I would fly to Brussels (probably Bruges b/c it’s more fun) just for this waffle. It was that good. It wasn’t your regular big doughy waffle that requires loads of butter & syrup (Or whipped cream & berries if that’s your thing). It was served warm, and had a sweet sugary coating on the edges which were crisp and the inside was soft, much like a hot pretzel. It was so good. I think I enjoyed my waffle(s) more than the actual beer.
I spent the rest of the weekend cleaning, volunteering & cooking. Sunday was ironic because I spent all day in the kitchen and then went out to dinner. I went to one of the best italian restaurants in Boston, and it’s not even in the North End. Let me re-phrase, there are two- one Giacomo’s in the North End and a second in the South End/Back Bay. Both are owned by the same outfit, but the one in the South End at least takes reservations so you don’t have to wait out in the cold in line. Everything is fairly priced and the food is outta this world. I’ve never had anything bad there and it’s a great reliable spot. That sometimes makes or breaks a restaurant- you know, you go once have an amazing meal, go again and it’s just not up to par? Never happens here. The garlic bread is $3, house salad is $4, an ok bottle of Chianti is $16. You really can’t go wrong. I ordered one of the nightly specials- Potato gnocchi with a beef & pork bolognese. To die for. Whatever your plans are for dinner tonight, drop them and go to Giacomo’s- you will not be disappointed.
As for my day in the kitchen- I attempted all by byself- dinner rolls. No no. That was not a typo. I had trouble with a few key words and phrases as a child: purple was poorple, yellow was lellow, and because I was fiercely independent from the age of 2 on, I liked to do things, all by byself. Translation: all by myself.
Dinner rolls are a big deal in the Foley family tradition. My grandmother was the family baker and she passed most of that to my mother, and I over the years have reluctantly tried to learn it myself. We all know my thoughts on baking, especially when it comes to bread. (Scary!) My Mom makes these dinner rolls for every holiday and the in between occasion. I have volunteered to handle all starches for an Urban Thanksgiving Dinner this upcoming weekend: squash soup starter, mashed potatoes, and dinner rolls so I did a test run and I have to say, the results were a solid B/B+. I used a recipe from Betty Crocker, which I think is a pretty standard recipe and I altered it for what I had for ingredients, which also made it more true to form to my Mom’s recipe.
For dinner this week I prepared a big batch of soup. Using a recipe from Everyday Food (another of the roasted soups featured last month) I recreated the Roasted Beef, Mushroom & Barley Soup. It was ok. It needed some deeper body to it, but was easy. The only things I changed were that I used half a yellow onion as I didn’t realize I needed a shallot and, instead of buying a 1lb sirloin, I bought a pound of sirloin stew meat from the meat case, it’s essentially the same cut of beef, already cubed for you, and half the price. Who wouldn’t do that? Maybe people that aren’t paying student loans still. Must be nice. Anyway, I won’t give it it’s own page, as I don’t feel it’s worthy of it, but head over to Martha’s site and give it a try this weekend!