How to pronounce "Zagat"

Okay. So I am a nut, I admit it. Before moving to Boston I pronounced Zagat as in Zagat Survey, as ZA-git (rhymes with maggot). After hanging around Stephen and his pals, I got into the habit of accepting the pronounciation, za-GHAT (the gat rhyming with not).

But to settle things once and for all I have just visited zagat.com to find the key to pronouncing the silly name.

za-GAT' - rhymes with "the cat"

buffet woes

thank goodness summer is here. the uncontrolable urge to eat passed last Wednesday only to have been trampled by the mandatory going away outing to Minado, a Japanese buffet out in the burbs. Seriously, I ate my first raw and cooked oysters. they were okay. Overall it wasn't even as good as West Coast chain buffet, Todai, but it wasn't as bad as I feared I could have been.

Oh the best little Japanese cookies EVER!

Okay, so Emily, a friend from church, just came back from a "vay-cay" up to Japan and Taiwan. She didn't find the slouchy socks I wanted, but she did bring back some super tasty cookies =) made by Yoku Moku. Simple, all-natural butter cookies with smattering of nuts and milk chocolate. State-side we can find them at high-end department stores.

even the Nieman Marcus web-site.

"French" chocolate cake

This is another recipe that Marie-Ange shared with me (after much pleading). it's enough for one 8/9-in pan. It's so wonderful that you don't need any frosting!!! Think light and decadent.

"Anne-Marie's Chocolate Cake"

125 g dark chocolate (use Cadbury Royal Dark Chocolate which is *amazing* or another best-quality semi-sweet chocolate)
125 g granulated sugar
125 g butter
2 T. Flour
2 T. Milk
3 eggs, separated

- Melt chocolate and milk over a double boiler until it forms a smooth paste
- Slowly add butter,
- ...Sugar
- ...Yolks
- ...Flour
- Remove boiler from the heat.
- Whip egg whites into stiff peaks (using an electric mixer)
- Fold egg whites into the chocolate mixture

Bake in a 200-degree Celsius for 15-20 min. Test for doneness with the tip of a paring knife. If it comes out clean, you're in business. Cool cake and enjoy!

Cafe Brazil

Our old housemate, Bart, came back last week from Belgium to attend a conference. We had a reunion dinner at Cafe Brazil. Everything was solid. Wine choices. Beef, chicken, fish... mmm, the mashed potatoes were awesome. And most of all, the service was super friendly and attentive. Our server was especially good at explaining Brazilian food in general and recommending good choices.

Marie-Ange's Recipes

Quiche Lorraine (without shortcrust)

3 eggs
1/2 litter milk
125 g Flour
100 g Ham (smoked pork belly)
100 g emmental
salt
pepper

mix all
cook 1/2 hours

Quiche Lorraine

shortcrust dough(250g flour, 125 g butter, water, salt)
3 eggs
1/2 litter milk (heavy cream)
ham
Emmental (optional)
Salt
pepper

Mari-Ange's always sets the oven at 480-F and she gets extremely good results in our oven. Keep an eye on things, but amazingly, everything comes out perfect in about half an hour.

Crepes

3 eggs
250 g flour
1 pinch of salt
1 tablespoon of oil
500 ml milk
(for an authentic flair, add Calvados but rum or cognac should be ok)

Mix eggs and dry ingredients first until they form a thick paste. Then slowly add milk until it the consistency is close to oil's. Quick cook them on a lightly oiled, hot skillet.

Is this a sign of growing up?

I couldn't believe it. This morning, out of desperation, I "created" a new breakfast item. A toaster waffle sandwich made of Nutrigrain Eggo Waffles and slices of double-cream Brie. This surprising low-brow/high-brow union tasted amazing, but presented the questions, "Is something about this picture totally wrong?" "What sort of person does this?" "How does this sandwich reflect on me?"

I'm not as concerned about the cultural consequences of combining the two as I was this morning, but it does mark a change in the nature of my disposable income if nothing else.

costco pine nut pesto

just so i don't forget...
4 cloves of garlic
1/2 c. pine nuts
2 c. basil leaves
1/2 c. olive oil
1/4 c. grated parmesan
3/4 t. salt
1/2 t. pepper
blend and the end!

Cravings...

Today, I'd like to share my love of Zaftigs, a modern Jewish deli [read: not-strictly Kosher, e.g. they serve ham and bacon], located in Brookline. The two mile walk/bus ride is worth it every time. And it should, since the only dish I consistently order is the meatloaf sandwich plate.

Mmm. The meatloaf is never dry and is so amazing paired with fresh tomatoes, cheese, and cajun ketchup, not to mention the perfectly done french fries. The crispy, well-seasoned, battered fries are like nothing else I've ever had. They're thick enough to enjoy the crunchy outside batter and the creamy, steaming hot insides. Double mmm.

Now the coffee is good. The knish, blintzes, and bagel chips are great standards too., but unfortunately, the latkes are just a little too salty. I'm told that other favorites like banana-stuffed challah french toast and the macintosh apple-cheddar omelet are supposed to be great, but I've yet to stray away from the meatloaf to try. Perhaps one day soon...