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Kitchen Kibitz Debuts in Boston With A Thanksgivukkah Popup

Kitchen Kibitz Debuts in Boston With A Thanksgivukkah Popup


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Everyone is talking about - this year, for the first time ever, Thanksgiving and Hanukkah fall will share an entire 24 hours. That makes for a whole lot of celebrating in one day!

Lucky for Bostonians, two dynamic individuals have come up with a way to celebrate both Thanksgiving and Hanukkah, without having either take over Thanksgiving itself on the 28th. (see here for a list of stellar dining options in and around Boston)

Introducing Jeff Gabel and Chef Josh Lewin (executive chef of Beacon Hill Bistro) and their newest popup idea - Kitchen Kibitz. As a debut the duo have decided to present guests with a tribute dinner to the once in a lifetime experience of Thanksgiving and Hanukkah on the same day...behold: Thanksgivukkah.

On the 10th of November, the two will be putting on quite a show - a merging of traditional Jewish fare with Chef Josh's usual attention to detail and innovation. The popup will be held at 351 Hanover, which has been the home of Whisk, arguably Boston's most exciting and delicious semi-permanent popup concept of the late summer/early fall season.

There will be two seatings, one at 5:30 and one at 8:00. Tickets, at 65 dollars, offer guests a four course meal that introduces classic Jewish fare with many an interesting twist. It the perfect way to enjoy a blend of two different holidays and traditions into a few well thought out plates.

In true Lewin form, diners can expect locally sourced flavors which together will take on identities of both Hanukkah and turkey day. Think pumpkin seed challah and sunchoke latka, turkey roulade with chestnut and sausage dressing and much more.

With a kick off as unprecendented as Thanksgivukkah, this popup series has a bright future ahead of it!

Hurry now and book your seat here, 351 Hanover is a tiny and intimate space perfect for the likes of the evening, but also prove to disappearing all too quickly.

For those of you who do not manage to snag a seat in time, fear not! Kitchen Kibitz will soon become a monthly thing, poping up under varous themes all the while promoting a deeper appreciation of Jewish fare. Keep and eye and ear open for the next installment!


Cakes with a Kick: Riley’s Drunk Kitchen Bakes with Spirits and Love

You can have your cake … and drink it, too.

Thanks to Riley Mahan’s creativity and flavor-making skills, you can buy cakes, cupcakes, and macarons made with booze … and love. Welcome to Riley’s Drunk Kitchen.

  • Rose
  • Riesling
  • Prosecco
  • Espresso martini (Bailey’s, coffee, and espresso)
  • Coconut rum
  • Mudslide (Bailey’s and Kahlua)
  • Margarita
  • Bourbon and caramel
  • Chocolate and Guinness

You can also get booze-less cake (chocolate, vanilla, funfetti, lemon, and Oreo), cupcakes, and macarons. All of her cookies are booze-less.

Riley’s Drunk Kitchen was born out of quarantine and boredom.

During the COVID-19 pandemic, Riley has been working from home full time as a program manager for Dana-Farber Cancer Institute’s pediatric clinic. When she wasn’t working, “The boredom set in. I needed a hobby,” she said.

She saw so many posts about people baking bread. “What can I do that’s different,” she thought. She bought her first Kitchen Aid and tried to bake a cake. “I can do that,” she said, noting her grandmother was quite the baker.

Riley, 28, had never baked before. “I don’t even like sweets,” she said.

Riley’s first foray into baking for others was for a fundraiser. Her boyfriend, Tom Garland , is bar manager at Fat Baby. At the time, everyone was trying to come up with fun and creative ways to raise money. Fat Baby was doing takeout through the window. Riley had the idea of making cupcakes to raise money for the restaurant staff through the window.

She baked cupcakes based on the flavors of Fat Baby cocktails. “From there, I was like, well, I can just put booze right into it. So I started making cupcakes that had booze baked right into them … in the cake, in the frosting.”

Over four weekends — where she sold out three of the four weekends — she helped raise $1,100 for the staff at Fat Baby.

“It was a cool way for me to contribute,” she said.

She started an Instagram account called @RileysDrunkKitchen and posted photos of her creations. “I started my Instagram out of fun I wasn’t trying to start a business out of it. But people started DM’ing me: ‘Hey, can you make me a cake?’ ”

Riley’s Drunk Kitchen “became a thing” in June 2020. “It’s been a crazy little start to this business,” she said.

Riley finds basic recipes and then subs out ingredients and adds the booze. She has a real knack for knowing what will work. “I ran into some luck with it,” she said.

