Now that we’ve released our 2014 Schedule, we’re starting to get back into food-truck gear! The holidays are behind us and we’re beginning to dream about the start of spring and the start of the food truck season. Still a few more cold months of winter to go, but we’ll all get through it! We can’t wait to try all the new food trucks that are debuting next season as well as the new culinary creations of our old food truck friends. Festival planning is in full swing and we’re excited to return to a few repeat venues and explore some new ones as well. As always, we would love to hear and all feedback from our foodie friends and fans, so don’t hesitate to get in touch with any questions or comments.
It’s been awhile since our last “Meet the Trucks” interview. This week we are dusting off the cobwebs and giving you an inside look at Compliments Food Truck! Compliments would not exist without a young couple’s mutual passion for food. Bobby and Kim, Compliments owners, chefs, and entrepreneurs, met one summer while Bobby was working as a realtor and Kim as a manager of a busy café in Downtown Boston. Their paths first crossed when one of Bobby’s clients brought Kim along to go apartment hunting. Soon after meeting they decided to open a business together.
Bobby and Kim’s busy schedules kept them apart during the day. Their food truck idea was born one summer day on the beach. Once the idea was born they would never look back or feel hungry again. Their experience with Roxy’s Grilled Cheese Food Truck, along with the “grease trucks” that frequented Kim’s campus during her time at Rutger’s University, ignited the idea to open a food truck of their own.
Compliments’ engine was slow to start. After weighing many options, the two chose the route of the good old American Dream. They bought an empty truck on eBay with the help of family, friends, and sponsors and began building what would be their new beginning.
After months of ordering parts, researching licensing, and refurbishing the truck, Compliments was just about ready to hit the road. The truck, designed and painted by Bobby and Kim’s friends, made its grand opening at 1842 Beacon Street. Compliments was a part of Brookline’s Food Truck Pilot Program this past year. The truck can be found vending throughout Brookline and also at many special events in the area. Aside from Bobby and Kim’s smiling faces, inside the truck you can find local, fresh, and downright delicious items.
Everything that comes out of the truck is made fresh to order. The “Waited All My Life” hand cut fries are one of their most popular items. It’s not easy to find a sandwich quite as delicious as the “Falling in Love,” an apple, honey, and goat cheese sandwich. To view Compliments’ website, click here.
We recently saw this delectable Pink Popcorn Balls on Cara’s Cravings, one of our favorite blogs! These were made for the Power of Pink Breast Cancer Awareness Challenge… a creative way to use Pink and raise awareness.
There is a lot of great Grilled Cheese in Boston and it is certainly a popular topic of discussion at our office… and always a hot commodity at our festivals! With that in mind, we’re super pumped about the 2nd Annual Battle of the (Grilled Cheese) Sandwich on National Sandwich Day this Saturday. The battle is between two brick and mortar shops, Chez Henri and All Star Sandwich Bar, and Roxy’s Grilled Cheese food truck, which is the reigning champ after winning last year’s battle with their Mighty Rib sandwich.
Bostoninno has all the information here as well as a slideshow of their picks for the 10 best grilled cheese sandwiches in Boston!
We can’t wait to put a spin on one of our favorite traditional cookies – the Oreo! There are many variations of Oreo cookies out there, but you’ve never seen one like this before. What we have here are Oreo Cookies & Cream Cupcakes. This recipe, first seen on My Sweet Life, received rave reviews. It is simple to make, and these treats are likely to put a smile on everybody’s faces involved. To view the original blog post and recipe click here.
It’s National Pasta Day! Who doesn’t love pasta? It tastes great, looks great, and can be made a countless number of ways. Grab a pot, fill it up, and make your favorite pasta dish! For pasta enthusiasts, a noodle is not just a noodle. Here’s some information to distinguish one type from the next…
Spaghetti is known the world over. Substantial and satisfying, it is the standard for pasta. Thinner spaghetti is spaghettini, which means little twine. Still thinner is vermicelli, little worms. Capellini, thinner yet, is little hairs. The finest of all, coiled capellini d’angelo — angel hair — is used in soups, in light seafood dishes and with finely cut ingredients.
