Skip to content

Search for:

Concord Culinary Lyceum

instagram
facebook
twitter

The Lyceum
hungrytommy
Concord, MA
The Juniper Society

Tag: pasta

quick bite: brunch at SRV

My thoughts on brunch at @srvboston - "It is without a doubt one of the best meals at one of the best restaurants in Boston."

Share this:

Click to email this to a friend (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to share on Pinterest (Opens in new window)

Like this:

Like Loading...

April 15, 2021 0

Blog Stats

33,502 hungry friends

Follow Concord Culinary Lyceum on WordPress.com

Get the latest news from the Lyceum

Email Address:

Instagram

Tonight’s dinner: Pan seared cod with a mock beurre blanc over bacon-corn-tomato relish.

Fall on a plate. I sautéed a little onion and then added ground pork, sage, and thyme. Once the pork was cooked through I added two apples and some bell pepper. I let that cook for a bit and then mixed in honeynut squash that I had roasted in the oven. I covered the whole thing with Parmesan bread crumbs and broiled it to perfection. Absolutely adding this recipe to the rotation!

A little rain won’t stop me from picking the perfect apple.

One vegetable is fine, but put them all together and they are even better. Tonight’s vegetables come from my Wilson Farm CSA share. I started with half of an onion then added some green beans and fioretto. I cut the corn off three ears and tossed that in too. Then a little tarragon and a splash of chicken broth to finish cooking. I finished off the heat with vinegar and an heirloom tomato. Because I’m not much of a vegetarian I ate it with chicken thigh, but I bet most people would love it all by itself.

Wonderful dinner last night at Field and Vine in Somerville. I really like the space - swipe to the end to see. All of the food was good but the best was the blistered peppers. Do not miss this dish. Also featured steak tartare, smoked fish croquettes, fluke ceviche, and pork shoulder with peaches.

Spent the day making tomato sauce, then served it over fresh ravioli from Concord Market. The sauce was made with farm share tomatoes, garlic, onion, red wine, and herbs. I got two different stuffings, one was braised short rib and the other was cheese. Both were delicious.

Corn and bacon risotto with shrimp. Three ears of corn make this dish the perfect summer risotto. As much as we all love bacon the key is to just use a couple of strips so you don’t overwhelm the other flavors. Corn and scallion is from my Wilson Farm CSA. Wine and shrimp are from, where else, Concord Market.

Great lunch today at Mr. Bartley’s. Details available at the link in my profile. Highly recommend the Boston cream pie frappe. Amazing!

Taco Tuesday with Pig Rock sausage, peppers, and onions and my creamy cilantro lime dressing. I also tossed on some tomatoes cause color. Delicious and if you want to make this awesome dressing you can find it on my website.

Loading Comments...

Write a Comment...

Email

Name

Website

Send to Email Address Your Name Your Email Address

Cancel

Post was not sent - check your email addresses!

Email check failed, please try again

Sorry, your blog cannot share posts by email.

%d bloggers like this: