Straight Up With Olives

Old Fashioned

noreply@blogger.com (Betsy) — Sat, 25 Feb 2012 23:45:00 +0000

There's something so wonderful about sipping on a classic cocktail. Drink recipes that are so good that they last generations.

The Old Fashioned is made with Bourbon, a potent whiskey with subtle flavors of carmel. A little simple syrup sweetens up this drink, but the main ingredient really shines through.

Old Fashioned
Serves 1

Ingredients
3 oz Bourbon
1/2 oz simple syrup
3-4 dash bitters
orange peel, to garnish

Combine all of the ingredients above, except for the orange peel, into a shaker. Stir together and pour into a rocks glass filled with ice (preferable with one large ice cube). Garnish with an orange peel and serve.

Large ice cube trays can be found here.

Lunch at Sweet Cheeks Q

noreply@blogger.com (Betsy) — Wed, 25 Jan 2012 18:15:00 +0000

Lunch at Boston's Sweet Cheeks Q.

Negroni

noreply@blogger.com (Betsy) — Wed, 07 Dec 2011 20:13:00 +0000

A Negroni is one of my favorite cocktails. It's an Italian apéritif that combines Gin, Campari and Sweet Vermouth. I call the Negroni Italian since that's where Campari is made, and the Negroni was allegedly invented in Florence. This perfectly balanced cocktail is a great choice when you're looking for something to sip on while reading a menu, or even while at home catching up on Netflix.

Negroni
serves 1

Ingredients
Gin
Campari
Sweet Vermouth
ice
orange twist

Instructions
The Negroni is equal parts Gin, Campari and Sweet Vermouth. I usually use about 1.5 oz each, depending on how large my glass is. Fill shaker with ice. Add liquors and stir or swirl the shaker until well combined. You can vigorously shake the liquors to mix them together if you want, but I prefer mine stirred. You can also serve this straight-up, but I think it is best served on the rocks.

Enjoy!

Petal & Pink Giveaway

noreply@blogger.com (Betsy) — Mon, 05 Dec 2011 20:38:00 +0000

My friend Erin is a talented jewelry designer and blogger. Her etsy shop is one of my favorite sites to shop and she inspires me to buy handmade (and local!). Some of my favorite items from her shop include the Beaded Cluster Statement Necklace, Red and Turquoise Earrings and the Green Midori Earrings.

In the season of giving, Erin has generously offered to ease the gift shopping (or, the shopping for yourself!) of Straight Up with Olives readers by giving away a gorgeous pair of earrings, from a line which will debut in her 2012 collection. I love giving (and receiving!) hand-made, unique gifts, and earrings like this will make someone smile.

The chic earrings are swarovski pearl (dark purple, dark green and powder green) on sterling silver chain and earhooks. The length is 2.5 inches. Martini glass not included!

Erin has also generously offered Straight Up with Olives readers a discount code. Any orders placed between today and Thursday, December 22 that use the code "UpWithOlives" will receive a 10% discount to their order. Everyone is a winner in this giveaway!

To win these lovely earrings please comment on this post, telling me what your favorite gift to give is:

For an extra entry, you can:

~Tweet: I want to win the @petalandpink giveaway hosted by @UpwithOlives

~Pin a favorite item from Erin's shop to your Pinterest

~Follow @UpwithOlives on Twitter

~Follow @petalandpink on Twitter

Make sure you let me know what you did to gain extra entries!

Giveaway will end Thursday, December 15, 2011 at 11:59pm EST

Good luck!

Dinner at Garden at the Cellar

noreply@blogger.com (Betsy) — Mon, 05 Dec 2011 16:28:00 +0000

Hands down, my favorite restaurant is Garden at the Cellar. I've been there dozens of times over the past few years because their burger is my favorite. I order it almost every time I go. In fact, in all the times I've been to Garden, I've never actually ordered from the dinner menu, until now.

At dinner we started with appetizers of pork belly and duck leg confit.

The pork belly was served over an apple puree with mustard seed and bourbon. The 4-inch crispy pork belly was flavorful and indulgent.

The long-cooked duck leg confit was fall-off-the-bone tender. It was served with potatoes, walnuts, crispy haricot verts, frisee and a shallot vinaigrette.

The special for the evening was mac & cheese which is all-time favorite of mine. And this mac was cheesy and buttery, just how I like it! It was topped with crispy croutons, which added a nice crunch. We had it as a side to accompany dinner.

The dinner orders at the table were the steak frites and the pork tenderloin. Both were more than generous portions and cooked to perfection, at a medium-rare temperature.

Garden's fries are rosemary-truffle, thin and crispy. The steak was marinated and grilled, then sliced before being plated on a bed of squash puree and spinach.

The tenderloin was served with over spaetzle with cremini mushrooms and roasted brussel sprouts.

I always know that the quality of food and the presentation of the dishes is going to be outstanding at Garden, and I always leave happy and full. The causal, gastropub atmosphere makes it a fantastic place to meet. In fact, I often take out of town guests to Garden for dinner, and they are always impressed.

