food

Open Faced Summertime Tomato Sandwich {& a Nasoya Nayonaise Review}

July 16, 2013

I haven’t been into cooking during the week. I try to do all my ‘big’ cooking done over the weekend and then just make something simple like boxed mac and cheese during the week. It’s too hot. I’m too tired. I don’t care.

But since I can’t live on boxed mac and cheese alone (or can I?), I’ve been trying to make some simple salads or sandwiches, besides PBJ. One that I have been turning to is a summer time favorite… a tomato sandwich.

I just feel that you can’t beat fresh summer produce so you should take every opportunity you can to enjoy it. And don’t mess around with it too much. Some bread, your favorite mayo, fresh greens, and slices of juice ripe tomato. Plus don’t forget the fresh cracked salt and pepper. Really, enjoy the best of every ingredient since there are only 4.

I recently received some Vegan Nayonsise from Nasoya to try. I’ve really been enjoying it on sandwiches, in dips for fries, and on burgers. Yes, I know. Dumb Dumb puts vegan mayo on a meaty burger. I’m pregnant. That’s my free card to do whatever. But really, because it is so good I’ve been putting it on and in all different things. I think that’s really impressive since I ONLY use Hellmann’s. Don’t try to give me Cain’s or Miracle Whip.

So naturally, I was hesitant to try the Original Nayonaise. But I was really pleasantly surprised with how much I liked it. No, this is not your typical mayo since it is Dairy and Egg Free, which means it is not going to taste the same or look the same as a ‘normal’ mayo but it really is very good. I think it is a great solution for someone to enjoy if they are vegetarian, vegan, or have a food allergy.

I had done some side by side comparisons while playing around with the Nayonaise by making some foods with it and some with regular mayo and mixing them up. If you were not really looking out for the difference I think you would not really notice it. The taste is subtually tangier than Hellmann’s, but I don’t think that is a bad thing. I never experienced a funny after taste with the Nayonaise either. I think the biggest difference I noticed was that it has a different texture compared to mayo. When mayo is pretty smooth, it is rather gummy, but I didn’t notice any problems mixing it up or spreading it on my sandwich.

Besides it being a great product for vegetarians, vegans, or people with food allergies, I think it would be great for people who are watching their figure. Compared to the average mayo that has 90 calories, 10 grams of fat, 2 grams of saturated fat per serving, the Nayonaise has only 40 calries, 3 grams of fat, and .5 grams of saturdated fat per serving. The Nayonaise has slightly more sodium with 115 grams compared to 90 grams but overall a very healthy mayo alternative.

For real… look at this amazing perfect summertime sandwich.

Nom, Nom, Nom!!!

Open Faced Summertime Tomato Sandwich

Makes 4 ‘sandwiches’

Ingredients

1 boule of sourdough bread
your favorite mayo, such as Nasoya’s Vegan Nayonaise
2-4 super fresh tomatoes, depends on size
4 leaves of romaine lettuce
salt and pepper

Process

Slice the sourdough into 1/4″ thick slices. Lightly toast, if desired.
Slather on a generous amount of mayo.
Lay on torn pieces of romaine lettuce. Top with 1/4″ thick slices of tomatoes.
Sprinkle with salt and pepper.

*While I did receive this complimentary jar of Nayoniase from Nasoya, these opinions are entirely my own.

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Our Cruise Dining- Carnival Cruise 4 night New England/Canada Cruise

July 25, 2012

Did you know that avg cruise passenger gains one and 1/2 pounds PER DAY?

Yep! Well that is what Cruise Director Josh said during an info session on Friday morning on our first day Fun Day at Sea. Umm, excuse me? 1 1/2 pounds is 5,250 calories. An extra 5,250 a day! How the hell is that possible?!?! As I sat there in stunned disbelief I started to consider that on a cruise people would eat larger, more indulgent meals, eat more often, and drink a lot of high caloric alcoholic drinks. Well that made me immediately want to die. It actually was good to hear that as it made more much more aware of what I was ordering and made me (try to stick to) the 3 bite rule for desserts.

