last meal

Goodbye North End kitchen. I'll miss your dishwasher the most. I've moved to an apartment with an eat in kitchen, it is a bright and airy room all its own with big windows and a doorway. (Oh the little things you appreciate after your kitchen was literally a hallway.) The last meal we cooked in our old apartment (that I documented anyways) was Cuban Roast Pork. It was a hell of an effort, trimming the fat from that massive pork shoulder. Juicing the oranges and limes for the marinade and the Mojo Dipping Sauce. But the pork came out wonderfully crisp and juicy, I served it with a side of English Cucumber tossed in a spicy serrano chili and citrus dressing. This recipe came courtesy of my Bobby Flay Throwdown Cookbook. 

Baked Polenta w| Tarragon Bechamel

There's something about stirring a huge pot of Polenta, as I recently learned when cooking it for the first time, that is both relaxing and intense. A singular motion is as simple as it gets, but lumps form quickly and you have to stir firmly and often. It is pretty straightforward then, to form the cooked polenta into a baking pan and layer it with a mixture of garlic sautéed mushrooms, onions and spinach that have been seasoned with lemon zest and hot pepper flakes. A creamy tarragon bechamel gets poured over top before the outer layer of polenta can be squished firmly into place. A fresh grated cheese blend of assiago and sharp cheddar tops off the dish, melting until gooey and crisping until golden brown for 30 minutes in the oven. I adapted this recipe from Herbivoracious: you can buy the cookbook here or find other awesome polenta recipes on author Michael Natkin's blog here.

*if you purchase anything through my links I earn a small commission as part of amazon affiliates - thanks for your support!*

Dim Sum Brunch @ Moksa

A contemporary Izakaya brought to you by Chef Patricia Yeo, Moksa serves Japanese small plates for lunch, dinner, late night and weekend dim sum brunch, with a strong focus on the cocktail program run by bar manager Noon Inthasuan. Located in Central Square with a small unassuming exterior; a black awning shaded by leafy trees meets a shiny industrial doorway. The interior beholds a unique sprawling concrete floored space.

The bar and cocktail lounge (where we were seated) is illuminated by red and green LED lights while an eye catching white origami fixture parades overhead. Zebra-wood table tops adorned with Asian tea tins holding chopsticks add character. The dining room in stark contrast is darker and more intimate, almost cavernous with rich black ceilings and slanted walls to match the tables. 

Sunday afternoon marked my first visit to Moksa for their dim sum brunch as part of a Boston Brunchers outing with popular Seattle based blogger turned author Michael Natkin. At this event we received signed copies of his incredible vegetarian cookbook, Herbivoracious

(published by local agency Harvard Common Press) and had a chance to chat with Michael about everything from signing a book deal (out of the blue, the folks at HCP contacted him!), to his whirlwind US tour (he's been to San Fran, LA, Austin and after Boston was onto Providence + NYC), to family life (he has two young children who are also vegetarian and love to cook). As the conversation flowed among our intimate group so did the shareable pan-Asian plates, where everything from dumplings and noodles to pancakes and pho elicited praise. Dim Sum was not without boozy breakfast drinks made table-side and a number of Chef Yeo's daily dessert creations.  

It all started with a Sake Mary, a robust house made mixture perfectly spiced with peppercorns and laced with a generous amount of ginger and horseradish. Then a parade of dishes, notably inspired by Asian street foods begins. It is all about the textures in the Duck Confit Shao Bing ($7) where shredded and lightly crispy confit teamed with a soft griddle marked English muffin.
The Miso Eggplant Bao ($8) had a notch up on the Char Siew Bao ($8) - the clam shaped buns were irresistibly fluffy and slightly sweet, but the eggplant soft and steeped in miso flavor was unbelievably good. The Char Siew which is Cantonese style BBQ Pork marinated in a honey hoisin sauce was a little chewy and on the dry side.


The Tea Smoked Duck ($6) was elegantly prepared and sliced to a pristine thinness, the smokey flavors matched with a well dressed cucumber and carrot slaw. There was tender Vegetable Dumplings ($5), fantastic Edamame Potstickers ($8) and both the Five Spiced Chicken Spring Rolls ($6) and Vegetable Spring Roll ($6) with accompanying dipping sauces were comforting, crispy bites.

Perhaps the most intriguing item for their unusually chewy and overall astonishing texture were the Silver Pin Noodles ($14). Surprised to learn these are vegan, the bowl comes brimming with tofu, mushrooms and snap peas. We happily slurped a bowl of Vietnamese Beef & Rice Noodle Egg Pho ($14) though I wish it brought more heat. We dug into the Kim Chee and Shrimp Pancake ($8) which actually did thanks to the addition of sriracha sauce!

