Tag archive for "Heath Ceramics"

Recipes, Snacks

Homemade Cheddar Cheese Crackers

No Comments 02 November 2012

Cheezt-It’s are a popular kids snack, but adults don’t generally enjoy them. Somehow, that doesn’t seem fair!  So I set out to create a more sophisticated version of those buttery, flaky crackers that adults can enjoy.

These crackers are definitively homemade and so very delicious. I used extra sharp cheddar, which made for extreme flavor-packed crackers. They’re nicely crispy and oh-so-buttery, with a bite from the freshly ground pepper. I also added in a touch of mustard powder to even further enhance the flavor. Continue Reading


Summer Salad with Roasted Veggies and Peaches

No Comments 13 August 2012

With the same 10lbs of utility peaches that produced the Peach Cobbler Cupcakes we shared last week, I made this vibrant roasted vegetable and peach summer salad. I’m sure you can tell after a quick glance that this dish features beets – with that gorgeous vibrant Cabernet color, they make for a stunning bowl of food! Often root vegetables are associated with the winter months, for their heartiness and suitability to be slow roasted in the oven, but this dish does a wonderful job showcasing summer root vegetables alongside peaches, a surprising contrast that works really well together.

This salad starts with Israeli couscous – I used an Israeli couscous blend that worked wonderfully. Quinoa or farro would likely work as well. The veggies are roasted (beets and carrots), the peaches are diced, the feta is crumbled and the herbs (thyme and chives) are finely chopped. When each component is done, you toss them all together, watching each ingredient turn some hue of beet red, and dive right in! This is a wonderfully refreshing summer dish, full of fresh produce, nutrients, and some hearty carbs. I served this salad just a bit cooler than room temperature, and it really hit the spot. Continue Reading

Around Town, Table Settings

Stone Hearth Pizza

No Comments 20 March 2012

Hands down, the best pizza in Boston comes from the ovens of Stone Hearth Pizza. As something of a pizza connoisseur, I’ve yet to find a match for their delicious thin crusts and locally sourced toppings. My first meal at their Cambridge location started my partial boycott of Boston pizza standby Upper Crust, even before their labor scandal.

stone hearth pizza's executive chef michael ehlenfeldt

Stone Hearth Executive Chef Michael Ehlenfeldt

And even better than their creatively topped house originals? The salads. At Stone Hearth you won’t find your standard pizza parlor Greek and Caesars. Every month Stone Hearth features a wonderfully fresh (and creative) salad of seasonal vegetables and fruits.

We stopped into Stone Hearth’s Belmont restaurant (57 Leonard St.) to meet their Executive Chef Michael Ehlenfeldt and watch him prepare one of Stone Hearth’s most beautiful pizzas, the Farm Fresh. Garlic oil, cherry tomatoes, charred red & yellow peppers, Yukon gold potatoes, artichoke hearts, green olives, fresh mozzarella, arugula, red onion, and a slice of prosciutto all come together in what’s a perfect example of Stone Hearth’s attention to their quality, locally-sourced ingredients. Their take-out boxes are even printed with a map of their sources.

stone hearth farm fresh pizza Continue Reading

Dinner 17: Thanksgiving in Union Square

Thanksgiving with the Dinner Series Family

1 Comment 23 November 2011

thanksgiving champagne toast with schott zwiesel pure champagne flute

Last year, for Dinner 6, we endeavored to home cook our pre-Thanksgiving Thanksgiving dinner. Laura’s menu included a first course of Roasted Butternut Squash Soup, followed by a delicious roasted turkey (read about her brining technique here) with Apple and Onion Stuffing Muffins, Peas with Shallots and Pancetta, mashed potatoes, and roasted vegetables. Everything was a success. Continue Reading

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