Bucatini is pierced, a thick hollow spaghetti. Fusilli lunghi is long curled spaghetti, and fusilli bucato is both waved and pierced. Ziti and zitoni are long pasta tubes. This long tubular pasta is also called bridegroom’s pasta.
Spaghetti alla chitarra is thin square-sided spaghetti made from pasta that includes egg to give it sturdiness. It is cut on a frame of wires. The pasta sheet is laid across and the frame is then “strummed” to cut the pasta. Therefore, it is called guitar-style. Ciriole is a similar but thicker pasta.
Fettuccine are ribbons and very popular pasta. They are often served with rich and creamy sauces. Tagliatelle are thinner ribbons, and the name means little cuts. They might be served with a rich ragu. Lasagna is wider than fettuccine and often has fluted edges.
Pappardelle are thick, flat egg noodles served with a meat sauce, especially one including game. Linguine are little tongues. They famously go with clams but are also served with rich tomato sauces. Mafalde are rectangular ribbons that have been cut short. They are named after heroic Princess Mafalda of Savoy.
Short and shaped pasta
Cannelloni are tubes made to be stuffed and baked. The name means small canes. Manicotti are for stuffing, too. They are ridged, and their name means little muffs. Rigatoni are ridged, slightly curved tubes. The name means lined ones, and they are an ideal shape for catching full-flavored sauces.
Cavatappi are corkscrews. From southern Italy, their charming open spiral is very versatile. Fusilli are also coiled but more tightly than cavatappi. A triple-coiled spiral gives them the name little spindles. Gemelli means twins. Their form is a double-twisted tight spiral.
Penne are tubes with diagonally cut ends. The name means pens, in the sense of old-fashioned quill pens. Penne rigate are ridged pens. Both shapes cling to sauce well.
Clever pasta shapes
Conchiglie are shells. Conchiglioni are large shells that are often stuffed. Farfalle are butterflies, though some call them bow ties. They go with lighter or creamy sauces. Lumacone are snails, deep round shells that are often stuffed as well.
Intricate fiori are very abstract flowers. Rotelle are little wheels. Lanterne are gracefully curved and ridged. The name means lanterns, though the resemblance might be hard to see. Radiatore truly look like old car radiators and are shaped to catch and hold the hearty sauces served with them.
Stuffed pasta shapes
Ravioli need no explanation. A round ravioli with a fluted edge, though, is called a girasole, a sunflower. A square of pasta gathered up around a filing is a sacchette, or purse.
Mezzaluna are half moons, small turnover pasta shapes. Tortellini are small stuffed pasta pillows shaped in a ring and are usually served in broth. Tortelloni are somewhat larger.
Small pasta: pastina
Orzo, a pasta shaped like rice, actually means barley. Funghini are small mushroom shapes, and Acini de pepe are peppercorns. All these shapes are often served in broth.
Stelline, also served in soup, are small pierced stars. They are often a child’s first pasta.
In general, long shapes are bathed in sauces, short shapes are baked or go in thick soups, and small shapes go in broth. There are many exceptions to these rules, though, and many more shapes and styles of pasta, every one worth tasting.
Happy National Pumpkin Pie Day! It is no surprise that pumpkin pie gets its own day. Pumpkin pie induces nostalgia for past fall seasons and Thanksgiving feasts. It is cheesecake-like in its consistency, but pumpkin pie is definitely in a league of its own. There’s nothing like it! Cook’s Illustrated claims to have the Best Pumpkin Pie with Homemade Brandied Whipped Cream Recipe. Follow this recipe posted on The Delicious Life Blog!
