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meleyna

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Coffee toffee; Jeni's brown butter.

Bake the Book: Frenchie

PLAIN croissant.

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Lentil soup. I'm the boring-est. :)

Bake the Book: First Prize Pies

Instant pudding pie. Blegh.

Bake the Book: The Model Bakery Cookbook

Whole grain pastries

Cook the Book: 'Down South' by Donald Link

Shrimp and grits

Chipotle Introduces New Vegan Burritos and Tacos Across the Country

I'll stick with the black beans. Surely this will count as a "protein" option and result in the guacamole upcharge. I like beans, and I like "free" guac even more.

Cook the Book: 'Spain' by Jeff Koehler

Romesco. Okay, so not a dish in itself, but it gets regular play in our house.

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Pan roasted, served with potatoes gratin.

Super Bowl Party Giveaway: Pat LaFrieda Sliders

Friend's house. My contribution will likely be pretzels and carrot cake cookies.

Cook the Book: 'Whole-Grain Mornings' by Megan Gordon

Some sort of egg plus bread, whether it's scrambled with toast or over easy on a tortilla depends on the day.

Reality Check: We Try Burger King's New Rodeo Sandwiches

Oh yes. The "Small Soldiers" promo--not sure why this was lurking in the depths of my brain. Looks like this was 1998.

http://www.youtube.com/watch?v=As2Nj-RbHjY

Reality Check: We Try Burger King's New Rodeo Sandwiches

Yes, the Rodeo Burger is hardly news. It was my fast food meal of choice when I was running around doing errands with my dad when I was a kid... probably more than ten, less than 15 years ago.

Cook the Book: 'One Good Dish' by David Tanis

As lame as this sounds... I make some pretty amazing salads.

The Best and Worst Coffee Beans at Trader Joe's

I like the Terrazu. There was a peaberry I really liked but is no longer carried in my store.

Cook the Book: 'Feast' by Sarah Copeland

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

One-Pot Wonders: Vegetarian Citrus Pasta With Swiss Chard

Less than $20?! I would say more like just over $5 for greens, aromatics, and pasta, even with the sumac... Either way, bookmarked for a quick dinner later this week!

Seriously Delicious Holiday Giveaway: The Baking Steel

Cook the Book: 'Japanese Soul Cooking'

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Good salt crust, med rare.

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Brown butter. But thanks to Jeni's Ice Cream, this dream is a reality.

We Try All of the Late-Night-Only Munchie Meals at Jack in the Box

Clearly Jack has no idea what he is doing, as the eggrolls aren't anywhere in these boxes.

Serious Entertaining: A Warming But Light(ish) Winter Meal

Yes. More like this please.

Kelly's Roast Beef

So we'll be in W Mass this fall visiting the other half's hometown. We'll be driving in to Boston for a wedding, but turning around pretty quick to get back to the kids.

I asked some friends for recommendations for something relatively quick but good, and got two suggestions for Kelly's. This sounds pretty perfect for us--I can get a lobster roll (non-existent in Phoenix) and he can get his "usual" roast beef.

The only downfall is that I was warned that the Framingham location has gone decidedly downhill. This is also the location that will be convenient for us. Anyone with firsthand experience? Are we better off going somewhere else?

W Mass--->Boston and back

I've spent the last 25 years of my life (aka my entire life) in the Phoenix area. Fiance is from W Mass (Agawam/Springfield), and we'll be heading back east for the Big E and a friend's wedding in Boston.

When we plan vacations, I typically make up a food itinerary for the entire trip. While he appreciates a good meal, he's hardly as obsessed as I am, and just goes along with whatever I say. However, since he's so familiar with his area I'm kind of leaving that portion of the trip up to him. (To give you an idea, he's most pumped for White Hut and ice cream at Friendly's.)

I think my biggest question is what to eat while driving to/from/in Boston. I am hoping I can convince him to a nicer sit down brunch/lunch the day after the wedding before we drive back to Springfield. I'd LOVE to do Neptune Oyster House, but the guy doesn't eat fish. A friend also recommended Toro, which I know he'd go for, but I was kind of hoping to make it somewhere more "New England." We're staying in what the hotel calls "downtown Boston," but we will have a car.

We're also driving up to Amherst and Northampton at some point, and any specific recommendations about the Big E would be appreciated. Also, is it too early for apple picking? Every fall I read about these apple cider donuts on every single food blog, and I'm dying to have one. Oh, and aside from the detour in Boston, we'll have our two youngsters with us. :)

Thanks!

Baby shower--again

So there are a bunch of threads on this already, but nothing that's really inspiring me.

The shower is for me. It'll be between 20-30 people. No real theme--I'm kind of just choosing random foods I've been craving. (My last shower I did Hawaiian--kalua pork and cabbage, shoyu chicken, pancit, lumpia, tropical fruit salad, haupia cake, punch bowl of Blue Hawaiians.) My mother and MIL are throwing it, but my mom wants me to let her know what kind of food I want. So far my (random assortment) must haves are:

Smitten Kitchen's Quiche Lorraine
Stuffed Mushrooms
My MIL's eggplant parm
Shrimp Cocktail
Cheesecake

I want to avoid anything too "cutesy"--cupcakes, mini quiches, finger sandwiches, etc. It's during lunch, so I'd prefer some substantial food, not just hors d'oeuvrs. My mother is a pretty seasoned cook, so links I could send her for recipes would be great!

Not sure if this is even making sense--please excuse my scattered preggo brain. Thanks!

Food Processor Doughs?

So dear boyfriend gifted me with a new 14 cup Cuisinart food pro for my birthday this week. My old model was a crappy Black and Decker that was seriously held together by duct tape, so needless to say, I'm a psyched.

What I am wondering about is why you would make yeasted doughs in the food pro? I typically make my doughs in my KitchenAid, which works well for me. Is there an advantage to the food pro? To me I can't imagine the dough would be worked as well in the food pro than a stand mixer, but I haven't tested this out yet. Is it just a personal preference thing? Are recipes interchangeable?

Serious Reads: The World According to Monsanto

You don't have to be an expert on global food systems to be familiar with Monsanto, a seed and chemical corporation whose stated goal is to "advance scientific knowledge and understanding, improve agriculture and the environment... and help farmers." It sure sounds nice, until you delve into the seemingly endless controversy surrounding the company. Two years ago, French journalist Marie-Monique Robin spent four years investigating Monsanto, conducting dozens of interviews, and creating a documentary and book detailing her findings. Recently The World According to Monsanto: Pollution, Corruption, and the Control of Our Food Supply was translated into English, and it is a compelling account of the company's nearly all-encompassing industry control. More