Honestly, I Maine-ly Go For The Food

Bronwyn - Somerville, MA

http://bronwynrestaurant.com/

Beer 'n Bretzel

     Before heading to Maine, we had one other food stop to make. Bronwyn in Union Square up in Somerville. I'm a sucker for German food, my Mom is German, David is German, and it's October (>>> Oktoberfest activities).      

     We headed up to Bronwyn a little later than planned and ended up waiting quite some time for a table, but it was ok because that made time to relax and take in all the Oktoberfest festivities they had going on. I'm not sure if this is commonplace or not, but all the waitstaff were running around in lederhosen and other traditional German garb. For their Oktoberfest event they also had a live band playing in the main dining area. They were awesome and really helped set the mood. The bar area was rather dimly lit, but seemed very authentic and typical of a German bar. 

       

     While we waited we ordered one of their Bronwyn Bretzel with spicy mustard and a large glass mug of beer. How could you not? I could eat pretzels until I explode. I could eat Bronwyn Bretzels until I explode. It was delicious. Kind of a crispy outside and a hot and soft inside. Moderate course grained salt. So so tasty!

   

Haxe - Braised pork shank, riesling sauerkraut,
roasted apples and potatoes.

     They finally sat us at our table, which was just a section of a much longer table (kind of like community style seating). Each of the chairs were an older style and unique. They reminded me of King's and Queen's chairs. By the time we had sat down, David and I had already decided to split the Haxe, which was a beer braised pork shank, riesling sauerkraut, roasted apples & potatoes. Beautiful presentation and a beautiful taste. The pork shank came to the table piping hot and was presented in a way that kind of looked like a teepee and kept all of the other ingredients in the dish warm. The sauerkraut, apples and purple potatoes were all full of the pork flavor as if the pork shank was cooked on top, as to let the juices flow out and cook into the fruit and veggies. I absolutely loved the addition of the sweet, roasted apples to the salty, savory pork (similar to the ham - pineapple combo). 

German Chocolate Cake

    

     They had one dessert on the menu, and lord have mercy was that ok. It was their version of a German Chocolate Cake, but it was in no way like any german chocolate cake I've ever had. I asked the waitress and guessed that it was made with oats instead of flour and was right. It wasn't a layered cake, and it didn't come with the gooey, mysterious caramel/nutty layer that turns me off sometimes. This was just like a regular slice of cake, but still had that rich caramel and walnut/pecan flavor throughout the oaty texture. It was all sitting in a light pool of sweet icing. By far the best and most appealing german chocolate cake that has ever graced my tongue. I hope it's not only an Oktoberfest special :/

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Boothbay Lobster Wharf - Boothbay Harbor, ME

http://www.boothbaylobsterwharf.com/

     When my mom comes to Boston, I think half the reason she visits is for the lobster, and I don't blame her one bit for that. Jay is apparently the same way. They both had wanted lobster all week, but I didn't take them any place with lobster because I knew it would be fresher and cheaper in Maine. 

     Saturday evening we scurried up the coast to Boothbay Harbor to get our first lobster meal of their trip. We made it just in time. Just in time to experience a Maine country show... and lobster. Lobsters and I... we are friends (minus the fact that they're dead). I dissect every ounce of that creature, and 9 times out of 10, I'll tear apart other people's lobsters when they run out of stamina. It's a challenge and I like a challenge... and lobster meat. 

     I'm not sure how to describe a steamed lobster. You've got to try it for yourself. You can always tell when they're fresh. They've got a more rich flavor. And the restaurant is doing it right if they're serving it with real butter. Boothbay Lobster Wharf had the experience and the unique waterfront cooking station to boot. It was a beautiful nighttime landscape. 

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Eventide Specialties - Boothbay Harbor, ME

http://www.eventidespecialties.com/

Pastries and sunshine :]

     Sometimes I'm impressed by my own sniffer. We were walking down the street around all the little shops in Boothbay Harbor when I got a whif of what I thought was apple pie, but I saw no bakeries around. I was perplexed. Perplexed until we walked in a little specialties store called Eventide Specialties. This little shop featured a bakery bustling with a bunch of cute older women who do nothing but bake and take in a gorgeous view of the harbor all day. What a dream. Low and behold, they were just pulling out baked apples in a cinnamon sugar dusted puff pastry. This was a need. The scone was a need too. My mom bought me one of each and we walked to the water to enjoy them in the sun. The puff pastry was golden brown and sprinkled with sugar to compliment the perfectly baked and tender apple inside. I'm not quite sure how they were able to bake the apple long enough to let it soften without burning the puff pastry. Maybe some pre-baking was necessary. The apple itself was also stuffed with butter and walnuts. Does it get any better? The scone was pretty good too. Moist and full of fruits.

