Klublog
Prints of images from the Klublog are available here.
March 22, 2007
National Bavarian Crepes Day
"My favorite animal is steak."
~Fran Lebowitz
Hanger steak with shallots and crimini mushrooms
adapted from Daniel Boulud's recipe in
In other news...
Don't be fooled by the "open" sign in the front window.
This is the sign taped to the entrance.
Please note that "renovation" is a euphemism for something other than renovation.
The symbolic use of a padlock...well, I don't want to read too much into that.
I just want some of their wonderful takeout.
Lunch on Wednesday...
March 14, 2007
My enthusiatic recommendation for Lunch on Wednesday with fellow KlubUni founders Patrik Muzila and Christian Touché follows my introduction to Yama Zakura with my good friend Randi Isaacson of the Post Road Art Center.
Exaggerated complaints regarding the long drive from Lincoln to the western wilderness of Northborough disapaite quickly as the first plate arrives. "I was told to bring this to you." demonstrates the scarcity of experienced hospitality staff in the western wilderness. Flavor, freshness and presentation take over the conversation.
Portions are generous and well sourced ingredients speak for themselves. Bonus points for Tako of the excellent quality served; tender and delicious. Even the pickled ginger was extraordinary.
Good Life, Una-avo, Unakyu, Volcano, Hamachi, Hotategai Scallop, Tako Nigiri, Tako Sashimi, Pho Ga and Green Tea made for a satisfying, delicious lunch
It's a good thing that Yama Zakura is located in a small strip mall with plenty of parking several miles west of Route 495. If it was in Cambridge or in the Back Bay, instead of a quiet, friendly atmosphere, people might be fighting for tables.
Put an asterisk next to the Volcano marking a KlubUni favorite.
Sushi prep tip: When searing sushi or sashimi with a propane torch: Make sure your flame is blue. Yellow in the flame will add slight but unwanted flavor.
Yama Zakura "Wild Cherry Blossoms" is tastefully decorated; a traditional, peaceful asian retreat.
Laddavanh "Anna" Bouphavichith makes it look easy, but her product is spectacular. Modestly, she says that she is still learning. Anna can practice on us any time.
|
March 6, 2007
Nancy's Birthday.
The secret to eternal youth is arrested development. - Alice Roosevelt Longworth
March 5, 2007
National Cheese Doodle Day.
"The poets have been mysteriously silent on the subject of cheese."
~G.K. Chesterton
|
Though Rao's remains the Klublog favorite amongst jarred pasta sauces (and the most expensive) it is, remarkably, not available everywhere. There is, fortunately, a substitute for the substitute for same-day homemade pasta sauce. Priced at one or two dollars less than Rao's (so still easily double the more advertised, more well known brands) Patsy's, which is also the product of an Italian Restaurant located in New York City is in a photo-finish second place. Patsy's made the "Recommended " group in Cook's Illustrated at $8.49 for the 24 ounce jar of Marinara. Somehow, the venerable (or should I say frugal) Vermont resident, Christopher Kimball, appears to have overlooked the Rao's. Mixed Barilla Campenelle and Farfelle made a fine Monday night base of pasta along with some browned pork, veal and ground beef for the Pasty's Marinara. Shown topped with some shaved Parmesano Reggiano and served with an Iggy's parmesan stick of bread. A dry red wine accompanied well. 2004 Fattoria Di Vetrice Chianti Rufina ~$13 This meal contains no nuts and no eggs.
|
February 28, 2007
February is Canned Food Month.
"Dining is and always was a great artistic opportunity."
~Frank Lloyd Wright
The fine dining choices in Stow, Massachusetts are not going to comprise a long list and the dining choices with ample aircraft parking and a view of the taxiway is going to be a very short list indeed. Fortunately, Nancy of Nancy's Airfield Cafe is an exceptional cook with a menu with choices to suit a variety of pallets. Nancy's staff is willing and able to make your dining experience much more than satisfactory. Our server at lunch today, Patricia, was attentive from the start and friendly without being the least bit intrusive. There is a fine line between friendly and intrusive, as hospitality industry verterans will tell you. Patricia balanced expertly on the hospitality tightrope. The proverbial curveball had no impact on Patricia' s balance when I asked about food allergies. "There are no dishes with peanuts as ingredients and everything on our menu is in our ingredient book so customers can see exactly what ingredients are in each dish." Patricia brought the book out so we could see for ourselves. The dining experience alone is worth the trip to Nancy's Airfield Cafe, and if you have food allergies, Nancy's has gone the extra steps to ensure that your dining experience can be a safe one. Don't forget to tell them about your allergies before you order.
|
February 27, 2007
February is Chocolate Month.
