Burgers, Drinks, & Exercising: A Night Out with Yelp

This past Friday night Yelp put on another Yelp Elite Event at Revolution Fitness in the South End of Boston.  I was not sure what to expect since most of their events are at restaurants or places seemingly more suited for events. I was quickly comforted that this was a Yelp event thanks to being served a cocktail seconds after checking in at the door.  That’s how it’s done.

I can not stress it enough how amazing Yelp is to its members, especially its Elite members!  If you are unfamiliar with Yelp (please say you’re not) or if you don’t know what a Yelp Elite member is check out their website for more info.

The drinks were all made with Rain Organic Vodka and served by Jackson Cannon of Eastern Standard.

Here is a list of the cocktails & ingredients (exact directions were unavailable):

• Survivor: Rain Organic Cucumber Lime, maraschino, fresh lemon
• The Circuit: Rain Organic Lavender Lemonade, blood orange, angostura, ginger beer
• Forest Yoga: Rain Organic Red Grape Hibiscus, bianco vermouth, Regan’s no. 6, flamed medjool date essence
• Helixing: Rain Organic Honey Mango Melon, agave nectar, fresh lime

Code Blue was also passing out samples of their Recovery Drink which was definitely helpful on Sunday morning after spending the night out with friends.

Food is customary at Yelp events and since it was at a gym all the food served this time was healthy.  B.good served mini hamburgers and I was pleasantly surprised since I usually don’t eat hamburgers unless they are from McDonalds.  I have never been to an actual b.good location, but I am definitely going to try it out now.  Veggie Planet also served the passed apps, my favorite was the Sweet Potato Crostinis.  They also served a veggie wraps that I enjoyed.  I didn’t eat the Red Pepper Jelly & Goat Cheese made with Bonnie’s Jams (don’t hate me I don’t like Goat Cheese), but I heard they were delicious.

The location itself, Revolution Fitness, was fabulous.  I would recommend joining this gym if you live in this neighborhood.  I would be there in an instant it I could afford to join any gym.  The equipment is brand new, it’s clean, and I even met the owner who was friendly and informative. Leighann, the Yelp Boston community manager, never ceases to amaze me with all the work that goes into planning these events.  I look forward to the next Yelp Elite event.

Here is Sara (from Yelp), Dustin, and the delicious Sweet Potato Crostinis.

(Steven)

Spanakopita

A few days ago, I came across a blog whose title quickly caught my eye - Closet Cooking - because my kitchen is little more than an afterthought; an alcove in the living room that just happens to have a stove in it.  Kevin’s exploration into Greek food sounded better and better with each recipe I read, and when I finally reached his Spanakopita post, I knew I needed to make it.  I think next time I might add a bit more cheese, probably ricotta, but otherwise it was perfect - when it came out of the oven the crust was light and flaky and the filling was amazing.  This is definitely being added to my “Yums” folder!

Ingredients & Method (adapted from Closet Cooking)

• 2 lbs of spinach - steamed, squeezed, drained and chopped
• 1 c crumbled feta
• 1/4 c chopped dill
• 1/4 c chopped parsley
• 1 bunch of green onions, sliced
• 3 eggs, lightly beaten
• Phyllo Dough
• salt and pepper to taste
• olive oil

Preheat the oven to 350°.  In a large bowl, mix together the first 6 ingredients.

Brush a light sheen of oil on the bottom of a baking pan.  Brush a light sheen of oil onto the top of a sheet of phyllo and gently (!!) place it in the pan.  Continue until you have 6 layers in the pan, then cover the whole mess with the spinach mixture.  Then lay down another 6 layers of olive oil-brushed phyllo.

Bake 30-50 minutes, until the crust is a nice golden brown.  We served ours with an array of olives and potatoes mixed with dill, garlic, parsley, and onion; the leftovers probably won’t last long!

(meg)

Pumpkin French Toast Bake

I know pumpkin season is over, but I had an extra can and felt like I needed it just one more time.  I definitely made the right decision on that one.

Ingredients & Directions:

• 1 loaf wheat bread cut into squares (you can use whatever kind of bread you want)
• 6 large eggs
• 1 C milk
• 3/4 of 16oz can of pumpkin
• 1 T vanilla
• 2 T brown sugar
• pinch of ginger and nutmeg
• 1 tsp cinnamon
• Cinnamon Sugar

Preheat oven to 350 degrees.  Cut bread into small cubes.

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Peanut Butter Cookies

My family & I went sledding this past weekend and when we came in I made some hot chocolate and these cookies.  Nothing is better than coming inside from the cold to have a nice cup of hot chocolate, Swiss Miss, of course!

The recipe is adapted slightly from the Magnolia Bakery Cookbook.

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Mediterranean Tuna Salad on Ciabatta

Sometimes I just don’t feel like turning the stove on to make dinner, but that doesn’t mean there should be sacrifices in flavor and complexity.  After perusing Serious Eats, one of my favorite resources for inspiration, I stumbled upon a recipe they had adapted from Whole Foods.  The combination of Kalamata Olives (my favorite!) and tuna (my favorite!) was the deciding factor and tonight I dove in and tried it.

Ingredients & Method (adapted from Serious Eats)

• 2 6-ounce cans solid white tuna, drained
• 1/2 14-ounce can quartered artichoke hearts, drained
• 1/4 red bell pepper, stemmed, seeded, and chopped
• 3/8 cup kalamata olive, seeds removed, sliced thinly
• 1/4 red onion, diced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 cup mayonnaise
• 1 1/2 tablespoons lemon juice
• Salt and black pepper
• 4 sandwich sized sliced of focaccia

The recipe is really easy - just combine everything but the Salt, Pepper, and Focaccia.  I used more olives because I love them, and couldn’t find foccacia in my cursory search of the Fred Meyer’s “boulangerie”, so I picked up a Kalamata Olive Ciabatta loaf instead.

