Features

INSTANT KARMA

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Despite the fact that she has been told repeatedly by many friends about the ease of use and health benefits of an instant pot and despite the many delicious and healthy meals said friends have prepared for us using theirs, my dear wife seems to have a fear of using it for our family.

Fortunately, I recently came upon a new book by Instant Pot pro and Pressure Luck Cooking creator Jeffrey Eisner that has helped to take the anxiety out of cooking under pressure. And what makes it even better is that most of the recipes are not only healthy and delicious but low in calories. In fact, the book is called The Lighter Step-by-Step Instant Pot Cookbook!

As Eisner used these recipes to lose 100 pounds himself, the proof is in the pudding (or is that the lemon curd on page 258?). And no matter whether you like soups or stews, pastas or poultry, meats or meatless meals, applesauce or oatmeal, Cuban Chili, Greek Farro, or Sephardic Tagine-style meals, this book has all you need to embrace the instant while improving your health.

Starting with a table of contents that details which recipes are free of gluten and dairy and which are paleo- or keto-friendly, the book offers a wide range of recipes, each of which has images of nearly every step so even the most pot-averse cook can feel confident. It also has handy tips for substitutions that can lower the calorie count and improve the nutritional profile of many recipes even further.

Whether you want to lose weight or gain confidence in the kitchen, this is a no-pressure way to learn how to use pressure to make great food that is great for you.     

http://readvoracious.com

APRÉS ALL DAY

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Though you may not know it from looking outside, it’s apparently ski season…somewhere. It is also five o’clock somewhere too!

That is why I was so stoked to find Backcountry Cocktails – a collection of White Mountain-inspired, beautifully-depicted recipes that are perfect for before, after, or instead of skiing, hiking, or any other exterior exertions.

Written by liquor legend Steven Grasse and food writer extraordinaire Adam Erace, Backcountry Cocktails has all you need for a great time in the great outdoors (or a safe and warm vantage point inside).

From a fresh-picked dandelion wine, a hard-seltzer-based Ameri-can-o, and a gin and juice-d Franconia 75 to a maple slush that brings in the best from the Green Mountain state of Vermont and an alpine cocoa that can be made kid-friendly so it is safe to drink even before your adventure, this handy guide to rural refreshment has something for every taste and activity.

With recipes and easily-improvised ingredients sourced from local crafters (many of whom are introduced in the book), readers can be sure to get the freshest, most authentic tastes no matter which new favorites they find. And as the book has offerings inspired by each season and tips on everything from foraging and fire making to beaver dam traversing, it is great to use to freshen up fishing trips, loosen up leaf peeping, or make any outdoor opportunity optimal.

The land of the Abenaki, Pennacook, and Wabanaki has been a source of sustenance and inspiration for generations. Now you can take some of the best of that knowledge and enjoyment with you wherever you go!

 www.RunningPress.com

COOKIN’ UP A NEW SPACE in NEWTON

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While I admittedly talk a better food game than I create, I still like to learn. That is why I was so bummed when Create-a-Cook closed and why I am so excited to see the space being revamped as Third Space Kitchen & Events.

I recently met owner Eric Brown and found that he also comes from more humble cooking stock. Having been in the tech world for most of his career, Eric went to the Cambridge School of Culinary Arts before opening Third Space in Groton and hopes to bring other amateur and professional chefs to teach and learn about food while building community and having fun!

The name of the place comes from the concept of a space that is neither work nor home but that is comfortable and productive nonetheless. Both Third Space spaces offer after school classes that are intended to imbue newer chefs with confidence in both their kitchen skills and creativity and evening classes that will work well for date nights and also as sources of great family-style meals that can also lead to networking and friend-making. 

Eric also hopes to involve area food-makers and even has plans to set up a podcasting area where he can continue the culinary community support he offers on the regional food forum Nashoba Valley Eats.

While he is already sourcing from Springdale Farm and looking for other independent food makers (which we also have in common!), Eric admits that not every meal will be seasonal and makes it clear that the recipes that involve out of season ingredients are meant to allow students to find favorites they can make work any time of year and to enjoy and learn about food just like Eric and I do!

thirdspacekitchen.com

QUAK-ING UP THE FOOD DESERT

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As a proud Penn Quaker who has written a book about the Ivy League and who tutored Philadelphia students as captain of the Penn boxing team and director of the Boxing Scholarship Foundation, I was thrilled to hear that some younger alumni were carrying on the proud Penn tradition of town and gown community support through the food space and just had to take a minute to tell everyone!

When they found the boxes of ingredients they were trying to distribute being turned down by residents who did not know how to use them, recent Penn grads Alexandre Imbot and Eli Moraru went to Harvard Law School’s Food Law and Policy Clinic to develop a new model that would allow and encourage people to use food stamps om foods they would actually eat. It is called The Community Grocer.

Serving as an antidote to the food deserts that exist in to many communities that are primarily inhabited by people of color, The Community Grocer partners with other organizations to help people who are involved with Federal food aid programs like SNAP stretch their dollars further while making food that is healthier and more nourishing for their families and the communities. They also encourage people to cook and eat at home more often, making healthier meals in a healthier environment.

By offering market space with social gathering rooms and classes about nutrition and other sustaining subjects ,and other offerings that are often not offered in many neighborhoods, the Community Grocer provides goods and services that are necessary for survival and growth and will hopefully offer a model that others can adopt and spread across the country and around the world.

Watch for the Community Grocer team in a future edition of Lions, Tigers, and…Bulldogs?

Founder Franklin would be proud!

www.thecommunitygrocer.org

I WANT IT NOOOOOW!

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As we get ready for another reboot of Charlie and the Chocolate Factory (as if we need anything better than the legendary Gene Wilder!), the idea of finding a “golden ticket” that allows its bearer access to a magical food-related wonderland will be swimming in more than just a heads of children everywhere.

And while Wonka Bars and Everlasting Gobstoppers may be great, older fans may be more interested in something more age-appropriate.

Leave it to our friends at Harpoon Brewery to jump on this holiday trend with their “Spread Holiday Cheer Giveaway!”

As they are the creators of New England’s first IPA, it may be no surprise that Harpoon is once again on the forefront of food trends. 

For this special holiday season giveaway, the folks at Harpoon are hiding golden cans of their legendary IPA in their new, limited-edition 12 packs. Whoever finds the special cans will have a chance to win an amazing holiday party where they can bring up the 30 guests to Harpoon’s brewery in Boston or Vermont to enjoy the best, freshest beer (and pretzels!) around at the best, freshest time of year!

This year also marks the 30th birthday of Harpoon’s IPA. And while there may just be 27 Harpoon lovers who will get a taste of the brewery’s latest special prizes, anyone who enjoys their IPA while searching for the golden can will have reason to celebrate!

So don’t be an Oompah-Loompah. Grab a Harpoon and celebrate the season!

http://harpoonbrewery.com

BACK TO THE ROCKS

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Though it is the home of the dramatically-inclined Beastie Boy progenitor Israel Horowitz and the Berklee-bound hero of the Academy Award-winning film Coda, and was a regular hang for legendary singer/songwriter Laura Nyro, Gloucester (which is also home to our friends at Pigeon Cove Ferments) may be better known for its fish sticks than its live music.

Soon. However, they that go down to the sea in ships will be able to come back to this historic and bucolic port town and rock out!

A new restaurant and performance space called The Cut is bringing over 20,000 square feet of food and entertainment space to Main Street.

With the help of Tom Clark (a veteran of House of Blues and Motown Café), talent buyer Randi Millman (who brought the bands to Johnny D’s and TT the Bear’s for decades), and producer Tony Goddess (who has worked with John Legend and local legends like Guster and The Cars), the Cut not only offers artists a place to play and record but also rehearsal studios for those who may not quite feel ready to headline just yet.

As for food, Chef Justin Plumadore’s gastropub menu will spotlight site- and season-inspired fare like beet carpaccio, fried chicken BLTs and fried oyster po’ boys, Szechuan salmon, flatiron steak and butternut squash and black bean enchiladas daily from 4:30-10pm, along with draught and bottled beers, hard kombucha, fine wines, and curated cocktails There is also an order-and-go window open from 11:30am-10pm for those who want to grab a bite sooner or hang out later.

Whether you can sing or not, be sure to make The Cut!

https://thecutlive.com

CONTINUING TO SERVE

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Veterans Day may be over, but that does not mean that we should forget all that our brave men and women in uniform give us every day.

That is why I am so grateful for our colleagues at the Veterans Voice Network (on which I talk with many of the same great Veteran entrepreneurs we profile and promote here on Matt’s Meals), who are continuing to collect food and other vital items for Veterans (and others) all year ‘round!

On the second Thursday of each month, anyone who feels a need can come to the WATD/WMEX parking lot at 130 Enterprise Drive in Marshfield, MA between 10:30 and noon to pick up whatever you can donate. They have freezers for perishable foods and are even willing to consider food that is in damaged packaging or marked after its “sell by” date.

In addition to feeling good about giving, donors can arrange to have their businesses thanked publicly on-air and on the Network’s many social networks (Like I said- Veterans always want to help!).

In addition to donations, volunteers are always appreciated to help set up and distribute the items to the passing cars and to offer kind words of support to people in need.

No matter how much we give our Veterans, they always deserve more and whatever they have, they always give more.

So whether it is Veterans Day, Flag Day, Independence Day or just a Thursday, it is always a great time to give to those who gave all for all of us.If you need items picked up, call 781-7871-6416 or email 89edge@comcast.net. For more on the Network (including my segments), please visit http://veteransvoicenetwork.org.

STRENGTHENING THE BONDE

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I was recently back on my old stomping grounds of Harvard Square to promote my book on the Ivy League (www.lionstigersbulldogs.com) and, after visiting my old friends at Grendel’s for a delicious meal, I dropped by my other friends at Bonde wines for an after-dinner drink and a bit of oenophilic education.

