Boston Chowda Scores!

Through a contest sponsored by our local Oldies radio station, WODS, I won a free lunch for my entire office, catered by the Boston Chowda Co., which is located at Faneuil Hall - yep, that spot in the Market Place food court that offers samples of their various soups, and has a glass counter laid out with with yummy looking pie plates filled with a variety of pot pies.

The radio station duo arrived laden with a nice stash of prizes emblazoned with their employer's logo. Yep, a nice fluffy pair of purple socks dotted with anti-slip dots for me! The Boston Chowda folks arrived with one of those rolling carts stuffed full of lobster sliders (yum!), trays of sandwiches and wraps, three types of soups (clam chowder, lobster bisque, and corn chowder [my personal fav of the 3]), soup cups, covers to go with the cups, soup spoons, plates, and tons of napkins, oyster crackers, and styrofoam clamshells filled with salt and pepper galore! Yes, they were very generous to us...

And based on the talk around the office, I do believe they've won a spot in the rotation for our company's catering needs. :)

Apricot Sour Cream Scones

I'm no longer sure where online I had initially picked up this recipe since the wording differs from the versions that that I have been able to locate recently. However, the reason under which I originally sought it out is still clear...

Several years ago, I ran into a sale of Sunsweet Apricots (16 oz) at CVS for $1.99 a carton (regular price probably being over $4) and I had a coupon(!) so I picked up two for about a dollar each. DEAL! But only if I could manage to do something with them before they went bad. What to do?

Since I was about to host a tea with a friend, I decided to bake up my first batch of scones as one of my contributions. They turned out great! Moist and flavorful, the ladies gobbled them up without the addition of any spreads!

In fact, this is one of the few recipes of my collection that my mom will actually request that I make. :)

Today, I made these scones again, by special request of that same friend for a potluck tea/lunch! Even the ladies who claimed to not like scones liked them!

Apricot Sour Cream Scones
The River Street Inn, Sun Valley ID

2 cups all purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, cut into 1/2-inch pieces
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped dried apricots
1 large egg, beaten
Sugar for sprinkling

Preheat oven to 400*F (205*C).

Mix first 5 ingredients in large bowl. Add butter and combine with a pastry blender until mixture resembles coarse meal. Make a well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns.

Flatten dough into 8-inch round on lightly greased baking sheet. Score into 8 wedges. Brush with beaten egg. Sprinkle with sugar.

Bake until golden, about 20 minutes. Serve warm or at room temperature.

Makes 8 scones.

Vivian's Notes:

1) Use extra sour cream (but still under a cup) for extra moistness - about 3/4 cup perhaps

2) Add extra fruit - I tend to dice 14-16 apricots into 6ths

3) One envelope of Sugar In The Raw is great for sprinkling the tops of the scones!

Cranberry Swirl Cake

Whenever canned whole cranberry sauce is on sale, I stock up. I also keep an eye out for when sour cream goes on sale - the full fat variety only, if you please! And the reason I do these things is a certain cranberry cake recipe that a co-worker shared with me oh so many moons ago.

She's shared this recipe with other friends, but they've always come back and told her that theirs was good, but not as good as hers! After a while, she finally realized that she always made the cake with a large 16 oz. can of cranberry sauce rather than the 8 oz. can prescribed by the recipe. A ha!

Beginning with the holiday season 2009, I noticed that the large can of cranberry sauce had shrunk. :( Yup, it was down to 14 oz. per can. Fortunately it was still enough for this recipe, since my mom always thought that the cake was a bit too moist (or wet!) when I used the content of the entire can, but still... first it was the incredible shrinking ice cream, then the single serve yogurt cup... now this!

So here's the recipe my co-worker once found printed in a newspaper, and now cries out "Holidays!" to me in a loud delicious voice...

Cranberry Swirl Cake

1 stick butter

1 cup sugar

2 eggs

1 teaspoon baking powder

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

½ pint sour cream (8 oz.)

1 teaspoon almond extract

1 large 16-ounce can of whole cranberry sauce

½ cup crushed nuts

Cream butter, add sugar gradually. Add unbeaten eggs (one at a time). Use mixer at medium speed.

Reduce mixer speed and add dry ingredients that have been sifted together, alternately with sour cream, ending with dry ingredients. Add almond extract.

Grease 8 inch tube pan. Put a layer of batter in bottom of pan, then swirl around some of the whole cranberry sauce. Add another layer of batter and more cranberry sauce. Add remaining batter and swirl the remaining cranberry sauce on top. Sprinkle nuts on top. Bake at 350F for 55 minutes.

Topping:

¾ cup confectioners’ sugar

1 tablespoon warm water

½ teaspoon almond flavoring

Dribble over top of cake after it is taken out of pan. Turn cake out of pan in about 5 minutes and frost while warm.

Vivian's Notes:

1) I omit the nuts because I don't usually have any around the house, as well as out of consideration of allergies.

2) For two 9-inch round cake pans, layering only twice each, bake for about 35 minutes.

3) For 2 large loaf pans, layering only twice each, bake for 40-42 minutes.

Holiday Certificate Deals plus

Applebee's

For a limited time only, come into any participating Applebee's and get a FREE $10 Bonus Gift Card when you buy $50 in Gift Cards.

*Participating locations only. Not available on applebees.com. Limited-time only offer. Restrictions apply to the Bonus Card & Gift Card. Valid through 2/28/11. See card for details.

Bar Louie

Now – December 31st

Giving just got more rewarding! This holiday season Louie is giving $50 back for every $100 you spend on gift cards. You will receive a $25 gift card for yourself AND an offer for $25 off your next visit with a purchase of $50 or more.

Buca di Beppo

Get a $10 bonus card with each purchase of a $50 or more Buca gift card. *

* All purchases placed now through December 31, 2010 are eligible for one $10 Reward Card for every $50 of gift cards purchased. Reward Cards are valid from 1/1/11 – 1/31/11, and will be mailed to the billing address prior to the promotion start date of January 1, 2011 for orders placed by 12/22/10. Reward cards for all orders placed between 12/23/10 and 12/31/10 will be mailed by January 4, 2011.

California Pizza Kitchen

Purchase $100 in CPK Gift Cards and receive a $20 Rewards Card. Rewards cards can be redeemed any time between January 10, 2011 and March 25, 2011.

CBS Scene

Now - December 24th

For every $100 spent on gift cards, receive a complimentary $20 gift card!

The Cheesecake Factory

Now through December 24, for every $25 Gift Card - or new eGift Card - you purchase, you'll receive a FREE Slice of Cheesecake to come back on a future visit.

Denny's

FREE $5 Denny's Card when you buy a $25 Gift Card in participating restaurants and online.

Fleming's Prime Steakhouse

Reserve online to activate your $25 Gift for any date before December 30th.

The Four's

Located in Boston, Norwell, Quincy

Come in from now until Christmas and receive a $20 gift certificate for every $100 you purchase!!

Friendly's

Get a free $5 bonus card for every $25 in gift card purchases.

(no online purchase option)

Hilltop Steakhouse

10% discount on online gift card order through Christmas Eve.

J.P. Licks

For a limited time only, get a FREE $5 Bonus Card with each $25 Cow Card you purchase!

($5 Bonus Card is redeemable only from 1/1/2011 to 3/31/2011)

Maggiano’s Little Italy

Receive a $20 bonus card for every $100 spent in holiday gift card purchases.*

* Offer valid through 12/31/2010. Bonus cards can be redeemed at Maggiano's from 1/1/2011-2/28/2011.

McCormick & Schmick's

Buy $50 in gift cards and receive a $10 dining certificate.

Buy $100 in gift cards and receive a $25 dining certificate.*

*Dining Certificate Valid 1/1/11-3-31/11 (excluding 2/14/11). Not valid for alcohol or gratuity.

The Melting Pot (MA or RI only)

Friday, November 26th - Friday, December 31st

Purchase $100 worth of gift cards and receive $100 in bonus certificates to be used at any RI or MA Melting Pots next year.*

Gift Card Sales are available daily at the Restaurant after 10am.

Can't make it to our location? Order over the phone and we'll mail your gift card purchase (additional mailing costs apply).

* Usage and purchase restrictions apply. Offer is NOT valid online at meltingpot.com. Certificates NOT valid for purchases made online.

Morton's The Steakhouse

Buy $500 worth of Morton's gift cards, get an extra $100 Morton's Reward Card*

Buy $300 worth of Morton's gift cards, get an extra $50 Morton's Reward Card*

Three Ways to purchase:

Online

At a Morton's location near you

Contact us directly at 866-662-2677 ext. 664

* Reward Card valid January - March 31, 2011

Not Your Average Joe's

With every $50 worth of gift cards, Joe throws in a $10 appreciation card* for you. Pick them up at your favorite Not Your Average Joe’s location (and stay to eat, of course) or order online.

Savvy businesses get 25% back on every $500 worth of gift cards. That’s $125 you can use to treat yourself or put toward a company party at Not Your Average Joe’s. You’ll also be invited to dine with our Founder and CEO, Steve Silverstein. (Offer's good no matter how you define "business.")

*Appreciation cards expire 90 days from date of issue. Gift cards have no expiration.

Outback Steakhouse

For each $100 in gift cards purchased receive a $20 Bonus Card

(Bonus Card valid 1/1/2011-2/10/2011)

Qdoba

Purchase a $25 Q-cash gift card in restaurant or online and receive a $5 voucher*

* $5 voucher only valid January and February 2011

Romano's Macaroni Grill

Get a $5 Bonus Card with every $25 gift card purchase.*

* Bonus Card valid between January 1 - February 28, 2011

In-restaurant purchase only

Ruth's Chris Steak House

For every gift card purchase of $250 or more, you'll receive 10% back in bonus cards. *

*Offer available through December 31, 2010. Holiday Bonus Gift Cards valid from January 1, 2011 through March 31, 2011. Holiday Bonus Cards cannot be redeemed on the same day of purchase. Not valid on prior purchases. To receive Holiday Bonus Gift Cards, all $250 must be purchased in a single transaction. Offer valid only at participating locations.

Skipjack's

COUNTDOWN TO HOLIDAY GIFT CARD PROMO BEGINS MONDAY, DECEMBER 6th!!!

This Monday, December 6th, Skipjack's gift cards will be sold at 20% less face value. Each day thereafter the discount goes down 1%. December 21st is the last day of this promotion with cards discounted at 5%. December 22nd all gift cards will be sold at full price.

SHOP EARLY AND SAVE MORE!

IN HOUSE PROMOTION ONLY!

Holiday Gift Cards will be active starting January 1, 2011

No online or phone orders.

Loyalty points may not be redeemed or issued.

Smith & Wollensky

Now through December 31, you'll receive a $25 Bonus Card for every $100 in Gift Cards you purchase at participating Smith & Wollensky Restaurant Group locations.

Uno Chicago Grille

Get a $5 Bonus Voucher when you give $25*

* Bonus Voucher redemption valid from 1/1/2011 thru 3/31/2011.

Upper Crust Pizzeria

From December 12-19, donate an unwrapped toy for Toys for Tots and receive a free slice of pizza. Limit one per person.

Yard House

With every $50 purchased in Yard House gift cards you will receive a $10 bonus card to use on your next visit. (expiration of bonus card not mentioned on their website)

The Aquitaine Group

Aquitaine Boston, Aquitaine Chestnut Hill, Aquitaine Dedham, Gaslight Brasserie, Metropolis Cafe, Union Bar and Grill

Now through December 31st, $20 Complimentary Meal certificate with every $100 gift card purchase. Meal certificates valid for redemption after 1-1-10

The Briar Group

City Table, The Green Briar, Solas, Ned Devine's, anthem, O'Connor's, The Harp, City Bar

Give a Gift - Get a Gift - for a limited time:

Receive a complimentary $10 card with the purchase of a $50 card and a complimentary $20 card with the purchase of a $100 gift card. Complimentary cards will be mailed with purchase and are valid after 1/1/11.

Columbus Hospitality Group

Mistral, Sorellina, Teatro, Mooo, L'Andana

If you pick up $500 worth of gift certificates (which can be used at any of the restaurants in the group - that's Mistral, Sorellina, Teatro, Mooo.... and L'Andana) you'll get a $100 bonus card of your very own. We know, we know - the holidays are about giving not receiving but with this little arrangement you'll be doing both. Both! The only hitch is that you have to buy the certificates at one of the restaurant (online purchases aren't eligible) so swing by any of the restaurants (whichever's most convenient or whichever menu you're in the mood for) to make your purchase asap.

Davio's and Avila

Davio's has a deal for shoppers this season, they'll be giving away a free $50 gift card with every purchase of $500 worth of gift cards made between now and December 31st. Plan accordingly and stock up on gift certificates for both Davio's and Davio's Foxborough. Order online through the Davio's website or drop by any of their locations, including sister restaurant Avila.

