But Now I Only Have Two Meats...

S&S Restaurant – Cambridge, MA

http://www.sandsrestaurant.com/

3 cuties

Griffin told me about S&S a long time ago when I asked him what his favorite brunch places were. After reviewing the menus of all the places he named, this one topped my list of places I wanted to go for brunch. It was my destination of choice after my weigh in for HOCR. After Meagan’s race, Karl, Kevin, Meagan and I drove up to S&S in Inman Square. Finally. This place is huge! When you walk in, there is an enormous bakery counter with everything and anything I’d ever want to eat. Then they have at least 4 huge rooms with tons of seating. It was packed and there were a ton of families and old people. I know it’s weird to say, but it was kind of refreshing. I feel like I live in an area with a ton of younger people, so it’s nice to see old couples out to brunch on a Saturday.

Parisian French toast and Corned beef hash

Anyway, their menu is absolutely outrageous. Every dish seems so intricately designed. Like the sushi of the brunch world. Their egg dishes sounded so good with things like salmon, cucumber, and canadian bacon, but I had my heart set on their stuffed French toasts. I finally went with the Parisian French toast. Oh my goodness. This was thick cut bread stuffed with warm, gooey brie and fig preserves, and sprinkled with a little powdered sugar. The subtly of the soft brie and the super flavorful and sweet fig preserves was amazing. The combination of the different textures was fabulous too. Crispy edges on the French toast, the gooey cheese, and the soft bread. At first I wished there was more, but once I started eating it, I knew it was going to be plenty because it was all so rich. The little fruit salad it was served with was the perfect way to cleanse the palette.

I kept seeing multiple people being served this bowl looking thing that was overflowing with some meaty concoction and knew I needed it. Turns out it was their corned beef hash and it was superb. I love corned beef, and I had truthfully never really corned beef hash in my life…at least I don’t think I had. I'm sure it had 4 years worth of fat in it, but it was so worth it.

Chocolate Lava Divine

I was so pleased with everything. THEN we had to go and get the Chocolate Lava Divine that I eyed on the way in. Had to. Such a great choice. It was a chocolate cake filled with dark chocolate truffle lava and topped with vanilla ice cream and whipped cream. The warm gooey chocolate lava that poured in when you cut into it. Definitely not the first time I’ve had it, but it was incredible and gone in seconds.

The Neighborhood Restaurant – Somerville, MA

http://www.theneighborhoodrestaurant.com/

Eggs, homefries, grilled banana and linguica

When Jim and Audrey were in town, they raved about this one place they went to called the Neighborhood Restaurant up in Somerville. I had heard about this place before and they supposedly served up some great Portuguese food, including blood sausage. That was my goal. I wanted the blood sausage. The morning after the Charles party (I think) Jimmy, Meagan and I decided to check it out. It’s a very simple place. They have a nice open outdoor seating area, but it was too cold so we just sat inside. It was very small inside, the tables were simple, the chairs plastic, and the “art” hung on the walls was pretty standard for a rural hometown diner run my grandma and grandpa. It didn’t really look Portuguese, and only a few items on the menu looked Portuguese. Unfortunately they didn’t have any blood sausage that day. Apparently it’s one of those secret-not-on-the-menu things. I was real bummed. Guess I’ll have to go back. Anyway… I got the #15 which came with 3 eggs, half of a big grilled banana, awesome homefries, and a couple slices of this really good Portuguese sausage called Linguica. It was way different than any standard sausage we’re used to. It was very coarsely ground. You could see all the different hunks of things (the meat, fat, and who knows what else). Either way, it had a great almost smoky flavor. They also served a small fruit salad, a plate with toast and corn bread and a glass of OJ with your meal, which was an added bonus. Generosity. I like it.

Quebrada Bakery – Arlington, MA

http://www.quebradabakingco.com/

Bran muffin

So there’s this bakery in Arlington that Nina loves. She has brought in banana bread, cookies, croissants, and other pastries from this place and they have all been exceptional. I decided to get a birthday cake from there in my final days at Bluetrain, and it was a standard chocolate cake with vanilla frosting. It had these awesome fudgy layers in between each layer of cake and the frosting was a sweet buttercream. BUT… I’m not here to talk about the cake. I’m here to talk about the miniature bran muffin I got for myself while I was there. I absolutely couldn’t walk away without something. I love bran muffins. I love that I feel like I’m eating Earth and that it’s semi-healthy. This muffin was small enough to fit in the palm of my hand. Perfect lightweight size. I loved how coarse the bran pieces were and the raisins inside were plump. Sometimes bakeries really screw up bran muffins and they’re too dry, but not Quebrada.

Spanish Chickpea Salad – My Kitchen, Cambridge, MA

So one of our recent SSC meetings had a Spanish theme, so I stuck with my own personal theme of making the salad for the evening. I found this awesome authentic Spanish salad recipe on the Spanish food section of About.com that was delicious, refreshing, and a great way to finish off the meal after some of Nonna’s fabulous paella. This salad was very simple. Cucumbers, pomegranate seeds, chic peas, red wine vinegar and salt and pepper. I cut everything up pretty small so that it was uniform in shape. It was super crunchy and so refreshing. I already said that… but it was. Totally something you could make on the weekend and eat all week.

Spanish Chickpea Salad

2 pomegranates
2 large cucumbers
1 1/2 - 2 cans (15 oz each) of garbanzo beans
2 Large cloves garlic
1/4 cup fresh basil leaves
Red wine vinegar for dressing
Extra virgin  olive oil for dressing

1) Peel the cucumbers and cut into small pieces. Remove the seeds from the pomegranate. 

Nonna's Paella

2) Drain the garbanzo beans and add to the bowl. 

3) Peel and finely chop the two cloves of garlic and place in bowl with vegetables. Remove stems from basil leaves and chop basil. Add to the bowl of vegetables and mix.
4) Sprinkle red wine vinegar over the chopped vegetables. Drizzle extra virgin olive oil. Mix thoroughly. Generally, use 1 part vinegar to 2 parts oil. Taste and adjust vinegar and oil.

Blueberry Flan Pie – My Kitchen, Cambridge, MA

In addition to my chickpea salad, Meagan and I collaborated on a blueberry flan pie for SSC - Spanish edition. I was pretty excited to find this recipe on this random website called Amazing Mexican Recipes. Even though the picture looks kind of funky, it turned out pretty good. It was a little sweet for me and I doubt I’d make it again, but everyone loved it. I’d say the insides were kind of a mesh between a custard and a blueberry pie.

