Wednesday, 16 August 2017

AMRAKHAND POPSICLES / AMRAKHAND BARS / MANGO FLAVOURED FROZEN YOGURT POPSICLES

Amrakhand and Shrikhand are our family favourites. I always make them in large quantity when we entertain so that I can make some popsicles the next day from the left overs. These make a lovely summer treat specially for the kids. I had posted the Amarkhand and Shrikhand recipes earlier in the blog. I am posting the procedure again to make it easier for you. Ingredients:  Hung curd ... 1

Finnegan's Wake in Walpole Has Closed, Plans to Move to a New Home

A difficult-to-find Irish pub that has been featured on our sister site has closed its doors, but it is looking to reopen in a new space.

According to a source, Finnegan's Wake in Walpole is no longer in business, with the Facebook page for the Glenwood Avenue spot confirming that it shut down last month, saying that "We both have been so lucky to have made so many friends here....now we move forward to our new location!!! (Which should be announced soon)" Finnegan's Wake, which had been located in the basement of an old foundry, has been mentioned as an under-the-radar spot on the Boston's Hidden Restaurants site, with the review being found here:

http://ift.tt/2fMNZjf

The address for the now-closed location of Finnegan's Wake was 7 Glenwood Avenue (East Street), Walpole, MA, 02081.

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]





Moon Bar Opens Under Mooncusser Fish House in Boston's Back Bay

The team behind an upscale seafood restaurant in the Back Bay of Boston has debuted a more casual wine bar below the dining spot.

Boston Magazine is reporting that Moon Bar opens today on Stuart Street, two floors below Mooncusser Fish House, with the kitchen for the business being between the two places on the second floor. (The bar resides in the former Viga space.) The article says that the 48-seat bar is an "elegant yet approachable" spot that has a separate menu from Mooncusser, including seafood options such as a softshell crab BLT, grilled swordfish souvlaki, and fried scallops ravioli. In addition to wine offerings, Moon Bar also serves craft beers on tap, and a couple of dessert options are available as well. Hours for the place are 5:00 PM to 10:00 PM Monday through Saturday, and reservations are not accepted.

The owners of Moon Bar and Mooncusser Fish House also run 80 Thoreau in Concord.

The address for this new bar in the Back Bay is: Moon Bar, 304 Stuart Street, Boston, MA, 02116.

[Earlier Article]
Mooncusser Fish House Is Opening in Boston's Back Bay

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]





Brew on the Grid to Open in Cambridge, Lynn, Marlborough, and Salem

The group behind a Worcester coffee shop will be expanding the place to several locations in Eastern Massachusetts.

Eater Boston is reporting that Brew on the Grid is planning to open in Cambridge this month, Lynn this fall, Marlborough in November, and Salem next year, with Frank Peace and his New England Craft Restaurant Concepts group being behind the shops. This jibes with information from an earlier article from the Worcester Business Journal, and as reported here earlier, it looks like New England Craft Restaurant Concepts is also taking over Ecco in East Boston, which is currently closed for renovations. The earlier article here also mentioned that the restaurant group could be looking at expanding one or more of its brands nationwide, though it is not yet known which ones. (The group runs a handful of different restaurants in addition to Brew on the Grid.)

The original Brew on the Grid in Worcester offers salads, sandwiches, pastries, and more in addition to coffee. The website for the business can be found at http://ift.tt/2fHpow6

[Earlier Article]
Ecco in East Boston Closed For Renovations; Plans to Reopen in Five Weeks

Tung's Beans


Also known as Mr. Tung's Beans. In spite of the fact that this is my second varietal report for beans this year, we don't generally grow too many new beans these days. However, I received some of these beans in a trade 2 years ago and I've been quite impressed with them so far.

I grew them last  year, but I forgot they were for eating fresh, and didn't try any! They grew well and left plenty of seed to plant this year, and this time we've remembered to eat them.