"All I really need is love, but a little chocolate now and then doesn't hurt!"
~Lucy Van Pelt in Peanuts by Charles M. Schulz
Chinese Take Out is better at Nan Bei. I am not just referring to the quality of the food, although it is better than the majority as well. Take Out orders are packaged with great care and attention to detail. Containers are wrapped to avoid spills and keep your food hot. Plenty of soy sauce, duck sauce, hot mustard and fortune cookies, et cetera, are included. As to the food...well, before we get to the food, let's take a look at the menu.
Before you write...I understand the risks associated with offering a menu like this one. You mightl read it. It takes a while to read the whole menu and before you get halfway through it you are unconsciously positioning yourself closer and closer to the telephone. Next thing you know you are not reading the KlubBlog. You're ordering a meal. That's OK with me. You'll be back. Someone will ask you, "How did you find this place?" and you will be back to find another. The Crispy Orange Flavored Beef with Hot Pepper and Tangerine Peel pictured above with Sweet&Sour Shrimp, Beef Fried Rice and Chicken Wings made for a delightful meal. If you have been discouraged from eating Chinese Take-Out that tastes like it has been dry-cleaned...the news is good. NanBei is open and their food is good. Really good.
|
February 22, 2007
National Margarita Day.
“Part of the secret of success in life is to eat what you like and let the food fight it out inside”
~ Mark Twain
Pizza in a bowl: Ready.
Pizza in a bowl: Served.
|
Canola oil for the bowl, all of it. Not all of the oil, all of the bowl. Cheese in the bottom and pizza ingredients such as tomato sauce, various meats and mushrooms...whatever "toppings" you prefer...on top of the cheese. Pizza dough on top of the bowl and into a hot 450° to 500° oven for 10 to 15 minutes. Turn onto a plate and serve. You may want to use welding gloves or similar when handling bowls of food straight out of a 500° oven. You knew that right? If you don't know that hot stuff can burn you, please don't read here anymore...and stay out of the kitchen.
|
February 21, 2007
National Sticky Bun Day.
"Curiousity killed the cat, but for a while I was a suspect."
~ Steven Wright
40 cloves and a chicken with potatoes, demi-glace and garlic bread.
Served with a salad.
email for recipe.
This place has the best food in the Boston area and plenty of parking.
The same remarkable product costs $2 or more more per pound in
The Peoples Republic of Cambridge.
Simply awesome.
February 17, 2007
Feast of Shesmu, Egyptian god of the Wine Press.
"Most cookbooks tell you what to do. That's a terrible way to teach anything. What you want to do is explain it and show it and together pursue it so readers feel like they've learned along with you."
~Chris Kimball
Skillet Lasagna
Cook's Illustrated should be mandatory high school reading. If you eat, then you need to read Cook's Illustrated. Shopping List For Skillet Lasagna: Pantry/Dry Goods
For our skillet lasagna, we enhanced the recipe with Benny Ciavatone's homemade pasta sauce instead of the canned tomato ingredients.
If you don't know Benny, you might want to make the acquaintance of someone who knows tomatoes...
|
February 13, 2007
National Tortini Day
“Oh Lord please don't burn us don't kill or toast your flock Don't put us on the barbecue or simmer us in stock,
Don't bake or baste or boil us or stir-fry us in a wok”
~ Monty Python
Cube and brown some chicken breast in safflower or other high smoke point oil.
Add kosher salt and chinese five spice. Remove from heat.
Add onions and baby bok choi.
Add ginger and garlic and after a minute or two, some chicken broth.
Add water chestnuts, bamboo shoots and oyster mushrooms.
Add the bok choi greens and bring back the chicken.
Add ponzu, toasted sesame oil and oyster sauce.
Stir in some shocked snow pea pods chow mein noodles and garnish with scallions.
February 4, 2007
National Stuffed Mushroom Day
If organic farming is the natural way, shouldn't organic produce just be called "produce"
and make the pesticide-laden stuff take the burden of an adjective?