Blueberry Flan Pie

5 cups blueberries (use fresh if possible, frozen if not)
1 tbsp lemon zest
Juice of 2 lemons
1 ½ cups plain yogurt
3 eggs
1 tbsp vanilla extract
1 (14 oz) can sweetened condensed milk
½ cup sugar
1 pie crust (premade or your own recipe)

1) Mix the blueberries with lemon juice and sugar in a large bowl and mash with a potato masher until about ½ of the blueberries are mashed. In another bowl, beat the eggs, and then beat in the condensed milk, lemon zest, and yogurt, followed by the mashed blueberries.

2) Preheat your oven to 350 degrees while you get your crust ready and in your pie pan. Pour in the flan mixture and bake for about an hour and fifteen minutes or until the flan is set and the crust is crisp and golden brown – you can check for doneness by inserting a toothpick into the center of the pie. Allow the pie to cool and chill for a few hours. Serve cold.

Parmesan and Prosciutto Asparagus – My Kitchen, Cambridge, MA

I’m a super big fan of this cheesy asparagus dish I made for our Italian themed dinner. I struggled to

find an interesting Italian salad, so I took a base recipe I discovered on the Food and Wine website and tweaked it a little to make it my own. The original recipe called for raw, ribboned asparagus tossed in zesty sauce made with coarsely shredded parmesan cheese, lemon zest, lemon juice, olive oil, salt and pepper. I made a similar cheese sauce except I used finely grated parmesan romano cheese, half of the olive oil, and omitted the salt. I felt as though the cheese provided enough salt. Also, using a vegetable peeler to turn 2 pounds of asparagus into a ton of ribbons was WAY too labor intensive for my tastes. These asparagus went through multiple phases. First I tried shredding them. Then I decided I didn’t want them raw, so I steamed them whole. Then I thought that with all the other things that I was going to add, eating a whole asparagus could be difficult, so I chopped them up into smaller pieces. Some weren’t fully cooked enough, so I had to sort through them and re-steam some. It sure was a process. ANYWAY… I definitely recommend cutting them up into 1-2 inch long pieces and then steaming them.

At this point, I threw together the cheese sauce, cut up some dried apricots, and threw in some smaller pieces of thinly sliced procioutto. The combination of all these things was incredible. Woah. The cheese sauce had a zesty, lemony flavor, the apricots provided a burst of sweetness, and the procioutto added some saltyness. Great flavors all around.

The second big dilemma of the evening was whether to serve it hot or cold. It sure was delicious warm, but the original recipe said cold. Meagan and I decided to go cold, and it was a great choice because it served as a refreshing veggie dish after Jimmy’s hot soup. Good contrast. Very proud of that whole thing.

Parmesan and Prosciutto Asparagus

2 pounds large asparagus
1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
3 tablespoons fresh lemon juice
2 tablespoons warm water
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

1) Cut up/cook asparagus however you wish. Whole, raw, shredded, chopped, whatever. 
2) In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.

Cinnamon Roll Waffles – Mary’s Kitchen, Cambridge, MA

There’s a photo floating around Pinterest that I’m sure everyone and their mother has pinned. Cinnamon Roll waffles. It’s simple. Open up a can of the premade cinnamon rolls, stick them in a waffle maker, cook as you would a normal waffle, drizzle icing on top and enjoy. Mary and decided to make these one day after a Saturday workout and it was one of the best choices of my life. We used the Immaculate brand of cinnamon rolls from Whole Foods. It was interesting because they didn’t really taste like cinnamon rolls, but they didn’t taste like waffles. It was a beautiful beautiful blend of the two. The outside was slightly crisp and the inside was soft and moist. We tried them with syrup, but they were best with the icing.

Peanut Butter Chocolate Chip Cookies – My Kitchen, Cambridge, MA

I had a period of time a while back where I went a little nuts with all the Pinterest recipes. I wanted

to try making these cookies I found on Averie Cooks that had very few ingredients: peanut butter, brown sugar, an egg, vanilla, baking soda and chocolate chips. I didn’t realize it at the time, but they’re a gluten free recipe. I was so skeptical because they had NO flour or butter. That’s basically not even a cookie. However, they were absolutely exceptional! They split and formed cracks kind of like a cheesecake or those chocolate crinkle cookies. Fresh from the oven, the chocolate was perfectly melty and the cookie itself had a hard time staying together. I was fine with that. Meagan was fine with that. We had an epiphany. Since we couldn’t hold them and dunk them in milk, we put parts of them onto a spoon and dipped them in milk. I must say… we thought we were geniuses.

Once they cooled they were just as delicious, but in a different way. I felt as though I got more of the peanut butter flavor when they were cool, and more chocolate when they were warm. Either way, they were just superb. I totally recommend trying to make them if you’re interested in gluten free recipes or just a different kind of cookie.

Peanut Butter Chocolate Chip Cookies 

1 cup creamy peanut butter
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)

Peanut butter cookie overloaded with chocolate chips

1) Combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated. Add the baking soda and beat to incorporate. Add the chocolate and beat slightly to mix. 

2) Form two-tablespoon mounds of dough, place on a large plate or cookie sheet, flatten slightly and refridgerate at least 2 hours. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough.
3) Preheat oven to 350F, line a baking sheet with parchment paper or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Do not bake them longer than 10 minutes, as the cookies firm up as they cool.
4) Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. 

Pumpkin Granola - My Kitchen, Cambridge, MA

Pumpkin granola

Yea... another Pinterest recipe. I had been meaning to make some granola for a while, and since it was fall, pumpkin granola sounded like a real winner. Normally I try to avoid things like oil and extra sugar in granola, and as a result, it has never turned out all that great. But this time I just wanted to follow a recipe almost exactly. I did not care about calorie content. I found this recipe for pumpkin granola on a blog called Foodess and was so so so pleased. This granola had achieved both the crispness, the chunkiness and the sweetness that I have been striving for in my last couple batches of granola. It was perfect, and you could really taste the pumpkin in it. Not to mention, it made the apartment smell delectable. I'm going to share her recipe, but I halved the recipe and it worked out fine. I get too scared of screwing up and I don't want to have a million trays of wasted granola. As far as the nuts/seeds/berries go, I used cashews, cranberries, and chocolate chips. 

Pumpkin Granola 

1 cup pumpkin puree
1½ tbsp ground cinnamon
2 tsp ground ginger (I didn't use this because I couldn't find mine)
⅓ cup vegetable oil
½ cup brown sugar
⅓ cup maple syrup
1 tsp vanilla extract
1 tsp salt
5 cups old fashioned large flake oats
2 cups raw cashews

3/4 cup chocolate chips
2 cups dried cranberries

1) Preheat oven to 325 degrees.
2) In a mixing bowl, whisk together the pumpkin, cinnamon, ginger, oil, brown sugar, maple syrup and vanilla extract. Stir in the oats and cashews.
3) Divide mixture between two large baking sheets and bake 45-60 minutes, stirring occasionally and checking frequently, until the cashews are golden and toasty and the granola is dry.
4) Let cool completely on baking sheets if larger clumps are preferred. Transfer to a large bowl and stir in cranberries and chocolate chips. Transfer to airtight containers.

Fedora Café – Lawrenceville, NJ
http://fedoracafe.webs.com/

I HAVE to write about Fedora Café. Princeton never ceases to impress, with PJ’s Pancakes, Hoagie Haven and now Fedora Café. Leigh recommended we go to Fedora Café for dinner on Saturday after our erg piece at Speed Order. THANK YOU LEIGH! Fedora Café is this cute little café. I’d say it’s my ideal café. Everything about it is unique. The art, the furniture, the tapestries hanging on the wall, and the dishes. No two things were the same. Leigh originally brought us because they offer an endless pasta bowl. You pick your noodle, sauce, and any toppings you want. If you finish your first bowl, they’ll refill it for free. It was so … much… pasta. I could’ve done it, but my shrunken stomach knew that I’d regret it, especially with a race the next day. I refrained, but OH MAN. It was some of the best pasta I’ve ever had at a restaurant. I got bow ties, blush sauce (a mix of marinara and a cream sauce I believe), portobella mushrooms, sun dried tomatoes, peas, broccoli, spinach, artichoke hearts, peppers, and onions. The deal sealer was the sun dried tomatoes. The flavor of sun dried tomatoes is so powerful. I love it. The mushrooms were key in this dish too. They were big and thickly sliced. I loved how the broccoli soaked up a bunch of the sauce in the bushy part of each piece. There was just so much going on. So many delicious things. The sauce brought it all together in sweet harmony.  

The Ginger Exchange – Cambridge, MA

http://www.gingerexchange.com/cambridge/index.html

Prettiest little crab rangoons

I swear we’ve been talking about sushi for months. And I mean months and months and months. We’ll do it after trials! We’ll do it after the Charles! We’ll do it after Speed Order! Yea… whatever. So finally… we did it. After some pretty intense research, Mary, Meagan, Brandon and I headed to The Ginger Exchange up in Inman Square. I love going to Inman Square because there are so many interesting places there that I want to eat. It’s like traveling to another country. I had spotted crab rangoons on the menu during our research… and well… you can’t just not get crab rangoons. They were amazing. They came piping hot to our table like pretty little flowers arranged around the dipping sauce. The cream cheese and crab mix inside wasn’t too crabby or overly airy. Sometimes I think they whip up the mix that they put inside and it’s all airy, like whipped cream cheese you buy at the store. Know what I mean? Well… it wasn’t like that. It was much better. It was warm and creamy and smooth and had this great sweet dipping sauce (that Mary and I hoarded to dip other things in later in the evening).

Bo Bos

Mary also wanted to get the Bo Bo’s. Yea, I had never heard of them before, but they were described as some sort of dumpling stuffed with hunks of meat. We chose the beef. Three of them came to the table looking like tacos (as Meldrim put it) but I thought they looked like clams. A big puffy white dumpling was split in half and filled with the shredded beef. The flavor of the beef was amazing. It was kind of like an asian version of bbq if I had to guess. With hints of ginger and soy. So great. These came with French fries which, at the time, were like god’s gift to humanity. First fried food I had eaten in FOREVER and it was incredible. I mean… the fries were good, but I’m guessing they wouldn’t be super exceptional to the average person. Mary and I just thought they were like cake.

I was so happy with our choice in rolls. The Christmas was delicious. My optimal choice. It had shrimp tempura, tempura flakes, tuna, avocado, spicy mayo and eel sauce. We also chose the Mt. Fuji (spicy scallop, tobiko, crab stick, avocado, cucumber), Spider (soft shell crab tempura, avocado, cucumber, tobiko, eel sauce), Serendipity (seared scallops, tempura flakes, crab stick, spicy mayo, secret sauce, seared homachi, black tobiko) and the Farmer's Market (avocado, cucumber, yamagobo, sweet tofu, dried seaweed). The Mt. Fuji came piled high with this delicious shredded crab on top in some sort of mildly spicy sauce. The dried seaweed draped over top of the Farmer's Market was something new for me but I really liked it. The seared homachi (a type of fish) on top of the Serendipity had a really unique smoky flavor that I surprisingly liked. They all had something unique about them and that was really cool. 

Christina’s – Cambridge, MA

http://christinasicecream.com/

Peanut butter cup and cookie dough ice cream

As we polished off our last couple pieces of sushi at The Ginger Exchange, I asked if we wanted to order more. We all made the great decision that instead of ordering more, we would go get ice cream instead. We had passed Christina’s on the way in, and we had all heard at one point that it was apparently as good as Toscanini’s. We had to test it out. I’ll say, they had a decent number of flavors, but they weren’t as unique as Toscanini’s Browned Butter Pumpkin Sage or the B cubed. However, Christina’s had some incredible ice cream. Woah, so I got the peanut butter cup (duh) and the cookie dough. I love cookie dough. This was probably the best cookie dough I’ve ever had because not only were there delicious hunks of dough in the ice cream, but the ice cream itself tasted like cookie dough. Somehow they had infused the cookie dough flavor into the creamy part and ohhhh was it creamy. The peanut butter cup was delicious too. Sometimes peanut butter ice creams can have too much peanut butter, and it can be overwhelming, but this was far from. It was the perfect creamy balance of chocolate and peanut butter bliss. This is tough. Real tough. I’d still say Toscanini’s has the #1 spot, but Christina’s is definitely a close second.

Tatté – Cambridge, MA

http://tattebakery.com/

Beautiful Hazelnut Rose

After an unsuccessful attempt to sell clothing at Garment District, Meagan and I decided to slip into Tatté across the street. I had never seen this little café before, but I definitely loved the feel inside. It was very rustic feeling. It was very small and there was one long, battered, antique wooden table running through the middle. People sat munching on the most delicious looking breakfast sandwiches bursting with fresh greens. They had a BEAUTIFUL assortment of pastries and tarts. I opted for the Hazelnut Rose, which was sort of like a cinnamon roll with a great hazelnut flavor. It was tall, wrapped in paper, and split into two rolls at the top. Each one displayed on the platter was unique and had risen and grown in the oven in their own different direction. It was a bit more dry than your standard cinnamon roll (which was ok), and the cinnamon-y substance wrapped between each layer had what I think may have been ground up hazelnuts along with hunks of hazelnuts. It  was delicious. I ate it in the car, but I can only imagine how amazing it would be fresh from the oven. 

