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April 27, 2012 - 9:37am
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April 15, 2012 - 2:16pm
My fellow foodie pal Tony was going on and on about a life changing burger moment he recently experienced at a little gem called Farmstead in Providence, RI. I , too, have had the great pleasure of enjoying this over the top & beyond burger. But I live in Boston, so when I get that carniverous itch , I need to be able to scratch it locally . Thus, we have set out on a quest to find the top burger in my hood ( so to speak:). For the sake of efficiency and not wanting to go into cardiac arrest, we've decided to narrow it down to 10. We googled Top Ten Burgers in Boston and went with the Gayot list . I am sure many of you have your own personal favorites and I'd would love to hear about them!
The list is as follows :
1. Audubon Circle Bar
2. Boston Beer Works
3. The Bristol
4. Bukowski Tavern
5. Eastern Standard
6. Mr. Bartley's Burger Cottage
7. Morton's Steakhouse
8. The Publick House
9. Radius
10. Union Bar & Grill
Since Tony and I will both be in the financial district Tuesday afternoon, we've chosen Radius as our first spot.
Stay tuned.....................
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October 27, 2010 - 11:55pm
I just got back from staying on a farm in the majestic countryside of Tuscany with the SlowFood Group of Boston! Here is one on the MANY great dishes we consumed during our stay at the farmhouse.
2c.* farro( can be substituted with Barley or any other whole grain)
1/2 c chopped green olives
1 canned artichoke hearts, chopped
1 c cherry tomatoes, halved
1/2 red onion, thinly sliced
2 Tbs fresh basil
2 Tbs. fresh parsley
extra virgin olive oil
salt and pepper to taste
Rinse farro till water runs clear(It's best if you let it soak overnight), place in pot, cover with water and bring to a boil, skimming off and discarding any foam that rises to the surface. Add 1 tsp salt, reduce heat and cook grain until it has softened, about 30 minutes. Watch the pot and add additonal water as needed, keeping the grains covered.
Drain farro and rise with cold water in a colander to cool, draining well. Place in a large bowl and add all other ingredients, being especially generous with the olive oil. Add additonal salt, stirring and tasting, add a bit of freshly ground pepper. Stir in a generous amount of pecorino cheese if you wish.
* Farro is a food product consisting of the grains of...
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July 17, 2010 - 3:36pm
Blueberries are in season and they are as lovely and as sweet as can be! I just devoured a slice of this delicate and light blueberry-ricotta tart I whipped up after a trip to the farmer's market. Thought I would pass the recipe on to you! If you have a little extra time on your hands, why not grab a friend and go blueberry picking , www.pickyourown.org/mass.htm. Ahhhhh lazy summer days............
Blueberry -Ricotta Tart
serves 8
1. Pulse together 1 c all-purpose flour, 1/4 c finely ground blanched almonds, 2 Tbsp. light brown sugar , 2Tbs. toasted wheat germ(only if you wish), 2 Tbsp. light brown sugar, 1/2 tsp. sea salt and 1/2 tsp. baking powder. Add 4 Tbsp. cold, unsalted butter, cut into peices. With food processoer running, add 1/4 to 1/3 low-fat buttermilk until dough holds together(please do not over process). Pat int a disc, wrap in plastic, and refrigerate 1 hour or overnight.
2. Preheat oven to 375F. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 91/2 inch tart pan with removable bottom. Trim edges and prick holes in dough. Freeze for 15 minutes. Line with parchment and fell with pie weights(a brick works too) and bake until...
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June 1, 2010 - 6:12pm
Here are a few top reasons why shopping your local farmers' market is a great idea-
* Farmers" Market prodce is picked ripe that day. Supermarket produce, on the other hand, takes up to two weeks to travel from farm to your market. Flavor and appearance suffer. Believe me, you can taste the difference.
* You will find unusual varieties of fruits and vegetables- those bred for flavor, not for size , or ability to travel. Can someone say "heirloom"?
* You can meet the farmers who grow your food and ask questions; such as how it was grown and how to prepare it.
*Farmer's Markets put more money into the farmers' pockets. Thus allowing your local farmer to make a decent wage and support his family.
*When produce is grown ad purchased, the money remains in the community and stimulates the local economy.
*Buying locally grown produce encourages regional farming. If farming were more widespread, we could save fuel and additional costs spent on long distance shipping. This also lessons the negative impact on our environment.
Buying what's in season also plays a major role in supporting the local food movement and it TASTES like what nature intended it to taste like! Strawberries,...
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May 22, 2010 - 2:13pm
I would like to introduce to you my new blog and Be Live show , Local Foodie , where I will focus on the Locavore food movement here in Cambridge. I will be interviewing guests who play a role in local food businesses, issues , causes and services. The topics that will be discussed should be of interest to those who have been a part of this much talked about "food revolution" for some time now ; and for the new comers whose interest has been peaked and want to learn more. Please join me in my own exploration and passion for this fast growing and all too important way of life. I invite you to follow my blog and check out my first show on June 18th at 5:30 PM ET.
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May 15, 2010 - 9:01pm
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May 13, 2010 - 12:00pm
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