This past week Garden debuted a new menu so get there and check it out!

Brunch at Craigie on Main

noreply@blogger.com (Betsy) — Mon, 21 Nov 2011 22:20:00 +0000

Not only do I live in the greatest city in the state, but I also live a short walk from one of the best restaurants in New England, Craigie on Main.

I've been to Craigie countless times, I even have a future reservation there to celebrate my birthday, but never for brunch. I don't know if it's extreme laziness about booking a reservation, or the fear of having a Sunday morning obligation, but I always thought brunch at Craigie was out of reach.

With the warmer than usual temperatures this past Sunday we decided to head to brunch - and though we would try our luck at the Craigie bar. No seats were available, and I was ready to concede when the hostess informed us there was a table in the bar area. Victory was ours.

We started with a house blend of coffee and took our time looking over the brunch menu and watching the expert kitchen staff at work. After finishing coffee, we started our meal with cocktails and appetizers. For drinks, we chose the Bloody Mary (I'm predictable) made with spicy vegetable vodka. There were flavors of tumeric and paprika in the house-made bloody mary mix, which gave it a wonderful smoky flavor. The Clover Club, was a potent mix of Bombay, lemon, grenadine and egg white. It was expertly shaken and arrived with a frothy top and a cherry on the side.

The appetizers were house-made donut with confiture du lait and pork belly. Great on their own, outstanding together. Sticky, sweet, warm and fatty. I could have eaten a dozen of those donuts.

After the appetizers, we switched over to beer (Pretty Things and Helles Schlenkerla). My beer selection was based completely on the servers suggestion and he was spot on with this beer, I loved the smokiness and it paired very well with my burger.

Speaking of service, it was fantastic. I know from experience that brunch is the worst shift to work, but our server was enthusiastic, knowledgeable and personable, as to be expected of Tony Maws' expert staff.

Entrees for the morning included Grass-Fed and House-Brined Corned Beef cheek and Smoke Beef Tongue Hash - with slow poached egg and crispy onions.

As well as the Local Grass-Fed Beef Burger - with cheddar, house-made mace ketchup, house-made bun and crispy fried potatoes with a fried egg.

Both dishes were flavorful and beautifully presented. The expertly poached egg on the hash was gently placed on the dish and timed perfectly, as it arrived still piping hot. Despite my many visits to Craigie, this was my first experience of the burger. Served medium-rare, on a soft house-made bun with a melted slice of cheddar, this burger was nothing short of amazing. I took my time eating it. Slowly chewing and savoring the rich meat flavor while mumbling thisissogood over and over.

There's a reason this burger was on the cover of Bon Appetit in August 2010.

I can't say anything more about this burger than I think everyone who loves burgers needs to try it. You'll understand why.

I'm lucky to call Craigie on Main a neighborhood restaurant. It's a place to have a wonderful meal, from start to finish - check it out for brunch!

(all photos taken with an iPhone)

Island Creek Oyster Tour

noreply@blogger.com (Betsy) — Tue, 08 Nov 2011 16:48:00 +0000

A fresh oyster, just minutes out of the ocean. I was lucky enough to have more than my fair share on a recent trip down to Island Creek Oyster.

Island Creek has humble beginnings that started in 1992 in Duxbury, Massachusetts.

On the tour, which consisted of getting on a dingy and touring Duxbury Bay and the oyster flats, we learned how Island Creek gets oysters as very small seeds, and they grow, grade, nurse, plant and harvest oysters over the course of 18 months. The entire growing process can be read about here.

Once the oysters are harvested, they are put through a process called dragging, which we were fortunate to witness.

Eventually the boat docked onto a small boat house in the middle of Duxbury Bay. Here, we learned about the Culling, or Quality Control step, of oyster farming. Each oyster is sorted and measured by hand. According to Island Creek, the perfect oyster is one that has a deep, round cup and is about three inches in length. A ring, which is seen in the Island Creek logo, is used to measure the length of the each oyster.

My stomach was grumbling by the time we docked, and it was time to sample the oysters. CJ, our tour guide, expertly shucked oysters faster than I thought was possible. It's no secret that I love oysters, I order them at whenever I can, so I gratefully accepted each oyster passed my way.

I've never had a fresher oyster. The taste was amazing, briney and sweet. Washed down with a cold beer, as we bobbed in the middle of the ocean - if only they could always be eaten like that!

It was amazing to learn so much about the oysters I love to eat. To learn, and watch how they get from the farm to the table. To meet the men and women who work tirelessly on a craft they love.

To learn even more about life on an oyster farm, I began reading Shucked, a book based on the blog about life on a New England Oyster Farm. So far, so good!

Island Creek offers tours for groups, if you want to check it out.

Sushi at Miyake

noreply@blogger.com (Betsy) — Tue, 25 Oct 2011 21:25:00 +0000

Portland, Maine is one of the best food cities on the east coast. On a recent trip, I wanted to try Miyake, a sushi restaurant that I heard wonderful things about.

