My husband loves watching the Kentucky Derby. In fact, I think it is one of his favorite sporting events of the year. Horse racing is a newer to me sport, but enjoyable nonetheless. We have celebrated this event at home and at the racetrack. This year, we had a high school track meet to attend that would take a good portion of the day, so we decided to watch the races at home. A benefit of staying home is the ability to utilize our culinary creativity.
Not having attended the derby itself, I did some research into what typically is served
Blue on Highland, Needham, MA
by TT May 12th, 2011 | Chef Interviews
If you're contemplating a night out at a fine restaurant, perhaps Boston is the destination of choice. However, if you want to stay away from the traffic and parking delights of that city, why not look to the west? Just thirty minutes outside, you will find Blue on Highland, located in Needham. With fewer headaches, and food and atmosphere to rival any Boston restaurant, it is the perfect choice.
I spoke with Chef Peter Tartsinis to learn more about this dining destination.
TT: Your dinner menu has a variety of ethnic dishes, from Thai to Italian to French. What is your
I spoke with Chef Peter Tartsinis to learn more about this dining destination.
TT: Your dinner menu has a variety of ethnic dishes, from Thai to Italian to French. What is your
Cinnamon Cream Cheese
by TT May 9th, 2011 | Recipes, Simple Solutions
All of my children love bagels. If breakfast needs to be a quick meal or one that's eaten in the car, a bagel with cream cheese is the answer. If we make homemade bagels or go to a bagel shop, then their individual preferences can be seen. One likes cream cheese and lox, another wants a sourdough bagel. For my youngest, he adores cinnamon cream cheese.
It really is the simplest of things to make, but for him it makes his bagel so much better. While I don't eat many bagels, I can see why the addition of cinnamon makes such
It really is the simplest of things to make, but for him it makes his bagel so much better. While I don't eat many bagels, I can see why the addition of cinnamon makes such
Tryst Restaurant, Arlington, MA
by TT May 5th, 2011 | Chef Interviews
The name of the restaurant itself is intriguing. Once you add wonderful dining and wine menus, a creative chef, and fabulous atmosphere, you have a restaurant that you must visit. I spoke with Chef Paul Turano to learn more about this enticing dining destination.
TT: What makes the food at tryst “unpretentious”?
CT: I use ingredients that the everyday cook can recognize. That being said, I try to use them in a unique manner that makes my guest say, "Oh, I didn't know you could do that with that ingredient." I'm always challenged by walking the line between my creative vision
TT: What makes the food at tryst “unpretentious”?
CT: I use ingredients that the everyday cook can recognize. That being said, I try to use them in a unique manner that makes my guest say, "Oh, I didn't know you could do that with that ingredient." I'm always challenged by walking the line between my creative vision
Mini Mushroom Tarts
by TT May 4th, 2011 | Appetizers, Recipes
For this week's Tapas Monday I knew that I would be braising short ribs. Although I could have made a gourmet dinner of short ribs and sides, I wanted to stick with the regular tapas format. Some roasted broccoli was the second dish to come to mind, so I needed one more dish to round out the menu. After a weekend of splurging: carrot cake, espinaca, and a hearty Sunday breakfast, I didn't want anything heavy.
With one meat dish and one veggie dish, it would have been easy to turn to a bread for the third. However, that would have
With one meat dish and one veggie dish, it would have been easy to turn to a bread for the third. However, that would have