Delicious and easy tuna and goat cheese empanadillas!

I must admit when I first came across this recipe, I was a little apprehensive about tuna and goat cheese going well together, but these empanadillas were absolutely delicious and super easy to make!

Ingredients
1 tablespoon olive oil
5 tablespoons minced onion
6 oz canned tuna, packed in olive oil
4 oz goat cheese
3 oz pimento-stuffed olives, chopped
5 tablespoons toasted pine nuts
3 tablespoons capers, chopped
1 teaspoon paprika
Salt and pepper, to taste.
2 cloves garlic, peeled and minced
30 puff pastry discs (can be found in the freezer section with Latin American-type things. You can of course cut out your own discs of about 3 inches from a 16 oz. package of puff pastry)
1 egg, beaten (for the egg wash)

Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 5 minutes or until softened. Remove from the heat and set aside

Using whatever utensil you fancy, mash the tuna (drained, but not to the point of it being dry) with the onion, garlic, goat cheese, olives, pine nuts, capers, paprika, salt, and pepper. I found that with the salt from the olives and capers there was no need for any extra salt (I even reduced the amount of capers to 3 tbsp from 5), but you can certainly pepper it up a bit. Fill the center of each puff pastry disc with around a tablespoon of filling, then fold over and seal the edges with a bit of water. You can also crimp the edges with a fork to give the empanadillas a bit more character. Make a small slit in the top of each empanadilla with a knife, then brush them with the egg wash.

Put in a baking dish or sheet pan at medium heat for around 20 minutes, or until the empanadillas become somewhat golden and crisp-looking. Finally, ¡que aprovechen!

Kriek Lambic

Last year, we took a trip to Amsterdam. I was surprised by how good all the food was. I had never pictured Amsterdam to have such good cuisine. One of my favorite things we had there was a special type of lambic called, "kriek". Kriek lambic is a type of beer made with dark cherries. It's red in color with a nice pink foam on top. Kriek is not really like our flavored beers here (such as pumpkin or blueberry) that lose the taste of the added ingredients after a few sips. Kriek definitely is a distinct lasting taste that is unmistakably cherry. In Amsterdam, Kriek was cheap, a few euros a glass. In Boston, more and more stores carry it with a price tag of about $12. (A bottle can give you about 4 glasses.) Sam Adams now makes their own Kriek Lambic but the most common type you can find around here (Foodies on Washington Street or Wine Emporium on Dartmouth Street carry it) is the traditional imported brand: Brouwerij Lindemans. Delicious and definitely worth trying.

La Calçotada

Today in Andorra we had the opportunity to experience a calçotada, a popular gastronomical event held around this time where calçots, a type of green onion, are consumed in large quantities. Somewhat milder than onions but looking like thinner versions of leeks, calçots are native to eastern Spain and not really consumed anywhere else.

The tenderness of the long, center is achieved by planting the onion bulbs in trenches and successively increasing the depth of the soil around the stems throughout autumn and winter as they continue to grow. The catalan verb calçar apparently means literally to cover the trunk or bottom of plant with dirt, hence the onion's name calçot


The calçots are barbecued in large quantities over fire, then served - today they were divvied out and wrapped in newspapers. Once you receive your portion of calçots you must peel off the charred outer layer to reach the sweet and tender center. This is then dipped in the typical Catalan romesco sauce made from ground nuts, oil, garlic, and small red bell peppers, among other things. It is very much reminiscent of muhamarra from Arabic/Turkish cuisine. On the side it is typical to grill sausages and bread, both of which we also had today along with some wine.

The eating of the calçot is quite a production and, like with lobsters in the U.S., one is served a bib so as to not make a mess. We even got plastic gloves today. Despite waiting an hour in line (Andorran efficiency at its finest!) I'd say it was definitely worth the wait! Fun little festivals like this are definitely some of my favorite things about living in greater Catalunya.

Butter Chicken

You know we love to cook all kinds of things. A lot of the recipes we share on here can tend to be a little involved; but recently, we got a slow cooker and have been trying to find some good recipes to make in it. It's great, because we can still have a daily home-cooked meal without having a lot of active time in the kitchen every day. Lately, we've been preparing a dish the night before, letting it cook overnight, and then having lunch for the next day! P has done a Italian Meatloaf a few times, and I've made Butter Chicken twice now.

I had the Butter Chicken for lunch today, and everyone in the office commented on how good it smelled. It also tasted great! The recipe for it is below.

