The Restaurant 03894, Wolfeboro, New Hampshire

When I last left you, I was waxing poetic (well, maybe not that poetic) about Paul's and my recent mini-vacation in the lakes region of New Hampshire.  Since the Bed and Breakfast we were staying at didn't have dinner service on Tuesday nights, we needed to find a place to eat that evening.  After perusing the web for some good looking local spots, Paul spotted The Restaurant 03849 in Wolfeboro, about 20 minutes from our B&B.  Upon checking out the menu and spotting some interesting sounding vegetarian options, it was a thumbs up for me!

We got there about 6pm on a Tuesday evening.  The Restaurant is located on the main strip of Wolfeboro, and at that time the town was relatively quiet.  We were seated right away.  I really liked the cozy atmosphere of the restaurant.  It is small, but not crowded feeling, with a small outdoor patio you can eat in as well. 

Our server introduced herself and we gave our drink orders.  She returned promptly with our drinks and went over that nights specials with us.  I ordered the roasted tomato-dill soup to start (which was the soup of the day) and the roasted avacado for my entree (a roasted avocado stuffed with quinoa, oranges, spiced almonds and balsamic reduction).  Paul started with the basked of hand cut fries, and ordered the shrimp and scallop etouffee for his main course.


The soup was very good.  Light, with the dill giving it a flavor different from most tomato soups you get.  The fries were excellent.  Very well seasoned and not too greasy.  It was a large basket; easily enough for three people, but Paul was able to polish them off no problem (of course, he also skipped lunch that day!).


Our entrees then arrived.  The roasted avocado was excellent!  The orange with the balsamic reduction gave the creamy avocado a nice contrast in flavor I enjoyed very much.  It was so much better that the lone pasta dish you usually have to order as a vegetarian.  The side salad that it came with was a little over dressed for my taste, though.  Paul said his etouffee was very good, with a nice amount of heat; enough to give some flavor without overpowering the pallet. 


I wasn't planning on ordering any dessert, but, since it was my birthday, and coconut is my new favorite flavor, I ordered a slice of their coconut cake.  It was described as a coconut cake with coconut frosting and toasted coconut on the sides. This was the most disappointing part of the meal.  I could not taste any coconut in the cake at all, except for the toasted coconut on the outside of the cake.  It tasted like a basic vanilla cake which they had just removed from the refrigerator.  It reminded me of those Pepperidge Farms cakes you get in the freezer section of the grocery store.  A disappointing end to an otherwise good experience.


All in all, I do recommend you check out The Restaurant if you find yourself in the area.  The eclectic menu will satisfy many tastes, and the meals were very good.  Maybe just skip dessert!

A Peaceful, Easy Feeling

Paul and I and the girls just moved back to Boston in January after living the past four years in Minnesota.  As we had no family there, we had no opportunity to spend any time together as just a husband and wife; it was family time all the time.  When we moved back we made it a point to try to find a time to have a mini vacation for just the two of us, now that we had family close by who were willing to watch Ellie and Maggie for us.  That opportunity presented itself very quickly on our arrival home when we saw a great Living Social deal for two nights at The Wakefield Inn in Wakefield, New Hampshire.  The Living Social package included two nights lodging, a cooking class and gourmet dinner, two hour long massages, a bottle of champagne, and a picnic lunch.

We arrived at the Inn the afternoon of our scheduled cooking class that evening.  We were met by Janel, the owner of the Inn, as well as the chef!  She gave us a brief tour and then we settled  into our room, The Frost Room.  It was a very comfortable and sweet room.  Paul and I promptly fell asleep, waking just in time for our cooking class at 5pm.

There were 4 other people in the class, all whom had also participated in the Living Social deal.  The class was lively and fun.  I especially enjoyed learning how to make pasta by hand; I enjoyed it so much in fact I have ordered a pasta roller attachment for my KitchenAid stand mixer to make my own pasta at home with the girls!  After the class the 6 of us sat down to eat the meal we had helped prepare.  Janel told us that she tries to use only locally sourced and organic foods as much as possible.  She has her own chickens in the back of the Inn for her eggs, and she also has her own vegetable garden.  Delicious food and wonderful company made for a pleasant evening.

We awoke the next day to a lovely breakfast prepared by Janel, and had our in room massages later that morning.  After that, Paul spent the majority of that beautiful day sitting and reading on the quiet, peaceful front porch of the inn.  I drove into nearby Wolfeboro to explore some of the shops there.  When I got back Paul was still sitting on the porch, feeling extremely content and relaxed.  We spent the rest of the afternoon doing nothing, which is exactly what we wanted to do!

