in Cambridge.
Afghan Cuisine.
Bread with three different sauces.
Mantwo
Vegetarian Special
A platter of baked pumpkin, pan-fried eggplant, sauteed spinach and okra sauteed in fresh tomatoes, served with pallow.
Friday, May 21, 2010
Sunday, May 16, 2010
Blue Ginger
5/16/2010
Dinner with my friend and her parents.
Ming Tsai's restaurant at Wellesley.
It was a good occasion to meet my friend's parents and to celebrate the end of the school year!
Appetizers:
Crispy Fried Calamari with Thai Dipping Sauce - couldn't tell the "Thai"ness of it; I felt like there was a strong lime/lemon flavor to it.
Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth -- The foie gras was so rich, and the shiitake taste was not emphasized. The shumai was really rich! the sauternes-shallot broth was brown and sweet.
Sesame Caesar Salad with Chinese Cruller Croutons
Entrees:
Sake-Miso Marinated Alaskan Butterfish (wasabi oil, soy-lime syrup and vegetarian soba noodle sushi) -- the butterfish was DELICIOUS! It tasted similar to "gindara," which is another fatty white fish. The wasabi oil was more like a sauce on the side with a powerful wasabi taste. Soy-lime syrup went well with the fish and the soba noodle sushi, too.
Blue Ginger Seafood "Bouillabaisse" with Saffron-Edamame Risotto (Roasted Lobster Nage and Poblano-Vinegar Syrup) -- My friend and her mom were enjoying this very much. There were mussels, scallops, and clams? and the risotto was also not too mushy and good.
Thai Red Curry Maitake-Vegetable Ragout and Sticky Rice Edamame Packet (Crispy Panko Crusted Tofu with Thai Basil Pesto)
Dessert:
Sesame Macadamia Caramel Nut Tart (Cardamom Ice Cream (which I got it changed to from toasted coconut ice cream), Housemade Hot Fudge and Gosling's Rum Caramel Bananas) -- the bread-like tart part was not its best part, but the fudge was very good.
Spring Sorbet (Apple Shiso, Peanut Butter, and Caramel Sorbet) -- the apple and shiso went well together and it was assari. The peanut butter was very rich, and the caramel tasted like toasted caramel or something..! I can't believe that it was a sorbet!
Dinner with my friend and her parents.
Ming Tsai's restaurant at Wellesley.
It was a good occasion to meet my friend's parents and to celebrate the end of the school year!
Appetizers:
Crispy Fried Calamari with Thai Dipping Sauce - couldn't tell the "Thai"ness of it; I felt like there was a strong lime/lemon flavor to it.
Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth -- The foie gras was so rich, and the shiitake taste was not emphasized. The shumai was really rich! the sauternes-shallot broth was brown and sweet.
Sesame Caesar Salad with Chinese Cruller Croutons
Entrees:
Sake-Miso Marinated Alaskan Butterfish (wasabi oil, soy-lime syrup and vegetarian soba noodle sushi) -- the butterfish was DELICIOUS! It tasted similar to "gindara," which is another fatty white fish. The wasabi oil was more like a sauce on the side with a powerful wasabi taste. Soy-lime syrup went well with the fish and the soba noodle sushi, too.
Blue Ginger Seafood "Bouillabaisse" with Saffron-Edamame Risotto (Roasted Lobster Nage and Poblano-Vinegar Syrup) -- My friend and her mom were enjoying this very much. There were mussels, scallops, and clams? and the risotto was also not too mushy and good.
Thai Red Curry Maitake-Vegetable Ragout and Sticky Rice Edamame Packet (Crispy Panko Crusted Tofu with Thai Basil Pesto)
Dessert:
Sesame Macadamia Caramel Nut Tart (Cardamom Ice Cream (which I got it changed to from toasted coconut ice cream), Housemade Hot Fudge and Gosling's Rum Caramel Bananas) -- the bread-like tart part was not its best part, but the fudge was very good.
Spring Sorbet (Apple Shiso, Peanut Butter, and Caramel Sorbet) -- the apple and shiso went well together and it was assari. The peanut butter was very rich, and the caramel tasted like toasted caramel or something..! I can't believe that it was a sorbet!
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