Blizzard Bash!

We’re putting on this event to benefit the Barbara Lynch Foundation and we have chefs and bartenders flying in from all over North America to participate. I’ll be there working the silent auction. Andrew will be there in the VIP. Get your ticket now!

Friday, February 8th
First Annual Blizzard Bash at Boston Children’s Museum
308 Congress Street | Fort Point
6:30 p.m. – 7:30 p.m. VIP Reception
7:30 – 10:30 p.m. General Admission

$375 VIP | $225 General Admission
VIP tickets include VIP Reception with chef Barbara Lynch and guest chefs Daniel Boulud, Mark Ladner, & Joseph Lenn  and admission to the late night The Industry Thing 

All proceeds benefit The Barbara Lynch Foundation and its first initiative, Meet the Worms!

To purchase tickets, please click here.

Participating Chefs
Daniel Boulud, Daniel, NYC
Mark Ladner, Del Posto, NYC
Joseph Lenn, Blackberry Farm, Tennessee
Jeff Michaud, Osteria, Amis, Alla Spina, Philadelphia
Nancy Silverton, Pizzeria Mozza, Osteria Mozza, Los Angeles
Susan Spicer, Bayona, New Orleans
Missy Robbins, A Voce, NYC
Ariane Daguin, D’Artagnan
Nancy Oakes, Boulevard, San Francisco
Matt Jennings, Farmstead, La Laiterie, Providence
Chris Cosentino, Incanto, Boccalone, San Francisco
Will Gilson, Puritan & Co., Cambridge
Jamie Bissonnette, Toro, Toro NYC, Coppa, Boston
Rachel Klein, Asana, Boston
Guillaume Sparks-Beaulé, Pullman, Montreal
Ed Brown, Restaurant Associates and Ed’s Chowder House, NYC
Gabriel Frasca, Nantucket
David Bazirgan, Fifth Floor, San Francisco
Tim & Nancy Cushman, O Ya, Boston
Melissa Hamilton & Christopher Hirsheimer, Canal House
Michael Serpa, Neptune Oyster, Boston
Louis DiBiccari, Tavern Road, Boston

Participating Bartenders
Ivy Mix, Clover Club, Brooklyn
Joaquin Simo, Pouring Ribbons, NYC
Misty Kalkofen, Brick & Mortar, Boston
Jackson Cannon, Eastern Standard, Island Creek Oyster Bar, The Hawthorne, Boston
John Lermayer, NYC
Josh Harris & Scott Baird, Bon Vivants, Trick Dog, San Francisco
Scott Marshall, Savannah
Jeffrey Morgenthaler, Clyde Common, Portland
John Gertsen, Drink, Boston
Erik Ellestad, Slanted Door Restaurants and Alembic Bar, San Francisco
Giuseppe Gonzalez, NYC
Dave Wondrich, NYC
Jon Santer, Prizefighter, San Francisco
Mike Ryan, Sable Kitchen & Bar, Chicago
Bob Lindquist, Qupé Wines, Santa Barbara
Joy Richard, The Franklin Cafe and Citizen Public House, Boston
Veronique Dalle, Pullman, Montreal
Brother Cleve, Boston

With Special Guests
Follow the Honey
Best Bees
Formaggio Kitchen
Brian Gordon Vintage Collage
Pretty Things
Harpoon Brewery

Music & Entertainment Provided by
TJ Connelly
The official DJ of the Boston Red Sox

Wow, right?

I know.

I didn’t think that this year’s cookie swap could top last year’s, and I hate to make it seem like I’m playing favorites, but I am. This year’s batch was both creative and delicious, and appealed to two of my addictions: chipotle and toffee. How can you top that? I’m sorry, you can’t.

My cookies, packed and ready to go

I sent Ginger Molasses Cookies to Madeline of Munching in the Mitten, Kasha of The FarmGirl Cooks, and Alissa of Sweet Tea and Sunshine. I hope you ladies enjoyed!