Here is a little run down on the meals we had in the main dining rooms. There were plenty of amazing food that we enjoyed from the buffets and serving stations for other meals but I didn’t bring my camera around for everything. I do really suggest going to the Mongolian BBQ (Stir Fry) station because that was so good… glass noodles with shrimp. yum!

For sit down meals in the main dining rooms there was a menu that had the standard menu items (left page) and the specials of the day (right page).

-Thursday Dinner-

Cream of Sun-Dried Tomato Soup. Must make this at home

Grilled Flat Iron Steak- Price didn’t get to eat this tonight, he had a horrible headache and went to bed. I was tempted to eat 2 dinners, but I didn’t. I swear!

Steamed fish on a bed of tomatoes & onions, a teeny tiny portion of mac & cheese, and steamed, glazed carrots. Everything about this was perfect

-Friday Lunch-

The weather was crappy and it was the first day at sea so we decided to have a long lunch in the dining room instead of the various stations on the lido deck.

My California roll sushi and Price’s Mongolia Hot Pot. We both loved our appetizers. The sushi roll was made with real crab, none of that imitation junk!

Shrimp and crap sandwich. Not what I expected but it was good. I did find that all of their tomatoes were not a great quality and/or under ripe and didn’t eat any on the cruise.

Creme Caramel. ‘nuf said

-Friday Dinner-

Must hydrate after an afternoon lying out by the Azure Lido (adult only) Pool. We split a bottle of wine for dinner. (Maybe that’s why I fell asleep during the show that night!)

Stuffed mushroom starter. This was very light and so good! Mushrooms stuffed with spinach and topped with some cheese.

Broiled lobster and shrimp with mashed potatoes and broccoli. I heard some people swapping out the shrimp to get some steak instead- wow!

Melty chocolate cake and a carmel apple napoleon. The chocolate cake was insanely rich and the portion was insanely large. I honestly think they should make it half the size, which is what we had and that was pushing it. The napoleon was great and will be easily recreated at home.

-Saturday Breakfast-

Just as the woman next to Price said ‘No, thank you. It’s too early for a drink.’ I ordered one for us. That is just how we roll. It was 8.10 in the morning.

Worst eggs benedict that I have ever had. I had a side of hash. I ignored at as well as I was so turned off from the meal in general. At least that meant I had room for a great lunch in Saint John.

-Saturday Dinner-

ah-MAH-zing french onion soup

Penne with shrimp, scallops, calamari, and mussels. This reminded me of penne al la vodka, but with very fresh sea food.

We always ordered different desserts so we could always have a taste of each other’s. We shared the date and fig cinnamon cake with rum raisin ice cream and a diet lemon cake.

-Sunday Dinner-

My starter: Maryland crab cake | Price’s starter: small portion of the grilled chicken breast over pasta with a mushroom cream sauce

I did not like this as it had olives- which the menu did not say. I picked out all the olives but I could not get past it to enjoy it.

Orange souffle with a vanilla cream sauce. This was the after pic.

I give a lot of credit to the chefs and staff on board for preparing and serving such wonderful dishes. I’m proud of myself when I can cook for a party but I can’t imagine cooking for THOUSANDS of people. Amazing job.

Best Pancakes Ever- Polly’s Pancake Parlor

July 9, 2012

We don’t typically have pancakes at home. I tend to burn them or ruin them in the flip. Plus I tend to enjoy waffles more. Mitch Hedberg and I would have been best brunch friends as we share similar views on pancakes and waffles.

That being said Polly’s Pancake Parlor is the only place that I LOVE for pancakes. We typically only go there when we are camping in the Whites, as a 2 1/2 hour drive just for breakfast is a little tough. So while we were in the area to see the sunrise at Mt. Washington, Price planned on us going there to have breakfast. sweet!

While they have a large menu we each go to the pancake sampler when we are there. Price went with plain blueberry, whole wheat walnut, and cornmeal coconut with a side of bacon.

I had cornmeal (no add-in’s), whole wheat blueberry, and plain chocolate chip with a side of sausage. nom nom nom!!!

They bring the pancakes out in 2 batches so that by the time you are nearing the finish line your pancakes are not cold!! The pancakes are so good and are such a treat but they still got the best of me and I left defeated- ha!

This cat found Price and had some fun running around after him as he was making a call. Clearly the cat knew Price is highly allergic and knew it would be much appreciated to rub its body all over him.

Well, obviously…

Polly’s Pancake Parlor

672 Route 117 (Sugar Hill Rd.)

Sugar Hill, NH 03586

603.823.8849

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Filet Mignon Eggs Benedict @ Cafe Mirage, Port Chester NY

June 20, 2012

In the past my mom has ventured up to Boston to spend mother’s day up here but for the most recent one Price and I went back to G-town to spend the weekend there. It was a whirlwind weekend, as per usual, because my nephews were also performing in a local performance of Beauty in the Beast. So Saturday quickly became Sunday and we found ourselves at Cafe Mirage in Port Chester, NY.

I had called all around for Mother’s Day brunch reservations and thankfully we got one at Cafe Mirage. They don’t normally do brunch so I don’t think a lot of people thought of them for the typical M.D. brunch. We were able to get a table for right when they opened. Score! I was so glad that I thought about Cafe Mirage because it is one of my favorite places in the area. We’ve gone there to celebrate my birthday in the past as well as just go out for a great meal.

My mom and I both ordered the Filet Mignon Eggs Benedict that Chef Dave Haggerty created for the brunch. As soon as I saw that as an option I knew I would have to have it!!! (Price had the Chicken and Waffles and loved it.) And I was so happy that I made that decision when it was brought out to us. The pieces of filet mignon sat on toasted cutouts of hearty multi-grain toast and on that set two perfectly poached eggs and a spicy hollandaise sauce. The eggs has to have been so fresh since the yolks were so bright. The hollandaise was also very bright, but it was studded with fresh peppers and tiny piece of vibrant green chives.

Hello lover…

Each steak medallion was rather large and carefully seasoned. But in general the steak really spoke for itself, which I really appreciated. I had ordered it medium-rare and it came out medium but it was still so very good. I guess it was good that it came out medium anyway as the foundation of the eggs benedict was a piece of toasted multi-grain bread. It was nicely toasted and tasted really good. I would have enjoyed it more on a sandwich (oh my gawd thinking about a chicken salad on that… drool!) more than the eggs benedict. I just think that it did not stand up to the steak juices and hollandaise very well, but that is just me.

The eggs benedict did not come with a side but the meal itself was more than enough. Hello!?! Steak!!! But that made me even more glad that I did order a bloody mary. Our waitress told us that co-owner Katy is a pro at making bloody mary’s and that were in luck that she was there to make it for us. Thankfully it did live up to the hype! Plenty of horseradish and lemon, and just a tiny bit of pepper.

Rating

Multi Grain Toast– 12 pts

Filet Mignon– 18 pts

Poached Egg– 25 pts

Hollandaise Sauce– 25 pts

Bloody Mary– 9 points

Total: 89/100

While Cafe Mirage does not always serve brunch you should still give them a try for lunch and dinner. Some of my favorite dishes are the Bangkok Mussels, Old School Chopped Salad, and Coconut Curry Shrimp. They have a great selection of dishes you can try out. Give them a call when the next holiday approaches and see what they have up their sleeve for brunch.

Cafe Mirage

531 North Main St

Port Chester, New York 10573

914.937.3497

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Garlic Butter Noodles with Scallions and Sambal

June 18, 2012

When the cat’s away the mice will play. Or in this case, when Price is away, Nicole will eat garlic noodles. And Price was just in Vegas for a guys trip so I obviously made these!

Years ago I saw a post on White on Rice Couple for Garlic Butter Noodles. They were sharing a recipe they adapted from Jaden’s new The Steamy Kitchen Cookbook. Umm, big whoop! I’m Italian so I grew up on pasta with butter and a bit of garlic. Well, shutthefrontdoor this is totally different and amazing. I knew I would have to immediately make this recipe. The noodles, garlic, butter, some sugar, and fish sauce were all calling out to me.

I was hooked from the start. Price, not so much. So this is now a dish that I make when he is working late or away. When he works late the second he opens the door he exclaims ‘YOU MADE GARLIC NOODLES!!! NOOOOO!!!” Why does he protest so much? Because no matter how many times I brush my teeth I still stink of garlic. I don’t mind but I’m not on other end of it. So you have been warned, but I swear it is worth it.

