{Silent Sunday: Thomas Park}

“Atop the Dorchester Heights hill sits a tall monument commemorating the Patriot battery that drove the British out of Boston. A popular site to view the Fourth of July fireworks, the Thomas Park (the oval drive around Dorchester Heights) area is one of the most attractive areas in South Boston.” (from Wikipedia)

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Debbie B.February 13, 2011 - 12:27 am

Absolutely beautiful and peaceful at the same time.

[...] This post was mentioned on Twitter by Hester Chang and Brian Samuels, Brian Samuels. Brian Samuels said: {Silent Sunday: Thomas Park} – http://goo.gl/XMxWU #photography #Boston [...]

EthanFebruary 13, 2011 - 12:59 am

love the color of the pics!

Renee (Kudos Kitchen)February 13, 2011 - 7:24 am


JoanneFebruary 13, 2011 - 8:02 am

Somehow I lived in Boston for four years without ever going here! It looks so austere…perfect for Silent Sunday.

bunkycooksFebruary 13, 2011 - 8:22 am

I always love to see photos of Boston. Thanks for sharing. Enjoy your day.

Andrew FrishmanFebruary 13, 2011 - 9:27 am

MMnnnn. . . I LOVES me some Sunday, especially when it is nice and silent!

Hubo un momento en que la llamada de alerta en la tierra fue: “Los británicos están llegando, los británicos están llegando…”, pero ahora como efecto de una ambulancia de Doppler, parecen estar desapareciendo en la distancia. . . ¿Es esto lo que inevitablemente ocurre con todas las cosas?

Lael HazanFebruary 13, 2011 - 9:29 am

Quite, calm, peaceful…. languid and delightful. Thank you for reminding me to “calm” down before starting the hustle and bustle of the day.

Sara{OneTribeGourmet}February 13, 2011 - 9:32 am

Lovely photos! Also I love your new blog look..very chic & elegant! Hope you are enjoying your Sunday! :)

ElleFebruary 13, 2011 - 9:39 am


MeganFebruary 13, 2011 - 10:04 am

I hope to someday see this place in person. Thanks for the photos!

SMITH BITESFebruary 13, 2011 - 10:54 am

perfect for a silent sunday Brian!

Meghan@travelwinedineFebruary 13, 2011 - 6:37 pm

Lovely! Though my legs cringed when they saw this. . . the hills around the monument are a big part of my marathon training! :)

ElianaFebruary 13, 2011 - 6:41 pm

Luv the pics. So peaceful.

FoodWanderingsFebruary 13, 2011 - 7:56 pm

I should ask J if we visited years ago?! You captured well the monument and mood of the day! :)

sippitysupFebruary 14, 2011 - 12:12 pm

My house was built in 1924. It is probably one of the oldest structures in all of Los Angeles, so I am fascinated by the sense of history that must be all over Boston!

Lora @cakeduchessFebruary 14, 2011 - 4:18 pm

Beautiful. The silence is as thick as the history that is present in such lovely photos. Happy Valentine’s again to you and E. Hugs to you both!

MonetFebruary 15, 2011 - 12:06 am

Oh how I miss the East Coast! Thank you for sharing with me tonight. Hugs and well wishes from Austin! Happy Valentine’s Day!

{Recipe: Breakfast Quinoa}

If there’s one meal in the day that I’m bored by, it’s breakfast.  I’m not talking about the leisurely Sunday brunch that’s filled with sweet and savory delights.  I’m talking about the workday breakfast; the one that we scarf down before our commute to the office.

There was just a brief period of time when I was a cold cereal eater.  Somewhere during my high school years, however, I began to feel that it was sort of a waste and switched to eating granola or hot oatmeal or yogurt with some honey on top.  But even these things I grew tired of.

I understand that many believe breakfast to be the most important meal of the day.  And I have to agree with that.  When I don’t eat breakfast, I tend to eat a much larger lunch, and an equally hefty dinner.

That still doesn’t take care of the problem of what to eat.  What do you eat when all of the traditional options are unappealing to you?  A piece of fruit isn’t going to do it for you.  It needs to have protein, vitamins… and flavor!

Well, if you feel the same turmoil as me, here’s something a little different: breakfast quinoa.  First, you may be wondering what quinoa is (click here for the Wikipedia page on that)… but I’ll just tell you that it’s a seed that is cooked like a grain and is full of protein and has wonderful texture.  And it’s very easy to prepare.

This breakfast quinoa is not only pretty healthy for you (compared to packaged oatmeal) but it is incredibly filling.  Not a bad way to start the day!

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[...] This post was mentioned on Twitter by The Peche Food Blog, Brian Samuels. Brian Samuels said: New Post at A Thought For Food {Recipe: Breakfast Quinoa} – http://goo.gl/lnKlz #recipe #breakfast [...]

Jami MariFebruary 11, 2011 - 12:20 pm

I battle with breakfast regularly. Lately I’ve made frittatas because they’re easy. The dish will keep for several days, and I can cook it the night before. But I’m growing tired of eggs. I’ll try this recipe next week. Looks good, and I like quinoa, win win.

Jason PhelpsFebruary 11, 2011 - 12:22 pm

I’ve never had quinoa prepared at home and definitely not in this way ever. Certainly makes me wonder why. It looks fantastic and has flavors I can totally dig. Bravo!

Great design upgrade!


paul jennetteFebruary 11, 2011 - 1:15 pm

This is a great option! I just had cereal for breakfast yesterday and was starving about 15 minutes later. Protein is the way to go. Have a great weekend!

bunkycooksFebruary 11, 2011 - 1:19 pm

What a nice option for breakfast since oatmeal gets tiring. I will definitely have to make this one morning!

JenniferAFebruary 11, 2011 - 1:23 pm

Hmmmmm. I tried quinoa for breakfast once and mine tasted kind of funky but I see my mistake now. I needed that maple syrup and probably the scoop of yogurt too! I must try again.

Chef DennisFebruary 11, 2011 - 1:34 pm

Hi Brian

breakfast Quinoa is such an interesting idea, I can see how easily it cooked work! Your version does look delicious, and I would certainly welcome it instead of my cold cereal!
hope you are staying warm!

LizFebruary 11, 2011 - 1:35 pm

I have to have a filling healthy breakfast. I’m going to check my pantry for quinoa…this sounds like a delicious option!

CandaceFebruary 11, 2011 - 1:37 pm

We have quinoa for dinner often; but I have never tried it for breakfast. I’ve got to get on the bandwagon. Yours looks ah-mazing!

Thanks for sharing! Have a great weekend,

zenobiaFebruary 11, 2011 - 1:37 pm

Love quinoa. Never had these red ones though. You have a fantastic knack for taking great pix!

Andrew FrishmanFebruary 11, 2011 - 1:41 pm

Mmnnn. . . I LOVES me some breakfast! (especially when it’s quinoabulous)

Las personas que se pronuncia la quinua como si se tratara de “keen-OH-a” debería ser fusilado. ¡Por favor, que te aprendas como pronuncia sus diptongos!

Belinda @zomppaFebruary 11, 2011 - 2:21 pm

Breakfast is the best!! And what a great way to use the fantastic, versatile quinoa.

JoyFebruary 11, 2011 - 2:43 pm

This is a great way to use quinoa. I love that you used dates.

Oriana - the tuscan foodieFebruary 11, 2011 - 2:49 pm

Hi, I wanted to subscribe to your rss feed and was sent to a different page…

MarmandeintheKitchenFebruary 11, 2011 - 3:03 pm

I just started eating quinoa for breafast instead of oatmeal – definetely will try this version!

GeorgieFebruary 11, 2011 - 3:12 pm

I love the site redesign, it’s really great! I need to try this recipe, all the ingredients sounds so yummy together.