The Best Pumpkin Pie Recipe
Flaky Pie Pastry Shell Ingredients
1 ¼ cups all-purpose flour, measured by dip-and-sweep ½ teaspoon salt ½ teaspoon sugar 10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into ¼-inch pats 3–3½ tablespoons ice water
Spicy Pumpkin Pie Filling Ingredients
2 cups (16 ounces) plain pumpkin puree, canned or fresh 1 cup packed dark brown sugar 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon fresh grated nutmeg ¼ teaspoon ground cloves ½ teaspoon salt 2/3 cup heavy cream 2/3 cup milk 4 large eggs
1. For pastry shell, mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, frozen for up to 6 months.)
3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8-inch thick.
4. Fold dough in quarters and place the corner in the center of a Pyrex pie pan measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2-inch all around.
5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using a table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
7. Adjust an oven rack to lowest position, and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.
Spicy Pumpkin Pie Filling Directions:
8. For filling, process first 7 ingredients in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
9. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
Brandied Whipped Cream Directions:
10. For whipped cream, beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.
Rihanna’s song rings true today because it’s National Dessert Day! That’s right. It’s not even your birthday, but you’ll want to indulge today. We’re highlighting a couple of different desserts for your choosing since we know everyone has a different palate when it comes to sweets.
The Framingham Food Truck Festival - What a blast!
A big thank you to the food trucks, foodie corp volunteers, and everyone else for coming out this past Saturday! Set in the midst of Framingham’s Shopping Center, Shoppers World, resided our beloved food trucks, a DJ, sample tastings, and more. We are very grateful to have shared this beautiful Fall Saturday with all of your smiling faces and hopefully by the end of the day, full bellies, on Saturday. Check out this video, which highlights The Framingham Food Truck Festival!
Cauliflower Fritters from The Dining Car Food Truck
To read more about The Framingham Food Truck Festival, click here.
Apple season is officially here, why not try something new with your peck of apples sitting on your counter top?! This week we’re craving apples recipes as a whole, especially the caramel apple cupcakes shown below!
We decided to take it healthy and local this week with our weekly craving… and voila, we came across this great photo we have of the Broccoli Salad by the Compliments Food Truck! Operated by a local couple (Allston represent!), these guys serve up a lot of buy-local items and healthy fare, plus a lot of gluten-free and vegetarian options! Haven’t checked them out yet? Fear not… they’ll be at both the Framingham Festival on October 6th and the Newport Festival on October 20th. They’ll also be on the Howie Carr Show on WRKO next Friday at 4:00PM.
In honor of National Pancake Day, which was last week, we thought we would share this mouthwatering, fall-inspired pancake recipe found on Healthy Food for Living. The inspiration for this recipe came from Starbucks’ popular Pumpkin Spice Latte. This is a great, and healthy, way to start off your day. These pancakes are only 330 calories per serving and are high in protein and fiber.
1/2 cup whole wheat pastry flour
1 tsp cane sugar
1 tsp brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
tiny pinch salt
1/2 tsp pumpkin pie spice
1/4 tsp espresso powder
2 Tbsp buttermilk powder
1 egg white
tiny splash pure vanilla extract
1/4 cup brewed coffee or decaf, at room temperature
1/4 cup water
1/4 cup pure pumpkin puree
In a medium mixing bowl, whisk together the flour, cane sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, espresso powder, and buttermilk powder.
In a large mixing bowl, whisk together the egg white, vanilla extract, coffee, water, and pumpkin puree.
Stir dry ingredients into the wet just until moistened. Set aside to rest.
Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
When hot, spoon the batter into the skillet by the 1/4 cupful.
When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
Flip pancakes and let cook for another minute or so, or until golden brown.
Music, horse races, families, and beautiful weather!
We couldn’t have asked for a more beautiful day for The Suffolk Downs Food Truck Festival this past weekend. Thanks to everyone who came out – this was our biggest festival yet!
And for those of you who missed it, our next festival is scheduled for October 6th at Shoppers World in Framingham, MA. The food truck line-up will include Away Cafe, Bon Me, Boston Super Dog, Captain Marden’s Cod Squad, The Chicken & Rice Guys, The Chubby Chickpea, Compliments Food Truck, The Cookie Monstah, Grilled Cheese Nation, Lobsta Love, Redbones BBQ, and more.
