Let's play Attention to Detail! We give you a close-up clue and you have to figure out where you've seen this round window around Boston.
Here are some hints:
Ready? Click through or scroll down past this great book about Boston for the answer.
Sometimes we eat something delicious because we need that particular item for a photo shoot. That was the case of a recent muffuletta adventure. For a recipe we turned to our old friends at Serious Eats. (How to Make Classic New Orleans Muffulettas.)
(Note: We've seen more than one spelling for the name of this sandwich, but we're going with Muffuletta as used by Central Grocery in New Orleans, "home of the original Muffuletta.")
Here is our version, before pressing. We were pretty pleased with the result. Naturally, there are things we would do a bit differently (more oil in the olive salad) next time, but it was delicious! This was part of a newspaper column we were doing on "Sandwiches for a Crowd."
Over on Serious Eats, Kenji wrote, "This is the only ingredient that is truly difficult to source outside of New Orleans." Penny remembered Scali bread at Bova's Bakery in the North End that seemed to fit the specs. So off we went to the perfect neighborhood for gathering muffuletta ingredients.
They not only had it but, as you can see, had it in two sizes. Since this sandwich was for a small group, we picked the smaller loaf, but for you the bigger one might be a better fit.
For the filling we walked over to Salumeria Italiana. We knew they would have the meat, cheese, and makings of the olive salad. They thinly sliced everything we needed for perfect stacking.
We bought mortadella, provolone, fennel soppressata, hot capocollo, and, for our own touch and a light color in the center, added a bit of porchetta. The containers hold olives and the pickled vegetables that make up the olive salad.
Step one is to chop those with some capers, mix with olive oil, and spread it on the bread. This is even better when you make it ahead and give the ingredients time to mellow and blend.
Next, stack the meat in layers.
Wrap the sandwich, weigh it down, move it to the refrigerator, and let a few hours do their magic.
We mentioned above that this is a sandwich for a crowd. You can make as many as you need. Prepare the salad ahead, assemble, and weigh-down the beast long before your guests arrive.
Then serve it up on a cutting board and let everyone slice off the size piece they would like. Easy for entertaining, a fall picnic, or to bring to a potluck.
What's on your Food Lover's shopping list?
Details:
Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino
Sometimes we eat something delicious because we need that particular item for a photo shoot. That was the case of a recent muffuletta adventure. For a recipe we turned to our old friends at Serious Eats. (How to Make Classic New Orleans Muffulettas.)
(Note: We've seen more than one spelling for the name of this sandwich, but we're going with Muffuletta as used by Central Grocery in New Orleans, "home of the original Muffuletta.")
Here is our version, before pressing. We were pretty pleased with the result. Naturally, there are things we would do a bit differently (more oil in the olive salad) next time, but it was delicious! This was part of a newspaper column we were doing on "Sandwiches for a Crowd."
Over on Serious Eats, Kenji wrote, "This is the only ingredient that is truly difficult to source outside of New Orleans." Penny remembered Scali bread at Bova's Bakery in the North End that seemed to fit the specs. So off we went to the perfect neighborhood for gathering muffuletta ingredients.
They not only had it but, as you can see, had it in two sizes. Since this sandwich was for a small group, we picked the smaller loaf, but for you the bigger one might be a better fit.
For the filling we walked over to Salumeria Italiana. We knew they would have the meat, cheese, and makings of the olive salad. They thinly sliced everything we needed for perfect stacking.
We bought mortadella, provolone, fennel soppressata, hot capocollo, and, for our own touch and a light color in the center, added a bit of porchetta. The containers hold olives and the pickled vegetables that make up the olive salad.
Step one is to chop those with some capers, mix with olive oil, and spread it on the bread. This is even better when you make it ahead and give the ingredients time to mellow and blend.
Next, stack the meat in layers.
Wrap the sandwich, weigh it down, move it to the refrigerator, and let a few hours do their magic.