DanaFebruary 11, 2011 - 3:35 pm

This is fantastic, I love oatmeal but i need constant change and this recipe looks fantastic, I will be trying it this weekend. Thank you a whole bunch! -d

Madison SmithFebruary 11, 2011 - 5:29 pm

What beautiful pictures! Makes me so hungry already!

katFebruary 11, 2011 - 6:11 pm

We have irish oatmeal every morning this sounds like is might be a good switch up.

Renee (Kudos Kitchen)February 11, 2011 - 7:13 pm

OK, I’ll give it to you. This does sound good, expecially with the addition of pecans and maple syrup. The Greek yogurt is also a nice touch.

ElleFebruary 11, 2011 - 8:31 pm

I’ve yet to try quinoa for breakfast! This looks like a delicious place to start.

ElianaFebruary 11, 2011 - 8:46 pm

This looks like the perfect way to get any day started. (And I heart the new layout)

Barbara | VinoLuciStyleFebruary 11, 2011 - 9:58 pm

You say quinoa, I say granola, but either way, did something so similar with granola recently and it’s weird…I’m just dying for breakfast lately. I often miss breakfast or when I don’t, it’s a bowl of Cheerios just to get some nourishment but I’ve become taken with this type of heartiness and won’t be going back.

Looking forward to trying the quinoa, great idea!

Alysa (Inspired RD)February 11, 2011 - 10:07 pm

I was just thinking this morning that I am tired of my usual breakfast. Thanks for the inspiration!

SMITH BITESFebruary 11, 2011 - 10:54 pm

breakfast can be very boring – which is probably why i skipped it for many, many years; and is also probably why i now have the metabolism of a dead slug. but i eat breakfast every single day now and it’s almost always something along the lines of steel cut oats or an egg omelet w/lots of veg tossed in. nice job on the quinoa!

Hester aka The Chef DocFebruary 11, 2011 - 10:54 pm

Good job, Brian! I’m not a huge quinoa fan but perhaps it’s because I’ve never had it right. Maybe this will change my mind :-) Thanks for sharing!

Lora @cakeduchessFebruary 12, 2011 - 12:57 am

Beautiful photos, Brian. This is breakfast I could eat every day. Healthy and just lovely.

MichelleFebruary 12, 2011 - 1:10 am

I love a breakfast quinoa dish. P.S. The new layout/design looks great!

Sylvie @ Gourmande in the KitchenFebruary 12, 2011 - 4:21 am

I’m loving the new site, it looks amazing! I like quinoa for breakfast too, I usually have mine with cinnamon and honey. I’ll have to add some dates too next time, that sounds really good.

MonetFebruary 12, 2011 - 5:03 am

Hi Lovely Man! This sounds like a way to start my day. I’ve bought A TON of quinoa this month, and I need to start incorporating that great grain into my morning meal. Your blog looks stunning, my friend. I don’t know about you, but I’m so glad it is finally Friday. I hope you have a wonderful weekend of relaxation, love and laughter. Thank you for sharing. Warm hugs!

JoanneFebruary 12, 2011 - 1:12 pm

Breakfast is actually my FAVORITE meal of the day, but I think that’s because it’s the only time I can spend leisurely perusing my favorite blogs without feeling guilty about not studying. This breakfast quinoa looks delicious! I love that puff of yogurt that it’s topped with.

Kulsum at JourneyKitchenFebruary 12, 2011 - 1:39 pm

I have never tried red quinoa and how terrible I feel about that! I’m going to be looking for it now on . All the flavors here, I know I’m going to love it!

JamieFebruary 12, 2011 - 2:13 pm

I rarely eat more than two pains au lait with jelly and a cup of coffee. This would definitely be my 10 o’clock snack! I have a box of quinoa on my shelf but I’ve never seen nor heard of red quinoa. Quite lovely! This looks absolutely delicious, warm and flavroful.

The SouperFebruary 12, 2011 - 2:24 pm

Hi Brian,

So happy to see this link working today. Quinoa is a fav sidedish for me. I saute veggies and use low-sodium chic broth for more flavor.
This morning I put leftover Quinoa in my eggwhite scramble and it makes breakfast a bit more hearty and filling.
Enjoy your food pics and recipes. Very inspiring!

The Souper

SaraFebruary 12, 2011 - 9:20 pm

I’m in love with quinoa but I never had it for breakfast. As I share with you the same feeling of boredom for our everyday breakfast selection I will totally have to try this out.

sophistimomFebruary 12, 2011 - 11:55 pm

This is really gorgeous, and inspires me to run out and buy red quinoa . . . and chia seeds . . . and wild rice . . . and all the healthy food I’ve been neglecting.


EmFebruary 13, 2011 - 4:01 pm

The best place in the Boston area to buy Greek yogurt is at Sophia’s Greek Pantry on Belmont Street in Belmont! Sophia’s yogurt is the perfect pairing to this quinoa recipe here. You will never be satisfied with supermarket yogurt again!!! She makes it fresh …ask for it at the counter as you will not find it yourself in the refrigerated cases. Get the large container. I buy two at a time!! Also, she now uses her home-made yogurt to make frozen yogurt…each day a different flavor. ….or have the yogurt with some fresh fruit, walnuts and honey drizzled on top. It is better than ice cream!!! Well worth the trip.

Cookin' CanuckFebruary 13, 2011 - 5:14 pm

We love cooking with quinoa, but I have yet to make it for breakfast. With the pecans, maple syrup and Greek yogurt, I can tell this would quickly turn into a favorite.

SomaFebruary 17, 2011 - 1:08 pm

We adore quinoa, tho’ i am yet to find the red quinoa here. This is one delicious breakfast i would love to have.


I took a look in the oven to check on the gougères and wondered, for a moment, if I had done something horribly wrong.   Of course, this was just five minutes after they had gone in, and the cooking time did say thirty minutes.  But I’m an impatient man when it comes to these things.  I had expected to see at least some change in the consistency.

Normally, I’d start to flip through cookbooks or rush to my computer to do a Google searches to see if there was something I had screwed up.  This time, however, I decided to take a step back and just let it do its thing.  And as soon as I took a seat and began sipping my coffee, I was comforted by the soothing scent that began to permeate the house.  From there, I knew it’d be ok.

Gougères are a French pastry that consists of pâte à choux (a dough made with butter, water (or, in this case, milk), flour, and eggs) that has been mixed with cheese and baked in the oven to create rich, crispy rolls.  The inside, however, remains full of moisture and is quite light.

As I described earlier, I was skeptical about attempting this recipe… fearful that something would get screwed up in the process.  But, really, it couldn’t have been easier and they were a huge hit with our dinner guests.

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MonetFebruary 7, 2011 - 5:10 am

Ryan came over to look at these (because I said he just must) and we were both drooling over these perfect french treats! I can also get very worried when trying a new recipe, and I love that you were able to take a deep breath, sit back and wait for these beauties to finish doing their job. Thank you for sharing, my blogging friend! I'm sending you wishes for a happy and delicious week!

LeanneFebruary 7, 2011 - 5:47 am

They look incredible! I've been wanting to take the plunge and make these, and I think you've just given me the inspiration. Thank you!

Lindsey @ Gingerbread BagelsFebruary 7, 2011 - 7:11 am

Oh my do those look soooo amazing. I can just imagine how wonderful they taste with the cheese. I'm definitely going to be making them.
I'm the exact same way if I think I've done something wrong with a recipe! I'm glad you were able to just wait and let them bake because they look perfect and so good!

Good luck with the challenge! I love the idea of a red wine and huckleberry sorbet. :)

MedejaFebruary 7, 2011 - 10:09 am

They look good, I would like such snack with a glass of wine

Jill ColonnaFebruary 7, 2011 - 10:35 am

I adore gougeres. Yours look beautifully cheesy and crisp on the outside. Perfect. Wow; Scallops with blood orange reduction sounds incredible. Good luck with the challenge!

