From Our Table: A Sweet Taste of Fall

Fall is here and so are soul satisfying foods. Nothing says comfort food like a pumpkin dessert! Here is a delicious recipe for Pumpkin Whoopie pies. Even better, the cakes are held together with maple cream cheese frosting. Yummm!

Ingredients for Cake
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup granulated sugar
1 cup dark brown sugar
1 cup vegetable oil
3 cups CHILLED pumpkin puree
2 large eggs
1 teaspoon vanilla

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices; set aside.

In a separate bowl, whisk the sugars and oil until creamy. Whisk in the chilled pumpkin until combined. Add the eggs, one at a time, until incorporated. Flavor with vanilla.

Slowly add the flour mixture to the batter, making sure everything is well combined. But do not overmix!

Drop heaping tablespoons of batter onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 12 minutes. Let cool completely before frosting.

Ingredients for maple cream cheese filling
3 cups powdered sugar
1/2 cup room temperature unsalted butter
8 oz room temperature cream cheese
3 tablespoons maple syrup
1 teaspoon vanilla

Make the filling: Beat the butter until smooth.Add cream cheese and beat until well combined. Add powdered sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

This recipe makes about 16 whoopie pies. Enjoy!

From Our Table: Curried Cauliflower Stew

In most parts of the country, families aren't gathering around the dinner table to enjoy a warm bowl of stew in May. But that's exactly what we're doing for dinner tonight as New England fluctuates between balmy and rainy.

Put the grill away for now and enjoy this delicious curry recipe, which is so full of flavor and spice that it is guaranteed to warm any stomach on a chilly night.

Ingredients
2 Tablespoons vegetable oil
1 Large onion, finely chopped
2 Large garlic cloves, finely chopped
5 Teaspoons curry powder
1/4 Teaspoon Cinnamon
1/8 Teaspoon Turmeric
1/4 Teaspoon Cayenne
1 Large Cauliflower, cut into medium sized florets
1 Potato, peeled and cubed
1 16-ounce bag spinach, washed and de-stemmed
2 15 ½-ounce cans chickpeas, rinsed and drained
2 10-ounce cans diced tomatoes with green chilies
1 14-ounce can unsweetened coconut milk

Directions
Heat oil in large skillet over high heat. Add the onion and garlic and sauté until fragrant, about 5 minutes. Add the curry powder, cinnamon, turmeric and cayenne; stir 30 seconds. Add the cauliflower and potato; stir 3 minutes. Add the chickpeas, diced tomatoes with chilies, and coconut milk; bring to boil. Reduce heat to medium-low, cover, and simmer gently until cauliflower and potato are tender and liquid thickens slightly, stirring occasionally, about 18-20 minutes. At the last minute, add the spinach and cook until tender. Season to taste with salt and pepper. Serve warm.

Nate likes to top his curry off with Sriracha, making it nice and spicy...though he would put Sriracha on just about anything!

Serves 6. Best served over Quick Indian Spiced Rice, see recipe below

Ingredients
1 ½ Cups Basmati Rice
3 ½ Cups vegetable stock or water
2 Tablespoons butter or oil
1 Small onion, chopped
2 Cloves garlic, chopped
1 Teaspoon Curry powder
½ Teaspoon ground cinnamon
¼ Teaspoon Turmeric

Directions
Place the butter or oil in a medium saucepan and warm slowly. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the cinnamon and turmeric. Cook, stirring very frequently, until the spices are fragrant, about 2 minutes. Add the rice all at once, and stir until the rice is coated with the oil and spices.

Add the liquid, all at once. Bring liquid to a boil. Turn heat down to low, cover and cook rice for 12-15 minutes. Rice should be tender and all the liquid should be absorbed. Serve warm.

From Our Table: Time to Fiesta!

With Cinco De Mayo only days away, I thought I'd share with you our favorite Mexican inspired dishes. Mexican cuisine has become a staple in our diet after honeymooning in the Riveria Maya. Having tried to reconstruct our most memorable meals at home, we created these recipes. Although nothing can compare to the authentic meals we had on vacation, these recipes take us back to the mystical ruins and beautiful beaches of Mexico.

Here are two entrees that serve a group of 6, choose one to host your own Cinco De Mayo party. The dessert goes well with either entrée (or by itself!!!!!)

Plantain and Avocado Quesadillas
If you’ve never eaten a plantain you’re in for a treat. Most grocery stores carry Green (unripe), Yellow (medium ripe) and Black (fully ripe) plantains. For this recipe I prefer the green or yellow plantains. The difference lies in the level of sweetness. The more ripe the plantain, the sweeter it is.

The skin of a plantain is tougher than a regular banana. To unpeel a plantain, cut off both ends. Make a long slice in the skin from one end of the plantain to the other. Peel off the skin in one piece.

Plantains often need to be double fried to be cooked to perfection. The first fry cooks the plantain, while the second is used to acquire a nice golden brown exterior.

Ingredients
1 Cup vegetable oil
3 Plantains, peeled and cut on the bias into 1 inch thick slices
3 Ripe Hass avocados, peeled, seeded and cut into chunks
1 (15.5 Ounce) can black beans, drained and rinsed
1 (8 Ounce) bag shredded Mexican cheese blend
1 Package (8 inch/medium) flour tortillas
½ Teaspoon cumin
½ Teaspoon cayenne pepper
½ Teaspoon garlic powder
2 Tablespoons lime or lemon juice
Pinch sea salt and black pepper

Directions
Preheat oven to 200F.

