Categories
Appetizers Boston Restaurants Italian

Piattini’s new Fig Jam preserves the last memories of warm Boston

This fall, Piattini, located on Newbury Street in Boston’s Back Bay, is bringing a taste of seasonal Italy to its menu with its new fig jam. Served as an accompaniment to its popular cheese plate featuring rotating imported cheeses ($14.95), Piattini’s fig jam is a sweet treat meant to preserve and celebrate the final tastes of summer. Created for sharing, guests can select a glass of red or white wine from Piattini’s extensive list, featuring over 30 selections of wines by-the-glass, while sampling selections of cheese and the complementing jam. For those looking to do a little preserving of their own, Piattini’s five-step recipe below is as simple as it is scrumptious.

Fig Jam

Ingredients

  • Ingredients:
  • 2 cups of fresh or dry figs- stems cut
  • 2 cups of water
  • ¼ cup honey
  • ¼ cup of lemon juice
  • 4-5 cups of sugar

Directions

  1. Wash figs, cut stem, and chop into small pieces
  2. Add figs to water and bring to boil
  3. Reduce heat, stir in sugar, honey, and lemon juice
  4. Simmer for 40 minutes, stirring constantly
  5. Let cool and place in mason jar
  6. If you want to use right away, there is not need to boil the jar, but if you choose to consume at a later date you must seal the jar by boiling it in water for 10 minutes.
  7. Optional: You may add white raisins to jam to add texture and flavor.
Categories
Asian Boston Restaurants Featured Recipes Poultry

Moksa’s insane Vindaloo Wings will melt your soul

Vindaloo Wings 1CAMBRIDGE — In the spirit of the 2013 football season, Moksa, an Asian fusion restaurant located in Central Square, has developed its own take on everyone’s favorite tailgate food with its new Vindaloo Wings ($6). Regarded as one of the hottest dishes available on Moksa’s menu, the vindaloo wings are an all-out blitz of jalapenos, green Thai bird chili and other Indian seasonings including Kashmiri chili powder, cayenne pepper and red chili peppers. Available during Moksa’s dinner service, the vindaloo wings bring the intensity of the game right into the dining room. For tailgating, heat things up using Moksa’s wing recipe below.

Vindaloo Wings

Ingredients

MARINADE

  • 1 cup potato starch
  • 1 cup corn starch
  • 1\2 tspn cayenne pepper
  • 1 tspn garlic powder
  • 1\2 tspn salt
  • 1\2 tspn chat masala

Moksa Dining RoomVINDALOO SAUCE

  • 10 dry, whole red chili
  • 4 green Thai bird chili’s
  • 4 jalapenos
  • 1\2 cup Kashmiri chili powder
  • 1\2 tspn black peppercorn
  • 1 tspn Garam masala
  • 5 pieces cardamom
  • 1 cup onion
  • 2 tbspn garlic
  • 2 tspn salt
  • 2 tbspn chat masala
  • 1\2 cup oil
  • 1\2 cup vinegar
  • 4 cups water
  • 1\4 cup melted butter

RAITA

  • 8 oz yogurt
  • 1\2 tspn roasted cumin seeds
  • 1 tspn chopped cilantro
  • 1\4 tspn salt
  • Pinch Kashmiri chili powder
  • 24 CHICKEN WINGS

Directions

Mix corn starch, potato starch and all the spices together. Coat wings with spiced flour mix. Spread wings on a roasting rack and keep it in refrigerator for 60 to 90 minutes.

Pre heat the oven to 350 C. Roast wings for about 20 minutes and deep fry them for 4 minutes on 350 C until they get crispy from outside.

For vindaloo sauce, put all the ingredients in a sauce pot except melted butter and bring it to boil for a couple of hours on a slow heat. Cool it down, add melted butter and make puree.

Toss crispy chicken wings with vindaloo sauce, serve with Raita (yogurt dipping sauce) and celery sticks.

Categories
Appetizers Featured Recipes Mexican

Bacon Pineapple Guacamole

National Guacamole Day (September 16) is almost upon us!

Today’s avocado-based recipe comes to us courtesy of Uncle Julio’s, a Mexican restaurant that focuses on taking traditional Mexican dishes and presenting them in new and delightful ways. (Just check out their signature Swirl – frozen margarita mixed with frozen sangria… delicious!)

Now, instead of your boring, typical guacamole, you can create your own version of Uncle Julio’s pineapple-bacon guacamole using the recipe below:

BaconPineappleGuacamole_FPO

Pineapple Bacon Guacamole

Ingredients:

  • 1 cup guacamole (check out some simple recipes here)
  • 2 tbsp pineapple (diced into ¼” x ¼” pieces)
  • 2 tbsp cooked bacon (chopped into ½” x ½” pieces)
  • 1/2 tsp diced red bell peppers

For Garnish:

  • 1 piece green leaf lettuce
  • 1 Tbsp cooked bacon (chopped into ½” x ½” pieces)
  • 2 tsp queo fresco
  • 1 tbsp pineapple (diced into ¼” x ¼” pieces)
  • 1 lemon wedge

Directions:

  1. Place guacamole in mixing bowl.
  2. Add pineapple, bacon, and red bell pepper to mixing bowl and fold into guacamole carefully.

