Dinner

Katie’s Homemade Chicken Soup

Katie’s Homemade Chicken Soup

(Inspired by local, organic ingredients and my grandmother’s original recipe)

ingredients:

  • 4 cups oven-roasted chicken, shredded or cut-up into bite size pieces
    • (if using a whole chicken, set aside bones, skin, other parts – don’t throw away)
    • I used one whole oven-roasted rotisserie chicken
  • 5 large carrots, sliced
  • 5 celery stalks, sliced
  • ½ large white onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup fresh dill, finely chopped
  • 2 tsp black pepper
  • 2 cartons of chicken broth (32 oz. per carton) I used Pacific Low-Sodium Chicken Broth
  • 1 cup water
  • 2 tablespoons vegetable oil
  • noodles (optional – to add to soup at end when ready to eat)
    • I used gluten-free, kosher, egg-free noodles

 


you will also need:

  • one medium (2-3 qt.) saucepan
  • one large (5-6 qt.) saucepan
  • wooden spoon
  • soup ladle
  • cutting board
  • sharp knife

directions:

Remove the good chicken meat from the bones and skin. Cut the chicken into bite-sized pieces and set aside. Put the bones, skin, and remainder of inedible chicken parts into a pan with enough water to cover the bones (about 1-2 cups) over med-high heat and bring to boil. When boiled, bring down to a simmer and stir occasionally while continuing to prepare the rest of the meal. Let simmer for about 30-45 min. This will end up to be the “REAL” part of the chicken stock that will be added to the soup.

Slice up the carrots and celery, set aside.

Heat the second large saucepan over medium-high heat with 2 tablespoons vegetable oil and add in the diced onion and garlic.

Cook the onions and garlic for 5 minutes then add the carrots, celery, and ½ cup chicken broth.

Let the vegetables cook for 10 minutes and then add the remainder of the store-bought containers of chicken broth. Put on medium-high heat, cover, and let cook for 30 more minutes, stirring occasionally.

Strain the saucepan that’s filled with the “REAL” broth so the bones, skin, excess chicken parts are separate from the liquid. We only want to save the liquid to use as additional broth for a real, natural chicken flavor. Add this broth to the large saucepan with the vegetables. Keep covered, stir occasionally, and cook for 15 more minutes over low-medium heat.

Finely chop the dill and stir it into to the soup.

Let the soup simmer over low-medium heat for 30 min – 1 hour.

Finally, ladle the soup into bowls and serve with or without noodles. CAUTION – HOT!

OCEAN PRIME – Seaport – Boston

OCEAN PRIME

Seaport District, Boston, MA

~ Seafood, Steaks, Cocktails ~

Gluten-Free Menu Available

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LAVENDER CITRUS SODA

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Appetizers

LOBSTER ROLL

poached lobster tail, kiwi, pickled serrano pepper, masago, spicy mango puree

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SURF N TURF

sea scallops and slow braised short ribs

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Entrees

CHILEAN SEA BASS

with whipped potatoes and champagne truffle sauce

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FILET MIGNON

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Chophouse Corn Salad

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My sister (Gluten-Free Boston and Beyond) and me

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Ocean Prime Boston Gluten-Free Lunch Menu

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 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. 

SRV – South End

SRV

569 Columbus Ave, Boston, MA  www.srvboston.com

SRV is a new restaurant that just opened on January 17, 2016 in the South End in Boston. It is owned by The Coda Group which also owns Salty Pig, Coda, and Canary Square. SRV is a “Venetian Bacaro” (a traditional Venetian wine bar) serving temporary Italian cuisine and small plates.  The executive chefs, Michael Lombardi and Kevin O’Donnell, came from the Salty Pig. I am sharing my experience at this restaurant with you all and have added pictures and descriptions below. The menu is not yet online, so I took a picture of the menus and added them in this blog post for you to see!

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The atmosphere is modern and sleek with dim lighting. Above the wooden dining tables hangs old crystal pitchers and vases that have been turned into lamps. They have tall windows in the front of the restaurant which bring in lots of natural light. There is a 20-seat bar that serves an extensive wine list, Italian craft beers, and extravagant cocktails.

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We decided to try it out for our first time on the night of the snowstorm #jonas.  There were 6 of us total, so we put our names in with the hostess when we got there around 7:45 pm and ordered drinks by the bar area while we waited. It was so busy regardless of the snow and bad driving conditions, but we were fine with waiting and just excited to try out this new restaurant.  After about an hour, we were finally seated. If you are going on a Friday or Saturday night, I suggest trying to make a reservation or going ahead of time to put your name on the wait list.  If you are brave and like to new, unique foods, have an extensive palate, and can spend a few extra bucks, then this is the place for you. If you are a picky eater and have a big appetite, I suggest somewhere else.

We were with two other couples: one couple being a vegetarian and a vegan. The restaurant was able to accommodate their dietary needs which was another reason why we were able to come. Something negative I remember was that we waited very long for the table and the restaurant ran out of bread and we were starving. I think they are still trying to work out the kinks.

