This is a family favorite. If you can find a good deal of fresh halibut give this recipe a try. Two variations are given below: one with pesto, one with a creamy garlic sauce...but all with a crispy and delicious macadamia nut crust!
Tuesday, December 29, 2009
Saturday, December 26, 2009
Pesto is one of 51 Porter’s all time favorite recipes. It can be used on everything from pasta to pizza to soup to bread…to…well…just about anything. This recipe is a basic structure from which you can let your imagination run wild. Also, it is a bit of a healthier alternative to traditional pestos that have more oil. This thick, spreadable, flavorful sauce is perhaps one of the finest culinary creations of all time! Here you are given the basic building blocks of pesto and several variations that will be updated periodically when we find new flavor combos!
Friday, December 25, 2009
Wednesday, December 23, 2009
Twas the night before Christmas, and all through the house, not a creature was stirring...not even a mouse...therefore, the logical thing to do was to make cookies...to wake up the fam and even the mouse! The result was two of my favorite cookies...great at any time of the year!
BONUS: Check out the randomized, controlled study on cookie freshness at the end of this post!
If you have ever been over to 51 Porter, you know that all three of us are gaga for Nutella. We utilize this hazelnut spread as much as we can! Now that winter is in full swing, frothy cups of deliciousness are always ready for the savoring! Barista Renee :) is eager and willing to serve you up a drink/teach you how to make some warm delights at the drop of a hat!
Monday, December 21, 2009
Hey everyone, this is Stephanie writing the first non-recipe involved post for Off The Wall. In taking a train from the Boston area to Arizona for the holidays I had a 5 hour layover in Chicago. I took this opportunity to stretch my legs and walk at random through downtown Chicago (actually not so random, but in search of the best deep dish pizza the Windy City had to offer). I walked past the Sears Tower, now dubbed the Willis tower, turned a corner, and behold! A Lavazza cafe! If you've ever been to 51 Porter for dinner you know that we bask in goodness of this espresso bean, and use it daily to make cappuccinos and mochas. Finding a store that also celebrates its flavor made my layover quite meaningful, and tasty!
The menu at the Lavazza Cafe is extensive, and in the tradition of Lavazza's homeland, the names of the drinks are all Italian. Luckily, we were seeking the classics,a cappuccino and a mocha. Bravo! What a delight, especially on a cold Chicago day. The real excitement of the visit came from talking to one of the baristas named Juan. He shared our passion for espresso and quality drinks, as well as experiments with Lavazza. He explained that their cafe makes a Nutella beverage, and we even found the tub of Nutella sitting on the Espresso maker. Juan let us sample a new creation by chef Ferran Adria out of Spain called Espesso, which is made from espresso, cream, sugar and gelatin, forming something like a mousse. Very tasty, but very sweet and could only be eaten in small amounts.
All in all, this was a fantastic experience and highly recommended. It's so refreshing to find a coffee shop that truly enjoys their product and aren't rushing you in and out of their door. If you're ever in Chicago you should make time to stop into one of the three Lavazza cafes, which as far as I know are the only Lavazza cafes in the US. The one that we stumbled into was at Jackson and Clark streets. Stop in and say hello to 51 Porter's new friend Juan. Here is the address and location from Yelp:
111 West Jackson Blvd.
(at Michigan Ave)
Chicago, IL 60604
After a trip to the local grocery store for some eggnog we discovered that many of the cartons of this holiday treat contain our favorite American ingredient: high fructose corn syrup. Alas, being nutrition graduate students, we decided to make our own Eggnog this winter! Who knew it was so easy?
This recipe was adopted from Alton Brown. It has two methods of preparation, I've tried both and like this one better.
Sunday, December 20, 2009
We have been experimenting with different variations of tomato soup. This one is our favorite. Seriously, give it a try...tomato soup has never been so easy and delicious! Plus this recipe can be used as a tasty sauce for pizzas!