Forage – Cambridge, MA in my overalls… #fobstyle

Oh hai!  It’s been awhile since Yeah I wore overalls, made me feel like a forager lol jk… totally didn’t do it just to dress for the restaurant.

So the night of the big fight on Saturday… Mayweather vs McGregor (FYI where was Bieber? Ha!) I first headed to Forage in Cambridge to grab a quick snack to eat… I say snack because we all know that house parties and any sports game will be plenty of beer, booze, and of course delicious fat-inducing food… which sadly I didn’t take any pictures of. But let’s just say I was pupu-sa’d out from ha! Pupu was, fried shrimp and wings, chicken and beef tacos, etc… the list goes on.

So first off.. Forage is hidden in the middle of a residential area in Harvard Sq. You have to walk down into the basement of what looks to be an apartment complex. The interior is very homey and it looks pretty much like it was an apartment turned restaurant. An inviting bar as soon as you walk in, they have a crazy cocktail list…. but Narrow ways to walk through to get to the bathroom and kitchen…. I was bumping into people just to go pee.

They had gorgeous mushroom artwork like this, which was next to our table, all over.  Wait for staff was a little slow… but being for a Saturday night at least we were seated immediately with no reservations. We were finally given two cherry tomatoes, one each… and salt to dip it in.

I felt like Oliver Twist but I found myself wanting to ask for more. Hungry. Slow wait staff. Waa. When are you gonna take our order?

When we finally got our order taken, btw, not hating, they were super gracious and even apologized straight off for being slow….. we got the bread!!!  They had amazing fresh baked bread… screw my gluten allergy. I eat what I want. They, also simply, just serve it with some delicious extra virgin olive oil… poured right in front of you. Crunchy crust (my favorite!) and a fluffy soft interior… yummy.

We finally got our orders in and the food came out really fast. We ordered three appetizers to share… didn’t realize the portions. “This is what he feeds me when he takes me out on a date!” Haha jk! But I joked about instagram-ing that phrase so I figure better here than nowhere.

This was actually a pretty tasty dish. But the name is definitely not what I thought I’d get. “Cured Fish Plate”

Cured Fish Plate
Cured Trout, Lacto Carrots, Clam Ice Cream, Whipped Brookford Cottage Cheese and Scented Geranium

What made me want this dish was the clam ice cream [duh!] you guys know me too well!  And it was AMAZING!!!!…  I was also curious about what was “lacto carrots” because I just think of lactose, am I right?!?!?!… But seriously. It was ONE piece of trout.  And it didn’t taste like anything, let alone fish or smoked.  Fail.

Anyways next up was the highly antisipating “Confit Lobster Mushrooms”  I love mushrooms… remember when I went on that rage and just ate as many different mushrooms as I possibly could from the farmers market?!…. It was like like 30+ kinds but still :]  So here it is……

DUN DUN DUN *cue music* — oh wait I already started it

Confit Lobster Mushrooms
Cantalope, Blackberries, Salt Brittle

Concept was good.  Execution, not so much.  First of all, the mushrooms were overpowered by everything else, and everything was overpowered by the brittle [which was, btw, not salted]  I felt like this needed some green and some acid to really round up the dish.  Each part on it’s own was great – but come on, it was cut up cantaloupe and blackberries on plate.  Not sure how they did the mushrooms, but definitely not the taste of lobster mushrooms when I’ve cooked it myself.  The texture was meaty but it needed a mushroom taste.. I say add some lemon-y herbs and have a variety of mushrooms to amp up the plate.

And here it comes, what D was coming for — the “Cured Beef Plate”

Cured Beef Plate
Jerky, Biltong, Bresaola, Dried Liver, Mustard, Pickles & Toast

The Biltong was definitely missing from this dish but instead we had a delicious Beef sort of Paté with a big thick disc of beet in it [didn’t really have much taste to it though…. so definitely not pickled].  Yeah I suck at descriptions about this because I couldn’t hear the waiter well.  The Bresaola was tasty, a bit too salty for me, but tasty…. and the Jerky was chewy and full of that good packed in beef condensed flavor.  Gnaw gnaw gnaw.

