As I mentioned in my previous recipe (uniquely titled Pear & Cheese - Version 1), this past Sunday we had a big dinner planned for that evening but were hungry hours before mealtime. In order to curb our appetite, I created two different pear and cheese appetizers.
I found that there were many things to love about these two recipes. First, they were simple to make. Although I enjoy cooking, I knew that I would be cooking a decent amount for dinner. So, I didn't want to spend my entire afternoon attached to the stove. Second, they were amazingly delicious.
Pear & Cheese – Version 1
by TT March 29th, 2010 | Appetizers, Recipes
I should first mention that my husband returned home from his 17 days of business travel on Friday night. Not only did he make it home, but he made it home early! Granted, it was only by 10 minutes, but it was nice nonetheless.
Although it could have seemed a reason for celebration, we had a weekend consisting of normalcy: a birthday party for our 5 year old nephew, lunch with good friends, shopping for furniture on Saturday night. On Sunday, it was a quiet day, with a my husband's birthday dinner planned for that evening. Knowing that we would be
Although it could have seemed a reason for celebration, we had a weekend consisting of normalcy: a birthday party for our 5 year old nephew, lunch with good friends, shopping for furniture on Saturday night. On Sunday, it was a quiet day, with a my husband's birthday dinner planned for that evening. Knowing that we would be
Mexican Chicken
by TT March 24th, 2010 | Main Dishes, Recipes
March has been a long month. While it has been snow-free, which is a huge bonus in New England, we've had our fair share of cold and rainy days. So, there's a little bit of cabin fever here. Plus, having an insane month of business travel for my husband (away from home for 17 out of the last 21 days counts as insane, doesn't it?) makes the days and weeks even longer.
Thankfully, my 13 (almost 14, as he'd remind me) and 12 year old children have been very helpful. Every week each of them has chosen and cooked a dinner
Thankfully, my 13 (almost 14, as he'd remind me) and 12 year old children have been very helpful. Every week each of them has chosen and cooked a dinner
Chef Mike Pagliarini
by TT March 22nd, 2010 | Chef News
Attending the kick-off for Restaurant Week Boston, I was able to meet several local chefs. One of the chefs was Mike Pagliarini, executive chef at Via Matta. Having enjoyed the Tuscan Ribs he served, I decided to learn more about this talented chef.
TT: How long have you been working in the restaurant industry? For how long have you been working as a chef?
MP: I’ve been cooking for about 10 years, in both Boston and Chicaco. My first sous-chef positions was at Radius in September of 2004, and I’ve been the executive chef at Via Matta since June of 2007.
TT: What
TT: How long have you been working in the restaurant industry? For how long have you been working as a chef?
MP: I’ve been cooking for about 10 years, in both Boston and Chicaco. My first sous-chef positions was at Radius in September of 2004, and I’ve been the executive chef at Via Matta since June of 2007.
TT: What
Review: Black Forest Cafe, Amherst, NH
by TT March 17th, 2010 | Restaurant Reviews
After a winter of planning weekend spent indoors with food simmering on the stove all day long, it is wonderful to have sunshine, warm weather, and snow-free roads. Although it is quite nice to spend a day at home, by early March, cabin fever is rampant. So, on a recent Saturday, my husband and I made plans to spend most of the day exploring antique and consignment shops. Of course, being foodies, dining is an important element to our day. After some online searching for a fun restaurant, we decided to start our day with an early lunch at