For drinks, we ordered the Livon Pinot Grigio from Northern Italy, the Aperal Spritz (aperol, prosecco, soda), the Bicicletta (Campari, white wine, dry vermouth), and Allagash white beer. The Livon Pinto Grigio was very good; it was light and refreshing and I would definitely recommend it for having with seafood, light cheeses, or salads.

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Our waitress was very nice and brought us waters right away. She answered any questions we had about the menu and gave us her honest opinion about which plates to order. For apps, we started off with the Quail Egg & Anchovy plate, the Baby Octopus (preserved lemon, pine nut, celery hearts), and the Italian Chicories (gorgonzola dolce, walnut, and valpolicella dressing).  Our friends ordered the Baccala Mantecato (black bread, herbs, garlic) and the Suca Baruca (heirloom squash, brutti ma buoni, lardo, quince mostarda). Then came the Fegato alla Veneziana (calf’s liver, Vidalia onion, sage) which no one at our table was a fan of. Our favorites were the Quail Egg and the Squash dishes.

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Fegato alla Veneziana (calf’s liver) 😦

For our main courses, my boyfriend and I shared the Casunziei (ravioli with beet, ricotta, tarragon, poppy seed, nori) and the Buckwheat Bigoli (duck ragu, soffrito, sage).  I preferred the beet ravioli dish over the duck ragu, but I probably wouldn’t order either of them again.

Our vegetarian/vegan friends ordered the Buckwheat Bigoli (vegan pasta) with red sauce, and the Squid Ink Risotto (cuttlefish, parsley, preserved lemon). They both liked them and were happy with their meals.  The other couple we were with also ordered the Polpette (pork & beef meatball, tomato, pecorino romano) which they loved, but were only given two small meatballs. The picture below to the right is the Gnocchi (lamb neck, kalette, yogurt, garlic) which was disliked by our friends who ordered it.

I give this restaurant an overall rating of 3.5 stars. I based this on 4 starts for atmosphere, 5 stars for creativity, 3 stars for service, and 3 stars for taste.

Disclaimer:  I was not paid for my review and all opinions are my own.

Homemade Turkey Soup

Homemade Turkey Soup Recipe

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I am sharing this homemade turkey soup recipe with you. My mom usually makes this every Thanksgiving with the leftover turkey meat and it is SOOO GOOD! You can also use leftover chicken. Here it is! Enjoy 🙂

Ingredients:

  • Cooked Turkey carcass, cut up into bite size pieces
  • 4 Large Carrots, sliced
  • 4 Medium stalks Celery, sliced
  • 1 Medium Onion, chopped
  • Dill, finely chopped
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Garlic Clove, minced
  • Store Bought Organic Turkey Broth (2-3 cups)
  • Water
  • 1 tsp Olive Oil or Butter
  • (Optional: add noodles or rice at the end)

Directions:

  1. During Thanksgiving, do not throw away the bones, leftover drippings, skin, or giblets. Remove all the unusable turkey meat/bones. These will be used to make the stock. The good turkey meat should be in bit-sized pieces and set aside. Put the bones and rest of the unusable leftovers into a large pot with enough cold water to cover them, cover the pot, and bring it to a boil on high heat. Once boiled, simmer on low heat for 2 hours. (see Step #2) Add salt & pepper and stir occasionally. Skim off any foam and fat. Strain the stock with a fine strainer into a separate bowl.
  2. While the stock is simmering, heat another large pot over medium heat with 1 tsp. olive oil (or butter, whichever you prefer). Add the chopped carrots, onion, and celery. Cook for about 10 minutes and then add the minced garlic and dill. Add your homemade stock to the vegetables along with the store-bought turkey broth (add 2 or 3 cups of the store-bought turkey broth, depending on how much more you need). Return the good turkey meat into the soup. Simmer on low heat for 3 hours, or until vegetables are just cooked through, stirring occasionally. Add more salt & pepper to taste. Enjoy!

Del Frisco’s Grille

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This weekend I attended Blog and Tweet Boston’s lunch at Del Frisco’s Grille in Chestnut Hill.  There were about twelve other Boston bloggers there and we all had a great time.  We received excellent service and the food was fantastic.  This location opened in 2013 and is under the ownership of Del Frisco’s Restaurant Group and is slightly more casual than Del Frisco’s Double Eagle Steakhouse in the Seaport that I went to in March.

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Once you enter the restaurant and make your way up the staircase made out of Japanese charred wood and steel, you see an eye catching Del Frisco’s Grille sign that instantly provokes the contemporary, yet sophisticated atmosphere.  The restaurant has a modern and fun environment with a variety of seating styles including high tops, booths, traditional low tables, and bar seating. Windows up to the ceiling surround every wall letting guests have a view of Hammond Pond Reservation.  The menu is seasoned with top quality steaks, plentiful salads, appetizers to share, and creative entrees.  They use local and fresh ingredients to create inspirational dishes.

