Tag: serious eats

Make a North End Muffuletta

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."

Finding the Bread

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.

Slicing Up the Filling!

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

September 6, 2017
Congratulations! Edible Boston Summer 2016 Issue Is Their 10th Anniversary!

The arrival of a new preview issue of Edible Boston in my mailbox always makes me smile. As I read the Ilene Bezahler's letter to her readers, my smile grew from ear-to-ear. This is their 10th Anniversary and a new publication will be added to the family. (More on that below.)

Celebrate with Edible Boston as they welcome a new season of food and spotlight the businesses that support fresh and local food in our community.

Be sure to read John Lee's, "Farmers Diary: Ten with Edible Boston" for his thoughts on the progress the local food movement has made in the past decade.

(Penny profiled John over on Serious Eats a few years ago. Here's more about this intelligent, thoughtful man.)

That Sibling Publication: "To Market"

I'm very excited about the expansion of the Edible Boston talent bank into the regional food policy topic. As Ilene describes it, "To Market will take a regional approach to local food but with the added impact of tackling policy issues, exploring trends across state lines and how the New England states interact to form a vibrant, regional food economy." More about it in a report from Boston Business Journal.

In September, you'll find more about it on the new website, and you can follow along now on Facebook and Twitter.

Support publisher Ilene Bezahler and her talented team

First, pick up a copy of Edible Boston at one of these locations. In fact, pick up two copies and share one with a food-loving friend or leave it where someone might discover it among lesser publications and become a new fan.

May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on facebook, and, in general, spread the word about this great asset to our community.

And, to be sure you never miss an issue, you can subscribe over on their website!

What's on your Food Lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Covershot & Photos: photographer Michael Piazza Courtesy of Edible Boston (If you love great photography, always pick up an Edible Boston issue!) John Lee photo ©2009, Penny Cherubino

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June 29, 2016
Congratulations! Edible Boston Summer 2016 Issue Is Their 10th Anniversary!

The arrival of a new preview issue of Edible Boston in my mailbox always makes me smile. As I read the Ilene Bezahler's letter to her readers, my smile grew from ear-to-ear. This is their 10th Anniversary and a new publication will be added to the family. (More on that below.)

Celebrate with Edible Boston as they welcome a new season of food and spotlight the businesses that support fresh and local food in our community.

Be sure to read John Lee's, "Farmers Diary: Ten with Edible Boston" for his thoughts on the progress the local food movement has made in the past decade.

(Penny profiled John over on Serious Eats a few years ago. Here's more about this intelligent, thoughtful man.)

That Sibling Publication: "To Market"

I'm very excited about the expansion of the Edible Boston talent bank into the regional food policy topic. As Ilene describes it, "To Market will take a regional approach to local food but with the added impact of tackling policy issues, exploring trends across state lines and how the New England states interact to form a vibrant, regional food economy." More about it in a report from Boston Business Journal.

In September, you'll find more about it on the new website, and you can follow along now on Facebook and Twitter.

Support publisher Ilene Bezahler and her talented team

First, pick up a copy of Edible Boston at one of these locations. In fact, pick up two copies and share one with a food-loving friend or leave it where someone might discover it among lesser publications and become a new fan.

May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on facebook, and, in general, spread the word about this great asset to our community.

And, to be sure you never miss an issue, you can subscribe over on their website!

What's on your Food Lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Covershot & Photos: photographer Michael Piazza Courtesy of Edible Boston (If you love great photography, always pick up an Edible Boston issue!) John Lee photo ©2009, Penny Cherubino

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Who Will Grow Our Food If There Are No New Farmers?

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June 29, 2016
Rhubarb, Ginger Crostata Recipe from Leite’s Culinaria
Okay, when you click on this link to Leite’s Culinaria to get the recipe, it will just say Rhubarb Crostata, but the ginger sets this simple tart on a rung high above similar recipes.

I'm sure a few long-time readers are surprised to see a recipe for baked goods here because I'm not a baker, I'm a cook. But this dessert is so simple and quick that it should be part of every cook's repertoire.

I had posted the recipe on social media when it popped up on my daily reading list. (As you know from this previous Friday Link post, Leite’s Culinaria is one of my favorite sites.)

A friend saw it and delivered a big bag of her own freshly cut rhubarb with a note saying, "I was totally inspired by your rhubarb post this week …"

Just imagine walking into a summer potluck with a tray of these beauties made with whatever fruit is in season.

My Version with a Major Shortcut

I used Trader Joe's frozen pie crust instead of making my own. Thanks to this excellent, flaky crust and the ease of making crostata, I do make these pastries from time to time.

I've been using it since back in 2010 when Erin Zimmer, one of my editors at Serious Eats, tested it. She was right, it is crumbly. But this is an informal dessert and a few crumbles are fine.