Serving:

  1. Place a piece of Greenleaf on a small plate for decoration
  2. Place guacamole on center of plate.
  3. Sprinkle additional Tbsp of bacon and queso fresco on top of the guacamole
  4. Place additional Tbsp of diced pineapple on one side of guacamole for taste & aesthetics.
  5. Place lemon wedge on other side of guacamole.  Squeeze the lemon on guacamole before eating.
  6. Serve with tortilla chips.

And of course, if you’d rather have someone serve you your guacamole instead of making it yourself, stop by Uncle Julio’s anytime (list of locations) on September 16 for all-day food and drink specials in honor of the occasion.

  • $2 small guacamole, made in-house with fresh avocados (regular price: $5.39)
  • $4 Julio’s Gold Margarita (regular price: $8.29)
  • $4 Swirl, a frozen margarita layered with homemade frozen sangria (regular price: $7.99)
  • $4 house frozen margaritas (regular price: $7.79)
Categories
Appetizers Featured Recipes Middle Eastern Recipes

Quinoa Tabouleh

So fresh and so green, green!
So fresh and so green, green!

2 cup chicken stock
1 cup quinoa
1 pinch salt
2 tbsp olive oil
1/2 teaspoon sea salt
juice and zest of 1/2 lemon
3 tomatoes, diced
1/2 cucumber, diced
1 tbsp green onion, diced
1/8 cup of red onion, diced
1/8 cup of bell pepper, diced
1 tbsp red wine vinegar
1 cup parsley, minced
1 tsp fresh dill, minced

I used my rice cooker to make the quinoa: 1 cup of quinoa with 2 cups of chicken stock. If you’re using a saucepan bring water to a boil. Add rinsed quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

Meanwhile, mix all other ingredients in a bowl. Stir in cooled quinoa.

The longer it sits, the better it gets!

Serving suggestions:

  • Great on its own!
  • Combine some tabouleh, hummus and balsamic glaze in a wrap
  • Pitas stuffed with tabouleh, feta, hummus and falafel
Categories
Italian Pasta

Spaghetti Bolognese

Spaghetti BologneseSince I am ethnically Chinese, a traditional dinner would be rice alongside some green vegetables, fish and a meat dish. It’s what my evening meal would look like everyday growing up and so naturally; I easily grew tired of Asian cuisine. In those instances, my mom would confide in the classic Italian dish, spaghetti Bolognese, for variety every time. It is a dish I adore for its great flavors and for me personally, it always reminds me of home.

Spaghetti Bolognese

Ingredients

  • 1 tbsp of olive oil
  • 1 finely chopped onion
  • 1 crushed garlic clove
  • 5 large tomatoes, chopped
  • 1 tsp of mixed herbs
  • Basil leaves
  • Oregano
  • Minced meat
  • Vegetable Stock
  • Mushrooms
  • 1 lb. Spaghetti
  • Salt and Pepper to taste
  • Parmesan Cheese to taste

Directions

  1. Before cooking anything, take 1 tomato and blend it until it becomes a puree. Take the rest of the tomatoes and chop them into squares.
  2. Over medium heat, heat the olive oil in a saucepan and sauté the minced meat. Then add the mushrooms with the onions and garlic.
  3. Place the chopped tomatoes, the puree, mixed herbs and vegetable stock in a boiling pot, adding the meat, mushrooms, onions and garlic.
  4. Once boiling, let it simmer for 40-50 minutes until the sauce becomes thicker
  5. In a separate boiling pot, add the spaghetti and add water until covered. Boil for 10 minutes. Add salt for more flavor. Keep the pot covered.
  6. Once ready, drain the spaghetti and serve on a plate.
  7. Put the sauce over the plate and sprinkle basil leaves, oregano and black pepper over it. Then add the cheese.
Categories
Asian Featured Recipes No-bake

An Asian-Inspired Dessert: Indonesian Layered Pudding

Indonesian Layered Pudding
Indonesian Layered Pudding
Baking is something I’ve always enjoyed and can be therapeutic. The passion stemmed from Betty Crocker packages and blossomed into experimenting with different recipes and ingredients. It’s a recipe my mom taught me and one that I love because cakes, cookies, pastries can be found almost everywhere. This on the other hand was more unique and special. It’s tasty without being too sweet and is much healthier than most baked goods.  The Indonesian Layered Pudding is probably different to anything else you’ve tasted before.

