Steak...As Promised!

I was happy for a meal that didn't take a lot of work last night! This was certainly one of the easiest meals I've made in awhile. When I walked in the door last night, I immediately began marinating my steaks in the Tequila-Ginger-Lime marinade that I had in the fridge. It was a bottle of marinade I'd purchased at a gourmet shop awhile back, and wanted to use it up. I poked some holes in the steaks with a fork, allowing the marinade to seep into the meat a little bit quicker, and then left it to sit in the fridge for the next 45 minutes while I did a little bit of relaxing.

While my husband heated the grill on our back patio, I cut a head of cabbage into wedges. Because there were only two of us, I only used half the head, but the plan was to grill these cabbage wedges. Grill...leafy things...do these two things go together, you ask? Well, yes, they do, and they sure are delicious. I had a recipe, from that blog I like, called The Kitchn: Grilled Cabbage Wedges with Spicy Lime Dressing. It looked easy, it looked delicious, and best of all, the flavors sounded like they would pair quite nicely with the marinade I had chosen.

I brushed my cabbage wedges with canola oil, and set them to char on the grill, for about 5 minutes on each side. When I checked on them, they were blackening around the edges nicely, and so I went back upstairs to prep the dressing...which is SO easy to make. All you have to do is throw everything in a food processor, and voila, spicy dressing, to be drizzled over deliciously-blackened cabbage wedges. We've got ourselves a side dish, people!

Not only were the steaks delicious, and the cabbage a perfect accompaniment, but I think I'll add cabbage to my shopping list for our summer camping trip. It made for a great, easy vegetable to add to any meal, and all you need is a grill, and some dressing, any dressing will do!

Monday's Marvelous Meal

I've recently revealed my blogginess to a few friends I've made on my commute to work. They are very funny, and one of them unknowingly asked me a cooking question, which spurned quite the conversation! Well, since that discussion, she's taken to reading the blog (thank you so much!) and met me at the train stop this morning, asking "How was the steak!?" I laughed, because that meant she'd found the Current Menu, and then hung my head, because I'm a little behind on this week's menu. I know! It's only TUESDAY, you say, but as I said in my weekend post, I didn't get to all the recipes from last week's menu, so on Sunday night, I tackled one of them. This means that Sunday's dinner on the Current Menu became Monday's dinner! There'll be steak tonight, I promise!

So, I got home last night, preheated the oven to 400 degrees, and set to preparing the Spatchcocked Ricotta Chicken recipe that I recently printed from one of the blogs that I read on a regular basis : The Kitchn. I know I've told you all to read your whole recipe before planning to make it, so that you know how much time is needed, and whether there's any prep that should be done hours, or days, before you actually make the dish. I did not take my own advice this time around, so when I pulled out the recipe, the first order of business was to "spatchcock" the chicken. Um...what? Okay, I read further. It's another word for butterfly...but, butterfly a WHOLE chicken? Yes, I had to cut the back bone out of the chicken and flatten the remaining body. All you need is a pair of kitchen shears, or a very sharp chef's knife.

Once the deed had been done, I was ready to prep the chicken for the oven! The "stuffing" consists of ricotta, grated parmesan, panko bread crumbs, a beaten egg, chopped basil, minced garlic, lemon zest and some salt and pepper. Once it was all incorporated, I used my fingers to loosen the skin from the body of the chicken and spread the ricotta mixture under the skin, pushing it around until it was spread evenly and covered the majority of the chicken, under the skin. I put it in a roasting pan, on a layer of onion slices for flavor, and left it to cook for the next hour.

Meanwhile, I set a pot of water to boil for our artichokes. Yes folks! It's ARTICHOKE TIME! All the long-time readers will remember my love of artichokes and it is again the beginning of artichoke season. While the two I received in my Peapod order were not of the BEST quality, they were still delicious! I think I'll probably go to the store to pick out my own artichokes from now on, but I digress. I set a pot of water to boil, adding some bay leaves and lemon slices to the water, even though the recipe didn't mention it. That's just how I roll!

Once the artichokes were in the steaming basket, it was time to make the Smoked Herb Mayonnaise. This was totally simple and really only took about 5 minutes to prep. Mayonnaise, chopped dill, chopped capers, lemon zest, lemon juice, paprika, black pepper, hot sauce and some salt were just mixed together...that's it! Now, the recipe called for Smoked Sea Salt, but...I didn't have that. I think that's the ONLY kind of salt I don't have sitting in my pantry, so I decided to use some Saffron and Sea Salt instead. It gave the dip a nice, bright flavor so I'd say it was a success!

After about 35 minutes, the artichokes were done, so we enjoyed those while the chicken finished cooking. But, let me tell you...the CHICKEN! It was so moist and delicious! The skin was nice and crispy, the "stuffing" stayed in place and really infused the meat with so much flavor. I'm definitely adding this to my repertoire for guests! It was easy to serve, I just quartered it with a sharp chef's knife, and we've got leftovers for another day! Seriously yummy stuff, here!

Join the RVLution!

Last week, I had lunch with our friend over at MonaVie, Dawn McGee. We met to discuss some of the latest news from the company, including a community-driven new program geared towards helping people lose weight…the right way! In fact, on April 21^st, you can join the RVLution! There is an event being held in Woburn, MA, at 12pm, where you can learn all about the “Body Confidence” Program, participate in a 30-minute Zumba workout, and even win prizes!

If you decide to join the RVLution, you’ll be provided with a packet, including directions for your lifestyle changes over the next 90 days. This includes workout regimens, menu-planning, and of course, access to the RVL product, which is “the most nutrient-dense product available on the market today. Packed with macro-, micro-, and phytonutrients, the RVL system provides your body with the elements of health that it needs and craves.” RVL Products are meant to stabilize your blood sugar levels, providing your body with the ingredients necessary to ignite your metabolism!

MonaVie has teamed up with Mark Macdonald, best-selling author of Body Confidence, for this project. As a RVLutionary, you will commit to numerous promises, based either on a time-period, or until you reach your goals. When I say numerous promises, I mean a PAGE worth! But joining the community will help to keep you on track, and you won’t be alone, because like, I said, you’re joining a COMMUNITY of RVLutionaries that are all going through the same thing! What better way to get yourself on track, make new friends, and look good for summer!

So, join the RVLution! On Saturday, April 21^st, head on over to Metabolic Designs (186 Cambridge Road, 2^nd Floor) in Woburn, MA. Show up promptly at noon, dressed for Zumba and success! Say hello to Dawn and tell her that you heard about the event from us!

For more information on this event, check out http://shapeupboston.eventbrite.com.

A Week's Worth of Dinners...And Then Some!

This week, I made an extra effort to get back into the swing of things, cooking dinner each evening. After two weeks of Restaurant Week outings, it was definitely nice to sit down to dinner at home for a change! While I didn't get to the entire menu, and some of the recipes were definitely NOT keepers, we enjoyed some delicious food this week, so I thought I'd share the recipes with you!

On Sunday night, I decided to make Sweet Onion Mac and Cheese, along with a side of Slow-Cooked Broccoli with Lemon Breadcrumbs. The mac and cheese is delicious (as I still have leftovers to eat!) but the broccoli left a little bit to be desired. In fact, I didn't serve it with dinner! It just seemed overcooked, and tasted limp and lifeless! So, it was mac and cheese for dinner, no veggies, unfortunately. Sometimes things just don't work out! If you try the broccoli recipe and have better results, please share your secrets! I really enjoyed the main course though, and the fried shallots that top the dish really made it extra special!

The next night, I made Pan Roasted Pork Chops with Olives and Sambuca-Brasied Fennel. While preparing this meal, I was excited about the flavors I was putting together. I love the flavors of fennel, and pork, together, so I thought this was going to be a home-run! However, once the fennel mixture, including the onions and olives, cooked down with the anise-flavored liqueor, I found the flavors to be a bit overwhelming. I would definitely use less anise liqueur if I made this again, and possibly leave out the olives. They seemed to soak up the flavors in a very strange way! Granted, instead of Sambuca, I used Pernod, because I had it on hand, but I don't think it would have made a huge difference, as those two liqueurs are very similar. Sadly, that dinner was not a success for me...but I would give it another shot, with a few tweaks to see if I could make it more to my liking! It sure looked pretty though!

The next night, I went to the movies with my friend, Sara, to see The Hunger Games. We'd had plans on the books for awhile, so my husband was in charge of food for the evening. He made a delicious pizza of chicken, mozzarella, Arrabiata sauce and bacon! I thought I took a picture of it, but I can't seem to find it now! I just had the last piece for lunch, and it was just as good the second time around!

I've got a bunch of steaks in my freezer from a great deal I purchased a month or so ago, so I try to plan at least one meal a week around a nice grilled steak! I decided to pair it with an Orzo with Caramelized Fall Vegetables and Ginger dish this week. This was a nice hearty side for a perfectly grilled steak, which my husband had marinated in a Sriaracha-based marinade that he found the recipe for online. Every ingredient in the orzo dish was cooked and caramelized separately, and when all the flavors melded together, it made for a great bite of food! It was pretty to look at too!

The last meal I prepared for this past week is the best one, so I saved it for last! Jamie Oliver's Pea and Goat Cheese Risotto is rich and decadent in the best possible way. The goat cheese added at the end really made the risotto creamy and delicious, and my homemade stock really amped up the flavors as I cooked the rice. The bacon added the perfect bite of saltiness, and the peas were cooked just enough to add a bit of pop when you bit into one! This one is definitely a keeper!

I didn't get to the Cassoulet, or the Kim-Chi Fried Rice, but we'll have those recipes on deck for this week. I've also updated the Current Menu for the coming week! Stay tuned for much more coming soon!

STOCKin' Up!

I made my own chicken stock this weekend! We're forging ahead in The Professional Chef, to the Stocks, Soups and Sauces section of the book. There are plenty of recipes to try, and many lessons to be learned, but I decided to start simple, with chicken stock. Stock is referred to in French fonds de cuisine, or "the foundations of cooking." I use it every week, and I spend lots of money on cartons of it at the store...but this weekend proved one thing to me - I won't be buying pre-packaged stock anymore!

The recipe called for 8 lbs of chicken bones, but when I went to the store, and asked the meat department for said chicken bones, they said that all of their poultry is packaged already when it is delivered. That's what I get for going to a store without a proper butcher department (next time, I'll try this!). I opted for two packages of bony chicken wings, to substitute as an ingredient for my stock. In the end, I think this made the stock a bit more gelatinous when cooled, but all it needs is a little heat to loosen right back up.

This was going to be a 4-hour process, so I started as soon as my groceries were delivered on Sunday afternoon! (Yes, thank you Peapod!) I put a gallon of water into a nice, big stock pot, and added the chicken wings, which I rinsed before adding them. I salted the mixture and set it to simmer for the next 3 hours.

While the stock simmered, I did a few things around the house, started to make dinner, and then set to prepping my mirepoix (onion, carrot and celery). Because of the time that the veggies would be simmering, I cut them to a medium dice, and also pulled together a Sachet d'Epices, a little bouquet of parsley stems, thyme, peppercorns, a bay leaf and a clove of garlic. 

After the three hours had expired, I turned off my timer and checked out the stock, so far. It had evaporated quite a bit, so even though the recipe didn't call for it, I added some more water. I don't know if I was supposed to do that, but it tastes REALLY good, so we'll just go with it. I added the beautiful mixture you see above to the simmering liquid and chicken wings, and allowed it to cook for another hour.

Once the timer went off a second time, it was time to remove the stock from the heat, and give it a good strain in a fine, mesh sieve. All the impurities are left behind and what you have left is a big bowl of delicious, flavorful, homemade stock. 

I've already used a cup of it in one of my weekly meals, and it's so good. It adds so much authentic flavor to a dish, it's incredible! I will definitely be making stock on weekends for the coming week, according to my needs. 

While there are other recipes for stocks (Brown Veal Stock, Fish Fumet, Vegetable Stock, Court Bouillon, Dashi, and a Poultry and Meat Stock), I'm not going to use these recipes until recipes further on in the book call for them specifically. There's no point in filling my freezer with unneeded stocks. Because the lessons for stocks, soups and sauces come before the recipes, I think I'll do a bit of reading this weekend and try to move ahead to the recipes, where I can share what I've learned while making some delicious recipes at the same time! Now's the perfect time of year for some heartwarming soups, anyway. We're ready for spring, it's not quite here, and we all need something to warm our bellies!

A Week of Restaurants : Part Two

Another Restaurant Week has come and gone, and this second week of meals was even better than the first! I went to a few favorites this week, rather than trying new places, and I was so pleased with my choices.

On Wednesday evening, I met Michele and Heidi for dinner at Blue Inc. I've written about this one before, but that was a lunchtime meal that I enjoyed. I was happily surprised to see that the entire menu was featured for Restaurant Week, which meant my decisions became even harder. I wanted one of EVERYTHING! While trying to decide, I opted for a cocktail called The Anorexic Model (cognac, lychee, St. Germaine, Champagne, and garnished with a small branch of grapes)! With a floor to ceiling poster of Twiggy on the wall, I felt like it was a necessity. The drinks at Blue Inc are so cool because they use liquid nitrogen to chill the drinks, and they have a very "cool" (ha, puns!) steaming effect. For my appetizer, I decided to have the Cast Iron Baked Figs. It came to the table, fourme d'abert cheese a-bubblin', with warm, gooey figs, pancetta, aged sherry and chive flowers. It was decadently delicious, and a perfect start to the meal. Moving on to the main course, I opted for the Mussel Frites, a dish that reminds me of our trip this past November to Belgium. Creme Fraiche, lobster broth, fresh herbs and spicy fries rounded out the meal. The mussels were done to perfection, and the bowl was just piled high with them. I couldn't even finish it all! For dessert, I had a Malted Chocolate Cheesecake. It was good, but not the highlight of this delicious meal...and I was too full to finish it anyway!

The next day, I enjoyed a leisurely lunch with my friend and co-worker at Sel de la Terre. We sat in cozy lounge chairs, enjoyed a hearty French lunch and some wonderful conversation. We have a tradition of always hitting at least one Restaurant Week spot every time it comes around, and this time was no different! I started off with an Asparagus Soup with Potato Croquettes and Tarragon Creme Fraiche. This soup was delicious because the flavor was so vibrant. Now is the perfect time to make things containing asparagus, and this soup really showcased the flavor of this in-season vegetable. The croquettes just melted in my mouth too - I wish there had been more of them! For my main course, I had the House Made Ricotta Gnocchi, served with English Peas, "Hen of the Woods" mushrooms, shallots, baby carrots and beets. This was a hearty dish, and the perfect amount for a lunch time meal. The gnocchi had been sauteed a little on top of boiling, so they were a bit crisp on the outside, and tender in the middle! The surprise in this dish were the beets ... they went really well with everything else, but were an unexpected bite when the fork found a piece! I think the beets might have made that dish! For dessert, my friend decided to go with the cheese course, instead of the dessert course...and that was a GREAT choice. The platter that came out was stacked high with breads, crackers and different kinds of cheese - most impressive! I went with the Vanilla Panna Cotta with Blood Orange, Streusel Crumble and Mint. Because this was the dessert my friend was interested in as well, we shared both the cheese and the Panna Cotta and were both very pleased with our decision!

For my last Restaurant Week dinner, my group of friends that I went to Asana with, gathered again for a meal at Dante, in Cambridge. Meeting at the bar, we all ordered a drink while we awaited being seated. There was one drink on the menu that stood out to me: the Spezia. Hot orange spiced tea, spiked with rum and apricot, was the perfect drink for a cold Friday evening. It was cozy and comforting after a long week, and I could just picture sitting in front of a fire in a ski lodge, enjoying this cocktail. For my first course, I decided to go with a pasta appetizer. Chef Dante de Magistris makes a killer fresh pasta, and I couldn't visit one of his restaurants without having some. I decided to go with the Tagliatelle, served with rabbit "cacciatore," chanterelles, and green olives. What a way to start a meal! The rabbit was succulent, the pasta was the freshest, and the sauce was so flavorful, a meal in and of itself. For my main course, I chose the Lombo : a stuffed pork loin "involtini," smoked prosciutto, sage and polenta. The pictures are a bit dark but the presentation on this dish was incredible, not to mention how TASTY it was! I didn't think I'd be able to finish both a pasta appetizer, as well as a main course, but somehow I managed quite nicely! That was DELICIOUS! For dessert, I had the Torta : a chocolate hazelnut mousse cake with spiked chocolate sauce, anglaise, and caramelized hazelnuts. 

All in all, I'd say this was a successful Restaurant Week(s)! I had lots of delicious meals, at lots of wonderful places, and enjoyed good times with friends! It's time to get back into the swing of things, cooking at home (and writing more often than once a week!) I've posted a new menu for the coming week, and we're also going to learn how to make our own chicken stock! Stay tuned, and keep on cookin'!