Mardi @eatlivetravelwriteFebruary 7, 2011 - 11:32 am

LOve these gougères Brian! You have Dorie's book, right? You should try that recipe too and compare. I was so expecting them not to work (and even had similar thoughts as you when they were in the oven) but they came out perfect. Pâte à choux – not so scary after all, huh? ;-)

LaelFebruary 7, 2011 - 11:34 am

Great photos and great idea. I enjoy Gougères but find myself baking sweets with my girls. I think they would enjoy making these light crispy rolls. Thank you for reminding me.

I too look forward to seeing your challenges, huckleberry sorbet sounds lovely.

LizzyFebruary 7, 2011 - 12:41 pm

You nailed these! What gorgeous cheese puffs!

Ken│hungry rabbitFebruary 7, 2011 - 12:47 pm

These are heavenly bite-size love that you've made. I will trade these Gougères for any desserts you want.

MeganFebruary 7, 2011 - 1:36 pm

These look wonderful and so easy too. A recipe I've always wanted to try but never have. That will have to be changed and soon! :)

RJ FlamingoFebruary 7, 2011 - 1:56 pm

Ever since Dorie Greenspan's new book came out, I've been seeing images of gougeres all over the place. Now, that you've done them, too, I'm seriously tempted. And paté choux doesn't scare me at all! :-) ) I'm also on a new cheese kick (I go through this a couple of times a year), so my mind is racing…

Fun and Fearless in BeantownFebruary 7, 2011 - 2:12 pm

These look wonderful! Isn't it hard to trust a new recipe?

Andrew FrishmanFebruary 7, 2011 - 2:14 pm

Mmmnn. . . I loves me some Gougères, especially when they're made with Cheese Whiz.

Hay un queso que es tan valioso que debe ser protegido por una lata y repartido sólo en pequeños chorros.

MarmandeintheKitchenFebruary 7, 2011 - 3:14 pm

I've tried making these before, and they were certainly not as pretty as yours! Looks great, and good luck in your contest!

breadandputterFebruary 7, 2011 - 4:01 pm

Gougeres are also quite lovely split open and filled with something yummy, say smoked salmon & cream cheese blended together with some herbs. These look wonderful all on their own.

Christine WuFebruary 7, 2011 - 4:08 pm

Good luck with the contest! I love the sound of scallops with blood orange reduction. And the gougeres are looking gorgeous (hey, those two words spelled almost the same way for a reason, right?)

veggietestkitchenFebruary 7, 2011 - 4:20 pm

I love the color scheme on these shots. And the hucleberry sorbet sounds fantastic. I hope you get a chance to make it so that we can check it out! cheers.

good luck on your challenge.

EmilyFebruary 7, 2011 - 4:25 pm

You are making me really upset that I did not know what gougeres were until this post. Looks like I've been missing out on some major deliciousness. Gorgeous photos- as always. :)


bunkycooksFebruary 7, 2011 - 4:42 pm

These look perfect! These are one of my favorites to make when having guests for cocktails. They are sooo good and literally melt in your mouth. Good luck on the challenge! :)

SMITH BITESFebruary 7, 2011 - 5:26 pm

perfection Brian – would be tempted to eat an entire batch myself – your guests are quite lucky!

Kudos KitchenFebruary 7, 2011 - 5:45 pm

Your gougeres turned out beautifully! I made some not too long ago but wasn't thrilled with how mine looked (however they tasted great). Yours look perfect!

emily @ the happy homeFebruary 7, 2011 - 5:51 pm

those are stunning! is it wrong that i totally correlated it with cheddar bay biscuits only, well, high class?

KenniFebruary 7, 2011 - 6:52 pm

I love gougeres! I use them as buns for sliders, so good!!!

Jen @ My Kitchen AddictionFebruary 7, 2011 - 7:33 pm

These are stunning! I absolutely love to make pâte à choux… I've never made gougères, though. I will have to remedy that very soon!

LirenFebruary 7, 2011 - 7:50 pm

Mm, gougeres! One my favorite little bites! Yours came out great!

Michael @theflavorjunkieFebruary 7, 2011 - 8:26 pm


These look briliant! I've never attempted making these before but i'm going to give it a shot. They look delicious and a great mix of smooth and crispy. Love it!

wenderlyFebruary 7, 2011 - 9:41 pm

I have never made gougeres, but after seeing this I think I must!

Chef DennisFebruary 8, 2011 - 1:15 am

hi Brian
now you have me missing Paris! I would love to try those little bites of heaven!
Good luck in your challenge with Marx foods, I know you will rock the house!! I can't wait to see your entries
have a great week my friend

tastesbetterwithfriendsFebruary 8, 2011 - 2:43 am

Brian, love the gougères! Sooooo, you'd make a batch and I'd eat them all, so my suggestion is to make a second batch just in case:)

Baking BarristerFebruary 8, 2011 - 3:56 am

It's hard to be patient when it comes to gougeres. And good luck! You and Azmina have me torn!

Lisa {Authentic Suburban Gourmet }February 8, 2011 - 4:18 am

I have a complete love affair with Gougeres! Simple to make and full of great flavor. The only issue is that I can't stop myself from eating too many. Yours look supreme!

Cake DuchessFebruary 8, 2011 - 4:20 am

Oh la la…lovely gougères Brian. The photos are so pretty. I bet they were DELICIOUS:)

Chef BecFebruary 8, 2011 - 4:36 am

Be still, my carbohydrate loving heart!! Those look divine and ohhhh so delicious, Brian!
I fell in love with Pate a Choux a few months back and have been kicking myself for not "kicking it up a notch"… it's now time to SIEZE the DAY! :-)

Sylvie @ Gourmande in the KitchenFebruary 8, 2011 - 9:41 am

I was nervous too the first time I made pâte à choux, I kept checking on my puffs in the oven to make sure they would rise properly. Yours look so perfect, I just want to reach into that basket and grab one! You don't mind do you? :-)

Wilde in the KitchenFebruary 8, 2011 - 1:18 pm

The gougeres sound delicious! Fluffy rolls filled with cheese, yum. I've yet to try making pate a choux, thanks for the inspiration!

Angie's RecipesFebruary 8, 2011 - 1:57 pm

Didn't know about gougeres until I read this post..they look fingerlicking good. Well, can't be bad with all the cheeses you used.

PaulineFebruary 8, 2011 - 2:17 pm

Def. Want to see that Marx food menu in pics, good luck! I can smell the cheese from here, looks great, red wine pls.

ElizabethFebruary 8, 2011 - 2:25 pm

I'm just recently getting into savory pastries. And I don't mean making them. I used to have no interest whatsoever in any pastry that wan't sugar-laden. But I have slowly come to appreciate them. I would love to try gougeres.

sara @ CaffeInaFebruary 8, 2011 - 3:50 pm

Good luck with the competition, Brian! I feel those type of contests are always great to push us to make dishes we never tried before. This is a great way to start. I'm looking forward to see what you come up with next.

Meghan@travelwinedineFebruary 8, 2011 - 4:06 pm

These look absolutely beautiful and delicious!

katFebruary 8, 2011 - 4:14 pm

Those look so perfect for snacking on!

Clark HaassFebruary 11, 2011 - 1:24 am

Nicely executed. I’m more a cook than a baker Foodie, but seeing the Silpat, which I have, makes me want to get busy with these lovely Gougeres!

KristyFebruary 23, 2011 - 6:59 pm

Oh, those looks heavenly!!

Tricia NFebruary 24, 2011 - 3:44 pm

I was looking for something to take to my book (read:wine) club tomorrow. I may give these a try. They look beautiful!!

SAMAugust 29, 2013 - 9:34 am

Question: Can the dough be made ahead of time (like the day before and refrigerated) and then baked right before serving?

B+G Oysters’s Lobster Rolls

I realize some of you may have looked at the title of this and scratched your head, wondering what the heck a lobster roll was.  Until recently, I thought everyone knew what they were, but apparently that’s not the case.  However, if you’re from New England, you’re definitely familiar with these wonderfully decadent treats.

