Energy Fruit Smoothie & Cambridge Brewing Co.

10 08 2011

Ryan and I drove out to Cambridge last night to have dinner and drinks at Cambridge Brewing Co, a brewpub that features local ingredients, making for some really fresh and creative dishes.

Usually when I go out to brewpubs, I’ll get a sampler selection of different beers, but we decided to just pick out a few pints that struck our interest. I started out with the Audacity of Hops, a Belgian Double I.P.A. Piercing hops and a big, ripe fruitness, this beer was extremely delicious and bitterly memorable.

We split a fruit/cheese plate for an appetizer. There were a few other vegetarian options. Nachos with a veggie chili, salads and gazpacho. But I’m a sucker for smelly, moldy cheese. A blue and a goat, with some tomato jam, black berries and a little almond salad with the freshest almonds I’ve ever encountered.

For dinner, I had a red bean and bulghur wheat burger with spicy ketchup and gouda. Finally, a housemade veggie burger with some friggin’ character. And decent ingredients. Not just frozen mixed vegetables, binded together with lentils and cornmeal.

My second beer was the Arquebus summer barleywine. Brewed with local honey and white grapes, this 14%-er was almost like dessert. Loved it.

I supposed I have to talk about the smoothie now. This might be my new favorite breakfast drink/smoothie in general. General Smoothie..reporting for duty. Yeah, it’s so light and frothy. I originally thought I wouldn’t like too much cantaloupe flavor, but it blends perfectly with the orange and mango. Almost like a creamsicle. The recipe made about 4 big cups worth. I drank around 3 of them. Oh, and this is also the beginning of my intent to recreate everything from my Commonsense Guide cookbook, because I swear that this book can do no wrong.

Energy Fruit Smoothie
Adapted from Vegetarian Cooking: A Commonsense Guide

1/2 cantaloupe
1 mango
2 tbs. muesli
1 tb. honey
1 tb. malted milk powder
1/3 cup Greek-style honey-flavored yogurt
1/2 cup orange juice
1 cup almond milk

Peel the cantaloupe and scoop out the seeds. Roughly chop the flesh and place in a blender.

Slice the cheeks off the mango and scoop the flesh out of the skin (I’m loving the horrific imagery of this recipe). Place in the blender.

Add the muesli and blend for 20 seconds, or until smooth. Add the honey, malted milk powder and yogurt and blend for another 10 seconds.

Pour in the orange juice and almond milk. Blend for another 30 seconds, until smooth and foamy. Pour into glasses and serve.

Spaghetti with Chili, Lemon and Arugula

4 08 2011

Can I start off by saying how A friggin’ plus this summer has been so far? Las Vegas, full-day beach excursions, the shape of ducks!, pool parties, drunkenly reconnecting with some of the best people I know, karaoke, margaritas, skee-ball, new friends, a live-in loverfriendboy. It’s pretty much all really inappropriate for a 24 year-old living at their parents house. This is the stuff of college summer breaks and of the unemployed.  Now it’s time to watch Lost and drink wine. Death is for babies.

Any ways. Ryan and I were going to make this meal together, but he ended up talking to his mother on the phone the whole time and by the time he was off, I was done. Second time this has happened. Whisper voice: I’m starting to think it’s intentional. His loss, I guess. Preparing the meal is almost as good as eatin’ it.

A bright little dish. Flecks of color and popping flavors throughout; lemon zest, bursts of chili and garlic. I used a garlic-infused olive oil that gave the whole dish a powerful presence. Highly recommended if you can find it. The sharp parmesan is a perfect match to the peppery arugula. Though if arugula isn’t your favorite, you could try basil as a substitute.

Spaghetti with Chili, Lemon and Arugula
Adapted from Vegetarian Cooking: A Commonsense Guide

13 oz. spaghetti
3 1/2 oz. arugula, finely shredded
1 tb. lemon zest
2 garlic cloves, minced
1 small red chili, seeded and minced
1 tsp. chili oil (or just some olive oil mixed with red pepper flakes)
1/2 cup extra-virgin olive oil
1/2 cup Parmesan cheese, grated

Cook the pasta in a large saucepan of boiling, salted water until al dente.

Meanwhile, put the arugula, lemon zest, garlic, chili, chili oil, olive oil and two-thirds of the cheese in a large bowl and mix together.

Drain the pasta well, then add to the argula mixture and toss together. Season with sea salt and freshly ground black pepper. Serve sprinkled with the remaining Parmesan.