RSS

Tag Archives: Food

Recipe: Pumpkin Butter

Only 7 Ingredients

It’s officially Fall so will someone please tell the weather gods? While we’re waiting for the temperatures to come down to the Fall conditions we know and love, here’s a simple and quick Pumpkin Butter recipe packed with Fall flavors.

Some gourmet stores have jars of pumpkin butter listed for up to $15. With this recipe you can make more than a jar for about 10 bucks. My recipe uses pumpkin puree, but you’re welcome to use a whole pumpkin to make your puree. I don’t have enough hours in the day to do so.

Apologies for the photos, while Pumpkin Butter tastes great, it’s not the easiest thing to photograph.

All Ingredients in the Pot

Ingredients

1 15 oz. can of pumpkin puree
1/2 cup 100% apple juice
1/2 cup real maple syrup
1 TBSP cinnamon
1 TBSP ginger
1 TBSP nutmeg
pinch of salt

Directions:

Mix all ingredients over medium-high heat in a non-stick medium-sized pot (or Dutch oven).
Bring to a boil, stirring regularly.
Reduce heat to let ingredients simmer, stirringly regularly, until mixture thickens (about 30-40 minutes.
Cool pumpkin butter and room temperature.
Once cooled, refrigerate in airtight containers for up to a week.

Pumpkin Butter on Toast

You may think I’m a little heavy handed with my spices, and that may be the case. I really like spices especially when they simmer in liquids infusing the flavor into the final product. So if you think it’s too much for you, adjust accordingly.

This Pumpkin Butter is a great topping for toast, yogurt, bananas, even chicken or fish. You can also use it in place of oil or butter for baked goods (similar to applesauce’s use). My personal favorite is to make a PBx2 — Peanut Butter and Pumpkin Butter sandwich.

I’m sure there are many more uses I haven’t thought of yet. All I know is that this Pumpkin Butter is truly a versatile sauce that will spice up your Fall.

1 Comment

Posted by poboylivinrich on October 12, 2011 in Cookin'

Tags: Fall Recipe, Food, Pumpkin, Recipe

Recipe: Bananas Foster German Pancake

10 Oct

Bananas Foster German Pancake Ingredients

I don’t know many people who don’t like pancakes. So impress your next breakfast guests with this New Orleans-style take on a fluffy German pancake. This is a quick recipe that takes about 30 minutes tops.

Simply top the finished pancake with thinly sliced bananas, brown sugar and pecans then briefly broil to get a nice caramelization effect for the bananas.

Ingredients

1 banana (thinly sliced)
chopped pecans
2 TBSP butter
1/4 cup brown sugar
1/2 cup flour
sprinkle of granulated sugar
1/2 cup milk (I usually use almond milk)
3 eggs
pinch of salt
1 tsp vanilla extract
pinch of nutmeg
powdered sugar (for topping)

The Pancake in the Oven

Directions:

Preheat oven to 450F. Add in oven-safe skillet while over is preheating.
Whisk eggs until nice and fluffy.
Gradually mix in flour, granulated sugar, nutmeg and salt.
Add in milk and vanilla extract and mix well. Batter may not be thick as compared to regular pancake batter.
When oven has preheated, remove skillet and melt butter in it.
Once butter has melted, pour in batter and place skillet back in over. Bake at 450F for 20 minutes.
While pancake is baking, thinly slice banana and chop pecans.
Once pancake is finished baking, remove from oven. Set broiler to high.
Add bananas, pecan and brown sugar to top of pancake and place under broiler for 2 minutes. Monitor the pancake closely while it’s broiling.
After approximately 2 minutes, remove pancake and dust with powdered sugar.
Serve immediately. Syrup and butter are optional.

The Finished Product

The sweetness from the brown sugar and banana slices should make it sweet enough to not have to use syrup. However, I’ve tried it with syrup and without and it’s delicious either way so you really can’t go wrong.

If you prefer not to use the bananas foster topping, your favor fruit topping will suffice.

Ideally, this pancake should serve four. In reality, it will most likely serve two. It’s that irresistible.

5 Comments

Posted by poboylivinrich on October 10, 2011 in Cookin'

Tags: Banana, Breakfast, Food, Pancake, Recipe

Review: Pomodoro (Boston)

06 Oct

Pomodoro's Bread

I ventured into Boston’s North End (think Boston’s version of Little Italy) on Monday night to have dinner at Pomodoro with friends. The place came highly recommended from one of my friends (who happened to be in our party) and he was spot on.

The place is small and intimate with a definite allure — I wouldn’t hesitate to call it romantic. I’m pretty sure there was only one server for the entire restaurant. For me, that added to the charm and she was never stressed or rushed so it worked.

