The arrival of Memorial Day weekend always feels like the official start of summer. Bright sunny mornings, languid afternoons, and warm nights work together to bring on the magical feeling of our favorite season. This year we have enjoyed an unusual stretch of hot weather, with temperatures already hitting 90 on several days. In response Mr. B and I have let the dust accumulate on our indoor dining table, moving all meals outside for the foreseeable future. The grill is coming back into regular rotation and Oscar is spending the warm days floating his ears in a plastic swimming pool on the deck.

A recent visit from a few members of Mr. B’s extended family led to the first BBQ party of the season. With little time to prepare a meal, I pulled out our always reliable grilled rib-eye and asparagus recipe and made a quick strawberry rhubarb pie. When I contemplated what side dish to serve with the steak, I was torn. Mr. B’s family has a long held tradition of ordering creamed spinach whenever they are in a steak house. While I enjoy creamed spinach I am actually more of a gratin girl- preferring thin layers of potatoes below a toasted cheese crust to greens swimming in cream. After mentally debating between the two dishes the thought struck me, what if I could do both? Google provided the answer in mere seconds, with a wonderful recipe for a garlicky potato and baby spinach gratin from Food and Wine.

Reading through the recipe I knew it was the perfect marriage of both elements. Thinly sliced potatoes and wilted spinach with garlic are bathed in a creamy sauce topped with an oozing layer of toasted cheese. With the help of a mandoline slicer the dish came together in about 15 minutes and kept happily in the fridge until I was ready to place it in the oven. As we sat down to dinner, I hoped that my intuition was correct. (It is always risky to make a recipe for the first time with guests at the table!) One forkful of the potato and spinach gratin and my hunch paid off. The dish went beautifully with grilled steak and was met with exclamations of joy around the table. It was such a success that I believe it earned a permanent place in our fall-back entertaining menu. If you are looking to satisfy both the creamed spinach and potato gratin lovers in your life, this is the dish to do it!

Garlicky Potato and Baby Spinach Gratin (Printable Recipe)

Adapted from Food and Wine

Serves 10

Ingredients:

2 cups heavy cream

1/2 cup plus 4 tablespoons freshly grated Parmesan cheese, divided

2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon of freshly grated nutmeg

2 Tablespoons unsalted butter, plus more to coat the baking dish

10 ounces baby spinach (8 cups)

5 garlic cloves, minced

2 1/2 pounds baking potatoes, peeled and sliced, on a mandoline, 1/16 inch thick

Directions:

Pre-heat the oven to 425° with a rack in the middle. Butter an 11×17 inch baking dish or 10 8-ounce ramekins. In a glass measuring cup or small bowl with a pouring spout, mix together the cream, 1/2 cup of Parmesan cheese, salt, pepper, and nutmeg. Set cream mixture aside.

Place a medium skillet over medium-high heat. Add two tablespoons of butter, and melt it. Add the baby spinach and minced garlic to the pan, toss the spinach with tongs and cook until the spinach is wilted, about 1 minute. If the spinach is slow to wilt, add 1/4 cup of water to the pan. Turn off the heat, and set the pan and spinach aside.

Evenly layer the potato slices in the bottom of the baking dish or ramekins. Distribute the spinach in an even layer on top of the potatoes. Whisk the cream mixture with a fork, and then pour it evenly on top of the spinach and potatoes. Give the dish (or ramekins) a little shake after pouring in the cream, to help it settle around the filling. Sprinkle the remaining 4 tablespoons of Parmesan over the top of the filling. Place the baking dish in the oven and bake for 25-30 minutes, or until the cheese is brown, the cream filling is bubbling, and the potatoes are tender. Let the dish cool for about 5 minutes before serving as the potatoes will be quite hot.

Other Strawberry Rhubarb Shenanigans:

Strawberry Rhubarb Cobbler with Strawberry Buttermilk Ice Cream

Mascarpone Cheesecake with Strawberry Rhubarb Glaze

Strawberry Rhubarb Pie (Printable Recipe)

Makes 1 9″ Pie

Ingredients:

2 lbs Rhubarb, thinly sliced

2 lbs Strawberries, hulled and sliced

1 1/2 cups Sugar

2 Eggs

4 Tablespoons Flour

1 teaspoon Cinnamon

1 teaspoon Vanilla

Pinch Salt

Double Crust Pie Crust (Recipe below)

Directions:

Pre-heat the oven to 400 degrees with a rack in the middle.