Butter Chicken

Ingredients

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1.5 lbs large skinless, boneless chicken breasts and/or thighs, cut into bite-sized pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1 tablespoon curry paste
• 2 teaspoons tandoori masala
• 1 teaspoon garam masala
• 1 (6 ounce) can tomato paste
• 15 green cardamom pods (optionally, you can string these together for easy removal)
• 1 (14 ounce) can coconut milk, shaken well before opening (NOT sweetened cream of coconut)
• 1 cup plain yogurt
• salt and pepper to taste
• 1/2 cup raisins (either black or golden)
• 1/2 cup slivered almonds

Directions

1. Add the cut-up chicken to the slow cooker.
   
2. In a separate large skillet, melt the butter and vegetable oil over medium heat. Add the dry spices and let them bloom for a few minutes in the hot fat. Add the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry paste and tomato paste until no lumps of tomato paste remain. Next, pour in the coconut milk and use it to deglaze the pan if anything has begun to stick. Season to taste with salt. Pour into the slow cooker with the chicken and stir in the cardamom pods and yogurt.
   
3. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Correct seasoning. Remove and discard the cardamom pods before serving--or at least tell your guests not to eat them! ;-)
   
4. Serve with basmati rice or naan/chapati 

Casa Leon Armengol - Andorra's Best Prix Fixe Menu?

When in Western Europe a prix-fixe afternoon menu is not hard to come by - practically every restaurant has one. We've experienced the menus at several Andorran restaurants now, but it's Casa Leon Armengol's lunch menu in the Parish of Ordino that keeps us coming back.
Owned by chef Christophe Grosjean, this 8.95€ menu includes a soup, starter, main course, and dessert. There are three to four options for each course, one of which is the daily special. Naturally it's the daily specials we tend to go for...

When it was still warm out for our first course we were served a wonderful homemade gazpacho, while in the colder winter months the soup of the day might be a delicious white bean or vegetable stew.
For the starter we've never been able to resist the hard-boiled eggs with ham, baked in an earthenware dish and smothered with a béchamel sauce. Though rather simple it's simply exquisite. Other options include a traditional Catalan salad and pasta.

For the main course specials we've had an incredible pork rib confit served with roasted potatoes as well as stewed beef. My favorite is the whole clove of roasted garlic that comes alongside.

For dessert one has the choice of a tarte tatine, a gloriously rich chocolate cake with a creamy sauce, fresh fruit, and another options which escapes me. Needless to say we've gone with the tarte and the cake.




Add another Euro or two for a nice cold beer or a glass of wine and you leave Casa Leon Armengol with a full belly and only 10€ poorer. Though it's a bit of a trek from the capital, and by trek I mean a 20 minute bus ride, this lunch menu keeps us coming back and will certainly be a lunch stop for anyone visiting us in Andorra.



The restaurant also has a webpage, mostly in French

Creamy Truffled Polenta

We recently participated in a recreational cooking "class" at the Cambridge School of Culinary Arts. It was fun. We weren't quite sure how it was going to work, but each couple ended up being in charge of one or two dishes (depending on the difficulty or time required) so that all of the dishes would be ready at the correct time (and we could all eat them).

We were put in charge of making polenta—truffled polenta. It was delicious and easy to make.  Below is the recipe. 

Creamy Truffled Polenta

Serves 2-4

2 Tbsp olive oil

2 garlic cloves, minced

6 oz. fresh crimini (or baby bella) mushrooms, sliced

2.5 oz. fresh shiitaki mushrooms: stems discarded, caps sliced

3 cups chicken broth, warmed

3/4 cup dried polenta meal

1 Tbsp truffle oil (or to taste)

1 cup milk

1/2 cup light cream or half & half

salt & pepper to taste

Heat olive oil in a large heavy skillet over medium-high heat. Add mushrooms and garlic and sauté until soft and caramelized. Add chicken broth; bring to a boil. Gradually whisk in polenta, ensuring there are no lumps. Add milk. Season with salt and pepper. Reduce heat and cook until polenta is tender and the mixture is very thick, stirring frequently—about 10 minutes. Stir in truffle oil. Add cream and adjust seasoning. Serve warm. 

The consistency should be that of thick grits or "Cream of Wheat"/farina hot cereal. If you make this dish ahead, it will more than likely thicken more as the corn absorbs more liquid. You can always adjust the consistency to your liking before serving by adding more cream or broth, adjusting the seasoning as well.

