Last week was the first time I dined at Alden and Harlow in Harvard Square, Cambridge, MA. In sum, it was amazing. The only thing not pictured that we ate was a plate of root beer glazed ribs (it was a special). And it was the only plate that we felt did not live up to the deliciousness of all the other plates. I’m not saying it was bad. It just wasn’t stellar. Everything in the following pictures though? I WANT TO EAT IT ALL AGAIN AND AGAIN.
Winter Restaurant Week came to a close yesterday, here in the Boston area. A couple of my friends have raved about Toscano over the last year, so we went there. Our menu was:
Foley Smoked Salmon – Crostini – Lemon – Caperberries
Double Smoked Bacon – Tomato Cream – Herbs
Sautéed Porcini Mushrooms – Herbs
Pasta e Fagioli
Puree of White Bean Soup – Tubettini Pasta
Romaine Hearts – Focaccia Croutons – Classic Dressing
Local Fresh Burrata – Beefsteak Tomatoes – Basil
Jumbo Lump Crabmeat – Tomato – Shellfish Stock
Oven Roasted Chicken Breast -Pomodoro Sauce – Fresh Mozzarella – Oregano – Patate al Forno
Sautéed Veal Scaloppini – White Wine – Lemon – Parsley – Patate al Forno
Bistecca alla Griglia
Wood Grilled Sirloin of Beef – Patate al Forno
Gamberoni al Moscato
Sautéed Shrimp – Leeks – Moscato Wine – Patate al Forno
Grilled North Atlantic Salmon – Asparagus – Mustard Sauce
Toscano House Specialty “Budino Style”
Torta di Mirtilli
Blueberry – White Chocolate Tart
Gelato e Sorbeto
The tagliatelle? I loved it. The pasta had a nice bite to it, and it wasn’t too oily. The mushroom flavor was very good. It wasn’t an immediate “wow” for one of my table companions. But the more she ate, the happier she was with her dish. For half of my table, the favorite starter was the rigatoni. I tried a bite of it. The bacon flavor is without question the dominant flavor. It was very delicious as long as you like your bacon, and maybe I’ll order it next time. Then again, I love tagliatelle and mushrooms, so I’m hard press to say which of the two I’d pick if I had to. One of the diners had the white bean soup, and she was happy with it. It had a much more delicate flavor than I was expecting. I’m not sure I’ll ever order it in the future, but I highly suspect that it’s because I’m pro-pasta at Toscano.
Last night, instead of NYE dinner at The Red House, we changed things up a bit and went to Harvest. Both restaurants are in Harvard Square, Cambridge, but they are pretty different. Harvest is fancier, the portions generally smaller, but still every bit wonderful and delightful.
I adore Harvest, even though I don’t eat there too often. I’ve never been disappointed by their seasonal menus. Although, I think my opinion of the restaurant is slightly skewed. I took a special one-time cooking class with Mary Dumont, who is Harvest’s executive chef. The class had a bonus appearance by Brian Mercury, who is Harvest’s executive pastry chef. They were both lovely people with infectious personalities and an obvious love for what they do. It’s hard to dislike food created by them.
Last year, I had kicked myself slightly for not doing NYE dinner at Harvest. The menu sounded amazing. As such, I had my heart set on NYE dinner this year at Harvest from the get-go. And it did not disappoint.
Early in the summer, I had experimented with a batch of garlic scape pesto only to find myself terribly disappointed.
Today’s pasta sauce was the antithesis of that.
I was home from work by 6pm, and I’m away from the office for the rest of the week. I went to visit the plants in the garden before heading inside, and saw that some of the eggplant my mother planted was ready to be picked. I had three pretty eggplants in my greedy hands, and didn’t know what to do with them. I knew I wanted to roast them in some manner, but not much more than that.
Then, I remembered seeing an eggplant puree recipe in one of my library books. On page 130 of Giada’s Kitchen by Giada De Laurentiis was a recipe for “penne with eggplant puree.” I used the method but didn’t follow the ingredients exactly, and still I was very pleased with the end results.
Roasted Eggplant Puree for Pasta
inspired by Giada De Laurentiis
3 small eggplants, unpeeled, cut into one inch pieces
a large handful of sweet grape tomatoes (from the market… I wish I hadn’t eaten all my tomatoes. I pop ’em like candy if they’re sweet)
2 small onions, quartered (from my CSA)
1 small bell pepper, cut into medium slices (I had a purple one from the CSA)
garlic powder (I’m out of fresh garlic cloves)
red pepper flakes
1/4 cup pine nuts
1/4 cup basil leaves, torn
Heat your oven to 400F, and line a baking sheet with parchment paper. In a separate baking dish or sheet, spread out the pine nuts and set aside.
Oh, wow… I’m posting something? With pictures?!
This past weekend I made the avocado pasta sauce recipe as found on the Sara Moulton website. I used 3 cups of whole milk rather than four, and used more cheese than originally listed (I had trouble reducing the sauce and still wanted the right texture). I also didn’t have tomatoes on hand. In the future, I’ll probably replace the tomatillas with green bell peppers just because it’s more readily available.
The pasta sauce also makes for a good salad dressing. Yum.
Here’s the link to the recipe, http://www.saramoulton.com/recipebox.php?id=76&cat_id=17