Arriving for a late lunch, we sat at the bar and had a close-up look as Chef Masa Miyake and staff prepared for dinner service. Slicing, dicing and chopping, the chefs showcased their knife skills with ease.

I especially love seeing the dishes I ordered come to life, and I enthusiastically watched as the chefs expertly sliced the ingredients for our first dish, tuna three ways (traditional sashimi, marinated in sweet sake soy sauce and tartar) as well as the super toro roll we had next (tuna and avocado roll topped with diced toro, truffle oil, spiced sesame oil and scallions).

tuna 3-ways

super toro

Next up was our one and only hot dish of the afternoon, the yaki buta. Yaki buta is a braised pork belly with scallions. This dish was fantastic and indulgent. Each piece was about 2 inches wide, and had been marinated in a sweet soy sauce. It was grilled, then plated with scallions and hot mustard sauce.

I've had yaki buta before (in ramen) and eating it where the meat was the lone star on the dish was refreshing to see.

yaki buta

Our final dish was a plate of sashimi. Again, the knife work was impeccable and the fish was incredibly fresh. The colors of the toro and salmon really popped out on the slate grey plate.

sashimi

The chic, modern restaurant offers a chef tasting menu of three, five or seven courses and proudly serves locally raised ingredients.

Pizza and Bowling at The Flatbread Company

noreply@blogger.com (Betsy) — Mon, 17 Oct 2011 19:24:00 +0000

On a recent weeknight, I met up with my family for pizza and bowling at The Flatbread Company in Somerville. Located inside an old bowling alley, this restaurant has it all - a fantastic beer list, great food and entertainment for all ages, with a candlepin bowling alley right in the restaurant.

The beer list boasted local brews, and I started with a Pretty Things Jack D'Or.

We started dinner with two house salads (for 5 adults) and ordered two whole (large) flatbreads, as well as a small flatbread for my nephew.

Organic mesclun and organic sweet leaf lettuces tossed with organic celery and carrots, toasted

sesame seeds, organic Arame seaweed, olives, goat cheese and our homemade berry vinaigrette

The flatbreads, while pricey ($17-19, for a large), are creative and delicious and a very generous portion. The menu states that one whole is enough for 2 people. Two of these flatbreads, plus salad, was plenty.

Somerville Community Flatbread – Our wood-fired cauldron tomato sauce, organic caramelized onions,

organic mushrooms, premium whole milk mozzarella and imported Parmesan cheese baked on organic

bread dough with homemade organic garlic oil, sprinkled with our own blend of organic herbs

Jimmy’s Free-Range Chicken – Oven roasted free-range chicken, black beans, organic cilantro

tomatoes, roasted corn, mozzarella and Parmesan cheese and sour cream lime drizzle

We enjoyed the tasty flatbreads (I added sliced jalapenos to my chicken pizza) and a few rounds of beer while catching up.

Meanwhile, my almost 4-year-old nephew honed his skills as the next generation of food blogger as he sat by the oven waiting for the perfect shot.

But, the allure of the bowling alley was too much for him, and we hit the lanes. You don't have to go far to have fun, with the lanes just a few steps from the tables. And, fortunately for us, there was not a wait for a lane. There was, however, a mandatory bowling shoes only rule.

The Dude has nothing on this kid

I highly recommend The Flatbread Company for a change of pace - a place for great food and entertainment for the family or a date night.

I've heard there is a wait for both pizza and bowling on weekend nights, but we didn't run into this problem on a Wednesday.

Lunch at The Salty Pig

noreply@blogger.com (Betsy) — Wed, 05 Oct 2011 18:18:00 +0000

One recent Saturday after a training run I was hungry, but wasn't sure exactly what I wanted. There's no lack of great restaurants in Boston, and any new-to-me place would fit the bill. Then I saw something I've never seen before - a restaurant called The Salty Pig. The restaurant opened in July, and is located in the Back Bay neighborhood of Boston. How I haven't heard of it will always be a mystery...

The Salty Pig makes what it was named after: salty pig parts. The menu boasts various pork products such as Porchetta, Speck and Jamon Serrano.

Seated on the seasonal outdoor patio, we started out with beers, as post-long run hydration is very important to me. Great beer list at Salty Pig, I was impressed with the selection of local and seasonal beers. I had an Allagash White (or two).

We started with a charcuterie platter on the lunch menu called the Mix-Up. Presented on a wooden board, this platter contained bresola, soppressata, robiola due latte (Italian soft cheese), comte forte St-Antone (cow's milk French cheese), pickles, grilled Iggy's bread and seasonal greens with a honey basil dressing.

Mix-Up Charcuterie platter

A great started, we decided to order two sandwiches to share. I was happy to see that the sandwiches were accompanied by kettle chips. It's not that I don't like fries or a side salad, but chips are perfect with a sandwich.

