Biscotti (Attempt #2)

So after tasting the almond biscotti from Mike's Pastry, I decided to alter the recipe I used before. This biscotti tastes sort of like gingerbread (Mike's Pastry biscotti tastes of ginger, nutmeg, cinnamon, and other holiday spices) to me. One thing that is a major difference this time is that I mixed everything by hand. A few websites I read on the subject said to never use a mixer when making biscotti (if you are attempting my first recipe on here, then by all means, use the mixer since those biscotti are more like anisette toast anyway). Another thing I learned is how to shape the dough into rolls better. Before, I was making the dough into small "loaf" shapes. This time, I shaped the dough into a neat,wide and low-profile rectangle, patting down the top and making the sides straight. This produced wonderfully traditional shaped biscotti. I think this is as far as I can take my own recipe. I really want to see if Mike's will sell their biscotti recipe...there's just something about the texture and taste that you can't replicate at home. Below is my very own recipe

Peter's Biscotti

Dry Ingredients:

2 2/3 cup flour
1/2 t salt
2 t baking powder
1 T ground cinnamon
1 t ground nutmeg
1/4 t allspice
1 T ginger
Almonds

Wet Ingredients:

3 eggs beaten well
1 1/2 cups packed dark brown sugar
1 T vanilla extract
2 t almond extract
2 T dark molasses
1 stick melted butter


Directions:

Sift together dry ingredients except the almonds in a bowl, set aside.

In a separate bowl, mix the wet ingredients together.

Slowly add the dry ingredients to the wet, stirring with a wooden spoon.

After batter is mixed, add the almonds (about 2 handfuls)

On an ungreased cookie sheet (I use a silpat), scoop batter out and form into wide-rectangles (recipe will make about 2), make sure to flatten the top and not make them too high (you should put flour on your hands so the batter doesn't stick to them too much).

Bake at 350 degrees for 20-25 minutes.

Remove from oven, let cool for 5 minutes and baste with an egg wash. After egg wash appears dry, cut the now-puffed up rectangle into slices and lay the slices cut side down on the cookie sheet (if you are using a silpat, remove the silpat for this second baking).

Bake for 10-15 minutes at 350 degrees.

Remove from oven and let cool.

Enjoy!

Dunkin' Runs on iPhone

If you haven't already heard, Dunkin' Donuts has released a new website and iPhone app, allowing someone going on a coffee-run to easily collect his friends'/co-workers' orders.

I haven't used it yet but know some caffeinated friends who—I can imagine—will be very happy to see this. You must say, this is pretty cool...

Click here for Boston Herald the article.

Café Fixe

About a month ago, before moving back to Brookline, I noticed a cute-looking café that struck me as a new fixture to the hustle and bustle of Washington Square while driving by - Café Fixe. After a friend gave a great review of their coffee, I was quite excited to see for myself what they had to offer.


Walking in to the café the atmosphere is very modern and ikea-like. There are a number of high tables for two, a table for four, some seats along the front window, and then a couple of stools at the bar. The equipment all looked quite shiny and new. Unlike the quick-paced and sometimes careless drink preparation found at coffee chains, each drink is made with care - that being said this place may not be the place for a super quick coffee on-the-go.
The menu is simple and to the point - french press, pour-over, latés, cappuccinos, etc. A number of teas are also available - I recommend a hot chai - it's full of delicious spice! Most drinks are available iced as well. The coffee is truly delicious - very smooth but certainly packing a punch.

As to other tasty treats, Café Fixe has a number of offerings from muffins to Macaroons. I particularly enjoy the crispy tortas de aceite imported from Spain - they have a delicious anise-flavor and have the perfect amount of caramelized sugar on top.

Prices are very reasonable for the quality of product, and cash is preferred if possible. All in all, if you find yourself in Brookline or are a resident looking for a chill atmosphere to enjoy a book or get some work done, definitely give this place a try!

Super Shawarma in the South End | شاورما في سوث إند

We were greeted warmly by our gracious hostess for the evening. She quickly sat us at a table for four and brought us menus. She was very excited to tell us that they’d just gotten their license and that beer and wine were now available. She went away, and we sat looking at our menus, very excited that we’d taken the short walk in the rain to Pita.