Variation

By omitting the milk and cream and allowing the polenta to firmly set, you can slice the finished product and grill or fry the slices.

To do this, follow the instructions above, skipping the milk and cream. Transfer the cooked polenta into a greased 8"x8"x2" pan and spread the mixture evenly. Place plastic wrap onto the surface of the polenta to prevent a skin. Refrigerate until set.

Cut into 6 pieces. Brush both sides with oil and grill until warm and slightly charred, about 3 minutes per side. You may also fry the slices in a skillet with oil and butter.

South End's Sustainable Market Changing Hands

Lionette's Market in the South End will be changing hands. Don Otto's Natural and Organic Market will have a grand opening (according to their website as of today) on 'next Saturday,' which I take to mean Saturday, January 23, 2010. Check out their website for up-to-date info.

The following press release is taken directly from their website.

///

Don Otto and his family are taking over Lionette's at 577 Tremont St in the South End of Boston. Like James Lionette, our main focus will be to bring Local, Clean & Sustainable Food to people who care about our planet and what goes into their bodies. We will feature the same quality prepared foods made by the same Chefs. In addition to keeping the amazing food and Chefs, we will add a few twists of our own guaranteed to please. We also will be working with the same Small Farms in and around New England to provide our Organic Produce, Dairy products, Clean Meats, Delicious Cheeses, and other Local Products. James Lionette was the first person in the city of Boston to offer Grass Fed Beef and other Naturally Raised Meat & Poultry. Don Otto will carry on this legacy, offering only the highest Quality, Local, Clean, & Sustainable Meats and Poultry in New England. At Don Otto's you be guaranteed "Authentic Food". NO MASS PRODUCED potentially harmful food created for PROFIT rather than PEOPLE.

Don Otto will be taking over Lionette's market in a few days. We will be doing business under the name Lionette's until early February, then we will close on a on a Monday for renovations and hopefully re-open for our Grand Opening on the following Saturday. The exact dates are currently tentative so stay tuned

###

I am excited.

Escudella

Today, on the Feast of St. Anthony, all of Andorra gathers together in various plazas throughout the country to celebrate what is called L'escudella. Escudella, itself, it the name given to a traditional Catalan stew full of delicious things like Catalan sausages, beans, and various vegetables. Apparently in the early 70s some friends in Andorra got together and prepared plates of escudella for their neighbors and the shopkeepers in the area. They were essentially reviving the centuries-old tradition of distributing food among the poorest in the parish on St. Anthony's day, January 17th. As you might have guessed, this became quite popular and now the entire country participates.

Lucky for us, in Andorra la Vella the festivities were taking place just a 5 minute walk from our apartment in the Plaça de Les Arcades. Basically the whole plaza was set up with the Escudellaires working massive vats of stew and then long rows of tables for people to eat at. The stew, as well as bread, dessert, and wine are all free - provided you bring a bowl. If you don't have a bowl they sell really nice commemorative painted bowls for 7€ with the year engraved on it, or even bowls from years past for a few Euros cheaper. The most popular thing to do, however, seemed to be to bring tupperware from home.

Once you show them you have a bowl, they give you a ticket and then you pass through to where you are served hunks of meat and sausage followed by several ladels-worth of stew. Finally there are nice hunks of bread for dipping. At the tables were also porrons, typical glass wine pitchers that one passes from person to person. As you tip the pitcher the wine comes spewing out in a narrow stream - quite daunting if you've never drank from one before. Once we'd finished our stew, which was of course delicious, particularly the nice fat sausage I had in mine, we got back in line for dessert - delicious hunks of tortell, o-shaped pastries filled with marzipan. It was a perfect (not to mention free!) meal for a chilly January afternoon. I certainly hope there are more delicious food festivals in the months to come!

Wild Fish - incredible sushi in the Chicago 'burbs

Every time I'm back home in the Chicago suburbs 'Wild Fish' is a must-go food destination. Luckily my entire family loves stuffing their faces with sushi just as much as I do, so finding someone to go with is never an issue. I've tried many a sushi place in both the city and suburbs and Wild Fish still remains my number one.


