The table setting, my favorite chef with 3 Liter Duvel, and Escargot

Aperitif: Unicum (drank out of test tubes)
Snack: BBQ Spiced Meal Worms

1: Chouriço Assado -Chouriço set aflame in a terracotta dish (ours is shaped like a pig)
Duvel – we got a GIANT 3 liter bottle!

2: Escargot
White Wine

3: Roasted Butternut Squash Soup
White Wine

4: Blood Red Romaine Caesar Salad
White Wine

- Intermezzo Spoon of Rhubarb Sorbet -

5: Black (squid ink) fettuccine with lemon and caviar
White Wine

6: Roasted spindly carrots and squash
Red Wine

7: Steak Tartare
Red Wine

8: Chocolate Ganache Mini-Tartlets with white chocolate tombstones
Port

- Coffee -

Herbs:
Dill
Parsley (Giant, flat leaved)
Borage
Epazote
Marjoram
Sage
Thai Basil

Fruits:
Yellow Alpine Strawberry
Raspberry
Ground Cherry

Misc Veg:
Mexican Sour Gherkin
Purple Tomatillo
Tomatillo
Golden Chard
Ping Tung Eggplant
Red Spinach
Champion Collard

Tomatoes:
Green Zebra Tomato
Cherry Roma
Sun Gold
Red Pear

Peppers:
Lemon Drop Pepper
Serrano Chile
Black Czech Pepper
Volcano Hot Pepper
Bulgarian Pepper
Hungarian Hot Wax Pepper

Here’s how the garden looked in March, April and May. I’ve only planted a few of my new purchases so far – it’s such a cold, grey day and I’m having a hard time leaving the house.

It turned out that in my post about Indian Cauliflower I mentioned that I’d gotten a spice kit/cookbook that a family friend didn’t want.  The only problem was, the kit was a gift from his daughter, then he gave it to my mom, and then she gave it to me.  And all three of them read the blog post.

At least everyone got a good laugh out of it, and I’m still enthusiastic about the gift, even if it wasn’t for me!

It happened two Fridays ago.  For Christmas, I had given Jeremy tickets to Beer Advocate’s Night of the Barrels, a sampling of wood-aged beers in Boston.

Trips to Boston are always a good excuse to explore a slightly different culinary landscape.  Rhode Island is lacking in European restaurants (except, of course, Italian), and cold weather is the perfect time for potatoes and sausages.  So Cafe Polonia seemed like a great dinner choice and was even convenient for travel (right off the Andrew T stop).

We planned to get enough food in our system that the beer wouldn’t go to our heads – what we didn’t expect was eating such delicious and plentiful food that we’d hardly have room for beer.  That, my friends, was the tragedy.

Tripe soup, the Polish Plate, and a Gypsy Pancake at Cafe Polonia

When we saw the menu, we couldn’t help ourselves. There were so many choices I’ve never seen on a US menu, even in Polish restaurants.  We started with soup – tripe (me) and forest mushroom (Jeremy), and had to share the blood sausage appetizer,  and of course it was impossible not to get two entrees.  Jeremy got the Polish Plate, a good sampler with kielbasa, stuffed cabbage, hunter’s stew and pierogies.  I was intriuged by the Gypsy pancake, described as a potato pancake stuffed with goulash. The menu did say “giant”, but I didn’t expect the two dinner-plate sized potato pancakes with goulash.  It was so delicious I finished half (which is probably twice a normal dinner portion), and was pained that I didn’t live close enough to take home a doggy bag.

You can imagine how full we were when we got to the beer tasting.  But would you have been able to resist?

Cafe Polonia
611 Dorcester Ave.
South Boston, MA
http://www.cafepolonia.com/

This recipe is out of this world. It might sound involved, but after you make it once, you’ll find it’s totally worth it (and not actually that complicated).

Panch Phoran is a spice mixture composed of fenugreek, nigella seed, mustard seed, fennel seed, and cumin seed.

Braised Cauliflower with Panch Phoran Yogurt Sauce

• 1 small onion, peeled and coarsely copped
• 3 cloves garlic, peeled and coarsely chopped
• a 1-inch piece fresh ginger, peeled and coarsely chopped
• 1 cup lowfat yogurt
• ½ tsp salt
• 1 tsp sugar
• 1 head cauliflower (about 2 lbs), separated into bite sized florets
• 3 tbs vegetable oil
• 2 whole cloves
• 2 green cardamom pods
• a ¾ inch piece cinnamon
• 1 tsp panch phoran
• salt, to taste
• ¼ cup fresh cilantro, coarsely chopped

In a blender, combine the onion, garlic, ginger and 2 tbs of cold water. Puree and transfer half of the paste to a large bowl with the yogurt, salt and sugar. Stir to combine. Mix in the cauliflower florets, turn the florets in the marinade to coat thoroughly and set aside.

