by TT on January 26th, 2012 | Restaurant Reviews
When a perennial favorite ceases to exist, it is often difficult to fill the void. For
36 deLux, that has not held true. Located in the home of the former
Richard's Bistro, 36 deLux has done a terrific job of providing the same excellent quality of food, service, and atmosphere that its predecessor did. Of course, the new owner previously was a chef at Richard's, which may help account for the smooth transition.
Since its opening in November 2011, I have dined there on two different occasions. The first was a business lunch, which gave me a small glimpse
by TT on December 30th, 2008 | Restaurant Reviews
For one of my husband's Christmas gifts, I planned a surprise trip to Boston for a night. Traveling to our hotel in the early afternoon, we discovered that Oceanaire was right around the corner. Having been to this restaurant for the kick-off of
Restaurant Week in Boston, we were excited to return for a meal.
Arriving at the restaurant at 1:30, it was surprisingly busy for a weekday. With high ceilings and beautiful decor, Oceanaire was a treat for the eyes. Unlike many upscale restaurants we have visited, it also offered the benefit of privacy to diners, as tables
by TT on December 24th, 2008 | Appetizers, Recipes
It's the holiday season again, which translates to entertaining for many people. As you prepare for an evening of company at your house, you probably are debating what to serve. Whether you enjoy cooking or not, there are times when everyone wants to reduce the workload, relax, and enjoy the company- myself included.
However, just because I want to create a simple menu, it does not mean that I have to offer food that are less elegant. What I will do is minimize the ingredients. Sometimes the simplest of recipes can be very elegant.
An excellent example of this is baked brie.
by TT on December 19th, 2008 | Appetizers, Desserts, Recipes
As my husband and I adore cheese in almost all forms, we often order cheese plates at restaurants. Recently, we sampled a cheese tray that had some sort of roasted banana on it. The banana was served sliced in half lengthwise, still inside its peel. Presented in this form, it had a wonderfully sweet taste and a creamy yet firm texture.
As I was planning this past Monday's tapas menu, the roasted banana came to mind. I thought it would accompany some baked brie, strawberries, and melba toast quite nicely. However, I wasn't sure how I would create my own roasted
by TT on December 17th, 2008 | Main Dishes, Recipes
Typically Mondays are exciting nights at our house for my husband and me, as we have a late dinner of tapas after the kids are in bed. However, this past Monday was even more exciting as we had power in our home again. After a nasty ice storm struck late Thursday, we were without power until Monday morning.
It is amazing how much you appreciate power and heat after a few days without them. So, after cleaning out our refrigerator and freezer Monday morning and letting them return to their correct temperatures, I bought a few necessities: milk, cream cheese for
by TT on December 11th, 2008 | Breads, Recipes
About a year and a half ago, I shared a very easy
breadstick recipe. It is a quick to make recipe that can be made using store bought pizza or bread dough. However, on a recent cold and rainy day, I forgot to defrost dough to make breadsticks. And, as it was cold and rainy outside, I didn't want to go to the store to buy bread to accompany homemade chicken soup. So, I decided to try my hand at making homemade breadsticks.
These breadsticks were fairly different than my other recipe. Obviously, they took longer to make, about
