Canto 6 Bakery & Cafe

Sometimes the best food spots are those you are not expecting to find.
I was not expecting to walk into Canto 6 Bakery & Cafe, but I did... and how glad I am!

I sing about their brioche. I sing about their seasonal tomato and cheese croissants... I sing about their jasmine iced tea!
Walking down Washington St. in Jamaica Plain for a work commitment, I had been scanning the store fronts for about ten minutes looking for a nibble or more of food to satiate a growing hunger (after five hours of meeting with students and their parents.)

A small but delicately displayed sign stuck out to me amid the gray asphalt and other drab buildings. The smell of baked bread and savory ingredients filled my nose, intrigued my belly, and clung to my clothes. I had just discovered one of the best bakery/cafe establishments in JP (Jamaica Plain) and, dare I say, Boston.

Not only are their hot drinks a solid 8 (on the 10 scale of course), their bakery is local and flavorful, so clearly a 10.

Cliff's Chinatown stop #2

My coworker Cliff recommended Taiwan Café, located at 34 Oxford St, Boston MA 02111 as the next stop in his list of must-try places. He likes simple comfort food, and Taiwan Cafe definitely delivers. 

I wrote a previous entry about Cliff and mentioned his childhood experiences in 1950s Chinatown. He is such an interesting person to talk to. He has what seems like a limitless store of funny and poignant stories. For him, Taiwan Café is not necessarily the one closest to his roots (he is Cantonese and Taishanese) but he used to bring his volleyball team here to eat when he used to coach, and it has remained a staple in his local restaurant rotation. 

After dining here, I understand why. It is reasonably priced (I was actually shocked when the bill came) and the portions are hefty without compromising taste. 

Overall, the dishes here are Taiwanese, with a few other Asian cuisines added in for variety, I presume (see the dumpling basket below.) I noticed that a lot of the Taiwanese dishes included some sort of egg component with some making this protein the main attraction.

                      

In the photo above (please excuse the grainy photos... my phone did not take very well to the lighting in the restaurant) you'll see two of the dishes that came out first. The one on the right is a breaded pan-fried chicken breast (it had good flavor, though not a wow for me) served with a side dish of very tender cabbage, rice, and a tea egg (my favorite!). These tea eggs are usually boiled then peeled and reboiled in tea and sold as street food. This one in particular (according to our lovely server) was steeped in tea for a good long while. It was incredibly fragrant, and a surprisingly good accompaniment to the chicken and rice. 

Then, the dish you see on the left is a traditional oyster egg pancake. It had scallions, mushrooms and was slathered with a healthy portion of oyster sauce. Now, here is the real kicker: while the top was crispy and more of a traditional egg texture, the bottom layer was a clear, glutenous egg and flour pancake that was so sticky and gooey I almost couldn't swallow it. The photo below shows it in slightly better detail. 

I appreciated this egg-based concoction for what it was but the texture was so unlike any preparation I have ever had, and that was hard to get used to. It was so gooey, it got stuck in my throat a couple of times. I looked around the restaurant, and a few other bright-eyed patrons were enjoying this same dish, and energetically attacking the stringy egg mixture with the same gleefulness I would have while eating melted mozzarella in a panino for example. 

Scrambled eggs, beef and fresh tomatoes on a bed of rice. Classic dish, and something I would never think of having for dinner. There was a sweetness to it (provided by an oyster sauce-like gravy) that was so hearty and rich. 

For me, this last bamboo basket was the perfect and climactic end to the meal. These delicate xialongbao (or colloquially known in English as soup dumplings or soup buns) were so flavorful. These were filled with the traditional minced pork filling minus the sometimes-used crab meat. The broth in the dumplings was not too salty, but with just enough fatty-ness and aroma. I drizzled mine with some rice vinegar. The acidity of the Chinkiang vinegar was a great complement to the rich pork.

How is that for a comfort meal?

KO Pies, mate!

Nestled in the Boston Shipyard is one location of the brilliant KO Catering and Pies. 

Address: Boston Harbord Shipyard

256 Marginal St. Building 16

East Boston, MA 0212

617.418.5234

It was a sunny day toward the end of summer, and this was the perfect time to enjoy their welcoming outdoor patio. In order to reach this hidden jewel of a locale, one must take either the MBTA water ferry, or a water taxi. It's worth the trip out here. The gentleman at the counter was beyond great, going out of his way to explain everything on the menu to us (we also arrived early for lunch. It was 11:45 ish and we were one of the only parties there, hence the personalized attention.) Though I doubt their level of customer service diminishes just with the crowds. 

