Venezia

Sometimes a picture, as they say, is worth a thousand words.


Nutella, bread and coffee.

I was reading about the food history of Venice, Italy all night. It has to be the most beautiful city I have ever been to. Wandering the Palazzo Ducale and St. Mark's Square was the best, and most photographic, afternoon of my life. The typical breakfast in the Palace of the Doges was fresh bread, melted chocolate and ground hazelnuts, served with fruit and, of course, frothy cappuccino, after which they would eat even more chocolate. Following hours of political and religious ceremonies they would dine on pasta with meats and fowl, often covered with a peppery orange-balsamic reduction loaded with grated cheese. The more spices used indicated one's culture and status. Made famous by trade, Venice was the wealthiest City in Europe due to import trade but always retained a small village feel. On my visit I was struck by the quality of everything. From a fresh pear for breakfast, the thin crust pizza on the stalls near Rialto to aperatifs at the Caffe Florian, it still remains my favorite city of all.


The sweet hazelnut and chocolate cream on fresh, warm bakery bread.

So, of course. I had to make this for breakfast.

Celebrating St. Patrick's Day

Aura Restaurant, helmed by Chef Rachel Klein, in the Seaport District.

I gave up on corned beef and cabbage at the local pub and all forms of bagpipe music on St. Patrick's Day years ago but I do like to celebrate the occasion. So, I think I have found my event for this year. Aura Restaurant is hosting its 5th Annual Gaelic Gourmet Celebration to usher in St. Patrick’s Day with a spirited evening of food and fun that benefits the Fisher House. We reviewed the restaurant last year and were very impressed. Plus, it's located in the very up-and-coming Seaport District, the last bright spot for new restaurant ventures in Boston. You can read the review by clicking here.


A view of Boston Harbor in the Seaport District of the City.

In honor of St. Patrick’s Day and this city’s historic role as a hub of Irish culture and cuisine, critically-acclaimed chefs from Boston and Galway, Ireland are joining forces at Aura to create a four-course dinner to benefit the Fisher House - a 20-unit facility being constructed that will provide free accommodations for the families of veterans being treated at the West Roxbury VA hospital.

If that's not enough, Emerald Isle-based musical sensation Celtic Thunder will be on-hand performing a special selection of Irish favorites.


Celtic Thunder

Featured Chefs will be: Rachel Klein, Chef at Aura Restaurant, Barbara Lynch, Chef & Owner, No 9. Park, B&G Oysters, The Butcher Shop, Drink and Sportello and Gerard Reidy, Chef at Delphi Mountain Resort in Galway, Ireland

The date for the event is Saturday, March 14, 2009
6:00 PM (Cocktails)
7:00 PM (Dinner and Music)

And... the cost is $125, $250 or $500

For reservations call call Stephanie Piland at 617-385-5662 to reserve your spot.

LOCATION: Seaport Hotel, One Seaport Lane, Boston, MA 02210

PARKING: Valet, garage and limited on-street parking available.

Sign Of The Times

We stopped in for a quick bite to eat at Z Square in Cambridge recently and were shockingly greeted at the front entrance of the now dark restaurant.



They keep telling us that this economy is going to get a lot worse before it gets better. How much worse can it get? Apparently, the other Z Square locations have closed, too. They always had great food and service, were in perfect locations and seemed to be quite popular. It's really scary when restaurant closings seem to be a weekly news item now.

Farewell Z Square! You will certainly be missed.

Oscar Night Noshing

Well, our ballot is filled out (Slumdog Millionaire and Mickey Rourke are sure bets this year) and we've chosen our snack to bring along to our annual Oscar Awards Party with friends. Of course there is no tuxedo and red carpet this year due to the economy but we did not skimp on the snack.


2009 Academy Awards Ballot

It's our new favorite thing: the Robert Rothschild Farms Raspberry Honey Mustard Pretzel Dip. This stuff is addictive and, so far, loved by everyone who's tried it.


Rothschild Farm's Raspberry Honey Mustard Pretzel Dip



Happy Oscar Night everyone!

N'awlins

The Bourbon Street crowd in full swing for Mardi Gras.

