The Blogger's Life

The blogger's desk.

Although I do maintain a small workspace at home most of my blogging is actually done on the fly. I usually write and edit the posts early in the morning and later on at night but that's just a small part of blogging. This weekend I was invited, along with a group of other local food bloggers, to the Starbucks location on Boylston Street for a tasting of some of their new Tazo Tea products paired with fresh pastries. I'll have more on the details later but as soon as the tasting was complete and the goodie bags distributed we all sat back to chat about, what else, blogging. It was great to be with a group of other passionate foodies and bloggers.


The very portable Asus mini laptop.

We discussed how and when we blog. In my case, my portable laptop is so portable that it's about the size and weight of a hardcover book. With that, my camera, a small notebook and a wifi connection I can virtually blog from anywhere. We talked about the fun of blogging and different tools and techniques we use, how it's sometimes awkward to pull out your camera to photograph a plate at a restaurant and how we talk to others about our blogs and promote them. The longer you write a blog, it seems, the more invites you begin to receive for such events. It's pretty simple: bloggers are opinion leaders. A blog takes time, research and devotion.


Product samples from Quaker Oats.

The other thing you get when you are a food blogger is schwag, freebies, samples, whatever you want to call it. Did I mention the gift bags? Just this week I received a package of Quaker Oats products that are actually quite good.


The taster's table at Starbucks.

We also all mentioned how much work blogging is. That's why many blogs fall by the wayside. If you hang in there, though, you get to meet a lot of really cool and interesting people and enjoy other little perks that make it even more fun.

The Red House Review

The Red House in Harvard Square

It wasn't that long ago when you really had to scour the websites and ads to find a good bargain on a quality meal out at a local restaurant. No more. As the Boston Globe reported on it's front page yesterday in an article entitled "Table For None", restaurants are facing the double whammy of a souring economy and a series of winter storms conspiring to keep diners who would normally go out at home.

If those same diners looked around a bit they might just discover that it's sometimes easier to eat out for less! When was the last time you had a great lunch out in a fine restaurant for five dollars? And the food was amazingly good!

We stopped in last week at The Red House in Harvard Square and did just that. The interior here as a real tavern like feel, all wood and subdued lighting, the center front room dominated by a large bar area. The back room, however, is quite bright and cheery, filled with light from a very large skylight.

We started with a basket of great focaccia and some quality extra virgin olive oil. The menu included a soup and salad combo, vegetable ravioli, a ham and Gruyere sandwich with potato salad, linguine with bolognese sauce, a fried oyster po boy sandwich and several other choices. So it was not just a two or three item option. We opted for the linguine, perfectly cooked, made fresh (you can always tell) and dressed with a rich, meaty sauce. Everything, however, looked good and there was not an empty seat in the place.


The Red House advertises an unbelievable bargain.

The service was prompt and efficient, the food great and the price unbeatable. We were not served a king size portion, of course, but you can barely get a small sandwich at a local take out for this kind of money. After leaving we sauntered about a bit and found other restaurants offering similar deals. So, get over to Harvard Square for lunch and take advantage of these offers.

The Red House
98 Winthrop Street
Cambridge, MA 02138
617.576.0605

House Of World Cultures

I just love this idea. The House of World Cultures is a leading centre for the contemporary arts and a venue for projects breaking through artistic boundaries. I really believe that the wave of the future will bring more and more international cultural celebrations, where people come from all geographic areas to share and exchange with others of similar interests, expanding their creativity, knowledge and spheres of influence globally.

It has set itself the task of presenting non European cultures through their fine arts, theatre, music, literature, film and the media and engaging them in a public discourse with European cultures. The House of World Cultures’ programme focuses on the contemporary arts and current developments in the cultures of Africa, Asia and Latin America as well as on the artistic and cultural consequences of globalisation. It gives priority to projects that explore the possibilities of both intercultural co-operation and its presentation.


House Of World Cultures, Berlin

Projects are developed and presented in close co-operation with international experts, curators and artists. A committee of experts comprising international artists and scientists advises the House of World Cultures on the development of its themes. The House also draws inspiration for important themes from its international network, which links it with cultural establishments and organisations round the globe. Original and innovative artistic programmes are developed in a discursive process from these network activities, and in close co-operation with the international curators.

