Our Mission

Possessing a strong appetite for life is crucial in this world. Like so many others, we crave knowledge and experience with those things that heighten the senses. Food is one of our passions and we aim to share and explore this culinary world with you. We believe in the power of food… it is a common denominator among all living things. Cooking is a release, an art, a sign of love or an offering of peace.

In attempts to conjure an approach for our blog, we spent quite a bit of time brainstorming about what we intended to cover. How was this blog going to connect us to the food world? How would we write in a way that brought our experiences together for our readers? We wanted to stay true to food’s natural “roots” (no pun intended) while showing how much fun it is to learn and explore new ingredients, dishes, restaurants and recipes while connecting with the Boston community.

Thursday, June 9, 2011

HOT Damn BBQ

I LOVE the summer.  I adore bare skin, girls in sundresses, boys in shades, open air car rides, sun drenched beach trips, and oh yeah....BBQ's. 

I've recently hit the foodie jackpot as I have been invited to the Forno Italian BBQ at our friends' Anthony and Kara's home in Hamilton which is one of the most charming and scenic of Massachusetts coastal towns on the North Shore. 

I plan to report back with full documentation of all the gorgeous food and all the happy faces.

Dear Palate,

How I will love you so with...

Wood Grilled Eel in a Terriyaki Ginger Glaze, maiz asado con aioli y queso de conchita, braised rabbit head, wood fired Duxbury lobsta and so much, much more.

Until next time.....

--Rachel

Wednesday, April 27, 2011

Boston Organics

---Rachel Here
My roommates and I recently decided to invest in our good health and subscribe to a food delivery service called Boston Organics.  The company is based on the fundamentals of a CSA or Community Sustained Agriculture.   The major difference between the two organizations is that a CSA typically works directly with one farm whereas Boston Organics has a network of connections which allows them to offer a variety of fresh produce from a multitude of local farms, businesses and suppliers.
There are many options to choose from as far as how much food you want delivered, how frequently and how much you want to pay.  For our household, a clan of three, we chose to go with a bi-weekly service that costs us roughly $80 per month.  As a customer you can customize the list of which veggies and fruits you want delivered and which ones you never wish to eat. 
We have had the service for about a month now and I honestly love it…every time the green box gets delivered it feels like Christmas…an earthy crunchy kind of Christmas but a box of surprises every time.  The other aspect of Boston Organics I enjoy is the introduction of new types of fruits and veggies into one’s diet which forces you to become more creative in your kitchen as you learn how to prep, flavor and cook new recipes.  Much of the produce feels familiar but you will occasionally get something that will challenge your culinary knowledge.  I say take the challenge on, eat better foods, and support LOCAL.  If you would like more information on Boston Organics and their Mission you can find them at www.bostonorganics.com .
Want to make something quick, easy and healthy delicious?  Here is what I put together with some fresh zucchini, garlic and sweet Vidalia onions from Boston Organics.
Quinoa with Roasted Zucchini and Caramelized Onions:
Ingredients: 
-1 cup Quinoa, 2 vegetable or chicken stock, 1 fresh zucchini chopped in ¼ inch slices, 1 sweet Vidalia sliced, 2 garlic cloves minced, olive oil, and ¼ to ½ cup freshly grated parmesan, salt , pepper, and herbs de Provence.
Spread Zucchini, Onion slices and minced garlic over cooking sheet and coat well in Olive Oil, salt, pepper and herbs.  Throw into a pre-heated oven of 350 degrees and bake for about 20-30 minutes or until brown and caramelized.
While the veggies develop their flavors bring two cups stock and one cup quinoa to a boil…once it boils reduce heat to low and let simmer until grains absorb liquid and are easily fluffed.  This typically takes about 15-20 minutes; when the veggies are done simply add them to the quinoa and top off with a ¼ to ½ cup parmesan cheese for extra saltiness and depth. 
Bon Appétit!