Wednesday, 17 January 2018

Jacob Wirth Restaurant in Boston's Theater District Is Up for Sale

by Marc Hurwitz

A downtown Boston institution that has been in business for 150 years is on the selling block.

Boston Magazine is reporting that Jacob Wirth Restaurant in the city's Theater District is up for sale, with the Stuart Street dining and drinking spot going on the market for $1,025,000. The post says that  it will be "business as usual" for the 220-seat eatery until it is sold, and the hope is that a new owner will continue on with the place, though it is expected that there could be at least some changes once it changes ownership.

Jacob Wirth, which first opened in 1868, is known in part for its German food and extensive beer list, along with its Thursday and Friday piano singalongs. The eatery is housed in a building listed on the National Register of Historic Places, and it is the second-oldest continually operating restaurant in the city, according to Boston Magazine.

The address for Jacob Wirth is 31-37 Stuart Street, Boston, MA, 02116. Its website can be found at http://ift.tt/1o2Alat

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[Related article from our sister site (Boston's Hidden Restaurants): Slideshow--Ten Good Places to Get Beer in the Boston Area]





Tawa Tikki Burger with Cashew Almond Tikkis

Tawa Tikki Burger with Cashew Almond Tikki are easy to make Burgers with Tikkis that make a filling meal anytime.

These delicious Cashew Almond Tikkis were easy to make and since we used a store bought burger buns, it was a quick meal to fix.

This is for the BM#84 Week 3, where I am cooking on Tawa for a meal. It was quite an experience thinking through what can be cooked completely on a tawa for a meal. Though Dosas and Chapathis are cooked on Tawa, making use of it for other purpose was interesting.

Sending this to <a href=”http://ift.tt/2EQ8BOu Kid’s Delight event</a>, guest hosted by <a href=”http://ift.tt/2FPe3lZ; themed on “Cooking on Tawa” for Kids

Tawa Tikki Burger

PIN ThisHow to make Tawa Tikki Burger

Tawa Tikki Burger with Cashew Almond Tikki

For the Tikkis

1.5 cup Potatoes cooked and mashed
10 Cashews
10 Almonds
1/2 cup Onions finely chopped
2 to 3 nos Green Chillies, finely chopped
3 to 4 Cloves Garlic
Salt to Taste
1 tsp Cumin Powder
/12 tsp Chat Masala
A Pinch Turmeric Powder
Handful Coriander Leaves
1 tsp Ghee
Cooking Oil for roasting the Tikkis

For the Burger

6 Burger Buns
Onion
Tomato
Eggless Mayonnaise Sauce
Tomato Sauce
Lettuce

Making the Tikki

Wash and Microwave the potatoes for 5 to 6 mins. Soak in water, peel the skin and mash well.
Heat a pan with ghee, add chopped cashews, almonds and roast well. Once done, remove.
Now add the finely chopped onions, green chilies, garlic, saute well.
Once the onions are done, add the mashed potato, salt, cumin powder, chat masala and mix well. Add the roasted nuts and combine everything well. Allow cooling.
Now divide into equal portions and make discs of about 2 inch Cutlets/Tikkis.
Heat a tawa, add about 2 tsp oil, place the tikkis and cook well on both sides.
Once the tikkis are crispy, you can slide them to the sides for the excess oil to drain away. Continue cooking all the tikkis.

Assembling the Burger.

Slice through the burger buns. Toast the buns on hot tawa.
Place both sides on a plate, spread the Mayonnaise.
Place the lettuce leaf, on the top followed by Tikkis.
Next place the sliced onions, tomatoes, Drizzle some tomato sauce and place the other half of the bun and lightly press.
Serve right away!

Cashew Almond Tikki

Tawa Tikki Burger with Cashew Badam Tikki
Make this quick Tawa Tikki Burger with Cashew Almond Tikkis cooked on a tawa and your regular burger ingredients. The Cashew Almond tikkis make a crunchy filling meal!
Servings6 tikkis
Ingredients
For the Tikkis
Instructions
Making the Tikki
  1. Wash and Microwave the potatoes for 5 to 6 mins. Soak in water, peel the skin and mash well.
  2. Heat a pan with ghee, add chopped cashews, almonds and roast well. Once done, remove.
  3. Now add the finely chopped onions, green chilies, garlic, saute well.
  4. Once the onions are done, add the mashed potato, salt, cumin powder, chat masala and mix well. Add the roasted nuts and combine everything well. Allow cooling.
  5. Now divide into equal portions and make discs of about 2 inch Cutlets/Tikkis.
  6. Heat a tawa, add about 2 tsp oil, place the tikkis and cook well on both sides.
  7. Once the tikkis are crispy, you can slide them to the sides for the excess oil to drain away. Continue cooking all the tikkis.
Assembling the Burger.
  1. Slice through the burger buns. Toast the buns on hot tawa.
  2. Place both sides on a plate, spread the Mayonnaise.
  3. Place the lettuce leaf, on the top followed by Tikkis.
  4. Next place the sliced onions, tomatoes, Drizzle some tomato sauce and place the other half of the bun and lightly press.
  5. Serve right away!
Recipe Notes