Can you say YUM? When I ordered a side of mushy peas, the friendly KO employee (I forget his name!) suggested that I try my braised lamb shank pie with mash, mushy peas and gravy on top. Yes Please. One of those for me. You can see it the photo above. Pure, delightfult, hearty flavors. The pie in the back is the curried vegetable pie. Also very flavorful. Though minus the mash, pea, and gravy toppings. 

Close-up of my pie. I think that after having it with the tasty gravy and peas, I won't ever be able to have one of their pies "plain" in the future. The crust on these pies is a good balance between flaky and buttery, but very sturdy. It helped to have the gravy for the slightly drier parts of the crust. dip dip dip! 

Their menu is expansive, and offers salads, sandwiches, and traditional Australian munchies and desserts. We wanted to have pies because, well, that's what they're known for, but next time maybe I'll order a pies and something else off their menu. Their "Spicy Shrimp on the Barbie" or their "Grilled Fish Sandwich" caught my eye. 

Above is a "Lamington" which is a cube of sponge cake, covered in a nice dark chocolate, then dipped in dried coconut. The sponge cake was a little dry for my liking, but the chocolate and coconut texture made up for it. A good end to the meal. 

The view from our water taxi. Our bellies were full, and making our way back to the city and look at the Boston skyline! So beautiful from this angle. 

So, lesson of the day: if you're craving meat pies (or veggie pie) head to the KO! 

Cuchi Cuchi

Stop. Just Stop.

Drop everything, stop what you are doing, step away from your computer, get your car keys and/or your T-Pass and head, no RUN, to Central Square. Some of the best mini-dishes in the world await you.

Seriously. GO. you can always come back to this blog entry later.

...


Okay, if you've decided to carry on reading, let me say that I do not exaggerate.
Have I tried every item on the menu? NO.
Do I think every dish is the best in the world. NO.
But two of the mini-dishes we tried  (the duck crêpe, and the mushroom risotto) are two of the BEST, most flavorful plates I have ever tried in my life.

How is that for a rave review?

Cuchi cuchi cuuuu!

The Duck à L'orange Crêpes with citrus and fennel vinaigrette. 

Rivaled any crêpe I ever had in France. My lovely dinner partner kept commenting on the faces I kept making... pure food enjoyment. I commented on how good it was after every bite. I never do that. That's saying something people. You must try this now. 

Meh. To tell you the truth, I don't quite remember what these were. Not that they weren't their own version of yummy, but they couldn't help but be eclipsed by the crêpes and risotto. no comparison as far as I'm concerned. 

One of the few yummy and exciting concoctions we tried that evening. They're all enticing.

Oh.My.Word. 

This mushroom risotto. Molto delicioso! 

So creamy, so flavorful with the perfect risotto texture...

The Shot Glasses. 

HAHA. Yes, they are what they appear to be. Use your imagination. The kicker: They don't stand up on their own... so, you can't set it down until you've imbibed the contents. 

Le Gateau Nantais. 

This, I was not a fan of. Coming from Nantes, I know a good Gateau Nantais, and this wasn't it. Where was the frosting on top? the strong hint of rum? the buttery almond essence?

Nonetheless, this was a fair effort with substance and a hint of flavor. 

This is such a fun restaurant. The servers are all clad in retro, vintage-style clothes that are fun and unexpected. The colorful masks, lighting, and tiles all add to the fun and eclectic atmosphere which evokes a different time, a world with flair and pizzazz.

Their drinks are well known, and I wasn't disappointed, but what I would go back for are the two dishes I just completely clicked with. Pure culinary bliss. 

Head to Cuchi Cuchi and find that one dish that you won't be able to forget for the rest of your day (week, or month!)

795 Main Street, Cambridge, MA 02139 
Tel: 617.864.2929 

Dinner Sun -Wed  5:30 - 10:30 P.M.

Th-Sat until 11:00 P.M.

Bar until 12:30 A.M.

