Starbucks Reserve: Jamaica Blue Mountain

As many of you know, I began a new job back in February.  I was raring for a change and seized a great opportunity when I saw it.  My new job, that I'm now firmly six months into has provided me with the new challenges that I sought and exciting changes to my schedule.  I have the opportunity to work remote from the office and that has made my morning cup of coffee a much more pleasant affair.  I have time now to brew a steaming mug here at home before cracking open the lap top and I can allow those first few bitter sips to jog my mind into work mode.  I watch my neighbors head to work as I boil my tea kettle of water, and ponder the days activities as the coffee grounds steep through the water permeating it with its caffeinated goodness.  And then I sit, lap top open and take my first sip as my brain focuses on what needs to be done. 

Starbucks has been my go to for my coffee enjoyment this year, and recently sent me a bag of their featured Reserve bean- the Jamaica Blue Mountain.  They launched this as a perfect seasonal transition coffee.  It leads with light and summery citrus notes, and then finishes into a smooth creamy chocolate, perfect for those first crisp mornings. 

Jamaica Blue Mountain is not just any coffee of course, it is one that is known the world throughout for its special qualities.  It is grown in the eastern mountains of Jamaica, under strict regulations and vigilant supervision.  It's history travels back to the 18th century, and its preparation and shipping is a time honored custom from those days.  This is a coffee that is rare and unique, and not to be missed!

Wicked Good Cupcakes

I don't even remember where I first heard about Wicked Good Cupcakes- it might have been on Boston.com, or...somewhere.  The point is when I heard about this mother daughter team of cupcake creators, well my heart went out to them.   They began by just taking a cake decorating class together, just as a way to bond. Proud of their work, they posted some photos on line for friends and family to look at, the surprise came when the anticipated support became requests and orders for their creations.    Today they own and operate Wicked Good Cupcakes together- a business where they daily bake their cup cakes using only real, fresh ingredients- no mixes allowed.

Last week I was contacted by their PR and asked if I'd like to try out one of their more creative initiatives- cupcakes in a jar.  Recalling the story- I immediately agreed.  So, after spending all of last week working in California, including many plane transfers and delays, I was thrilled to receive three little mason jars stuffed full of cake and frosting.   Really- does anything sound any better?

I'll be honest- I was a little worried about shipped cupcakes.  I was concerned they'd be stale- dried out from their travels.  However as I cracked open the first vacuum sealed jar (Cuckoo for Coconut) I found how very wrong I was.  The cake was as moist as it had been if it had been baked that day.  Coconut butter cream frosting encapsulated the lovely vanilla cake- making for the perfect balance of coconut and just delicious cake. 

Having no will power at all, I ripped into the remaining jars- a Marble Mutt and a Cookies N Creme.  The Marble Mutt, a blend of dark chocolate and vanilla cupcakes and dark chocolate an vanilla butter cream icings, contained the same moist cake, and the icings did compliment each other well.  It was a solid offering, however after the coconut, I felt a little let down.  The Cookies N Creme however brought me right back.  Vanilla cupcakes layered with Oreo crumbles and topped with Vanilla Cream Cheese Butter cream frosting -this was a delicious cupcake.  The Oreos, somehow, had maintained their crunch adding a perfect amount of texture variate to the cake, and the frosting brought it all home.

I was truly thrilled to try out Wicked Good Cupcakes- not just Becca's a delivery of cupcakes is pretty awesome- but because of the great work this mother daughter team is doing.  I was even more thrilled that their cakes are fresh and delicious.  These are the perfect treat for anyone who deserves a little cake in their life- no matter how far away from you they might be.

Wicked Good Cupcakes can be found at:  http://www.wickedgoodcupcakes.com/

CalNaturale Svelte Protein Shakes

Over the last eight months or so I have stepped up my work out routine.  As this blog concentrates mainly on the things that make a pretty religious gym routine necessary for me, I don't talk much about it.  However, in June 2011 I realized that "going when I can" was a ridiculous attitude to have towards the gym, and I started looking at my schedule to see where I could make going a priority.  I finally bit the bullet and started going in the morning before work.  Since then I have been able to hit the gym 6 days a week without any problem, and, to be honest, I love it.  I love getting up when it's quiet out, the sun is still sleeping, and I am alone with my thoughts.  I push myself to work harder, lift heavier, and all around get a better work out daily.  I love the gym community now.  I have my routines, the classes I cannot miss, the trainers who have kicked my butt...I really enjoy it now, something I never could have said before.


Of course, very little happens in my life that doesn't directly relate to food, so because of this new found push, I find myself starving on my way into work.  I crave food to make up for the loss of early am calories and I'm constantly trying to figure out the best way to find fast nutrients in the morning as I push into work.  Enter CalNaturale Svelte- a line of protein shakes.  A couple of weeks ago the folks there asked me to review their product, and I jumped at the opportunity.  A few days later I received a package full of shakes, ready for my enjoyment.

Photo provided by Svelte

Each shake (available in Chocolate, Vanilla, Chai or Cappuccino) contains 16 grams of protein from organic soy milk, 20% if daily recommended dose of fiber, complex carbs, and only 9 grams of sugar.  This combination makes for a filling shake, in what are honestly tasty flavors.


I started taking them in my gym bag with me, to drink as I zoned out on the T on my way to the office.  My first sips of the French Vanilla was reminiscent of vanilla ice cream- rich and delicious.  Now, the shakes do also contain the flavor of Protein which is still a bit chalky to me, however for the amount of nutrients I found these really quite delicious.

This past weekend I took the opportunity to blend the chocolate with a few other ingredients and take it as a real meal replacement- before a gym session.  I blended together banana, frozen raspberries and the shake and ended up with a delicious, truly similar to a real milkshake drink.  It filled me up and powered me through my work out.  


If you would like the opportunity to try these shakes out for your self, representatives will be available with samples and coupons for samples at:

Boston Common Frog Pond

2/4

Boston, MA

Devine Rink

2/5 22-4PM

Dorcester, MA      


Definitely give them a shot and see for yourself! 


Svelte Created Recipes:

·         Svelte Smoothies

o   Chocolate-Banana Bliss: 1 CalNaturale Svelte Chocolate shake blended with 1 banana and 1 cup of ice

o   Cappuccino Crush: 1 CalNaturale Svelte Cappuccino blended with 1 cup of ice (so easy!)

·         Svelte Coffee Creamer

o   Simply use Svelte in French Vanilla (or any flavor for that matter) as a natural flavored creamer for your coffee in the morning

·         Svelte Cereal

o   Pour 1 serving of Kashi GOLEAN Crisp! cereal in a bowl, substituting regular milk with CalNaturale Svelte in French Vanilla 

Nespresso Latissima- an evening of dining with Ted Allen, and a look into Espresso

Last week I had the, beyond extreme, pleasure of attending a dinner with Food Network host, and general food guru, Ted Allen hosted by Nespresso US.  I was thrilled to attend, mainly because Ted Allen has been one of my favorite food personalities since Queer Eye For The Straight Guy aired, and I find myself so often agreeing with his opinions.  I was also thrilled to find out more about Nespresso, the company who made it convenient and easy for consumers to make a perfect espresso, or latte or cappuccino at home.  

I was first introduced to Nespresso a few years ago when a chef friend of mine excitedly purchased one.  He raved about how great the espresso was, how easy it was to assemble, clean, and use.  I tried a cup once when visiting and shared his excitement.  I loved the deep rich flavor of the coffee, and was shocked at how good the espresso was, complete with crema, from a simple machine.  I was thrilled to have a chance to revisit Nespresso, learn their secrets and try their coffee again.

Our dinner that evening was paired with several different espressos- a dream come true to a coffee freak like me.  The first course concentrated on naturally sweeter components- a sweet potato cup filled with a parsnip puree and then decorated with a coffee "caviar".  This was paired with the Livanto Grand which was deep and smokey.  The flavors were balanced, creating harmony, and the coffee itself had very little aftertaste.  It was clean and delicious, and when drunk after a bite of the sweet potato - it accentuated the sweetness of the vegetable.  

Our second course, steak with a veal demi ketchup and a cab cake, was accentuated with the currently featured limited edition- Dhjana.  The Dhjana is a blend of beans from a variety of locals including Costa Rica, Brazil, and India- this blend resulted in an extremely bold, full flavor coffee that was perfect to stand up to the big flavors of the steak.  

Finally, we were served a trio of mini desserts, and complimented it with a Decaffeinated espresso- known as Intenso.  I am not a decaf fan.  Normally I find that the flavor that I'm searching for in coffee, that big, bold, wonderfully bitter flavor is missing, or it falls flat.  The Intenso had incredible flavor.  Strong, rich and perfect to pair with sweet desserts such as Vanilla Affagato, a mocha frappe or a pot du creme.  

After dinner was complete, and we were buzzing (literally) on the fantastic coffees, we were given our own Nespresso Latissima machines to bring home with us.  The Latissima is the newest model to join the Nespresso family, offering an easy solution to make espressos, lattes and cappuccinos.  Their unique milk carafe perfectly steams milk and then facilitates the addition of coffee.  The result are creamy, well foamed drinks that pack a punch of flavor.  I have been loving my machine since bringing it home.  I have dipped into my supplies of Nespresso cups and indulged in several espressos and lattes since breaking open the box.  I have been astounded the variations of flavors from the coffees.  Each one has had different notes throughout from smoke to floral, chocolate to spices.  

Everything about the Nespresso Latissima has brought me joy over the past couple of days.  From the ease of setting up, to the excitement of my first cup of espresso, to the relaxation of enjoying a latte at home- it has been a fantastic addition to my kitchen. 

Special THANK YOU to Nespresso for their generous gift- I am so excited to continue to try out all of the coffee capsules!  

California Olive Ranch Olive Oil, and a tasting provided by Troquet, Boston

Photo Courtesy of California Olive Ranch

Rich and creamy, fresh and fruity, light with a kick...Olive Oil wears many hats.  Earlier this week I had the opportunity to dine with some folks from the California Olive Ranch and talk about their Olive Oils.  I have, in the past, compared Olive Oil to wine in that both liquids take much of their flavor from their surroundings.  The wind, rain, and dirt that these fruits are grown in all affect the flavors that they produce, and a skilled maker of wine or Olive Oil knows how to cultivate these in their favor. 

Tasting glass

The California Olive Ranch is run by a 5th generation olive rancher, so, you could say- olives are in his blood. California Olive Ranch, began its journey about 12 years ago with the purchasing of land and trees.  The layout is similar to wine, trellis line the fields in rows and it is a careful task to prune and mulch these fruit bearers.  When the olives are ready for harvesting, which occurs each November now that the trees have matured and are producing good fruit, a well padded machine assists in the project, bringing in the olives gracefully and cushioning their ride to reduce any bruising.  The team at COR then begins the work of pressing the olives, ensuring that their oils are carefully harvested, blending what they can, preserving the rest.  They currently grow three different varietals of olives, and produce both single and mixture oils.  The outcome of this tireless effort is a pure, rich, and fresh tasting olive oil- one that of course can be used in cooking, but can also be elegantly drizzled over a finished dish to boost its luxurious qualities.  

We were treated to a wonderful tasting of the oils, and then a beautiful dinner with each dish incorporating California Olive Ranch oils.  As always, I was blown away by the different flavors that are brought forth by tasting olive oil plain- one has notes of grass, another finishes with a burst of pepper as the liquid reaches the back of your throat.  Olive Oil, beyond it's rich, buttery greeting, brings a host of flavors to the palate. It is an incredible product.

We were hosted at Troquet, located right across the street from Boston's Common. Troquet has been on my list to try for ages, and I was thrilled to be able to celebrate such a great company and try out their food.

We began our meal with Burata Ravioli, tender pillows of pasta stuffed with creamy Burata cheese, and then served with braised artichokes and an heirloom tomato fondue. The elements of this dish on their own were perfect.  The dense cheese was cut nicely with the acidity of the tomato, and the tang of the artichoke.  Bringing it to the next level though was the beautiful drizzle of olive oil that tied it all together.  The chef had used the simple Every Day olive oil, so the flavor was nicely muted allowing the other pieces of the dish to sing, but it was able to add a wonderful richness that tied it all together.