Heat the oil in a heavy medium saucepan until hot but not smoking. Carefully add the plantains, in batches as necessary, and cook until lightly browned, 2 to 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Let cool.

In the meantime, prepare guacamole. In a mixing bowl, add the cumin, cayenne pepper, sea salt, black pepper, garlic powder and lime juice to the avocados. Mix until combined, leaving guacamole chunky.

Now that the plantains are cooled, flatten the rounds using a plantain press, or the back of a fork. Be careful not to rip the plantain. Return the flattened plantain sections to the hot oil, and cook until entire surface is golden brown, approximately another 2-3 minutes. Remove with a slotted spoon to a paper towel lined plate to drain and cool. Immediately season rounds with a pinch of salt and a sprinkle of lime juice.

Assemble the quesadillas by placing one tortilla in a pan over medium low heat. Warm both sides, approximately 1 minute per side.

Cover entire tortilla with cheese. On one half, cover with black beans. Leaving space between the two halves (so you can close the tortilla!), cover the remaining side with plantains, followed by guacamole.

After 2-3 minutes the cheese should be melted and the tortillas should be warm and light golden brown. Fold the tortilla in half. Place finished quesadillas onto a baking sheet and keep warm in a 200F oven, until entire batch is made and ready to serve.

Fish Tacos
You can't have a mexican fiesta without fresh fish, or taco's for that matter. Combine the two in this delicious recipe. Salmon, Halibut, Mahi Mahi and Tilapia are all viable options for this dish.

Ingredients
Salsa:
1 ½ Cups fresh corn kernels (use thawed, frozen corn if necessary)
2 Large vine ripe tomatoes, cored and cut into chunks
2 Hass avocados peeled, seeded and cut into chunks
6 Tablespoons finely chopped red onions
1 (8 oz) can black beans, drained and rinsed
2 Tablespoons chopped fresh cilantro
Dressing:
1 Large garlic clove, finely minced
1/4 Teaspoon cayenne pepper
1 Teaspoon cumin
¼ Cup extra-virgin olive oil
2 Tablespoons fresh lime juice
Pinch sea salt and black pepper
Fish:
4 (6-ounce) fish fillets, skin still on
½ Cup olive oil
2 Tablespoons fresh lime juice
Pinch sea salt and black pepper

1 Package (6 inch/small) tortillas, warmed

Directions
In a glass baking dish, add the olive oil and lime juice, whisk to combine. Add the fish to the baking dish, making sure to have seasoned both sides with salt and pepper. Let marinate 20 minutes.

Meanwhile, prepare the salsa. In a large mixing bowl, add the corn, tomatoes, avocados, onions, black beans, and cilantro.

To make the dressing, combine the olive oil, lime juice, garlic, pinch salt and pepper. Whisk to combine. Pour over salsa and set aside to let flavors marry.

Preheat the grill to medium-high heat. Add the fish to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the fish is opaque about 4 minutes, depending upon the thickness of the fillets. Break fish into bite sized pieces.

To assemble, add fish and salsa to the warm tortilla's.

Mexican Brownies
Any chocolate treat can be turned into a Mexican delight by adding cayenne pepper and cinnamon to it. Here is our version of Mexican brownies. Feel free to kick up your chocolate cookies, cake, and hot cocoa using this recipe.

Ingredients
1 Box of your favorite dark chocolate brownie mix
¼ Teaspoon cayenne pepper
1 Teaspoon ground Mexican cinnamon

Directions
Prepare brownie mix as indicated on box. Add spices to batter. Bake as directed.

It’s that simple!

From Our Table: S'Mores Cake

Everyone loves S'mores. Whether traditionally cooked over a camp fire, or transformed into a more complex dessert, it's always a crowd favorite. Here is our unique interpretation of the gooey classic....S'Mores Cake! The first layer is made up of a buttery graham cracker crust, the middle is an incredibly moist chocolate cake, and toasted marshmallows top the whole thing off. Enjoy!

Ingredients
Crust:
6 Tablespoons unsalted butter, melted
20 Crushed graham crackers
3 Tablespoons sugar
Pinch fine salt

Cake:
2 Cups plus 2 T sugar
1 3/4 Cups all purpose flour
3/4 Cups plus 1 T cocoa powder (not Dutch processed)
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1 Teaspoon salt
2 Large eggs
1 Cup whole milk
1/2 Cup vegetable oil
2 Teaspoons vanilla extract
1 Cup boiling water

Topping:
Large marshmallows

Directions
Preheat oven to 350F

Sift the sugar, flour, cocoa, baking powder, baking soda and salt. Mix until well combined.

In another bowl, mix together the eggs, milk, oil and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape and continue mixing for another 2 minutes. Add boiling water and stir to combine. Let batter sit

Place graham cracker crumbs, sugar and melted butter in a large bowl, stir until well combined.

Place crumb mixture into bottom of 9 1/2 inch spring form pan. Bake for 5 minutes. Once nice and golden brown, fill 3/4 full with batter. Return to oven to bake, rotating pan halfway. Approximately 45 minutes total.

Let cake cool in pan for 10 minutes (so the marshmallows don't melt on the cake!)