North End sandwich

Meatball sandwich

It was a good choice sharing both a hot and cold sandwich - two good choices, too. I loved the North End because it had both spicy soppressata and mortadella - as well as arugula (and sandwich green favorite of mine). And, while the meatball sandwich was a little messy to share, it was flavorful and filling. Not smothered in cheese like some meatball subs, the garlicky pork meatballs were the star of the sandwich.

It was a lovely lunch and it reminded me of one I had almost a year ago in Chicago at The Purple Pig. Great company, pork and drinks. In any city, at any time, that's all you really need.

One thing with the dinner menu that we missed out on was where the charcuterie plates can be "mixed and matched" to create personalized boards. The sections are appropriately named "Salty Pig Parts, Stinky Cheese, and Round Out the Plate." Very fun.

Dinner at Toro

noreply@blogger.com (Betsy) — Wed, 21 Sep 2011 20:24:00 +0000

Though my summer semester abroad in Spain is a distant memory, it is still one of my fondest. Young, traveling alone, unable to speak the language, I was immersed in a culture so different from my own. My house mother, knowing my homesickness at first, made meals of comfort foods - chicken croquettes, pressed jamon y queso sandwiches, egg and potato tortilla. These lovingly prepared meals were the first foreign foods I had every experienced in their native country. I tried everything my house mother cooked. I was never a shy eater in the first place (my mother's voice always resonating in my ear, "try it, you might just like it") and so I devoured everything put in front of me (including the hamburguesa con queso she made for the 4th of July). After a few days in my new surroundings I discovered tapas bars. I was in love.

Ever since, my search for authentic Spanish food has taken me far and wide. We even make paella and other Spanish style tapas at home from time to time. Because of this, I knew there was one place in Boston that I needed to try: Toro.

Knowing that Toro has a reputation to be very busy, we arrived on the early side for dinner. There weren't an seats directly at the bar, but we were able to find some on the side rail facing the street. This ended up being a great spot, because as it became busy, people were crowded around the patrons sitting at the bar. We, on the other hand, had plenty of space. And, while space isn't necessarily a given at a traditional tapas bar, I knew we would be at the Toro for a while and thus needed a little elbow room while we sampled and tasted.

We started the evening with tequila cocktails, some pimentos and an order of tuna belly while we looked over the menu.

pimientos

ventresca

Because of the reputation of the kitchen staff at Toro, I wanted to indulge in some of my favorites (white anchovies, serrano) while also trying some new flavor combinations (ceviche and cod).

For the next round of tapas, we decided to go with a wine. As soon as I saw that a txakolina was offered, I knew that's what we were getting. This effervescent white wine hails from the north of Spain. Traditionally, the wine is poured into the glass from 2-3 feet away. This allows the flavors to be released. It's a flavorful wine and is meant to be sipped while enjoying tapas - a perfect choice.

ulacia txakolina

datiles con jamon

boquerones

jamon serrano

ceviche

razor clams

cod

Our food was flavorful and beautifully presented. I love the portion sizes of tapas, and these were no exception. Enough to share and enough to make you feel like you had a good taste of something without getting too full. I also think we did well ordering, because as a compulsive over-order-er, I tend to think that because the plates are small and inexpensive, that I need 17 of them. This was enough dinner for two adults, we ate and drank over the course of 3 hours.

For dessert we split an order of churros and each enjoyed a glass of house Tempranillo. There was a bit too much sugar and cinnamon on the churros for my taste, but they were a wonderful way to end the meal.

I had a wonderful experience at Toro. The restaurant served up the flavors I have known to love in a chic and modern environment, muy bueno!

JoJo Loves You Giveaway

noreply@blogger.com (Betsy) — Mon, 19 Sep 2011 20:18:00 +0000

The earrings that go with everything.

I was first introduced to the Bling earrings from Jo Jo Loves You, by local Boston Designer Josie Hewitt, by some friends of mine, and my collection has been rapidly growing since. I wear them to work, dressed up, dressed down, on special occasions and sometimes on a run. They are my go-to earrings for any occasion.

me, wearing my black blings at the Bean in Chicago, 2010

Because I love these earrings so much, I am giving a pair away to one lucky reader. The color I chose to giveaway is called Green Sheen, and I think it's a fantastic color for any season!

(source)

To win the earrings please comment on this post, telling me what your favorite accessory is.

For an extra entry, you can do any of the following:

~Follow @UpwithOlives on Twitter

~Tweet: I want to win the @jojolovesblings giveaway hosted by @UpwithOlives

Like Straight Up with Olives on Facebook

(please come back and comment, letting me know if you did any of the above for your extra chance to win!)

Giveaway will end Monday, September 26, 2011 at 11:59pm EST

Good luck!

Ultimate Margarita

noreply@blogger.com (Betsy) — Mon, 19 Sep 2011 19:40:00 +0000

To me, the ultimate margarita consists of good tequila, lime juice, salt and ice. Simple and satisfying. For my at-home recipe I add Cointreau, a sweet orange liquor, and a thin slice of jalapeño for a bit more flavor.

Ultimate Margarita
serves 2

Ingredients
4 oz high quality silver or white tequila
2 1/2 oz Cointreau
1/2 cup lime juice, freshly squeezed from 5-6 limes
2 thin slices jalapeño
kosher salt, for rimming the glasses
ice
optional: squeeze of agave nectar

Instructions
Rim glasses. Fill shaker with ice. Add tequila, Cointreau, lime juice and jalapeño slices. Shake thoroughly, then pour into salt-rimmed glasses.

Enjoy!

Citrus and Garlic Marinated Olives

noreply@blogger.com (Betsy) — Thu, 08 Sep 2011 15:13:00 +0000

This recipe is one of the best to make (no cooking required!) and these olives are a perfect snack, addition to an antipasti platter, or appetizer at a cocktail party.

Citrus and Garlic Marinated Olives

serves: enough for a party

Ingredients

3 c cracked green olives

3 c pitted green olives

1 c kalamata olives

1/2 c caper berries

3 lemons

1 orange

9 cloves garlic (6 whole, 3 crushed)*

2 quart seal-able jar

olive oil

crushed red pepper, rosemary (optional)

Instructions

Strain olives and caper berries into a colander and rinse thoroughly with water. Soak olives and capers in a bowl of cool water for 10 mins. Meanwhile, peal 9 cloves of garlic. Crush 3 of the cloves and set aside. Thinly slice citrus fruits, saving 1/2 of one of the lemons for juicing.

Strain olives and capers.

In a 2 quart jar, layer olives, capers, garlic (and spices, if you are using them) and fruit slices alternatively until the jar is almost full. Juice the remaining 1/2 lemon and pour juice into the jar . Fill the jar with olive oil, to the top.

The olives last 2-3 weeks in the refrigerator. Remove from refrigerator for 25-30 mins before serving.

*use more or less garlic, depending on your taste. I love garlic, and 9 cloves seems to be the perfect amount for me.

Oysters

noreply@blogger.com (Betsy) — Thu, 01 Sep 2011 17:43:00 +0000

I used to be a line cook. It was one of my favorite, and hardest, jobs to date. I learned about food preparation, time management, how not to cut myself while multi-tasking with a knife in my hand, how to use a cherry tomato as a weapon and, most importantly for the sake of this post, how to shuck and oyster. I can happily say that all of these skills are still with me today, many years later.

We picked up a 50 PEI oysters while up in Maine on vacation and enjoyed almost every single one. Buying oysters wholesale or retail means you can get them cheap. They usually sell for around $1/piece while in restaurants they are usually around $2-3.00/piece. Eating oysters at a restaurant is expensive, and while buying them and shucking them means you save yourself some money, you do need to put a little - or a lot - of effort in.

Shucking oysters is easy. I know a lot of people are intimidated by it, but it's a lot easier than it sounds and it gets easier with practice. Plus, I saved around $100 (plus tax and gratuity!) by doing this myself. And, it also ensured that I had the freshest oysters I could get.

We enjoyed the oysters with a bottle of 2010 Bonnet-Huteau Muscadet that I picked up from my favorite wine shop, Central Bottle. I told the sales assistant that I wanted a wine to compliment the oysters - and they delivered. The crisp wine was a wonderful accompaniment.

How to Shuck an Oyster

Remember to keep the oysters cold at all times and to use an oyster knife for the best results. Shucking oysters can be quite messy, so I recommend doing it outside - at least until you get the hang of it.

1. clean the oysters with a brush, removing all dirt, and rinse with cold water. this step is one of the most important, because as you shuck the oyster and run the knife along the shell, you will avoid bringing dirt or sand into the oyster

2. wrap oyster with a towel, to protect your hand*, and place firmly on a steady surface

3. find the hinge of the oyster. here, you will be able to insert the tip of your knife

4. insert the tip of your knife into the hinge and slowly add pressure while twisting the knife slowly from side to side (this is the way I do it, everyone is different)

5. be gentle, but firm and try to pop the shells apart. sometimes the area where you have pointed your knife will start to crumble and fall apart. try moving your knife over to a new section, or cleaning the area and starting again

6. once the two shells have separated, slowly run your knife down the middle**

7. cut the oyster free by sliding your knife under the oyster to cut the muscle that keeps it attached to its shell, while managing to keep the juices in the bottom shell

8. slurp the oyster and enjoy! I prefer freshly squeezed lemon or hot sauce on my oysters.

*some people use a glove or oven mit during this step. the more protection for your hand, the better. getting a oyster knife through your palm is not fun
**another reason to thoroughly clean your oysters, if there is any surface dirt, you will bring it into the oyster during this step
*** don't mind my hair in the above photo

Duckfat

noreply@blogger.com (Betsy) — Wed, 03 Aug 2011 16:02:00 +0000

Seems like every time I visit Portland I have one thing on my mine: Duckfat.

I love visiting Duckfat year after year, summer after summer. While the place has changed in terms of an expanded menu and a busier lunch time crowd, I am happy to say that in the five or so years that I have been stopping in here, the consistency has remained the same - hot crispy belgian style fries with a variety of sauces, and warmly pressed, creative sandwich offerings.

The food (and drink) speaks for itself.

Mint & Lime Soda

Hand-Cut Belgian Fries with Garlic Aioli and Horseradish Mayo

Duck Confit Panini - Duck Confit with Napa Cabbage and Carrot Slaw with sweet chili sauce

Duckfat is fantastic. Creative sandwiches, Belgian fries fried in duck fat, beer, wine, house made non-alcoholic beverages and milkshakes. Mix and match for some great combinations.

Duckfat is a personal favorite of mine, and a place I think everyone visiting the Portland area should check out!

Blueberry-Lemonade Cocktail

noreply@blogger.com (Betsy) — Fri, 29 Jul 2011 15:37:00 +0000

It's blueberry season and what better way to enjoy them than pairing them with gin! This cocktail is perfect for those hot summer days and nights.

Blueberry-Lemonade Cocktail

serves 1

Ingredients

2-3 oz gin, depending on how strong you want your drink to be

1/2 oz St Germain

2 oz lemonade

1/2 cup blueberries

1-2 mint leaves

Instructions

Muddle blueberries and mint in a cocktail shaker. Add gin, St Germain and lemonade. Shake well to combine. Pour into a glass full of ice.

Options:

if you want a sweeter cocktail, add 1/2 ounce of simple syrup.

If you do not like the blueberry pulp in your drink, strain the liquid into the glass - you could even serve this straight up in a martini glass.

Not a gin fan? What is wrong with you?! OK, make this drink with vodka instead.

Nunan's Lobster Hut

noreply@blogger.com (Betsy) — Thu, 28 Jul 2011 20:27:00 +0000

"Our lobster dinners are served the same way they were in 1953. Fresh, locally caught lobster, cooked to order, no frills, simple and delicious."

Nunan's Lobster Hut in Kennebunkport is as simple as it gets. Picnic tables, no reservations, cash only. There's even a sink in the dining room for you to wash up.

The menu is simple, as well. Steamers, Lobsters, Chowder. They also have a garden salad, burgers, sandwiches, but the focus is on the lobster - and it's what they do best.

We started with a plateful of steamers (served with butter and broth) and I had a house root beer.

The lobsters are served with the most simple accompaniments - a bag of Lays potato chips, a roll with butter and pickles. The lobster is boiled, and served on a metal dish with a container of melted butter.

Cooked to perfection, the lobsters at Nuna's were most likely caught the same day. It's as fresh as you can get!

Simple and satisfying.

Dinner at 50 Local

noreply@blogger.com (Betsy) — Wed, 27 Jul 2011 18:43:00 +0000

On my recent Maine vacation, we had celebratory at 50 Local in downtown Kennebunk.

At first look, 50 Local is a chic, clean restaurant with colors of white and silver, and plenty of yellow accents. It's a small, comfortable restaurant, with large windows overlooking Main Street. There is a small lounge area, presumably for waiting, and a bar area off towards the back of the one-room dining room.

For my cocktail I started with the Jam Jar - Nana Paul's homemade strawberry jam, vodka and lemon. This refreshing drink had chunks of jam and was served in an old mason jar, I absolutely loved the creativity and the balance of sweet and tart flavors.

Jam Jar

We were presented with a few baskets of warm, chewy bread which was served with a white bean dip - a great alternative to butter. We sipped our cocktails and took a look at the appetizer menu. Not wanting to over-order, but wanting to sample a few different items, we took a vote.

Bread Basket

For the appetizers we chose some favorites - Mussles Frites, Mac n Cheese and Calamari. The mussels were served with steak fries and a white wine sauce - which we all took turns sopping up with our bread. The calamari was crispy and served with home made pickles. Hands down, my favorite was the mac n cheese. Made with oricchiette, roasted tomatoes and a dash of truffle oil, this appetizer was wonderfully balanced between creamy and cheesy.

Mussel Frites

Mac n Cheese

Calamari

With dinner we enjoyed a few bottles of Grüner Veltliner, a crisp white wine that easily pairs with most food.

For dinner we had the lobster gnocchi (3 orders for the party of 6, this was the clear favorite of the evening), artic char, penne (unpictured) and chicken (unpictured). All dishes were beautifully presented, and both the gnocchi and char were presented on large, square plates, that really made the colors in the dishes pop.

The entrees were fantastic and everyone loved their dish, which was obvious from the empty plate in front of each guest.

Lobster Gnocchi

Artic Char

50 Local is a wonderful addition to the Southern Maine dining scene.

Local owners, local ingredients, locally sourced. Emphasis on the local, they even have some local links on their website.