And then… ” Where is the liver?”

But alas, regretfully, I found it in the parsley and onion salad.  Super condensed, rich flavored liver, dried out and grated onto the salad.  It. Was. INTENSE.

I don’t like liver, aside from foie gras, so this was just eye-twitching for me.  Just a few small flakes packed SO MUCH PUNCH… Now I know why they paired it with the onions and parsley, the mellowed it out a ton — but once I had that liver taste in my mouth I couldn’t get it out.

It was all paired with a great fresh house-made mustard, tons of horseradish in it.  I liked it.  D, not so much haha. MORE FOR ME :]

And for dessert, we got complimentary Tomato Sorbet…. and then two savory ice creams.  A Gochuchang ice cream with Kimchi and a Cilantro ice cream, both with a sprinkling of black sesame seeds.  My taste buds were confused, but apparently the highlights of the night for me were all ice creams.  The sorbet

Me: So how does it taste?
D: Tomato-y
Me: Really? That’s a great description….
D: You try it…
Me: *takes a bite*
D: So how does it taste?
Me: Super tomato-y

This was literally a tomato bomb in your mouth!  Refreshing, smooth, and absolutely amazing!

I had a bite of the kimichi and it was a cauliflower.  They gave just the right amount to balance the sweetness… the gochuchang was seriously ridiculously mind-blowing MIND-F.  Like what is going on?!  Slightly spicy, salty and a good amount of sweetness.  The cilantro I loved… and actually would’ve paired great with the mushroom dish we had above.

So pretty.  All in all, it wasn’t a bad meal, it wasn’t a great meal.  Not sure whether or not I would go back, but then again I only had some appetizers.  XXXOOO

New Years Eve Dinner 2016 at Duexave

FINALLY I’m GONNA POST THIS!!!!!!!!!

So I’ve been backlogged… I have half written blogs up all in this shizz and it doesn’t seem to be coming out (ha! – Sorry dirty mind!) I keep having ideas and then writer’s block… my current obsession with watching Frozen and Tangled and seeing their soundtrack 24/7 isn’t helping either… haha “hashtag dork”… and I also started obsessing (yeah a few seasons… like 6, late) with 2 Broke Girl$ (hastag ILOVEMAXSHEISMYHERO) so yeah.  Work, Disney, iTunes is ruining me…. in a wonderful way.

So let’s catch up on 2017… Let’s start off with my last night of it…. NYE 2016 :) which sadly I had a stomach bug so I threw up all night with my date.  Which was funny cuz my date and I went to watch college football first, and me being over-underdressed  puked a few times at the bar.  My stomach finally calmed down on the way to Deuxave (owned and cooked by one of favorite chefs Chef Christopher Coombs) And while I was being careful with my tender tummy… I am NOT about to throw up any good food… I didn’t eat my usual overstuffed way, but all the food was amazing!!!! I haven’t been in forever!!!



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We started off with delicious warm sourdough (great crust and fluffy middle) with a ribboned creamy butter.

Funny story [sidenote] about sourdough bread.  This total bully that lived across the street from me when I was a kid in New Mexico, LOVED sourdough bread. I played with her because 1. She lived across the street from me. 2. She was a bully. 3. She had no friends. 4. I am overly nice even though she did horrible things to me…. etc. etc. ANYWAYS, she loved it, I hated it and she even held it against me. She also forced me to watch Child’s Play which I ran home crying after. I was like 7. Bitch. Her, not me. She also grabbed my arm and bit it once because I said I didn’t want to play with her anymore… #whyineedtherapy [/sidenote]

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Then came the complimentary amuse bouches…. All topped with microgreens!!!…

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Crap, I forgot what these balls were.. they were fried balls of yumminess though… I think it was crab… When in doubt just shove it all in your mouth (ha!) when in a spoon… especially if shaped in little balls (double ha!)

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Some Creamy Lobster Bisque. (HA! The lady next to us even asked for spoons… LOL duh you sip it, it’s a tiny little cup… and if anything just freaking eat your balls and use that spoon… LOLOL.. she complained a lot all night LOLOL!) Anyways.. tasty, thick and rich.

