BostonZest

Rumanian Pastrami from Sam LaGrassa's

 

Walking back from City Hall on Friday afternoon, I was considering my options for a lunch to take home. Sam LaGrassa's came to mind. So often when I'm craving a great sandwich from this legendary downtown lunch spot, they're close. So, the first lesson in getting your hands on a great pastrami sandwich is to go at the right time.

Sam LaGrassa's is open Monday through Friday from 11:00 am to 3:30 pm. Etch that fact into your mind so you will take the opportunity to indulge whenever you're in their area during those golden hours.

I'm usually a corned beef lover, but the crew over at Boston Chowhound has consistantly named the pastrami at this place among the best in town. And, I remembered seeing it made on a food show. So this time I grabbed one corned beef and one pastrami to take home and share with Ed.

Moving in for a close up!

After posing for a quick photo shoot, the pastrami sandwich was ready for my first bite. It was instant regret. Why didn't I buy two pastramis? I mean, I like their corned beef but with this pastrami, it was love at first bite.

It is soft, melting, spicy, and full-bodied all at the same time. It's a Cote du Rhone of the sandwich world.

P.S. The pickles are so good, that I don't get to have Ed's share. He likes these!

Related Posts:

Here is the report I did on Sam LaGrassa's Corned Beef for Serious Eats. 

 

Need some Valentine's Day gift ideas? Click over to Amazon and do some planning, and if you do buy something there, they'll put a few coins in our tip cup.  

Details:

Sam La Grassa's

44 Province St. Boston MA 02108 (map & reviews)

617-357-6861 
www.samlagrassas.com

Words: Penny Cherubino
Photography: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads out of comments.

Just Add Cheese, a Delicious Friday Link

This week, we're sending you to a fun food site with a great philosophy: Just Add Cheese!

What Meesh & Jacki from "Just Add Cheese" say:

"Because we simply eat too much food to not talk about it, and it would be selfish if we didn’t share what we know with our fellow food enthusiasts, we’ve decided to track our adventures (and misadventures) in a blog."

"...who doesn’t love cheese? It’s like the never fail, idiot proof way to make a bad dish miraculously better. No individual can deny the power of melted mozzarella, creamy brie or some shredded Monterrey jack…on anything!"

What We Say:

Here are two food-lovers who really get around town and share their experiences with you.

You have to love any blog that has posts like:

Friday Food Porn | Cheese Me Please

Lamb Bam Thank You Ma'am

Chihuly & Cheeseburgers at the MFA

You can even follow them out-of-town to places like:

Mile End Deli | Brooklyn, NY

Duckfat | French Fry Nirvana | Portland, ME (one of our favorites)

East Side Pockets | Must-Eat Falafel in Providence

Enough said, click over and explore Just Add Cheese. We think you'll become another regular visitor!

Need some Valentine's Day gift ideas? Click over to Amazon and do some planning, and if you do buy something there, they'll put a few coins in our tip cup.  

Details:
Words: Penny Cherubino
Photos: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

Skating in Shirt Sleeves, Show This to That Groundhog!

Before we listen to the opinion of some silly rodent from Pennsylvania, I think we should slip Phil a copy of this photo of a guy skating in shirt sleeves on Boston Common on February 1, 2012!

There were also other strange phenomena in Boston yesterday. Everyone wanted to be outside to enjoy the weather. We have proof. We walked into Neptune Oyster at 12:19 pm and were greeted by one of our favorite Neptune bartenders like this! 

(Needless to say, these seats soon filled in.)

So Mr Phil, no matter what you say, we're going to enjoy each sunny day until it gets too hot to indulge in long hours outside. And, if it snows some more, we'll hold you personally responsible!

We told you this was not going to be an easy call for the rodent!

Groundhog Stressed Over 2012 Prediction!

Need some Valentine's Day gift ideas? Click over to Amazon and do some planning, and if you do buy something there, they'll put a few coins in our tip cup.  

Details:
Words: Penny & Ed Cherubino
Photos: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

Hearty, Herby Split Pea Soup

My favorite split pea soup recipe started out as the one in Bistro Cooking by Patricia Wells. She takes a simple pea soup with ham recipe and adds lots of garlic herbs and spices– thyme, marjoram, parsley, and cloves. I took her recipe and added big pieces of carrot and a dose of cumin seed toasted and then ground. 

I love Patrica Wells' cookbooks because the recipes always seem to work, and she has a very relaxed style that invites you, as a cook, to make changes and finish the dish in differnet ways. With this I took her up on not puréeing the soup but serving it in a rustic, chunky style.

If you would like to learn from a real pro and love little tips tucked into the pages of a cookbook, I highly recommend this one, Bistro Cooking by Patricia Wells. I've learned a lot from this outstanding food writer.

Details:
Words: Penny Cherubino
Photos: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

Pecorino di Moliterno- Cheese from Sardinia

We always like to let you know when a great wheel of cheese, like this Pecorino di Moliterno, is being cut at one of the area's great cheese shops. We bought this one at Salumeria Italiana in the North End.

Pecorino means it's made with sheep's milk but, in this case, it may have a bit of goat's milk added. Some Moliternos do. Salumeria also had a second version of this cheese with truffles added.

As you can see, we paired this with Bosc pears. It was a great combination! Some vendors selling this cheese suggest following the Sardinian tradition of serving it with a smidge of hot pepper jelly. 

Sheep's milk has a higher fat content than cow or goat milk. Therefore, the experts suggest you remove from refrigeration and bring to room temperature only what you want to eat immediately. As the cheese warms, some of the fat will come to the surface. That will never be reabsorbed if you have to put it back in the cooler. 

Here are a few of our favorite books on cheese. But, click here for many more choices over at Amazon.

 

Details:
Words: Penny & Ed Cherubino
Photos: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

Cabbage & Kielbasa Stir-Fry: Keep it Simple in the Kitchen

Once you master the stir-fry technique, you can take it out of Asia and transport classic combinations from other cultures to the land of delicious in a wok or large skillet. How about Eastern European Cabbage & Kielbasa as a stir-fry with some apples and onions tossed in for accents?

That's a new favorite around here. And, in keeping with my attempt to get some of you cooking without exact recipes, I'll tell you how I made it and you can ad lib around my theme.

• I sliced up a big, sweet onion and sautéed it in olive oil in my All-Clad Nonstick 12-Inch Fry Pan. 
• I cut a ring of kielbasa into slices and added those to the onions to brown a bit and give off its fat and garlicky flavor to the pan. (I used a pork kielbasa but you can buy what you like: lite, low fat, turkey, etc.)
• As the onion and kielbasa started to color a bit, I added a sliced apple. (Use what you have– I had Granny Smith. Peel it or not, that's up to you.)
• Finally, I chopped and added a small head of cabbage (from the Prudential Winter Farmers' Market) to the pan, added some white wine, a few turns of black pepper, and stirred up the whole thing. I covered it and waited a few minutes for the cabbage to become wilted but still toothsome in places. 

We had it with a hearty multi-grain bread. 

Sometimes I substitute gin for the wine and add four or five crushed juniper berries to the dish. You could also add a can of crushed or diced tomatoes.

What changes will you make to this basic recipe? Let us know if you try it and how it turned out for you.

Related Posts:

Here are more of my non-recipe recipes and a few with traditional details.

Need some Valentine's Day gift ideas? Click over to Amazon and do some planning, and if you do buy something there, they'll put a few coins in our tip cup.  

Details:
Words: Penny Cherubino
Photos: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

Training for the Wine Expo!

Today's Friday Link is to a piece we wrote in 2010, Staying Sober at Wine Tasting Events like the Boston Wine Expo. 

Are you going to the Boston Wine Expo this weekend? Tell us what you're planning to bring, do, and taste? And, check back afterwards to tell us your reactions to the event and if any of our tips helped.

We tell you:

What to pack to help you stay sober, collect information, and enjoy large tasting events. 

How to spit without making a mess of yourself and the event.

How to plan your approach to the event and....

How to tell when you've reached your capacity!

Here's the link to: Staying Sober at Wine Tasting Events like the Boston Wine Expo. 

Related Posts:

Here's what we've been writing about wine.

Fine wine glasses that are dishwasher safe? Because Ed insists on washing our stems, I can't swear to it, but the manufacturer says that the Schott Zwiesel Tritan Crystal Forte Collection can go in the dishwasher. We do put our barware from the same line through the dishwaser all the time.

Details:
Words: Penny Cherubino
Photography: © 2011 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people that are part of the places and services we cover. Often, those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.