For appetizers we typically try to do something other than sushi, given that there is a plethora of it on the way, but sometimes we just can't say no to a new sushi or sashimi appetizer creation. Both the seaweed and normal japanese salads are excellent, and you really can't go wrong with an order of the tempura - vegetable, chicken, shrimp, or whatever combination you'd like. This past time we opted for the soft-shell crab appetizer, which was "lightly floured and fried soft-shell crab served with citrus-soy dipping sauce". It was a nice dish for sharing given the easy-to-pick-apart legs fried to perfection.

For our main dish we split three of the maki rolls. Perhaps the most interesting was the roll on special, the "santa baby roll". This consisted of mozzarella cheese and pico de gallo over spicy tuna, salmon, yellowtail, and shrimp tempura with an eel and wasabi mayo. Our second roll was the "ocean drive", fresh yellowtail, big-eye tuna, cilantro and green pepper wrapped in soybean paper and with a splash of chili oil and lime. Last but not least was the "original dragon" - eel over shrimp tempura with avocado as well.

Unagi, or freshwater eel, is hands down my favorite of any cooked sushi component and is always brushed with an incredible sweet sauce. We also shared a bowl of the chicken fried rice at my sister's request. Though not something I typically enjoy with sushi (rice overload) it did taste very fresh and didn't seem to be laden with half the chemicals and additives, not to mention gallon of grease, that you typically find with take-out fried rice.

Having been in Arlington Heights for a number of years now it seems that Wild Fish is here to stay. Thankfully I have somewhere back home for sushi that never disappoints, someplace I'd highly recommend for anyone who finds themselves in the Northwest Suburbs!

Ham Cocktail 'Biscuits'

Growing up, it seemed that every time my parents would have a party/gathering, we'd make these ham biscuits. They are not biscuits in the traditional Southern sense of the word, but they are surely delicious.

I made them for our New Year's Eve cocktail party, and they seemed to be a hit.

Ham Biscuits

1/4 lb. (100g) butter, softened

2 tsp. Dijon Mustard

2 Tbsp. poppy seeds

2 tsp. Worcestershire sauce

1 small onion, finely minced

1 package (20-24) party rolls (These are often called 'brown and serve.')
4-5 oz. sliced ham

1, 4-oz. package sliced Swiss cheese (Of course, one can use grated cheese.)

Mix together softened butter, mustard, poppy seeds, Worcestershire sauce,

and onion. Slice open the bread and spread mixture on both sides. Top half

with cheese and half with ham. Close rolls and bake at 350ºF until

cheese is melted. Cut into individual sandwiches and serve warm.

Minim's - Andorra La Vella, Andorra

Despite the food-centered nature of my roommates and I, we somehow hadn't really gone out for a proper Andorran meal in the several months we've been here. Alex's boyfriend's visit gave us the perfect excuse, and so we were off into the evening in search of someplace to dine. The Antic Carrer Major (Old Main Street) had couple of places that appealed to us, and so we settled upon "Minims" based on the reasonable prices and dish selection seen on the menu posted outside.
Walking into the restaurant between 8:30 and 9 we were unsurprisingly the first people there. It seems no matter when we go out to eat it just isn't late enough for us to not seem like foreigners. Though we didn't have a reservation (which we apparently needed?) they quickly seated us at a table in the back. The place itself had maybe a dozen tables and, though not overly decorated, was cute in a way.

We decided we'd each do a starter and an entrée (well, Alex had no entrée) and then split a bottle of wine - bé. Alex and Matt both ordered the "sopa de ceba gratinada" - onion soup, while I opted for the "coca". Coca is somewhat of an umbrella-term for a variety of breads, in this case a flatbread having anchovy, arugula, fig, and parmigiano reggiano. Before this arrived, however, we were brought a nice plate of little bread toasts with a creamy dollop of cheese covered with anchovy and what looked like pea tendrils or watercress. The creamy cheese had a nice light and airy texture and did a good job of balancing the saltiness of the anchovy.

Moving on, soon came the onion soups. While they looked quite akin to French onion soup they really were quite different . The onions were less caramelized but sweet and seemingly of the Spanish variety. The broth was less salty - Alex described it as almost a cross between egg-drop soup and french onion, minus the Asian herbs. The raw egg dropped into it certainly added to that description! My coca was delicious - the fig was incorporated as a deliciously sweet sauce drizzled over everything, and they certainly didn't skip on the nice anchovy filets draped over the flatbread. While the bits of parmesan were tasty enough, I could have done without it. Well, either that or more of it!