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And some duck liver terrine with pomegranate seeds on cute little crostini…. I could never turn down anything duck liver… or things on a crostini.  I admit it. I love the trend… it shall never grow old… anything on toasted bread (preferably buttery… even more buttery and garlicky) will forever be delicious!!!!!

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For appetizers (thankfully my date was happy to go with my (get two of everything we would eat so we can try more foods) we got the Wagyu Beef Tartare with Forbidden Rice Chips, Green Papaya Salad, Avocado Puree and Crispy Shallots!

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And the Hamachi Crudo with Fennel Dill, Pickled Shallots, Rye Crisps and Smoked Aioli… which is fresh and delicious…. simple and perfect! And gorgeously plated…. and oh oh oh how I love the roe :] Roe roe roe!!!

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And then came the seafood plates!  With Seared Nantucket Bay Scallops with Maitake & Black Trumpet Mushrooms, Brodo, Fines Herbs and a Chili Oil….. hehe I always love when they table side pour for you… I had to whip out the camera in time to catch it in action.

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Look at those beautiful cute things.  Now, date doesn’t do seafood, but he did for me :] And liked it!!!! —- Although he did pass on the hamachi crudo… still need to ease him into sushi…. (bad experience, supposedly)

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And obviously anything with pork belly.. am I right?  Crispy Spanish Octopus(sy) & Pork Belly with Chorizo, Choucroute, Potato, Parsley and Aiji Amarillo.  Octopus on point with crispy ends… and a melt in your mouth pork belly :] NOM!

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And then comes our main courses!!!!! Which contained the highlight of the night… Prime Beef Tenderloin & Perigord Black Truffles with Egg Yolk Raviolo, Celery Root and Bordelaise.

This Raviolo was the dish I was waiting the whole night for, especially since Chef Chris posted the instagram online.  Yeah, you should follow his instagram.  I stalk it religiously for amazing food porn and cute baby pics :]

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Spiced Long Island Duck Breast & Housemade Sausage with Romanesco, Baby Shitake Mushrooms, Foie Gras & Cipollini Vintrigrette and Persimmon.

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Perfectly cooked and I adored the small chunks of all the foie and sausage.  It didn’t overwhelm and the duck was amazing.  You know I’m a duck girl, if there is duck on the menu, I am sure to get it.

We were nearing close to midnight……..

We got complimentary bites nibbles whilst waiting for our desserts…. nervously so, since it was nearing midnight.  They weren’t a hit…. Not to be a party pooper but the other customers around us didn’t seem to enjoy them either…..

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And the desserts came…..

“Cafe Chocolate” with Coffee Biscuit, Cardamom Cremux, Caramelized Vanilla Glace…. Super yummy!!!!!!!!…. I loveeeee cardamom in sweet desserts…!!!!

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And I, being a lover of Chestnuts, I picked “Chestnuts Roasting On an Open Fire” with Chestnut Cream, Vanilla Meringue, Kalamansi and Banana Glace.  The Ice cream was delicious but unfortunately the citrus inside the ball was just way overpowering so I ended up getting no chestnut flavor. :[

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We sipped on glasses of a delicious Rose bubbly the whole night and had such delightful conversations… (I think I might be a bit loud and embarrassing to him) —-and even got to chat with my buddy, Chef Chris for a bit [yes! Hang soon! And I’ll be in for the waffles & foie ASAP]… unfortunately we were rushing to our venue at the W Hotel to countdown to the New Years so I couldn’t squeeze in a pic with him :[ WAA WAA… It’s okay… it’s not like I’m far from this place.  Adore this place!!!!!

 

A Delicious Night In….

W dubbed it “Romance Night” so….. he made the food and I got the wine.

It’s around 50$ and a beautiful Spanish wine… definitely needed to decanter for a bit… should’ve popped it before the food was getting cooked but delicious anyway.

Ribeye, Cooked medium-rare on the rare side.. just the way I like it.

Olive Oil Smashed Garlic Potatoes.
SO FREAKING GOOD.  You can get the recipe here on Cook Taste Eat.