It's that time of year. Mardi Gras is upon us and, of course, the Mardi Gras capital of the United States is New Orleans. People will come from literally all over the world to witness this rapturously decadent celebration. It's not all about the booze and the beads, though. New Orleans has long been considered a culinary mainstay of classic Southern and Creole cooking. Here's a recipe for a casserole that's great to whip up next time you are having friends or family over for coffee. It's a bit retro but serving it with home-made, fresh biscuits will add a little more spice than usual to your morning meal or brunch. If there's no time the refrigerator biscuits are an option.

Big Easy Breakfast with Biscuits and Orange-Honey Butter
(Makes 8-9 servings).

Ingredients:
6 cups frozen diced hash brown potatoes
2 teaspoons garlic pepper blend
2 cups (8 ounces) shredded Cheddar cheese, divided
3/4 pound lean sliced bacon, diced (cut crosswise into 3/4 inch pieces)
1 large white onion, peeled and chopped (about 1 1/2 cups)
1 green pepper, seeded and diced (about 1/2 cup)
1/2 red bell pepper, seeded and diced (about 1/4 cup)
8 eggs
1/2 cup sour cream
1 1/2 teaspoons hot pepper sauce, such as Tabasco, to taste
1 teaspoon freshly ground black pepper.
1 teaspoon salt
2 7 1/2 ounce packages regular size refrigerated biscuits (20 total)
Orange Honey Butter (recipe below)

Directions:

1. Heat oven to 350 F. Spray 9x13-inch glass baking dish with nonstick cooking spray. In large bowl toss together potatoes, garlic pepper and one cup cheese; spread evenly in prepared dish and set aside.

2. Heat large skillet over medium heat; pan-fry bacon until almost crisp; set bacon on paper towels and remove all but 1 tablespoon bacon fat from the skillet. Saute onion and pepper until onion is tender, about 2-3 minutes. Toss drained bacon with sauteed onion and pepper; spread evenly over potatoes. Sprinkle remaining cup of cheese over all.

3. Place eggs in large bowl with cour cream, hot pepper sauce, pepper and salt; whisk together until smooth and pour evenly over the potatoes. Bake in preheated oven for 50-60 minutes, until nicely browned. Let casserole stand for 10 minutes before cutting.
4. Meanwhile, turn oven temperature to 450 F and bake biscuits according to package directions. Serve hot biscuits immediately with the Orange-Honey butter.

Orange-Honey Butter
In a small bowl, use fork to stir together 1/2 cup (1 stick) room temperature butter, 2 tablespoons honey and 1 teaspoon finely grated orange peel until well blended. Serve at room temperature.

Recent Eats

What you are about to see may be disturbing. Or not.

I can get away with eating like this and still be perfectly slim because I swim one hour each day as a minimum, drink lots of water, walk or bike everywhere, get plenty of quality time with friends and family and sleep, sleep, sleep.


Poached, fresh salmon fillet and a pile of scrambled egg for breakfast.


A big bowl of messy chili with fresh-baked corn muffin for lunch.


A thick slice of heavily buttered artisan wheat bread, perfectly turned out egg and crisped bacon...breakfast of champions.


A cloud of grated parm floating on home-made meatballs and rigatoni for dinner.


Black forest ham, fresh tomato and basil and thick slices of emmenthaler all pressed between bread and grilled with a brush of olive oil for weekend snacks.


Quite the large and fulfilling plate of pannini that lasted all day.

MILK

James Franco appearing in the Hasty Pudding Club's production of: MILK.

Isn't it about time we all had a damn good laugh? And what better way during these serious economic moments to do so at the expense of a hot, young Hollywood actor and actress? Well that's what happens every year when The Hasty Pudding Club at Harvard University selects their Man and Woman of the year.


Renee Zellweger accepts her humiliation, er .... award.

This year's auspicious recipients were James Franco and Renee Zellweger. The triumphant prize? Well, you are invited to Harvard, paraded through the streets in an open convertible in subfreezing weather, invited to a reception where your career and private life is lambasted and satirized, forced to don a costume (usually suggestive) and then participate in skits where you are further publicly humiliated by a bunch of boys in drag. Just what the Doctor ordered!

All in good fun, the recipients endure the production in true champ form before receiving their tin Pudding Pot Award and are never allowed to steal the show.