In a large skillet, heat the oil over medium-high heat until very hot, but not smoking. Add the cloves, cardamom pods, cinnamon and panch phoran, stir and allow the spices to sizzle and pop, about 30 seconds. Add the remaining half of the garlic-ginger puree and stir for 2 more minutes. Add the cauliflower-yogurt mixture and cook for 3 minutes. Reduce the heat to low, cover and let the cauliflower simmer for 5 minutes. Uncover the pot and finish cooking until the cauliflower is tender, about 12-15 minutes. Check for salt, stir in the cilantro and transfer to a serving dish.

Muesli was popularized by a Swiss physician at the turn of the 20th century as part of his regimen for healthier eating.  It’s one of my favorite power breakfasts, perfect after the gym or before a long day.

Muesli made with dried figs and cherries

Muesli (makes 2 small or 1 large serving)

Vary the amounts based on your mood – I often use an apple per person and very little of the other ingredients, making it more of a breakfast fruit salad.

• 1 apple, cored but not peeled
• 1 tbs lemon juice
• 1/2 cup yogurt
• 1 tbs honey
• 1/3 cup oatmeal or granola
• 1/4 cup chopped nuts, such as almonds or pecans
• 1/4 cup dried fruit, such as raisins or dried cherries

Grate the apple using a box grater and toss with lemon juice.  Stir in yogurt and add honey to taste.  Mix in remaining ingredients. If you prefer softer oats, allow the mixture to sit for a few minutes before serving.

1. Night of the Barrels @ Extreme Beer Fest (via Beer Advocate) – I bought my boyfriend and I tickets to this as a Christmas present.  I’m happy about my timing, they’re sold out already! 50+ wood-aged beers will be there for the tasting.

2. A 3-session sewing class. I know the basics but would love learn some tricks, and how to care for my machine.

3. A 2-session Veggie gardening planning class – I can’t wait to get a jumpstart on the garden.

4. Making ice cream – Jeremy got me an ice cream maker for Christmas, and I made key lime pie sherbert last night. Maybe this year I will have that ice cream social I threatened to have last year.

5. A winter weekend – last year we went to Maine in February and it was cold, but great. This year I would love to see some maple sugaring.

6. A spring getaway – somewhere warm but not too far away.

7. Using my restaurant gift certificates – I just got $230 in restaurant gift certificates for $25, thanks to a deal through Borders Perks & restaurant.com.  We’ve been trying to stay on budget and cook at home, so this should give us an excuse to venture out more often.

8. Putting local events on my calendar -There’s always so much going on, and we all need an excuse to leave the house in the winter.

9. Watching Netflix on demand – I hook my laptop to the TV with an HDMI cable, and have 12,000 movies at my fingertips.  I find this much more worthwhile than a cable subscription.

10. Knitting during lunch – my coworkers have a 1x a week knitting group.  Maybe I’ll attempt my first sweater?

11. Walking to work – this will be so great once it’s not a skating rink out there. Yesterday, I took the bus. Yuck.

12. Cast iron – my parents gave us a griddle and large cast iron skillet.  Time to cook up that thick bacon that’s been waiting patiently in the freezer!

The first photo was actually in Nashville, coming from the airport – stopped at at Jack’s for lunch (http://www.jacksbarbque.com).  I had a pork shoulder plate and enjoyed trying all the sauces (there were at least 6).

Exhibit B, a rack of ribs from Rendevous (http://hogsfly.com), a bustling joint that people have been walking down an alley to dine in since 1948.  Second barbecue of the day for us, and my first rack ever in the dry style.

And last but not least, a chicken plate from Corky’s (http://www.corkysbbq.com), one of the few places open for Sunday lunch. I’m glad fate led us there!

Today I was in the mood for pumpkin pancakes with apple compote.  Apple compote is versatile and so quick to make.  I came back from a yoga class this morning and, ten minutes later, it was done.   You’ll find my recipe below.  For the pumpkin pancakes, here’s one recipe I’ve used, but I always change up the spices to taste.  If anyone has a favorite recipe, leave it in the comments!

Apple Compote
This is my basic recipe as best as I can write it down – I always just throw things together and add more ingredients to taste.   Today I even threw in a shot of orange juice!  I prefer not to peel the apples, but this is a matter of taste.

• 2 large apples, cored and sliced (one of these makes the job quick)
• 1 tbsp butter or margarine
• 1/4 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 cup raisins
• 2 tbs lemon juice
• 1/4 cup nuts, chopped (optional – I used cashews today)

Melt butter in a large skillet with a cover.  Add the apples, brown sugar, cinnamon and ginger, and toss to evenly distribute the spices.  Cover and cook over high heat, stirring occasionally, for about three minutes.  Add the raisins, lemon juice and nuts, cover, reduce heat to medium and cook for another couple minutes.  Remove the lid and cook until apples are tender and liquid is syrupy, about three more minutes.

Serve with pancakes, oatmeal, yogurt, or even on a cheese plate.