A simple salad of romaine, carrots, tomato, and a nice simple vinaigrette. Refreshing, crisp, delish.

A nice tomato-parsley garlicky mixture.. not a pesto but delicious… and for the stea.

Beautiful

The beautiful foods plated up.  If you look carefully I already took a huge bite out of my yummy steak hahahaha…

WINE

Drunkenly we ran over to Safeway so I could bake W a cake.  I made a faux Black Forest cake.. super ghetto. Chocolate Fudge Cake mix that I added maraschino cherries to, some of the juice and chocolate chips.  I am a fabulous drunk baker!!!

Unfortunately after all that wine and me trying to watch Hop, that was the end of Romance night hahahaha…. SNORE… food/wine coma.

ROAST: Detroit just got SO much better, thanks to Iron Chef Michael Symon

Finally found a great place in Detroit aside from Slow’s and W’s cooking haha… and W’s cooking doesn’t count since it’s not really THE restaurant but HIS food hahahaha anyways… we’re also both lazy creatures of habit so we like to eat at the same places over and over again… as you can tell by my Detroit posts we eat a lot IN the hotel restaurants, the food court in the hotel, room service, Slow’s BBQ and the diner at Motor City.

We headed to the Westin Book Cadillac Detroit Hotel which is the home of Roast, something I didn’t know about until W mentioned it to me just a few days before….  I’m a fan of Iron Chef Michael Symon and have wanted to go to Lola in Ohio for AGES…. anyways, I had reservations at 9 and we were promptly sat at a nice big booth tucked away near the bar and by the wine case…

We were greeted by the nicest, most well informed waiter, who actually used to be working at Lola…  we ordered – the booze list actually came on an ipad haha… and we were quickly served

Bread + Soft Creamy Butter

Pork Crackling 

sea salt, lime, chili powder

SO good we got some to go.  Squeeze of lime, slight bit of grease, tons of crunch and a nice heat to it.  Delicious spices and amazing.  These were like CRACK.

Soon we were out :[ Sad

I was so sad I looked at it upside down and the paper and crumbs fell all over me.  I may or may not have yelped like a puppy. OOPS.

A beautiful Chilean red wine we ordered.  It was on the Somm’s list AND it wasn’t pricey at ALL – the others were $$ and this was not only on the low end of the price spectrum, it was Chilean, I looove Spanish&Chilean wines!

Miguel Torres, Santa Digna, Cabernet  Sauvignon, Central Valley, Chile 2009

A darkly pigmented wine with an intense, full and very fruity aroma. The palate is majestically structured – velvety, meaty and with elegant body. Its smooth, fine tannins, outlined by new oak, ensure a long evolution in the bottle.

Produced exclusively from Cabernet Sauvignon, that king of red varieties, which achieves its fullest varietal expression in the privileged climate of the Chilean Central Valley. This is a great example of the heights to which Cabernet Sauvignons produced on the Pacific coast can rise.

It had a bit of a bite to it but got creamier as the wine opened up, like most Cab Sauv’s…

Our first three courses…

Today’s Charcuterie Plate

A lot of everything.. headcheeses.. lomo, prosciutto and such.. everything was delicious and fatty and perfectly delicious.  There’s nothing like a bad charcuterie plate, but this was a really good one!  This was the plate for ONE too… since we got so much other food.. I could’ve had more :] FO’ SHO’

BBQ Pork Belly

apple, watercress, almonds

The Pork Belly completely melted in your mouth and not just the fatty areas… okay it says apple on the menu but W said it was peach, but whatever.. the slight tang, the slight sweetness.. a bit of crunch with all the veggies and a TON of creaminess…

Beef Tartare

cold poached egg, avocado, lime & crostini

W mixed it all together and it was surprisingly good.  I was iffy about the cold poached egg but it was quick yummy.  Usually, as you hear me say in the video, I only have raw yolk in my tartare… but this was delicious.. esp with some added greens and avocado – which we didn’t mix in just added it with the crostini in each bite.  We DID end up putting some grainy mustard in from the charcuterie plate to add a bit of tang/spice to the tartare. YUM.

