Monthly Archives: January 2011

Salts Restaurant, Cambridge

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The moment I walked into Salts Restaurant, I knew I was in thoughtful hands. The service is world-class and the wait staff, chef Gabriel and owner Analia are evidently passionate and proud of the work they do. I would describe this meal as elegant, but unpretentious, the right cross between familiarity and being highly memorable.

We had a reserved corner table covered with silver confetti (to denote the celebration) near low lit candles.  We decided to indulge in the tasting menu with wine pairings. and every seat in this little house was filled.

Our server was from Columbia and she was very informed about the locale and origins of every wine. The meal was like a great story, captivating introduction, incremental and steady steps to the peak of the mountain and a careful descend to the end. My senses were evoked and I really appreciated how well the meal was orchestrated.

My two favorite wines served were 2006 Rene Mure “Tradition”, Pinot Gris Alsace, France and 2008 Foxglove, Chardonnay Edna Valley, California. They have fruity tones; melon and pineapple and paired well with the hamachi and beet salad.

The first course was the fresh hamachi, with a citrus soy and paper-thin cut radishes. There was nice balance between the salt of the fish, tang of the citrus and saltiness of the soy. Most of the seasonal produce of our meal is from a farm in Canterbury, NH, near the Shaker’s Village.

Wild Japanese Hamachi

The goat cheese bavois was an airy and was paired with walnuts and three types of beets; golden, red and striped beets. The red were the most sweet of the three and the vegetables were also served with a curry wine reduction jam.

Roasted Heirloom Beet Salad Goat Cheese Yogurt “Bavois”

The local cod was a sophisticated version of fish and chips with coleslaw. The soft carrots, turnips paired well with the mustard seeds and cabbage slaw.

Roasted Local Cod and Petite Root Vegetables

Various salts including red clay Hawaii, Lebanon and Israel

Our next course was engulfed in a glass cover which held smoke. The chef unveiled the beef with a mushroom, carrot puree and a short rib cannelloni. My favorite salt with the smokey beef was the red clay, bringing out the earthiness of the meat.The short rib cannelloni was a thin potato wrapping around shreds of short rib. Within the complexities of this entree, I wish I had more cannelloni.

Painted Hills Organic Beef, Short Ribs Potato “Cannelloni”, King Oyster Mushroom, Carrots, Sauce Bordelaise

Cookie crumb and ice cream, nice intermission before the real dessert. The cool tangerine sorbet was surrounded by green tea flavored cookie crumbs.

Matcha cookie powder and tangerine sorbet

The almond milk flavored ice cream and a sweet pastry crust and almond clafoutis.


 Assorted chocolate and brownies, compliments of Salts.

Salts on Urbanspoon

Flour Bakery, Boston

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Flour Bakery serves fantastic confections, soups, salads and sandwiches and owner Joanne Chang is a baking goddess and an inspiration.TThe first series of photos are from the Fort Point location (F2). The second photo series is from the original Flour Bakery in the South End.

Fort Point location

We first learned about her way before her debut on the Food Network’s Throwdown with Bobby Flay. She was glorious in her sticky bun challenge victory, making the more superior sticky bun.

In addition to the photos featured, we have sampled the fruit tarts, meringue clouds and the lemon raspberry cake. For sandwiches, the BLT and roast beef and horseradish are unreal.

We really appreciate Joanne Chang’s story. She studied Math at Harvard, baked chocolate chip cookies for her classmates and colleagues, and transformed herself from a management consulting into a pastry chef. We have only heard complimentary dialogue with friends about Flour Bakery and her Asian restaurant, Myers + Chang.

Although we have the Flour cookbook, we haven’t tried our recipes yet. We think we have the privilege to get instant gratification to walk over to the South End and indulge in the famous Flour Sticky Buns with Goo whenever we want.

The original Flour in the South End

Very soon, We plan to dedicate some time to make some of her cookbook creations. The book itself makes our mouths salivate, but gives us the reality check how much butter and effort each item requires. On our Flour checklist is  to try to attempt the corn muffins, eclairs, new-old fashioned coffee cake, lemon poppy pound cake, ginger molasses cookies, oreos, sesame lace cookies, nutella tart and ginger tuile cups.

The sugar brioche was dusted in granulated sugar and was an airy donut.The dense and filling chocolate covered banana bread pudding was luscious.

Flour Bakery + Cafe on Urbanspoon

Bao Bao Bakery, Chinatown, Boston

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Bao Bao Bakery’s Chinese cakes, bubble teas including almond milk and avocado flavors and pastries are always delicious. I love the uniforms and pastel aprons the counter girls wear.

I love the name of this cake. The cute cake is quite adorable.

Fruit tarts

I’ve also enjoyed cakes from Eldo Cake House and the blue awning Coffee House and for the most variety of sizes and decoration Bao Bao is the best.

Their chinese cakes are a light steamed sponge cake, assorted fruit and frosted with a light whip cream frosting.

The Almond Milk bubble tea with tapioca peals has a light, nutty sweetness and is very refreshing. The chewy texture of the tapioca is fun.

Bao Bao Bakery & Cafe on Urbanspoon

Crustless Quiche

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This crustless quiche is deceptively easy. Instead of preparing an additional butter crust, by using bisquick and butter, a crust automatically develops at the bottom of the pan and a cheesy crust.

I have been experimenting with cheese curds as of late and they provide nice texture relative to shredded cheese.  I’ve substituted many protein and veggie combos.

Adapted from Cooks.com

  • 1/4 c. ham cubes or slices
  • 1/4 c pork cubes
  • 1 c.  cheese curd cubes
  • 1/3 c. chopped broccoli spears
  • 2 c. milk
  • 1/2 c. Bisquick
  • 4 eggs
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Place eggs, milk, bisquick , salt and pepper bowl and beat for 1 minute. Add broccoli, pork, ham, cheese curd, butter and mix. Pour into 10″ pie pan or casserole dish. Bake at 350 degrees for 40 or 45 minutes until golden or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Red Velvet Cream Cheese Frosting Dino Cupcakes

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Red Velvet and cream cheese is a dynamic duo and dream when you add dinosaur decorations. Barefoot Contessa and Duncan Hines both have Red Velvet cake mix, which is a time saver and prevents the red food coloring fiasco.

Adapted from Cathy Lowe

Cream Cheese Frosting

  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

In a large bowl, beat together the butter and cream cheese with mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

I found these adorable paper dino cupcake toppers at E.A.T. in NYC owned by Eli Zabar Toys at E.A.T.