Call it classic, full of hype or trendy, any dish that has stood the test of time and is still at its peak of popularity resonates strongly. The roast chicken at Hamersley’s Bistro is exactly that dish, one of those “must try” menu items that any real Bostonian has to indulge in at least once. So off we went, for a long deserved date night, to the South End to try the acclaimed Roast Chicken with garlic, lemon and parsley. Picking a restaurant to go to is sometimes more of a headache than it’s worth. More often than not we’d much rather cook for ourselves at home. Scratch that, Katie likes to cook delicious meals for us while I make sarcastic comments on the interwebs. Either way, our list of restaurants to try is growing by the day, in between burgers, going to the same Thai restaurant over and over again, and me threatening Korean Fried Chicken every time we’re in Allston, we don’t eat out as much as one would think. Frequently we’re disappointed with the higher end restaurants because, quite frankly, we can cook similar things at home for far cheaper. Hence all the more affordable burgers and ethnic establishments we frequent. Read the rest of this entry »
Archive for October, 2011|Monthly archive page
If you haven’t heard, and if you’re one of our friends on Facebook chances are you have, Richard and I are competing for a top spot in the first American Lamb Pro-Am competition, sponsored in conjunction by the American Lamb Board and Boston Chefs.com . For the contest, 10 local bloggers were given a leg of lamb and last week we created our own recipes; Richard created a lamburger and I made Guinness Braised Lamb Poutine. Check out our creations!
About Richards Burger: Richard ground up the beef in meat grinder and then hand-packed the patties and right before cooking them in a cast iron skillet, he stuffed his burger with honeyed goat cheese. Then he topped it with a pomegranate salsa before placing it in between a soft Portuguese bun. Then he turned his attention to the fries, where he deep fried them in duck fat and then salted them liberally and topped it with fried sage leaves.
About my Lamb Poutine: For my lamb dish, I gave the classic Canadian dish Poutine an updated twist with roasted and salted sweet potato fries, Guinness braised lamb, that I slowly simmered all day until it got incredibly soft and soaked with flavor. I then reduced the braising liquid until it made a richly flavorful “gravy” to top my lamb. The entire dish was topped with feta cheese and sprinkled with fresh chopped chives.
We had a lot of fun coming up with these recipes and participating in this contest, we hope you’ll vote for either Ricahrd’s Lamb Burger or my Lamb Poutine – voting ends Friday!! Thanks for your support!
While we have clients spread out over the city, one of our oldest and most favorites has always been the boys at The Phoenix Club. If you’ve seen The Social Network (and if you haven’t, shame on you) it’s the exclusive club that Eduardo pledges and ultimately becomes a member of. I started cooking for them in 2007, and Katie joined in on the fun in 2010. I’ve always enjoyed cooking for the guys when they are undergrads, and then watching them come back and visit for the alumni dinners. The dinners are always fun for us to plan, they love their “meat and potatoes” so keeping it exciting and trying to come up with something new for them on a monthly basis is part of the challenge. For their Fall dinner, we knew we wanted something seasonal and hearty (those boys can eat!). After some careful menu planning, we came up with the following;