The combination of the butter, garlic, and brown sugar is out of this world. The garlic is slowly cooked in the butter just enough to bring out the flavors. (Don’t burn it! If you do, start over!) Then when you add the brown sugar it becomes caramel-y with the butter. That alone is great but then you add the fish sauce and soy sauce and the whole thing get a 1-2 punch with umami flavors. The scallions are a nice touch for flavor and texture. I add the sambal bajak for some some heat and spice, which I can’t get enough of in this. The recipe is quick, addicting, and will be a favorite in no time!

Garlic Butter Noodles with Scallions and Sambal

serves 1

Ingredients

4-6 oz spaghetti pasta
3 garlic cloves, finely minced
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 cup chopped scallions
1-2 tablespoons of sambal bajak

Process

Bring water to a boil in a medium size pot. Cook the pasta until al dente. Before straining set aside a 1/4 cup of pasta water.
In the empty pot that you cooked the pasta in, melt the butter over medium- low heat. Add the garlic. Stir constantly to prevent the garlic from burning. Once the garlic is golden brown add the brown sugar in. Constantly mix the sugar until is starts to bubble. Add the fish sauce, soy sauce, and pasta water. Turn up the heat to cook until it just comes to a boil. Remove from the heat.
Add the pasta back to the pot with the scallions and mix until all the noodles are evenly coated. Enjoy with some sambal bajak (and a breath mint!)

What do you make when your significant other is away? Seafood? Wine and cereal? Dinner becomes eating cake while standing over the sink.

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Hash Benedict @ Deluxe Station Diner, Newton MA

May 5, 2012

Recently, Price and I went to Deluxe Station Dinner in Newton, MA for an early morning weekend breakfast. We had been to their sister restaurant, Deluxe Town Diner, in Watertown, MA more times than we can remember. And we would always pass by Deluxe Station as we took the train everyday so we finally made plans to stop in one day for breakfast.

The diner is located at the Newton Centre T stop on the D-line (Green Line). The building is charming inside and out. The diner is located inside the old train station. It is filled with fun accents and interesting artwork.

We settled into a booth together as a friendly waitress gave us some menus. We had checked out the breakfast menu before going so we knew what we were getting but it was nice to take a peak again. We enjoyed some coffee before placing our orders. Price ordered the Deluxe Colossal Hungry Person Special and I ordered the Hash Benedict, natch.

Hash Benedict – Two Poached Eggs and Homemade Corned Beef Hash over English Muffin with Hollandaise Sauce and Homefries or Salad… $12.50

My love of Eggs Benedict was satisfied during our visit. The large plate it barely visible with the combination of Hash Benedict and home fries piled high. The eggs are layered with English Muffin, Corned Beef, poached egg, and hollandaise sauce. They use the hearty English Muffins from Wolferman’s so the stand up well to the flavors stacked up high on there. I was so excited for this when it was placed down in front of me. I was eager to dive right in.

I loved the combination of each bite. The Hollandaise was very good as it was light, lemony, and very buttery. The color is always so inviting. The Hollandaise was a little lumpy so it was a bit disappointing.

The corned beef hash was flavorful, tender, and piled high. I would have prefered it to have been on the griddle a bit longer as I love crunchy edges on corned beef.

The eggs were cooked perfectly. The poached eggs were neatly trimmed, the whites were set, and the yolk was warm and runny. Once you pierce the egg the yolk cascades down the corned beef and onto the English Muffin.

A generious portion of home fries were plated along side the eggs benedict. The home fries are simple without adornment with veggies (onions, peppers), but are seasoned well with are fresh herbs.