For my main dish I was feeling a bit adventurous and settled on the "peus de porc farcits amb bolets i salsifis" - stuffed pig's feet with mushrooms and salsify/oyster plant/goatsbeard (tragopogon porrifolius) The actual feet were used as casing, the stuffing being a blend of primarily pork and rice. The texture of the feet might turn some people off, but it is not unlike that of a slimier mushroom variety - certainly not unpleasant like fat can be at times. The sauce was on the salty side but very savory and rather like a nice thick beef stew. I could have used a few more mushrooms but the ones I had were quite nice. At the time I did not know what "salsifi" was, nor could I really figure out what it was on my plate admidst the stewy goodness, but I now know that it is a plant whose roots and leaves purportedly taste somewhat like oyster.

Matt's entrée was the "costelles de corder servides a la llosa" - lamb chops served on a "paving stone".
We couldn't for the life of us remember what "a la llosa" meant, but seeing as the chops came out sizzling on a stone slab it would seem that "paving stone" is the translation we were looking for, haha. The lamb chops were described as salty but very good. They were accompanied by roasted onions, peppers, what looked like fennel, and some lovely bits of grilled fat. Unfortunately I only had a bite of the grilled fat (shocking), but from what I gather it was a very satisfying dish.

We washed down our meal with a decent bottle of crianza, and by the time we were done there was no room for dessert. We waited the usual half-a-lifetime for the check, as we have done elsewhere in Western Europe, but we weren't in any particular rush. Naturally a bit after 10:30 when we left the place was hopping - when will we learn? Overall we were quite satisfied with our little dining excursion and would very much consider returning for some more reasonably-priced Andorran delights :-)

Potato Pierogi

Being half Polish and half Italian our Christmas Eve dinners were always an eclectic mix of cultures; fish for the Italian side and pierogi for the Polish side. My grandparents used to bring pierogi from my great aunt's church group in NJ ( all the old Polish women would make them in the basement and then sell them for 6 bucks a dozen). Now that my grandmother's older and can't make the trip, it's been a sadly missed part of our recent Christmas Eve dinners. However, our friend Jeffrey who comes from a Polish family has recently supplied us with his uncle's pierogi recipe and I must say, they taste just as delicious as the ones I remember.

While our technique is not quite perfected yet, our attempt was well-rewarded with delicious pierogi that we all devoured. Below is Jeff's family's recipe. Enjoy!


Zdzislaw's Pierogi Dough
(Makes about three dozen)

See notes below

4 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
3 egg yolks
1 cup milk
3 tbls. sour cream
3 tbls. melted butter or margarine

Mix flour, salt, and baking powder. Set aside.
Melt butter (or margarine). Set aside to cool.

Beat egg yolks, milk, and sour cream, add cooled melted butter, then the flour mixture, and mix thoroughly.

Roll dough fairly thin, cut in 4-5 inch circles, fill with approx. 1 tsp. filling, fold over and seal edges by pinching together with a fork.

Boil in salted water (using large pot) about 8 minutes. Remove with slotted spoon and arrange on dishtowel to drain. When somewhat dry, place on cookie sheet lined with wax paper and place in freezer for approx. 20-30 minutes or until frozen. Dump into Zip Loc bags for freezer storage.

To serve, thaw and fry in melted butter until lightly browned. You can also add breadcrumbs or fried onions as a topping.

Note 1: Prepare fillings before preparing dough.

Note 2: Equipment: rolling pin, slotted spoon, 3-4" diameter biscuit cutter or drinking glass, large cutting board or marble slab, large stock pot for boiling pierogi, wax paper, a cookie sheet or other flat surface that is freezer safe, 2 or 3 clean dishtowels (flour sack cloths are particularly good but any cotton non-terry towel will work), freezer bags or containers. A heavy duty mixer like Kitchenaid is very helpful. A pasta machine is also helpful but not necessary.


PIEROGI FILLINGS

Filling - Potato w Cheese

2 large russet potatoes
1 medium yellow onion
3 tablespoons butter
2-3 stalks green onion
1/4 llb dry farmers cheese

Cut the potatoes into quarters and cook in cold water. While potatoes are cooking finely chop the yellow and green onions. Melt the butter and on very low heat sauté the onion mixture. Add salt and pepper to taste. When the potatoes are cooked, drain them and mash. Do not add milk or butter. When potatoes are mashed, add the onion mixture. Continue mashing until onions are integrated into the potatoes. Add the farmers cheese and continue mashing until cheese is incorporated into the potato and onion mixture. Cheese doesn't need to melt.