Ginger Molasses Cookies
Adapted from AllRecipes

• 2.25 cups all-purpose flour
• 1 tbsp freshly grated ginger
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup butter, unsalted, room temperature
• 1 cup white sugar
• 1 egg
• 1 tbsp water
• 1/4 cup molasses
• 2 tbsp white sugar, for rolling

1. Preheat oven to 350. Combine flour, baking soda, cinnamon, cloves, and salt in a medium bowl. Set aside.
2. In the bowl of a stand mixer (if possible), cream together the butter and sugar until light and fluffy. Add egg, then stir in water and molasses.
3. Slowly begin to add the dry ingredients. Continue to add and mix a little at a time until all the dry mixture has been added into the wet mixture.
4. Optional: Refrigerate the dough for 30 minutes. I found this made it easier to handle and shape.
5. Shape dough into heaping tablespoon sized balls. Roll them so the edges are neat. Roll each ball around in the extra sugar to coat. Place on ungreased cookie sheet, and lightly flatten.
6. Bake for 10-12 minutes and allow to cool for a few minutes extra on the cookie sheet before moving to wire rack to cool completely. Enjoy!

Now onto the cookies I received…

I must first apologize for not taking better photos of the cookies themselves. I’m borrowing photos from the bloggers who sent them (and let’s be real – their cameras are better than mine anyway).

First, I received Pretzel M&M, Butterscotch, and White Chocolate cookies from AmyBites. These were loaded with goodies! One minute you’re devouring a salty, crunchy pretzel M&M, and the next you’re hit with intense sweetness from the white chocolate, which then gets balanced out by the smoothness of the butterscotch. Perfect combination Amy!

Photo Credit: AmyBites

Second, I received Mexican Chocolate Chip Cookies from Sweet Betweens. These were a harmonious balance between sweet and salty – a light dusting of kosher salt topped the cookie, while the inner layers revealed chocolate chips and a hint of chipotle pepper.

Photo Credit: Sweet Betweens

Finally, I received Toffee Chocolate Chip Oatmeal cookies from Melissa of I Was Born to Cook. These went the fastest of all the cookies, which is admittedly why there are no photos of the cookies. I devoured too many at once, then Andrew did, and before I realized I had forgotten to take a picture they were gone! These cookies were crunchy from the toffee that had melted and retaken its shape. I think I’m biased because I have an unhealthy addiction to toffee, but these ones were the winners for me this year. Thanks Melissa!

Photo Credit: I Was Born to Cook

Vanilla-Scented Quince and Pear Pie
Adapted from Saveur

• 2 pie crusts
• Zest and juice of 1 lemon
• 1 star anise pod
• 1/2 cinnamon stick
• 1 vanilla bean, separated into seeds and husk
• 2.5 lb quince, peeled, cored, diced into 1/2 inch cubes
• 1 cup rosé wine
• 1.5-2 lb firm, tart pears (such as Bosc or Russet), cored, diced into 1/8 inch cubes
• 1 cup unbleached cane sugar
• Egg wash: egg yolks and splash of cream
• Tools: 9-inch pie tin, cheesecloth

1. Tie lemon zest, anise, cinnamon, and vanilla husk into cheesecloth to make a spice satchel.
2. In heavy pot, over medium-low, combine quince, sugar, vanilla seeds, lemon juice, and wine. Stir until most of the sugar is dissolved.
3. Submerge spice satchel into the quince mixture.
4. Bring to a hard simmer, then bring down to a bare simmer. Let simmer for 10 min uncovered, then cover and cook for 2-3 hours (I let mine go closer to 3 hours), until the quince is rosy, the consistency is jammy, and most of the moisture is absorbed (if you have excess liquid, just strain out). Don’t rush this process!!
5. Remove from heat and allow to cool
6. Roll out pie crusts to 1/4 inch. Cut fun shapes out of 1 of the pie crusts if you want.
7. Place uncut crust into bottom of 9-inch pie pan and fit snugly. Let the edges drape over the sides of the pan.
8. Spoon a thin layer of the cooled quince mixture on the bottom of the pie tin, then cover with a thin layer of pears. Repeat these layers until the pan is close to full. You will likely have some leftover filling (put it on ice cream!).
9. Place the second crust over the top of the mixture. Seal the edges and trim them back. Brush with egg wash and sprinkle with raw sugar. If you have cutouts, attached them to the pie with the egg wash.
10. Bake at 400 degrees for 15 min, then for 40-45 min at 350 degrees (until crust is brown and the filling is bubbly). Serve slightly warm or at room temperature.

Last year I participated in the Food Blogger Cookie Swap and had a blast. I made cookies and sent them to three other bloggers, and in turn received cookies from three other bloggers. Such a fun holiday experience! I wanted this experience to happen more often than just around the holidays, so luckily today I stumbled upon Foodie Pen Pals, where every month you send a box of goodies and receive a box of goodies from a pen pal. It sounds like it’ll be so much fun and it’ll really get my creative juices flowing when trying to think up what to send my pen pal.