I highly suggest visiting the Deluxe Station Diner when you crave a great breakfast. If you love corned beef hash or eggs benny as much as I do then you should really order this. You might want to take a nap afterwards but it will be worth it. 🙂

Rating

English muffin– 20 pts

Corned Beef Hash– 20 pts

Poached Egg– 25 pts

Hollandaise Sauce– 15 pts

Side– 9 points

Total: 89/100

Deluxe Station Diner

70 Union Street

Newton, MA 02459

617. 244.2550

@dluxstation

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Beef and Mushroom Hot Pot

April 24, 2012

I love my slow cooker. It has been there to pull me out of some tough weeks when I don’t have the time to cook but don’t want to get take out. I realized that I was neglecting it this year so I pulled out the Semi-Homemade Slow Cooker Recipes 2 and went right to a recipe I had bookmarked for a while now. I was always drawn to it because it was affordable, quick, and flavorful… sign me up!

I really enjoyed this slow cooker meal. I know I’ll make it again because it was so flavorful and was so simple. I made some changes to the recipe to suit out palate and what we had on hand. For example, since we always have carrots around I used fresh instead of the frozen as specified. My advice for the recipe to come out well is use low-sodium beef broth and to not cook it for too long. The broth concentrates so it would be way too salty if you use regular broth. Because of my schedule I actually had to cook it for 10 hours. I wish I could simply tell work I need to leave early to manage me slow cooker… imagine! ha! The rice was a bit gummy/mushy at the bottom. It didn’t ruin the meal at all but just something I noticed comparing the rice at the top verse the rice at the bottom.

Beef and Mushroom Hot Pot

Serves 6

Ingredients

2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 pounds stew meat, cut into small pieces
1 pound of mushrooms, sliced (2 80z packages)
4 carrots, cleaned and sliced into 1/4″ thick rounds
1 box (6 oz) of wild rice blend
2 14 oz cans of low sodium beef broth
1 tablespoon ground black pepper

Process

In a small bowl combine the Dijon mustard and Worcestershire sauce. Mix together well and set aside.
In a 5-6 quart slow cooker, combine all of the ingredients together.
Set slow cooker for 6-8 hours.
Mix halfway through, if the mixtures looks like it is drying out or too soft in areas.
Enjoy!

Slow Cooker ‘Roast’ Chicken

April 13, 2012

You know when you have one of those moments of “well, like, duh!” because something you never considered before made perfect sense. Why didn’t I think of that moment. Well, that happened to me when I was hopping around on Julie of The Little Kitchen and I saw in her sidebar a recipe for ‘Whole Chicken in a Slow Cooker‘. I kept going “that makes sense! Why haven’t I thought of this? It has to be so good! I have to make it!!”

This was one of the juiciest chickens I have ever had (other was beer can chicken- OMG!). It was so moist, flavorful, and cooked perfectly. Any rub on the chicken would work, even just salt and pepper with some lemons in the mix. This is more about technique, not about the ingredients. Don’t want sweet potatoes- fine… just throw some fingerlings in there. I think the biggest thing to consider is how long to cook it. I would not do this on a week day since I am away from home for 10 hours. This would just fall apart too much then. I suggest this on a nice weekend when you want to relax and do nothing or if you have errands up to your eyeballs and you have no time to cook and just have dinner (almost) appear in front of you.

Slow Cooker ‘Roast’ Chicken

Serves 4

Ingredients

2 onions
2 large sweet potatoes
4-5 carrots
3 1/2 -4 1/2 pound whole roasting/frying chicken
Preferred seasoning blend

Process

Remove giblets bag from chicken to discard and rinse entirely. Pat chicken dry completely with paper towels.
Cut all vegetables in large pieces, such as carrots in 2″ long pieces, and the onion in 8 large wedges.
Rub the chicken with your selected rub to completely coat it.
Place onions, carrots and sweet potatoes inside the slow cooker to create a layer on the bottom. Then put chicken on top of the vegetables.
Set slow cooker for 6 hours. Check the internal temperature of the leg, if it is 160 degrees F then it is done. If you used a chicken with a pop up thermometer then remove the chicken when it has popped.
If you crock pot is broiler safe (consult your product information) then put the entire crock pot into the oven for 4-5 minutes. If your crock pot is not broiler safe then carefully remove the chicken and place on a glass baking dish or a large baking sheet. Allow the chicken to rest for 5-10 minutes prior to cutting.