Montenegrin at Deta's Café, Chicago

Back in Illinois, my beloved land of Slavs, I couldn't pass up the opportunity to try Deta's Cafe, a Montenegrin restaurant near my friends' place in Roger's Park. Montenegrin cuisine, like most Balkan cuisines, is a wonderful blend of all the influences that have passed through the region for centuries, from Ottoman to Italian to Hungarian. Located on the Adriatic Sea coast, there is also a wonderful Mediterranean influence that pervades the cooking.

Walking into the restaurant it felt like we were walking into someone's home. We were greeted by presumably Deta, a cute older Montenegrin woman who asked if we were hungry and led us to a table. What ensued was a conversation where she more or less told us what we were getting. That might sound ghetto, but what's fresh is fresh! She had a few salad options, 3 different bureks - spinach, sweet cheese, and meat - and then a gulaš. Ok!

We began with a nice simple salad of red pepper, tomatoes, onion, and feta with balsamic, plus some nice rye bread. It is incredible how delicious just a few fresh ingredients can be!


Next was the gulaš, originally a Hungarian dish but now a mainstay in many European cuisines. The beef was nice and tender - plenty for the three of us to split. It was served with pasta, common in the former Yugoslavia, which was fine, but nothing to write home about.


Last but not least came a massive plate of burek, both the cheese and meat varieties. Burek itself is a flaky, baked (or fried) phyllo pastry filled with a variety of delicious fillings. Brought by the Ottomans centuries ago, burek is now a hugely popular dish in the former Yugoslavia, with the rolled variety being the most prevalent. The flaky, buttery pastry with the savory fillings is a wonderful combination, and it's fun to eat it piece by piece as the roll begins to come apart. Both of ours were delicious, but the slightly salty and crumbly baked feta-like cheese one was my favorite.

Decently-full we still managed to find room for a small portion of homemade apple cake, which she brought out in three petite-sized tooth-picked slices. The cake was super-moist and the layer of apple was outstanding - just the right amount of sweetness.

I'd love to come back here again and have a look at the real menu, just to see what else Deta has to offer! Anyone who's a fan of Greek, Turkish, or other Southeastern European cuisine, as well as anyone up for something new and fun should definitely give Deta's a try!

Cookie Swap!

Recently, we went to our first cookie swap. It was fantastic, and I hope it becomes a holiday ritual.

Unfortunately, I don't have all of the recipes to share, but I do have a photo of some of the goodies we got to bring home. We took P's now-famous biscotti (12 o'clock on the photo below), and we were glad to know that recipe #5 is a keeper.

Below, you can see what came home with (starting at 1 o'clock and going clockwise) "comic fortune" cookies, chocolate "crackles," chocolate-covered mint cookies, macarons, peanut butter/chocolate chip cookies, fig pinwheels, and orange/ginger slice-'n'-bake cookies (unfortunately, you're not able to see the latter). The event was a great success, and I think the bar has already been set very high, so we'll have to start getting ready for next year now. ;-)

I am going to try my hardest to get the recipes for the macarons and the fig pinwheels so they can become part of my own cookie repertoire! ;-)

The Mayor's Christmas Deals

The 6th-annual Mayor's Holiday Deals have been posted online. There are some fun dining deals as well as other specials. Check it out at http://www.bostix.org/mhs/dine.html

Here's what Mayor Menino has to say:

Boston:
Your home for the holidays! 
MayorsHolidaySpecial.com is your ticket to a festive day, a sparkling getaway, and memories you’ll cherish.

Wishing you good cheer.
{signed}

The NY Times today has an article about the possibility of a NY burger stand filling the vacant old public restroom building on the commons:

New York Burger Stand on Boston’s Seafood Turf?

Portland's Perfect Pastries

On a recent trip to Portland, Maine, we were taking an evening stroll after having gorged ourselves for dinner at a chowder house and happened upon a little bakery. It was nighttime, and they were closed; but, we could see that the bakers in the back were busy at work. It smelled amazing, and we promised ourselves we'd come back the next morning for breakfast.

Well, lucky for us we did. I'm going to go ahead and say that it was the best almond croissant I'd ever had—even in France!! The buttery deliciousness was crispy and full of delicious almond paste. It was heaven in a paper bag.

We also got some breads to take with us, and they turned out to be delicious as well: one pain de mie and a boule au levain.* Now, I only wish I knew where to get these things in Boston!

*