In a large bowl, mix together the rhubarb, strawberries, sugar, eggs, flour, cinnamon, vanilla, and salt. Stir well until all ingredients are thoroughly combined.

Roll out the bottom pie crust in a 10-inch circle, and place it in a 9-inch pie plate, leaving about 1-inch of crust overhanging the edges of the plate. Spoon all of the filling into crust, mounding it in the center. (It will look like way too much filling, but don’t worry as it will cook down considerably in the oven.) Roll out the top crust in a 12-inch circle to accommodate the mounded filling. Place the top crust over the filling, and seal the edges with a fork or your fingers. Trim off any excess crust. Cut several slits in the top of the pie to allow it to vent off steam.

Set the pie on top of a foil-lined rimmed baking sheet. Place the sheet in the oven.

Bake the pie at 400 degrees for 15 minutes. Then reduce the heat and bake at 350 degrees for 40-50 minutes, or until crust is brown and the filling is bubbling through the slits.

Double Pie Crust

Ingredients:

3 cups unbleached all purpose flour

2 teaspoons sugar

1 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1 cup leaf lard or shortening, slightly chilled

5 tablespoons (or more) ice water

Directions:

In a large bowl, whisk together flour, sugar, and salt until blended. Add the cubes of cold butter and lard to the mix, and rub them between your thumb and fingers until they break into small pea-size pieces and are incorporated with the flour. Add 5 tablespoons of ice water to the bowl, and mix it in with a fork. Keep adding water by the teaspoonful until the dough sticks together when you press a small piece between your fingertips. The mix will still look quite crumbly at this time.

Dump the mix out onto a flat surface, and using the heel of your hand, press down and out four to six times, smearing the dough onto the counter. This will create layers of fat, providing a flaky crust. Use a bench scraper to scrape the dough off of the counter and form it into a ball. Divide the dough into two pieces and flatten each piece into a disk. Wrap the disks with plastic wrap and place them in the fridge for 30 minutes or up to two days. Let dough warm up at room temperature for 5 minutes before rolling it out.

When I became one of those people and started to make homemade vegetable stock on a regular basis, I began to include leeks on my list of kitchen staples. Every week or so I pick up a few leeks to store in the fridge. The funny thing is once they were in my fridge I found that they worked their way into many other dishes besides just stock. Kale and wheat berry salads, pinot noir braised salmon, and grilled rib-eye steaks all benefited from the addition of sauteed leeks.

This month the inaugural weekend of our local Farmer’s Market led to an abundance of fresh asparagus (there’s not much else growing yet!) and when I opened my fridge for inspiration the ever-present leeks jumped out onto the counter. Instantly I knew I wanted to combine the leeks and asparagus into savory tartlets. Farm fresh eggs, a reduced-fat Swiss cheese, and skim milk rounded out the filling keeping the flavors bright the calories light.

After a quick turn through the oven, we had beautiful little Spring tarts, perfect for a quick lunch or a light dinner. The grassy and mellow onion flavor of the leeks complimented the tender asparagus tips beautifully. Each tart boasted a satisfying layer of toasted cheese on top of a flaky crust. These little tarts would be perfect for a bridal shower, baby shower, or luncheon. Served warm or cold with mixed salad and a glass of soft buttery white wine this asparagus and leek tart is an excellent (and elegant) way to celebrate Spring’s first produce.

Leek and Asparagus Tarts (Printable Recipe)

Inspired by and Adapted from Food Network and Smitten Kitchen

Serves 8

Ingredients:

8 Savory Tartlet Shells or 1 Large Tart Shell (Recipe Below)

1 Tablespoon Butter

2 Leeks, trimmed, rinsed, and cut into very thin slices

1 lb Asparagus, tops cut into 3″ lengths, bottoms thinly sliced into rounds

4 Eggs

1 cup Milk

1 teaspoon Thyme

1 1/2 teaspoons Salt

1/2 teaspoons Pepper

7 oz Semi-soft Part-Skim Swiss Cheese, coarsely grated (about 2 cups)

Directions:

Pre-heat an oven to 375 degrees with a rack in the middle.

Place a large skillet over medium heat. Add butter, and sauté the leeks and asparagus in the skillet until they are al dente. About 5 minutes. If desired (for decorative purposes) separate the asparagus tips from the vegetable mixture after they are cooked and reserve.

Mix together eggs, milk, thyme, salt, and pepper in a small bowl.

Distribute the leek mixture evenly in the bottom of eight tart shells. Pour the milk mixture on top of the leek mixture. Sprinkle Swiss cheese on top of the tarts and layer the asparagus spears decoratively on top of the cheese.