If you’re thinking about signing up, DO IT! It’s a great way to meet new people in the blogging community, and meet other people who just love food.

Our charcuterie included mortadella, prosciutto di parma, spicy sopressata, rosette de lyon (our favorite), pâté de campagne, lamb rillettes, duck liver en croute. These types of meat may seem intimidating, but the next time you go somewhere with a charcuterie offering, ask for a mixed board. I promise once you try them you won’t shy away from ordering them ever again.

http://www.thebutchershopboston.com

facebook.com/thebutchershopboston

While sitting at the window at TBS, I looked outside and saw all sorts of beautiful, fresh produce at Siena Farms, which is just next door. There was a big box of acorn squash out there just starting me in the face. I had to buy some. And I did. What resulted was an easy dinner that looks way fancier than it actually is. Perfect for impressing that special person in your life. Or yourself. You’re special too.

Acorn Squash with Quinoa and Eggplant

Serves 2

• 2 acorn squash, about 1 lb each
• 1 cup quinoa, cooked
• 1/2 eggplant, small dice
• 1/2 vidalia onion, small dice
• Salt, pepper, herbs de provence
• 3 tbsp butter, 1 tbsp olive oil

1. Preheat oven to 400 degrees.
2. Cut top off each squash. The top should only be about an inch down from the top of the squash. You want the top to look like a little hat.
3. Scoop out all of the seeds and threads and throw away.
4. Place squash opening down on an oiled baking sheet. Bake for 40 minutes. Having the squash opening down will allow it to steam itself.
5. Melt butter and oil together. Saute onions over medium heat until translucent. Even longer if you want them to be more tender.
6. Add eggplant to onions. Saute until eggplant is cooked through.
7. Season with salt, pepper, and herbs de provence. I found this mix to be the best when a bit on the peppery side. It offsets the sweetness of the squash perfectly.
8. In a medium sized bowl, mix cooked quinoa and eggplant/onion mixture.
9. Take squash out of the oven, place on a place. Fill each squash with quinoa/eggplant/onion mixture.
10. Serve with top of squash for effect (If that’s your kind of thing. It was mine. Squash Hat.)

Pumpkin Oatmeal Muffins

*Note – this recipe made 45 mini muffins. This cook time is based on using a mini muffin tin. Sorry…

• 3/4 cup whole wheat flour
• 2 scoops vanilla protein powder (each scoop roughly 3 tbsp)
• 1/2 tbsp baking powder
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3/4 cup sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup pumpkin puree
• 1 egg
• 1/4 cup buttermilk
• 1/4 tsp vanilla
• 1/2 cup rolled oats

1. Preheat oven to 350 F. Grease up a (mini) muffin tin.
2. Mix all the dry ingredients together (all ingredients through sugar)
3. Mix all the wet ingredients together (everything after sugar – even the oats yes)
4. Pour dry ingredients into wet ingredients and stir to combine.
5. Plop spoonful of mixture into muffin tin. Bake for around 16 minutes (or until the tops are a bit browned.

DEVOUR.

First I felt the need to make chiles rellenos (literally “stuffed chiles”). I decided to make a vegetarian chile relleno because I had zucchini and squash leftover in my fridge. They were delicious – spicy chiles filled with tender squash, salty cheese, and tangy onions.

And after reading Diana’s recipe for Mexican rice, I realized I was wrong on my previous Mexican rice blog post. While my made up version of Mexican rice is delicious, it’s not the traditional Mexican rice (which I have since realized is made with tomatoes). I must say, though, I am quite happy that I’ve realized the error of my ways. This rice is WAY better.

Chiles Rellenos con Calabacitas (Stuffed Chiles with Zucchini)

Recipe slightly adapted from The Essential Cuisines of Mexico, by Diana Kennedy
From Central Mexico

Serves 6

• 2 1/2 tbsp vegetable oil
• 2/3 cup finely chopped white onion
• 2 garlic cloves, finely chopped
• 1 lb zucchini, trimmed and cut into 1/4 inch cubes (tiny cubes)
• salt to taste
• 1/4 tsp dried Mexican oregano (definitely find Mexican oregano – not Italian oregano. They taste very different)
• 1 tbsp wine vinegar
• 1/2 tbsp fresh lime juice
• 2 tbsp olive oil
• 4 oz queso fresco, crumbled
• 6 medium-large poblano chiles, roasted, peeled, with insides cleaned out (get rid of all seeds), with only one slit down one side
• 2 tbsp unsalted butter

