Wednesday, July 11, 2007
Our entree, however, was pretty good. For about $23 we split the Lobster and Crabmeat Ravioli with Vodka Tomato Sauce with Chickpea bread and Salad. The picture is only half of the entree, and my boyfriend had the other half on his plate. First bite of the ravioli and you can really taste the lobster. They also gave us the meat of two claws of a lobster. The vodka tomato sauce really brought the whole dish together. Overrall, I'd rate it a 3 out of 5. My boyfriend liked it more than I did.
Their Chocolate Chip Belgian Waffle was delicious. Comes with delicous soft butter that feels like mousse and spreads perfectly, which I love, and a generous sprinkle of powdered sugar. It is the ultimate breakfast for anyone who loves chocolate. I do love chocolate, but I could only eat half of this because I overestimated myself and thought I could handle all the chocolate chips when I couldn't. Lesson learned and only costed $6.10. My boyfriend got eggs and corned beef hash which costed only $6.70 and it came with toast and potatoes.
My next breakfast adventure was the "Everything Omelette". Three eggs, milk, mushroom, sausage, bacon, tomatoes, onions, peppers, ham, and cheese all for only $8.60 and it comes with toast and potatoes. Unfortunatly the potatoes were a little burnt, but still yummy. I almost finished the entire omelette by myself lol. The waitress asked if I would have liked a smaller portion but then I knew I'd leave curious and maybe even hungry...silly me went with the large omelette was it was still pretty good. Had to put salt and pepper on it, the actual omelette itself was very plain. Overrall I'd give it a 2.5-5.
And before you go, for only $4.40 you can order one Chocolate Frappe with whipped cream. What you're looking at in the picture is ONE order of this delicious, extra thick dessert shake. That's right--you order one and they give you two. You could try to drink two all by yourself, but I know I can't. This cute little diner lives up to it's name. Good food at a good price in a really nice atmosphere. The decor is also very fun to look at when it's your first time there. :) This place is worth the trip, even if you don't live in Boston. Just remember to bring extra cash!
Monday, July 2, 2007
The recipe was really by eye since croquettes don't usually call for mashed potatoes, we just used them to get rid of them. The really cool thing about croquettes is that you can use anything you have leftover. Chicken, pork, ham, whatever tastes good to you. If you decide to make these with leftover mashed potatoes, just keep combining the cheese with it until it's to a thick consistency because if it's runny, it won't fry the way you need it to.
Here's the Bechamel Sauce, which is a creamy white sauce that is really good with croquettes. Following this recipe will be the basic potato croquette recipe :)
5 tablespoons of butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1. In a medium saucepan, heat the butter over medium-low heat until melted.
2. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color about 6-7 mins.
3. While it's cooking, heat the milk in a separate pan until just about to boil and then add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
4. Bring to a boil and cook for about 10 minutes stirring constantly, then remove from heat.
Seasons with salt to taste.
Basic Potato Croquette Recipe
1/2 tsp salt
1/2 tsp pepper
chopped green onion
3 tablespoons all-purpose flour
4 cups mashed potatoes
A few eggs, or however many you need to coat it thick enough for frying
Vegetable Oil, enough to fill pan 1/2-inch
Combine the mashed potatoes, flour, green onion, salt and pepper. If you're using the bechemel sauce like I did, add lots of cheese (any kind you like) to make it thicker. It tastes reaallly good with cheese, so I advise you use it.
Roll batter into fat cylinders and dip in the egg and breadcrumb, alternating so that you get a really thick coating.
Heat the oil in your pan to 375 degrees and put a few croquettes in at a time, don't overcrowd it. They are done once they are golden brown. Yum :) Enjoy.