Grotto and Marliave

With the purchase of a hundred dollar gift card you will receive an additional twenty five dollar gift card to that same restaurant. The hundred and twenty five dollars is redeemable for product only, excluding gratuity. Gift cards make an ideal gift, and you have the option of putting the additional twenty five dollars on the gift card or you can put it on a separate card for yourself. The special offer is only available for purchase December 17-19, but there is no limit on the amount of gift cards you can purchase.

Non-Chain

Cafe Paprika

734 Washington

Norwood, MA 02062

(781) 440-0060

paprika-online.webs.com/

Get 1 Free $20 GIFT CARD with every $100 gift cards purchase.

Non-Chain

Fiorella's

187 North Street

Newtonville, MA 02460

(617) 969-9990

www.fiorellasnewton.com/

Receive a complimentary $20 Gift Card for every $100 Gift Card purchased.

Fiorella's Offer expires Sunday December 12, 2010.

Non-Chain

Parker's Maple Barn

1316 Brookline Rd

Mason, NH 03048

(603) 878-2308

www.parkersmaplebarn.com/

10% off Gift Cards to be used in 2011

Non-Chain

Picco

513 Tremont Street

Boston, MA 02116

(617) 927-0066

www.piccorestaurant.com/

In December Picco will be hosting a month long food drive for the Greater Boston Food Bank. We will be accepting donations all day, every day during our normal business hours. Each donor will receive a $5 Picco gift card and Picco will match each donation made.

Non-Chain

Tremont 647

647 Tremont Street

Boston, MA 02118

(617) 266-4600

www.tremont647.com

For every $40.00 you spend on gift cards, we'll send you an additional $20.00 card as our gift to you!

Click here to take advantage of this amazing offer! Offer is valid until Friday, December 17th, 2010

*** I have not necessarily personally patronized the above listed businesses.

A Treat for Me! Homemade Indian Food

I was going to visit a friend's new abode for dinner this past weekend, but something came up and she had to cancel on me. I figured we'd do it some other time when it worked for both of us, but she felt bad and told me that she'll bring me lunch on Monday. How sweet! Oh, she's also a co-worker, which made that offer so much more do-able.

So, for lunch today, I enjoyed some homemade crispy layery Chappatis, and some of her white man's version of Aloo Muttar (potato & Peas) Paneer (Indian cheese), cause I'm a spice wimp... although I suggested that it instead be called the chicken Chinese girl's level of spiciness (or there lack of). =)

Corn Casserole in a Jiffy!

I stopped by the supermarket on the way home for one sole reason - Jiffy Corn Muffin Mix. I knew just where to go - the baking aisle, the section where the mixes are, up on the top shelf... and there I saw... nothing! Like a child's lower jaw with a missing tooth, there was a gap among the line of Jiffy mixes where the corn muffin would have stood.

I guess I shouldn't have been surprised, it being the Sunday before Thanksgiving and all. But I needed this key ingredient for one of my absolute favorite potluck recipes - Corn Casserole.

It is a super-simple recipe that I had found online many years ago from who knows where. It only has 5 ingredients (I've never added the optional egg), one of which is one of my favorite foods - corn, is pretty much just mix and bake, and tastes great!

The first time I made it for a potluck, I was asked whether it was a side dish or a dessert. Yeah, it is sweet, but not THAT sweet! ;) It bakes up puffy and rich... just try it!

Corn Casserole

1 stick butter, melted (may lessen butter if add egg – haven’t tried this yet myself)
1 can corn kernels (17 oz.), drained
1 can creamy corn (17 oz.)
1 egg (optional) (richer with)
1 cup sour cream
1 box Jiffy Corn Muffin Mix

Preheat oven to 350°F.

Melt butter. Mix in both cans of corn. Slightly beat egg before adding it to the corn. Mix in sour cream. Mix in the Jiffy Corn Muffin Mix.

Pour into a 9x9 inch baking pan. Bake for 1 hour (or more if necessary).

Vivian's Notes:

My lazy woman's method is to stick the butter in the oven in the pan just till it melts, then to stir everything directly in the baking dish. Of course you have to be careful of the hot pan!

Kaddo!

When you think of pumpkin, maybe you think of pumpkin pie, pumpkin bread, pumpkin cheesecake, or pumpkin pancakes... but me, first thing to come to mind is kaddo - a yummy Afgahni appetizer made of a sweetened baked pumpkin, a tomato based ground meat sauce, and a cool creamy yogurt sauce. Mmmmmm....

Recently, I had the pleasure of enjoying kaddo at two different local restaurants: Helmand of Cambridge, MA fame ($7.50), and the newbie Ariana of Allston, MA ($5.95). Feel free to guess which one's which!



