RESTAURANT REVIEW: ‘ Modern Menu Shift the Focus to Vegetables ‘


MICHAEL SCELFO used to be the ultimate man’s cook. At the Russell House Tavern in Harvard Square, the 290-pound chef turned out all manner of charcuterie and innards, and enormous portions of everything else.

' Russell House Tavern in Harvard Square '

‘ Russell House Tavern in Harvard Square ‘

Before he opened his new restaurant, Alden & Harlow, also in Cambridge, Mass., in January, Mr. Scelfo put himself on a diet.

He cut carbs and dairy, started eating a lot more vegetables and lost 95 pounds in a year.

“It dramatically affected the way I cook,” he said. His menu still features a burger and a steak.

But most of Mr. Scelfo’s dishes use meat as an accent, if at all.

Among Alden & Harlow’s current offerings are smoked burrata crostini with fried kale, burnt honey and a thin slice of cured pork loin; crispy baby bok choy topped with a slow-cooked egg; and charred broccoli with squash hummus.

“At the beginning, I’d have to send the broccoli out to people,” he said—free of charge.

And they loved it. “When I see that feedback, my next question is: How do I up the ante?”

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‘ Bonfire Night Treat Yorkshire Ginger Parkin ‘


Here is one of James Martins favourites for Bonfire Night – good olde Ginger Parkin.

' Yorkshire Ginger Parkin Cake '

‘ Yorkshire Ginger Parkin Cake ‘

Ingredients

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin.
  2. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl.
  3. In a small pan gently heat the butter and syrup until melted.
  4. Beat the egg into the milk.
  5. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
  6. Pour in the egg and milk and stir until smooth and pour into the lined tin.
  7. Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean

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