Bake the tarts for 30 minutes or until they are lightly golden on top.

Ingredients:

1 1/4 cups flour

1 tablespoon plus 2 teaspoons cornstarch

1/4 teaspoon salt

6 tablespoons lard, diced (Or use Butter)

1 egg

Special Equipment:

8 Nonstick Mini-Tartlet Pans or 1 9-inch Nonstick Tart Pan with Removable Bottom

Directions:

In a large bowl, whisk together the flour, cornstarch, and salt. Add the lard (or butter) to the bowl, and use your fingers or a pastry blender to quickly break up the lard and incorporate it into the dry ingredients. The lard should end up in tiny pea-size pieces. Add the egg and mix it into the flour with a fork until a dough forms. If the mixture is still crumbly, pour it onto the counter and smear it a few times with the heel of your hand, then scrape the mess into a ball and lightly knead it until a dough forms.

Once a dough has formed, set it on a lightly floured surface and roll the dough into one 12 inch circle or 8 4 inch circles (if using tartlete pans). Gently transfer the dough into the pans, and press it in to remove any air bubbles. Use a fork or your fingers to crimp the edges of the dough to the top of the pans, and place the tart shells in the fridge for 30 minutes. After the dough has chilled it is ready to be filled and does not need to be par-baked prior to using.

The year I turned seventeen I decided to take babysitting money (saved for years to buy a car) and instead go see a bit of the world. Leaving my family behind, I joined a group from my hometown and flew across the Atlantic landing in Haifa, Israel. The following two weeks were filled with a whirlwind of adventure. I explored ancient ruins, held on through bumpy camel rides, and walked the streets of crowded refugee camps. It was an eye-opening and life changing trip, which instilled in me a deep love of international travel and cuisine.

The intersection of Israel, Jordan, and Palestine brings together a unique grouping of world religions, cultures, and terrains. The landscape is filled with countless micro-climates; verdant forests along the Lebanese/Israeli border, sweeping sandstone walls in Petra, and a languid Mediterranean sea. Incorporate a population mix of immigrants and those who have lived in the region for centuries and you can imagine the beautiful melting pot of cuisine which results from this environment.

While traveling throughout the region, I had the good fortune of staying in many fancy hotels as tourism was down that year due to recent violence and civil unrest. This meant that high-end accommodations were hurting for business and offered very affordable rates. (I remember getting my first-ever spa massage in Jordan for only $15!) One thing that all of the hotels had down to an art form was the breakfast buffet. Each morning the hotel restaurants were filled with long rows of tables covered in white linen and heaped with bowls of fresh fruit, salads, sweets, and everything else you could imagine. Abundant agricultural lands and a warm Mediterranean climate meant that the fruit and vegetable selection was nothing short of spectacular. I recall filling my plate with dozens of different fruit and vegetable salads, marveling at the freshness (and enjoying the fact that I didn’t have to do all that prep work!)

One of the mementos I purchased on the trip was a small cookbook, entitled “The Melting Pot- A quick and easy blend of Israeli Cuisine“. Filled with a wide variety of fresh, simple recipes it encompasses the diverse cuisine of the region in a compact and delicious way. This recipe for an Israeli salad is an excellent representation of the healthy and satisfying salads found in the region. It closely resembles a Gazpacho, without the heat of peppers or a dominating presence of tomatoes. Cutting all of the ingredients into similar shapes and sizes adds a consistent texture that will delight your palate while giving your knife skills plenty of practice.

I realize that this recipe would be best if made in the peak of summer when all of the ingredients are growing fresh in your garden. However my taste buds seem to always be three months out of whack, craving what the next season will bring instead of the current one! Yet this is such a simple diet-friendly salad, you can make it now and make it later without any ill effects!

Israeli Salad (Printable Recipe)

Adapted from The Melting Pot, by Tami Lehman-Wilzig & Miriam Blum

Serves 8

Ingredients:

4 cucumbers, peeled, cut in half lengthwise, seeds removed

4 large tomatoes (if you want less liquid in your salad, remove the seeds)

1 green pepper, stemmed and seeded

1 red pepper, stemmed and seeded

1 small onion, peeled

2 avocados, skin and seeds removed

2 Tablespoons olive oil

2 teaspoons salt

1 teaspoon pepper

2 Tablespoons parsley, chopped

1 lemon, zested and juiced

Directions:

Finely dice the cucumbers, tomatoes, green pepper, red pepper, onion, and avocado into 1/4″ cubes (as best you can, tomatoes don’t cube very well!). Gently mix all of the cubed ingredients together in a large bowl. In a small bowl, whisk together the olive oil, salt, pepper, parsley, and lemon zest and juice. Pour the dressing over the vegetables and stir gently until well combined. Taste the salad and add more salt or pepper as desired.