1. Heat 1 1/2 tbsp of veggie oil in a heavy skillet. Add 2 tbsp of the onion and half of the garlic. Fry gently over medium heat without browning for 2 minutes.
2. Add the zucchini and salt, cover the pan, and cook over medium heat, shaking the pan from time to time so the mixture doesn’t stick, until the zucchini is just done (around 8 minutes). I cooked my zucchini for exactly 8 minutes and it was perfect.
3. Diana explains that because squash vary in moisture content, and should steam in their own juices – thus if they seem dry, add some water. If they are too juicy, leave the lid off to get rid of some moisture)
4. While the mixture is still warm, add the remaining chopped onion and garlic, and add the oregano, vinegar, lime juice, olive oil, and cheese. Adjust the seasonings to taste.
5. Stuff the chiles until they are full but will still meet at the opening. There should be some stuffing left over. Fasten each opening with a toothpick (see picture below).
6. Melt the butter and remaining 1 tbsp oil together in a skillet. Adding oil to butter fortifies the butter, and makes it better able to withstand high heat without burning (it will still burn if your skillet gets too hot – but still)
7. Add the stuff chiles and fry them over medium heat, turning them over gently so the stuffing does not fall out, until lightly browned.
8. Remove from skillet, and serve!

chile relleno closed up with toothpicks

Arroz a la Mexicana (Mexican Rice)
Recipe adapted from The Art of Mexican Cooking, by Diana Kennedy

• 1 1/2 cups long-grain white rice
• 1 cup finely chopped unskinned tomatoes
• 2 tbsp chopped white onion
• 1 garlic clove, peeled and roughly chopped
• 1/3 cup safflower oil, melted chicken fat, or melted lard (I used lard – turned out great, but melted chicken fat would probably be the best)
• 3 1/2 cups chicken broth (low or no sodium)
• 1/2 cup zucchini, chopped (you can also add other vegetables, such as carrot rounds or fresh peas)
• kosher or sea salt to taste

1. Put the tomatoes, onion, and garlic into a blender and blend until smooth.
2. Heat oil/fat/lard into a heavy pan. Put the rice into the heated fat. Fry over fairly high heat until the rice begins to turn a light golden brown color. Strain off excess fat from the rice (pour rice into small opening colander, letting fat drain out, then putting back into pan).
3. Stir tomato slurry into the rice. Fry, scraping the bottom of the dish to prevent sticking, until the puree has been absorbed into the rice and is no longer liquidy – about 8 minutes.
4. Stir in the broth and vegetables, add salt to taste, and cook over fairly high heat, half covered, until all broth has been absorbed and air holes appear in the surface.
5. Remove from heat, fully cover, and seat aside in a warm place for the rice to absorb the rest of the moisture in the steam and swell – about 15 minutes.
6. Dig gently to the bottom and test a grain of rice. If it is still damp, cook for a few minutes longer. If the top grains are not quite soft, sprinkle with a little hot broth, cover, and cook for a few minutes longer.
7. Before serving, turn the rice over carefully from the bottom with a fork so that the flavored juices will be distributed evenly.

As I’ve alluded to recently, I started a new job. My dream job. I’m the PR & Marketing Assistant for the Barbara Lynch Gruppo.  Barbara Lynch owns numerous restaurants and companies in Boston, including No. 9 Park, Menton, Sportello, Drink, B&G Oysters, The Butcher Shop, 9 at Home, and Stir. Needless to say, I have been eating well lately (as has Andrew).

Last night I had the privilege of attending one of the most special, moving events I’ve been to in my life – a birthday celebration for Julia Child at Menton, who would have been 100 years old yesterday.

I’m ashamed to say that as big of lover of food as I am, I had never watched Julia Child on television, read any of her books, or even glanced at any of her cookbooks until a few days ago. After researching Julia for the purposes of the event last night, I now know what a beautiful soul had been missing from my life. I am only glad that I was able to listen to her wisdom now, as a beginner home chef. Late is better than never I suppose. I will never again be afraid of trying something new in the kitchen, and failing. I will always go all in. I will never take myself too seriously, and above all, I will always keep learning, keep searching, and keep laughing. Here are some of her words of wisdom that I am so happy to share with you now:

“Cooking is like love; it should be entered into with abandon or not at all.”

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

“One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.”

“…No one is born a great cook, one learns by doing.”

“You’ll never know everything about anything, especially something you love.”

And most importantly

“If you’re afraid of butter, use cream.”