My work to make this dessert consisted of cleaning and cutting the rhubarb, grating the ginger, and tossing those with the other ingredients.

I also used less sugar as suggested by one of the recipe testers. And, because I thought it would add depth and round out the sharp notes of the rhubarb and ginger, I used half light brown sugar and half raw sugar.

A Few Tips:
- The frozen dough takes time to thaw. I moved it from the freezer to the refrigerator overnight and it still had to sit on the counter for an hour before it was ready to use without cracking and breaking.
- I used local, organic ginger from Old Friends Farm. I keep a supply of this zesty alternative in my freezer and just grate it in its frozen state.
- Once thawed, I left the pie crust between its layers of plastic and used my hands to reseal a few cracks. That meant no rolling pin or floury counter to clean.
- You can use the bottom piece of the plastic to help flip the pastry onto your prepared baking sheet. Pile on the filling then flip up the sides in your most casual manner.
What's on your Food Lover's shopping list? Be sure to add David Leite's wonderful cookbook, The New Portuguese Table.

Details:

Words: Penny Cherubino

Photos: ©2016 Penny & Ed Cherubino

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May 27, 2016
Rhubarb, Ginger Crostata Recipe from Leite’s Culinaria
Okay, when you click on this link to Leite’s Culinaria to get the recipe, it will just say Rhubarb Crostata, but the ginger sets this simple tart on a rung high above similar recipes.

I'm sure a few long-time readers are surprised to see a recipe for baked goods here because I'm not a baker, I'm a cook. But this dessert is so simple and quick that it should be part of every cook's repertoire.

I had posted the recipe on social media when it popped up on my daily reading list. (As you know from this previous Friday Link post, Leite’s Culinaria is one of my favorite sites.)

A friend saw it and delivered a big bag of her own freshly cut rhubarb with a note saying, "I was totally inspired by your rhubarb post this week …"

Just imagine walking into a summer potluck with a tray of these beauties made with whatever fruit is in season.

My Version with a Major Shortcut

I used Trader Joe's frozen pie crust instead of making my own. Thanks to this excellent, flaky crust and the ease of making crostata, I do make these pastries from time to time.

I've been using it since back in 2010 when Erin Zimmer, one of my editors at Serious Eats, tested it. She was right, it is crumbly. But this is an informal dessert and a few crumbles are fine.

My work to make this dessert consisted of cleaning and cutting the rhubarb, grating the ginger, and tossing those with the other ingredients.

I also used less sugar as suggested by one of the recipe testers. And, because I thought it would add depth and round out the sharp notes of the rhubarb and ginger, I used half light brown sugar and half raw sugar.

A Few Tips:
- The frozen dough takes time to thaw. I moved it from the freezer to the refrigerator overnight and it still had to sit on the counter for an hour before it was ready to use without cracking and breaking.
- I used local, organic ginger from Old Friends Farm. I keep a supply of this zesty alternative in my freezer and just grate it in its frozen state.
- Once thawed, I left the pie crust between its layers of plastic and used my hands to reseal a few cracks. That meant no rolling pin or floury counter to clean.
- You can use the bottom piece of the plastic to help flip the pastry onto your prepared baking sheet. Pile on the filling then flip up the sides in your most casual manner.
What's on your Food Lover's shopping list? Be sure to add David Leite's wonderful cookbook, The New Portuguese Table.

Details:

Words: Penny Cherubino

Photos: ©2016 Penny & Ed Cherubino

Related articles

Dogs in Danger from the Xylitol Around Your Home

Do You Have a Signature Dish that You Bring to Food Gatherings?

Daytrip to the Lobster Pool in Rockport, MA

How To Make A Fern Pie Crust
May 27, 2016
“The Food Lab: Better Home Cooking Through Science” Is for Cooks of All Skill Levels
Since I preordered The Food Lab: Better Home Cooking Through Science, I've had some time to dig into this massive 1,000 page resource for cooks of all levels.

And, don't be scared off by the term science. “It’s a book about learning the basic science behind food and the basic techniques behind cooking and how to apply those to your own food to make it better,” author J. Kenji Lopez-Alt told the Boston Globe.

Soon after I received my hardcover version, I bought The Food Lab's Kindle Edition so I could read it on the go in all those situations where I have to sit and wait.

In the interest of full disclosure, Kenji was one of the editors during the years I wrote for Serious Eats. We worked for the same team and I learned a lot from his Food Lab column over there.

I also fell madly in love with his dogs from the weekly photos of them working hard around Serious Eats Headquarters. That said, our readers know I don't recommend books or other products that have not made a positive difference in my life.

Here's the 30-minute minestrone from the book.

Why I like The Food Lab

I learn things from this man. He takes the time to do the testing and research to come up with the path to a great cooking result. Then, he tells you how you can adapt it for your own needs and resources.

