"Chocolate Covered Strawberry" Cookies

Chocolate covered strawberries are my favorite. I love them. I make them all the time in the summer when strawberries are in season. It's really fun to play around with dark and white chocolate and make different designs, too. I made a huge platter of them for a graduation party last summer.

Anyway, right now we are nearing the end of the semester! I am on a mission to use up every ingredient in my pantry and as a result I have been baking lots of cookies. I made these delicious cookies last weekend for the Boston Marathon. They are chocolate drop cookies with white chocolate chips and dried strawberries. The result is the cookie version of a chocolate covered strawberry!

These are super easy to make. I made sure to get a lot of different sized bits of strawberries in the dough, including what was basically strawberry powder. This made sure the strawberry flavor was throughout the entire cookie.

Have fun with these cookies! I think they'd be fun with some semisweet chocolate chips mixed in as well :).

"Chocolate Covered Strawberry" Cookies

Ingredients

2 1/4 cup AP flour

1/2 cup cocoa powder

1 t baking soda

1/2 t salt

1 cup unsalted butter (room temperature)

1 cup brown sugar (packed)

3/4 cup sugar

1 t vanilla

2 eggs

1 cup white chocolate chips

1 cup freeze dried strawberries (broken into chocolate chip-sized pieces)

Instructions

1. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
2. Cream the butter and sugars together until smooth. Beat in eggs and vanilla until light and fluffy.
3. Gradually beat in flour mixture. Fold in white chocolate chips and strawberries
4. Form 2 tablespoons of dough into a ball and set on a baking sheet lined with parchment paper. Repeat with the rest of the dough, making sure they are at least 2 inches apart.
5. Bake for 8-10 minutes at 350 or until puffed. Cool on baking sheets for 5 minutes and then remove to wire racks.
6. Eat.

Restaurant Review: Union Oyster House in Boston, MA

Boston University's School of Hospitality (SHA) has a Diner's Club, which meets a few times a semester to try restaurants and learn more about the food and beverage industry. Today we had the pleasure of dining at the Union Oyster House in Boston, which is the oldest restaurant in America (est. 1826)! Fun fact: it is the only restaurant in the country to have status as a National Historic Landmark! The restaurant has tons of history associated with it: JFK had his own booth when he was a senator, a king of France lived on the second floor while in exile, and it was once a pay station for troops during the revolutionary war. The walls of the restaurant are covered in historical plaques, paintings, and dioramas.

The "Freedom Trail" Room, which has a 3D model of each site on Boston's Freedom Trail

One of the SHA professors, Chef DiFronzo, is also the executive chef at Union Oyster House. He gave us a wonderful tour of the building. There are multiple dining rooms on multiple levels, as well as a cocktail bar and the oyster bar, which has been there since the restaurant was opened.

The Original Oyster Bar

The Diner's Club was seated in a private dining room on the second floor. While we waited for everyone to arrive, we snacked on cornbread and butter. Our three-course meal began with the restaurant's famous clam chowder. I can honestly say that it was the best clam chowder I've ever had: it was thick and rich and so delicious!

Our entree was grilled salmon, served with steamed veggies. The salmon was a perfect medium rare and was incredibly moist. Chef DiFronzo later told us that he didn't put a sauce on the salmon because he wanted us to taste the fish itself. He explained that the restaurant uses farmed Canadian salmon because it is cheaper than wild salmon and much easier to get fresh. Wild salmon usually comes from the Pacific, whereas the farmed salmon comes from only a few hours away. The salmon is the only seafood that the Union Oyster House gets from outside of New England.

For dessert, we had Boston Cream Pie! Although I had never had Boston Cream Pie before, I think that it was excellent.

Not only does Union Oyster House have excellent food, but it provides such a fun experience. Wandering through all of the rooms is like walking through a museum. Next time I will be trying their renowned oysters!

