Inside Stonewall Kitchen

You know their products and have probably purchased and enjoyed them many times. It's a name synonymous with quality. Now, you can come with us and take a peek inside Stonewall Kitchens as we visit a cooking class with Chef Marge Crossman.


We started out by viewing the Production Facilities (where all of those delicious jams, jellies, sauces and condiments are prepared and bottled) as we enjoyed coffee, tea and snacks.


The cooking facilities at Stonewall Kitchen are state-of-the-art, with a full staff of prep cooks and servers and a level of quality unsurpassed. No paper plates here.

We wondered if, two days before Christmas, there might be just a few people in the cooking class we were invited to by Patty Roche, who administers the cooking at Stonewall program. Oh no. There were about thirty eager cooks, chefs and fellow food lovers eagerly awaiting the demonstration. Today we were preparing Eggnog Dip, Boeuf en Croute and the classic French holiday pastry Buche de Noel.


The Eggnog Dip was really quite like a pudding, served over fresh fruit, easy to make and a really cool twist on the popular holiday drink.




No worries if you don't get a front row seat. All of the close-up shots of technique and preparation are shown on two large flat-screens.


Boeuf en Croute always seemed like a daunting task to me. It's actually not. Beef tenderloin is warmed, wrapped in puff pastry and then baked. Although this side may look like squash, surprise - it's not. It's a puree of carrots and mashed potato. I never had this before and loved it. The mushroom sauce on the beef was amazing.




The very traditional French holiday dessert Buche de Noel is also not as difficult as one may think. I can remember my Mom making jelly roll cakes when I was a kid and these are basically the same thing. Chef Crossman added her own touch of a meringue mushroom placed upon each slice.



As usual, all of the recipes are available to our readers. Simply send an email. The classes at Stonewall Kitchens are plentiful and affordable. Not only do you get a three course meal served with the class but also 10% off your entire purchase made in the store on the day of your class. Typical classes cost about $35.00 per person.

Stonewall Kitchen Cooking School
2 Stonewall Lane
York, Maine 03909
Telephone: 800.207.5267

The One Song You ALL Know

Just a few steps from my front door, many years ago, at the Simpson Tavern (where I am sure people were enjoying food and drink) the song Jingle Bells was written. I can't imagine sleighs riding up and down Salem Street today, especially at rush hour. Yet, it does chronicle a time when people found happiness in freezing weather, many without jobs, heat, electricity, or running water and none of the wonderment of a digital age. When I walk past this bronze placque I often imagine one of those people in today's world. How would they react to us, walking along, talking into thin air, the colorful images magically flashing across tablets we carry, some of us with pink hair, piloting huge metallic machines that seemingly float over the snow? I think they'd be both aghast and fascinated by the pace and level of life today, a world where news can fan out, electronically, across the globe in literally a matter of minutes, the ease of our push-button lifestyles and luxury. And, yet, I think they'd feel comforted to see the candles we still light, the trees we still gather around, the pies and cookies we still bake, the egg nog (sometimes spiced with rum) that we still sip, hear the groups still singing the very same song that they invented and celebrating the birth of a child that signifies the rebirth of everything. When I speak at events I often talk about how, as the world becomes more high-tech, it often seeks more of the high-touch, experiences that reach out for quieter, simpler, more meaningful connections and happy memories. I also can't help but think about how all of it revolves around food. Each celebration somehow involves food and the story of those who have made it. I welcome the world of both changes and traditions and hope you do, too. I'm off to the country house in Maine to enjoy family and friends AND to explore new recipes in the labs of Stonewall Kitchen headquarters! Merry Christmas! ENJOY Everyone. See you next year.


Salem Street today.

Jody Adams Cooks The Feast Of The Seven Fishes

We spent Saturday at Rialto with about fifty of our new, food-loving friends enjoying a cooking class with Chef Jody Adams, who prepared her take on the Italian-American holiday tradition: The Feast Of The Seven Fishes. As the lore goes, this feast would begin at about noon on Christmas Eve and the courses would continue into the evening. We arrived at 11:00 AM, and cooked, sipped and dined until about 3:00 PM, all with great food, wine and people. In this short video Jody explains some of her updates on the traditional feast. This was part of the monthly cooking classes series at Rialto and TBF was extremely lucky to be invited.


