Archive | May, 2011

Diner Review – Emma’s Breakfast

26 May

One of my favorite parts of being in New England, is being able to go to breakfast/brunch with my Gramn on the weekends. I think we’ve been to almost every diner in the Quincy area.

Recently, we visited Emma’s Breakfast on Willard St.  I love this place. It has fun sarcastic signs and homemade decorations on the walls and you never know who you’ll see! One time, we saw actress Parker Posey (Best in Show) eating brunch there. Too bad, my Gramn didn’t recognize her.

Warning, they are cash only! This trip, my Gramn ordered scrambled eggs with sausage patties (you have the option of links or patties) and a grilled English Muffin. I had Irish Eggs, aka, English Muffins with hash and cheese with two over easy eggs on top! My only complaint is that I wish the cheese hadn’t been mixed in with the hash. Also, if you are someone, I am not that someone, who likes hash that is homemade, this is not that hash. This has was definitely out of the can (YES!!) and cooked til crispy. It was awesome. You do have the options for hashbrowns but I opted not to order those.

I should figure out a formal scale for my reviews but for now I’d say Emma’s Breakfast gets an 8 out of 10. One other thing I am not a huge fan of is that the coffee only has sugar as an option, I’ve never seen Splenda at any table.

Go check it out! C’est si Yum!!

Another Quick and Inexpensive Mussel Recipe

25 May

Mussels. They are easy to make and super inexpensive. Tonight, I made mussels for the fella. A pound of mussels was $1.99! Add that to the giant bottle of zinfandel I found in my kitchen, you know which ones I’m talking about, the giant gallon looking bottles of pink wine that are usually on sale in the grocery. Here’s what you need

3 Garlic cloves, minced
Salt and Pepper
4 TBS of butter
Extra Virgin Olive Oil
1 Teaspoon of red pepper flakes
1 TBS of Herbs de Provence
1 lb Mussels, duh

Make sure you rinse the mussels off in a strainer and discard any open ones.
Heat one swirl of the pan’s worth of Extra Virgin Olive Oil. Add three Tablespoons of butter and garlic. Once the butter melts, add the herbs, salt and pepper. Pour in about 3 cups of the wine. The sauce is slightly spicy with the pepper flakes and is perfect for dipping. When the wine mixture is boiling add mussels and cover. Before serving, cube the last TBS of butter and toss into the hot pan. Serve with a baguette or sliced baguette pieces or “toasty bread” as the fella likes to refer to it.

We also finished off some delish cheese including: Amadeus, Bucheron and Drunken Goat Cheese.

Serve the mussels hot and enjoy the sauce for dipping!!
C’est si Yum!!

First Time Baking without a Box Mix – Buffins

22 May

I am not a baker. I think everything I’ve made has come out of a box. Tonight I adjusted a “French Breakfast Muffin” recipe I found online. The cook in me and the fact that I didn’t have everything required…changed a few things. They ended up being a little more dense than I think they would if I’d stuck to the recipe so if a biscuit, which I love, and a muffin had a baby I think that’s what these would be.

My honey is going to be the guinea pig tomorrow and try them so we’ll see what the review is!

Preheat the oven to 350 degrees. Here’s what I used and if you want to just stick to the ingredients on the AllRecipes.com version, feel free!

  • 1 1/2 Rice Flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup Almond Milk
  • 1/3 cup butter, melted
  • 2 teaspoons of sauteed, chopped garlic
  • 1/3 teaspoon of black pepper
  • 1 Tablespoon of Herbs de Provence
  • 1/3 cup of a mild shredded cheese, I had some Amadeus in my fridge. I think that a stronger flavored cheese would be good too.

Saute the garlic in some extra virgin olive oil, one swirl of the pan. Mix all the dry ingredients. Then add the egg, milk, garlic, butter. The batter was pretty lumpy. Again, I think that if you use regular milk it’ll be less dense.

Spoon into muffin tin. Here’s a before picture. I shredded some more cheese and sprinkled some more cheese on top.

The mixture only made 1 dozen. Bake for about 20 – 23 minutes. Here’s the finished product!

They’re sweet and savory. I think I’d reduce the sugar amount next time.

C’est si Yum!!