Union Oyster House
http://www.unionoysterhouse.com/
(617) 227-2750
41 Union St.
Boston, MA 02108

Restaurant Review: Regina Pizzeria in Boston, MA

Tonight we took Elise out to Regina Pizzeria for her birthday! Elise, a Massachusetts native, had recommended it to us and we decided to give it a try. Regina Pizzeria is also on the Boston Eater 38 and Food & Wine Magazine lists it as one of Boston's best value restaurants.

Regina's normally has a line out the door, but since it was Tuesday night, we were lucky enough to be seated immediately. The atmosphere is very family-friendly and casual. One of the walls displays a fun collection of police patches from all over the country.

Our waitress brought us paper plates and menus listing dozens of different pizzas, including a make-your-own option. All of the pizzas can be ordered as either 10" or 16". We ordered a 10" classic margherita and a 10" sausage cacciatore to share.

Our pizzas arrived quickly and we immediately dug in. The crust was incredible: it was crisp and light but still sturdy enough to hold the toppings without bending (although after a few minutes the sausage pizza crust started to soften). The margherita came with chopped fresh basil and was absolutely delicious.

The sausage cacciatore, topped with onions, mushrooms, and green bell peppers, was fantastic as well. All of the ingredients were of good quality and freshness.

Regina's original North End location has been in business for almost 90 years, and it's easy to see why it's so popular. If you want great pizza for a great price, this is the place to go.

Regina Pizzeria
http://www.reginapizzeria.com/
11 1/2 Thacher St
Boston, MA 02113

Regina's also has locations in Allston, Faneuil Hall, Fenway, the Prudential Center, and South Station.

Avocado Pasta

So in an attempt to have a healthier diet, I have decided to start eating vegan about 80% of the time. I'm sure you all remember that I was a vegetarian (sometimes pescitarian) for over eight years, so cutting out meat is easy. Cutting out dairy and eggs is a little harder, but I don't eat much of those anyway! The remaining 20% of my diet will remain normal and will be saved for restaurant reviews and baking. I know that vegan baking is possible and is quite popular, and I might try my hand at it a few times, but for the time being I will leave my baking alone. After all, butter is pretty great :).
Right now, I am trying to use up all of the ingredients in my pantry before I move home for the summer (in one month exactly!). I stocked up my pantry very well at the beginning of the semester and am now finding myself with various odds and ends: half a box of spaghetti, a ton of white rice, some soba noodles, and lots of oils and vinegars. I also have about half a dozen frozen avocados in my freezer because my wonderful Grandparents sent me a whole box from California! You can see where this is going.
I found this amazing avocado pasta recipe from Damn Delicious. I was skeptical to try it at first but once I did, I was hooked. It's so easy! All you do is cook the pasta, blend the avocado with some lemon juice, olive oil, basil, and garlic, and then toss it all together with some vegetables. How simple is that?

I didn't even thaw the avocado halves all the way, although my blender was not happy about that. I had to add some warm water to loosen it up a little bit but the end result was still amazing.
You can change up the vegetables if you want, but I followed the original recipe and added cherry tomatoes and frozen yellow corn.

Avocado Pasta

Serves 2

Ingredients:

6 oz. Thin Spaghetti

1 ripe avocado (halved, peeled, and seeded)

1 T lemon juice

1 garlic clove

1/4 cup fresh basil

Salt and pepper to taste

2T + 2t olive oil

1/2 cup cherry tomatoes (quartered)

1/4 cup frozen yellow corn

Instructions:

1. Cook the spaghetti in salted water according to the package instructions. Drain well and set aside.
2. Combine the avocado, lemon juice, garlic, basil, and salt and pepper in a blender or food processor and pulse until more or less pureed. With the motor running, drizzle in the olive oil and process until smooth. If needed, add a few tablespoons of hot water.
3. Toss the pasta, avocado puree, tomatoes, and corn together in a large bowl.
4. Eat.

Source: Damn Delicious

Restaurant Review: Tatte Bakery and Cafe in Brookline, MA

I finally got over to Tatte Bakery and Cafe, something I’ve been meaning to do for ages.