Course One: Fluke Crudo with Blood Orange, Rosemary and Capers. Crudo means raw. Fluke is of the flounder family. The taste matched the elegant presentation.


Course Two: Clams Oreganato with Chorizo, Garlic and Breadcrumbs. This would be one of our top choices.


Course Three: Goujonette of Sole with tarragon and lemon. A goujonette is simply a small cut of fish. These courses were matched with Prosecco di Valdobbiadene, Adriano Adami, Brut, Bosco di Gica, NV. Fine choice. What Italian holiday feast would be complete without a Prosecco?


Course Four: Salt Cod Ravioli with Garlic, Tomatoes, Capers and Cream. Delicious.


Course Five: Whole Grain Spaghetti with Anchovy, Garlic and Kale. Very nice. These two courses were paired with Vermentino, Bibi Graetz, Casamatta, 2009. A sweeter, very nicely balanced white. Loved this wine.


Course Six: Stuffed Squid with Luques Olives, Almonds and Oregano. Superb, one of the best tastes of the meal.


Course Seven: Glazed Lobster with watercress, saffron, fennel and tangerine.


Although not on the menu, herbed fingerling potatoes ended up on the final dish. This was paired with a Cerasuolo di Vittoria, Planeta 2008, a red that never touches oak. The tinny quality persisted, to me, despite their best efforts in the choice of pairing.

Upcoming Cooking Classes at Rialto include:

January 8… Jody’s Gourmet Soup Pot
February 12… Romantic Dishes
March 5… Technique: Braising
April 16… Brunch

Rialto
1 Bennett Street
Cambridge, MA 02138
Telephone: 617.661.5050

As an update to my table mates, I misspelled the name of the Parisian restaurant we discussed. It is actually Le Tremilou.

Full recipes for all of these dishes are available. Simply email me for the details and happy feasting this holiday season!

The UN-Diet: Knowing When To Eat What

A new mom. A busy executive. A student pulling all-nighters. An athlete training for a marathon. We all have nutritional challenges. We often don't know what to eat or when to eat it. You need fuel for a morning meeting but aren't really hungry. You sit down to a late dinner but don't want to pack on the pounds. You wake up starving in the middle of the night. What should you do?

Well, here is the first weight loss book that I can heartily endorse because it contains no diet. Registered Dietitian Heidi Reichenberger McIndoo has finally solved some of the most challenging nutritional situations we all face every day. Instead of taking the easy way out and reaching for fast food or convenience food, these practical solutions will help you lose weight naturally, without feeling deprived. You will also learn that WHEN you eat is just as important as WHAT you eat and how food affects your metabolism, the true key to weight loss, I believe.

A few examples of what you'll find here:
What are the best vending machine choices when I am in a crunch?
What is the best time of day to take supplements?
How can I avoid fast food on busy days when I have no time for lunch but I'm starved?
What is best to eat for post-workout hunger cravings?

WHEN TO EAT WHAT by Heidi Reichenberger McIndoo is published by Adams Media.

Stone Hearth Pizza Company

The new multi grain pizza crust at Stone Hearth Pizza.

We spent Tuesday being the only Boston blogger asked to taste test the new multi grain pizza crust at Stone Hearth Pizza Company that they've been diligently working on. Stone Hearth is the local chain that has built their reputation on healthy pizza, using locally-sourced ingredients and serving it all up in a family friendly setting. In fact, theirs is the first menu I have ever seen that lists locally sourced ingredients on a map. I accepted the invite to consult with a bit of trepidation. I had tasted multi grain pizza crusts before and was not a fan. We discussed the science of cooking with Chef Michael Ehlenfeldt, formerly of Hamersley's Bistro. Grains hold more water, it seems, making the dough more difficult to roll. So it's taken a lot of testing. You'd never know by the flavor. After tasting both the crust alone and with pizza toppings we gave it a thumbs up. It is not overly gritty or grainy (my usual criticism) and has a very slight nutty taste.


The pizza with the new crust did not last very long. A good sign.

The multi grain crust should be available shortly. In the meantime, all of my social media friends can enjoy a 10% discount by simply showing your Foursquare checkin. Not bad. The other menu items we tried were great, too.


Here are some of those dishes. These Meatball Poppers are made with organic, locally-raised beef, fresh mozzarella, sauteed onions and a slightly spicy tomato sauce.