I'm noticing a trend where more and more chefs lately opt out of printing a dessert menu and leave this course to spontaneity. Chef Yeo's creativity excels in the sweet treats department, much to our surprise and delight. Homemade daily, the ice creams are a revelation, particularly the pistachio where the flavor of the nut is clean and authentic. The traditional green tea is lovely, too. A five spice ice cream sundae is the best of the bunch, I wanted that entire bowl to myself and I don't doubt everyone else felt the same.
I was content to share a just okay plate of strawberry rhubarb meets lemon jello cake (yes,  there is lemon jello infused into that cake) and an plate of hot churros.

I had a wonderful time getting to know Michael and I was thrilled to dive into his cookbook - where his personality, well written recipes, and vibrant photos fill the pages. As you well know, I am not a vegetarian but his recipes (I can't wait to share what I've made!!) still translate as flavorful, hearty and adventurous. Since I'm on a constant hunt to spice up my weeknight chicken or pork staples his book has me excited about forgoing the meat all together. Herbivoracious has truly inspired a change of pace in my kitchen. 

I find Moksa to be a welcome addition to Central Square's dining scene. Yeo's concept is well executed start to finish, it brings flavorful food and an overall fun experience! 

Moksa

450 Mass Ave

Cambridge, MA 02139

stir it up

My latest inspiration in the kitchen comes from Stir: Mixing It Up In The Italian Tradition.The cookbook is written by chef Barbara Lynch, who has perhaps one of the most respected and inspirational coming of age success stories in Boston. Her tales of growing up in the Southie projects are told all over town, touching on her involvement with petty crime or reminiscing about the time she stole an MBTA Bus at age 13 (for fun), to the home ec class in high school where her passion for cooking ignited. With six highly acclaimed and well loved Boston restaurants (No. 9 Park, B&G Oysters, The Butcher Shop, Sportello, Drink and Menton) not to mention a catering business (No. 9 at Home), and a demonstration kitchen offering classes to the public (also named Stir), the time line from dropping out of high school to present day is nothing short of remarkable. Reading her cookbook gives a true insight into her powerful story, bold natured spirit and of course, her signature dishes. I find most of the recipes to be elegant and distinctive while remaining approachable and practical. They are extremely well written and the food turned out as a result, is exceptional. Two Sunday's ago I made her Lemony Panko Crusted Chicken and Ginger Glazed Carrots and served them alongside a garlic and herb couscous. (Chicken, carrots and couscous - apparently, I was going for a "C" themed dinner.)I adapted the carrot recipe only slightly, where chef calls for mustard seeds, I took the liberty of using real mustard. The glaze took on more of a honey mustard quality as a result, but the inherent depth from the ginger remained in tact. The carrots themselves are bright, buttery and perfectly tender.

Ginger Glazed Carrots
6 carrots, trimmed, peeled and cut into 1/2 inch lengths
1 tablespoon spicy yellow mustard
2 tablespoons unsalted butter
1 tablespoon honey
1 teaspoon finely grated ginger
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
fresh ground black pepper

Prepare to blanch the carrots by boiling a medium saucepan of water and setting aside a bowl full of ice water. Cook the carrots in the boiling water until just tender, about 6-8 minutes. Transfer the carrots to the bowl of ice water to stop the cooking. Drain well.

Heat the mustard in a skillet over medium heat, shaking the pan to allow it to disperse, about two minutes. Add the butter and honey. When the butter is melted, add the ginger, crushed red pepper flakes, salt and pepper. Add the carrots and toss them well. Continue to stir everything until the carrots, butter and flavorings are well combined, about 5 - 7 minutes.

I did not adapt the Lemony Breaded Chicken Cutlets but I did find the recipe online if you want to make them. Scroll midway down the article linked just above and you will find it within the text. If the fact that the recipe calls for homemade tarragon, parsley and chive herb butter doesn't entice you, nothing will. This is easily my new favorite way to make carrots and undeniably the juiciest and most flavorful chicken to ever come out of my kitchen. I can't wait to share more of what I make from Stir.

Other Indulge Inspire Imbibe posts
featuring a piece of Barbara Lynch's empire:

Sportello + Drink
Ladies @ Drink
B&G Oysters

Bourbon Apple Pork Chops

This recipe is adapted from Cooking Light Cookbook 1989. The cookbook was a Christmas gift from my Dad and has proved rather intriguing to page through, especially since not all the recipes have photographs attached. I was curious to see how the recipes of the past would stack up. Turns out the Bourbon Apple Pork Chops are pretty darn tasty. The Granny Smith apple topping originally called for the apple to be cut into rings, but I preferred to dice them. The result was a play on warm homemade applesauce; the leftovers even worked on their own as a side dish the next night. I'll admit, it is not the prettiest looking dish to grace the pages of III, but give it a shot. They knew a thing or two about cooking back in '89.