I Aint Never Had A Beef Like You

b.good - Cambridge, MA
http://www.bgood.com/index.php
   

Frank's Potatoes

     Eons ago, after a cleverly crafted tweet, the b.good truck came to my work and delivered free chocolate

milkshakes to us. It was THE BEST way to end the work week. So, that was my introduction to b.good and I've been following them and getting their emails ever since because I'm technically part of their "family." I'm not sure if I've explained their story yet, but their focus is making fast-food "real" by making it the way it should be... by people, not factories. I still hadn't visited one of their actual restaurants yet, when I got an email about Frank harvesting his potatoes, and if you came in before Sunday, you'd get a free order of fries. Also, I still had 2 other free orders of fries loaded onto my "family" card that I hadn't taken advantage of yet. Well... it's impossible for me to turn down free food, so one Saturday after the workout, Meagan and I went over to b.good to take advantage of two orders of free fries. On the wall right when you walked in, they had a picture of Frank on his farm and a little blurb about his potatoes from Hatfield, Massachusetts. Along with Frank were photos and information about two other families that b.good was sourcing their beef and other ingredients from. I'm a real big fan of this. Locally sourced and "real" ingredients. It's comforting to know who I'm supporting when I'm eating out. Not to mention, the environmental impacts of buying local.
     As I mentioned before, we went for our free fries and they were phenomenal! They came out looking just as I expected. Real. All different shapes, sizes, and textures. As if an individual, rather than a machine, had imperfectly sliced all different sizes of potatoes. The first thing Meagan said was "they're kind of creamy," and she was totally right. The outside was slightly crispy, but the potato inside was so moist and practically creamy. They also had some sort of delicious seasoning on them, perhaps with a little paprika? I'm unsure. But I do know that I can't wait to go back one day and try their burgers.


Coolidge Corner Clubhouse - Brookline, MA
http://www.thecoolidgecornerclubhouse.com/index.php

Mile High Nachos

     Remember my "nacho average run" pre-CRASH B? Well... I'm slowly checking off the six restaurants that I visited with "the best nachos in Boston." Very very slowly. I've currently only been to one. However, Coolidge Corner Clubhouse was highly recommended by everyone and their mom, so one Saturday evening after sitting outside at MixFest downtown, Meagan wanted to go get food. We scooped up Jimmy and headed to Coolidge Corner Clubhouse where I could finally put their nachos to the test. I was pumped. The place looked like your standard sports bar, but a little older. By that I just mean there weren't seven thousand TVs and the look and feel wasn't very modern. I will instantly love a place if they offer me something free before my meal. For example, bread, popcorn, peanuts, or in this case, small packets of breadsticks. I care not of the quality because it's free and delicious. Jimmy and I decided I'd order the half plate of Mile High Nachos, he'd order a greek salad and we'd split both. That's a lie. We didn't agree on the half plate size. I'm pretty sure he rolled his eyes when I told the waitress I only wanted the half order.
     The greek salad was actually really awesome. It had a bunch of grilled chicken, green peppers, a few tomatoes and they used a mix of romaine lettuce, spinach and a bunch of other mixed greens. I love when places do that. Makes me respect them a little more. Maybe because it makes me think that they value nutrition and are willing to spend a little more on greens rather than just romaine or iceberg lettuce. I'm weird.
     The nachos were, in fact, a mile high. Never have I ever seen a place do such an incredible job layering cheese and chips. The entire bottom of the plate was covered in cheese, and it seemed like each chip in the entire stack had cheese on it. It was incredible. And it was a good blend of cheddar and monterey jack cheeses. The meat chili that came on top was great too. It was practically all meat and full of flavor, but I wished there was more. It also came with jalapenos and salsa with huge globs of guacamole and sour cream thrown on top. There was no skimping on these guys. I'd definitely say they're the best nachos I've had here in Boston so far. They beat out the nachos from Cambridge Brewing Club, the Hill Tavern and Tavern in the Square because of the cheese layering technique and the delicious chili.


Sloppy Joes - My Kitchen, Cambridge, MA

   

My Heavenly Sloppy Joes

      I do like sloppy joes... I do. But when they're at some sort of function, I'm never going to be super excited about it or anticipating seconds before I even finish my first. Don't get me wrong, they're tasty, but generally, I feel like they're pretty standard and generic. However... I stumbled upon a sloppy joes recipe on pinterest (from Ellie Krieger on the Food Network) and thought I'd try it out for myself. Real homemade sloppy joes. No packets. No cans.
     Conveniently, that week Whole Foods had a sale on grass-fed, free range, antibiotic and hormone free 90/10 ground beef from some family farm in Missouri. I picked up about a pound and a half of it and knew it was sloppy joes time. First of all... this was the most amazing ground beef I've ever eaten. "The look of it, the taste of it, the texture... "(-Goldmember) was so different than any other ground beef. There was very little fat that cooked out, and it almost smelled game-y. The taste and the feel of it in my mouth felt so clean. I know that's really really weird, but it was just different and eye opening. I had no idea that ground beefcould be different in so many ways.
     Anyway, I threw in some kidney beans, a ton of spices, onions, garlic and a few other key ingredients (similar to the mountain meatballs recipe Jake and I made a while back) like molasses and Worcestershire sauce. I'm sure if I followed her recipe exactly it would've been delicious, but I made a few additions and substitutions, as always. I omitted the jalapeños and red peppers (simply because I didn't have any on hand), and instead of using a mix of tomato sauce and tomato paste, I used only a tomato basil tomato sauce from Trader Joe's (it's my favorite). I also added from fresh basil from my mom's garden. I would definitely say that this is up in my top 10 favorite dishes I've ever made. It's incredibly easy and incredibly delicious. I spent everyday at work dreaming about getting home to eat it. Here's my version of her recipe.

Sloppy Joes

1.5 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 can kidney beans, drained
1 3/4 cups no-salt-added tomato sauce
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
4/5 fresh basil leaves, chopped

1. Brown the meat and the onion in a large cast iron skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard.

2.  Add the garlic and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 10 minutes more.


Peanut Butter Banana Oatmeal Muffins - My Kitchen, Cambridge, MA

She's pretty

     I want to bake everything... all the time. Brownies, cookies, cakes, muffins. You name it. But I can't for lightweight reasons. So whenever the opportunity arises where I can make a recipe I've been wanting to make for a while, and I can count on other people being there to enjoy 95% of the fruits of my labor, I seize it. Thank you Head of the Kevin 2! For the breakfast post HOK2 I decided to make these peanut butter banana oatmeal muffins. The picture looked great, they had great ingredients and they really caught my eye when I found them on Annie Eats. I've made similar breakfast banana-y muffins before, but these ones took the cake. They were so easy to make and incredibly tasty, especially when they were fresh. With a slight hint of peanut butter in the muffin, creamy peanut butter on top and the sweet taste of banana all throughout, it kind of felt like a treat but was still full of nutrition. An energy powerhouse.  I think it also helped that I used some super ripe bananas that were plenty sweet. This is key.

Peanut Butter Banana Oatmeal Muffins

1½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk (I mixed 1% milk and a tbs of lemon juice)

1. Preheat the oven to 350˚ F. Line muffin cups with paper liners (this recipe made about 15 muffins for me). In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork.

2. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. 

3. Combine the dry ingredients with the wet ingredients gradually and mix just until fully incorporated.

4. Divide the batter between the muffin cups and bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Hungarian Mushroom Soup - My Kitchen, Cambridge, MA

     

   

I wish you could've smelled these shrooms

     It's finally getting a little chilly outside and it's making me super eager to make soups. It's a very exciting time. I've had this Adventures in Cooking recipe for a Hungarian Mushroom Soup on the back burner since the spring. A little more rich than my normal soups, this one is up there in the top 5. I made it with sliced baby portabella mushrooms, sliced large portabellas, and a ton of paprika and dill. I wonder if the paprika and dill are what make it Hungarian. Hmm... Also, instead of sour cream like the recipe called for, I used greek yogurt (which I feel like is practically the same thing), and it gave it an awesome creamy texture. I'm pumped to have a huge pot of this in my fridge for dinner all week.

Final product

Hungarian Mushroom Soup

8 Ounces Crimini Mushrooms, thinly sliced
6 Ounces Small Portabello Mushrooms, thinly sliced
2 Cups Vegetable Stock
1 Cup Milk
1/2 Cup Sour Cream (or Greek Yogurt)
2 Cups Onions, chopped
5 Teaspoons Hungarian Paprika
3 Tablespoons Butter
2 Tablespoons Olive Oil
4 Tablespoons Flour
1 Tablespoon Soy Sauce
2 Teaspoons Lemon Juice
1 Teaspoon Dried Dill
1 Teaspoon Fresh Dill, finely chopped (I used only dried dill)
1 and 1/2 Teaspoons Salt
1/2 Teaspoon Black Pepper
1/4 Teaspoon Thyme
1/4 Teaspoon Marjoram

1. Sauté the onions in a little olive oil in a cast iron skillet for about 5 minutes. Add the mushrooms, 1/2 cup of vegetable stock, paprika, thyme, marjoram, dried dill and soy sauce. Cook over medium heat for about 15 minutes or until the mushrooms soften and become dark in color (This smell will blow your mind).

2. Melt the butter in a large saucepan, then whisk in the flour and continue whisking while the mixture cooks for another 3 minutes. Add the milk and continue cooking over low heat for 10 minutes allowing the mixture to thicken, stirring once every minute or so. Empty the mushroom mixture into the milk mixture. Add the remaining 1 and 1/2 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 20 minutes.

3. Remove from heat and watch mixture until it stops boiling. When the boiling ceases, stir in the sour cream, salt, pepper, and fresh dill if you have it.

Cupcake Game Changer

Mojito Cupcakes - Jimmy's Kitchen, Brighton, MA

Mojito Cupcake/Best Cupcake on Earth

     I really do struggle from time to time deciding which burger is the best burger I've ever eaten, which taco is the best taco or which cupcake is the best cupcake I've ever eaten. Now... I'm a HUGE chocolate fan. Duh. I'd take a hunk of a chocolate over a cocktail any day. So I would think that I'd think the best cupcake would be a big fat chocolate cupcake filled with chocolate, topped with chocolate, and sprinkled with chocolate shavings or something. But this recipe... this recipe for mojito cupcakes that I found on Brown Eyed Baker... may have just changed the game. I had a mojito cupcake once or twice before from Kickass Cupcakes and they were good, but this one was a kajillion times better. Jimmy and I were going to purchase some for Karl just for the fun of it, but then we thought "why not just make them instead?" Such a great idea. The cupcake has rum in it, there is a rum glaze on top of the cupcake, and the frosting has rum in it. It's sweet (but not overly sweet), refreshing and minty. It's just to die for. They're the absolute best about an hour out of the oven when they're about room temp, the rum glaze has crisped up the top just a tad, and the frosting is room temp and perfectly creamy. I swear I ate a gallon of that frosting before putting it on the cupcakes. I attribute part of our success to Jimmy's kitchen aid. That thing whipped up butter like I've never seen before. Anyway... it may seem a little complicated, but these cupcakes are a real crowd pleaser, even if it's a one person crowd.

Mojito Cupcakes

For the Cupcakes:
½ cup buttermilk
½ cup mint leaves, bruised
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons white rum
¼ teaspoon vanilla extract

To Brush the Cupcakes:
2 tablespoons white rum
2 sprigs fresh mint

For the Frosting:
1½ cups unsalted butter, at room temperature
4¼ cups powdered sugar
1½ tablespoons lime juice
3 tablespoons white rum

1. Combine the buttermilk and the ½ cup mint leaves in a small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15 to 30 minutes. Once finished, strain the milk into a bowl using a fine mesh sieve. The milk may appear curdled or clumpy, but it will come back together. Press on any milk solids and mint leaves to extract all the liquid possible. Give the milk a quick stir to smooth it out and set aside.

2. While the mint is steeping in the milk, preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.

3. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

4. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

5. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

6. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum. Mix until combined. 

7. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

8. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

9. While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm over medium heat until the rum is heated through (do not let it simmer). Remove the pan from the heat, cover, and let steep until ready to use.

10. Allow cupcakes to cool for 5 to 10 minutes and then remove to a cooling rack. Brush the tops of the cupcakes with the mint-infused rum. Set the cupcakes aside to cool completely before frosting them.

11. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice and rum and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes once they've cooled and garnish with a sprig of fresh mint.

Zinnekens - Cambridge, MA

Fruit Delight

     You know those places where you walk by the front door and the sweet sultry aroma brings you to your knees? Zinnekens is one of those places. Thus the reason for me loading up when I found them on Groupon. I mean.... come on... their front window says "Coffee, Chocolate and Waffles." How could I go wrong? They offer gourmet Belgian waffles with a multitude of toppings. Meagan, Jimmy, Karl, Dave and I all went and Meagan and I split the Fruit Delight with Belgian chocolate, bananas and strawberries. The waffle itself was, hands down, the best part. It was totally unlike any other waffle I've ever had in that it was mildly chewy. It was just so simple and delicious. Plus the warm melted Belgian chocolate. Oh man. I also tried a bite of Jimmy's, which was the Gourmand with bananas whipped cream and caramel, and Dave's, which was the Zinneken's with whipped cream, Belgian chocolate and speculoos. Dave's was DEFINITELY my favorite. That speculoos filled every little square of the waffle and had warmed up ever so slightly. With a little chocolate drizzled on top, it was a sugary death trap. I debated going back in and getting my own. A return trip to Zinneken's is definitely in order.

