Month: March 2014

J.P. LICKS Ice Cream

jp-licks logo

Blogger Ice Cream Social hosted by Jessica Dennis, Gluten Free Boston Girl.

My sister, Jessica, partnered with J.P. Licks for a night of ice cream tasting and socializing with other bloggers and friends at the Beacon Hill location.   We were able to sign up through Eventbrite, a website designed to find, manage, and plan events. We learned all about J.P. Licks ice cream and the history of how it all began in 1981 in Jamaica Plain.  After the tasting, we were all given a little ice cream in any flavor we wanted. My friend, Laura, and I both LOVE Chocolate Chip Cookie Dough, so we ordered that and Jess got the vegan Madagascar Vanilla Coconut. They also sell sundaes, smoothies, cakes, and pies!

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I tried the soft serve Baked Apple, Peanut Butter, and Tiramisu as well as the three ice cream flavors listed below:

Baileys Chocolate Chip Cheesecake: Irish cream liquor, cheesecake ice cream, graham crackers, and chocolate chips

Cow Trax: Vanilla ice cream, hot fudge, mini peanut butter cups and chocolate chips

Leprechaun Brew: Green ice cream made with Sam Adams Beer (limited time only)

Mint Irish Lace: Green mint ice cream with bits of chocolate (gluten-free)

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(Picture: Laura – LoSo Fancy & Jessica – Gluten Free Boston Girl)

J.P. Licks offers a few gluten-free, dairy-free, and vegan ice cream options, and serves only Kosher certified products.  J.P. Licks began roasting their own coffee in 1999. They also sell breakfast items such as egg sandwiches, savory croissants, fruit, and baked goods. They get involved with their communities by supporting local charities, schools, and non-profit organizations.

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~ Kitchen Surfing ~

Chef Sean O’Brien

My sister and I booked a chef through Kitchen Surfing to have dinner one night together after work.  Kitchen Surfing is a website where you can find a chef to cook for you in the city you live in.  You can choose to have them come into your home and give you a cooking lesson, cook for you and your guests, or just drop off a meal.  It’s very easy to do; first, request a chef, the date and time, your budget, and then work with your chef to customize a menu.

We chose Sean O’Brien because of his positive reviews and we heard he was a great chef. We suggested a few dishes that we read on his website that looked appealing to us and asked for the dinner to be gluten-free and dairy-free because of my sister’s food allergies. Chef Sean O’Brien was very accommodating and put together a delicious and healthy menu for us.

The chef arrived on time and the food was warm and ready to eat. He came in and showed us each meal and what was in it. The food was packaged neatly in separate, labeled containers. We started with the Roasted Stuffed Eggplant, then the Salmon Sliders, and finished with the Lamb. Below are more detailed descriptions of the menu items and pictures of each dish.

Mahshi Batinjaan (Roasted Stuffed Eggplant): Baby bell eggplant stuffed with a combination of onion, fresh tomato, herbs, and pine nuts, roasted and finished with butternut squash oil. The eggplant was very delicious and soft and the veggies were tender.

Stuffed Eggplant2

Salmon Dosa Sliders: Herbed Salmon patties with brown mustard seed, carrot, fresh coriander, onion, and ginger with a mint coriander chutney.  These are usually served on fresh made Dosa cakes, but since our meal was gluten-free, he left those off.  The salmon patties were so moist and full of flavor from the Indian spices, cumin, coriander, and ginger.

SalmonPatties

Lamb Tagine: Tender lamb, slow cooked with purple carrots, sweet potato, celery root, and a blend of Mediterranean herbs and spices. So good! The lamb was cooked perfectly.  It was flavorful and very tender. The Indian flavors were subtle and not too overpowering.  There is a balance of sweetness from veggies and spice from the Mediterranean herbs.

LAMB

DOUZO SUSHI

~ Back Bay, Boston, MA ~

Douzo Sushi is a modern Japanese restaurant located in the Back Bay on 131 Dartmouth Street, right next to the T stop.  I went to Douzo on a Monday night and it was packed, which proves how good the sushi is! Douzo also has 4 stars on Yelp!  We had a dinner reservation for 4 and we were seated right away.  The staff is very attentive and friendly and they have a coat check which is convenient.  The atmosphere is modern and trendy with a lot of energy! Douzo is great for both a group of friends or for a date. The sushi hand rolls range from $4-$9 and the specialty rolls range from $9 – $17.  The quality of the food and the great service makes the menu prices worth it.  We had a great time and there were no complaints.  I highly recommend this restaurant and would go back again.

We started off with some cocktails: The Cucumber Martini, The Kentucky Mule, a Grapefruit & Orange Mocktail, and I chose the Secret Garden: A ginger martini with Domaine De Canton & ginger beer on the rocks with mint.  For appetizers we ordered the Seaweed Salad, Edamame with Spicy Garlic Sauce, and Shumai.

DINNER:

Summer Roll: cucumber, avocado, topped with spicy tuna & tobiko.

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Torch: avocado, cucumber & spicy mayo wrapped with seared yellowtail, yuzu sauce and tobiko.

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Tiger: eel & cucumber wrapped with smoked salmon, torched squid, salmon roe, & mayo.