That evening we went into Wolfeboro to have dinner at The Restaurant.  We enjoyed our dinner there very  much (more on that in a later post!).

The next morning, after yet another tasty breakfast, we packed up and checked out, making sure to let Janel's assistant, Gretchen, know how much we enjoyed the Inn, and were happy to have such a quiet, comfortable place to relax together.  Gretchen gave us our picnic lunch for the road, as well as some "parting gifts."

The Wakefield Inn was just what the doctor ordered.  They have many packages available on their website that include cooking classes, as well as knitting and quilting packages, and romance and relaxation packages.  If you are looking for a wonderful, relaxing, friendly, warm place to spend some time in the Lake Region of New Hampshire, The Wakefield Inn gets two thumbs up from us!

Creamiest Lime Cream Meringue Pie

So I wanted to make something on my next baking episode with Paul in mind.  I usually bake thinking about what the girls would like, or what I would like, and usually ignore Paul.  Poor husbands...always ignored.

While Paul is not the biggest sweets person, he does like pie, and citrus, so I decided to tackle Dorie Greenspan's Creamiest Lime Cream Meringue Pie.  Let me tell you, the custard from this pie came out amazing!  Creamy and tangy, with just the right amount of sweetness.  Unfortunately, the rest of the pie I messed up on.  I under baked my crust so it just tasted of raw dough, and my meringue came out so "weepy" that it dripped all over my refrigerator requiring me to do a total fridge clean out!  The pie ended up in the trash.  Poor Paul!

The next time I make this pie, I think I will use the graham cracker crust and no meringue, just a whipped cream topping.  And, that custard is really just so delicious, I will for sure make that part again!

Creamiest Lime Cream Meringue Pie from Dorie Greenspan’s “Baking: From My Home to Yours”

Makes 8 servings

For the Filling:

1 cup sugar
Grated zest of 3 limes
4 large eggs, preferably at room temp
3/4 cup fresh lime juice (from about 6 limes)
A 1-inch chunk of fresh ginger, peeled and finely grated
2 teaspoons cornstarch
2 1/2 sticks (10 ounces) unsalted butter, cut into tablespoon size pieces, at room temperature

1 9-inch Graham Cracker Crust, or basic pie crust (I used a pre-made crust purchased at Whole Foods.)

Meringue:

4 large egg whites, at room temperature
½ cup sugar

Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand.

Bring a few inches of water to a simmer in a saucepan.

Put the sugar and zest into a heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest between your fingertips for a few minutes, until the sugar is moist and the fragrance of lime is strong.

Whisk in the eggs, then whisk in the juice, ginger and cornstarch.

Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lime cream until it reaches 180 degrees F. As you whisk- you must whisk constantly to keep the eggs from scrambling – you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Don’t stop whisking or checking the temperature. Depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.

As soon as it reaches 180 degrees F, remove the cream from the heat and strain the cream into the container of the blender (or food processor); discard the rest.

Let it cool until it reaches 140 degrees F, about 10 minutes.

Turn the blender to high speed (or turn on the processor) and add the butter a few pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. After all the butter is in, continue to blend the cream for another 3 minutes. If you find the machine is getting really hot, work in 1-minute intervals, giving the machine a little rest in between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface and refrigerate the cream for at least 4 hours, or overnight.

To Finish the Pie with the Meringue: Preheat the broiler. Whisk the cream to loosen it and spoon it into the pie shell. Place the pie plate on a baking sheet.

Working in a clean dry mixer bowl with the clean whisk attachment, or in a large bowl with a hand mixer, whip the egg whites at medium speed until opaque. With the mixer running , add the sugar in a slow stream and continue to beat until the whites are glossy and form firm peaks.

Spread the meringue over the lime filling, swirling it if you’d like. Make sure the meringue comes all the way to the edges of the crust, because it will shrink when it bakes.

Run the pie under the broiler until the meringue is golden and the tips are dark brown (Or, if you’ve got a blowtorch, use it to brown the meringue.) Remove the pie from the oven and let it cool for about 15 minutes, then refrigerate for at least 3 hours before serving.

Thelonious Monkfish in Cambridge

As mentioned in the previous post, Paul and I recently went to see the play "Matt and Ben" at the Central Square Theater in Cambridge.  We decided to make an entire date night out of it, as the girls would be spending the night in Plymouth with their grandparents, so we looked for an interesting restaurant to dine at before the show started.  We ended up at Thelonious Monkfish.

According to their website, Thelonious Monkfish describes itself as follows:

"Great food and jazz are characterized by spontaneity and joy. Nothing warms the palate like an explosion of flavor or the heart like a burst of song! Owner Jamme Chantler and Chef/Owner Chudapa Phomjun are passionate about jazz & ethnic flavors, and that’s why they’ve branded their unique take on sushi & Asian specialties: Thelonious Monkfish. “We love to jam on Asian culinary themes. Our menu reflects both our respect for gustatory tradition and our sense of play and innovation.” 