Border Cafe - Cambridge, MA
http://www.bordercafe.com/

Corn and Bean Empanadas

     I know I've blogged about this place before, but I was reeeeeally watching weight for an upcoming race at the time, so I had a piddly 3 chips or something and a salad while there (don't get me wrong, the salad was incredible). This time, I went for the real deal. I wanted to devour 3 baskets of their piping hot chips myself... and I did. Ok not really, but I could've. After Zinneken's Jimmy, Meagan and I wanted something salty to follow our sugar overdose... naturally. We were just going to "get something small" at Border..... riiiiiight. Either way, we killed a few baskets of their phenomenal fresh tortilla chips with some queso dip before our "meals" arrived. I ordered the corn and black bean empanadas because I don't think I've ever actually had one. To me, they seem like the Mexican version of a pastie (a meat pie that us Michiganders are quite fond of). The little pockets of heaven were absolutely incredible!  I loved the crispy dough on the outside and I was really happy that the insides weren't stuffed full of cheese. That would've been too much I think. Instead it was just corn, beans and a little bit of melty cheese. The best part was the sauce in that little dish in the top of the picture. It was so good that I had to ask our waiter what was in it. It tasted like a pesto, had all the pesto flavors, but also had something different. Apparently it's some sort of roasted red pepper pesto with parmesan cheese, basil, garlic, etc. It was incredible on it's own and along with a forkfull of the empanada. So good. Great food, great service, great atmosphere.

An Out of Body Tot Experience

The Lower Depths Tap Room - Boston, MA

http://thelowerdepths.com/

     I had an out of body experience with tater tots. After making average at Senior Trials and working on weight for months on end, it was to be expected... in my opinion. 

Heaven's Food. Really. Chili Cheese Tots

What?

      I've been wanting to go to the Lower Depths Tap Room forever. It's this little semi-subterranean restaurant on Comm Ave just past Kenmore. Jim and Audrey were in town visiting, so Meldrim and I got them together with Audrey's friend Libby, Jimmy and Karl and we headed out. The Lower Depths is a tiny little place with an absolutely hilarious menu. It's rather rude and mildly vulgar, but hilarious. They have a section dedicated to tater tots. I was so glad Jimmy was on board. We ordered the Chili Cheese Tots: Coffeehouse Porter Chili, beer cheese and scallions. I think I weird-ed Audrey and Libby out with the moment I had with these tots. The chili had big hunks of meat in it and was chunkier than most chilis. A lot of chili you get on things like nachos and chili cheese fries is a bit more liquidy and ends up making everything soggy. This didn't. I would almost not qualify it as chili. It was more hunks of meat and sweet black beans. It was incredible. The tots themselves were absolutely perfect. Lightly crispy on the outside, piping hot and soft on the inside. Then the beer cheese wasn't really all that beer-y, but it was so melty and delicious. It was a real cheese sauce with pieces of peppers in it. Not that fake nacho cheese. This was on a whole other level. Jimmy and I made a deal to make sure we come back and try all of the varieties. I can't wait.

 

Tropical Steakhouse Burger

For my meal I ordered the Tropical Steakhouse Burger with bacon, cheddar, mango chutney, habanero aioli, lettuce, tomato and onion on a toasted bun. There are many things to note. On the downside, you couldn't really taste the mango chutney (I think there just needed to be more) and the slice of tomato and onion needed to be bigger. They just kept sliding off and weren't nearly large enough for the burg itself. These are minor issues however. On the plus side, the burger was perfectly plump and cooked just as I like it. I love when you can tell a burger patty is homemade because it plumps up in a way that makes it almost impossible to eat. Oh and the melty cheese and bacon? Shoot me. The habanero aioli (basically a spicy mayo) was very light and thin but really added an awesome flavor to the whole burger. I didn't really notice the heat in the mayo until after I killed the burger and my mouth was burning o-so lightly. OH and it's worth mentioning... the lettuce. I don't care how insignificant it may seem, but this lettuce was great. It was perfect. It was one big, darkly colored romaine leaf and was full of flavor. And it was the fatter part of the leaf, so you didn't have to deal with the stiffer core part of the leaf. Yes I notice these things.

   

Red Skies at Night

Another added bonus: The Lower Depths has 160-180 different bottles and 17 rotating drafts. I had one called Red Skies at Night by Heavy Seas. Upon further investigation, it has hints of banana, apricot, clove, allspice and honey making it a slightly herbaceous beer. It was cask conditioned, which I learned means that it is unfiltered and unpasteurized and served from a barrel without additional nitrogen or carbon dioxide pressure. Neat. It was delicious. I feel educated.












PJ's Pancake House - Princeton, NJ
http://pancakes.com/

Blueberry, Peanut Butter Chocolate Chip, S'mores

     Mary and I had another "maybe they haven't eaten in a while" caliber eating event post trials. The
moment is generally filled with extended silence, followed by laughter and repeated "oh my gosh it's so delicious" comments, followed by more laughter, silence, shock and awe, shock and awe, heavy eyelids and elation. We finally made it to PJ's Pancake House in the heart of Princeton and it may have been the best decision we had ever made in our lives. It's a cute little place, and we sat outside on their little patio. It was lovely. We decided we wanted to split a savory dish and a sweet dish. We work so well together when we eat out. We really maximize our exposure to what restaurants have to offer. Anyway...pancakes were on the menu and making a decision on which kind we wanted was a chore. I feel like writing about this is useless because it is absolutely impossible to describe just how incredible and different these pancakes were. Ok.... I'm just going to write it as I'm thinking about it in my head. They were more dense than normal pancakes. But not an uncomfortable I-feel-like-I'm-eating-bricks dense (like buckwheat pancakes seem like sometimes). Like a this is a hearty pancake that can't possibly be just empty calories. They were also more yellow than normal pancakes. Maybe they use cornmeal? I'm so confused. I don't care. The consistence, texture and bounce-back was just unlike anything I have ever had before in my 25 years of existence.

So much happy

     Ok, now that I've done a terrible job explaining the texture... the flavors. We got the sampler and got 3 different kinds. One was a blueberry pancake; classic but above and beyond your standard blueberry pancake based on their pancake mix recipe I just explained. Soaked in syrup with a little

    The savory dish we got was just an english muffin, 2 eggs, 2 sausage links and a glob of their homemade hash browns. I know these things seem insignificant and standard, but the hash browns were chocked full of pieces of peppers and onions and were just delicious. The best part was the sausage. Being on the lightweight diet, you forget was such a flavor punch a sausage link packs. Meat. Salt. Spices. Mmmmmm.