Once cool, carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 1-2 minutes.

Let cake rest 5-10 minutes, then serve with a nice tall glass of cold milk.

From Our Table: Impress Your Guests

I know I said it's possible to eat well on a budget but we all need to splurge once in a while. Date nights, birthdays and anniversaries are just the time to do so. Here is a recipe that will always excite your guests: Indulgent Surf and Turf, served on a bed of roasted garlic mashed potatoes and topped with a lemon infused arugula salad.

The Surf
4 Lobster tails, already cooked and out of the shell
1 Stick of salted butter
1 Teaspoon of freshly chopped thyme leaves
Pinch Salt and Pepper

Season the lobster meat with salt, to taste, and set aside.

In a saucepan, over medium heat, combine the butter and fresh thyme leaves. Once the butter is melted, add the lobster meat. Sauté for 3 minutes or until warmed through.

The Turf
4 (8 ounce) Filets mignons
1 Large shallot, minced
1 Cup red wine
1 Teaspoon rosemary
3 Tablespoons butter
Pinch Salt and Pepper

Preheat oven to 425 F.

In a large sauté pan, heat 1 tablespoon of the olive oil over high heat. Season the filets mignons with salt and pepper and add to the hot pan. Sear on both sides until browned nicely, about 2 to 3 minutes per side. Finish cooking filets mignons in the oven. Four minutes for medium rare. Remove from oven and let rest.

To make the red wine shallot sauce, add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and rosemary and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Season with salt and pepper.

Spoon sauce over filet mignons.

Roasted Garlic Mashed Potatoes
4 Large Potatoes of your choice (I like to keep mine whole so they don't lose their nutrients during the cooking process)
1 Tablespoon salted butter
3/4 Cup heavy cream
1 Head Roasted Garlic, pulp removed
Pinch Salt and Pepper

Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 30 minutes. Drain.

Meanwhile, warm the heavy cream in a small saucepan over low heat.

Once fork tender, return the potatoes to the pan and stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the warm cream and garlic pulp. Stir to incorporate well. Season with salt and pepper.

Arugula salad
2 ½ Ounces fresh arugula
¼ Cup extra-virgin olive oil
1 Tablespoon of lemon juice
Pinch of salt, pepper and parmesan cheese

In a small mixing bowl, whisk together the oil, lemon juice, salt and pepper. Drizzle the dressing on top of the arugula. Toss until well mixed. Add parmesan cheese to taste.

To serve, form ¼ of the potatoes into a circle, in the center of each plate. Place one lobster tail and one filet, along with its accompanying sauce, on top of the potatoes. Mound the arugula on top of the lobster and filet. Garnish with parsley, if desired.

Serves 4

Table Talk: Fenway Park Adds New-Age And Vegetarian Options To Concessions

As Fenway Park, the historic home of the Boston Red Sox, gears up for it’s 100th Anniversary in 2012 there have been huge make-overs to every aspect of the park.

Seats were added to the Green Monster. Walkways were made more accessible. Bathrooms were updated and increased. But one of the things that has people talking are the new additions of vegetarian-friendly foods that will be sold during Sox games this season.

“We feel it is our obligation to make the ballpark as fan friendly as possible,” says Larry Luchino, Red Sox president and chief executive officer, in an interview with a local Boston mag.

Amarak, Fenway’s food provider, has added a veggie burger, a veggie dog, and a spinach and mozzarella Stromboli to the parks menus. Also, a renovated concession stand will feature new menu items, priced from $5- $7, such as fresh baked pizza from a brick oven, chicken parmesan, and meatball sandwiches.

“Fans are getting more diverse,” said David Freireic a spokesman for Amarak, in that same story. “In an effort to appeal to those various tastes and diets, we recognize the importance of expanding our menu to appeal to everyone.”

From Our Table: Take 3

After creating "2 Great Meals for Under 20$" we ended up with some extra goat cheese and arugula in our refrigerator (the recipes serve four and we're only two after all).  For dinner tonight we decided to come up with a third recipe, giving you even more bang for your buck.

And the best part? It's very easy and similar to the first recipe, but the small change creates big flavor.

Just substitute the tomato in the original recipe for caramelized onions.  We used three medium onions, and cooked them in butter and brown sugar to create a sweetness that compliments the tangy goat cheese and peppery arugula perfectly.  Enjoy!

From Our Table: 2 Great Meals for Under $20

With the hardships the economy has brought upon us, it's crucial to save money where you can. However, it's also important to eat well and in the company of good friends and family. Here are two meals that meet all of the above requirements. Both recipes are delicious and can serve a group of four for under 20$.

Shopping List
1 lb box pasta of your choice 1.00$
11 oz log of goat cheese 4.99$
5 oz container of pre-washed arugula 2.99$
4 medium vine ripe tomatoes 2.50$ (or 2 tomatoes+1 pint cherry tomatoes, whatevers cheapest!)
8 oz bag of pizza cheese 1.69$
1 pre-made pizza dough 1.19$
Tomato sauce, canned or homemade 2.99$

Meal #1: Green, Red & White Pasta
In this dish, the Italian flag is represented in a trinity of cooking ingredients: The green color is provided by the arugula, which provides a nice peppery bite. The tomatoes, a staple in Italian cooking, are red and juicy, while the tangy white goat cheese sauce pulls the whole dish together.

Ingredients
1 lb pasta
2.5 oz arugula
2 Tablespoons extra virgin olive oil
2 Tomatoes, cut into bite-size pieces or cherry tomatoes, halved
1 Teaspoon red pepper flakes
1 Large clove of garlic
1/3 Cup goat cheese
1/3 Cup mayonnaise
1/2 Tablespoon whole milk or cream
1/2 Tablespoon lemon juice
Pinch salt, pepper, Italian seasoning

Directions
Place the garlic, goat cheese, mayonnaise, milk and lemon juice in a small food processor and blend until smooth. Season with salt and pepper. Set aside until the pasta is ready.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, about 7-8 minutes (yes, the pasta is under-cooked at this point, but you’ll see why in a minute!)

Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. When the oil is warm, add the tomatoes and cook until they begin to soften and release their juices. Season the tomatoes with red pepper flakes, salt, pepper and Italian seasoning.

Ok here is the secret: Pasta is very absorbent. Cooking pasta in water is okay, but finishing the pasta in sauce is the best way to pack the most flavors into your dish. So drain your pasta and immerse it into the loose tomato sauce. Keeping the pan on medium heat, stir in the arugula and goat cheese sauce. Cook another minute or two, until the pasta is al dente. Serve warm.

Once the economy gets better and you have these ingredients on hand, finish the pasta with 1/3 cup parmesan cheese and 1 Tablespoon lemon oil.

Meal #2: Tomato, Goat cheese and Arugula Pizza
This recipe helps stretch your dollar by reusing ingredients from the shopping list. Getting double use from your ingredients is a plus, especially when it involves goat cheese.

Ingredients
1 store bought pizza dough
1 cup tomato sauce
4 oz pizza cheese
1/2 Cup crumbled goat cheese
2 Tablespoons extra virgin olive oil
2 Tomatoes, sliced
1 Teaspoon red pepper flakes
1 Large clove of garlic, minced
2.5 oz arugula
Pinch salt, pepper, Italian seasoning

Directions
In a large frying pan over medium-high heat, warm the olive oil. When the oil is warm, add the sliced tomatoes and cook until they begin to soften. While the tomatoes cook, sprinkle on the garlic, red pepper flakes, salt, and pepper.

Position rack in bottom third of oven and preheat to 450°F. Roll out dough and place onto a pizza pan. Spoon tomato sauce over the dough, leaving ½-inch border. Sprinkle on the pizza cheese. Layer the sliced tomatoes, and crumbled goat cheese on top. Bake until the crust starts to brown and the cheese begins to melt, about 10-15 minutes.

At the last minute, scatter the arugula on top and bake 1-2 more minutes. (The arugula should not be cooked through, just slightly warmed). Cut and serve immediately.
And like the above recipe, best served with fresh parmesan cheese and a touch of lemon oil.

From Our Table: Spicy Vegetarian Stir-Fry

My wife is an amazing home cook and has agreed to let me post the recipes of our favorites meals on my blog.  I have done my best to recreate her recipes using common measurements, as she never uses anything but her natural talent and discerning senses to create our meals.  I hope I have done her justice and that you enjoy this recipe and the rest that are to follow.

 

Ingredients
1 Large Eggplant
1 Medium head of broccoli
2 Red bell peppers
½ lb Mushrooms
3 Tablespoons cooking oil
1 Tablespoon sesame oil
Pinch Kosher salt and freshly ground black pepper
Pinch red pepper flakes
Fresh ginger, 1-inch piece peeled and minced
3 Large garlic cloves, minced
1/2 Cup low-sodium vegetable broth
6 Tablespoons low-sodium soy sauce
2 Tablespoons rice vinegar
2 Tablespoons light brown sugar
2 Tablespoons cornstarch
¼ Teaspoon Sriracha Chili Sauce (feel free to use less or more depending on how spicy you like it!)
2 Tablespoons toasted sesame seeds, for garnish

Directions
Cut the eggplants in half lengthwise and then slice crosswise into wedges, no more than 1-inch wide. Cut the broccoli into medium sized florets and slice the red bell peppers and mushrooms into bite size pieces.

Heat a wok or large skillet over medium-high flame and add the oils. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in the same manner, adding more oil, if needed.

After all the eggplant is out of the pan, add the broccoli. Cook broccoli halfway through before adding the peppers and mushrooms to the wok, stir-fry until seared.

Once all the vegetables are cooked, add the ginger, garlic and red pepper flakes. Stir fry for a minute until fragrant, do not brown. Add the broth and cook for another minute.

In a small bowl, mix the soy sauce, vinegar, sugar, cornstarch, and sriracha until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook until the sauce has thickened, about 1-2 minutes. Put the vegetables back in the pan, tossing quickly, until the sauce is absorbed. Garnish with toasted sesame seeds.

Serves 4

Best served warm over a big bowl of sticky rice (basic sticky rice recipe below).

Ingredients
2 Cups Short-grain rice
4 Cups water
1/4 cup rice vinegar
3 Tablespoons Sugar
1 Teaspoon Salt

Directions
Wash rice until water runs clear; drain in a colander. Transfer rice to a pot or electric rice cooker and add water. Bring water to a boil. Simmer over low heat, allowing rice to steam for 15 minutes with the cover on at all times. Remove from heat and keep covered, allowing to steam for another 15 minutes.