I paired the pork chops with corn and rice pilaf. It would also pair well with a side salad or a green vegetable. Ingredients:
-3 bone in center cut pork chops
-2 garlic cloves
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/4 cup unsweetened apple juice
-1/4 cup bourbon
-1 teaspoon Worcestershire sauce
-2 tablespoons water
-1 teaspoon corn starch
-1 medium granny smith apple, dicedTrim the fat from the pork chops. Season with garlic, salt and pepper. Coat a large nonstick pan with cooking spray or olive oil and set over medium high heat. Add the pork chops and brown on each side, about 3-4 minutes.Add apple juice, bourbon and Worcestershire sauce, then bring mixture to a boil. Cover and reduce heat, simmer 10 minutes or until pork chops are tender. In another pan over low-medium heat combine water and cornstarch, stirring until smooth. Cook until mixture thickens, stirring constantly. Add the diced apple to the pan and cook until thoroughly heated. Remove from heat and spoon over pork chops. 

I was skeptical about the whole water-apple-cornstarch-combination. (Is this an 80's thing or a common cooking technique I am not privy to?) I did not have cornstarch just lying around in my cabinet, that is for sure. But once the process was complete it all made sense. The cornstarch adds depth and consistency to the apples. It serves to meld them together and create a chunky sauce like topping. They complimented pork quite nicely. Simmered in spicy bourbon, tangy Worcestershire and tart apple juice, the pork came out tender and juicy soaking in all the delicious flavors of the sauce. The sweet corn kernels and savory rice pilaf accompanying the meal were easy-to-prepare sides."Living Well Is The Best Reward" ~ Cooking Light 1989

Resolutions? and New Kitchen Stuff!

Lately it seemed that while everyone was blogging or tweeting about their New Years Resolutions, I was still busy reminiscing everything I ate in 2010.

I don't normally make resolutions but with the overwhelming presence in social media, I couldn't help but give it some thought. I pop into the gym whenever I see fit, which hasn't been much at all lately. So getting to Planet Fitness along with the rest of them might not be a bad idea. But who cares about that? A real resolution with some legitimate substance might be something like "get back in the kitchen" or "cook more." Not a bad idea considering I received something related to cooking / the kitchen from each and every member of my family and extended for Christmas and I.haven't.cooked. All I've used extensively are the red and white wine glasses my Mom gifted to me and the brand new wine opener from Adam. (Ha! We needed one and so I put it on my wish list.) Actually, I have also used the round wooden (I was very precise when making my list) cutting board and the pretty Anthropologie Utensil holder from my sister! That is a start, right? Sometimes people refer to this as a cooking blog - and although you won't hear me call it such (food blog - yeah! Cooking blog - not really) I do sometimes cook, take pictures, and post recipes (or at least links to them). 

The blog morphed into more of a weeknight slew of events, vacations, holidays, and other peoples food! The cooking on my end faded into the background and eventually was neglected completely. I was so busy with everything else, I had no time to cook! I was not grocery shopping because I was eating out all the time or dedicating time to writing, as opposed to cooking. 

I am blissfully content to eat out and write. I am happiest in life when going-with-the-flow and embracing the opportunities as they are presented. When I named this blog I felt Inspire could capture any and everything I wanted it to be, so if it took another direction at any given point in time, I was content to let it. 

Well friends, it is time to get back in the kitchen and to restore some balance, at least for the month of January, as resolutions tend to go. Some old favorites are being pulled out of the recipe folder, a Peapod Online shopping trip is in the works and the pages are being turned in the three cookbooks I got for Christmas, searching for inspiration. I got a Cooking Light 1989 cookbook from my Dad. I am still wondering where he purchased a 22 year old version, because I am pretty infatuated with it. It is even dust stained, taking on an antique like quality. A Baking book from my boss, Ben (accompanied by a bottle of red wine, can't go wrong.)This awesome book from my Mom's boyfriend JJ. The Absinthe on the cover is reminiscent of New Years Day some years ago - sugar cubes, spoons and all. Where did my youth go? Oh yea - it went to the dirty martini, far left. And please note my new favorite quote on the cover:

"A triumph of unapologetic debauchery" - Julie Powell

New kitchen utensils include a chefs knife from my Mom and a pizza cutter from Adam. They are sharp as they will ever be, awaiting use along with my new set of stainless steel pots and pans from Adam's Mom. The shock and excitement factor upon opening them Christmas afternoon in Qunicy was comparable to that of a nine year old childs believe in Santa being restored after they got the present they had no idea was under the tree for them.The current set of pots and pans I use were inherited from my Mom, a wedding gift to her and my Dad back in the day. I think it is time to embrace my very own shiny new set. You should have seen me cradling that pot after I heated up soup in it for the first time. I washed it in the sink like it was my firstborn child and then I rearranged my entire kitchen, as giving the 13 piece set ample cabinet space was top priority.Time to get a grip. Time to start cooking! Thanks to everyone who contributed to the improvement of my kitchen this Christmas.