50 Local restaurant is located at:
50 Main Street
Kennebunk, Maine 04043
tel: 207-985-0850

Basho Japanese Brasserie

noreply@blogger.com (Betsy) — Wed, 13 Jul 2011 16:48:00 +0000

Sometimes you're just craving soup. Every since I went to Japan last year I get intense cravings for ramen. Sure, we've made our own - but that takes time, a lot of time. And, Boston is not home to a large number of Japanese restaurants. Sure, there are sushi places, but not the specialized ramen, izakaya, or yakitori shops like you would find in Tokyo.

Luckily, there's a Japanese Brasserie - Basho - located on Boylston Street in the Fenway area, just a short walk from where I live - and they serve ramen.

The restaurant is clean, modern and was surprisingly quiet - we were there for a quick dinner before the movies. We sat at the granite top bar in the tiny, chic bar stools and took a look at the menu - despite already knowing what I wanted before I even sat down.

For my cocktail I ordered the White Tokyo Cosmo (Stoli white pomegranate vodka, sake, triple sec, lime juice and cranberry juice), which was very easy drinking.

For our appetizer we shared an order of the pork buns. These larger than expected pork buns were fantastic - chewy steamed bun and warm, with caramelized pork and thin slices of green onion.

For ramen we ordered one pork and one duck ramen. Unlike the ramen that I tried in Japan, this had a hearty portion of vegetables, particularly broccoli rabe and carrots. It was a large meal, with generous portions of meat and noodles.

Basho was a good option for Japanses cuisine in Boston. While I liked the ramen, I thought the pork buns were fantastic, by far my favorite part of the meal. I look forward to another trip to the restaurant to try some of the other items on the menu.

All photos in this post were taken with a Hipstamatic lens.

I want to ride my bicycle, I want to ride my bike

noreply@blogger.com (Betsy) — Thu, 30 Jun 2011 14:45:00 +0000

"It's just like riding a bike...."

No, no it isn't.

I am the pround new owner of and SE Draft lite, but riding a bike terrifies me.

(source)

You see, I've been on a bike 5 times in the last 15 years, and all were not pleasant experiences:

1. 1999 - The Incident

My face + tree branch = broken nose. You fill in the blanks.

2. 2004 - Ireland

Rented bikes on the Aran Islands so we could get around. First off, bike rental guy asked me if I needed a push. We didn't get far, and missed about half the attractions on the island (that were uphill) since I was so shaky, unsure and stopped any time I hear a car coming.

3. 2006 - Race Training

I was training for a duathlon* so I took my cousins childhood bike for a spin. 5'8" adult on bike for a 12 year old - not good. Not fun, not comfortable.

4. 2006 - Race Day

Took same childhood bike for a 12 mile ride - mostly uphill. Note: I only had one training ride on said bike - see experience #3. (which would be my own fault, but still.....)

5. 2010 - Japan
Why just last year! I misjudged the sidewalk and dumped the bike...about 15 minutes into our ride. The picture below is deceiving, it was before I even got on the bike.

nervous smile.

Despite all of these less than stellar experiences, I still purchased a bike. I haven't had a car for close to a year now, and while walking everywhere is great, it's nice to have an alternate mode of transportation. So I started researching bikes. I knew what I wanted (urban, affordable) and what I didn't (pink/purple, expensive). I wanted something easy to ride and comfortable.

While I am slow to start and still getting over my fear, I am having fun. I'm re-learning to ride a bike - literally.

A special thanks to the guys at Landry's Bicycles who were helpful and patient. I'm looking forward to exploring new places on my two wheels!

*WTF is a duathlon? A duathlon is a race where you run-bike-run. Kind of like a triathlon, without swimming.

Bloody Mary's - The Rocko Way

noreply@blogger.com (Betsy) — Mon, 27 Jun 2011 18:05:00 +0000

When I first saw Rocko's Gourmet Bloody Mary Seasoning Blend over on Indulge, Inspire, Imbibe, I knew I needed to try it.*

I've had this bottle for quite some time, but I was holding on to it. I was saving it, for a weekend that it could be enjoyed with friends. Luckily, with a girls weekend in Wellfleet planned, so I knew what I was bringing to the party.

Rockos' mix is a blend of over 20 ingredients. The website recommends that you use 1 part vodka, 1 part mix and 3 parts of tomato juice per drink. My recipe was more (as in more vodka) or less (as in less juice) what Rocko recommends. I also mixed the mix/juice combo into one container for easy pouring - just add vodka.

Our cocktails contained:

Trader Joe's (low sodium) garden patch vegetable juice/Rocko's combination
vodka
3 olives, plus a splash of olive brine
juice of 1/4 lime
lime wedge, to garnish
celery stalk, to garnish
pepper, to taste
ice

Overall, we were thrilled with the results! For someone who loved Bloody Mary's, I thought this had a great blend of spices. It was just spicy enough to drink (first thing on a Saturday morning) without having to add tobasco or siracha. It was thick, too, but not thick enough where clumps would get caught in your straw.