I loved the color and unique flavor profile the various ingredients added.  I served it with a simple salad of mixed greens with a sherry vinagrette and Ommegang Abbey Ale.

This dish would work really well in the summer when you’re just too hot to cook, or for a night you’re feeling less than motivated.

(meg)

Banana Blueberry Lemon Muffins

My favorite thing to make with really ripe bananas is banana bread, but this time I wanted to make something different.  I was going to make plain banana muffins, but then came across this recipe on Dragon’s Kitchen and knew what had to be done.  Fortunately, I had all the ingredients for these muffins, because who wants to go to the grocery store in a snow storm?

Ingredients & Directions:

• 2 1/4 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large ripe bananas, mashed
• 2 eggs
• 2/3 cup brown sugar, firmly packed
• 1/2 cup butter, melted
• 1 tablespoon vanilla
• 1 tablespoon lemon juice
• 1 cup blueberries
• 2 tablespoons grated lemon rind
• 3 tablespoons sugar

Preheat oven to 375 degrees. Line muffin pan with muffin liners.  Grate your lemon now if you don’t already have some in your kitchen and set aside.  Combine flour, baking powder, salt, cinnamon and 1 tablespoon of the lemon rind. Stir in dry ingredients until blended.

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Limoncello

I saw a video on How2Heroes a few months ago about making homemade Limoncello and thought to myself “hm, that’s really pretty cool…”  Fastforward to right before Christmas, and I’m hemming and hawing over what to get Justin as a gift - I wanted something original and meaningful - and a lightbulb went off… Limoncello!

Ingredients & Method (adapted from How2Heroes)

• zest of 6-8 lemons - I chose to buy the expensive organic kind because I didn’t want to scrub them.
• 1 quart vodka - other recipes say to use a Neutral Grain Spirit, like Everclear, but since it’s illegal in 11 states, I opted for a high-proof Vodka.
• 1-1/2 cups simple syrup (1:1 mix of sugar dissolved in water over heat)

First, zest the lemons.  Trust me, it’s not as easy as it sounds.  I used a variety of tools (potato peeler, box grater, microplane, and paring knife) and determined its easiest to use a very sharp knife.  You want to get as much of the rind as possible without any of the pith (white stuff) because that’s where the bitter flavor will come into play.

Pour the vodka into an airtight container and add the zest of the lemons.  Let it sit for 4-5 days in order for the lemon zest to infuse to the taste you like.  If it isn’t lemony enough for you, let it sit for a few more days.

Once you get the right taste, strain the liquid into a bowl, pressing down on the peels to get all the delicious liquor.  Discard the peels and set the liquor aside.  In a small saucepan, mix a 1:1 ratio of sugar to water, and reduce until the liquid is clear and slightly viscous.  It should wind up being about a cup, but if you like your limoncello sweeter, feel free to add more simple syrup.

Mix the liquor and simple syrup and pour into a bottle with a cap or cork, tie with a festive bow, and stick it in the freezer for the best taste.

(meg)

Vanilla Peppermint Cupcakes

I found this on Oprah’s website while searching about how to become a guest on her show.  Just kidding (not really).  I brought them to my Aunt & Uncle’s house for Christmas Eve dinner and everyone loved them, or at least they told me they did.

Ingredients & Directions:

Vanilla-Peppermint Cupcake:

• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/2 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1 tsp. peppermint extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.  In a medium bowl, whisk together flour, baking powder and salt; set aside.  In a small bowl, mix together milk and extracts; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.  With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes.

Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Vanilla-Peppermint Frosting:

• 1 cup (2 sticks) unsalted butter , firm but not cold
• 1/8 tsp. salt
• 3 1/2 cups confectioners’ sugar , sifted
• 1/2 tsp. vanilla extract
• 1/2 tsp. peppermint extract
• 1/2 tsp. milk

In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners’ sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy.

Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.

Top with crushed candy canes!

We hope everyone has a Merry Christmas!

(Steven & Meg)

Feta Spread

I found this recipe in a finger foods cookbook that I have been reading nightly to get some new ideas.  I also happened to be having a small holiday party and needed to try this spread.  At first I was a little apprehensive about adding mint to the two cheeses, but it was delicious and I will definitely be making it again.

Ingredients & Directions:

• 1 C Crumbled Feta Cheese
• 1/2 C Ricotta Cheese
• 4 T Oil (I used Canola, but Olive Oil would probably be better)
• 1 T Fresh Mint, chopped (add more if wanted)
• Crusty Bread or Crackers

Combine feta, ricotta, and oil in a bowl and mash with a fork until well combined.  The mixture should still contain a few small lumps of cheese.  Add the mint. Mix. Serve with crusty bread (I used French bread) or crackers.

(Steven)

Gingerbread Cookies

I was going to my aunt & uncle’s house for a family holiday party and wanted to make some cookies.  Gingerbread cookies around the holidays seemed like the perfect thing to make and it would help satisfy my craving for gingerbread at the same time.  This recipe is one of my favorites!

Ingredients & Directions:

• 2 3/4 cups unbleached all purpose flour
• 1 teaspoon ground ginger
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 cup solid vegetable shortening, room temperature
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup unsulfured (light) molasses
• 1 large egg

Sift flour, ginger, baking soda, cinnamon and cloves into medium bowl. Using electric mixer, beat shortening and butter in large bowl into light.

Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds.

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