Archive | January, 2011

Restaurant Review – BASHO

21 Jan

Time to mix things up a bit. I have yet to find a sushi place in the Boston area that comes close to challenging NOLA’s Sake Cafe II, Rock n’ Sake or Mikimoto. Tonight, I tried BASHO in the Fenway area. It’s owned by the same people who run Douzo but I must say that I prefer Douzo to Basho.

Spicy Tuna Roll prices range from $5.50 – $7. BASHO ran right in the top end of that range. It wasn’t very spicy and needed soy sauce for flavor. Also tried the Snow Mountain Roll that had shrimp tempura with “snow crab” on top. I’m used to the snow crab in a crunchy roll (also something I don’t see up here very often). This was fishy tasting and also needed some flavoring.

Overall service was pretty slow even though it wasn’t very busy. My date commented that our server seemed like he was half asleep.The green tea was served by the cup and wasn’t very hot the second pour.

If this was a scale of 1 – 10 (10 being the best) it’d be at a 6 with the help of the ambiance.

The hunt for great sushi in the Boston area continues!!

Remember, keep it c’est si yum!

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Another Easy Sauce

20 Jan

The guilty pleasure show “Jersey Shore” makes me crave Italian food. I don’t have the Situation to cook for me so I made a quick red/alfredo sauce and served it over some pasta.

All you need:
2 garlic cloves, chopped
salt and pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1/2 cup of jar tomato sauce of your choice
1/2 cup of jar alfredo sauce of your choice
1/3 cup of white wine, I used a Riesling
EVOO
1 TBS of butter

Saute the garlic in the butter and a drizzle of extra virgin olive oil. Add dried herbs. Start with the Alfredo sauce and wine. Then add the red sauce. Don’t burn!! Season with salt and pepper and toss in pasta. Adjust amounts for more or less pasta.
C’est si Yum!!

Quick and Easy Greek Yogurt Dip

20 Jan

I made this fresh and light yogurt dip to go with some pre-made falafel I bought.

All you need:
1 Cup non-fat Greek yogurt, plain, I used Chobani
2 TBS of EVOO
Salt and Pepper
2 tsp of dry dill
1 tsp of lemon zest

Stir until smooth serve chilled. I think this would go well with veggies or pita chips. C’est si Yum!

Cream of Mushroom Soup – with NO CREAM

18 Jan

I love cream of mushroom soup but the canned kind kind of creeps me out. I came home hungry and fished around in my fridge and found all the ingredients I needed for a quick and delicious soup! I made it for one but you could easily make it for a crowd.

1 1/2 cup of mushrooms, i used baby bellas
1 clove of garlic, minced
1 TBS chopped onion
Salt and Pepper
1/2 tsp of paprika
1 TBS of dry dill
1/2 cup of low fat sour cream
1 cup of chicken broth
1/4 cup of Sherry wine
1 TSP rice flour (regular flour if you have it)
1 TBS of EVOO
2 TBS of butter

Heat the garlic and onion in half the butter and extra virgin olive oil (EVOO). Saute but don’t burn the garlic. Add mushrooms. Season with salt and pepper. Add dill and paprika. When the mushrooms look soft add the chicken broth and sherry. Bring to a simmer. Add rice flour. Add sour cream.
Blend until smooth and add the second half of butter. Serve hot!!

C’est si YUM!!