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.