Friday, 30 September 2016

When In Coron: Maquinit Hot Springs

Thursday, 29 September 2016

Menu for the Week of October 1, 2016









Pull up a chair and join us. Soup's on...












A thought for the week
The most important trip you may take in life is meeting people halfway.



Sunday
Silver Falls Hike and Last Picnic of the Year
Oatmeal and Chocolate Chunk Cookies



Monday
Sauerbraten (Recipe available on the blog today)
Caraway Noodles
Braised Red Cabbage

Chili Cheese Dog Bake

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I love hotdogs.  I know they are not exactly gourmet food, and I know that they are a bit garbagy junk foody with what goes into them.  I don't care what goes into them.  I like them.  They taste good to me, and they have their place in my kitchen, as a once in a while treat. When I was a child we often had hotdogs for supper on Friday nights and my mom made the best hot dogs on the planet.  People used to vie for an invitation to dinner on hotdog night, no word of a lie!

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She used to use a grill that had removable plats which were a waffle maker on one side and a grill on the other. She would spread the buns with butter and toast them in the grill until they were crisp and golden brown on the insides and then she would split the frankfurters almost all the way through and fold them open like a book and grill them until they were golden on both sides also.  Nothing ever tasted as good as those hotdogs.  Just the thought of them makes me hungry.

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I have a great fondness for chili dogs also, which is why when I saw this delicious casserole on Pinterest I knew I just had to make it.  Chili Cheese Dog Bake.  What sounds bad about that!  Nothing, I tell you!  NOTHING!

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The ones I saw on Pinterest were attributed to My Incredible Recipes.   i have actually seen it on several food blogs, but I believe that the Original recipe however is from Pillsbury, and uses their products. We don't have pillsbury products over here.  We have Ready Roll, which do croissant rolls, whichare similar but not quite the same.  I think they do a pizza crust also, or at least they used to.  I haven't seen it for quite a while.

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In any case this is delicious.   I used two cans of chili for the base.  One can seemed a bit stingy for four people.   If you are going to do a chili dog, have some chili there for crying out loud!  So two tins of chili work well.  Or you could use your own homemade chili which would be even better.

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I used Gino De'Campo refrigerated pizza base, which was just the right amount for four chili dogs . . .  and cheddar cheese strings.   It all worked very well and this was very delicious indeed!

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It makes exactly four Chili Cheese Dogs, but trust me when I say that one of these is very filling and I cannot imagine anyone being able eat two, especially if you have salad or chips on the side.  We both thought these were delicious!

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*Chili Cheese Dog Bake*
Serves 4

This is a delicious recipe which I adapted from My Incredible Recipes who borrowed it from Pillsbury.  It was really yummy and I think would be a great family pleaser!  

4 smoked frankfurters (I used Herta)
(You can freeze any leftover frankfurters for another time)
5 string cheese (cheddar)
1 can of refrigerated pizza dough
(I used Gino DeCampo, 400g family pizza base, which
cut perfectly into 4 rectangles.)
2 (400g tins) of chili con carne (2 14-ounce tins)
2 TBS butter, melted
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp parsley flakes


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Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 6 by 10 inch baking dish or lightly spray with low fat cooking spray.  Spread the chilli out into the dish evenly.  Unroll the pizza dough and cut into 4 equal sized rectangles.  Cut the string cheeses in half lengthwise.  The fifth one will be used to make up the length of the hotdogs in the four main ones, so cut it again cross wise into 4 bits, divided in half)  Lay a  frankfurter at one short edge of each rectangle with 1/2 slice of cheese string placed on either side of it, plus one fourth of the fifth one to make up the length.  (If your hotdogs are short you may not need a fifth one.)  Roll up beginning at the hotdog side, to cover the hot dog and place on top of the chili in the baking dish, seam side down.  Mix together the melted butter, garlic and onion powders and parsley flakes.  Brush evenly over top of the rolls.  Bake in the preheated oven for 20 to 25 minutes until the dough is well risen, the chili is bubbling and the rolls are golden brown.  Enjoy!


Note - The original recipe only called for one tin of chili.  I felt that it needed more and so I have used two tins.  Even better, use leftover homemade chili.

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I do hope you will make this.  It is a real family pleaser,  I guarantee and the perfect way to end the month!  Bon Appetit!