We just love the look of these flavorful and colorful Taco Roll-Ups!
What you’ll need:
1 pound lean ground beef
1/2 to 1 (1.25-ounce) package taco seasoning mix
1/2 cup water
1 (16-ounce) can refried beans
6 (10-inch) flour tortillas
1/2 cup salsa
3/4 cup shredded cheddar, Monterey Jack, or Mexican cheese blend
Crumble the ground beef into a large skillet and brown over medium-high heat. When the meat is cooked (about 10 minutes), drain the fat. Add the taco seasoning and water, then stir and simmer the mixture for 3 minutes. Turn off the heat and stir in the refried beans.
To give the filling a smooth consistency, pour the beef mixture into a blender. With 4 or 5 short pulses, eliminate any large chunks from the mix.
For each wrap, heat a tortilla in the microwave for 10 seconds. Spread about 1/2 cup of the beef mixture evenly over it, then top with a layer of salsa and cheese. Roll it up and tuck in the ends.
Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half at serving time. Makes 6 roll-ups, perfect for feeding a family or entertaining friends!
What started out as an idea for his father, became Avi Shemtov’s flourishing business. In 2007, when Avi’s father was opening a Middle Eastern restaurant, Avi thought up a logo and the unique name, Chubby Chickpea, to brand the establishment. But when Avi’s father decided to go with his own ideas, Avi reaped the benefits.
Managing a real estate office at the time and with no prior restaurant experience, Avi decided to take the creative name and logo he had created a couple of years earlier to open his own restaurant. In June 2010, The Chubby Chickpea was born, serving up authentic Israeli style Middle Eastern food in Canton, MA. This past winter, Avi decided to take his restaurant to the next level. To get more exposure and better serve his demographic, he decided to buy a food truck and sell his Middle-Eastern cuisine on the streets! The Chubby Chickpea Mobile now serves lunch in Boston at three different locations, five days a week! Obviously, one of the biggest benefits of having his food truck was being able to move around the city. If one location didn’t work, Chubby Chickpea would move to a different spot with more foot traffic.
But starting a new venture came with a price — Avi quickly learned that managing a food truck was a lot different than running the front of a restaurant. But not everything is different. One of the most important aspects of running a restaurant is the same for running a food truck. “Customer service is king! Always be honest with a customer and they will always respect you,” says Avi. He’s learned to communicate when items are running low so that customers aren’t disappointed and he’s also learned how to deal with challenging feedback he receives when lines are long. “It’s all part of growing the business,” he says. “Since we opened last winter we’ve become better and more consistent everyday.” There’s been a lot of discussion lately about brick and mortar restaurants and how costs of owning and managing a food truck are so much less. But, on the other hand, food truck owners can lose a day’s work when an engine doesn’t start or a generator fails. However, since rent for storefronts are so high in areas such as Downtown Boston, a mobile food truck does have the advantage of being able to move thus escaping high rental fees.
Now that he’s made it to the top, Avi’s looking forward to the day when Kevin Garnett or Mayor Menino stop by to have some falafel at The Chubby Chickpea Mobile. Find The Chubby Chickpea Mobile at the following Boston locations from 10am-3pm, or check out their storefront at 588 Washington St, Canton, MA. Monday — Financial District: Corner of Milk St. & Kilby St. Tuesday — Back Bay: Stuart St. at the corner of Trinity Place Wednesday — City Hall Plaza Thursday — Back Bay: Stuart St. at the corner of Trinity Place Friday — Back Bay: Stuart St. at the corner of Trinity Place Twitter: twitter.com/ChubbyChickPeaFacebook: www.facebook.com/chubbychickpea
Mini Peanut Butter Cheesecakes with Granola Crust!
Who doesn’t enjoy the heavenly combination of chocolate and peanut butter, especially in a miniature cheesecake form! The best part is how easy it is to make this delectable treat, it is sure to be crowd pleaser!