Normally, I wouldn’t pay any attention to the complimentary bread basket a restaurant, but let me tell you, the bread at Pomodoro is insanely good. The crust has a nice crack and the bread on the inside is light and fluffy. The olive oil is also great. They had olives in the actual olive oil which was something most places don’t do and it really pulled out the olive flavor from the oil. Don’t skip the bread if you go in.

Pomodoro's Antipasto

We started by ordering the antipasto plate which was an Italian smorgasbord. It was loaded with Tuscan white bean salad, roasted sweet red peppers stuffed with a tuna salad, prosciutto, green beans, poached calamari, lightly fried potatoes, arugula, parmesan, fried artichokes, goat cheese toast and fresh olives. I don’t like olives much, so I skipped those, but the standouts of the board were the stuffed peppers (sweet heat), the calamari (amazing taste and texture) and the goat cheese toast (because it’s goat cheese). I wasn’t a big fan of the prosciutto, it was sliced too thick and didn’t have the saltiness I’m accustomed to. The potatoes had a nice crispiness to them, but completely lacked seasoning so there wasn’t anything to send them over the top. All the beans and arugula tasted fresh and complemented the other elements very well.

One of my friends ordered the Classic Linguini. Pomodoro tosses their linguini with a slow roasted plum tomato sauce, extra virgin olive oil and fresh herbs. That’s it.

Classic Linguini

It may sound boring since there aren’t a lot of bells and whistles attached, but let me assure you that sometimes the most simple dish can have the most impact. This linguini was a perfect example. Light, acidic, herbacious, it had all the elements one expects out of a classic tomato sauce and pasta dish. Add some parmesan cheese and the flavor is taken to another level.

My other friend ordered the Veal Scaloppini. The veal was cooked with a sweet onion balsamic sauce and paired with a green olive risotto. While my friend thought it was overloaded with balsamic, it actually worked for me. I liked the acidic balsamic-onion combo especially when a piece of the veal was taken with a bite of the much subtler risotto.

Chicken Carbonara

I ordered what we all agreed was the best dish of the night: the Chicken Carbonara. Pieces of chicken with wild mushrooms, Italian ham and cracked pepper on a bed of rigatoni. The chicken was juicy and cooked perfectly. The white sauce on everything was beyond belief. All of these elements worked together in harmony to create one of the best traditional Italian dishes I’ve had in year.

After dinner, do yourself a favor and head over to Mike’s Pastry across the street. They have some of the best desserts you’ll find in Boston.

North End in Boston is full of Italian places and everyone who’s ever been to or lived in Boston seems to have their own unique opinion on the best place to go. After dining at Pomodoro, I’ll happily go on record saying it is one of the best Italian places in Boston. The ambiance, food and setting were all exactly what I wanted out of the experience.

Pomodoro is located in Boston’s North End at 319 Hanover Street. Hours are Mon. through Fri. 5 to 11 p.m. and Sat. and Sun. from 12 p.m. to 11 p.m.

4 Comments

Posted by poboylivinrich on October 6, 2011 in Eatin'

Tags: Boston, Food, Italian, Pasta, Restaurant, Review

Review: Winsor Dim Sum (Boston)

04 Oct

Crab and Shrimp Dumplings

After a few nights of eating at some of Boston’s top restaurants, I decided to head over to China and cure a craving I’ve had for dim sum. Unfortunately, it’s a craving I can’t satisfy in New Orleans. I chose Winsor Dim Sum and it proved to be a pretty good choice.

Every piece of dim sum was a ridiculously low $3.15. I decided to go for six dishes in total. I went for a blend of some items I was familiar with and few I wasn’t as familiar with.

First up were the shrimp rolls. They were tasty, but the wrapper was a bit soggy/heavy for my liking. I also didn’t like that the shrimp weren’t deveined. I don’t like gritty shrimp.

Next came the crab/shrimp dumplings. This was my second favorite dish of the night. They came out steaming hot and were flavorful and full of crab and shrimp. The wrapped itself was then and only served to complement the filling — the way a good dumpling should.

I tried the pork and peanut dumplings next. While they weren’t as good as the crab/shrimp dumplings, they were still pretty good. The peanut and turnip gave the dumplings a nice crunch.

Pork and Peanut Dumplings

I went out on a limb and tried the chicken feet. As this was my first time to try the dish, I wasn’t too sure what to expect. After trying them, I can’t say I’m up for trying them again. The skin was soggy and it was overseasoned with anise. I also couldn’t get much meat off the feet. I’m sure diners more familiar with the dish were wondering just what the hell I was doing.