The atmosphere was clean and warm, and we especially liked the mural of a Moroccan desert village they had painted above the counter.

I asked a few questions, and we gathered that, in fact, Pita is a new establishment as we had thought. It is a family business which opened about a month ago. They serve breakfast, lunch, and dinner and have a nice (reasonably priced) catering menu. As mentioned, they also have a beer and wine available.

We decided upon our food—and a glass of wine each. The wine came; it was a Mirassou Sauvingnon Blanc. We received a generous pour of this nice, fruity, not-too-dry wine; and, at $6 a glass, we were very happy.

For food, Jeffrey and I chose Pita Roll-ups, Chicken Shawarma and Kafta, respectively. (Pita Roll-ups are on special for $5 on Mondays!) They come with diced tomatoes, cucmbers, and tahini sauce. Peter chose the Chicken Shish Kabob combo plate, which comes with Moroccan rice and “Mediterranean salad.”

When the food came, there was a slight mix-up with the order (Peter ended up with Kafta—pictured below—instead of the Chicken Kabobs). This was quickly rectified, and P was told to enjoy the Kafta while he (briefly) waited. 

My Kafta shawarma, was really delicious. The katfa were very nicely seasoned and char-grilled. The accoutrements went very nicely, and there was just the right amount of tahini sauce to give that nice flavor yet not be soggy. Jeff also enjoyed his very much: "I really liked the sauce and thought the bread was super good." Before bringing the roll-ups to the table, they were placed on a panini press to warm the bread and give it a subtle brown.

Peter enjoyed his chicken shish kabobs and the combo plate very much. The chicken was extremly tender and moist and seasoned well. (He was not as huge a fan of the kafta as I was, though. While he very much enjoyed the seasoning and flavor, he thought they were a bit dry.) The rice and fresh Mediterranean salad that came with the combo plate were delicious; the star was the salad dressing itself, though. It was like a French vinaigrette, yet it had a wonderful Maghreb herbs-and-spices twist.

I will definitely go back for the friendly service, tasty food, and reasonable prices to boot.

Lookout Farm

This weekend, Marco wanted to go strawberry picking for his birthday so we made out way to Natick, MA and stopped off at Lookout Farm owned by the Belkin Family. Established in 1651, Outlook farm is one of the oldest working farms in the country. The farm has apple, peach, pear trees as well as strawberries to pick! For strawberry picking, it'll cost you 8 bucks per person plus $5.99 for a pint or $10.99 for a quart basket. To get to the strawberry fields (forever...ha ha) you have to hop on a "train" and ride for about 5 minutes, you'll get a tour along the way and get to see a lot of fruit trees too.

The strawberry fields are decently sized but not too much to look at at first glance. Once you get off the train and start to actually inspect the plants though, you'll find a ton of ready-to-eat, ripe strawberries that are so juicy they explode in your mouth. Store-bought berries don't compare.

After we went picking, we came home and made the Barefoot Contessa's Strawberry Country Cake which everyone seemed to really enjoy. You can get the recipe here.

Pita in the South End

I just came across a (new?) restaurant as I was taking a walk in a part of the South End I rarely go to--until now.

I was headed to Zapatos on Albany street (an awesome shop for amazing deals on shoes and various articles of clothing), when I passed this place called simply "Pita." Well, I was both intrigued and excited since I love Mediterranean and Middle Eastern food. So, I walked in and got a menu.

It was, unfortunately completely void of customers at 10:00-ish when I walked in, but the restaurant was nice and clean and seemed fairly new or newly remodeled.

The menu looked great, and the prices were very reasonable. They serve typical breakfast fare from 6am on weekdays, and the lunch and dinner offerings made my mouth water: salads, shawarma, falafel, stuffed grape leaves, baklava, etc.

I can't wait to try them out. (I didn't yesterday since I already had lunch plans.) I'm so glad to have found it, and I plan to become a regular (assuming it's good!).

Does anyone know anything about this restaurant? Know how long has it been there?

~~~~~

Les Gourmands finally made it there. Here's what we thought. 

~~~~~

473 Albany St at Union Park St.

Awesome Easy Cheesy Bread

Jeffrey recently shared his family's summertime cheese bread recipe with us and it's as delicious as it is easy to make! This bread goes great with steak or serve it up at your next brunch! It'll be gone in seconds!