Mix the rice vinegar, sugar and salt over low heat in a saucepan. Heat until sugar dissolves. With a wooden spoon, delicately fold vinegar mixture into rice. Serve warm.

Makes approximately 4 cups of sticky rice.

Table Talk: The New, Dangerous Science of Food

In a recent article by Andrew Schneider, AOL News Senior Public Health Correspondent, a potentially dangerous trend of food science is explained and discussed.

Nano-particles are apparently being widely used by many food manufacturers and shippers to “extend shelf-life” as well as “protect the color and flavor” of all kinds of food.

These nano-particles may be protecting the foods, but “hundreds of peer-reviewed studies have shown that nano-particles pose potential risks to human health -- and, more specifically, that when ingested can cause DNA damage that can prefigure cancer and heart and brain disease.”

Table Talk: Join the Revolution!

The Food Revolution has begun here in the U.S. and it is being sparked by the same world renowned chef that inspired change in his home country England.

Jaime Oliver’s Food Revolution chronicles the title chef’s endeavors as he attempts to bring healthy eating and living to Huntington, West Virginia. Oliver chose Huntington as the focus for this revolution because the city has recently been called the ‘unhealthiest city in America.’ The show debuted with a sneak peek, that aired on March 21, and continues with a 2-hour season premier on Friday, March 26 at 8 p.m. EST.

The idea for Food Revolution is a combination of Oliver’s U.K. series, Jaime’s Ministry of Food and Jaime’s School Dinners; Dinners saw Oliver’s grass-roots efforts to improve school lunches in communities in England and the impact from these shows resulted in a total overhaul of the school dinner program in the U.K. Food Revolution hopes to bring this great change to the U.S.

In 2002, Oliver created the Fifteen Foundation which annually chooses 15 young adults who have a disadvantaged background, criminal record, or history of drug abuse and trains them in the restaurant business. Fifteen restaurants have opened in London, Newquay, Amsterdam, and Melbourne.

Oliver hopes that Food Revolution will help bring a necessary change to the United States as a whole, even though his work starts at the school level.

“There’s an incredible community in Huntington, and I want this experience to be a celebration of what we can achieve when people come together,” says Oliver on ABC.com. “Wonderful stories will unfold in Huntington, and hopefully this will inspire the rest of the States.”

To pledge your support of Jaime's Food Revolution, follow this link to sign the petition.

Taste of the Town: Sushi with my Valentine..

Fugakyu is on Beacon Street in Brookline and has an amazing selection of traditional and specialty sushi. Steph got me into eating sushi a few years ago, when she took me to Asahi Japanese Restaurant in downtown Salem. I was skeptical of eating any fish, so she brought me there to try their Buffalo Chicken maki (classic seaweed-rice sushi rolls). I fell in love with that roll and have since gotten the courage to eat cooked and raw maki and nigiri (raw fish on rice). On this occasion, we got LOTS of sushi; each makimono consists of 8 pieces of sushi and the nigiri is 2 pieces. Steph ordered a Pine-tato maki (Fried sweet potato & grilled pineapple), a Louisiana maki (Fried crawfish, avocado, Cajun mayo & scallion), and a Spicy Tuna maki (Chopped tuna, tempura crumb, spicy mayo & scallion). She enjoyed the Spicy Tuna the most, though the Crawfish was very interesting and something that we had never seen at another sushi bar. I also ordered a Pine-tato (which may be my new favorite makimono), as well as an Amai Ocean maki (Grilled pineapple, snow crab, cucumber, spicy katsu sauce with black sesame) and a Maguro nigiri (raw Tuna on rice).

Top: Steph and I at our table. The decor is all bamboo shoots, which is beautiful

Right: This was Steph's plate. The Tuna is back left, the Pine-tato is back right, and the Louisiana is front center.

Overall it was a wonderful dinner and we will surely go back to Fugakyu very soon. I would recommend it to anyone that likes sushi, or wants to try this curious cuisine.

College Cuisine: Microwave Chicken Parm

When you come to college, you realize two facts:

1. This is nothing like High School, and
2. You have to feed yourself everyday.

Overcoming College's differences from High School are going to be a tough obstacle, but feeding yourself shouldn't be. Now you could always just go down to the cafeteria every meal for the next couple of years, you can live off of Top-Ramen, or you can utilize this amazing Chicken Parmesan recipe that only requires a couple bucks and a microwave.

Ingredients
1 package Perdue Italian Style Chicken Cutlets
1 jar of sauce; your choice. I went with Frencesco Rinaldi Eggplant and Parmesan Sauce.
1 bag shredded cheese. Sargento 6 cheese Italian works very well with this recipe.

Directions (only 3 easy steps!)
1. Uncover Perdue chicken cutlets. Microwave cutlets in provided packaging for one minute.
2. Cover cutlets with sauce. Microwave for one minute.
3. Cover cutlets and sauce with shredded cheese. Microwave an additional two minutes. Remove from microwave, be careful- container and cheese will be extremely hot. Let stand for one minute before serving.

In the end, this is a home-style meal cooked in under ten minutes for under ten bucks. What more could a college student ask for?

Taste of the Town: Emma's Pizza

If you're craving pizza, but are sick and tired of delivery chains and local grease, then set aside an evening and get a taste of Emma's Pizza.

