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!
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
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!
So I had a REALLY great time shooting and writing this post on Union Square Donuts in Somerville, Mass…
Are donut parties something that people do? They should. And every single one of those parties should be catered by Union Square Donuts in Somerville, Massachusetts. It is guaranteed I would never decline an invite.
I’ve heard folks around town talking about this donut shop for the better part of a year, so I’m delighted to report that I finally got my hands/mouth on one of these. (Okay, fine, I tried six flavors – if we’re being honest.)
The popular donut making operation started out as the brainchild of Josh Danoff and Heather Schmidt. After a mere two months at their first location, the duo’s creations were in such demand that the business had to relocate to a larger space (its current location at 16 Bow Street).
The donuts are (does it even need to be said?) made fresh daily. I arrived at 10 AM the morning of my visit, which happened to be the release time of the special Fluffa Nutta donut, a marshmallow Fluff topped donut with peanut butter cream filling.
I mean, seriously! Fluff was created in Union Square and is a bit of a local celebrity – there is even an annual Fluff festival, at which these will hopefully be making an appearance.
See my full post on Union Square Donuts at Eat Boutique.
I was lucky enough to get a copy of Jennifer Perillo’s new cookbook Homemade with Love, featuring recipes from her blog In Jennie’s Kitchen. I chose to write up a review of one of the many difficult to choose from recipes, but ended up going with the delicious Clementine and Pistachio Muffin recipe. Not only was it fun to make, it was a joy to photograph. Here’s part of my post from Eat Boutique:
As soon as I unwrapped Homemade with Love, the newly released cookbook from Jennifer Perillo, I knew this was going to become one of my favorite cookbooks. Yes, I was absolutely judging this book by its cover, and I happened to be completely correct about it.
Reading Jennifer’s story of how she came to her current place in life, the lines between cookbook and the start of a really great novel became slightly intertwined. I was not familiar with Jennifer’s blog or her story, but know now that I will be a reoccurring visitor to In Jennie’s Kitchen.
Homemade with Love could double as an owner’s manual for the self-sufficient kitchen. Providing both a list of must have pantry items, as well as recipes for easy-to-make basics – you’ll be off to making truly homemade meals and treats right away….
To read more about my experience with this amazing recipe, as well as recipe for it, I urge you to go to read the rest of my post here. And also, be sure to check out Jennie’s blog if you have not done so already!
Maybe it just occurs in my kitchen, but I’ve noticed a small collection of condiments rapidly taking hold over the shelves on my fridge door. Horseradish, chutney, peanut sauce, relish, and mustard – just to name a few of the residents. Looking more closely within the mustard neighborhood, I decided it might be time to try creating my own mustard. It’s really quite a simple process, and the customization opportunities are only limited by what you can come up with in your head.
I searched through my spice rack to see if any inspiration would develop, and then I came upon the caraway seeds. I added the seeds to a traditional mustard recipe and what developed was a spicy mustard with a rye bread familiarity. This would be perfect for both creating a filling reuben or for something more simple, such as dipping fresh baked pretzels.
Giving the flavors a day to settle in gave this mustard a completely different vibe. It went from a subtle tangy kick to an all out spicy attack on my taste buds, which I must say I enjoyed wholeheartedly. The level of heat you prefer can be negotiated. If you want a spread that is less spicy, do not grind the mustard seed too finely. The more you grind the seed, the spicier your mustard will become…
For my recipe, head over to Eat Boutique!
One of my favorite experiences this year took place in Big Sur on the Pacific Coast Highway in California. Joey and I started out in LA and drove up to San Francisco, staying with friends and their cats, as well as a few nights at inns and hotels.
We made the stop at the recommendation of a trusted advisor. She suggested we stop in at Nepenthe when we reached Big Sur. We arrived and pulled off the road into the parking lot and luckily found a spot as soon as we entered. (I may have just made my own spot, same thing.) This place was packed with people taking the same drive we were, following the advice of their friends as well, I assume.
The wait for a table overlooking the cliffs of mountains meeting up with the sandy shore was about an hour. An hour wait in the middle of nowhere, it seemed so wrong, but we decided to hang out. It was one of the best decisions I’ve made this year.
I enjoyed a beer and a burger while sitting on the edge of a cliff looking out into the sky, the sea and the trees.
Nepenthe, which I believe takes its name from an ancient drug known to cure grief and sorrow, is accurately named. Looking out into the horizon, one could not feel anything but awe. There is something about this stretch of road and wilderness which energizes and soothes deep into the soul. Clearly, I highly recommend this stop if you ever make this drive yourself.