New Golden Gate Restaurant

66 Beach St
(between Hudson St & Oxford St) 
Boston, MA 02111

This restaurant is easy to miss... As you walk along the entrance, you notice big signs taped to the windows, making hard to see the crowds at this bustling little place. I would not have known about it had not been for my colleague Cliff, who grew up in Chinatown before the Mass Pike came in, forever altering his vibrant community. 

He has shared stories with me of the "old" Golden Gate- the original restaurant that was such a "hole in the wall" that at one point in its history did actually have an actual hole in one of the walls as result of somebody's fierce punch. Eventually the owners sold the place, and the new owners added "new" to the name, in what I believe was in the hopes of preserving some of the original's legacy.
Stories like these are so valuable and should not be forgotten. 

Per Cliff's suggestion, the three of us made our way to the New Golden Gate Restaurant to sample what Cliff calls some of the best Chinese comfort food around. I heard some of Cliff's native Cantonese and to more specific, Taishanese- which originated in the South Guangdong Province. After a 2 minutes conversation with our young waiter in Taishanese, Cliff announced he had order a few dishes for us to sample... some of his favorites. 

About ten minutes later, my other colleague and I were stunned when 6 huge plates of food arrived, all heaping and vibrant. This was a big meal for 3 people... We had a big food mountain to climb and we were certainly up for the challenge. 

The following photos show a few of the dishes I was so lucky to try! (some of them aren't necessarily on the menu...)

Salt and Pepper Calamari. This had a definite kick, and my limited tolerance for all things spicy hindered my enjoyment of this dish... I wish I could eat more spicy food! The few bites I did have before the heat kicked in were absolutely delicious! Perfectly fried, and crunchy- this is a winner!

This was the star of the meal for me, and the reason Cliff has been raving about the New Golden gate restaurant. He remembers eating this dish as a young chap at the old Golden Gate, and due to popular demand and tradition, the new restaurant serves it up as well. This my friends is true fusion cuisine. Behold! Roast Beef in Black Bean Sauce. 

Those are indeed tomatoes you'll see in there. The sause is thick, creamy, and very zesty. Not an usual dish at a Chinese restaurant in China, but the flavors marry well together. This is a truly American Chinatown creation, and its simplicity is also its brilliance. 

The Roast Beef was tender and just a tiny bit pink on the inside The Black bean sauce is Cliff's favorite, and now I see why. 

Chinese Broccoli with just a tad of Oyster sauce drizzled on top. Love the vibrant green! Notice the Ulong tea as well. This is what we had during our meal and not just after it. 

Pan-seared chicken. Not your average crispy fried chicken. It came with a special black salt that I was told I had to lightly sprinkle on top! KFC... you have some serious competition...

Finally, they brought us a sweet black bean and tapioca liquid pudding-type soup. Mildly sweet, and surprisingly, and perfect closing for the meal... 

If you are looking for a low-key meal in Chinatown, I hope you'll check out this small, unassuming spot that packs a real punch.

Casa B

On this Blog, I sometimes talk about restaurants I've been to. I don't pretend to be a professional food critic (though that is a career path that I would certainly not object to...) but as a foodie, I am entitled to an opinion and I hope that you, the readers, will find what I have to say about a particular place useful. I want to reiterate that at the end of the day, they are just that- my opinions and that I don't necessarily write to sway you to go or not go. Even if I say something less than positive, I might even dare you to go to see if I've got my judgement right. Here we go!

Casa B
A Spanish tapas bar located at 253 Washington St. in Somerville, MA 02143. If you need to call them, reservations are possible at (617) 764-2180.

This small but cozy retaurant's ambiance was festive, young, and perfect for a group of 4. The night was full of lively chatter. We discussed both personal matters but also what new tapa the server has just placed in the middle of our table. That was always a great jumping off point for conversation. From this angle, I would suggest this as a good date or get-to-know-you spot. You'll never run out of things to talk about with new and interesting ingredients constantly making appearances in the wide array of tapas found in their menu. Luckily, our conversation was not dependent solely on the tapas, but it did help that we were a foodie group.

We started off with cocktails. Their menu is full of Spanish classics like kalimotxo and sangria, and other inspired old-time cocktails. They were strong and well prepared (though, was it just me or was the size of the glass extra small...) It didn't matter too much at the time because it's what's inside that counts, and believe me, the drinks packed a punch ;)

Classic Capirihna. very lime-y... y muy fuerte!

