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Category Archives: Food trends
Lately, all the rave has been about ramen noodles, which appeared on the list of 2013 Food Trends that are spreading across the US. In fact, it’s a major hit in Boston now, as mentioned in Boston Magazine. Like most people, my experience with ramen has been limited to pre-packaged and styrofoam cup versions – a staple back when I lived in the college dorms. Last year, I was introduced to a real bowl of ramen noodles served in a restaurant. Since then, I have tried almost all of the noodle bars in the Boston area and still hungry for more.
My first encounter …
My last post concentrated on desserts only, but seeing as this is the cuisine of the year, it is only proper to do a post on some of the main dishes served as well.
I will admit that I have only ever been to one Brazilian restaurant and the visit involved a lot of grilled meat or churrasco, which was delicious but just a little of what the country has to offer. The country is rich with a lot of fruits, vegetables, nuts, and root tubers. I’ve found that a lot of the food is similar to what I grew up …
According to epicurious.com, Brazilian cuisine will gain in popularity this year – most likely because the country is hosting the next World Cup (which isn’t until next year, but it’s never too early to start preparing for it, especially if that preparation involves delicious food).
There is so much to go into, from churrasco (barbeque) to feijoada, a thick stew of black beans, beef, and pork considered the national dish of Brazil, but I’ve decided to concentrate on desserts, highlighting five traditional Brazilian desserts compiled with the help of a Brazilian friend (this list is far from comprehensive).
Brigadeiro via livinghealthywithchocolate.com
Brigadeiro: This …
In all the lists about what will be big this year, restaurant trends appear on every one. What ingredients are chefs using now? What will influence their cooking? Are portion sizes increasing or decreasing? Chefs are always creating and combining, and while I can’t give you exact recipes from specific restaurants, there are a few things that are expected to pick up popularity this year.
Smaller, healthier portions: As I said in my last post, a big trend this year is eating healthy, what with things like gluten-free and reduced fat recipes continuing to grow. This trend continues in restaurants, with …
In my last post, I mentioned that one of the trends of 2013 was eating healthier, and by extension gluten-free. An ingredient that is also supposed to be big this year and embodies this trend is Quinoa – a seed native to the Andes regions of South America (it is pronounced KEEN-WAH). It’s very nutritious which is one of the things that has led to its popularity – it is low in sodium and cholesterol, a full protein so it’s good for vegetarian and vegan diets, and full of calcium, iron, and fiber.
There are various ways to use quinoa. You …
Join us at the Chile Olive Oil Dessert Bake-Off!
Benefiting Bakes for Breast Cancer, Inc./ Boston Bakes for Breast Cancer
October 9th, 2012 6 PM at the Armory in Somerville
Register today to get your tickets
Space is limited!
Enjoy great desserts made with Chile EVOO!
Life works in interesting ways! You meet people when you least expect it even if you have yet to meet in person! This is the start of our story and how it came to be that we got involved with the Chile Olive Oil Dessert Bake-Off scheduled for October 9th, 2012 at 6 PM at the Armory in Somerville!
Our friendship …
mandoline from zappos.com
Working in a restaurant over the past several months has taught me a lot about chef-worthy kitchen tools. One of the most used kitchen gadget is the mandoline. Not the musical instrument kind of mandolin, but the fruit and vegetable slicing mandoline.
When it comes to shredding carrots for salads, or potatoes for hash browns, the mandoline is the only tool to use. The different settings allow you to make wider or thinner sized slices, or longer or shorter slices, so that you’ll have the perfectly sized shred for anything you’re making.
And the OXO Hand-Held Mandoline Slicer takes shredding to …
basil from realsimple.com
One of the many fabulous summertime perks is having a lush, green garden. If you have a green-thumb then you’re probably eating home-grown veggies and enjoying beautiful flowers by the vase full. And, of course, one of the easiest and most commonly garden-grown treat, herbs!
Herbs add some serious flavor to food. Fresh basil adds a punch to pasta sauces and is unbelievably good on homemade pizza. Home-grown dill will have you eating coleslaw every night. And add fresh mint leaves to you’re iced tea, or simply chew on them to freshen breath!
If you’re an herb-lover then the Herb …
applesauce from babble.com
Have you ever thought about making homemade applesauce? With fresh ground cinnamon and a chunky apple consistency for a grown-up spin on our old friend Mott. Or maybe some delicious gnocchi, with a potato and cheese based chewy texture. And no one says no to fluffy, homemade mashed potatoes.
With today’s gadget you can make all of these tasty treats using the same tool! The OXO Potato Ricer will be your new favorite gadget, with it’s 3 easy-to-use changeable disk settings, ranging from fine to corse.
OXO potato ricer from chefscatalog.com
Simply add your softened potatoes or apples and with the …