The thoughtfulness starts right inside the covers where that often empty space has conversion charts you'll find yourself flipping to all the time as you work in the kitchen.

Kenji is a guide rather than a dictator. And, he clearly loves food and cooking. That comes through in every page. He admits that he is not perfect in the kitchen and shares funny stories about his experience with exploding blenders and weaning his wife from her favorite Ikea knife.

He creates recipes but he also teaches techniques. For example, there is a section on how to make creamy vegetable soups without a recipe. When an appropriate opportunity arises, he'll have a section on knife skills for a particular task. If an ingredient is important and deserves a primer, he'll provide one. In the soup and stew section he has one on onions. (With our recent cold snap, I've been spending time in his Soup and Stews section.)

You'll find dozens of kitchen tips throughout the book. With these and charts, graphs, illustrations, and photographs, he communicates with people the way they learn best.

It will take me a while to read this book from cover to cover, but that is something I intend to do. (And, it's why I carry the Kindle edition on my phone.) There is a lot of goodness in these pages and I'm going to take my time and let all this knowledge simmer into my work in the kitchen.

Upcoming Boston Appearances

Kenji will be in Boston starting on Saturday. You can meet him at the following events.

BOSTON: THE BOSTON BOOK FESTIVAL
- Saturday, October 24, 2015
- 10:00am 11:00am (Update From Kenji: "The book festival event actually changed to 12:30"
- Copley Square
Kenji will be presenting his book at The Boston Book Festival, followed by a Q&A session and a book signing.

ALLSTON, MA: BURGERS AND FRIED CHICKEN AT ROXY'S GRILLED CHEESE
- Sunday, October 25, 2015
- 7:00pm 10:00pm
- Roxy's Grilled Cheese
Kenji will be teaming up with his buddies from American Burger Revival for a burger and fried chicken sandwich pop-up at Roxy's Grilled Cheese in Allston. Stop by to have some tasty burgers from Richard Chudy and Sam Monsour, and Kenji's kimchi-brined double-fried hot chicken sandwiches, Animal-style fries, and more!

No tickets necessary.

Books will be on sale and he'll be signing and chatting with guests all night.

BOSTON: THE CHICKEN LAB AT THE KIRKLAND TAP AND TROTTER

Tuesday, October 27, 2015

5:30pm 6:30pm

The Kirkland Tap and Trotter

Kenji will be joining his friend Chef Tony Maws at Kirkland Tap and Trotter for a southern fried chicken feast! Come join them for the best fried chicken in town, to chat, and to get your books signed.

What's on your Food Lover's shopping list?

Details:

Words: Penny Cherubino
Photos: Courtesy of J. Kenji Lopez-Alt (the one with the Kindle by Penny Cherubino)
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October 21, 2015
Boston Chowhounds Give Watertown Ethnic Markets Tips

If you are a regular reader or contributor to the Greater Boston Chowhound board, you may have saved a link to a great conversation this month titled: Favorites from Watertown Markets? (Map)

This spice olive mix at Arax Market is a favorite with the BostonZest team.

Board member Klunco asked, "There are so many little grocers in a small area and was curious if anyone could give a run down of the strengths or must try items at each?" The responses from a number of regulars, who have won my trust over the years, were detailed and fabulous.

I had to admit that I do tend to buy the same things in the same places. The Chowhounds have inspired me to get out of my rut and do more comparison shopping. I tend to buy ingredients like those in the photo above. However, on a recent visit, I brought a friend who was drawn to the prepared foods and gave them rave reviews.

I made a quick visit last week, specifically hunting for Rose Harissa, and once again was thrilled with the outstanding service at each shop.

If you want to try something like the authentic string cheese soaking in a brine bath shown above, ask about it. Where does it come from? How do I store it? How do I prepare it? I did that many years ago and when a discussion popped up on Serious Eats, I was able to sell my editor on a feature on this treat. I just had to stop by and review what I knew with the experts in the shop.

My current favorite falafels from Fordee's.

I now have a list of prepared foods that I'll buy on my next visit based on the recommendations offered by other food lovers. I also plan to do a few taste-offs. I'll get fewer of my old favorites and try the comparable product from one or two other places.

One bonus Chowhound tip: like any public forum there are great resources, people with a single agenda, trolls, and time wasters. Over the years, I've learned which members I can rely upon for good information and which ones will waste my time with worthless or inaccurate ramblings. I read Chowhound on an RSS feed and watch the source of comments. I click right through to my favorites and don't read or respond to those who offer nothing of value to me.

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What's on your Food Lover's shopping list?