Strawberry Almond Stuffed French Toast

April 7, 2012

One of my favorite things is when I discover a new to me blog and I did that recently when I came across Alice’s Savory Sweet Life. Once I stumbled over there I was hooked. I spent a solid hour flipping around the recipes. And then I bought her cookbook. I could not wait to try something so I picked something that jumped out to me which was Alice’s Strawberry Almond Stuffed French Toast. How could I pass that up?!?!

It is no secret that I prefer a savory breakfast/brunch more than a sweet one. But… when I have something sweet I go all out. Syrup is my downfall at breakfast. I love it all over pancakes, french toast, and oatmeal so it is no surprise that when I saw this recipe I just knew I would have to make it. It reminded me of a stuffed french toast I had at Stephanie’s On Newbury when I first moved up to Boston. Nice reminder what a great brunch I had years and years ago when the city was so new to me.

I made some changes to the original recipe based upon what I had on hand and my on preferences. I swapped out the sour cream for greek yogurt, upped the amount of almond extract, and used a mixture of egg whites and whole eggs instead of using just whole eggs. Also, I mixed the strawberries right into the cream so it would be a consistent flavor and texture throughout the piece of french toast.

This stuffed French toast is so amazing. It is soft, fluffy, sweet, and so delightful. It is very easy to prepare and will satisfy everyone! Now don’t fret if you don’t have a crowd to serve if you are craving it. I individulally wrapped slices of cooked french toast and then froze them. Since then, I have brought slices out to enjoy at a later day and I have just had to let them thaw and have them warmed them in a skillet or toaster oven. yum!!

Strawberry Almond Stuffed French Toast

*Serves 6-8*

Ingredients

6 oz cream cheese, softened
6 oz greek yogurt
1 cup confectioner’s sugar
1 tablespoon almond extract
8 oz chopped strawberries
2 eggs, 3 egg whites
1 1/2 cups milk
1 teaspoon almond extract
1 loaf Italian Bread
Garnish – 1/2 cup confectioner’s sugar and 1/3 cup slivered almonds

Process

Using an electric hand or stand mixer, combine the cream cheese, yogurt, confectioner’s sugar, and almond extract until light and creamy. Fold the strawberries into the mixture. Transfer the cream mixture to a bowl or to a large piping bag.
In a shallow bowl, like a casserole dish, beat the eggs, milk and almond extract together.
Slice the bread into 1″ thick slices. Lay each piece down on a cutting board. While holding each piece down, create a pocket in the slices of bread by almost cutting it in half. (Placing your hand on top of the piece of bread will help keep the bread in place and help you monitor creating a pocket.)
Spoon or pipe out 2 generous tablespoons of the filling inside the pocket of each slice. Gently close each slice of bread to help the filling stay inside.
Over medium high heat, heat a non-stick skillet to prepare it for the french toast. Immediately prior to putting pieces on the skillet, spray the pan with non-stick cooking spray or put a pat of butter on it.
Once the pan is heated up, dip slices of bread in the egg mixture to coat both sides. Cook each side of the stuffed french toast is golden brown. Repeat this process until all slices are cooked.
To garnish the dish, dust with confectioner’s sugar and slivered almonds or spoon any left over strawberries cream mixture on top of each slice. Serve with maple syrup, if desired.

The Farm School Brunch with Boston Brunchers

April 1, 2012

I recently attended a brunch provided The Farm School of Athol with a group Boston Brunchers. Since Athol is nearly 2 hours away from Boston, the brunch was hosted by one of their supporters in Cambridge. It was so nice of the family to welcome the group of us into their lovely home.

While brunch was being prepared we got to hear about The Farm school including their farming, animal husbandry, CSA, and the programs they offer on their 130 acres, which is made of about 40 acres of open land and 90 acres of woods,

The Farm School has programs for visiting schools that allows them to hosts over 1,500 students every year. During their 3-day stays the students are “fully integrated into the farm operations, rising early for milking, tending to the garden, fields and forests, and helping to cook meals with the food they have harvested.” This allows them to learn about agriculture, sustainability, and themselves. Kids can also experience more through their camp program by attending week long sessions throughout the summer.