A whole bottle of this mix made 7-8 bloody mary's and a group of happy girls...the view helped, too! It was a great weekend down the Cape and these drinks were the perfect way to kick off our Saturday.

This mix is a must-try for any occasion. Also, not only is it good for drinks, but Rocko's can be used in the kitchen as well. More recipes are listed on their site.

Thank you, Rocko's!

*I was sent a complimentary sample of this product to review, but, as always, all opinions expressed on this blog are my own.

Lunch at Pearl

noreply@blogger.com (Betsy) — Fri, 24 Jun 2011 16:55:00 +0000

With gorgeous harbor views, Pearl Restaurant in Wellfleet is a picturesque stop for lunch. The upstairs outdoor patio is a great place for lunch and cocktails - the perfect addition to a girls weekend.

It was a gorgeous Saturday - 75* and sunny - so mixed drinks were ordered all around. There were margaritas, moscow mules, a dark n stormy, and a coconut cocktail that affectionately became known as the Coconut Breezy (actual name unknown). Each drink was served in a tall pint glass and packed quite the punch.

cocktails

We looked over the menu and it seemed to offer everything we wanted for a summertime lunch. Local seafood, sandwiches and shared appetizers.

To start, the table ordered steamers and chicken chili nachos - both were devoured within minutes. The steamers were local and fresh - served with broth and a side of melted butter. The nachos were described as being served with a chicken 'chili' but it was more of a spicy pulled chicken (which was much better than a chili would have been on a hot day).

appetizers

Lunch entrees were local friend clams with french fries, strawberry salad with feta and walnuts, crab cakes and a few turkey BLAT (bacon, lettuce, avocado and tomato) sandwiches. All of the entrees were very generous portions for their prices - especially in a tourist destination.

entrees

We sipped on cocktails while we enjoyed the sun, the views and the quality time together. We were at the Pearl for a few hours and never felt rushed. We took our time enjoying our meals and drinking our cocktails and the server was even nice enough to take a group photo:

the girls!

If you ever find yourself in Wellfleet, the Pearl is a great harborside lunch stop (I can't say how it is at dinnertime, as we were only here for a late lunch).

Ginger Scallion Noodles

noreply@blogger.com (Betsy) — Tue, 14 Jun 2011 13:50:00 +0000

This is a go-to meal in my house lately. Quick, delicious and easy - the perfect ingredients for a week night dinner.

Ginger Scallion Noodles
(adapted from Momofuk u by David Chang)
serves 2

Ingredients
2 servings noodles such as ramen or soba or somen (which are used above)
1 large bunch scallions, thinly sliced (white and green parts)
1/4 cup ginger, minced
1/4 cup grapeseed, or other neutral oil
1 1/2 teaspoons light soy sauce
1 teaspoon sherry vinegar
1 teaspoon kosher salt

Instructions
Mix together scallions, ginger, oil, soy sauce, vinegar and salt in a bowl. Set aside and let flavors blend together for at least 20 minutes.

Cook noodles according to package instructions. Drain cooked noodles and toss them with half of the sauce. Separate noodles into two bowls, then top with the remaining sauce.

This recipe actually makes enough sauce for 4 servings, but it's so good that you'll want more on your dish!

Strawberry Basil Lemonade Martini

noreply@blogger.com (Betsy) — Wed, 08 Jun 2011 22:56:00 +0000

For most people, strawberries are a clear sign that summer is here however, the first time I see strawberries each June I am reminded of one thing: the Stanley Cup Playoffs.

Years ago, my grandmother served a dessert of strawberries sprinkled with sugar. That very same year, the Boston Bruins won the Stanley Cup. Ever since, the lucky strawberry dessert has been a playoffs tradition. Only one time in my life was I able to enjoy this dessert while watching my team in the finals. For the most part, the Bruins haven't even made it far enough in the playoffs for strawberries to be in season.

Not this year.

I didn't want to jinx the Bruins by starting to eat strawberries as soon as I saw them in the grocery store, I waited. Then, once they defeated Tampa, I knew it was time. I wanted strawberries and sugar, but with a modern twist. The series has been tough, and I have been patiently waiting for my concoction to be ready. And now, on the eve of Game 4, my strawberry infused vodka is ready. I am looking forward to drinking my team to victory.

(source)

Strawberry Basil Lemonade Martini

serves 1

Ingredients

2 oz strawberry infused vodka

2 oz lemonade

4-5 basil leaves

simple syrup, to taste

Instructions

Infuse strawberries by trimming off the hull, cutting in half, and placing in a jar. Fill the jar with vodka and seal tightly. Let sit in a cool, dark place for 3-14 days.

For the cocktail, remove some of the vodka-soaked strawberries from the jar and place them in a cocktail shaker. Add basil leaves and muddle until well blended. Add vodka, lemonade, simple syrup and ice. Shake well and strain into a chilled martini glass.

Garnish with a strawberry (optional) and cheer the Bruins to victory!