Her most popular flavors are espresso martini, a chocolate cake with a full cup of Bailey’s topped with a Bailey’s buttercream frosting, and prosecco, which is a white, fluffy cake. “The prosecco makes the cake really airy and light,” she said.

While she has a menu of flavors, she’ll also do custom orders. “Any time someone texts me, ‘Have you ever done a cake with this?’ I’ll say, ‘No, let’s do it.’ I’m always trying new things.”

Riley had a Valentine’s Day Special where people preordered a Valentine’s Day box that included cupcakes, macarons, and cookies. She made 45 boxes or so. “That was really cool,” she said. “That was a huge weekend for me.”

She’s also working on a collaboration with a local florist.

Riley does all her baking in her small Southie kitchen. There’s not a lot of counter space and the ceiling is slanted (her apartment is in what used to be an attic). “But I make it work,” she said.

While working full time during the day, Riley often bakes late into the night, sometimes as late as 3 a.m. And always by her side is her 6-month-old Dalmatian, Fowler (named after golfer Rickie Fowler).

“He is constantly in the kitchen when I bake,” she said. “He likes to keep me on my toes when I’m baking. He’s by my side 24/7.”

Tom is her official taste tester and helps with the dishes.

Riley counts herself lucky to have been able to work from home for the past year. But how does she handle her regular job and her side hustle?

“I’m basically not sleeping sometimes or waking up early to do that,” she said. “But it’s worth it. It’s been really fun to do this. I’m more than happy to go a couple hours without sleep.”

For the most part, people DM Riley on Instagram or email her with their orders. She doesn’t have a website but she gets plenty of orders through Instagram. When people place orders, they usually come to her to pick them up.

In her free time, she’ll bake up batches of her sweets and drop them off at Loco or Fat Baby or Lincoln to give people something yummy, a surprise. “Everyone loves a little treat,” she said.

“This community has done a lot for me,” Riley said about giving back. She used to waitress at Lincoln and has made a lot of great friends here. “I’m thankful to live here. Whatever way I can help, I want to help.”


Tuna Melt Sandwich

Ingredients

  • 4 slices rye, thick cut white, or pumpernickel bread
  • 1 12 oz. can solid white tuna in water, drained
  • 1/4 cup mayonnaise
  • 1 tsp. Dijon mustard
  • juice of half a lemon
  • 1/4 tsp. Kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 2 tbsp. chopped red onion
  • 2 tbsp. chopped celery
  • 1 tbsp. chopped fresh parsley
  • 4 tbsp. unsalted butter, softened
  • 2 slices Sharp Cheddar cheese

Instructions

…The Backstory continues: It’s also easy to prepare and perfect for lunch or an easy dinner. Paired with a hot bowl of tomato soup, it’s pretty much a perfect meal. The key is in having all your ingredients ready to go and making sure your tuna salad isn’t overly mayo-y (is that a word?) so that it doesn’t become too soggy in the sandwich and too rich when combined with the cheese.

There are are several schools of thought as to what kind of cheese makes the perfect tuna melt. I’m not a fan of cheddar cheese in most other recipes, but when it comes to the tuna melt, my vote is cheddar–and sharp cheddar–all the way. It’s a no-brainer, if you ask me. The sharp cheddar is the perfect salty balance to the tuna and mayo, which can be a little rich. The cheddar helps to balance out the flavors and even up the flavor profile of the sandwich.

I’ve read dozens of recipe on this sandwich and they’ve offered up Muenster, Swiss, , Gruyere, American (no chance!) and even Monterey Jack as options. I’m sorry, folks, but I have to disagree. This sandwich screams for sharp cheddar and if you happen to be in my kitchen, guess what you’ll be getting? LOL.

As for the bread, we’ll that’s your call. I don’t think it matters. Rye, thick cut white, pumpernickel, challah…it’s all good.

Have fun making this delicious sandwich. And don’t forget the dill pickle on the side!


Celebrate The Holidays At H&M With A New Campaign And Giving Gift Cards

This holiday, H&M celebrates the season with a brand new campaign which invites the whole family to share the fun of a mansion house party. The campaign stars Christy Turlington, Doutzen Kroes, Liu Wen and Sean O’Pry are all part of the H&M family, dressed for the season in nonchalant glamour for women, or sharp tuxes for men. There’s also looks for party nights out, and the best times spent relaxing with friends and family. This season H&M is also giving everyone the chance to help less fortunate with special giving gift cards for WaterAid.