As well as the short term programs, they have their own onsite school for middle school aged children called the Chicken Coop School. The total class is 10-14 students and has 2 teachers, which helps the kids excel with extra attention and a curriculum that allows for hands on learning with an emphasis on critical thinking.

I was starting to feel a little discouraged about all these great programs for school aged children. How can I go there? Well I soon found out that they offer year long Learn to Farm program for adults who hope to have their own farm one day. During the year you learn about everything ranging from marketing, farm animals, forestry, and homesteading. One of the courses is about beekeeping… sign me up!! 🙂

Aside from learning all about The Farm School, I carefully watched them prepare our brunch. They provide daily meals for hundreds of students and staff so preparing brunch of us must have been a piece of cake.

When brunch was ready to be served we each took a seat at a lovely decorated series of tables. The tables were covered in canvas table clothes and there was a runner that ran the entire way. Mason jars filled with stalks of yellow forsythia made the table beautiful, as well as filling the room with a light floral scent. Each place setting was marked with a flyer and a handmade napkin. We each we able to take the napkins. Such a cute gift!

Our first course plates were fresh cut tree trunks. This provided a rustic look to brunch as well as sustainable place setting. Also served on the tree trunk plates were breads provided from Iggy’s Bread.

We started with 2 versions of bacon. I only ate the strip of maple bacon. The maple syrup glaze gave the piece of bacon a lovely sweet flavor. The baked on glaze also made the bacon extra crunchy, which I enjoyed since I don’t like very soft bacon. I gave my piece of thicker pork belly bacon to Price. While I am sure it was very good (he said it was) I knew I would not enjoy the texture of it (see above).

The main course was a poached egg on sliced pork schnitzel cutlets with sides of spinach and potato hash. The eggs are farm fresh and their flavor and color were very intense. I had never seen such a yellow egg before! Besides my million photos I took before diving in, I had to tweet a photo as well since I was so impressed. I loved the poached egg on the pork schnitzel. The egg was covered in a silky Hollandaise sauce (my favorite thing ever!). The pork was very lean, seasoned well, and cooked perfectly. The cooked spinach was so sweet and tender. I wish all spinach was like that. I didn’t love the Adirondack potato hash because I think it was a little plain but the color was fun.

Throughout the brunch we were able to sip on coffee, iced tea, and peach bellinis. To sweeten the iced tea we could use ice cubes that had a bit of maple syrup in them. I didn’t notice much maple flavor in my tea but I thought it was a very creative to try it. I loved the peach bellini because the fruit puree was so fresh. I know I will have to try this at home one day!

To round out the brunch, we were served a maple bread pudding made from Iggy’s bread and the maple syrup tapped on the farm’s property. The bread pudding was naturally sweet and very moist. I am always in awe of a bread pudding that achieves the balance of golden brown crunchy top, cooked middle, and soft consistent texture.

Their 2012 veggie CSA has just begun to take sign ups. The 21-week program runs from June to October and offers different options and pick up locations in Cambridge, Watertown, and Orange. And if a weekend CSA is not for you then check them out at the Belmont Farmers’ Market. The weekly market is on Thursdays from 1-7 at the Belmont Center Parking Lot. There you can pick up there in-season produce as well as all-natural meats, free-range eggs, and flowers.

I enjoyed the food so much that I know I will make a point of stopping by their farmer’s market one day after work. I huge thank you to the staff that prepared the meal and our lovely hosts that welcomed us into their home.

*While I did receive this complimentary brunch provided by The Farm School these opinions are entirely my own.

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Quinoa and Brussels Sprouts Salad

March 29, 2012

Quinoa and Brussels Sprouts Salad is the perfect side for grilled hot dogs, steak, or chicken. It’s flavorful and pairs well with everything. Yum!

Post from 3/29/12, Pictures Updated 10/8/18

Post Contains Affiliate Links. Read my full disclosure HERE

I am going to be one of those people who argue the amazingness that is the brussels sprout. It can be raw in a slaw or cooked and eaten by the bowl full. You can saute it, bake it, or roast it. I don’t remember if I grew up hating them (mom?), but I can tel you now that I love them. I really think that if you hated them growing up you should give them a try again. You rock if you already love Brussels sprouts as much as me.