At 1:30 on a Sunday, the cafe was out of many menu items, not surprising with the line to the door. Tatte's popularity is well deserved. It’s like stepping into a little piece of Europe with its rustic furniture and decor. Old-fashioned baskets hold packages of fabulous-looking baked goods. The menu offers several breakfast/brunch dishes as well as a variety of lunch sandwiches.
My friend and I managed to find a seat at a counter after ordering. Our deliciously creamy and comforting lattes, made with Stumptown coffee, arrived almost immediately, followed quickly by our breakfast sandwiches.

My avocado sandwich came with tomato, feta, and eggs done perfectly over-easy on toasted brioche. The soft, tasty brioche was the best part.

Sophie’s Croque Monsieur was on brioche instead of the usual croissant, as they had run out. She described it as "biting into a cloud," so no great loss.

I will definitely be back to try the rest of the menu and to indulge in some of those baked goods! Tatte also has locations in Cambridge and on Beacon Hill.

Tatte Bakery and Cafe
http://tattebakery.com/
(617) 232-2200
1003 Beacon St
Brookline, MA 02446

Overnight Oats

Being a college student can be very hectic, especially where meal planning is involved. Breakfast is often sacrificed for fifteen minutes more sleep (although those fifteen minutes never seem to improve my mood or energy level). And that's a big problem, because breakfast is REALLY important. I don't have to tell you all the benefits of eating breakfast. When I do manage to get up in time to make/eat breakfast, it's one of my favorite parts of the day, because I get a few minutes of quiet time alone with my coffee and my food. It's quite peaceful.

Thanks to Pinterest, one of my favorite breakfasts is overnight oatmeal. It couldn't be easier. You put all the ingredients into a tupperware or a jar, put the lid on, shake it up, and store it overnight in the fridge.

In the morning, you have a delicious breakfast that can be served hot or cold and can be eaten on the go. It's also endlessly customizable: some of my favorite toppings include freeze dried strawberries, fresh blackberries, craisins, and sliced almonds. You also get to choose what kind of milk you use. I like using almond milk.

Topped with 1/4 cup freeze dried strawberries and a tablespoon sliced almonds

The oatmeal is pretty loose and liquid when you first take it out of the fridge, which some people like (the oats are soft enough that you can eat it like that), but I usually heat it up for a few minutes in the microwave so that a) it's warm and b) the oats absorb a bit more of the liquid.

Before microwaving

After microwaving for two minutes and adding toppings

This recipe has taken a lot of the hassle out of my mornings. I hope it does the same for you!

Overnight Oats

Ingredients:

1/2 cup oats (any kind)

3/4 cup your choice of milk

1/2 T honey or maple syrup

1/2 T vanilla extract

Your choice of toppings

Instructions:

1. Combine the first four ingredients in a tupperware or a jar. Put the lid on, and shake until combined.
2. Put the container in the fridge for at least 6 hours or overnight.
3. Either eat the oats as they are, or heat up for a few minutes in the microwave. Add desired topppings.
4. Eat!

Restaurant Review: LoConte's in Boston, MA

Today I had the pleasure of visiting LoConte's Italian Restaurant in Boston's North End!

For a Saturday afternoon, LoConte's was surprisingly empty, likely due to the snow (darn you Boston!) My friend and I were seated at a four-top table in a windowed nook. Bread arrived at our table quickly, with olive oil, butter, and parmesan/herb combo. Delicious! Our garlic bread appetizer was reminiscent of the one I make at home, with olive oil, parsley, and parmesan.

My generous Chicken Cacciatore entrée was accompanied by a choice of pasta, which, while good, paled in comparison to the main dish.

The Cacciatore was hearty, with a zesty, chunky sauce of fresh veggies.

Elise ordered the Chicken Marsala, which was smothered with mushrooms and a sweet Marsala wine sauce.