First you’ll need
6 whole Nature Valley® Oats ‘n Honey Granola Bars
2 tbsp butter, melted
1 (8 oz) package cream cheese, softened
1/4 cup brown sugar
2 whole eggs
1/2 cup smooth or creamy peanut butter
1 tsp vanilla extract
1/8 tsp salt
1/4 cup semi-sweet chocolate chips
1 tbsp butter
1 tsp light corn syrup
2 tbsp peanuts
And then you simply…
1. Heat oven to 350°F. Line 12 regular-size muffin cups with baking cups. Break granola bars into pieces; place in gallon-size resealable food-storage plastic bag or in food processor; seal bag and crush with rolling pin or meat mallet or process until fine crumbs form.
2. In medium bowl, mix crumbs and melted butter until well combined. Place a tablespoon of the crumb mixture in each muffin cup; press in bottom of cup to form crust.
3. In a large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in peanut butter, egg, vanilla and salt; beat until well blended.
4. Divide mixture evenly into crust-lined cups.
5. Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
6. Add chocolate chips, butter and corn syrup to a small microwave-safe bowl. Heat in microwave 20 seconds, stir then microwave another 10-20 seconds until melted. Stir until smooth and shiny then top each cooled cheesecake with about 1 teaspoon of chocolate glaze and a few peanuts.
The end of summer is drawing near which means it’s almost time to say goodbye to all of our favorite summer foods. But before we start enjoying pumpkin and apple-flavored everything, Boston.com has gathered up the best summer recipes from local bloggers.
The Lemon Blueberry Trifle looks to die for and we can’t wait to try the Grilled Mexican Tortilla Pizza!
Let us know what recipes you think we should try before the season ends!
It’s no secret that Boston have great gourmet food trucks that are full of choice when it comes to the selection of delicious dishes they have to offer. To make your decision easier next time you visit, Bostinno have featured the top rated dishes from our food trucks right here on our doorstep! Below are some of the yummy dishes featured in the article!
Check out our recipe of the week, Cannoli Cream can be served in a variety of ways so why not experiment with your favorite ingredients and make your creation today!!
Cannoli Cream Recipe
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Cannoli cream is so versatile and packs quite a bit of punch. Serve it in cute little disposable cups for a party or gathering, ramekins or as filling for your favorite cannoli shells.
16 oz of low fat ricotta cheese
3 tbl of granulated sugar
3 tbl of powdered sugar
1 tsp of vanilla extract
1 tsp of almond extract
1/4 c of chocolate chunks
In a food processor, add the ricotta cheese and blend until creamy. This step takes about 2-4 minutes.
Then add the remaining ingredients till almond extract. Pulse till blended. Then you can hand mix in the chips/chunks of chocolate or process until well-blended. Spoon into individual disposable cups, glasses or ramekins OR if filling cannoli shells – spoon the mixture into a ziploc baggie and store in the refrigerator. Cover and refrigerate for at least an hour or more. Just before serving, cut a tip off the bottom of the bag and pipe the filling in to the cannoli shell.
If using small disposable cups, you will fill approximately 20 cups. 5-6 ramekins or glasses. Author: Robin Runner
Today is national S’mores day and what better way to celebrate than have your share of marshmallow goodness. Celebrating the s’more can be a fun way for the family to spend a summers evening. The origins of this famous dessert are not clear but the earliest credit of the s’more trails back to the girl scouts in 1927.
We all think of the summer campfires when you think of these delicious desserts but the famous s’more does not need to be contained to the outdoors. If you are not a fan of the campfire scenario but you still don’t want to miss out on these delicious s’mores, we have your answer! Boston Magazine featured an article recently on the different variations of s’mores available right here in Boston’s local restaurants. They take a unique spin on the original s’more so make sure to check out one of these great places today
Kelly is an exceptional intern we’ve had the pleasure of getting to know these past few months. Unfortunately, she’ll be leaving us at the end of the summer to go back to her studies at Boston College. Here is her farewell to Food Truck Festivals of New England.
