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January 2012 Archives

Braised Beef Chili on Potato Rounds

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These would be good to eat while watching some sort of sporting match on television. I wonder if there is anything like that on this weekend? Yum Braised Beef Chili on Potato Rounds over on Tablespoon.

Pistachio Pancake Birthday Cake for The Food in my Beard

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Today marks four years of Food in my Beard. If you want lists and reminiscing, you can look at some of my about me posts, or wait till the huge 5-year blowout next year. This year however is a quiet one. A modest pistachio birthday cake. Another year older, another year stronger. As I ate this cake with some close friends this Saturday, I felt proud of what this site has become. I also felt proud that I wrote a cake recipe that worked! Something I could never imagine 4 years ago.





Wallpapers and Facebook Headers

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I know how much you guys like the facebook, so in this edition of wallpapers I have added an option for facebook timeline headers. So, you know, you can show your friends how much you love pancakes and stuff. I also feel obligated to say that these images are not for commercial use, but noone really pays attention to these words anyways, you guys are just here for the pretty pictures. Most of these have a dual monitor option(2560x1024) for two 1280x1024 monitors next to each other. I've built up a huge wallpaper collection, so be sure to check out the archives. Let me know if you end up using any of these!





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Arroz Tapado

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Arroz tapado literally translates to "covered rice". It's a common Peruvian dish, and it's awesome! Make sure to check out my recipe for Arroz Tapado on Tablespoon.

Purple Sweet Potato Gelato

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Being a food blogger in Boston is way better than being a food blogger in Bermuda. Yea, I mean, beach BBQs and late night s'mores are pretty awesome, but the blogger community here in Boston is unreal. I get to go to parties where people just talk about food the whole time, complimentary brunches in picturesque New England towns, and fun dinners where the click of SLRs are almost as common as the clink of toasting cocktails.

I was lucky enough to be invited to one such dinner tonight at Stone Hearth Pizza Co. in Allston, Ma. Stone Hearth happens to be a customer of mine at my day job where I make gelato. I knew some of the most discerning tongues in the city would be tasting my gelato, so I wanted to bring something special. My blogger friend Bianca (who I knew would be at the dinner tonight) has been raving about "ube" ice cream, a frozen treat made with a purple yam common in the Philippines. While I couldn't get my hands on purple yams, when I saw purple sweet potatoes at the Somerville Winter Market I jumped for them.





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Eucalyptus Pesto

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Disclaimer: Eating eucalyptus in large amounts could potentially be poisonous. Make sure not to eat the leaves, only cook with the oil in reasonable amounts, and not eat while pregnant or serve to children under 6!!!

Pine flavors are popping up on menus everywhere during the colder months. Cocktails with eucalyptus and rosemary are almost common. Douglas fir and eucalyptus are being used in sauces, and spice rubs around the country. I think you guys know my curiosity for unique flavors. I had to immediately jump on this!

While I loved the adventure of making this eucalyptus pesto, I didn't exactly love the outcome. It was good and all, but it wasn't awesome. The good news however is that I have learned how to harness the power of eucalyptus and am excited to try more recipes utilizing it!





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Banana Chips

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Awhile back I was on a quest for some sort of acceptable chip while following a strict diet. Tatziki, salsa, guacamole, and hummus are all very healthy and delicious dips, but the problem is the things that we dip into them aren't quite good for you. Especially if you eat a lot of them. Well I think I finally found my winner. I made these the other day after being frustrated by grocery store banana chips. The packaging didn't say anything! It seemed like there were 4 or 5 different brands, but none of them had any information on them. Ingredients: Sweetened Banana Chips. WHAT?!?!  Don't we live in a day and age where you have to put more info on the label? Are these fried? What are they sweetened with? Why are they even sweetened? Bananas are crazy sweet to begin with. I hung up my banana in disgust and I head for the door. When I got home, I sliced some bananas, put them in the oven at 170 degrees on convection, and about 5 hours later I had these amazing little chips.





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Roasted Potato Soup

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Potatoes are delicious. So how come mashed potatoes and potato soups are so laden with butter and cream? There is nothing like the simplicity of dipping perfectly roasted potatoes in ketchup. I set out to make a soup that tastes just like that. It wasn't my intention to garnish this soup with ketchup from the beginning, but it was just so right.





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Thai Tuna Salad

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When I am eating healthy, tuna is a go-to lunch for me. Most tuna salad is pretty unhealthy because of the large amount of mayo, but I like to find new creative mixins. Normally I use avocado, but this time I tried to Thai it up with some coconut milk, sriracha, fish sauce, and lime juice. It came out awesome and I'm sure it will be a staple for me in the next few months.