We mentioned above that this is a sandwich for a crowd. You can make as many as you need. Prepare the salad ahead, assemble, and weigh-down the beast long before your guests arrive.
Then serve it up on a cutting board and let everyone slice off the size piece they would like. Easy for entertaining, a fall picnic, or to bring to a potluck.
What's on your Food Lover's shopping list?
Details:
Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino
Let's play Attention to Detail! We give you a close-up clue and you have to figure out where you've seen this door grate around Boston.
Here are some hints:
Ready? Click through or scroll down past this great book about Boston for the answer.
Let's play Attention to Detail! We give you a close-up clue and you have to figure out where you've seen this door grate around Boston.
Here are some hints:
Ready? Click through or scroll down past this great book about Boston for the answer.
Let's play Attention to Detail! We give you a close-up clue and you have to figure out where you've seen this Gate around Boston.
Here are some hints:
Ready? Click through or scroll down past this great book about Boston for the answer.
Let's play Attention to Detail! We give you a close-up clue and you have to figure out where you've seen this Gate around Boston.
Here are some hints:
Ready? Click through or scroll down past this great book about Boston for the answer.
As you may have noticed, we've been enjoying an apple-a-day as part of our afternoon pick-me-up snack.
(For more on this, see our post, Fruit Plates Are Our Favorite Afternoon Snacks.)
With the first of the season local apples appearing at farmers markets and farm stands, we are trying to add apple varieties to our daily fare.
Meet the Zestar, a relatively new early variety we picked up from Foppema's Farm at the Copley Square farmers market. The farm describes it as, "crisp, sweet, & tangy." It was a hit with Penny because she likes tart apples. Ed loves sweet, but while it was not as honeyed as he likes, he did admit it was, "… not tart enough to make you pucker."
Here it is sliced and ready to eat. This variety seems to brown rather quickly so cutting it in this manner, keeping the pieces together with the cut side down on the plate, will protect the cut surfaces of the largest segments.
What's on your Food Lover's Shopping List?
Details:
Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino
As you may have noticed, we've been enjoying an apple-a-day as part of our afternoon pick-me-up snack.
(For more on this, see our post, Fruit Plates Are Our Favorite Afternoon Snacks.)
With the first of the season local apples appearing at farmers markets and farm stands, we are trying to add apple varieties to our daily fare.
Meet the Zestar, a relatively new early variety we picked up from Foppema's Farm at the Copley Square farmers market. The farm describes it as, "crisp, sweet, & tangy." It was a hit with Penny because she likes tart apples. Ed loves sweet, but while it was not as honeyed as he likes, he did admit it was, "… not tart enough to make you pucker."
Here it is sliced and ready to eat. This variety seems to brown rather quickly so cutting it in this manner, keeping the pieces together with the cut side down on the plate, will protect the cut surfaces of the largest segments.
What's on your Food Lover's Shopping List?
Details:
Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino
Massachusetts General Hospital (MGH) is more than just our choice for healthcare when we aren't feeling well. It has become our resource for information and programs to stay healthy. A recent article on what you can do to maintain good brain health was important enough for us to share as our Friday Link, this week.
Most of you who take the time to read a site like BostonZest are already doing a lot of things suggested here. Many of the tips have to do with leading a healthy lifestyle. But we want to make you aware of this research center, the Institute for Brain Health, at MGH should you fall into one of the groups that are the focus of their work.
They describe the Institute for Brain Health as,
"An initiative conceived by experts from across the neurosciences, the Institute for Brain Health serves two groups of patients: those at high risk for brain disease and those who are highly motivated to preserve brain function. Our patients gain access to all of the clinical neurosciences at Mass General, as well as our therapists, nutritionists and clinicians from the Benson Henry Institute.
Should you, or someone you care about, need these services, we can attest to the great care and programs provided by the experts at MGH.
Do you have an Amazon Gift Certificate to use? Remember to click over to Amazon
Details:
Words: Penny & Ed Cherubino
Photography: © 2017 Penny & Ed Cherubino