A spicy cocktail!

beautiful! (wish the photo wasn't so dark for you all!)

These stuffed oysters were favorite. Very flavorful, with a hint of heat.

or actually, maybe this tapa was my favorite! Chicken giblets on crusty bread. Amazing!

Now, I must say I was not crazy about this... I didn't actually realize I was eating tortilla (a thick egg and potato omelette) until I asked why he hadn't been served out tortilla yet... my friend kindly pointed out we had already had the tortilla and I was incredulous as I struggled to reconstruct the flavors I had just tasted. It was slightly cold and plantain-infused. Tasty, but confusing to me. 

 Dessert time! Tres Leches cake. This was very good! I can't compare it to my mom's Tres Leches cake, but it put up a good fight. Now you see it.

Now you don't! 

Have you ever had Tres Leches? Quite literally meaning 3 milks. Whole milk or cream, condensed milk and evaporated milk are blended and poured onto the cake slowly so that the mixture soaks into the cake. Delicious! 

Finally, this isn't food, but I thought it was so nifty! Every table gets one and got to choose how we split the bill. So easy. Every restaurant should have one. 

The end. Fin. 

¡Buen provecho!

Tea for two! Two for tea!

I think we should make afternoon tea a part of everyday life. Sitting, chatting, and for a few minutes (or more like an hour); you look at the person in front of you, and talk. All while eating delicious sweet and savory treats, and letting the warm and fragrant tea soothe whatever part of life is aching at that moment.

It's a perfect concept. Food therapy, I might even venture to call it.

One of the trips I've most enjoyed in my life is my short tour of the South of England with a good friend whose family welcomed me and were eager to have me try all the local flavor. It was August, 2012- the summer breeze and easy strolls across the beautiful landscape made for an unforgettable getaway.

While on a day excursion to Bath, Lucy and I made our way to the Grand Pump Room, part of the Abbey Church Yard and home to Roman Baths, where spring water still fills the long and regal bath rooms, and my destination of choice: their beautifully classy and serene restaurant serving the best tea display I've ever had. (Which I hope is a good compliment, since I've only had real English afternoon tea a few times in my life.)

The Pump Room Museum's one key characteristic is the often smelly sulphuric waters. The water is so rich in minerals (and equally rich in its "eggy" taste) that the restaurant is able to serve some of the water to patrons who request it, directly from the source. It was warm, murky, and not so delicious- but I was told it was good for me, so I did not hesitate drink up!

The highlight of the day was the full afternoon tea display that my friend and I enjoyed. Behold the deliciousness:

Savory at the botton, scones, clotted cream and jam in the middle. At the very top lie the sweetest treats in the trio. I loved the finger sandwiches!

Since coming back to the United States, I have tried to find imported clotted cream. And I have, but it's expensive of course. And it has not tasted so delicious and fresh as the one pictured here for example. Look at how thick and luscious it looks. I split the scone, doused it with some jam and put a very healthy heap of clotted cream on the very top. For those of you who have not tried clotted cream, let me try to describe it to you as a cross between whipped cream and BUTTER. The consistency is thick, but it melts so easily after a bite. The mild sweetness and starchiness of the scone is such a good companion to the tea (I added milk, but not sugar) Simply glorious!

As a side note: I have heard two very different pronunciations of the word scone. One rhymes with gone and the other rhymes with tone. 

You decide which you prefer. In the UK, I've heard it's a matter of region and dialect. 

I have found a few places that serve a decent afternoon tea in the US... I'm sure there a ton! I have   yet to discover them all in my vicinity. Here is one such valiant effort. Though I have my doubts concerning the clotted cream they served...

But as you can see, the display was lovely! My mom and I enjoyed the wide selection of teas at the Rowe's Whaf Sea Grille. It was a relaxing afternoon, a few hours of good conversation sand tasty morsels. That is after all what a leisurely tea time in the afternoon is all about... 

Oink Oink

Pork

Puerco

Porc

Porco

The pig.
I've had pig's feet, pig's ears, fried pig's skin (called chicharron in Mexico) and all sorts of other types of preparations with different parts of the animal. Whatever flavorful preparation you choose, pork is always a versatile protein capable of lots of flavor and seasoning. 
What's your favorite?

Now, let me tell you about a recent meal I had- one truly worthy of a post. 