The service at LoConte's was warm and attentive. The pricing was also reasonable: my entree was $21 and could have fed three people! If you’re looking for a new place to try in the North End, check out LoConte's.

LoConte's
http://locontes.com/
(617) 720-3550
114-116 Salem St.
Boston, MA 02213

Restaurant Review: Panza in Boston, MA

Reviewing restaurants for TasteBUds, Boston University's online food publication, has awakened the food critic in me, so I'm going to include reviews in my blog, too.
Recently, visiting friends treated me to Panza, having discovered it the night before and wanting more. It is a relatively small North End restaurant on Hanover Street. The entrance was crowded, even for a Monday night, but our reserved table was ready on time. Panza is decorated simply with a quiet, intimate atmosphere of white tablecloths and low lighting. I loved the white stone walls and rustic decor.
We were quickly greeted with bread and olive oil. Goat cheese and wild mushroom spring rolls and grilled Italian greens arrived on warm plates. These delicious appetizers were what brought my friends back a for a second night. The spring rolls came with a honey thyme sauce, which added just enough delicate sweetness to balance out the goat cheese flavor. If you need only one reason to come here, these spring rolls are it.

The greens, served over soft polenta that had been sauteed enough to give it a crispy bottom, were equally praiseworthy. These were served with a well-balanced gorgonzola and balsamic sauce.

I ordered the Penne Amatriciana, which came with a flavorful, fresh tomato sauce, pancetta and eggplant.

The generous portion of pasta was perfectly cooked. The pancetta was chopped and added a great crispy element to the texture. I also loved the large chunks of tender, fresh eggplant.
My friend let me try her butternut squash tortelloni, another repeat order that also lived up to its praise. Extra bits of butternut squash topped the dish, along with a rich cinnamon butter sauce that had a dessert-like sweetness.
The service, while a little rushed, was overall very friendly and helpful. Our water glasses were never empty and everything arrived at the appropriate time.
Grateful to my friends for introducing me to Panza, I plan to return soon, eager to try the rest of the menu. Boston's North End never disappoints, but this is a new favorite.

Panza

http://www.panzarestaurant.com/

(617) 557-9248

326 Hanover St.

Boston, MA 02113

Hudg-Bread

"It's hawt. It is a sensual recreation of a timeless classic, sprinkled with love and care." -Nick Hudgins.
This bread came about as a result of Nick Hudgins, my cousin's boyfriend, needing a job in the kitchen. We threw some basic garlic bread ingredients at him, and he came up with this delicious recipe. The smoked mozzarella is an added bonus (we had leftover from making our Spaghetti and Meatballs) to an already great combination of flavors.

Hudg-Bread

Ingredients:
2 Ciabatta sandwich rolls
1 stick butter (softened)
3 cloves garlic
1 oz. smoked mozzarella
2 T parmesan (grated)
1 T fresh parsley
Salt and pepper

Instructions:

1. Cut the ciabatta rolls in half lengthwise, then again crosswise, so you have 8 pieces.
2. Spread 1 tablespoon of the butter onto each piece of bread.
3. Mince the garlic and parsley, then sprinkle evenly over each piece of bread. 
4. Salt and pepper the bread, then sprinkle with the parmesan.
5. Thinly slice the mozzarella and divide evenly between the bread.
6. Place the bread slices on a cookie sheet, then bake at 350 for 5-10 minutes, or until the cheese is melted and just barely starting to brown. Crank the heat up to 450 and bake for 1-2 minutes more so the bread is golden brown around the edges.
7. Eat.