Lobster rolls basically take a delicacy and turns it into more casual fare.  The cooked lobster meat is removed from the body, chopped into large chunks, tossed with mayonnaise and a little celery, seasoned… and then stuffed into a buttery grilled hot dog bun.

At once it feels both incredibly trashy and ridiculously extravagant.

Lobster rolls can be found at a number of establishments in Boston, but I have to admit, I haven’t found one that has really blown my mind (and, for the price that you can pay, sometimes it’s a bit of a disappointment).

The few good ones that I’ve had I found on the Cape, but even those seemed overpriced ($16) for something you could probably make at home for half that cost.

There’s a long story to go along with this post, but I’ll try to keep it short.  You see, Eric and I were given a very generous wedding gift from our friends Jacob and Joely for a class at Stir, Barbara Lynch’s cookbook store and demonstration room.  These classes are very difficult to get into.  They announce a date when they’ll open up registration and you have to call in immediately to try to reserve a spot.

Eric and I spent weeks figuring out which of their amazing classes we’d want to take and decided to go with one that would fit our (ok, my) pescatarian diet.  The class focused on the classic recipes of B+G Oysters, Lynch’s highly acclaimed seafood restaurant located in Boston’s South End.

We went into Stir not knowing what to expect.  But as soon as we entered the room, we were made to feel right at home.  And for the next few hours, we were wined and dined (and were given a little education as well).  The highlight of the night were the lobster rolls, one of B&G’s signature dishes.  Eric and I fell in love (with the dish) after our first bite and knew that we had to recreate these at home.

And such an opportunity came when we hosted a winter BBQ at our apartment this past weekend.  Eric went out and purchased the lobsters (twelve of them), came home and removed the meat, while I made the lemon aioli and chopped up some celery and grilled the buns.

There are no words to describe how wonderful these lobster rolls are.  You can pull out every descriptor in the thesaurus, but it won’t capture the beauty of this dish.

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Jeanne @ CookSister!February 3, 2011 - 11:34 am

OK, it's only like a quarter after breakfast and now you have me rabidly hungry for a lobster roll… !! Trashy and extravagant is always a great combo ;o)

JoanneFebruary 3, 2011 - 11:36 am

I love all these pictures of Eric lately! You guys are adorable.

So actually…I've never had a lobster roll. But I do totally believe that if I'm ever going to eat the best one of my life, it's probably going to be in your kitchen. Especially after seeing these photos!

Chef DennisFebruary 3, 2011 - 11:42 am

hi Brian
my wife would love you forever with those gorgeous lobster rolls! that has to be her favorite all time sandwich! I can only imagine how delicious yours were!! I'm glad you had the opportunity to take those classes, what a great gift!

Kimberly(Unrivaledkitch)February 3, 2011 - 11:49 am

Looks simple and delicious. I love fun cooking classes it lets you get to know the mind of a chef you might not be able to speak to. sounds like a lovely present. the pictures are amazing and lobster just yum.

thanks for sharing!

Paul JennetteFebruary 3, 2011 - 11:49 am

Love Lobster rolls!! Unfortunately This is something I don't get to eat very often…which is sad:-( I live in the Midwest and it's hard to find great quality Lobsters. The classes sound like a great gift, and how perfect for food bloggers.

C ThorntonFebruary 3, 2011 - 11:52 am

I'm hoping Karen doesn't see this, as I will have to stop whatever I am doing and make her lobster rolls immediately.

CarolynFebruary 3, 2011 - 11:58 am

I'd never heard of lobster (lobstah) rolls until I moved here. Best ones I've ever had come from a little hot dog stand near Bar Harbor ME. Love this recipe!

LizzyFebruary 3, 2011 - 12:20 pm

Oh, yum. What a fabulous gift…and happy you can recreate this delicious sandwich at home!

Fun and Fearless in BeantownFebruary 3, 2011 - 12:32 pm

Confession – I've never boiled my own lobster. It is on my 30 by 30 list and I think I just figured out what to make when I accomplish this task!

Jason PhelpsFebruary 3, 2011 - 12:41 pm

Brian you are dangerous to other with food. Not time yet for this but wanting it is strong. One of the best memories I have of my mother-in-law is going to Hampton Beach and getting lobster rolls. She loved them, would order them whenever she saw them. Sign of class I guess!


StephanieFebruary 3, 2011 - 1:06 pm

Yum! I've had my share of wonderful lobster rolls and this looks like one of them! I could go for one right this minute! With my coffee, even!

VanessaFebruary 3, 2011 - 1:26 pm

I love the lobster rolls at B&G – so exciting to have the recipe! These look great.

CooketteFebruary 3, 2011 - 1:31 pm

Those look great!!! I want one now :)

THE Tough CookieFebruary 3, 2011 - 1:31 pm

Brian, Brian, Brian!!!!!!!!

I'm moving in.

SMITH BITESFebruary 3, 2011 - 1:46 pm

salivating Brian, just salivating here; I had never had a Lobster Roll until we were on the East coast about 7yrs ago – I must admit that when I finally tasted one I was kinda like, 'what is all the fuss about?? this isn't anything to write home about – lobster, mayo and a hot dog bun???' but i imagine lemon aoli puts this over the top!

ftwopercentFebruary 3, 2011 - 1:48 pm

Beautiful stuff Brian! Love the lobster rolls from B&G and it seems you really made that class at Stir pay off! I'll have to tell you my "Stir/BL" story when we get together, maybe this Sunday?

Great photos … JI

KathyFebruary 3, 2011 - 1:50 pm

OK – everything for these is perfect. but the bun is all wrong! For a good lobster roll you should use one of those ones that's cut on the side (new england style) is the only way to go. Trust the Mainer.

Ken│hungry rabbitFebruary 3, 2011 - 1:50 pm

Totally drool worthy. I need a bib.

DaisyFebruary 3, 2011 - 2:01 pm

There are no words is right. Unbelievably impressive that you recreated this dish. I would love to try this from B&G. I'm a big fan of the Neptune Oyster's Hot Lobster Roll (have you been?) since it costs $25 I have a feeling that might be the expensive roll you are referring to. ;)

Also – I never figured people wouldn't know what a Lobster Roll was. We are lucky to be New Englanders that is for sure!

Jackie Gordon Singing ChefFebruary 3, 2011 - 2:02 pm

My Boston arrival fantasy: We get in just at the cocktail hour and you're there with a BIG smile on your face, these divine looking lobster rolls (buns warm — salad chilled — hey it's a fantasy…) and a shaker of something equally amazing to wash them down. WELCOME TO BEANTOWN BABY!

Lauren at KeepItSweetFebruary 3, 2011 - 2:26 pm

I was just at that restaurant!!! Unfortunately we did not order any lobstor rolls but now I guess I could make it myself:-)

Paula - bell'alimentoFebruary 3, 2011 - 2:55 pm

It's no where near lunch time and I want that lobstah roll NOW. Swoon ; )

bunkycooksFebruary 3, 2011 - 2:59 pm

I'm jumping on the next plane to Boston (if the flights haven't been canceled!)! This is one of my all time favorites!!!

Neo-HomesteadingFebruary 3, 2011 - 3:13 pm

These look so beyond incredible. Thats a mean lobstah roll!

LaurenFebruary 3, 2011 - 3:37 pm

I was lucky enough to enjoy these at your winter BBQ, Brian. There was no mayonnaise flavor, which usually over-powers the lobster in other rolls I've tried. Yours is light and perfectly seasoned to enhance the lobster and turn it into a refreshing meal.

ElleFebruary 3, 2011 - 3:48 pm

There is nothing like a good lobster roll! Nicely done.

LirenFebruary 3, 2011 - 4:01 pm

I MISS lobster rolls! That would be the perfect lunch for me today!

sara @ CaffeInaFebruary 3, 2011 - 4:20 pm

I did not know what they were until I read this post and now I'm sitting here telling my hubby what we are missing out by not living in the East Coast sigh

Lin AnnFebruary 3, 2011 - 4:25 pm

Yum! It's funny you just posted a lobster roll sandwich because Whole Foods was selling frozen cooked lobsters the other day and I bought them with some hot dog rolls (the Rhode Island way!) and was going to write something in my blog. But, then my kids couldn't wait and just ate them up as they were (well, thawed) with butter. C'est la vie! Now, I get to enjoy a lobstor roll vicariously through you!

Nina | saltFebruary 3, 2011 - 4:26 pm

Fantastic post…love love love lobsta rolls! So happy to have found your blog, it's fantastic! Great photos. Cheers!

Julie (thelittlekitchen.net)February 3, 2011 - 5:24 pm

Oh my goodness! I love lobster rolls. The class looks like it was so fun!

MeganFebruary 3, 2011 - 5:39 pm

That lobster roll is gorgeous! I am from CT though and a lobster roll there is hot with lots of melted butter… I've never been able to get behind a cold lobster roll with mayo. Maybe this could be the one to change that for me!

I have a GC to Stir, and any time I check there's no availability for any of the classes I'd want to take. I guess it is notoriously hard to get into one.

tastesbetterwithfriendsFebruary 3, 2011 - 5:44 pm

Wow, I thought everyone knew what a Lobster roll was too! I guess it's more of that east coast bias we always hear about.
Your pictures do it justice:)

Cake DuchessFebruary 3, 2011 - 5:47 pm

Hi Bri-Wow! I am craving your lobster roll really badly now. The photo of Eric is so cute! These look just too good. Delicious.

Leila HamiltonFebruary 3, 2011 - 6:40 pm

Brilliant!! when local spiny lobsters are in season, I'll give this a try! it looks amazing!

Meeta K. WolffFebruary 3, 2011 - 7:10 pm

I do not care about the descriptors – I just want one. I've already had dinner but am instantly craving one of these now. I'd like to put it on your list of "thngs to cook for Meeta when she finally visits me in Boston!" OK?

AmyFebruary 3, 2011 - 8:32 pm

Yes please!!! I must make these this summer…or this winter:)

IrvinFebruary 3, 2011 - 8:42 pm

My friend from Maine used to describe lobster rolls to me. They sounded so good, but she would totally roll her eyes and tell me they weren't all that. YOURS, however, sound fantastic. Mmmm…

Also, I'm kinda in love with that photo of Eric.

Barbara | VinoLuciStyleFebruary 3, 2011 - 9:26 pm

When I was in Boston several years ago, I quite literally would have been happy to have had lobster for every meal. That didn't happen but I did my best and if given a choice for lunch; I would always opt for the lobster roll.

So glad to see you did it right (of course I knew you would), if I had seen pickle relish anywhere I would be on my way now through thick, thin, or blizzard to have a stern word!

Out of curiosity we even tried one from McDonald's and that's what they had done. Guess that had to ruin a sure thing, huh?

Lobster requires gold bars to purchase them in Denver but I am sure tempted to again experience this simple pleasure.

Jill ColonnaFebruary 3, 2011 - 9:31 pm

That looks so decadent in a roll! Way to go.

Nisrine|Dinners and DreamsFebruary 3, 2011 - 9:46 pm

Lobster rolls are my favorite food in the entire world!!!

Matt @ FaveDietsFebruary 3, 2011 - 10:19 pm

Your lobster roll looks unbelievably good!

For my money, the best lobster rolls are at the original Kelly's on Revere Beach. I grew up eating those and no lobster roll tastes as good to me as theirs. They're a little on the expensive side (it is lobster we're talking about) but I think they're totally worth it.

TriciaFebruary 3, 2011 - 10:41 pm

I've been there!!! I had the lobster BLT and still remember how delicious it was… B & G FTW!

My Man's BellyFebruary 4, 2011 - 12:07 am

I'm crying and drooling at the same time going through this post. I so miss good Maine lobster here on the West Coast.

btw…fantastic pictures!!!

Boulder LocavoreFebruary 4, 2011 - 12:53 am

Gorgeous pics (saw your tweet about Foodgawker) and love the aoili recipe. Really fabulous post. Congrats!

darcyeatsFebruary 4, 2011 - 1:19 am

These look amazing!!! What a fantastic place for lobster.

KitaFebruary 4, 2011 - 2:09 am

These look so awesome I asked a friend if we could make them soon here. Our only problem is fresh lobster isn't the most inexpensive thing. Is frozen acceptable or will it ruin the overall outcome?

LauraFebruary 4, 2011 - 2:12 am

These are just gorgeous. I don't usually cook lobster because I find it overwhelming, but I think these photos have convinced me to make an exception. Thanks :)

kitchenmisfitFebruary 4, 2011 - 2:31 am

LOVE Lobster rolls. My husband and I had some fantastic lobster in Rockport and the price was very reasonable!

NormFebruary 4, 2011 - 2:53 am

Does the B&G reference have to do with the restaurant in Key West? I went there 35 years ago.

JunFebruary 4, 2011 - 3:55 am

I don't really like lobster… But these rolls are seriously making me craving lobster… right now!!!

Andrew FrishmanFebruary 4, 2011 - 4:44 am

Mmmnnn. . . I LOVES me some lobster, especially when it's on a roll!

Cuidado con las langostas de Boston. . . Ellos son un equipo punny de tenis profesional.

lostpastrememberedFebruary 4, 2011 - 12:55 pm

Stopped me in my tracks… great photo and what a super lobster roll. The aioli would bring it over the top. Sounds like a very special class too!

Kudos KitchenFebruary 4, 2011 - 1:00 pm

These look so good that I am slso speachless. Great photos too!

Sylvie @ Gourmande in the KitchenFebruary 4, 2011 - 1:22 pm

You're right, I'd never heard of a lobster roll before now. So this is the arm building aioli you were making the other day. If I make it can I skip my workout?

Andra@FrenchPressMemosFebruary 4, 2011 - 4:56 pm

Oh lobster rolls and the poor souls who have not been acquainted to their beauty! Our last trip to NYC included dining at Le Bernadin and a whole bunch of swanky places in Brooklyn but the best 'meal' we had was a lobster roll at the Redhook Lobster Pound :-)

ElizabethFebruary 4, 2011 - 5:20 pm

I shouldn't be surprised, but that lobster roll is absolutely gorgeous. Almost makes me have an interest in lobster. Almost. I think the first time I ever heard of a lobster roll was sometime in high school when a new restaurant serving them opened in the grand central concourse. Up until then, I had no idea what they were.

ElianaFebruary 4, 2011 - 7:29 pm

First off – pics are FAB-U-LOUS!

And second – I want to devour one of the lobster rolls right. this. second.

Lindsey @ Gingerbread BagelsFebruary 4, 2011 - 7:36 pm

That has to be the best looking lobster roll I've ever seen! Everytime I visit your blog, I'm just blown away by your photography.
Mmmm I would glady eat one of those right now. They look incredible.
And the photo of Eric is just so funny! :) I love it!

ladymorgianaFebruary 4, 2011 - 8:09 pm

Those are so absolutely decadent! Lovely photos! and I bet those were absolutely delicious… now let me think, where in Poland I can find lobster ;)
Thank you for warm welcome on Chef's Dennis blog :)

JackieFebruary 5, 2011 - 10:22 am

I'm not entirely sure that it's fair of you to post this when I'm still so far away from you, my dear! But it looks wonderful!

I'm dubious about the celery, to be honest, but only because I'm not a big fan. I reckon the alioli would mask the celery flavour, though, so you just get the crunch? Hope so, anyway! I don't want my lobster ruined by celery!

Jax x

foodies at homeFebruary 6, 2011 - 1:24 am

I have never been to Boston before…but I think I need to plan a trip if this is what is waiting for me! lol

JamieFebruary 6, 2011 - 10:26 pm

Lovely photos! This post is making crave a Lobster Roll for dinner!

umommyFebruary 7, 2011 - 4:08 am

These look gorgeous! Is there something wrong with me that I would kill for a lobster roll after reading your post and it's 11pm?!

peabodyFebruary 11, 2011 - 1:30 am

I’ve tried it with frozen before. Do all that you can to get fresh lobsters…it makes a huge difference!

{Recipe: B&G Oyster Coleslaw}February 18, 2011 - 6:10 am

[...] I mentioned a few weeks ago, Eric and I held a winter BBQ at our apartment.  We were inspired to make lobster rolls from a class that we took at Barbara Lynch’s Stir… and this coleslaw recipe came from the same course.  When we were first given a taste of it [...]

JeannieFebruary 21, 2011 - 12:45 am

Yummy! Love this very much because I love lobsters:D

[...] most recent winter posts featuring summer recipes–e.g., coleslaw, pickled beet salad and lobster rolls. Slaw? Lobster rolls? In February?! Despite the cold weather (well, because of the cold weather) he [...]

longsmithMarch 1, 2011 - 3:33 pm

Um, no. You never boil lobster, you steam it. All you need is lobster meat and Hellman’s. No stinkin’ celery or chives. And only JJ Nissen top split hot dog rolls. And, yes, I am from Maine.

adminMarch 1, 2011 - 4:22 pm

I’m sure your version of a lobster roll is just delightful. A good point that you don’t want to overdo it with too many ingredients. With that being said, I think the light, yet rich flavor that comes from the lemon aioli really makes this something special.

I’ll have to try the rolls you suggested next time.

MariJuly 12, 2011 - 4:32 pm

Brian, this looks awesome. You brought me back memories of the delicious Lobster rolls in Boston and Maine. I miss them so much.. This recipe looks divinely delicious!

Thanks for sharing,

Homemade Hot Lobster Roll » Chez UsAugust 16, 2011 - 8:13 pm

[...] Lobster Roll – A Thought For Food Posted in Fish and Seafood [...]

Pickled Beets with Feta

I know it’s hard to find creative ways to prepare vegetables, which is part of the reason that I’ve been featuring a lot of vegetarian recipes recently.  And to come up with a dish that can not only act as a delicious side, but that can be presented as an entree as well, is an even greater challenge.

Eric and I picked up these beautiful beets from the Enterprise Farm produce stand a few weeks ago when we attended a breakfast that they were hosting.  Despite having a refrigerator full of wonderful fruits and vegetables at home, we just couldn’t help ourselves.  We’re both suckers for beets.

My immediate thought was to roast them, but, again, I wanted to do something a little different.  Instead, I poked around the Internet and came across this simple preparation for pickled beets.

What I really love about this recipe was how the addition of a few ingredients (the feta and onions) really elevates the dish.  In fact, we made this for lunch one weekend afternoon and found it quite substantial.

Pickled Beets with Feta

makes 6 servings


4 large beets, trimmed, peeled and cut into rounds, or 1 (15-ounce) can

1/2 cup olive oil

3 tablespoons red wine vinegar

1 clove garlic, minced

1/2 teaspoon ground allspice

Salt and pepper

1/2 cup chopped mint

1 small red onion, thinly sliced into rounds

6 cups arugula, watercress or spinach

1 cup feta cheese, crumbled


If using raw beets, trim greens from beets, but do not peel or cut into beet itself to minimize bleeding. Cover whole beets with water in a saucepan and bring to a boil. Reduce heat to a simmer and cook until tender, 30 to 40 minutes. Transfer beets to an ice bath to stop cooking. For canned beets, simply drain well.

In a small bowl whisk together olive oil, vinegar, garlic, allspice, salt and pepper to taste and 1/4 cup of the mint. Place onion in a bowl, coat with some of the vinaigrette and allow to sit for 15 minutes to soften the onion’s bite.

Just before serving, toss all ingredients together in a bowl.

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Sylvie @ Gourmande in the KitchenJanuary 31, 2011 - 7:30 am

I'm loving the vegetarian recipes, keep 'em coming!

LisaJanuary 31, 2011 - 11:43 am

One of my favorite things on a salad is roasted beets and goat cheese….I can just tell that this relative of that dish would be totally awesome! Thanks for the idea :)

C ThorntonJanuary 31, 2011 - 11:56 am

Just beautiful, Brian.

Fun and Fearless in BeantownJanuary 31, 2011 - 12:14 pm

I adore pickled beets! These look fabulous!

Chef DennisJanuary 31, 2011 - 12:16 pm

hi Brian
now thats a pretty salad! I love feta, and beets are certainly under rated, yours look delicious, much better than the canned variety!
Glad to see you having so much fun with that glorious produce

AnonymousJanuary 31, 2011 - 12:23 pm

ERIC! He looks so tender presenting that beautiful salad to us! I must admit as a child I HATED, even DETESTED beets. I thought they were creepy, and pickled? Even worse! Now, keep 'em coming. They are so delicious, I have fresh and pickled in my refrigerator right now. I'll have to put them together in a salad soon!

Thanks for yet another good idea!


Paul JennetteJanuary 31, 2011 - 12:31 pm

Great offering, seems to me there are not enough Beet recipes out and about. How did you guys keep your hands from turning purple??

ElizabethJanuary 31, 2011 - 12:39 pm

Chioggia beets are the most gorgeous things ever. Pickled is definitely one of my favorite preparations.

JoyJanuary 31, 2011 - 1:09 pm

Brian, these beets are just stunning. Have you had the golden yellow beets? They are slightly sweeter than the blood red or striped beets you feature here. I have a crisper full of beets from my CSA that I've been meaning to pickle and this will be the first recipe I use. I love beets too and one thing that always surprises me is how much my children love them. It's like some kind of parenting miracle.

wenderlyJanuary 31, 2011 - 1:10 pm

My husband will go bonkers for these!!

THE Tough CookieJanuary 31, 2011 - 1:13 pm

You live such civilized life…what a beautiful dish to have for lunch. Gorgeous as usual, Brian.

RJ FlamingoJanuary 31, 2011 - 1:23 pm

You have such an eye for color – just gorgeous!

StephanieJanuary 31, 2011 - 1:31 pm

That looks amazing! And so fresh and delightful! I would reckon you could serve this for V-day!

MeganJanuary 31, 2011 - 1:47 pm

What a beautiful salad! A nice change of pace from the ordinary lettuce salad.

foodwanderingsJanuary 31, 2011 - 2:00 pm

I love the idea of picked beets Bri. Can't remember when did I have it last. Love the addition of mint and onion and the beet color the onion got & nice shot of Eric:)

Asha @ FSKJanuary 31, 2011 - 2:04 pm

Me like!! I actually detested beets until last year when I roasted them for the first time and figured they weren't so bad after all.. been looking for a pickling recipe since!

Sprinkles of ParsleyJanuary 31, 2011 - 2:21 pm

Absolutely love this! I can't wait to try it!

JamieJanuary 31, 2011 - 2:35 pm

Those beets are so beautiful! I rarely eat beets and if I do they need to be mixed with flavors like what you have added, mainly feta! I also so love your addition of arugula and those spices! This is really a great salad and one that would even get beet-doubters to eat beets!

Kudos KitchenJanuary 31, 2011 - 3:33 pm

I'm not usually a beet fan, but with the feta, these sound really good. Love the addition of mint too.

katJanuary 31, 2011 - 5:21 pm

To me this salad is a little piece of heaven & perfect for winter with the beets. Stumbled.

danasfoodforthoughtJanuary 31, 2011 - 5:51 pm

This sounds so delicious. I love roasted beet salads, and I bet I'd love the pickled version as well!

Eat the LoveJanuary 31, 2011 - 7:44 pm

I adore beets. Sadly my partner does not like them, so we rarely make them at home. But your salad looks fantastic! I love the addition of the feta.