They are a remarkably tender bean. Flavour is on a par with my favourite pole green bean, Blue Lake, but the difference in texture is noticeable. These are almost meltingly soft where Blue Lake is crisp. They are stringless and tender at a larger size than many beans, but of course you can overdo it and let them get too big. Like most beans, they grow very fast and should be picked daily. They are flatter than Blue Lake, but not a broad flat bean like the Roma types. They don't grow as straight and even as Blue Lake, either, but tend to be a bit more wild looking. They are productive, but not quite as productive as Blue Lake.

Overall, we agree we will likely be growing these again, and our "regulars" are now a tough set to break into. We have frozen some, but it will be a while before we find out how well they do. If they freeze well, we will be that much more likely to persist with them. Heritage Harvest says they do freeze well.

One caveat: as regular readers know, we have been struggling with bean anthracnose in the garden for a few years now. We have made some progress in cutting it down, but so far it is reappearing late each summer. I have noted a few specks of black rot on a few of the Tung's beans already, so I would have to say that these have limited to little resistance to bean anthracnose. All sorts of viruses and fungi are rampaging through the garden this year. There is a little of some sort of virus that seems to be affecting all the beans fairly equally but only random plants here and there. There is one virused plant in amongst the Tung's beans, so it is doing about the same as all the others as far as resistance goes. Naturally, none of those virused plants will be kept for seed.

Tung's Bean has a well-documented history. It was grown in the garden of James Kerr of Kootenay Lake, BC, during the early years of the 20th century by the gardener, a Mr. Tung who had come over from China bringing these beans with him, according to the family record. Mr. Tung eventually returned to China, leaving the beans behind. They were grown by the Kerr family for a number of years, then almost lost during World War II when the gardening was interrupted for 7 years. They were revived from 4 beans found in the shed with the garden equipment, and after that shared around to keep the same thing from happening again. You can read the detailed version of this story at The Populuxe Seed Bank.

Tuesday, 15 August 2017

First Bite: Roadster Roasters

Several restaurants open every day making it impossible for me to visit them all. But when a new restaurant gets nothing but praises from foodies, I find myself rushing to the place hoping to have my taste buds delighted as well. Though there were several instances when I was more disappointed than impressed, there are also pleasant experiences where I could say "worth the drive/getting stuck in traffic for". And last weekend, I was happy to say that the new restaurant along Sheridan was worth the trip. 

Hello, Roadster Roasters.
It may be a bit challenging to find this restaurant on the ground floor of TV5 Launchpad as it's not that visible from the road. There's also a tree blocking its facade making it more hidden. Thankfully, I'm familiar with the area and I easily found the home of 12-hour brisket.
We dropped by around 2 p.m. and the place only had two other tables occupied. 
For this visit we sampled Roadster Nachos (PHP180), Chicken Nuggets with Honey Dijon Mustard (PHP230), Smoked Carbonara (PHP210), Texas Style Slow-Cooked Beef Brisket (PHP350, 150g | PHP590, 300g | PHP980, 500g | PHP1,920, 1.5kg), Roast Pork Belly (PHP340, single with one side | PHP280, half with two sides | PHP580, whole with two sides), and Barbecue Pork Ribs (PHP320, 180g with one side | PHP580, 360g with two sides | PHP760, half rack | PHP1,480, full rack). For sides, we went with Hand-cut Fries (PHP65), Buttered Vegetables (PHP65), Asian Slaw (PHP65) and Smoked Corn (PHP90). 
Service was quick as our orders were served one after another while we were still trying to take photos of the adorable interiors. 
First served was the Roadster Nachos which was bang for the buck given its generous serving size. The bowl of homemade tortilla chips topped with onions, chives, jalapeƱo, ground beef and cheese is a great option when with friends. 
The Smoked Carbonara had, just as its name suggests, a nice smokey flavor. The cream-based pasta was torched giving it a different taste that might be a bit unusual for some who prefer straightforward pasta. (Note: Make sure to mix the pasta well as the torched part might be too smokey for anyone's liking.)
I go crazy whenever I see chicken nuggets. As a person who never outgrew the delectable snack, I always find myself buying some from any fast food chain that offers it. And when I spotted it on Roadster's menu, I just have to try it! And it was pretty good!