Indonesian Layered Pudding

Ingredients

  • 500g Tapioca Starch
  • 230g Rice Flour
  • 600g Sugar
  • 400ml Coconut Milk
  • 4-6 drops of Pandan Paste
  • 800ml Water

Directions

  1. In a bowl, mix tapioca starch and rice flour together
  2. Add coconut milk and water to the mixture. Mix well
  3. Divide the paste in half and place in separate bowls
  4. Add pandan paste into one of the bowls and mix well.
  5. Take the white paste and carefully create your first layer in a heat-proof plastic container. Do not use glass containers.
  6. Steam for 6-7 minutes over the stove
  7. Carefully add the green paste on top of the first layer. Steam for another 6-7 minutes
  8. Repeat steps 5 and 6 until container is full. Traditionally, there are 9 layers. Alternate the paste.
  9. Once the last layer is cooked, let it cool.

*Tip: Do not put in refrigerator, as the texture will become too moist. Keep in a sealed container

Categories
Appetizers Featured Recipes Italian

The Virtuous Wife’s Garlic Parmesan Pull Apart Bread

This is the MOST POPULAR recipe tutorial on my blog! I actually learned it frm my Pampered Chef consultant, Reesa Boudreaux.

Garlic Parmesan Pull Apart Bread

Ingredients

  • 1 can of refrigerated Grands biscuits
  • 1/2 stick of butter
  • 3 cloves of garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian Seasoning (I omitted)

Directions

Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

Categories
Asian Boston Restaurants

Red Lantern Kung Pao Lamb Sauces

024014Red Lantern Restaurant & Lounge will celebrate its two-year anniversary from July 15 to July 28 with a special “From the Vault” menu. In addition to the current fare, the Back Bay Asian-fusion locale will feature highlights chosen from both customers and the Red Lantern crew, as well as a special favorite chosen by Executive Chef Kevin Long, to offer their loyal guests.

Today we are lucky enough to feature three sauce recipes for Red Lantern’s Kung Pao Lamb.

Kung Pao Lamb Base Sauce

Ingredients

  • 3 cans hot bean paste
  • 1 bottle sriracha
  • 1 Tbsp white vinegar

Simply combine the ingredients and mix well

Kung Pao Chili Oil

Ingredients

  • 15 star anise
  • 1-2 tbsp Szechuan peppercorns
  • 1 cup fine chili powder
  • 2 1/2 to 3 cups of 90/10 oil

Directions

  • Mix oil, star anise and peppercorns.
  • Heat oil till warm. Remove from heat.
  • When oil is at room temp, add chili powder.

Kung Pao Mix Sauce

Ingredients

  • 4 tsp chicken powder
  • 4 tsp white sugar
  • 4 tsp oyster sauce
  • Pinch salt
  • 32 oz water
  • 8 tsp shao xing cooking wine

Directions

  • Mix first 4 ingredients to form a paste.
  • Add water and wine and mix till dissolved.
Categories
Asian Boston Restaurants Featured Recipes Seafood

Red Lantern’s Blackened Salmon Roll

014Red Lantern Restaurant & Lounge will celebrate its two-year anniversary from July 15 to July 28 with a special “From the Vault” menu. In addition to the current fare, the Back Bay Asian-fusion locale will feature highlights chosen from both customers and the Red Lantern crew, as well as a special favorite chosen by Executive Chef Kevin Long, to offer their loyal guests.

Today’s favorite is the Blackened Salmon Roll:

Ingredients

  • Sashimi Grade Salmon
  • Cucumber Wrap
  • Blackened Seasoning
  • Ponzu

Blackened seasoning

  • 1 Tbsp. Cayenne pepper
  • 1 Tbsp. Black pepper
  • 1 Tbsp. Smoked Paprika
  • 1 Tbsp. Kosher salt
  • 1 tsp. sugar

Ponzu Ingredients

  • 1 cup soy sauce
  • 1/2 cup lime juice
  • 2 cups dashi

Directions

  • Mix together and rub on the salmon
  • Lightly grill the salmon, about 15 seconds a side
Categories
Appetizers Asian Autumn Boston Restaurants Origins Recipe Sources Recipes

China Blossom Pumpkin Dumplings

This recipe is from David Yee, General Manager at China Blossom Restaurant & Lounge in Andover. Adding a traditional fall flavor to this classic Chinese dish results in pure pumpkin perfection. These dumplings are easy to whip up on a weeknight and fancy enough to serve at a special event.

Pumpkin Dumpling Ingredients

  • 1 egg
  • 1 cup canned pumpkin puree
  • 1 ¾ cups all-purpose flour
  • ½ tsp. nutmeg

Cooking Instructions
1. In a small bowl, mix egg and pumpkin puree. Beat in flour, a little at a time, until the dough is smooth and elastic. Add nutmeg and stir to incorporate.

2. Bring a large pot of salted water to a boil. Place several tablespoons of the dough on a cutting board and spreading until it is ¼ of an inch thick.

3. Slice ¼-inch-thick and 3-inch-long strips and drop into boiling water. The dumplings will take shape as they hit the water.

4. As the dumplings rise to the surface, cook another minute and then remove from water with a slotted spoon. Place cooked dumplings into a bowl of ice water, then drain.

5. Before serving, sauté dumplings in butter and season with salt and pepper.