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Maximo’s with Boston Brunchers

March 21, 2012

When a place says they are a family run restaurant I will wonder how they compare to the crew that runs Maximo’s in Watertown, MA. This is a TRUE family restaurant. While Maximo’s is run by husband wife team, Phil and Betsy, it is a big family affair with their kids and parents’ help. Don’t be surprised if you order take out and Phil delivers it to you! That is hand’s on service.

For a recent Boston Brunchers outing, things were changed up a bit and we went to a dinner. I enjoyed the change of pace from our ‘typical’ brunches to have a dinner out together. Plus, I don’t typically go to Watertown for dinner from work in Boston since it takes so long to get back home without a car (1 hr 40 min trip back home thankyouverymuch) so it was nice to learn about a new place. I’ll just have to drive next time! (And bring my camera & camera SD card, as I just used my iphone for these shots- please don’t judge too harshly.)

Roasted Tomato Bruschetta: This was a fantastic start to our meal. The crostini were toasted providing a crisp surface for the moist bruschetta that did not get soggy as we prepared the and photographed these little beauties. The bruschetta itself was very oniony and garlicy, which I love (says the girl who sweats garlic) but someone else could think it is a little strong. I think the fact that the tomatoes were roasted was what really sets this dish apart from other restaurants.

Betsy, one half of the power couple, sat with us while we dined and explained the story behind she and Phil and the creation of Maximo’s. The name comes from the family’s kids- Max and Mo. Of course Mo is ticked that everyone thinks that the places is named after Max only, but that is to be expected from teenagers 🙂 Betsy explained that the menu is still in development and will be trying new things out for the season. In all honesty, the menu is a bit of a mash up of things, but it is a reflection of what they like to eat. And I think that makes perfect sense.

Mediterranean Turkey Burger: Turkey burgers are such a hard thing to make well. They are typically too dry and bland but these turkey burgers are none of that. The burger is so flavorful from the spice mix that is added to it as well as the tabbouleh that is mixed in. The tabbouleh makes the burger moist as well.

The roasted potatoes that were served with the turkey burger were also really good. I could see enjoying these with the Slamin’ BLT (more on the later!).

Steak and Onion Salad: I loved this salad! The combination of the greens, cheese, steak, and chimichurri sauce was harmonious. The grilled steak was very tender, almost-melt-in-your-mouth tender. The chimichurri sauce on it was incredible. I would like to have a bottle of that at home. Overall, I highly recommend this salad, but I think it would have been even more fantastic with a very light vinaigrette on the salad. Just my 2cents.

I loved the salad so much that I even had to Instagram it to brag about that I was enjoying.

When each dish was served, Phil came out to explain what we were about to enjoy. I could clearly understand his passion in what he does when he came out to present each dish with us. Betsy has explained to us Phil’s background and how he has lived all over the world. I really could taste how his world travels has really left a lasting imprint on his culinary point of view.

Slamin’ BLT:

This Slamin’ BLT sandwich would be a perfect hangover cure, but of course enjoyable at any hour of the day. The BLT has a fried egg and slice of cheddar cheese on it that takes it to the next level and sets it apart from other BLT’s. The grill marks make this so inviting to dive into. I love details like that.

The sandwich was served with roasted corn and black bean soup. This pops up on the specials menu so be sure to look for it. Perfect soup and sandwich combination.

Go ahead… take another look at that sandwich…

Oooo that is an nice runny egg!

Cilantro Lime Grilled Tuna: I have to admit that this was the dish that I liked the least. It was perfectly fine, more than fine actually, but it did not appeal to me. I felt the tuna was seasoned and cooked nicely but I didn’t like the sides that were served with it. I liked the kale but I always prefer my wilted greens with butter, oil, or lemon. I felt it was a little flat for my palate. I liked the quinoa side but I would have preferred if it had a citrus based dressing tying it together.

Besides Betsy and Phil, we met Max and Phil’s parents, who explained that they are enjoying seeing their son’s dream come to life and are enjoying helping out as well. Getting to see toddler Max running around and stealing bites of Betsy’s meal was just too cute.

*While I did receive this complimentary meal from Maximo’s these opinions are entirely my own.

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