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Tag: creme fraiche

  • Clear Flour German Rye

    We have set ourselves a quest to try all the rye breads on Clear Flour Bread's list. We started last week with a loaf of their German Rye.

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    Here's the German Rye which they describe as, "… a hearty and moist whole grain rye with a touch of honey." We describe it as full of rye flavor with an incredible aroma, crust with a bit of chew, and a lovely crumb. 

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    It's a great bread to have with cheese or toasted with a bit of butter and a bit of preserves. We went with apricot!

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    It also made an appealing base for an open-faced egg salad supper.

    Our eggs are chopped with a handy egg cutter (like this one) then mixed with crème fraîche, celery, scallion, curry powder, salt, and a bit of aleppo pepper.

    Always ask, because Clear Flour may have a bread that is not on the usual list. They do make seasonal breads, and I think they occasionally make something special, just because they feel like it. That's the beauty of patronizing a small, artisan business. 

    You'll also find that they can tell you more about each bread than the simple description on the list.

    Here is a direct link to the Clear Flour bread list. You can see, we have a bit of eating to do.

    Pay attention to when each bread is available and schedule your visits to the bakery around what you want to buy. 

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

    Details:

    Words: Penny & Ed Cherubino
    Photos: ©2017 Penny & Ed Cherubino 

  • Best Bite: Select Oyster Bar’s Black Mission Fig Tartinettes with Smoked RI Bluefish

    Something like Select Oyster Bar's Black Mission Fig Tartinettes with Smoked Rhode Island Bluefish qualifies for one of our "Best Bite" posts when we have to work at not ordering it every time we visit the restaurant. Or, when we order it anyway after we promised ourselves we'd skip it this time and try other things on the menu.

    IMG_8461 - Version 22015-08-23-select-boston-black-mission-fig-tartinettes-smoked-bluefish-verjus-© 2014 Penny Cherubino

    The first time we tasted this menu item, Chef Michael Serpa brought a sample over for us to try. Since Penny can't have mayo, he explained that the bluefish was mixed with crème fraîche. The menu listing also mentions verjus and chives.

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    It not only became a frequent order from our seats at the bar, but also a fun photo subject.

    IMG_8458 - Version 22015-08-23-select-boston-black-mission-fig-tartinettes-smoked-bluefish-verjus-© 2014 Penny Cherubino

    While you may be tempted to dive right in for your first big bite, relax and enjoy the beauty of the colors and textures first. This is one good thing about taking food photos. It makes you think about the look of the dish and notice the work that the kitchen staff has put into presenting your food.

    IMG_8464 - Version 22015-08-23-select-boston-black-mission-fig-tartinettes-smoked-bluefish-verjus-© 2014 Penny Cherubino

    Not only will this be something we'll keep ordering for ourselves, but it also will be one of the shared items we'll make sure the table has when friends return from summer places and join us at this lovely addition to the Back Bay restaurant scene. 

    Since the menu at Select changes frequently, we did check with chef to be certain this dish would be around for a while. It will be. But with his creativity, it could have a bit of a change or twist here and there. We recommend you stop by for lunch one day soon and give this version your own taste test. 

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

    Details:

    Words: Penny & Ed Cherubino
    Photos: ©2015 Penny Cherubino 

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  • Best Bite: Select Oyster Bar’s Black Mission Fig Tartinettes with Smoked RI Bluefish

    Something like Select Oyster Bar's Black Mission Fig Tartinettes with Smoked Rhode Island Bluefish qualifies for one of our "Best Bite" posts when we have to work at not ordering it every time we visit the restaurant. Or, when we order it anyway after we promised ourselves we'd skip it this time and try other things on the menu.

    IMG_8461 - Version 22015-08-23-select-boston-black-mission-fig-tartinettes-smoked-bluefish-verjus-© 2014 Penny Cherubino

    The first time we tasted this menu item, Chef Michael Serpa brought a sample over for us to try. Since Penny can't have mayo, he explained that the bluefish was mixed with crème fraîche. The menu listing also mentions verjus and chives.

    IMG_2886

    It not only became a frequent order from our seats at the bar, but also a fun photo subject.

    IMG_8458 - Version 22015-08-23-select-boston-black-mission-fig-tartinettes-smoked-bluefish-verjus-© 2014 Penny Cherubino

    While you may be tempted to dive right in for your first big bite, relax and enjoy the beauty of the colors and textures first. This is one good thing about taking food photos. It makes you think about the look of the dish and notice the work that the kitchen staff has put into presenting your food.

    IMG_8464 - Version 22015-08-23-select-boston-black-mission-fig-tartinettes-smoked-bluefish-verjus-© 2014 Penny Cherubino

    Not only will this be something we'll keep ordering for ourselves, but it also will be one of the shared items we'll make sure the table has when friends return from summer places and join us at this lovely addition to the Back Bay restaurant scene. 

    Since the menu at Select changes frequently, we did check with chef to be certain this dish would be around for a while. It will be. But with his creativity, it could have a bit of a change or twist here and there. We recommend you stop by for lunch one day soon and give this version your own taste test. 

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

    Details:

    Words: Penny & Ed Cherubino
    Photos: ©2015 Penny Cherubino 

    Related articles
    Get Ready for Your First Visit to the Boston Public Market

  • Strawberry Shortcake Dessert Bar for Your July 4th Party

    Entertaining this weekend? How about a "build-it-yourself strawberry shortcake table" for dessert? We've done this for years, and our guests love it!

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    It's easy on the host and fun for the guests. Here's the step-by-step on how we do it.

    • Reserve the most perfect berries for dipping in chocolate and eating out-of-hand. Put a shaker of sugar near the plain berries for those who would like to sprinkle a bit on their choices
    • Slice and sugar the rest and allow them to form a natural sauce overnight in the refrigerator.
    • Collect a variety of bases– dessert cups, short cake, biscuits, ladyfingers, cookies, and angel food cake are a few I've used for this.
    • Since it's July 4th, add a big dish of blueberries for red, white, and blue creations.
    • Add a fondue pot of dipping chocolate, and you'll have guests swooning.
    • Arrange a selection of toppings. I've set out whipped cream, yogurt, ice cream, creme fraiche, and fudge sauce.
    • For something tall on the table, add wine buckets filled with bottles of sparkling wine that guests can pour over a few berries in a champagne glass.
    • Set up a tray of "special enhancements" (rums, liqueurs, and dessert wines) to drizzle on the cakes or sip with the shortcake. Most popular around here was limoncello.
    • Add big napkins to protect clothes; spoons, dishes, or wine glasses to hold your guest's creations; and let everyone have fun with the fruit.

    What's on your Summer Fun shopping list? Shop Amazon – Get Ready for Summer – Everything You Need and support this site!

    Details:

    Words: Penny & Ed Cherubino
    Photography: © 2012 Penny & Ed Cherubino  

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