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Spicy Sour Peanut Butter

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One of the most important reasons for my extreme health kick in the early months of every year is not in fact what you might think. You see, during the later months of the year when I am overeating and indulging in fatty foods, the inspirational side of my food brain gets clogged up a bit. I still can think of new things to cook, but sometimes it can become a little too variations on a theme if you will. Inspiration can come from anywhere, but when I am depriving myself of certain foods, it starts to come from EVERWHERE. Jack White once said that restriction is the mother of creativity.





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Bananacado Smoothie

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Seems like cleanses are soooo trendy this year. Well guess what, I'm so cool I was cleansing BEFORE it got famous. Jus sayin'. But I never really call it that. I just try and be overly healthy in January and February to start off my year right and kill some of my less desirable cravings. This involves going almost vegan and gluten free for a couple weeks, just to jump start things. This week, I will be posting some of the things I have been eating so far. This first one is a quick breakfast smoothie inspired by this post from endless simmer.





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Potato Tart Weirdness

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I'm not calling this one a failure. I'm not. I refuse to. I mean, we ate it, right? People went back for seconds. But I have to admit that it just wasn't right. The problem here is that I tried to cram about 5 new potato concepts that have been bouncing around in my head all into the same dish. At 7:30pm. On a Sunday. I thought I was excited to cook but about 10 minutes in I noticed that I was staring at my couch wishing I was on it. What had I gotten myself into?





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Chorizo Artichoke and Spinach Grilled Cheese

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Trendy grilled cheese is everywhere. The whole movement doesn't seem to be going anywhere. I wrote a bit about it, along with a pretty good recipe for Chorizo artichoke and spinach grilled cheese on Tablespoon, so check it out!

Chinese Pork and Tofu Stir Fry

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This was supposed to be a super healthy tofu stir fry, when an impromptu gathering of close friends caused me to amp up the recipe. I'm glad I did because this dish came out really tasty, satisfied my tofu cravings, and still ended up fairly healthy for me and my dining companions. The pickled peppers as a garnish allowed each guest to tailor the dish to their desired heat level, which was perfect for one of my friends who wanted the meal to burn a hole through her sinus allergies.





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We Can Pickle That!

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The new season of Portlandia started this past friday. I was planning on "putting a bird on it" for the premiere. Making some risotto or a salad or something, and topping it with a roasted quail, squab, or some equally small game bird. Unfortunately, turns out fresh quail and squab retails around 30 bucks PER EACH BIRD! I settled on not making anything and went out and got a burger with a friend before watching the episode. Turns out, Fred and Carrie had my back and actually opened the season with a food themed skit with the same characters from the classic put a bird on it! This time around, instead of putting birds on things, they were pickling anything in sight. Too many eggs? We can pickle that! Dropped your ice cream cone? We can pickle that! Broke a heel on your shoe? We can pickle that! I was already planning on making 2 things this week that involved quick-pickled veggies so it worked out perfect. The first is with the hot peppers and will be posted tomorrow, and the second with the cabbage will be posted later this week.  We can pickle that!





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Chicken Teriyaki Ravioli

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The first time I tried the teriyaki-alfredo combo was at a place called Michael's Pasta in the Pan in Agawam, MA. My friend Steph had previously sung it's praises to me but I was skeptical. When I finally tried it I was mesmerized by the way the sharp salty teriyaki really cuts through the creamy alfredo. I knew I would have to make it at home some way or another! Instead of chicken teriyaki resting on a bed of creamy fettuccine alfredo, I decided to keep the teriyaki flavor trapped in ravioli. This way it's almost a suprise as you bite into your first one and the teriyaki flavor comes exploding out.





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Seafood Chili

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A cross between cioppino and chili, this soup holds deep flavors with much less fat than I normally put in a chili recipe. Check out the seafood chili recipe on Tablespoon.

Mexican Meatball Sub

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Parish Cafe has been a staple in Boston since 1992. I went to the original location on Boylston awhile back, but now I live near the Mass ave./Tremont location and my roommates and I will pop in occasionally when we are indecisive about dinner. Recently I tried the Mexican Meatball sub there and I honestly have to say that I was slightly disappointed. I mean don't get me wrong, the sandwich was great, but I guess I was just expecting something different. After all, one of my favorite chefs in Boston, Brian Poe, came up with this sandwich. This was weighing on my brain for a few days after eating the sandwich, until I finally decided to make my own version just the way I wanted.





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