Jen @ My Kitchen AddictionJanuary 31, 2011 - 7:45 pm

Ooh… Yum! I never know what to do with beets when we receive them from our CSA. I will definitely save this recipe!

Angie's RecipesJanuary 31, 2011 - 8:59 pm

This looks so fresh and delicious! I love the addition of feta…that gives the dish a nice colour contrast.

Angela@RecipesFromMyMomJanuary 31, 2011 - 9:43 pm

Such a tantalizing and lovely mix of ingredients. Eric looks very happy and is a great farmers market model :>

mywanderingspoonJanuary 31, 2011 - 10:01 pm

Beautiful what a combo:)

themusingboucheJanuary 31, 2011 - 10:04 pm

Haha. I had exactly the same thought about needing some color in my diet lately. And I also chose beets. :) Look forward to trying your iteration.

Barbara | VinoLuciStyleJanuary 31, 2011 - 10:26 pm

I'm rediscovering some vegetables that I can only label as 'Misrepresented by the Rents' and I'm betting beets fall in there too. I'm thinking they would see the same resurgence in my diet as Brussels sprouts have since deciding to not boil them to death, right?


Cake DuchessJanuary 31, 2011 - 11:10 pm

Hi Bri-Those beets look lovely and I can't get enough of feta cheese. How sweet is Eric in that photo. Just as charming as you:)Two sweet hearts.

Lauren at KeepItSweetFebruary 1, 2011 - 12:01 am

I love pickled vegetables but have never made any myself. This might inspire me to try it out:-)

Andrew FrishmanFebruary 1, 2011 - 5:24 am

Mmmn. . . I LOVES me some beets! (you can't beet'em)

Me encanta la remolacha. (una fanega y un beso). . .

Raw_GirlFebruary 1, 2011 - 11:12 am

Beautiful beets – so vibrant and can only imagine what the garlic and vinegar would do to these beauties! Gorgeous pix, BTW:)

Lael Hazan @educatedpalateFebruary 1, 2011 - 1:28 pm

Beets are now my youngest daughter's (7) favorite food! We like the tops of the beets too and often have them boiled. I love the idea of mixing in the feta.

SMITH BITESFebruary 1, 2011 - 2:55 pm

I used to make pickled beets every summer because 'back in the day' regular beets weren't my thing . . . can you imagine?? but i love all beets now – those are some real stunners Brian!!

PavithraFebruary 1, 2011 - 3:34 pm

Wow my fav one looks amazing.. awesome combo of feta and beets.


mywanderingspoonFebruary 1, 2011 - 4:54 pm

Beets are amazing…this is my version…like yours because you have great feta:)

emily @ the happy homeFebruary 1, 2011 - 10:12 pm

stunning! i just had a nice beet salad while I was in NYC. reminded me of how they're the perfect rush of natural flavor when the world is covered in snow.

Alison @ Ingredients, Inc.February 1, 2011 - 10:49 pm

I love everything about this recipe! These are all of my favorite ingredients!

SaraOneTribeGourmetFebruary 1, 2011 - 10:50 pm

I can't get enough of beets…I think I'm in love! I definitely love the feta combo! :)

KitaFebruary 1, 2011 - 11:34 pm

I have never had a beet but this looks beautiful and I would love to try it!

Kitchen MFebruary 1, 2011 - 11:53 pm

This is beautiful! It's hard to come up with a pretty looking dish in the winter time when there are mostly root vegetables available in the market. Nice job, Brian!

naomiFebruary 2, 2011 - 12:16 am

Beautiful salad and love the addition of feta to it-nice flavor combo!

andra@FrenchPressMemosFebruary 2, 2011 - 3:47 am

Nice winter salad- easy and a perfect balance of sweet and salty. We love love love beets and this seems like a great variation. Nice combo :)

MonetFebruary 2, 2011 - 4:52 am

Oh my goodness…I just loved seeing this post. What a great salad and what a great picture of Eric. You two just exude goodness. I am starting to like beets more and more, and it is thanks to recipes like this. Thank you for sharing with me, my sweet friend. I hope you are staying safe and warm. It is even too cold in my part of the country…and I'm in Texas!

Christina of Form V ArtisanFebruary 2, 2011 - 2:01 pm

LOVE beets!! xox

JoanneFebruary 2, 2011 - 10:43 pm

I definitely find it hard to find vegetarian meals that aren't pasta-based and that still fill me up. I'm not usually a big beet fan..but with all of these salty flavors I'd be pretty damn content. That first photo is just gorgeous!

AngFebruary 3, 2011 - 6:59 am

I could eat beets raw, that's how much I love them. What a simple yet delightful beet salad.

Jeanne @ CookSister!February 3, 2011 - 11:35 am

Love that the beets are so stripey – and beets & feta is always a great combination.

Sanjeeta kkFebruary 3, 2011 - 1:06 pm

Oh.. I am a beet fan and this calls for a try soon!

Neo-HomesteadingFebruary 3, 2011 - 3:14 pm

Sounds incredible! I think I'm drooling a little.

ElianaFebruary 4, 2011 - 7:30 pm

I'm not particularly a fan of beets but leave it to Brian to make them look extra delicious.

BizzyFebruary 7, 2011 - 1:01 am

I think, I don't like beets until I eat them. Then, I really like them. This dish might be one of those that is a positive for beets. It sure looks it.

[...] some of Brian’s most recent winter posts featuring summer recipes–e.g., coleslaw, pickled beet salad and lobster rolls. Slaw? Lobster rolls? In February?! Despite the cold weather (well, because of [...]

Strawberry Crumb Bars

When you see strawberries in the dead of winter, it’s a striking sight.  With all of the beige food that we’ve been eating these last two months, I had almost forgotten that such colors existed.  And as soon as I held them in my hands, I was able to forget about the snow that was pummeling our city and think of warmer, happier times.

These strawberries came to us in our CSA box a few weeks ago, which were brought up from Georgia.   And while they were stunning to look at, I wasn’t prepared for such luscious fruit.  I was thrown for a bit of a loop, so I sent them to the refrigerator until I figured out what to do.

But they just sat there.  For almost a week.

By the time I opened the fridge to take them out, they had turned a bit soft. They still looked delicious, but they needed to be treated with a little extra love.  And that love came in the form of this wonderfully simple, rustic dessert.

I must admit, I haven’t done much with strawberries in the past.  Normally they end up in fruit salad or with some vanilla ice cream.

Searching for an easy dessert recipe that included strawberries was not an easy task.  I came across a lot of cheesecakes, a few for strawberry shortcake (no thanks) and a lot of warm-weather fare (granitas, sorbets, ice creams, and gelato).

What I was really looking for was a quick pastry recipe. I grew up on cookies, brownies,  and lemon bars.  Even now, when I go home to visit my parents I can always expect a plate of freshly baked treats.  And, when I was getting prepared to cook up something with these berries, I knew that I wanted something that would comfort me, something that would bring me back to my childhood.  This recipe did the trick.


Strawberry Crumb Bars

(adapted slightly from Smitten Kitchen, which was adapted from AllRecipes.com)


1 cup white sugar

1 teaspoon baking powder

3 cups all-purpose flour

1 cup cold unsalted butter (2 sticks or 8 ounces)

1 egg

1/4 teaspoon salt

Zest and juice of one lemon

3 cups fresh strawberries, quartered lengthwise

1/2 cup white sugar

4 teaspoons cornstarch



1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the strawberries. Sprinkle the strawberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

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MonetJanuary 28, 2011 - 5:54 am

What a great way to use these Georgia strawberries. I love bar recipes, and this looks like such a burst of summer goodness. Thank you for sharing, sweet man. I hope you and your love have a great weekend!

Sylvie @ Gourmande in the KitchenJanuary 28, 2011 - 8:15 am

I know that recipe, it's killer! I've never tried it with strawberries before though, I only wish I could get my hands on some strawberries right now.