When I began the search for my first internship after completing my second year of college as a Communication major, I wasn’t quite sure where to start. With a major so broad there were many paths to take. Eventually, however, event planning seemed most familiar, so that was where my decision lay. As soon as I started at Food Truck Festivals of New England (FTFNE), I was immediately thrown into the project. I had merely heard of the “food truck craze,” but really did not understand until I began to encounter it myself. With a schedule of eleven planned festivals throughout the summer and fall, there was a lot of work to be done. I knew that I wasn’t going to be spending my day making copies and fetching coffee. Suddenly, I was the one helping to outreach trucks, book balloon vendors, order necessities and pack up all of the supplies needed for the event. I truly felt like an integral part of the FTFNE team.
Each festival was a new learning experience, not just for myself but for our entire office. It was gratifying to see that the dedicated producers did not hesitate to make changes in order to improve. These changes did pay off, as the Charles River Festival on July 28th was an extraordinary culmination to this summer’s festivals. With such a great turnout, it was rewarding to see how that our efforts were truly a success.
The most important lesson I gained from this internship is about the genuine nature of event planning. There is so much work that must be done behind the scenes in order to prepare for a one-day event. There are endless people that will need to be contacted, endless jobs assigned to each staff and, of course, endless tickets bunches that must be ripped into tens. Once the event has passed, the project is not over as it may take days to debrief and evaluate the job done.
After 11 weeks in the office and four food truck festivals, my time here is over. I am grateful for all that I have learned and the people I have met. Anne-Marie Aigner was a remarkable mentor. I hope that one day I will be as passionate and proactive about my work as she is. Now that I have some real experience in a communication related field, I will be able to move on to other internships with confidence. I wish Food Truck Festivals of New England the best of luck with the four fall events and I look forward to hearing about them for years to come.
We came across this amazing photo today being used in promotions for the upcoming Sydney International Food Festival and just had to share it! Not only do these plates look delicious, they represent each of these countries fantastically. Enjoy!
Have a look at our recipe of the week!! It’s called Grand Marnier Chocolate Volcano Cake which featured in the Examiner last month.. maybe have a go at making these delicious cakes this weekend if your tempted!!
Grand Marnier Chocolate Volcano Cake
1 lbs. butter
11 oz. bittersweet chocolate
7 oz. sugar
3 whole eggs 3 egg yolks 3 egg whites
Vanilla extract to taste ½ tsp salt
4 oz. flour 2 oz. cocoa powder 2 tsp. baking powder
1 oz Grand Marnier 1 Tbsp. orange zest Grand Marnier Whipped Cream
1. Melt together 12 oz butter and bittersweet chocolate. Set aside.
2. 2. Mix 4 oz. butter and 7 oz. sugar until fluffy.
3. Add eggs and egg yolks one by one, mixing about 30 seconds between each.
4. Add melted butter and chocolate (needs to be just lukewarm).
5. Add Grand Marnier and orange zest.
6. Sift together flour, cocoa powder, salt and baking powder.
7. Add dry ingredients into the butter egg mixture and mix for 3 minutes on high speed.
8. Make meringue with egg whites and remaining 2 oz. sugar.
9. Fold meringue into the chocolate mixture.
10. Pre Heat oven to 350 degrees
11. Butter 8 (6-ounce) souffle dishes or custard cups.
12. Divide batter among prepared dishes and place on a baking sheet
13. Bake in preheated oven until cakes are firm around edges but a nickel-sized area in center still moves slightly when shaken, about 9 to 12 minutes.
Check out our craving of the week!!! Its a Rubix Cube Fruit salad that contains watermelon, kiwi and feta. It is such a creative piece of work that its a shame to eat it but we won’t need much convincing!!
Ah summer! The season where farmer’s markets are bursting with fruits and veggies of all different colors, sizes, and tastes. It’s the perfect season to try out different food! But staring at a mountain of unidentifiable produce can be intimidating, even for the bravest of us foodies! Luckily for us, Illustrated Bites has created a chart for squashes- the perfect addition for any meal! Not only does the chart differentiate between the types of squashes, but it helps you pick the most perfect, ripest squash!
Drawing courtesy of illustratedbites.wordpress.com