Major Misadventures at Starbucks

Alright, I admit it, I'm a certified Starbucks addict. Ever since high school, JAM and Starbucks have gone hand in hand, from an excuse to hang out to a place to hang out while skipping classes (mostly TOK!). Once Dan, our JAM friend, started working there along with other fellow classmates, my love for Starbucks grew as I suddenly had access to venti drinks for free and honestly I think between the three of us, Ariel, Malia and I have probably at some point tried 80- 90% of the menu. Including food. So upon a recent trip to Starbucks with my coworkers, we saw all the pretty marketing paraphernalia for their new Tazo tea drinks and thought, what the heck, let's try them.

(pretty marketing!)

Anjali and I ordered the Vanilla Rooibos Tea Lattes and Stef had told us she tried the Berry Chai Tazo Tea Infusion over the break and would compare with us.

Our tea lattes, were....gross. Too much milk, too much foam (I know it's a latte but really too much here), and not sweet at all. After adding 1 packet of sugar to my tall latte (Anjali added 2) it was sweet but not enjoyable. The vanilla flavor was very artificial vanilla, almost like lip gloss, and the texture was bizarre - it was too thick to taste much like tea. I barely drank half of it.

Stef's analysis of her Berry Chai: the flavor is potent and sweet. The consistency is slightly thicker than normal tea, and will overwhelm the palates of those who like simple hot tea. If you’re going for something hot and fruity in the winter, I recommend their hot apple cider instead. (That’s a nicer way of stating that it is too thick and nasty and should go away forever after this introduction trial phase)

Needless to say, my love for Starbucks remains strong but I will NEVER order these ever again. Not worth it. Ever. The venti vanilla bean frappucino is better (which is super sweet and like a ridiculously rich milkshake). Quite the disappointment but hopefully they will go away after this trial period

0 JAMs. If possible, I'd give them negative JAMs.

The Guide to Cooking the Perfect French Fry

While I try to eat a well-balanced diet, I have my cravings for salty, crisp french fries. My particular favorite of late has been the sweet potato fry. I had a nice sweet potato that has been sitting on my kitchen counter for a couple days and decided to cook up a batch of fries.

Cutting a gnarled potato into perfectly equal batons is not as easy as it looks. I cut off the ends and parts of the sides, creating a sort of sweet potato rectangular prism. Then I sectioned that into smaller rectangles, and then into strips, about 1/4 in by 1/4 in by 4 in.

I heated up some canola oil in a frying pan on medium high heat. I placed about 5-6 fries in the pan and cooked them for about 4-5 minutes, flipping them over, to ensure that each side was cooked evenly.

I placed them on a paper towel to dry, salting them while they were still warm. The fries were pretty tasty, but they browned extremely fast, and some of them didn't cook all the way through on the inside.

I decided to conduct some research on perfecting the french fry. It seems that there are several factors that are important to consider: size, water, oil, temperature, and cooking time.

Size

The fries should be cut thin enough to ensure that they don't crisp up too soon before they have cooked through on the inside. A recommended thickness should be somewhere betwen 1/4 in and 1/2 in.

Water

It seems that soaking the cut potatoes in cold, ice water for 30 minutes, up to one day is critical. This practice washes away some of the excess starch that cause the fries to clump and stick together during cooking. Make sure to dry the fries off sufficiently before frying. An added benefit of soaking is that it may decrease the amount of acrylamide, a chemical formed when starches are fried, that has been linked to cancer and other health issues.

Oil

Many different kinds of oil are used for frying, olive oil for its omega-3s and ability to hold up to high temperatures. It also imparts a certain fruitiness that not everyone enjoys, and it is expensive. The next best option is peanut oil, because of its ability to hold up to high temperatures, a quality not found in corn or sunflower oil.

Temperature

According to many websites, the proper temperature for cooking lies somewhere between 345 -375 degrees F. Overheating oil can lead to rancid taste as a result of oxidation.