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Shrimp Tempura and Spicy Yellowtail

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DESSERT:

Chocolate Lava Cake with Vanilla Bean Ice Cream & Cherry Sauce Drizzle

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Fried Bananas with Vanilla Ice Cream on a Banana Leaf

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Full Menu

Del Frisco’s Double Eagle Steakhouse

~Seaport, Boston, MA~

On Saturday March 1st, I attended my first blogger event with the Blog and Tweet Boston group at Del Frisco’s Double Eagle Steakhouse located in the Seaport in Boston, MA. The restaurant’s vision is to “embody the rich tradition of the classic American steakhouse, with our impeccable chef-driven cuisine, extensive award-winning list and unparalleled hospitality”.  When we arrived we were given a choice of two martinis from the Cocktail Menu. Both were very good and refreshing! 1) Signature Martini “The VIP”: Svedka Clementine Vodka Infused With Fresh Hawaiian Pineapple Juice. 2) Pomegranate Martini: 360 Vodka, PAMA Pomegranate Liquor, & Splash Of Cranberry. Lunch at Del Frisco’s was fantastic! Everything we tried was delicious and the service was outstanding. One of my favorite parts was the view.  We sat in the Harbor Room with large glass windows so you can see the Boston Harbor. I would definitely go back to Del Frisco’s again.

PineappleMartini   PomMartini

Robert Foley Vineyards2011 The Griffin Napa Valley ($85). A blend of Calistoga Merlot, Syrah, Petite Sirah & Charbono.

Wine     WineHarborView

Ahi Tuna Tartare: Citrus, Capers, Kalamata Olive Spread & Crostini.

Seared Ahi Tuna Salad: Shaved Napa Cabbage, Arugula, Mango, Chilled Noodles, Toasted Almonds, Avocado, Tomato, Ginger-Sesame Dressing.

TunaApp TunaSalad

Crab Cake: Fresh Crab meat with Cajun Lobster Sauce.

crabcake

Shanghai-Style Fried Calamari: Sweet Chili Glaze, Bean Sprouts, Cherry Peppers, Crushed Peanuts & Scallions.

Calamari

Steakhouse Salad: Broiled Prime Rib Steak, Deviled Egg, Baby Mixed Green, Watercress, Avocado, Cherry Tomato, Bacon, Parmesan, Blue Cheese & Horseradish Lemon Dressing.

Onion Rings: Beer Battered, Thick Cut. (HUGE!)

SteakCobbSalad   onionrings  

Sole Francese: Lump Crabmeat, Baby Arugula, Cherry Tomato, Lemon Chive Beurre Blanc.
Prime Shaved Steak Sandwich: Au Jus, Horseradish Sauce

SteakSandChips  Sole

Del Frisco’s also served us Sirloin Strip Steak, NY Strip Steak, Prime Ribeye & Filet Mignon and side dishes including Maque Choux Corn, Sautéed Mushrooms & Skillet Chips.

Filet Medallions: Red Wine Demi-Glaze, Scallion Mashed Potatoes, Thin Green Beans & Lemon Butter Sauce.

SteakMedallion

Dessert: 6 Layer Lemon Doberge Cake Topped With Lemon Buttercream Frosting.

LemonCake  CremBrulee

  Disclaimer: I received lunch free of charge, with exception of gratuity, which I happily paid for the great service. I was not paid for my review and all of my opinions are my own. 

Southwestern Sausage Gumbo

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Ingredients:

  • Abadouille sausage (12 OZ.) Cut into ½ inch slices.
  • chicken stock (one 32 OZ. carton)
  • 1 green bell pepper, chopped
  • 1 red bell pepper, ped
  • 1 small green chili pepper, finely diced
  • 3 garlic cloves, minced
  • 1 cup scallions, diced
  • 1 can kernel corn, rinsed
  • 1 can diced tomatoes
  • 1 can red kidney beans, rinsed
  • 1 can tomato paste
  • 1 ½ cup white rice, cooked
  • 1 tsp crushed red pepper flakes
  • 1 tablespoon fresh basil
  • Cajun seasonings (salt, pepper, garlic powder, paprika, onion powder, oregano, cayenne pepper)
  • Olive oil
  • ¼ cup water
  • Splash of red wine, optional
  • ¼ cup Quinoa flour (to add thickness)

Directions:

  1. Prepare ingredients and cut up vegetables.
  2. Cook sausage over stove. Sauté with olive oil, salt & pepper, for 5 minutes.  Add minced garlic and peppers.  Cook for about 5 more minutes, stirring occasionally until veggies are tender.
  3. Transfer sausage mixture to a large pot – big enough for the rest of the gumbo ingredients.
  4. Add in the corn, beans, basil, scallions, and tomatoes and cook for 5 minutes stirring occasionally.
  5. Add in chicken stock, water, and tomato paste.
  6. Add seasonings to taste and quinoa flour to thicken the gumbo.
  7. Let simmer over stove for about 45 min.
  8. Put the rice in at the very end and serve!

This recipe makes about 5 quarts or the size of a traditional crock pot.  It has smokey & spicy flavors with a hint of tomato. I placed in the top 3 with this recipe in a soup cook-off!

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Pumpkin Berry Oat Bars

(Gluten-Free & Dairy-Free)

Pumpkin Berry Oat Bars pic

 

Ingredients:

  • 1/3 Cup Pumpkin Puree
  • ¼ Cup Honey
  • 3 oz. Apple Sauce
  • ¼ Cup Dried Cranberries
  • 1/3 Cup Pumpkin Seeds
  • ¼ Cup Chopped Raw Almonds
  • ½ Cup Rolled Oats
  • 2 Tbsp. Coconut Flakes
  • ½ Tbsp. Cinnamon
  • 1 tsp. Salt

You will need:

–          1 large mixing bowl
–          9×9 inch baking pan, ungreased
–          Mixing spoon

Directions:

Preheat oven to 350 degrees F.  Combine dry ingredients and set aside. Mix the pumpkin puree, apple sauce, and honey together in the large bowl.  Gradually add the dry ingredients to the pumpkin puree mixture.  Stir until all of the ingredients are combined and sticking to each other.  Spread the contents of the bowl into the baking pan evenly and pack down firmly with the back of a spoon.  Bake in the oven for 10-15 minutes. When cool, refrigerate for 2 hours and then cut into bars and enjoy!  Keep refrigerated.