I also tried the spare ribs. They weren’t exactly what I was expecting. I was hoping for full on ribs, but got cut of pieces that required chewing the meat off of the cartilage. I was able to get past that and really enjoy the flavor.

My favorite dish of the night was the shrimp-stuffed fried tofu. I wasn’t sure what to expect with the mixture of tofu and seafood, but these things were delicious. I could have easily eaten a few plates of them. They were seasoned and fried perfectly.

So if you’re ever in Boston and craving dim sum. I recommend Winsor Dim Sum, just don’t travel too far off the beaten path. Winsor Dim Sum is located at 10 Tyler Street in Boston’s Chinatown.

Winsor Dim Sum is located just inside Boston’s Chinatown at 10 Tyler Street. The restaurant is open seven days a week from 9 a.m. to 10 p.m.

Review: No. 9 Park (Boston)

03 Oct

One of Boston’s top chefs, Barbara Lynch has formalized a nice set of restaurants and concepts throughout the city of Boston. She even boasts a James Beard award. After having drinks at her bar Drink on Saturday night, I decided to stop in to her flagship restaurant No. 9 Park for dinner on Sunday.

Prune-Stuffed Gnocchi with Foie Gras, Toasted Almonds and Vin Santo

Nestled alongside Boston Common, No. 9 Park is an intimate restaurant with dishes capitalizing on local ingredients. The bar crafts some serious cocktails which seems to be a trend among Lynch’s spaces based on my trip to Drink. I decided to settle on a glass of Syrah and settled in to take a long look at the menu. After reviewing all the options, I decided to indulge in the three-course prix fixe.

First up was the Prune-Stuffed Gnocchi with Foie Gras, Toasted Almonds and Vin Santo. I ordered based on the recommendation of Plein Sud NYC chef Ed Cotton who used to work at No. 9 Park. While the elements all worked well together, the gnocchi felt a tad on the heavy side. I prefer it to be as pillowy as possible. That said, the foie gras was top notch and the prunes worked surprisingly well with the foie gras and the gnocchi itself.

Berkshire Pork Belly with Napa Cabbage, Lobster en Brik and XO Sauce

For my main course, I chose the Pork Belly with Napa Cabbage, Lobster en Brik and XO Sauce. What a great cut of pork belly. It was perfectly caramelized to a crispy outer lay well remaining juicy and fatty on the inside. The XO sauce also added a nice sweetness to the saltiness of the pork. My lobster was a little overcooked and became somewhat tough, but not so much that it took away from the dish. I also didn’t feel like the lobster element and the piece of pork belly incorporated well with each other. Both tasted delicious, but the cohesiveness was a little lacking in concept.

For dessert, I chose the Vanilla Bean Chiboust with Native Apples, Puff Pastry and Cider. I have to say, the description doesn’t do this dessert justice. The chiboust within the puff pastry was subtle and the puff pastry was topped with coriander which proved a brilliant choice. The native apples were amazing. I assume with Fall settling in in Boston, it’s prime apple time. The cider mentioned on the menu was actually an apple cider sorbet that topped the dish and tied it all together. I’m not sure who the pastry chef is at No. 9 Park, but he or she is great at what they do.

Vanilla Bean Chiboust with Native Apples, Puff Pastry and Cider

On a side note, I had a hard time not ordering the Peaches and Cream with Saffron, Brioche and Aged Balsamic. The Fall aspect of the apple dish is what solidified my decision.

The service at No. 9 Park is impeccable. Plates were picked up promptly, drinks never fell too low and the food came out at a surprisingly rapid pace.

Lynch definitely has left a great culinary footprint on the city of Boston and No. 9 Park is a great base for her culinary world. I would recommend reservations as the restaurant was pretty full throughout the course of the evening.

No. 9 Park is located on the corner edge of Boston Commons. The address is 9 Park Street. No. 9 Parks’ dining room is open Tues. through Sat. 5:30 to 10 p.m. and Sun. and Mon. from 5:30 to 9 p.m.

2 Comments

Posted by poboylivinrich on October 3, 2011 in Eatin'

Tags: Boston, Food, Modern, Restaurant, Review

Review: Toro (Boston)

01 Oct

Toro Tapas in Boston

I’m a big fan of tapas. I rarely go to eat with people who won’t share their food so tapas are an ideal way to eat and drink with friends while getting a taste of the variety of dishes a restaurant has to offer. So, based on the recommendation of my friend Donna, one of the first places I visited during my Boston trip was Toro. Before making the trip, I perused Toro’s menu and found at least 12 things I wanted to order.