Cooking Time

Double frying is a popular method to ensure super crispy fries, a technique employed at many restaurants. Cook the fries at 325 to 340 degrees for 4-6 minutes. Remove fries from oil and let cool. Turn heat up to 350-360 degrees F. Return fries to oil and cook for 1 minute or until golden brown.

Nothing Says Comfort Like Mom's Chili

Homemade turkey chili and cornbread

Nothing says comfort food like a piping hot bowl of chili on a cold day, especially when it is made by your mother (with help from dad). Chili has become a staple in our family. In recent years it seems that lean ground turkey has replaced beef - how telling of the times. This meal is not only good for the soul, but for the body too!

My mom loves spicy food, so we never know how hot she's made it until our first spoonful. If she's used restraint we're fine, if not then a couple of us will be running to the kitchen for the jug of milk! While we often serve our chili with a nice pot of rice, I am partial to a pan of homemade cornbread. It is surprisingly easy to whip up, and can be on the table in 30 min. I used a simple recipe on the back of the cornmeal bag - tweaking the temperature to compensate for a glass pan (oh the things my mother has taught me).

Sauteing the bell pepper, onion, and garlic.

Turkey Chili with Kidney Beans

1 lb ground lean turkey meat

1 onion, chopped

1 bell pepper, chopped

4-6 cloves garlic

3 tablespoons canola oil

1 16 oz can kidney beans

1 32 oz can stewed tomatoes

1 can tomato paste

3 tablespoons chili powder

1 tablespoon paprika

1-2 teaspoon red pepper flakes

salt and pepper to taste

Heat oil in large pot on stove top at medium high. Saute onion and bell pepper for 8 minutes or until soft. Add garlic and saute for another 2 minutes. Pour vegetable mixture into separate bowl. Add a little oil to coat pan. Add turkey meat to pot, breaking apart with spoon. Cook until browned. Add vegetable mixture back to pot. Add tomatoes, kidney beans, paste, and spices. Bring to a boil, and then cover, reducing to a simmer. Cook for 10 more minutes. Serve with warm cornbread or rice.

Pouring the batter into the pan.

Cornbread

1 cup flour

1/4 cup sugar

1 tsp salt

3 tsp baking powder

1 egg

1 cup milk

1/4 cup canola oil

Mix flour, sugar, salt, and baking powder in bowl. Add egg, milk, and oil. Mix just until combined. Pour into 9x9x2 glass pan. Bake at 375 for 20-25 minutes.

Where's the JAM?

As I walked into the restaurant I was greeted by a waitress in golden cotton pajamas, as I turned to my left a family of four was being waited on by a younger man in red button down pajamas with sushi patterns all over them. Was this a weird dream? No way, I was just eating brunch at Tremont 647 in the South End.

Breakfast Burger, now that's something I could get used to.

AJ and his friends have been raving about this place since they first went there for brunch a couple months ago. The atmosphere is very relaxed and playful. The kitchen is in open view in the middle of the restaurant, allowing one to watch the preparation of each dish. Brunch is served on Saturdays and Sundays and all the staff don their pajamas. Don't let those pajamas fool you, the wait staff is very alert, bringing by a fresh pot of coffee to those needing a little caffeine in the morning. Tremont 647 also offers a variety of teas, presented in cute ceramic pots.

Winter Vegetable Salad - beets, pears, turnips, and butternut squash with pecans

As I mentioned in my previous post, I can probably count the number of times I have eaten beets on one hand. However, in an attempt to take advantage of enjoying some winter produce in season, I opted for the winter salad. The presentation of this salad was just gorgeous - a towering rainbow of butternut squash, turnips, feta cheese, pears, beets, and candied pecans. The plate was drizzled with a creamy lemon dressing and sprinkled with chives. All of the items mimicked eachother in size and texture, except for the feta and pecans which provided a nice contrast of sweet crunch, and creamy tang to the mellowed roasted vegetables.

AJ chose a Tremont 647 signature brunch item - the breakfast burger. This beef patty is served on a toasted wheat bun, and topped with vermont cheddar, bacon, avocado, and a fried egg. This dish will definitely satisfy your hunger. While this might sound like sensory overload, the avocado and egg serve as a nice creamy complement to the crispy bacon, and juicy meat. The fries served with this dish were crisp and salty. The chef certainly knows how to have fun with the menu, and the burger is not the only dish that gets creative - a homemade poptart is offered at brunch hours. AJ had raved about the pumpkin poptart he had devoured on his last trip. I was eager to try out the new flavor - apricot. The pastry dough was warm and flaky, putting those pop tarts of my youth to shame. However, as I finished my first bite, I was left wondering where is the jam? The frosting and dough completely overpowered any semblance of apricot filling. I finished off my half regardless, as the dough was that good, but kept hoping each bite would spring forth a tangy stream of apricot jam.

Homemade poptarts - so cute!

The wait staff was very responsive to our small complaint about the pop tart. Our waiter said that the kitchen is open to customer requests, and that our pumpkin pop tart might make a reappearance should we whisper that as we walked by the kitchen. With such friendly staff and delicious food, I think a second trip might be warranted.


1.5 out of 3 JAMs

Tremont 647
647 Tremont
Boston, MA

The Other Side

Beet Stew

One of AJ's favorite spots in Back Bay is this cafe, the Other Side. I'm not sure if the name is a reference to the other side of the country, but its menu certainly reflects a certain west coast vibe. One of my favorite items is the California Wrap - a plethora of different veggies (onion, cucumber, shredded carrots, sprouts, lettuce, sprouts), cucumber dill dressing, avocado, havarti dill cheese stuffed in a tortilla. A variety of wraps, sandwiches, and paninis are offered. On this past visit, AJ ordered the turkey club minis - essentially a turkey, bacon, and provolone panini, cut into four pieces. It was served with a "special sauce" - which was probably some combo of ketchup, mustard, and mayo, but regardless it was tasty.

Turkey club melted minis

While AJ opted for a more traditional meal, I decided to venture into uncharted territory - Beet stew. I can probably count the number of times I have had beets on one hand. However, a couple of months ago I decided to roast some beets, and to my delight I found that I really enjoyed them. In an effort to take advantage of vegetables in season, I decided to order the beet stew. This dish wasn't much of a stew, but more a bowl of roasted beets, kale, and chickpeas seasoned with salt, pepper, and a little garlic. The beets were sweet, with a slight crunch. The textural contrasts of the kale and chickpeas worked nicely with the beets. I don't know if I would order this dish again. If you're looking for a vegetarian option that's suprisingly filling, I would recommend going with their veggie chili.

Sippin' on a pb & j

The other side has much to offer in the choice of beverages - beers on tap, coffee, tea, and some fabulous smoothies. One of our favorites is the pb & j - a charming nodd to a childhood treat. This smoothie is a blend of bananas, strawberries, pb, ice and yogurt. On this occasion, the smoothie was rather icy and lacking in fruity flavor. When this drink is at its best, it is a great combination of sweet bananas, tart strawberries, and smooth peanut butter.

If you're looking for a variety of choices at a bargain price, head to the other side.

1.5 out of 3 JAMs

The Other Side

407 Newbury St

Boston, MA

Three's Company Too

Crabalicious crabcake sandwich

"Come and knock on our door, we've been waiting for you..." Okay so the theme song from Three's Company doesn't play when you enter the relatively new Clarendon restaurant, Three- but it should. When I walked into the restaurant one early Sunday afternoon the staff was immediately at my service (granted the restaurant was fairly empty). I told them I was expecting a friend, and they asked me if they could get me a cup of coffee while I waited. Now that's service!

Pulled duck bbq sandwich

Once my friend Will showed up, we were seated at a table in a room off the front entrance. Big windows overlooking the patio let in big rays of sunlight, making it easy to forget about the cold chill outside. A friendly waitress took our drink orders-- more coffee for me, and a glass OJ for Will. A nice warm basket of freshly baked muffins arrived at the table while we waited for our lunch. The muffins were an assortment of blueberry and corn. I especially appreciated these little goodies when the service from the kitchen slowed down and we had to wait for what seemed like a remarkably long time just for two sandwiches. We quickly forgave our waitress once we dug into our food. Will had never had duck before, but he said he would certainly order it again after trying their bbq pulled duck sandwich. The tender meat was slathered in a rich molasses barbeque sauce. My crabcake was moist and full of sweet, tender crab. I was happy to see there was very little filler of breadcrumbs and it came with a spicy, creamy mayonnaise. Both sandwiches came with homemade potato chips which really kicked the meal up a notch. They were thinly sliced, crispy and golden. Delish!

On a previous visit with Ariel and Jenny we opted for brunch and all chose the quiche of the day. The quiche is served like a personal pie, so its a pretty nice sized meal. The buttery, flaky crust was filled with gruyere cheese, tomatoes, onions and leeks. The cheese was creamy and rich, but the acidity of the tomatoes and sweetness from the leeks and onions were the perfect contrast. The quiche came with a side of potatoes, but the quiche is filling enough. It was a rich and comforting meal. A couple times our waitress was nowhere to be found when we needed refills of drinks or an extra condiment, but the wonderful homestyle food makes up for the slack in service.

1.5 out of 3 JAMs

Restaurant Three

2950 Clarendon Blvd.
Arlington, VA 22201
703-524-4440
703-524-4417 (FAX)

http://www.restaurantthree.com/

Sizzlin' Stirfry

Chicken and veggie stir fry

Just thinking about all the effort that goes into making a holiday meal leaves me feeling exhausted. It seems like it was just Thanksgiving, and now Christmas and Hanukkah have gone and went.

In an effort to make the days after the holidays easier, here is a recipe for stir fry that my Mom and I came up with on a whim one night while having dinner at my parents' house. Let me tell you, stir fry has been a staple in my family ever since I can remember. Ariel and I used to make this dish in college all the time and our friends loved it. This meal is easy, healthy and delicious. Try out any combo of veggies and protein you like. I love bell pepper, and broccoli and carrots are a nice addition. Steak is another great option, and tofu would be tasty too. Experiment with it and have fun, you really can't mess this up!

Mama Brady's Stir Fry

Ingredients:

4 T olive oil

4 cloves chopped garlic

1 large eggplant

1/2 lb green beans

1 container cherry tomatoes

1 onion

4 chicken breasts, cut into 1 inch cubes

2 tsp minced ginger

a handful of fresh basil

Heat up 2 tablespoons olive oil in a hot frying pan or wok. Add chopped garlic. Let the garlic heat for a couple minutes until it begins to sizzle. Add eggplant and cover so it steams a little for about 5 minutes. (JAM note: This helps the eggplant cook through so it isn't too crunchy). Once the eggplant is tender, remove from the pan and place in a bowl to the side. Add another tablespoon of oil and add green beans to the pan. Keep tossing the beans in the oil for a few minutes. The crunchier you like them, the less cooking time they need. Remove the beans and put in the bowl with the eggplant. Next add another tablespoon oil, then add onions and chicken. Brown chicken pieces on both sides. Let onions soften and turn a golden brown. Once chicken is browned, add the veggies back to the wok. Cut up cherry tomatoes in half and add to the pan. Toss in some minced ginger and let the mixture heat through. Rip up sprigs of fresh basil and toss into the mixture at the very end so they don't wilt too much. Serve with a side of rice, or some noodles (rice noodles would be nice). Dig in!

2 out of 3 JAMs