Archive for April, 2011
Spring has sprung. The trees are bloomin’, the weather’s warm and there are Food Trucks in Boston! Well at least one of those statements is true. and for my money I’ll take a piping hot Bánh mì over 70 degrees anyday (even if the Bánh mì, ain’t exactly tradish). But I digress…
I’m just psyched to see food trucks making their way to Beantown. Having just moved here from San Francisco, where herds of Food trucks lumber slowly like so many buffalo across the 1850′s American plains and you can’t step off a muni platform without getting smacked in the face with the fantastic smells of fusion food you can eat with your hands. Needless to say, I was somewhat chagrin about the state of the Massatwoshits food truck situation. Oh, and I’m not talking about that TyFlo, dog-and-pony that ran on the Food Network last year, I’m talking about real deal, Korean-taco-BBQ-Chinese bun-bouillabaisse-creme brulee trucks and every combination of the above. Seriously.
Again with the digressing? Okay. You get it, SF has an incredible food scene, blah blah blah. SF is warm and glorious 340 days a year, no bigs. You know all this. The point is, imagine my twee elation at seeing a small pack of freshly hatched food trucks stretching their newborn legs, bright eyed and hopeful in Boston’s City Hall Plaza last week -just as I was about to ingloriously grab a Spurlock special at the Faneuil Hall rusty arches.
OOOOHWAAAAAT? Noodle soup, Bahn mi, and chickpea fritters? Here? But. This…is Boston.
Blink…blink,blink. *rubs eyes*
Although this flock was tiny, the turnout was huge and I managed to wrangle the very last pork Bahn Mi from the girl running the window of Bon Me. (Enjoy SF on your vacay!) In terms of traditional, this Bahn mi was not, but honestly, I think that’s the point – hence the tongue-and-cheek moniker. I’m psyched to try the noodles and Southeast Asian stylings at at momoGoose and I’d even try a chickpea fritter from Clover.
So if you live in Boston, fear not, Winter will be over in like, June and there is hope on the horizon for delicious mobile food. Seen any Trucks? Have a Truck? let us know. We’ll eat your stuff! And then write about it.
When I think of soulfood, 1 pot dishes usually jump to mind. So when we were setting up our kitchen in a small town near Marseilles France, I knew I wanted to cook roast pork as Provençal as I could make it (read: drunk on rosé and pastis).
We started with a 3 lb (6.6kg) roast, and added mirepoix (diced carrots, onion, celery) and some local fingerling potatoes. For flavor, we used Herbes de Provence, the local dried seasoning blend with fennel, basil, rosemary, thyme, savory (sometimes lavender) etc. It’s a perfect complement to roast pork.
The method here like any 1-potter is more gut feeling than recipe: add everything to the pot, salt and pepper to taste, a little white wine then cook slow and low till the meat is roughly 160 degrees in the center (for medium well/well). That should take a couple of hours, tops.
This roast came out great. We served it with a slightly chilled Chablis and we even gave some to “Buddy” the neighborhood kitty.