Grilled Octopus Salad

basil jalapeno pesto, cucumber, mint, kalamata olive

Super tender and delicious. Tons of tentacles which I loved and a nice char to them.  There was a slight heat and a slight tang to the dish.

Bone Marrow

sea salt, oregano, capers & chilies

The chilies was put on as a form of salsa verde. Delicious.  The charred herbs and the fatty marrow… SOOO GOOD and there was SO much of it!  I didn’t actually taste capers so not sure if they changed it on me from the menu but it was really good and perfectly seasoned.. super creamy and just divine, as ALL bone marrow should be and is.

Southern Fried Sweetbreads

slaw, spicy buttermilk and garlic sauce

It was on a creamy bed of homemade ranch with a beautiful veggie slaw that was tangy and sweet.  The sweetbreads were SO super creamy and dissolved on our tongues into an orgasm.  This may have been the best sweetbreads dish I have EVER had. I love love love sweetbreads and while I’ve had MEH ones I’ve thankfully never had a bad one.  These were ones that I’ll dream of. PLUS….. RANCH?! I’m not even a fan of ranch, but this was SO GOOD.

Bacon Creamed Corn

Super creamy and super sweet corn.  This was SOOO GOOD and DUH you add bacon and everything becomes better!

Roast Beast of the Day: Suckling Pig

Deeeeeelicious… soft, tender with nice crisp skin and some pickled onions and parsley.. and methinks a nice light salsa verde.  I mainly had it as leftovers the next day but this was SO good.  Needs to be a MUST on the menu.

Beef Cheek Pierogie

horseradish & mushrooms

Pierogi (Polish pronunciation: [pjɛˈrɔɡʲi]; also spelledperogipierogyperogypierógipyrohypirogi, orpyrogy; juvenile diminutive form: Pierożki Polish pronunciation: [pjɛˈrɔʂki] also in use) are dumplings ofunleavened dough – first boiled, then they are baked or fried usually in butter with onions – traditionally stuffed with potato fillingsauerkraut, ground meat, cheese, or fruit.

[…]

While dumplings as such are found throughout Eurasia, the specific name pierogi, with its Proto-Slavic root “pir” (festivity) and its various cognates in the West and East Slavic languages, shows the name’s common Slavic origins, predating the modern nation states and theirstandardized languages, although in most of these languages the word means pie. In English, the word pierogiand its variants: perogipyrogyperogieperogypirohi,piroghipirogipirogenpierogypirohy, and pyrohy, are pronounced with a stress on the letter “o”. The Turkish word börek for a kind of pie or stuffed pastry may be a borrowing.

Pierogi are small enough to be served several or many at a time, so the plural form of the word is usually used when referring to this dish. In Polish pierogi is actually the plural, pieróg being singular. In Czech and Slovak pirohy is also the plural, piroh is singular. In Germany, this type of dumpling is called Pirogge in the singular and Piroggen in the plural, although sometimes the Polish name Pierogi is simply used.”

Ah yes.  Peroigies always reminded me of when I dated a Polish guy, I mean what other kinds of peoples loves white bland food and potatoes so much?! Hahaha, I kid.  But I do remember the one and only time I ever really ate ANY Polish food or learned about it was with him HAHA. This is SO not what I remember. Sooooooooo tender.  The skin was super doughy and almost potato-y like….. they were like gnocchi dough as skin hahaha…. and a bit undercooked.. at least the ones I ate were… but sooooo good..

The beef cheeks were super tender, like they should be, super flavorful.. and while the sauce they were in were a bit on the sweet and rich side.. the bland super doughy skin totally counteracted it. MMMM stuffed gnocchi.. that’s totally my next experiment. W beware.

Me in a obligatory bathroom camwhore shot!

The next day for lunch, while I worked, I feasted on leftover cracklings, creamed corn and suckling pig.

DEEEEEEE-LISH!