~Ymber Delecto
Tenderloin Stir Fry Idlywilde Farms in West Acton has the best produce in the area so we start there getting Shittake Mushrooms, Bean Sprouts, Yellow Peppers, Snow Peas, Onions, Garlic, Fresh Ginger, Baby Bok Choy, and Scallions.
The tenderloin is available pieces too small for steaks from a full tenderloin we butchered, vacuum packed and kept frozen from Restaurant Depot. Similar unbutchered cuts are available at warehouse-type suppliers cush as Costco or BJ's. We have safflower oil, Oyster sauce, soy sauce, toasted sesame oil, Chinese five spice, chicken broth, salt and pepper to bring it all together.
email for the full recipe. De-licious and nutricious. |
February 3, 2007
Japan: Setsubun (Bean Throwing Festival)
"Food is an important part of a balanced diet."
~Fran Lebowitz
Due to circumstances along the lines of early release day at school... LunchOnFriday was not at a restaurant. It was, however, from a restaurant. A restaurant with a reputation. If you do the google on these guys you will find the words "best sichuan" repeated over and over again. And with good reason. The plate pictured above made for a short time resting place for Sichuan Style Double Cooked Bacon, a unique, wonderfully flavored dish. Spicy Fried Chicken Wings, with exactly the right amount of heat, Sichuan Kung Bao Chicken, Tangerine Jumbo Shrimps, Fresh Bamboo Shoots with Spicy Wonder Sauce, Sichuan Wonton with Spicy Chili Sauce and the House Special Fried Rice. All highly recommended, recommended, recommended. Steven B and I share a penchant for spicy foods. If you do too, this is a luncheon menu for you. If not, the menu at Sichuan Gourmet has many not-so-spicy dishes on the menu. But seriously, if you don't enjoy spicy cuisine - why are you eating sichuan?
|
January 26, 2007
National Popcorn Day
“I am not a glutton - I am an explorer of food” ~ Erma Bombeck |
Bitterly cold. Mainly clear. Wind chills may approach -20F. Low -6F. Winds WNW at 15 to 25 mph.
|
The short walk from a municiple parking area left us partially frozen. I wasn't able to opperate my camera until after the spicy curried soup course. The curried pork dumpling soup was spectacular. Our attempts to ban cilantro from the table failed, but fortunately the evil weed was on the soup and not in it. Speedy removal of the offensive garnish was sufficient to save what turned out to be the favorite course of the meal. The menu (don't judge by the online menu, yet) is a challenge. The Ponzu website suggests ordering small plates or "asian tapas" and off-the-menu. Next time, and absolutely no doubt there will be a next time, we will focus on a tasting menu or "asian tapas." Hopefully, we will be able to communicate our distaste for cilantro...
Atmosphere: 7 The semi-open food prep area is a nice touch. Patrons can look in if they want, but you are not in the kitchen while dining.
Cleanliness: 9
Ring of Fires California tempura maki topped with lava of spicy mayo and flying fish caviar. Rating: A must have. I can't wait to try others.
Chicken flavored Brown Rice
Kung-Pao Chicken
Malaysian Indian Style noodle stir fried with seafood. Not bad, but...was there some fake crab in there? Food coloring and cod doesn't equal crab. I will check with Ponzu and post an update. The menu requires a followup visit on it's own.
|
January 23, 2007
National Pie Day
“Food is our common ground, a universal experience.” ~James Beard |
Cut a few slices of not-so-fresh, not moldly, but not-so-fresh Martin's Famous Pastry Shoppe Potato Bread into cubes. Mix a few tablespoons of EVOO with a clove of freshly crushed garlic and some italian herbs(sweet basil, turkish oregano, thyme) salt and pepper in a large bowl. Add bread cubes and mix to coat well. Bake at low temperatures between 200° and 350° until golden brown and delicious(see picture above). A delicious snack food or batch of croutons? You be the judge. |
January 21, 2007
AFC Championship gameday
Go Pats!