A few blocks walk from the Kendall Square Red Line station, at 40 Hampshire Street in Cambridge, Emma's lives up to their website's claim; "Eat here and you'll be happy."

This small open-kitchen pizzeria's menu offers more sauce, cheese and toppings options than most other pizza places. With three sauces; traditional red, spicy-rosemary red, and garlic-infused olive oil. Six cheeses; mozzarella, smoked mozzarella, feta, ricotta, Gorgonzola, and goat cheese.

And a staggering 32 toppings, which offer a balance of classic and avant-garde options. There are your everyday pepperoni and broccoli toppings but Yukon gold potatoes, roasted sweet potatoes, Italian-sweet sausage, and thyme roasted mushrooms allow you to create much more than a pizza, it is a gourmet meal.

If you're having a hard time pairing these toppings for the first time, Emma's offers 25 pizza suggestions; which can be served half & half. I would have to recommend the 3 & 21.

The baby spinach, roasted sweet potato, caramelized onions, garlic-rosemary sauce, mozzarella, and goat cheeses of the 3 complement the 21's hot sausage, house-roasted tomatoes, scallions, traditional sauce, mozzarella, and goat cheeses.


This piece can also be viewed on Red Skies- Salem State's online E-Zine.

From Our Table: Shepherd’s Pie- How Mom used to make it. Sort of...

This is a great meal option for someone who doesn't have much time to cook dinner. Steph and I love to use Betty Crocker Roasted Garlic Cheddar instant potatoes, Heinz Rich Mushroom gravy, and Yves meatless ground beef for this vegetarian Shepherd’s Pie. The flavored potatoes and gravy bring a range of tastes to the dish; using the meatless ground beef makes the meal healthier and quicker to prepare (since the product is pre-cooked). You can experiment with what ever flavors you prefer.

 

Total prep/cook time: 30-40 minutes
Ingredients (serves 2-4)
One box (7.2 oz.) Instant Mashed Potatoes
1 1/4 cups Milk
3/4 cup hot water
2 tablespoons Margarine/Butter
One can (15.25 oz.) Whole Kernel Corn, drained
One jar (12 oz.) Gravy
One package (12 oz.) Meatless Ground Meat

Directions
1. Pre-heat oven to 350 degrees.
2. Prepare instant potatoes as directed on box:

• Heat milk, hot water and margarine to a rapid boil in a 2-quart saucepan (watch carefully to avoid boil-over)
• Remove from heat. Stir in 1 pouch potatoes with seasoning until well blended.
• Let stand about 1 minute or until liquid is absorbed.

3. Brown ground beef in a sauté pan over medium heat, remove excess grease from pan. Mix beef with gravy in a small mixing bowl.

4. Grease 8" X 8" casserole dish and lay down a layer of mashed potatoes, using about half of the prepared portions. Next fill the dish with a layer of the ground beef and gravy mixture.

5. Layer the corn on top, then cover the whole mixture with the remaining potatoes.

6. Bake in oven for 20-30 minutes or until potatoes begins to brown. Let cool before serving.

From Our Table: Gilled Tofu and Garlic Broccoli

Since Stephanie has given up the meats of the world, we have always been looking for a proper substitution for that portion of our meals. This easy tofu recipe brings tons of flavor to a meat substitute that is usually disregarded because of its lack of flavor. But like a great steak, Tofu can be just as delicious if it is marinated carefully and served accordingly.

We usually cook sauteed broccoli for the Asian Greens in the epiurious.com recipe, but to each his own. For additional sides, bring some sticky sushi rice into your meal for a complete Asian themed dinner. Don't forget to save your reserve marinade for saucing after you're done, it really brings everything together to cover your plate with the sweet and salty concoction.

Active time: 25 min Start to finish: 25 min
Servings: Makes 2 main-course servings.
Ingredients
1 (14-oz) block firm tofu, drained
1/4 cup low-sodium soy sauce
1 teaspoon Asian sesame oil
1 1/2 teaspoons packed dark brown sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 small garlic clove, minced
1/4 teaspoon dried hot red pepper flakes
1 tablespoon plus 1 teaspoon vegetable oil
1 large broccoli

Directions
Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times. (Helpful Hint: Pressing excess moisture out of your tofu will increase its firmness and its ability to absorb the flavors of the marinade).

Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, dried hot red pepper flakes, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate each side for at least 5 minutes.

Place tofu in a lightly oiled pan over moderately high heat, and cook until heated through, approximately 3 minutes per side.

While tofu cooks, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking.  Add broccoli and garlic, cook for 5 minutes. Add reserved marinade and sauté another 1-2 minutes.

To Serve: Divide tofu and broccoli among two plates.  Best served warm over sticky rice.

Taste of the Town: Discovering Salem, One bar at a time...

Places to be on Game Day: Salem, Mass.

As my train pulled into Salem depot on Saturday afternoon, I prepared myself. I was wearing my Papelbon T-shirt with my Bruins hat and was ready for a good time. With simple directions I received from a cab driver, I walked down the tree-lined brick sidewalks to the first stop on my tour.

Rockafellas’, which stands dominantly on the corner of Essex and Washington Streets, is hard to miss. The large brick building that it calls home was once inhabited by Daniel Low and Company, a jeweler that was a mainstay in Salem for years. Its interior is expansive. The bar area, with plasma screen television, is located to the left while a dance floor that entertains customers with live music every weekend is on my right. A large dining area spreads out in front of me, backed by the original vault used by the jewelers. This now serves as the wine storage.