In addition to learning about some of the most expertly-curated, independently-crafted, ecologically-responsible wines, I also learned that Bonde has come up with even more fun and creative ways to share and pair their wines with some of my (and your) favorite foods!

On Wednesday, October 4, Bonde will be crafting complements to what they call Cuisine Manufacturielle d’America (a.k.a., American junk food) in a perky pairing event that will be perfect for anyone who is gearing up for late-season grilling sessions, football season wings and nachos, or even Halloween season candy. If you are not such a fan of frankfurters but love the food of Frankfurt, there will be an event dedicated to Oktoberfest fare (Might I suggest Eastern Standard Provisions‘ pretzels? Yes- I might!) on October 11. If a visit to French Canada is more convenient, a quartet of poutines will be on the menu on October 25, each with its own hand-picked pairing

Though the latest installment of Bonde’s Chef Series (which features Vietnamese master Vincenzo Le) is sold out there will surely be more amazing food makers lining up to have their fare paired with flair at Bonde, so be sure to keep an eye out on www.bondewines.com.

Each of these classes cost $89 per person and include not only delicious food and extraordinary wines (some of which are only available at Bonde) but also the comprehensive and collegial consultation of curator Bertil Jean-Chronberg (a native Frenchman who knows his way not only around a wine cellar but a stack of gravied frites as well!), making a vinicultured visit on these (or any other nights) well worth it! So keep checking bondewines.com to see what fruited fun is coming up next!

AN IVY-CLAD CLASSIC

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When I lived in Harvard Square many moons ago, I basically lived in the cozy confines of the legendary, literarily-themed eatery known as Grendel’s Den.

When I recently visited the Square to promote my book on the Ivy League (www.lionstigersbulldogs.com), I had the chance to return to Grendel’s and to remind myself of all that I’ve been missing since I left Cambridge.

From its bustling bar to its cozy corners, Grendel’s is a comfortable place to eat, drink, study, meet and catch up with friends, all while enjoying some of the best food and drink around. 

From customizable sandwiches to a raft of vegetarian and vegan options and from the famed French dip and Greek spinach pie (both of which have been on the menu for 50 years), PEI mussels, Guinness Irish stew and Faroe Island salmon, to authentic paella, quesadillas with everything from chicken to brisket, and Salvadoran veggies, the Grendel’s menu is an international feast of new and old favorites and dishes that are sure to become favorites soon. In addition to express lunches and other daily specials that make repeat visits even more of a pleasure, Grendel’s also offers great cocktails, including Margaritas, Sangrias, a proper Pimm’s cup, a wilder Whiskey flower, their famous big cucumber energy drink, homemade sangrias, and a monthly wheel of horoscope-inspired beverages. In addition to the Cambridge Amber that has been served for nearly four decades, the underground gem also offers cellar’s worth wines, meads, and Madeiras, and even some non-alcoholic options that are as tasty and slaking as anything around.

Harvard Square has changed a great deal in the past decades and has frankly lost a lot of its indie charm. That is why it was all the more satisfying to see one of the OG Square spots still serving super stuff to students and civilians alike!

Be sure to visit www.GrendelsDen.com and check out their podcast about their 40-year view of the Square and its people.

A FOOD FEST FOR THE VEGGIE SET

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It is harvest season in New England and that means it is time for some AMAZING food festivals!

In addition to the Commonwealth Kitchen Food Show October 5 and the Harvest Party at Boston Public Market October 12, there is also the Boston Vegetarian Society’s Veg Food Fest on October 14 and 15 at the Reggie Lewis Athletic Center in Boston (which is right across from the Roxbury Crossing stop on the MBTA Orange Line).

While the Market and the Kitchen have plenty of plant-based options, this volunteer-run free event is of and by vegetarians and vegans but also intended for anyone who wants to get more healthy, plant-based foods into their diets or just to learn about all that plants can provide for our insides and outsides.

Among the Matt’s Meals-approved vendors who are scheduled to participate are American Vinegar Works, Cedar’s Foods, The Donut Shack in my native Lowell, FoMu Ice Cream, Hot Date Kitchen, Maple & Maine Pastry Kitchen, Pigeon Cove Ferments, Red Lentil Restaurant, and Wise Mouth Tea, as well as representatives from Extinction Rebellion, Gabriele Publishing House, Massachusetts for Elephants, Save The Buns, and many more.

In addition to opportunities to meet and mingle with other like-minded eaters and to taste and learn about the latest in plant-based cuisine from plant-based premium cheezes (that’s with a “z,” like Liza) to vegan tamales, lasagna, and crepes, and even sweets and treats, the Veg Fest will also offer health and beauty aids and even fashion that support your health and that of the planet. There will also be cooking demos and educational presentations featuring leaders in the food industry like bestselling author and humorous health expert Dr. Michael Greger. A kids’ activity room will provide fun activities for you and your little sprouts to enjoy together!

The vegetarian lifestyle is more than just avoiding animals. It is a new way to look at and engage the world and the Boston Vegetarian Society’s Veg Food Fest is a great way to engage the vegetarian community!

https://bostonveg.org/