Maine Cuisine

In celebration of my friend Ashley's birthday, here's a tribute to Maine cuisine: my first whole lobster.

Hot "New Style" Jewish Deli

In honor of Passover, a tribute to the array of top-knotch Jewish eateries in my local Brookline neighborhood must be paid, and among the best is Zaftigs Delicatessen in Coolidge Corner. Hailed as "ain't your grandma's deli", this non-traditional Jewish restaurant is incredibly popular among local clientele, with a crowd of patrons waiting outside for easily an hour for weekend brunch in the spring and summer. Voted one of the Ten Best Delis in the World by Reader's Digest in 2006, Zaftigs has fast become a neighborhood favorite since its opening in 1997. It's casual ambience and low-key Brookline location is the perfect antithesis to the fast-paced New York deli, but with equally great food.

Zaftigs serves breakfast all day as well as classic lunch reubens and more traditional dinners such as brisket they claim "your Jewish mother will kvell over." Yet in addition to the classic gefilte fish, knishes, and matzo ball soup, Zaftigs also ventures away from the traditional with the BBQ brisket quesadilla and grilled salmon cakes with mustard-dill sauce that outdo cold and clammy smoked salmon. Beginning the meal with bagel chips (though it must be noted that nearby Michael's Deli has better bagels, and quicker), Zaftigs is known for its brunch for good reason. Its challah French toast is incredible, with mouth-watering options such as the banana-stuffed French toast in a vanilla-bourbon batter or the grilled chocolate brioche with raspberry sauce. (Though I found the cheese blintzes a bit bland, everything else was delicious.) The bakery offers a tasty selection of sweets as well, and on holidays Zaftigs busts out extensive special menus. For those following a Kashrut diet Zaftigs is not a fully kosher menu; after all they offer pork sausage and bacon cheeseburger. Still, its corned beef and potato pancakes are some of the best in town. Not to be missed - though anticipate a wait!

3.5/5 stars.

My Motto in Life

All those who live to eat (rather than eat to live) will agree with the infinite wisdom of Oscar Wilde:

"I hate people who are not serious about their meals."

*Though I must note that though I am serious about food, I still have fun with it - after all, the point is to enjoy!

Tilapia Goes Thai

Recently I've made some fish dishes with good cuts of fish (citrus glazed salmon, pineapple chile Chilean sea bass) but I think even a more typically bland white fish can be dressed up with an interesting twist. Here's one I really like:

Tilapia in Thai Red Curry

4 tilapia filets

1 tsp. sesame oil

2 tsp. minced peeled ginger

2 garlic cloves minced (eyeball it)

1 cup finely chopped bell pepper

1 cup chopped green onions (I use less - too many green onions will overpower a dish)

1 tsp. curry powder (I of course use more like a tablespoon ...)

2 tsp. red curry paste (Thai Kitchen is brand I recommend)

1/2 tsp. ground cumin (again I double that)

4 tsp. low-sodium soy sauce (less salty and better for you)

1 tbsp. brown sugar (I love the fusion of sweet with the spice!)

1/2 tsp. salt

1 can light coconut milk

1) Heat 1/2 tsp. oil in large skillet over medium heat. Add ginger, garlic, cook one minute. Add bell pepper and onions, cook one minute. Stir in cumin, curry powder, paste, cook one minute.

2) Add soy sauce, sugar, coconut milk, salt, bring to simmer (do not boil!) Remove from heat, stir in cilantro garnish (which I use sparingly.)

3) Brush fish with oil, sprinkle salt, place on baking sheet with cooking spray, broil 7 minutes.

4) Serve basmati rice topped with fish, sauce, and lime wedges.

~I tested this recipe on Giulio, who gives it four stars.

Experimenting with Appetizers

Grape tomatoes stuffed with avocado and goat cheese

It is important to make the distinction between appetizers and tapas. Tapas, small dishes served in Spain, are one an excellent way to taste a variety of different mini-meals. According to legend, the tapa tradition began when Castile's King Alfonso X or Alfonso the Wise recovered from an illness by drinking wine mixed with small dishes between meals. After the king recovered from his illness the king ordered that taverns were not allowed to serve wine to customers if not accompanied by a small snack or tapas. The word became a kind of loophole in the law to allow drinkers to imbibe alcohol.

The serving of tapas is also designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them.

Last Night's Dinner

Chicken stuffed with spinach, sundried tomatoes, mushrooms, pine nuts, gouda

Culinary World Tour - Paris

Beef bourguignon I had in a tiny place near Rue de Rosiers in the Marais, the Jewish quarter in Paris