A Week of Restaurants : Part One

Last week was the first half of a wonderful time in Boston, called Restaurant Week. I've spoken of it before, but if you are new to the blog, I'll explain it again. Many restaurants in the Boston area participate in a two-week period where they offer special three-course meals, for the great (and low) prices of $20 for lunch, and $33 for dinner. My husband and I love to take advantage of these offers so little cooking is done during this time. It's also hectic because of the reservations we have to make in advance, to get in at the best places on the list. The calendar fills up fast, and leaves little time for blog posts! For that reason, I like to consolidate my favorite finds into two separate posts - one for the first week, and one for the second week. Here we go!

I kicked off Restaurant Week 2012 with a visit to Clink, housed in the Liberty Hotel. This is a very cool space because it was once a jail! Some of the original bars are still on the windows, but the dining room at Clink is bright and lovely. As an appetizer, I opted for the Seafood Chowder with Brown Bread Croutons. For my main course, I chose the Black Pasta with Local Clams, Saffron Butter and Green Garlic. Finally, for my dessert, I ordered the Taza Chocolate Ice Cream Float. My favorite part of this meal, and the reason I chose Clink as my first visit during Restaurant Week, was the pasta main course. Black pasta is made by using squid ink as a natural food coloring. Squid ink is the only part of a squid I can stand, and I really enjoy black pasta. The sauce on this dish was salty and garlicky and delicious, and the pasta was cooked perfectly. It really was the perfect size and the clams were juicy and cooked to perfection!

Moving on to the second lunch of the week, I visited Smith and Wollensky with a co-worker and friend of mine. I started with Wollensky's Famous Split Pea Soup with Croutons, followed by Wollensky's Butcher Burger, topped with aged cheddar, caramelized onions, lettuce, tomato, and the restaurant's own famous steak sauce mayonnaise. I polished the meal off with a giant piece of Coconut Cake, with Passion Fruit Sauce (which I had them package up for later - I was full!) They cook their meat very specifically to order, so when I said I would like my burger cooked Medium Rare, it was spot on. Most places don't get it as spot-on as Smith and Wollensky! The burger was so huge, I could hardly finish half of it, and the cole slaw that came on the side was perfectly seasoned!

The first dinner of the week, with a group of friends that we always meet up with at least twice for Restaurant Week, was at Asana. I was not as impressed with my meal here, unfortunately. There were a few highlights, and I will tell you about them, of course...but I'll gloss over the rest. I hate to say anything negative. I ordered the Chicken Consomme, Roasted Statler Chicken, and Cherries and Lemon Whipped Cream. The highlight of this meal for me was the dessert, and I don't say that very often. The pastry chef at this restaurant is brilliant, and should have their own space, I believe. I would certainly frequent a dessert shop if this was the caliber of options I was given! The Cherries and Lemon Whipped Cream were garnished with Lemon Juniper (Gin) foam, Almond Sponge Cake, and Vanilla White Chocolate Sorbet. The presentation of this plate was incredible, and I'm sorry that my picture does not do it justice. My favorite part: the cherry sauce was applied in the shape of an actual cherry, and then topped in a small piece of gold leaf, leaving the impression that it was an actual cherry on my plate, not just a glob of cherry sauce. The chocolate curly-cue on top sealed the deal for me!

My final meal of the first week of Restaurant Week was my friend's choice. Ladali is moving in a few days so we had to make her last Restaurant Week here in Boston a special one! She chose to try the Marliave, a place that has a GREAT selection when it comes to Restaurant Week! I started with Henry's Soup, a classic French Onion soup topped with Gruyere, with a twist: short ribs! This was a tasty, and satisfying soup with a beautiful sheen to it. It was thicker than most French Onion soups, and somehow heartier - so hearty, in fact, that I couldn't finish my main course! Moving on to the Scrambled, which is scrambled eggs, farmhouse cheeses, black truffle butter, house cut fries and toasted bread. This was a rich dish, and one that I really could not finish. It was so tasty though...it really hit the spot! I didn't feel like a rich dessert after what I had already ordered, so I opted for the Three Cheese - a platter of three cheeses, walnuts, lavender honey and toasted brioche. The platter came with a delicious Gorgonzola, and two others that I can no longer remember, but everything on the plate melded so well together, and it was the perfect end to a delicious lunch!

Now, do you see how there was little time for blog posts? My goodness, I was busy! I always make the effort to try new places when Restaurant Week is upon us, and this time is no different! Stay tuned next weekend for the second part of this post - I've got a week to go! I'm also going to try to get to the next lesson in The Professional Chef at some point this week! I'll get back on track soon, I promise, dear readers!