Chef JD's Classic Cuisine: Broiled Swordfish Steak Grenobloise with Dill Crème Potato

Chef JD's Classic Cuisine: Broiled Swordfish Steak Grenobloise with Dill Crème Potato:

Papa Razzi Metro in Burlington Is Closing

A local group of Italian restaurants is closing one of its locations--and this one went through a reconcepting not too long ago.

According to a poster on Twitter, Papa Razzi Metro in Burlington is closing, with a phone call placed to the Wall Street dining spot confirming that this is indeed the case. While the Twitter post indicates that the restaurant is shutting down at the end of the month, the person we talked to said that it will actually be closing on October 16. No reason has been given for the closure at this point in time.

Papa Razzi in Burlington changed over to Papa Razzi Metro last year, with the new concept focusing on scratch-made New England dishes along with Italian items, including small shareable plates and larger entrees. Other locations of the original Papa Razzi can be found in Boston, Concord, Framingham, and Wellesley.

The address for the soon-to-close Papa Razzi Metro in Burlington is 2 Wall Street, Burlington, MA, 01803.

Follow us on Twitter at @hiddenboston


[A related post from our sister site (Boston's Hidden Restaurants): List of Restaurant Closings and Openings in the Boston Area]





HOME MADE INSTANT SAMBAR MIX


Many a times when we have sudden visitors when these instant home made mixes and condiments come handy. This is an instant mix for making sambar for such occasions. All you need to do is pick up any vegetables you have in the fridge, boil them with this mix and your sambar is ready in minutes. The spice level can be adjusted according to your preference.
 You can also prepare large quantity and store it in an air tight jar or zip lock bags.
Some times we go on a long vacation and miss home food. You can easily prepare sambar / rasam with this even in the microwave provided in some hotels. It is a handy recipe for bachelors too. We can prepare this for our kids living alone away from home. 


Ingredients:
Toor dal .... 1/2 cup
Rice ........... 1 tbsp
Roasted gram / putani ... 2-3 tbsps
Tamarind .... lemon sized or more as per your liking.
Dry red chillies ... 3-4
Coriander seeds ... 2 tbsps
Cumin seeds ........ 1 tbsp
Fenugreek seeds ... 1/4 tsp
Turmeric powder .. 2 tsps
Salt .................... 1 tbsp
Oil ............ 1 tbsp

 For tempering:
Mustard seeds .. 1 tbsp
Asafoetida ..... 1/4 tsp
Curry leaves .... few
Dry red chillies .. 2-3 (broken)
Oil ............ 1 tbsp


Method:
1. Heat 1 tbsp oil and dry roast toor dal and rice until you get a nice aroma on medium flame.
2. Remove them and in the same pan roast the remaining ingredients mentioned in the first list except salt and turmeric powder. Take care not to roast them too much.
3. Now dry grind these roasted ingredients and mix salt and turmeric powder. 
4. Heat the oil in a small pan and add the tempering ingredients. When they crackle close the gas.
 5.Allow them to cool. Mix them to the sambar mix. Store in an air tight container.


How to Prepare sambar with this mix  
( For one person)
1. Boil 3 cups water and add about half cup diced vegetables that you have.
2. You can also add one tomato.
3. Mix 3 tbsps of the instant sambar mix and stir well. 
4. Simmer for 5-7  minutes until the vegetables get cooked. Check the salt and add if needed.
You can also add coriander leaves. This makes one large bowl of sambar. (sufficient for one)
 You can make as much as you need using this measurement.



Curio Spice to Open Shop in North Cambridge

A Somerville-based company that sells spices out of farmers markets and shops is going to be opening a shop of its own.

Eater Boston is reporting (via Scout Cambridge) that Curio Spice plans to open a brick-and-mortar store in North Cambridge, moving into a space on Mass. Ave. by the Dover Street/Hollis Street traffic light a couple of blocks northwest of Rindge Avenue. Up until now, Curio founder Claire Cheney has been working out of a kitchen at Taza Chocolate that she has shared with EHChocolatier, but she has outgrown that space, according to Scout Cambridge.

If all goes as planned, Curio Spice could be opening in its new shop by the end of October.

The address for this upcoming spice store in North Cambridge is: Curio Spice, 2265 Massachusetts Avenue, Cambridge, MA, 02140. The website for the company can be found at http://ift.tt/2cR7F2A

Follow us on Twitter at @hiddenboston


[A related post from our sister site (Boston's Hidden Restaurants): List of Restaurant Closings and Openings in the Boston Area]





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