Baked apple inside of puff pastry. 

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Shannon's Unshelled - Boothbay Harbor, ME

Look how pretty

     Another day, another lobster. We worked up a little of an appetite as we walked around the town, and there was honestly no way we were leaving Maine without a lobster roll. We walked by a little one room shop called Shannon's Unshelled that sold one thing. Lobster Rolls. It was their last open day of the season, so we thought it was meant to be. This lobster roll was different than any other roll I've ever had in that instead of tossing the lobster meat in a type of creamy sauce or mayo, it was just tossed in melted butter. I reeeeeeeeeally liked it. It helped isolate just the lobster flavor. I would've liked to have some lettuce on there, because the last lobster roll I had from The Pier Patio Pub. But this roll was still fabulous. I believe the conversation went something like this:

"I wish it wasn't over." - Me

"What?" - Jay

"My lobster roll." - Me

"Haha it is an event!" - Jay

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Gilbert's Chowder House - Portland, ME

http://www.gilbertschowderhouse.com/

Garlic and Onion Steamed Mussels

     One seafood item they hadn't had yet was chowder, so on our drive back to Boston we stopped in at Gilbert's Chowder House right on the water for chowder... or so I thought. As soon as we sat down though, they became subject to the spell of lobster and next thing I know I'm elbow deep in all their lobster parts. I wasn't upset. I, myself, got their mussels which looked and smelled great. They must've cooked these mussels in loads of garlic because there was minced garlic everywhere. Again... not displeased. They were steamed with some onions as well which I've never seen before, and were served with an awesome lemony, garlic butter. It was simple, but delicious nonetheless. When I think of the best mussels I've had during my time out here on the east coast, I'm still taken back to The Fat Cat in Quincy. Mussel heaven. 

Found: Boston's Best Nachos

@Union - Allston, MA
http://www.unionallston.com/

Carbohyrates please...

     I love being able to say yes to spur of the moment brunch outings. Even when it comes to a $4 glass of fresh squeezed OJ. Seriously... fresh squeezed is the way to go. The other stuff shouldn't even be called orange juice. Anyway, I met Kevin for brunch at @Union one Saturday because I hadn't seen him yet since he moved to Boston. I've heard this place was good and it seemed decently priced and close to home. Right in the heart of hipster Allston, this place boasted big open windows, a bunch of tables, and a bright and colorful atmosphere. Their menu was pretty extensive too and they had a decent selection of specials. I ordered the orange blossom french toast, which was very simple and actually rather light. It didn't have much of an orange flavor other than from the orange wedges I squeezed onto it. However, the mix of the orange and a little syrup was delicious.
     I also ordered their homefries because yelpers said they were awesome. They were right. Nice big hunks of potatoes that were grilled, not fried, with some veggies. All great things.

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Joe's American Grill - Braintree, MA
http://www.joesamerican.com/
   

Spinach and artichoke dip

     Joe's exists many places throughout the city, but I had never been. After some siiiiick F1 racing for David's sister's birthday, we headed over to Joe's for dinner. It kind of had a similar fancy but casual feel to places like Cheesecake Factory and PF Changs. We sat outside on their beautiful patio as the sun mutated my ghostly skin. As an appetizer we ordered their spinach and artichoke dip which was amazing x 1000. Super creamy and salty (in a good way) and cheesy. They served it with tortilla chips and these crisp parmesan cheese chips. So good. I could've eaten just that for dinner. We also got their chips, guac and salsa, but it was pretty standard. The salsa was strange though.

Turkey burger

     For the meal I ordered a turkey burger. Big, fat juicy guy with fresh greens, tomato and onion on a buttery toasted bun. It was super satisfying, as was the salad that came with. The dressing on the salad was stellar too. It was a sort of lemon vinaigrette but was a little sweet.  I wanted some in a to-go bottle.

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Wolfe's Tavern - Wolfeboro, NH
http://www.wolfestavern.com/


 
  I'm going to write about this little place a) because I'll probably never be in this area again, and b)
because this french onion soup was delicious. It was super loaded with cheese that poured off the sides and melted to the edges of the pot. Crispy cheese always wins in my book. That is all.