...It's very refreshing to see restaurants in this country taking it upon themselves to expose diners to variety, quality, and both local products as well as intriguing imports. 

One such place is The Salty Pig.

130 Dartmouth Street, Boston MA 02116. 
(617) 536-6200

Their menu was filled with different types of cured meats, tantalizing cheeses, as well as an exciting list of craft beers. We built our own board with the following:

-Culatello (according to our waiter, the "filet mignon of prosciutto." It comes from the main muscle group in prosciutto. It was extremely tender and flavorful. We learned that it takes an entire ham to make a block of Culatello. The other clippings get discarded! So you can see why it would be pricey.)

-Manchego Cheese

-Pork Rilletes made in-house. (The pork trimmings were extra large, but extremely tender and well seasoned. A good match with the pickles.)

- A nice Goat's Milk Cheese called Trés Bonne. It is described as a semi-hard mild goat cheese and it is aged 2-5 months. It was mild and nutty. Also read it was the Bronze Medal winner at the 2012 American Cheese Competition. 

-Finally, all of this was accompanied by fine crusty bread, pickles, mustard, smoked shallot marmelade, and my personal favorite- the Chianti jelly.)

Oh yeah, we also shared a nice thin-crust mushroom pizza. It wasn't the highlight of the meal, but it was a nice contrast to the saltiness of the meat and cheeses. The tomato sauce was tasty. 

What's more, what I loved about the Salty Pig was not only the impressive list of cheeses and meats- local as well as with occasional surprise import from Italy or Spain -rather,  it was the leisurely 2+ hour dinner with my friend Kara that was a wonderful change of pace. It was a culinary escape from the hustle and bustle of life and work in a big city. Our waiter took the time to actually explain everything on the menu as well as the daily specials in detail but he offered his opinion and commentary. Surely I know this is part of his job, but his effort felt honest and he seemed to enjoy the food very much. This kind of personalized service is what some establishments I've been to seem to really be lacking. 

Until this soirée, I had forgotten what this type of slow food service was all about. In the six months since I left France, I have grown accustomed, all to quickly, to the quick and often dismissive service at some American restaurants. At the Salty Pig, we weren't rushed to leave and the atmosphere was convivial, modern, laid-back, and cozy. 

To wrap up the post, no meal (or most meals) would be complete without a quality beverage. The night at the Salty Pig called for beer. Kara and I drank some...
- Woodstock Inn Brewery's "Pig's Ear Brown Ale"
- Pretty Things Beer and Ale Project's "Baby Tree" (a dark quadruple)
- and of course, and much to my delight, Delirum's "Tremens" (What a classic! oh the memories!)
          
           ** To read more about beer around the Boston area and beyond, check out Kara's  awesome father-daughter beer blog. What a good team they make. A must-read! 

                                                              http://beerschnabs.com/

Café St. Petersburg

This restaurant is cozily tucked away in Newton Centre.  In the 18 years I’ve been living in the area, I had only just heard of whispers of a Russian restaurant. This family owned restaurant i located in the lower level of a large brick building with a quiet and clean ambiance. There are photographs of the family with diners spaning a few generations, and even a few photographs of them posing with celebrities, only one of whom I recognized. Mikhail Baryshnikov dined here!

On a Tuesday night, it was very quiet, but perfect for enjoying a quiet meal opposite the bright and neatly laid out bar displaying bottle after bottle of clear alcohol : vodka (водка)

Our meal began with the horseradish house-infused vodka. Spicy! Definitely not my favorite, but according to the waiter, this is one of their most popular selections. We also tried the cranberry house-infused vodka. That one was sweeter and easier to take and made a nice accompaniment to the food.

As a starter, the Russian Herring served with boiled potatoes and assorted breads. Not bad at all. The Herring was tender and salty, which was a perfect match to the potatoes and the sliced onions it came with. 

For the main course, I had the Stuffed Cabbage, which was, as you can gather, stuffed with beef and rice and topped with cooked sweet peppers. In addition, I got a side of buckwheat. I misread the menu and thought it came with it... fortunately, the waiter said he could give me a side of wheat nonetheless. It was great. My favorite part of the dish was the second cabbage component. More cabbage! it was in a slaw-type preparation. The seasoning was tangy and delicious.

Finally, my dinner companion had the Siberian Pelmeni, which the menu describes as Russian style meat ravioli, served with sour cream or vinegar. They were very hearty and the unleavened dough from which they are made was very tender and surprisingly flavorful. 

All in all, a winning meal. 

Christmas breads

So let’s move on to the Holidays and talk about three different but equally delicious types of bread that I had while I was at home. I took a three-week break and went home to Boston where I relaxed, saw family and friends, and ate. A LOT. It was wonderful.

#1
The first bread comes to us from Venezuela and is called “Pan de Jamon.” It is a traditional bread made during the holiday season and is a true crowd pleaser. I know I should do a little more reading on it, so I am unsure at the moment whether it is made only around the holidays. The information I have regarding this yummy and doughy bread comes from our next door neighbors- the matriarch of the clan Elizabeth was nice enough to share with us a loaf out of the many she was preparing for her own family’s celebration.

So here you go, feast your eyes on this: 

I probably do not need to emphasize just how delicious and satisfying a slice of this bread was. The only trouble was stopping after just one slice. As you can see from the photo, the dough is rolled up with ham, olives, and raisins. It was a perfect marriage of sweet and salty without one overpowering the other. Can't wait until next Christmas. If only I could steal the recipe....

#2

This second one is French. Pain d'épices. 

The direct translation is Spice bread, and while it is sold in almost every supermarket in air-tight packaging in all its traditional variations with different types of dried fruit, the original recipe centers around one ingredient. It is the one that gives the French pain d'épices its distinct flavor and texture: Honey. In my opinion, the honey is what makes this holiday bread in France different from similar breads, namely gingerbread. 

Rye flour, honey and spices is what packs a serious flavor punch! One bite of this decadent, moist, and hefty bread is like biting into a jolly and fragrant Christmas market (if that was even possible...)

Though there are different variations in France, and throughout Europe, I loved the one I bought at the Christmas market here in Nantes from a man who baked hundreds of pounds of pain d'épices in huge molds, and cut customers hefty slices, which he sells by the kilo. He added nuts, figs, and even chocolate to his artisanal pains d'épices. I brought a chunky (and heavy) slice home for everyone to try. It had flavorful dry figs in it. 

I stood in line for what seemed like hours, but in reality more like 30 minutes, and ordered  by gesturing with my hands the approximate width I wanted. The Pain d'épices man (I have sadly forgotten his name) asked me where I was from (clearly my accent gave me away) and when I said the United States, he asked me if I was travelling with the bread. It's as if he had a Spidey Sense, because he proceeded to give me detailed instructions about how to travel with the bread. He stared at me with a fixed gaze when he told me that under no circumstance could I unwrap the bread. I was to unwrap it only when until I was ready to eat it at my final destination. He knew he had to tell me that. It's his bread after all, and he was well aware of the inescapable temptation to want "goûter un tout petit peu" (to try just a tiny piece...)

I'm happy to report I did not cave, and unwrapped the tightly sealed hunk of break only after I had arrived in Boston. 

Be proud. It was tough. 

#3

The final bread might be my mom's favorite, and definitely in my top ten breads of all time because of the fact that I make it! I like feeding people (okay, that sounds weird) but you get it. It's so rewarding to spend time making/baking something only to see that people enjoy the final product. 

This is the Rosca de Reyes. 

I use a recipe from a great cookbook my mom got a few years back entitled "Bread: The Breads of the World and How to Bake Them at Home" by Christine Ingram and Jennie Shapter. The recipe in here is based on a Spanish recipe, but from the first time I made it, I thought the flavor was spot on, and reminded me and my mom of course, of the Rosca in Mexico. In Mexico, the Rosca is made and served on January 6th for Epiphany, or Dia de los Reyes which translates to the Day of the Kings. Of all the recipes I have seen, this one- though not so simple- is quite straight-forward and comes out moist and quite tasty. A little plastic figurine is usually hidden inside it. The person who cuts a piece of the rosca containing the figurine gets to throw a party with tamales and atole later on for the "Día de la Candelaria" on the second of February (in France, it is known as La Chandeleur and they make lots of crêpes!) So, obviously it is not to one's best interest to find the figure. In my roscas, I substitute the figurine for a bean or even a piece of dried fruit like an apricot. Here are some photos of this year's Rosca de Reyes.