Cheese Bread

2 twin loaves of french bread (or one long one)
1 brick sharp cheddar cheese sliced thinly
1 brick monterey jack cheese sliced thinly
1 softened stick of butter
2 TBSP olive oil
3 TBSP chopped fresh chives
garlic salt to taste.

Make a mixture of soft butter, chives, olive oil and garlic soft. It will be like a soft paste. Slice the bread down every 1 1/2 inches or so - not all the way. Into these slices insert one cheddar and one Monterey Jack cheese slice. Spread the mixture all over the top and sides of the bread.

Wrap in foil completely (Use heavy duty foil and make sure everything is sealed well.). Bake at 375ºF for 20-30 minutes.

Happy Anniversary!

We've been so busy we almost forgot! This past Monday marked the one year anniversary of Les Gourmands du South End. It's been a busy year of eating, baking and cooking! We've thoroughly enjoyed bringing you all of our restaurant reviews and delicious recipes! We've had a blast updating and hope you'll stay with us as we bring in another great year! Bon Appétit!

Peter's Favorite Ice Cream Flavor for Summer 09

For the past two summers, my favorite ice cream has been the cinnamon ice cream from Picco's in the South End.  This year however, we have a new winner!  If you haven't had it yet, you MUST run out and buy it asap.  My favorite new ice cream flavor (for summer 2009) is....(drum roll please):  Mission to Marzipan.  A new Ben & Jerry's flavor this ice cream is a must for anyone who loves Marzipan (and for those who aren't too sure, it's still delicious, I promise!). 

(image courtesy of Benandjerrys.com)

Red Velvet Cake and Pralines

It seems that I'm in a southern kind of mood.  After a successful attempt at baking a red velvet cake (I used the recipe from the cookbook, Heirloom cooking with the Brass Sisters) I decided to try my hand at pralines from a recipe in a Williams-Sonoma cookbook.  Either I cooked the sugar a bit too long (I wanted to get that nice brown color) or we stirred the mixture too long but my pralines ended up being a hardened mass of pecans.  I was so disappointed but we were still able to salvage the candy coated nuts and will use them as a topping for ice cream or another cake.  If any southerner out there knows of a fantastic praline recipe, send it our way!

Biscotti (Attempt #1)

On my quest to find the perfect biscotti recipe, I came across the following one from our North End Italian Cookbook. I tried it out (my first biscotti attempt ever) and it came out pretty well. To me, they tasted more like anisette toasts (like the ones from Stella D'oro) but they were good nonetheless. The recipe from my book was not very exact. I ended up adding a lot more flour and baking the biscotti a lot longer to dry it out but I made note of that below (in italics). Give them a try and tell me what you think.

Biscotti
(from "The North End Italian Cookbook," adapted by Les Gourmands du South End)

Yield: 2 Dozen Large or 45 Small

Ingredients:

2 cups flour (you will probably need about a cup more)
0.5 teaspoon salt
2 teaspoons baking powder
3 eggs, well beaten
1 cup sugar
1 stick butter, melted
2 teaspoons vanilla extract
1.5 tablespoons anise extract
1 cup nuts (optional) (I used pecans)
0.5 cup dried fruit (e.g, cranberries) - (optional)
0.5 cup miniature chocolate chips (optional)

Method:

1. Preheat oven to 350ºF
2. Sift together flour, baking powder, and salt.
3. Beat together eggs, sugar, melted butter, and flavorings on medium speed.
4. Blend dry mixture into egg mixture on slow speed until smooth and firm. Add more flour if dough is too soft to handle. (You should expect this.)
5. Remove from mixer onto floured board or counter.
6. Gently knead dough, adding more flour as needed.
7. Knead in any of the optional ingredients you choose to incorporate.
8. Cut dough into three parts and place on an ungreased cookie sheet. (I used a Silpat Nonstick Silicone Baking Mat.) Form into three log shapes, each about 6" long; flatten slightly.
9. Bake in hot oven for 25 minutes with cookie sheet in the middle rack. Watch for burning bottoms. (With the silpat, I did not experience any burning.)
10. Cool loaves on rack for 5 minutes. Then, while still warm slice them into half-inch slices, using a serrated knife.
11. Place the slices cut-side-down on a baking sheet. Return to oven and bake at 350º for 10-15 minutes. (I think they will need to bake for at least 40 minutes to dry them out biscotti-style.)
12. Remove from oven once desired doneness is achieved. Let cool (they'll get crunchier as they cool). Enjoy!


