Six Random Food Related Facts About Me: A Meme.

A little while ago, Betty from Cuisine Quotidienne tagged me in a meme asking me to share six random facts about myself.  I do love a list or two, so here goes…

  1. I am absolutely terrified of yeast because it’s a) alive and b) grows, and yet wiggly, jiggly Jell-O is not a problem for me.  Most likely because Jell-O doesn’t double in size when left alone on the counter with a towel over its head.
  2. My favorite thing to snack on as a child were Chips Ahoy!  I would cram as many as I could fit into a beer stein, smoosh it down, and then douse it all in milk.  Then I would skim off the soggy dough and suck the chips until they turned into melted streaks in my spoon.
  3. I cannot listen to music when I cook — my mind needs to follow a storyline, so I plug my laptop in near the fridge and watch something on Hulu or pop in a DVD.  I get too antsy otherwise.  When I write, though, I absolutely must listen to music; I can’t think about it too much or else I’ll start to obsess over my playlist, so I put iTunes or Pandora on shuffle and skip songs only occasionally.
  4. When I have a sore throat, all I want to eat are milkshakes and baguettes.  Milkshakes to soothe the burn and baguettes to scratch the itch.  Ideally, the milkshake will be strawberry or maybe even orange-vanilla, and the baguette must be as fresh as possible to maximize its effectiveness as a scratching tool.
  5. I want so desperately to move.  While a lot of my friends are in Boston, I still think about what it would be like to live in a different city, walk down different streets, find new places to eat and shop.  Particularly the eat…
  6. The dish I like to prepare the most is the easiest I know: pan-fried and broiled rib-eye steak.  I just love the smell of the meat cooking.

Pretty Pictures.

I received, through various methods, a stack of books for my birthday that would easily add a couple of feet to my height if I were to stand on them.  (This, I should say, I would never do, for fear of damaging my books, though I know what if I ever complete a novel — jinxed?! — that the first thing I’d do after printing out my pages is clamber right on top and check out the view.)  Regardless of the thirty inches or so of literature waiting to be read, if anyone out there wanted to belatedly gift me with any of these childrens’ books, I wouldn’t say no…

I’ve got a special love for picture books, which may be part of the reason why I’ve been a reader of comics for the entirety of my life.  Words on a page are all well and good, but the combination of those words and beautiful imagery can’t be denied.  Not by me, anyway.  And besides, just because I’ve run out of shelf space doesn’t mean I’d turn down any of these titles.  After all, they do take up far less room…

Another Book Club Road Trip.

Not too long ago, some of the ladies of book club and I piled into Amanda’s petite black car and hit the road.  Our destination on a sunny November Saturday was the small town of Quechee, home of the Vermont Farmer’s Diner, which was featured in our previous month’s pick of Animal, Vegetable, Miracle by Barbara Kingsolver.  In that book, Kingsolver and her family visit the original Vermont Farmer’s Diner in Barre; it had since closed and reopened adjacent to a strip mall in Quechee.

the-dining-carI know I was a bit surprised to see the diner in what I can only describe as a tourist trap of a strip mall — one of the stores featured t-shirts emblazoned with moose and endless brown plastic jugs of maple syrup.  I was even more stunned when we entered the diner; a small portion of the seats were in an old-fashioned train boxcar, but the rest were in a sparsely decorated and cavernous room that reminded me of an elementary school auditorium.

Food-wise, the diner was fine, but certainly not worth driving almost three hours for.  Granted, the diner did deliver on its promise of relying upon local vendors whenever possible; the beef on my burger ($7.00) came from PT Farms, my tomato from Long Wind Farms and my cheese, of course, was from Cabot.  My incredibly thick milkshake, the highlight of my meal, was made of Strafford organic milk and was well worth its steep price of $6.00, especially considering the sheer quantity of shake — it filled two Mason jars, and was so think I could stand my straw straight up in its center.