It is a shame that Cinco de Mayo only lasts one day. If it were up to me the entire month of May would be devoted to drinking margaritas, mixing guacamole, and consuming indecent amounts of chips and salsa. Every day would be a lime scented fiesta celebrating the emergence of warm weather and bright green grass. Alas, daily margaritas and copious amounts of beans would likely take their toll after the first week (or sooner!). Luckily this months’ Daring Kitchen challenge provided me with an excuse to break out the tortillas for another round of Cinco de Mayo fun.

The official line: Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.

The challenge this month was to use fresh tomatillos to make a green enchilada sauce, and then layer tortillas with grilled chicken and cheese creating a stacked enchilada. I have shared our love for fire roasted chicken enchiladas in the past, but I have not confessed to my adoration of green sauce. Tomatillos, chilies, salt- I think I could put green sauce on just about anything! In fact one of my favorite quick and dirty lunches is a corn tortilla with a little shredded cheese and a spoonful of tomatillo sauce sent through the microwave.

Cooking the tomatillo sauce and chicken from scratch added a level of quality and enjoyment to the finished dish in this challenge. However the ease of assembly and simplicity of ingredients made me realize that this is a great recipe to be filed under the “Oh crap, what’s for dinner?!?” category. I am sure I’m not the only one who has a few fallback dinners in that file? (Annie’s White Cheddar Mac & Cheese, I’m looking at you!) A rotisserie chicken, a jar of tomatillo sauce, and a quick shred of Monterrey jack cheese could pinch hit beautifully in this recipe, providing a delicious and satisfying dinner in about 30 minutes. Leaving you with enough time to make a margarita…

Stacked Enchiladas Verdes (Printable Recipe)

From Fine Cooking, by Rick Walsh

Serves 4

Ingredients:

1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams – roast, peel, remove seeds, chop coarsely. Other green chiles (NOT bell peppers) could probably be substituted but be conscious of heat and size!)

7-8 ounces Tomatillos (about 4-5 medium)212 grams – peel, remove stems

4 cups Chicken broth (32 ounces/920 grams)

1 clove Garlic, minced

4 teaspoons yellow onion, minced

1 teaspoon dried oregano

½ tsp Kosher salt (add more to taste)

¼ tsp Black Pepper (add more to taste)

2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)

Hot sauce, your favorite, optional

2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs)

3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)

Kosher salt and pepper

12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)

6 ounces grated Monterey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)

Cilantro for garnish, chopped and sprinkled optional

Directions:

1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.

2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.

3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.

4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the
chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.

5. DO NOT RINSE!

1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.

2. Drain water and puree tomatillos in a blender or food processor.

3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.

4. Bring sauce to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.

5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.

6. Adjust seasonings and add hot sauce if you want a little more heat.

1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.

2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.

3. Cool and then slice into thin strips or shred.

4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.

5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).

6. Drain on paper towels.

7. Add oil as needed and continue until all 12 tortillas are done.

8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.

9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.

10. Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.

11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.

12. Finish with the third tortilla, topped with the remaining sauce and cheese.

13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.

14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.

If you look into the restaurant scene in Boston, one name continually jumps to the top of the lists: Barbara Lynch.  An incredibly talented chef turned restaurateur, Barbara leads the helm at several renowned restaurants across the city. Her flagship location No. 9 Park overlooks the Boston Common and is regarded as home to one of Boston’s finest dining experiences. Yet this James Beard Award winning chef does not limit herself to fine dining, several other locations cover a broad spectrum of experiences from a neighborhood oyster bar, a full service butcher shop and wine bar, to a modern interpretation of an Italian lunch counter. The latter, named Sportello, boasted a menu that I knew would make Mr. B a very happy man.

We started our evening in the basement of Sportello, home to a sister establishment simply named Drink. It was a bar unlike any other I’ve ever encountered. You walk into the space and wonder if you are indeed in a bar. There are no displays of vodka, no racks of wine- in fact there are no bottles anywhere in sight. Bustling bartenders work behind long wood counter tops that wrap around a large central table laden with fresh fruit; the idea is that you simply sit down at the bar and begin a conversation with a bartender. Homemade simple syrups, craft spirits, and a deep staff knowledge of mixology mean the sky is the limit when it comes to your options for a drink.

Mr. B ordered a dark and stormy crafted with homemade ginger beer, aged Jamacian Rum, and a bit of homemade ginger simple syrup. Deeply flavored and packing a strong ginger punch, he quickly declared it the best dark and stormy he’d ever tasted.

The bar began to fill up as we headed upstairs to our table at Sportello, giving the space the feeling of a big party in someone’s very nice basement. Relaxing, fun, and filled with excellent drinks, if I lived in Boston I would quickly become a regular at Drink!

Central to the concept of Sportello is the open diner-style kitchen. A few inches of sneeze guard glass separate you from the kitchen but aside from that you are right in the action. I loved watching the chefs pull together each order, working with a rhythm and focus that filled the entire room with energy.

The menu is divided into several sections, with small portions that allow diners to order multiple dishes. We each ordered different things in an attempt to taste our way through as much of the menu as possible. The parade of food which followed was a feast and honestly one of the more enjoyable meals I have eaten in a long time. We dove into:

Homemade Ricotta with Rhubarb Compote

Roasted Asparagus and Arugula with Poached egg, Grana Padano, and Lemon

Hamachi Crudo with Green Tomato, Peperoncini, and Watermelon radish

Strozzapreti with Braised Rabbit, Picholine olives, and Rosemary

Spring Risotto with Fava Beans, Fiddlehead Ferns, and Peas

Dayboat Scallops with Peas, Carrots, and Anchovy

Scottish Salmon with Mussels, Clams, Soffritto, and Borlotti Beans

Citrus Scented Panna Cotta with Blood Orange, Goat Cheese, and Graham Sable

It was magnificent, perfectly executed food. We left feeling happier than when we arrived and I still grin from ear-to-ear when talking about the experience. If I ever end up in Boston again, you can bet I will find my way back to Sportello.

(And I as soon as I get my hands on fresh rhubarb I am going to try and replicate the marvelous compote which started our meal. Once I have it figured out, you’ll be the first to know!)

I planned to share with you today the out-of-the-park-good restaurant we found in Boston, but a glance at the calendar made me realize that today is Cinco de Mayo. Since we love all things Mexican, all things American, and any variations in between I couldn’t let the occasion pass without a recipe! So I’m going to leave you in suspense a little bit longer with regard to the Boston restaurant and instead tell you about a pot of Mexican pork and beans.

Pork and Beans you ask? (I can see you yawning on the other side of this screen.) What could be so special about pork and beans? Well this simple dish contains two of life’s most treasured comfort foods: wait for it- pork and beans.

When it comes to cooking humble food with few ingredients, the quality of those ingredients takes on new importance. A few high quality basic items can come together in a simple fashion, elevating an ordinary dish to new delectable heights. In the case of this Mexican pork and beans, the stars of the show are: wait for it- pork and beans. I have waxed poetic about Rancho Gordo beans many times before, and once again a bag of Rancho Gordo Midnight Black beans inspired the entire dish. Small, inky, and oh so savory, these tiny black beans hold their shape after hours of cooking. They create a strong background of flavor and texture. Complementing the black beans and adding equal substance to the pot are two hefty ham hocks. Cut from Berkshire pork and only lightly smoked, these ham hocks are as far apart from wrinkly liquid smoke injected shrink-wrapped ham hocks as you can get. Slowly simmered in a thick bean liquid they fall off the bone into big pink chunks of porcine goodness.

A generous drizzle of lime juice, a sprinkle of crumbly cotija cheese, and a few chunks of fresh avocado top off these Mexican pork and beans with style. With a spoon in one hand and a margarita in the other you’ll agree that simple ingredients can come together into satisfying one-pot dinner that no one will be yawning over.

Key Lime Pie (with Mexican Limes)

Mexican Pork and Beans (Printable Recipe)

Serves 6

Beans:

1 lb black turtle beans, soaked overnight- I used Rancho Gordo Midnight Black Beans

2 Tablespoons lard (or canola oil)

1 large onion, finely diced

1 jalapeño, seeds removed, finely diced

2 carrots finely diced

4 cloves garlic, minced

1 Bay leaf

1 teaspoon epazote

2 lbs Naturally smoked ham hocks, (use the best quality you can find, with plenty of meat on the bone)

Water

Salt

Pepper

Toppings:

Avocado

Lime Juice (we liked 1/2 lime, juiced per bowl)

Cotija Cheese, crumbled

Directions:

Place a large soup pot over medium-high heat. Add the lard to the pot along with onion, carrots, garlic, bay leaf, and epazote. Stir the vegetables and cook for five minutes of until they are beginning to soften.