If you aren't getting that nice browned crispiness typical of biscotti, I found that, after baking the biscotti in the oven, if you then put them in the toaster oven on bake at 300ºF for 5 minutes, you can get a nice light brown color and crispness to them.

The Landing Restaurant & Bar - Newport, RI

Situated right on Bowen's Wharf amidst the hustle and bustle of Newport's waterfront and having outdoor patio dining, 'The Landing' seemed like a perfect spot for a relaxing lunch. Having been there last summer, I recalled a very nice experience with tasty seafood and resultantly threw it out there as a suggestion. A larger party, we were much to our surprise seated immediately on the patio. Unfortunately that would be the only 'immediate' service we would receive throughout the meal.

Despite sitting next to the bar, a number of hangovers prevented anyone from partaking in some local brews or beachy beverages, so after some 10 or 15 minutes we finally managed to get a round of waters. I was in the mood for an appetizer, and given that I was on the shores of Rhode Island I saw it fit to get some stuffed Quahogs - local clams minced with chouriço and breading. For those interested in some etymology, the word 'quahog' comes from the Narragansett 'poquauhock', which is how one of the Native American tribes named the clam species.

For my main dish I chose the steamers which were on daily special and simmered in a local beer whose name escapes me. Though a little on the sandy side, once washed off in the delicious clam water they were excellent. Christina went with the fish and chips which ended up being surprisingly tasty - not at all greasy or too heavily breaded with panco, the cod was nice and flaky. Christopher opted for the seafood salad roll which consisted of bay scallops, shrimp, and crab claw meat "in a blend of dill, lemon, and light mayonnaise". Maybe it was the light mayonnaise, but I personally didn't find this all too flavorful. I think when it comes down to it you just have to shell out the extra couple bucks for the lobster roll. Melanie went with another one of the specials, the grilled striped bass sandwich which she thoroughly enjoyed. Other members of our party ended up with clam chowder and filet of fish sandwiches, though unfortunately I couldn't get any commentary. Most everything looked delicious.

While the food was overall very tasty, I must say the service was atrocious. Half an hour between drink refills on a warm summer day, lack of silverware, and a forgotten lunch order were but a few of our issues. Fortunately this very much contrasted with my previous experience here, so I would definitely give it another go, perhaps staying later into the night for some time at the bar with live music.

Spain of Narragansett

Nearly every time I've gone to Chris' parents house in Narragansett, he has mentioned 'Spain' as being a great option for a nicer meal. Being a lover of all things Spain, I was quite delighted when the whole lot of us decided to dine there one evening over Memorial weekend.

The restaurant itself is quite large and seems accustomed to hosting large parties of vacationers or a variety of celebratory occasions. The lighting has an overall dim yellow glow to it, and pictures from all over Spain line the walls. The first floor has a main dining room and sizable bar, while the second level is dining only and rather lush thanks to all the hanging green plants. With our party of twelve we were led upstairs after a few minutes of waiting.

Taking my first glance at the menu I found a few things problematic, namely the presence of pasta and some other not-quite-Spanish items. After some further consideration and realization that this place was not in Madrid, I was ok with the stretch of Spanish cuisine. When our bread was presented with herb butter and not olive oil I cringed a bit, but not to turn down some nice butter I quickly became accustomed.

Those of us of age began with two pitchers of sangria, one red, one white. While tasty, the red was a bit too juicy for my tastes and could have used a bit more spice, not to mention a bit of a kick via brandy or another liqueur. This, however, did not stop me from several glasses. I unfortunately did not taste the white, but it looked nice and refreshing. Skipping appetizers, everyone figured out their meal choices and were ready to order. I had a taste for veal and went with the veal "Jerez", served in a sherry (Jerez) sauce and sauteed with asparagus, spinach, "imported prosciutto", and provolone. It was a sizable portion and I quickly devoured every bite with gusto. The veal was very tender, and who doesn't love anything smothered in cheese and prosciutto? The vegetables were nice, as were the surprise mashed potatoes. How Spanish, I know.