Our second course was olive oil poached salmon, topped with a paper thin olive oil fried toast, and paired with a saffron couscous enhanced with eggplant and Vadouvian spices.  The finished affect was beautifully Middle Eastern, with vibrant, smokey, and fresh flavors. The salmon was perfect, tender, and well seasoned, and was wonderful when paired with the crisp toast.  The chef utilized the Miller's Blend in this dish, a spicier, fuller flavored olive oil from the line up.  Here, the bolder olive oil stood up next to the delicate fish, complimenting it, but not overpowering.

Finally, our dessert course was presented. A Valhrona Chocolate tart filled with a black olive caramel combined with olive oil, and then served with orange ice cream.  Never before have I had a combination of both chocolate and olives, and to be honest I was a little nervous.  The end result however was the wonderful decadent sweetness of the chocolate and caramel combined, punched up with that great, salty, olive flavor.  I was truly impressed with Troquet's use of Olive Oil and their general interpretation of this menu.  

The real star of the show though was California Olive Ranch Olive Oils.  If you're like me- you've been buying the same olive oil for years- and it's probably the one you grew up with.  I urge you to give California Olive Ranch a try.  It is sold locally in Shaw's, Stop and Shop etc, and it is absolutely worth the deviation from your tried and true.     

Bertolli Meal Soups, and a Giveaway!

If you have read A Boston Food Diary for any length of time, you've probably realized that I enjoy challenging myself in the kitchen.  I appreciate taking the long roads to get to the end result, slicing and dicing my way through a pile of ingredients to make the perfect dish.  I bake cookies from scratch for no particular reason (your welcome co- workers), I try my hand at pastries just to see if I can, I make pasta from scratch because its better and I rarely take too much help on week night meals.  I realize however, that my way of living is not the norm.  That today so many of us are balancing careers, families, social obligations, charitable work etc- and it is difficult to find the time to whip up a nutritious meal all of the time.  Perhaps you get it done 5 nights a week but there are two rogue evenings there where the kids practice runs late, work runs over, errands need running and dinner seems insurmountable.  Sure, on these types of nights eating out or take out is an option, but lets be honest- eating out isn't the healthiest option, and it can be darn expensive.   Enter that pesky frozen food aisle at the grocery store.

I have often banished the frozen food aisle, but a few weeks ago Bertolli asked me to give their new line of frozen Meal Soups a try.  To be frank, in my head I scoffed a bit.  But then I sat down and did some research- the flavors sounded good, loaded with vegetables, beans and lean chicken.  I checked out the nutritional label- sodium wasn't astronomical as I had anticipated, and fat and calories seemed in check as well.  I gave them a try on a day when I was cooking up a storm for the week but didn't want to break my stride to make lunch.  I poured the contents of a Bertolli Soup bag into a pot on my stove, added a cup of water and set the heat on medium high.  A few minutes later a pot of soup was boiling on the stove- and it smelled good!  I followed the directions, covered it, and let it simmer for a bit longer. 

Later, I sat down, skeptical, but hopeful, and dug my spoon into my bowl full of soup.  I had chosen the Chicken Minestrone, and I can say that it was loaded with beans, yellow zucchini, spinach and tons of other veggies with large chunks of chicken.  The broth was a rich tomato base, and it was full of flavor, not salt.  I was really blown away by how tasty this soup is- I was anticipating a salt laden broth, with just a few pieces of unidentifiable vegetables and a scant trace of chicken.  I was thoroughly incorrectly.  I also anticipated that the "serves two" on the bag was a farce- but I ate a single bowl, paired with a piece of fresh bread, and was full with over half of the pot left for another meal! 

Bertolli has definitely nailed this dish, and I'm excited to try the other flavors.  I did have some sticker shock when I checked the price on the frozen meal (my grocery store had it at $8.39) but when I realized that it really is a filling meal for two people, a bit over $4.00 didn't seem too astronomical, especially taking into account the amount of veggies that were present.

Bertolli, understandably, is really excited about the launch of their soup collection and asked me to host a give away for them to help spread the word!  I have a beautiful bread basket, silver ladle, refrigerated grocery bag and coupons for you to try out the soup collection all to give away! 

To enter- please leave a comment on this post telling me how you solve your "busy night" meal issues whether it be a stock pile of home made frozen food you grab from your freezer, take out, or something from the grocery store!  For additional entries- Tweet "@Bostonfooddiary Enter me to win the #Bertolli giveaway" and/or leave the same message on my Facebook page!  All entries due in by Friday, October 7, at 11:59 pm EST.  I'll announce the winner on Monday, October 10, 2011.

Good Food Made Simple- Steel Cut Oat Meal and Eggs from Your Freezer!

Breakfast is one of those things to me.  I know it's good for me, I know it's the right way to start my day, but I get really bored with it.  I've never been a cereal for breakfast person, and I refuse to get up early to make myself a proper breakfast before work, so I am constantly searching for good things to eat at my desk while I plow through my morning.  More often then not, I settle on a whole wheat sandwich thin, spread with peanut butter and dotted with banana slices.  It has good nutrients, gives me energy for the morning ahead, and is pretty convenient for the office.  I store my peanut butter at my desk, and just cart in a sandwich thin and a banana each day.  Easy.  

Now, to be fair, there are some in my office who go through the intricate work of bringing in egg beaters, an appropriate sized microwaveable container, English muffins, cheese, meats etc and make their own egg sandwiches.  To be honest- this seems like a lot of work to me. I'll be honest- I don't want to fuss with breakfast.  I want to sip my coffee in peace, I want to eat fast, and I want to return to whatever it is I'm working on for the day.  Quick. Simple.  So, when I was invited to a breakfast event showcasing a new company Good Food Made Simple, held at Stir in the South End a few weeks ago, I was intrigued to see what their offerings would be.  

As an aside, Stir, a Barbara Lynch venture where she holds cooking classes, and has an awesome wall for a book store, is a beautiful space, and I was thrilled to get to spend some time there.  Good Food Made Simple is a recently started company that concentrates on creating a product that is made with minimal ingredients, uses simplistic packaging, and is easy to prepare.  Their sweet spot is in the frozen food aisle, as all of their offerings are frozen, and they are pledging to take on the aisle, forcing their counterparts to re-examine the ingredients they use.  

Good Food Made Simple offered us samples both of their Oatmeal, offered in four different varieties- Natural Steel Cut, Steel Cut with Fruit and Berries, Steel Cut prepared with Vermont Maple Syrup, and Rolled Oats flavored with Cinnamon and Brown Sugar, as well as their egg patties, offered in both egg white and natural egg.  

Steel Cut Oatmeal, due to the way that it is processed, is said to retain more of its natural nutrients than rolled oats, however, due to its unique preparation, it can take about 40 minutes for preparation.  Now 40 minutes may not seem like a long time generally speaking, but on a busy work morning, or when trying to get the kids ready for school (I'd imagine) those are precious minutes that you just don't have.  Good Food Made Simple gives all of that time back to you, by making kettles of the oatmeal and then flash freezing them into individually wrapped pucks that can be tossed into the microwave for just a few minutes and breakfast is served.  

I tested these out at work last week (I do not own a microwave at home which nixes these as a quick, nutritious weekend option for me), and found them to be filling, but delicious.  At Stir one of the chefs there topped the samples with beautiful additions like Marscapone Cheese, Fresh Berries, Golden Raising and beautiful nuts and dried fruits, my toppings at work were much simpler- sticking solely to my banana.  However both ways, with the creative additions from Stir, and with a simple banana, these bowls of piping hot oatmeal stuck to my ribs and definitely fueled me for the day.  Their texture was perfect- the steel cut of the oats gave them a lovely mouth feel without that gummy vibe that oatmeal can get.    

However the real beauty of Good Food Made Simple is the limited ingredient list- every ingredient is a real food, not a chemical, and where possible ingredients are kept basic.  Their Natural Steel Cut Oatmeal contains oats, water and salt.  That's it.  Their others contain purely natural ingredients, and all are listed legibly, in a readable font size, on the front of their box.  