When the vegetables are soft, add the beans and ham hocks to the pot and pour in enough water to cover the beans by about 3 inches. Bring the water to a boil, then reduce the heat until the liquid maintains a very low simmer (the fewer bubbles the better). Partially cover the pot and let the beans simmer for 2-3 hours, until they are tender and the pork is falling off the bones.

Once the beans are cooked turn off the heat. Pull the ham hocks out of the liquid and set on a cutting board. Discard any fat and bones, shredding the remaining meat and return it to the pot. Discard the bay leaf. Drain off any excess liquid from the beans. Taste the beans and add salt and pepper as necessary.

To serve, scoop up a large spoonful of pork and beans into a serving bowl. Garnish with a liberal amount of lime juice, crumbled cotija cheese, and chunks of avocado.

Our second day in Boston began bright and early with a walk through the North End in search of espresso and interesting sights. As we passed Monica’s Mercato, the memory of fresh burrata spotted during our tour the day before beckoned us inside. A few balls of the soft sweet cheese were still in the case. We picked out a loaf of crusty bread, still warm from the oven and purchased a ball of burrata imported from Italy. Back out on the street we located a quiet bench and sat down for an impromptu breakfast of bread and cheese in the morning sunshine. For a minute it almost felt as if we were in Paris instead of Boston. Fresh cheese and warm bread are two of life’s greatest pleasures.

Mr. B loved the copper cladding on the outside of this corner building in the North End.

Mr. B only had a few hours before going in to a day of business meetings, so we walked along the historic Freedom Trail until we reached Paul Revere’s house. {Side Note: Growing up I was a major bookworm, reading my way through all of the classics. Ever since reading Johnny Tremain, a 1943 novel by Esther Forbes, which describes the life of a young silversmith’s apprentice in Boston at the time of the American Revolution, I have wanted to visit the house of Paul Revere.} The house was modest, beautifully restored, and definitely made for short people! It was quite fun to see actual silver pieces made by Revere and to learn a bit more about his family and life. It only takes about 20 minutes to go through the house but it was worth the walk.

After touring Paul Revere’s house, Mr. B had to head to his meetings, leaving me to wander at will throughout the streets with my camera. I continued along the Freedom Trail coming to the Old North Church. This beautiful bright church was built in 1723 and is known as the place where the “One if by land, two if by sea” lanterns were hung, alerting colonists that the British were coming and beginning the American Revolution.

Next I walked a few miles along the waterfront, crossing the Charles river and making my way to the USS Constitution. This sail-powered ship was built in 1797, named by George Washington, and is the oldest commissioned naval vessel in the world still afloat today. A cheery young Naval officer led a tour through the ship, describing seafaring life and taking us below deck for a view of the cannons and bunks.

Our tour guide was roughly 5′ tall, and the people standing next to him are children. I couldn’t believe how low the ceilings were below deck- I had to duck the entire time!

294 steps later I was at the top. If you want to find a good way to burn off a burrata breakfast, this is it! A small landing, crowded with everyone else who braved the stairs provided 360 degree views of the city through small Plexiglas covered windows.

After I squeezed my way back down the stairs, my thighs and feet were beginning to protest from miles of walking and stair climbing. So I did the only reasonable thing- flagged down a cab!

The cab took me several miles across town to the Boston Museum of Fine Arts. The museum is a large stately building, filled with magnificent collections of Japanese, Chinese, and European art. I spent the next several hours wandering the halls, gazing with awe at the incredible array of artifacts. A fully reconstructed Buddhist temple held intricately carved statues. One wing of the museum held Egyptian and Mesopotamian artifacts with ancient tombs and masks lining the walls. The 19th Century European wing held works from all the masters including Picasso, Degas, Van Gogh, Monet and several others. I have been through many museums both in the U.S. and abroad and was quite impressed by the depth and quality found within the Boston Museum of Fine Arts.

As the day drew to a close I met back up with Mr. B and we took a stroll through the expansive gardens which make up the Boston Common. The weather was beautiful and all of Boston was out and about enjoying the sunshine with kids, dogs, and bicycles everywhere.

Our final stop of the day was for drinks and dinner at a restaurant so cool it deserves its own post- which will be coming soon!