Each of the brunchers in the group was treated to a Ramos Gin Fizz while we waited for our table to be set. The charming bartenders set up a delicious looking assembly line (see their photo here) and frothed, zested, and presented us with these festive drinks.

Cold, rainy day outside - Cozy brunch inside.
The Blue Room's Sunday brunch is a buffet ($27 for adults, includes coffee or tea). Brunchers were provided a free trip to the buffet along with a cocktail. We made sure to tip generously at the end. The buffet is setup along the open kitchen and the dishes are constantly replaced, ensuring a full selection of hot items. The plates were large - ensuring room for a sampling of all of the items.


Round 1 for me was going to be all breakfast food, but there were more 'lunch' items than breakfast. Going clockwise, starting at the top: Iggy's roll with pear-stout confiture, marinated beets, braised winter greens, patatas bravas, applewood smoked bacon, scrambled eggs with creme fraiche, smoked salmon, and cheddar grits with brisket in the middle. The potatoes and the brisket were probably my two favorites - see the homage to brisket below.


Even though the brisket had a dark crust, it was perfectly tender and extremely flavorful. I need to find out what they put in the rub before barbecue season rolls around! Round two was a few more savory dishes (and maybe another piece of brisket....)

Thankfully I was seated with my back to the pastries table. That way I could enjoy the savory items without jumping straight to the sweets! Chef Robert Grant made a special blackberry pain perdu for the group and sent out warm, custardy, slices for each of us to enjoy. Look at those layers! It was so smooth it just melted in your mouth.


My restaurant sharing pal Renee and I got an assortment of other goodies from Pastry Chef Mia Velasquez's fresh baked selection. We tried warm from the oven cinnamon rolls, vanilla bean pound cake, scone, flourless chocolate cake, and a macaroon. If I was forced to pick a favorite, it would probably be the macaroon. Sticky and just the right amount of sweet to end the meal.


I have never left The Blue Room unsatisfied. After experiencing casual dinners to private events to lunch on the patio, and now brunch I can continue to say that The Blue Room is on the top of my favorite restaurant list.

Thanks to The Blue Room team for a fabulous brunch! Hope to see you again very soon!

I was selected to join the Boston Brunchers for this brunch at The 
Blue Room. Our meals (brunch, coffee, and brunch cocktail) were provided at no charge. We had a fabulous server and made sure to tip generously. 


Blue Room on Urbanspoon

Friday, September 14, 2012

A Peek at Tempurpedic + My Favorite Egg Recipe

This week I was invited to check out the new Tempurpedic store at the Natick Mall along with my friend Renee from Eat Live Blog. The timing worked out great - an 8:00 am breakfast event is probably the best time I could think of these days. As a work outside the house-graduate student mom, free time is pretty non-existent. When I'm home, I like to be totally focused on enjoying time with my little guy before he is no longer little. So squeezing in a fun event before work was a great opportunity!

In celebration of opening their first retail store, Tempurpedic organized an event entitled "Breakfast in Bed with Barbara Lynch!" We couldn't technically eat in the beds, but we did get a chance to relax and sink into the beds before we enjoyed a fresh and delicious spread.


I remember mattress shopping when I graduated from college and moved into my first apartment. I had been sleeping on a twin extra-long with an egg crate topper for the past four years, so any mattress was a treat after that! But the shopping experience was stressful - being followed around by a salesperson trying to upsell me.

The feeling in the Tempurpedic was the opposite - soft lighting, inviting bed set-ups, and teddy bears. They explained to us that if you didn't want to interact with a sales person you didn't have to. Each bed set-up included a short video discussing the benefits and features of the product. You could also test out the features of the Ergo Base - think lifting your head to watch TV and a massage feature.



The store is a way for consumers to test the feel of the different Tempurpedic mattresses and pillow styles and to educate consumers about the difference between Tempurpedic and other mattresses. The Touch & Feel wall was a fun way to see the difference between the different Tempurpedic styles.


The store also stocks a number of complementary products like teddy bears, pillows, slippers, and dog beds. In addition they are testing out some home products like scented candles and lotions called Nest. 





At this point a new mattress isn't in the budget for us, but having another option to test out mattresses will be great when the time comes. Tempurpedic plans to open another store outside of Cinncinnati soon, with more on the way. From meeting the head of sales, the digital marketing manager, to the in-store salespeople you could tell that they were passionate about their products. A quick look at the Tempurpedic website will give you a look at their history and mission.

Thanks to Renee for inviting me along, and thank you to Tempurpedic for a delicious "breakfast next to bed" before work!

For those times when you have to make your own breakfast here's one of my favorites - baked eggs! This dish was a staple in our breakfasts growing up. It's easy enough to make anytime and can be dressed up for company. Pair it with bagels and lox, fresh fruit and a steaming cup of coffee and you have the perfect morning treat!



Baked Eggs
Note: This is for a 9x12 baking dish. There is a little bit of 'eyeballing' measurements here

1-1/2 dozen eggs
4-8 oz cream cheese - softened for easier blending
Milk proportionate to eggs
Salt and pepper to taste

Put these ingredients in a blender or mixer and blend on medium until frothy

At this point you could fold in shredded cheese and then gently hand mix

If you want other ingredients in your baked eggs, such as sauteed spinach, mushrooms, zucchini, tomatoes, onions, bacon, salami,lox etc...Optional seasonings can be sauteed with additional ingredients (dill, oregano, basil, chives). Prepare those separately and then put into the greased baking dish.

Pour egg mixture on top.  You can top off with additional cheese

Bake in 350 degree oven for 45-60 minutes or until puffy and golden brown and all liquid in the center is cooked.



I was invited to attend this event and enjoyed a complimentary breakfast while browsing the store. I was not obligated to write a post, but was given a free Tempurpedic pillow for writing a post. As always, my opinions are my own. 

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