“Hey,” shouts a tall, young looking man dressed somewhat like me. “I’m glad you made it.” Steve Jones is a senior at Salem State College and he agreed to guide my trek through the city’s watering holes. “I figured we’d start off low-key,” Jones said as he passed me a Sam Adams, “Too bad the Sox aren’t playing right now.” Jones was right; the crowd was thin for a World Series game, even if it was 2 o’clock. After one drink we decided to make our first move.

From the doorstep of Rockafellas, we proceeded directly across the street to an Irish Pub called O’Neill’s. This offers us almost the opposite feel of our last stop. The dining booths to the right are just a step away from the bar that lines the left side of the building. With the same baseball game on the big screen and an international football (soccer for the American readers out there) on a smaller TV at the end of the bar, there is something for everyone. I present my guide with a drink for the one that he bought me and we settle in a spot where both games can be viewed.

“I think we should stop with the baseball thing and learn to play football,” Jones exclaimed, “We’re like the only ones who are playing it anyway.” After a discussion on the U.S.’ chances at ever winning a World Cup, I remind my friend that team U.S.A. only finished fourth at the inaugural World Baseball Classic this summer so both clubs need to improve play dramatically. With the conclusion of a game that the Tigers won, we exit the bar and begin a walk toward our final destination of the day.

After a short walk down Canal Street, where we are passed by the same train that I used to get to the city, we arrive at Sidelines Bar and Grill. If the name isn’t enough to tip you off, Sidelines is the quintessential sports bar. Upon opening the door, I am met with an explosion of energy. Big screen TVs, now playing Boston College football and Bruins hockey, end cap an oval bar that is overlooked by as many smaller televisions as there are college football games on a Saturday afternoon. We grab ourselves a round and join a group of rowdy guys that turn out to be friends of Jones’. Rounding the outside ring of this game-day bar are four-by-four tables, which today are filled with college lacrosse players and the alumni who they just played a fundraiser game against.

“I take the blame for the boys beating us today,” admitted the coach, who played against his team with his fellow alumni. “It’s like I created a monster and then it turned on me,” he continued among the cheers and laughter from the gathered crowd.

With the walk back to the train station ahead of me, I say goodbye to my friendly guide and his entertaining friends. “Come on back to Salem sometime soon,” Jones called down the street to me, “Halloween isn’t that long off.” I just may have to take him up on that offer, because this historic city provided me with plenty of options for an amazing time.

Taste of the Town: “The Upper Crust Pizzeria: Not your average pizza.”

“The pizza, I think, speaks for itself,” exclaims Michael Buchhalter, owner/manager of the Upper Crust Pizzeria in Salem (118 Washington Street, 978-741-2787). Buchhalter’s Salem location is the first franchise in the Upper Crust company, and is soon to be followed by shops in Watertown Square, Harvard Square, and Boston’s South End.



Founded in 2001, by then 24 year old Jordan Tobins, the Upper Crust serves traditional Neapolitan-style pizza in open kitchen settings; Neapolitan pizza consists of thin crust with chunky sauces. Tobins opened his first Upper Crust Pizzeria on Charles Street in Boston’s Beacon Hill neighborhood, a venture that he ‘single-handedly financed,’ says Buchhalter, a childhood friend of Tobins’. Since 2001, Upper Crusts have been opened in Lexington, Waltham, Hingham, Brookline, Boston’s Newbury Street, and even Key West, Florida; as well as the Salem franchise.
In an August 2007 Salem Gazette interview, Tobins describes the atmosphere in Salem as one of ‘renaissance.’ “Salem is one town that’s really growing,” Tobins told the Gazette, “there are a lot of wonderful new businesses, a lot of really great restaurants.” The Upper Crust’s Washington Street location shares an attractive courtyard with the Gulu-Gulu CafÈ and Fresh taste of Asia restaurants. Tobins says the courtyard “almost creates a little restaurant nook.”



Michael Buchhalter had to ‘be on his toes’ as he opened Salem’s Upper Crust in October, in the midst of the city’s annual Haunted Happenings events. Managing the Newbury Street location prepared Buchhalter for this venture, though, allowing for a ‘very successful’ first month of operation in Salem. Buchhalter realizes that ‘there is always room for improvement’ though. “[Brookline] has people lining up for lunch,” he said, “that’s what we want for Salem.” In addition to the 10 tables and six counter seats available inside the pizzeria, Salem’s Upper Crust is the first location to offer outdoor seating to be enjoyed in the warmer months.

With cooks that have prior Upper Crust experience, Salem tries to follow the lead of the pizzerias before it, while incorporating a sense of ‘personal service’ that is lacking in the take-out heavy Boston locations. The repeat customers are already a mainstay at Buchhalter’s Upper Crust. “[It’s] very comfortable,” he says. “[We] feel like we are part of the town.”

Taste of the Town: A trip around the world, without leaving downtown Salem

Salem - Salem is a cultural melting pot. It attracts students and residents that hail from across Massachusetts, the United States and the world.

This broad spectrum of cultures and backgrounds creates the need for a culinary diversity that is usually reserved for major metropolises. Residents of the city of Salem, though, only have to travel down Washington Street to experience the tastes of nearly every region on earth.