Mardi @eatlivetravelwriteJanuary 28, 2011 - 11:42 am

Love this recipe Brian – it's just the brightness we all need in these dark, grey days of winter. I need to get making some bars myself, I think :-)

And YAY! I rarely win anything so this is great! I know exactly what I will buy at CSN stores!

Lael Hazan @educatedpalateJanuary 28, 2011 - 12:29 pm

Yum STRAWBERRIES! I live in Florida and this year the strawberries are bountiful and because of the cold, especially sweet. A few weeks ago we went picking and I have great bounty in my freezer. I'm looking forward to trying your bars out!

RJ FlamingoJanuary 28, 2011 - 12:51 pm

Our strawberries are coming in, too, and I'll go picking next week for jam. But I'll definitely save some for this. :-) )

ElizabethJanuary 28, 2011 - 12:52 pm

Oh dear god yes. I got those same strawberries from Enterprise. I never eat fresh berries out of season so it was quite the odd sensation. I'm a sucker for crumb topping on anything.

ElleJanuary 28, 2011 - 1:06 pm

Love bars like this! They're always a huge treat for me, no matter what time of year-but even more so in the dead of winter.

Belinda @zomppaJanuary 28, 2011 - 1:06 pm

Beige food…haha…never though about it that way! these certainly cheer things up.

Chef DennisJanuary 28, 2011 - 1:34 pm

hi Brian
oh those strawberry bars look delicious….I am so glad you let those luscious berries soften otherwise we might not have seen these wonderful bars!
Hope you have a great weekend, stay warm!

Cake DuchessJanuary 28, 2011 - 1:55 pm

I know there are some fresh strawberries here near us in Florida. I will take the kids to pick some and after we will make these yummy looking bars. Gorgeous photos Bri;)

foodwanderingsJanuary 28, 2011 - 1:57 pm

Ooh I am coming for the barbecue too!! Do you have space for extra two?! Yum!! Love anything bars it's such a bice bite!!

Alison @ Ingredients, Inc.January 28, 2011 - 1:57 pm

These looks fantastic! I can't wait to try these. I agree with Cake Duchess-awesome photos

SMITH BITESJanuary 28, 2011 - 2:10 pm

ahhhhh a bright spot in the land of frozen tundras!! this makes me happy Brian, very happy indeed!!

Fun and Fearless in BeantownJanuary 28, 2011 - 2:17 pm

These strawberry crumb bars have me yearning for summer.

GFree_MielJanuary 28, 2011 - 2:47 pm

Oh my that looks so good. I have such a love for strawberries and miss them so much in the winter.

FlaviaJanuary 28, 2011 - 2:57 pm

These look delicious and your photographs are wonderful. I would imagine that the fresh strawberries take on an almost "jammy" texture when they bake into the soft pastry and become even sweeter. I'm adding this to my ever-growing "recipes to make" pile!

Barbara BakesJanuary 28, 2011 - 3:09 pm

I just bought some strawberries at the store and they were so sweet, a wonderful taste of sweet CA sunshine. Your bars would have been a fabulous way to enjoy them.

JoyJanuary 28, 2011 - 3:42 pm

My best friend is making these tonight, she LOVES strawberries. What beautiful pictures Brian you have such a talent!

Kate @ Diethood.comJanuary 28, 2011 - 4:07 pm

Oh wow, I'm imagining the sweetness of those berries after they've cooked…oh I'd love to have a bar or two! This looks amazing. Delicious!

katJanuary 28, 2011 - 4:45 pm

We just count the days until fresh strawberries are in the farmers market in the mean time we live on our strawberry jam. This is a recipe I'll remember for those fresh strawberries though. Stumbled.

Ken│hungry rabbitJanuary 28, 2011 - 5:35 pm

Simple and to the point delicious. I got to go to the gym more often. Thanks for sharing.

sara @ CaffeInaJanuary 28, 2011 - 5:35 pm

These bars really call for spring! I love love love colorful food. Thanks for a glimpse of the nice season ahead :)

Jill ColonnaJanuary 28, 2011 - 5:36 pm

I love it your comment, they had to be treated with a little extra love! This looks a real change to a crumble! Bon weekend.

jeanJanuary 28, 2011 - 5:45 pm

Congrats to Mardi and I want the some of these crumb bars! Beautiful!

StephJanuary 28, 2011 - 7:02 pm

I think you figured out the perfect thing to do with them. These bars have got me drooling!

Lauren at KeepItSweetJanuary 28, 2011 - 8:06 pm

These definitely remind me of summer and they look delicious!

briarroseJanuary 28, 2011 - 9:21 pm

What a wonderful treat. These look delicious.

KitaJanuary 28, 2011 - 9:58 pm

Congrats Mardi!
These crumb bars look super tasty!

TorviewtorontoJanuary 28, 2011 - 11:50 pm

looks wonderful and delicious I like the streusel cake
I make similar

merry jenniferJanuary 29, 2011 - 1:15 am

Hooray for Mardi!

We've usually got lots of strawberries this time of year, mostly from Plant City, just south of us. A lot of the crops were damaged from the cold, though, so the yields are much less than usual. This dessert looks wonderful, and your photography is spot on as always.

Andrew FrishmanJanuary 29, 2011 - 4:50 am

Mmmn. . . I loves me some bars especially when they're crummy.

¡Hasta las fresas, siempre!

marlaJanuary 29, 2011 - 3:04 pm

Brian, lucky you to get those beautiful strawberries in your CSA box. Yes, quite the surprise! Now we are talking – these are exactly what you need to prepare while we do all that cold weather skiing. A dream come true!

PeggyJanuary 29, 2011 - 3:15 pm

These bars looks absolutely beautiful! This makes me miss my CSA! Can't wait for May to come around!

BethJanuary 29, 2011 - 4:07 pm

We are so spoiled here in Cali. I'm going to make these this weekend they look so yummy Brian. Such a treat.. Thanks for the post. B:-)

mywanderingspoonJanuary 29, 2011 - 5:39 pm

Love the photos, great little dessert:)

JoanneJanuary 30, 2011 - 12:16 pm

For the past few weeks, whenever I walked into whole foods the place would smell vibrantly of strawberries and I was so confused because they are SO not in season. But Georgia isn't that far away I guess?

These bars look delicious. I'm a pastry/bar lover as well. They are so easy to make and always a crowd pleaser!

ElianaJanuary 30, 2011 - 5:28 pm

Hmmm – this glimmer of spring is makin me tingle. Any way you can ship some of these bars to NYC? I will be eternally thankful.

polwigJanuary 30, 2011 - 6:07 pm

I have been seeing a lot of strawberries and blueberries lately. We have been eating them like crazy, but I thought they came from Chile, Georgia sounds a lot better… This cake looks delishious

JamieJanuary 31, 2011 - 2:37 pm

LOL too funny and so like me! You get something lovely and precious so wait for the perfect way to use them then *puff* they go soft. But I think these crumb bars are the perfect way to use fruit! Delicious!

ShirleyFebruary 1, 2011 - 5:09 am

I love crumb bars!! I've only heard of them being made with jam, so I bet fresh strawberries tastes even better.

francescaFebruary 1, 2011 - 6:47 am

funny how you have to "do" something with strawberries. when i have strawberries in my fridge, they just get eaten. plain. from the box. really fast.

Sanjeeta kkFebruary 3, 2011 - 1:04 pm

Oh, recently I saw a blueberry crumble bar with almost the same kind of pictures, and thought of trying it out with strawberry.And here I am looking at the delightful creation.

Neo-HomesteadingFebruary 3, 2011 - 3:17 pm

I've got a pantry full of home canned strawberry preserves, and a freezer of strawberries we picked in june. They might have to find their way into these bars! Spectacular! (fresh strawberries don't last more than an hour in my house…unless we just happen to have 40 pounds of them laying around)

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