I think the only reason they are going with this jazz theme is because they thought up a clever name for the restaurant and had to find a way to tie it to the food.  Well, other than the jazz music playing in the background, they was nothing "jazzy" about this establishment.

We we seated immediately, as the restaurant was not too busy when we arrived and were promptly given water.  After a couple of minutes of looking at the menu, our waiter timidly appeared to see if we were ready to order.  While I dislike aggressive wait staff, this waiter was so quiet and unassuming I felt he would fall over if I looked at him the wrong way.

Paul ordered the Fever Wings and Duck Choo Chee (roasted duck simmered in choo chee curry sauce with pineapple, red and green peppers, and jasmine rice) while I went for Tempura Vegetables and Drunken Noodles. 


We both enjoyed our starters; Paul said the wings were nicely spiced and flavorful, and my tempura veggies were well cooked -- crunchy and not greasy at all, which I usually find with anything tempura.  However, neither of us was impressed with our main courses.  Paul's duck was alright, but the experience was marred by his needed to constantly pick out small bones left in the dish.  My drunken noodles were undercooked and not spicy at all.  The drunken noodle I get from my local Thai restaurant in Weymouth (Lime Leaf Cuisine) are so much better! 


The price of the dishes was no more expensive than other similar restaurants, but I have had much better Asian fare elsewhere.  While we did not try the sushi menu, I cannot recommend Thelonious Monkfish on its Asian menu.

"Matt and Ben" at Central Square Theater

On Saturday night Paul and I took in the one act play "Matt and Ben" that was being performed at the Central Square Theater in Cambridge, Massachusetts.  This play was written by Mindy Kaling (from The Office) and Brenda Withers and was first performed off-Broadway by Kaling and Withers too much acclaim.  In this production the two parts are played by Philana Mia (Matt) and Marianna Bassham (Ben).

In the play, Matt Damon and Ben Affleck are in the middle of adapting J.D. Salinger's "Catcher In The Rye" into a screenplay when good luck literally falls from the sky.  As a people from the Boston area whom are old enough to remember all the hoopla surrounding the movie Good Will Hunting, and it's subsequently winning a Best Original Screenplay Oscar, Paul and I were extremely interested to see this take (albeit a fictional one) on how the movie came to be.

Both Mia and Basshman are very good in their respective roles, although both Paul and I thought that Bassham's "Ben" was played a little too over the top and manic at times.  Mia's "Matt" was much as I would imagine Matt Damon to be during that time period -- focused and precise.  The play itself was amusing and entertaining, yet not worthy of any best of awards itself.

However, if you are looking for a fun night on the town, "Matt and Ben" is a good choice to check out.

MATT & BEN Through July 31, Central Square Theater, Cambridge.Tickets: $15-$45. Call 866-811-4111

Blueberry Crumb Cake

So I picked up my latest CSA box yesterday and was thrilled to see an extra large pint of fresh blueberries included in the box!  I absolutely love love love blueberries.  Especially locally fresh picked ones.  The issue was, though, that I had just purchased two pints of blueberries at my local grocery store, as they were having a "buy one get one free" sale!  Enter Dorie and her "Baking: From My Home to Yours" cookbook.

After perusing all her recipes that include blueberries, I decided on her Blueberry Crumb Cake recipe.  Simple, quick, and oh so good!  A great cake for a breakfast treat, an afternoon snack with a cup of coffee, or to bring to that summer potluck, picnic, or cookout.  

Don't skimp on the berries in this recipe.  It calls for a lot of them, but it really makes the cake!

Blueberry Crumb Cake (from Dorie Greenspan's "Baking: From My Home to Yours)


For the Crumbs:
5 tbsp unsalted butter at room temp
1/4 cup sugar
1/3 cup light brown sugar (packed)
1/3 cup all purpose flour
1/4 tsp salt
1/2 cup chopped walnuts (the recipe calls for these, but I didn't have them, so I just ommitted them)

For the Cake:
1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 tsp all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
2/3 cup sugar
grated zest of 1/2 lemon or 1/4 orange
3/4 stick (6 tbsp) unsalted butter at room temp
2 large eggs, at room temp
1 tsp vanilla extract
1/2 cup buttermilk

Preheat oven to 350. Butter an 8-inch square pan and put it on a baking sheet.

To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed. (Covered well the crumb mix can be refrigerated for up to 3 days.) 

To make the cake: Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.) You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.

Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.

Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.