Sara Is Back

Sara Moulton, our all-time favorite TV Chef.

She has long been our favorite TV Chef. First because she doesn't seem to insist on the "star" treatment and second because she is incredibly skilled and knowledgeable. She is also probably the hardest working woman in the food business. A pioneer of The Food Network, at one point she actually hosted two, live one-hour cooking shows five nights a week! If that's not enough she has held down the position of Executive Chef at GOURMET Magazine for the past 23 years. Of course, it's Sara Moulton. Always bright and positive, with a motherly love of food and cooking she is now back in a new PBS Series: Sara's Weeknight Meals. It's perfect timing, too, as food goes back to basics with more people eating at home and ordering in less. The show focuses on easy to prepare family meals. Good Luck with the show Sara! We love it.

I'd like to point you all to the blog post by our good friend Trig over at Aidan Brooks: Trainee Chef. Apparently, he is just the latest victim to be stung by Chowhound. I personally gave up on the site a few months back when I had my own problem with them. Well, I guess I was not alone. The complaints and criticisms of the site are really increasing and, frankly, I can't be bothered any more.


Chef Ken Oringer of Clio.

In other news, BOSTON Magazine carries a piece in the February issue of Ferran Adria's dinner at Ken Oringer's Clio Restaurant. He was served a 31 course tasting menu. Apparently one of the big hits was when, and I quote, "Oringer whipped aged Parmesan into a frothy soup, embellished with shaved white truffle, blood sausage and candy maple crumbles." Sounds incredible. That and 3 other courses served to the world famous chef will be featured on the menu through the Spring.

Crack Pie

The key to crack pie is to place is back in the oven for 15 mins at 325 degrees. Let it cool and it is perfect! This is the BEST crack pie recipe available on the web, thanks to our thousands of readers who have perfected the cooking times!

It's not what you think! This incredibly rich, delicious dessert takes some work but with quality ingredients and decadent home-made taste it's worth it. The pastry is from David Chang's Milk Bar In NYC. Mr. Chang is the owner of the world famous Momofuku restaurant. It's interesting as it uses an oat cookie that you make as part of the crust for the actual pie.

Makes two 10-inch pies
• FOR THE OAT COOKIE
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup light-brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 1/3 cup all-purpose flour
• 1/3 cup old-fashioned oats
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• FOR THE CRUST
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 tablespoon light-brown sugar
• 1/8 teaspoon salt
• FOR THE FILLING
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 1/4 teaspoon salt
• 2 tablespoons milk powder
• 1 cup (2 sticks) unsalted butter, melted
• 3/4 cup heavy cream
• 1/8 teaspoon pure vanilla extract
• 8 large egg yolks
• Confectioners' sugar, for dusting

Directions
1. Make the oat cookie: Preheat oven to 350 degrees; line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix together all oat cookie ingredients until well combined. Spread cookie mixture in an even layer on prepared baking sheet. Transfer to oven and bake until golden brown, about 15 minutes. Remove from oven and let cool slightly on a wire rack.
3. Make the crust: Using your hands, crumble oat cookie into a large bowl. Add butter, brown sugar, and salt; using your hands, toss until crumbly and well combined.
4. Divide mixture evenly between two 10-inch pie plates; pat into bottom and up sides. Set aside.
5. Make the filling: Reduce oven temperature to 325 degrees. In a large bowl, whisk together sugars, salt, and milk powder, breaking up any lumps. Whisk in butter, heavy cream, and vanilla until well combined. Whisk in yolks until just combined.
6. Pour filling into prepared pie crusts. Transfer pies to oven and bake until filling is set, about 15 minutes. Reduce oven temperature to 315 degrees and continue baking until top of pie is golden brown. Remove from oven and let cool slightly. Transfer to refrigerator and refrigerate until cool. Dust with confectioners' sugar just before serving.

This recipe was adapted from a segment on The Martha Stewart Show and is the same as that on every other website. We have not tried it and warn there have been mixed results. If you do decide to try it please let us know your results! And if you are looking for another amazing pastry, and much easier to make, you may want to try our version of the gourmet pop tart called the Better Than Pop Tart. Simply search for "Pop Tart" here on the blog. Happy baking!!



The Gourmet Pop Tart.