At Stir, and at work, we moved on from Oatmeal to Egg Patties.  I'll be honest here- the idea of these kind of wigged me out.  I don't know what it is about eggs, but I have difficulty with them.  I love them, but I can't think about them for long or I lose my appetite for them.  The idea of frozen, patty shaped, eggs similarly make me a little a nervous.  Putting all of my own weird concerns aside, and pressed forth to try the amazing egg sandwiches that were being made for us in the Stir kitchen.  Buttered, toasted bread, aged Prosciutto, avocado, arugula pesto, oven roasted tomatoes -all these lovely ingredients came together to create two different sandwiches.  My qualms of frozen egg patties were immediately eliminated when these gorgeous sandwiches were set before me.  The eggs, microwaved for just a minute or so, were light and fluffy, defying my concerns that they would take on the properties of a rubber ball.  

Here at the office these have proven to be a much simpler breakfast sandwich solution than the egg white, microwave container make shift situation.  Paired with a whole wheat sandwich thin, a slice of Jarlsberg Cheese and a pile of fresh arugula my breakfast has been light, healthy and delicious-with enough protein to keep me going long past lunch.  

I really enjoyed the products that Good Food Made Simple sampled for us.  I loved them in Stir under the well trained chef hands, but I also loved them at work, where in a pinch I threw them together.  My toppings were not as decadent or well planned, but the quality of the product shone through that and rewarded me with a tasty and satisfying meal.  These are being sold on a national scale- please check your local grocery stores for them and keep your eye out for new products as well!    

Code Blue: your guide on the road to recovery this holiday season

Anyone else feeling a little rundown lately? As much as I love the holidays, they can really take it out of you! The running hither and yon for errands and picking up gifts for loved ones, parties and gatherings with friends, and then the extra gym visits to keep the merriment in check- it can all really get you feeling out of sorts. Luckily for me, a couple of months ago I was sent a box of Code Blue to try out and it has been keeping me right as rain!




Code Blue is billed as an all natural recovery drink, packed with nutrients and electrolytes (3 times more than the average). It's formula was developed by scientists and includes Glutathione and N-Acetyl-Cysteine, antioxidants, prickly pear fruit extract, which helps liver functions (one too many at the company party last night?), and several other vitamins and minerals to further assist with liver and kidney functions (including vitamin c, b, e, potassium, etc).

Even better, Code Blue is a tasty and refreshing way to put a little pep in your step. Sweetened with Agave juice and lightly carbonated, it is easy to sip and immediately starts refreshing your system. Good stuff.

Definitely check out Code Blue after your next work out, late night baking session, or social gathering!

Geoff & Drews, Gourmet Cookies and Brownies- Perfect for the holidays!

Cooookies... They are everywhere right now.  Everywhere I look there seems to be a plate of cookies just waiting to be devoured- it must be the holidays huh?  Given this delicious state of affairs lately, I was thrilled to accept an invitation to a cookie info and tasting session that was held last night at the Harvard Square Clover.  

The event featured the cookies and brownies of Geoff & Drew's, a locally based cookie gift company started in 2001.  Of course, high end cookie gifts wasn't the way that Geoff & Drew's began.  Started by four friends, their original idea was to delicious fresh warm cookies and milk to area college students needing a break from their studies.  Unfortunately, the logistics of this idea didn't work out as well for them, however they knew they had a good thing going with their cookies.  And so- the gift cookie business for Geoff & Drew's was born.  Today, they offer at least four different types of cookies including chocolate chunk, double fudge, oatmeal with cranberries, and white chocolate cranberry.  Each flavor has a delicate flavor obviously showcasing the quality real ingredients used.  Every bite tastes fully of butter and sugar and all of those wonderful ingredients that make up a delightful cookie.  However they don't stop there- Geoff & Drew's also makes a killer brownie! I indulged in a piece of a toffee brownie last night- and it was absolutely amazing.  Honestly- I don't think I can say too much more about it other than that they are outrageously delicious!

Geoff & Drew's has a great selection of Gingerbread Men and all of their gift boxes are artfully presented thereby making great gifts.  I can see these going over well with teachers, babysitters, coaches, etc.  AND just to "sweeten" the pot a bit, Geoff & Drew's has extended a 20% discount for you fantastic A Boston Food Diary readers!  When placing your order use discount code "Blog20" to receive a discount on your order (sales items not included).