Amanda and Meggie's Spaghetti and Smoked Mozzarella Meatballs

My cousin, Meggie, and her boyfriend, Nick, are visiting from Michigan! And because we are all poor college students, we decided to make dinner instead of going out and spending a fortune (even though Boston has some pretty great restaurants). Before she arrived, we decided on spaghetti and meatballs. And the day before she got here, Meggie texted me and suggested that we stuff the meatballs with smoked mozzarella. This changed the whole game.
We have already had a crazy food day. We got breakfast at one of my favorite coffeehouses (Pavement, here on campus), and then we got burgers at the famous Mr. Bartley's Gourmet Burgers in Harvard Square. Now, I'm not a big fan of burgers, but today, I had the Snoop Dog burger, which was amazing.
You would think that we would all be done with eating large meals, but after an afternoon of napping, studying, and guitar playing, we got to make our (much anticipated) spaghetti and meatballs. It began as a challenge, with the three of us trying to cook together in my tiny dorm kitchen on my tiny stove with my tiny pots and pans. But the end result was better than anything I could have imagined: the meatballs were browned on the bottom, which made them a little crispy. The cheese inside them was melted and gooey and smokey. And the sauce was full of flavor from the meatballs.

So do yourself a favor and make this dish: you won't be sorry. And if you have extra time, make Hudg-Bread with the leftover cheese. If you're lucky enough, you'll have enough extra meatballs and garlic bread to make a delicious meatball sandwich for lunch the next day.

Amanda and Meggie's Spaghetti and Smoked Mozzarella Meatballs

Ingredients:

2 T olive oil

1 lb. ground beef (we used 92% fat free)

1 cup parmesan (ground) plus extra for sprinkling

1/2 cup fresh parsley (chopped) plus extra for sprinkling

1/4 cup bread crumbs

1 egg

1 large onion

3 garlic cloves

2 28 oz cans crushed San Marzano tomatoes

1 lb. spaghetti

3 oz. smoked mozzarella (cubed)

Salt and pepper

Instructions:

1. Cook the pasta according to the box instructions (salt the water!!!), then drain and set aside.
2. Put the olive oil in a large skillet over medium heat.
3. Put the ground beef in a bowl. Add the parmesan, parsley, bread crumbs, egg, and some salt and pepper. Then mix with your hands until thoroughly combined.
4. Using a 1 inch cookie scoop, make meatballs, and push one cube of smoked mozzarella into the center of each ball. Make sure the cheese is completely covered by the meat.
5. Raise the heat for the skillet to medium high and drop the meatballs into the oil, doing your best to keep them from touching. Let the meatballs cook, without disturbing them, for 5-6 minutes, or until lightly browned on the bottom.
6. While the meatballs are browning, dice up the onion and mince the garlic cloves. When the meatballs are done, scatter the onion and garlic around the meatballs. 
7. When the meatballs are nicely browned on the bottom and the onion and garlic are softening, pour the crushed tomatoes over them and season with salt and pepper. Adjust the heat so that the mixture bubbles slowly, but steadily, and then cover the skillet and let cook for 8 minutes, or until the meatballs are no longer pink in the middle. Remove the lid and turn up the heat so that the sauce boils and thickens a bit. If you need to stir, do so carefully.
8. When the sauce is done to your liking, toss some of the sauce with the drained pasta in a bowl. Divide the pasta between four plates and top with the remaining sauce and the meatballs. Sprinkle with the extra parmesan and parsley.
9. Eat.

Adapted from the New York Times

Avocado Toast

My friends from California can tell you that I live off avocado toast. When I worked at Domenicos, almost every time I opened the cafe, avocado toast would get me through the slow morning shift. Before I left, I told my Grandparents about my love for avocados and how sad I was that I wouldn't be able to get good ones in Boston, and last week they sent me a whole box of California avocados, perfectly ripe, and perfectly delicious. I ate the first one with a spoon and some hot sauce (avocados and hot sauce just go perfectly together don't they?).
Even though I have been (attempting) dieting, I can still eat my avocado toast. After all, I wouldn't want all of those beautiful gifts to go to waste! I ended up freezing the majority of them. I didn't know you could freeze them, but thanks to pinterest, I now have an endless supply of frozen avocado halves. To freeze, simply cut the avocados in half, remove the pit, and wrap the individual halves tightly in saran wrap. Once all your halves are wrapped, place them all in a large ziploc bag and freeze. Just defrost at room temperature for about an hour before you use them.
Avocado toast has many varieties: one of my favorites is smoked salmon with lemon juice, another is tomato (in season please!) with balsamic. But when I don't have any fancy ingredients, I can always create some form of the basic avocado toast (cheese optional but so good).
You have your bread, your avocado, your lemon juice, salt, pepper, red pepper flakes, and hot sauce. Today I added some feta cheese crumbles, but it's good without too. If you're feeling indulgent, add a drizzle of olive oil.