The best part?…. W cooked for me the following night… and while we both LOVED the dinner at Roast together, I freaking fell in love with his food all over again when he cooked for me the next night…. sorry suckling pig.. even if you weren’t leftover, you still can’t beat my baby’s cooking ;D

In the Mood for Bf’s Cooking…

My Boy knows how to cook. Um, yeah, HELLS YEAH – I’m a lucky little biznatch.  I can eat and W can cook. :]

Oysters

Crab Meat in Tomato Jus

When I HEARD what it was.. I excepted a tomato-y saucey, soupy thing but it literally tasted like eating a fresh raw tomato. OMFG. SO GOOD.  I LOOOOOOVE crab, so fresh, so tender, delicious and sweet.. slightly naturally salty and the tomato jus was SO freaking refreshing and beautiful looking. W said that the waiter gave me too much but I loved it anyways.  I twas SO gorgeous.

Raw Tuna on Creamy Avocado, Blood oranges, Sprouts and Pinenuts

I actually wasn’t told about the pine nuts so it was the happiness surprise when I bit in.. it had this sesame japanese sort of thing sprinkled over the tuna.. MMMMM and the blood orange was SUCH a fresh bright burst of citrus-y deliciousness that was totally brought it together – and like I said, the toasted nutty crunch of the pine nuts TOTALLY enhanced everything as a whole.  This was my favorite dish of the night and just brightened the night.

Compressed Watermelon Salad with Beets and Creamy Goat Cheese.

I’m not even a huge goat cheese girl but this was delicious. JUICY JUICY sweet fresh, REFRESHING watermelon and juicy sweet earthy beets. Freshly cracked black pepper – OMFG this was SO good.  So many textures and a mix of savory and sweet flavors.

Scallops on a Pepperoni pizza like sort of chopped up deliciousness… and methinks Squid Ink?!

Salty fresh deliciousness. This was SO good, I  INHALEd it.. it really tasted like a scallop pizza! NOM.

Baby can cook. I can eat. See?! We’re perfect!

Squid Ink Pasta with Squid Ink Wine Cream Sauce and Seafood Medley

Squid Ink Pasta
2 Servings
~ 1 3/4 cups of all purpose flour
~ 1/2 tsp of olive oil
~ 2 extra large eggs
~ 2 packets of squid ink [4g each]

Dump flour onto a board [or I actually kneaded it in a huge mixing bowl] and make a volcano [a cup at the top of the mound] Add in oil, eggs and squid ink. Slowly mix it together with a fork by adding in flour from the sides of the mound until it comes together. Once it’s coming together start kneading it. It’s sticky so make sure you don’t have jewelry on. I was kneading it until all was incorporated for about 20-30 minutes. And then wrap it in plastic and let sit for at least 30 minutes.

When ready to make your pasta… flour the countertop and cut the dough into fourths.

I kneaded each quarter, rolled it out super thin and flat, cut it in half and rerolled it so that each quarter produced 4 thick flat long squid ink pastas.

Boil in sea-salty water fofr about 6-7 minutes until el dente.

Squid Ink Sauce
~ 1/2 Spanish Onion
~ 4 cloves of garlic
~ 1 cup of heavy cream
~ a few glugs of white wine

Soften onions and garlic – cool down and then add the cream, the squid ink and some white wine and cook down. I soften the onions and garlic first and cool it down while i make the pasta so then when it’s cool I can start cooking it down til it’s thick and chunky. Ok, not gonna lie I added a few secret spices in it :D But that’s just for me to know and for you to eat when I make it for you – hehehehe

Seafood Medley
~ Shrimps
~ Calamari [cut into rings]
~ Scallops
~ Lump Crabmeat
~ Littlenecks
~ White Wine
~ Salt & Pepper

I first steamed the littlenecks and then pulled them out of their shells under cold water.

Chop all of the seafood into similar sizes and between sauteeing with some oil, onion and garlic. I started with the calamari than added shrimp and scallops, since the lump crab is already cooked I don’t add it in until everything is almost done and I just heat it up with a squeeze of a lemon and a splash of white wine. Don’t forget to salt&pepper!

The final products:
His

Hers

We toasted up some pita bread to dip balsamic vinegar, evoo, black pepper and some left over squid ink pasta sauce :] OH and sprinkled some chopped up fresh parsley on top :D NOM! And so pretty…..