Archive | May, 2011

The Chocolate Tarte

31 May

I hope everyone had a fabulous holiday weekend! Summer is certainly coming in with a BANG!

A few weeks ago I got the chance to check out The Chocolate Tarte which is located just outside Davis Sq with a couple of other fantastic bloggers. I don’t normally hang out around Davis Sq because I live so far away but whenever I get the chance to get out there I love it. Definitely my favorite square in Somerville.

Before consuming vast amounts of chocolate and baked good I checked out Highland Kitchen with Kathy. Oh man, was it good. Even though we didn’t order much, we still managed to not finish everything!

You know with a sign like this on the front, good things are coming. The owner, Linda Hein is a TOTAL sweetheart. You can totally tell she loves what she does. We got to sample so many delicious things, I’m just going to let the pictures do the talking.

Red velvet cake. So pretty.

Even pretty on the inside. And freaking delicious.

I heart mini cupcake. Red velvet, chocolate and WHITE velvet. Holy smokes, I would like 5000 of the white velvet cupcakes. Please and thanks.

Dark chocolate truffles. Oh. Man. So smooth. So chocolatey. Very difficult not to consume everything.

More chocolate. More love. Powdered sugar. Om nom nom.

Chocolate and rosemary tart. GENIUS. I need to combine chocolate with herbs more often.

Ice cream from SoCo Creamery. FIG ICE CREAM. OH EM GEE. Subtle, yet full of amazing flavor.

Not pictures, there were some delicious chocolates filled with such amazing things as tequila, anise, more chocolate, and lots more.

Basically, when you need or want a delicious confectionery treat, head over to the Chocolate Tarte and you will NOT be disappointed!

Chocolate Tarte on Urbanspoon
**GIVEAWAY**

Some of you who follow me on Twitter or Facebook saw that I was giving away $10 worth of delivery from allmenus.com thanks to Signpost Boston by answering some trivia related to Memorial Day.  Well, I need to pick THREE winners so here’s one more Memorial Day Trivia Question for you. The first person to get the answer correct will win!!

Question:  What city was known to have first observed what was to become Memorial Day?

Ready.Set.GO!

Advertisements

Slow Cooker Revolution Winner!

29 May

Hey guys, just a quick post for today! I turn the big 2-5 today and so far my 25th year is starting off with a BANG!

First, I decided to ring in my 25th year with a HALF-MARATHON. It’s my 2nd half-marathon, and I ran the Run to Remember in Boston. It was fun, but I learned a couple of things….

I need a running partner. Running 13.1 miles virtually by yourself is not a great motivator

2. Chafing sucks.

3. Go to the bathroom before the race, even if it means starting the race a few minutes late.

Even though I didn’t come even close to the time I had for my first half-marathon, I’m pleased with myself. I could walk this time which was a plus, and I really didn’t train very hard and I still managed to pull it off. Next up, B.A.A. Half Marathon in October!! This one I’m going to train hard for!

But anyway, ya’ll want to know who won a copy of Slow Cooker Revolution, right?!?!

And the winner is…..

Congrats Peony!!! Check your inbox for an e-mail from ME!

Don’t worry if you didn’t win today!! Make sure to check my Twitter and Facebook tomorrow as I’ll be hosting another giveaway tomorrow thanks to Signpost & AllMenus!

Pork Burritos & a Giveaway!!

25 May

Let’s see how astute you guys are today.

How many of you know how much I love burritos?

How many of you know how much I love Pork?

How many of you know how much I love America’s Test Kitchen?

How many of you know that this is my ONE HUNDREDTH post??????

How many of you know that it’s my birthday this week?!?!!!?!

How many of you are sick of me asking you questions?????

What is the whole POINT of this post??!?!

Besides me telling you about these awesome burritos (they were awesome) I have decided that I want to give you a present for my birthday.

You’ve seen me post a couple of recipes about my newest cookbook, Slow Cooker Revolution. I am seriously in love with this cookbook. I love my slow cooker, I use it all the time. I even have a smaller slow cooker that I use for dips mostly (and desserts!). What I like most about this cookbook is that it’s more than just throwing stuff in the slow cooker and letting it do it’s thing. While there are some recipes that throw everything into the slow cooker and it comes out great, there are other recipes that just fall flat. By doing a little extra grunt work before putting everything into the slow cooker, the flavor comes out 1000x more.

Well, the lovely people at America’s Test Kitchen are letting me giveaway a copy of Slow Cooker Revolution to one of my readers! Chock full of 200 recipes, from breakfast, lunch, dinner, dessert, sides, and everything in between, even if you don’t win this copy you need to buy this book if you love slow cooker’s like I do!

So, how do you enter to win? Simple. Just leave a comment telling me what’s your favorite way to use your slow cooker!

Want extra entries?????

1. Follow me (@kitchenmisfit) and America’s Test Kitchen (@TestKitchen) on Twitter and Tweet: I  just entered to win a copy of @TestKitchen Slow Cooker Revolution from @KitchenMisfit Enter here! http://wp.me/pVDUw-hn

2. Like Tales from a Kitchen Misfit & America’s Test Kitchen on Facebook and leave a separate comment.

Rules

1. Please make sure to include your email address so I know how to contact you! (I’m pretty sure you have to put your email address in order to comment, but just to make sure!

2. Please make sure to leave separate comments for each entry

3. Entries will be accepted until midnight of May 29th

4. Winner will be announced sometime on May 29th via random.org

Full Disclosure: Slow Cooker Revolution was purchased by myself. All opinions are my own and I was under no obligation to review the cookbook. I just really love America’s Test Kitchen 😉

And now, I know ya’ll are dying for this Pork Burrito recipe. So here ya go!

Pork Burritos

From America’s Test Kitchen

Pork Filling

  • 2 onions, minced
  • 1/4 cup chili powder
  • 3 tbsp vegetable oil
  • 6 garlic cloves, minced
  • 1 minced canned chipotle chili in adobo sauce
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 15oz can tomato sauce
  • 2 tsp sugar
  • 3lbs boneless pork butt roast, trimmed and halved
  • salt and pepper
  • 1 tbsp fresh lime juice
Microwave onions, chili powder, oil, garlic, chipotles, coriander and cumin in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir tomato sauce and sugar into slow cooker. Season pork with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until pork is tender, 9-11 hours on low or 5-7 hours on high.
Transfer pork to large bowl, let cool slightly, then shred into bite-sized pieces, discarding excess fat. Let remaining liquid settle for 5 minutes, then skim the fat off the top.
Toss shredded pork with 1 cup braising liquid. Stir in lime juice. Add more braising liquid if necessary.
To Make Pork Burrito:
  • 2-4 large whole wheat tortilla
  • 1 can black beans, drained and rinsed
  • 1 cup cooked white rice
  • juice of 1-2 limes
  • 1 cup chopped cilantro
  • 2 large tomatoes, seeded and chopped
  • 1 can green chilies
  • 2 avocados
  • 1-2 cups shredded cheese
Combine rice with half of chopped cilantro and half of lime juice and mix thoroughly. Warm beans in microwave 1-2 minutes. Combine tomatoes with remaining cilantro and lime juice and green chilies. Mash avocados and set aside.
To assemble burritos, first warm tortilla in microwave for 20 seconds. Then layer rice, beans, avocado, tomatoes, pork and cheese on top. Fold in the sides then roll the burrito. Cover in foil. To eat, unwrap the burrito from the foil. Eat!

Slow Cooker Sloppy Joes

23 May

When I was a kid my Mom always made Sloppy Joes. Except we didn’t actually call them Sloppy Joes. We called them Manwich. Because of the can. I never really thought about the word Manwich until about five seconds ago. I mean, what kind of word is that anyway? Are they trying to say that only men can have this sandwich? I mean, I guess Girlwich doesn’t have the same ring to it, and you can’t really call it Personwich because then people are going to think it’s made from PEOPLE.

Basically, they should have rethought the whole name thing really.

And FYI, when I was a kid I used to each two manwiches.  So there.

Let me tell you, this Sloppy Joe’s recipe is most certainly NOT from a can. It’s way better than a can. It’s probably the best Sloppy Joe I’ve ever had.

I mean, it’s from America’s Test Kitchen, so obviously it’s a winner. I think actually the only thing I would change about the recipe is using a leaner ground beef. We usually get 90% ground beef or even turkey, and there was A LOT of fat when everything was settled and it bothers me and hubby’s stomach’s for a bit. It was still delicious, don’t get me wrong, but I prefer the leaner ground beef. I think next time I make this I will try it with ground turkey since I LOVE using ground turkey.

Sloppy Joe’s
From Slow Cooker Revolution

  • 2 slices high-quality white sandwich bread, torn into quarters
  • 1/2 cup whole milk (I used skim)
  • 2 lbs 85% lean ground beef
  • salt and pepper
  • 2 tbsp vegetable oil (I used canola)
  • 2 onions, minced
  • 4 garlic cloves, minced
  • 1 tsp chili powder
  • 1 15oz can tomato sauce
  • 1 cup ketchup
  • 2 tsp brown sugar
  • 1/2 tsp hot sauce
Mash bread and milk into paste in large bowl using a fork. Mix in ground beef, 1/2 tsp salt and 1/2 tsp pepper using hands.
Heat oil in 12″ skillet over medium-high heat until shimmering. Add onions, garlic, and chili powder and cook until onions are softened and lightly browned 8-10 minutes.
Stir in beef mixture, 1 lb at a time and cook until no longer pink. Stir in 1 cup tomato sauce, scraping up any browned bits. Transfer to slow cooker.
Stir remaining tomato sauce, ketchup, sugar and hot sauce into slow cooker. Cover and cook until beef is tender, 6-8 hours on low or 3-5 on high.
Let mixture settle for 5 minutes and then spoon out fat from surface. Season with salt and pepper. Spoon onto buns and serve. Cheese optional.

Mystery Meet: Pig Roast @ Citizen Public House

20 May

I’m sorry I have not been posting often. I was too busy getting into GRADUATE SCHOOL. I’m still a little stunned on this one to be honest. It’s hard to believe I will be taking classes again in less than 4 months. After being out of college for more than 2 years that a little nerve wracking. But I’m so completely excited that I will be pursuing something that I truly love and enjoy.

Speaking of stuff that I truly love and enjoy, we have pig.

Ladies and gentlemen that is a beautiful suckling pig and I had the pleasure of nomming on at Mystery Meet which was hosted at Citizen Public House & Oyster bar. I had heard of their pig roast before this Mystery Meet was even announce and I wanted to do it. Then I figured out that the next Mystery Meet was at Citizen and I was on that like pig brains on a tortilla chip (more on that later).

I didn’t take too many pictures as the lighting was less than ideal, but seriously, you NEED to come here and plan a pig roast. I mean, obviously you have the deliciousness of the pork itself, but the SIDES are CRAZY.

Roasted asparagus.

Roasted herbed red bliss potatoes.

Macaroni and cheese.

Blue Cheese Bread Pudding.

I’m usually not a fan of blue cheese, but this one was mild and just CRAZY.

We also started out with some shrimp, oysters, and littlenecks. I was sad there weren’t more since I am an oyster whore.

So, let’s get onto the pig, shall we? Sadly I didn’t get any pictures of the pig sliced up since the lighting was bad, but just picture it in your mind. Pork loin stuffed with sausage. Tiny pork ribs. Pork belly. Pork Cracklins. Pork Ears (crunchy). Pork Pork Pork Pork. All washed down with a delicious (and cheap!) Pretty Things Beer.

A small sampling of what my plate looked like. I still ate my (delicious) greens!

Now, back to my pig brain reference from above. I tried it. It was scary. It was unlike anything I had ever tried before. It still kind of wigs me out but hey, at least I can say that I’ve had pig brains, right? RIGHT?!!

A big thanks to Wine Dine With Us for hosting this month’s Mystery Meet. Can wait for next month!

Stay tuned readers, I have an AWESOME giveaway coming up just in time for my BIRTHDAY! Stay tuned!

Daring Cook’s Challenge: Gumbo

14 May

I’ve never been to New Orleans. That’s sad. I’ve wanted to go to New Orleans for as long as I can remember. My Dad used to promise that some year we would go to the Big Easy for Mardi Gras. Yeah, well, that didn’t pan out so well.

A lot of things come to mine when you hear or talk about New Orleans. Obviously, Katrina is a big one. But I’m talking about GOOD things. Delicious things.

Beignets.

Po Boys.

Crawfish.

Jambalaya.

King Cake.

GUMBO.

All these things are foreign to me. Well, except the beignets and po boys. Those I’ve had. But nothing else. The cuisine in New Orleans makes my mouth water. I keep telling my husband that I want to go to New Orleans for our next vacation, but he doesn’t like to listen to me. ::shakes fist::

Thank goodness this month’s Daring Cook’s challenge was Gumbo because there happened to be a Gumbo recipe in my new cookbook, Slow Cooker Revolution from America’s Test Kitchen. I love this book. I love my slow cooker, but let’s face it, sometimes you throw something in the slow cooker and then fish it out, sometimes it just doesn’t taste good. It’s an amalgam of something. Don’t get me wrong, there are other times I put something in the slow cooker and it turns out AMAZING. Slow Cooker Revolution’s recipes are a little more involved than just throwing ingredients in the slow cooker and letting it do it’s magic, but believe me, the extra steps are WORTH IT.

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.