VIP

VIP

As soon as we arrived to our dining area, we were pleasantly greeted with DF’s signature cocktail, the V.I.P.  This drink is made with fresh pineapple juice and clementine vodka which is so good and refreshing.  Then we sat down to enjoy a variety of different dishes involving seafood, salads, flatbreads, and steak. Below are some pictures and descriptions of the meals we tried.

TunaTacos CheeseSteakEggRolls

Ahi Tuna Tacos with Tuna Tartare, Avocado, Spicy Citrus Mayo

Cheesesteak Eggrolls with Sweet & Spicy Chili Sauce, Honey Mustard

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Wood Oven Baked Flatbreads

Wild Mushroom – Fontina Cheese, Caramelized Onions, Baby Arugula & Lemon Vinaigrette

Shaved Brussels Sprout – Smoked Bacon, Caramelized Onions & Mozzarella

Flatbreads

Jumbo Lump Crabcake with Cajun Lobster Sauce

Deviled Eggs with Truffle-Chive Vinaigrette

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12 oz Filet & Crab Cake

Prime Beef Short Rib Stroganoff with Pappardelle Noodles & Crispy Onions

Steak&CrabCake ShortRibStroganoff

Seared Asian Tuna Salad: shaved Napa cabbage, arugula, mango, avocado, almonds, tomato, chilled noodles, with a ginger-sesame dressing

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Lemon Doberge Cake – Six Layers, Lemon Buttercream Icing, Lemon Glaze

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

Haymarket

This open marketplace is located between the North End and Faneuil Hall right next to the Haymarket T stop. It’s open every weekend, Friday to Saturday, from dawn till dusk.  At Haymarket, you can bargain for a variety of fruits, vegetables, fish, meat, cheeses, and flowers.  Looking for  potatoes, pineapples, pears, or prawns?  How about some strawberries, raspberries, or blueberries? They have it all.

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The produce sold here is usually the extra food that did not sell in the grocery store that week.   The fruits and vegetables are very ripe so you have to be careful when picking out the best ones.  They have great bargains and are some of the lowest prices I have found in the city.

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Tip: Shop early for the freshest produce or shop late on Saturday to find cheaper prices.

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Tip: Don’t buy too much at once because it doesn’t last very long

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SEAFOOD

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CHEESE & NUTS

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Jerry Remy’s

Jerry Remy’s Sport Bar & Grill

Fenway Park

Jerry Remy’s is located on 1265 Boylston St. in Fenway Park, home to the Boston Red Sox.  They serve lunch and dinner all year round and have giant flat screen TVs to catch a game while you eat.  The roof deck, which opened in 2011, has a view of Fenway Park, a retractable roof, patio seating, and a bar.  The roof deck also has an “Alchemy & Science” bar with local craft beer lines available to try.  Jerry Remy’s is a great place to grab a beer or bite to eat after a Red Sox game.

Last week, my sister, Gluten Free Boston Girl, and I had dinner at Jerry Remy’s in Fenway Park. We were invited to try out the new Athlete’s Menu. The Athlete’s Menu was created to appeal to a more diverse group of consumers; it offers options that are gluten-free, paleo, vegetarian, and vegan.  The drink list includes Redbridge gluten-free beer, cider, and “Paleotails”. Below are pictures and descriptions of our dinner.

Honey Roasted Pork Belly "Tacos"

Honey Roasted Pork Belly “Tacos”

Honey Roasted Pork Belly Tacos: Seared crisp over pico de gallo, fresh avocado, grilled pineapple, sprigs of cilantro & lime wedges. Served in a lettuce wrap. The pork was tender and flavorful. Theses are a healthy substitute for tacos and it comes with 4 lettuce wraps per order.

Honey Roasted Pork Belly "Tacos"

Honey Roasted Pork Belly “Tacos”

 

Kale & Crisp Apple Salad

Kale & Crisp Apple Salad

Kale & Crisp Apple Salad: Massaged kale, carrots, jicama, toasted almonds, cucumbers, avocado, celery, green onions, red peppers & lemon vinaigrette. The veggies were so fresh.  A delicious & healthy salad!

Roof Deck

Roof Deck

Flat Iron Grass-Fed Steak: Churrasco marinated & grilled, served over a healthy bed of grilled vegetables & sauced with chimichurri. Beef is pasture-raised locally in Brimfield, MA by River Rock Farm.  It’s dry-aged 28 days, all natural, hormone free & antibiotic free.  The steak was tender and perfectly seasoned with hints of mint in the chimichurri sauce.

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PaleotailsMenu

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Redbridge Gluten-Free Beer

Paleotails

Paleo Bellini: All natural peach puree topped with Prosecco. Stairclimber Margarita: Tequila, fresh-squeezed lime juice, club soda, lime garnish

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Black Bean Burger

Black Bean Burger: Spicy chipotle & blackberry glazed vegetable patty, with green leaf letuce, tomato, avocado, mayonnaise, mustard corn relish & smoked cheddar. The burger had a spicy kick from the mustard corn relish. It was served on a gluten-free bun (Martin’s Potato Bread) and served with sweet potato fries and cranberry aioli.

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Black Bean Burger

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

~ 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.

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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.

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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.

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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.

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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.

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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.