Rendezvous Central Square :: Main Page Basic pantry-inspired pasta By now you may have come to identify several of the usual suspects in my kitchen larder: garlic, olives, capers, anchovy, among others. Keeping these items in your pantry means that you will always be able to pull together a delicious, simple little meal. My favorite stand-by pasta dinner includes all of [...] Toasted breadcrumbs One of the staples of my home pantry is actually just a simple by-product from making toast in the morning: the breadcrumbs leftover on the big wooden cutting board. The dark crusts on my daily bread — the big sourdough loaves from Iggy’s Bread (Cambridge, MA) — are wonderfully flavorful, and I carefully [...] The pleasures of open-air dining This weekend my friend Diane is celebrating a (minor) birthday. Again this year, on Saturday, July 7, Chef/Owner Steve Johnson will be participating in the Buzzards Bay Swim, an annual fund raising event organized by The Coalition for Buzzards Bay. Those pesky birds!
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Chow Times Gourmet Magazine: gourmet.com Sticky Lemon Rolls with Lemon Cream Cheese Glaze | Apartment Therapy... - StumbleUpon They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon. But inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness. The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, "This is the best thing I ever put in my mouth." Sticky Lemon Rolls with Lemon Cream Cheese Glaze Makes 12 large breakfast rolls Lemons, for dough, filling, glaze, and garnish3 large lemons, at room temperature For the sticky lemon filling:1 cup sugar1/4 teaspoon freshly-ground nutmeg1/2 teaspoon powdered ginger For the lemon cream cheese glaze:4 ounces cream cheese, softened1 cup powdered sugar Prepare the lemons:Zest and juice the lemons. Divide the juice into two equal parts, and set aside. Make the dough: Make the filling: