Not Your Average Meatball Sub

These meatballs are made from vegetarian meat as a substitute for the real thing, but if you're a meat eater go ahead and swap it out for some lean ground beef! The general conversion is 12 oz. of vegetarian meat to 16 oz. of ground beef, because the beef loses more moisture during the cooking process.

Recipe and idea compliments of Momma Tammen.

Phyllo Pizza with Arugula Pesto, Artichoke Hearts, and Goat Cheese

This Phyllo Pizza will Phyllo you with a tasty and crispy uniqueness you won't find in the thinnest of thin crust pizzas! 

Enchiladas with a 51 Porter Twist

-Black Bean and Caramelized Pepper and Onion Enchiladas

-Cumin-Roasted Sweet Potato Enchiladas

51 Porter has returned from a beautiful break on the West Coast. Personally, I ate Mexican Food every single chance I got (daily…sometimes more). Some So Cal favorites include El Burrito Junior in the South Bay, Panchos in Manhattan Beach, Riviera Grill in Hermosa Beach, and my all-time favorite …Casablanca in Venice Beach. The fresh flavors of cilantro, cumin, lime juice, avocado, chili…are so refreshing and delicious. Bringing these flavors back to Boston, it is time to represent the West Coast at 51 Porter!

Spinach Salad with Pear, Cranberry, Feta, and Candied Nuts

This is one of my all time favorite salads. It is a great side dish at any meal and pair beautifully with most main courses. The dressing is a combination of sweet balsamic vinegar and fruity olive oil with a hint of Dijon to emulsify. You can switch up the nut or fruit varieties or add grilled chicken to make it a heartier dish!

Brie and Tomato Toastie

When I studied abroad in England, I would go to Cafe Pembroke many afternoons to get a toasted brie and tomato sandwich.  I'd venture down to the banks of the River Cam with my books and "toastie" (as the English would call it) and enjoy this delicious combination of warm brie, sweet tomatoes, and crusty baguette.   Recreating this classic when I returned home, with the addition of a dash of homemade pesto, brings me right back to Cambridge, England!

Peanut Butter and Banana Sandwich: A 51 Porter Simple Pleasure

I stumbled across this amazing sandwich way back during my sophomore year of undergrad. GO BEARS! I had fallen in love with "banana wraps", which were these amazing little burritos available on campus. Peanut butter, sliced banana, granola, honey, and raisins were tucked away in a tortilla, and the mmmmm-gasms that they delivered were noteworthy. After my endless raving, my roommate at the time suggested that I create a sandwich: peanut butter and banana with honey. The rest is history, as this sandwich has delighted me day in and day out for nearly five years. Please see below for the fine, time-tested technique of creating this delicious and simple sandwich.

Roasted Broccoli with Parmesan

Roasting is a great way to bring flavor to any vegetable.  Roasted broccoli becomes golden, crisp, and tender.  The nutty, salty bite from the Parmesan is the perfect accent to this amazing dish.  Make sure to blanch the broccoli (as described) to set the vibrant green color and ensure a tender-roasted broccoli.

Roasted Brussel Sprouts...Seriously, try them!

Forget childhood memories of boiled or microwaved sprouts; these roasted gems create a crisp, golden outer layer while maintaining a tender, leafy inside.  Delicious with a dash of sea salt and a sprinkle of parmesan...seriously, try them!

Meet our Newest Addition to the 51 Porter Family!

Yes, that's right! We have a new peep in the 51 Porter household, and it goes by the name of Oster...Oster the hand mixer that is. We are super pumped, as we are slowly adding some essential tools to our kitchen. More importantly, this hand mixer will facilitate the creation of some delicious treats for us and our friends around the table. Deliciousness. BRACE YOURSELF.

Kelly modeling our mixer!

GREAT SUCCESS!

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51 Porter with a Mexican Twist!

51 Porter had a great start to the New Year with a fun cooking adventure with our friend Eric Palilunas who is a chef at Trident Booksellers and Cafe in Boston (www.tridentbookscafe.com). We decided to go with a Mexican theme and cooked up the following items: sweet potato stuffed empanadas, chili rellenos, and Spanish rice.

Here are some general guidelines for the deliciousness that we concocted and some suggestions for ways to add a little more flavor and pop to the items we prepared, because as we all know hindsight in life and cooking is always 20/20!

Pavlova

The meringue recipe is from Jamie Oliver who taught me some tricks for meringue-making.  This recipe can be modified both by flavorings and cooking method.  However, some consistent tips when making meringue include using superfine sugar (or as the British call it, caster sugar).  What does this mean?  Yea, I had no idea, so I did some research and learned you can easily make it from granulated sugar.  By grinding your granulated in a food processor for about 15 seconds, the sugar crystals become small and fine (but not powdered sugar), making your meringue smooth and not grainy.  Delicious and beautiful!

Spanakopita Chicken

Love me some Greek food...

Butternut Squash Ravioli with Hazelnut Pesto

In order to make homemade ravioli, I feel like I might need an Italian grandmother watching over my every move in the kitchen.  But with the help of some wonton wrappers, this was a simple and delicious homemade pasta.   The wonton wrapper method could be used with any filling you like…however, if any Italian grandmothers out there want to teach 51 Porter how to make homemade pasta…we would love it! 

Nutella Banana Pockets

Another experiment...turned into a great success...and dessert!

Lasagna

This recipe is probably my favorite lasagna recipe.  It was originally from the Barefoot Contessa with a few new additions.  Mmm….

Chicken Roulade...51 Porter Style