The inside of the Meatball Poppers holds a small dose of fresh mozzarella.


The Shepard's Pie Pizza looked so good on the menu I decided to try that, too (right). It includes mashed potato, sausage, green onion and cheese. On the left was the Bacon and Blue Cheese, one of the more popular menu offerings.




The Roasted Bosch Pear Salad with locally-sourced goat cheese and walnuts is a special for December. I suggested that they actually use this as a topping for the new crust when in season. Am I the only one who puts salad on top of my pizza slices?


Christopher Robbins and Jonathan Schwarz, Founders, Alex Chamberlain, Marketing, and Chef Michael Ehlenfeldt. Stone Hearth Pizza has three locations: Belmont, Cambridge and Needham. They also sell their pizzas in the prepared foods sections of Whole Foods throughout Massachusetts.

Food Trends 2011

My predictions:

1 LESS pork and MORE food trucks.

2 Chefs tables and cooking classes will go local down to neighborhoods and flourish.

3 Wine sales will be the only part of the economy that will grow.

4 At home cooking will inspire, based on local ingredients.

5 Technology will drive more inventive food experiences.

Dinner At Turner Fisheries

I stopped in for a quick dinner at Turner Fisheries after a day of meetings in Boston last week and found that Chef Armand Toutaint is still delivering some of the best, and underrated, seafood in our city. Here's a recap.


I selected the La Marca Prosecco to enjoy with dinner, balanced acidity with a light taste.


I started with the Crispy Calimari with Pappadew Peppers, Capers and Roasted Garlic Aioli.


The key to a fried calamari is the proper temperature, the coating and a clean oil. This version had it all.


My entree was the Seafood Risotto with Maine Lobster, Bay Scallops, Caribbean Shrimp and Reggiano Parmesan.


The creamy risotto is perfectly cooked and there is plenty of seafood. This is one of the top, if not the top, of seafood risottos in Boston.


The risotto is served with a very nice touch: a side dish of melted butter for that lobster tail meat.


For dessert was Turners take on Boston Cream Pie. A deconstructed version which is pretty on a plate is delightful and satisfyingly sweet with a good coffee but does not hold the experience of the traditional cake with custard filling. Not what I was expecting but still a nice alternative.

Turner Fisheries
The Westin Copley Place
10 Huntington Avenue, Boston, Back Bay, MA
Telephone: 617.424.7425

Santa Speedo Run 2010

We loved this event so much last year that we got together with more friends and headed on back to make it an annual tradition. The weather was much more cooperative this year compared to the frigid temperatures in 2009. The Santa Speedo Run (renamed the SS this year) raises thousands of dollars for a multitude of great charities, is a day-long party for the participants and an unexpected thrill to all of the tourists visiting Boston. Everybody loved it. Congratulations to all the participants.

Curly Cakes Opening Party

Take a long, delicious look at what's about to become the very best cupcake one can find in this city. Believe me, we have tasted them all. Last night the long-awaited opening of Curly Cakes bakery, helmed by Isabelle English, kicked off with the most delicious cupcakes I have ever had. Unlike the local competition, these are perfectly moist, with a balanced flavor and just the right amount of frosting. We first met Isabelle about a year ago at the chocolate pop-up store by Boldfacers and have been closely following her progress, intuitively feeling that this was going to be a major hit. After all, my forte is baking and when something is done well I can immediately tell. These are superior. Up until now the cakes have only been available by special order. Now, we can all enjoy them.


The cupcakes are set out for display. Tonight's flavor was pumpkin pie.


What's an opening night without gorgeous bouquets?


Setting up shop for the first night. The clean, crisp design of the space is built to showcase the product. It's so true that one really does taste with the eyes first.


Pouring the champagne to kick off the evening.


Family and friends gather for a champagne toast to celebrate.




Isabelle poses with her proud Dad, well-known Chef Todd English.


On hand to celebrate with Isabelle was Jennifer Glickman, who helped the designers of the space, Concise Design Architects. It's a modern update of the classic bakery shop, a very nice fit for their Charles Street, Beacon Hill, location.


The true stars of the evening. Can't wait to get back and try every flavor.

Curly Cakes
81 Charles Street
Boston, MA 02114
Telephone: 617.720.2260