For mayonnaise you can check out my Eggless Mayonnaise Recipe

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Tawa Tikki Burger with Cashew Almond Tikkis appeared first on Spice your Life!.

Sajjaka Holige/Rava Obbattu/Semolina Poli

My today's post is from Northern part of Karnataka, this rava obbattu aka Sajjaka holige is quite popular there. Prepared with a simple rava and jaggery stuffing, this sweet flatbread will definitely please anyone's sweet tooth. And this sweet is made during the Dusshera/Dasara festival season. With a simple wheat chappathi dough, i prepared quickly this sweet poli and this dish tastes

Chickpea Curry with Dill, Carrot and Beet Raita

As much as I love all types of legumes, chickpeas are probably my favorite to which I return time and time again. This Indian chickpea curry is especially delectable, as it includes fresh dill, carrot, and a good selection of hot and aromatic spices. In addition to that, I served it with a fresh, creamy, tangy and colorful beetroot and yogurt raita and some hot fresh cooked white basmati rice. It's not a complicated dish at all and it is nourishing and quite refreshing and satisfying. If you please, you can serve it with Indian flat breads instead of rice. Either way, if you love legumes, you won't be disappointed. function printDiv(e) Chickpea Curry with Dill, Carrot and Beet RaitaRecipe by Lisa Turner Adapted from Good Veg: Ebullient...

This is a summary only. Visit foodandspice.blogspot.com for full recipes and photos!

Oppa's Kitchen and Bar in Malden Has Been Seized, Forced to Shut Down for the Time Being

A Malden restaurant that has been in business for a bit more than three years is closed for now, as it has been seized for what appears to be money-related issues.

According to a message from The Passionate Foodie, Oppa's Kitchen & Bar on Pleasant Street is locked up and dark with an orange "Seized" sign in the window that apparently mentions the closure of the place is due to back taxes and rent. It is not known if/when the restaurant might reopen again, so stay tuned for updates.

Oppa's Kitchen & Bar first opened in September of 2014 in the space where Massimo's had been until it closed and moved to Wakefield; the dining spot offered such items as wings, bibimbap, bulgogi, ramen, teriyaki, and more.

The address for Oppa's Kitchen & Bar is 157 Pleasant Street, Malden, MA, 02148. Its website can be found at http://ift.tt/2ERv79F

Carrot, Apple, & Belgian Endive Salad

There are some strong flavours in this elaborated version of the good old Waldorf salad. I lost the celery (it is long over, alas) and replaced it with carrot and Belgian endive. With the cranberries and nuts these make for a pretty intense interplay between sweet and bitter elements. I found I needed to add more salt than I would normally put in a salad of this size to balance them out.

The anise is an unusual touch. It's one of those spices I think should be used much more often than it is, but if you can't get it (or don't want it) a bit of fennel will substitute it reasonably well. Note that grated apples will be a fair bit juicier than chopped ones, and will likely need a little less sour cream but as ever, adjust the quantity you use to the exact volume of your ingredients and to your taste.

4 servings
20 minutes prep time

Carrot, Apple, & Belgian Endive Salad

2 medium carrots
1 large apple
1 or 2 large head Belgian endive
1/4 cup dried cranberries
1/4 cup chopped walnuts or other nuts
1/4 to 1/3 cup sour cream
the juice of 1/2 lemon
salt & freshly ground black pepper to taste
1/4 teaspoon anise seed, finely ground

Wash, trim, and grate the carrots. You can peel the apple, or not. You can core and chop the apple, or grate it. If you choose to grate it, use the lower quantity of sour cream - you will need a bit more if you chop it. Put these in your salad bowl.

Wash, trim, and cut the endive in half lengthwise. If it has a pithy core, cut it out. Slice them thinly across the width and add to the salad.

Add the cranberries and nuts to the salad. Mix the sour cream with the lemon juice, and put it in. Season with salt, pepper, and the ground anise seed. Mix well.




Last year at this time I made Baked Potato Skins with Samosa Stuffing.

Blue Cheer - When It All Gets Old

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