I used to run this blog with my fiance, but now she has her own: Affoodability.
This blog has become a place for me to talk about my journey into weight loss, fitness, and finding ways to always eat things that taste amazing. I'm a foodie, it's a passion of mine. But now I'm also a cyclist.
anyone who’s ever heard of anthony’s coal fired pizza…you absolutely MUST try the broccoli rabe and sausage pizza.
for dinner tonight? homemade broccoli rabe and sausage pizza.
when cooking broccoli rabe: boil in very salty water for 3 or 4 minutes, drain and squeeze the water out. saute in lots of olive oil and smashed garlic. then chop and put on the pizza…under the cheese. yummmm
dinner tonight? brats simmered in pale ale and onions. can’t get much better than that.
you are making me so jealous.
don’t be jealous! make some!
to my surprise, i picked up a package of smoked brats, not plain ones. i’m buying those from now on. haaaaardcore.
(via doctor-ladybutts)
so it’s been a while since i’ve made a real post…and even this isn’t a full review (which i’ll hopefully get to later tonight or tomorrow) BUT…here’s the 14+ course menu from my engagement dinner last month. interestingly enough, it’s been EXACTLY a month since then. weirddd.
sicilian olive and pistachio financiers with quince
selection of house made sodas: rhubarb with micro-rosemary and elderflower
tomato water martini: with a pickled mini eggplant and tomato icepop. tasted like an amazing tomato soup…but it was crystal clear. incredible.
sashimi of kampachi with yellow chive vinaigrette, lily bulb and negi
hay-smoked quail egg with osetra caviar and greek yogurt sauce: soft-poached, rolled in panko and deepfried, then placed under a wine glass filled with hay smoke.
foie gras terrine with rhubarb verjus and anise hysop
medley of carrot with goat butter and pine dashi consommé
celery root flan with morcilla, white salsify and black tahini
burnt bread soup with amaretto and tête du cochon
escargots with yuzu, black garlic and lemon zest
sweet butter basted maine lobster with red miso, chanterelle mushroom and vin jaune d’arbois: THIS is how lobster should be eaten.
pine ash rubbed venison loin with chestnut, rapini and squid ink sable
cheese selection: a sheep’s milk cheese with rhubarb jam and a “french cheddar” with BACON jam. yes. baconjam.
lychee sorbet
bisquit coulant with coconut and cocoa nib crumble
miso dark chocolate cremeux with golden miso, banana ice cream and cashew butter
Luke’s Lobster Roll. Whole chunks of lobster imported from Maine. I have had some pretty awful overpriced lobster roll experiences in the past a.k.a. Tiny amounts of minced lobster drenched in mayo. That will not happen at Luke’s.
while this may not be boston/cape cod related, i do feel this is a fitting kick off to the next week. enjoy this little bit of new england food porn.
(Source: feelingkindoffoodie)