    PJ's trumped the Princetonian a gazillion times over. I cannot wait to go back and try some of the other pancake varieties. Oreo pancakes? Yes please.
whipped butter? Woah. The second one we got was a peanut butter chocolate chip pancake. It had chocolate chips AND peanut butter chips. The combination of the two melty chips was to die for. And PJ didn't skimp out on the chips. Those cakes were loaded. The third kind that we got was s'mores. I know. I know. Hunks of chocolate, melty marshmallow, and graham cracker crumbles. This may be the best invention anyone has ever had... ever. Tasted like the world's best s'more infused in the world's best pancake.

Froyo. I Need It Three Times A Week To Heal My Broken Bones.

Yogurt Land - Cambridge, MA
http://www.yogurt-land.com/

There is yogurt down in there somewhere.

     Well, you-know-what pretty much hit the fan. Some external force was telling me not to go to camp. My body was freaking out, making me immobile and unable to breathe. Joanie was nice enough to take to the ER on Friday night, and afterward, we treated ourselves to some AWESOME froyo at Yogurt Land in Harvard Square. This place is definitely in my top 3 favorite froyo places here in Boston, up there with Zinga and Mixx. Self serve is totally the way to go. I really liked their flavor options here because they had a good mix of refreshing fruity ones, standard ones, and unique ones like bananas foster, pecan pralines or new york cheesecake. I made sure to try most of the ones I knew I wouldn't get. I know this is kind of the opposite of what most people do, but I don't care. I wanted to sample the red velvet cake, pecan pralines and New York cheesecake because deep down, I knew I'd want the dutch chocolate, a fruity one (that was bound to be good anyway) and a unique one. I ended up going with the chocolate, passionfruit guava, bananas foster and double cookies and cream. Topped that sucker with some brownie pieces, cookie dough (which was absolutely perfect), resses peanut butter cups, reeses pieces, malt balls and a frosted cookie. Their topping selections though were phenomenal. Tons of kinds of fruits, chocolates, gummies, syrups, cookies, etc. It was overwhelming. I've been 4 times now. It's becoming a problem. I wonder if they'd let you just buy a bowl of toppings?

Not Your Average Joe's - Watertown, MA
http://www.notyouraveragejoes.com/watertown/

Pulled Pork Pretzel Bites

   Being practically bed ridden is not fun. I had to get out of the house on day two of my muscle flair-up.
Jimmy picked me up and we headed to meet Dave, Karl and Mr. and Mrs. Harshe at Not Your Average Joe's in Watertown. The place had a really neat modern vibe full of bold colors and simple wall decorations.
You would definitely describe it as classy casual. I wasn't super hungry but they offered the most amazing bread dip to go with their onion bread. The dip was basicaly mashed up garlic, parmesan cheese, and olive oil with red pepper flakes. It made it a little bit spicy, but not overwhelmingly so. Just garlicy and cheesy with a touch of heat.
     Instead of getting a meal, I ordered two appetizers. The one I split with Jimmy were these Pulled Pork Pretzel bites. Oh my gosh. They must've taken a big slice of a pretzel stick, topped it with this delicious bbq pulled pork, added some coleslaw on top, and covered them with thin crispy onion rings and sprouts. Shoot... the different kinds of flavors and textures in these babies were out of control. The warm pulled pork had a lightly sweet bbq flavor that was balanced with the light, cool and refreshing coleslaw, and the onion rings gave it and awesome crispness. So many flavors and textures in each bite.

Buffalo Caribbean Chicken Tenders

     For my second appetizer I got the Buffalo Carribean Chicken tenders. Oh man... they were incredible. Each tender was tossed in a buffalo mango barbeque sauce. They were a tad sweet but spicy, and you could really taste the mango flavor in the sauce. Another bonus was that the breading underneath the sauce was still a tad bit crunchy, as in, it hadn't softened up and gotten soggy when they covered it in the sauce. The whole dish was served with a little bit of pineapple jalapeno salsa and blue cheese. The salsa was nice to finish with because it was light and refreshing. Both of those dishes had such unique flavor combinations that I wasn't really expecting from a classy casual American cuisine restaurant.


UpStairs on the Square - Cambridge, MA
http://www.upstairsonthesquare.com/

     Well, this place was ... interesting. If something wasn't pink, it was purple. If it wasn't purple, it was a

Mexican Street corn... and Meldrim

zebra. The decor in UpStairs on the Square was definitely unique and out there. Oddly shaped tables and zebras all over the walls. Aside from horrendous service, it felt like a treat to be in such a strange place. Meagan's grandparents took us out to dinner there the evening she moved in. The menu was pretty small, and most dishes were complex. Complex in that I had no idea what they meant. Jimmy and I decided to do the whole splitsies thing.... again. It was some special grill night, so he got 1/2 a grilled lobster and an ear of Mexican street corn. The lobster was pretty decent, but nothing extraordinary. I thought maybe grilling it might give it some awesomely different flavor, but it really didn't. It was still delicious obviously... because it's lobster... and because they filled half the shell with butter. I had a bite of his corn and that was incredible. It had some sort of chipotle mayo, some kind of cheese and a bunch of spices on it.
   

Pizza d'oro

I ordered the Pizza d'oro, which was this crazy pizza with a "type of bacon" (which I swear I never tasted or could find), hedgehog mushrooms (which were marinated in something), and a "pullet egg," which is basically an egg cracked on top and lightly cooked. I thought the pizza was fantastic. I absolutely loved the fluffy crust and the mushrooms, and dipping the slices of pizza in the cracked egg was just incredible. I also tried a piece of Todd's White Pizza, which was duck fat potatoes (oh ... I know), caramelized onions and wine grapes. I can't say I tasted the wine grapes or was really even looking for them because the duck fat potatoes stole my attention. I still want to go back for that Rhubarb Brown Butter Tart.



Cambridge Brewing Company - Cambridge, MA
http://www.cambrew.com/

Famous CBC nachos

     Dinner #2 with Babcia and Poppy. They wanted a diner... so I took them to Cambridge Brewing Company. That is not a diner. I knew that. I also knew before I got there that I had to get the CBC nachos. If you recall, Cambridge Brewing Company was on my list of the top nachos in Boston from my "Nacho Average Run." Apparently these babies were huge and delicious, so I couldn'tnot get them. They were just that. HUGE and delicious. They looked like a mountain. An enormous pile of multicolored chips with layers of a seriously awesome cheese, vegetarian bean chili, green onions, salsa, sour cream and jalapenos. They did it the right way and did a layer of chips, toppings, chips, toppings, etc. I definitely could've eaten the entire plate.