Details:

Words: Penny Cherubino
Photos: ©2010-2013 Penny Cherubino

June 26, 2015
Boston Chowhounds Give Watertown Ethnic Markets Tips

If you are a regular reader or contributor to the Greater Boston Chowhound board, you may have saved a link to a great conversation this month titled: Favorites from Watertown Markets? (Map)

This spice olive mix at Arax Market is a favorite with the BostonZest team.

Board member Klunco asked, "There are so many little grocers in a small area and was curious if anyone could give a run down of the strengths or must try items at each?" The responses from a number of regulars, who have won my trust over the years, were detailed and fabulous.

I had to admit that I do tend to buy the same things in the same places. The Chowhounds have inspired me to get out of my rut and do more comparison shopping. I tend to buy ingredients like those in the photo above. However, on a recent visit, I brought a friend who was drawn to the prepared foods and gave them rave reviews.

I made a quick visit last week, specifically hunting for Rose Harissa, and once again was thrilled with the outstanding service at each shop.

If you want to try something like the authentic string cheese soaking in a brine bath shown above, ask about it. Where does it come from? How do I store it? How do I prepare it? I did that many years ago and when a discussion popped up on Serious Eats, I was able to sell my editor on a feature on this treat. I just had to stop by and review what I knew with the experts in the shop.

My current favorite falafels from Fordee's.

I now have a list of prepared foods that I'll buy on my next visit based on the recommendations offered by other food lovers. I also plan to do a few taste-offs. I'll get fewer of my old favorites and try the comparable product from one or two other places.

One bonus Chowhound tip: like any public forum there are great resources, people with a single agenda, trolls, and time wasters. Over the years, I've learned which members I can rely upon for good information and which ones will waste my time with worthless or inaccurate ramblings. I read Chowhound on an RSS feed and watch the source of comments. I click right through to my favorites and don't read or respond to those who offer nothing of value to me.

Related articles

Best Bite: Blue Prawns on the Plancha at Select Oyster Bar

Boston Public Library's 2015 Concerts in the Courtyard Series

What's on your Food Lover's shopping list?

Details:

Words: Penny Cherubino
Photos: ©2010-2013 Penny Cherubino

June 26, 2015
Corn Micro Greens from Silverbrook Farm
If you love the flavor of sweet corn, you'll find dozens of ways to tuck these spunky, corn micro greens into your summer dishes.

When one of our trusted farmers says, "Try this," with a big smile on his face, we often discover a new something spectacular. Scott Hurwitz from Silverbrook Farm convinced us to try what he was calling "micro popcorn" last week. They are actually young corn shoots. And as you nibble your way from the tip of the leaf to the stem, the pure corn flavor intensifies.

These tiny corn plants were tucked among the more traditional micro greens that many farms are producing now for area chefs. In fact, if these are still around next week, we may buy them as thank you gifts for some of our favorite chefs. There's nothing like a new ingredient to make a chef smile.

Here are a couple of descriptions from other people who have tasted these little flavor bombs.
- "…sweet corn shoots, those are my favorite. They have a really sweet flavor that almost masks the corn flavor. It kind of explodes on your palate," says Eric Longhmi, a chef at the Boulder Country Club." f rom here.
- Scott described them as tasting like kettle corn.
How would you use a micro green that tastes like corn intensified and has a flavor that lingers?

We see it sprinkled on a taco to reinforce the corn flavor. Or, adding a second hit of corn to our summer corn and potato salad.

You may remember that it was the team at Silverbrook that started us eating cucumbery cat tails. Here's the report on that adventure that Penny wrote for Serious Eats.

Here's where you'll find Silverbrook Farm this week.

What's on your creativity shopping list? Shop Amazon – Art Supplies and support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino
July 9, 2012
Irish Whiskey Taste Off: Redbreast vs Tullamore Dew

A while back, we did an Irish whiskey tasting as the dessert course with a BBQ supper. The results still hold for us and this seems the perfect week to repeat the findings.

Our favorite Irish whiskey had been Redbreast. We stopped at Marty's where they have a good spirits selection. We picked up a bottle of 12-year-old Tullamore Dew Irish Whiskey and did a blind tasting against the Redbreast.

The two are so alike, we nearly had a tie. After sipping and sniffing, we decided we like both but gave the Redbreast a lead for a hint more sweetness.

They both come from the same distillery and really are very close. So, if cost is a factor, you can feel safe saving the difference and buying the one with the lower price.

Here's a great Guide to Irish Whiskey from our friends over at Serious Eats.

What's on your whiskey tasting shopping list? Remember to click over to Amazon from here to support this site! If you'd like to learn more about spirts, here are a couple of our favorite books and a link to the glasses we love for tasting them.

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Food & Drink

Food: Wine

Details:

Words: Penny & Ed Cherubino
Photography: © 2008 Penny Cherubino

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March 12, 2012