Over our meal, we discussed this month’s book, Zorba the Greek… and how we all hated it.  To be fair, only one of us actually finished it — but the rest of us couldn’t even get past page thirty or so.  While our group is very flexible when it comes to completing our chosen book, a situation like this is most certainly unusual.  So if you do have a hankering to read Nikos Kazantzakis‘s novel, consider yourself warned.  The same, I’m sorry to say, could be said about the diner.

Dinner at T.W. Food.

http://twfoodrestaurant.com/

For the second year in a row, Keith and I ended up at Cambridge’s T.W. Food for my birthday dinner.  When the restaurant opened in 2007, it seemed to be on all of the local — and some national — “Don’t Miss” lists, making it something of a culinary darling.  It was the descriptions of Chef Tim Wiechmann’s menu that compelled me to make it my birthday stop last year, and it was the memory of that meal that made me want to repeat the experience.

tw-food-11Like last year, Keith and I opted to do the seven course grand tasting ($69.00) — which in a sense is misleading, as the meal is bookended with extra desserts on one side and an amuse bouche on the other.  (For the record, the tasting is also offered with a wine pairing; that meal is an additional $39.00.)

We received two different amuses: the first was a light egg salad on a circle of toasted brioche, the second was a turnip-ginger mousse on another circle; this one was of puff pastry.  Normally, I favor anything involving a puff pastry; while I will say the mousse was silky in texture and subtle in flavor, the egg salad was so awesomely light that I actually found myself preferring it.

tw-food-21Before our tasting began, we were presented with the one other item that we had ordered: T.W. Food’s oyster shooter ($3.00 each).  Last year, the shooter was a part of the tasting, and Keith can tell you how many often I’ve spoken of its cool brininess.

“Is oceany a word?” I would ask.

And later:  “What about sea-licious?”

This time around, the shooters came in flavored essences — beet, fennel or cucumber.  Keith choose the fennel while I opted for the beet, which was not only intensely flavored of beet but also — well, is oceany a word?

tw-food-31We were never able to resolve the issue, since our tasting then officially began with a smoked foie gras crème brûlée.  It was served alongside a cross-hatch of apples and a round of toast, and while it was incredibly creamy, I’ve never liked crème brûlée; even the foie’s richness couldn’t compete with the caramelized top.  I will say that the sugary top was perfectly crisp and had a pleasant snap to it, and that the foie’s texture was remarkably airy and almost like a custard but that is all.  My bias against crème brûlée prevents me from saying that I truly liked this demitasse of a starter, no matter how pretty it was or how well the crisply sweet apples complemented the foie.

tw-food-41The second course of the tasting was another story altogether.  I loved every aspect of this frothy cauliflower
soup.  Spiced with vanilla, curried gnocchi hid at the bottom of the mug, sidling onto my spoon at the very last minute to surprise me with their wholly unexpected zest.  The broth was at once creamy and light, and tasted almost intoxicatingly of cauliflower — rich, milky and utterly delicious.  What was interesting was the mixture of textures here: breezy cauliflower foam, atop lush cauliflower-vanilla soup, in which pillowy gnocchi swam.  It was absolutely lovely, and I had to hide my spoon from myself when I was done, since I was tempted to dip it into Keith’s mug.

tw-food-51The third course was one I was looking forward to very much, from the moment I read its description on the menu: “German spätzle, a special ‘Schwabish’ recipe: bacon, onion, parsley and Emmenthaler cheese.”  I love spätzle — well, I love noodles and those made with egg have a very warm place reserved in my heart — and I am one of those people who think that the addition of bacon to any recipe is a smart move, so I attacked this plate knowing that it was almost impossible for me to be disappointed.  That said, I think even if I hadn’t been already leaning towards affection, there would have been no chance of me not adoring this dish.  After all, what’s not love about crunchy, salty bacon paired with soft, chewy noodles and the tang of melty cheese?