It didn't taste like the ones you'd get from the usual culprits. In short, it had that made with love taste. Don't get me wrong, I am a fan of McDonald's, Wendy's and Burger King when it comes to nuggets. But this one reminded me of home which made me like it. Crisp and light coating enveloping the juicy and well seasoned chicken breast with sweet honey dijon on the side, what's not to love? Well, perhaps the price as I find it expensive given it serving size.
Now for the meats Roadster is starting to get known for--Roasted Pork Belly, Braised Beef Bisket and Barbecue Pork Ribs.
The Roasted Pork Belly was heavenly! It was flavorful on its own thanks to the herbs it was roasted with. Each bite was packed with sweet, salty and smokey flavors that I totally ignored its mango chutney sauce. 
I was very excited to try the 12-hour slow-cooked beef brisket as everyone I know who've been to Roadster raved about it. And it was indeed pretty good. But for some reason, it was not as stellar as I thought it would be. I'm not sure if I expected too much from it but I had better beef brisket elsewhere. Nonetheless, the tender and flavorful meat would delight anyone craving for something beefy. 
The plate of pork ribs was my favorite among the meats we had that afternoon. It was effortless to get the soft meat off the ribs and each bite reminded me why I'm not a vegetarian. Its sweet and mild spice made my taste buds go crazy! It's no wonder why this is Roadster Roasters' bestselling dish. 
Its sides were awesome as well. The fries were well seasoned and the buttered vegetables had that delectable sweet  yet salty taste. 
The elote though had a tough texture which I didn't like. And our Asian Slaw turned into Sweet Mashed Potato. But we were having too much fun that we didn't bother to have it changed.
Overall, it was a pleasant dining experience and I will definitely be back for more pork ribs! 

Roadster Roasters is located at Ground Floor, TV5 Launchpad, Sheridan corner Reliance, Mandaluyong City.

Roadster Roasters Menu, Reviews, Photos, Location and Info - Zomato

Cheese on Toast

 
I am having one of those kinds of days today  . . .  a day when I just can't be asked.  To. Do. Anything.  But we still have to eat.  That's when  dish like this comes in really handy!

 
Cheese on toast.  You can't get much easier or tastier.  If you can grate a block of cheese and operate an oven, you can make this!

 
I add a bit of grainy mustard and mayo to the cheese, and a splash of Worcestershire sauce!

 
You will want to use a nice strong cheddar for this.  That goes without saying I guess, but don't really be tempted to use low fat.  This is an instance where you want the full deal!

 
Its the same with the Mayo . . .  use full fat.  I use a grainy Dijon for extra punch.  You can leave the Worcestershire out, but I like just a splash.


You also want to use a pretty decent bread.  I used a rye whole wheat bread today, but any good rustic bread works well.  You don't want it to be a bread that will conflict too much with the other flavours, so try to keep it simple.

 
You could serve some salad on the side, or a bowl or cup of hot soup.  Tomato is good, but you probably already guessed that!

 
In any case when you are having an off day, this is a simple hot supper that goes down a real treat. I've never had anyone say "Oh no . . .  cheese on toast again!"  not ever  . . .  no, not ever.

 

*Cheese on Toast*
Serves 2
 
 
The ultimate comfort in light supper food. Its not low fat, but a treat every now and again is just what the Doctor ordered. 

2 slices good bread
softened butter for spreading
181g good strong cheddar cheese (1 1/2 cups)
1 TBS grainy mustard
1 TBS good quality mayonnaise
splash of Worcestershire Sauce 

Preheat the oven to 225*C/425*F/ gas mark 7.  Have ready a baking tray 


Mix together the cheese, mustard, mayonnaise and worcestershire sauce. 

Butter one side of each slice of bread with softened butter.  Toast in the hot oven for about 5 minutes.  Spread half of the cheese mixture onto each slice of bread.  Pop back into the hot oven and bake until the cheese has melted and is bubbling and turning golden brown in some places, a further 3 to 5 minutes. Serve immediately.


Hoping tomorrow I feel more like cooking, but for today, this was just the ticket.  Bon Appetit!


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