Monthly Archives: June 2010

Sel de la Terre, Natick and Ole Mexican Grill, Cambridge

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Father’s Day… a meal after father for the umpteenth said “I’m not sure if this fits my schedule!”

Both parents happen to be the type that save for rainy days. Without pressure on them to use a gift certificate they had received a few years ago. Sel de la Terre or “salt of the earth” is a nicely done French-Provencal bistro that prides itself on local and sustainable ingredients.

Assiette of Charcuterie: Duck Rillettes, Baguette, Toasted Brioche, Whole Grain Mustard, and Chutney

This starter was classic French food. Crisp warm bread topped with duck pate, a smear of my favorite kind of mustard, a sprinkle of sweet fruit chutney and a bite of tangy cornichon.

Our household grew up eating pate and baguette, so nothing reminds me more of my father than this! He’d always toast our baguettes and dole out the pate to each of us on Sundays. Flatbread Pizza: Bourbon Apples, Chicken Confit, Capers, and St. Andre Brie

Very tasty. I wasn’t expecting it to be so it was a nice surprise. The apples and brie are a classic combination. Our little brother sniffed and prodded his portion first. I think he thought we were trying to pull a fast one on him by telling him it was pizza. After the long hesitation, he ate it and proclaimed it was “not bad.” High praise indeed from a fourteen year old.
Roasted Tomato Soup with Basil Oil and Gruyere Cheese Crouton
The tomatoes were freshly roasted and there was a hint of creamy sweetness. The cheese crouton was perfectly crisp and tasted slightly like nuts and caramel with a hint of salt.
Grilled Ribeye Steak Frites, Red Wine-Shallot Reduction and Rosemary Pomme Frites
Out of eight people, there were seven orders for steak frites. The ribeye was tender and cooked a bit more than the medium-rare I requested. The pomme frites were crispy but a tad over salted.
Grilled Rainbow Trout, Eggplant Caponata, Wilted Baby Arugala, Bacon Vinagrette was ok. The trout was well cooked to tender flaky perfect but once you’ve had the trout at Rialto, it’s hard to beat.

Dark and Stormy was the aperitif choice because of the bite of ginger beer and rum. Everyone else had a nice Malbec to go with their steak frites.

We craftily led our father to believe he was paying the bill, he realized he wasn’t because the waits staff never brought him the bill, though he asked twice. Even though he grumbled, you could tell he was pleased that his daughters paid.

Ole Mexican Grill in Cambridge’s Inman Square for a “surprise” birthday dinner.  Stuffed from Sel de la Terre, we had drinks and dessert with some great warm and friendly folks.
OleGria, White Wine, Mango with Fresh Fruits and Brandy
A very good glass of white sangria with mango and apple bits.

See that aqua star above? We were looking at the dessert menu and cackling about the fried cheesecake burrito. Heart attack and heaven all at once?! Be still my arteries! We ended up splitting the two desserts below among three people. I did get a chance to also sample the warm chocolate bread pudding with vanilla-sour cream ice cream and that single bite was delicious in itself.
Crepas de Cajetas

Warm crepes on goat’s milk caramel sauce topped with candied pecans and vanilla-sour cream ice cream. It was fresh, creamy, sweet, crunchy, fruity, crispy all at once. A texture explosion for every spoonful. Very good and highly recommended.

Flan de Caramelo, Classic Egg Custard in Rich Caramel Sauce

This isn’t your typical flan. In fact, it’s nowhere near the classic French style flan I grew up eating. This is smooth creamy heaven. It’s like creme brulee that doesn’t have a crunchy sugar top.

We tried the Premium Tequila Flight: Silver, Reposada, Anejo and Tomato Juice Shooter.

“Silver” or “blanco” tequila is freshly made and has not been rested or aged. “Reposado” or “rested” tequila has a pale color and gentle taste from being rested for up to a year. “Anejo” or “aged” tequila is usually amber in color and has rested for more than a year. Usually you sip your tequila in small amounts and chase it with a sangrita, which is a potent chaser of some kind.

I would definitely come back to try more things on the Ole menu. The atmosphere radiates casual warmth and beautiful unique Mexican style decor. You can reserve tables or lounge in the small cozy bar area. I’ve got my eye on the pato con mole poblano, scallops al aljillo, crepas a la mexicana, tamales, and elote con chile to try. Ideally, it’s right near Ryles Jazz Bar, on a night out you could head over there after for some great music after dinner and drinks.

Sel de la Terre

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Olé Mexican Grill on Urbanspoon

Solea Restaurant and Tapas Bar, Waltham

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Palta Reina Avocado stuffed with Crab, Mango, and Cilantro
This crab salad is actually really good. Better than it looks. The buttery texture and taste from the avocado pairs well with the crab, sweet mango and green taste of fresh chopped cilantro. It’s very refreshing and I imagine it would be good on a hot day when you don’t feel motivated to cook. In other Latino countries, they also substitue tuna or chicken salad and top it with a small dollop of mayo.
Costillitas Pork Riblets with Banana Glaze

Tiny baby back ribs. I’ve had them at a local Cuban restuarant that I love but these were not the same. Not something I’d order again at Solea. The banana glaze was overly sweet for my taste. The meat was tender and fell off the bone however.

Patatas Bravas, Wild, Hot and Spicy Potatoes

 

It’s is a traditional tapas dish in Spain that uses paprika-tomato sauce as a garnish. This one came with an aioli garlic sauce as well. Not sure what is supposed to be so wild or hot about these crisp potatoes though! I guess I’m used to feeling the spice and heat zip up my nasal passages when eating hot food. It was really good anyway.
Croquettas de Queso Goat Cheese Croquettes with Dried Cranberries and Honey

 

This is exactly what a cheese croquette should be. Crisp on the outside and meltingly soft in the very middle. The drizzle of honey and sweetness from the cranberry went well with the tang of the warm goat cheese.
Blood Orange Sidecar Courvoisier, Cointreau, Lemon juice, Blood Orange Juice
I have a small love affair with sidecars and this one was divine. The fresh blood orance juice made this drink very memorable.

Cava Sangria (not pictured) Sparkling white wine with tropical fruit

One of the best sangrias I’ve tried in awhile. This one has mango, pineapple, lime, and orange floating in it. You can drink a pitcher of this and not notice because they go down so easily, but it’s better to share.
I definitely want to take some time to come back and try more traditional tapas dishes. Portions are small as tapas is meant for you to nibble on while drinking. I’ve got my eye on the paella, gambas ajillos (garlic shrimp), octopus, jamon iberico, and the tortilla espanola for next time. This would be a great place to bring a few friends to relax and enjoy the evening air and catch up! A trip for chocolate orgasm ice cream at Lizzy’s across the street would also be a wonderful way to end the night.
Solea Restaurant & Tapas Bar
388 Moody St
Waltham, MA 02453
Tel: (781) 894-1805


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Ribeye Steaks with Rich Balsamic Glaze

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Last week I made an impromptu dinner my dining companion and was graciously informed that he did ALL the work. Namely checking on the roasting rosemary thyme pork tenderloin and making the gravy. I knew I’d never hear the end of it so here’s my second try.

Ribeye Steaks with Rich Balsamic Glaze

  • 2 small ribeyes (this would also work equally well with 2 (4 oz) filet mignon steaks)
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1 T minced garlic
  • 1 T minced shallot
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine
  • 1 T butter

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add garlic, shallots, balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates and allow to rest. Add butter to pan and reduce sauce to make a glaze. Spoon glaze over each steak, and serve immediately.

Roasted Red Potatoes

  • 2 lbs small red potatoes, washed and halved
  • 1/4 C olive oil
  • salt and pepper to taste
  • 3/4 tsp rosemary
  • 3/4 tsp thyme

Preheat oven to 425 degrees F. Combine all the ingredients above and toss evenly. Place in baking dish and bake until golden brown. Serve immediately.

Lemon-Butter Green Beans with Pine Nuts

  • 1/3 lb fresh green beans, ends trimmed, blanched in boiling salted water
  • 1 T unsalted butter
  • 1 T minced shallots
  • 2 T pine nuts
  • 1 tsp fresh lemon juice
  • salt and freshly ground black pepper to taste

Drain green beans well and pat dry.

Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

Egg Rolls, Dipping Sauce and Carrot and Daikon Salad

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Egg Rolls

  • 2-3 pkgs (25 count) egg roll wrappers
  • 1 lb ground shrimp
  • 2 lbs ground pork
  • 2 large carrots shredded
  • 1 small cabbage shredded
  • 1 medium onion minced
  • 3 small packs vermicelli, soaked in water until soft and cut into 1/2 inch pieces
  • 4 chicken boullion cubes
  • 1 T sesame oil
  • 2 cloves garlic minced
  • 2 T fish sauce
  • 1 T sugar, or to taste
  • pepper to taste
  • 1 egg beaten, use as eggwash

Preheat frying oil in a wok or preheat your fryer if using one. Mix all ingredients well in a large mixing bowl. Set mixing bowl on top of a dish towel on one end so that any excess liquid drains to one side. Make sure you keep the egg roll wrappers from drying out by covering them with a damp towel.

To assemble, lay down one egg roll wrapper and place about 4 T mixture on the lower center of the square. Shape mixture into an oblong shape. Fold the bottom corner up to cover the mixture.

Fold each left and right corner into the center.
Lightly trace the top corner with eggwash. Roll the oblong parcel towards the top and press down the side that had the eggwash firmly to seal. Repeat until you are out of wrappers or egg roll mixture.

Fry the egg rolls until golden brown. Be sure let them sit on some paper towels to absorb any excess oil that may drip off when they come out of the fryer.

Serve with dipping sauce, carrot and daikon salad, fresh mint, cilantro, sliced cucumbers, and fresh lettuce.

Dipping Sauce
  • 4 parts fish sauce
  • 4 parts semi-warm water
  • 2 parts sugar
  • 1 part white vinegar
  • 1 part lime juice
  • *note if you don’t have any limes, you can double the amount of vinegar
Combine all the ingredients in a bowl and serve with some ground chili paste or minced garlic with finely sliced Thai chilies.

Carrot and Daikon Salad
  • 1 C grated carrots
  • 1 C grated daikon
  • 1 tsp white vinegar
  • 1 tsp sugar
  • 5 T dipping sauce
  • 1/2 C water
  • pinch of salt
Combine all the ingredients and allow to sit overnight in the fridge before serving.