Slow Cooker Chicken Gumbo

Adapted from America’s Test Kitchen

  • 1/2 cup all-purpose flour
  • 1/2 canola oil
  • 2 onions, minced
  • 1 red bell pepper, minced (seeds and stems removed)
  • 1 yellow bell pepper, minced (seeds and stems removed)
  • 1 celery rib, minced
  • 6 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 3.5 cups low-sodium chicken broth (I substituted using chicken base and boiling water)
  • 1.25lb andouille sausage, sliced 1/2″ thick
  • 12oz frozen cut okra, thawed and patted dry
  • 2 bay leaves
  • 2lbs boneless, skinless chicken thighs, trimmed
  • salt and pepper to taste
  • 4 scallions, sliced thin
  • dried parsley and red pepper flakes for garnish
Place oven rack in lowest position and preheat oven to 350 degrees. Add flour to a Dutch oven over medium heat and stir constantly until it begins to brown. Take off the heat and whisk in the oil until smooth. Cover pot, place in oven and cook about 45 minutes.
Remove pot from oven and whisk roux to combine.
Stir in onions, bell peppers, celery, garlic, thyme and cayenne into roux and cook over medium heat, stirring often, until softened, about 10-12 minutes. Whisk in the chicken broth, making sure to scrape the edges and removing any clumps. Increase heat to medium-high and bring to a simmer, then carefully transfer to slow cooker.
Stir in sausage, okra and bay leaves into the slow cooker. Season chicken with salt and pepper and place the chicken on top of the slow cooker ingredients. Carefully push the chicken down until it is just covered. Cover and cook until chicken is tender, 4-6 hours on low.
Once the chicken is tender, carefully remove the chicken and shred. Once the stew has settled, remove any fat from the surface. Remove bay leaves. Add shredded chicken back to slow cooker and stir in and let sit for 5 minutes.
Ladle into bowls, and add scallions and garnish.

Homemade Nutella Tart

10 May

At one point in time Nutella was always available in our apartment. I’m pretty sure it was a National Crisis if the Nutella jar was empty at any point. Husband loves Nutella so much he would just eat it out of the jar. With a knife. Yeah, I know, he’s weird.

Then, one day, we just….stopped. Stopped buying Nutella. I would ask Hubby if he wanted any Nutella and he would just shrug and say “Nah.” Perhaps he was trying to reduce the amount of Nutella crust surrounding his heart? Maybe.

Well, let me tell you, one bit of this homemade nutella tart and you will NEVER WANT TO BUY NUTELLA AGAIN. Partially hydrogenated oil? Pah. How about cream, butter, chocolate and ::gasp:: hazelnuts. Granted, it’s not exactly HEALTHY for you, but it’s better than the jarred stuff. Maybe. Probably. Just go with me here.

I made this Nutella tart for Easter and it was consumed so quickly I didn’t even have time to snap a picture of a slice. The crust came out a little harder than I wanted, given that once someone attempted to cut a piece of the crust it would projectile itself across the room. (This seriously happened every.single.time someone tried to cut the crust with their fork) Whoops. Let’s just say my crust technique isn’t very professional. I tend to just cram the crust into the mold and let it sort itself out.

I had a ton of nutella leftover (OM NOM) because I used an 8″ tart pan instead of the called for 10″ tart pan. Feel free to drizzle the homemade nutella on ice cream, spread it on toast, add to your milk, or just eat out of the tub. With a knife, of course.

Homemade Nutella Tart

Adapted from the Flour Bakery Cookbook

  • Your favorite tart crust – I used the one from the Flour Cookbook as well but I’m too lazy to write it all out (Be honest, you’re only looking for the Nutella part anyway)
  • 1 cup whole hazelnuts
  • 2 cups heavy cream
  • 3/4 lb milk chocolate, chopped
  • 6 oz semi-sweet chocolate
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
Preheat oven to 350 degrees.
In a skillet on medium heat, toast the hazelnuts until dark brown and fragrant. Let cool. Set aside 16-20 hazelnuts for garnish. Pulse the remaining hazelnuts in a food processor until finely ground.
In a small saucepan, combine cream and nuts and scald over medium-high heat. Do NOT bring to a boil. When the edges start to bubble, you can stop.
Remove from heat and let sit for about an hour. Then, strain the cream through a mesh sieve into a bowl or pitcher.
Place both chocolates in a medium heatproof bowl. Place over barely simmering water (or use a double boiler if you have it) and heat, stirring occasionally, until completely melted. Remove from heat and whisk in the cream until fully combined. Add the hazelnuts, salt, and vanilla and whisk to combine.
Pour the mix into your baked tart shell until filled to the rim. Let the tart chill in the refrigerator for 3-4 hours. If you’re in a pinch, place in the freezer for about an hour and you should be fine.  Remove from fridge about 2 hours before serving.
%d bloggers like this: