The best part of visiting Boston was getting to snuggle with my mom, of which there is no photographic proof (but we both can just close our eyes and see it). Still, lots of other exciting things also happened.
First of all, it wouldn't be a visit home without some card playing. TWO nights in fact! So thanks to all the people who helped me with my withdrawal symptoms.
Although I returned to Japonaise for their green tea latte and green tea mousse cake, I, to my own surprise, picked to try Ten Tables instead of returning for more delicious Toro corn.
I started of on the right note with The Nasturtium, which has aperol, bols geniver, St Germain, and lemon juice. It was tasty. Do I know anything about it otherwise? No.
The chilled asparagus soup with lemon panna cotta and parmesan oil was light and refreshing; great for a summer day. Others appetizers included the leek terrine with pickled mussels, which was not a hit with the table. The house mustard was the highlight of the house made charcuterie with traditional accoutrements. I thought that the smoked meats were nothing special. I am personally very fond of my choice to have the dessert "one perfect cheese" as a starter. The honey and black currant with red wine sauce, while divine, were definitely the flavors that pushed the plate into dessert category.
For entree, I had the housemade tagliatelle with braised Dubreton pork, spring onion, and peas. The pork is very similar to 回锅肉. The cheese and bread crumbs were a nice touch. The green bits prevented the dish from becoming a protein and carb feast by giving a hint of lightness.
The hake and shellfish stew with couscous, cauliflower, San Marzano tomatoes, red peppers, and golden raisins was super tasty. The fish was cooked to the point of crumbling into the soup. The key point was the clams, which were clearly added near the end and cooked just right. The shrimp had a hint of rawness in the middle, which is how I like mine done, but it may not be for everyone.
The pan seared bluefish with salt roasted creamer potatoes, wilted greens, and fennel relish also did not disappoint. The fish was crisped on one side and, interestingly enough, with a touch of sweetness from the sauce of the stir-fried greens.
Dessert was chocolate terrine with thai basil ice cream and maldon salt. We also tried the housemade lavender ice cream and rhubarb ice cream. I wish I could take tubs of these home.
First of all, it wouldn't be a visit home without some card playing. TWO nights in fact! So thanks to all the people who helped me with my withdrawal symptoms.
 |
| I really need to start taking pictures of good hands. Sigh... |
Although I returned to Japonaise for their green tea latte and green tea mousse cake, I, to my own surprise, picked to try Ten Tables instead of returning for more delicious Toro corn.
I started of on the right note with The Nasturtium, which has aperol, bols geniver, St Germain, and lemon juice. It was tasty. Do I know anything about it otherwise? No.
 |
| The Nasturtium. |
The chilled asparagus soup with lemon panna cotta and parmesan oil was light and refreshing; great for a summer day. Others appetizers included the leek terrine with pickled mussels, which was not a hit with the table. The house mustard was the highlight of the house made charcuterie with traditional accoutrements. I thought that the smoked meats were nothing special. I am personally very fond of my choice to have the dessert "one perfect cheese" as a starter. The honey and black currant with red wine sauce, while divine, were definitely the flavors that pushed the plate into dessert category.
 |
| Dessert for appetizer? Why not? |
For entree, I had the housemade tagliatelle with braised Dubreton pork, spring onion, and peas. The pork is very similar to 回锅肉. The cheese and bread crumbs were a nice touch. The green bits prevented the dish from becoming a protein and carb feast by giving a hint of lightness.
The hake and shellfish stew with couscous, cauliflower, San Marzano tomatoes, red peppers, and golden raisins was super tasty. The fish was cooked to the point of crumbling into the soup. The key point was the clams, which were clearly added near the end and cooked just right. The shrimp had a hint of rawness in the middle, which is how I like mine done, but it may not be for everyone.
The pan seared bluefish with salt roasted creamer potatoes, wilted greens, and fennel relish also did not disappoint. The fish was crisped on one side and, interestingly enough, with a touch of sweetness from the sauce of the stir-fried greens.
Dessert was chocolate terrine with thai basil ice cream and maldon salt. We also tried the housemade lavender ice cream and rhubarb ice cream. I wish I could take tubs of these home.
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