by Sam Tackeff | Sep 22, 2012 | Breakfast, Lunch
When you are no longer of the age that a sleepover is a common occurrence, it becomes rare that you have breakfast guests on a weekday unless you have regular traveling visitors. Making breakfast for a friend is one of the great pleasures in life. (Brunch, even with the same foods, is a different beast entirely.) In our house, I regret, breakfast is usually a singular activity, so I was thrilled to get a visit from my friend Caroline. She got an egg, tea, and melon, and for me coffee, two eggs and a tomato, and a banana sliced with almond butter.
Today was the first day that I’ve been out of the house for lunch for weeks, and I was excited to play hooky and see the city with Caroline. We spent the afternoon wandering around the Boston Common and the Public Gardens, checking out the farmers market in Copley, strolling down Charles Street. This stately fur ball was seen in front of Savenor’s, dutifully waiting for his human friend. And maybe a marrow bone.
After discovering that Caroline’s desired chai hot chocolate was still not at being sold at the chocolate shop, despite the fact that fall is almost here, we headed off to Brookine to pick up her friend’s wedding dress, and forage for lunch. To be honest, I wasn’t quite sure what I was going to eat. We debated Cutty’s (even though I’m not enamored with it), sushi, Anna’s (she’s from Texas, so that was out). I learned that Caroline had never been to Flour, so I decided that a trip to the South End was in order.
After finding a fortuitous two hour visitor parking spot in the South End (when does that ever happen?), we headed over to Flour. It is here I should note that this particular occasion at Flour made me really appreciate a) the fact that my current food restrictions are not life threatening illnesses that so many of my friends have to deal with, and b) the fact that there are some supremely lovely people in the world.
At 3 o’clock, there was no line, so I felt a little more comfortable attempting to order food that was restriction-friendly. I opted for the lamb salad (without the delicious tomato chutney or goat cheese, alas), and immediately the folks behind the counter were more than accommodating, and full of suggestions. Could I eat carrots? Avocado? Tomatoes? Suddenly what I assumed was going to be a slightly boring salad became exciting again. The oil was a blend that I was wary of, so they gave me a side of olive oil and vinegar, and I ordered an espresso and made sure to give a good tip.
After our lunch, we walked the South End, and headed over to Formaggio on Shawmut. Because I’m a regular at the Huron location, I felt that it was high time that I check out the other location in the city. The shop was full of all the same goodies on a smaller scale, and all around a good place to check out if you are in the area. I learned however that they didn’t have George Howell Coffee! Instead, I picked up some medjool dates, and we headed over to the South End Buttery for tea. (It’s been so long since I last visited!)
The iced tea here is delicious – I believe it’s iced earl grey.
After our lovely afternoon, Caroline dropped me off at home, and left to Providence.
I headed out to Trader Joe’s to pick up some fixin’s for dinner. Usually I make a meal for us to share, but I’ve been making sure not to impose too much lately with my food choices. We each got our own meals – Devon got hot dogs and beans, and I had a complementary fresh gazpacho, topped with fresh pork sausage from M.F. Dulock’s. The same, but different!
by Sam Tackeff | Oct 3, 2009 | Breakfast, Seafood
Smoked Fish. I love it all. Smoked salmon, smoked trout, smoked whitefish, smoked sable… I’m the type of girl who would rationalize a one day trip to New York City – as long as I could pick up some smoked fish at Zabars before heading home.
This adoration started early. Growing up in New Hampshire, my parents and I would frequent Seaport Fish every week to get all our seafood needs. I was always on board for this trip, because from the age of about one, the staff at seaport fish started bribing me with smoked salmon. Honestly, I must have gotten an entire salmon’s worth of smoked salmon for free over my childhood.
While I generally interchange the terms smoked salmon, nova, nova lox, and lox, there is technically a difference between them- here’s a simple breakdown:
– Nova or Lox are usually what we see when we order the platter from the deli, or on the bagel – the fish has been cured in a liquid brine and cold smoked.
– Scottish style salmon is cured in a dry brine, and then cold smoked.
– Nordic smoked salmon is salt cured and then cold smoked.
– Gravlax is generally cured in a mixture that has more herbs and spices including dill and juniper berry.
These are not to be confused with hot-smoked salmon, which you may see in packages by the fish counter – hot smoking makes the fish feel like cooked fish, whereas cold smoking makes it a little more like the consistency of sushi.
(Photo: Russ and Daughters)
Where to find good smoked fish:
If you live on a seacoast, particularly in New England, you would be in luck. Most local fish markets will carry good quality salmon. If you are near a city, you might try going to an old style Jewish deli. When buying packaged, I like Ducktrap, particularly the “Kendall Brook Variety” which comes from Maine. I find that packaged however are sort of luck of the draw – I like being able to taste a little bit before I buy it, to make sure it’s not too salty for my taste.
I picked up mine for breakfast at our new Whole Foods in Noe Valley, so if you live near one of these you might check out their fish department, and see if they will give you a little sample.
If all else fails, you can just order it from either of the two golden sources – Zabar’s fish counter, or Russ and Daughters and they will ship it to you, right quick. While you are at it, order a jar of salmon caviar from either of these guys and you won’t be disappointed.
A few things you can do with smoked salmon:
:: The composed breakfast (see above) – toast, dry farmed early girl tomatoes, and ripe avocado – spreads like cream cheese.
:: Smoked salmon on a bagel (or brown bread, or rye bread, or seedy bread ie: anadama) with *full fat* cream cheese, and slices of onion if you are so inclined. *Please note, unfortunately, I spent several years of my life with nothing but fat free cream cheese in my refrigerator. Don’t make the same mistake.
:: Smoked salmon pinwheels – great for the lunchbox (either just salmon and cream cheese, or wrap style in a tortilla)
:: Smoked salmon with scrambled eggs.
Any brilliant salmon ideas? I’m always looking for more!
by Sam Tackeff | May 14, 2009 | Barefoot Blogging, Breakfast
This weeks Barefoot Blogging backtracks to a recipe that I wasn’t around for – Ina Garten’s Herb Baked Eggs. Barefoot blogging is a group effort of those of us who absolutely adore the Barefoot Contessa, and are cooking our way through her recipes. It’s great fun.
I thought these eggs would be a perfect way to inaugurate my new ceramic ramekins, and use the broiler that I couldn’t figure out how to use – it’s one of those pull out drawers under the stove that I always thought was just intelligent storage space for baking pans.
The recipe couldn’t be simpler, and makes a really great breakfast to serve for company or just yourself in a matter of minutes. And it looks so pretty! I ate mine with some really fantastic bread from Alvarado Street Bakery.
Ina Garten’s Herb Baked Eggs
serves 2
Ingredients
– a half clove of garlic, freshly minced
– 1/4 teaspoon of minced fresh thyme leaves
– 1/4 teaspoon of minced fresh rosemary leaves
– 1 tablespoon of minced fresh parsley
– 1 tablespoon freshly grated Parmesan cheese
– 6 extra large eggs
– 2 tablespoons heavy cream
– 1 tablespoon unsalted butter
– Salt and Pepper
Method
1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
2. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
3. Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