Legal Harborside - Boston, MA
http://www.legalseafoods.com/restaurants/boston-legal-harborside

     Legal Seafoods is one of those restaurants I hear people talk about a lot in Boston. Apparently there are

Crispy Montauk Calamari

a bunch, but I believe they started here in Beantown. Dinner #3 with Babcia, Poppy and Meagan was at Legal Harborside. After taking them on our self-guided tour of Boston and visiting the ocean, we were in the mood for seafood. I couldn't believe how crazy this place was, but oh my was it beautiful. I never went upstairs, but the main level looked right out onto the harbor and they had the huge bay doors wide open, letting the smell of the sea roll in. We had a seat by the carry-out section because there was no wait, as opposed to the hour and a half wait for the main dining area. First of all, the rolls they brought, were probably the best rolls I've ever had at a restaurant. Each one was like a freshly baked loaf of bread that's crispy on the outside, but super hot and fluffy on the inside. I couldn't believe it. I could've eaten zillions (with endless butter of course).
     I ordered some calamari for the table as an appetizer, and it was better than I expected. A lot of times when you order calamari it comes, in only the little rings, but this dish had the little rings as well as full little fried squids. They were adorable... and delicious. They were lightly breaded and fried along with a few pieces of hot peppers. A really unique addition I've never heard of in standard calamari dishes.
   

Looks like a cheese pizza, right? Far from it. 

     For my meal, I had to order the Crab and Pepperoni Pizza. Sounds weird right? That's why I got it. Crab and pepperoni. I had mixed feelings and needed to sort them out. It. Was. Amazing. I'm not kidding. This thing wasn't overloaded with either the crab or pepperoni, but had moderate sized pieces of crab interspersed among the pepperoni. So it wasn't overly seafood-y, but definitely not your standard pepperoni. It smelled deadly and tasted even better. The mozzarella cheese they used was also amazing. I think it picked up a bit of the crab flavor, so even though there wasn't a ton of crab all over the pizza, the crab flavor was throughout the entire thing. Of course, I also helped Meagan finish her fish tacos, which were pretty good. I wished the fish had been a little bit crispier (it was fried), and I wasn't a fan of the corn tortillas. I'm trying to like them. That pizza though... oh man.


Slutty Cheesecake Bars - Antonia's Kitchen, Cambridge, MA

This really is a beautiful thing. 

     Ok, I have no idea why they're called Slutty Cheesecake Bars. Everyone kept asking, but I have no Wallflour Girl and needed them. Definitely a treat meant for those in love with sugar. Beware, this is rather involved. A two person team makes it a lot easier.
answers. And truthfully, it doesn't matter, because once you taste them, you'll forget about their name... and practically everything else in your life at that moment. In short, these guys were a chocolate chip cookie layer, a layer of oreos, a cheesecake layer, and then a heafty topping of crumbled oreos and chopped malt balls. You can't breathe. I know. Serious sugar overload but SO worth it. Antonia and I made these for Joan's birthday because she had shown me the recipe  a few weeks prior from a blog called

Chocolate Chip Cookie Base:

• 3/4 cup butter or margarine, softened
• 1/2 cup + 2 tablespoons white sugar
• 1/2 cup + 2 tablespoons brown sugar
• 1 1/2 teaspoons vanilla extract
• 1 egg, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips or chunks

1. In a large mixing bowl, cream together softened butter and both sugars until fluffy. Beat in vanilla and egg. Mix in flour, baking soda, and salt until just incorporated. Gently fold in chocolate chips.
2. Set bowl aside and make cheesecake layer.

Cheesecake layer:

• 12 oz. cream cheese, softened
• 1/3 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract

1. Cream together softened cream cheese and sugar until light and fluffy. Add egg and vanilla; beat in until completely smooth, but be sure not to overbeat.
2. Set aside cheesecake layer as you assemble.

Assembly:

• 21 Oreos (16 whole Oreos and 5 chopped Oreos, divided)
• 5 oz. Whoppers, chopped

1. Preheat oven to 350 degrees F. Grease an 8×8-inch baking pan.
2. Spread cookie dough evenly across the bottom of the prepared baking pan. Your cookie dough layer should be about half an inch thick–if you have leftover dough, you can bake it immediately as individual cookies or simply toss it into the fridge for baking at a later time. Bake for approximately 10-12 minutes, until the dough is just cooked through and firm. Remove from oven.
3. Layer 16 whole Oreos on baked cookie crust. Pour cheesecake filling evenly over Oreos. Sprinkle 5 chopped Oreos and 5 oz. chopped Whoppers over the cheesecake.
4. Bake in preheated oven for 35-40 minutes, until cheesecake is pretty well set. Remove from oven and allow to cool completely in pan before cutting. Best served chilled from refrigerator (but make sure you store it in the fridge either way).

Banana Soft Serve - Jimmy's Kitchen, Brighton, MA

     Since Jimmy wouldn't make Meagan and I brownies (something about it being over 90 degrees and not Chocolate Covered Katie. Love.

Banana Soft Serve. Hard to capture how delicious it was. 

wanting to turn on his oven... I don't know), I decided I was going to make us all this banana soft serve I'd been wanting to make for a while. It is literally frozen bananas, vanilla, and cocoa powder. Put it into a food processor and it comes out just like soft serve ice cream and tastes amazing. If you have a super freezer, you may have to add a little milk to get the bananas chopped up, or let them thaw a tad. I also threw in some chocolate chips, because honestly, there's no way they'd screw anything up. The recipe I used was off of

Chocolate Banana Soft Serve

• 3 chopped medium bananas (the riper the better)
• 1 tsp pure vanilla extract
• 1/16 tsp salt
• 3 tbsp cocoa or cacao powder
• optional: sweetener (depending on your tastebuds and ripeness of the bananas)
• optional: 3-5 tbsp peanut butter or another nut butter of choice

Combine all of the ingredients in a blender or food processor. If you want the look of ice cream, freeze about 10-15 minutes and the texture will also become a bit firmer. Done!

Long Beach Dairy Maid - Gloucester, MA
http://www.longbeachdairy.com

     I'm not sure if I've blogged about these guys before, but I just have to bring it up anyway. After a visit to

The "small" portion

Good Harbor beach, Jimmy, Meagan and I stopped at Long Beach Dairy Maid. They have 24 flavors of soft serve, 8 flavors of frozen yogurt and literally 60 flavors of "Super Premium Ice Cream." I was so overwhelmed. I was even more overwhelmed when I saw Meagan's "small" ice cream in a waffle cone come out the window. I got a regular cone assuming that I wouldn't get as much. Nope. Still more than a pint of ice cream. I am seriously not kidding. Not one bit. It was outrageous. I got a "small" peanut butter oreo cookie and finished every bit. Totally could've eaten a second one. By far the best value and selection I've ever experienced at an ice cream shop.