Le Diner Francais Avec La Famille Heymann

Did you ever trade lunches in your elementary years? Like Fig Newtons for Cheetos, or Smart food for Fruit by the Foot? (so healthy, I know…) It’s difficult to fathom that I used to ingest such unhealthy snacks…but I was a bit wiser when it came to the ‘main course.’ I recall the best trade in elementary lunch history. I’m not sure if there is such a thing or if it is even accounted for, but if there was or if there is going to be, this swap certainly takes the gateaux (aka cake): pan-fried chinese dumplings for french bread and Nutella. My French amie, Marilyn, and I used to swap these lunches in the good ‘ol days…ah yes, fond memories.

After all these years, believe it or not, we’re still friends! Yes, I love this beanpole to death, especially after she made me a hearty, French dinner one snowy Sunday evening in her cottage [captions coming soon...]:

Braised Rabbit

with white wine sauce, homemade spaetzle and petit pois

Tarte Tatin a la Mode

Relatives’ Homemade Orange Liqueur

a la tienne!

Tokyoyoyoyoyo

This July I was fortunate enough to spend a few days with Jean, Mats and baby Oliver in their new home, Tokyo. Here are some select photos from my trip:

Oliver and I in front of the Shin-Yokohama Ramen Museum:

Playing Baby’s Mama

The inside of the ramen museum was not as I’d expected. First off, upon entering, I was greeted and then handed a Thai information packet. I love playing the “guess where I’m from” game, especially in Asia, but never have I been misread as Thai. Perhaps my Gobi Desert tan prompted the mistaken Thaidentity?

Anyhoo, the first floor of the ‘museum’, formally known as the Exhibition Hall, reminded me of the Home Shopping Channel with the various faux ramen displays. They showcased [in dioramas]everything from history to chinese influence to change in noodle consistency over time, just not in a manner I’d expected a typical ‘museum’ to do so. There was also a full wall display of instant ramen packets. Cool beans [noodles?] I guess Japanese museums are different and perhaps more creatively perplexing than American ones? The Ghibli Museum, as I will go into further detail later in this post, was also atypically set up. Oh the ways Japan stimulates my curiosities–all the more reason to love the country [and not just its food!]

The basement levels were even stranger. Take a peek:

Jean and I looked through my Thai pamphlet, which included a map highlighting the various ramen shops [and the specialty ramen broths] in the ghost-town-themed labyrinth. We opted for this:

“Eki”–Hokkaido style ramen with pork, chicken, scallion and garlic in a miso broth. So rich and delicious–oishii!!! Oh, and this was the mini-size fyi. I’d originally planned on ramen-hopping from shop to shop but this hit the spot and stayed.

It’s no wonder the museum offers monthly passes. It is not uncommon for locals to stop in after work and grab a bowl…or three.

[more to come...stay tuned...]

Chinananana

It seems like my trip to China was forever, yet it has only been two months. And yes, two months later and I’m still done with all the photo editing. This is due in part to recent 62+ hour work weeks and other priorities. However, here’s a peek at my adventures:

Portugee Flap

I’ve been super busy with work lately but here’s to summer nostalgia:

Jose Roasting Flap

Apparently there’s a cut of meat–flap–similar to skirt and flank. Woohoo! Muy delicioso when Jose roasts it at the annual summer Portugee Festival in Woburn over a huge pit. Large skewers of meat fit for a giant, heavily seasoned with rock salt and pepper, shish kabobbed on a large sword, sandwiched between bread that is crispy on the outside and fluffy on the inside–no way Jose am I missing out on that!

Pho-get Me Not

I know it’s been a long hiatus since the last time I’ve blogged but I’m happy to say, I’m baaaack! For those awaiting details of my Asian adventures, you’ll have to wait a bit longer. In the meantime, I hope you’ll enjoy this short post on pho. I know, I know, another post on pho. Except this time, I attempted to make my own ‘good enough for home’ version. Of course it’s no bowl of Pho Hoa, but it’s decent and doable for those of you craving a bowl at home.

Pho Bo

with flank steak, green basil, purple basil, scallion

I once asked a Vietnamese friend about the secret spices used in pho and she said her mom just bought a bag of spices from a Vietnamese market. Yea…really helpful. So instead of trying to make the perfect bowl of pho, I attempted a homemade bowl of pho using what I’d observed in Vietnam, which was simply slow-cooking beef bone marrow bones for a whole day. That in and of itself added great flavor and depth to the stock. Afterwards I added a few pinches here and there (cumin, coriander, nutmeg) and topped it with rare flank steak (which cooked in the broth) and topped it with some basil I’d just gotten at the local farmer’s market (and Sriracha, of course). It wasn’t as ngon (delicious, unctious, umami, what have you…) like a bowl of Nazi soup, but it was savory nonetheless!

The Fireplace

I finally made it out to my neighbor’s restaurant, The Fireplace. Ambivalent and apprehensive from hearing mixed reviews, I also figured “you can’t knock it till you’ve tried it.” We started off on the right foot with warm, fluffy bread:

I’m no boulanger but this bread was especially tasty–not too buttery and just the right degree of warmth.