While we waited for a table (be prepared to wait), I ordered a Caramelized Caipirinha, a tangy mixture of cachaca and caramelized limes — a great, but simple cocktail. My second drink, the La Granada (vodka and pomegranate), wasn’t great. Something about the flavor mixture just didn’t work for me

We started with the Tortilla Espanola (sort of like a potato and onion omelet cake) which had just the right amount of creaminess and seasoning. The egg, onion and potato blended very well, and I figured it was a sign of things to come. I was right. Our second dish of Corazon a la Plancha (Beef Heart) was delicious as well. While I’m a fan of beef tongue, I had never tried beef heart, and I’ll definitely be trying more of it. It was sliced very thin and felt like a heartier (no pun intended) prosciutto.

Razor Clams

Next up were the Pimientos de Padron (Green Peppers with Sea Salt). These tiny peppers packed just the right amount of punch which worked great with the salt and butter they were cooked in. Our next plate was a special of the evening, the Razor Clams. While they weren’t terrible, I have to admit they were my least favorite thing of the evening. I just couldn’t get past the brine flavor.

After taking a short break to order some wine, we continued with Atun Crudo (Tuna with Fermented Black Beans). The tuna was a nice change of pace as it seemed to have more Asian elements than Latin ones. It was a perfect course to refresh the palate after the peppers. Following the tuna, we ordered the Brussels Sprout. While they may not be a kid’s favorite veggie, they are definitely a favorite at Toro. Cooked to perfection, the sprouts had the right amount of sear/charring and complemented all the other dishes perfectly. After the Brussels Sprouts we had the Cauliflower (cooked in bacon grease if I remember correctly). The cauliflower was very similar to the Brussels Sprouts so I would recommend only ordering one or the other.

Maiz Asado con Aioli y Queso Cotija (Corn with Aioli and Cheese)

Continuing with the vegetable dishes, our next plate was one of Toro’s specialties — Maiz Asado con Aioli y Queso Blanco (Corn with Aioli and Cheese). It’s no wonder it’s one of Toro’s most popular dishes. I’ve always been a fan of grilled corn and the butter and lime really highlight the sweet flavor of the corn while the searing gives it a nice contrast.

Asado de Huesos (Bone Marrow)

Following the Maiz, we had our last savory tapa plate of the night, the Asado de Huesos (Bone Marrow). Literally served in the bone, let’s just say we devoured in a matter of seconds. Bone marrow has always been one of my favorite dishes due to just how much flavor is packed into it. Putting on top of toast with beef shoulder and accompanying it with radish and citrus salad really sent it over the top. These last two dishes are must orders.

After pigging out on savory tapas, we moved on to Churros with Chocolate Sauce. I’m a huge fan of anything coated in cinnamon and sugar and these churros didn’t disappoint. After the churros, we ordered a cheese plate. While I get what they were going for with the cheese plate, none of the cheeses were really a standout for me. They did pair well with the Maduras however so if you’re looking for an after dinner drink, the cheese plate accompanies Toro’s offerings perfectly.

While this trip is only my second to Boston and Toro is the only place I’ve been for tapas, I can’t imagine there being a better tapas restaurant in town. Aside from the amazing menu, the servers and bartenders are very knowledgeable about what’s on the menu and what pairs with each other. So the order the dishes were served flowed very naturally and was palate-friendly. Overall, if you’re looking for a phenomenal restaurant to order food to share with friends, Toro is your place.

Toro is located at 1704 Washington Street. The hours vary so visit Toro’s website for full details.

2 Comments

Posted by poboylivinrich on October 1, 2011 in Eatin'

Tags: Boston, Food, Review, Tapas

Review: Pho Tau Bay

27 Sep

Pho Tau Bay Vietnamese Cuisine

Great Vietnamese food isn’t hard to come by in New Orleans, especially on the Westbank. While it took me at least two years to fully discover the Vietnamese restaurant scene, it’s become some of my favorite cuisine. I love the freshness of the ingredients used, the complex combinations of ingredients that create the perfect balance of spicy, cool and crunchy. Another plus is not feeling like you’ve just inhaled the food equivalent of a bus the way some other cuisines do.

One of the best places for Vietnamese in the city is Pho Tau Bay. While it may not be as traditional as some of the other Vietnamese restaurants in the city, it’s definitely one of the most convenient. While I think there is better pho and better banh mis in the city, Pho Tau Bay overall offers a great menu that’s affordable, delicious and quick.

