Boston eats...

There have been many 30 y.o. birthday celebrations...  a few food and drink highlights from my birthday and others'!

Oishii!
http://oishiiboston.com/menu-wine.html
By far the best sushi I've ever tasted in my life.  Also, by far the best drinks I have ever had.  I had the following the blueberry lavender w/ gin substituted for the vodka (fresh blueberry puree, lavender simple syrup, lime, and gin).  I also had the world's most delicious rhubarb drink.  I never knew such bliss.

Chirashi

Chirashi: up close and personal

Cutest chocolate truffles I have ever seen.  Brought via cooler from Philly!

http://www.johnandkiras.com/

Carrot ginger miso dressing

I have recently been experimenting with homemade salad dressings and discovered how much more willing I am to eat salad when there's a yummy dressing. I got this one on recipezaar and am in love with it! I used olive oil and probably added much more oil once the mixture was done as it still looked thick...can't quite tell if it's because my version of medium sized carrot was off...



Carrot Ginger Miso Dressing



Ingredients
2 tablespoons peanut oil or grapeseed oil or corn oil [olive oil]
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1-2 teaspoon sugar (optional) or sugar substitute, to taste (optional)
salt and pepper, to taste
Directions
1Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
2If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
3Taste and add salt and pepper to taste.
4Serve immediately or cover tightly and refrigerate for up to several days.

Chocolate Fudge Pie Recipe from Pie Bakery and Cafe
pie bakery's chocolate fudge pie!



Chocolate Fudge Pie
Serves eight

Ingredients
7 tbsp. butter
7 oz. bittersweet chocolate, chopped
2 tbsp. flour
¼ tsp. salt
1/3 c. honey
3 eggs
1/3 c. heavy cream
2 tsp. vanilla extract
9½ oz. white chocolate chunks
1 store-bought graham cracker crust

1. Preheat oven to 350°.

2. Melt butter and bittersweet chocolate over low heat and set aside.

3. Combine flour and salt in large bowl and gradually whisk in honey.

4. Add eggs, heavy cream, and vanilla extract, stir. Then, add chocolate/butter mixture. Fold in 8 oz. white chocolate chunks.

5. Pour into graham cracker crust, place pie on a cookie sheet, and bake for 32-40 minutes.

6. Melt remaining white chocolate in microwave.

7. Let pie cool completely and drizzle with white chocolate.

Let them eat pie.

Tinkering with these ideas for brunch tomorrow...

http://www.epicurious.com/recipes/food/views/Chocolate-Cinnamon-Bundt-Cake-with-Mocha-Icing-354851

http://www.foodnetwork.com/recipes/paula-deen/chocolate-cupcakes-with-coffee-cream-filling-recipe/index.html

http://www.foodnetwork.com/recipes/giada-de-laurentiis/macaroni-and-cheese-recipe/index.html

quiche

cheese grits

homefries

blackberry challah french toast

cobbler


...sooo torn!

To change topics, I just read Million Little Pieces and loved it. It's been wonderful to do fun reading again!

In case you were wondering, I really do like the new flourless chocolate cake recipe better!

New experiment: Baked stuffed eggplant
I enjoyed this...

Methods
Cut eggplant in half lengthwise and scoop out the flesh.
Sprinkle eggplant shell and eggplant pulp with salt and leave alone for a while...
Rinse off eggplant pulp, and dice. Also dice some green bell pepper. I would've diced onion too but didn't have any at home.
Oil aluminum foil over a cookie sheet, and also sprinkle the eggplant shell with oil. Throw under the boiler.
Meanwhile, heat olive oil in skillet, and throw in garlic, thyme, crushed red pepper. Throw in eggplant and green pepper and cook for about 8-10 minutes. Flavor with salt and pepper. At this point, this was already tasty and I probably could've just let things be. I ended up throwing in about half a cup of red wine and let it reduce.
Next, I added in fresh tomatoes, cubed old bread, and milk until it's a stuffing consistency. I used soy but regular would've worked fine. I also added in goat cheese and parmesan.
Stuff the eggplant shell with the stuffing. Cover with foil. Put back in the oven. When it's done, throw on sliced gouda and pop under the broiler.
Cover with tomato sauce or salsa.
YUM!

Flourless chocolate cake Recipe2

Trying out a different flourless chocolate cake recipe tonight... I'm not doing the glaze (Happy Passover)...the recipe is pretty similar except for the fact that the eggs are separated and there's no cocoa powder in this one...I have a feeling that I'll prefer my standby recipe but we'll see.

For cake

* 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces


* 6 large eggs, separated
* 12 tablespoons sugar
* 2 teaspoons vanilla extract


For glaze

* 1/2 cup whipping cream
* 1/2 cup dark corn syrup
* 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped


* Chocolate shavings or Gold-brushed Chocolate Leaves

Preparation

Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.