The national and international reputation of the House of World Cultures is based on its innovative and experimental presentations of the fine arts, dance, theatre, film, literature and music as well as its international conferences. The big conference for 2009 will be January 28 through February 2, a bit soon for TBF to attend but definitely on the drawing board for 2010. We suggest you wear black. What an incredible way to celebrate global harmony and a world of ideas and a great excuse to eat our way through every hot restaurant in Berlin. In fact, we'd like to suggest a House Of World Foods, where traditionalists and the avant-garde can work side by side, exploring and defining the basic foundations of every ethnic cuisine

For some really interesting reading and cool ideas check out the site here:
House Of World Culture

Let Them Eat Cupcakes

Along with this new economy we are all seeing some new opportunities, challenges and, well... new friends. We are getting the feeling that things really are going to be different this year. Some things are constant, however, and we savor these little traditions as we move towards creating a whole new network of people and way of thinking brought about by change.

Enter the cupcake.


Red velvet, banana creme, or chocolate ganache with coconut.

So you want to really wow the Missus (or I suppose even the Mister) with your creativity and romance this Valentine's Day? Throw away the tired, old routine of calling in an order of one dozen red roses to be delivered to the office... blah ... blah ... blah ... make it big and showy so all her co-workers see it ... blah .... blah ... blah ... your annual public display of affection blah ... blah ... blah ... BLAH.



Wake up that roiling pot of Love with something far more sensuous: Cupcakes.
The scent, the color, the feeling on the tongue ... what could be better?



The word cupcake first came into use in 1828 in E. Leslie's RECEIPTS COOKBOOK. It marked somewhat of a revolution in American kitchens. Up until that time all baking was measured out in weights, requiring expensive calibrated scales for precision. These were typically only bought and used by the affluent or, more likely, their cooks and staff. An unknown someone, somewhere around this time decided to switch to measuring dry ingredients by volume instead as in a cup of sugar, a cup of flour, etc. Since everyone could afford a tin measuring cup, home baking became much more widespread. There is also a theory that the mini cakes were actually cooked in teacups but I am not exactly sure I buy that story. After all, muffin tins had been around for years.

If, by chance, you simply don't have the time for actual butter and sugar mixing there are quality options guys. This comes primarily in the form of Boston's premier cupcake bakery: SWEET. Yes there are other bakeries but none that do cupcakes and cupcakes only, with rich ingredients, hand-made and decorated daily.


SWEET cupcake bakery in Boston.

The curse of all this, of course, is that you've raised the bar. You've replaced the same, old expectations with something new and surprisingly delightful, wistful and romantic. Like everyone is saying these days: Change is good ... but not too much change.



All of the batters, fillings and frosting at SWEET are made from scratch, using only the finest and freshest ingredients possible. After all, only the best for us.

SWEET Cupcake Bakery
49 Massachusetts Avenue
Boston, MA 02115
617.247.2253

Travelling Without Moving

Part of the fun of living during this digital revolution is having your own, personal soundtrack to life and mine is the sound of food. Well ... mostly. My commute often includes a daily dose of the BBC Radio soap opera: THE ARCHERS. I stumbled upon it on my last trip to London when a hotel maid was listening to it on the radio as she was cleaning our room. I was immediately hooked. Now it's a regular on my "to do" list of podcasts to download.


The cast of the BBC 4 Soap Opera THE ARCHERS

I had no idea that radio soap operas still existed. I thought they went out with the advent of television but, apparently, THE ARCHERS has enjoyed an incredible surge in popularity due to, what else, the internet. It's amazing how addictive this show is. The fifteen minute show often involves talk of going to a restaurant for a bit of curry, meeting at a dance club called "The Electric" or discussing the best ways to handle the burgeoning sausage business that a few of the characters have. In other words, the residents of the fictitious little village of Ambridge are like the rest of us: facing the daily joy of food and drink.

To have a visit to Ambridge and download the podcast click here: The Archers



Another really interesting podcast I catch when I can is ReMARKable Palate. It's the delightful ear candy provided by Chef Mark Tafoya, a personal chef in New York City. Tafoya takes us all over the world, interviewing fellow chefs, food producers and fellow foodies.



More information and downloads of ReMARKable Palate can be found here:
ReMARKable Palate



Last but not least (and not because it's totally not foodie related) is Secret Agent. This is THE soundtrack for your stylish, mysterious, dangerous life, as the site that hosts the audio stream, SomaFM, describes it.

With lots of jazzy James Bond numbers and sound bites, sophisticated moods and grooves and enough retro to imagine yourself living the 60s high life, this soundtrack will make you feel as though your every step across a mid-town puddle is an act of espionage. It's sort of like the Dewar's Scotch of online DJ music.



And if spying just isn't your bit other SomaFM channels include: Illinois Street Lounge, Groove Salad, Drone Zone, Sonic Universe and Totally Doomed (perfect for Halloween). It's a virtual feast for the earbuds, commercial free.

Visit the site and start grooving today: SomaFM

A Warm and Fuzzy Feeling

It's been a truly horrendous winter here in Boston, where we've already exceeded the average annual snowfall with still two months left of winter to go. One of the joys of snowy weather is, however, a warm mug of hot cocoa. I never use premixed, packaged stuff. Firstly, I am not a fan of manufactured food and, mostly, I like it when I have the control over top quality ingredients. So here's how I do it.


Milk, chocolate, and a frother is all you need.

All you need to start is, of course, the milk. I use 1% for everything. Then you need a good quality of chocolate bar. The only unusual equipment may be the frother, a tool well-known to budding baristas everywhere. What it does is whip air into the hot milk to create the foam. I use mine every morning to make my cafe au lait.


Chopped chocolate to be added to the milk.

Heat the milk for two minutes on high in the microwave. Add the chopped chocolate and stir. Heat another minute on high and then froth. Voila!


The heated milk with chopped chocolate added.


Using the frother to whip up the cocoa.

Nothing like coming home to a sweet mug of hot cocoa on a cold and snowy eve.



On another warm and happy note, I decided to check my google account this week just out of curiosity. It has been almost a year since I signed up for it and I never really paid much attention. To my (extreme) surprise I found that my little blog has received close to 13,000 hits since that time! It seems just yesterday that I was lamenting how much work I do on TBF and how few read it. Or so I thought! It was really encouraging to discover that I have been viewed by thousands of people all over the world. Thanks everyone for reading, helping me out, emailing and posting comments. I look forward to many more years of blogging and continuously improving along the way. So, today, I am celebrating by ignoring the snow and ice for a few hours, relaxing by the pool and watching this spectacle of a Presidential Inauguration.



And if that's not enough good news TBF was also featured on the cover page of NPR's Public Radio Kitchen. Here's the link: Public Radio Kitchen.

We Love Clotilde

Clotilde Dusoulier, one of our top favorite food bloggers.

When it comes to Parisian food and French culture you just can't beat our dear Clotilde of Chocolate and Zucchini. She is not only a passionate foodie but her "French idiom" series is also often hysterical. This week's idiom is, "S'occuper de ses oignons." Read on, and if you are too busy right now, then: Mind your own f****** bollocks!!!

Literally translated as "taking care of one's onions," it means minding one's own business, and it is used in situations when someone is meddling in someone else's affairs.

Example 1: "Je n'ai pas besoin de tes conseils, occupe-toi de tes oignons !" "I don't need your advice, mind your own business!"

Example 2: "Si tu veux vraiment qu'elle s'occupe de ses oignons, il faut que tu arrêtes de l'appeler à l'aide au moindre problème." "If you really want her to mind her own business, you have to stop calling her for help every time you have a problem."

The onions in question are old slang for buttocks, or testicles. The word "onion" is seldom (if ever) used in that sense today, but the idiom lived on.

Something about that sweet, angelic face of Clotilde has her pottymouth expressions starting our day out with a smile. Needless to say, "mind yer onions" immediately became our official workgroup expression of the week.



If you need a need a more physical dose of French culture without actually taking the trip we've found a real gem for you. Save your money on fuel charges and security fees and just buy authentic French accoutrement online! At Basic French you can outfit yourself with your own little year in Provence, or at least a few months.

From kitchenware and bath linens to all kinds of stuff you didn't realize you desperately needed, this is the site for the euro travel starved, such as myself. Happy hunting.

Dado Tea

Dado Tea entrance on Church Street, Harvard Square

I often forget about this place but over the past month or so I've managed to stop in for a quick bite a couple of times and then realized I've never written about it. A small bohemian outpost it fits into Harvard Square just perfectly.


Lunch at Dado Tea

Great for a lunch or snack and they offer free wifi,too. Dado Tea sums up their philosophy this way:

Dado Tea is owned and operated locally in the Cambridge area.

We seek to serve healthy food that nourishes the mind and body of our customers without creating unnecessary waste to the environment.



Dado Tea Interior. Yes, they serve coffee, too.

In this new economy we like the idea of supporting locally owned and operated businesses and the quality and service here has never been anything less than great.

Dado Tea
50 Church Street
Cambridge, MA 02139
617-547-0950

Store Hours
Monday - Thursday 7:30 am - 9:00 pm
Friday 7:30 am - 10:00 pm
Saturday 9:30 am - 10:00 pm
Sunday 9:30 am - 8:00 pm

Let's Go To Oregon

Truffle amuse bouche at the Oregon Truffle Festival

As much as I love my Euro travels one place I have always wanted to visit is the great American Northwest. And I think I may have just found a good cause: The Oregon Truffle Festival. The aim of this tribute to culinary gold is part business and part pleasure. Oregon's truffles are considered by many chefs to rival Europe's best but the cultivation here is in its relative infancy. At this event growers, hunters and chefs meet with wine representatives, marketers and the public in tastings, dinners and luncheons. There will be cooking classes, tastings, a truffle foray and demonstrations by truffle-hunting dogs (they don't use pigs anymore) all aimed at the promotion of the local truffle trade.


The amazing truffle

A Grand Truffle Dinner will be prepared by five of the Northwest's top chefs and highlights the three day event. Entry fees range from $15 to over $1,000 for a full package of events.

Dates: January 30 - February 1, 2009
For information call: 503.296.5929
or visit: Oregon Truffle Festival















Portland's White House B&B

While up in the area, and with the Obama swearing-in all the rage, why not stop in at another White House? The former summer residence of lumber baron Robert Lytle, this impressive Greek revival mansion boasts European chandeliers, gilt-gold ceilings, a grand staircase and fourteen massive columns. Sounds almost like the real thing, without the crowds.


Wedding Stairway - Portland's White House B&B

An extensive collection of fine porcelain, 18th and 19th century oil paintings, a parlor complete with grand piano and a gaming room will keep your evenings occupied before you plop down on your over sized feather bed. Rooms also feature private baths and wifi. Breakfast is served at one vast dining room table and features such delights as egg souffles and Belgian waffles with locally cultivated blackberries. Who know? They may even throw in a truffle or two!

Prices: $125 - $225 per night
Portland's White House Bed and Breakfast
1914 Northwest 22nd Avenue
Portland, OR
Telephone: 800.772.7131


Carolina Room - Portland's White House

No Reservations

So here's my new plan for 2009: at least two nights a week I'll stay home and read or watch a DVD. It's the only way I'll ever get through the never ending pile of things I want to experience. No commitments, events or plans on these nights - just stay on top of it all. This includes "NO RESERVATIONS."

Whenever I have a stack of DVDs to choose from the first (of course) I'll always go for is the foodie-themed choice so it's no surprise I moved the 2007 film NO RESERVATIONS to the top of the heap to start the year. This one certainly appeals to foodies so if you are reading this: surprise. You qualify.
















Set in the fictitious upper west side restaurant 22 Bleeker Street, the central character is food-obsessed chef Kate (Catherine Zeta-Jones), a precise,demanding perfectionist. When forced to take some time off to tend to her newly orphaned niece in steps the freewheeling, looser-styled new chef (Aaron Eckhart), with a penchant for all things Italian including the opera music he now blares in her serious, disciplined kitchen. The staff loves it. Of course it's all set against the tear-jerker story of the poor orphan girl but it really does give one the sense of the rigors of the demanding restaurant business.


