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8 Crazy Bites: A Kitchen Kibitz Hannukah Event

On any given night, Jeff Gabel can be found drinking craft cocktails at Trade, dining at Boston’s hottest new restaurants, or at home creating Asian/Jewish fusion dishes such as tom yum matzo ball soup or bagels with gochujang cream cheese and lox. He may look young, but his name is rapidly rising in the culinary world of Boston, and beyond. As evidence, he was recently named one of Zagats 30 under 30 which honors “gastronomic game changers” who are “redefining the way we eat, drink and interact with food and beverages across the U.S. – all before their 30th birthdays”.

This award comes from the success of his recent pop-up series called Kitchen Kibitz. A former NYC resident with experience in the Jewish nonprofit sector, Jeff noticed a dearth of Jewish cuisine in the city of Boston and decided to do something about it…thus Kitchen Kibitz was born! Kitchen Kibitz aims to put modern and new twists on classic Jewish food in different kitchens/restaurants all over Boston to help reconnect Jewish and non-Jewish locals to Jewish cuisine and traditions. So far he has hosted several events such as ThanksGivukkah with Zagat 30 under 30 alum, Josh Lewin of Whisk, Southern Schmear with Hungry Mother’s Barry Maiden, and Land of Milk and Honey with Sofra’s Geoff Lukas.

This past Sunday was his 2nd Hannukah event where he teamed up with Stephanie Cmar (former Top Chef contestant, Zagat 30 under 30 2013, and owner of Stacked donuts pop-up) and Chef Steve “Nookie” Postal, of Commonwealth (formerly chef for the Boston Red Sox) who has his own plans to open up a Jewish inspired restaurant, Steinbones.

I had the privilege of being “hired” as the event photographer (will work for food!) and got to work “behind the scenes” as Chef Nookie and Stephanie Cmar prepared multiple variations of latkes and donuts.

The first latke was a purple carrot latke with carrot gel and persimmon. The sweetness of the persimmon worked perfectly against the salty, fried latke, almost like a play on apple sauce. And the colors were beautiful!

The second latke was sweet potato with smoked salmon and dill. Again, this latke played on the sweet and savory combination, this time featuring the sweet flavor in the latke. The smoked salmon was delicious with the perfect amount of smokey flavor.

Next came artichoke latkes with apple butter followed by my favorite latke of the night: potato latke with Nookie’s special Pastrami and whole grain mustard. It’s not easy to find good pastrami in Boston, but this was perfection! I can’t wait until Steinbones is open and I can eat this on a regular basis!


Meet Bok Choy, a new pop-up serving generational Chinese recipes with a vegan twist

One of L.A.’s newest pop-ups gives Chinese classics the vegan treatment, and you can taste it next week.

By Stephanie Breijo Posted: Friday May 22 2020 , 5:22 PM

Grandma&rsquos stir-fry, grandpa&rsquos egg rolls, mom&rsquos mapo tofu: At a Bok Choy pop-up, the dishes may rotate but no matter what you get, you&rsquoll most likely be tasting some of the Yee family&rsquos recipes. Only something&rsquos different about them: Those dishes have all gone vegan.

&ldquoChinese food&mdashand Asian food in general&mdashhas a longstanding history of being vegetarian and vegan,&rdquo chef and co-founder Jen Yee says. &ldquoSoy and cooking with dried mushrooms bring a lot of flavor, and I think that Chinese food&mdashwhen you look at what people eat at home&mdashis usually a lot of vegetables and they flavor it with just a little bit with meat. And we live in California and the produce is beautiful&mdashwhy not do it?&rdquo

One of L.A.&rsquos newest pop-ups gives Chinese classics and family recipes the vegan treatment, and you can taste it next week. If you&rsquove been plugged in to the West Coast&rsquos most lauded openings of the last few years, you might already be familiar with Bok Choy&rsquos chef-founders, Jen Yee and Jeff Vance. Yee&rsquos baked goods can be found at Konbi in Echo Park, where she makes their famous croissants as pastry chef, and in Chinatown coffeehouse Endorffeine, while Vance, a Seattle kitchen vet, also spent time at Konbi but made his mark up north launching No Anchor, a Beard Award semifinalist for &ldquoBest New Restaurant.&rdquo

Together they&rsquore building set menus that allow them to get creative with some of their favorite dishes, as well as adapt some of the recipes Yee&rsquos family developed settling into restaurant life in Columbus, Ohio. After emigrating from Hong Kong, Yee&rsquos grandparents took over a restaurant by the name of Golden Phoenix, and her father and his four siblings grew up stir-frying, roasting and ferrying Chinese-American dishes to a mid-&rsquo80s clientele still beginning to explore the cuisine. Now those recipes are inspiring Yee and Vance for yet another audience, and with a new take.


What cut of meat to use for pulled pork

You can make this pulled pork recipe with pork tenderloin, pork shoulder or Boston butt. Most pulled pork recipes call for pork shoulder or pork butt, but I often use pork tenderloin because it is leaner. Pork shoulder/Boston butt creates a slightly more flavorful pulled pork because it is a fattier cut of meat. Pork tenderloin makes a healthier pulled pork because pork loin is a leaner cut of meat.

If you are making this pulled pork recipe for a large group of people, I recommend using a pork shoulder or Boston butt because they are usually a larger cut of meat and more budget-friendly.


From grandmother’s kitchen in Jakarta to an Indonesian pop-up

Retno Pratiwi’s shrimp salad with spiced pineapple dressing. Kayana Szymczak for the Boston Globe/Globe Freelance

Peter Gelling and Retno Pratiwi own Kaki Lima, an Indonesian pop-up restaurant based out of their home in East Boston. Kayana Szymczak for the Boston Globe/Globe Freelance

Retno Pratiwi couldn’t leave Indonesia without her mortar and pestle. “I carried it, like this,” she says, demonstrating how she hugged it to her waist.

The Jakarta native brought back a shallow black bowl used for grinding spices on her last trip home. As the East Boston chef mashes garlic on the stone surface, she reminisces about silky sauces called bumbus, which she made with a mortar and pestle in her grandmother’s kitchen. “My grandmother would tell me to do it super finely, and that sticks with me now,” she says, blonde bangs hanging in front of her glasses. “Sometimes I cheat.”

Pratiwi, 30, began a restaurant pop-up, called Kaki Lima (named for the five-wheeled carts in her city), in 2013. She feels guilty that her dinners require her to switch to a food processor. For a few of her first meals, she refused to use one and pureed sauces for the five-course menus by hand, to the sound of Indonesian pop singles. “Is this the music from the pop-up?” she asks her husband, Peter Gelling, as she grinds galangal.

In parts of Sumatra and the western end of the island-cluster north of Australia, a single dish might begin with 15 freshly ground spices. The result is warm, multifaceted stews and sauces with ambrosial flavors. One dish, often considered the most well-known in Indonesia, is beef rendang, meat simmered in coconut milk, cinnamon, candlenuts, nutmeg, galangal, garlic, shallots, and other seasonings. It takes hours, and is often reserved for special occasions, as it is on this day during Ramadan.

In their tiny apartment, sun reflects off a large wood coffee table from home nubs of fresh turmeric glow. Pratiwi uses incense and a saucepan of cinnamon sticks to mask lemongrass and garlic aromas. In a blue dress and whale socks, she scoops up a spoonful of rendang from a Le Creuset pot. “Is it good now?” she asks Gelling, who, as her business partner, also serves as surrogate taster Pratiwi, who is Muslim, cannot eat until sundown.

“Mmmmmm,” he responds, delighted.

Pratiwi and Gelling met in Indonesia. She lived in Ottawa with her uncle during high school, when she cooked for his friends and co-workers. She moved back to Jakarta and worked for a journalist as a “fixer,” a local contact who helps correspondents find sources and translate documents. The journalist was Gelling, a correspondent at the time for The New York Times and a Lexington native. After four years together, they moved to Boston. One day he watched her prepare dinner for his father’s birthday — she was grilling out the bedroom window on a camp stove on the fire escape — and realized that they should do something about her dream to open a restaurant.

Pratiwi went to Cambridge School of Culinary Arts and the two set up an account on Kitchensurfing.com, which connects chefs with patrons for private events. The first dinner, held at KO Pies at the Shipyard, was for 40 family members and friends. At the first New England Indonesian Festival, the two sold out 40 pounds of beef rendang and decided to take a six-month tour of Indonesia to collect recipes. “We realized how much of a market there was for [Indonesian food],” Gelling says.

Garlic, salt, and turmeric ground in a mortar and pestle. Kayana Szymczak for the Boston Globe/Globe Freelance

Tonight, cooking for their pop-up team, the menu includes classics like tempe orek (glazed tempeh) and shrimp in pineapple sauce. Tempeh is common in most of Indonesia, its country of origin, where the savory soybean cake is inexpensive. Pratiwi’s begins with lemongrass and galangal (similar to ginger), garlic, and kaffir lime leaf, then it’s glazed with sticky-sweet kecap manis (sweet soy sauce). “Use fresh ingredients, good ingredients,” Pratiwi says. “Take your time to grind it and build up flavors from the very beginning.”

Not all Indonesian dishes call for the contents of your spice cabinet. Eastern regions often use fish and produce for quick stir-fries, or grilled meats. A typical meal anywhere often involves many components, served with rice. Nasi campur, also known as mixed rice, combines small bites of several dishes on one plate, perhaps tempeh, chicken, some sauteed vegetables, and sambal, a chunky Indonesian chutney.

The shrimp salad Pratiwi makes is a Western take on her signature dish, with leafy greens (uncommon in Indonesia). She makes a spicy pineapple sauce often served with seafood or satay.

Every few weeks, Pratiwi and Gelling wheel into KO Pies for a pop-up. As servers carry out platters of otak-otak (fish dumplings), the bustling, rowdy back deck of the East Boston restaurant is reminiscent of the warungs that line the streets of Bali — tiny restaurants that serve satay, nasi goreng (fried rice), and more. Her five-course pop-up menus are $50.

One recent attendee, Sarafina Kennedy, grew up in Jakarta before she moved to Roslindale to become a midwife. “This was incredible,” she says after the dinner. “I’ve been searching for Indonesian food ever since I came here.”

From fire-escape cuisine to a pop-up restaurant, Pratiwi adapts to the kitchen she’s in, even a globe away from home.


Share All sharing options for: Where to Find the Best Pop-Up Restaurants In DFW

Find Heim Barbecue’s meatiest dishes at its Dallas pop-up Heim Barbecue/Facebook

The pandemic has seriously pumped the brakes on the arrival of many new restaurants, forced beloved favorites to close, and made the rest of us deeply miss dining out. In the midst of all this chaos, though, a number of creative chefs have used this opportunity to deliver some truly amazing eats, all without taking the risks of renting or buying a permanent brick-and-mortar location.

Otherwise known as a pop-up, these businesses advertise on social media and create a serious stir via word-of-mouth. Use this list as a guide to the city’s most compelling pop-ups slinging everything from homemade mochi to splurge-worthy Japanese sandos and everything in between.

Is your favorite DFW pop-up missing from this list? Let us know about it in the comments.

Ulam Modern Filipino Kitchen

Chef Anna Swann of Ulam Modern Filipino Kitchen is a second-generation Filipino American from San Francisco who recreates her family’s dishes for Dallasites to enjoy. She also demonstrates cooking techniques and recipes on her Instagram, as well as offers up branded tee shirts for sale. Recent Ulam popup locations include Khao Noodle Shop in East Dallas, and Peticolas Brewery in the Design District. Visit ulamdallas.com, or her instagram for her latest preorder opportunities.

Hella Lumpia

Crispy, skinny Filipino egg rolls are trending across DFW, thanks in no small part to this pop-up. Under the umbrella of Bahay, Hella Lumpia has joined forces with fellow Filipino popup BilaoDFW to make treats such as lumpia (currently pork is on offer) available for preorder and pickup at either Lakewood Growler on Fridays at 4:00 pm or Marie’s Kitchen farther north on Saturdays at noon. Visit bahaydallas.com to order.

Ube Addict

This pop-up transforms the vibrant purple yam into cookies, cheesecakes, mochi doughnuts, Madeleines and more. Preorder via direct message on Instagram for pickup in Richardson and Garland on Fridays, Saturdays or Sundays.

Leche de Cafe

Fans of iced coffee will want to follow Leche de Cafe around town, where Venezuelan chef Sharon Payot pours flavors like Mexican Chocolate, Samoa, and Mazapan (which is made with peanuts). Her recent popups have been at House of Dirt, Trinity Groves and We The Birds, and her recent offerings have included chocolate milk for the kids, and a spikable espresso martini mix.


Using this Pork Rub

First, pat your meat dry and then rub a generous amount of the seasoning mixture on all sides of the meat. This recipe makes about 5 tablespoons of rub, which is more than enough for 4 large pork chops, a large pork shoulder or two racks of pork ribs.

Use this BBQ rub on pork chops, pork tenderloin, ribs, pulled pork, or chicken. It’s also delicious on salmon and steak!


Watch the video: Νηστίσιμα Σοκολατάκια με μόνο 3 Υλικά. Ιδανικά για μικρά παιδιά. Συνταγή Live kitchen (July 2022).


Comments:

  1. Dustyn

    Very informative. Thanks.

  2. Kajisida

    What a phrase ... the phenomenal, brilliant idea

  3. Noland

    I think the topic is very interesting. I invite everyone to take an active part in the discussion.

  4. Thaumas

    You should tell it - a gross mistake.

  5. Saxan

    I'm sorry, but I think you are making a mistake. I can prove it. Email me at PM, we will talk.



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