tw-food-6I was a bit anxious about this next dish of Scottish salmon, but not because I get squeamish around fish.  In fact, I love most seafood, and a pan-seared fillet with wild mushrooms sounded particularly appetizing.  What was  getting me nervous, however, was our server described as “eggplant caviar.”  Here’s the thing:  I hate eggplant.  (I know it’s not cool to hate it, but the truth’s the truth.)  At first I took the childish route, performing surgery on my plate in order to transport as much salmon and mushroom to my mouth as little contact with the eggplant as possible.  Don’t worry, I quickly realized that this was utterly silly and that a little but of aubergine wasn’t going to kill me.  In fact, it was quite good…  for eggplant.

tw-food-7Our last of the main courses was game-centric: venison two ways.  The first was the cured and roasted leg meat, and the second was with braised and packaged in pasta.  While it should be noted that everything on the plate was  delicious (especially the smeared dollop of turnip purée and the tender wedges of pear), I found this dish to be exceedingly heavy.  Had the grand tasting been six courses, with the venison as the final savory plate, that would have been one thing, but to face it after the not-so-light salmon and the filling spätzle…  I thought it was a bit of a misstep on the planning stage of things.

tw-food-81Stage one of our dessert was a small cheese plate featuring Noble Cheddar from Lancaster, Pennsylvania, and my beloved Comté from Jura, France.  As with the salmon earlier in the evening, I had some hesitation when approaching this dish.  This time, however, it was because of the cheddar.  I am a great aficionado of cheese, but I am most certainly on the fence when it comes to cheddars.  In fact, of all the different varieties that I’ve had, I can only think of three that I’ve liked:  Cabot Clothbound Cheddar, Montgomery’s and Keen’s.  I’m sad to say that the Noble didn’t make my list, though my wedge did find itself on Keith’s plate.

tw-food-91The final course of the grand tasting was one that I was quite curious about: pears suspended in a chamomile tea gelée with a sweet cream panna cotta and a pumpkin coulis.  I don’t know if it’s trendy to confess this, but here I go regardless — I really enjoy a nice gelée.  I like its slippery texture on the tongue, and I like its concentration of flavor.  This gelée satisfied me immensely, as did the panna cotta, which was perfectly balanced between firm and satiny.  The one aspect that I found myself spooning away from, however, was the pumpkin coulis.  Flavored with cinnamon, it was so overwhelming that a few smears on my spoon were more than enough for me to get a taste; after he had finished his, I swapped my goblet with Keith, a fan of cinnamon.

tw-food-101Immediately before we were presented with the bill, we were given some extra desserts to speed us home.  My absolute favorite was a sweet that tap-danced the line dividing cookie from cake; made of almond flour, it was so delicate and so subtle that I found myself chewing more and more slowly so that I could enjoy it even more.  The second-place finish goes to the golden brown tuille, whose sticky crunch was impossibly fun.  In the absolute dead last position were the sugar-dusted Concord grape jellies; after one bit I forfeited my candy to Keith.  I don’t know what it is about grape (and cherry, and raspberry) but I infinitely prefer the authentic fruit to a reproduction, or even a boiled down version of its essence.  I don’t know why this is, especially as I’ve no problems with candified versions of apple, peach and watermelon; grape, for whatever reason, is at the top of my can’t-stand-it list.

Now, first things first:  I love T.W. Food.  I love the casual-yet-refined ambiance, I love the eclectic mix of furnishings, I love the fact that our server remembered us from last year, and I of course love the practically worshipful attention-to-detail Chef Wiechmann and his team possess.  What I don’t love is that I’ve come to realize that there are so many foods and flavors that I dislike: crème brûlée, eggplant, most Cheddars, cinammon and concentrated grape.  Did my food preferences cause me to enjoy my meal any less?  Of course not; I just find myself wondering what else there is out there that I find unpalatable, and hoping they’re not on the menu next year.

T.W. Food
377 Walden Street
Cambridge, Massachusetts 02138
617.864.4745
twfoodrestaurant.com

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