The first stop on this culinary expedition is a local spot with national flavors, “Where Hot Dog is King.”

Boston Hot Dog Company (60 Washington St.; 978-744-2320) serves natural casing or kosher beef dogs on grilled buttered rolls in more than 20 different varieties. From the Texas Dog (chili, sautéed onions, cheese sauce, real bacon bits and sliced jalapeno peppers for $3.50) to the New York City Dog (sauerkraut, Grey Poupon mustard, chopped onion, sweet red pepper relish and celery salt for $2.85), this is truly a hot dog-lover’s heaven.

All the dogs are prepared right in front of the customers and can be enjoyed on the 10 barstools, overlooking either the kitchen or Washington Street, or taken to go. Adding Homemade Boston Baked Beans ($2.50) or Black Angus Chili ($3.95) makes this a perfect spot for lunch or dinner.

If the Thai Dog (spicy peanut sauce and caramelized onions for $3.25) isn’t what you are looking for; you don’t have to go far for more authentic Thai cuisine.

Bangkok Paradise (90 Washington St.; 978-825-9202) has been voted “Best Thai Food of the North Shore” by Community Newspaper Company readers, including Salem Gazette readers, for four years running.

One taste of the house specialty Seafood Madness (sautéed shrimps, scallops, and squid mixed with scallions, onions, beans, baby corns and mushrooms in the house’s spicy sauce for $15) and you’ll know why.

The authentic décor and full service sushi bar greatly complement the Thai curry (chicken, beef, pork or tofu for $10; shrimp, scallop or squid for $12.50; and duck for $16.00 with your choice of sauce and rice or noodle) or vegetarian dishes ($8-10).

This comfortable restaurant also hosts live entertainment every Thursday night through Monday night, with no cover charge.

Not far from this oriental hot spot, diners can experience tastes that are a world away.

O’Neill’s Irish Pub and Restaurant (120 Washington St.; 978-740-8811) serves up Celtic, as well as American, classics in a relaxed atmosphere.

The Appetizer Sampler Platter (potato skins, mozzarella sticks, chicken fingers and “ESPN” wings for $8.99) goes great with any of the full service bar’s draught or bottled beers. The Country Style Shepherd’s Pie (ground beef in a savory sauce, topped with cheddar cheese then baked until golden brown for $9.99) tastes as good as it does back on the Emerald Isle.

DJs playing the hottest in new-age dance music every weekend, make O’Neill’s a location that can be enjoyed well after the kitchen has closed for the evening. For diners seeking spicier menu options, all one needs to do is walk across the street.

Edgewater Café (155 Washington St.; 978-740-4669) says it is “committed to using on the freshest ingredients available,” as Dennis Moustakis brings his authentic Mexican recipes to downtown Salem.

Appetizers like Red Hot Boneless Buffalo wings (tossed with a cayenne and jalapeno pepper sauce, served with bleu cheese dressing and celery sticks for $7.25) and Frijole Dip (home-style beans layered with chili con queso and pureed jalapeno peppers for $5.25 a full order/$3.75 a half order) are sure to heat up any meal.

Fajitas (veggie, shrimp, chicken, steak or a combination from $11.25-14.25) that are served with peppers, onions and sides of tortillas, guacamole, sour cream and Mexican rice and beans or burritos (veggie, bean, chicken or beef from $5.50-8.75) that are rolled with 10-inch flour tortillas, melted cheese and sauce are perfectly finished with Chaos Pie (thin layer of cheesecake, topped with chunks of fudge brownie, chocolate sauce and caramel for $4.75) or Moustakis’ Famous Hot Fudge sundae ($4.75).

For a different take on spicy cuisine, this culinary expedition ends just next door, at a restaurant where they say themselves, “It’s not about eating, it’s about eating right.”

Passage to India (157 Washington St.; 978-832-2200) grinds their own spices, and “will be glad to make your food mild, medium or hot, and will be happy to honor any requests.”

Lunch specials, served daily from 11:30 a.m. to 3 p.m., include Baingan Bartha (whole eggplant roasted over charcoal, gently blended and tempered with aromatic herbs and spices for $6.95), Lamb Vindaloo (tender pieces of lamb marinated in fresh tomatoes and lemon, then cooked with potatoes, ginger, hot spices and fresh green herbs for $7.95), and Gao Shrimp Curry (prepared with fresh ground coconut and an array of masterfully blended spices for $8.50).

All luncheon specials are served with Basmati rice and hot onion chutney.

The most original selection on Passage’s menu is the Indian bread known as Naan. This unleavened white flour baked bread can be served plain or stuffed (onion; garlic; raisins, cashews and coconut; or tandoori chicken from $2.25-3.95) and is excellent with the South Indian stuffed crepes known as Dosa (Masala: potatoes and onions; chicken and potatoes; or lamb and potatoes from $9.95-10.95).

Serving tandoori (a 2,000-year-old cooking tradition involving a charcoal oven made from clay), chicken, lamb, beef, seafood and vegetarian specialties (from $10.95-15.95), this inviting spot is both delicious and affordable.

Passage to India marks the end of this around-the-world trip that is sure to please the palates of the many diverse people that populate this wonderful city. There is surely something for everyone here on Washington Street, right in the heart of historic downtown Salem.