Derek apparently also had a taste for veal, opting for the "Madrid" option.
This was prepared in a light egg batter sautéed in white wine and citrus sauce and was accompanied with rice and some vegetables. This was gone in no time, so it must have been delicious.

Christopher went with the paella marinara, a variety of shellfish baked into saffron rice. This included scallops, shrimp, mussels, and much to my delight half a lobster! The seafood itself was very nice, though I thought the rice could have used a bit more flavor to it.


Bessie chose the "Pasta de Vigo", named after the Galician city. This consisted of shrimp sautéed with romano and sun dried tomatoes, fresh basil, Absolut Vodka, and garlic & herbs all served over the chef's pasta, which appeared to be linguini. A simple dish, there is not much that could have gone wrong with it, and the sun dried tomatoes added a nice bit of extra flavor. Meanwhile Tara went with one of the daily specials, the lobster ravioli. From what I recall the dish consisted of eight ravioli with a smattering of shrimp served on top. The ravioli were very much enjoyed, and Tara attested to legitimate chunks of lobster inside each pasta. She did, however, say that the accompanying sauce with Absolut vodka was much thinner than what she is used to having with ravioli of that sort.
At the end of the meal everyone was satisfied and certainly no one had room for dessert. If you are ever in Narragansett and looking for a satisfying meal with a hint of ethnic "flair", I wouldn't hesitate to mention Spain...just don't come expecting to be transported onto the Iberian peninsula.

Last call for Aujourd'hui - from Boston.com

So sad!  One of our favorite restaurants, Aujourd'hui, is closing its doors. Go now for an EXCEPTIONAL meal before it's too late!

Last call for Aujourd'hui - The Names Blog - Boston.com

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John Harvard's Brew House

Yesterday, Bryan and I took his parents to Harvard Square for some site seeing and shopping. It was a beautiful day and we worked up an appetite pretty quickly. Putzing around the streets, we happened upon John Harvard's Brew House and decided to try it out. I've been in Boston for almost ten years now and after our experience at John Harvard's, I am so annoyed at myself that I didn't go there sooner. John Harvard's serves traditional pub food along with a changing seasonal menu. John Harvard's beers are brewed naturally and are all unfiltered. I'm not sure if they are brewed on the premise or not but there is some brew equipment in the house, whether it's functional or not is another story.

We started our meal off with a seasonal beer that just screamed Boston/Cambridge. The Charles River 10 is a Belgian Saison beer that was: brewed with 10 provincial botanicals from the Charles River Watershed to celebrate the 10th anniversary of the Charles River Watershed Association's annual cleanup of the Charles River. The botanicals lend notes of Juniper and Rose Hips to the aroma and a sweet floral finish to this golden ale. The beer was fantastic. It was light and a bit sweet/floral tasting and definitely worth ordering. I only wish they served it year-round!

The meal started off with complimentary focaccia bread baked right on the premise with a pesto infused olive oil. The bread was light and so flavorful and just fantastic with the olive oil. We all agreed that it was some of the best focaccia bread we've ever had.

For our entrees: Bryan ordered the daily half-sandwich combo which consisted of half of a roast beef sandwich and salad or soup or fries. Bryan said it was good but I don't think it was anything totally incredible (not sure how much you can you do with a roast beef sandwich....).

I ordered a seasonal sandwich which had grilled chicken breast, Fuji apples, lettuce, onions, an infused mayonnaise sauce, and blue cheese on a homemade multi-grain bread. I think it was the best sandwich I have had in Boston. Much better than anything I've ever gotten at Parrish Cafe and the bread (again, homemade) was amazing. Another seasonal specialty I wished they served year round.

Russell got the fish and chips which came out as one big fish piece. Russell said it was delicious, the fish was nice and tender but was better with the malt vinegar than with the tarter sauce. Ellen got the curry chicken wrap which was a chicken curry salad with grapes. Another special of the day, Ellen thought it was great and would order it again.

The breads we had at John Harvard's seemed to really stick out in our minds as being of excellent quality and some of the brightest stars of our meal. The food, although simple sounding was extremely satisfying, had great flavor, and was of good value (most sandwiches were around $8). If you're in the area, swing by John Harvard's for lunch and a beer. I don't think you'll be disappointed.

Chilaquiles!

Are you tired of always having Bacon and Eggs for breakfast? Here is the recipe for you.

While on a recent trip to California, we were lucky enough to have home-made chilaquiles prepared for us for Sunday breakfast.

I adore chilaquiles, and was so excited. I've never made them for myself, so I asked Diana to teach me. It's really quite simple, and the final product will leave you wanting more.

Now, we didn't go by any set recipe with measurements, etc., since, as Diana explained to me, some people like their chilaquiles with varying degrees of sauciness. We did them to taste.

We started with some salsa verde (from the looks of it, it was about 2-3 cups of salsa for 4-5 people). You can also use red salsa, but we were all in agreement that we prefer ours green. (But, of course, the red ones are equally scrumptious.)

Diana used one of her favorite salsas verdes from the grocery store but said making it yourself is also very easy if you have the wherewithal to do so (but that recipe is for another time).

So, where were we? Salsa. Right.

Heat-up your sauce in a heavy pan. Diana let it simmer for a few minutes. In the meantime, she opened a bag of very good tortilla chips. (We talked about how to make your own, but, again, that is for another time.) The tortilla chips she used were amazing. If you can find some good quality authentic chips, use them, but otherwise, any tortilla chips will work. (I used Tostitos this morning in my trial batch, and they were delicious.)

Add your tortilla chips to the sauce and stir well, ensuring all chips are covered by the sauce. (Again, I have no exact measurements, but for 14 oz. of salsa, I used about 1/3 of a family-size bag of chips.)

Once your chips are sufficiently covered, sprinkle with crumbled cotija or shredded queso fresco or monterey jack. Let the cheese melt, and your chilaquiles are done! How easy is that?!

Serve them hot by themselves or topped with fried egg or some pulled chicken. Diana and Frank love theirs topped with crumbled chorizo.

This delicious, easy, and versatile dish will quickly become one of your favorites; I can almost guarantee it.

¡Buen provecho!

Mohegan Cafe & Brewery - Block Island, RI

After an adventure-filled day of biking around Block Island our appetites were in full force and ready for something hearty and delicious for a late lunch. A stone's throw from the Old Harbor Ferry dock is Mohegan Cafe & Brewery, a cozy pub-type joint that seemed to us very inviting. The restaurant is divided into two parts - a sizable bar area and a dining room, all of which is decorated with kitschy nautical decorations and some great photos of the Island from the past hundred or so years.

I absolutely love places that brew their own beer, and for such a small place it had a great selection of home brews including a light Pilsner, a refreshing Wheat beer, and even a Chili Pepper Ale. Since I knew I was ordering something with a little kick to it I just had to try the Chili Pepper Ale. It was surprisingly light and refreshing, but with a great chili after-taste - imagine the taste of a chili pepper without the heat. Chris opted for 'Joe's High Octane Brew', named for its apparently higher alcohol content, but also very tasty. While several reviews I have read highlighted "poor quality" brews from Mohegan Cafe, for my, I suppose, unsophisticated beer palate I thought the stuff was great.


There was an interesting-sounding cod and corn chowder that I ordered as my starter, but unfortunately the waitress misheard me and brought out their New England Clam chowder. Luckily this was delicious - very rich and creamy with nice chunks of clams like it should have. Our waitress was otherwise great so I didn't bother making a fuss about the mix-up.

For lunch there were a nice number of options - all kinds of sandwiches, burgers, salads, and seafood items. The Cuban Pork Sandwich with spicy Cuban fries caught my eye, as did the Chipotle chicken salad for Chris. My bread was nice and crispy, the pork very flavorful, and the spices and pickles complemented each other very nicely. The fries were delicious as well. Chris loved his chicken salad, but I thought it could have used a bit more overall flavor. The mayonnaise they used was a little on the bland side, though the Chipotle flavor definitely came through in the little bite of an aftertaste.

All in all I had a very nice experience and really enjoyed the laid-back, cozy atmosphere. I look forward to returning and trying some of their other home brews!