Mooo… Modern Steakhouse: 15 Beacon Street
Mistral Bistro: 223 Columbus Ave Boston
The Gourmet Dumpling House in Chinatown Boston is by far the best place to go if you’re craving dumplings. One of the notable dishes on the menu is their xiaolong bao (little dumplings that are filled with soup) – they’re amazing – and super cheap for these mini juicy dumplings! Growing up in Arizona I found that Chinese food was not worth the expense for moderately good Chinese, so the great food in Chinatown Boston is beyond a deal.
We also love the homestyle braised eggplant with basil (spicy!) and the Szechuan fish stew…delicious.
Though a tiny place, the restaurant is always packed to the gills with fellow dumpling lovers but it’s definitely worth the wait.
Gourmet Dumpling House: 52 Beach Street
We wouldn’t be giving our blog justice without a post relating to the origin of and inspiration for this blog. So, here goes…
Egg-in-a-hole is the epitome of convenience combos in the world of food. For instance, some other examples of convenience combos include, speaker coolers for hot days at the beach and the need to listen to heavy rap music, a flashlight-bookmark for the on-the-go reader, picture frame coasters, milk straws, items in SkyMall magazine, etc. you get the point.
Some of these things are useless, innovative, practical, or just plain kitschy! Nonetheless, they are intriguing and we can’t help but be fascinated. Egg-in-a-hole represents a simple, practical, yet delicious, innovative dish which describe the traits of food and food-related products we admire and would like to share with you.
Please feel free to share any of your food related ideas! Enjoy reading!
1 large egg
salt and pepper
a slice of bread (wheat or white or sourdough)
1 tsp butter for cooking
(to make the hole- you will need a shotglass or small round cookie cutter)
Prepare: with your round cookie cutter or glass, cut out a hole in the middle of the bread
Start off with a 10-inch frying pan and place on stove – medium heat
place butter on frying pan until it melts
as soon as the butter is melted, place the piece of bread on pan (leave on pan for 30 seconds)
As soon as the pan is hot enough, break egg open into the center of the bread and cook for 2-3 minutes. Flip the bread over with egg intact, and cook for another 2-3 minutes depending on how well cooked you like your eggs.
Season with salt and pepper and serve!
We love Girl Scout cookie time! However, we can never find them when we’re really craving them — solution? When one can not find Girl Scout cookies, one makes them.
One of our favorite types of Girl Scout cookies is Samoas. Something about the combination of toasted coconut, caramel, shortbread and chocolate is nothing short of magical. We really love making these and we hope you will too!
Samoas (Caramel de-Lites)
– warning – time consuming, but oh so worth it.
1 cup butter, room temperature
1/2 cup sugar
2 cups all purpose flour – or whole wheat flour if that’s your thing
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla – we love using vanilla beans, but vanilla extract works just as well
up to 2 tbsp milk
3 cups shredded coconut (sweetened)
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips)
Makes about 3 1/2-4 dozen cookies.
- Preheat oven to 350F
- Cream together butter and sugar
- Mix in flour, baking powder and salt, followed by the vanilla and milk, adding in the milk as needed
- Roll out dough and cut out circles – as big or as small as you want and cut out a small circle from the center of the cookie
- Bake 10-12 minutes – take out and cool
- For the topping – toast the coconut and place aside
- Unwrap and melt the caramels and fold in the toasted coconut
- Spread topping onto the cooled cookies
- Melt the chocolate
- Dip the bottom of the cookies into the melted chocolate and then finish off with a drizzle the melted chocolate on top