"You better cut the pizza in four pieces because I'm not hungry enough to eat six. " ~Yogi Berra |
| Martin's Famous Pastry Shoppe "Big Marty's" rolls topped with a Romaine lettuce leaf, 85% lean ground beef (flipped twice and never mashed, on a hot grill), Muir Glen Organic Tomato Ketchup. Wholefoods 365 Organic Shoestring Potatoes and Cains Hamburger Chips. |
no high fructose corn syrup - mighty tasty
January 20, 2007
National Buttercrunch Day
"Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm." ~Ambrose Bierce |
Two experiments tonight: The
usual RAO'S
Homemade Italian Peeled Tomatoes, In Tomato Puree With Basil Leaf, 28
oz Instead we tried Red Pack Whole Peeled Tomatoes
The pasta was new, too; an imported Italian duram semolina produced by Maestri Pastai and labeled "Filei Tropeani." Experiment results and conclusions: Red Pack is not bad and it is less expensive. Next time, it is back to Rao's. Rao's Rules! The pasta was good and would be worth the "gourmet" price, but... It looks like cooked worms! Maybe a different variety next time. :
|
were
not used. 
January 19, 2007
National Popcorn Day
“There's a pizza place near where I live that sells only slices. In the back you can see a guy tossing a triangle in the air.” ~Steven Wright |
Christian Touché made some mini-pizzas for the young ones a few days ago. An innovative, yet simple technique; this recipe yields a quick, tastey snack that everyone enjoyed. First, roll out some pizza dough. (Most grocery stores sell pizza dough, and many pizza places will sell you a ball of dough for a couple bucks.) Use a round decorative cutter (or an empty can) to cut out circles. Oil the dough and place on cool pizza stone. If you skip or forget to oil the dough, the dough will become one with the stone in the oven and instead of little pizza snacks, you will have a nasty mess to scrape off of your pizza stone. (Please don't ask me how I know this...) Build the pizza on the stone: Top the oiled dough with your favorite sauce and toppings. We used mozzarella, mushrooms and pepperoni. Place the stone in a preheated 450° oven and in 5-10 minutes you will have tasty pizza snacks...or, if you forgot to oil the dough, a hot mess. |
January 9, 2007
National Apricot Day
“I was at this restaurant. The sign said "Breakfast Anytime." So I ordered French Toast in the Renaissance.” ~Steven Wright |
| Fresh Mozzarella, tomato, and avacado with basil, salt & pepper, meyer lemon juice and EVOO. |
A variation on the Cook's Illustrated Pan-Roasted recipe. Bell & Evans chicken with Pesto Tortellini and garlic bread.
Email for details. |
January 3, 2007
| “Success seems to be connected with action. Successful people keep moving. They make mistakes, but they don't quit.” ~ Conrad Hilton |
The Nan Bei dishes served on New Year's Day triggered that craving-for-more that could only be quieted by....more. Tonight's take-out follows an October review of Nan Bei with an enthusiastic endorsement. We drove past at least a half-dozen chinese restaurants on the way to Nan Bei tonight. And we will drive past them again to get to the superior food and service found at Nan Bei. The location is a tough one. Unless they can find the locals, or the locals find them...the location is a tough one. A comparison of area Chinese cuisine will be posted soon. Lotus Blossom, Nan Bei, Water Lily...which one is best and why? Download the .pdf take-out menu from Nan Bei below. Ask for something off the menu and please let me know what happens.
|
click icon for Adobe reader if needed
January 1, 2007
New Year's Day
| People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas. ~Author Unknown |
Lasagna
Brown and drain the fat off of a pound of gound sirloin. Starting with Rao's tomatoes or tomato sauce, put a thin layer on the bottom of a 13 x 9 x 2" baking dish. If you are using a jar of sauce, use a 28 to 32 oz. jar. After pouring the layer, mix all but a few ounces with the meat. Use the few ounces to top the lasagna when finished with the rest of the assembly. Place lasagna noodles (Colavita and Ronzoni are two brands that do not use eggs in their lasagna noodles). in the sauce and cover with Ricotta cheese and fresh oregano, basil, marjoram, thyme and maybe some cracked rosemary or Penzey's Italian herb mix. Read labels-ingredients change. |
| Add meat sauce and top with mozzarella cheese. Pasta, Ricotta, herbs, meat sauce and mozzarella. And again. Top third layer with mozzarella and grated parmesan. Finish with remaining sauce and bake in a preheated 375° oven for about 30 minutes. Uncover and bake for another 10-15 minutes or until it looks like this: |
Sophie's favorite Lasagna
Maura Pavao's Greek Salad. Start with ingredients from Idylwilde Farm and you are well on your way to a spectacular salad. Fresh fresh fresh. |
Hmmmm. This should be interesting...Patrik is busy.
Steve prepares the salad for serving.
Emile likes the lasagna too. Bon apetite, Emile!
Nan Bei was open for business on New Year's Day. Yum Bey.
Shrimp with Lobster Sauce. My favorite!
Yum Bey Nan Bei Peking Ravioli
| A couple more ingredients, believe it or not, and this will be a delicious beef bourgonion. A succulent staple at the Touché table. |
BrookeOK IceCream Sandwiches. Handmade by Brooke and her Mom.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! |
| Patrik's Palate Cleanser. Melons and cucumber in a Port Sauce. Clean and Mean. The most raved-about course of the New Year. |
| A distinctive Riesling, delicious with hints of brandy, beautiful color and nose. The cork worried us when it dropped instead of popped, but the bottle was an occasion unto itself. Here's and cheers to 1973. |
| Beef (short rib) bourgonion with baby yukons and mushrooms in a wine reduction. Imagine the school lunch lady offering pizza, mac & cheese, chicken in a basket or beef bourgonion with baby yukons, etc...and one thin wafer... |
A plated greek Idylwilde salad: perfecte.
| The fresh mint brightened this light, exquisit course. Not so quick and easy to make, perhaps, but certainly quick and easy to eat. |
These bananas need sugar.
Watch out for the range hood.
There's the bananas. Where is the flambé?
Is that rum?
Yup. Flaming bananas.
With a little BrookeOK brownie and ice cream.
Seriously. A very Happy New Year.
|
|
December 27, 2006
National Fruitcake Day
Am I a fruitcake? I don't know. Perception is reality. What you see me as in your world is what I am; it doesn't matter what I am. ~Macy Gray |
Free Range Fruitcake
Combine dried fruits, candied ginger and both zests. Add rum and macerate
overnight, or microwave for 5 minutes to re-hydrate fruit. |
December 26, 2006
Boxing Day
In the old days, it was not called the Holiday Season; the Christians called it 'Christmas' and went to church; the Jews called it 'Hanukka' and went to synagogue; the atheists went to parties and drank. People passing each other on the street would say 'Merry Christmas!' or 'Happy Hanukka!' or (to the atheists) 'Look out for the wall!' ~Dave Barry |
Boxing Day Lunch on the Great Central Railway
December 22, 2006
Beef: It's what's for dinner
“It's nice to eat a good hunk of beef but you want a light dessert, too.” ~ Arthur Fiedler
Start with a Whole Tenderloin PSMO like this one
(Peeled, Side Muscle On):
(5-6 lb. avg. pc.) Kobe Beef Tenderloin, Whole PSMO 189A
It doesn't have to be Kobe. Wagyu is very good too.
You might even be able to get a whole beef tenderloin at your local warehouse store or supermarket. Butchering the tenderloin yourself , which is easy with a sharp knife, can provide a top quality cut of beef at bargain prices either for a dinner party or the tenderloin cuts can be frozen.
Put a cast iron skillet in the oven and set the temperature to 500°. The pictured skillet is very old and has a beautifully developed patina from many years of cooking. It was a present from my mother-in-law. Thank you Lala. Not quite the same...but a new one will do. When the oven gets to temperature, put the skillet over high heat on the stovetop and put in the tenderloins which have been oiled and seasoned on the counter for about an hour out of the fridge. About a minute on each side is plenty and finish in the oven for another few minutes. Tenderloin does not take long to cook and is best served fairly rare.
This tenderloin was cut from a whole PSMO purchased at Restaurant Depot. Shown served with peas and mashed potatoes in a demi-glace with sautéed mushrooms, shallots and garlic. Garnished with fresh parsley.
"...a light dessert, too." Whipped chocolate ganache and whipped cream topped with cocoa powder.
|
December 21, 2006
National French Fried Shrimp Day
"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." ~Bubba. Forest Gump 1994
FRENCH FRIED BUTTERFLY SHRIMP 2 lbs. uncooked shrimp, shelled and deveined With a sharp knife slit shrimp deeply down back without cutting all the way through. Wash shrimp thoroughly and dry between paper towels. Combine flour, sugar, and salt in bowl. Add water, melted shortening and egg, beat until smooth. Dip shrimp, a few at a time, in batter. Fry in deep fat heat to 375 degrees for 3 to 5 minutes. Drain on paper towels. Number of servings 4. allergens: contains shrimp, wheat and egg |
recipe from Cooks.com
December 19, 2006
Mudpies and Trans fats
“If
people let government decide what foods they eat and what medicines
they take, their bodies will soon be in as sorry a state as are the
souls of those who live under tyranny.” ~Thomas Jefferson |
Do we need legislation to regulate what we eat?
In simple terms: it would be better for you, if you do not eat mud or trans fats.
Pending legislation would make it illegal to serve trans fats in Massachusetts.
This legislation makes no mention of eating rocks, or suet, or even mudpies.
Penalties for trans fats but no consequences for eating mudpies.
Are we that stupid?
December 17, 2006
The Party
| Hrundi V. Bakshi: We have
a saying in India... Michelle Monet: Yes? Hrundi V. Bakshi: Yes. Michelle Monet: Well? Hrundi V. Bakshi: Well what? |
~Peter Sellers and Claudine Longet, The Party 1968
Iris; Goddess of the Rainbow, was the hostess of the season tonight.
December 16, 2006
Party Prep
“What a nice night for an evening.” ~Steven Wright
Shitake and Oyster mushroom prep. "It's therapeutic."
Starting the chicken...
and the mushrooms.
Mmmmmmmmmushrooms.
The chicken is ready.
Toasting the pignoli.
Who wants ham?
Oh yes.
Do we want transparent or just wafer thin?
Another two-tenths of a millimeter...
Precision Prosciutto, perfect.
Finishing Touchés
Mediterranean Chicken, Muzila-style
Happy Holidays and Dobrou Chut!
(Veselé vánoce a štastný nový rok, Kala Khristougenna kai Eutukhismeno to Neo Etos and Bon Apetit!)
December 15, 2006
Goat-herd's Pie
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire
EVOO and in this order; carrots, onions, mushrooms, ginger, garlic, all fresh
and frozen peas. Garlic and peas are only in for about 30 seconds
before it is all set aside in a bowl. Brown a pound of mixed beef, veal and pork.
Mix and transfer to a pyrex 9"x9" Top with mashed potatoes.
Top with sharp cheddar cheese. Bake at 350° for 10-20 minutes and broil,
watching, until cheese melts and top starts to brown.
A pleasure, and a bunch of necessities.
December 13, 2006
Takeout
Some say the glass is half empty, some say the glass is half
full,
I say, are you going to drink that?
- Lisa Claymen
Chicken Saté, Chez Siam Rolls, Fried Squid, Pork with Cashew nuts, and Chez Siam Fried Rice. Want good Thai food? Go to Thailand or go to Chez Siam. |
December 12, 2006
Fish
Many men go fishing all of their lives without knowing that
it is not fish they are after.
Henry David Thoreau
The Maynard, Massachusetts-based Quarterdeck Fishmarket and Restaurant has opened a satelite store in Concord, Massachusetts at the intersection of Rt. 117 and Concord Road. If the proverbal real estate adage "Location, location, location" carries any weight, this new neighbor to Michael's Restaurant and to the Nashawtuc Country Club should succeed, succeed, succeed. On the other hand... My last venture into the Quarterdeck in Maynard, many years ago, was also my first visit. Upon entering, I noted the smell of fresh fish. Ahh, fresh fish. .Wait, "the smell of fresh fish?" Sounds like it belongs in a George Carlin routine, doesn't it? My first visit was not my last at the Quarterdeck in Concord, but, as the expression goes, the jury is still out. There are not many sources for "Prime" cuts of beef in the area and when I saw the signage marked "Prime" my dinner selection was made. My second visit to the Quarterdeck in Concord, well, let me first say that they are still getting things organized and it is no easy task to make optimal use of expensive square-footage. Any and every foodservice business, restaurant or supplier, needs a little time to work the kinks out. However... I was looking over the seafood, noticing gladly that the "smell of fresh fish" was not apparant. The young man behind the counter asked if he could be of help and a lasting impression of the Quarterdeck in Concord was made in the next 30 seconds. I asked if they ever had sushi-grade tuna available and the man behind the counter said that the man to ask, the buyer, was here and he got his attention. The buyer said, " All of the fish you see there is sushi-grade. We don't just buy for freshness, we buy for fat content as well." He went on for a moment or two about thier buying criteria. I looked as he was speaking at the display of fish and the indelible impression was made. I began to wonder who decided that the cuts of beef were "Prime." My best credentials for being a judge of fish, is that I have been a fisherman all of my life. I have eaten fish that was in the lake or stream minutes before it made the plate and I have prepared and eaten sushi and sashimi using seafood such as this
and this
and this, all truly sushi-grade.
I don't pretend to be qualified to fill a chest of ice with a variety of fish, all sushi-grade, but I can tell you that as a buyer of fish on that day, I wasn't buying.
|
December 10, 2006
Lamb
Red meat is not bad for you.
Now blue-green meat, that’s bad for you! ~Tommy Smothers
Another recommendation for Trader Joe's. French Rack of Lamb with mashed potatoes and sautéed mushrooms. The lamb, tonight, is from TJ's, and it was wonderful. Their website is awful, and product availability is inconsistant , but TJ's does have spectacular and budget-conscious menu choices. Skip the website except for the directions to your local Trader Joe's. If you are reading, Trader Joe, please bring back the Wasabi Cashews!
Sautéed Mushrooms: 5-6 or more baby bella mushrooms, sliced 2-3 or more cloves magic garlic from the 40 cloves chicken recipe or 1 clove fresh 1-2 T Pancetta 1-2 T unsalted butter salt and pepper
The Pancetta (diced bacon, Italian -style) was from TJ's too. |
December 9, 2006
Apples
End-of-Season Apple Pie
A combination of Cortland, MacIntosh and Golden Delicious apples with a mixture of sugar, flour, Vietnamese Cinnamon, freshly ground nutmeg and a pinch of salt in pie pastry baked at 400° for about an hour. Best served with BrookeOK™ Vanilla Ice Cream or just fresh heavy cream and maybe a wedge of cheddar cheese.
|
December 7, 2006
Beef
Braised Beef Short Rib 2-3 lbs beef short ribs 32 oz. beef broth 1 small onion, roughly chopped 2 carrots, peeled and chopped 1 celery stalk, chopped (optional) 2 bay leaves 2-3 cloves magic garlic from the 40 cloves chicken recipe or 1 clove fresh 5-6 baby bella mushrooms, sliced 1/4 cup EVOO 2-3 T freshly chopped parsley 2 teaspoons Knorr® Au jus Roastbeef Gravy Mix salt & pepper-use when opportune
Preheat oven to 350°. Brown ribs on all sides in olive oil at medium high heat.Set ribs aside. Add carrots, onion and celery to oil at medium heat. Add garlic after a few minutes. Pour off excess oil and add 1/2 cup beef broth. Deglaze bottom of pan. Return ribs to pan and add bay leaves and rest of beef broth
Bring to a boil, cover and braise in the oven for 1 1/2 hours or so until ribs are tender. Remove ribs. Strain liquid into seperate pot, add Gravy mix, mushrooms and simmer for a few minutes. Serve with mashed or boiled potatoes and garnish with parsley. (shown at top)
A simple salad rounds out this satisfying meal. |
December 6, 2006
Stir-fry
Simple Stir-Fry 1 lb chicken tenderloins 1 small red pepper 2-3 young organic carrots aloal* udon noodles 6-7 snow pea pods per serving, trimmed at ends 2-3 T teriyaki sauce (Annie Chun's) 2-3 T oyster sauce (Lee Kum Kee) 2-3 cloves magic garlic from the 40 cloves chicken recipe 2-3 T EVOO salt and pepper to taste
Wash dry and trim tendons from tenderloins. Peel, slice and/or dice carrots. Juilliene red peppers. Blanche* snow pea pods. Mash garlic.Cook noodles to package instructions. Heat a sauté pan to medium high. Coat bottom of pan with EVOO and add chicken. Add peppers and carrots. Sauté. Add teriyaki sauce. Add oyster sauce. Add garlic. When cooked, turn off heat and stir in blanched pea pods. Season to taste. * aloal = a little or a lot *blanched = add to lightly salted boiling water for 10-15 seconds. Remove and immediately place in ice water.
|
December 5, 2006
Aging
Birthdays today: Little Richard, 74. Victor "Steven" Pavao, 39. Born on the same day. Coincidence? You be the judge. Instead of birthday cake, Steven wants crackers. December is a tough birthday month. OK, just one more: December 6, 1955 Steven Wright, droll comedian, Steven Wright Live
|
December 4, 2006
Birthdays
December 4 Birthdays in History
December 4, 1973 Patrik Muzila, Builder, Landscaper, Sushi chef and
drywall expert, Invented binary |