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Pavlova - My Kitchen, Allston, MA

My pretty pavlova :]

     Frances told me a long time ago that Pavlova was her favorite dessert. So naturally, I wrote it down, lost it, and had to ask Melanie what the name was again when her birthday finally came around. This was my first attempt at a type of meringue and it was incredibly difficult. First of all, I didn't have white wine vinegar, and the only white vinegar that Trader Joe's had what white balsamic, I figured it would do, until I added it to the egg/sugar mixture and the whole thing smelled and tasted strangely like mushrooms. I thought I had ruined the whole thing, but put it in the oven anyway, hoping that the vinegar taste would cook out. 

     The kicker I think was that you're supposed to let it cool over night in the oven WITH the oven door cracked. I didn't know that the oven door was supposed to be cracked, and therefore when I got to my pavlova in the morning it was sticky. I attempted to bake it a little longer, but as you know that baking is all chemistry, that didn't really help me achieve the ideal texture... but I decided it would do. Honestly, it seemed to work out quite well. The sweet, melt-in-your mouth flavor of a meringue was there, and you really couldn't go wrong with the homemade whipped cream and fruit on top. It was a big hit, and Frances loved it. That was all I wanted :]

Pavlova

4 large egg whites, room temperature
Pinch of salt
1 cup plus 2 tablespoons superfine sugar (I put mine in a food processor for a few minutes)
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
1 1/4 cups heavy cream, whipped
Mixed fruits, such as raspberries, blueberries, strawberries, kiwis, bananas or whatever your heart desires.

1. Preheat oven to 300 degrees.

2. In a tall bowl, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla. Fold to combine.

3. Mound the meringue in the center of a cookie sheet liked with parchment paper. Using a spatula, evenly spread meringue out towards the edges, forming a circle. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.

4. Turn off oven and let meringue cool completely in oven with the door cracked. When meringue is cool and completely dry (overnight is preferable), top with whipped cream and desired fruits.

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Roasted Butternut Squash Pasta Sauce - My Kitchen, Allston, MA

     Hayley mentioned the idea of a roasted butternut squash pasta sauce a long time ago, so when Meagan had extra leftover squash, I offered to make some sauce with it. I found this recipe on a blog called Teeny Tiny Foodie. I was really excited because roasted squash is great, and I could only imagine what would happen when you add in a bunch of herbs and some creamy ricotta cheese. It was just as good as I had expected, and then some! The only thing I would've done differently is I would've added a little bit more of the noodle water to thin it out a bit. It was pretty starchy the first time around. In my second serving though, I added some water to thing it out and it become a little easier to eat. While it may seem a little complicated, this was a great way to use up some butternut squash when you get a big one. Super tasty too. 

Roasted Butternut Squash Pasta Sauce

½ roasted squash bulb, peeled and cubed
1 cup ricotta cheese
1 small onion, diced
1½ cups arugula
1 clove garlic, peeled and minced
¾ teaspoon fresh rosemary, finely chopped
1 teaspoon salt
¼ teaspoon pepper
1 lb pasta of choice
½ cup reserved cooking liquid from the pasta
Olive oil, shaved parmesan or romano cheese and red pepper flakes, to taste

1. Over medium heat, sauté the onions, garlic and red pepper flakes with a pinch of salt until the onions are golden. Stir occasionally.

2. Add the arugula, another pinch of salt and a pinch of pepper. Stir and cook for 1 minute. Remove the pan from the heat and set aside.

3. In a food processor/blender/with an immersion blender blend the ricotta, squash, onion-arugula mixture, salt and pepper. Process on high for 1 minute or until it is smooth.

4. Add the reserved water from the cooked pasta, ¼ cup at a time, until your desired consistency is reached. Taste, and adjust seasonings.

5. Pour the sauce over the cooked pasta, mix and top with grated parmesan or romano cheese and enjo

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21st Amendment - Boston, MA

http://21stboston.com/

I give you Boston's best nachos!

     Knocked another one of Boston's best nacho places off my list! My mom and Jay came to visit a couple weeks ago and I met them downtown to walk around and show them the sights. I'll say... I wasn't upset when they asked if there was a pub around. They were thirsty and hungry, and I was (as always)... hungry. We were up by the state house, so immediately I thought of 21st Amendment and their nachos. IT WAS TIME. The moment had come and I'd get to try them. The inside of the 21st Amendment is very dark and old style pub-y. It reminded me of a place politicians downtown would come to. The local watering hole. The building itself was constructed in 1899, and the pub has been through a few different names, but it was a local hangout for some of the state workers.

Momma and I!

     So for the nachos. These were definitely THE best nachos I've had in Boston. Let me explain... The winning factors here were the mile high piles of guac and sour cream. I kid you not that had to be 3 avocados worth of guacamole and an entire tub of sour cream. It was amazing. The chips were great too. As I learned from a previous experience (I called them a couple years ago to see if they made their own chips), they were hand cut and fried corn tortilla chips. This made all the difference. The chips stayed nice and crisp regardless of the fact that these loaded nachos were piled high with melted cheese, grilled chicken, jalapenos, scallions and another generous helping of their fresh tomato salsa. Sometimes I don't like when salsa is added to nachos because it's generally pretty juicy and put the integrity of the chips at risk. But this salsa wasn't juicy, and had some great fresh flavors adding to the nachos. 5 star nachos. No doubt. 

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Russell House Tavern - Cambridge, MA

http://russellhousecambridge.com/

     Russell House Tavern is one of those restaurants I think about going to every time I think about going out to a restaurant. But then I remember I'm poor, and I choose someplace else. Honestly, Russell House Tavern won't completely break the bank, but I'm on a student budget. It's one of those restaurants you let your parents take you to when they come to visit. So that's exactly what I did. 

     It was too bad it wasn't warmer out because Russell House Tavern has a beautiful patio in an alleyway next to their restaurant. The downstairs definitely has a classy tavern vibe, with a lot of large incandescent light bulbs, bricks, and black and red accents. Very swanky looking place. We were seated upstairs near the bar, which kind of stunk because it was really loud. Either way, I was too excited about the food to care. 

     For an appetizer, we ordered their charcuterie board that had chicken liver pate (my favorite... love liver...so smooth),  smoked pork fillete (came cold under a layer of fat... a little strange), smoked fish rillette (my least favorite... too fishy), a sweet berry jam, and a few of their house-cured meats. All of these came with crispy, thin slices of bread (they have a technical term, but it evades me at the moments). While it was fun to sample all the different cuts of meat, a lot of them seemed to blend together, in that I couldn't tell the difference between them and couldn't recall the descriptions the waiter gave.

Charcuterie Board

     It was national pierogi day, and I was dead set on their wild mushroom pierogi, but they were out. Boo. Instead, I ordered their Smoked Lamb Belly Meatballs. These two precious meatballs came soaking in a roasted tomato sauce and topped with taleggio cheese and crispy sage. I always love the lamb-sage combo. They just compliment one another to well. The meatballs were super juicy, and the taleggio cheese was new to me. It had a mild, but almost fruity tang to it. It was delicious with the savory flavors of the meatballs.

Beet salad on the left, smoked lamb meatballs on the right.

 

     

    

     I also ordered their beet salad, which was another winner. It was very different than I anticipated, in that they had cut up the beets and mixed it with Vermont chevre (goat cheese as a binder) that allowed it to be formed into a patty. It came topped with candied pistachios, sprouts, dried cherries and stringy greens. I love goat cheese and beets together. Add a little sweetness from the cherries, and it's a winning salad. The whole thing was resting in a pool of a clear, bright green sauce, but I can't remember what it was (these are the moments I kick myself for not having written about places like this until weeks after my visit). Oh! They also served some sort of bread basket too and I hate that I can't remember what it was like. I do recall that they offered it with a small cup of what Jay and I swore was truffle oil. But the waiter said it was just garlic olive oil. I don't believe him. It had a different flavor, almost like that of oysters. Super interesting and delicious. I could've drank it (that's a lie). 

     I surprisingly said no to dessert, but I am glad Jay persuaded me out of that silly decision. We got the sticky toffee pudding with vanilla ice cream, a toffee sauce, and "bruleed fig", which apparently is burnt fig. I can't say I pinpointed that flavor when I was eating it, but I also don't think I was aware of its presence. The toffee pudding was great though. It was served warm, and had a very rich and sweet toffee flavor. I was glad we split it. Great choice  :]

My mom and Jay with our Sticky Toffee Pudding  :]