My beautiful dining buddy and model, Shelly.

Surprisingly, I was not disappointed by their sangrias. The white was a bit sweet. I think I’ve been away from Spain too long…

Red & White Sangrias

We opted for the mussels appetizer in hopes that it would be as fresh and delectable as the ones from Mare. I was unimpressed with the subpar freshness. The flavors were tasty but they didn’t dance in my mouth. The wow factor was lacking. However if you enjoy a hearty dish which includes dipping your bread in the tasty almond broth afterwards, do order the mussels.

Cape Cod Mussels Steamed in a Lemon, Garlic & Toasted Almond Broth

Shelly got lamb:

The lamb was gamey, which I’m not a fan of in general. So if you like the gamey taste, get the lamb. I figured I’d try some to reconfirm that the way white people cook lamb doesn’t eliminate the game taste, whereas in Xinjiang (China), where I’m headed on monday, they roast whole lambs and when eating, they dip the pieces in spices and herbs that eliminate the game taste. Woohoo! Xinjiang, here I come!

Mustard & Fresh Herb Crusted Lamb in a Tart Cherry Glaze
with Potato Gratin and Baby Carrots

Pan Roasted Duck and Cranberry Molasses Sauce, Sweet Potato Purée, with Sautéed Duck Confit & “Buttery” Ramps wrapped in a RI Johnnycake

I love duck and this dish did not disappoint. The cranberry pairing was just what I wanted–tartness to go with the succulent duck breast, accompanied by the tender confit. The juxtoposition of duck prepared in two different ways added nice contrast in texture and flavor. The sweet potato mash and johnnycakes weren’t necessary. I would’ve liked some heat or more acid on the plate, but I think what they prepared appeals more to the masses that enjoy a well-executed, comforting, wholesome dish. The portions were huge so Eric had a nice lunch to enjoy the next day. All in all, you definitely get your money’s worth at The Fireplace. If you like comfort fair and heavier dishes, I’d recommend it.

As for me, I prefer lighter fare and places that challenges my palate and inspire me to create–places that have me saying ‘umami.’

Phở Hoa

In search of the best bowl of pho bo in Boston, Justin and I ventured to Phở Hoa in Dorchester, as recommended by some friends of mine. What the pho had I been eating all along? Compared to Le’s Pasteur (the Brighton, Chestnut Hill, Chinatown and Harvard branches), which I usually turn to when it comes to pho because of convenience and habit, Pho Hoa is without question better. The broth tastes heartier and doesn’t seem to have as much MSG as that of Le’s. The meat (rib eye, flank, tripe and rare eyeround) is far superior to Le’s, as it is much more tender.

Phở Tái, Nạm, Gầu, Gân, Sách
Noodle soup with steak, flank, tendon, tripe, and fatty flank

The bowl pictured above is the smallest they had. Having swam for over an hour in the morning, I was ’starving.’ Consuming this bowl of pho at 3pm left me swimmingly comatose for the rest of the day

Gỏi Cuốn

Summer roll with shrimp, pork, lettuce and rice vermicelli and peanut dipping sauce

The summer rolls were also tasty–each bite a burst of fresh, herby goodness. Oh, Vietnam, how I miss thee.

Now I just have to try their Chinatown shop and hope it is equally delicious.

Lights Out

We had a power outage the other night so I took the opportunity to enjoy the candlelight and my T1i.

“How are we going to go to the bathroom? Or shower?” -Eric

The power went out…not the plumbing, Eric.

Scooper Bowl 2009

If anyone asks, “It was for a good cause.” 14 cups and 2 strands of mardi gras beads later…it wasn’t so much about the cause as it was about winning. Or, preventing the effects of re-becoming lactose intolerant. All in all, minus a few absolutely disgusting flavors, the Scooper Bowl was great fun

Sorry, sandman, Lowell is neither that wide nor does he wear such a jersey:

Mike Lowell Impostor

My Cute Friends

Nice poker face, BZ. Little do you know, that minto chocolate chip tasted like gum! A burst of overly potent minty flavor, like swallowing gulpful after gulpful of gum with each spoonful–ick!

5 Cups In

Fun Beads On

No dog ice cream and no dogs allowed:

Hairball and His Girlfriend

Double Fisting

Too much ice cream…

Ice Cream Zombie

Viet Noodles

For lack of bun noodles, I decided to whip up a cold Vietnamese noodle dish with the Pho noodles I had in my pantry. Plus, cold noodles on a hot summer day are so refreshing, especially paired with fresh Thai basil, Vietnamese mint and beansprouts and most importantly, fish sauce with lime, garlic and hot pepper! Delicious! (Or as they say in Vietnamese, ngon!)

Cold Pho Noodles

with spicy garlic chicken, yellow bell pepper, cucumber, Thai basil, Vietnamese mint, beansprout, scallion, fried baby shrimp and fish sauce mixed with garlic, lime and serrano chile

My Southeast Asian cooking ’skills’ (if I can even call them that) will have to suffice for now, since Boston has a dearth of quality Vietnamese restaurants. I’ve heard good things about places in Dorchester that I’d like to check out…

Oh, and I’m also loving playing around with my new Canon T1i