Wednesday, June 27, 2007
Two things I love: Chocolate and peanut butter. Mmm mm. Poured a huge chunk of semi-sweet chocolate chips into a saucepan over the lowest heat until it was completely melted and poured it into a baking cup to get the shape of a peanut butter cup. Popped it into the fridge for a half hour until it was hardened but I personally like it to start melting in my mouth so usually you want to leave it in for an hour if you like it completely set. Then I topped it with peanut butter--I personally like chunky but you can obviously use creamy if you want. I could have layered it with more chocolate and stuck it in the fridge longer to have a traditional "peanut butter cup" but I had plenty of chocolate already and I wanted a snack quickly. :) Definitely beats peanut butter on a cracker.
I've also got some bite size chocolate hazelnut truffles in the fridge right now. All I did was take a tablespoon of Nutella, and about a teaspoon of heavy cream and quickly mixed it over low heat. I didn't melt it, I just wanted to get a thick, almost peanut butter like texture and quickly removed it to stick it in the fridge until it was at a colder temperature. Once it was cold, I broke it up and rolled into five little balls and dipped into the thickened and melted mixture of 1 tablespoon of Nutella and 2 tablespoons of heavy cream.
Let me tell you--working with chocolate is really fun. If you haven't tried it, start with something really easy like I did. Just don't burn it. :P
Tuesday, June 26, 2007
We stayed at a Bed & Breakfast called Coach Stop Inn and it was wonderful. The bedrooms are cute, comfortable, and the entire atmosphere from the moment you get there is very old fashion. During breakfast we listened to Titanic as the owner, who was a chef, prepared our three course meal starting with his infamous Blueberry fritters followed by yogurt with berries. And for our third course we had pistachio stuffed french toast. My boyfriend was very surprised he liked it because he's not a huge fan of pistachios. Definitely a meal worth going back there for and the couple who owned and operated the place were as hospitable as can be. Enjoy the pictures. :)
Monday, June 25, 2007
Sunday, June 24, 2007
When it came to the BBQ, we were deeply disappointed. My boyfriend loves ribs and we were very excited that Memphis and Texas BBQers were coming to Boston to let us try their ribs but unfortunately we were not impressed with anything we tried. Here's our personal reviews on each of the stands we ate at.
Until next meal! :)
So, my birthday was yesterday. I spent the night before making my cake but I wasn't sure how it would come out or if anyone would like it--but even by looking at it they were all impressed since I've never really made a cake like this before.
I did cheat though--I used everything prepared. The cake mix was by Pillsbury and I used two boxes of it, the coconut pecan frosting for the layer was store bought, and the Nutella of course came in a jar. But it was still the best cake I've ever had, and all the picky eaters at my birthday party absolutely loved it (even those who didn't like coconut or pecans), thought it was the moistest cake they've ever had, AND went for seconds. So it was a success.
Hopefully there's more left over because after talking about it I'm going to have to go eat some of it. But before I go, here's the recipe. You can definitely substitute the coconut pecan frosting in the middle layer for anything you want...but everyone was addicted to the Nutella mousse I made for the top of the cake--so if you want something delicious DO NOT REPLACE THE MOUSSE. ;)
Before you read the recipe, please keep in mind that I have a lot of respect for people who make their cakes from scratch, however, I have had those cakes plenty of times and this cake came out just as good as any cake I've ever had..if not better. It was decadent, moist, and nobody even believed the cake mix came out of a box. When I told them the only thing I did was put it in the oven and decorate it, they didnt even care. Oh, and I made the mousse..which was the star of the cake. So I can take some credit. If you are against using box cake mixes, feel free to just make your own Devils Cake mix from scratch.
Thursday, June 21, 2007
My birthday is on Saturday and I'm going to make my own cake because I'm craving the Nutella again. I've been searching for Nutella frosting and Nutella mousse recipes for cakes. I saw that people have been using Nutella in the actual cake batter, so now I have a lot of options to think about. I'm THINKING that it's going to be a chocolate cake layered with a coconut pecan frosting I bought at the store and then topped with a Nutella mousse as the frosting. I'm going to make it tomorrow so hopefully it comes out good and I'll post pictures once I'm done. ;)