I really liked the way it covered the staff dinner, a ritual that many people don't even realize exists. Taking place in the late afternoon in most upscale restaurants, it's a chance to discuss and present new menu items, suggested wines and catch up on restaurant biz gossip before the dinner service begins. It also gives one an appreciation of all the problems involved with running a great restaurant: sourcing the best ingredients, dealing with ridiculous customers (Kate is quick tempered and handily confronts people in the way most real chefs only dream of) and never losing sight of the bottom line.


Kitchens are run by people. People with emotions. I have always said that I applaud the gutsyness of an open kitchen not so much for the exposure of technique, food handling, etc., but for daring to showcase the drama and emotional outbursts that occasionally erupt no matter how professional the kitchen.

And speaking of that, my favorite star of this movie was the kitchen! It was sparkling clean, well-appointed, organized and perfectly choreographed. Never has calling an order up seemed more like a beautiful ballet if not a total fantasy. Unless you're a foodie, or a hopeless romantic, however, this film will probably not satisfy. The rapturous sniffing of white truffle would just be lost on you.

NO RESERVATIONS
Castle Rock Entertainment
2007
104 Minutes

Molecular Gastronomy

Pau Arenós, Catalan journalist






Ferran Adria of El Bulli

Having recently had the great pleasure of hearing Ferran Adria speak at Harvard University and seeing him up close and personal it was very clear that he is a man on a mission and that mission is to really define this melding of science and food known to most as molecular gastronomy. Seeking a more intellectual approach, I began to research. I went to The Egullet Society for Culinary Arts and Letters. What I found is a document put forth by Pau Arenós, a Catalan journalist and friend of Adria, called the Ten Fundamental Principles of Technoemotional Cooking. What it does is set forth the main characteristics that help to define this new school of modern western cuisine. The latest name for all of this, as bandied about by Adria himself during the lecture, was "scientific cooking."

Arenós has provided a definition of the major modern movement that he calls "technoemotional cuisine" with 10 points covering the various aspects of that movement. One thing that has been agreed upon by most is that heretofore an adequate and universally accepted name to describe this contemporary cuisine embodied by Ferran Adria and his peers and followers has not been coined. Perhaps the most well known moniker has been "Molecular Gastronomy" with others like "hypermodern" or "Vanguard Cuisine" also having been bandied about. Arenós' name for the movement comes directly from his 10 points. Combined, these tend to capture the essence of that style of cooking and provide a descriptive name that fits to t. The styles of chefs like Adria, Achatz, Dufresne and Aduriz, for example all fall under his description though not every chef will necessarily fit all 10 points to the same degree and some of these points may be shared by other schools of cuisine.

THE TEN FUNDAMENTAL PRINCIPLES OF TECHNOEMOTIONAL COOKING

according to Pau Arenós

1.Cooking is a language that allows cooks to express themselves. Cooks create for themselves, although they wish to share their creations with others and hope they will be appreciated.

2.Cooks take risks; they know their suggestions may not be understood. The risks in technoemotional cooking are greater than in other culinary movements.

3.Cooks do not create dish by dish. Their aim is to open up new paths using techniques and concepts.

4.Their creations set out to stimulate all the senses. The sense of touch becomes important as the cook works with textures and temperatures.

5.The culinary action surpasses what is physical and sensory, and focuses on emotional and intellectual aspects. Intellectual pleasure is sought through humor, provocation, reflection, etc.

6.The creator relates with other disciplines to achieve the above, also with new technologies.

7.Diners are not passive but active. The act of eating requires concentration and a specific disposition.

8.All products have the same gastronomic value.

9.The frontiers disappear between sweet and savory, between the main ingredients and the complementary ones. The ideal means of expression is a degustation menu.

10.Cooking is a way of life. The restaurant is not just a business.

With these principles in mind it becomes easier to understand just exactly what is being done here: a whole new approach to cooking with guidelines that are not necessarily the same that you or I would use but interesting to understand as the goals are just not the same as what they are in other schools of cuisine.