My personal preference for mashing the avocado is to leave some chunks instead of making it into a spread (I like my guacamole like this, too). At Domenicos, we are taught to use a butter knife to slice the avocado several times lengthwise and then again crosswise, then scoop it out and spread it on the bread. This leaves some good size chunks in there! But it's all up to you. That's what's so great about avocado toast: it's endlessly customizable.
So next time you find yourself with some extra avocados, do yourself a favor, and make some avocado toast. You can thank me later.

Avocado Toast

Ingredients:

1 slice Italian/Sourdough bread

1/2 Avocado

1/2 T Lemon juice

1/2 T Feta cheese crumbles (optional)

1 T Olive oil (optional)

Salt, pepper, and red pepper flakes to taste

Hot sauce

Instructions:

1. Toast the bread in a toaster until it's golden brown.
2. Using a butter knife, slice the avocado, still in its skin, several times lengthwise and again crosswise. Then scoop out the avocado and spread it on the bread.
3. Sprinkle the avocado with lemon juice and olive oil (if using). Top the liquids with the seasonings: salt, pepper, and red pepper flakes, and then your choice of hot sauce. Finally, finish it off with the feta cheese.
4. Cut the toast in half.
5. Eat.

Avocado Fried Egg Sandwich

Avocado Fried Egg Sandwich

Ingredients:

2 slices Italian/Sourdough bread

1/2 Avocado

1 T Lemon juice

1/2 T Feta cheese crumbles

1 egg

Nonstick spray

Salt, pepper, and red pepper flakes (to taste)

Cholula Hot Sauce

Instructions:

1. Stick both slices of bread in your toaster together (side by side) and toast to desired doneness. This toasts the outside but leaves the inside soft and warm.
2. Mash the avocado inside the skin, then scoop it out with a butter knife and spread it on one piece of toast (the soft side).
3. Sprinkle the avocado with the lemon juice, feta, and red pepper flakes.
4. Head a small nonstick pan to medium high and spray with a small amount of nonstick spray. Crack the egg into the pan, sprinkle with salt and pepper, and cook to desired doneness.
5. Transfer the egg to the avocado and top with hot sauce and the other slice of bread. Cut in half.
6. Eat.

Turkey Brie Salad

Here is a recipe I created modeled after a salad I had at Whole Foods. It is the salad version of my favorite sandwich at Domenico's.

Turkey Brie Salad

Ingredients:

2 cups arugula

2 oz. smoked turkey (sliced)

1 oz. low fat brie (cubed)

1 apple (cut into 1" cubes)

2 T dried cranberries

2 T olive oil

Juice from 1/2 lemon

1 t  dijon mustard

Salt and pepper

Instructions:

1. Whisk together the lemon juice and mustard until combined, and then slowly whisk in the olive oil until emulsified. Season with salt and pepper. Pour half the dressing into a container and save it for another use.
2. Toss the remaining dressing and the arugula, turkey, brie, apple, and cranberries together in a large bowl.
3. Eat.

Salsa Fresca

Salsa Fresca

Ingredients:

2 cups chopped tomatoes

1/3 cup finely chopped yellow onion

2 T finely chopped cilantro

2 T lime juice

1 minced jalapeno pepper (leave the seeds/membrane if you want more heat)

1/4 t salt

Instructions:

1. Put all ingredients into a bowl and toss well.
2. Eat.

Source: Whole Foods