While cleaning out my fridge, I found this jar of pickled ramps that I prepared at the end of April (when ramps were in season…). While it may not be pertinent to the summer harvest, I still enjoyed making these photos and the shoot that accompanied it, and am sharing them here.
For ingredients and instructions on how to make these addictive pickled ramps, head on over to my piece at EatBoutique.com.
While I enjoy oysters all year-round, there’s something about summer in New England that gets me craving these bivalves on a far too regular basis. Not that I’m complaining, as this is the place to have those kinds of cravings. There are many varieties to choose from, should I ever become bored with one. My favorites span from Nova Scotia to Cape Cod, with many subtle and not so subtle differences between each location.
The traditional method of consuming oysters – raw with some lemon, cocktail sauce and/or horseradish – gets me every time. I love it.
However, I’ve branched out a bit and have had some exciting combinations lately – including shaved pickled ginger ice and red wine mignonette. I could also devour an entire batch of fried oysters in under thirty seconds if it weren’t for forcing myself not to do so. I had yet, however, been in the good fortune to indulge on a grilled oyster. That’s where this recipe, my backyard and the delightfully simple process for making grilled oysters at home come together.
I collected the ingredients and created this recipe to share over at EatBoutique.com. If you’re curious as to how to make these delicious crowd pleasers, follow the link to find out how!
You’ve got your coffee…but what about a little something to go along with it on this Monday? I’m opting for some of these tasty biscotti that I conjured up a few weeks ago.
The main ingredients are candied ginger chunks, cornmeal and chocolate. I show you how to make your own candied ginger here.) There’s also orange zest, almonds and anise seed. It’s a pretty flavorful treat that is super easy to make. Bring some with you for catching up with a friend or to your office to share with coworkers. The mix of flavors within will leave your cohorts in awe of your supreme baking abilities (which you may or may not have…but let’s just let them think you do either way).
For the full recipe and some more photos, head over to my recipe at Eat Boutique.
Turns out, making candied ginger is really easy. And much cheaper to make on your own as opposed to buying a small package in the store. Plus, once you make your own, you’ll have a long lasting supply of candied ginger that you can access at home, at the office, in the car…wherever!
I was never a hardcore fan of the store bought variety. I actually don’t think I’ve ever purchased a package of my own. But there was a quality about the flavor and the small, sugary slivers that I did enjoy. So that is what lead me to making my own.
The process is pretty simple. If you can boil water, you can make these candied ginger treats!
- Ginger Root (As much or as little as you’d like to make)
- Peel the outside layer of the ginger root off using the concave side of a spoon
- Slice ginger root into thin rounds
- Bring equal parts water and sugar to boil and add in the sliced ginger root. Lower the heat and let simmer for about 30 minutes
- Strain ginger from liquid.
- Place sliced ginger on baking rack and let dry for at least 5 hours
- Toss ginger slices in a bowl with sugar
Or would that be a Filthy Martini? Either way, I enjoy these.
There was a period of time, somewhere around my early-to-mid twenties, when I would only drink dirty martinis. My affinity for this libation arose after a friend of mine introduced me to a properly made “extra dirty” martini. I will forever be thankful to him for making my acquaintance with this cocktail and the olives that accompany it.
Whenever I travel to northern New England, I always make time to stop in to my favorite place for drinks and comfort food. Located in Eaton Center, NH, this pub is a little nook tucked away at the back of an 1880s boarding school – now turned into an inn at Crystal Lake.
This place will always – always – have the best dirty martini I have come across in my travels. The gathering room is called the Palmer House Pub. It is where the locals gather while the tourists and leaf peepers/skiers dine in the attached restaurant….Finding a bartender who can make this with the correct proportions of vodka to vermouth to olive brine is not as common as I would like it to be. There is one place, however, that I can always count on.
To read on, follow the link for the full post at EatBoutique.com
Okay folks! It’s time for a giveaway! I have a pair of tickets to attend this Saturday’s Eat Boutique Holiday Market in Boston, Massachusetts!
I had such an amazing time visiting all of the different vendors and authors at the Eat Boutique Market last year, I thought I’d give the opportunity to one of you lucky folks! This year’s venue is much bigger than last – and it is going to be filled with samples, workshops, tastings and plenty for you to buy for yourself and your holiday list!
You only need to do TWO things to be entered to win!
1) Follow this blog (if you already aren’t) by using the box in the sidebar to the right.
2) Leave a comment below. (Maybe about your favorite local/handmade/homemade product?)
That’s it. You’re entered!
You have until 9PM Thursday December 5th to enter and the winner will be randomly chosen by an online sweepstakes generator and notified by email on Friday.
You want an extra entry?! Okay. Follow @petrelis on Twitter and tweet about this giveaway to your followers. Boom! You’ve just doubled your chances.
(Below are some of the photographs I’ve styled and used in my posts for EatBoutique.com.)
I know I still have to update my reupholstery project progress. Until then, here’s a post and some photos I did for Eat Boutique. It features the amazing creations of EHChocolatier out of Somerville, Mass. You’ll be able to experience them in person at this year’s Eat Boutique Holiday Market in Boston in about two weeks!
I have heard great things about EHChocolatier for quite some time now, but had yet to experience their products first hand. It took me a while, but now I understand why everyone who enjoys quality chocolate is so excited by this maker.
The assortment of bonbons and confections available from this Somerville, MA operation are as appealing to the mouth as they are to the eye. Just one glance at any of the products offered by EHChocolatier, and you can tell you are in for a rewarding experience.
These chocolates are made with love, which gives each of them a unique glow one can see and taste. When discussing the business with Elaine Hsieh, cofounder of EHChocolatier, I inquired about her favorite product to produce and/or consume. Her response -“ Egads, that’s a difficult question to answer!” – sums up the product line and its appeal. She went on to say that “All of our products are especially delicious when they’re still a little warm and just made. I never tire of making ganaches and watching them come together through all the different stages while I’m stirring along. It’s a thing of beauty and it never gets old.” Her passion clearly carries over to the final products.
Find out more about the Eat Boutique Holiday Market and EHChocolatier by using this link!