Pho Tau Bay Vermicelli Bowl with Pork and Egg Rolls (B3 on the menu)

They definitely have the best Vietnamese egg rolls in the city. Nothing I’ve had elsewhere even comes close. In fact, I usually order them as an appetizer (to share if I’m feeling generous) and I add them in a vermicelli bowl if that’s what I order. The companion nuoc mam sauce really sends them over the top. The wrapper is crispy, but not crunchy and the filling is always fresh and complex in flavor.

After chowing down on the eggrolls, I normally go with one of the vermicelli bowls. While it’s a nice size portion, you can upgrade to a large for only a dollar more. Filled with noodles, lettuce, cucumbers, fried shallots, carrots and meat of your choice, the bowls make for a great lunch or dinner. While I don’t know the ins and outs of the nutrition facts, I can’t imagine them being nutritionally void.

While I’m not crazy about Pho Tau Bay’s banh mis, they’ll do in a pinch. The bread is good, the meat is good, but the pate and jalapeno on traditional banh mis are missing so they don’t quite stack up to other banh mis in the city.

Pho Tau Bay Banh Mi with Pork (BM#5 on the menu)

The pho is great at Pho Tau Bay as is the PTB wonton soup. The broth at Pho Tau Bay doesn’t feel overly salt and isn’t as greasy as other broths I’ve had. The herb basket that come with the pho is also one of the most generous in the city. I always feel guilty not using every leaf of basil, every bean sprout, every slice of cucumber and every jalapeno.

To wash it all down, I highly recommend the soda chanh (club soda with lime juice and sugar). It’s always refreshing, isn’t packed with sugar and has a great tart/fizz combo to it.

Overall, Pho Tau Bay offers inexpensive, quality, fresh Vietnamese food in a hurry. It’s one of the best places to go on the Westbank. So if you ever get the urge to venture across the Crescent City Connection, be sure and stop in for some of the best Vietnamese around.

Pho Tau Bay is located at 113 Westbank Expressway (take the Stumpf exit). Hours: Mon.-Wed., Fri.-Sat. 9 a.m. to 8:30 p.m.

1 Comment

Posted by poboylivinrich on September 27, 2011 in Eatin'

Tags: Banh Mi, Food, New Orleans, Pho Tau Bay, Review, Vietnamese

Review: Dat Dog

26 Sep

The Dat Dog Menu

When you think of New Orleans, the thought of a hot dog doesn’t come immediately to mind. Enter Dat Dog — the Freret Street restaurant doing everything in its power to change that. And if Dat Dog’s success is measured in terms of hot dogs, sausage, bratwursts, kielbasas and all the other things on a bun they offer, they’re off to a successful start. In fact, they’ve already outgrown the original location and will open in a larger venue right across the street.

I can sum this place up in one word: addicting. I’m not sure there’s a better restaurant in New Orleans where the minimalist approach works so well. Everything is equally delicious. The toppings are out of this world.

The most beautiful and delicious assembly line in the world.

But the best part may be the buns. The sourdough complements everything wonderfully. Order anything, top it with anything. You can’t go wrong.

On my first visit I went with a bratwurst topped with chili, cheese, onions and mustard. It turned out to be one of the best things on a bun I’ve ever had. I’ve used subsequent visits to venture out. Another favorite? Crawfish sausage topped with Andouille and avocado. Maybe the thought doesn’t sound too appealing, but let me assure the taste was. The Friday-only special Chicago dog is also a great choice.

Dat Dog Fries

Now about those fries. Crispy. Tasty. Crunchy. Seasoned to perfection. These are some of the best fries in town. Hands down. I’ve yet to try them with chili and cheese, but I can’t imagine it would be a bad idea.

Above all, the thing about Dat Dog that impresses me the most is that it’s consistently great. During my lunch and dinner visits I’ve always been greeted courteously and the food is always top notch. Dat Dog is a simple concept full of complex flavors and an endless variety of ways to dress up a hot dog or sausage.

Dat Dog is located at 5031 Freret Street. Open Tues.-Thurs. 11 a.m. to 9 p.m., Fri.-Sat. 11 a.m. to 10 p.m. and Sun. 11 a.m. to 6 p.m.

All photos courtesy of Dat Dog.

1 Comment

Posted by poboylivinrich on September 26, 2011 in Eatin'

Tags: Food, Hot Dog, New Orleans, Review, Sausage, Street Food

Po' Boy Livin' Rich

Tag Archives: Food

Recipe: Pumpkin Butter

Recipe: Bananas Foster German Pancake

Review: Pomodoro (Boston)

Review: Winsor Dim Sum (Boston)

Review: No. 9 Park (Boston)

Review: Toro (Boston)

Review: Pho Tau Bay

Review: Dat Dog

Follow Po' Boy Livin' Rich via Email

Twitter Feed

Archives

Blog Categories

Tags