Both were tasty, but Helmand's version was sweeter.

Also, earlier this month, a Facebook buddy of mine posted in her status her adventures in making kaddo (she used the recipe found here) for the first time, which resulted in a late night dinner for her and her man. This brought back to mind my own personal experience with the dish.

A few years ago, I took on the challenge of making kaddo myself after I ran across a recipe on Chowhound as posted by Allstonian - this sometime after having tasted kaddo at Helmand for the first time. I picked up a nice fresh sugar pumpkin from a local farmer's market, stopped by the market for some plain yogurt, and selected a Saturday for my culinary goal.

Making the sauces, both the yogurt and the meat, were simple enough. The tough part, both literally and figuratively, was the pumpkin with its super hard shell. I didn't have one of those Y-style peelers as recommended by Allstonian, so I had to go at it with my hearty chopping knife. The results, however, were worth it in my opinion and that of my lucky guests of the evening.

Kaddo bowrani (Afghani pumpkin)

This dish came up on the Boston board - it's one of the standouts on the menu at the Helmand. I adapted my recipe from one I found on boston.com - don't know if it came from an article about the restaurant or not, but that's where I found it.

We eat it a lot in the fall and early winter when sugar pumpkins are available. I've done it with other winter squashes such as acorn or butternut - it works, but it's best with pumpkin. Butternut, especially, makes for a notably wimpier dish. (Nonetheless, we've been known to do it with butternut squash after the fresh pumpkins disappear from shops.)

One 2 to 2.5 pound sugar pumpkin
2 tablespoons vegetable oil
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 cup plain yogurt
1 clove garlic, crushed
Salt & pepper to taste
2 tablespoons vegetable oil
2 medium onions, chopped
1 pound lean ground beef
1 clove garlic, crushed
1 cup tomato sauce
1/2 cup water

Set the oven at 350.

Cut the pumpkin into quarters. Remove seeds and strings, peel the skin with a vegetable peeler, and cut down into about 2-inch chunks. [DH, who usually gets this job, points out that a harp-style (or "Y-style") peeler works best on the hard pumpkin - the straight vegetable peeler is much more difficult to use.]

Heat 2 tablespoons oil in a skillet [I actually use a cast iron dutch oven, which saves transferring to a different pan later on.] Brown the pumpkin pieces, turning frequently, until golden brown (about 5 minutes.) [I brown the pumpkin pretty aggressively in this step, while taking care not to scorch it.]

Transfer pumpkin to a roasting pan. [Since I use the dutch oven, I don't do this!] Mix sugar and cinnamon, and sprinkle over pumpkin. Cover [with foil if using a roasting pan] and bake for 30 minutes, or until tender.

[This seems like an awful lot of sugar, but go with it - the dish doesn't really come out sweet in the end, and it just isn't as tasty if you cut down on the sugar.]

While the pumpkin is baking, make the yogurt sauce and the meat sauce.

Yogurt sauce: mix together yogurt with one clove of crushed garlic in a bowl; season to taste with salt & pepper.

Meat sauce: in a skillet, heat 2 tablespoons of oil and cook the onions until lightly browned. Add ground beef, the second clove of crushed garlic, and salt & pepper. Mix well and cook until beef is browned. Add tomato sauce and water, mix thoroughly and bring to a simmer, lower heat, and cook about 20 minutes until it cooks down to a thick sauce.

To serve: spoon yogurt sauce onto dinner plates, add a portion of the cooked pumpkin, and top with meat sauce. Serves 4. I usually make a bulgur pilaf to go with.

This is so tasty, and really easy. It's one of those meals where the different steps fit together really well - knocking out the yogurt sauce and the meat sauce fits just perfectly into the time that the pumpkin takes to cook in the oven.

Allstonian, Aug 2006:
Most of my changes are noted in my bracketed comments above, and have to do with technique. There is one ingredient change - the original recipe specified browning the pumpkin in 2 tablespoons vegetable oil and the onions and ground beef for the meat sauce in 1/4 cup canola oil. I couldn't see any reason for specifying two different neutral cooking oils for the two items, and 1/4 cup of oil to brown 2 onions and a pound of ground beef seemed like WAY more cooking fat than was actually needed.

Vivian's Notes:
1) Give yourself a LOT of time to deal with the pumpkin
2) I lessened the amount of sugar used to sprinkle on the pumpkin, but it was still good.