Let's Go To Paris

Paris is one of the coolest cities in the world. Mes amis, que je tenterai parler nous permettons de vont au beautifil Paris.

We were there for three nights. On the first, Karen and Jen chose the restaurant. We dined at La Dolce Vita, skipping the touristy places for a small Italian eatery. Paris never disappoints with food, even if it's not the native fare. It was the best Italian food we'd had since Italy. On the second night Sunny took us to Founti Agadir, on of his favorite haunts, to dine on exotic Moroccan fare in a cave like setting on the left bank. We've been hooked on couscous ever since.



The last night, however, was my choice. I had three requirements: it must be a place where the locals eat, reasonably priced and an authentic bistro setting. After much research (and consulting with Sunny) we settled on Le Trumilou.



With simple, traditional decor and on the banks of the River Seine, it was everything I dreamed of and more. Here in the Marais, in the shadows of l'Hotel de Ville, was the gem I'd been looking for. We sat at tiny tables with all the locals, including the pencil-thin fashionista sitting next to us who devoured a platter of steak tartare, much to our American bewilderment.



The food here is straightforward and some might say rather old-fashioned but I guess that's what Parisians like: terrines, hard-boiled eggs and mayonnaise, leg of lamb, duck with prunes and apple tarts. I kind of thought it must have reminded them all of the foods their Grand-mère must have made. It's no wonder the place has been around for decades.

Le Trumilou
84 Quai de l'Hotel De Ville
Arrondisement 3
Telephone: 01 42 77 63 98

2009 Trends

Comfort food is predicted to be the big trend for the coming year as people get back to basics and pare down their food budgets. Although the price of gas has dropped considerably and retail stores are all but giving away the goods the price of food has yet to follow suit. Experts say the price of food will most likely not drop as the commodities market dictates the price levels. Most producers, it seems, locked in their contracts factoring in the high cost of fuel. Food prices, therefore, do not react to changes in market like the price of a barrel of oil. In the meantime, people will find other ways to economize.


Slow Cookers are all the rage here.

Enter the slow cooker. Enjoying a current wave of popularity, the crock pot of the 1980s has been revived, another indication that good, old-fashioned comfort food will rule in 2009. Cheaper cuts of meat fare better and render more flavor with the slow cooking process. It's actually a classic technique for locking in juices and flavors. This, coupled with the convenience of arriving home after a long day with the evening meal already prepared and ready to be served, has added a new lustre to an old fad.


Braised chicken thighs on saffron rice.

This braised chicken is simple and really flavorful. After browning in butter we add chicken stock, cover and simmer for an hour. Or you could slow cook it all day on low. The thigh meat can be snapped up for next to nothing, is flavorful and, using this process, tender. About half way through we sprinkle in dried cranberry and apricot. We use the "craisins" you will find in the produce section. You could also use raisins. We then add brussel sprouts last so they don't overcook. We top it off with chopped green onion and serve on a bed of saffron (our little luxury) rice.

In another note it seems that budget-conscious couples are now taking what has become known as the Starbucks Test. They have actually added up what they spend on take-out meals and trendy coffee stopovers in a month, projected that out over 12 months (in typical Yuppie spreadsheet fashion) and decided to plow it, instead, back into their now depleted 401Ks. TBF is all for this buy low now (while it's still tax free) strategy. Money invested today will be hugely more valuable than ever before.

Here's a few more hearty comfort treats we made that you may enjoy.


Shepherd's Pie: hot and hearty meal for a cold day.

We make our Shepherd's Pie with ground pork and beef, a brown gravy, corn, and green onion. We then pipe the potato over it which bakes to a crispy crust not unlike french fries. We dust the top with freshly ground pink and black peppercorns.


A meat and cheese calzone, salad and fruit drink. Just one of our comfort faves.

Calzone is very easy to make. Pick up some pizza dough at the local market or pizzeria. Yes, they will actually sell it to you if you just ask. It's a great use for leftover meats and vegetables and don't skimp on the cheese. You can stuff it with spinach and cheese, meatballs, ham or chicken.